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Another Cajun Cookbook by C. F. Pujol Another Cajun

Frier de Mon Heritage Cajun

Cajun In The Kitchen, Š Copyright 2010, 2013, Carroll F. Pujol


CAJUN IN THE KITCHEN My wife and I had a good friend in Germany, Kenny Poke, a Grambling Tiger and the great-great grandson of a former slave. He was Eddie Robinson’s fullback on the 1968 & 69 Division III National Championship teams. Standing 5'8" tall and weighing around 225 lbs. this fireplug was born and raised in New Iberia, Louisiana, the home of General McKilhenny’s Tabasco® farms. Kenny had a lot of Creole in his heritage, so we were like brothers from the very start. Kenny was a great bayou cook as were most men who grew up in Arcadia, although his taste for hot sauce was a bit extreme. Kenny always said that when the next great depression came, our families would survive because we would live better, play better and eat better than most. Although hundreds of miles and centuries of culture separated us, we both had been raised with a love for life that only those of Arcadian heritage would understand. It would be difficult to explain that to most people today. They just wouldn’t have an appreciation for what it means. But for those of you who might, it goes something like this. No matter what life throws at you, no matter how hard you are knocked to the ground, you pick yourself up, wipe the dust off your pants and raise your head, look to the heavens and with a smile you say "Thank you Lord for giving me another chance." No whining, no victimization, just consider yourself lucky and get on with your life! Not an easy thing to explain in today’s world of style over substance, celebrity worship, victim hood running rampant, cry babies who find objections to everything they don't like, and especially not in a nation that considers anything He says as unconstitutional. That’s the last editorial. I promise. Maybe. In many ways Kenny was right. Although while we were growing up, he in southern Louisiana and me in southeast Missouri, we were both poor in material ways but we were rich in many others. It has taken me the better part of my half century on this earth to understand just how rich that really was. With all the differences in our backgrounds one thing bound us as brothers: we had family and childhood experiences that taught us the same basic principles for life. Today we are richer because of those principals, our families, our friendship and oh yes, for the smells, the tastes and the memories they invoke. Because of that, what follows is special to me. This started out as a hobby, and eventually took on a life of its own. Most of the recipes are from my family and friends Many are from dozens of cooks/chefs I have pestered over the last 40 years. Most were kind enough to share a love of food with me if I simply asked for the recipe. Others are from newspapers, the Internet and from an occasional epiphany. Credit is given when possible. Finally, this meager effort is dedicated to the three most important people in my life: my mother Elizabeth, my mother-in-law, Gloria, and last but always first in my heart, my wife Jean. Laugh with me, eat with me and share a love of life with me. I hope you enjoy it.

"You are most fortunate if there is a Cajun in your kitchen." - Chef Paul Prudhomme

2 Cajun In The Kitchen, ©2010, 2013


TABLE OF CONTENTS HORSERADISH CREAM SAUCE

58

IN THE BEGINNING

45

SOUR CREAM MUSTARD SAUCE

58

MISSISSIPPI RIVER RAT BEWARE ALL YE WHO ENTER HERE….

45 46

HEINZ® SAUCE

58

WHAT IS A CAJUN?

47

DILL SAUCE

58

CAJUN COUNTRY

48

ORIENTAL SAUCE

58

LEFT COAST ADVISORY THE TRINITY

49 49

FIRST, YOU START WITH A ROUX

49

CHAPTER 1: THE BASICS

51

STOCKS

51

SPECIALTY SAUCES

58

AUNT BARBIE’S CRANBERRY SAUCE

58

CRANBERRY SAUCE

58

SEAFOOD MARINARA SAUCE

58

MOUSSELINE SAUCE

59

CLASSIC CREOLE SAUCE (RED)

59

CLASSIC CREOLE SAUCE (WHITE)

59

CHEESE SAUCE

59

MY SPECIAL MCSAUCE

60

COURT BOUILLON

60

MY SPECIAL GLAZE FOR CHICKEN, PORK, HAM

60

52

CREAMY CHILI SAUCE:

60

53

SAUCE AUX TOMATO (TOMATO GRAVY)

60

53

ZIGEUNER SAUCE (GYPSY SAUCE)

60

53

HOT MUSTARD BOURBON DIPPING SAUCE

61

HOLLANDAISE SAUCE

54

UNCLE CARROLL'S DIPPING SAUCE

61

CARIBBEAN HOLLANDAISE SAUCE

54

RANCH DIPPING SAUCE

61

BÉARNAISE SAUCE

54

BLACK JACK'S GRILLING SAUCE

61

BÉCHAMEL SAUCE, NEW ORLEANS STYLE

55

BEURRE BLANC

55

CHICKEN

51

QUICK CHICKEN STOCK

51

BEEF

52

FISH

52

WHITE MIREPOIX: SACHET D’EPICES: VEGETABLE SAUCES SAUCE-THICKENING TECHNIQUES: THE MOTHER SAUCES

TARTAR SAUCE

52 52

55

EMERIL LARGESSE'S LEMONY TARTAR SAUCE

55 56

CHEF JOHN FOLSE'S REMOULADE SAUCE

56

SANDRA LEE'S REMOULADE SAUCE

56

TUJAGUE'S SHRIMP REMOULADE

56

BLONDE REMOULADE

56

CAJUN REMOULADE

56

HOT SAUCE

57

ISLAND JERK SAUCE

57

CAJUN JEZEBEL SAUCE

57

FONDUE SAUCES

61

HOMEMADE MAYONNAISE HOMEMADE HORSERADISH MAYONNAISE

61 61

HOMEMADE CREOLE MAYONNAISE HOMEMADE CAJUN MAY ONNAISE

62 62

MUSTARD

57

HOMEMADE HOT SAUCE

61

MAYONNAISE

55

CHEF PAUL PRUDHOMME‘S TARTAR SAUCE REMOULADE

HOMEMADE STUFF

62

HOMEMADE MUSTARD HOMEMADE CREOLE CHUTNEY MUSTARD

62 62

HOMEMADE CREOLE MUSTARD HOMEMADE GERMAN MUSTARD HOMEMADE BRITISH MUSTARD

62 62 63

HOMEMADE FRENCH (DIJON) MUSTARD

63

KETCHUP

63

HOMEMADE AMISH KETCHUP HOMEMADE KETCHUP

58

63 63

3 Cajun In The Kitchen, ©2010, 2013


HOMEMADE TANGY KETCHUP

RELISH

64

70

HOMEMADE ARGENTINEAN STEAK SAUCE HOMEMADE STEAK SAUCE

64 64

CHILI RELISH HAMBURGER RELISH PICKLE RELISH

HOMEMADE CREOLE SAUCE HOMEMADE CREOLE SAUCE II

64 64

CORN RELISH ITALIAN RELISH (SALSA)

71 71

HOMEMADE WORCESTERSHIRE SAUCE

64

BURGER & DOG KICKIN' RELISH

72

HOMEMADE SAUCES

64

70 71 71

65

GARLIC

HOMEMADE BAKING POWDER HOMEMADE PIMENTO CHEESE

65 65

THE BEST GARLIC

CLARIFIED BUTTER

72

WICKER'S BASTING SAUCE

65

FLAVORED BUTTERS

73

HOMEMADE SALAD DRESSINGS

65

MISCELLANEOUS

72 IN

THE WORLD

72

HONEY BUTTER BROWN SUGAR AND CINNAMON ORANGE BUTTER

73 73 73

HERBED BACON BUTTER HERBED BUTTER FOR SEAFOOD

73 73

HERBED BUTTER FOR BEEF HERBED BUTTER FOR STEAK BLUE CHEESE HERB BUTTER

73 73 73

MEDITERRANEAN BAY BUTTER TARRAGON & RED HOT SAUCE BUTTER

74 74

LEMON BUTTER ROSEMARY STEAK BUTTER

74 74

HOMEMADE RUSSIAN DRESSING HOMEMADE THOUSAND ISLAND

65 65

HOMEMADE GREEN GODDESS HOMEMADE ITALIAN SALAD DRESSING HOMEMADE CREAMY ITALIAN DRESSING

66 66 66

HOMEMADE COLE SLAW DRESSING HOMEMADE RANCH DRESSING

66 66

HOMEMADE FRENCH DRESSING ANCHOVY-GARLIC DRESSING

66 67

HOT BACON DRESSING HOT BACON DRESSING II

67 67

THE GOVERNOR'S DIJON SALAD DRESSING SOUR CREAM DRESSING

67 68

WHY MARINATE?

74

WHAT TO MARINATE

74

UGLY DOG SALOON'S COLE SLAW DRESSING AVOCADO DRESSING

68 68

HOW TO MARINATE

75

CREAMY BALSAMIC DRESSING RED RUSSIAN DRESSING

68 68

WHEN TO MARINATE

75

WET FIRST

75

ROQUEFORT OR BLUE CHEESE

68

BLUE CHEESE SAUCE BLUE CHEESE DRESSING

69 69

ROQUEFORT DRESSING BUTTERMILK & BLUE CHEESE DRESSING

69 69

VINAIGRETTES

MARINADES

70

ASIAN VINAIGRETTE MEDITERRANEAN VINAIGRETTE

70 70

BASIL VINAIGRETTE MUSTARD VINAIGRETTE

70 70

HERB VINAIGRETTE NEW ORLEANS CREOLE VINAIGRETTE

70 70

74

RED WINE MARINADE ORIENTAL MARINADE

75 75

CAJUN SHRIMP MARINADE CITRUS MARINATE FOR CHICKEN BASIL MARINATE FOR CHICKEN AND FISH

75 75 75

HERB MARINATE FOR FISH MARINADE FOR ROAST

75 75

LIME-HONEY MARINADE SWEET AND SOUR MARINADE

76 76

DRY RUBS

76

KANSAS CITY CLASSIC RUB FOR LAMB, BEEF AND CHICKEN

76 76

FOR FISH

76

2 Cajun In The Kitchen, ©2010, 2013


FOR PORK SEASONINGS

76 76

ETOUFFEÉ

84

CHICKEN AND SAUSAGE ETOUFFEÉ

84

CHEF JOHN FOLSE’S CRAWFISH ETOUFFEÉ

84

MY CAJUN SEASONING

76

CAJUN BLACKENING SEASONING

77

CRAB, SHRIMP OR CRAWFISH BOIL SEASONINGS

77

FINE HERBES

77

CRAYFISH BOIL

85

BOUQUET GARNI

77

CRAYFISH ETOUFFEÉ

86

HERBES DE PROVENCE

77

CRAWFISH BISQUE

86

MIREPOIX

77

SACHET D’EPICES

77

BASIC GUMBO

87

ITALIAN

77

SHRIMP AND CRAB GUMBO

87

POULTRY SEASONING

77

SHRIMP AND CRAB GUMBO II

87

MY SPICE RUB

77

CHICKEN AND ANDOUILLÉ GUMBO

87

GOLDEN OX STEAK RUB

78

GUMBO VERDE

88

78

DELMONICO'S SEAFOOD OKRA GUMBO

89

FILÉ POWER

78

CRAB GUMBO

89

CAJUN POWER®

78

SAVANNAH SEAFOOD GUMBO

90

OLD BAY SEAFOOD SEASONING

78

GUMBO VERT

90

BAYOU BLAST (EMERIL'S CREOLE SEASONING)

79

CHICKEN, SAUSAGE AND SEAFOOD GUMBO

90

THE ESSENCE OF EMERIL

79

EMERIL’S NEW ORLEANS SEAFOOD GUMBO

91

CHILI POWDER

79

CAJUN COOKIN’ VS. CAJUN RESTAURANTS

92

CAJUN OR CREOLE SEASONINGS

79

HOT SAUCE

79

CHAPTER 3: CAJUN MEATS ANDOUILLÉ

94 94

SALT & PEPPER MUSTARD

79 79

BOUDIN SAUSAGE

95

SEASONING

COMMERCIAL RECOMMENDATIONS

®

CREOLE MUSTARD

79

GERMAN MUSTARD

80

FRENCH MUSTARD

80

AMERICAN MUSTARD

80

CHINESE MUSTARD

80

GRILLADES AND GRITS CRAWFISH: A CAJUN STAPLE

85 85

GUMBO !

86

REAL CAJUN BOUDIN BLANC

95

YET ANOTHER BOUDIN RECIPE

96

TASSO

96

SHRIMP AND TASSO PASTA

97

OH DEAR, BAMBI’S DINNER

97

VENISON MEAT LOAF

98

GASTON VENISON STEW

98

CHAPTER 2: CAJUN MEN COOK….

81

JAMBALAYA

81

VENISON SAUSAGE

98

COUNTY COMIN’ JAMBALAYA

81

VENISON MEDALLIONS WITH COGNAC SAUCE

99

82ND AIRBORNE SPICY JAMBALAYA

82

1978 WORLD CHAMPIONSHIP JAMBALAYA

82

CHAPTER 4: WHAT THE HECK'S A CREOLE? CREOLE, CHER

LAND-LOVERS JAMBALAYA

82

RED OR BROWN JAMBALAYA

82

SLOW COOKER JAMBALAYA

83

JUSTIN’S BAYOU JAMBALAYA

83

MULATE'S CATFISH JAMBALAYA

83

100 100

PAELLA “VIEUX CARRÉ”

100

CHICKEN A’ LA CREOLE

101

CREOLE SHRIMP GUMBO

101

CREOLE SHRIMP AND LOBSTER BISQUE

101

CREOLE RICE JAMBALAYA

102

3 Cajun In The Kitchen, ©2010, 2013


CREOLE COURT-BOUILLON

102

HOT CRABMEAT DIP TRES

113

CREOLE WEDDING CHICKEN

102

HOT CRABMEAT DIP QUATRO

113

CREOLE SHRIMP COURT-BOUILLON

103

CRAB-BUTTER

113

SNAPPER CREOLE

103

WARM JALAPENO CHEESE DIP

113

CREOLE CORN BISQUE WITH CRAB

103

DEVILED COTTAGE CHEESE DIP

113

BAKED FISH CREOLE

104

CHILI CON QUESO DIP

114

CARIBBEAN CREOLE SHRIMP

104

SMOKED OYSTER DIP

114

CREOLE PICKLED PORK

104

MY SHRIMP DIP

114

CREOLE MEAT LOAF

105

UNCLE CARROLL'S BEER & CHEESE DIP

114

CREOLE ROAST PORK

105

ARTICHOKE & SPINACH DIP

114

CREOLE GRILLED RED SNAPPER

105

VIDALIA ONION DIP

115

106

THE PERFECT GUACAMOLE DIP

115

ESCARGOT STUFFED MUSHROOMS

106

THE PRESIDENT'S GUACAMOLE

115

ESCARGOT A LA FETTUCCINI

106

SIX-LAYER BEAN DIP

115

CHAPTER 5: APPETIZERS

107

BLOODY MARY DIP

116

CAJUN STYLE

107

CLAMS AND PIGGY DIP

116

CRAWFISH BOULETTES

107

VEGGIE DIP

116

LOUISIANA CRAB CAKES

107

CAJUN CHEESE BALL

116

STUFFED ARTICHOKE

107

CRABMEAT MORNAY

116

OYSTERS BIENVILLE

108

STUFFED CELERY STICKS

116

ANTOINE'S OYSTERS ROCKEFELLER

108

GUACAMOLE

117

BOUDIN BALLS

109

FIRECRACKER COCKTAIL MEATBALLS

117

CAJUN FRIED OKRA

109

SMOKY SALMON SPREAD

117

ANDOUILLÉ STUFFED JALAPENOS

109

CAJUN STUFFED MUSHROOMS

117

CAJUN SAUSAGE MEATBALLS

109

CHEX® PARTY MIX

117

SOUTHERN FRIED PICKLES

110

CHAPTER 6: SEAFOOD

119

ELVIS'S FRIED PICKLES

110

SEAFOOD TIPS

119

DANCING MUSHROOMS

110

JEAN’S FAVORITE FOOD

119

DEVILISH EGGS CREOLE

110

KIPPERS, BUD’S WAY

111

ANDOUILLÉ IN BBQ SAUCE

111

BACON-WRAPPED STUFFED JALAPENOS

111

ESCARGOT

LOBSTER

119

LOBSTER COOKING TIPS BOILING

12 0 12 0

111

STEAMING GRILLING OR BROILING

12 0 12 0

AVOCADO DIP

111

A NEW ENGLAND CLAMBAKE

120

CAJUN CHILI WITH FRITO'S

111

STEAMERS

120

CHEESE AND HAM DIP

112

THE MAIN ATTRACTION: LOBSTER

121

GUACAMOLE DIP

112

HERE’S A BASIC CLAMBAKE RECIPE

121

MEXICAN GAS D IP

112

LOBSTER ROLL

121

HOT CRABMEAT DIP UNO

112

HOT CRABMEAT DIP DOS

112

DIPS

TROUT

121

MISSOURI RIVER GRILLED TROUT

121

4 Cajun In The Kitchen, ©2010, 2013


GRILLED TROUT CIABATTA

121

SMOKED TROUT

122

JEAN'S OTHER FAVORITE FISH: GROUPER

COOKIN’ WITH WOOD ? CEDAR PLANK GRILLED SALMON

122

PAN SEARED GROUPER

122

GRILLED GROUPER

122

131

FISH GRILLING OYSTERS

132 132 133

PAN FRIED OYSTERS

133 ®

123

OYSTERS WITH TABASCO BUTTER SAUCE

133

BAKED COD

123

BEER-BAKED OYSTERS

133

SAUTÉ COD WITH CITRUS BÉARNAISE

123

OYSTERS BAKED

134

123

OYSTERS LAGNIAPPE

134

CRABMEAT AU GRATIN

123

WILLIAMSBURG, VIRGINIA OYSTERS

134

CRABMEAT IMPERIAL

123

GRILLED OYSTERS

134

CORN AND CRAB CHOWDER

124

DEVILED CRAB

124

SALMON FILLET WITH JULIENNE VEGETABLES

135

MARYLAND BLUE CRABS BOIL

124

OIL AND VINEGAR BASS IN

135

125

ORIENTAL FISHY IN A BAGGY

136

MARYLAND CRAB CAKES

125

GREEK FISH POUCH

136

CAJUN CRAB CAKES

125

MY FAVORITE: SHRIMP!

137

CREOLE CRAB CAKES

125

HOW TO BUY DEM SHRIMPS

137

KEY WEST CRAB CAKES

126

LOW COUNTRY SHRIMP AND GRITS

137

ALASKAN SNOW CRAB CAKES

126

SOUTHERN SHRIMP & GRITS

138

A COUPLE FROM THE LEFT COAST

127

SHRIMP AND DUMPLINGS

138

CIOPPINO

127

CAJUN SHRIMP

138

PAELLA

127

CAJUN FRIED SHRIMP

139

128

SHRIMP CREOLE

139

BLACKENED TUNA

128

GRILLED BUTTERFLY SHRIMP

139

GRILLED TUNA & PORTOBELLO'S

128

CAJUN CHAFING SHRIMP

139

EMERIL LARGESSE'S TUNA SALAD

128

ALABAMA SHRIMP BAKE

140

128

GRILLED SHRIMP

140

GOUJONNETTES (BATTERED, FRIED FISH)

128

CAJUN SHRIMP PILOO

140

FRIED CALAMARI

129

BARBECUED SHRIMP

140

GRILLED MARINATED SCALLOPS

129

PICKLED SHRIMP

141

BROILED TILAPIA

129

BLEND OF THE BAYOU

141

129

GARLIC SHRIMP

142

GRILLED SWORDFISH STEAKS

129

SHRIMP PIQUANT

142

SWORDFISH BAKED IN FOIL

130

CAJUN POPCORN SHRIMP

142

SPICY GRILLED SWORDFISH

130

SHRIMP AND CORN PIE

142

130

COLD SMOKED AND GRILLED SALMON

CRAB & SHRIMP DISH

143

130

SHRIMP VICTORIA

143

MY FAVORITE WAY TO COOK SALMON

131

CHAPTER 7: PORK FAT RULES!

144

5-SPICE SALMON

131

ALL THINGS PIGGY….

144

COD

BLUE CRABS

CRAB CAKES

TUNA

MISCELLANEOUS GOODIES

SWORDFISH

SALMON

FISH-IN-A-BAG

135 A

POUCH

5 Cajun In The Kitchen, ©2010, 2013


CLASSIC SOUTHERN PORK ROAST

144

BASQUE SHEPHERD'S PIE

144

CAJUN “DRUNKEN” PIG

145

SALT JACKETING

155

APPLE BUTTER MARINATED PORK TENDERLOIN

145

WHISKEY STEAKS

156

PANE’ED PORK CHOPS

145

SWISS STEAKS

156

SKILLET PORK CHOPS AND ONIONS

145

PORTUGUESE STEAK

156

SAUERKRAUT & RIBS

145

ARGENTINE STEAKS

157

DEEP FRIED RIBS

146

ARGENTINE GRILLED BEEF

157

BEER RIBS

146

BRITISH BEER STEAKS

157

TANGERINE RIBS

146

PHILIPPINO STEAK

158

AIN’T BAD SMOTHERED PORK CHOPS

146

RUSSIAN STEAK

158

PORK WITH PEPPERED APPLES AND ONIONS

147

JAPANESE STEAK

158

CRANBERRY PORK ROAST

147

SPANISH STEAK

158

PORK CHOPS IN APPLE GRAVY

147

MONGOLIAN BEEF

159

CREOLE JERK PORK (CARIBBEAN)

147

MORTON'S CLASSIC PEPPERCORN STEAKS

159

PORKETTES

148

PEPPERED STEAKS

159

PORK CHOP ETOUFFEÉ

148

CAJUN FILET MIGNON

159

GRILLAGES (GREE-YHADS)

148

THE PERFECT FILET MIGNON

160

PORK RIBS AND RICE

148

PAN FRIED PORTERHOUSE STEAKS

160

PORK CHOPS CREOLE

149

GRECIAN BEEF

160

SAUSAGE HASH

149

BEEF IN BEER AND ONIONS

160

SAUSAGE AND APPLES

149

CAJUN RIBEYE BURGUNDY

161

SAUERKRAUT & SAUSAGES

149

BABY COW SCALOPPINI

161

150

VERY SIMPLE STEAK DIANE

161

BLACK FOREST HAM

150

CHICKEN FRIED STEAK

161

WHITE ASPARAGUS WITH BLACK FOREST HAM

150

PAN FRIED STEAK WITH LEEK COULIS

162

PROSCIUTTO HAM

150

CAJUN WHISKEY ROAST

162

HAM AND BLACK-EYED PEAS

151

BEEF BOURBONNAIS

163

COUNTRY HAM, SOUTHERN STYLE

151

OSSEO BUCO

163

TENNESSEE COUNTY HAM

151

GRILLED FLANK STEAK NO 1

163

COUNTRY HAM & BISCUITS

151

GRILLED FLANK STEAK NO.2

163

SMITHFIELD® HAM

151

GRILLED FLANK STEAK NO. 3

163

HAM AND CHEESE SALAD

152

ROAST BEEF FIT FOR A KING

164

HOMEMADE ITALIAN SAUSAGE

152

BEER BROILED BEEF

164

HOMEMADE TEXAS SAUSAGE

152

GREEN CHILI BEEF BURROS

164

CHAPTER 8: BEEF

153

SAVORY POT ROAST

164

THE TEN COMMANDMENTS OF STEAK

153

CAJUN COUNTRY POT ROAST

165

HAM

BLUE CHEESE TENDERLOIN STEAKS THE FINAL WORD ON PRIME RIB

154 155

MARINATED RIB EYES

154

BLACK BEER RIBEYES

154

BEER-BRAISED STUFFED BRISKET

165

ONE OF THE BEST RIBEYES EVER

154

PASSOVER BRISKET

166

BRISKET

165

6 Cajun In The Kitchen, ©2010, 2013


SMOKED BEEF BRISKET

166

COQ AU VIN

180

TEXAS-STYLE BEEF BRISKET

166

CHICKEN SCALOPPINI

181

167

EL LOCO POLLO

181

GEORGIA COUNTRY MEATLOAF

167

CHICKEN FLORENTINE

181

MRS. O'LEARY'S CHICAGO MEATLOAF

167

HONEY-MUSTARD CHICKEN

182

BISCAYNE MIRACLE MILE MEATLOAF

167

POUSSIN BASQUAISE (BASQUE CHICKEN)

182

BACON CHEESEBURGER MEATLOAF

168

BAKED HAVARTI CHICKEN

182

HAMBURGER PIE

168

BOYSENBERRY CHICKEN

183

RIB ROAST WITH GARLIC THYME SAUCE

168

CARIBBEAN CHICKEN

183

169

CHICKEN AND SAUSAGE SAUCE PIQUANT

183

HOMEMADE PASTRAMI

169

CHICKEN BREASTS WITH BUTTER PEAS

184

HOMEMADE CORNED BEEF

169

CHICKEN CACCIATORE

184

HOMEMADE BEEF JERKY

169

CHICKEN FRICASSEE

184

HOMEMADE SAUERBRATEN

170

CHICKEN MANQUÉ CHOUX

184

172

CHICKEN SAUCE PIQUANT II

185

LAMB SHASHLYK

172

CHICKEN SPECTACULAR

185

LAMB MEDALLIONS WITH GARLIC

172

MR. DANIEL’S CHICKEN WINGS

185

WHITE BEANS AND LAMB WITH GREENS

172

HILDA'S PORTUGUESE STEWED CHICKEN

185

LAMB SHANKS ON CANNELLINI BEANS

173

CRAZY BIRD

186

LAMB SHANKS WITH SOUR CREAM AND CAPERS

173

KING CREOLE MUSTARD CHICKEN

186

LAMB AND STOUT BAKE

173

FRENCH QUARTER CHICKEN PIE

186

BASQUE LAMB STEW

174

HERB ROASTED TURKEY AND POTATOES

187

CARRÉ D’AGNEAU BLONVILLE (RACK OF LAMB)

174

KUNG PAO CHICKEN

187

AUSSIE LAMB CHOPS

175

HOT AND SPICY CHICKEN BARBECUE

187

LAMB WITH MINT AND GARLIC

175

EMERIL’S FALL RIVER CHOW MEIN

188

BASQUE LAMB SHANKS

175

RICE STUFFED CORNISH HENS

188

SPANISH LAMB STEAKS

176

SMOTHERED CHICKEN

ONIONS

188

GRILLED TANDOORI-STYLE LAMB KABOBS

176

BEER BATTERED CHICKEN STRIPS

189

INDIAN LAMB VINDALOO

176

SWEET AND SOUR CORNISH HENS

189

LAMB CURRY

177

TWO SISTERS’ CHICKEN

189

CORDERO MORUNO

177

MIDDLE EASTERN CHICKEN

189

MEATLOAF

HOMEMADE GOODIES….

CHAPTER 9: LAMB

CHAPTER 10: FOWL BALL

178

IN

WINTER CHICKEN

190

ROASTED CHICKEN

178

GEORGIA MOUNTAIN CHICKEN

190

CAJUN “FRIED” CHICKEN

178

PAN-FRIED QUAIL WITH CHEESE GRITS

190

YOUR BASIC GRILLED CHICKEN

178

DEEP FRIED TURKEY

190

179

SMOKED THANKSGIVING TURKEY

191

PERFECT SOUTHERN FRIED CHICKEN

179

STUFFING OR DRESSING? THE BEST PART OF T-DAY 191

JAMAICAN CURRIED CHICKEN

180

THE BASIC STUFFING

191

TARRAGON CHICKEN SALAD

180

CORNBREAD AND SAUSAGE DRESSING

192

BOURBON BARBECUE CHICKEN

180

YANKEE CHESTNUT STUFFING

192

PRE-HISTORIC FRIED CHICKEN

7 Cajun In The Kitchen, ©2010, 2013


CORNBREAD DRESSING

192

BBQ BEEF SHORT RIBS

201

CORNBREAD APPLE DRESSING

192

QUICK BBQ RIBS

202

NEW ENGLAND OYSTER STUFFING

192

THE EASIEST RIBS YOU EVER HAD…..

202

WILD RICE AND MUSHROOM DRESSING

193

MEMPHIS STYLE BABY BACK RIBS

202

THE BEST FRIED CHICKEN YOU’VE EVER HAD

193

SUPER EASY SPARERIB DINNER

202

CHAPTER 11: BAR-B-QUE

194

SMOKIN' AIN'T BBQIN'

203

NORTH CAROLINA

194

SMOKIN'

203

SOUTH CAROLINA

194

BRINING

203

TENNESSEE TEXAS

194 194

KANSAS CITY BAR-B-QUE SAUCE

194

FISH BRINE BASIC BRINE PORK BRINE

20 3 20 4 20 4

195

WHISKEY BRINE

20 4 204

APPLE CITY BBQ SAUCE

195

UNCLE CARROLL'S BARBEQUE SAUCE

195

ALDER

204

GEORGIA PEACH BARBECUE SAUCE

195

APPLE

204

FRESH CITRUS BARBECUE SAUCE

195

CHERRY

204

JUSTIN WILSON'S BARBECUE SAUCE

196

HICKORY

204

PAUL PRUDHOMME'S BARBECUE SAUCE

196

MAPLE

204

TENNESSEE BARBECUE SAUCE I

196

MESQUITE

204

MEMPHIS SWEET AND SOUR SAUCE

196

OAK

204

COFFEE BOURBON BARBECUE SAUCE

197

PEACH

204

APPLEBEE’S BARBECUE SAUCE

197

PECAN

204

NORTH CAROLINA BBQ SAUCE

197

HERBS AND SPICES

204

TEXAS PIT BBQ SAUCE

197

THE LAND OF THE LOONEY MALE

205

THE DUKE'S BBQ SAUCE

197

CHAPTER 12: VEGGIES & STUFF

206

MY WORLD FAMOUS BEEF MARINATE

197

CAULIFLOWER MASHED POTATOES

206

MY BASIC BEER MOP

198

CAJUN CABBAGE

206

GEORGIAN MOPPIN' SAUCE

198

FRIED EGGPLANT

206

198

MOUSSAKA

206

BRAISED BBQ SPARERIBS

198

RATATOUILLE

207

KANSAS CITY BARBECUE

198

FASOLAKIA LADERA (GREEK VEGGIE STEW)

207

CAROLINA PULLED PORK BARBECUE

198

CREOLE STUFFED BELL PEPPERS

207

BARBIE’S NORTH CAROLINA BBQ PULLED- PORK

199

TEXASMEX STYLE CHILES RELLENOS

207

UNCLE CARROLL'S PULLED-PORK SANDWICHES

199

STUFF POBLANO PEPPERS

208

SPICY SHORT RIBS

199

CHILES RELLENOS

208

ASIAN-STYLE BRAISED SHORT RIBS

200

CHEDDAR ZUCCHINI BAKE

209

BARBECUED TEXAS-STYLE BEEF BRISKET

200

TEXAS BARBECUE SAUCE

201

KING CABBAGE

209

WHISKEY RIBS

201

EASY SKILLET CABBAGE

209

BRAISED BABY BACK RIBS

201

CHINESE CABBAGE

209

LET’S COOK SOMETHING…

WOOD

GREAT CABBAGE RECIPES

209

8 Cajun In The Kitchen, ©2010, 2013


CABBAGE CREOLE

210

CALIFORNIA BEANS

219

EZRA BROOKS RED CABBAGE AND APPLES

210

CREOLE BLACK BEANS

219

SMOKED CABBAGE

210

SOUTHERN-STYLE GREEN BEANS

219

CABBAGE ROLLS

210

MOROS Y CRISTIANOS ( BLACK BEANS & RICE ) 219

STUFFED MUSHROOMS CREOLE

210

JACK IN THE BEANS

219

STUFFED TOMATOES

211

COWBOY BEANS

220

SOUTHERN BLACK-EYED PEAS

211

RED BEANS AND SAUSAGE

220

BLACK EYE PEA SAUSAGE

211

SPICY-SWEET SKILLET BEANS

220

SWEET PEAS AU GRATIN

211

CREAMED SPINACH

211

CORN MAQUE CHOUX

221

SOUTHERN-BRAISED GREENS WITH BACON

212

KICKED UP CORN MAQUE CHOUX

221

HOT AND SWEET GREEN BEANS

212

CORN FRITTERS

221

PETITE POIS ( LITTLE PEA )

212

CORN SALAD

221

212

AMERICAN INDIAN CORN PUDDING

221

ASPARAGUS SOUP

213

CORN AND RICE MEDLEY

222

GOLDEN ASPARAGUS SOUP

213

PARMESAN CORN

ASPARAGUS AND CRAB SALAD

213

SOUTHERN CORN CUSTARD

222

BAKED GARLIC ASPARAGUS

213

CRUSTY CORN CASSEROLE

222

WHITE ASPARAGUS

213

CAJUN CORN SOUP

222

ASPARAGUS IN WHITE SAUCE

214

CREOLE CORN

223

214

NORTH GEORGIA CORN PONE

223

BUTTERNUT SQUASH AU GRATIN

214

BAKED CORN CASSEROLE

223

BAKED ACORN SQUASH

214

AFRICAN CORN CASSEROLE

223

TENNESSEE BUTTERNUT AU GRATIN

214

MOM’S SUMMER SQUASH

215

BLUE CHEESE POP CORN:

224

SPAGHETTI SQUASH AND HERBS

ASPARAGUS

SQUASH

CHAPTER 14: CORN

ON THE

221

COB

SEASONED POP CORN

222

224

215

PARMESAN POP CORN:

224

CHAPTER 13: BEANS

216

HERB SEASONED POP CORN:

224

BEANS, LOUIS’S WAY

216

CURRY SEASONED POP CORN:

224

CLASSIC CAJUN RED BEANS & RICE

216

FLAVORED POP CORN:

224

PINTO BEANS AND HAM HOCKS

216

MY FAVORITE POP CORN:

224

KC MASTERPIECE BEANS

216

CREOLE RED BEANS AND RICE

217

BASIC METHOD WITH HUSKS

224

WHITE LIMA OR RED BEANS AND SAUSAGE

217

HUSKS AND FOIL, MEXICAN STYLE:

224

RED BEAN SALAD

217

FOIL ONLY, BARBECUE STYLE:

224

CREOLE BAKED BEANS

217

GRILLED NEBRASKA CORN

224

FOUR BEAN SALAD

217

CHAPTER 15: POTATOES

225

ITALIAN-STYLE BAKED BEANS

218

POTATOES SALAD

225

CANNELLINI BEANS WITH PROSCIUTTO

218

GREEK POTATO SALAD

225

CREOLE GREEN BEANS

218

MEDITERRANEAN-STYLE POTATO SALAD

225

BUTTERED GREEN BEANS WITH PECANS

218

GERMAN POTATO SALAD

225

GRILLED CORN-ON-THE-COB

224

9 Cajun In The Kitchen, ©2010, 2013


KARTOFFELSALAT MIT BIERMARINADE

225

SHAMROCK RICE SALAD

236

CREOLE POTATO SALAD

226

VIDALIA ONIONS WITH RICE

236

PENNSYLVANIA DUTCH HOT POTATO SALAD

226

BRAZILIAN RICE

236

OLD FASHIONED POTATO SALAD

226

CREOLE RICE CAKES

236

CILANTRO AND ROASTED POTATO SALAD

226

MONTEREY RICE

237

SPUDS AND STUFF

227

CHAPTER 17: ITALIAN

238

POTATOES O’BRIEN

227

PASTA

238

BROOKLYN MASHERS

227

BAKED ZITI

238

LATKES (POTATO PANCAKES)

227

ST. LOUIS TOASTED RAVIOLI

238

CREOLE POTATOES

227

PENNE PASTA WITH KALE AND PROSCIUTTO HAM

238

DUTCH OVEN POTATOES

228

FETTUCCINI WITH SHRIMP AND SCALLOPS

239

POTATOES A LA BOULANGERE

228

PASTA WITH PANCETTA, SAUSAGE & CHEESES

239

POTATO - PORTOBELLO GRATIN

228

SHELL PASTA AND ROTEL

239

POTATO APPLE HASH

229

NOODLES WITH SHRIMP AND PEPPERS

239

POTATO AND GREEN BEAN SALAD

229

SCALLOPS AND PASTA

240

TWICE-BAKED POTATOES WITH GOODIES

229

SHRIMP WITH BOW TIES

240

TWICE BAKED POTATO CASSEROLE

229

BOW TIES WITH BROCCOLI

240

BUTTERMILK BASIL MASHED POTATOES

230

ANGEL HAIR WITH SNOW PEAS

241

RUSSIAN POTATO AND BEAN SOUP

230

LINGUINE WITH CLAMS

241

CHAMP

230

SPICY LINGUINE WITH BEEF AND BROCCOLI

241

FRENCH FRIES

230

LINGUINE WITH BOLOGNESE SAUCE

241

WHERE ARE THE BEST FRENCH FRIES?

231

RIGATONI WITH SAUSAGE & PEPPERS

242

1ST PLACE: VIVI’S

231

PASTA ALLA NORMA (PASTA WITH EGGPLANT)

242

2

ND

PLACE: ROSEDALE BARBECUE

231

3

RD

PLACE: RED’S

231

TRANCE DE PESCE ALLA GRIGLIA

243

CHAPTER 16: RICE

232

ITALIAN TUNA STEAKS

243

HOW TO COOK PERFECT WHITE RICE

232

CHAPTER 18: SLAW AND SALADS

244

HOPPIN’ JOHN

232

SLAW

244

BROWN RICE

232

24-HOUR COLE SLAW

244

DIRTY RICE

233

OLD FASHIONED COLE SLAW

244

ORIENTAL RICE GUMBO

233

CAROLINA COLE SLAW

244

FRIED RICE

233

BLUE CHEESE COLESLAW

244

HOT DIRTY RICE

234

SUPER EASY COLESLAW

244

SAVANNAH RED RICE

234

DIJON SLAW

244

EMERIL’S NEW ORLEANS PAELLA

234

CABBAGE SLAW WITH SOUR CREAM DRESSING

245

BOUNTY RICE

235

MISSISSIPPI DELTA COLE SLAW

245

SPANISH RICE

235

CALIFORNIA COLE SLAW

245

CAJUN RICE DRESSING

235

CAJUN COLESLAW

245

HARVEST RICE

235

VARSITY COLE SLAW

246

HOT MONTERREY RICE SALAD

236

WALDORF COLE SLAW

246

SEAFOOD

243

10 Cajun In The Kitchen, ©2010, 2013


NORTH CAROLINA COLESLAW

246

CREOLE TOMATO SOUP

255

CHINESE COLESLAW

246

ФЕРМЕР CYN (FARMERS SOUP)

255

RAMEN NOODLE COLE SLAW

246

CRAB & SWEET CORN SOUP

256

247

THE FIRST LADY'S BAKED POTATO SOUP

256

CORN, TOMATO & VIDALIA ONION SALAD

247

SHREDDED CABBAGE SOUP

256

GREEN BEAN AND RED ONION SALAD

247

POTATO AND LEEK SOUP

256

SHRIMP, TOMATOES AND GREEN BEAN SALAD

247

POTATO AND BEER SOUP

257

CHRISTY'S CAESAR SALAD

247

CHEDDAR CHEESE BEER SOUP

257

SLICED TOMATO SALAD WITH HERB VINAIGRETTE 248

MY CHEESE BROCCOLI SOUP

257

CARROT RAISIN SALAD

248

SHE-CRAB SOUP

257

CLASSIC GREEK SALAD

248

OYSTER AND ARTICHOKE SOUP

258

MACARONI AND HAM SALAD

248

OKRA SOUP

258

WILTED SPINACH SALAD

249

GOULASH SOUP

258

ENGLISH PEA SALAD

249

KRAUTSUPPE (GERMAN CABBAGE SOUP)

259

SPAGHETTI SALAD

249

KARTOFFELSUPPE ( GERMAN POTATO SOUP)

259

GREAT PASTA SALAD

249

ROMANIAN BEAN SOUP

259

ANOTHER GREAT PASTA SALAD

249

HAMBURGER SOUP

259

CUCUMBER SALAD

249

ITALIAN WEDDING SOUP

260

MACARONI SALAD

250

ITALIAN VEGETABLE SOUP

260

REUBEN SALAD

250

SIMPLE FRENCH ONION SOUP

260

SHRIMP AND CRABMEAT SALAD

250

MY WORLD FAMOUS ONION SOUP

261

BROCCOLI AND CAULIFLOWER SALAD

250

ITALIAN BEAN

261

SWEET POTATO AND APPLE SALAD

251

BORSCHT (RUSSIAN BEET SOUP)

261

WILTED CHICKEN SALAD

251

PASTA E FAGIOLI (ITALIAN BEAN SOUP)

261

SWAN COACH HOUSE CURRIED CHICKEN SALAD

251

BLACK BEAN SOUP WITH KIELBASA

262

PARTY SHRIMP SALAD

251

SOUPE AUX HUITRES DE NOEL

262

PICNIC SALAD ITALIANO

252

1877 BEER CHEESE SOUP

262

252

SOUPE A L’IVROGNE

263

PICKLED CUCUMBERS AND ONIONS

252

GULASCHSUPPE (GOULASH SOUP)

263

SPICY MARINATED OLIVES

252

BOURRIDE A LA TOULONAISE

263

SOUTHERN-STYLE DEVILED EGGS

252

GRANDMOTHER’S GREEN TOMATO CHOW CHOW

252

CRAB STEW

263

SPICY DILL PICKLES

253

ITALIAN VEAL STEW

264

NUTS, GREENS AND FISH

253

GEFLÜGELRAGOUT (GERMAN CHICKEN STEW)

264

CHAPTER 19: SOUPS & STEWS

254

COWBOY STEW

264

SOUPS

254

GROUND MEAT AND POTATO STEW

264

CAJUN CORN SOUP

254

MEXICAN STEW

265

CHICKEN LEEK SOUP

254

SAN FRANCISCO STYLE FISH STEW

265

KANSAS CITY STEAK SOUP

255

CRAB STEW

265

THE PRESIDENT'S HAMBURGER SOUP

255

VERY SIMPLE OYSTER STEW

265

SALADS

OTHER STUFF

AND

SAUSAGE SOUP

STEW

263

11 Cajun In The Kitchen, ©2010, 2013


SAUSAGE AND WHITE BEAN STEW

265

CRABMEAT AND POTATO CASSEROLE

275

LOW COUNTRY OYSTER STEW

266

LOUISIANA CRAB CASSEROLE

276

MULLIGATAWNY STEW

266

BRUNSWICK STEW

266

BROCCOLI SOUFFLÉ

276

SAUSAGE AND CABBAGE STEW

266

CHEESE SOUFFLÉ

276

OLD FASHIONED BEEF STEW

267

SWEET POTATO SOUFFLÉ

277

MISSOURI HILLBILLY STEW

267

CHOCOLATE SOUFFLÉ

277

267

GRAND MARNIER® SOUFFLÉ

277

CHOWDER

SOUFFLÉS

276

A COUPLE MORE CASSEROLES

278

SEAFOOD CHOWDER

267

CLAM CHOWDER NEW ENGLAND

268

POTATO CASSEROLE

278

MEXICAN CHICKEN CHOWDER

268

SHRIMP CASSEROLE

278

SAUSAGE BEAN CHOWDER

268

SWEET POTATO CASSEROLE

278

CORN CHOWDER

269

CHICKEN FETTUCCINE CASSEROLE

278

NEWFOUNDLAND COD CHOWDER

269

POLISH POTATO CASSEROLE

279

269

CREOLE COUNTRY CASSEROLE

279

CRAB BISQUE

269

HUNGARIAN SPAGHETTI CASSEROLE

279

SIMPLE LOBSTER BISQUE

269

RUSSIAN HEARTY CASSEROLE

280

WILD MUSHROOM BISQUE

270

WHITE RUSSIAN CASSEROLE

280

BISQUE

OK WHAT THE HECK IS BURGOO ? LOUISVILLE BURGOO

270

CHAPTER 21: BREAKFAST

281

270

CAJUN BREAKFAST SAUSAGE

281

CHAPTER 20: CASSEROLES

271

TOAST WITH SORGHUM TOPPING

281

FAMILY FIRST

271

CORNED BEEF HASH

282

AUNT SUE’S HASH BROWN CASSEROLE

271

SAWMILL GRAVY

282

AUNT BARBIE’S GROUND BEEF CASSEROLE

271

APPLE DUMPLINGS

282

UNCLE CARROLL'S CORDON BLEU CASSEROLE

271

CAJUN BREAKFAST POTATOES

282

AUNT BARBIE’S SQUASH CASSEROLE

272

WEST TENNESSEE BREAKFAST

283

MACARONI & HAM CASSEROLE

272

SAUSAGE GRAVY OMELET

283

BROCCOLI CASSEROLE

272

PORTUGUESE FISHERMAN

283

BRATWURST & WILD RICE CASSEROLE

272

SCOTCH EGGS

283

ZUCCHINI-CHEDDAR CASSEROLE

273

CORN CASSEROLE

273

CRACKER BARREL® PANCAKES

284

ALASKAN CORN CASSEROLE

273

GERMAN APPLE PANCAKES

284

CAJUN CRAB CASSEROLE

273

GEORGIA PANCAKES

284

SHIPWRECK

274

THE PERFECT PANCAKE

285

VIDALIA ONION CASSEROLE

274

BANANA NUTMEG PANCAKES

285

DR. LAYHER'S SPANISH RICE CASSEROLE

274

ORANGE CARDAMOM PANCAKES

285

WILD RICE CASSEROLE

274

BUTTERMILK PANCAKES

285

SEAFOOD CASSEROLE

275

CAJUN PANCAKES

285

MILWAUKEE CASSEROLE

275

LEEK AND CHEDDAR PANCAKES

286

CHICKEN AND NOODLE CASSEROLE

275

MEXICALI CHEESE AND SAUSAGE FRITTATA

286

PANCAKES

284

12 Cajun In The Kitchen, ©2010, 2013


OZARK BREAKFAST PASS THE COLD CEREAL, PLEASE

286

WHY MOTHERS CRY

297

286

CHAPTER 23: BREAD, BISCUITS AND BEIGNETS 298

BAKED EGGS

287

MRS. WILKES BISCUITS

298

FARMERS BREAKFAST SKILLET

287

DICKEY FARMS® PEACH TEA BREAD

298

CAMPFIRE EGGS

287

ANNA-DAMA BREAD

298

CORNED BEEF HASH WITH EGGS

288

BOSTON BROWN BREAD

299

EGGS BENEDICT

288

JUSTIN WILSON’S HUSHPUPPIES

299

LUMBER JACK BREAKFAST

288

GERMAN BROWN BEER BREAD

299

BAUERNFRUHSTUCK (FARMERS BREAKFAST)

289

COUNTRY BISCUITS

300

MR. BELVEDERE’S EGG CASSEROLE

289

HOT CRUSTY BUTTERMILK BISCUITS

300

BREAKFAST PIZZA

289

MISS INA'S CHEESE BISCUITS

301

EGG AND BACON CASSEROLE

289

SOUTHERN CORNBREAD

301

FRIED APPLES

289

HOMEMADE YEAST ROLLS

301

EGG-SAUSAGE CASSEROLE

290

JOHNNIE CAKE

302

PAULA DEAN’S BREAKFAST BURRITO

290

90 MINUTE CINNAMON ROLLS

302

ACADIAN COUCH-COUCH

290

BLUEBERRY SOUR CREAM LOAF

302

NEW ORLEANS FRENCH TOAST

290

BANANA NUT MUFFINS

303

CHOCTAW BREAKFAST

290

CAJUN BREAD

303

FINNAN HADDIE

290

METHODIST BREAD

303

SAUSAGE & GRITS CASSEROLE

291

MOM'S SOURDOUGH BREAD STARTER

303

PAIN PERDU ( LOST BREAD )

291

CORN CAKES COUCH COUCH

303

CREOLE CALLAS (RICE CAKES )

291

BEIGNETS

304

292

GRAMMIE’S PUMPKIN BREAD

304

POT ROAST

292

SOUTHERN SKILLET CORNBREAD

304

GOULASH

292

BLUEBERRY BUTTERMILK MUFFINS

304

STUFFED PEPPERS

292

POTATO BISCUITS

305

CARROT RAISIN SALAD

293

CHERRY PECAN BREAD

305

MOM’S SOUR CREAM CUCUMBERS

293

EASY FRENCH BREAD

305

MOM’S GRITS

293

ITALIAN FRIED BREAD

305

CHICKEN POT

293

GEORGIA-STYLE HUSH PUPPIES

306

HER DIVINITY ROCKS!!!

294

FRESH APPLE BREAD

306

MEAT LOAF

294

BEER BREAD

306

SKILLET SPARERIBS

294

MUFFALETTA BREAD

306

FRIED CORN MANQUÉ CHOUX

295

SPOON BREAD

307

MOM’S FRIED CHICKEN

295

CHRISTMAS BREAD

307

GIBLET STUFFING

295

BREAD PUDDING

307

FRIED CATFISH

296

HOT CROSS BUNS

308

CATFISH BEER BATTER

296

CHAPTER 24: SWEET THINGS

309

CAJUN MEAT PIE

296

PIES FIRST

309

MOM’S DATE ROLE

296

CHAPTER 22: MOM’S COOKING

SOUTH GEORGIA BUTTERMILK PIE

309

13 Cajun In The Kitchen, ©2010, 2013


GEORGIA STRAWBERRY PIE

309

ACADIAN GATUEAU DE SIROP

320

LEMON PIE

309

VACHE SAINTE - HOLY COW !

321

CLASSIC PECAN PIE

310

OLD FASHIONED MISSOURI PECAN PIE

310

CHOCOLATE CHIP COOKIES

321

TENNESSEE SWEET POTATO PIE

310

OLD FASHIONED APPLE SAUCE

321

KENTUCKY BOURBON PIE

310

PUPPY CHOW

322

PEACH CRUMB PIE

311

BANANA PUDDING

322

311

BANANAS FOSTER

322

LOUISIANA RING CAKE

311

CHERRIES JUBILEE

322

MOM’S POUND CAKE

312

AUNT SUE’S BLUEBERRY COBBLER

322

MORAVIAN SUGAR CAKE

312

STEWED APPLES

323

DICKEY FARMS PEACH UPSIDE DOWN CAKE

312

AMBROSIA - CAJUN FRUIT SALAD

323

MAPLE SYRUP CAKE

313

PEPPERMINT BARK

323

BETTER THAN SEX CAKE

313

DEATH BY CHOCOLATE

324

JAM CAKE

313

TRADITIONAL SALT WATER TAFFY

324

RED-VELVET CAKE

313

AMISH FUDGE

324

VERMONT CHOCOLATE POTATO CAKE

314

KENTUCKY KERNELS

324

LOUISIANA PRALINE CAKE

314

TOFFEE BUTTER CRUNCH

324

BUTTERMILK POUND CAKE

315

CHAPTER 25: MARDI GRAS !

325

MISSOURI APPLE CAKE

315

CREPES

326

MORAVIAN SUGAR CAKE

315

KING CAKE

326

ZUCCOTTO (ITALIAN CAKE)

316

SEAFOOD MARDI GRAS

327

GATEAU DE CAJUN ( CAJUN CAKE )

316

MARDI GRAS GRILLED SHRIMP AND SAUSAGE

328

CREOLE CHRISTMAS CAKE

316

ROAST SUCKLIN ' PIG

328

MISS INA'S BOURBON CAKE

317

GAUTREAU’S MARDI GRAS GRILLAGES AND GRITS 329

CARROT SPOON CAKE

317

BAKED SHRIMP & FETA CHEESE

329

317

CHAPTER 26: SOUTHERN COMFORT

330

OZARK MOUNTAIN SUGAR COOKIES

317

GREENS

330

LADYFINGERS

317

TURNIP GREENS

330

MEXICAN WEDDING COOKIES

318

TURNIP GREENS & POTATOES WITH DRESSING

331

MONSTER COOKIES

318

SAUTÉED COLLARD GREENS

331

318

FRIED GREEN TOMATOES

331

NEW ORLEANS BREAD PUDDING

318

SOUTHERN FRIED PORK CHOPS

331

THE FIRST LADY'S PUDDING

318

MACARONI AND CHEESE

331

SOUTHERN BANANA PUDDING

319

THE BEST MAC & CHEESE EVER

332

319

THE PRESIDENT'S MACARONI & CHEESE

332

WHITE CHOCOLATE CRÈME BRŬLÈE

319

PORK CHOPS AND SWEET POTATOES

332

BOURBON PECAN PRALINES

319

COUNTRY CAPTAIN

332

GEORGIA PEACH COBBLER

320

MISSISSIPPI MEAT BALLS

333

UKRAINIAN CHERRY CHARLOTTE

320

FRIED GREEN TOMATOES

333

CAKES SECOND

®

COOKIES

PUDDING

BUNCH OF OTHER STUFF THIRD

WHY ENGINEERS DON'T WRITE RECIPES

321

14 Cajun In The Kitchen, ©2010, 2013


CHAPTER 27: ST. PATTY'S DAY IN KCMO

334

A LOW COUNTRY SPECIALTY

344

SHEPHERD’S PIE

334

MULLETS’ INLET, SOUTH CAROLINA

345

ULSTER CHAMP TOPPING

335

IRISH SODA BREAD

335

BEEF IN GUINNESS

335

BEEF AND GUINNESS PIE

335

BOILED PEANUTS

346

SAUSAGE & POTATO CODDLE

336

ST. SIMON’S ISLAND SHRIMP BOG

346

IRISH POTATO PATTIES

336

TYBEE ISLAND SAUSAGE PIE

346

IRISH CABBAGE ROLLS

336

GEORGIA PEANUT BRITTLE

347

KANSAS CITY CORNED BEEF HASH

337

75TH STREET CORNED BEEF & CABBAGE

337

IRISH SAINT PATRICK'S SOUP

LOW COUNTRY ROASTED OYSTERS LOW-COUNTRY SAMPLER CHAPTER 29: GEORGIA'S LOW COUNTRY

DICKEY FARMS

345 34 5 346

347

GRILLED PORK CHOPS WITH PEACH SAUCE

347

337

GINGER AND PEACHES CHICKEN

347

BAKED CORNED BEEF

337

SWEET POTATO SOUFFLÉ

348

FROG’S ASS SHOT

338

VIDALIA ONION RINGS

348

CABBAGE AND POTATO BAKE

338

ROASTED VIDALIA’S

348

COUNTY CORK IRISH STEW

338

PEPPER NUTS

348

IRISH BUBBLE AND SQUEAK

338

LOBSTER SAVANNAH

348

339

VIDALIA ONION & HAM BRUSCHETTA

349

O'MILKSHAKE

339

SHRIMP AND GRITS - A SAVANNAH TRADITION

349

ICED IRISH CRÈME COFFEE

339

IRISH CREAM LIQUEUR

339

IRISH COFFEE

339

ST PATTY'S DAY LIBATIONS

IRISH HUMOR

339

THE ERRAND

339

THE BROTHEL

339

CHAPTER 28: SOUTH CAROLINA LOW COUNTRY 340

CHAPTER 30: FOOTBALL AND TAILGATING

350

DAWGS FIRST

351

TUNA STUFFED EGGS

351

GEORGIA CAVIAR

351

ROAST BEEF POOR BOY

351

CHILI BURRITOS

351

SOUTHERN WINGS

352

CHARLESTON SHRIMP PIE

340

HONEY BARBECUE WINGS

352

BRUNSWICK STEW NO 2.

340

EXTRA SPECIAL BURGERS

352

LOW COUNTRY BOIL

341

FROGMORE STEW

341

REUBEN BURGER BLEU CHEESE BURGERS

35 2 35 2

PINTO BEANS AND HAM HOCKS

341

LOW COUNTRY RED RICE

341

LOW COUNTRY SHRIMP SPREAD

342

BONELESS BAKED SHAD WITH LEMON BUTTER

342

STEWED CRABS

342

LIKKER PUDDING

342

SEAFOOD MUDDLE

342

THE WORLD’S BEST SOFT-SHELL CRABS

343

DO IT YOURSELF SOFT SHELL CRABS

343

HOLLE’S LOW COUNTRY CRAB PIE RECIPE

343

CHILI DAWG NACHOS

353

HOGS IN

353

A

SLEEPING BAG

SAUERKRAUT DIP

353

GEORGIA CRACKER SALAD

353

GEORGIA RED COCKTAIL

353

BULLDAWG BEANS

353

“IT’S FOOTBALL TIME IN TENNESSEE !!”

354

VOLUNTEER TAILGATE COLE SLAW!

354

HOT & SPICY CHEX PARTY MIX

354

BIG ORANGE BEAN SALSA

354

15 Cajun In The Kitchen, ©2010, 2013


GRILLED CORN SALSA

354

THE DENVER SANDWICH

367

GAME-DAY SANDWICH

355

GULF COAST SHRIMP PO’ BOY

367

TENNESSEE CAVIAR

355

SANDRA LEE'S CRAB PO' BOYS

367

VICTORY DIP

355

BOURBON STREET PO' BOY

368

ORANGE AND WHITE CAKE

355

NEW ORLEANS’S MUFFALETTA SANDWICH

368

FRIED GATOR TAIL

356

CHICAGO-STYLE HOT DOG

369

COOKED DAWGS !

356

NEW ENGLAND DOGS AND SLAW

369

SPINACH DIP

356

PHILLY CHEESE STEAK SANDWICH

370

356

THE SOUTHERN SLAW DOG

370

SMOKEY'S FAVORITE

356

GEORGIA BUTTER BURGER

370

LITTL' SMOKIES

357

SMOKIE'S SALSA DIP

357

CHOOSE THE RIGHT MEAT

370

EASY GREEN CHILE BURROS

357

SEASON AWAY

371

FOUR BEAN SALAD

357

PLAY WITH YOUR FOOD

371

ROCKY TOP NACHOS

357

GRILLING IT UP

371

ROCKY TOP

358

CHEESE

371

CHAPTER 31: FOOTBALL & CHILI

359

CAJUN CHEESEBURGERS

372

CINCINNATI CHILI “5-WAY”

359

JUSTIN WILSON'S EGG SALAD

372

FIERY GREEN CHILI

359

MEATBALL SANDWICH

372

WILLIAMS BEST-EVER CHILI

360

DAGWOOD SANDWICH

372

WHITE BEAN CHILI

360

CAJUN CRAB CAKE PO' BOYS

373

AL ROKER'S CHILI

360

DRESSED OYSTER PO’BOYS

373

MILD GREEN CHILI

361

FRIED EGG AND HAM BAGEL

374

THREE ANIMAL CHILI

361

CAJUN EGG SALAD

374

BAD ATTITUDE CHILI

362

CHICKEN SALAD SANDWICH

374

THE PERFECT TAILGATE CHILI

362

GRAVLAX AND CREAM CHEESE

374

GREEN CHILE STEW

362

CUCUMBER & TOMATO

375

CHILES RELLENOS

363

A WORKING MAN’S SANDWICH

375

TEXAS CHILI

363

REUBEN SANDWICH

375

SENATOR BARRY GOLDWATER'S CHILI

363

BARBECUED BEEF SANDWICHES

375

CHILI TIPS

364

CORN DOGS

376

CHAPTER 32: SANDWICHES

365

MY ALL-AMERICAN GRILLED CHEESE

376

CHICAGO’S ITALIAN SAUSAGE SANDWICH

365

FRIED OYSTER PO’BOYS

376

PHILLY’S ITALIAN STEAK SANDWICH

365

A CAJUN FAMILY BLESSING

376

CHAPTER 33: COPYCAT RECEIPTS

377

THE BEST DAMN HAMBURGER

IN

THE WORLD

THE PERFECT BURGER

PITTSBURGH'S ORIGINAL DEVONSHIRE SANDWICH 365

370

®

LOS ANGELES: PHILIPPE'S FRENCH DIP SANDWICH 366

CHI-CHI’S BAKED CHICKEN CHIMICHANGAS

377

LOUISVILLE'S HOT BROWN

JOE’S CRAB SHACK’S® BLUE CRAB DIP

377

366

®

NEW ENGLAND CLAN ROLLS

366

HOOTER’S BUFFALO WINGS

377

NEW JERSEY TAYLOR HAM SANDWICH

366

APPLEBEE’S®CHICKEN CHEESE TORTILLA SOUP

378

THE ST. PAUL SANDWICH

®

367

CINNABON’S CINNAMON BUNS

378

16 Cajun In The Kitchen, ©2010, 2013


BOSTON MARKET’S® CREAMED SPINACH

379

OLIVE GARDEN’S ®5 CHEESE LASAGNA

379

BRÜHWURST - SCALDED SAUSAGES

391

OLIVE GARDEN’S ® ZUPPA TOSCANA SOUP

379

KOCHWURST - BOILED SAUSAGES

391

OLIVE GARDEN’S ® TOASTED RAVIOLI

380

ROHWURST - PRESERVED SAUSAGES

391

COURT OF THE TWO SISTER’S® SHRIMP CREOLE 380

BRATWURST

391

JIMMY BUFFET'S® PERFECT MARGARITA

380

KNACKWURST

391

®

CRACKER BARREL’S FRIED APPLES

380

WEISSWURST - WHITE SAUSAGE

392

CRACKER BARREL’S® HASH BROWN CASSEROLE

381

LIVERWURST – LIVER SAUSAGE

392

NEIMAN MARCUS® COOKIE RECIPE

381

BRAUNSCHWEIGER

392

CHEESECAKE FACTORY’S® PUMPKIN PIE

381

BLUTWURST

392

OUTBACK'S® ALICE SPRINGS CHICKEN

381

APPLEBEE’S® SANTA FE STUFFED CHICKEN

382

AUNTIE ANNE’S® SOFT PRETZELS

382

EIN “HELLES”

393

HOUSTON’S® SPINACH AND ARTICHOKE DIP

383

EIN “HEFE WEIZEN”

393

CRACKER BARREL’S® COCA-COLA® CAKE

383

EIN “MÄRZEN”

393

BOSTON MARKET’S® DILL NEW POTATOES

383

EIN “DUNKELES”

393

POPEYE’S® CAJUN GRAVY RECIPE

384

EIN “DOPPELBOCK”

393

RUSTY PELICAN® HONEY SALAD DRESSING

384

EIN “EISBOCK”

394

LAWRY’S® CREAMED SPINACH

384

ANDECH’S MONASTERY & BREWERY

394

NEELEY’S® BBQ SWEET AND SPICY SLAW

384

CHAPTER 35: ADULT BEVERAGES

395

THE PREFECT CURE FOR A HANGOVER

395

BOURBON

395

CHAPTER 34: DEUTSCHLAND

385

JÄGERSCHNITZEL (HUNTERS CUTLETS)

386

BAVARIAN POT ROAST RECIPE

386

SPÄTZLE (EGG NOODLES)

386

KARTOFFEL KLÖßE (POTATO DUMPLINGS)

387

KARTOFFELSALAT (POTATO SALAD)

387

GURKENSALAT (CUCUMBER

387

SAUERKRAUTSUPPE (SAUERKRAUT SOUP)

387

RAHMSCHNITZEL (CREAM SAUCE CUTLETS)

388

REAL GERMAN SAUERKRAUT

388

ROTKOHL (RED CABBAGE)

388

SAUERBRATEN II (SOUR ROAST BEEF)

389

OKTOBERFEST HÄHNCHEN (FEST CHICKEN)

389

GERMAN STYLE COOKED APPLE AND CABBAGE

389

SWABIAN SAUERKRAUT STEW

390

BRÖTCHEN (DINNER ROLLS)

390

BAUERNFRÜHSTÜCK

390

APFELSTRUDEL (APPLE STRUDEL)

390

SCHWARZWÄLDER-KIRSCHTORTE

391

391

BEER GERMAN BEER - BAVARIAN STYLE

385

WIENERSCHNITZEL-SCHWEINESCHNITZEL

SALAD)

WŰRST (SAUSAGES)

392 393

CAMPARI SPRITZER

395

LEMONADE

395

HURRICANES

396

HURRICANE CAROLINE

396

CHAMPAGNE PUNCH

396

TWO SISTERS TODDY

396

HOT RUSSIAN TEA

396

TENNESSEE SOUR MASH WHISKEY

396

JACK DANIEL’S® TENNESSEE TEA

397

APPLEJACK

397

ROCKY TOP SIPPER

397

LOTS’A BLOODY MARY

397

BLOODY MARY, NEW ORLEANS STYLE

397

BLOODY HELL!, MARY

398

LONG ISLAND ICED TEA

398

KANSAS CITY ICE WATER

398

SPŌDIE ODIE

398

TENNESSEE HOT TODDY

398

17 Cajun In The Kitchen, ©2010, 2013


CHATHAM ARTILLERY PUNCH

399

JIMMY BUFFET’S MAI TAIS

399

THE FISH MARKET

405

SOUR PEACH

399

ALFRED’S STEAKHOUSE

405

THE PERFECT BLOODY MARY

399

TON KIANG

405

CHESAPEAKE MARY

399

THE SPINNAKER

405

THE PERFECT MARTINI

399

COLE’S CHOP HOUSE

405

THE PERFECT LIME COOLER

400

SILVERADO RESORT

406

SOUTHERN SWEET TEA

400

GORDON BIERSCH

406

DICKEY FARMS® PEACH ICED TEA

400

A SOUTHERN BELL

400

LAWRY’S THE PRIME RIB

406

HIMALAYA SUNRISE

400

NICK’S FISHMARKET

406

THE PERFECT MANHATTAN

400

ROMANO’S

406

THE PREFECT MARGARITA

401

MORTON’S OF CHICAGO

406

BILLY GOAT TAVERN

407

401

PIZZERIA UNO

407

401

BOSTON BLACKIE’S

407

CALIFORNIA

CHICAGO

PETE FOUNTAIN’S PERFECT HURRICANE COCKTAIL 401 GIN & TONIC ANOTHER GREAT BEACH DRINK: SEA BREEZE PARTY DRINKS

404

401

406

CINCINNATI

407

CRAN-RASPBERRY SPRITZER

401

SKYLINE CHILI

407

ALOHA SUNRISE

401

THE PRECINCT

407

PLANTER’S PUNCH

401

STRASSE HAUS

407

MARGARITA MARY

402

COLORADO MICRO-BREWERIES

407

402

BRECKENRIDGE BREWERY

407

THE ORIGINAL SAZERAC COCKTAIL

402

TOMMYKNOCKERS BREWERY

407

MINT JULEP

402

ESTES PARK BREWERY

407

HOMEMADE LIBATIONS

402

DURANGO BREWING CO

407

CHRISTMAS SPIRIT

402

CHERRY LIQUEUR

402

MCCORMICK & SCHMICKS

408

HOMEMADE IRISH CREAM

403

MAGGIANO’S LITTLE ITALY

408

HOMEMADE CRANBERRY LIQUEUR

403

BLUE WILLOW INN

408

HOMEMADE AMARETTO

403

MRS. WILKES DINING ROOM

408

PERFECT SANGRIA

403

NITA’S PLACE

408

CHAPTER 36: MY FAVORITE PLACES TO EAT

404

LADY AND SONS

408

WHAT'S A GOTTA?

404

BOSTON

404

STONEWALL INN

409

404

STROUD’S

409

CAJUN COUNTRY

404

PLAZA III

409

PREJEAN’S

404

SPEAKING

CAFÉ VERMILIONVILLE

404

BICHELMEYER'S MEATS

409

FESTIVALS ACADIANS

404

JESS AND JIMS

409

JACK FIORELLA’S SMOKE STACK

409

THE ORIGIN

OF THE

COCKTAIL

UNION OYSTER HOUSE

GEORGIA

408

KANSAS CITY, MO

OF

409

STEAK.

409

18 Cajun In The Kitchen, ©2010, 2013


GAROZZO’S

409

YIA YIA’S

409

TATSU’S

409

75TH STREET BREWERY

409

NEW ORLEANS

410

K-PAUL’S LOUISIANA KITCHEN

410

ANTOINE’S RESTAURANT

410

BRENNAN’S RESTAURANT

410

NOLA RESTAURANT

410

ARNAUD’S RESTAURANT

410

THE COURT OF TWO SISTERS

410

CAFE DU MONDE

410

COMMANDER’S PALACE

410

UGLESICH’S

410

MOTHER’S

410

ACME OYSTER HOUSE

410

NEW JERSEY

410

ROD’S STEAK HOUSE

411

CHARLIE BROWN’S

411

CAPTAIN’S GALLEY

411

THE OFFICE

411

DUBLIN PUB

411

BERNARDSVILLE STONE TAVERN & BREWERY

411

BLACK HORSE INN

411

BRIDGEWATER MANOR

411

SOUTH CAROLINA

411

NANCE’S RESTAURANT

411

CALABASH-STYLE SEAFOOD

411

CRABBY MIKE’S

412

CAPTAIN BENJAMIN’S CALABASH SEAFOOD

412

NORTHERN VIRGINIA

412

DA DOMENICO

412

THE SERBIAN CROWN

412

PHILLIPS SEAFOOD GRILL

412

CHESAPEAKE GRILL

412

ERNIE’S ORIGINAL CRAB HOUSE

412

CHAPTER 37: THE DEFINITIVE WORD ON HERBS 413 INDEX OF HERBS ALLSPICE ANISE

BASIL BAY LEAVES

41 3 41 3

CARAWAY SEEDS CARDAMOM

41 3 41 3

CAYENNE PEPPER CELERY SEED

41 3 41 3

CHERVIL CHILI POWDER

41 3 41 3

CHIVES CINNAMON

41 3 41 3

CILANTRO CLOVES

41 4 41 4

CORIANDER SEEDS CUMIN

41 4 41 4

CURRY POWDER DILL FILE’ POWDER

41 4 41 4 41 4

FENNEL SEED GARLIC

41 4 41 4

GINGER MACE

41 4 41 4

MARJORAM MSG

41 4 41 4

MINT MUSTARD

41 4 41 4

NUTMEG OREGANO

41 4 41 4

PAPRIKA PARSLEY PEPPER, BLACK

41 4 41 5 41 5

POPPY SEEDS ROSEMARY

41 5 41 5

SAFFRON SAGE

41 5 41 5

SAVORY SESAME SEEDS

41 5 41 5

TARRAGON THYME

41 5 41 5

TURMERIC

41 5

HARVESTING

413 413 413

AND

DRYING HERBS

415

CHAPTER 38: CAJUN GLOSSARY

416

TO ALL

418

19 Cajun In The Kitchen, ©2010, 2013


TRADEMARKS: A.1. Sauce, Grey Poupon and Velveeta are registered trademarks exclusively of Kraft Food Groups, 1 Kraft Court Glenview, IL 60025 Cajun Power, Cajun Power Garlic Sauce, Cajun Power Dry Spice and Cajun Power Worcestershire Sauce are registered trademarks of Cajun Power® Sauce Mfg, Inc., 10218 LA Hwy. 82, Abbeville, LA 70510 Coca-Cola, Coke, and Fresca are registered trademarks of the Coca-Cola Company, P.O. Box 1734, Atlanta, GA 30301, USA Cointreau is a registered trademark of Rémy Cointreau, 21 Boulevard Haussmann, 75 009 Paris, France Grand Marnier is a registered trademark of Marnier Lapostolle Inc :717 Fifth Avenue, 22nd Floor New York, NY 10022 USA Gulden’s Spicy Brown Mustard and Tennessee Pride County Sausage are registered trademarks of ConAgra Foods, Inc. 1 ConAgra Dr Omaha, NE 68102 Heinz Ketchup, Heinz 57 Sauce and Lea & Perrins Worchestersgire Sauce are register trademarks of H.J. Heinz Company Pittsburgh, PA 15230 Hellmann’s Mayonnaise is a registered trademark of Unilever, 800 Sylvan Avenue, Englewood Cliffs, New Jersey 07632 Jack Daniels is a registered trademark of Jack Daniels Distillery, Lynchburg, TN 37352 Kikkomen’s Soy Sauce is a registered trademark of the Kikkomen Corporation, 250 Noda, Noda-shi, Chiba 278-8601, Japan Lawry’s Seasoning Salt is a registered trademark of Lawry’s Foods, LLC, 222 E. Huntington Drive, Monrovia, CA 91096 Maytag Blue Cheese is a registered tradmark of Maytag Dairy Farms, 2282 E 8th St N Newton, IA 50208 Old Bay Seasoning is a registered trademark of Old Bay Company, 211 Schilling Cir, Hunt Valley, MD 21031 Pickapeppa Sauce is a registered trademark of Pickapeppa Warbac Sale, 722 Martin Behrman, Metairie, LA 70005 Real Lemon Concentrate is a registered trademark of Dr Pepper/Seven Up, Inc., P.O. Box 86077, Plano, TX 75086-9077 Samuel Smith Nut Brown Ale is a registered trademark of Samuel Smith Old Brewery, High Street, Tadcaster, North Yorkshire, LS24 9SB UK Smithfield Hams is a registered trademark of Smithfield Foods, Inc., 200 Commerce Street, Smithfield, VA 23430 Szeged Hungarian Paprika is a registered trademark of Edelweiss Imports Ltd 1921-20th. Ave. N.W. Calgary , Alberta T2M 1H6 Canada Tabasco is a registered trademarks exclusively of McIlhenny Company, Avery Island, LA 70513. Tony Chachere's Creole Seasoning is a registered trademark of Tony Chachere's Creole Foods, 519 N. Lombard St., Opelousas, LA 70570 Zatarains Creole Mustard is a registered trademark of McCormick and Company, Inc., 211 Schilling Circle Hunt Valley, MD 21031

Product names, logos, brands, and other trademarks listed or not listed above but referred to herein are the sole property of their respective trademark holders

Cajun In The Kitchen, © 2013 Carroll F. Pujol Limited use, including the downloading and/or copying of information contained herein is granted without permission.

20 Cajun In The Kitchen, ©2010, 2013


IN THE BEGINNING

the famous chiefs of Paris, New York, Toronto or San Francisco. You will find few of them in the New York Times Cookbook. They are from friends and family, passing acquaintances even a chef or two that I have harassed. All from my youth in Caruthersville, my college days in Tennessee, many years living in Europe, California, New Jersey, Kansas & Georgia and over 40 wonderful years of marriage to a very tolerant and special lady with her English / Italian heritage.

As a young boy growing up in the Bootheel of Missouri, I thought everybody ate the same food my mother made. It wasn’t until I was a teenager that I realized that my mother’s table fare was just a little different than most of my friends. We had the traditional southern dishes such as fried chicken, pot roast and a hundred or so varieties of casseroles mothers always seem to know how to concoct, but every now and then we had something special; good country food with a backwoods Tennessee flair and sometimes a meal that had just a touch of my dad’s Cajun heritage thrown in.

Finally, some of my favorites come from our numerous summer vacations along the Atlantic and Gulf coasts; from the Low Country of South Carolina and Georgia to the Cajun county of Louisiana. And because we lived for over seventeen years in Kansas City there are just a few recipes from the heartland of American. Oh, there might be one or two about BBQ, KC style of course.

Special, of course, is a relative term. Today, my tastes in food have expanded somewhat. I love dishes such as grilled swordfish, smoked salmon, corned beef and cabbage, chateaubriand, lobster, and all things baked, not fried a direct result of my wife’s New England heritage. I have lived and eaten foods all over the world, from Asia to the Middle East; from the left coast of American, New Orleans to Montreal and New York; to Florence and Venice Italy, Berlin and Augsburg Germany to Paris and London; even a few places in Tehran I’m probably still not suppose to talk about. But as with most men, my mother’s cooking and her simple table fare still have a special place in my heart.

To set your mind in the proper state, I need to give you a taste of what it was like growing up in the Bootheel. Jill Connor Browne of Jackson, MS, the author of the books about the Sweet Potato Queens, two New York Times Bestsellers, has a very funny story about Caruthersville, Mo. Ms. Browne says in her book “God Save the Sweet Potato Queens”: “I read with interest and alarm the missive I received from a woman named Trish, who said that a number of years ago, she had actually been arrested in Caruthersville, Missouri, for saying “dickhead”. This seems harsh to me. It seems, at the time, that community had an ordinance against women using profanity. Trish didn’t relate to me the circumstances that caused her to use this epithet—like, for instance, whether she directed it at a policeman who had perhaps merely stopped her for a routine traffic citation? Or did she, in fact, just use the term within the confines of a private conversation, only to be hauled off by the eavesdropping jack-booted language police? If you happen to be passing through Caruthersville, Missouri, please ask them what their current policy is on “dickhead”. Its information we all need. If there really is an ordinance that applies only to women using profanity, well then, we’re just gonna' have to plan a road trip, now aren’t we? I just want to make sure that if it’s legal for anybody to say ‘dickhead”, or if it’s legal for only some of us to say “dickhead”.

Okay, so maybe it was a tad bit lower than that.

MISSISSIPPI RIVER RAT I was born in Memphis, Tennessee and grew up in the Missouri Bootheel in a town called Caruthersville, right on the Mississippi River, just a ferry crossing (that’s Powell’s Ferry) from Lake County, Tennessee and about ten miles from the Arkansas state line. With kin folk just across the river in Humboldt, Bells, and Jackson, Tennessee to remind me of my mother’s family and her cooking influenced by my father’s Algiers/Greta, Louisiana Cajun heritage, you knew who you were and where you were from just by the setting of the table. Meals were hearty, stick to the ribs affairs that were easy to fix and always inexpensive to make. Most of the time if you hadn’t grown it, caught it, shot it, Mr. Jim and Miss Ina (our next door neighbors) hadn’t shared it with us or it wasn’t on sale at Mr. Brown’s grocery store, you probably didn’t need it anyway. What follows is more narrative than cookbook, but I apologize to no one. This is a labor of love and frankly I do it just for the fun of it. And I am writing about something I dearly love: food.

I’m sure this little episode occurred during the infamous reign of mayor B. F. “Hot” Rogers back in the 50’s or early 60’s. Sounds like something ole Hot or Clyde Orton (the typical Southern Sheriff) would do. They usually had as

There is history and culture here, Cajun culture and yes, there is lots of food. The recipes that follow are not from 45

Cajun In The Kitchen, ©2010, 2013


many votes from dead Democrats as live ones. It’s my understanding that during the 1960 Presidential election, Hot and Clyde passed out more half pints of whiskey than Jack Daniels bottled that year. I dunno', could be just a rumor goin’ ‘round. If Jill and her Sweet Potato Queens show up in Caruthersville today, God help Diane Sayers. I went to high school with Diane, Caruthersville’s current mayor. Oh, and the District Attorney is Mike Hazelwood. I went to high school with Mike also. Considering the job he has now and the side of the law he is apparently representing, God has already been particularly helpful to Mike so I guess he is on his own…..

BEWARE ALL YE WHO ENTER HERE…. Louisiana food, especially Cajun style is in my not-sohumble opinion, some of the best cuisine in the world. However, it isn’t always what you’d call healthy.

“It ain’t da seafood dat makes ya fat ... it’s da batta!”. Many of the recipes that follow are probably not for people obsessed with watching their intake of fat or calories……. Oh but Cher, talk about ya’ good! However, since March of 2007 after quadruple bypass surgery to fix 4 clogged arteries, I have decided to offer these simple bits of advice for all the food herein….

 Whenever possible substitute EVOO for all oils and fats, including butter. (just damn)

 You can get by with a little bacon seasoning, but only occasionally.. That hurts, I know, but it is best for all of us.

 For frying, use a 50-50 mix of peanut oil and canola oil.  Cut down or completely eliminate the salt. Use more cayenne or other spices.

 Substitute equal amounts of Splenda® for sugar in all recipes.

 Last

but not least, if you’re going to do it, do it in moderation.

Fix this stuff only occasionally. Be nice to yourself the rest of the time and make these treats special. You'll enjoy them more and frankly you'll live longer to enjoy more of them.

46 Cajun In The Kitchen, ©2010, 2013


WHAT IS A CAJUN?

A Cajun is a link to a proud and glorious heritage. He is a man of tolerance who will let the world go its way if the world will let him go his. He is a complex person, with as many ingredients in his soul as the gumbo Mama makes for special company. He descends from a people of courage and honor. He has respect for those who earn it, the wrath of hell for those who deserve it, charity for those who need it, a smile for those who return it and love for all who will share it.

As my mother told me many times, my father was Cajun, so I guess part of me is Cajun. According to the history books, most Louisiana Cajuns were descendants of a hardy group of French Canadians who were thrown out by the Bloody British in the 1750’s and migrated down the Allegheny, Ohio, and Mississippi rivers eventually settling in the bayous and marshes of southern Louisiana. The name Cajun is a contraction of “Acadienne” or Arcadian, derived from the area in Canada they lived for many years.

A Cajun knows the difference between the cutting edge of humor and the cutting edge of his knife. Laugh with him and you will find out how sharp his wit can be. Laugh at him and you will find out how sharp his knife can be. A Cajun’s devotion to his family and friends is second only to his devotion to God. To dishonor or endanger a Cajun’s family or friends is to ensure a speedy audience with the Devil.

Most were French Protestants, but some were from the Perenees Mountains in southern France with a Spanish Basque Catholic heritage. Many carried a common Spanish name like Pujol or Castile but were in fact French Basque, cousins to their Spanish Basque kin living in Northern Spain.

A Cajun firmly believes it is best to be judged by 12 of his fellow citizens than to be carried out by 6. He is a man you want to call friend -- for if he's your friend he will give you the last crawfish in his net and the biggest catfish on his line. But as good a friend as he is, he can be as formidable a foe. All he needs to satisfy a deal is a man's word or his handshake -- but do not go back on either

Hundreds of families from southern France migrated to French Canada from the early 1500’s until the bloody British kicked them out around 1750. The Brits put the French Protestants (Huguenots) on boats headed for Charleston, SC and Savannah, GA; the Catholics were marched at the tip of the bayonet to the Canadian/US border and told to, ‘Start walking!” From here they walked all the way to the other French territory in the new world, Louisiana. Many settled in the bayous and swamps of southern Louisiana and named their new home Arcadia.

If a Cajun likes you he’ll give you his whole wide wonderful world and if he doesn’t you’re just as likely to get the back of his hand and the toe of his boot. He can be as stubborn as a mule and as mean as an old prop-cut gator. If he sets his mind on something, he’d just as soon French kiss a muskrat as yield to another’s opinion. As fun loving as he is, a Cajun can work as hard and long as any man. With nothing but the sweat of his brow and love in his heart, he carved Arcadian from the swamp and marshes of the Louisiana’s low country with little more than his bare hands. And when the work was done today as then, a Cajun can sweep you right into a wonderful world of joie de vivre with an accordion chorus of “Jolle Blonde” and a few little words, five to be exact........

That gives you the academician’s explanation of who we are. Now I will tell you the real story. A Cajun likes fiddles and accordions in his music, shrimp in his nets, pepper in his court bouillon, friendliness in his neighbors, and love in his home. A Cajun dislikes being hurried when he’s resting, distracted when he’s working and people who don’t laugh enough, fish enough or enjoy enough of all the good things God has given to the Cajun country.

Laissez Les Bon Temps Rouller ! -- Let The Good Times Roll !

A Cajun likes to dance and laugh and sing when his week of hard work has ended. And, just as a Saturday night at the Fais-do-do replenishes his store of energy so that he may meet the next week’s chores, Sunday at church refreshes his spirit and keeps strong his always sustaining faith.

Frier de Mon Heritage Acadienne For those without the understanding of Cajun French, that means “Proud of my Cajun Heritage"

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CAJUN COUNTRY

peppers, even hot cayenne peppers, ham, sausage, oysters, duck, the list goes on forever. There are as many ways to prepare Cajun-style food as there are families in the bayous, but a few things are standard. First and always is the most of common ingredients found in most Cajun dishes, “The Trinity”. The Trinity (The Father, Son and Holy Ghost) of Cajun cooking is comprised of onions, sweet peppers (usually green, yellow, or red) and celery, a Cajun version of the French “Mirepoix”. Sautéing these three items with garlic in bacon fat, butter or oil is the first step to most meals. Whether to use tomatoes or not and hot sauce are a matter of personal taste. Cayenne and hot sauces are common, but not to the extent most non-Cajuns believe. This was simple, Cajun food is for the family so the spicy menu was saved for special occasion like shrimp or crab boils where you invite the whole bayou to dinner. I tend to use a little more Tabasco®® than most people, except for Kenny of course.

Jacqueline Kennedy Onassis once referred to South Louisiana as “little France.’ This is the heart of French speaking Louisiana and what has become known as “Cajun Country.”

There are distinct differences between Creole and Cajun cooking, but in early days, it tended to depend on where you came from and how substantial your bank account was.

In Southern Louisiana the climate is subtropical, which really means hot and wet most of the year. Seafood is abundant and easy to catch. Fresh vegetables grow all year long. Pigs and chickens flourish with little care. A great place for growing bugs and snakes but for the early Cajuns, hard on their European palates.

Creoles bought their ingredients; Cajuns grew theirs. Creole tends to be more delicate and refined, and Cajun, simple and robust.

Arcadia does not lend itself to cattle or to root crops, and without refrigeration, food spoils very quickly. This created a crisis to the early Cajun families and their cooking habits. After barely surviving for as long as they could on corn-meal mush, they turned in desperation to the native Indians who taught them how to make lye hominy and grits. They were taught how to find and cook wild rice, fish, crabs, crawfish, and shrimp, and how to make gumbo, jambalaya, and corn bread.

Most Cajun families, unlike their rich city Creole cousins, were poor and lived off the land. Few items were purchased from the store. Items such as flour, salt and sugar were often bartered for, rather than purchased. Generally speaking, Creole and Cajun dishes are the same, and the difference lies in the cook. It has been said that Creole food is good, where as Cajun food is both good and fun. What more need be said? The following is a montage of hints, tips and yes, a few recipes. It will help set your mind in the style of Cajun cooking as well as provide some of the basic mechanics.

Cajun cooking, as we know it today, is the result of the combination of many diverse cultures found in Southern Louisiana. Gumbo is a good example of this. The basic recipe comes from the Indians, who thickened it with the powdered sassafras leaves called filé (pronounced “fee’lay”) and served it with rice. The roux (pronounced “rōō”), which adds such distinct flavor to gumbo, is French. Okra, often used as an alternative thickening, came with the African slaves. The peppers, which sharpen it all, came from the Indians of Central America and were first brought to Southern Louisiana by the Spanish. Into the gumbo you may put anything and everything in any quantity—rabbit, chicken, crabs, shrimp, greens, red, green, or yellow sweet

When a recipe calls for an herb or spice combination such as fine herbs, BBQ rub, sauces or herbes de Provence even something as Southern as poultry spice, don’t panic if you don’t have it. Make ‘em yourself. The recipes are all here and they are always better than store bought.

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I will use Extra Virgin Olive Oil “EVOO” with few exceptions when oil is called for here, but every now and then try it the original way. You'll survive.

LEFT COAST ADVISORY There is an old Cajun saying that Cajuns will eat anything that doesn't bite them first. This is a complete untruth. Cajuns will eat anything whether or not it bites them first, - thereby assuring that what they are about to eat is very much alive and worthy of the pot.

Chop 1 cup each onion, peppers and celery , quantity will vary. I usually use green peppers but red, yellow or a combination may be used. Sauté all ingredients until onion are translucent. Add garlic, the quality is to your taste, but I prefer about 1 fresh clove, chopped, per cup of Trinity. After the Trinity has started cooking, add the garlic to the mixture. Never add garlic to hot oil first. Burnt garlic is nothing like roasted garlic. Some people enjoy the taste of burnt garlic, but believe me it is an acquired taste.

Many of the recipes that follow are Cajun in origin. Others are what my Tennessee relations would call “company comin’ meals”. In many cases they were the major meal of the day, if not the only meal of the day, so they were ribstickin’, hardy affairs. Sausage jambalaya in most cases is a side dish but the receipt here is a main dish to be prepared for company.

Tip: The exception to that last point is a trick for those who have “problems” with garlic. If you would prefer a mild garlic flavor but not the problems, add about a half a tablespoon to the oil before adding the Trinity. Heat to a med-high constantly stirring the garlic until it begins to brown, not burn. Immediately remove from heat and remove as much of the garlic as possible. Return to heat and add Trinity to sauté. Some garlic will remain, but you generally will have the rich garlic flavor without the problems.

Cookware and utensils do make a difference. Le Crusenet® is the best, but along with them I use a couple of large seasoned cast iron pots. Old fashioned heavy bottomed cast iron pots and pans are perfect, if you know how to care for them. Most people don’t, thus the more expensive versions like Le Crusenet®. Always use wooden utensils with either. When they become stained or chipped, throw them away and get new ones.

FIRST, YOU START WITH A ROUX

Let me repeat myself: Never use metal utensils when cooking. Period. And dear Lord please keep the aluminum for your car engine and not for cooking pans.

Unless you are an accomplished cook, this may take a few attempts. The number one cardinal rule in making a proper roux is never, never, ever burn it. Medium to medium high heat is always better than high. This takes time. It ain’t California microwave cuisine. Your patience will be rewarded.

The ingredients in the recipes that follow are as original as possible and can be readily obtained anywhere with the possible exception of California where it’s illegal to eat or drink most anything that tastes good. You may wish to experiment and substitute a few “lighter” ingredients, but please, don’t change too much or you will lose the character of the food. If the contents appear just a little on the heavy side or you have invited your doctor to dinner, make a few heart-healthy changes but for heaven’s sake don't try to make every ingredient low-fat, low salt, low-this or low-that. All you'll manage to do is create something with no-taste. And where is the fun in that? You may live longer, but why?

Start with a cup; yes I said a cup of fat or oil. If you prefer butter, which I sometimes do, use a ratio of 2 parts butter to 1 part EVOO or even peanut oil. This will keep it from burning. Whatever oil you choose, you must be vigilant. The oil must be hot, but never smoking. Add a cup of shifted flour slowly (all purpose only) and stir and stir, and stir some more. The flour and oil will break down to a thin liquid but keep stirring. Turn the heat down if you even think you see or smell smoke. The trick is to gradually brown the flour. Did I mention that you gotta' keep stirring?

THE TRINITY Cajun cooking has one standard, everything else is to taste. It always contains the same basic ingredients called The Trinity: celery, sweet onions and sweet green peppers. And there is always a halo above The Trinity: garlic.

The degree of color determines the flavor of the roux. A light brown color is mild and should be used for most gravy. Using milk instead of water and adding sausage, a touch of Worcestershire, a little Tabasco® and serving over fresh biscuits makes the best breakfast you’ve had in a long time.

Start with a 2-3 tablespoons of bacon fat, butter or EVOO and heat in a heavy bottom pot.

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A little darker roux (light caramel) with roast meat drippings and water added very slowly (more water for a thin gravy, less for thicker) produces great meat gravy for pot roast or county fried steak.

At this time remove from the heat source and let set for about five minutes. Then slowly add the veggies, stirring constantly; put back on low heat and cook for about 3-5 minutes, until the onions are translucent.

If you really want a rich gravy, use milk instead of water. To this day I have never been able to duplicate my mother’s wonderful fried chicken gravy, although Jean, who had never even heard of fried anything before we were married, can do it with her eyes closed. Go figure.

Let cool for about 1 hour. Leave any excess fat that may rise to the surface alone! It is part of the roux, don’t drain it. The Trinity + Roux will keep in an airtight container in the refrigerator for about four weeks or freeze for future use as is.

A dark roux about the color of an old penny produces a final flavoring and thickening for most gumbos and soup bases.

It should keep for a couple of months. Use it as called for in recipes throughout this book and in such dishes as gumbos or turkey gravy.

This whole process takes time and patience and a lot of stirring. To season the soup or gumbo base, you would add about a half a cup of roux for the last ten minutes of cooking time. You do not add water to a dark roux that will be used for seasoning. If the recipe calls for thinning a roux, please be careful. Turn the heat down before adding liquids, let it cool down from ‘browning hot’ for a few minutes and keep stirring. If you have left over roux, freeze it. It will last for a month or so.

I make a large plastic margarine tub (about 48 oz) of this in the fall and freeze it. It usually lasts until just before Christmas and then I make some more. The shrimp/crab/seafood gumbo we have on Christmas Eve just tastes better with fresh roux. I sometimes do Oysters Bienville and/or crab cakes or pickled shrimp for appetizers along with Hurricanes. Don’t worry. It’s all in here….

Part of the fun of Cajun cooking is the cook’s ability to experiment. Try anything you wish, but never add onion, peppers or any liquid to a roux when it is ‘browning hot’. First, it ruins the flavor and second it provides you with many surprises, none of which is fun! Trust me on this one.

Bon Appétit Cher!

Basic Trinity + Roux Ok. You can fix this roux and use it for just about every receipt here that calls for a roux. Equal amounts of fat, EVOO or butter (put a tablespoon of olive oil in butter so it doesn’t burn and all-purpose flour, about 1½ cups each: 1 large onion, diced 4 stalk celery, diced including leaves 1 large bell pepper, diced 4 four large cloves of garlic, peeled and crushed NO CHEATING! Use real garlic, no powder and please never use garlic salt. Be sure to use a clean, dry pot that’s large enough so that the oil covers the bottom. Heat the oil in the pot over high heat for about 5 to 6 minutes, or until the oil barely begins to smoke. Turn the heat down a tad. Gently add a third of the flour, stirring constantly. Add another third of the flour and stir constantly for 30 seconds or more, until well incorporated. The roux should be a dark shade of brown. Add the remaining flour and stir, cooking for 30 to 45 seconds or until the roux is the color of milk chocolate.

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CHAPTER 1: THE BASICS

otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don’t just put hot stock in the refrigerator; it won’t cool enough to prevent possible multiplication of harmful bacteria. To de-fat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.

STOCKS Don’t be intimidated by this. It’s easy. You have four parts to making a stock—the COLD water, the bones/meat, the aromatic vegetables or mirepoix and a seasonings packet or sachet d’epices.

You’ll know you’ve made a really great stock with lots of body when you refrigerate it overnight, and the next morning when you go to skim off the fat the stock looks like chicken Jell-O. See it jiggle!

CHICKEN For a white chicken stock, place the bones/meat directly into the cold water for the stock; for a brown stock, brown the bones in a 350°F oven until dark golden brown, almost an hour. This makes an incredibly rich, flavorful stock with tons of body. If you don’t have five hours to make stock, you can do the quick chicken stock in about an hour.

Makes about 4 quarts of stock.

QUICK CHICKEN STOCK This is a good, all-purpose stock which only takes a little over an hour to prepare, and is fine if you don’t have time for the classic stock. 1 tbl EVOO 1 medium onion, chopped 1 carrot, chopped 2 ribs celery, chopped 2 bay leaves 4 lbs whole chicken parts cut into 2” pieces 2 quarts cold water Parsley stems about half of the stems from one bunch

This recipe works well for turkey or duck stocks also. 6 quarts cold water 8 lbs chicken parts Naturally, I have my version of this as well. I like to add a small fresh garlic clove, crushed. You can never have too much garlic. The above ingredients are placed into a 4” square of cheesecloth and tied into a sack, or use a metal tea ball. Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. For what I believe to be a much richer stock, leave the skin, but the Health Police don’t like that. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. This stock simmering process makes your house smell REALLY good! Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous.

Heat the oil in a large stockpot over medium-high heat. Add the onion; ] sauté until colored and softened slightly, 2 to 3 minutes. Add the celery and carrot and cook until the celery has begun to get tender, another 3-4 minutes. Transfer the mixture to a large bowl. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the vegetable mixture. Sauté the remaining chicken pieces. Return the vegetables and chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. A tea ball also works well. Simmer for at least one more hour.

Increase the heat to high; add the water, salt, and bay leaves. Bring to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 30 minutes.

Remember that during the simmering process, it’s best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.

Strain the stock and discard the solids. Cool the stock Ziploc bags filled with water and frozen make great stock-coolers, then place in a container in the fridge until cold, and all the fat rises to the top and sets. Skim off the fat, and then you may keep the stock in the fridge for up to 2 days and in the freezer for 6 months.

Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you’re using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel,

Makes about 2 quarts of stock.

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SACHET D’EPICES: 6 parsley stems, chopped 1 bay leaf ¼ tsp cracked black peppercorns 1 whole clove

BEEF 6 3

½ 1

½ ½ 8 4 1 1 2 2 12

lbs beef soup bones cups Mirepoix cup water large tomato cup chopped parsnip cup cubed potatoes whole black peppercorns sprigs fresh parsley bay leaf tbl salt tsps dried thyme cloves garlic cups water

The above ingredients are placed into a 4” square of cheesecloth and tied into a sack. Melt the butter in the bottom of a large stockpot. Add the mirepoix, and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet, and water to cover. Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.

Preheat oven to 450. In a large shallow roasting pan place soup bones, and 2 cups Mirepoix. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally. Drain off fat. Place the browned bones and veggies in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Remaining Mirepoix, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.

VEGETABLE 1 1 2 2 1 8 8 2

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

½ 6 2 1 2

tbls EVOO large onion stalks celery, including some leaves large carrots bunch green onions, chopped cloves garlic, minced sprigs fresh parsley medium potatoes, chopped lb fresh spinach or kale sprigs fresh thyme bay leaves tsp salt quarts water

Chop scrubbed root vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.

FISH Also called fish fumet. Make sure the fish bones you use are from lean fish and not fatty fish avoid salmon or trout bones, for instance. 6 lbs lean fish bones, heads, etc. 2 tbls butter WHITE MIREPOIX: 8 ozs onions, diced 4 oz celery, diced 4 oz parsnips, diced 4 oz mushroom trimmings 4 quarts cold water 1 cup dry white wine

Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Other ingredients to consider: mushrooms, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, Get the idea?

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If you must, there are a few other thickening tricks that are almost as good and are better for you:

SAUCES BBQ sauces are in Chapter 11: Bar-B-Que

Reduction

Whole books have been written on the subject, and careers have been spent mastering the art of sauce making. That said, here are a few humble opinions on how to do it my way. It isn’t half bad…. I am after all, of French ancestry.

Mom called this “cooking down” ... it’s the process of cooking a liquid until some or most of the water has evaporated. This not only thickens a sauce, but it intensifies its flavor. Use a heavy pot; sometimes this takes a while, and you don’t want to burn your sauce. Bring the liquid or sauce to a simmer, and cook until the required volume has cooked away i.e., to reduce by half means cook until the volume is half of what you started with. Many of the sauces found in more nouvelle Creole and contemporary New Orleans cuisine are based on reductions.

Sauces are extremely important in most French dishes hence Cajun & Creole as well and can make or break a dish. Even though most of the receipts in this book are more ‘down home’, the proper preparation of a sauce is still very important. There are many sauces used in Creole and Cajun cooking, some of which are derived from some of the classical sauces listed below.

Slurry A slurry is a mixture of a starch and cold water. You can use cornstarch preferred for thickening milk or dairy sauces, arrowroot great for defatted meat sauces or broths; gives a wonderful glossy sheen and fatty mouthfeel, but it’s expensive, potato starch, rice flour, or regular flour. Proportion is 1 part starch with 2 parts COLD liquid. Remove from the heat before you add the slurry, or you’ll end up with dumplings.

Sauces should never be thin and watery. There are many ways to thicken a sauce. One classic method: if you’ve ever asked a Cajun how to start many of his or her dishes, you’re liable to hear something along the lines of, “Cher, first ya mak'a da roux”; if you ever wish to make Cajun dishes properly, learning to make a roux is essential.

SAUCE-THICKENING TECHNIQUES:

Even though you don’t see them as much in contemporary cuisine these days reduction-style sauces being the current vogue, any discussion of sauce-making MUST begin with the five Mother Sauces, which are listed below. I had to learn it, and so do you.

Montero Au Bearer This is a Cajun French term meaning to finish a sauce with butter. As the last step in making a sauce, you can swirl in chunks of cold unsalted butter, one at a time, whisking until melted, giving the sauce a velvety texture and rich flavor.

THE MOTHER SAUCES

Bearer Mania

Yo’ arm and wris’ dey be sore, but yo’ tongue and tummy be happy…..

This is a kneaded mixture of butter and flour, sometimes called “uncooked roux”, and is added at the end of cooking for quick thickening. Add 2½ ounces of flour to 3½ ounces of butter that’s been softened until pliable, but is still cool. Use a wooden spoon to mix into a paste. Use an electric mixer for larger quantities. Use immediately or refrigerate.

Béchamel The classic white sauce, was named after its inventor, Louis XIV’s steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butterflour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Liaison This is a mixture of cream and egg yolks, used to thicken soups and sauces. To prepare, 3 beaten egg yolks to one cup of heavy cream. Never add directly to hot liquids, or you’ll end up with scrambled eggs. Instead, temper the liaison by adding a small amount of the hot liquid to it to gradually raise the temperature. Yes, I know ... “That’s an awful lot of butter, cream and egg yolks,” you’re saying. You want Cajun or Creole, you gotta have the butter. Just don’t make this an everyday affair.

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When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.

Velouté Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Keep the sauce warm in a 'bain marie' warm water bath or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.

Espagnole Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables most often a mixture of diced onion, carrots and celery, a nicely browned roux, herbs and sometimes tomato paste.

CARIBBEAN HOLLANDAISE SAUCE Use this on whatever you wish. Eggs Benedict, Asparagus, pancakes, who cares. It’s that good. 4 egg yolks ¼ cup key lime juice + 1 tbl 1 cup unsalted butter, room temperature ¼ tsp salt Double pinch each, ground red pepper and ginger

Non-Emulsified Vinaigrette is a sauce made of a simple blend of oil, vinegar, salt and pepper usually 3 parts oil to 1 part vinegar. More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

Whisk yolks in top of a double boiler; heat at med-high. Gradually whisk in lime juice. Never bring sauce to boil. Add butler a little at a time. Don’t rush it. Keep whisking. When finished with butter, add remaining ingredients. Did I mention that you should still be whisking?

Emulsified Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that’s an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It’s also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Cook until thickened or thermometer hits 160°. You did remember to keep whisking all this time, right? Serve warm.

BÉARNAISE SAUCE 1½ 2 4 1

lbs clarified butter ozs shallots, minced ozs tarragon white wine vinegar tbl dried tarragon ½ tsp black peppercorns, crushed 6 egg yolks 1½ tbls fresh tarragon, chopped Cayenne pepper to taste Salt to taste Fresh lemon juice to taste

HOLLANDAISE SAUCE ¼

tsp peppercorns 2 tbls cider vinegar 4 tbls cold water 6 large egg yolks 2 cups clarified butter, melted 1 tbl fresh squeezed lemon juice Pinch of cayenne

Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by ¾ . Remove from heat and cool slightly.

Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.

Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.

Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm not hot water until served.

Place the bowl over a hot water bath barely simmering and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot. Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If

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the sauce is too thick, thin with lemon juice or warm water.

technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat or the sauce will break.

Strain the sauce through cheesecloth. Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.

Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.

Hold warm for no longer than 1½ hours. Makes 1 pint.

BÉCHAMEL SAUCE, NEW ORLEANS STYLE 2 1½

¾ 4

½ 1

TARTAR SAUCE

tbls butter tbls flour cup milk drops Tabasco® tsp salt bay leaf

CHEF PAUL PRUDHOMME‘S TARTAR SAUCE 1½

½ 1 1¼

In a heavy saucepan melt the butter over low heat; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bay leaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco® and salt. Blend thoroughly.

¼ 2 1½ 1½

½

tbls unsalted butter cup chopped onions medium apple, peeled & chopped finely cups Hellmann’s® Mayonnaise cup sweet pickle relish tsps Tabasco® sauce tsps white vinegar tsps lemon juice tsp minced garlic

Melt butter over high heat. Add the onions and sauté about 1 min., stirring occasionally. Reduce heat to low and continue cooking until onions are lightly browned, about 2 min., stirring frequently. Stir in apple; cook just until apples are tender, about 2 min., stirring occasionally. Remove from heat.

BEURRE BLANC This is the contemporary version of the classic butter sauce, made without egg yolks.

Transfer mixture to medium bowl of electric mixer. Add the remaining ingredients and beat on low speed until well blended. Refrigerate at least 2 hours before serving.

You can go anywhere from this basic beurre blanc, with endless variations—herbs, fruit juices or purées, soy, chilies ... your imagination is the only limit.

EMERIL LARGESSE'S LEMONY TARTAR SAUCE 1 2½ 1 2 1 1 1

cup mayonnaise, preferably homemade tbls finely chopped cornichons tbl minced drained capers tsps minced green onions tsp minced parsley leaves tsp chopped chives tsp minced fresh tarragon leaves ½ tsp Creole or Dijon mustard ½ tsp finely grated lemon zest 1 tsp lemon juice Salt and freshly ground white pepper

Make sure you use real shallots in this recipe, not green onions or scallions which in New Orleans are often mistakenly called shallots. You can substitute onions if necessary, but they have a sharper flavor; use sweet onions if you have to substitute. This recipe doubles or triples well, also. 2 tbls shallots, finely minced ¼ cup white wine or dry vermouth ¼ cup lemon juice or white wine vinegar 4 ozs unsalted butter, cut into pieces Salt to taste White pepper to taste

In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a nonreactive bowl, covered, until ready to use.

In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace until syrupy. Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This 55

Cajun In The Kitchen, ©2010, 2013


Note:

2 tbls Zatarian’s Creole Mustard® 1 tbls chopped parsley 2 tsps Worcestershire sauce 4 hard boiled eggs, chopped 2 raw eggs, beaten Dash Tabasco® Pinch garlic powder Juice of ½ lemon

Cornichons is a French word, but is in a common usage among English speakers. Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.

REMOULADE

Mix all ingredients in a glass bowl. Chill in the refrigerator 4 hours.

CHEF JOHN FOLSE'S REMOULADE SAUCE 1½

cups Hellmann’s Mayonnaise® ½ cup Zatarian’s Creole Mustard® 1 tbl Worcestershire sauce 1 tsp hot sauce ½ cup finely diced green onions ¼ cup finely diced celery 2 tbls minced garlic ¼ cup finely chopped parsley ½ tbl lemon juice Salt and cracked black pepper to taste

BLONDE REMOULADE 1 1 3 1 1½

½ 1 3 1 1

cup Hellmann’s Mayonnaise® tbl red bell pepper, finely chopped tbls green onion, finely chopped garlic clove, finely chopped tbls Zatarian’s Creole Mustard® tsp Creole seasoning tbl capers, roughly chopped tbls parsley leaves, finely chopped tsp hot sauce tsp lemon juice

In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.

Chop (*) all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate. It’s best if you can make it the day before.

SANDRA LEE'S REMOULADE SAUCE

CAJUN REMOULADE

From the Food Network and Sandra Lee's Semi-Homemade Cooking Show. Not only is she great eye-candy, some of her recipes are outstanding. This is one of them. 2 tbls jarred capers, chopped 2 cups tartar sauce 2 tsps Cajun seasoning 1 tsp prepared horseradish 1 tbls Tabasco®

Use this for shrimp and oysters. ¼ cup lemon juice ½ cup each, chopped onion & celery ¼ cup chopped green onions 2 tbls each, chopped garlic & horseradish 3 tbls each, Creole & Dijon mustard 3 tbls ketchup 3 tbls chopped parsley ¼ tsp cayenne ¾ cup EVO Dash of black pepper

(*) Using a food processor will make your sauce watery.

In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.

In a food processor, combine all except olive oil. Run 10 seconds, turn processor to slow speed and SLOWLY add the oil to emulsify.

TUJAGUE'S SHRIMP REMOULADE Here's the shrimp Remoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter, New Orleans. 1 cup ketchup 2 tbls horseradish 2 tbls mayonnaise 56

Cajun In The Kitchen, ©2010, 2013


ISLAND JERK SAUCE

HOT SAUCE

Lots of people want a Caribbean jerk sauce. This is sorta' like that but with one heck of a lot more flavor. I got this from a placemat in a greasy spoon in Barbados. It really is good. 1 papaya, coarsely chopped 1 medium onion, coarsely chopped 2 medium garlic cloves, minced 3 Habanero peppers (WOW!) 1 inch ginger root, chopped ½ cup dark rum ½ cup fresh lime juice ½ tsp salt 1 tbl apple vinegar 2½ tsps honey 1 pinch nutmeg 1 pinch cinnamon Black pepper Double pinch of cardamom, anise seed, and ground clove turmeric.

HOMEMADE HOT SAUCE For those of you who want to control their own destiny (and stomach lining), here is my receipt for home-made hot sauce. This is actually a little hotter than Tabasco® with more flavor. You can control the heat by the type of peppers you use. This is made with Serrano peppers (Hot). Jalapeno peppers are somewhat milder and can be used instead. A mixture is fun also. If you really want to fire it up, add one or two Habanero peppers. Never use more than three. Those puppies are an 12 on a scale of 1 to 10 with Hell being a 9. 20 Serrano or 12 jalapeno chilies, stemmed 1½ tbls fresh minced garlic ¾ cup thinly sliced onions 1 tsp kosher salt ¼ cup light rum (secret ingredient) 1 tsp vegetable oil 1 lemon (juiced) 2 cups water 1 cup distilled white vinegar

Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to over blend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before straining and bottling. Refrigerated, the sauce will keep approximately 6 weeks.

Cut the peppers crosswise into ⅛-inch slices. Combine the peppers, garlic, onions, rum, salt and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.

TIP: Use rubber gloves when handling any hot pepper. I found out the hard way!

Note:

CAJUN JEZEBEL SAUCE

This should be done in a very well-ventilated area!

I wish I knew the history of this sauce, but I'm sorry to say that after years of trying, I am no closer to figuring out where it came from.

Remove from the heat and allow to sit until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar and lemon juice through the feed tube in a steady stream.

You find it in cookbooks from Louisiana back to the 1920s at least, and it probably goes back farther than that. Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers. 1 10-oz jar pineapple preserves 1 10-oz jar apple jelly ¼ cup prepared horseradish ¼ cup dry mustard 2 tbls Tabasco® sauce 2 tsps finely ground black pepper

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks.

57 Cajun In The Kitchen, ©2010, 2013


FONDUE SAUCES SPECIALTY SAUCES

HORSERADISH CREAM SAUCE

These are sauces that are modifications of the more common sauces with just a zinger or two added.

½

cup sour cream 4 tbl prepared horseradish 2 tsps lemon juice 2 scallions, finely chopped Salt and pepper to taste

AUNT BARBIE’S CRANBERRY SAUCE Aunt Barbie found this in a 1938 copy of the Hotel Purefoy Cookbook in Talladega, AL renowned for Southern cooking and their world famous Pecan Pie. 2 lbs cranberries 2 large apples Grannie Smith 2 cups sugar 2 large oranges ½ orange peel

SOUR CREAM MUSTARD SAUCE ½ ½ ¼

pint sour cream cup Hellmann’s Mayonnaise® cup Zatarian’s Creole Mustard® 1 tsp dry mustard 1 tbl finely chopped onion Dash of Tabasco®

Cut oranges in small sections. Do not peel but core apples. Run through food processor, add sugar and stir well. Set in frig. Good for several weeks.

HEINZ® SAUCE 1 3 3

½

cup Heinz® ketchup tbls Heinz® 57 Sauce tsps A.1.® steak sauce cup sour cream

CRANBERRY SAUCE This one is Aunt Barbie's. She found it in the Purejoy Hotel Cookbook (1938). The recipe comes from a hotel in the outback of Alaska way off the beaten path. Apparently it does a pretty good business….. 2 lbs cranberries 2 large oranges 2 red delicious apples 2 cups sugar ½ orange peel 2 tbls Grand Marnier®

DILL SAUCE 1 1 1 1

¼ 1

cup sour cream tbl parsley flakes tbl lemon juice tsp dried chives tsp dill tsp grated onion

Core apples. Do not peel. Cut oranges in small sections. Dump all ingredients into food processor. Mix but don't overdo it. Leave somewhat course. Will keep in frig for about two weeks.

ORIENTAL SAUCE ½ ½

cup sour cream cup Hellmann’s Mayonnaise® 1 tsp prepared wasabi 1 tbl snipped fresh chives ½ tbl sesame oil ½ tsp lemon juice Kosher salt and freshly ground black pepper to taste

SEAFOOD MARINARA SAUCE Great for fried seafood like clams or calamari. ¼ cup EVOO 1 medium onion, finely chopped 6 cloves garlic, minced 2 35-oz cans whole Italian plum tomatoes with juices and crushed with your hands ¼ tsp dried oregano ¾ tsp each, salt & sugar ½ tsp crushed red pepper ¼ cup chopped fresh basil leaves

You can use this sauce with normal Fondue meat or with the following Oriental marinate. Combine equal amounts of soy sauce and lemon juice, ½ tablespoon each of ginger juice and sesame oil, chopped chives or green scallions, 1 cup beef broth and 1 chopped clove of garlic. Put in a large plastic bag with 3 lbs of ½ ” fondue beef cuts and marinate overnight. Use the above sauce and violia! Great oriental fondue……

In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook 58 Cajun In The Kitchen, ©2010, 2013


until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.

Creole or Cajun seasoning blend to taste Creole tomatoes, cubed Sauté “The Trinity” and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you’re not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.

CLASSIC CREOLE SAUCE (WHITE)

MOUSSELINE SAUCE

¼ ½

Ok, what the heck is a Mousseline Sauce? This term can apply to several different sauces or food dishes that all have an airy texture derived from using whipped cream or beaten egg whites added to the dish immediately before it is served. The traditional mousseline sauce is a hollandaise sauce with whipped cream whisked into it prior to serving.

3 2 1

½ ¼

This receipt comes from Jennifer’s Restaurant in Baltimore, MD and can be used with poached salmon, or shrimp cocktail. Also, it can be used with a Jumbo Lump Crabmeat cocktail. Hell you can eat fried catfish with it. It’s that good. 5 tbls Hellmann’s Mayonnaise® 1 tbl ketchup 2 tbls horseradish 2 ozs Jack Daniels® Tennessee Whiskey 1 tbl chopped parsley 2 tbls Dijon Mustard Salt & White Pepper to taste

cup butter cup flour, all purpose tbls EVOO cloves garlic, minced cup half n' half cream cup Romano cheese, Grated cup Parsley, chopped

Heat EVOO and butter. Add flour and make a lite Roux. Add everything else. Great on any veggie. Add 2-3 tbls lemon juice and use it to instead of Hollandaise Sauce

CHEESE SAUCE Forget the Cheez Whiz and never use that orange powder that comes with a box of macaroni that was made three years ago. This is the real stuff with a little trick that makes it outstanding! This receipt calls for ¾ cup of milk. Here's the trick. Use Half & Half for starters and then warn the H&H. Don't boil but get it good and warm. Now put a bay leaf and 3 peppercorns in the H&H and let it steep for about 5 minutes. A nice little twist that really works on fish or veggies and makes pasta really come alive. 1 tbl butter 1 tbl flour 1 bay leaf 3 peppercorns ¾ cup ½ & ½ ¾ cup shredded extra sharp cheddar

In a separate bowl, whip ½ quart heavy whipping cream to a peak. Combine ingredients above, folding them together very gently. Taste to see if there is enough horseradish. It should be a little pungent.

CLASSIC CREOLE SAUCE (RED) This is the classic sauce that most New Orleanais call “red gravy”. It’s the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sautéed or broiled fish po-boy sometime! 2 tbls EVOO 4 ozs onions, small dice 4 ozs celery, small dice 2 ozs green bell pepper, small dice 2 cloves garlic, minced 1 quart tomato sauce or tomato purée 1 28-oz can whole tomatoes 1 bay leaf ½ tsp thyme leaves

In a small heavy pan heat the H&H the bay leaf and peppercorns for about 5 minutes. Don't boil. Remove from heat and steep for about another 5 minutes. Strain. Melt the butter in a saucepan and add the flour making a very light roux. Season with salt and pepper. Add the milk slowly stirring (with a wooden spoon of course) until mixed well. Add cheese slowly stirring until fully incorporated and smooth.

59 Cajun In The Kitchen, ©2010, 2013


MY SPECIAL MCSAUCE

CREAMY CHILI SAUCE: 1 cup Hellmann’s Mayonnaise® 3 tbls sweet red chili sauce 1 tbl garlic Cajun Power® ® sauce Pinch of Cayenne

Tell Ronald McDonald to GTH. This is the best sauce for sandwiches, including burgers you ever had. 1¼ cup Hellmann’s Mayonnaise® ½ cup yellow mustard ¼ cup ketchup ¼ cup A.1.® Sauce 1 tsp Tabasco® 1 tbl finely chopped onions 1 tbl pickle relish

In a small bowl, combine all ingredients, stirring well. Cover and chill.

SAUCE AUX TOMATO (TOMATO GRAVY) It just doesn't get any more Cajun than this. My Aunt Vera (of the New Orleans Pujols) made this all the time according to my mother. Mom wasn't that fond of it since she said it was a waste of good tomatoes. Mom liked her tomatoes fresh out of the garden, chilled, sliced and a little salt. That's it.

COURT BOUILLON The correct pronunciation is cōō’-be-yawn. This is a French preparation used mainly for cooking fish, shellfish and escargot. The foods cooked in the liquid absorb the bouillon’s flavors. Here is one that I like. ½ liter good white wine.

However, I've made this a few times and it's great over shrimp or meatloaf. Aunt Vera put it over plain rice for a side dish. However you use it, it is very good. 6 vine-ripened tomatoes 3 tbls EVOO I onion, chopped 1 green pepper, chopped 1 stalk of celery, chopped, leafs too 1 tbl cornstarch 1 tbl sugar 1 clove of garlic, minced 2 dashes of Tabasco®

Never cook with anything you wouldn’t drink. 32

ozs cold water ½ cup diced carrot ½ cup diced celery stalk 1 small onion, diced 1 tbl each, parsley, thyme, bay leaf, diced shallot and garlic 1 tsp dill 1 black peppercorns 1 pinch of clove Salt to taste

Cut tomatoes into small pieces. Heat oil in cast iron skillet over low heat. Sauté tomatoes, the Trinity and garlic for about 7-minutes. Mix cornstarch with enough water to make a watery paste and stir into sauce. Add sugar, salt and pepper and Tabasco® to taste. Simmer on low for about 30 minutes stirring frequently. For a little extra zing, add about ¼ cup red wine. Serve over rice or whatever……..

Bring to a boil, simmer 30 minutes; strain and let cool. Use this to poach any fish and it will give it a nice shot of flavor.

MY SPECIAL GLAZE FOR CHICKEN, PORK, HAM Use this on whatever you want. It will make car tires taste better. 1 cup apple cider ½ cup bourbon ½ tbl shallots, minced ½ tbl Cajun spice 2 tbls honey 1 tbl molasses

ZIGEUNER SAUCE (GYPSY SAUCE) Great with breaded and grilled pork tenderloin, steak, or even hot dogs and meatloaf. 3 medium sliced onions 4 green pepper bells sliced 2 red pepper bells, diced 1 16-oz can of diced tomatoes 1 small can of tomato paste ¼ EVOO 4 pressed garlic cloves ¼ tsp white pepper 1 tbl Szeged Hungarian Paprika® ¼ tsp kosher salt

Mix it all together and simmer until reduced by ⅓.

60 Cajun In The Kitchen, ©2010, 2013


¼ ¼

cup beef base cup of brown sugar (maybe more?) 4-5 cups cold water 3 tbls of cornstarch mixed with cold water Pinch of cayenne pepper

BLACK JACK'S GRILLING SAUCE ½ 3 1½

Heat oil and sauté the onions Add sliced pepper, tomatoes and tomato paste. Stir very well; add 4-5 cups of cold water and spices. Bring to boil for one minute. Then add dissolved cornstarch and stir. Make the sauce as thick as you like

½

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings.

HOT MUSTARD BOURBON DIPPING SAUCE 1 1

¼ ¼ 1

cup pineapple juice tbls Kikkoman’s® Soy Sauce tsps garlic powder cup Jack Daniel’s® Tennessee Whiskey

cup coarse-grained mustard cup Hellmann’s Mayonnaise® cup Jack Daniels® whiskey cup honey tbl Tabasco® sauce

HOMEMADE STUFF Try some of these homemade favorites. Do this once, and you’ll never like store-bought again.

MAYONNAISE

Combine all ingredients in medium bowl. Blend well. Refrigerate. Serve with hot French fries. Great with streak fondue. Makes about 2 ½ cups.

HOMEMADE MAYONNAISE 3 eggs 3 tbls fresh lemon juice 2 cups EVOO 1 tsp freshly ground white pepper 1 tsp salt

UNCLE CARROLL'S DIPPING SAUCE A dipping sauce for just about anything dippable from potato chips to raw vegetable.

In a food processor or blender, blend the egg and lemon juice for 10 seconds.

A simple mixture of: ½ cup Kikkoman® soy sauce 3 cloves crushed garlic 3 tbls Grey Poupon® mustard ½ tsp real grated horseradish 2 tbls of EVOO oil to make it smooth.

With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. Discard after 36 hours…. HOMEMADE HORSERADISH MAYONNAISE 1 egg ½ tsp salt ½ lemon, juiced 1 tsp dry mustard 1 cup peanut oil or veggie 4 tbls freshly grated horseradish

It's an intense taste, not for the faint of heart

RANCH DIPPING SAUCE Use this for everything from fried pickles to sliced veggies. Pour over sliced tomatoes and cucumbers. Great! ¾ cup buttermilk ½ cup Hellmann’s Mayonnaise® 1 tbl white vinegar 2 tbls minced green onions 2 cloves garlic, minced ½ tsp Lawry's® Seasoned Salt 1 tsp hot sauce Dash black pepper Szeged Hungarian Paprika® to garnish

Prepare sauce: In a blender combine egg, salt, lemon juice, and mustard. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Add horseradish and pulse to combine. Adjust seasoning with salt, pepper, and more lemon juice, if necessary.

Whisk it all together and chill in frig in an airtight container.

61 Cajun In The Kitchen, ©2010, 2013


In a heavy saucepan over medium-high heat, bring water to a boil. Reduce heat to medium and add raisins and apple; blanch for 2 minutes. Drain, then place in a bowl and refrigerate until thoroughly chilled. Add brown mustard, mango, molasses and cinnamon, stirring until well mixed. Serve chilled. HOMEMADE CREOLE MUSTARD 1 cup Hellmann’s Mayonnaise® ½ cup Dijon® mustard 1 tbl yellow mustard 1 tbl horseradish ½ tsp cider vinegar 1 dash Worcestershire sauce 1 tsp red wine vinegar 1 tsp water ½ tsp cayenne pepper ½ tsp sea salt 1 tbl crushed garlic packed in oil 1 tbl finely chopped red onion

HOMEMADE CREOLE MAYONNAISE 1 cup Zatarian’s Creole Mustard® 2¼ cups Hellmann’s Mayonnaise® 1½ tsps white pepper, fine grind ¾ tsp cayenne pepper ¾ tsp Tabasco® Sauce 1½ tsps Worcestershire sauce Mix all ingredients well. Great on Po’boys. HOMEMADE CAJUN MAYONNAISE 1 cup Hellmann’s Mayonnaise® ½ cup plain yogurt ½ tsp dried oregano ¼ tsp ground cumin ¼ tsp each, cayenne & black pepper ½ tsp Cajun Power® Garlic Sauce Spiced up with the best of the South, this mayonnaise echoes the great seasoning on the crabs. Prepare 24 hours before using, for flavors to blend. Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.

Mix all ingredients together thoroughly HOMEMADE GERMAN MUSTARD ½ cup mustard seeds 2 tbl dry mustard ½ cup cold water 1 cup cider vinegar ¼ cup onion, chopped 2 tbls packed brown sugar 2 cloves garlic, minced ¾ tsp kosher salt ¼ tsp dried tarragon leaves ¼ tsp ground cinnamon

MUSTARD HOMEMADE MUSTARD ½ cup mustard seed (any or all colors) ½ cup white wine ½ cup cider vinegar ½ cup white wine vinegar 1 large clove garlic, crushed ½ tsp each ginger and allspice 2 tsps salt 1 tsp dark brown sugar

Combine mustard seeds, dry mustard and water in small bowl. Cover; let stand at least 4 hours or overnight. Combine vinegar, onion, brown sugar, garlic, salt, tarragon and cinnamon in heavy stainless steel 1-quart saucepan. Bring to a boil over high heat; reduce heat to medium. Boil, uncovered, about 7 to 10 minutes until mixture is reduced by half.

In a large non-reactive mixing bowl, combine all ingredients.. Whisk together and blend in food processor until smooth. Store in frig for up to 2 weeks. HOMEMADE CREOLE CHUTNEY MUSTARD Apple, mango, raisins and molasses add the sweet notes to mustard's vinegary spiciness. This condiment would go well with cooked sausages or on baked ham or turkey sandwiches. 1 cup water ½ cup raisins 1 cup diced peeled apple 2 cups brown mustard 1 cup diced peeled mango 2 tbls molasses ½ tsp ground cinnamon

Pour vinegar mixture through fine sieve into food processor bowl. Rinse saucepan; set aside. Add mustard mixture to vinegar mixture; process about 1 minute or until mustard seeds are chopped but not puréed. Pour into same saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container or decorative gift jars up to 1 year in refrigerator.

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1

HOMEMADE BRITISH MUSTARD Often referred to as British Beer Mustard. ¾ cup whole brown mustard seeds, coarsely ground ½ cup mustard powder 4 allspice berries, finely ground 2 tsps each ground coriander and turmeric ¼ tsp celery seeds 1 cup amber ale or Stout 2 cloves garlic, minced 1 tsp salt

½

tsp ground mace tsp kosher salt

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Place all ingredients in a blender. Puree until fairly smooth and thoroughly mixed, scraping the sides of the blender frequently. Transfer to a dry bowl or jar, cover tightly and refrigerate for 2 weeks before using. HOMEMADE FRENCH (DIJON) MUSTARD 2 cups dry white wine 1 cup chopped onions 2 cloves garlic, minced 4 ozs dry mustard ½ tsp finely ground mustard seeds 2 tbls honey 1 tbl vegetable oil 2 tsps sea salt Few drops Tabasco®

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. HOMEMADE KETCHUP

Combine wine, onion and garlic. Heat to boiling; simmer 5 minutes. Pour into bowl and cool. Strain wine mixture into dry mustard in small sauce pan, beating until very smooth. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into non-metallic container and cover. Chill at last 2 days.

Perfect as a glaze for meat loaf or to serve alongside hot, crispy French fries, ketchup is the all-American condiment. 1 28-oz can whole peeled tomatoes 1 yellow onion, chopped ½ cup cider vinegar ¼ cup corn syrup ¼ tsp cayenne pepper ¼ tsp dry mustard Pinch each of ground allspice, ground ginger, ground celery seed, ground cinnamon, and ground cloves Salt and freshly ground black pepper, to taste

KETCHUP HOMEMADE AMISH KETCHUP Our dining room set was handmade by the Amish in southern Iowa. This recipe among others came with the booklets attached to the furniture. As with the furniture, this is quality stuff. 6 celery ribs trimmed, cut in ¼ " thick slices 2 medium onions -- peeled and diced ¼ cup water 3 pounds tomatoes; quartered 5 tbls apple cider vinegar 1 cup dark brown sugar; packed ½ tbl allspice berries ½ tbl whole cloves ½ tbl celery seeds

Place the tomatoes in a tomato press and pass them through the press according to the manufacturer's instructions to remove the seeds. In a blender, process the tomato puree and the onion until smooth, 25 to 30 seconds. In a large saucepan over medium heat, combine the tomato-onion mixture, the vinegar, corn syrup, cayenne pepper, mustard, allspice, ginger, celery seed, cinnamon and clove and stir to mix well. Bring the mixture to a

63 Cajun In The Kitchen, ©2010, 2013


HOMEMADE CREOLE SAUCE This is my favorite Creole Sauce. Wait until you try this with an oyster P’orboy ! Great dipping sauce for shrimp also…. ½ cup Hellmann’s Mayonnaise® ½ cup Zatarian’s Creole Mustard® ½ cup orange marmalade 1 tsp Tabasco® Juice of 1 lemon

simmer, stirring occasionally, and then reduce the heat to medium-low. Continue cooking, stirring occasionally, until the sauce thickens and reduces to about 1½ cups, about 1 hour. HOMEMADE T ANGY KETCHUP For those who like a little bite in their ketchup. 1 cup ketchup 3 tbls lime juice 2 tbls honey 1 tsp grated lime rind ½ tsp onion powder 1 tsps chipotle chili pepper seasoning

Whisk all of the ingredients together until thoroughly blended. Serve as a sauce for fried soft-shell crabs or crawfish, or any fried shellfish. HOMEMADE CREOLE SAUCE II This is more like a classical sauce, rather than the above nouvelle New Orleans-style Creole mustard sauces. 2 ozs shallots, minced 1 oz cider vinegar ½ tsp black peppercorns, cracked 1 small bay leaf ½ cup dry white wine ½ cup heavy cream 8 ozs unsalted butter, softened ¼ cup Zatarian’s Creole Mustard® 2 tbls Grey Poupon® mustard 2 tbls Gulden’s Spicy Brown Mustard®

Mix and chill.

HOMEMADE SAUCES HOMEMADE ARGENTINEAN STEAK SAUCE 1 15-oz bottle Kikkoman’s® Soy Sauce 1 6-oz can tomato paste 6 tbls white vinegar 2 tsps garlic powder 2 tsps onion powder 2 tsps cayenne powder 1 tsp Szeged Hungarian Paprika® 1 tsp black pepper ¼ tsp cumin ¼ tsp sage

Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ozs. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards HOMEMADE WORCESTERSHIRE SAUCE

Mix all the above ingredients together. Let stand in refrigerator overnight so flavors can blend. Stir before use. Refrigerate when not in use. Makes 4 cups sauce. Especially good marinade for steaks and pork chops. Pour amount wanted over steaks and chops, and refrigerate approximately 4 hours turning once or twice. Grill until desired doneness. HOMEMADE STEAK SAUCE 2 whole stick of butter 2 tbls Worcestershire sauce 3 tbls ketchup 1 tbls Tony Chachere's Creole Seasoning® 4 cloves fresh pressed garlic 2 tbls apple cider vinegar 1 tsp cayenne 1 tsp black pepper

Lots of ingredients, but simple and well worth the effort. 2 tbls olive oil 2 large sweet onions, roughly chopped ½ cup tamarind paste (critical) 2 tbls minced garlic 2 tbls minced ginger 2 jalapenos, seeded and minced ¼ cup chopped canned anchovies ¼ cup tomato paste 2 whole cloves, chopped 2 tbls freshly cracked black pepper ½ cup dark corn syrup 1 cup molasses 3 cups white vinegar 1 cup dark beer (use an import) ½ cup orange juice

Melt butter in a small pot and add everything else. Let simmer for a few minutes and then take off heat and serve as you want. Add more or less vinegar depending on how tart you want it. Great on pork chops and chicken too.

64 Cajun In The Kitchen, ©2010, 2013


2 2 1 1

tbls grated orange peel cups water lemon, thinly sliced lime, thinly sliced

4 3 4½ 2 2 1½

Heat the olive oil in a large saucepan and sauté the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste (gotta have it), garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to stick to the back of a spoon.

tsps salt tsps sugar tbls cayenne powder tsps dry mustard tsps Szeged Hungarian Paprika® tbls ground cumin

Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.

HOMEMADE SALAD DRESSINGS I promise this is much better than the store bought stuff. HOMEMADE RUSSIAN DRESSING ¾ cup Hellmann’s Mayonnaise® ¼ cup plus 2 to 3 tbls chili sauce 2 tbls sour cream 2 tsps chopped curly parsley leaves 1 tbl plus 1 tsp minced Spanish onion 1 tbl plus 1 tsp minced dill pickle ½ tsp fresh lemon juice ½ tsp grated horseradish ¼ tsp Worcestershire sauce

Strain Worcestershire sauce into a glass bottle and refrigerate.

MISCELLANEOUS HOMEMADE BAKING POWDER If you ever need it but don't have it in the pantry, here's the recipe. ¼ cup cream of tartar 2 tbls baking soda 1 tbl cornstarch HOMEMADE PIMENTO CHEESE 3 cups grated sharp cheddar cheese, loosely packed ½ cup homemade ¼ cup (1 small jar) diced pimientos with liquid ½ small onion, grated ¼ tsp dry mustard ½ tsp lemon juice ¼ tsp cayenne pepper to taste

Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish, and Worcestershire sauce in a bowl and mix well. HOMEMADE T HOUSAND ISLAND ½ clove garlic, minced ¼ tsp kosher salt ¼ cup prepared or homemade mayonnaise ¼ cup bottled chili sauce 2 tbls ketchup 1½ tbls minced onion 2 tsps sweet pickle relish ½ hard-cooked large egg, pushed through a sieve or finely chopped Freshly ground black pepper

Blend together all the ingredients in food processor. Don't overdo it. Add more mayo if necessary. WICKER'S BASTING SAUCE This little sauce comes from Hornersville, MO. About a 20 drive from where I grew up in the Bootheel of Missouri.

Make a paste with the garlic and ¼ teaspoon of salt. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

They have won numerous Blue Ribbons for their sauce including the Best BBQ Sauce at the Kansas City Royal (1996 & 1999) and the Lenexa, KS (1996) BBQ Cook offs. Not exactly a minor feat considering that there were over 300 entries at the KC Royal in 1996 from 35 countries including a Russian team that won Best BBQ (beef brisket) award using Wickers. Flat out pissed a bunch of good ol' Texans boys right off ! 2½ cups apple cider vinegar 2 tsps black pepper 65

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HOMEMADE GREEN GODDESS This is also a great dip. I love this stuff. 1¼ cup mayo 6 anchovy fillets 3 green onions, chopped 2 shallots, halved 1 clove garlic, halved 2 tbls tarragon vinegar 10 sprigs fresh parsley 1 tsp dried tarragon 2 tbls lemon juice Dash of salt and pepper

HOMEMADE COLE SLAW DRESSING 2 eggs 1½ cups sugar ½ cup white vinegar ¼ tsp sea salt ¼ tsp white pepper 1 pint salad dressing 1 5-oz can evaporated milk

Dump it all in the food processor and mix until evenly chopped. Yummy. HOMEMADE ITALIAN SALAD DRESSING 6 tbls EVOO 2 tbls white wine vinegar 2 tbls chopped fresh parsley 1 tbl fresh lemon juice 2 cloves garlic, minced 1 tsp dried basil, crumbled ¼ tsp dried crushed red pepper 1 pinch dried oregano

Add salad dressing and evaporated milk, blending until smooth. HOMEMADE RANCH DRESSING 2 cloves garlic, ½ tsp kosher salt 1 cup prepared or homemade mayo ¼ cup buttermilk 2 tbls minced flat-leaf parsley leaves 2 tbls minced fresh chives 1 scallion, trimmed and thinly sliced 1 tsp white wine vinegar Freshly ground black pepper

Beat the eggs until fluffy; add the sugar, vinegar, salt, and pepper. Cook over medium-low heat, stirring constantly until thickened. Remove from heat and cool at room temperature.

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. HOMEMADE CREAMY ITALIAN DRESSING ½ cup Hellmann’s Mayonnaise® ½ cup EVOO 2 tsps onion powder 2 tbls vinegar 1 tbl sugar or honey ½ tsp basil ¼ tsp oregano ¼ tsp garlic powder ¼ tsp kosher salt ⅛ tsp pepper

Mash the garlic and salt to a paste. In a med bowl, whisk together the garlic, mayonnaise,¼ cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days. HOMEMADE FRENCH DRESSING 1 cup tomato paste 1 cup light Olive oil ¾ cup cider vinegar 1 tbl lemon juice ½ cup water 3 tbls sugar 2 tsps sea salt 1 tsp Szeged Hungarian Paprika® 1 tsp crushed dried tarragon 2 tbls grated Parmesan cheese

Measure the mayonnaise into a bowl. Stir in the oil, 2 tablespoons at a time. Make sure all of the oil is blended in before adding more. Add the onion, and vinegar. Stir again, until all of the vinegar is absorbed. Add the sugar, basil, oregano, garlic, salt and pepper. Blend well.

Place all ingredients in a quart jar. Cover and shake until well mixed. Chill and mix well before serving with your favorite salad greens. Makes about 3 cups of French dressing.

Store the mixture in a pint sized canning jar in the fridge. This may also be prepared by whirling everything together in a blender until it is smooth. Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches.

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ANCHOVY-GARLIC DRESSING This is Commander’s version of Caesar dressing; something like Caesar but more garlicky We love it— not only as a salad dressing but as a vegetable dip and on Po’ Boys. 2 tbls packed anchovy fillets (about 12) 12 cloves garlic, peeled 1 medium egg optional ¼ medium onion, coarsely chopped ½ cup grated Parmesan cheese 1½ tsps coarsely ground black pepper 2 tbls red wine vinegar ½ cup plus 2 tbls EVOO Kosher salt and ground pepper to taste

HOT BACON DRESSING II This is slightly different and works best as a dressing for German potato salad. ½ lb bacon ½ cup diced sweet red pepper ½ cup chopped onion 2 tbls flour 2 tbls sugar 1 tsp celery seed ½ tsp salt ¼ tsp prepared mustard ½ cup cider vinegar 1 cup water

Place the anchovies, garlic, egg, onion, cheese, pepper, and vinegar in the work bowl of a food processor. Run the machine and slowly drizzle in the olive oil until all ingredients are fully blended. Taste the dressing, and adjust salt and pepper, if necessary. HOT BACON DRESSING A classic dressing for spinach salad, but it’s also great on other veggies like fresh green beans. Even the avowed green bean hater in the family will go back for seconds! 6 slices bacon, diced ½ cup finely chopped yellow sweet onions 2 tsps cornstarch, mixed with 2 tsps water ½ cup white vinegar ½ cup water ¼ cup sugar Vegetable oil Salt and pepper

Cook bacon until crisp. Drain and crumbled bacon. Cook onion and red pepper in ¼ cup reserved bacon fat until tender. Blend in flour, sugar, celery seed, mustard salt and dash of black pepper. Add vinegar and water, thickening to desired thickness. Can use less vinegar and more water for milder dressing. Toss sliced, boiled potatoes with dressing. sliced hard boiled eggs and bacon. Serve hot. THE GOVERNOR'S DIJON SALAD DRESSING

Top with

Provided by the Honorable Mel Carnahan, former Governor of Missouri. Honest. 4 tbls Dijon Mustard 3 tbls red wine vinegar 1 tbl white wine vinegar ¼ tsp salt 2 cloves garlic, minced ½ tsp dry basil 2 drops hot sauce 1 tbls grated onion 12 tbls EVOO ½ tbl grated lemon peel Dash of black pepper

Fry bacon until crisp. Remove bacon from pan leaving fat. Set bacon aside. Add onion to bacon fat in pan and cook 5 minutes until onion is soft. Remove onion from pan leaving fat. Set onion aside with bacon. Pour bacon fat into measuring cup and add enough vegetable oil to equal ½ cup.

Combine mustard and vinegar in blender. Add remaining ingredients except oil. Whirl until blended. With blender running, add oil, one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens.

Add fat/oil to cornstarch mixture and set aside. Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil. Add cornstarch mixture and cook until thickened about 1-2 minutes. Remove from heat and add bacon and onion. Serve while warm.

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SOUR CREAM DRESSING 1 8-oz carton sour cream ½ cup Hellmann’s® Mayonnaise ¼ cup ketchup 1 tbl apple cedar vinegar 1 tbl prepared mustard ½ tsp celery seed ¼ tsp black pepper

CREAMY BALSAMIC DRESSING 1 cups Hellmann’s Mayonnaise® 2 tbls EVOO 3 tbls balsamic vinegar ½ tsp garlic powder 2 tbls fresh lemon juice 1 tsp Worcestershire sauce Salt and pepper to taste

Mix well and refrigerate. UGLY DOG SALOON'S COLE SLAW DRESSING On a trip to New Orleans, we had lunch at a little restaurant named the Ugly Dog Saloon and BBQ. Those at our table loved their Cold Slaw and its outstanding dressing. The waitress copied the recipe for me from the kitchen wall. Her version started with one gallon of mayonnaise, but I have scaled it down! Cooking time is for chilling, if desired. ¼ cup Hellmann’s Mayonnaise® 1 tbl Lawry's® seasoning ¾ tsp garlic powder 1 tsp black pepper 2 tbls Kikkoman’s® Soy Sauce 1 tbl molasses, plus 1 tsp molasses 3 cups very coarsely chopped red or green cabbage

Combine all ingredients in 2-cup bowl and whisk until smooth. Chill several hours before serving over salad greens. Makes enough for 8-10 people. Serve shredded chicken over iceberg lettuce topped with this dressing. RED RUSSIAN DRESSING 1 can tomato soup 1½ cups of the best olive oil ¾ cup of apple vinegar ½ cup of sugar 1 tbl salt 1 tbl Worcestershire sauce 1 tbl pepper 1 tbl Szeged Hungarian Paprika® 1 tbl dry mustard 1 clove garlic finely minced

In small bowl, blend all ingredients, except the cabbage; whisk to combine thoroughly.

Whisk or mix (do not blend) and chill. This is wonderful for salads, cucumber slices, or cottage cheese

Chop cabbage into 3/4 to 1 inch chunks (authentic Ugly Dog Style!); combine with dressing and serve immediately or chill for an hour. AVOCADO DRESSING 2 avocados 2 tbls lemon or lime juice 1½ tbls onion, chopped fine 1 garlic clove, crushed 4 ozs green chilies, diced 1 tsp salt 1 tomato, peeled, chopped

ROQUEFORT OR BLUE CHEESE I don’t know about you, but I love both but have never really understood the difference between the two. Well, here is the answer. Technically, Roquefort is a type of blue cheese. However, Roquefort is made from goat’s milk and Blue Cheese is made from cow’s milk. Roquefort is named from its origin, Roquefort-SurSoulzan, France. Blue Cheese originated in Stilton, England, which is also the name of one of the world’s more famous blue cheeses.

Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chilies and salt in blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep its color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad.

Ok. Here are three very good dressings; one inspired by the English and the second is French. The third is my personal favorite. The French version is yellow. Just kidding….

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In a medium bowl, whisk together the mayonnaise,¼ cup blue cheese, half and half, sour cream, lemon juice, salt, and Worcestershire until smooth. Gently stir in the remaining¼ cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days. ROQUEFORT DRESSING ¼ cup Roquefort cheese, crumbled ¾ cup Hellmann’s Mayonnaise® ½ cup buttermilk 1 tbl red wine vinegar Juice of two limes Dash or two of Worcestershire Dash of cayenne pepper

BLUE CHEESE SAUCE This is from the Killer Creek Chop House in Alpharetta, GA. Put a cold beer down and this is lunch. CAUTION: This dish is not indented for those with heart conditions. In fact, it will clog the arteries of even healthy people…. 1 cup buttermilk 1 cup sour cream 2 cups Hellmann’s Mayonnaise® 1 tsp minced garlic 1 tsp Tabasco® 1 tbl Lea & Perrin’s® Worcestershire Sauce ½ tsp salt ½ tsp pepper 1½ tsps lemon juice ¾ lb Maytag Blue Cheese®, crumbled 3-4 large Idaho potatoes; Butter or Goldens Do not peel Veggie Oil for deep frying

Melt Roquefort cheese in the oven or in a pan on the stove. Be very, very careful not to burn or scorch. Let it cool. In a bowl combine the melted cheese and other ingredients until combined. Add a bit more crumbled cheese for taste and texture. BUTTERMILK & BLUE CHEESE DRESSING

In a mixing bowl, combine all ingredients except cheese and mix until very smooth. Add ½ of cheese and gently mix until combine. Chill.

If you like blue cheese dressing on salads, then never, ever buy it again. You’re wasting your time and money if you think you can buy store-bought dressing as good as this. It just ain’t gonna happen….. 1 cup Hellman’s mayo or homemade 1 cup sour cream ½ tbl celery seed ½ cup buttermilk 2 tbls fresh lemon juice ½ tbl finely chopped shallot (optional) 1 tsp Dijon mustard ½ tbl Worcestershire ½ tsp each, Kosher salt & fresh pepper 1 large garlic clove 5 oz. Maytag Blue Cheese®, crumbled

Wash and slice potatoes into ⅛ chips. SECRET: Rinse the chips under cold water for at least 5 minutes. Drain and pat dry. Heat oil to 350 and fry chips for 4-6 minutes. Do not overcrowd and never burn. Preheat boiler. Place a thick layer of sauce on platter. Crumble and sprinkle remaining cheese over the sauce. Add a little cracked black pepper and heat under the broiler until cheese melts. Pile chips directly onto the warm sauce and serve. Note: Since Maytag Blue Cheese® is so outrageously expensive, you can use another brand of Blue Cheese. Oh, please don’t use Canola oil, use good vegetable oil, olive oil or peanut oil but spare me the politically correct worm oil…… BLUE CHEESE DRESSING 1 cup homemade mayonnaise ½ cup crumbled Maytag Blue Cheese ®about 3 ozs, divided ½ cup half and half 2 tbls sour cream 1 tbl freshly squeezed lemon juice ¼ tsp Worcestershire sauce ½ tsp kosher salt Freshly ground black pepper

Crush the garlic clove and using a paper towel rub the clove all over the inside of a glass mixing bowl. We’re adding the garlic flavor without the actual garlic. You can chop it up and add if you wish. Mix all ingredients except blue cheese and blend well by hand. Forget the mixer or blender. Add the crumbled blue cheese and mix well, but don’t overdo it. You want the cheese to be in little crumbs, not blended to mush in the dressing. Now here’s the hard part: Chill for a minimum of 8 hours. The onion (shallot) is optional since it tends to take over the dressing after a day or so. It adds a little to the dressing, but frankly I

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came for the cheese not the onion, so I can take it or leave it. If you like it less thick, add a bit more buttermilk.

1 1 1

Will store for several weeks, (without onion) but best used within a few days. Actually I’ve never had it past a few days…..

¼ ¼

tbl grated parmesan cheese tsp garlic powder tsp dried oregano tsp celery seed tsp salt

Shake to blend. HERB VINAIGRETTE 1 tbl Champagne vinegar 2 tsps fresh orange juice 1 tsp fresh lemon juice 1 tsp fresh lime juice 1 tsp fresh grapefruit juice ½ cup vegetable oil ½ cup EVOO ½ cup chopped assorted herbs, (thyme, parsley, chives, marjoram and basil) Generous touch of salt & pepper NEW ORLEANS CREOLE VINAIGRETTE ¼ cup red wine vinegar 1 tsp fresh lemon juice ½ cup water 1 tsp low-sodium Kikkoman’s® Soy Sauce 1½ tbls frozen apple juice concentrate ½ tsp Dijon mustard ¼ tsp garlic powder 1 dash cayenne pepper ¼ tsp onion powder

VINAIGRETTES All vinaigrettes should be served at room temperature, never chilled. ASIAN VINAIGRETTE ¼ cup soy sauce, Kikkoman’s® only ¼ cup rice vinegar no substitutions 2 tbls teriyaki sauce ⅓ cup sesame oil 2 tbls peanut oil no substitutions 1 tsp chili oil 2 tbls toasted sesame seeds Wisk together all ingredients until blended. MEDITERRANEAN VINAIGRETTE 1 cup balsamic vinegar ¼ cup olive oil don’t use extra virgin 1 tbl walnut oil 1 tbl garlic oil 1 tbl Dijon mustard ¼ cup combined fresh herbs: thyme, oregano & marjoram, parsley, chopped Wisk together all ingredients until blended. This is Caribbean Vinaigrette if you use Creole mustard instead of Dijon BASIL VINAIGRETTE

Place all ingredients in jar with a tight-fitting lid and shake well. When mixture is well blended, place in refrigerator until served.

Great on any fish and pork. ½ cup balsamic vinegar ½ fresh chopped basil 4 large shallots, chopped 3 garlic cloves, chopped 1 tbl brown sugar 1 tsp black pepper 1 cup EVOO Kosher salt to taste

RELISH CHILI RELISH This is a simple thing my grandmother used to make along with green tomato chow chow and Plum preserves. This is great with baked or smoked ham. My paternal wife’s grandmother also made a version of this without the jalapeno. My father-in-law loved this on scrambled eggs. 1 tbl vegetable oil 1 cup chopped onions 5 cups diced fresh tomatoes, peeled/seeded ½ small jalapeno, stemmed and chopped ½ tsp cinnamon ¼ tsp allspice 2 cups white vinegar Salt & black pepper to taste

Whisk everything together except EVOO. Add EVOO slowly as you whisk away. MUSTARD VINAIGRETTE In a jar, combine: 3 tbls apple cider vinegar 3 tbls EVOO ¼ cup orange juice 3 tsps stone ground mustard 70

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Double pinch of freshly ground cloves

1 2

In a med non reactive saucepan, over med heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes. Season with salt and pepper. Sauté for 1 minute. Add the jalapeno, remaining spices and vinegar. Bring to a boil, reduce the heat to med low and simmer for 1 hour. Remove from the heat and cool completely. Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration. HAMBURGER RELISH

small white onion, finely diced tbls chopped fresh dill

Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 4 hours before serving. CORN RELISH 1 quart fresh corn kernels 2 cups each, chopped green & red bell peppers 2 cups chopped onion 2 cups coarsely chopped unpeeled cucumber 4 cups chopped red ripe tomatoes 4 cups vinegar 2 cups sugar ¼ cup salt 1 tbl turmeric seed 1 tbl mustard seed 3 crushed black pepper pods

Normally I don't like catsup on my hamburgers. Most of the time I want it loaded up: tomatoes, onion, lettuce, cheese, pickles, and lots of mayo. However, there is an exception to every rule. This sauce is old fashioned hamburger chili sauce. Put a tablespoon of this on a hamburger and you can forget the rest of the stuff. 2 tbls butter 1 medium onion, chopped 1 garlic clove, chopped ½ cup chopped celery with leaves 1 14-oz diced tomatoes 1 8-oz can tomato sauce ½ can tomato paste (about 3 ozs) ½ cup vinegar (apple cider is best) 3 tbls molasses 1 bay leaf 2 tsps dry mustard ½ tsp allspice 2 tbls Tabasco (ok, less if you prefer) 2 lemon slices

Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed. I wrap the seeds and pepper pods in cheesecloth. Heat to boiling, simmer 25 minutes or until the vegetables are tender. Seal in hot, sterilized canning jars. Process for 15 minutes in a boiling-water canner. ITALIAN RELISH (SALSA) Great on fried fish or baked chicken. 4 large plum tomatoes, chopped ½ small red onion, finely chopped ½ small red pepper, cut into thin strips 2 tbls chopped parsley 12 kalamata olives, pitted & chopped 2 garlic cloves, minced 1 tbl balsamic vinegar 1 tbl EVOO 2 tsps drained capers Kosher salt & ground pepper to taste Feta cheese

Melt the butter and sauté the onion. Add the rest and simmer over medium-low heat for 40 minutes or until reduced by ¼ . Remove lemon rinds and bay leaf. Serve cold or hot tho' I prefer cold… This is good on hot dogs as well. PICKLE RELISH 1½ cups cider vinegar 1 tsp mustard seeds 1 tsp coriander seeds 2 tbls sugar 8 large dill pickles (sour, not half-sour), finely diced 1 small red pepper, grilled, peeled, seeded, and diced 1 small yellow pepper, grilled, peeled, seeded, and finely diced

Mix everything together but the cheese and chill. Sprinkle cheese when ready to serve.

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THE BEST GARLIC IN THE WORLD

BURGER & DOG KICKIN' RELISH 4 medium onions, coarsely chopped 2 tbls oil 1 tbl brown sugar 1 14½-oz can chopped tomatoes, drained ¼ cup Bourbon 2 tbls spicy brown mustard 2 tbls chopped Jalapeños Salt to taste

This is an easy one: In my humble opinion roasted or smoked garlic cannot be touched. It produces such flavor that unless you have experienced it, it honestly cannot be adequately explained. Here's how to do it. Start a smoker at 225F with the wood of your choice (I use apple) and let it run for a bit to let the heavy initial smoke burn off. Cut off about the top third and throw that away, and you have all the little exposed cloves. and place on a rack partially covered with enough aluminum foil to hold the garlic. Drizzle with EVOO. Smoke until the cloves are soft. As I recall, it takes about 2 hours but you should check after 1 hour.

Heat oil in large skillet over medium heat. Add onions, stir occasionally until soft and lightly browned, about 10 minutes. Stir in sugar and cook until onions are golden brown. Stir in tomatoes, Evan and mustard. Bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add hot peppers. Serve chilled or at room temperature.

When done, squeeze all of the cloves in a small bowl, spritz with some more EVOO, cover with plastic wrap, and refrigerate until ready to use. In the past, I've used smoked garlic as an addition to soups, stews, chili, gumbo, mashed potatoes, etc. Anything you put it in is better.

GARLIC Garlic is the halo where onion, celery and green peppers are the Trinity. All four are extremely important to Cajun cuisine.

To roast the garlic in the oven, wrap each bulb in aluminum foil (lightly), pour in the EVOO and bake at 425° for 45 minutes. Good, but not quite as good as the smoked version.

No aroma in the kitchen makes me feel as content and inspired as does the smell of garlic. It may be gentle or pungent, depending on the method of cooking, but it is always a promise of good and healthy food and a meal of great taste. Still, even a great garlic dish can be ruined if the garlic is not cooked right. One of the mistakes most commonly made is cooking it at too high temperature. Garlic burns easily and turns bitter.

CLARIFIED BUTTER Butter vs. Margarine? I trust cows over chemists Clarified butter is also called drawn butter. Simply defined, clarified butter is butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.

Believe it or not, one raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves. When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor. An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor. Also, the longer you cook garlic the softer the flavor. For many dishes, I add garlic at the end of the cooking cycle if I want garlic flavor to really come through.

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the

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HERBED BACON BUTTER Great with vegetables! 1 cup butter, softened 1 tbl minced parsley ¼ cup crisply cooked bacon crumbs ¼ tsp freshly ground black pepper

butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy. The intensity of flavor of the clarified butter depends on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". (So named because the butter turns the color of noisettes (hazelnuts)). However, be very careful not to overheat the butter or it will become bitter tasting.

Whip butter well with parsley and pepper. Add bacon crumbs and mix well. Refrigerate until using. HERBED BUTTER FOR SEAFOOD 1 cup butter softened 1 tbl dill weed 2 tsp onion powder 2 tsp garlic powder 1 tsp white pepper 2 tbls lemon juice Blend well and use to cook fish in. Delicious! HERBED BUTTER FOR BEEF 1 cup butter (unsalted) 4 cloves garlic minced & pasted ¼ cup dried parsley 1 tbl dried thyme ¼ cup Worcestershire sauce 1 tbl onion powder Salt & Pepper to taste

Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor. For cooking it is used in making hollandaise sauce and is excellent for sautéing as it has a high smoke point.

FLAVORED BUTTERS Bacon Fat of course, is the King of cookin' flavors. Butter is the Queen. Mix a little something in the butter and you have a serious rival to the throne…… HONEY BUTTER 1 cup soft butter, salted 1 cup honey 1 cup whipping cream 2 tsps vanilla

Blend all ingredients well. Delicious when using to grill meats & vegetables! HERBED BUTTER FOR STEAK 1½ cups butter softened 1 tbl garlic power 2 tbls parsley flakes 1 tbl dried thyme ½ tsp salt ½ tsp pepper 1 tbl Worcestershire sauce

Cream butter and honey. Add cream a little at a time. Beat until fluffy. Add vanilla. Serve on breakfast breads such as pancakes or Pain Perdu. BROWN SUGAR AND CINNAMON ½ cup butter, softened 4 tsps packed brown sugar ¼ tsp freshly ground nutmeg ¼ tsp ground cinnamon

Blend well and store in frig. BLUE CHEESE HERB BUTTER A closely held secret from the Porterhouse Grill in Athens, GA. 2 cups crumbled blue cheese ½ cup softened butter ½ tsp cracked pepper ½ tsp basil ½ tsp thyme 1 tbl Dijon mustard, Creole works also Pinch of salt

Beat all ingredients until fluffy. Store in refrigerator. ORANGE BUTTER ½ cup butter, softened ¼ cup orange marmalade ½ tsp Triple Sec Beat butter until fluffy. Add marmalade and Triple Sec; beat until completely blended. Store in refrigerator.

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ROSEMARY STEAK BUTTER ½ cup butter softened 1 tbl fresh rosemary, chopped 2 tsps lemon grated rind 1 tsp grated horseradish Salt & pepper to taste

Mix all except cheese until well blended. Fold in cheese. Spread on parchment paper, roll and chill. Slice and put on steak just prior to serving. MEDITERRANEAN BAY BUTTER This flavorful butter is excellent as a topping for baked potatoes, grilled poultry or fish, pasta or new potatoes. 4 large fresh bay leaves (not dried) 1 tsp salt 2 tsps each chopped chives and parsley 1 tbl chopped fresh sweet marjoram 1 tsp each fresh chopped rosemary & thyme 1 tbl finely minced orange peel 8 large garlic cloves 1 lb soft butter 2 tsps apple cider vinegar ½ cup hot water Pinch of freshly ground white pepper

Blend together, cover and refrigerate.

MARINADES There really isn’t a secret to marinades. You just do what you like, only in moderation. You like lots of vinegar, dilute it a bit a little water maybe olive oil. You like beer (who doesn’t?) use a lite beer for white meat and dark beer for dark meat. Simple huh?

WHY MARINATE? A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice. Marinade seasonings can be a combination of herbs, spices, and even vegetables, but they generally reflect the tastes of the region in which they were made. For example, Bubba Brand Back Bay Marinade from South Carolina contains Bourbon and peaches, while Chuck Evans' Mayan Magic (Montezuma Foods) uses exotic annatto seed and sour orange juice to duplicate the taste of a pit barbecue.

Soak fresh herbs for 15 minutes in water and vinegar. Cut the midrib from the bay leaves and finely chop all herbs. Peel and chop garlic coarsely and sprinkle with salt and mash to a smooth paste. Combine all ingredients and add more salt and pepper as desired. Chill. TARRAGON & RED HOT SAUCE BUTTER Oh, this is REALLY good with oysters or shrimp!!!! 2 sticks unsalted butter, slightly softened 3 tbls chopped tarragon 2 tbls Tabasco (more if you like) ½ tsp kosher salt ¼ tsp freshly ground black pepper 1 tsp lemon juice

Regardless of the ingredient combination, all marinades are used by soaking meat in them to add flavor and to tenderize before cooking. Always follow the directions carefully since some foods, especially fish and shrimp, can become mushy if left in too long. Always be sure to marinate in a non-reactive pan or a plastic bag.

Combine all ingredients in a food processor and process until smooth.

WHAT TO MARINATE

Scrape into a small bowl, cover and refrigerate for 30 minutes. LEMON BUTTER 2 tbls fresh lemon juice ¼ lb unsalted butter 1 tsp finely grated lemon zest ½ tsp dried tarragon 2 tbls minced parsley

Less tender cuts of beef should be marinated to enhance tenderness. These cuts include the top round steak, eye round steak, chuck shoulder steak, skirt steak and flank steak. Tender cuts of beef (like Rib eye's, T-bone’s, Porterhouse) can be marinated just for flavor. If it is a round or a loin, it is lean beef. Cuts from the round are the leanest cuts you can select. Two ways to insure their tenderness are using a moist-heat cooking method (braising or cooking in liquid); and marinating before using a dry-heat cooking method (grilling, stirfrying, pan-frying). Cuts from the loin are lean cuts of beef, yet they are very tender. Marinating these cuts is for flavor enhancement, not tenderization.

Melt the butter over low heat, then stir in remaining ingredients. Keep at 130 degrees.

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CITRUS MARINATE FOR CHICKEN ¼ cup frozen orange juice concentrate, thawed 2 tbls lemon juice 2 tbls lime juice 1 tbl minced garlic 1 tsp ground sage 1 tsp ground pepper 3 tbls EVOO

HOW TO MARINATE Marinate in the refrigerator, never at room temperature. Marinate in a food-safe plastic bag or glass utility dish. Turn the meat occasionally during marinating so that all sides are equally exposed to the marinade. Allow ¼ to ½ cup marinade for each one to two pounds of beef.

WHEN TO MARINATE

Use freezer bag. Combine ingredients and add to chicken in bag. Mix well and refrigerate for 4 hours. BASIL MARINATE FOR CHICKEN AND FISH

For flavor only - marinate for 15 minutes to two hours. For tenderizing - marinate for at least six hours. Remember, marinating longer than 24 hours can result in a mushy surface texture.

Use the freezer bag again and chill for 4-6 hours. Dozen fresh basil leaves, chopped ¼ cup EVOO ½ cup rice wine vinegar 1 tsp lemon zest 2 green onions, chopped 2 cloves garlic, minced ½ tsp sea salt 1 tsp sugar or sugar substitute HERB MARINATE FOR FISH 3 tbls EVOO 2 tbls lemon juice 2 tbls lime juice 2 tsps each fresh chopped oregano, tarragon and dill (1 tsp if dried) ¼ tsp red pepper flakes 1 tbl Zatarian’s Creole Mustard® Dash salt and pepper MARINADE FOR ROAST ½ cup wine vinegar ¼ cup red wine ¼ cup ketchup 2 tbls oil 2 tbls Kikkoman’s® Soy Sauce 2 tbls Worcestershire sauce 1 tsp mustard 1 tsp kosher salt ¼ each, pepper & garlic power

WET FIRST RED WINE MARINADE ¾ cup red wine vinegar 2 tbls vegetable oil 1 tbls Dijon-style mustard 2 cloves garlic, minced ¾ tsp dried Italian seasoning ¼ tsp black pepper ORIENTAL MARINADE ¼ cup fresh lemons 3 tbls chopped green onion 1½ tbls each Kikkoman’s® Soy Sauce and vegetable oil. ¾ tsp grated fresh ginger ¼ tsp crushed red pepper pods CAJUN SHRIMP MARINADE ½ cup vegetable oil ¼ cup Kikkoman’s® Soy Sauce 1 tsp freshly grated lemon peel ¼ cup fresh lemon juice ¼ cup fresh parsley 2 tbls each Worcestershire and red wine vinegar 1 tbl dry mustard ½ tbl Szeged Hungarian Paprika® ½ tbl minced garlic ¼ tsp ground red pepper

Mix all ingredients and place meat in. Turning whenever you think about it. Let marinate at least 24 hours, then put on hot grill and barbeque until rare to medium. Whatever you like except if you want anything above medium, ruin it yourself. This is great for any type of red meat.

Marinate raw peeled and de-veined shrimp for 1 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.

75 Cajun In The Kitchen, ©2010, 2013


2 2 2 2 1

LIME-HONEY MARINADE ¾ cup lime juice ½ tsp grated lime peel 5 medium garlic cloves, minced or pressed ½ cup oil ½ small red onion, finely chopped ¼ cup cilantro, finely chopped 1 jalapeño pepper, finely chopped 2 tbls honey ½ tsp cumin

½ ½ ½

tbls onion salt tbls Cajun/Creole seasoning tbls chili seasoning tbls black pepper tbl lemon pepper tsp thyme tsp allspice tsp cayenne

Mix all the ingredients together until blended well. Store in airtight container until ready to use. It can be used as a rub on all meats for grilling, except fish. FOR LAMB, BEEF AND CHICKEN 2 tsps dried rosemary 2 large garlic cloves, minced 1½ tsp salt 1 tsps freshly ground pepper Finely grated zest of 1 lemon FOR FISH 2 tsp dried dill 2 tsp Szeged Hungarian Paprika® 1 tbls grated lemon zest 1 tsp salt 1 tsp freshly ground black pepper ¼ tsp cayenne pepper

Mix all ingredients together. Marinade meat for several hours or overnight and grill. This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, and then simply grill it for an easy meal. SWEET AND SOUR MARINADE For Grilled Beef, Chicken or Turkey. 1 can crushed pineapple, untrained 1 med onion, cut into slices and separated into rings ½ cup vinegar ½ cup molasses ¼ cup Kikkoman’s® Soy Sauce 2 cloves garlic, crushed ½ tsp ground ginger ½ tsp Tabasco

FOR PORK 2 1 2 1 ¼ 2

Mix all ingredients (makes 2 ½ cups marinade). Marinate meat in a covered non-metal dish or sealed plastic bag in the refrigerator at least 4 hours. Cover and grill 5-6 inches from medium coals for 20-30 minutes, turning and brushing with marinade 3 or 4 times, until done.

tsps dried thyme tsp dried sage tsp salt tsp freshly ground pepper tsp ground allspice or cloves garlic cloves, minced

Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb lamb, beef, chicken or pork, or 2 lb fish.

DRY RUBS Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks. KANSAS CITY CLASSIC RUB

SEASONINGS If your seasonings and herbs have been in the cabinet or pantry for over seven months, do yourself a BIG favor: throw ‘em away and get more!

A standard at both the Lenexa, KS and American Royal BBQ (KCMO) cook offs. 1 cup cane sugar 6 tbls Szeged Hungarian Paprika® ¼ cup seasoned salt ¼ cup garlic salt ¼ cup celery salt

MY CAJUN SEASONING ½ ¼ 3 2 1 1

cup Szeged Hungarian Paprika® cup salt tbls cayenne pepper tbls garlic powder tbl celery seed tbl onion powder

76 Cajun In The Kitchen, ©2010, 2013


1

½

tsp white pepper tbl each dry: basil, thyme, oregano

HERBES DE PROVENCE

CAJUN BLACKENING SEASONING 5 1 1 1

½ ½ ½ ¼

4 1½

tsp Szeged Hungarian Paprika® tsp dried oregano tsp dried thyme tsp cayenne pepper tsp black pepper tsp white pepper tsp garlic powder tsp cayenne

¼

MIREPOIX 1

½ ½ 2

3 3 3 1 2 3 3 3 5 2

SACHET D’EPICES

cup pickling spices cup sea salt tbls mustard seeds tbls whole black peppercorns tbls hot red pepper flakes tbl celery seeds tbls minced dried chives tsps ground ginger tsps dried oregano ® tbls Tabasco bay leaves tbls Szeged Hungarian Paprika®

1 8 1

¼ ¼ ¼ ¼ 1 2 1 1

½

For cooking shrimp, add ½ cup of the spices, along with 2 teaspoons salt, to a large saucepan of half water and half beer.

tsp dried oregano tsp dried basil tsp dried marjoram tsp dried thyme tsp crushed dried rosemary

POULTRY SEASONING 1 1

FINE HERBES

½

tsp or so black peppercorns, cracked parsley stems, chopped bay leaf tsp dried thyme leaves tsp dried tarragon leaves tsp dried oregano leaves tsp dried basil leaves

ITALIAN SEASONING

Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder.

1 1 1 1

cup onions, chopped cup celery with tops, chopped cup carrots, chopped cloves garlic, cut in half horizontally

Use this with stocks and basic soups & stews.

CRAB, SHRIMP OR CRAWFISH BOIL SEASONINGS ½ ¼

tsps each of dried thyme & marjoram tsp dried savory tsp each of dried rosemary, mint & sage

½ ½

tsp dried thyme tsp dried oregano tsp dried marjoram tsp dried parsley tsp each: dried chives, sage and tarragon

tsp crushed dried sage tsp crushed dried thyme tsp crushed dried marjoram tsp Szeged Hungarian Paprika®

MY SPICE RUB This really can be used for just about everything. Makes about 1 cup 4 tsps cumin seeds, toasted 4 tsps fennel seeds, toasted 4 tbls Szeged Hungarian Paprika® 4 tsps dried thyme 2 tsps dried sage 4 tsps dried oregano 3 tsps salt 3 tsps ground black pepper 3 tsps garlic powder

BOUQUET GARNI Enclose in cheesecloth, tied tightly 2 tsps dried parsley 2 bay leaves 1 clove garlic, chopped 1 tsps peppercorns ½ tsps thyme ½ tsp rosemary

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3 4

tsps onion powder tsps cayenne pepper

can just imagine what those cowboys had on the bottom of their boots. 4 tbls kosher salt 3 tbls Padilla chili powder 2 tbls garlic powder 2 tbls of sugar 2 tbls ground cinnamon 2 tbls ground black pepper 1 tbl ground thyme ½ tbl onion powder

Toasting whole spices before grinding heats up their essential oils and makes them more pungent. Heat a small, dry fry pan over medium heat. (This jump-starts the toasting process so that the seeds begin to toast as soon as they hit the hot surface of the pan.) Hold your hand, palm down, over the pan. If you can feel the heat rising, dip your fingers into cold water and then flick the water onto the pan. If, when the droplets hit the pan, they dance briefly over the hot surface and then evaporate almost immediately, the pan is ready for the seeds. Add the cumin and fennel seeds and toast, stirring or shaking the pan constantly, until the seeds are very fragrant and are toasted a slightly deeper shade of brown, about 1 minute; you may see a wisp or two of smoke rising from the pan. Remove from the heat.

Combine all ingredients in a small bowl, spreading evenly to distribute the spices. Be sure to break up any chunks that appear. Store in an air-tight container and shake or stir before each use. Use on both sides of the steaks before cooking.

COMMERCIAL RECOMMENDATIONS

Immediately transfer the toasted seeds to a mortar or an electric spice grinder and let cool completely, about 10 minutes. Cooling the seeds allows them to crisp and makes grinding more efficient.

FILÉ POWER Tony Chachere’s or Chef Paul Prudhomme. You simply cannot have gumbo without it. Keep it closed, in the refrigerator. Throw it away after 6 months and buy more.

If you are working with a mortar, use a pestle to crush the cooled seeds, pressing it firmly against the seeds and rotating it against the sides of the mortar. Continue to grind until all the seeds are coarsely ground in small pieces measuring about 1⁄16 inch. You want them to have some texture, not be ground to a powder. If using an electric coffee mill or spice grinder, pulse the machine on and off continually until the cooled seeds are coarsely ground, about 1⁄16-inch pieces.

Cajun Power® The absolute final word in seasoning any Cajun dish is to use this Louisiana staple. I use the garlic sauce, but the herbs & spices sauce (sometimes called Cajun Worcestershire sauce) is great as well. Cajun Power® Sauce Abbeville, LA 318 893-3856

Transfer the ground cumin and fennel to a small airtight container with a secure lid. Add the paprika, thyme, sage, oregano, salt, black pepper, garlic powder, onion powder and cayenne. Using the handle of the wooden spoon as your tool, stir and mix well to combine the spices and herbs thoroughly. Paprika has a tendency to clump up, so be sure to press firmly so that you break up the clumps and incorporate the spice evenly into the mixture.

http://www.cajunpowersauce.com/

OLD BAY® SEAFOOD SEASONING This has nothing to do with Cajun or Creole cooking but it just happens to be my favorite seafood seasoning. Take a couple of pounds of shrimp; sprinkle liberally with Old Bay. Steam them (with a light beer since they generally aren’t worth drinking) and a ¼ cup Old Bay, a head of garlic cut in half and two-three quartered lemons and boy-o-boy. Give me a couple of cold beers and some hot butter and an occasional dash of Tabasco® and it don’t get much better than this.

Cover the container tightly with the lid. Store in a cool, dark place for up to 3 months. Dried herbs and spices lose their flavor over time, so it is best to make the rub in small batches that will be used within a 3-month period. Before each use, mix ingredients again to ensure that the flavors are evenly distributed.

If you want to make your own, here’s how: 1 tbl ground bay leaves 2½ tsp celery salt 1½ tsp ground mustard seed 1½ tsp black pepper

GOLDEN OX STEAK RUB From the Golden Ox restaurant in Kansas City, MO. They've been in the stock yards so long that you can still smell the 'cows' in the bar. Well over 100 years old, you

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¾ ½ ½ ½ ¼ ¼ ¼

Creole peppers are similar to cayenne and can be substituted, but be warned, they do have character!

tsp ground nutmeg tsp ground cloves tsp ground ginger tsp Szeged Hungarian Paprika® tsp ground red pepper tsp ground mace tsp ground cardamom

CAJUN OR CREOLE SEASONINGS Make your own but if you want to buy it, Tony Chachere’s Creole Seasoning® Chachere’s Creole Seasoning or Louisiana Cajun Seasonings are great. Don’t be bashful with either one.

Combine and store in an air-tight container

HOT SAUCE

BAYOU BLAST (EMERIL'S CREOLE SEASONING)

Your choice, but I don’t believe anything beats Tabasco®. Kenny would agree. However, for a rich flavor without a great deal of heat there is Crystal Hot Sauce or Texas Pete.

½ 2 2 1 1 1 1 1

tbl Szeged Hungarian Paprika® tbls kosher salt tbls garlic powder tbl black pepper tbl onion powder tbl cayenne pepper tbl dried oregano tbl dried thyme

I really do like either for ‘on the table’ seasoning. Crystal is milder, but has a very nice flavor. Excellent on pork. Also Cajun Power® ® makes a Garlic Hot Sauce that is very good.

SALT & PEPPER

Combine all of the above ingredients thoroughly. This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning

Most of the recipes in this cookbook call for salt. I suggest that you always use kosher salt or at least sea salt. The flavor is distinct from ordinary table salt, and it has no additives and thus gives the cleanest, truest flavor. Stay away from the Morton’s and other tablet varieties. True, salt is salt, but Kosher is just a bit better in my mind.

THE ESSENCE OF EMERIL This is the spice Emeril Largesse developed when he was the chef at the Commander’s Palace. It is now sold commercially. 3 tbls Szeged Hungarian Paprika® 3 tbls salt 2 tbls garlic powder 1 tbl black pepper 1 tbl onion powder 1 tbl cayenne pepper 1 tbl dried oregano 1 tbl thyme

Black pepper is well, black pepper but paprika is special. Many of my recipes also call for paprika. I use only Pride of Szeged Hungarian Paprika. You can find it in most stores. It really is the best and will make a big difference in flavor. Some recipes are better with sweet (Spanish) paprika. Your call; follow your palate.

MUSTARD

CHILI POWDER

CREOLE MUSTARD

Chili Powder is cayenne + cumin and sometimes garlic powder & oregano. Use this only for your TexMex dishes. Cajun & Creole dishes should be spiced with cayenne or other dried peppers and never with chili powder. If you want to make your won, here is a great substitute for the off-the-shelf chili pepper. 1 tsp cayenne pepper 1 tsp chipotle peppers ½ tsp dried oregano ½ tsp cumin

Creole Mustard is a variation of wholegrain mustard where the seeds are slightly crushed. They are not ground nor are they whole. The ingredients in Creole Mustard can vary from producer to producer slightly, however, they all have the same basic flavor. However, some are better than others. Creole Mustard can substitute American style mustard in most any recipe. There are two basic styles of mustard: those that are smooth and those that contain whole or rough ground seeds of the mustard plant. They may be flavored with herbs, peppercorns, citrus fruits, honey, champagne or sherry. Their flavor can be hot to mild.

When a receipt calls for cayenne powder, it means just that. CHILI POWDER IS NOT CAYENNE PEPPER. 79

Cajun In The Kitchen, ©2010, 2013


My choice is Zatarain's® Creole Mustard.

In Bordeaux, the tradition is to grind the whole seeds gently on stone mills, much like olives for oil. The result, commonly known as ‘French’ mustard, tends to have a dark-brown color and a mild, slightly sweet and vinegary taste, and is often mixed with herbs; tarragon mustard goes well with chicken. It’s also good to use with dill for a Scandinavian gravadlax sauce.

If you want to make you own, check out the Homemade Creole Mustard recipe in earlier in this chapter.

GERMAN MUSTARD Mention German mustard and most people will immediately think of a condiment that is mild and sweet, but this is a misconception - or at least only part of the story! In fact there are four different types of German mustard. Germans don't choose their mustard based on personal taste, but according to the dish it will accompany.

There really is no reason to use anything other than Grey Poupon® when you need French mustard.

Caution: Just remember that you will experience an irrational need to wave a white flag afterwards.

 Extra-hot mustard is paired with cold meat products

AMERICAN MUSTARD

and sandwiches

 Hot mustard is served with grilled sausages Mild

Who cares? They all taste like vinegar, thus rendering your taste buds pickled.

mustard accompanies leberkäse and other kinds of pâté

CHINESE MUSTARD

 Sweet mustard is the ideal companion for Weisswurst

Who cares? They all solder your tongue to the roof of your mouth, thus destroying your taste buds.

and other mild German sausages, and is most typical of Bavaria Mild and sweet mustards are made from ground black or brown mustard seeds. Dark in color, this mustard has a vinegar and sugar base, but sometimes the vinegar is diluted with water to prevent an acrid taste. Some mustards are sweetened with honey to make them even smoother. What mustard will you find on a table in a German brasserie? Here's a way to distinguish German mustards without having to call over the waiter: hot and extra-hot mustards are pale and look more like Dijon; mild mustard ranges from yellow to brown, while sweet mustard is distinctively dark since it's made with brown sugar. You can make your own (recipe just north of here) or look for Inglehoffer's® Stone Ground or Sweet Hot Mustards.

FRENCH MUSTARD The Romans introduced mustard into Europe, and medieval courts often employed a mustardarius, an official who supervised the growing and preparation of mustard. In the mid-14th century, the first sizeable commercial businesses grew up around Dijon, which now accounts for around half the world production. The best, such as Maille and Poupon, made with de-husked seeds, are pale, pungent and clean-tasting and are made with good-quality wine vinegar or verjuice. They convey both heat and flavor in the mouth: heat alone can make a mustard disappointingly one-dimensional. Dijon in particular brings out the flavor of a good steak.

80 Cajun In The Kitchen, ©2010, 2013


CHAPTER 2: CAJUN MEN COOK….

COUNTY COMIN’ JAMBALAYA 1 1

1-2 lb chicken lb Cajun sausage (Andouillé) For Uncle Teddy and the rest of you Philistines, it ain’t HOT just sausage! 1 lb shrimp de-veined, uncooked 2 cup of the Trinity: chopped onion, green pepper and celery 2 large clove of garlic, crushed 1 cup roux 2 cup uncooked real rice never use quick style rice 8 cup water 2 15-oz cans chicken broth ½ cup Cajun Power® ® ½ lb bacon ® 1 tbl Tabasco 1 btl of wine I prefer red, but white is okay Salt & pepper to taste

I find it no great surprise that most great Cajun cooks are

Boil chicken for about two hours in 8 cups lightly salted water. Add chicken broth, as needed to maintain about 8 cups liquid.

men. They seldom cook for one or two guests, and they never cook alone. They cook because they love good food, but also because they love the camaraderie, the good times, and the story telling that inevitably accompany meals. Whether preparing blackened redfish, crawfish, shrimp, gumbo, jambalaya, Boudin, Etouffeé, crabs, oysters, sausage on the bayou, or barbecuing a suckling pig on the patio (where cooking time is often gauged by the amount of beer in the cooler), Cajun men have an innate talent for creating taste treats that frequently evolve into legendary culinary delights. Explore the pages and experience the dishes that have made the entire world rave about Cajun cooking.

Right about now the wine comes into play. NO you don’t put it into the pot; you put it in the cook. Remove chicken, cool, de-bone and remove skin. Return to pot. We should now be ready for the wine. You may add it to the pot, but I prefer to add it directly to me and cut out the middle man, or middlepot. In a large heavy bottomed skillet or pot, cook bacon. Remove when done and set aside to cool. Add onion, green peppers, celery the Trinity and garlic to bacon fat and sauté at med-high for five minutes, constantly stirring. Slice sausage and add to Trinity. Sauté for about another ten minutes and keep stirring. We want the Trinity tender and the sausage somewhat done. Be careful not to overcook or burn. Drain the fat. Add to chicken stock. Add bacon to chicken stock. Cover and cook on low for about 1 hour. A second glass of wine at this point would be nice.

JAMBALAYA Similar in many ways to Spanish paella, the term “jambalaya” is derived from the Spanish jamón for ham. Jambalaya found its way into Creole cookery around 1780 where it soon took on the flavor of added local ingredients.

Add remaining ingredients. Bring to boil, reduce heat, cover and simmer until rice is done and most of the liquid has been absorbed. Serve with corn bread and of course, more wine.

It can be made separately or all together with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Cookin’ Note: Jambalaya should never be stirred turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

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82ND AIRBORNE SPICY JAMBALAYA

¼

tsp black pepper & cayenne pepper Tabasco® to taste

12 10 2 3 5 2 2 1 3 2 2 3 4 2 3

bay leaves lb ham, diced gal water tbls bacon fat or EVOO lb chicken breast, diced lb onion, chopped lb celery, chopped lb green pepper, chopped cup green onion, chopped lb tomatoes, diced cup tomato paste tbls parsley, chopped clove garlic, crushed tsp dried thyme tsp cayenne pepper ¼ cup Worcestershire sauce 3 lb smoked sausage 3 lb rice, steamed Salt to taste

Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water note water level. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve. Jambalaya is tastier if highly seasoned, so don’t forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

LAND-LOVERS JAMBALAYA I know this will come as a shock, but there are a few lost souls in this world who don’t particularly like seafood. This is for them. Most of these people don’t like puppies either. 1 lb ground beef 1 10-oz can beef broth 1 4.5-oz can mushrooms, with juice 1 clove of garlic, chopped 1 med chopped onion ½ med chopped bell pepper 1 cup uncooked rice 1 stick butter ¼ cup water Salt & pepper to taste

In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Cook on medlow heat for about 30 minutes. Add cooked rice and heat for 5 minutes. Serve with ice-cold beer.

1978 WORLD CHAMPIONSHIP JAMBALAYA Here’s an award-winning recipe as prepared by: Matthew “Dee” Gautreau, Gonzales, Louisiana.

Cook in rice cooker. When done stir in parsley and green onion tops.

This makes outstanding jambalaya, and is a brown-style rather than the red tomato-based jambalayas you see in New Orleans. This one doesn’t use a chicken stock because you make your own as you go along here. 1 3 to 4 lb hen cut into serving pieces 3 cup long grain rice - uncooked ¼ cup cooking oil 3 med white onions - chopped fine 6 cups chicken stock 1 tbl salt, or to taste 2 clove garlic, crushed 1 cup green onions - chopped ½ cup each green peppers, celery, chopped

This is good with sausage or chicken, even shrimp, crawfish and oysters in place of ground meat. If these have been cooked please adjust salt accordingly. I put butter and seasonings in first then meat and sauté these a little before adding other ingredients. I would serve this with a very good bottle of wine. Hell, you go to enjoy something during this meal…

RED OR BROWN JAMBALAYA 4 1 1 1 1

cups of cooked rice tbl Cajun seasoning, more to taste 10-oz can of diced tomatoes and green chilies large chopped onion large red or green chopped bell pepper or both

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2 1 1 1

tbls minced or chopped garlic 24-oz of tomato sauce for red jambalaya or 24-oz can of chicken stock plus tbl of Kitchen Bouquet for brown jambalaya

JUSTIN’S BAYOU JAMBALAYA This dish is from Justin Wilson, a comic turned chef. His syndicated TV cooking show was a true pleasure to watch. Though not a true Cajun, his humor about Cajun life was priceless and his food was always enjoyable. Justin passed early in 2000. At 88, he had lived a long and happy life. Ours will be a little less so without him. 6 cup rice 1 med chicken 1 lb ground beef 1 cup EVOO 2 onions, chopped 1 green pepper, hopped 3 small cans tomato paste 2 cup water 2 chicken bouillon cubes 1 package frozen veggies 2 lb smoked pork 2 cup large shrimp 2 cup crab meat ½ cup Cajun Power® ®

Meat of choice. Pre-boiled de-boned chicken, cut up sausage links, chunks of Tasso, peeled shrimp, peeled crawfish, precooked pork or beef ribs, etc., etc. Okay, if you want the red jambalaya, you can just throw everything together minus the rice and simmer till veggies and meats are tender. Add rice and mix well, then enjoy! If you want the brown jambalaya, the first thing is to brown the meat s of choice and add the veggies. Add seasonings and simmer. Usually, steam will help make your brown gravy heartier, but most times you will need to add more water to be able to cover all of the rice. Add the Kitchen Bouquet to make the gravy darker does not add flavor and extra water I just use my own judgment— sometimes it’s only 8 oz, sometimes, it’s 16 or more and simmer for a few minutes. Once meats and veggies are tender, add rice and mix well, then enjoy!

SLOW COOKER JAMBALAYA

And of course, the requisite glass or two of wine…..

The easiest dish you will ever make and get lots of pats on your back. 1

½ 1 1 1 1 1 2 2 1 2

½ 1 2

Cook rice about halfway, until fluffy, not soggy. Meanwhile, season chicken and beef. Cut up chicken and fry chicken and beef in oil until chicken is no longer pink. Set chicken and beef aside. Reserve oil in pan, add more if needed, and sauté green pepper and onions for about five minutes, then add tomato paste.

lb boneless skinless chicken breasts, cut cubes pound Andouillé sausage, diced (28-oz) can diced tomatoes medium onion, chopped green bell pepper, seeded and chopped stalk celery, chopped cup reduced-sodium chicken broth tsps dried oregano tsps Cajun or Creole seasoning tsp hot sauce bay leaves tsp dried thyme pound frozen peeled and cooked shrimp, thawed cups cooked rice

Put rice in large pot. Add the sautéed onions and peppers mixture and the 2 cups of water. Add bouillon cubes, vegetables, chicken, beef, pork, shrimp, and crab meat and cover. Bring to boil, then reduce heat to lowest setting and cook twenty minutes or until pork is done. A little Tabasco® naturally goes quite well with this at the table.

MULATE'S CATFISH JAMBALAYA Not far from Bourbon Street in the Warehouse District sits this little Cajun/Creole restaurant. Real Cajun zydeco band every weekend and the food is great. 8 ozs catfish fillet 4 yellow onions, chopped 2 cloves garlic, crushed ½ bell pepper, chopped 1 stalk celery, chopped ½ lb butter 1 10-oz can Rotel® tomatoes 4 ozs fresh mushrooms, sliced

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

83 Cajun In The Kitchen, ©2010, 2013


3 cups rice, cooked Onion tops, chopped Salt to taste Cayenne pepper to taste

Add the garlic to pan and cook another 2 minutes. In a frying pan, over med high heat, cook the Andouillé until brown on all sides, stirring to turn, about 10 minutes. Drain well and add to Roux mixture. Simmer for about 15 minutes. Then deglaze the pan with the sherry, stirring well to remove any browned bits from the bottom of the pot. Add the stock, bay leaves, parsley, Cajun Power® and return the chicken meat to the pot, and simmer for about ½ hour.

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot. .

ETOUFFEÉ

Serve over rice.

The French word “Etouffeé” - pronounced ‘A-Too-Fay’, means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and in many cases, meat or game. Though more Creole in origin, Etouffeé are found throughout Cajun country. Étouffée is typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the Cajun country of the southernmost half of Louisiana.

CHEF JOHN FOLSE’S CRAWFISH ETOUFFEÉ This is from one of the premiere chiefs of Louisiana. 3 lb cleaned crawfish tails ¼ lb butter 2 cups chopped onions 1 cup chopped celery 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup diced tomatoes 2 tbls diced garlic 2 bay leaves 1 cup tomato sauce 1 cup flour 2 qt crawfish stock 1 oz sherry 1 cup sliced green onions 1 cup chopped parsley 2 tbls basil 2 tbls thyme Salt and black pepper to taste Louisiana Gold Pepper Sauce

CHICKEN AND SAUSAGE ETOUFFEÉ 1

4-lb chicken, roasted meat removed from bones cup Cajun Power® ® 7 strips of bacon 1 cup butter 1 tbl EVOO 1 cup flour 2 cup diced onion 2 cup chopped celery 2 cup chopped bell pepper, (yellow & green) 4 clove garlic, minced ½ dry sherry 1 qt cold chicken stock 2 bay leaves ¼ cup minced parsley 1½ lb Andouillé sausage, cut into ¾ -inch pieces Salt, Cajun seasoning & pepper to taste

¼

In a 5-quart cast iron Dutch oven, melt butter over madhigh heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted. Add half of the crawfish tails and tomato sauce and blend well into mixture. Using a cooking spoon, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes. Season to taste using salt and pepper. Serve over steamed white rice or pasta spicing with a few dashes of Tabasco®.

First, never use a boiled chicken for this. Sprinkle a little salt and pepper; stuff with apples and onions and baked for 1 ½ hours at 325°. Worth the effort here. Heat a large stockpot over med high heat. Melt butter and add EVOO to keep smoking temp down a bit. Then you make a Roux. Sprinkle the flour into the fat in the pan, stirring with a wooden spoon for approx. 10 -15 minutes to make a light-brown roux dark. Stir and stir and never, ever burn a Roux. Add the onions, celery and bell pepper to the pot and cook until soft, about 3-5 minutes.

84 Cajun In The Kitchen, ©2010, 2013


GRILLADES AND GRITS

CRAWFISH: A CAJUN STAPLE

The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. Most recipes call for veal round pounded lightly and smothered in its natural juices. One of the things I find most interesting about grillades is that it's one of those dishes that has a place on all rungs of the social ladder. Grillades may be eaten on the sharecroppers breakfast table or on the grand buffets of New Orleans. 2 medium-size round steaks 1 cup flour ¼ cup bacon drippings 1 cup finely diced onions 1 cup finely diced celery ½ cup finely diced bell pepper 1 cup diced tomatoes 1 cup finely sliced green onions ¼ cup diced garlic 3 cups beef stock 1 cup sliced mushrooms ¼ cup parsley Salt and cracked black pepper to taste

CRAYFISH BOIL If you really, really like mud bugs, go for it. Personally I don’t think they’re worth the effort. You need about 5 lb of crawfish per person. This recipe is for 25 lb, but you can cook more than one batch in the original water. Just add one more box of salt, and about¼ cup cayenne pepper for each batch. Cook 25 lb at a time and add the potatoes and onions to each batch. 25 lb crawfish ½ cup cayenne pepper 4 cup salt 4 lemons, quartered 3 large onions, quartered 8 ozs Zatarain’s liquid crab boil 5 ears corn cut in half A few lbs small red potatoes

Cut round steak into three-inch square cubes. Season to taste using salt and cracked black pepper. Dust pieces generously in flour and set aside. In a heavy bottom Dutch oven, heat oil or bacon drippings over medium high heat. Sauté round steak until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately forty-five minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley, adjust seasonings if necessary and cook ten additional minutes. Serve over grits as a breakfast item or over rice as an entree.

You need an extremely hot fire for preparing the best crawfish. In a 10 or 15 gallon pot or somewhere in that neighborhood bring about 4½ gallons of water to a boil with all the ingredients except the crawfish and about half a box of salt. After the water has come to a full boil cook potatoes and corn for about ten minutes then add the crawfish and remove after 12 minutes. If boiling resumes within two minutes of adding crawfish, remove at nine minutes from adding crawfish. In all other cases remove at 12 minutes from adding crawfish. The obvious trick is not to cook the mud bugs too long. Serve this with your favorite beer. For really spicy crawfish, after the boiling time is over, turn fire off, remove potatoes and corn, add one ten lb bag of ice to water, and let the crawfish soak up the

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GUMBO !

spices for about 30 minutes. I hope you like ‘em spicy if you do this.

Oh my, what is there in this world that compares with a steaming bowl of real honest-to-God Cajun gumbo?

CRAYFISH ETOUFFEÉ This is one of my favorites. Use either shrimp or crawfish. Shrimp are a lot easier. 1 lb peeled crawfish tails or de-veined shrimp 1 stick butter 1 large onion, chopped 1 med green pepper, chopped 3 stalk celery, chopped 1 tsp Szeged Hungarian Paprika® 2 tbls lemon juice ½ cup Cajun Power® ® 1 tbl Worcestershire sauce 1 tbl garlic 3 tbls roux 2 cup water Louisiana Cajun seasoning as needed. Tabasco® as needed If using crawfish, melt butter in aluminum or coated pan. Do not use cast iron with crawfish because it will cause crawfish to darken, but okay with shrimp. Season crawfish or shrimp generously with Louisiana Cajun seasoning.

Just the memory of a spoonful of great gumbo can send you swooning years later. When the deep rich fragrance and dark chocolate color have you completely mesmerized; when each bite offers layers upon layers of complex flavor; when true alchemy has taken place in that gumbo pot -- then you know that life is truly, truly sweet. No two batches of gumbo are ever the same. You can't go home again, and you can't make the same pot of gumbo twice, either, no matter how you might try. Whether you're setting out to make your first-ever pot of gumbo, or your thousandth, you'll almost certainly learn something in the process that you'll use the next time; but the next batch will still have new charms all its own. This is one of the great pleasures of cooking gumbo. The secret is in the roux. Make a good roux and it doesn’t really matter what else is in there. I am not overly fond of okra so the first recipe is the one I prefer. Gumbo has no set rules. It includes just about everything left over in the ice box refrigerator for those of you not from the south except for the ice. So experiment and live a little, try white fish, crayfish, and rabbit. I have never

Add paprika to butter. Sauté crawfish or shrimp for 5 minutes. Remove and set aside. Prepare Trinity. Add Cajun Power® ® to pot. Return crawfish or shrimp to pot. Add Worcestershire and water. Cook for 40 minutes on low simmer. Add roux and mix. Should be consistency of thick gravy; and add water if too thick. Serve over rice. Tabasco® to taste.

CRAWFISH BISQUE ¼ cup butter ½ bunch green onions, chopped ½ cup butter 2 lbs crawfish, cleaned 2 10¾ oz cans cream of potato soup 1 10¾ oz can of cream of mushroom 1 15¼ oz can whole kernel corn 4 oz cream cheese, softened 2 cups ½ & ½ Cayenne pepper to taste Melt ¼ cup butter in a large skillet. Sauté green onions until tender. Remove from pan and set aside. Melt ½ cup butter in skillet and sauté crawfish for about 5 minutes; set aside. In a large pot combine the soups, corn and cream cheese. Mix well and bring to a slow boil.

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Filé powder Hot cooked rice Tabasco® to taste

tried it but I have been told that gumbo made with venison is very good.

BASIC GUMBO

Make a stock with the shrimp shells, about 64 ounces. Make a chicken stock, about 64 ounces. Combine.

1 1 1 2 1

2-lb chicken lb Andouillé sausage lb med shrimp defined, uncooked cups each: onion, green pepper, celery, chopped crushed pod of garlic about 2 tbls ½ cup bacon fat or 1 stick of butter ½ cup Cajun Power® ® 1 cup dark roux 1 gallon water ¾ cup of cooked rice per serving 1 tsp Cajun Louisiana seasoning Chicken soup base or bouillon as needed Salt, pepper and Tabasco® to taste

Make a dark mahogany roux. Stir in Trinity and garlic, and then cook five minutes. Add chicken & shrimp stock, tomato sauce, Cajun Power® ® ; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in filé powder, if desired. Serve over hot cooked rice. Add Tabasco as desired.

SHRIMP AND CRAB GUMBO II 6 6 3 1 1 3 2 2 1

tbls flour tbls cooking oil stalks celery with leaves, chopped large bell pepper (diced) large onion (diced) cloves garlic (diced) quarts chicken or shrimp stock cups shrimp cup crab meat ¼ cup Cajun Power® ® ¼ tbl Cajun seasoning 1 cup diced green onion tops ¼ cup parsley Salt and pepper to taste

File powder Cook chicken for about two hours until meat separates from bones. Remove bones and skin. Need about 1 gallon stock so add water and soup base or bouillon to give rich chicken flavor if necessary. Prepare Trinity in fat or butter and add to stock. Cut sausage into ½ “slices and add to ® stock. Add Cajun Power® ® and Tabasco to taste. Cook for about 1 hour. Add chicken stock if needed to keep to about 1 gallon stock. Some like to add a little Worcestershire sauce. Coat shrimp with Cajun seasoning and add to stock. Add roux to stock mix well and bring to low simmer. For a thicker gumbo, add a little more roux. Cook for ten minutes or until shrimp done. Do not overcook the shrimp.

Make dark brown roux with flour and oil. Add bell pepper, onion, garlic and celery with Cajun Power® ® , cover and cook till tender on very low heat. Add 2 quarts stock and boil 5 minutes. Add shrimp, crab meat, Cajun seasoning and simmer 10 minutes. Add green onion tops and parsley. Simmer about 5 minutes. Season with salt and pepper and serve over hot rice.

Ladle generous portion of gumbo in individual serving bowls. Add ½ cup cooked rice on top of each and sprinkle file powder over rice.

SHRIMP AND CRAB GUMBO 1½ 2 9 2½ 1 1½ 2 1

½ 3 16

½

cups vegetable oil cups all-purpose flour 14½-oz cans chicken broth cups chopped onion cup each, green pepper, green onions cup chopped celery garlic cloves, chopped 8-oz can tomato sauce cup Cajun Power® ® lb peeled & de-veined, medium shrimp oz lump crabmeat cup chopped fresh parsley

CHICKEN AND ANDOUILLÉ GUMBO 1½ 1 5 5 3 1 2 1 1 3

gallons water 4-lb chicken, cut up bay leaves parsley sprigs whole garlic cloves lb Andouillé or smoked sausage, diced medium onions, chopped large green bell pepper, chopped large celery rib, chopped tbls minced garlic

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Put the chicken stock in a large pan and heat to medium and add the greens, a handful at a time, and blanch until they are wilted, about 5 minutes. Drain, reserving the liquid. Coarsely chop the greens. Set aside.

½

cup Cajun Power® ® 4 chicken bouillon cubes 1¼ cups vegetable oil 1½ cups all-purpose flour 1 tbl salt 1 tsp ground red pepper 1 tsp ground black pepper 1 bunch green onions, chopped ½ cup chopped fresh parsley ½ tsp filé powder Hot cooked rice

In the same pot, heat the EVOO over medium heat and add the onions, bell peppers, and celery. Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes. Add greens, reserved liquid, thyme, oregano, basil, and parsley. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1½ hours. Remove the bay leaves. Adjust seasonings with salt, if desired.

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 6 ingredients; simmer, stirring occasionally, 1 hour.

Add ½ cup light brown roux to mixture and heat until slightly thickened. (If not using meat, the gumbo may need more salt.) Also, if no meat has been used, add 4 tablespoons butter to the pot just before removing from the heat. Serve in deep soup bowls over steamed white rice with file powder passed at the table for guests to thicken the gumbo to their personal taste. Serve with hot sauce, if desired.

Make a dark mahogany roux. Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat. Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with Tabasco ®.

GUMBO VERDE One of Emeril's concoctions. Very little roux and no meat! It is very good. 1¼ tsps sea salt ½ tsp cayenne 5 bay leaves 48 ozs chicken stock 3½ pounds collards, turnip greens, spinach, chard, and kale, washed. Stems removed 2 tbls EVOO 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried basil ¼ cup chopped fresh parsley leaves Steamed white rice, for serving File powder Hot sauce, for serving

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about 5 minutes. Remove the Andouillé with a slotted spoon, place on a paper towel-lined plate, and reserve. Add the vegetable oil to the stockpot and heat with any excess fat from the sausage over medium-high heat. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the okra and cook, stirring, until the vegetable has released most of its slime, about 3 minutes. Stir in the tomato paste, basil, thyme, and bay leaves and cook, stirring, for 1 minute.

DELMONICO'S SEAFOOD OKRA GUMBO

Add the beer to the vegetable mixture, stirring to incorporate, and then slowly add the stock, stirring well. Add the reserved gumbo crabs, browned sausage, liquid crab boil, salt, and pepper to the stock and bring mixture to a boil. When mixture is at a boil, add the roux, a little at a time and whisking to incorporate. Wait until mixture returns to a boil before adding more roux. When all of the roux has been added, bring gumbo to a boil, reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.

Emeril's restaurant in New Orleans signature Gumbo. It is well worth the effort… 1 pound jumbo crabs without the legs, rinsed well and quartered 1¼ pounds Andouillé, sliced into 1/4- inch thick 1 tbl vegetable oil 2 cups chopped yellow onions 1 cup chopped green bell peppers 1 cup chopped celery 1 tbl chopped garlic 1 pound okra, ends trimmed and sliced ½” thick 3 tbls tomato paste 1 tbl dried basil 1 tbl dried thyme 2 bay leaves ½ cup lager beer 10 cups shrimp or fish stock 1 tsp liquid crab boil 3 tsps sea salt ½ tsp freshly ground black pepper ¾ cup cooled Light Brown Roux 2 pounds medium shrimp, peeled and deveined 1 tsp Essence of Emeril 1 pint oysters, with their liquor 2 tbls chopped fresh parsley leaves Steamed White Rice, for serving Chopped Green Onion Tops, for serving

Season the shrimp with the Essence in a medium bowl. Add the shrimp, oysters, and their liquid to the gumbo, stir well, and cook until the shrimp are pink and just cooked through and the edges of the oysters start to curl, about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving. Serve immediately over steamed white rice and garnish with chopped green onions tops, if desired.

CRAB GUMBO 1 1 3

lb fresh okra stems removed cut into 1” pieces large onion, coarsely chopped cloves garlic, minced ½ lb ham (preferably smoked), diced 1 small green pepper, minced 1 bay leaf 1 tsp salt, or to taste ¼ tbl crushed red pepper 2½ cups tomatoes, peeled and coarsely chopped ½ cup tomato sauce 1½ cups water 1 tbl Cajun/Creole seasoning 2 lbs raw shrimp, peeled, and de-veined ¾ lb crabmeat, cooked Generous sprinkling of black pepper

Preheat oven to 400°. Place gumbo crab quarters on a small baking sheet and roast for 20 minutes, or until lightly browned and fragrant. Set aside.

Combine all ingredients except fish in a large heavy kettle or Dutch oven. Bring just to a boil. Reduce heat and

Cook the Andouillé, in batches, in a large stockpot, over medium-high heat until browned and the fat is rendered,

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simmer for about 30 minutes. Add shrimp and crab. Simmer for about 15 minutes more.

overemphasize the importance of this step. Yes, you’ll see gumbo recipes that call for plain water, but I do not believe that it’s worth it to make a gumbo this way. You simply cannot get the depth and multi-layered complexity of flavors without starting with a homemade stock.

SAVANNAH SEAFOOD GUMBO ¼

cup oil 6 tbls all-purpose flour 2 cups onion, chopped 1 cup green bell pepper, chopped 1 cup celery, diced 3 large garlic cloves, minced 4 cups chicken broth 1 tbl chicken base 3 cups water 2 bay leaves 1½ tsps dried thyme 1 tsp dried basil 1 /3 cup dried parsley 1 tsp lemon pepper ½ tsp cayenne pepper 2 tsps Old Bay Seasoning 2 tbls Kikkoman’s® Soy Sauce 1 14½ oz can diced tomatoes 4 cups sliced Cajun-style fresh link sausage 4 cups cut okra fresh or frozen 2 cups oysters and liquor ½ lb crabmeat 1½ lbs peeled shrimp 3 cups bay scallops Filé powder

GUMBO VERT Have you ever heard of the dish called gumbo “vert’ vah? If you haven’t, this is a dish with spinach cooked with ground chicken or ground turkey. 1 lb ground meat or ground turkey 1 large onion 4 lbs fresh spinach, washed well 1 tsp salt ¼ tsp black pepper 4 cups chicken or turkey stock ¼ cup all purpose flour ¼ cup oil ½ tbl vinegar Slice the onions and brown with a pound of ground meat or ground turkey. Drain the excess oil and fats. Drain the 6 cans of spinach and add to the brown ground meat, salt and black pepper. Add 4 cups of broth & vinegar and mix well. Make a white roux made with the ¼ cup of plain all purpose flour and the ¼ cup of oil and add this to the mixture. This acts as the thickening agent. Simmer and cook for 30 minutes. Serve over rice.

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Sauté for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, Kikkoman’s® Soy Sauce and tomatoes. Cut sausage into ½” pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 ½ hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

Add Andouillé sausage for a different taste.

CHICKEN, SAUSAGE AND SEAFOOD GUMBO 3 2

½ ¼ 2 2 2 2 2 3 3 10

Tip: Add filé powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as filé powder acts as a thickening agent

onions chopped bell peppers chopped cup parsley cup green onion tops chicken fryers lb chopped sausage lb crabmeat lb shrimp tbls Cajun seasoning chicken bouillon cubes tbls Cajun Power® ® cups hot water

Roux

Remember that if you want real Cajun flavor, you really should go through the stock making process for gumbo; plain water or a canned stock will simply not do. I cannot

1

½ 2

cup cooking oil cup bacon fat cups flour (all purpose)

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Heat oil and fat in heavy pot over medium heat. When hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will get too dark when left in the same pot it was prepared in.

the gumbo for one hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1½ teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for two minutes. Add the oysters to the pot and cook, stirring often, for an additional five minutes. Taste the gumbo and season if necessary.

After roux is completed add water, bell peppers. Bring to a boil add chicken, sausage, seasoning, gumbo mix, chicken bouillon cubes. Cook on a low fire. Add shrimp and crab meat parsley, and onion tops. Cook another 35 minutes.

Garnish with the parsley and green onions, and serve in shallow bowls over white rice.

EMERIL’S NEW ORLEANS SEAFOOD GUMBO ¾

cup vegetable oil cup all-purpose flour cups finely chopped onions ¾ cup finely chopped green bell peppers ¾ cup finely chopped celery 2 tbls minced garlic 1 12-oz bottle amber beer 6 cups shrimp stock ¼ tsp dried thyme 2 bay leaves ½ lb jumbo crabs 2 tsps Worcestershire sauce 1 tbl Kosher salt ½ tsp cayenne pepper 1 lb medium shrimp, peeled and deveined 1 lb white fish fillets, such as catfish, grouper, snapper or sole 1 tbl Emeril's Original Essence 2 cups shucked oysters with their liquor ¼ cup chopped fresh parsley ½ cup chopped tender green onion tops White rice, for serving 1 1½

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about five minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 minutes to 25 minutes, or until it's the color of milk chocolate. Add the onions, bell peppers and celery to the roux, and stir to blend. Stir the vegetables for five minutes, and then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, and gumbo crabs, Worcestershire, salt and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer

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CAJUN COOKIN’ VS. CAJUN RESTAURANTS

skillet over incredibly high heat, creating a blackened crust and preserving the natural juiciness of the fish. However, there have been drawbacks to this innovation. Throughout America, blackened redfish became synonymous with Cajun food, even though its creator does not describe it as such. You’ll hear ill-informed people talking about how blackening is a “200-year-old Cajun technique”. Pure bunk. That’s a non-Cajun translation. We’ll leave it at that…….. Myriad so-called “Cajun” restaurants opened all over America to capitalize on the craze, many of which were operated by people who had no idea what Cajun cuisine was really like, and who served execrable food. Many of them couldn’t even do blackening properly, and turned everything that wasn’t nailed down into burnt, dry pieces of roofing shingle. I’ve even seen places that offered blackened hot dogs! The dish’s enormous popularity also ended up causing redfish to be fished almost to extinction; it is still illegal in Louisiana to serve redfish that has been caught in local Gulf waters. Somewhere along the line, “Cajun” became synonymous with “hot”. Cajuns do like their food well seasoned, and this seasoning almost always includes black pepper and cayenne pepper, but the idea that Cajun food is like regular food with a pound of pepper on it is a misconception. Good, well-seasoned food in southwest Louisiana will definitely have a zing; the cayenne tends to sneak up on you, catching you in the back of your throat, but if Cajun food burns your mouth, it means you’ve got too much pepper in it fool ! Cajuns generally do not cook with hot chilies such as jalapenos, habaneras, etc. In the vast majority of all dishes you’ll see that are prepared by actual Cajuns, the only main seasonings you’ll see are salt, black pepper and cayenne pepper. Sometimes the wide varieties of hot sauces made in Louisiana are used in cooking as well. The so-called “Cajun food craze” that Chef Paul inadvertently launched in the early-to-mid ‘80s when his nouvelle technique of blackening redfish

What is real Cajun food? We have learned many wonderful things from our French ancestors; fortunately, the art of surrender wasn’t one of them. Most Cajun foods find their basic origins in our greatgrammas’ kitchens. About 1980 or thereabouts there was no such thing as “Cajun food” and no such thing as a Cajun restaurant. There was food Cajuns ate, and restaurants where they ate it, but “Cajun” as descriptive of a style of cooking was unheard-of even in New Orleans—bastion of Creole cuisine. Then Paul Prudhomme, Head Chef at the Commanders Palace, burnt a fish and it all went to hell afterwards. Well, almost, but not quite. Chef Paul Prudhomme, now of K-Paul’s Restaurant in New Orleans and a native of Opelousas, Louisiana, can be given a lot of the credit for popularizing Cajun-style cooking in America. For nearly 35 years he has been one of Louisiana’s most innovative and influential chefs, and has launched the careers of many other prominent Louisiana chefs from his world-famous French Quarter restaurant. The dish that became his signature was Blackened Redfish, for which he created a new, simple but brilliant technique for cooking fish or steak, chicken, etc. This involves cooking fish dipped in clarified butter and sprinkled with Creole seasoning in an iron

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caught on ended up creating a lot of misconceptions about Cajun food. What we ended up with, all over the country, was a glut of so-called “Cajun restaurants” run by non-Cajuns who had no idea what they were doing, and who served food that actual Cajuns wouldn’t eat if their lives depended on it. I once walked out of a so-called “Cajun restaurant” in Mountain View CA, without paying for my uneaten and decidedly inedible meal, which included a “gumbo” that compared poorly to Chef Boyardee’s spaghetti and gasoline. Unfortunately for my wife Jean, I have had to do this several times. I refuse to pay for garbage. As I mentioned earlier, blackening is NOT a traditional Cajun technique, as its inventor Chef Paul freely states. It is a nouvelle American technique developed by a chef who is Cajun and it was popularized at his restaurant, but almost nobody does that kind of thing at home—the technique produces so much smoke that you need a professional kitchen with an exhaust hood, or you need to do it outdoors. I have done it several times and the meal tuned out okay. The house had to be turned out as well. What characterize true, down-home country Cajun food are fresh ingredients, locally obtained—lots of local seafood and vegetables—and almost always cooked in one pot. For most Cajun meals, even if it’s for 5 or 50 people, you’ll generally see one big pot with the main dish and one pot of rice. But this is not to say that Cajun food isn’t changing. Brilliant, innovative Acadian chefs like John Folse

Of course, that’s not to say it doesn’t have a little zing ...So before you enter a Cajun restaurant somewhere outside of Louisiana, check and see if there’s a Cajun in the Kitchen. If not, caveat emptor.

The Sou Chefs of all Cajun Chefs, Patrick Mould, James Graham and even a few displaced Yankees like Emeril Largesse a great Portuguese chef from New England by way of the Commander’s Palace in New Orleans, are bringing in other ingredients, techniques, and sophisticated sauces into contemporary Cajun cuisine. Chef Paul himself continues to bring his own flair into other styles of regional American cooking. They’re all creating marvelous flavors, and they’re not encasing their food in hot pepper either!

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CHAPTER 3: CAJUN MEATS

casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke Andouillé for seven to eight hours at approximately 175°.

It ain't all just seafood, ya know. As they say down in Acadiana, a Cajun will eat just about anything that doesn't eat him first. That goes for New Orleanians too. In addition to all the great game that the "sportsman's paradise" of Louisiana has to offer -- everything from duck to alligator, New Orleans' Frenchinfluenced culinary traditions also bring items like ris de veau (sweetbreads) and foie gras to our tables, as well as a wealth of charcuterie, sausages and pâtés. Here's where it can get really interesting...

Traditionally, the Andouillé from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say Andouillé originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d’oeuvre. It is interesting to note that the finest Andouillé in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 courtesy of the bloody British were originally from these coastal regions. 5 lbs pork butt ½ lb pork fat ½ cup chopped garlic ¼ cup cracked black pepper 2 tbls cayenne pepper 1 tbl dry thyme 4 tbls salt 6 feet of beef middle casing See butcher or specialty shop

Cajun food is poor people's food. Many of the ingredients are there for the taking, like turtles and alligators, game birds and shrimp and crabs, and many of the others are cheap, like oysters and cane syrup. Tomatoes and okra and mirlitons (a kind of gourd or squash) are easily grown; pigs, easily raised in the backyard, yield matchless sausages like Andouillé and Boudin, Tasso ham and gratons (fried pork skins). Cajuns also love their gator, but it is so unique to Cajun country that I'm not adding anything here. That's just one reason to go to Louisiana.

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.

Cajun meats are so unique, they deserve a separate chapter all their own….

ANDOUILLÉ

Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke Andouillé at 175200°F for approximately four to five hours using pecan or hickory wood. The Andouillé may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d’oeuvre. Andouillé pronounced “ahn-DOO’-wee” or “ahn-doo-A’ “is the Cajun smoked sausage so famous. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The Andouillé is then slowly smoked over pecan wood and sugar cane. True Andouillé is stuffed into the beef middle

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In a large sauce pan, combine the pork butt, chicken livers, water, onions, garlic, bell peppers, celery, 1 tsp salt, ½ tsp cayenne, and¼ tsp black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1½ hours or until the pork and liver are tender. Remove from the heat and drain, reserving 1½ cups of the broth. Using a meat grinder with a ¼ -inch die, grind the pork mixture, ½ cup of the parsley, and ½ cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions.

BOUDIN SAUSAGE

Add the broth, ½ cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

n Louisiana, Boudin blanc or “white Boudin” is a wonderful Cajun sausage stuffed with pork and rice. Cajun Boudin bears no resemblance at all to French Boudin, which is either a blood sausage (Boudin noir) or a mild sausage of veal or chicken (Boudin blanc). It has more in common with Pennsylvania Dutch scrapple; that, however, is bound with cornmeal rather than rice, flavored primarily with sage rather than pepper, and sliced, then fried, not boiled or steamed whole.

REAL CAJUN BOUDIN BLANC If you’ve ever driven through southwest Louisiana and seen the ubiquitous signs that say “HOT BOUDIN”, this is what they’re talking about. In Acadian, this is almost like fast food although fantastic fast food. You can get a piece of hot Boudin at the grocery store, at a gas station, at little stands by the side of the road, just about anywhere. Boudin rouge, or “red Boudin”, is a blood sausage and it must be very fresh and is getting more difficult to find. Much like the “Blood Worst” I had in Germany, Boudin rouge is an acquired taste….. 3 lbs boneless pork shoulder, in large chunks 1 onion, cut into 8 pieces 3 ribs celery, chopped 2 bay leaves 1 tsp black peppercorns, cracked 1 lb pork liver, sliced about ½ -inch thick 4 slices bacon 2 med yellow onions, chopped 2 bunches green onions, chopped keep white parts and green parts separate 1 tbl garlic, finely minced 3 cups raw long grain rice 4 tbls parsley, finely chopped 2 tbls salt 1 tbl cayenne pepper 2 tsps freshly ground black pepper 2 tsps white pepper Stems from one bunch parsley

It’s one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it’s a unique and delicious treat all its own. There’s another style of Boudin called “Boudin blanc” in France, but it’s very different. This is Cajun Boudin. I really, really like Boudin Sausage, but after stuffing pig gut casings one time, I’ll buy it at the store from now on thank you. For those of you yet to experience gut stuffing, here is my recipe. 2½ lb pork butt, cut into 1-inch cubes 1 lb chicken livers, rinsed in cool water 2 quarts water 1 cup chopped onions ½ tsp minced garlic ½ cup chopped green bell peppers ½ cup chopped celery 4 tsp salt 2½ tsps cayenne 1½ tsps ground black pepper 1 cup finely chopped parsley 1 cup chopped green onions green only 6 cups cooked mad-grain rice 1½ inch in diameter, casings, about 4 feet in length

Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. 95 Cajun In The Kitchen, ©2010, 2013


Cover with water at least 4 quarts, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it’s reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint.

YET ANOTHER BOUDIN RECIPE 2 1½ 2 2 1 3 12 1 1

Cook the bacon until crisp, remove it and use it to snack on while you’re making the rest of the Boudin. Add the onions, green onion bottoms and garlic to the drippings and sauté for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about ½ cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.

lbs pork meat, 30% fat or so lbs chicken livers tsps salt tsps black pepper large onion, cut up bunch green onions, chopped cups cooked rice tbl chopped parsley lot sausage casing

Cook meat, liver, salt and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about ½ cup of green onions and parsley mixture. Mix the ground meat mixture with the ½ cup of green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Using a microwave or frying will usually shrink and burst the Boudin casing.

Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny. For traditional Boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.

TASSO

Most gas stations have forsaken their crock pots and now heat Boudin in the microwave, which does a good job but doesn’t get the casing crispy. I don’t like rubbery sausage casing, I like to eat it along with the sausage; when it’s rubbery I tend to squeeze the Boudin out and throw the casing away. Here’s how I like to heat and serve Boudin— place in a 350°F oven for 10-15 minutes, until the Boudin is heated through and the skin is crackly. Serve hot, with crackers and beer. If you want to try a “fancy” Boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about ½ cup Boudin outside the casing on one; seal it over with the other pastry triangle, making sure the edges don’t leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen’s Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.

Tasso, a highly seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes. Easily obtainable in Louisiana or by mail order but fun to make yourself. 1 8-10 lb boneless pork butt 5 tbls each of salt, cayenne pepper, freshly ground black pepper, white pepper, paprika, dried sage 2 tbls cinnamon 3 tsps garlic powder Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the 96 Cajun In The Kitchen, ©2010, 2013


seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight preferable a couple of days.

crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.

Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The Tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

Ladies, it’s your worst nightmare. You’re home alone, the kids are at school, and just when you’re about to enjoy that book you downloaded on you Kindle,

OH DEAR, BAMBI’S DINNER

you hear it.

SHRIMP AND TASSO PASTA This recipe is one that I found and cannot for the life of me remember where I got it. Doesn’t matter; it really is delicious. The Tasso gives the sauce its wonderful smoky flavor. ½ 16 oz package uncooked rotini pasta 1 tbl olive oil 1 cup Tasso ham, cut into matchsticks 2 tbls minced garlic ¾ cup chopped onion ½ cup chopped green bell pepper ¼ cup chopped green onions ¼ cup chopped celery 1 tbl chopped fresh basil 1 tbl chopped fresh thyme 1 tbl Tony Chachere’s Creole Seasoning® Chachere's® ¼ tsp hot sauce 2 cups heavy cream ½ cup grated Parmesan cheese 1 pound peeled crawfish tails ¼ cup chopped fresh parsley

That primal war-whoop you haven’t heard since the Missouri-Kansas 3-OT basketball game in ‘92. You freeze in terror— is it Freddy Krueger from “Nightmare on Elm Street?” No, it’s something much, much worse. Dashing outside, you see him—squinting, beady eyes, mud-spattered boots and a gun big enough to make Rambo quake. Hasn’t shaved or bathed in a week and both dogs are so afraid they’re peeing on the carpet. Yep, under that week’s worth of stubble, it’s Uncle Mikey, (or Uncle Ted, or Uncle Bill), the man you married those long years ago back from the woods. And there, slung across the hood of Uncle Carroll’s SUV lies the earthly remains of Bambi’s mama.

Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Congratulations, dear, it’s a deer. Now what?

Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the Tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.

Not to worry, Uncle Carroll is here. Venison is a versatile meat. It can be used in almost any dish that calls for beef. It can be ground and used like hamburger, roasted whole, or cut into chunks for stew. I’ve had deer burgers, deer chili and deer sausage, all of which were very good. Aunt Jean is partial to medallions of venison. Later.

Pour in the cream, and bring to a simmer over mediumhigh heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and

Being a wild animal subject to having to run from predators, deer have legs and haunches tougher than beef. Remember, the more work a muscle does, the tougher it gets. An advantage to this, however, is that 97 Cajun In The Kitchen, ©2010, 2013


since the animal does run a lot, venison is lower in fat and cholesterol than beef.

2 1½ 1 1 1 1 3

Venison can be frozen following the same guidelines for beef. It will keep frozen for up to three months for ground meat, six months from whole cuts. Make sure your freezer is cold—it should register 0 degrees or a little below. The venison should be carefully trimmed of all fat before freezing or cooking—the fat is where a lot of the “gamey” taste comes from. To make up for the lost fat, add bacon to the recipe or use melted butter to baste a venison roast.

¼ 1

Dry the pork and sauté it slowly in a large skillet. Cut venison into pieces suitable for stewing. Brown the venison in the hot drippings over high heat. Pour off most of the accumulated fat. Sprinkle the meat with seasoned flour

Ground venison can be used in meat loaf, deer burgers, spaghetti sauce and chili. Mix two parts ground venison with one part ground sausage to add a little more flavor and so the mixture won’t be so lean.

Combine next eight ingredients and heat until boiling.

The most desirable cuts of venison for roasting are the saddle, the rack and the haunch or leg. These benefit from marinating in a mixture of red wine vinegar and red wine to tenderize them. It’s not uncommon to marinate a venison roast for up to five days in the refrigerator to ensure a tender roast. Some cooks swear by a buttermilk marinade to take out some of the gamey taste.

Place the meat in a heavy saucepan. Pour the above ingredients over it. Simmer closely, covered, for 2-3 hours or until the meat can be easily pierced with a fork. During the last hour of cooking add ½ cup dry sherry or dry white wine. Cook separately until nearly tender: 6 medium-sized pared, quartered potatoes 6 pared carrots 1 stalk chopped celery.

Spices that work well in a marinade for venison are garlic, thyme and black pepper. I remember a great-tasting venison stew I had 20 years ago that had cracked peppercorns in it—you know about it if you got hold of a whole one, though.

Add the vegetables to the stew during the last 15 minutes of cooking.

Remember to cook venison until it is well done—you don’t want any of those Bambi bacteria to spoil a good meal. Here are a few venison recipes to whet your appetite.

VENISON SAUSAGE Ok so this isn’t Cajun, but it was made by a Cajun, OK?

VENISON MEAT LOAF 1½

½ 1 2 3

½

lbs Venison cloves chopped garlic large onion, chopped cup bouillon cup canned tomato sauce peppercorns whole cloves cup chopped parsley bay leaf

While we lived in KC I traveled on business to Omaha numerous of times. I made a lot of friends up there. Each fall after deer season, we got together over the weekend to drink beer, play poker and make this sausage, about 200 pounds of sausage! Did I mention we drank a lot of beer?

lb ground venison lb ground beef envelope Lipton onion soup mix eggs, beaten slices bread, torn into pieces cup milk

I joined them on several occasions (that I remember). I had to take Monday off to recuperate, Did I mention the Jack Daniels®? But oh Cher, it was worth it. This stuff was just flat-out good. Even Jean liked it. ¼ cup sugar ¼ cup mustard seed 2 tbls garlic powder 1 cup salt 2 tbls black pepper 1 tbl ground red pepper 12 lbs pork, cubed 6 lbs venison, cubed beef 15 feet pork sausage casing

Mix ground venison and ground beef together. Add beaten eggs. Pour milk over bread and let soak until mushy; add to meat mixture and blend well. Season as desired. Put meat in non-stick loaf pan; bake at 350° for 1 1/3 hours, or until done. Do not overcook.

GASTON VENISON STEW This one-dish meal seems to taste better when cooked a day ahead. Cut into small pieces and, if very salty, par blanch briefly. ½ lb salt pork

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In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in half on a table. Pinch and twist into sausage links 2 at a time, pulling the “leg” of the sausage through the center each time a twist is made. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours @ 180-200˚.

VENISON MEDALLIONS WITH COGNAC SAUCE From The Capital Grill, Kansas City, Missouri. 4 4-oz venison medallions, trimmed 1 clove garlic cut in half 2 tsps canola oil, divided 2 tbls finely chopped shallots ½ cup cognac 1 cup reduced-sodium beef broth or chicken broth 1 ½ tbls red currant jelly 2 tsps Dijon mustard 1 tsps chopped fresh thyme, or ½ tsp dried 1 tsps cornstarch 1 tbls cold water Salt & freshly ground pepper, to taste Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Transfer to a plate and cover with foil to keep warm. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and shallots to the pan. Cook, stirring, until the shallots soften, about 1 minute. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth, jelly, mustard and thyme. Cook, whisking, until the jelly melts, 1 to 2 minutes more. Combine cornstarch and cold water; slowly whisk into the simmering sauce until slightly thickened. Strain through a fine sieve. Discard solids. Adjust seasonings with salt and pepper. Slice the venison and fan onto a warmed plate. Serve with the sauce.

99 Cajun In The Kitchen, ©2010, 2013


CHAPTER 4: WHAT THE HECK'S A CREOLE?

So what’s Creole? Who cares? Just read my cookbook ...fix a few goodies... try to speak a little ‘da French, drink a little wine or beer, maybe even an occasional Black Jack. (That’s Mr. John Daniels to you Yankees), hum a few bars of Jolie Blonde and just relax. Then we’ll all be Creole and Cajuns……And the world will be a much better place.

Creole (krē'ōl') 1.

2.

3.

A person of European descent born in the West Indies or Spanish America.

CREOLE, CHER

A person descended from or culturally related to the original French settlers of the southern United States, especially Louisiana.

PAELLA “VIEUX CARRÉ” Paella has gained the status of being Spain’s unofficial national dish. It has many wonderful variations. Creole cookery is very rich in Spanish influences and old French Quarter restaurants, known for their Creole dishes, serve this variation adapted from the Spanish classic. It will add a unique and exotic flavor to your table. 1 3½ -lb chicken, cut into serving pieces 1½ lb shrimp, peeled and de-veined 1 lb smoked sausage, cut into ½ -inch slices 1 large rock lobster tail, cooked, cut into pieces 12 small clams, in shells, scrubbed 1 cup EVOO ¼ cup minced onion ¼ cup coarsely chopped fresh parsley 2 cloves garlic, minced 3 ripe tomatoes, seeded and chopped 2 cups uncooked, long grained, white rice 1 quart hot chicken stock 1 cup fresh or frozen green peas 1 7-oz jar whole pimento 5 shreds saffron 1½ tsps salt

The French dialect spoken by these people.

The definition of Creole depends on which source you consult, as the term has numerous broad, dynamic meanings. The descendants of the first French settlers in Louisiana, those born in the colony, were called Creoles to distinguish them from French immigrants. Originally, Creole meant simply ‘local, homegrown, not imported and referred to people and things as well as to ways of doing things. Creole tomatoes were more likely to be fresh and vine-ripened. Creole houses were raised above the damp ground and adapted to keep the heat outside instead of inside. The Creole French language reflected the physical and ethnic realities of Louisiana. New Orleans historians have written extensively about the city’s Creoles, light-skinned blacks or mulattos who formed an aristocratic society the ‘gens de couleur libre’ or ‘free persons of color’ during the time of slavery. Although today New Orleans possesses a large urban Creole population, largely rural and small-town Creoles with their own distinct culture inhabit the prairies of Southwest Louisiana and it is these Creoles, not their metropolitan kin, who invented wildly popular zydeco music.

Heat oil in a large skillet. Add chicken and sausage and cook 10 minutes, turning chicken to brown on all sides. Add onions and garlic and sauté 3 minutes longer. Add salt, tomatoes, shrimp and clams, cover and cook 7 to 10 minutes or until clam shells open. Remove clams and shrimp and keep warm. Add rice, hot chicken stock, peas, parsley and saffron. Mix well. Cover and cook, stirring occasionally, 25 to 30 minutes, or until rice is just tender. Mix in lobster meat, half of pimento, reserved shrimp and clams in shells and heat until very hot. Garnish with remaining pimento.

The most common meaning of Creole I encounter is ‘a French-speaking person of mixed-blood of Southwest Louisiana.’ Many of these Creoles use the term to differentiate themselves from Cajuns local, often Frenchspeaking whites who trace their heritage back to Nova Scotia and France. Creoles, on the other hand, trace their lineage back to Africa, Spain, South America and the numerous islands of the Caribbean. Still, some whites in South Louisiana describe themselves as Creole and bristle at any association with Africa.

100 Cajun In The Kitchen, ©2010, 2013


In bowl, mix vegetables ¼ cup parsley and the seasoning. In Dutch oven over medium heat, sauté bacon eight minutes. Remove to bowl. Pour fat into a glass measure. Add oil to measure ⅔ cup. Heat in pan over medium low heat.

CHICKEN A’ LA CREOLE “Dis Chicken her’ a’ la Creole is fixed dis easy way to help peoples who don’ have no time to cook, which mos’ peoples like to do, including me.” - Justin Wilson ¼ cup dried onions 1 tbl dried green onions 1 tbl dried parsley 1 tsp garlic powder 4 cups water or chicken stock 1 cup dry white wine 1 cup Rotel spiced tomatoes 3 tbls steak sauce 2 tsp Tabasco® 4 cups canned, peeled tomatoes 4 cups boneless, boiled chicken pieces 1 tsp dried mint

Make a roux. Add onion mixture (vegetables will sputter). Sauté two minutes. Blend tomato paste with 1 cup broth. Add to pan. Add bacon and remaining broth. Boil, reduce heat. Add three shrimp, simmer one hour or until thick. Add remaining shrimp and parsley, scallions, and vinegar. Heat thorough. Remove from heat, cover. Let stand ten minutes. Serve in bowls with rice.

CREOLE SHRIMP AND LOBSTER BISQUE 2 4 1 2 2 6 3

Mix the onions, green onions, parsley and garlic powder with2cups of the water or chicken stock and set aside. Let this mixture soak for about 1 hour. Meanwhile, combine the remaining water or stock, the wine, tomatoes, steak sauce, hot sauce and peeled tomatoes in a large pot and cook for about 30 minutes over a low fire.

½

Add the re-hydrated vegetables and liquid to the pot and stir well. Add the chicken and mint and stir well. Place the lid on the pot and cook over a low to med-low fire for1 to 1½ hours. Serve over cooked rice.

2 1

steamed fresh lobster tails tbls butter small white onion, finely chopped stalks celery, finely chopped cloves garlic, minced tbls all-purpose flour cups chicken broth lb steamed shrimp, peeled, deveined, chopped cups half-and-half tsp Creole seasoning

Remove lobster meat from shell; coarsely chop and set aside.

CREOLE SHRIMP GUMBO

In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.

2 1 1 1

large onions, quartered, sliced 10-oz pkg frozen okra yellow bell pepper, chopped cup chopped celery (including leaves) ½ cup minced fresh parsley flakes 4 cloves garlic, thinly sliced 2 tsps each salt and pepper ½ tsp allspice ¼ lb bacon, thinly sliced crosswise ¾ cup unsifted all-purpose flour ¾ cup oil or bacon fat 1 can tomato paste 2 quarts chicken broth 2 lbs jumbo shrimp, shelled and drained ½ cup chopped scallion greens 1 tbls distilled white vinegar Cooked rice white Vegetable oil

Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.

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1 1 1

½ ½ 3 24 32 1 3

14½ -oz diced tomatoes and juices tbl sugar tsp salt tsp freshly ground black pepper tsp crushed red pepper trout fillets 6 ozs each, cut into 2-inch pieces medium shrimp, peeled and de-veined freshly shucked oysters about 2 pints, drained tbl Essence or Creole spice cups hot long-grain white rice

In a Dutch oven or large heavy pot, heat the oil over medium-high heat. Add the flour; reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes.

CREOLE RICE JAMBALAYA This receipt was provided by Arleen Rogers. A very nice lady from New Orleans that was a good friend of my wife. It is simple, quick and good. 2 can sliced mushrooms 1 lb Cajun sausage, sliced thin 2 cans beef broth 2 cans onion soup 1 can cream of mushroom soup 1 clove garlic, crushed 1 tbl Tabasco® sauce 3 tbls Cajun Power® ® 2 cups uncooked rice 6 ozs Scotch whiskey, single malt please! Dash salt, pepper, cayenne pepper

Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Add 2 cups of the court-bouillon and bring to a simmer. Season the trout, shrimp, and oysters with Essence. Add the shrimp and trout and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon ½ cup of rice into the center of each bowl and serve immediately.

Mix all ingredients in a large casserole dish. Bake at 350° for 35-45 minutes. Add a little water or white wine if you prefer half way through if necessary. Serves 6-8. Silly person, the Scotch is for the cook.

CREOLE COURT-BOUILLON Those kings of the New Orleans French Market, the Red Snapper or the Redfish, are used in making the pride and glory of the New Orleans cuisine, a good Court bouillon really nice results with Redfish or ‘Poisson Rouge” is used. Have it with French fries, mashed potatoes, or potato croquettes, though rice will also certainly work just fine. ½ cup vegetable oil ¾ cup all-purpose flour 1 cup chopped yellow onions 1 cup chopped green bell peppers ½ cup chopped celery 1 tbl minced garlic 2 bay leaves ¼ cup tomato paste ½ cup dry sherry 5 cups fish stock or shrimp stock

CREOLE WEDDING CHICKEN 4

¼ 1 1 1 1 1

large chicken breasts cup Zatarian’s Creole Mustard® cup fresh squeezed orange juice onion, sliced in rings tbl Creole seasoning tsp garlic powder orange, sliced into rings

Rinse chicken thoroughly and pat dry. Mix all above ingredients. Marinate chicken overnight. Arrange the onions and orange slices on top of the chicken in a covered baking dish. Cover with remaining marinade. Cook for 45 minutes to 1 hour in a 350 oven or cook outside slowly on the grill.

102 Cajun In The Kitchen, ©2010, 2013


CREOLE SHRIMP COURT-BOUILLON 2 2 1

½ ½ 1

¾ ½ 2 2 3 1½ 2 1 1 1 1½ 2 6 2

¼ 6

½

SNAPPER CREOLE

tbls bacon grease tbls flour cup finely chopped yellow onions cup finely chopped celery cup finely chopped green bell peppers tbl minced garlic tsp salt tsp crushed red pepper, or to taste bay leaves tbls tomato paste cups finely chopped, peeled, seeded tomatoes tsps chopped fresh oregano tsps chopped fresh basil tsp chopped fresh thyme tsp grated lemon zest tsp Worcestershire sauce tsps hot pepper sauce cups cold shrimp stock or fish stock 6-oz skinless small redfish or catfish fillets lbs medium shrimp, peeled and de- veined cup chopped fresh parsley cups steamed long-grain white rice cup chopped green onions, green tops

1 3 1 3 4 1 1 2 3 1 1 3 1

large red snapper cloves garlic; sliced lb raw shrimp ribs celery green onions cup bread crumbs egg; beaten lemons; juice of tbls cooking oil small onion; minced bunch green onions; minced cans tomato sauce Bay leaf ½ tsp thyme Flour to coat Salt & pepper to taste Chopped parsley Salt & pepper to taste Clean fish thoroughly. To stuff make an opening from side where insides have been removed. Season in and out with salt and pepper. Make slits on top and insert garlic slices. Sauté‚ 1 pound peeled, raw chopped shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little bread crumbs to thicken. Beat in egg; mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Bake in a greased pan in a 350 degree oven. Pour the following sauce over the fish and baste often. Sauté‚ onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often.

To make the Creole Sauce: in a medium, heavy pot, heat the bacon grease over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.

CREOLE CORN BISQUE WITH CRAB 1½ 1 1¼ 1½

tbls corn oil cup yellow onion, chopped cup carrots, chopped cup celery, chopped ½ cup dry sherry 3 cups fresh corn kernels 1 bay leaf 2 quarts vegetable stock or boil corn cobs 1 cup heavy cream 2 tsps kosher salt 1½ tsp pepper 2 tbls tarragon, finely chopped 8 tbls flaked crabmeat Scallions and red bell pepper for garnish

Add the fish to the Creole sauce and cook until firm and cooked through, 5 to 6 minutes. Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes. Remove from the heat and discard the bay leaves. Adjust the seasoning, to taste. Mound the rice in the center of 6 large, shallow bowls. Top with a fish fillet and spoon the Shrimp Creole over the fish. Garnish with green onions and serve immediately. 103

Cajun In The Kitchen, ©2010, 2013


Heat oil in a stockpot and sauté onion, carrot and celery until soft. Add sherry and reduce by ½. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. Pureé soup in a blender or food processor and return to clean stockpot.

CARIBBEAN CREOLE SHRIMP 2 2 2 1 2 1

cup hot cooked rice tbls chopped onion tbls Anaheim chili pepper chopped clove garlic minced tsp vegetable oil pound peeled medium shrimp ½ tsp lime peel grated ½ tsp dried thyme crushed 1½ cup seedless grapes halved 2 tsp fresh lime juice ½ tsp Tabasco® sauce ½ cup mango chutney 4 10” flour tortillas Pinch sea salt Pinch ground black pepper Big pinch ground cinnamon

Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool and add tarragon. Garnish hot soup with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon.

BAKED FISH CREOLE 1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste

Stuffing:

Cook rice according to package directions. Sauté onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; sauté until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

1 lb raw shrimp 3 ribs celery 4 green onions 1 cup bread crumbs 1 egg, beaten Juice of 2 lemons

Sauce:

Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean dry surface. Portion ¼ of the shrimp mixture and ½ cup of the rice mixture on ½ of each tortilla. Fold sides in and roll into a square bundle.

3 1 1 3 1

tbls cooking oil small onion, minced bunch green onions, minced cans tomato sauce bay leaf ½ tsp thyme Chopped parsley Salt and pepper to taste

CREOLE PICKLED PORK Pickled pork, or “pickle meat”, as it’s called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use Tasso.

Clean fish thoroughly. To prepare for stuffing make an opening from side where insides have been removed. Season inside and out with salt and pepper. Make slits on top and insert garlic slices.

But you’ll find a significant number of Creole mamas who’ll tell you that it ain’t red beans without pickle meat. It’s readily available at many New Orleans markets, but you can make it yourself: 2 lb boneless pork butt, cut into 2-inch cubes 1 qt distilled white vinegar ½ cup mustard seed 1 tbl celery seed 2 tbls Tabasco® sauce 1 bay leaf 6 cloves garlic, peeled and cracked 1 tbl kosher salt

Sauté shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little breadcrumb to thicken. Beat in egg and mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Make the sauce by sautéing onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often. Bake in a greased pan in a 350-degree oven until fish flakes when touched with a fork, about 30-45 minutes.

104 Cajun In The Kitchen, ©2010, 2013


12

peppercorns

While the pork is roasting, remove enough pulp from the apples to make the core opening 1½ to 2 inches wide. Chop the removed pulp and set aside. In a large bowl, mash the sweet potatoes. Add the apple pulp, brown sugar, nutmeg, cinnamon and salt & pepper to taste and mix well. In a small sauce pan, heat the butter and maple syrup. Cook for 2 minutes and spoon 1 tsp of the mixture into each of the apples. Reserve the remaining syrup. Fill the apple openings with the sweet potato mixture until the apples are very full.

Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container plastic, glass or stainless-steel and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.

CREOLE MEAT LOAF This is so simple and very good. Mix together two lbs of lean ground meat and one half lb of ground pork. Add one tsp of salt, one tsp of black pepper, three tsp of chopped parsley, ½ cup each of chopped celery, green peppers and onions; add three chopped garlic cloves.

Remove the roast from the oven. Drain the fat from the pan and place the apples around the roast. Continue to roast 1½ hours longer, basting the apples often with the reserved syrup. When roast is done, transfer to a warm serving platter and surround with the baked apples. Garnish with fresh watercress for an eye appealing, elegant and delicious holiday dinner.

Make a sauce by stirring three tablespoons of flour into two tablespoons oil, or better still, bacon grease. When roux is browned slightly, add one cup cold milk. When this boils put the seasoned meat in. Cook for a minute, then mix in one cup of bread crumbs. Remove from fire and stir in a beaten egg, add a tablespoon of hot sauce and one teaspoon of Worcestershire sauce.

CREOLE GRILLED RED SNAPPER 2 4 1 2 1 1

onions, sliced cloves garlic, minced tbl tomato paste tbls EVOO tsp hot pepper sauce tsp Worcestershire sauce ½ tsp fresh chopped thyme ½ tsp chili powder 1 tsp sugar 1 whole cleaned red snapper Salt and pepper

Form into a loaf and put in a well greased pan. Dot the top with lumps of butter and cook about one and a half hours, basting several times.

CREOLE ROAST PORK 1 6 2 1

½ ½ 1 6 4 2

¼ ¼ ¼

6-7 lb lean boneless pork roast, trimmed shallots, minced garlic cloves, minced tsp salt tsp fresh ground black pepper tsp cayenne pepper tsp dried sage large tart apples, cored sweet potatoes, peeled, quartered and cooked tbls brown sugar tsp nutmeg, cinnamon cup melted butter cup molasses

Combine the onions and garlic. Whisk together the remaining ingredients and pour ½ marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.

Preheat oven to 300°. Place the roast on a cutting board with the fat side up and with the tip of a sharp knife make 4 to 5 incisions deep into the roast at 2½ to 3 inch intervals. Combine the shallots and garlic together and mix well. With the tips of your fingers, work equal amounts of this mixture into each of the incisions. Sprinkle the roast with salt, black pepper, cayenne pepper and sage and rub into the meat. Place the pork loin, fat side up, on a rack in a shallow baking pan and roast for 3 hours.

105 Cajun In The Kitchen, ©2010, 2013


Serve with a chunk of French bread to soak up the extra butter. Easy and delicious! (Unused butter is terrific on fish or vegetables.) Enjoy!

ESCARGOT

ESCARGOT STUFFED MUSHROOMS I like des….. 24

¼ 24 2

⅔ ½ 2

Uniquely French. I had these first in Paris and liked them so I tried 'em at home. Ben was only five back then and loved these so much I had to make 'em for him as well. He thought it was neat eating bugs….

2

escargot (1 can) cup Pancetta, cooked & finely chopped large mushrooms sticks butter cup chopped garlic cup chopped parsley tbl Dijon mustard cup finely chopped almonds tsp white pepper

White wine Dash Worcestershire sauce Simmer escargot in white wine for 30 seconds. Drain and

Easy to make and actually very good. ½ cup salted butter, softened 1 tsp shallots, minced 3 cloves garlic, minced ½ tsp salt 24 large snails ½ tsp of the butter mixture (above) French bread Dry vermouth

set aside. Divide Pancetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.

ESCARGOT A LA FETTUCCINI 24 4 2

Escargot Butter: Make the day before serving. Mix together well and refrigerate. (If making more than a couple of days in advance, freeze this butter. However, note that this butter is not good if left in the freezer more than a week.)

½ ½ 1 1

very large sized escargots, drained tbls butter garlic cloves, minced pint heavy cream cup grated Parmesan cheese pkg. frozen peas lb. fettuccine

Salt and pepper

Now for the snails - - - Day of serving. 12 to 24 large snails, canned, rinsed well, and drained. It’s not necessary, but very nice to soak the snails in dry vermouth for about 15 minutes and then drain. Put about ½ tsp of the butter mixture into the snail shells. Put a snail in each shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out.

Drain escargots, melt butter in heavy saucepan and sauté escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly. Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Do not overcook. While sauce is cooking place fettuccine in a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated.

(This is the way the snail faced the world. He fits well in the shell this way!) If you have extra snails you can put 2 in 1 shell. Add another ½ tsp. of the butter on top of the snails. Refrigerate if not ready to pop these into the oven -up to half a day is OK if covered with plastic wrap. Heat in 400 degree F oven for about 10 minutes. The butter should be completely melted and bubbly.

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CHAPTER 5: APPETIZERS

½

tbl Zatarian’s Creole Mustard® tbls Hellmann’s Mayonnaise® tbl Worcestershire sauce ½ tbl Tabasco Salt and freshly ground black pepper French bread crumbs Egg wash Flour Remoulade sauce 3 1

This chapter is about appetizers, but to me it's party food. That's stuff Jean won't let me eat except on special occasions.

CAJUN STYLE In New Orleans' restaurants, you just can't stampede right in to the entrees; some of the finest dishes you'll ever have are on the appetizer menu, and are the perfect way to launch a great meal. Hell, to Jean they can be a meal…

Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.

Take your time, there's no rush. Remember that in New Orleans eating is the reason you go out -- it's not the thing you do before you go out. Take your time, and enjoy!

CRAWFISH BOULETTES Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice. 1 lb crawfish tails, preferably with fat 1 onion, finely chopped 4 cloves garlic, minced ¼ cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 2 tbls Cajun/Creole seasoning 4 eggs, beaten separately (two and two) 1 tbl Worcestershire sauce ½ tsp Tabasco® Salt and black pepper to taste Flour, cracker meal or corn meal for breading

Serve with a drizzle of Remoulade sauce which can be found in Chapter 1: The Basics – Specialty Sauces

STUFFED ARTICHOKE This is one of my all-time favorites. This is an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants. I guess it's still there…… 6 large artichokes 1½ lbs smoked bacon or pancetta, sliced 10 cups Italian-seasoned bread crumbs 1½ cups Parmigianino Reggiano 1½ cups Peccorino Romano cheese, grated 1 cup green onion, chopped ½ cup parsley, chopped 10 cloves garlic, minced 2 tbls salt 1 tbl freshly ground black pepper 1 tbl cayenne pepper 3 cups EVOO 6 slices lemon

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole/Cajun seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

LOUISIANA CRAB CAKES

Slice off the pointed ends of each artichoke. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight.

I like crab cakes and there are other recipes here but this is special. ¾ lb crabmeat 1 yellow onion 1 red bell pepper 2 ribs of celery 2 tsps each dried basil and dried thyme 1½ tbls chopped fresh tarragon ½ tsp cayenne pepper

Fry the bacon until crisp; drain. Crumble into a bowl, and mix in the next 9 ingredients. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large

107 Cajun In The Kitchen, ©2010, 2013


enough to hold them in a single layer. Add water to a depth of 1-1/2 inches.

for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt helps stabilize the oyster shells as this dish cooks. It's there for support, not seasoning; make sure you don't get any on your oysters, or they'll be too salty.

Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more. Check the water level after about 25 minutes, and add more if necessary.

ANTOINE'S OYSTERS ROCKEFELLER A classic. 2 dozen fresh oysters on the half shell, liquor reserved 4 springs flat-leaf Italian parsley 4 green onions (including the green part) ½ cup dried fresh French bread crumbs 12 tbls unsalted butter, softened 2 tbls Herbsaint or Pernod (optional) Salt and freshly ground black pepper, to taste Tabasco® to taste A handful of fresh celery leaves At least 6 fresh tarragon leaves At least 6 fresh chervil leaves Rock salt or kosher salt

Serve hot or warm. The stuffed artichokes can be prepared in advance and reheated before serving. Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.

OYSTERS BIENVILLE This sumptuous dish is served in many New Orleans restaurants. I've heard that it was invented over 75 years ago at Arnaud's Restaurant, but Antoine's Restaurant also claims to have invented it in the 1940s. It's named for the Sieur de Bienville, Jean Baptiste le Moyne, founder of the City of New Orleans. 3 dozen raw oysters on the half shell 6 pie pans, filled with rock salt 4 tbls butter ½ cup finely minced onion ½ cup finely minced bell pepper 1 cup finely minced green onion 2 cloves garlic, minced 1½ cups minced raw shrimp 1 cup fresh mushrooms, minced ½ cup white wine 1 tbl fresh lemon juice 2 cups Béchamel sauce 1 cup grated Cheddar cheese ½ cup fresh French bread crumbs Salt, white pepper and Tabasco to taste Dash of Peychaud's bitters (Angostura bitters may be substituted)

Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside, and it'll be just easier to do it by hand in a mortar; you'll have an easier time getting it all out, and you'll have the satisfaction of serving something truly hand-made.) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint. Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster.

Preheat oven to 400°F. Melt the butter, then sauté the onions, bell pepper, green onions, mushrooms and garlic until soft; add the shrimp and cook for 1 minute until barely pink. Deglaze with the white wine and lemon juice, and bring to a boil. Add the Béchamel sauce, cheese and bread crumbs, and reduce to a simmer. Add salt, white pepper and Tabasco to taste, dash of Peychaud's, then simmer for 20 minutes, or until very thick.

Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately.

Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake

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1 cup beer Pinch of baking powder Salt and pepper Oil for frying

BOUDIN BALLS 1 lb cooked Boudin 2 eggs, slightly beaten Seasoned Italian bread crumbs Cooking oil

Preheat the fryer. In a sauté pan, heat olive oil over medium heat and render the Andouillé for 2 minutes. Add the onions and sauté for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled Andouillé mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paperlined plate. Season the peppers with Essence.

Remove the Boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.

CAJUN FRIED OKRA 6

½ 1 2

¼ 2

½

cups oil, for frying cup cornmeal cup all-purpose flour tsps Cajun seasoning cayenne pepper lbs fresh okra, sliced ½” thick cup buttermilk

Creamy Chili Sauce, see Chapter 1: The Basics, Specialty Sauces Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) In a medium bowl, combine cornmeal, flour, cayenne and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

CAJUN SAUSAGE MEATBALLS 2

lbs fresh mixed pork and beef sausage cup all purpose flour 2 tbls red pepper flakes 2 tbls garlic power ½ tbl cayenne 2 tbls Cajun Power® ® Oil for frying

¾

ANDOUILLÉ STUFFED JALAPENOS - Emeril Lagassee

Remove meat from casing; add seasonings and shape into small balls the size of a walnut and roll in flour. Fry in a skillet with 1/4 inch of oil. When oil is hot, 375F, fry balls until brown all over. Drain on paper towels.

I love Emeril. As a person, he is a 11 on a 1-10 scale. However, some of his recipes get a bit much. If I had his crew from the Food Network or one of his restaurants, I could make some of the things he comes up with. But, most are just good entertainment, others are actually easy and good to try at home. This is one of the latter. 1 tsp EVOO 2 ozs bulk Andouillé, finely chopped 2 tbls finely chopped onions 1 tsp minced garlic 1 tbl chopped parsley ½ cup cream cheese 16 large fresh jalapenos 3 cups flour 2 egg yolks 109

Cajun In The Kitchen, ©2010, 2013


into the batter and quickly fry in deep fryer until the pickles float to top, about 4 minutes.

SOUTHERN FRIED PICKLES While Yankees may giggle, fried dill pickles are a popular snack in the southern United States, where bars commonly serve them as appetizers and side dishes. Actually, they’re not the only fried pickle in the South—another favorite is batter-fried kraut balls. I think I'll pass. 2 eggs 1 cup buttermilk 1 tbl Worcestershire sauce ½ tsp vinegar-based hot pepper sauce ¾ tsp cayenne pepper ¼ tsp Lawry’s Seasoning Salt® ¼ tsp garlic powder 1 cup cornmeal 2¼ cups all-purpose flour 1 tsp salt ¾ tsp ground black pepper 1 32-oz jar dill pickle slices Vegetable oil for deep frying Salt and pepper to taste

DANCING MUSHROOMS 1

lb medium size mushrooms ½ cup butter ¼ tsp rosemary 1 tsp basil (fresh) chopped 1 tsp garlic chopped 2 tsps lemon juice 1 tbl fresh parsley (chopped) 1 cup dry white wine Parmesan cheese Pasta of choice Salt Pepper Wash mushrooms and cut in chunks (if you cook the fresh buttons, they are good cooked whole) and place aside. Melt butter in a medium size sauce pan over a lot heat. Add garlic basil, rosemary, parsley, lemon juice and wine. Simmer for 10 minutes, then add the mushrooms. Continue cooking on a low to medium-low fire so as not to dry up all the liquid (if you cook out all the juice, add some water and turn down the fire a little).

In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

Cook mushrooms until they are done but still firm. Salt and pepper to taste. You may need to add a little more water to have enough juice to go over the pasta.

Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

Cook pasta while mushrooms are cooking.

Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

Serve mushrooms over pasta, then generously sprinkle parmesan cheese (grated) on the top. Serve with a fresh green salad, day old trench bread and a glass of white wine.

ELVIS'S FRIED PICKLES

DEVILISH EGGS CREOLE

The King loved these. 8 dill pickles -- sliced ½ cup flour ¼ cup beer 1¼ tbls Szeged Hungarian Paprika® 1¼ tbls cayenne 1½ tbls black pepper ½ tsp salt 2 tsps garlic powder 3 dashes Tabasco sauce Vegetable or peanut oil for frying

Sauce:

½ 1 2 1 1

cup chopped celery tbl butter cups (1 lb can) stewed tomatoes tbl cornstarch bay leaf

Devilish Eggs: 6 6

¼ 2

¼ ¼

Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic salt and Tabasco. Dip the pickle slices

hard-cooked eggs ozs shredded sharp natural Cheddar cheese cup Hellmann’s Mayonnaise® tbls Zatarian’s Creole Mustard® tsp thyme, crushed tsp salt

110 Cajun In The Kitchen, ©2010, 2013


For sauce, sauté celery in butter. Combine a little juice from tomatoes with cornstarch. Add to celery along with remaining tomatoes with a fork. Add bay leaf. Cook over medium heat until thickened and bubbly, stirring constantly. Pour into a greased 10 x 6 x 2 inch baking dish.

Sauté onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort®. Bring to a boil. Lower heat and cook for 2 to 3 hours.

Cut eggs in half; remove yolks. Mash yolks with a fork. Add 3/4 cup of cheese, mayonnaise, mustard, thyme and salt. Mix until blended. Refill whites, mounding centers. Place in sauce. Sprinkle with remaining cheese.

Makes about ¾ gallon. This will keep in the refrigerator for weeks. Slice 1 lb Andouillé or smoked sausage ¼” thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use toothpicks to spear Andouillé. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like Andouillé."

Bake in preheated 350F oven for 20 to 25 minutes or until edges of sauce are bubbly.

KIPPERS, BUD’S WAY

BACON-WRAPPED STUFFED JALAPENOS 24 1 2 12

medium jalapeno peppers lb uncooked chorizo cups (8 ozs) shredded cheddar cheese bacon strips, cut in half

Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. Yield: 2 dozen.

This is my father-in-law‘s recipe for an appetizer. It’s for fish lovers only. 1 can of smoked kippers 3 tbls Hellmann’s Mayonnaise® ½ tsp horseradish Dash Tabasco® Sauce Salt & pepper to taste

DIPS AVOCADO DIP

Drain Kippers. In a bowl mix Kippers with mayo. Add other ingredients to taste. Serve with crackers and very dry martinis.

1 2 2 1 1

ANDOUILLÉ IN BBQ SAUCE 4 1 1 1 1 1 3

½ 3 2 3 1 1

cup onions, finely chopped cup celery, finely chopped cup bell pepper, finely chopped cup parsley, finely chopped cup peanut oil tbl garlic, finely chopped cups A.1.® steak sauce cup hot sauce cups ketchup tbls cayenne pepper tsps salt, to taste cup Southern Comfort® lb Andouillé sausage

¼

8-oz pkg cream cheese, room temp med ripe avocado, peeled and mashed tbls lemon juice tsp Tabasco tbl grated onion tsp salt

Combine all ingredients until creamy. Serve as a dip for raw vegetables or potato or corn chips.

CAJUN CHILI WITH FRITO'S 1

½ 4 1 1 1 1

bag dip size Frito's lb ground beef ozs Cajun seasoning small can green chili peppers can no bean chili (chunky) clove garlic, chopped shredded onion, white or yellow

111 Cajun In The Kitchen, ©2010, 2013


1 1 1 2

12-oz jar of salsa lb block Velveeta® cheese 12-oz bag of shredded Cheddar tbls hot sauce

Serve with pita bread and vegetables at room temperature, chilled or heated, as desired.

HOT CRABMEAT DIP UNO I love crab meat dips. So do a lot of other people. Here are four that I have had at various times, each unique in its own way. The first one probably has the only real use for light beer I've found. Except for catching snails for escargot…..they prefer Miller Light. Go figure. 8 ozs cream cheese 2 tbls butter ¾ cup beer ½ lb white crabmeat, flaked ½ tsp Cajun seasoning ¼ tsp cayenne ½ cup chopped scallions Tabasco® sauce Salt & white pepper

Brown ground beef adding garlic at the end; simmer 1 minute and drain well. Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.

CHEESE AND HAM DIP 1 1 1 2 2

¼ ¼

cup commercial sour cream cup creamed cottage cheese 3 oz can deviled ham tsps finely chopped onion tsps finely chopped celery tsp each, salt & pepper tsp hot sauce

Blend sour cream and cheese. Add remaining ingredients, mixing well. Chill before serving.

Combine the cream cheese, butter and beer in a heavy saucepan or the top of a double boiler and melt over a gentle heat.

GUACAMOLE DIP

When smooth, add the crabmeat, scallions and seasonings to taste. Heat through.

1

large ripe avocado, peeled ¼ cup plain yogurt 2 tbls picante sauce or salsa 1 tbls finely chopped onion ⅛ tsp salt 3 drops hot pepper sauce, optional Tortilla chips

Serve in a cheese fondue pot or chafing dish, with an assortment of crackers for dipping. Note: As the dip is being kept hot while eaten, it may be necessary to stir in another tablespoon or so of beer to keep the consistency dip-able.

In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce if desired. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2 servings (3/4 cup).

HOT CRABMEAT DIP DOS 2

8-oz pkg cream cheese, softened cup Hellmann’s Mayonnaise® cup dry Sherry 2 green onions, chopped 2 cloves garlic, minced ½ tsp Worcestershire sauce 12 ozs crabmeat ¼ cup chopped pimento Crackers, fresh vegetables or bread cubes

½ ¼

MEXICAN GAS DIP 1 1 1 1

garlic clove 15-oz can Pinto beans, drained tbl EVOO tbl lemon juice ½ tsp ground cumin ½ cup picante sauce (hot) 2 tbls thinly sliced green onion Pita bread triangles Cherry tomatoes and vegetable dippers

In small bowl with mixer at medium speed, beat cream cheese until smooth and fluffy. Gradually beat in mayonnaise, Sherry, green unions, garlic and Worcestershire until smooth and well blended. Stir in crab and pimento. Spoon mixture into 2-quart casserole.

Mince garlic in blender or food processor fitted with steel blade. Add beans, oil, lemon juice and cumin. Blend until smooth, scraping down sides as necessary. Transfer to bowl; stir in picante sauce. Sprinkle with green onion.

Bake at 350°F for 20 minutes or until very warm, stirring once. Stir before serving. Serve with crackers, fresh vegetables or bread cubes for dipping.

112 Cajun In The Kitchen, ©2010, 2013


2 1 2 1

HOT CRABMEAT DIP TRES 2 8 1

cups Ricotta cheese ozs Mozzarella cheese, diced can crab meat, drained and rinsed ½ cup green onions, chopped ¼ tsp Old Bay Seasoning Dash of Tabasco

tbls lemon juice tsp Tabasco cloves garlic, crushed tbl Worcestershire sauce

Allow butter and cream cheese to soften before starting. Mix mayo, butter and cream cheese. Do not use a blender, because the mixture will get soupy. Add lemon juice, garlic, Worcestershire sauce, hot sauce, pepper, etc. to taste.

Preheat oven to 375°F. Cover a one quart ovenproof baking dish with butter. Combine all ingredients in a mixing bowl. Pour into baking dish and bake 18-20 minutes until brown and bubbly. Serve with crackers.

Mix in crab and onion. Chill at least two hours, Serve with crackers and cocktail sauce. And no, you did not make enough….

HOT CRABMEAT DIP QUATRO

WARM JALAPENO CHEESE DIP

8 6 3 3 1

ozs cream cheese, at room temperature oz can crabmeat oz shredded white cheddar tbls minced green onions tbl half & half ½ tsp salt ½ tsp pepper ½ tsp Worcestershire sauce Pinch of Szeged Hungarian Paprika®

For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color. 1 12-oz can evaporated milk 2 tbls butter 3 tbls flour ½ tsp ground turmeric 8 ozs shredded pepper Jack cheese 1 cup prepared salsa 2 tbls fresh lemon juice Salt and ground black pepper

Preheat oven to 375°F. In a medium bowl, combine cream cheese, crabmeat, green onions, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with cheese. Bake for about 15 minutes, or until thoroughly heated. Serve with baguette slices, crackers or raw veggies.

Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.

CRAB-BUTTER My first encounter with this dip came at a party with a group of friends in Athens, GA. We met four or five times a year. It was our Gourmet dinner club. Some of these people could really, really cook. I discovered several wonderful recipes (all in this book) at these little gettogethers.

DEVILED COTTAGE CHEESE DIP 1 3 3 3 3 5

On one occasion I was standing by the munchies table trying not to embarrass myself too much, when one of our friends came up to me and pointed out this dip. She explained to me that at a previous party she had lost control eating it and got a spoon! It's incredibly rich, and requires a lot of will power not to eat too much. ½ cup butter 1 cup cream cheese 6 tbls Hellmann’s Mayonnaise® 6 ozs crab meat 1 onion, chopped fine

cup cream style cottage cheese ozs can deviled ham tbls finely chopped pimiento tbls chopped ripe olives tsps grated onions drops Tabasco®

Mix. Use a little milk if too thick. Add a few sliced green olives on top.

113 Cajun In The Kitchen, ©2010, 2013


¼

CHILI CON QUESO DIP

1 1 1 2 2 4 1

Yummy yummy I got good in my tummy….. ½ lb fresh Poblano chilies 2 tbls EVOO 1 cup sweet onions, chopped ¼ tsp cayenne 2 tbls lime juice 1 clove garlic, chopped 2 tbls flour 1 11-oz can Rotel tomatoes 1 cup sour cream 1½ cups grated sharp cheddar cheese 1 cup grated Pepper Jack Cheese 1 jalapeño pepper, seeded & chopped

Boil shrimp with Old Bay and lemon until pink. Do not overcook. Beat cream cheese, mayonnaise, H&H and Tabasco®. Set aside. Chop seasonings and add to shrimp with juice of 1 lemon. Combine with cream cheese mixture. Chill at least 2 hours. Serve with chips or crackers.

UNCLE CARROLL'S BEER & CHEESE DIP

Roast the poblano peppers over an open flame or under a broiler until charred on all sides.

A favorite of mine starts with a large jar of Cheez Whiz, a cup of beer, a tablespoon of garlic powder and 1 tablespoon cayenne pepper.. Melt together in microwave and serve in a hollowed out round of bread with bread cubes, crackers and vegetables for dipping. Make lots….

Put 'em in a paper bag and let cool enough to peel. The bag helps the skin peel better. Discard the seeds and chop 'em up. In a large pot (cast iron if you got it), heat the oil over medium heat. Add the onions and cayenne stir and cook 3 minutes then add the garlic. Cook 3 more minutes.

ARTICHOKE & SPINACH DIP

Add the flour and stir until thickened. Add the Rote, jalapeño, lime juice and chopped poblano. Cook for a couple minutes stirring. Slowly add the cheeses still stirring until completely melted. Remove from heat and add sour cream. Mix well and put in serving bowl.

Very similar to Olive Garden's dip, but creamier. The refrigerated Alfredo sauce as its base and the feta cheese gives it a great creamy texture. 5 cloves garlic, roasted 3 tbls EVOO 1 10-oz package frozen chopped spinach, thawed and drained 1 14-oz can artichoke hearts, drained and chopped 1 10-oz container Alfredo-style pasta sauce 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese 8 oz feta cheese, softened

Serve with tortilla chips.

SMOKED OYSTER DIP Believe it or not, this one doesn’t last much longer than the Crab-Butter dip above. 1 8-oz package cream cheese, softened 1½ cups Hellmann’s Mayonnaise® 4 dashes hot sauce 1 4-oz can chopped black olives 1 small can smoked oysters, drained and chopped

Preheat oven to 350˚F. Place garlic in a small baking dish. Cover with EVOO and bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

Combine first four ingredients, mixing well. Stir in olives and oysters. Serve with raw vegetables or crackers

In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and feta cheese.

MY SHRIMP DIP 8 4

¼ 1 1

½

cup Old Bay seasoning tbl chopped bell pepper tbl chopped celery tbl chopped parsley cloves garlic tbls Tabasco® tbls sweet pickle relish quart boiled shrimp, chopped

ozs cream cheese tbls Hellmann’s Mayonnaise® cup Half & Half lemon, sliced lemon, juiced cup chopped onion

Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm

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VIDALIA ONION DIP

THE PRESIDENT'S GUACAMOLE

If you have never had a Vidalia onion, you are truly missing out on one of the great things is life. Vidalia onions aren’t just the most famous onions in the world; I think they may be the only famous onions in the world. But you can’t really understand what a big deal Vidalia onions are until you’ve been to Vidalia, Georgia.

This recipe comes from President George W. Bush. A true Texas recipe. 4 ripe avocados 2 jalapenos, seeded and diced 1 lime, juiced 1 clove garlic, finely minced 1 lemon, juiced 2 medium vine-ripened tomatoes, seeded and diced 1 medium yellow onion, diced ¼ cup cilantro leaves, finely chopped Kosher salt to taste Freshly ground pepper to taste

Vidalia onion country surrounds the pretty town of Vidalia, making a 50-mile circle around it. What sets their product apart from the millions of tons of onions that grow in the rest of the country is the soil; their patch of ground is unusually low in sulfur I didn’t test it, but that’s what the farmers told me. The onions are definitely the sweetest I’ve ever tasted, and the only ones that are so mild you can bite into them like an apple.

Halve and pit avocados and scoop flesh into a bowl. Mash avocado to desired

The onion rings at the Varsity are the best in the world but that’s another story..… 2 cups hot water ½ cup white vinegar 1 cup sugar 4 - 6 Vidalia onions, sliced

consistency. Using rubber gloves, seed and dice jalapenos. Mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips. Makes about 4 cups.

Pour the above ingredients over the onions and soak overnight. Then mix: ½ tsp celery salt ½ tsp Szeged Hungarian Paprika® ½ tsp parsley flakes ½ tsp beau monde seasoning ½ cup mayo

SIX-LAYER BEAN DIP 3 2 9 1 8 1

avocados tbls lemon juice ozs bean dip cup green onions with tops ozs sharp cheddar cheese, grated cup sour cream ½ cup Hellmann’s Mayonnaise® 2 chopped tomatoes 4 ozs black olives (sliced) 1 cup picante sauce (or more) Salt and pepper

Drain the onions WELL, then mix with these ingredients. Yumm!

THE PERFECT GUACAMOLE DIP 3 small avocados 1 small onion minced 4 garlic cloves minced 1 medium tomato, finely chopped 3 tbls lemon juice 1 medium jalapeño pepper, seeded Salt & pepper to taste Dash of Tabasco®

Mash avocados in a bowl with lemon juice, salt and pepper. Combine sour cream and mayonnaise in another bowl. To assemble: spread bean dip in an oblong dish, top with avocado mixture, layer with sour cream mixture. Sprinkle with onions, tomatoes and olives and cover with cheese. Top with picante sauce. Serve with chips.

Place all ingredients in food processor and coarsely chop. Or mash the avocado, finely mince the garlic and onion and finely chop the tomato. Mix all ingredients thoroughly together.

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3

green onions, chopped ½ med sweet onion, finely chopped 2 jalapeño or chipotle peppers, chopped Salt to taste

BLOODY MARY DIP Goes great with pre-game Bloody Mary's…. 3 cups cream cheese, softened ½ cup V8® juice ½ cup tomato purée 1 large red bell pepper, finely minced ½ cup finely minced onion ½ cup finely minced celery ½ cup Hellmann’s Mayonnaise® To taste, horseradish, lemon juice, Tabasco ® Sauce and salt and pepper

Mix well and chill before serving.

CAJUN CHEESE BALL 1

½ 1 1 1 1 1

Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.

½ 1 1

CLAMS AND PIGGY DIP 8 2 8

slices bacon, chopped 6½ -oz cans minced clams ozs cream cheese, at room temperature ¼ cup sour cream 3 scallions, finely chopped 2 tbls finely chopped fresh basil 1 tsp prepared horseradish 1½ tsps lemon juice 1 tsp Worcestershire sauce Tabasco® sauce to taste

lb sharp cheddar cheese, grated lb pimento cheese spread 8-oz pkg cream cheese, softened med onion, grated clove garlic, minced tbl Worcestershire sauce cup chopped pecans tsp Cajun seasoning tsp hot sauce 3-oz can black olives, chopped

To above 8 ingredients well mixed, add grated Cheddar and pimento cheeses. Form into three balls and roll in chopped pecans. Refrigerate.

CRABMEAT MORNAY 1

lb white crab meat lb butter 1 small bunch green onions, chopped ½ cup finely chopped parsley 2 tbls flour 1 pint cream ½ lb grated Swiss cheese 1 tbl lemon juice Red pepper to taste

¼

Cook bacon over medium heat until crisp. Drain on paper towels. Drain clams, reserving clam juice. In a large bowl, whisk together cream cheese and sour cream. Stir 2 tablespoons reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature.

Salt to taste Melt butter in heavy skillet and sauté onions and parsley. Stir in flour. Add cream and cheese and stir until cheese melts. Add remainder of seasonings and fold in crab meat. Serve in a chafing dish with melba toast, or in patty shells.

VEGGIE DIP Serve with lots of celery and carrot sticks. Crackers are ok too. 1 cup of Hellmann’s Mayonnaise® 2 cups of sour cream 4 sprigs of fresh cilantro, finely chopped 2 sprigs of fresh parsley, finely chopped 4 garlic cloves, finely chopped 2 tbls dried garlic 2 tbls lime juice 1 tsp cracked pepper ½ sweet red pepper, finely chopped

STUFFED CELERY STICKS 18 1 4

2-inch celery sticks cup grated Cheddar cheese grated boiled eggs ¼ cup minced onions 1 tsp celery seed 1 tbl minced red bell pepper 2 tbls minced pimento ½ cup Hellmann’s Mayonnaise® Dash red pepper sauce Salt and cracked black pepper to taste

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In a large mixing bowl, combine all ingredients except the celery sticks. Blend well to incorporate the mixture. You may wish to add cheese or mayonnaise depending on your individual taste. Adjust seasonings if necessary. Stuff the celery to the point of overfilling. Cover and refrigerate until ready to serve.

Assorted crackers Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt, pepper sauce and cream cheese; blend well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a fish shape or ball. Cover entire surface with nut mixture. Chill. Serve with crackers.

GUACAMOLE

CAJUN STUFFED MUSHROOMS

1

large, ripe avocado, peeled, mashed ½ cup chopped tomato, drained ¼ cup mayo 2 tbls chopped onion 1 tbl chopped pimento ¼ tsp salt Juice of 1 lemon Dash of hot pepper sauce 2 crisply cooked bacon slices, crumbled

½ 1

¼ ½ ½ ½ 1

¾ ¼

Combine all ingredients except bacon; mix well. Stir in bacon just before serving

24 2 1½

FIRECRACKER COCKTAIL MEATBALLS 2

lbs ground chuck ½ cup fine bread crumbs 1 serrano pepper, seeded & chopped 1 tbl dried parsley 1 tsp red pepper ½ tsp black pepper 1 tsp minced onion ½ tsp celery seed 1 tsp minced garlic ¼ tsp oregano Egg lightly beaten Salt to taste

Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F for 35 minutes. Mushrooms will appear puffy and golden when done.

CHEX® PARTY MIX

Mix all ingredients and shape into small balls. Place on greased cookie sheet and chill for 1 hour or longer. Bake at 450F for 9 minutes. Toothpicks and sauce of your chose,

This isn't the one you give your kids…… 2 sticks butter 3 tbls Tabasco sauce ¼ cup Worcestershire sauce 3 tbls Cajun Power® ® garlic sauce 1 cup pecan halves 1 cup small pretzels 1 cup mixed nuts ½ box Rice Chex® ½ box Corn Chex® ½ box Wheat Chex® Kosher salt Cayenne pepper Black pepper Garlic powder

SMOKY SALMON SPREAD 1 1 2 2

¼ 3 1

½ 2

lb Andouillé sausage cup chopped onion cup bell pepper -- chopped tsp salt tsp garlic powder tsp cayenne pepper cup water cup instant rice cup parsley -- chopped large mushroom caps -- save stems cups Hellmann’s Mayonnaise® cups Parmesan cheese

15½ -oz can salmon, drained and flaked tbl lemon juice tsps grated onion tsps prepared horseradish tsp liquid smoke drops Hot Sauce 8-oz pkg. cream cheese, softened cup chopped pecans tbls minced parsley

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Preheat oven to 300F. In a large aluminum roasting pan melt 1 1/2 sticks oleo (place in preheated oven to melt oleo). Then add generous amounts of salt, red and black pepper, garlic powder to melted oleo. Also add Tabasco (10-15 drips) sauce, Worcestershire sauce, and garlic sauce. Mix well. Add nuts; mix well. Add the cereals. Slice remaining 1/2 stick oleo into parts and distribute over cereal mixture. Bake at 300F for 45 minutes. Every 15 minutes, remove from oven and mix well. Adjust seasonings if needed.

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CHAPTER 6: SEAFOOD

any bacteria that may be there from when the fish was soaking.

I’m sure by now you understand that I like two things very much: Steak and seafood. Now the steak is natural having grown up where there actual was beef worth eating, unlike the east coast. But the seafood, well that came from my wife. Jean loves most anything out of saltwater.

To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They’re done when the shell opens. Discard those that don’t open after about 5 minutes.

JEAN’S FAVORITE FOOD

Now, for a young man who grew up thinking fried catfish was “seafood”, I gotta tell ya, lobster and clam chowder were a little different from what I’d eaten before. A lot different. But to my amazement, I loved it all. I still can’t stand real strong fish, baked, fried or whatever, but shellfish, lobster and well-prepared fish, including sushi, are very high on my ‘like’ list.

Basically if someone were to invent a pill for food, Jean would be the first in line. She hates kitchens. Jean really is a good cook, but she doesn’t like cooking, anything. I have always sorta taken up that chore since I love cooking. Second to cooking is her dislike list is eating. 98% of all food really means nothing to my wife, but after many years of marriage, I’ve gotten her to enjoy a few things. Our taste for foods today really doesn’t differ that much. I have learned to love some of her favorites and she, well, she likes a couple of mine but forget oysters or pork cracklin’s.

My mother told me that my father and Uncle Ed really enjoyed eating raw oysters. She said they would spend hours shucking and eating with only hot sauce, red onions, crackers and iced tea. The raw onions and oysters are pure Cajun, a holdover from the French Canadian origins.

There are a few things I love she has acquired a taste for. One is sauerkraut and baby back ribs, the other is grits. It is amazing how something as simple as substituting milk for water can change the taste of simple ground corn. Jean loves shrimp and grits and even has seconds; a true rarity.

No matter how fortunate you are in your life travels or how successful you become, there will always be one thing that you feel is missing. My one thing is to have never had the opportunity to share that experience with Uncle Ed and my father.

SEAFOOD TIPS A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.

On my part, I have learned to enjoy and crave many things from Jean’s family and her past. The most notable being lobster. You’ve never observed true culinary ecstasy until you watch Jean eat a lobster. My mother was memorized the first time she saw this spectacle and I can tell you truthfully, it hasn’t changed one iota in 45 years.

Always spray or brush basket with oil before putting fish in.

LOBSTER

Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.

Boiling or steaming is one of the simplest ways to cook a lobster, and is probably best for the squeamish that don’t wish to cut up a live lobster with a knife. Some say that you can ‘hypnotize’ a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling. The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. I have never seen or tasted any evidence of this, but if you want to cover all possible bases, go ahead and hypnotize your lobster. It is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tbl salt per quart of water and a couple of quartered lemons. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.

As with most things, there is a right way and a wrong way to grill seafood. Here are a few tips.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket. Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook. Turn fish only once. Flipping back and forth will break fish apart. If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade. If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out 119

Cajun In The Kitchen, ©2010, 2013


To steam lobsters, cook them, covered, in a steamer basket above boiling water. They will need 1 minute less, as the steam is hotter than boiling water. 1 lb: 5 minutes 1¼ lbs: 6 minutes 1½ lbs: 8 minutes 2 lbs: 8 to 10 minutes > 2 lbs: 12 minutes

A NEW ENGLAND CLAMBAKE

Server with lots of melted butter…. LOBSTER COOKING TIPS Although most Cajuns rush to select the largest ingredients they can find when cooking, I suggest they take a step in reverse when choosing a live lobster. The smaller the lobster, the sweeter and more tender the meat. Ideally, a 1½ to 2-pound lobster is always best when boiling, steaming or grilling. BOILING When boiling lobsters, use a kettle large enough to hold 1 or 2 lobsters at a time allowing 3-quarts of water per lobster. You may wish to add 1 tbsp of salt per quart. When water comes to a rolling boil, submerge live lobsters one at a time. Return water to a boil. Lower heat to simmer and boil 8 to 10 minutes for 1 to 1 ¼ pound lobsters, or 12 to 14 minutes for 1½ -pound lobsters. The tails should begin to float toward the surface once the lobsters are cooked. STEAMING If you wish to steam a lobster it is best done in a large stainless steel pasta pot using the steaming insert. Place approximately 2 inches of water in the bottom of the stockpot and bring to a rolling boil. Place 2 or more lobsters in the pot, cover and steam 8 to 10 minutes for a 1 to 1¼ -pound lobster and 12 to 14 minutes for a 1 ½ pound lobster. GRILLING OR BROILING If you prefer to grill or broil your lobster, I suggest submerging the lobster for 2 minutes into a pot of boiling water. Remove and allow the lobster to cool slightly. Turn the lobster over on its back and, using a sharp chef’s knife, split it open from head to tail. Brush the tail meat lightly with oil or butter and season with salt and pepper. Place the lobster on a large cookie sheet, meat side down and cook 5 minutes. Turn over onto the shell and cook 5 additional minutes, or until meat is firm and white.

Whether on the beach around a driftwood fire, at a backyard cookout or in a restaurant, chances are you’ll encounter the traditional clambake if you spend any time in New England. I have never been to a real clambake. Trust me when I tell you I wish I could change that but I don’t see a trip to New England in my immediate future. Can I do it a home? Yeah, but I’m a purest. The true clambake takes place on the beach, starting with the digging the clams, but the backyard and restaurant versions are good substitutes I guess provided you observe the rituals properly. I’ve had a lot of friends over the years from New England, not to mention my wife, but a couple of natives from Connecticut and New Hampshire have given me these basic rules for a beachside real New England Clambake.

STEAMERS A “steamer” is a soft-shelled clam, called “soft-shelled” because its calcium shell is less hard and chalkier than the alabaster-like shells of “hard-shell” clams such as the Cherrystone. Steamers are sold by weight (a half-pound, a pound, two pounds, etc.), and served in a small bucket (into which you can throw the empty shells after your meal). You’ll also get a bowl of “clam broth” (seawater that has had clams steamed in it—even in a restaurant you’ll be provided with it) and a bowl of melted butter. Take a clam from the bucket, open it completely, and lift out the meat with your fingers. The “neck” is black and covered with a disgusting wrinkled black membrane. Shuck the membrane off by holding the clam in one hand and slipping the membrane with the other (you pick up the knack for this by about the fifth clam).

Do not ever overcook.

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Holding the clam by its black “neck,” dip it several times in the clam broth. The “broth” is strictly for dipping, by the way, not for sipping. The dipping washes sand off the clam and imparts the tang of the sea.

¼

tsp cayenne pepper (optional)

Chop meat into bite-size pieces. In a small mixing bowl, combine mayonnaise with lemon juice, celery, cayenne, pickle and onion. Add to lobster and mix well.

Dip the clam in the melted butter and pop the whole thing in your mouth.

Spread the lobster salad on your favorite bread or croissants, or use as a pita bread filling.

I love steamers.

TROUT

THE MAIN ATTRACTION: LOBSTER

MISSOURI RIVER GRILLED TROUT

Man-o-Man watching my wife eat lobster is something to see. As I wrote earlier she is a professional; everyone else in the world are amateurs.

This is a Choctaw Indian recipe. They were common two hundred years ago in Southern Missouri, Western Tennessee and Northern Arkansas. I got this as an Eagle Scout growing up in Caruthersville. 1 large trout, cleaned and rinsed 1 cup cooked rice 2 tbls butter ¼ tsp parsley flakes 1 garlic clove crushed 2 slices onion ½ tsp lemon juice 1 tsp strong coffee Salt & pepper, to taste Corn husks

Eating lobster is not a refined pastime. It should not be an exercise in etiquette. A picnic table with a newspaper cover to catch the shells is the perfect setting, a seaside lobster shack the best location. Of course there’s lots of steamed corn, potatoes even mussels. Oysters from Chatham, Wellfleet, and Cotuit on Cape Cod are eaten raw on the half shell, or served whole in milk-based oyster stew. It’s all about what you like.

HERE’S A BASIC CLAMBAKE RECIPE Take one very large pot, fill with clean seawater, and place on the fire to boil.

Soak corn husks for several hours. Sprinkle inside of trout with lemon and stuff belly with rice. Wrap trout in corn husks and place on large sheet of aluminum foil. Melt butter and mix well with remaining ingredients.

Put live lobsters in the bottom, then a layer of seaweed, then ears of corn, more seaweed, and finally a layer of “steamers” (soft-shell clams for steaming). When the clamshells open, they’re ready to eat. After you’ve had a dozen or so, move on to corn-on-the-cob with butter and salt. Finally, haul out the lobsters, bright red by now, and eat them mostly with your hands.

Pour over corn husks. Wrap foil around fish loosely but so that the sauce cannot escape. Place wrapped trout over red-hot barbecue coals or campfire, and grill 10 minutes on each side. Trout should flake easily when done.

Clean yourself up by taking a swim in the surf! What do you have to drink with this feast?

GRILLED TROUT CIABATTA

A lot of people would suggest tea since it is New England, but since you can’t find a deceit pitcher of sweet tea north of Winston-Salem, NC, I suggest beer!

Another great recipe for the Food Network. This is from Sandra Lee and Semi-Home Cooking.

Perfect with all that saltwater and butter……

For Trout:

LOBSTER ROLL

1 3 1 1 2

You can find these all over New England from dinners to roadside carts. One is good as the other. 2 cups lobster meat ¾ cup Hellmann’s Mayonnaise® 2 tsps lemon juice 3 tbls finely diced celery 1 tsp chopped dill pickle 1 tsp minced onion (optional)

cup olive oil and vinegar salad dressing tbls frozen orange juice, thawed tbl dried fines herbes tsp red pepper flakes lbs trout, cleaned

For Artichoke Aioli:

½ ⅔ 1

cup Hellmann’s Mayonnaise® cup artichoke Bruschetta topping tbl lemon juice

121 Cajun In The Kitchen, ©2010, 2013


¼ 1 2 2

½

PAN SEARED GROUPER

tsp cayenne pepper 19-oz loaf Ciabatta bread cups spring salad mix tomatoes, sliced small red onion, thinly sliced

2 cups cubed mango 2 cups cubed pineapple 2 cups cubed papaya 1 cup diced roasted red peppers 1 bunch diced cilantro leaves 2 large limes, juiced 2 tbls diced jalapenos 2 tbls EVOO or peanut oil 8 to 10 ozs grouper fillet per person Cajun spice, for coating Mixed greens, for serving

In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes. Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours. Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke Bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.

To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.

Set up grill for direct cooking over medium heat and oil the grates well.

To make the grouper: In a cast iron frying pan, heat olive oil until smoking hot. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.

Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through. Remove from the grill and set aside. Slice ciabatta bread horizontally and quickly toast on the grill. Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up with skin). Assemble sandwich and cut into serving size pieces.

GRILLED GROUPER 6 6-oz grouper fillets 6 tbls olive oil plus additional for brushing 1 tsp grated orange zest 6 tbls freshly squeezed orange juice 1 tbl grated fresh gingerroot 1 tsp hot sauce or to taste 1 tsp salt Freshly ground black pepper

NOTE: Although most bones should come out with removal of skin, warn guests to be aware of bones.

SMOKED TROUT 8 boneless fillets of trout, skin on 2 tbls EVOO 2 cloves garlic, crushed Juice of 1 lemon Salt and pepper to taste

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, gingerroot, hot sauce, salt, and pepper to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Soak 2 cups of wood chips apple, cherry or mesquite in warm water for 30 minutes. Mix garlic and olive oil. Brush lightly on meat side of trout. Meat side up, season fillets with salt and pepper. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

JEAN'S OTHER FAVORITE FISH: GROUPER She loves pan fried grouper. Doesn't matter what the sides are just as long as they are pan seared in quality oil and drained well. Hell I love it too……

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BLUE CRABS

COD BAKED COD This is Yummy. 1 cup Japanese break crumbs (panko) 2 tbls chopped parsley 2 tsps grated lemon rind 1 tsp minced garlic 1 tsp Old Bay seasoning 6 6-oz cod fillets 2 tbls melted butter Salt & pepper Lemon juice EVOO

CRABMEAT AU GRATIN ¼

lb butter 2 cloves garlic, juice preferably 2 lbs lump crab meat 1 8-oz can mushrooms 1½ cups sharp Cheddar cheese, grated ½ cup dry wine, preferably sauterne 1 tbls flour 1 cup light cream 1 cup milk Hot sauce to taste Salt to taste

Combine first five ingredients. Coat fillets with EVOO lightly. Put in plastic bag and coat each piece of cod. Place on wire rack in oven pan. Drizzle with butter and lemon juice. Add a little salt & pepper to each side. Bake at 400° for 18 minutes.

SAUTÉ COD WITH CITRUS BÉARNAISE This is very simple to do and is very good. You can find the Béarnaise sauce receipt in the Sauce section at the front of the book. 1 large egg, beaten ½ cup Italian bread crumbs ¼ cup flour 1 tsp seasoned salt 2 large cod fillets, thawed 3 tbls butter, divided 1 cup Béarnaise sauce ½ tbl grated lemon peel Juice of 1 lemon

Sauté flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.

CRABMEAT IMPERIAL 1 2 1 1 1 2 1 3

Place egg and bread crumbs in separate bowls. Combine flour and seasoned salt in third bowl. Preheat large sauté pan on medium heat 3–4 minutes. Dredge each piece of fish in flour mixture, coating well. Dip in egg, turning to coat well; remove and let excess drip off. Dredge in bread crumbs. Place 2 tablespoons butter in pan and swirl to coat. Add fish and cook 3–4 minutes on each side until golden and internal temperature is 160°F.

green pepper, finely diced pimientos, finely diced tbl English mustard tsp salt tsp white pepper whole eggs cup Hellmann’s Mayonnaise® lbs lump crabmeat

Mix pepper and pimientos; add mustard, salt, white pepper, eggs and mayonnaise and mix well. Add crabmeat, mixing with fingers so lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with little coating of mayonnaise and sprinkle with paprika. Bake at 350° for 15 minutes. Serve hot or cold.

Meanwhile, back at the ranch, make the Béarnaise sauce according to receipt. Add remaining 1 tablespoon butter and bring to a boil, stirring often. Reduce heat to medium and stir continually until sauce thickens. Remove sauce from heat and add lemon juice and lemon peel into sauce, stirring well. Serve sauce over fish.

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½ ½

CORN AND CRAB CHOWDER

tsp pepper tsp salt 1 tbl cider vinegar ¼ cup ketchup ¼ cup chili sauce ¼ cup tomato juice 1 tbl corn syrup Worcestershire and Tabasco® to taste

1 tbl EVOO 2 tbls butter 2 all-purpose potatoes, peeled and diced 2 ribs celery, chopped 1 medium yellow onion, chopped 1 small red bell pepper, seeded and diced 1 bay leaf, fresh or dried 1 tbl Old Bay Seasoning 3 tbls all-purpose flour 2 cups vegetable or chicken stock 1 quart whole milk 3 cups corn kernels 8 oz cooked lump crab meat 4 small bread bowls, 6 inches, hollowed out Salt and freshly ground black pepper

Pick over crab and get the shells out. Melt butter over med heat and sauté celery, peppers and onion until soft. Remove from heat and add crackers and crab. Toss well. Place all sauce ingredients in a large bowl and mix well. Add the crabmeat mixture. Spoon into individual baking shells or custard cups and bake for 15-20 minutes at 350°. Then brown under broiler for about 2 minutes. Serve with cocktail sauce or more Tabasco®.

Toppings: Oyster crackers Hot sauce Sliced scallions

MARYLAND BLUE CRABS BOIL Uncle Bill’s sister and I tried to out eat each other one night at Ernie’s Crab House in Old Alexandria, VA. She won at 4½ dozen. But I also drank all the beer they had so I should have been given a few extra points….. Bill did okay, but Barbie wimped out and ate spiced shrimp.

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

I think Jean actually ate a couple of dozen herself. 2 12-oz bottles of beer 1 cup white vinegar 24 live blue crabs, rinsed well 2 lbs shrimp, shells on 2 lemons, quartered 1 cup 2 sticks unsalted butter 3 tbls fresh lemon juice ¼ tsp salt ½ tsp hot pepper sauce Hot crusty French bread Hot boiled corn on the cob Old Bay Seasoning

DEVILED CRAB This comes from the Biscayne Miracle Mile Cafeteria in Coral Cables, FL. It closed years ago, but people from the Northeast who vacationed in Florida in the 50’s and 60’s remember it well. A lot of Georgians also have fond memories of this inexpensive but very, very good cafeteria on the beach. 1 lb fresh crabmeat, drained and flaked 1 stick butter 1 rib celery, chopped ½ green pepper, chopped ½ sweet red pepper, chopped 1 onion, chopped 1¼ cups cracker crumbs

Inside a large pot, place an expandable steamer basket on the bottom. Add the beer, vinegar and enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Carefully transfer the crabs with tongs to the basket, spritz with fresh lemon juice, and toss in the lemons. Sprinkle Old Bay seasoning, to taste, over each layer of crabs about ¼ to ½ cup. Mix shrimp and Old Bay spice, cover well. Add shrimp on top of Crabs. Cover the pot tightly and steam until the crabs are cooked through, about 10 to 15 minutes. To check doneness, remove a crab leg, break open, and taste. Melt the butter in a small saucepan. Add lemon juice,

Sauce:

¼

tsp pureed garlic

124 Cajun In The Kitchen, ©2010, 2013


salt, and pepper sauce. Remove from the heat, adjust seasoning to taste, and serve as a dipping sauce for the crabs, shrimp bread, and corn.

places we shop like Harry’s Market and the Atlanta Farmers Market. Oh, did I mention some of his recipes are not just good, but always different and fun. Here’s one for example.

CRAB CAKES

CAJUN CRAB CAKES

Crab cakes are as American as hot dogs. We made 'em first and now everyone in the world (especially those damn French) are trying to take credit for the origin of this delectable treat.

1

¼ 3 2 1

I love all varieties but the Maryland-style is the best. A couple of tips to make your cakes perfect.

¼ ¼ ¼ ½ ¼

Use nothing but real crab meat. I know it's expensive but the canned junk just doesn't compare. After shaping them and to prevent the dreaded 'crumble in the fryer', put 'em in the frig at least 1 hour (preferably two) before you fry them. Use only new veggie oil or peanut oil to fry.

lb crabmeat, well drained tbl minced onions tbls thinly sliced scallions egg whites tbl lemon juice tsp prepared mustard tsp hot-pepper sauce tsp Worcestershire sauce cup crushed oyster crackers cup Hellmann’s Mayonnaise®

Spicy Tartar Sauce:

Go get 'em guys…….

1

MARYLAND CRAB CAKES

½ 2

1 1 1

lb Maryland Crab meat cup seasoned bread crumbs large egg ¼ cup Hellmann’s Mayonnaise® ½ tsp salt ¼ tsp pepper 1 tsp Worcestershire sauce 1 tsp dry mustard 3:1 EVOO: butter oil for frying

¼ 1

chipotle pepper minced cup Hellmann’s Mayonnaise® tbls minced onions tsp cayenne tbl lemon juice

In medium bowl, combine crab, onions and scallions. In small bowl combine egg whites, lemon juice, mustard, hot sauce and Worcestershire sauce; mix well. Add to crab mixture and stir gently. Stir in crackers, add mayonnaise and gently combine. Line baking pan with coated foil. Form 12 patties and broil 8 minutes, turning once.

Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings. Add crab meat and mix gently by thoroughly. If mixture is too dry, add a little more mayonnaise.

Tartar Sauce: Mince peppers, lemon juice, onions, combine with mayo and cayenne by mixing into food processor. Process until smooth and refrigerate until ready to serve with crab cakes.

Shape into 6 cakes and put 'em in the frig. Leave 'em there for at least 1 hour. Two is better..

CREOLE CRAB CAKES

Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned about 5 minutes on each side.

If desired, crab cakes may be deep fried at 350° for 2 to 3 minutes, or until browned.

2 2 1 2

½ ½

For those who watch the Food Network on cable TV, the name Alton Brown is familiar. For those of you who don’t know him, the man is an absolute flake.

½ ½

Strange doesn’t begin to describe him, but his show is one of the most informative on TV. And he is funny. He also lives in Atlanta so many of the scenes in his show are

3 2

½

stalks celery heart, finely chopped red bell pepper, finely chopped medium white onion, finely chopped bunches of scallion, green part only, chopped tsps dried basil tbl fresh oregano leaves, chopped tsps fresh thyme leaves tsp dill weed cup parsley leaves, finely chopped cloves garlic, finely chopped egg whites, beaten to stiff peaks cup smoked salmon

125 Cajun In The Kitchen, ©2010, 2013


1

½

cup whipped cream lemon, juiced lb jumbo lump crab cups seasoned bread crumbs tbls corn or vegetable oil, for frying tbls butter, for frying

Combine mayonnaise, egg, mustard, Florida Bay seasoning, coriander, cayenne, chives, cilantro and lime juice in a large mixing bowl. Season to taste with kosher salt and white pepper. Gently fold in the bread crumbs and crabmeat, trying as much as possible to avoid breaking up the lumps. Allow mixture to rest for at least half an hour (and as long as 2 hours) in the refrigerator.

1 3 5 2 Salt Hot sauce Freshly ground black and white pepper

Shape the mixture into 5 patties. Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat. Cook the crab cakes in the butter until golden brown on both sides, about 2 minutes per side. Lower the heat to medium and continue to cook until cakes are hot but still somewhat moist on the inside, an additional 3 to 5 minutes per side.

In a big heavy bottomed frying pan sauté celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add ½ of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sautéed vegetables and herbs to the mousse. Fold egg whites into mousse.

Note: Florida Bay seasoning, also known as Florida seasoning and Old Florida Bay seasoning, may be difficult to find locally. It is available through several Internetbased merchants (just Google "Florida Bay seasoning"). Alternatively, you may substitute Old Bay seasoning.

ALASKAN SNOW CRAB CAKES

Check the crabmeat for pieces of shell and put in a large clean bowl. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.

This will feed about 12 folks, so you can cut in half if you wish. That would be enough for me and one other person…… 4 lbs Alaska Snow Crab meat 1 qt dry bread crumbs 2 cups sliced green onions ¾ cup lemon juice ½ cup chopped cilantro 3 tbls minced garlic 4 tsps grated fresh ginger 4 tsps orange peel/zest 8 whole eggs 8 egg whites Cayenne pepper, to taste Dry bread crumbs for coating Peanut oil for frying

Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse. Gently work into little cakes and bread them with more bread crumbs. Set aside. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

KEY WEST CRAB CAKES ½

cup Hellmann’s Mayonnaise® egg ½ tbl Dijon mustard 1 tsp Florida Bay seasoning (see Note) ½ tsp ground coriander ¼ tsp cayenne 1 tbl thinly sliced chives 1 tsp finely chopped cilantro ½ cup Italian bread crumbs 2 lbs lump crabmeat, remove shell bits 2 tbls butter Juice of ½ lime Kosher salt, to taste White pepper, to taste 1

Mix together crab meat, bread crumbs, green onions, lemon juice, cilantro, garlic, ginger and orange zest. Stir in whole eggs and egg whites until well combined. Season to taste with cayenne. For each serving: Form 2 crab cakes using ⅓ cup crab mixture for each. Coat with bread crumbs and fry in oil over medium-high, 4 to 5 minutes, or until golden brown

126 Cajun In The Kitchen, ©2010, 2013


1½ pounds bay scallops 18 cherrystone clams 18 small oysters 18 mussels, cleaned and debearded 1½ lbs king crab legs cut to 6" lengths 1½ lbs cod fillets, cubed Lots of crusty sour dough bread

A COUPLE FROM THE LEFT COAST CIOPPINO

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot. Add chicken broth, bay leaves, basil, thyme, pepper flakes, oregano, mushrooms, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the clams, oysters, mussels and crab legs. Bring to boil. Stir in fish, scallops and shrimp. Bring to boil again. Lower heat, cover and simmer for 5 minutes or until shellfish open. Ladle soup into large bowls and serve with warm, crusty sour dough bread!

In and around Mountain View and Sunnyvale, CA sits what now remains of the original Amdahl Corporation. It is now several divisions of the Fujitsu Corporation. For fourteen years working for Amdahl, I traveled in and out of this area eating different foods from the Monterrey Peninsula in the south, to the Napa Valley north of San Francisco.

PAELLA Be hungry. Be very, very hungry. Very similar to Cioppino and just as good. 4 tbls EVOO ½ lb chicken breast, boneless, skinless ¼ cup diced onions 2 tbls chopped garlic ¼ cup diced red and green peppers ¼ cup diced celery 1 cup parboiled rice 3 cups chicken stock ½ tbl saffron 6 med blue crabs, cleaned and halved 1 lb shrimp, peeled and de-veined 1 dozen each, clams & small oysters 2 lbs crab legs or stone crab claws ½ lb smoked sausage, sliced into ¼” pieces ½ tsp salt ½ tsp pepper

This American fish, originally made by Italian-American (and some say Portuguese) fisherman along San Francisco's coast. In any case, Cioppino means "fish stew" in Genoese dialect. As with most fishermen stews, the ingredients aren't cast in stone--but rather a result of the day's cast. Serve hot as a meal heavy on the red wine or beer (Anchor Steam if you got it) and sourdough bread. This recipe came from a place mat from the Fish Market on El Camino Real in Sunnyvale. It is was one of my favorites. ¾ cup butter 2 Spanish onions, chopped 4 cloves garlic, minced 1 bunch fresh parsley, chopped 2 14½ -oz cans diced tomatoes 2 14½ -oz cans chicken broth 2 bay leaves 1 tbl dried basil ½ tsp dried thyme ½ tsp dried oregano 1 cup water 1½ cups white wine ½ tsp red pepper flakes ¼ lb dried porcini mushrooms 1½ pounds large shrimp - peeled and deveined

Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and sauté to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Sauté mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the crabs, shrimp, clam, oysters, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.

127 Cajun In The Kitchen, ©2010, 2013


EMERIL LARGESSE'S TUNA SALAD

TUNA

1 1

tbl olive oil tsp kosher salt ½ tsp freshly ground white pepper 2 12-oz portions tuna steak ½ cup plus 1 tbl Hellmann’s Mayonnaise® 3 tbls finely chopped red onion 6 tbls finely chopped celery ¼ cup sliced pimento stuffed green olives 4½ tsps sliced green onion tops (green parts only) 1 tbl chopped parsley leaves ¼ tsp celery seed ¼ tsp freshly ground black pepper Lettuce cups or sliced bread

BLACKENED TUNA 2-3 fresh tuna filets, cubed 1 egg, lightly beaten Hot peanut oil (for deep frying) Cajun Blackening Seasoning In a bowl, soak the tuna in the egg for about 10 minutes. The Cajun Blackening seasoning can be found in Chapter 1: The Basics - Seasonings. Separately, thoroughly mix the Spice ingredients and then pour the Spice mix into the bowl and make sure that all the chunks of tuna are generously coated. Place the tuna in a deep fryer for 3-4 minutes and immediately serve hot with lemon butter.

Set a 10-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper.

Continue with the rest of the fish, skimming off and discarding bits of batter that have fallen off in the oil. Make sure the oil returns to 375 before cooking each batch.

Place the seasoned tuna in the sauté pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients.

GRILLED TUNA & PORTOBELLO'S Great meal and really simple. 4 fresh tuna steaks, 8 ozs each, 1” thick 1 lemon, zested 2 tbls fresh rosemary leaves only 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning EVOO, for cooking Handful flat leaf parsley

Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches.

MISCELLANEOUS GOODIES

Stuffed Portobello’s, recipe follows

GOUJONNETTES (BATTERED, FRIED FISH)

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Goujonnettes are popular batter dipped, deep fried fish strips. Goujonnettes are popular on the menus of Guingette, dance halls, that line the banks of the Loire and Seine rivers. In France, sole is generally used. In Louisiana, catfish Cher! 2 lbs sole or farm-raised catfish, cut into strips ¾ cup all purpose flour ¾ tsp salt ¼ tsp black pepper ½ tsp Szeged Hungarian Paprika® 1 cup chilled cold soda 8 cups vegetable oil or a deep fryer ½ tsp Cajun seasoning

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Place the oil in a deep, heavy pot and heat the oil to 375°F. Whisk the flour, salt, pepper and paprika

128 Cajun In The Kitchen, ©2010, 2013


together. Add the chilled soda and whisk to combine. Pat the strips dry with a paper towel. Working in batches 4-6 pieces at a time, dip the fish in the batter to coat, shake to remove excess.

Fresh sea scallops. Boy are they good. I love them marinated and grilled. The only way to hurt them is to dry them out by overcooking. Like most seafood, to err on the side of undercooked is good’ overcook is bad! ½ cup pineapple juice ½ cup Kikkoman’s® Soy Sauce 1 tbl grated fresh ginger 2 large sea scallops 3 tbls sesame seeds Just a little sesame oil Lime wedges Zest and juice of 1 lime

Place in the hot oil and fry, turning occasionally. The fish should be golden brown and cooked through, about 3-4 minutes per piece. Transfer with a slotted spoon and drain on layered paper towels. While still hot, sprinkle with the paprika salt.

FRIED CALAMARI Unless you grew up within 500 miles of the ocean, any ocean, it is doubtful that you have ever even eaten let alone tried to make fried calamari. I remember the first time I saw fresh squid at a fish market. It was at the fish market on the pier in Monterey, CA. I knew calamari was squid, but I didn’t know that it was that damn ugly. Anyway, it certainly did not keep me from eating it. I love fried calamari. It can be a bit chewy at time, but with a little Tabasco® sauce, all things are good.

In a shallow dish, combine the pineapple juice, Kikkoman’s® Soy Sauce, ginger, lime zest, and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes. Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes. Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Brush with the sesame oil and grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame, garnish with lime wedges, and serve.

This is actually a lot easier to make than I thought. The marinara sauce is open to change based on your individual taste, but I don’t think anything is better than a little of Col. McKilhenny’s Tabasco® sauce. BTW, the buttermilk is my addition. It truly makes all things out of the sea taste better. 2 cups buttermilk 1½ lbs calamari, cut into rings 1 cup all-purpose flour 1 cup cornmeal 1 tbl Old Bay seasoning Several dashes of Tabasco® Vegetable oil, for frying Marinara Sauce for dipping ee Chapter 1: The Basics Sauces

BROILED TILAPIA 1 1 1 3 1

lb fresh tilapia fillets green bell pepper, sliced into rings medium onion, cut into rings cloves garlic, pressed tbl lemon juice ¼ cup butter, melted Salt, cayenne pepper and Szeged Hungarian Paprika® Season fish with lemon juice, salt and pepper. Sprinkle on paprika. Spray broiling pan with non-stick cooking spray and place fish on pan. Mix garlic and butter and brush on fish, then top with onion and bell pepper rings.

Stir buttermilk and hot sauce together in a large bowl or shallow pan. Soak calamari in buttermilk mixture for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370°.

Broil, not too close to flame until fish is flaky, about five minutes for thin fillets. Garnish with lemon slice and fresh parsley.

Combine flour, cornmeal, and 1 tablespoon Essence in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Do not over-crowd the pan when frying. Remove to paper towels to drain.

SWORDFISH GRILLED SWORDFISH STEAKS

Season with additional Old Bay.

2 1 1

GRILLED MARINATED SCALLOPS

¾

tbls molasses tbl Kikkoman’s® Soy Sauce tsp honey tsp lemon juice

129 Cajun In The Kitchen, ©2010, 2013


¼ 4

¼ 1

1

small clove chopped garlic ½ tsp fresh lemon juice ¼ tsp crumbled dried oregano ¼ tsp freshly ground pepper Freshly cooked rice

tsp ground ginger 4-oz Swordfish steaks tsp coarsely ground pepper tsp sesame seeds

Stir together molasses, Kikkoman’s® Soy Sauce, honey, lemon juice, and ginger in a small bowl. Spoon half the mixture onto a platter or baking dish. Place fish on top. Spoon remaining half of marinade over fish. Refrigerate, covered, 1 hour.

Bone and cut fillets into 1-inch pieces. Arrange in single layer in shallow baking dish. Combine all remaining ingredients except rice in small bowl and mix well. Pour over fish, turning to coat well. Let stand at room temperature, turning once, 30 minutes. Prepare barbecue grill. Grill fish 4 inches from heat source for 8 minutes. Baste with sauce, turn and continue cooking until fish flakes easily with fork, about 7 to 10 minutes. Serve over rice.

Prepare grill or preheat broiler. Oil grid or broiler pan rack. Place fish on grid 5 inches above hot coals. Grill, covered with dome, 3 minutes on each side or until fish is lightly glazed and flakes easily when tested with a fork. Sprinkle pepper and sesame seeds over fish.

SALMON

SWORDFISH BAKED IN FOIL 4 2 1

fresh baby artichokes, trimmed & quartered tomatoes, coarsely chopped lemon, sliced thin ½ cup black olives ½ bunch fresh basil 8 sprigs fresh thyme 4 tsps EVOO 4 fish fillets, about 6-oz each Kosher salt and freshly ground black pepper Preheat oven to 350 degrees F.

COLD SMOKED AND GRILLED SALMON Smoked Salmon Brine: 16 cups water, warm 1½ lbs brown sugar ½ lb kosher salt ½ tsp cinnamon ½ tsp nutmeg ½ cup Kikkoman’s® Soy Sauce 4 8-oz salmon filets

In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.

Whisk the brine ingredients together. Marinate the salmon filets overnight in smoked salmon brine. Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put filets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident 1 to 2 hours. Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill.

Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.

Grill over medium coals.

SPICY GRILLED SWORDFISH 1 2 2 1 1 1 1

lb swordfish fillets tbls Kikkoman’s® Soy Sauce tbls fresh orange juice tbl EVOO tsp cayenne tbl catsup tbls chopped fresh parsley 130 Cajun In The Kitchen, ©2010, 2013


folks and one of my favorite subjects naturally is food. I ran into this idea while we lived in Kansas City. Seems there are a lot of folks from Alaska and Canada there that think this is the only way to cook salmon. After trying it I don’t know that I fully agree with them, but it certainly is one of the better ways to prepare salmon. I just happen to think smoking is really the best way to prepare salmon. Where else would you find bagel and lox, one of my all time favorites……

MY FAVORITE WAY TO COOK SALMON Salmon can be fishy especially the crap we get in the stores. Fresh, Canadian or Coho salmon is the best in the world, but I think most salmon in the stores is from fish ponds in Outer Mongolia. Use wild caught (Canadian/Alaskan) Salmon. Hell, go to Ontario and catch it yourself? That's the best. 1 18-24-oz salmon fillet ½ cup olive oil ¼ cup Chinese light Kikkoman’s® Soy Sauce ½ tsp dried dill weed ¼ cup lemon juice 2 tsps sesame seeds Ground Clove

If you’re looking for a new grilling idea, walk the plank! Cedar plank grilling infuses food with delicious smoky flavor. This ain’t brain surgery but please use only UNTREATED wood else you’ll need surgery all right! Follow these easy steps for cedar plank grilling:

Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and clove. Mix well, and brush over the salmon steaks. Marinate for 1 hour, no more. Sprinkle the sesame seeds over the fillet. Place on an oiled cookie sheet. Broil steaks on both sides until lightly browned and tender. Do not overcook. This will take very little time, so be careful

1 Immerse plank in water and soak for at least 4 hours or overnight. You may have to weigh it down with a soup can.

If you are real careful, you can grill or smoke this as well. Even better.

2 Preheat grill to medium heat. Using a barbecue or pastry brush, brush one side of plank with vegetable oil. This will help prevent food from sticking to wood. Top plank with meat; place on center of grill grate. Close lid.

5-SPICE SALMON 1¼ 6 2 1 1 4

½ 1

tsps whole fennel seeds whole black peppercorns whole cloves whole star anise 1½ -inch) cinnamon stick 6-oz skinless salmon fillets tsp salt leek, halved lengthwise and thinly sliced

3 Grill to desired doneness. Check back occasionally to ensure cedar plank doesn’t flare up. Spritz any flames with a water bottle if necessary.

Preheat oven to 425°F. Combine first 5 ingredients in a small skillet over medium heat; cook for 1 minute or until fragrant. Transfer toasted spices to a spice grinder or coffee grinder; grind until fine.

• Baste meat or fish with whatever you wish during last 20 minutes of grilling time.

Cut 4 (12-inch) squares of parchment paper. Place 1 fillet in center of each square. Sprinkle evenly with salt and spice mixture; top fillets evenly with leeks. Fold paper; seal edges with narrow folds. Place packets on a baking sheet. Bake at 425° for 20 minutes or until puffy and lightly browned. Place on plates; cut open. Serve immediately.

4 • When done, remove meat from plank and turn off grill. Let plank cool on grill grate before removing.

COOKIN’ WITH WOOD ? One of the better aspects of my life, well two actually, has been that (1) I have traveled all over the world, a couple of times. (2) I’ve had lots of opportunities to talk to different 131

Cajun In The Kitchen, ©2010, 2013


 A hinged wire grill basket is best for cooking whole

Plank Basics

fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.

• Buy untreated cedar planks at your local grocery, specialty food or hardware store. It should measure about 14 x 7 x 1 in.

 Firm fish, such as tuna, salmon, or shark can be

• Be sure to purchase untreated planks to avoid chemical contamination of food.

cooked directly on the grill if handled carefully. Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

• You don’t have to limit yourself to cedar. Try untreated oak, maple, cherry or apple wood planks for different flavors.

 Grill fillets over medium to medium-low heat. Fish

CEDAR PLANK GRILLED SALMON

can cook quickly and it is easier to slow down cook time and monitor to not overcook.

1 cedar plank 6 by 14 inches 2 salmon fillets 1½ lbs total 6 tbls Dijon mustard 6 tbls brown sugar 2 tsp dill weed Salt and freshly ground black pepper

 Turn fish only once. (Flipping back and forth will break fish apart.)

 If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on what was skin-side down on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

 If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.

 To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135°. Transfer the salmon and plank to a platter and serve right off the plank. A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135°. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Small Whole Fish

6-9 minutes on each side

Large Whole Fish

11-20 minutes on each side (longer is fish is thicker or stuffed)

Fillets

8-10 minutes total Turn only if flesh is firm and thick enough.

Steaks, 1 inch thick

5 minutes on each side If fish is thicker, increase cooking time.

Kabobs

3 minutes each side

Most kabobs are cut 1 to 1 1/2 inches thick and will take about 9 to 15 minutes.

FISH GRILLING Grilling fish is one of the best methods of cooking and getting rid of 'fishy' taste. Use hardwood charcoal with a medium fire. Use apple wood or hickory chips for extra flavor. 132 Cajun In The Kitchen, ©2010, 2013


Figure about 4-6 oysters per person for lunch/brunch and 8-10 for dinner. 2 shallots, minced 1 tbls oil 7 tbls butter divided, chilled ¼ cup all-purpose flour 1 cup white wine 1 cup clam juice ½ tbls dried thyme 2 tbls Tabasco® 24 Oysters, shucked 1½ tsp Old Bay Seasoning Salt & pepper Flour Oil

OYSTERS

There are few foods as divisive as oysters on the half shell. Oyster-haters feel queasy at the mere sight of them and can't possibly imagine why anyone would want to put one in their mouth, much less swallow. But to oyster-lovers, these fleshy treats of the sea are more valuable than pearls. Count me in…..

Sauté shallots in oil until tender. Add 2 tbls of butter and flour and make light roux. about 2 minutes Add wine, clam juice and thyme. Simmer 3 minutes and remove from heat.

Check out Chapter 28 for a South Carolina low county specialty: Roast Oysters. Love 'em.

Season flour with salt & pepper and Old Bay. Dredge oysters in flour mixture. Cook in deep fryer or heavy bottomed skillet until golden brown

PAN FRIED OYSTERS

Stir in remaining butter and add Tabasco® to sauce just before serving. 2 tbls of sauce on plate, oysters on top of sauce, garnish with chives and Old Bay.

1 4 2

15-oz box corn flakes cups all-purpose flour tbls black pepper ¼ cup celery salt ¼ cup onion powder 5 tbls granulated garlic 32 extra med oysters, shucked 6 eggs, beaten for breading oysters Peanut Oil for frying oysters

Serve with salad of your choice and a nice Pinot Giorgio.

BEER-BAKED OYSTERS While not necessarily traditional South Carolina roasted oysters, this is very, very good. I recommend that you not use a handcrafted or imported dark beer or ale for this. The flavor is way too strong. You want real beer flavor for this, which rules out about 85% of most beer brewed in America so you’re list of options is short….. Editorial done. I suggest using Shiner Bock from Texas or one of the ‘bock’ beers from Miller or Anheuser-Bush. 3 12-oz bottles beer 2 clean, white dish towels 3 dozen oysters, scrubbed well Salt and freshly ground black pepper

Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir. Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium sauté pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden. FYI I’ve tried several different combinations of oil when frying seafood. Peanut oil seems to do the best job and does not have a greasy taste. It’s also very high on your heart’s list of good things.

Preheat oven to 450° and place a large baking pan in the center of the oven. Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry.

For heaven’s sake don’t use canola oil.

When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not.

OYSTERS WITH TABASCO® BUTTER SAUCE This is served at The Basil Press, a fine restaurant in downtown Athens, Georgia. This is a great place for lunch.

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Serve with Tabasco® and /or drawn butter and a lot more beer.

are well mixed. Add the heavy cream and continue beating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a 9x9 baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with¼ cup parmesan cheese. Bake at 350°F for 20 minutes or until golden brown

OYSTERS BAKED 1

½ ¼ ½ 3 2 2 /3

½ ½ ½ 1¼ 1 1

stick margarine or butter cup EVOO cup chopped parsley cup chopped green onions cloves minced garlic cups bread crumbs cup parmesan cheese tsp salt tsp pepper cayenne pepper tsp sweet basil tsp oregano pint well drained fresh oysters

WILLIAMSBURG, VIRGINIA OYSTERS ½ ½ ½ ½ ½

cup butter cup flour tsp Szeged Hungarian Paprika® tsp salt tsp pepper 1 onion, finely chopped ½ green pepper, chopped ½ garlic bud, minced 1 tsp lemon juice 1 tsp Worcestershire 1 quart oysters Dash cayenne

Sauté over med heat, olive oil, butter, the onion, parsley and garlic. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. Add the sweet basil and oregano. Add the bread crumb mixture to the sautéed vegetables. Mix well. Taste for seasoning. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in your baking dish. Bake in 425°F oven for 15 minutes or until bubbly.

Melt butter and stir in flour until brown. Add paprika, salt, pepper, and cayenne. Cook 3 minutes. Add onion, pepper, and garlic. Cook 5 minutes. Remove from the fire and add lemon juice, Worcestershire, and oysters which have been heated in their own juice until the edges have curled. Place in a casserole and bake 30 minutes at 400°

OYSTERS LAGNIAPPE 24

½ ¼ ⅛ ¾ ½ 2 1

¼ 2

½ ¼ ½ 1

¼

medium oysters lb lump crabmeat cup parmesan cheese lb salted butter cup finely chopped onions cup finely chopped celery tbls finely chopped green pepper tsp minced garlic tsp white and red pepper chicken bouillon cubes cup heavy cream cup parmesan cheese cup Italian bread crumbs tbl finely chopped parsley cup finely chopped green onions

GRILLED OYSTERS Almost the same as roasted oysters in Chapter 28, but not quite. Shuck 'em and on the half shell, for every 8 oysters mix: 2 cloves garlic, minced 2 tbls butter melted 1 tsp Old Bay Spice 1 tbl lemon juice ¼ cup bread crumbs 1 tbl beer, more if needed Mix well, first 5 ingredients. Damp with beer, but not soggy. Evenly distribute mixture on each oyster on half shell. Place on medium high grill and cook approximately 5 minutes. You drink the rest of the beer silly…..

Sauté the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients

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OIL AND VINEGAR BASS IN A POUCH

FISH-IN-A-BAG

1 lb broccoli, stems and leaves trimmed 1 head fennel, trimmed, and thinly sliced 1 red onion, peeled, halved, and thinly sliced 16 cherry tomatoes, stemmed and halved 7 tbls EVOO 4 tsps balsamic vinegar 4 6-oz striped bass fillets, skinned 2 lemons, quartered, as a garnish Leaves from 2 large sprigs basil, plus sprigs, for garnish Kosher salt and freshly ground pepper

Alton Brown of the Food Network had a show about fish cooked in parchment paper and/or aluminum foil with veggies. I tried it and discovered a whole new way to cook fish of any kind. Alton describes it as only he can. "Cooking in a pouch is a remarkably simple method capable of producing remarkably complex aromas and flavors. How's it work? Well, you apply enough heat to food, the moisture inside will be released as steam, right? And it usually just drifts away, taking a lot of heat with it. But placing food in a pouch is, well, kind of like getting in a small tent on a warm day, okay? Instead of evaporating, that moisture and the heat is trapped right up against the food, cooking it very, very quickly. And since the aromas, the flavors, the essence of the food is captured, fish tastes more like fish, chicken tastes more like chicken, and I suppose, given enough time, I would even taste more like me."

Bring a large stockpot of water to boil and add 2 tablespoons of salt. Set up an ice bath. Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes. Drain, cool in the ice bath, and drain again. Set aside. Preheat oven to 375°F. Lay out 4 (12-inch) pieces of foil out on a counter. Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste. Drizzle with 1 tablespoon of oil and a splash of vinegar. Divide the vegetables between each sheet of foil, making a small mound.

This is really good and well worth the effort. Try a couple.

SALMON FILLET WITH JULIENNE VEGETABLES ½

cup each, julienne-cut, fennel bulb, leeks, white part only; and snow peas 1 tsp salt 1 8-oz salmon fillet, pin bones removed 1 orange cut into wedges with white, pithy membrane removed 1 tbl dry vermouth Pinch freshly ground black pepper Pinch whole coriander seed, ground fine

Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables. Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely. Put the pouches on a sheet pan and cook in the oven for 9 minutes. Turn the package over halfway through. While the fish cooks, sauté the broccoli rabe in a large sauté pan with 2 tablespoons of olive oil until it is hot throughout.

Take a 15 by 36-inch piece of parchment paper and fold in ½ like a book. Draw a large ½ heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with ½ of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.

Season with salt and pepper, to taste. To serve, put the pouches on each of four plates and open them at the table. Garnish with basil sprigs.

Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 135° or 425° in the oven for 15 minutes. Open parchment carefully and serve for a complete meal. 135 Cajun In The Kitchen, ©2010, 2013


ORIENTAL FISHY IN A BAGGY 2 1 2 2 12

½ 6 1 1 4 3

½

1/3 lb pieces Chilean Sea Bass cup Jasmine Rice or white rice cups chopped bok choy green onions chopped into ¼” pieces dried shitake mushrooms tsp crushed red pepper garlic cloves pressed or minced tsp grated fresh ginger tbl brown sugar tbls Kikkoman’s® Soy Sauce tbls rice vinegar tbl sesame oil

Cook rice according to package instructions. Preheat oven to 450° F. Re-hydrate shitake mushrooms, drain and chop off the stems. Chop bok choy and green onion into small pieces. Prepare sauce by combining all ingredients. Spray 2 large pieces of aluminum foil with cooking spray or brush lightly with vegetable, peanut or canola oil. Spread half the rice on each of the foil pieces. Layer green onions, bok choy and mushrooms on top. Top with fish or chicken. Pour half the sauce over each packet. Close foil pouch by drawing sides straight up, roll down tops and fold ends in (see photos). Bake for 20 minutes for fish or 30 minutes for chicken.

GREEK FISH POUCH 1

6-oz fillet of grouper, tilapia, or flounder ½ chopped Roma tomato 1 tsp chopped red onion 5 kalamata olives with the pits removed and chopped 1 tsp of smashed capers 1 clove of garlic, minced 2 tbls of chopped red or yellow pepper 1 oz of crumbled feta cheese ½ tsp EVOO 1 tbl dry white wine Large pinch of dried parsley Large pinch of dried oregano Preheat your oven to 400°F. Place all the ingredients in the order above in the center of the parchment paper. You may want to add the white wine from the last open end before sealing it. Bake for 12-15 minutes in the center of the oven. The parchment should turn toasty brown and crinkly. Serve with rice and some sautéed squash and mushrooms that have been sprinkled with dried oregano.

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Prices will vary greatly, but if you ever have the opportunity to buy Gulf coast Royal Reds, DO IT. These are the best shrimp in the world, period.

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh, shrimp-kabobs, shrimp Creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, pickled shrimp, shrimp stew, shrimp salad, shrimp and potatoes, shrimp an' grits, shrimp burger, shrimp sandwich. That- that's about it." - Pvt. Benjamin Buford 'Bubba' Blue

During the spring in Gulf Shores they are so plentiful that at most restaurants you can get a 1½ pounds of large steamed, spiced Reds for about $15. With fries and beer of course.

LOW COUNTRY SHRIMP AND GRITS Jean loves this. I couldn’t get a spoonful of grits in her with a shovel before she tried this. She’ll just about eat anything with seafood in it. Put lobster in it and she’d eat cow pies. 6 cup water 6 cup milk 2 tsp salt 1 tsp freshly ground white pepper 4 tbl butter 1½ cup white grits NOT instant 16 ozs finely grated cheddar cheese 1 lb fresh shrimp, shelled and de-veined 2 tsp Old Bay Seafood Seasoning, divided Salt and Pepper to taste

(From the movie Forest Gump)

After you peel shells shrimp place shells in a pot with 6 cups of water and one tsp of Old Bay Seafood Seasoning. Bring to boil for about 5 minutes. Strain shell and discard. Over medium heat, combine the water, milk, salt, pepper and 2 tbls of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 2 tbls butter and cheese if desired. Salt and pepper to taste.

MY FAVORITE: SHRIMP! HOW TO BUY DEM SHRIMPS Shrimp are sold by head count per pound (w/heads). The following chart can unscramble the mystery of the 'head count'. Common Name

Head Count per Pound

Miniature / Salad

60-100

Small

36-45

Medium

31-35

Large

26-30

Extra Large

16-20

Jumbo

11-15

Scampi

< 10

In a separate pot add shrimp to boiling water and one tsp Old Bay Seafood Seasoning. Cook for 3 minutes. Add shrimp to grits and season to taste with salt and pepper.

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SHRIMP AND DUMPLINGS

SOUTHERN SHRIMP & GRITS

Man is this Cajun. My mother made this because my Dad loved it. As a boy in Louisiana this was as common as chicken & dumplings was to my mom growing up in SE Missouri. 2 lbs peeled shrimp 1 large onion sliced 5 medium potatoes 3 chicken bouillon cubes 1 can biscuit dough or homemade biscuits 2 tbls bacon fat or cooking oil Salt, black pepper, red pepper to taste In a stock pot, add oil and onions. "Cook down" stirring occasionally paying careful attention not to brown the onions.

Jean found this recipe in one the 1,000+ magazines she gets each year. We tried it New Years Eve, 2003. It was very good, after a few minor modifications of course. 1 cup grits, uncooked 2 tbls butter 2 cups total shredded Monterey cheese 6 slices bacon, chopped 1 cup finely chopped Cajun Trinity 2 lbs medium shrimp, peeled & deveined 2 tbls lemon juice lime juice 2 tsp Cajun Power® ® Herbs & Garlic sauce 2 tbls chopped fresh parsley 6 green onions, chopped, green stuff included 3 garlic cloves, crushed 1 tbl filé powder Tabasco® to taste Dash of salt & fresh pepper

Add the add cubed potatoes and chicken bouillon cubes. Fill the stock pot three quarters full (about 12 cups) with water and bring to a boil. Cook potatoes for 5 minutes then add shrimp. Roll the dough out on a flat surface and cut into strips. Add the dough to the soup when it is in a full rolling boil. Reduce heat and simmer for 10-12 minutes. Serve with crackers

CAJUN SHRIMP Made in the true Cajun tradition. Man–o-man is this good watching football…… 2 cups (4 sticks) melted butter ¼ cup Worcestershire sauce ¼ cup fresh lime juice 2 tbls cayenne pepper 2 tbls Tabasco 4 cloves garlic, minced 2 tsps salt 5 lbs unpeeled medium shrimp 2 lemons, thinly sliced 2 chopped jalapeño peppers, separated French bread, for dipping

Cook grits according to package but use whole milk instead of water. Trust me on this one. When done, remove from heat and add butter salt, pepper & cheese. Cook bacon in skillet over med-high heat until brown & crisp. Remove bacon. Add onion and celery to fat and cook 1 minute. Turn heat down to medium. Add Shrimp. Stir and cook until shrimp turn slightly pink and except for file power, add remaining ingredients including bacon and simmer 2 minutes. Add file power, stir & thicken for about 2 minutes. Serve over cheese grits.

Preheat the oven to 400°F. Stir together the butter, Worcestershire sauce, lime juice, cayenne, Tabasco, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices and jalapeños in the dish; then form a second layer with the remaining shrimp, jalapeño and lemon slices, and pour remaining sauce into the dish.

Serve this with a good chilled Riesling or ice cold Dixie.

Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual

138 Cajun In The Kitchen, ©2010, 2013


serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

GRILLED BUTTERFLY SHRIMP 1 1 2

You gonna need lots 'a beer too…..

CAJUN FRIED SHRIMP

¼ ½ ⅔

12 2 1 1 2

large shrimp scampi work nicely cups oil cup buttermilk cup milk large eggs ½ lb yellow cornmeal ½ lb all-purpose flour Old Bay seasoning

2

Butterfly shrimp by cutting open along vein line so shrimp can be pressed flat, Combine remaining ingredients in shallow glass dish. Add shrimp, covering completely with marinade.

Peel shrimp leaving tail and one section of shell on shrimp. De-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Old Bay. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat oil in med frying pan. When oil reaches 350°F, fry shrimp for about 3 to 5 minutes until golden brown.

Cover, marinate in refrigerator at least 2 hours. Drain, reserve marinade. Grill over flame at medium setting 5 to 7 minutes, turning and basting frequently with marinade.

CAJUN CHAFING SHRIMP 6

cloves garlic, finely chopped cup EVOO 1 cup melted butter or margarine ½ cup hickory-flavored barbecue sauce 1 cup chili sauce ¼ cup Worcestershire sauce ¼ cup lemon juice 2 lemons, sliced ¼ cup liquid smoke 2 tbls parsley flakes ½ tsp cayenne pepper 4 lbs med. shrimp, peeled and deveined Hot sauce to taste Salt and pepper to taste

½

SHRIMP CREOLE 1 1 3 1 2 2 2 2 2 3 1

¼ 2

½ ½ 6

lb 18 to 20 jumbo shrimp, cleaned envelope Italian salad dressing mix tbls finely chopped green pepper cup finely chopped onion clove garlic cup vegetable oil tbls lemon juice cup dry white wine

cup flour cup oil lbs raw peeled & de-veined shrimp large can of tomato sauce cloves chopped garlic small cans of tomato paste cup chopped onion bay leaves tbls chopped parsley tsps salt cup chopped celery tsp red pepper tbls chopped onion tops tsp black pepper cup bell pepper cups of water

Sauté garlic in olive oil. Add remaining ingredients except shrimp; simmer 15 minutes, stirring occasionally. Pour over shrimp; bake at 300°F for 20 minutes or until shrimp begins to turn pink. Cool; then refrigerate several hours for seasonings to blend.

Make a roux. Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices...Mix well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Serve hot over fluffy rice. Don’t eat the bay leaves!

Before serving, reheat shrimp and transfer to a chafing dish set on low heat. Have toothpicks handy for serving

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1 can cream of chicken soup 1 can of onion soup 1 10-oz can of Rotel® 24 ozs of tomato sauce Cajun seasoning to taste

ALABAMA SHRIMP BAKE From Gulf Shores, Alabama. 1 cup butter, melted ¾ cup lemon juice ¾ cup Worcestershire sauce 1 tbl salt 1 tbl ground pepper 1 tsp dried rosemary ¼ tsp red pepper 1 tbl Tabasco sauce 3 garlic cloves, minced 2½ lb unpeeled large 2 lemons, thinly sliced 1 medium onion, thinly sliced Fresh rosemary sprigs

A large magnetite type roaster with cover Sauté veggies in butter till tender, add remaining ingredients one at a time and mix well after each addition. This definitely looks weird, but.....you have my word, it’s absolutely delicious!!!!!!!! Bake in covered roaster at 350, stirring quite often to prevent scorching—cooking time varies. The dish is done when the rice is! I know that doesn’t make any sense it never did to me, either. I’ve only messed up once—where I didn’t leave it in long enough and some of the rice just wasn’t tender— stirring often is really important.

Combine first 9 ingredients in a small bowl; Set aside. Rinse shrimp with cold water; Drain well.

BARBECUED SHRIMP

Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2" Baking dish. Pour butter mixture over shrimp.

This dish has nothing to do with a barbecue pit or barbecuing. Why is it called “barbecued” shrimp? Beats the hell out of me. If you’re really curious, ask someone at Pascal’s Manale Restaurant on Napoleon Avenue in New Orleans; it’s where the dish was created. Me, I don’t care. This dish is so good you can call it whatever you want. Just, um, don’t have it every day. You’ll know why immediately when you see the first ingredient listed. 2 lbs butter (Yes, you read right. 2 lbs, 8 sticks Don’t whine. DO NOT use margarine! 2 tbls Creole seasoning 2 tbls Old Bay Seasoning 2 tbls chopped rosemary leaves ½ cup Worcestershire sauce 6 oz good dark beer but don't use stout….that's for drinking only. 10 cloves garlic, finely minced NO CHEATING…. No Garlic Powder 1 medium onion, very finely minced 3 ribs celery, very finely minced 4 tbls chopped parsley 2 tbls fresh-squeezed lemon juice 5 lbs med shrimp, shells on

Bake uncovered, at 400° For 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs, if desired.

GRILLED SHRIMP 16 2

jumbo shrimp, de-veined in shell, raw lemons, halved ½ cup EVOO for brushing Coarse salt and black pepper Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with Old Bay Seasoning or just salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

CAJUN SHRIMP PILOO 2-3 4 1 1 1 2

[This feeds 8-10 people, BTW ... cut it in half if you need to.]

lbs of large, peeled shrimp cups uncooked rice stick margarine or butter large onion, chopped large bell pepper, chopped tbls minced/chopped garlic

Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.

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Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sautéed stuff, Worcestershire and lemon juice.

2 1 2

large red onions, sliced 4-oz jar of capers tsps celery seed ¼ tsp mace 1 tsp Tabasco® 1 tsp Worcestershire sauce 1 tsp minced garlic 2 tsps dry mustard 2 tbls lemon juice Pinch of salt

Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they’re not ... melt more butter and add to the sauce. (Aah, what the hell ... what’s another stick or two when you’re already up to these butterfat levels?) Bake in a 350F° oven until the shrimp turn pink, about 15 minutes.

Prepare marinade by combining all ingredients. In a large container, alternate layers of shrimp and sliced onion rings, beginning and ending with onions. Pour the marinade over the shrimp and onions. Chill, at least 24 hours 36 is better, shaking the container occasionally to distribute the dressing. This will keep one week. It also can be made in large quantities, and divided into smaller containers to marinate.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce! Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don’t eat this all the time if you want to live. But hey, every now and again ... LIVE IT UP!

Of course, these shrimp are intended to be served alone, but you can also turn them into a wonderful pasta/shrimp salad using bow tie pasta with blanched snow peas and the sliced onions and capers from the marinate. Use a little more of the dressing to coat the pasta. It’s really very good.

PICKLED SHRIMP Oh you gonna love this one. A friend of ours in Athens, Georgia by the name of Denise West is an outstanding cook. Her peanut brittle was to die for, but that’s another story. Denise made this appetizer more than once for our Gourmet Dinner Club. It is absolutely one of the best appetizers I have ever had. This recipe isn’t exactly like hers. As with most things in here, I made a few changes. So sue me.

BLEND OF THE BAYOU 8 1 1 1

ozs cream cheese stick butter lb peeled shrimp diced onion ½ diced bell pepper 2 ribs celery 2 tbls butter 1 can Cream of Mushroom soup 1 can mushrooms drained 1 tbls garlic salt 1 tsp Tabasco® ½ tsp red pepper 1 pint crab meat ¾ cup cooked rice Sharp cheese grated Cracker crumbs

Yes, I would make a fool of myself eating shrimp and crackers. Now go away. 3 quarts water 6 tbls Old Bay Seasoning 2 tsps Worcestershire sauce 2 tbls Tabasco® 2 tbls cider vinegar 2 large lemon, sliced 1 cup celery tops 1 medium red onion, sliced 4 lbs large raw shrimp in shells Bring water and seasoning to a boil and cook until a strong broth is formed. Add shrimp, and boil briefly until shrimp turn pink and separate slightly from the shell. Remove from heat, cover, and allow the shrimp to steep in the broth until it is cool enough to handle. Drain and peel shrimp.

Preheat oven to 350F°. Melt cream cheese and butter in a double boiler or microwave. Sauté onion, bell pepper, celery and shrimp in 2 tablespoons butter. In a large mixing bowl add all other ingredients.

Make the following marinade: 1¼

¼

Pour into an 8 x 12 inch glass casserole dish. Top with sharp grated cheese and then cracker crumbs May be frozen here.

cups Wishbone Italian dressing cup cider vinegar

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Bake for 15 to 20 minutes or until bubbly. Depending upon the size shrimp used, you may have too much for 1 dish so make a small casserole to give to a friend.

CAJUN POPCORN SHRIMP 2 2 1

lbs raw crawfish tails or small shrimp eggs cup dry white wine ½ cup fine cornmeal ½ cup flour 1 tbl fresh chives 1 garlic clove, minced ½ tsp thyme leaves ¼ tsp salt ¼ tsp cayenne pepper ¼ tsp black pepper Oil for deep frying

GARLIC SHRIMP Love ‘em. Love lots of ‘em even more…. 2 dozen Large shrimp Scampi ¼ cup EVOO ¼ chopped fresh parsley 5 cloves garlic crushed, then chopped ½ tsp cayenne ¼ tsp each salt & pepper ½ melted butter ¾ seasoned bread crumbs ½ cup good grated Parmesan cheese

Rinse the crawfish tails or shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375F°. Dip the seafood into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot.

Peel shrimp & de-veined. Place in 11x7 baking dish and pour oil over shrimp. Sprinkle parsley, garlic, cayenne, salt & pepper over shrimp. Mix well. Cover and bake at 300F° for 15 minutes. Turn shrimp over; drizzle with butter and sprinkle with bread crumbs and cheese. Bake, uncovered 10 minutes. Serve with Dixie beer and French bread.

SHRIMP PIQUANT According to Webster’s, one of the definitions of ‘piquant’ is “Pleasantly pungent or tart in taste; spicy.” I assure you, this next dish is all that and more……. 2 tbls oil 1 cup each diced, onion, celery, bell pepper and tomatoes 1 cup tomato sauce 1 tsp salt 3 crushed cloves garlic ½ tbl each, black pepper, crushed red peppers & Cayenne pepper 3 tbls Tabasco ½ cup chicken broth 2 lbs large, raw peeled and deveined shrimp

SHRIMP AND CORN PIE This Low Country receipt was definitely conjured up by a Cajun that had a tad too much Jack Daniels®, got lost, and wound up in South Carolina! I guess it could have been worse. He could have wound up in Caruthersville, MO. 2 lbs shrimp 3 eggs 3 cups milk ½ cup of Trinity 1 cup chopped fresh corn 1 tsp each, prepared mustard & Worcestershire ½ stick butter 1 tsp Tabasco® Salt, pepper to taste Biscuits or saltine crackers

Sauté Trinity for about four minutes in oil. Add remaining ingredients except shrimp. Simmer for another five minutes. Add shrimp and simmer until pink. Serve over rice with lots of cold beer and cornbread.

Beat eggs slightly. Peel and de-vein shrimp. Mix all ingredients. Line buttered casserole sides too with precooked biscuits and pour in mixture. Cover with cracker crumbs and bake at 300 for one hour.

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CRAB & SHRIMP DISH 1 chopped bell pepper 1 chopped onion 1 stalk chopped celery 1 tsp Worcestershire sauce 1 can crab meat 1 box shrimp 35-40 popcorn are okay 1 cup Hellmann’s Mayonnaise® Small bag potato chips Salt & pepper to taste Mix all ingredients together and bake at 350°F for 30 to 35 min. This starts off with the basic Trinity and gets better from there. It’s quick and good. I prefer to add some Tabasco® and use bread crumbs rather than the potatoes chips.

SHRIMP VICTORIA 1

lb raw, peeled, and deveined shrimp ¼ cup finely chopped onion ¼ cup margarine or butter 1 6-oz can sliced mushrooms, drained 1 tbl all-purpose flour ¼ tsp salt 1 cup sour cream 1½ cups cooked rice Dash cayenne pepper Thaw shrimp, if frozen, in a 10” fry pan. Sauté shrimp and onion in margarine over medium heat for 3 to 5 minutes or until shrimp are opaque. Add mushrooms and heat. Sprinkle in flour, salt and pepper; reduce heat. Stir in sour cream and cook gently for 8 to 10 minutes, not allowing mixture to boil. Serve over rice.

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30 minutes. Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.

CHAPTER 7: PORK FAT RULES! I love Emeril Lagassee. His show on Food Network is seldom missed. Even though he is a New England Portuguese boy lost in New Orleans, he understands Cajun cooking and Cajun traditions better than most Cajuns.

ALL THINGS PIGGY….

Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon. Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast and cooked white rice alongside. Serve with Southern Style Green Beans.

CLASSIC SOUTHERN PORK ROAST

BASQUE SHEPHERD'S PIE

His trademark 'Pork Fat Rules’ is just one area where he and I are very compatible.

1 1 1

(3 pound) boneless pork loin roast tbl plus 1 tsp of Creole Seasoning tsp salt ½ tsp freshly ground black pepper 6 oz, thick cut bacon, diced 6 tbls all-purpose flour 1 large sweet onion, finely chopped 1 rib celery, finely chopped ½ med green bell pepper, seeded and chopped 1 tbl minced garlic 6 oz button mushrooms, thinly sliced 1 quart canned low-sodium beef broth 1 tsp Worcestershire 2 tbls sliced green onion tops Cooked white rice, for serving

I have done a lot of research on my family name. We come from the Basque county of Europe. Some sources have us coming from the northern mountains of Spain (Pyrenees Mountains) just south of the border with France. Other sources have us coming from the southern mountains of France near the city of Toulouse, which explains why I have both Spanish and French ancestors. Regardless of the branch my great, great grandfather Augusta Pujol came from, one thing is certain; before he was Cajuns, he was Basque. It appears that being a 'trouble-maker' is in my genes….. Here is something from the Basque country. 4 slices bacon ¾ tsp salt 3 medium potatoes ¼ tsp dried thyme, crushed 2 tsps sliced green onions/tops 1 tbl snipped parsley 4 large eggs Dash pepper

Southern-Style Green Beans, recipe can be found in Chapter 13: Beans. Season the roast evenly with 2 teaspoons of Creole seasoning, the salt, and black pepper and rub into the meat. Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat till potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture.

Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for

Cover and continue cooking over very low heat till egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon on top.

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PANE’ED PORK CHOPS

CAJUN “DRUNKEN” PIG

A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It's pronounced pan-NAYED and goes great with red beans and rice. 6 center cut pork chops 3 tbls hot sauce 1 cup buttermilk 1 cup fresh French bread crumbs Salt and black pepper Vegetable shortening or lard for frying

5 4 3 1

lbs center cut boneless pork loin, tied tbls oil cloves garlic, minced cup finely chopped onion ½ cup finely chopped celery ½ cup finely chopped bell pepper 1 large tomato, seeded and finely chopped 5 cups red wine ½ tsp salt 1 tsp course ground black pepper 1 tsp Tabasco® sauce 3 tbls butter 3 tbls flour Cayenne pepper to taste

The night before, put pork chops into several freezer bags. Pour some of the buttermilk & hot sauce mixture into each bag. Refrigerate overnight. Spread breadcrumbs onto cutting board. Remove pork chops from bags one at a time and sprinkle with salt and pepper. Lay the pork chops on top of the bread crumbs. Pound the pork chops with a meat mallet to about ¼" thick, turning over several times to coat with the breadcrumbs.

In a large Dutch oven, heat the oil over mad-high heat. Sear the meat in the hot oil to brown on all sides. Add the garlic, onion, celery and bell pepper and sauté until the onions have become transparent. Add the wine, salt, black pepper, Tabasco® and cayenne pepper to taste. Bring to a boil, reduce heat, cover and simmer for 2½ to 3 hours or until pork is tender. Remove pork to a cutting board and allow to rest, continuing

Put about " of vegetable oil in a skillet over medium heat. Fry pork chops until golden brown, about 10 minutes on each side. Serve over red beans and rice.

SKILLET PORK CHOPS AND ONIONS

to simmer the sauce, uncovered, until reduced to half its volume. Melt butter in a smaller sauce pan, add flour and cook 2 to 3 minutes to make a roux. Add the sauce to the roux and simmer until it thickens, stirring constantly. Carve pork and arrange slices on a warm serving platter. Generously spoon finished sauce over the pork and serve with steamed rice for a Sunday dinner your friends and family will definitely remember!

In a large skillet brown 4 thinly cut pork chops in 1 T. oil. Remove and set aside. In same skillet, sauté 2 med onions, sliced lengthwise and 1 crushed garlic clove till lightly browned. Return chops to skillet. Add 1 tbl soy sauce, ½ cup beef broth, 1 tsp ginger, and 1 tsp brown sugar. Cover and cook over low heat 15-20 minutes or till chops are fork tender. Serve topped with onions and pan liquid.

APPLE BUTTER MARINATED PORK TENDERLOIN ½ 1

½ 2

cup Bourbon cup apple butter cup corn oil pork tenderloins about 2 lbs

SAUERKRAUT & RIBS I love this…. 4 lbs country-style ribs 1 cup thinly sliced onion 24 oz can German-style sauerkraut 3 tbls caraway seeds 2 tbls Worcestershire sauce 2 garlic clove, minced 1 beer Salt & pepper

Combine Bourbon, apple butter and oil. Add pork and let marinate at least 1 hour. Discard marinade. Preheat the grill. Grill on low heat until internal temperature reaches 150-155°. Remove from heat and let meat sit for 5-10 minutes before serving.

Rinse the Kraut to get that crappy sour taste out of it. Use real German kraut if you can find it. Place ribs in a slow cooker. In a bowl, combine the rest of the

145 Cajun In The Kitchen, ©2010, 2013


ingredients. Pour them over the ribs; cover and cook very low 8-10 hours.

TANGERINE RIBS 3 2 2 5 1 1

DEEP FRIED RIBS A Kansas City original. Try 'em. You will love 'em. Fully Cooked (Smoked is best) Baby Back Ribs 1 cup buttermilk 1 cup seasoned flour 1 cup BBQ sauce

racks pork baby back ribs cups tangerine juice packets (1.06-oz) ginger teriyaki marinade cups hickory chips soaked in water cup tangerine juice cup barbeque

Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.

Cut rack into individual ribs, coat with buttermilk then dredge in flour seasoned with salt, pepper and cayenne.

In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.

Deep fry to golden brown and toss with your favorite BBQ sauce.

BEER RIBS

Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smoke box or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.

Excuse me! Beer and ribs. You don’t need anything else! 4 lbs lean spareribs, trimmed of excess fat ½ cup dark beer ¼ cup Kikkoman’s® Soy Sauce ¼ cup Zatarian’s Creole Mustard® ¼ cup firmly packed dark brown sugar 1 onion, minced 1 tsp Worcestershire sauce 1 tbl Tabasco® Kosher salt

While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.

Preheat the oven to 350F°. Arrange the ribs meaty side up in 1 layer in lightly oiled baking pans and season with salt. Bake until slightly tender, about 20 to 30 minutes. Meanwhile in a large bowl, combine the beer, soy sauce, mustard, sugar, onion, Tabasco and Worcestershire sauce.

About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.

Cut the ribs into 1-rib sections, add them to the bowl, stirring to coat them with the marinade, and let them marinate, covered, at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight. Remove the ribs from the marinade, reserve marinade, and arrange them meaty side-up in one layer in lightly oiled baking pans. Bring marinade to a boil and brush the ribs with some of the marinade, and bake in a preheated oven, turning and basting them occasionally, for 1 hour, or until they are tender and glazed. (The ribs may be baked 1 day ahead and chilled, covered.

AIN’T BAD SMOTHERED PORK CHOPS

Serve the ribs warm or at room temperature and garnish them with the scallions, if desired.

pan. Fry on each side until golden. Remove and drain on paper towel. Add sliced onions and green pepper to pan. Cook till tender. Drain on paper towel.

Season pork chops with seasoning salt, cracked black pepper, onion powder, and garlic powder. Chill for 30-60 minutes. Season flour with Cajun seasoning, Heat oil in pan until bubbling, over med heat. Dredge chops in flour, shaking excess flour. Add to

Remove all but 1½ tbl grease from pan. Turn up the heat. Add flour. Brown, but don’t burn. Add hot water

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and stir constantly to desired thickness. Add more flour/water as desired. Return chops and veggies to pan. Smother with gravy.

¼ ¼

tsp ground cinnamon tsp ground ginger 2 tsp cider vinegar Salt and pepper to taste

PORK WITH PEPPERED APPLES AND ONIONS 4 1 1 1 4 1

½ 2 2 1 2 1½ 2

Rub roast all over with sliced garlic and salt and pepper; rub the pan, the utensils, your face, no skip that last.

pork medallions 4-5 oz each cup flour tsp salt & pepper tbl Szeged Hungarian Paprika® tbls EVOO onion, sliced cup port wine cups chicken stock tbls unsalted butter tbl garlic tart apples, peeled, cored, thinly sliced tsps black pepper tbl cider vinegar

Discard garlic pieces and place pork roast on rack in a baking or roasting pan. Roast at 325F° for 2½ to 3 hours or until an inserted meat thermometer registers 175F°. Meanwhile, combine all remaining ingredients in a stainless steel saucepan; bring to a boil. Remove from heat. Halfway through the roasting, begin basting the roast every 15 minutes with cranberry sauce mixture. Serve pork thinly sliced with the remaining sauce. This is a great Christmas Day dinner. Serve with a chilled bottle of Gewurztraminer or Riesling. Yummy.

PORK CHOPS IN APPLE GRAVY

Combine flour, salt, pepper, and paprika. Dust pork medallions in seasoned flour. Heat oil in med sauté pan over med heat. Add pork and sauté 3 to 4 minutes on each side, or until lightly browned and cooked. Remove medallions from pan and keep warm.

8

pork chops cup butter 1 tbl minced garlic 5 tbls flour 1 tbl salt 3 cups boiling water 1 cup applesauce 1 tbl lemon juice Pinch of pepper

¼

Add diced onion to pan and cook about 5 minutes, stirring until softened and lightly browned. Add garlic and cook for 1 minute. Stir in port, scraping sides and bottom of pan to loosen any browned particles. Bring to simmer and cook for 2 to 3 minutes, until port is reduced by half. Add chicken stock, raise heat to high, and bring to boil. Cook until sauce is reduced by half. Remove pan from heat and whisk in 2 tbl of butter, 1 tbl at a time. Put sauce through a fine strainer and keep warm.

In a large skillet, brown pork chops well on both sides in butter. Arrange them in a 3 quart casserole dish. Sauté garlic in the fat and butter left in skillet. Add to this, flour, salt, pepper and mix well. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally.

In another sauté pan, heat 2 tbl of butter over med heat until it is lightly browned. Add sliced onion and apples, season with pepper and cook for 2 to 3 minutes or until the apples are lightly browned. Add the vinegar and cook for 2 or 3 minutes longer. Remove from heat. Arrange medallions in center of serving plate and spoon sauce around them. Spoon the apples and onions over pork and serve at once!

CREOLE JERK PORK (CARIBBEAN) 2 1 1 1 1 1 2

CRANBERRY PORK ROAST 4 2 16

½ 1

¼ ¼

lbs boneless pork roast, tied to hold together large cloves garlic, halved ozs whole-berry cranberry sauce chopped dried apricot halves 5½ oz can apricot nectar cup chopped onion cup orange juice

¼ ¼ ¼ 5

tbls sea salt tbl thyme, fresh tsp allspice, ground tsp cinnamon, ground tsp nutmeg, freshly grated> tsp cracked black pepper jalapeno peppers, seeded and diced cup Worcestershire sauce cup scallions, sliced cup red onion, diced cloves garlic, minced

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2 3

¼ 2 2

tbls Tabasco tbls cup dark rum cup rice wine vinegar tbls OO 1½ lb pork tenderloins, trimmed

1 can 15 oz chicken broth 1 can 5 oz evaporated milk 2 tbls bacon grease for frying 2 tbls flour for the roux Tabasco® to taste Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mixture and place in refrigerator for 1 hour. Discard coating mix.

Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a heavy duty freezer bag and cover with marinade. Let marinate in refrigerator for a at least 4 hours preferably overnight.

In a large skillet, heat bacon grease until almost smoking. Fry chops until brown and remove. Add remaining flour and stir until it is brown. Add the chicken broth and evaporated milk, stirring until it forms a gravy. Add onion, celery and bell pepper and stir until tender. Add Tabasco® to taste and add the pork chops back to the skillet. Simmer on low for 1 hour until chops are falling off the bone. Serve over rice with hot corn bread and greens.

On a hot charcoal or gas grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jerk Spiced Vegetables & Red Beans and Rice.

PORKETTES This recipe won an award at the American Royal Great American BBQ a number of years ago. It obviously isn’t BBQ, but they had several categories for this kind of stuff. It was published in the Kansas City Star in 1985. 1 lb ground fully cooked ham, ground 1 egg ¼ cup sweet pickle relish 1 tsp prepared mustard 2 cups mashed cooked sweet potatoes 1 tsp grated orange peel 8 bacon strips, halved lengthwise 1 20-oz can pineapple slices, drained and halved horizontally Pinch of pepper

GRILLAGES (GREE-YHADS) 1 1

lb pork steaks, cut into 1-inch pieces tbl Creole Seasoning ½ cup vinegar 2 tbls chopped onion Cooking spray Season pork with Creole seasoning and place in shallow baking dish. Marinate overnight in vinegar. Place drained meat into a skillet coated with cooking spray.

In a bowl, combine the ham, egg, relish and mustard. Shape into eight patties the same diameter as the pineapple rings. Combine the sweet potatoes, orange peel and pepper. Shape into eight patties the same diameter as pineapple rings. On a 15-in. x 10-in. x 1-in. baking sheet coated with nonstick cooking spray, assemble in the following order: Cross 2 strips of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty and 1 pineapple slice. Fold bacon ends up and over top; secure with a toothpick. Bake at 350° for 50-55 minutes or until bacon is crisp. Remove toothpicks; serve immediately.

Brown on each side. Add onion and enough water to cover. Reduce heat and simmer for 1 hour. Serve over grits.

PORK RIBS AND RICE 2 3 1 1 1 1 2 2 3

PORK CHOP ETOUFFEÉ 6 1 1 1 1

½ ½

pork chops, cut about ½” thick cup all-purpose flour tsp salt tsp black pepper tsp cayenne pepper tsp thyme cup each diced onion, celery, & green pepper

packages cut pork ribs, seasoned large onions, chopped large bell pepper, chopped large clove garlic, cut into small pieces cup parsley, chopped cup green onions, chopped stalks celery, chopped fresh tomatoes cut into small pieces cups rice, cooked

Cover bottom of saucepan with bacon fat, vegetable oil if you must and fry ribs until dark brown. Remove from pan. Using the same oil, cook onions, bell pepper, garlic, celery, parsley and tomatoes until brown and tender. Add fried ribs and cover with water. Cook for about 2-1/2 hours on medium heat, stirring often. Let simmer until 148 Cajun In The Kitchen, ©2010, 2013


ready for rice. Stir in cooked rice and add fresh green onions. You may remove bones from meat before adding rice and onion tops.

PORK CHOPS CREOLE 6 2 1

½ 2 1 1 1 1 1 1½ 1

¼ ½

SAUSAGE AND APPLES

loin pork chops, about ½” thick tbls EVOO cup chopped celery cup chopped onion tsps cayenne can of kidney beans, drained can whole kernel corn, drained cup long-grain rice can Campbell’s condensed tomato soup soup can water tsps salt tsp leaf oregano, crumbled tsp pepper cup whole ripe olives, optional

1 1 2 8

¼ 8

lb Tennessee Pride® sausage clove garlic, crushed tbls onion, chopped medium green apples cup brown sugar slices bacon

In skillet sauté sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking dish. Sprinkle with brown sugar and top with bacon. Bake 350F about 40 minutes or until apples are soft.

SAUERKRAUT & SAUSAGES Pronounced: shoe krewt gar knee. Choucroute garnie is probably considered “the” regional dish for most typifies French Alsatian cooking. 2 lbs fresh or jarred sauerkraut 4 tbls unsalted butter ¼ lb pancetta or bacon, cut into ½’ thick slices 3 medium yellow onions, peeled and sliced 4 sprigs fresh thyme 2 bay leaves 1½ tsps black peppercorns 8 juniper berries, lightly crushed 1 head garlic, split in half crosswise 2 ham hocks, scored 1 cup chicken stock 2 cups dark or amber beer 1 lb garlic sausage or kielbasa 1 lb bratwurst or veal sausage 1½ lbs small red new potatoes Creole or Dijon mustard, for serving Preheat the oven to 325°.

Heat oil a large skillet; add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tablespoons of grease from pan. Add celery and onion to skillet; sauté until tender. Stir in chili powder and cook 1 minute longer. Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano, and pepper. Mix well and bring to a boil. Spoon mixture into a 3-quart baking dish; arrange browned chops over the top. Cover the pan tightly with foil. Bake at 350° for 1 hour, or until rice and pork chops are tender. If desired, garnish pork chops with ripe olives before serving.

SAUSAGE HASH You can use another sausage if you want, but just like with a lot of things, it’s just not as good as the original…… 32 oz package Tennessee Pride® sausage 3 tbls margarine 2 large onions, chopped ½ cup diced celery ½ cup green pepper, chopped 1 16-oz can peeled tomatoes, mashed ½ cup uncooked rice or macaroni 1 tsp cayenne Salt and pepper to taste

Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don’t rinse it too much, or you will lose a lot of the flavor. Alternatively, if the sauerkraut is not excessively salty, use as is. Press to release most of the excess liquid and set aside. In a large non-reactive skillet, melt 3 tbls of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don’t let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3½ or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to

Brown, crumble and drain sausage. Add sautéed onions, celery and green pepper. Mix well. Add tomatoes, rice and seasoning. Pour into 9x13 inch casserole. Bake, covered at 375°F for 45 minutes.

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combine. Using a small piece of cheesecloth, make a bouquet Garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.

BLACK FOREST HAM A moist German ham that is air-dried, salt cured and smoked over pine and/or fir to give it an intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood, which gave it a black exterior surface. Now, more commonly, the blackened exterior is the result of the spices applied and the smoking process. Black Forest ham is used in pasta dishes to add an intense flavor or sliced thin and served with cheeses and breads.

Meanwhile, melt the remaining tbl of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. This will depend on the size of your potatoes. Drain and set aside.

WHITE ASPARAGUS WITH BLACK FOREST HAM Weisser Spargel mit Schwarzwälder Schinken A real easy-eating treat - blanched white asparagus with German ham. 1 lb fresh white asparagus 1 large ripe avocado ½ cup oil and vinegar dressing 4 ripe round or plum tomatoes, skinned 4 large fresh basil leaves, shredded 8 wafer-thin slices German Black Forest ham 1 tbl chopped fresh chives Sea salt and freshly ground pepper

When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet Garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.

Trim the bases of the asparagus and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready.

HAM There are a number of methods for curing hams. Country hams from Tennessee and Virginia are common and an art

Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain.

but the very best ham comes from Europe; air-dried raw hams.

Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing.

Uncooked, dry-cured hams that are processed with the intention of the meat to be eaten raw. The salt used in the curing process draws out the moisture in the ham as it is hung to age. The hams go through a natural air curing process where they are exposed to cool, dry air. The air curing evaporates the moisture as it is drawn out of the meat, resulting in preservation of the ham through dehydration. During the curing process the ham may go through several pressings. These raw hams are generally slice thin and eaten raw. The meat should be allowed to sit at room temperature for 10 to 15 minutes, before eating, to allow it to develop its full flavor.

PROSCIUTTO HAM An Italian dry-cured ham that is cured with salt, sugar and spices for 9 months or longer, but is not smoked. Through part of the curing period the ham is weighted to create a dense, firm texture. This also gives it a flattened shape. In Italy, prosciutto crudo refers to raw ham and prosciutto cotto refers to cooked ham, but outside of Italy prosciutto is used in reference to raw ham. The best and most famous prosciutto is prosciutto di parma or parma ham, which is made in Parma, Italy surprise where the hogs are raised on parsnips and the whey left from making Parmesan cheese. Prosciutto has

The most common varieties are:

150 Cajun In The Kitchen, Š2010, 2013


a delicate, salty flavor and should be cut into paper thin slices for serving.

COUNTRY HAM & BISCUITS

HAM AND BLACK-EYED PEAS

There is only one way to eat good country ham and that is pinched between the halves of a good country biscuit.

2 tbls EVOO 1 cup chopped onions 2 tbls minced garlic 2 bay leaves 1 sprig fresh thyme 1 cup roughly chopped country ham pieces 1 lb dried black-eyed peas 1 quart low-sodium chicken stock 1 cup cold water Salt and freshly ground black pepper

Soak the ham overnight in a large pot of cold water. Clean the ham thoroughly with a stiff brush to remove the mold. Cut off the hock. Place ham in a large cooking pot and cover with fresh water. Bring water to a boil and simmer 45 minutes to an hour. Remove from heat and leave the ham alone for 24 hours. Remove from broth; bone and skin the ham. You’ll know the ham is ready because the bone will feel loose and should come right out. Press the deboned ham all back together. Wrap with plastic wrap and refrigerate. The next day the ham will be really easy to slice.

Prepare peas Louis’s way. Chapter 13: Beans In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer.

Fry a slice or two and make the biscuits or how about some Red Eye gravy* pan drippings and a cup of strong coffee and eggs. * Red eye gravy is well known in the South, but little known in the rest of the United States. The gravy is also called bird-eye gravy, poor man’s gravy, red ham gravy, and muddy gravy. These hams are very salty and the gravy, made from drippings and black coffee, packs a punch.

Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

COUNTRY HAM, SOUTHERN STYLE

According to legend and not necessarily facts, Andrew Jackson 1767-1845, 7th President of the United States from the Great State of Tennessee, who was an American General at the time, called his cook over to tell him what to prepare. The cook had been drinking “moonshine” corn whiskey the night before and his eyes were as red as fire. General Jackson told the cook to bring him some country ham with gravy as red as his eyes.

TENNESSEE COUNTY HAM An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain. The ham has a delicate flavor and is slightly drier than Virginia ham. Tennessee hams are smoked over a fire of corn cobs, hickory wood, and apple wood. They are left to age for up to a year after they have been cured.

A number of men nearby heard the general and from then on, ham gravy became “Red Eye Gravy.”

SMITHFIELD® HAM 1926 Statute passed by General Assembly of the Commonwealth of Virginia A group of country hams that are considered to be among the best come from Virginia. The hams are lean and are most often smoked over hickory and apple wood. They were originally produced from pigs that were raised on a diet of peanuts and acorns. Today they are mostly grain fed. Smithfield Hams are the best of the Virginia country hams. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits. The hams

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are slowly smoked over oak, hickory and apple wood. They are generally aged for 6 to 12 months but some are aged up to 2 years. The entire process results in a dark colored, dry, and salty, but richly flavored ham. The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled.

Mound the greens in the center of each plate. Arrange the quartered figs, ham and croutons around the greens. Crumble the cheese on top of the greens. Garnish the salad with cracked pepper around the rim of the plate.

HOMEMADE ITALIAN SAUSAGE 1 2 1 1

pound ground pork garlic cloves, minced tsp Szeged Hungarian Paprika® tsp crushed thyme ½ tsp fennel seeds 1 tsp ground sage ½ tsp sea salt Pinch of red pepper & black pepper

HAM AND CHEESE SALAD To merely call this Ham & Cheese is my little attempt at ordinary humor. There is absolutely nothing ordinary about this dish. The Brioche bread in this receipt is a light, rich French bread made with a yeast dough and eggs, milk, butter and sugar. The crust is glazed before baking and turns a deep golden brown. The crumb is delicate and pale yellow in color. It is served in a ring-shaped and hexagonal loaves. 2 tbls butter 2 cups chopped fresh figs ¾ cup sugar ¾ cup cider vinegar 2 cups vegetable oil 4 slices of Brioche Bread, sliced ½” thick ¼ cup EVOO 8 cups Arugula, washed and picked 4 fresh figs, quartered 4 ozs Smithfield® ham, julienned and fried until crispy 6 ozs crumbled Maytag Blue Cheese® Freshly cracked black pepper Salt

Thoroughly mix seasonings into pork. Refrigerate at least 24 hours, covered to allow flavors to blend. Shape into patties and brown OR crumble and brown for use in a recipe.

HOMEMADE TEXAS SAUSAGE

Preheat the oven to 400F°. In a sauté pan, brown the butter with 1½ cups of the figs and the sugar. Season the mixture with salt and pepper. Remove from the heat and pour into a food processor with a metal blade. Puree the mixture for 1 minute. Add the vinegar and process for 30 seconds. With the machine running, slowly add the vegetable oil until the dressing is emulsified. Season the dressing with salt and pepper. Fold in the reserved figs. Pour the dressing into a saucepan and warm the dressing.

4 1 ¼ ⅓ ⅛ 1½

lbs pork shoulder roast lb pork fat cup kosher salt cup sugar cup toasted Fennel Seeds teaspoons cracked Black Pepper

1 ½ 1 1 ¾ ¼ 1

tbl ground chipotle pepper teaspoon ground Nutmeg cup fresh Parsley, minced head Garlic, peeled and chopped cup sherry cup sherry vinegar package hog casings

Slice the pork roast into 1” chunks and place in a bowl of ice water. Slice the pork fat into ½” chunks and place into the bowl with the sliced pork. Cover & place in frig. Add the toasted fennel seed, cracked pepper, nutmeg, garlic, parsley, sugar and kosher salt and mix. Cover bowl with plastic wrap and place the mixture in the freezer for 30 minutes. In a small bowl, add sherry and sherry vinegar, stir and place in refrigerator for 30 minutes. Remove meat from frig and add liquid and dry ingredients; coat well.

Remove the crust from the brioche and cut into ½” cubes. In a medium mixing bowl, toss the croutons with the olive oil. Season with salt and pepper. Place on baking sheet and bake until golden, about 8 to 10 minutes. Remove, cool and set aside.

Follow equipment instructions and run through meat grinder; stuff the castings and form links according to instructions. Simple process assuming you can read…..

In a large mixing bowl, toss the greens with desired amount of the dressing.

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CHAPTER 8: BEEF

moisture behind, not extra calories in the flesh and a modest amount of white fat known as leaf fat surrounding the flesh.

    Let’s get one thing perfectly clear here, I LOVE STEAK. Real steak. From the mid-west. Free range beef. REAL BEEF.

I do not like this damn vitamin enriched, genetically altered crap that we get on the east coast. I want western beef not this grain-feed, chemically-induced excuse of a mad cow from Florida.

For those wishing to know how I really feel please call 1800-FLA-CRAP. If you have ever experienced a 2" thick, 16 oz, Grade A prime Black Angus rib eye dry-aged for about eight weeks from Biechlmeir’s Bucher in Kansas City, KS you would understand.

The best in the world, period. At $36/lb it damn well better be.

THE TEN COMMANDMENTS OF STEAK

Nothing will get me fired up quicker than a poorly prepared steak and if it’s a rib eye, well, trust me, it ain’t pretty… Steaks to be cooked quickly in a skillet, on a grill or under the broiler need to be tender cuts. Choose rib eye, filet mignon tenderloin, strip loin, T-bone and porterhouse varieties.

If steaks are very thick more than 1½ inches cut notches in the surrounding fat so that the steak doesn’t curl as it cooks. Bring steak to room temperature before cooking. Preheat pan, grill, or broiling tray until almost smoking before adding meat. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking. Use garlic oil for a change of pace. Place a 1-inch+ rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 5 to 7 minutes for rare, 8 to 10 minutes for medium and I’m cringing, 12 to 15 minutes for ruined. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.

CARDINAL RULE NO. 1: If anybody wants steak sauce or God forbid, catsup on their steak, they are obviously from New Jersey and beneath contempt. Give ’em a damn hamburger instead.

Note: Yes you can cook a steak in a skillet. One of the best steaks I ever had was cooked in an old 24” cast iron heavy skillet. It was damn hot and the steak was a 6-week dryaged Angus ribeye, 2” thick coated with roasted garlic oil, salt & pepper. It seared for 4 minutes on the first side, 3 minutes on the next. Turned with prongs, not a fork. Served with a Pinnacle Peak Pale Ale and cowboy pinto beans at Pinnacle Peak outside Mesa, AZ. Out-FrigginStanding!

¾

Avoid buying steaks that are cut thinner than inch thick since they are often dry and difficult to sear without overcooking.

For optimum tenderness, choose steaks that have plenty of marbled fat don’t worry, most of this fat renders out as the steak cooks, leaving only flavor and

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Combine all ingredients, except salt. Pour over steaks and marinate overnight in plastic zipper bag. Grill steaks over medium-high heat about 3-4 minutes per side for medium-rare to medium doneness. Season with salt to taste after cooking.

MARINATED RIB EYES For someone who really loves his beef and I love rib eyes better anything, this is a strange receipt, but it is really, really good.

Naturally best served with a cold beer and fried potatoes. Yum !

For 5 14-16 ounce rib eyes minimum 1½” in thickness ¾ cup apple cider vinegar 1 cup Guinness beer 2 tbls fresh ginger 3 cloves fresh crushed garlic 1 cup dark brown sugar 1 46 oz can pineapple juice 1 cup Kikkoman’s® soy sauce

ONE OF THE BEST RIBEYES EVER A professional chef in Birmingham, AL gave this to me. Take ribeyes, about 1 lb each ¾ inch thick; salt and pepper only and put them in a smoker with chunks of apple wood. Keep at a steady 175F˚ for 1½ hours. Coat 'em lightly with mashed toasted garlic/olive oil and finished them off on the gas grill at really high heat (500˚F) for about 2½ minutes a side, rotating each side once for the grill marks.

In a heavy sauce pan heat liquids except pineapple juice and simmer. Slowly add brown sugar, stirring to make sure it blends. Add pineapple juice and wait until add ingredients are well blended. Cover and put in frig. NEVER COVER STEAKS WHILE MIXTURE IS WARM. When chilled, add steaks and marinate in a container with lots of room. Cover airtight and place in frig for 4 days, yup, I said four days. Turn once a day.

Best steak I've ever had, better than Morton's; Ruth Chris ain't even in the ballpark, and so easy. The apple wood is perfect; it's a sweet taste, not overly smoky. PS: Works with 1½ inch filets as well.

BLUE CHEESE TENDERLOIN STEAKS

Grill as you normally would over “hot” coals. Anything other than rare to medium rare is a waste of good beef. Give ‘em a damn hamburger made with Florida beef, well done of course. Blue cheese salad, Texan toast and a good Shiraz is all you need.

If you like steak and blue cheese dressing on your salad, you gonna love this…. 4 beef tenderloin steaks, cut 1-inch thick 2 tbls cream cheese, softened 4 tsps crumbled blue cheese 4 tsps plain low-fat yogurt 2 tsps minced onion 1 large clove garlic, halved Dash white pepper

BLACK BEER RIBEYES This is probably one of the best ribeye steaks I’ve ever had. I had it at a restaurant in Plano, Texas a whole long time ago and never forgot the recipe. The owner was from New Braunfels, a town with a rich German history in central Texas.

Combine cream cheese, blue cheese, yogurt, onion and pepper. Set aside.

Use any dark beer (he used Shiner Bock) or porter ale. Please don’t use Guinness. It’s a waste of a great stout and frankly it’s just too heavy for a marinate.

Rub each side of steaks with cut surface of garlic. Place steaks on grill so surface of meat is 2-3 inches from heat source. Broil 5-6 minutes. Season with ¼ tsp salt. Turn and broil 3-4 minutes. Season with remaining salt. Top each steak with an equal amount of the cheese mixture. Broil an additional 1-2 minutes. Garnish with chopped parsley.

6 1 2 2 2 4

10-12 oz rib eye steaks 12-oz bottle dark beer tbls garlic, chopped tbls red onion, diced fine tbls Worcestershire sauce healthy shakes of Tabasco® ¼ cup brown sugar, packed 1 tbl Zatarian’s Creole Mustard® 2 tbls EVOO 2 tsps salt Juice of 2 limes 154

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entirely covering and protecting the meat. No salt is necessary where the meat is already protected by fat, but a light sprinkle will do wonders. You can add herbs or other savory rubs at your discretion before the salt cover goes on, but you must make sure that an unbroken crust can form. Don't use regular salt. The fine grains are not suitable for forming the protective crust. You'll only get salty meat. Depending on the size of the roast, its density from moisture weight loss and its temperature on being placed into the oven, it can take a varying amount of time to reach the correct internal temperature. Other factors can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, whether or not the "cap" is left on the meat, and of course the accuracy of your oven. Charts that give a number of minutes per pound can only serve as a rough and poor guideline, since this kind of guesswork is no good when you have a $50 or $100 hunk of meat and your reputation as a good cook on the line. There is absolutely no substitute for a digital thermometer to determine whether or not your prime rib roast is done. Preheat the oven to 475°F. Sear the rib roast for 15 minutes at the higher oven temperature, then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every ½ hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. About ½ hour before the estimated end of the roasting time, begin checking the internal temperature For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 110° ( REMEMBER: The meat will continue to cook once removed from the oven; as much as +10 degrees, putting it at the perfect 120º for rare ). Lovers of ultra-rare, super tender beef that quivers like jelly may pull their ribs at 105°F. If you are a fan of medium-rare, pull at 110°; medium at 115°. Only God can help you if you pull any later than 120°, as this is the way to dry, overdone meat. Remove the salt crust with a basting brush or a paper towel, but don't cut into the meat. Keep an

THE FINAL WORD ON PRIME RIB I realize there are many experts in the world who will give you dozens of methods for preparing prime rib. Choose any of them.

CARDINAL RULE NO. 2: Bigger is Better.

The best in the world again comes from Biechlmeir’s Bucher Kansas City, KS. And trust me you want their dry-aged Black Angus. However, at $28/lb, it is a bit expensive, but it is the best in the world, period. Although a two-bone roast looks generous if you're only feeding two people, keep in mind that the smaller cuts do not cook as well or evenly as larger pieces. I like to buy a minimum of four bones, and either expect to feast on the leftovers or plan to invite friends for dinner.

SALT JACKETING Poor Man's Dry Aging….. Once you bring home your beautiful roast, you won't want to wait to eat it. But patience generally pays off, especially with prime rib. To cook evenly, the roast must not be cold—let it stand at room temperature for about 2 hours. I buy mine 1-week before I plan to cook it. Wrap it numerous times in plastic wrap and put in the lower shelf of the frig. Then leave it the hell alone. When ready to cook, spray the exposed meat surfaces with water and coat them in flake or rock salt. Course sea salt or Margarita salt works admirably well. Your object is a solid crust of salt

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This is the Swiss steak recipe that I made a dozen times that summer. 2 pounds of round steak (tenderized) ¼ cup of vegetable oil 2 cloves of garlic, peeled and cut 1 pound can diced tomatoes 1 large onion, chopped 1 cup of beef broth 1½ cups chopped (celery, carrots, and green peppers) 1 tsp red pepper flakes 1 tbl Worcestershire sauce ½ cup chopped fresh mushrooms, sliced Salt and pepper to taste Flour as needed

eye on the thermometer readings, as the internal temperature will continue to climb. You'll gain as much as 10 degrees this way. Let the meat stand until the temperature has leveled off, which should take from ten to fifteen minutes depending on the size of the roast. Carve and enjoy. Serve with side of Au Jus sauce and Horseradish Cream Sauce.

WHISKEY STEAKS It has been said that if something sits still long enough anywhere in the state of Kentucky, somebody will cover it with Bourbon Whiskey and try to cook it. This idea came from a steak house in Kansas City. I really like this every now and then. Do this only with rib eyes; don’t try this with lean steaks like filés. They just don’t taste the same. The marbled fat in the ribeye has something to do with the great flavor. Because of the high sugar content, Southern Comfort is the best whiskey to use for this. Hell, it isn’t worth drinking so you might as well use it for this…… 2 14 oz Ribeye steaks ½ cup dark brown sugar 2 cups of Southern Comfort whiskey ½ tsp salt Just a little minced garlic

Cut steak into several pieces. Rub with clove of garlic, sprinkle with salt and pepper, and pound flour into it. Heat oil in a heavy chicken fryer or Dutch oven and cook pieces of steak until browned. Drain on a paper towel. Heat chopped vegetables and onion in broth. Place steak pot with veggies; add pepper flakes, tomatoes, including juice, and mushrooms. Cover and simmer at low heat for two hours or until tender. Great with mashed potatoes.

PORTUGUESE STEAK

Place whiskey, sugar, garlic and salt in plastic freezer bag. Mix well. Put steaks in bag, close and massage to cover steaks well. Get all the air out and put in Frig and marinate for at least 6 hours. Grill and serve as you wish and no, Bubba, you can’t drink the marinate. Throw it out and pour yourself a glass of Markers’ Mark or Old Charter, something worth sippin’. Don’t worry, they’ll make more.

SWISS STEAKS There are a couple dozen varieties of this dish. Most involve tomatoes, onions maybe green peppers and such and this recipe is no different except perhaps its origins. A traditional Portuguese meal. This is a very popular recipe in this area where the population is mostly of Portuguese decent. Got this from a newspaper in Boston. 4 steaks, ½”tthick, (Porterhouse or ribeyes) 8 sliced garlic cloves (thinly sliced) 1 tbl salt ½ tsp pepper 1 tbl chopped parsley 1 bay leaf, crumbled

The summer after my freshman year in college I went on a harvest crew to Oklahoma, Kansas and Colorado. It was a three month adventure. Cutting wheat and malting barley (Joseph Coors) for 18 hours a day for six days a week was only equal to the food, fun and sights I experienced that summer. I would ride shotgun on one of the combines and shoot rabbits, pheasants and an occasional turkey for dinner. We even had one or two rattle snakes. Actually pretty good when grilled. (Recipe follows!)

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1 2 2

½ 4 1

cup red wine tbls butter tbls olive oil cup heavy cream eggs (optional) marinated roasted red pepper

ARGENTINE GRILLED BEEF 4

lbs sirloin steak, about 2" thick

Marinade:

¼ ¼

Mash the garlic with the salt. Mix in the pepper, parsley, and bay leaf, forming a paste. Season the steaks on both sides with the paste. Place in a deep sided dish.

2 1

Slowly pour the wine over the meat and marinate at least 2 hours (better overnight).

Sauce:

Reserving the marinade remove steaks . Heat the butter and oil in large skillet over med-high heat. Fry the steaks 3 minutes each side. Remove to a clean plate and cover to keep warm.

2

¼ ½ ¼ 3 2

Add the reserved marinade to the hot pan and deglaze the browned bits . Remove from heat and quickly whisk in the cream. Place over med-low heat. Return the steaks to the pan and cook about three minutes. Sauce will thicken.

¼

cup red wine cup red wine vinegar tbls EVOO tsp chopped fresh rosemary tsp freshly-ground black pepper lb fresh mushrooms tbls EVOO cup water tbls A.1.® steak sauce tbls red wine tsp Szeged Hungarian Paprika®

Trim steak of fat. Marinate in mixture of wine, vinegar, oil, rosemary and pepper, one hour, at room temperature, turning two or three times.

While the steaks are cooking fry the eggs in a separate pan.

Heat barbecue. Remove steak from marinade and salt to taste. Grill steak over medium-high heat until done about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices.

Plate the steaks placing a fried egg on top of each, followed by a red pepper. Pool some sauce around the steak and serve with fried potatoes.

ARGENTINE STEAKS

For sauce, slice mushrooms and sauté in the oil until tender. Add remaining ingredients to pan and reduce about 3 minutes. Serve hot with sliced steak.

1

(1-oz) package fresh parsley ¼ cup EVOO, divided 4 cloves garlic ½ tsp Adobo seasoning with pepper 1½ lbs seasoned skirt steaks Juice of 1 lemon

BRITISH BEER STEAKS This is about the only thing British cooks can do worth mentioning when it comes to food. They are lousy cooks, so I think they probably stole this from the Irish.

Cut (rinsed) lemon in half and squeeze juice (about 1 tablespoon) into food processor. Remove large stems from (rinsed) parsley and add to lemon juice with 3 tablespoons olive oil, garlic and Adobo seasoning. Pulse 10–15 times until coarsely chopped and blended.

Using lager beer for a simple marinade is really outstanding for good cuts of meat. You want to use those cuts with a little marble like ribeyes. The marble soaks up the flavor of the marinade. One fact. Never marinade anything in beer for more than two hours. Beyond that, the alcohol starts to break down the meat fibers and frankly, it isn’t a pretty sight. 4 12-14 oz Ribeyes 2 tsps salt 2 tsps lemon pepper 3 bottles of imported German Lager

Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add steaks and cook 6–8 minutes, turning often, until internal temperature reaches 145°F. Top steaks with parsley mixture and serve.

Rinse steaks and place them in a big plastic bag or container. Sprinkle each side with the salt and pepper. Pour in two bottles of beer. Marinate for 1-2 hours. You drink the third bottle dummy.

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4½ oz cornflower 3 oz plain flour 4 tsps baking powder 1 tsps mustard powder 2 tsps semolina 1 tsp salt Peanut oil, for deep-frying

PHILIPPINO STEAK 2½ 1 1 6

lbs steak, head cabbage small onion oz beer ½ tsp red pepper flakes 3 medium carrots 3 cups rice, cooked Salt and pepper to taste Kikkoman’s® Soy Sauce to taste

In a shallow dish, mix together soy sauce and sherry. Add steaks and turn until well coated. Marinate for 30 minutes. Remove steaks. Pat dry on paper towel. Reserve marinade.

Pre-cook rice ahead of time. Dice meat and brown in skillet in a little sesame oil. Chop cabbage into bite sized pieces. Dice onions and slice carrots into thin slices. Add cabbage, onions, carrots, pepper flakes and beer to meat just before meat is done. Cook together until tender. Add cooked rice and mix well. Simmer about 15 minutes. Season as desired.

Heat the oil in a large frying pan or wok. Fry steaks over a high heat for 2 minutes on each side, or until well browned. Add ginger and sugar to marinade. Stir until sugar dissolves. Add to pan or wok. Cook for a further 5– 6 minutes for medium steaks. Remove steaks using a slotted spoon. Cut into thin slices. Arrange on serving plates. Garnish with spring onions and carrot. Serve with sauce.

RUSSIAN STEAK This rustic way to prepare Russian steak is a great recipe for hearty dinner parties or exotic flare on the same old beef. 2 lbs. round steak, cut 1" thick 1 tsp salt ¼ tsp pepper 6 tbls flour 2 tbls shortening ¼ cup catsup ½ cup diced celery 1 cup tomatoes 2 oz canned mushrooms 4 tbls cold water 1 tbls chopped green pepper 3 tbls chopped onion

In step 2, adjust the cooking time for the steaks according to your taste. Cook for 3–4 minutes for rare, 5– 6 minutes for medium and 10 minutes for well done. You can replace the sherry with Japanese rice wine.

SPANISH STEAK 2

pounds ground round ½ cup onion, finely chopped 4 slices bacon; cooked and crumbled 1 egg 1 tsp kosher salt 1 tsp surprise: Spanish paprika ⅛ tsp black pepper 16 oz tomato wedges; drained 12 olives, pimiento-stuffed; sliced ½ cup cheddar, shredded 1 green pepper cut in rings 1 medium onion sliced and separated into rings Dash hot sauce

Mix catsup, flour and vegetables. Brown mean, which has been cut into serving pieces. Season with salt and pepper. Put into baking dish, and put mixed vegetables on top. Bake in a 325°F degree oven for 2½ hours. Remove mean and thicken gravy with remaining flour and the ¼ cup water. Serve with either curried rice, potatoes or pasta.

Combine first 8 ingredients; mix lightly. Place meat mixture on a lightly greased sheet of aluminum foil, and shape into an oval loaf, 2 inches thick. Top with remaining ingredients; seal foil and place in a 13x9x2" baking pan. Bake at 400°F for 35 to 40 minutes or until done.

JAPANESE STEAK 2 2 4 1 4½ 4½

12 oz NY strip steaks, ¾" thick zucchinis small red or brown onions red pepper flakes oz snow peas oz baby corn

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4 1 2 2 1 1 1 1 1 1 1

MONGOLIAN BEEF 1

¼ ¼ 2 1 1 2 2 4

pound flank steak, cut into thin strips cup Kikkoman’s® Soy Sauce cup cilantro, chopped cloves garlic, minced tbl hoisin sauce tbl sesame oil tsps sugar tsps peanut oil for stir frying cups of cooked white rice

½ ½

Combine soy sauce, cilantro, garlic, hoisin sauce, sesame oil, and sugar. Whisk until well blended. Pour marinade over beef, cover and chill for one hour, or overnight. Heat peanut oil in wok until hot. Stir fry beef strips for five minutes or until done. Serve beef with hot, cooked rice. Tip: Place the steak in freezer for 20 minutes and it will be much easier to slice.

Pound black peppercorns into each steak. Brush with oil and allow to sit at room temperature for 30 minutes. Heat 1 tbl oil and 2 tbls butter in large skillet. Pan sear steaks 2 minutes on each side. Pour 2 tbls whiskey over steaks and carefully ignite with fire starter or extra long match. When flames die out, remove steaks to heated plate. Keep warm.

MORTON'S CLASSIC PEPPERCORN STEAKS The Morton’s in Kansas City is typical of all Morton's restaurants. Expensive, but outstanding service and the food is exceptional. 95% of the time I want their rib eye, but when in KC this is the only thing to have. 6 1 1½ 2

½ 3

¾

tbls crushed black peppercorns tbl oil tbls butter tbls Bourbon whiskey large onion, chopped tbl parsley, chopped tbl ground pepper cup beef broth tbl Worcestershire sauce tbl dry mustard clove fresh garlic, chopped cup dry sherry cup heavy whipping cream

Add chopped onion, garlic, chopped parsley, ground black pepper, beef broth, mustard, sherry and whipping cream to pan juices. Sauté over high heat 5 minute, until slightly reduced and thickened.

Kansas City Strip Steaks about 2" thick tbl of unsalted butter tbls chopped shallots tbls cracked red, green, white, and black pepper cup Cognac tbls undiluted store-bought veal demi-glace cup heavy cream

Return steaks to skillet, cover and simmer 5 minutes. Remove lid and continue to simmer 2 minutes.

CAJUN FILET MIGNON 1½ 1

lbs ground chuck egg ½ cup bread crumbs ½ cup finely chopped onion ½ tsp Zatarian’s Creole Mustard® 2 cloves garlic, chopped 1 package thick cut bacon Oil for frying Salt & black pepper Garlic powder Red pepper Toothpicks

Salt In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for 5 minutes, or until shallots are soft. Add the Cognac, raise the heat to medium, and cook the Cognac almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

PEPPERED STEAKS

Mix egg and mustard. Add ground chuck, breadcrumbs garlic and onion. Add seasonings Generally, a layer of salt, black pepper and garlic powder is added to each side then a pinch or two of red pepper.

Ok. Now we’re going to get a little fancy, but you had better be prepared for lots of compliments. The following is just plain good. 4 New York strip steaks, 1” thick

Weigh out 5 ounce of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and fasten with toothpick. Fry up in pan—a few minutes on each side.

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1½ tsps dried oregano leaves, crushed 1½ tsps salt Lemon slices (optional) Pinch of pepper

THE PERFECT FILET MIGNON 1 5 5 4 2

(8-oz) bottle zesty Italian salad dressing beef tenderloin fillets, 1½ to 2” thick slices bacon tsps steak sauce tbls melted butter + 1 tsp hot water

Combine seasoning ingredients; press evenly onto both sides of beef steaks.

Pour the salad dressing into a shallow pan, place the steaks in the pan, and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick.

Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice.

Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce, butter and hot water. For perfect steaks, turn them only once. Use a spatula never a fork to turn them.

Sprinkle cheese and olives over steaks. Garnish with lemon slices, if desired. Tip: Steaks may be carved into thin slices and served on top of warmed pita breads. Sprinkle with cheese and olives.

PAN FRIED PORTERHOUSE STEAKS

BEEF IN BEER AND ONIONS

If the weather is lousy outside, then pan-frying a thick no less than 1½ ” porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It’ll cause a whole bunch of smoke in the kitchen, but it’s worth it.

Beef is slowly braised with onions and dark beer.. The onions will break down and combine with the beer to create a rich and flavorful natural gravy. 2 lbs chuck or beef roast, cut into 6- 8 slices 2 tbls butter 2 tbls EVOO 5 medium onions, peeled and thinly sliced 1½ tbls flour 2 cups dark beer 3 sprigs fresh thyme 1 bay leaf, crumpled Salt and freshly ground black pepper to taste

Pat steaks dry; sprinkle with salt and pepper. Heat castiron skillet over medium-high heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 4-5 minutes. Turn and cook 4-5 minutes on the other side for medium-rare; 6 minutes for medium. Over 7 and you’ve just wasted a very expensive piece of meat…. Remove from skillet. Let the cooked steaks rest on a board while you make this dipping sauce: 2 tbls butter 2 cloves finely chopped garlic 2 tsps Worcestershire sauce ¼ cup Jack Daniel’s Tennessee whiskey 1 tbl of Heinz 57® Sauce

Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy Dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside. Add sliced onions to the drippings. Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned.

Melt butter in skillet; stir in garlic; cook for 20 seconds. Add Worcestershire, 57 sauce and whiskey. Bring to a low boil; remove from heat and let set for 1 to 2 minutes. Naturally best served with a nice glass of Jack over ice.

Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf. Return beef to the pot and cover pot. Cook over low heat about 2½ hours, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary. Serve with buttered noodles or rice.

GRECIAN BEEF 2 1 1 2 1 1½ 1½

beef ribeye steaks, cut 1” thick tbl EVOO tbl fresh lemon juice tbls crumbled feta cheese tbl chopped pitted Kalamata or ripe olives tsps dried basil leaves, crushed tsps garlic powder

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VERY SIMPLE STEAK DIANE

CAJUN RIBEYE BURGUNDY

This is very simple and the flavor is outstanding. Try using portabella or proticini rather than everyday Pennsylvania mushrooms. And good Lord never use canned !! 2 boneless beef top loin steaks, cut 1” thick 1 tsp grated lemon peel ¼ tsp pepper

This recipe was the winning entry in the 1997 Texas Beef Cook-off. 4 rib eye steaks 8-oz, 1-inch thick 3 tbls Cajun seasoning 1 tbl EVOO 2 tbls fresh oregano, chopped fine 1 tbls fresh thyme, chopped fine 1 tbls fresh rosemary, chopped fine 1 tsp garlic, minced 1 cup Burgundy wine Salt and pepper to taste

Sauce: 1 ½ 2 1 ¼ 1 2 1 1

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste. In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter. Reduce heat to medium and add oil. Sauté herbs and garlic in oil until fragrant and slightly brown. Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.

tbl vegetable oil lb small mushrooms, sliced tbls finely chopped shallots or green onions tbl brandy cup half-and-half tbl fresh lemon juice tsps Dijon-style mustard tsp Worcestershire sauce tbl small capers

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.

BABY COW SCALOPPINI Bambi’s 3rd cousin, Italian style. I know that for one reason or another, there are a number of people who won’t eat veal. To that bunch of weenies I say Good ! That leaves more for me. 2 tbls EVOO 1 stick butter 1 lb sliced veal ¾ cup flour 1 tbl lemon juice 1 tsp capers 2 tbls flakes parsley ½ sliced lemon Salt & pepper

Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, capers, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

CHICKEN FRIED STEAK As you all know, it ain’t chicken! Towards the end of this thing you will find a list of places I’ve eaten over the years and those are my favorites. In the Kansas City section you will find the address of Stroud’s. This place ain’t Delmonico’s, but most of the time you can’t get in without a minimum two-hour wait. The Chicken Fried Steak is one of their specialties. Mine’s better……. 1 lb top round steak 3 cups buttermilk 2 tsps hot sauce 4 sprigs fresh thyme 2 cups all-purpose flour, plus 2 tbls 1 tbl ground cumin

Heat oil and half the butter in skillet over a medium-high heat. Coat thinly sliced veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter garnish with lemon slices and serve.

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1 tbl salted butter Sea salt and freshly ground black pepper Six 6-oz steaks, such as New York Cut fresh parsley, chervil, sage or chives

½

tsp ground sage 2 eggs 4 strips bacon 2 tbls chopped fresh parsley leaves Kosher salt

To make the coulis: Place the butter in a heavy skillet over medium heat and once it is beginning to melt, add the leeks and stir. Cook until the butter sizzles, then reduce the heat to medium-low, cover and cook until the leeks are tender through, and stirring occasionally to be sure they don’t stick, about 20 minutes.

Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about ¼ -inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate overnight.

Remove the leeks from the heat and transfer them to a food processor. Add half the cream and puree the leeks, slowly adding the remaining cream. Season to taste with salt and pepper, then with nutmeg. Transfer the coulis to a small saucepan and keep warm over low heat.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Melt the butter in a large heavy-bottomed skillet over medium heat. When the butter is very hot but not smoking, add the steaks and cook on the first side about 5 minutes. Turn the steaks, season them with salt and pepper, and cook until they are done to your liking.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.

For a rare steak, the way steak is eaten in my house, another 2 minutes will suffice, 3 for med-rare.

CAJUN WHISKEY ROAST 2 8 4 1 1 1 1 4 2 3 3

Drain off all but about 3 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 3 minutes breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon, add mashed potatoes and more gravy.

PAN FRIED STEAK WITH LEEK COULIS

ozs Cajun seasoning 4-oz beef tenderloin steaks ozs Bourbon tsp parsley, chopped onion, julienne cut red bell pepper, julienne cut green pepper, julienne cut mushrooms, sliced cloves garlic, minced ozs oil ozs butter

In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan.

Steak, Parisian style. Believe it or not the French did not manage to screw this up. It’s pretty darn good. Coulis is a French form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces.

Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and sauté the vegetables until glossy but crunchy. Add Bourbon and reduce by half, then add the parsley and pour over the steaks and serve.

Leek coulis: 2½ 2

tbls salted butter lbs leeks, white part only, cut into thin rounds ¾ cup plus 1 tbl heavy cream Fine sea salt and freshly ground black pepper Freshly grated nutmeg

For the steak: 162 Cajun In The Kitchen, ©2010, 2013


flour with Essence. Dredge the veal shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and sauté for 2 minutes. Add the carrots and celery and continue to sauté for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls of the bone. Season with salt and pepper.

BEEF BOURBONNAIS ¼ ½ 1

¼ 1

½ ½ 16 1

½ ¼ 1

cup bacon drippings lb mushrooms, fresh sliced tbl flour tsp fresh ground pepper can beef consommé cup Bourbon cup wine vinegar small whole onions lb lean round steak, cut in 3/4 inch cubes tsp salt tsp thyme, crumbled pkg egg noodles, cooked and buttered

Brown onions and mushrooms in bacon drippings. Remove and reserve. Add steak and brown on all sides Sprinkle flour, salt, pepper and thyme over meat. Stir until blended.

GRILLED FLANK STEAK NO 1 This is real easy and it is soooo good. Depending on the number of people to serve, take one flank steak and place it in a plastic bag with ½ tsp seasoning salt, ½ cup water, ½ cup balsamic vinegar and 4 crushed cloves of garlic. Shake to mix well and put in frig for 24 hours.

Combine 1 cup broth, 3 tablespoons cider vinegar, 1/4 cup Bourbon and pour on steak. Simmer uncovered 2 hours, adding remaining broth, vinegar and Bourbon so that steak is barely covered. Add water as needed. Add onions to steak and cook 30 minutes. Add mushrooms. Serve with buttered noodles, rolls, and tossed salad.

Grill the flank steak over med high heat and baste it with the marinate.

OSSEO BUCO

GRILLED FLANK STEAK NO.2

I absolutely love this. There is a little Italian restaurant at Seven Corners in Northern Virginia that has two specialties: Veal Chops and Osseo Buco. I have eaten there at least twelve times and have never had anything else. The chops are to die for had and the Osseo is without equal. I had my first glass of Pinot Giriego there a number of years ago. I just wish I could remember the name of the damn place…… 1 cup EVOO ½ cup flour 6 each veal shanks, about 12 oz each 2 cups med diced onions 1 cup med diced carrots 1 cup med diced celery 2 tbls chopped garlic 3 bay leaves 2 tbls chopped fresh thyme 1 cup red wine 1 lb new potatoes, quartered and cooked 2 quarts veal or dark stock ¼ cup parsley

Trim a 1½ pound flank steak and place in a resealable plastic bag. Mix together ½ cup dry red wine, 1/3 cup chopped sweet onions like Vidalia, 1 tbl low-sodium soy sauce and 2 cloves minced garlic. Add to bag, seal, and refrigerate overnight. Heat grill. Remove steak from bag and discard marinade. Salt and pepper steak. Grill 5 minutes on each side or until desired doneness. Carve steak across grain into thin slices.

GRILLED FLANK STEAK NO. 3 I think you pretty much have the idea about flank steak. The final method is really my favorite. Melt 1 stick of butter. Add 1 tsp of seasoning salt and 4 crushed cloves of garlic. Mix very well and simmer for 1 minute. Brush liberally over both sides of flank steak. Seal in plastic bag for minimum of 3 hours. Melt another stick of butter and add 4 crushed garlic cloves. Mix. Place flank steak on hot grill. After 1 minute turn over and baste the top with the new butter/garlic mixture and salt and pepper to taste. Turn and repeat. Cook for approximately 5 minutes and turn and cook this side for about 4 minutes. Cooking time per

In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the

163 Cajun In The Kitchen, ©2010, 2013


side depends on size of steak and preferred doneness. For a three-four lb steak, the time above should result in a rare to med rare flank steak. Oh, did I tell you to baste with the butter/garlic mix? Slice and serve hot.

1 2

tsp ground pepper cloves chopped garlic

Hint: As a side to the flank steak, boil a couple of large artichokes in water with 5 crushed garlic cloves and a tbl of salt and serve with drawn butter. Not bad at all.

Melt butter in large skillet and sauté’ onions until tender. Dredge beef cubes in flour and brown them in a separate skillet with oil and butter. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer till meat is tender.

ROAST BEEF FIT FOR A KING

GREEN CHILI BEEF BURROS

1 3 1 1 4 3

¼ 1 2 8 2

½ 1

3-lb roast cut of top sirloin steak, boneless tbls EVOO, divided tsp salt tsp ground black pepper large yellow onions, peeled and thinly sliced large cloves garlic, finely chopped cup flat parsley leaves, roughly chopped tbl EVOO tbls lemon juice Portobello mushroom caps tbls flour cup dry red wine cup beef stock or broth

I'm not a big fan of Mexican food, but here are a couple that I've tried and are pretty good. Lots of flavor but not a lot of heat. 2 pound rump roast 1 cup chopped onion 1 envelope taco seasoning mix 2 tsps dried leaf oregano, crumbled 1 tsp garlic powder 1 10-oz can diced green chilies 1 can (15 ozs) tomato sauce Layer ingredients, meat first, in crock-pot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.

Preheat oven to 425°F. Rub steak with olive oil and season with salt and pepper to taste. In a large casserole on the stovetop, sear beef on both sides. In a heavy roasting pan combine onions and olive oil and roast in oven for 20 minutes, until onions begin to caramelize. Place charred roast on top of onions and roast until internal temperature is 135° for med rare or higher, about 45 minutes. In final 15 minutes internal temperature of beef should be approximately 120°, mix garlic cloves, flat parsley leaves, extra virgin olive oil and lemon juice and brush mixture on steak and on Portobello mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.

SAVORY POT ROAST

Remove roast, place on carving board and allow to rest. Place onions and mushroom caps on platter.

Preheat oven to 350. Season roast lightly. Add 1 tbl oil/bacon fat/whatever to skillet and brown all sides of roast over med-high heat. Place roast in roasting pan. Combine remaining ingredients.

I think this is one of the best recipes for what is normally a rather boring dinner. 1 3-4 lb beef shoulder or chuck roast ¼ cup red wine 2 tbls Worcestershire sauce 2 tbls Kikkoman’s® Soy Sauce ¼ cup catsup 1 tsp minced garlic 2 tbls steak sauce Dash of Tabasco®

Pour excess fat from roasting pan, leaving 1 tbl Add 2 tbl flour and cook on stovetop for 2 minutes. Add ½ cup dry red wine and reduce by half. Add 1 cup beef stock or broth

Pour over roast. Cook covered for 1½ hours. Pull at 150° internal temp for medium rare.

BEER BROILED BEEF 4 1 4 3

½ 4 1

lbs cubed beef pint dark beer tbls butter sliced onion cup flour tbls EVOO tsp salt

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CAJUN COUNTRY POT ROAST

¼ 1½ 1½ ½

1 2 2 1 1 6 1

2-lb blade cut chuck roast tsps kosher salt tsps cumin tsp cayenne pepper medium onion, chopped cloves garlic, smashed cup tomato juice ¼ cup balsamic vinegar ½ cup dark raisins 1 tbl brown sugar 1 tbl lemon juice Vegetable oil

2 1 2 2

tsps freshly ground black pepper tsp cayenne pepper tbls minced garlic cups crumbled cooked cornbread cup chopped green onions tbls finely chopped parsley 4 to 5-lb beef brisket, trimmed tbls vegetable or EVOO 12-oz beers

Combine the flour and oil in a cast iron skillet and cook over medium heat, stirring constantly, until a roux is formed that is the color of peanut butter. Transfer roux to a small bowl and set aside. In the same skillet, cook the ground beef and pork over medium-high heat until well browned, about 8 to 10 minutes. Add the onions, bell peppers, celery, Cajun seasoning, ½ teaspoon of the salt, ¼ teaspoon of the black pepper and the cayenne pepper and cook until the vegetables are softened, about

Preheat the oven to 190-200F°. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot really hot brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3½ hours or until a fork pushes easily into the meat. Remove from oven and rest still wrapped for at least ½ hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the “chunkies” and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

BRISKET

4 minutes. Add the garlic and cook for 1 minute. Add the roux mixture and 1 ½ cups water and stir well to combine. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Set aside to cool to room temperature. Add the crumbled cornbread, green onions and parsley, and stir well to combine.

BEER-BRAISED STUFFED BRISKET This isn’t as much trouble as it looks if you organize things up front. Anyway it’s worth it. 6 tbls all-purpose flour ¼ cup vegetable oil ½ lb ground beef ½ lb ground pork 1 cup chopped onions ½ cup chopped green bell peppers ½ cup chopped celery 1 tbl Cajun seasoning 2½ tsps salt

Preheat the broiler to high. Using a sharp, thin knife, cut a pocket in the brisket from the thin side of the meat. Be careful not to pierce the 3 sides, the top or the bottom. Season the meat on both sides as well as inside the pocket with the remaining 2 teaspoons of salt and 1 ¼ teaspoons of black pepper. Carefully stuff the brisket with the meat and cornbread mixture, reserving ⅔ cup of the stuffing on the side. Using a large trussing needle and cotton string, carefully 165 Cajun In The Kitchen, ©2010, 2013


sew the open side of the brisket. Rub the brisket on both sides with the vegetable oil. Place brisket in a Dutch oven or roasting pan just large enough to hold the brisket and broil until golden brown on both sides, about 15 minutes. Add the beers and the reserved meat stuffing to the Dutch oven and cover the pan.

Brisket is better if made a day in advance.

SMOKED BEEF BRISKET 1

¾ ¼ ¼ ¼

Reduce the oven temperature to 300 degrees F and cook the brisket for 2 hours. Uncover the pan and carefully turn the brisket. Bake the brisket, covered, for 2 hours longer, or until the brisket is very tender.

2 1 2 2 1 1

Remove the brisket from Dutch oven and set aside, lightly covered with foil, to rest for 15 to 20 minutes before serving. Brisket will carve more easily when cooled. Place the Dutch oven on the stovetop and cook the drippings until reduced to a gravy consistency. Depending on how airtight your pan is, you might not need to reduce the cooking liquid at all.

6-lb beef brisket cup Szeged Hungarian Paprika® cup black pepper cup salt cup granulated sugar tbls cayenne powder tbl crushed Rosemary tbls onion powder tbls garlic powder tbl cayenne pepper tbl dry mustard

In a bowl, combine paprika, black pepper, salt, sugar, chili powder, onion powder, garlic powder, cayenne pepper and dry mustard. Apply spice rub liberally. Let marinate in refrigerator for 12 hours prior to cooking. Cook or smoke fat side up at 180 to 200°F for 6 hours— approximately 1 hour per pound. An alternative method is to slow-cook the brisket in the oven at 200° for approximately 5 hours.

and cook for 2 minutes.

PASSOVER BRISKET This recipe came from Emeril Largesse. It sounded good so I had to try it. L’Chiam ! Boy was I glad I did…..It really is very good. 8 lbs brisket 1 quart beef stock unsalted 3 large onions, sliced 3 tbls vegetable oil 2 tsps salt 2 tsps Essence of Emeril Garlic cloves

TEXAS-STYLE BEEF BRISKET Although this recipe requires a covered grill and lots of time, it is worth the effort. 6-8 lbs boneless beef brisket 1 cup onion, finely chopped 2 tsps Szeged Hungarian Paprika® ½ tsp freshly ground black pepper ½ cup water 2 cups A.1.® steak sauce ½ cup red onion, finely chopped 2 cloves garlic, chopped 2 tbls butter 1 cup catsup 1 tbl brown sugar ¼ tsp crushed red pepper

Preheat oven to 500°. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350°. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. Reheated in oven.

Trim fat from brisket to ¼”. Combine onion, garlic, paprika and black pepper. Rub mixture evenly over surface of brisket. Place brisket, fat side up, in large disposable pan. Add ½ cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. Single layer of coals with space in between each. Close cover on grill and cook 5 hours, turning brisket over every 1½ hours. With a baster, remove fat as it

166 Cajun In The Kitchen, ©2010, 2013


wrapping, but you can if you want to. It’s just as good without all the work. 3 lbs ground beef ¾ lb Italian ground pork ½ cup onions, fresh diced med ¼ cup horseradish 2 tbls garlic, fresh chopped very fine ¾ cup Chile sauce 2 tsp Lawry’s Seasoning Salt® 2 tsp black pepper, table grind ¼ cup sour cream ¼ cup parsley fresh chopped fine, no stems 2 tsp oregano or marjoram, dry 2 cups Japanese bread crumbs (Panko)

accumulates in pan. Add additional ½ cup water to pan, as needed. Add briquettes as needed to keep coals at a very low temperature. Remove foil from pan. Remove brisket and place on grid directly over very low coals. Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce. Meanwhile, cook ½ cup finely chopped red onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.

MEATLOAF

Preheat your oven to 350°.

GEORGIA COUNTRY MEATLOAF 2½ 1¼ 2

¼ 4 2 1 1 1 1 1

Using the large mixing bowl, add the beef and pork and mix thoroughly. To the bowl, add the onions, horseradish, garlic, Chile sauce, salt, pepper, sour cream, parsley and oregano. Mix for 5 minutes. Add the crumbs and mix for 3 minutes.

lbs ground beef lbs ground pork slices broad, made into crumbs cup oatmeal eggs, beaten tsp salt tbl hot sauce cup tomato sauce medium Vidalia onions, chopped small can evaporated milk tsp pepper black, white or red

Using a sheet of parchment baking paper 18 by 24 inches, place the small end in front of you on a worktable. Place the meat in a log form on the end of the paper approximately 5 inches high and 5 inches across; press the meat tightly so there are no air holes in the log knead as you would when pressing pizza dough. Smooth the ends and leave 4 inches at each edge of the paper. Roll the meat in the paper away from you. Place the rolled log onto a baking sheet pan. Place the sheet pan into the oven and bake for 1 hour and 15 minutes or until the internal temperature is 160° and remove from the oven.

Sauce: 1

¼ 2 1 1

tbl brown sugar cup tomato sauce tbls milk tbl prepared mustard tbl vinegar

BISCAYNE MIRACLE MILE MEATLOAF Another fond memory from the beach side cafeteria in Coral Gables, FL. 1 lb ground beef 1 lb ground pork 1½ cups crushed corn flakes 1 egg, slightly beaten ½ cup onion, chopped 1 tbl fresh chopped parsley 1 tbl Worcestershire sauce 1 10½-oz can of tomato bisque soup 2 slices bacon, chopped Salt & pepper to taste

Preheat oven to 400F. For the loaf, mix all ingredients together, shape and place in greased loaf pans. Bake for about 1 hour, basting occasionally with the pan juices. To make the sauce, mix all ingredients together in a small saucepan. Heat just until hot and pour over individual slices of the meatloaf.

MRS. O'LEARY'S CHICAGO MEATLOAF They love two things in Chicago: Italian sausage, horseradish and deep dish pizza. I know, I know, that’s three, but the pizza is a whole ‘nother story….. You can get the Meat Loaf for lunch at Lawry’s in Chicago. They are known for their unbelievable prime rib, but this is pretty damn good as well. I don’t bother with the paper 167

Cajun In The Kitchen, ©2010, 2013


Combine ingredients well. Shape into loaf and bake @350° for 1½ hours. Combine ½ can undiluted tomato soup with 2 tbl Tabasco and chopped parsley for sauce.

RIB ROAST WITH GARLIC THYME SAUCE 1 1 2 3

®

BACON CHEESEBURGER MEATLOAF

¼ 2 1½ 1 4 1½ 1½

Man you gonna love this…… 1 lb ground chuck 10 slices bacon, cooked and crumbled 1 8-oz package sharp Cheddar, grated 2 large eggs, lightly beaten ¼ cup bread crumbs, toasted ¼ cup Hellmann’s Mayonnaise® 1 tbl Worcestershire sauce ¼ tsp salt ¼ tsp ground black pepper ½ cup ketchup 2 tbls prepared mustard 1 3-oz can French fried onions

8-lb trimmed prime beef rib roast tbl vegetable oil heads garlic tbls chopped fresh thyme leaves cup minced shallot tbls red-wine vinegar cups dry red wine fresh bay leaf cups veal or beef broth tbls unsalted butter, softened tbls all-purpose flour, if using beef broth

Preheat oven to 475°F. Put roast, rib side down, in center of a 13 by 9-inch flameproof roasting pan and rub all over with ½ tbl oil. Cut about ½” from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tbls thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining ½ tbl oil. Wrap garlic tightly in foil.

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster, skim all but about ½ cup fat from pan. Baste beef with fat remaining in pan.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Reduce temperature to 375°F. Add garlic to oven.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Roast the beef, with garlic, for 1¼ to 1½ hours more, or until a meat thermometer inserted into center of meat registers 115°F. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. Meat will continue to cook reaching about 130° for medium-rare. While beef is standing, remove all but about 2 tbls fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins.

HAMBURGER PIE 2 4 2 2-4 2

lb ground meat stalks celery, chopped 8-oz cans tomato sauce pie shells onions, chopped ½ bell pepper, chopped 3 garlic cloves, chopped Salt and pepper

Add vinegar, wine, bay leaf, and remaining tbl thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about ½ cup, about 5 minutes.

Brown ground meat. Sauté onions, celery, bell pepper and garlic until tender. Pour excess grease off. Add salt and pepper and tomato sauce, can add a teaspoon of sugar. Let simmer for ½ hour.

If using demi-glace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manie. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and

Pour into pie shells, can add an extra pie shell on top and bake at 350F until golden brown.

168 Cajun In The Kitchen, ©2010, 2013


slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season with salt and pepper.

HOMEMADE CORNED BEEF I've done this a bunch of times. Boil some cabbage and this is Irish heaven. Try it my home-made mustard…….and of course, a pint of Guinness. 1 beef brisket 4 to 6 lbs 5 tbls Morton's® Tender Quick 2 tbls brown sugar 1 tbls black pepper (ground) 1 tsp Szeged Hungarian Paprika® 1 tsp ground bay leaves 1 tsp ground allspice ½ tsp garlic powder

Cut rib roast into slices and serve with sauce.

HOMEMADE GOODIES…. HOMEMADE PASTRAMI Oh boy is this good. Living in New Jersey we found lot of great deli's and of course there's one on every corner in NYC. This came from some TV show I saw and wrote down the receipt. I have no idea who it was. It is worth the effort. 2 tbls black peppercorns 2 tbls coriander seeds 2 tbls dried thyme 6 bay leaves, crumbled 2 tsps whole cloves ¼ cup minced garlic 2 tsps whole juniper berries, plus ½ cup crushed juniper berries 6 cups water ¾ cup packed light brown sugar ¾ cup kosher salt 1 5 lb beef brisket 1 cup coarsely ground black pepper

Trim fat from brisket. Mix all ingredients together, rub into all sides of brisket. Place brisket in plastic bag, refrigerate. Let brisket cure for a minimum of 10 days. Cook as you usually do. I like to barely cover mine with water (and a bottle of beer) and cook on low for several hours.

HOMEMADE BEEF JERKY Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. 4

½ ¼ ¼ ¼

In a small mixing bowl, combine and crush slightly the peppercorns, thyme, bay leaves, coriander, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely.

1 1 1 2

½

pounds lean beef, sliced into ¼ " strips tsp hickory or mesquite smoke flavoring cup soy or teriyaki sauce teaspoon salt cup Worcestershire sauce tsp garlic powder tsp onion powder tsp cracked black pepper tbls molasses or brown sugar (optional) cup barbecue sauce or ketchup

Pinch of cayenne pepper

Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than ¼" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).

Fire up the smoker. Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining ½ cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press ⅔ of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.

Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat.

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Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.

sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day. Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.

It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.

In heavy, 5-quart Dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside. For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly(sound familiar?), 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and ½ cup of beer and bring to slow boil over med-high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350°F oven for 2 hours.

Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.

HOMEMADE SAUERBRATEN This recipe calls for pickling spice — a blend of cinnamon, mustard seed, allspice, dill seed, ginger, peppercorns, cloves, juniper berries, mace, dried ginger, coriander seeds and bay leaves. For a spicier flavor, dried hot red peppers are sometimes added.

Marinade: 1 1 2 1 1 1 2 1 2-3 4

Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.

cup dry red wine cup red wine vinegar cups cold water medium onion, thinly sliced tbl black peppercorns, coarsely crushed tbl juniper berries, coarsely crushed bay leaves tsp kosher salt tbls pickling spice pounds boneless beef roast, bottom round

Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 ½ cups for the sauce. If additional liquid is needed, add some of the reserved marinade. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.

Roasting/ Sauce: 3 2½ 2½ 1¼ 2

½ ¾

tbls butter cups onions, diced cups carrots, diced cups celery, diced tbls flour cup dark beer cup gingersnap cookies, crumbled

Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.

Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.

Helpful Hints Traditionally, sauerbraten is served with dumplings, boiled potatoes, spatzle, and red cabbage. This classic, but easy, recipe requires advance planning and time (3 days!), but it has a flavor and aroma that is incredible.

Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the

170 Cajun In The Kitchen, ©2010, 2013


Don't hesitate to adjust the amount of gingersnap cookies to give the sauce your preferred consistency. The flavorful gingersnap cookies are used as the thickener, not flour, so you don't run the risk of having a pasty sauce.

171 Cajun In The Kitchen, Š2010, 2013


CHAPTER 9: LAMB

Take the garlic cloves out and reserve them hot; add the last tablespoon of soy sauce and increase the flame to medium level and caramelize the lamb medallions for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…).

LAMB SHASHLYK Russian. Got this at the Department of Defense Language Institute (DLI) in Monterey, CA.

Display the medallions on a service plate, spread the peppercorns on them and display the garlic cloves around. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medallions with it. Serve right away with braised endives or steamed potatoes.

We were there only a short time, but oh what a time we had. Ben was only a year old then. Talk about your memories. I can still see the fog rolling in off Monterey Bay at 4:30 in the afternoon every day. And the Monarch Butterflies….you just had to be there. 1 leg of Lamb (get the butcher to remove the bone) 2 white onions About 5 Lemons Red wine vinegar Red wine (or white wine or beer) One bunch each fresh dill, basil, and cilantro (and mint if you like it) Salt and Pepper

WHITE BEANS AND LAMB WITH GREENS This is either Jewish or Arabic in origin. I’m not sure which. We got it from somebody while we lived in Germany. It’s one of those recipes that you get over a lifetime and have no earthly idea where it came from, but it is good enough to keep. Want good luck for a whole year? Prepare the following menu on January 1st. It really works. No kidding…..really I mean it, it works. No, really, it does. 1 lb Great Northern beans dry 1 tbl EVOO ½ large onion, chopped 2 cloves garlic, minced 1 tbl dried thyme or three 4-inch fresh sprigs 1 tbl dried rosemary or two 4-inch fresh sprigs 1 lb lamb shank 2 slices bacon 2 green onions Salt and pepper to taste Hot sauce to taste

Cut the lamb into one inch chunks. Take care to remove as much fat, gristle and fascia as possible. Mince the onions, chop up the fresh herbs, and squeeze the lemons. Put each in a separate container. Take a large Tupperware container and put one layer of lamb on the bottom. Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. Continue until all ingredients are used up. Press down. If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine). Refrigerate for 24 hours. Remove lamb chunks, place on skewers and roast on a barbecue. Do not overcook. Serve immediately.

Bring beans to boil. Cook beans and bacon for about one hour on low. Sauté’ garlic and onion in olive oil. Add onion mixture, lamb, hot sauce and salt pepper to beans. Simmer for another hour. Garnish with chopped green onion.

LAMB MEDALLIONS WITH GARLIC 8 medallions of lamb 16 garlic cloves 1 tbl butter 3 tbls soft honey 5 tbls Kikkoman’s® Soy Sauce 2 tbls balsamic vinegar 1 tbl lemon juice 1 tbl peppercorns Salt & pepper

The Greens: 3 2

lbs collard greens, stalks removed smoked ham hocks ½ large onion, chopped 2½ tbls molasses or 4 tbls honey ½ cup cider vinegar 1¾ tsp Worcestershire sauce 1 tsp hot sauce yep, I added this. ½ tsp garlic power Salt and pepper to taste

Roll the garlic cloves in your fingers in order to take off as much peel as you can (but do not peel them with a knife). Heat the butter and oil in a casserole on a low flame. Add the garlic cloves and turn for 1 or 2 minutes, then add the honey, the vinegar and 4 tablespoons soy sauce. Mix and cover, then simmer for about 30 minutes, mixing carefully from time to time.

Remove all stalks. That is what makes greens bitter. Wash the greens, and wash and wash them again.

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Coarse chop leaves. In a food processor, blend about 2 cups leaves with ½ cup water. Add this to a stock pot about half full of water and add everything but the collards. Add the chopped collards in batches, letting them cook down before adding more. Once all collards are in ‘da pot’, simmer 3 hours

LAMB SHANKS WITH SOUR CREAM AND CAPERS This recipe may be cooked on top of the stove or in the oven. Sour cream and capers are added to braised lamb shanks for a great sauce. 2 lamb shanks, each cracked into 3 pieces 2 tbls meat drippings or cooking oil ¾ tsp salt ½ cup dark beer, cider, or beef consommé 1 bay leaf 1 Bouquet Garni (see Note) ½ cup sour cream 2 tbls capers

LAMB SHANKS ON CANNELLINI BEANS 6

¾- lb lamb shanks

½

tsp salt each pepper cups chopped carrot cup chopped onions cup chopped celery cup red wine glasses of said wine for chef cup beef broth tsp dried rosemary 14½ oz cans diced tomatoes bay leaves cup dried cannelloni beans slices of bacon naturally

2 1 1 1 2

½ 1½ 2 2 1 4

Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt, liquid, and bouquet Garni. Cover and simmer about 1½ hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-½ hours at 325°F. Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest.

Sprinkle lamb with S&P. Heat large skillet. Add lamb , cook 12 min. browning all sides. Remove from skillet. Add carrot, onion & celery, sauté 3 min. Add wine. Bring to boil, cook 5 min. Stir in broth, rosemary, tomatoes, & bay leaves. Return lamb to skillet. Cover reduce heat & simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb, bring liquid to boil & cook 5 min. Discard bay leaves.

LAMB AND STOUT BAKE - Emeril Largesse Here are a couple of Irish dishes from my favorite Portuguese Cajun… 8 oz bacon, cut into ½ -inch dice 2 lbs lamb, cut into 1” pieces 2 tbls Essence of Emeril ½ tsp salt 1 tbl flour 2 cups diced yellow onions 1 cup diced carrots 1 cup diced leeks 3 tbls minced garlic ¼ cup chopped parsley 2 tbls chopped fresh thyme 2 bay leaves 2 cups Guinness or Murphy’s Stout 1 cup beef stock 1 lb very small potatoes, about 1” in diameter

Sort and wash beans, place in large Dutch oven. Cover w/water to 2 inches above beans, bring to boil, & cook 2 min. Remove from heat, cover and let stand 1 hour. Drain beans, place in Dutch oven. Cover w/ water to 2 inches above beans, bring to boil. Reduce heat & simmer 1 hour or until tender. Cook bacon in the Dutch oven over med. Heat until crisp. Remove bacon from Dutch over, reserving 2 tsp dripping in Dutch oven. Crumble bacon. Heat dripping, add garlic , sauté until golden. Stir in bacon & beans, remove from heat. Divide beans among plates, arrange lamb on beans. Spoon sauce over lamb.

In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tbls oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour.

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Add the meat and bones to the pan and sauté until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.

Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

Add the onions, carrots and leeks to the pan and sauté over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1½ hours, stirring occasionally and skimming any fat that forms on the surface.

Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

BASQUE LAMB STEW My father’s family background is French Basque. They were from Toulouse in Southern France near the Spanish border in the Pyrenees Mountains. If you were our Spanish cousins your named ended with an ‘a’ or ‘s’ and most likely was pronounced with the soft ‘h’ like Pool-hal or Poo’-hal- es.

Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 ½ hours. Adjust seasonings. Garnish with fresh mint leaves (though I have no idea how “Basque” that is, it just tastes good).

How do I know this? As a young E-4 in the Army in Northern Virginia, I worked part time for Sears. One evening I helped a gentleman from the Spanish embassy in D.C. who saw my name tag and proceeded to spend an hour telling me about my French Basque relatives in southern France/Northern Spain. It seems his wife’s older sister was married to a gentleman named Pujol. Ain’t it a small world?

CARRÉ D’AGNEAU BLONVILLE (RACK OF LAMB) In Southern France, the traditional Easter menu usually includes gigot d’agneau, which is leg of lamb. 2 single racks of lamb 2 tbls salted butter 2 large garlic cloves, very finely chopped ¼ finely chopped parsley (curly) ¼ cup dry bread crumbs 3 tbls Dijon mustard Salt & freshly ground pepper

If you can find it, use one of the Torres Spanish reds for this. A Torres Gran Sangre de Toro Reserve would be a great find. The Torres “Blood of the Bull” red from Penedès in northeastern Spain is an outstanding red wine as are most Spanish reds. At about $12, it’s also a great price. 3½ lbs lamb shoulder, cut into 2 inch pieces 6 cloves garlic, crushed and peeled 1 sprig fresh rosemary ½ cup dry white wine 2 tbls EVOO 1 large onion, peeled and chopped 2 tsps Szeged Hungarian Paprika® 2 canned roasted red bell peppers, cut into ½’strips 1 large ripe tomato, peeled, seeded and chopped 4-6 sprigs parsley, chopped 1 bay leaf ½ cup dry, full-bodied red wine ½ cup chicken stock Salt and freshly ground pepper

Preheat oven to 450°. Season the lamb with salt and freshly ground pepper. Heat the butter in a nonstick skillet over med-high heat. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter. Add the garlic and parsley to the pan and toss for 1-2 minutes. Mix in the breadcrumbs, remove from heat and allow to cool in the pan. Brush each rack with 1-1/2 tablespoons of the mustard. Spread the prepared topping equally over the two racks. Set the racks in a roasting pan, and turn the oven down to 400°. Roast until meat thermometer registers 120°. (20-25 minutes). Allow the rack to rest until the internal temperature has reached 130°. Then slice between the ribs.

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AUSSIE LAMB CHOPS

When ready to cook preheat your oven to 400°.

I got this off a web blog written by a Aussie Provo. That's military police to you uninformed. 2 tbl currant jam or jelly 2 tbl ketchup 2 tbl Kikkoman’s® Soy Sauce 2 tbl brown sugar or honey 1 tbl dry mustard 2 tsp Worcestershire sauce 12 lamb loin chops - (about 3 lbs) cut 1" thick, 6 slices pineapple, about ½" thick

Unwrap the lamb. Place the lamb on a rack in a roasting pan. In a small bowl mix the olive oil and 3 tablespoons of red wine vinegar. Brush some of it over the lamb. You can sprinkle the lamb with some salt and pepper if you wish. Roast the lamb, basting with the oil mixture occasionally until it’s done to your liking. About 1 hour for medium.

BASQUE LAMB SHANKS I have never tried this recipe in a slow cooker but I think it could easily be adapted. Cook the shanks on low all day, have the beans prepared and finish the last steps before serving. Great taste, don’t be cheatin’ on the garlic….. 4 lamb shanks 10 tbls EVOO 12 cloves garlic, peeled ½ lb mushrooms, button sized ¾ cup chicken broth ½ cup hearty Spanish red wine 1 cup navy beans, cooked with garlic ½ cup fresh parsley, chopped ¼ cup red wine vinegar Salt & pepper

In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes. Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare (140°F), 10 to 13 minutes for medium (160°), or 14 to 17 minutes for medium-well (170°), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings. If there's one thing Australians understand, it's how to make great lamb chops. This recipe lets you in on the secret.

Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks. Add 4 cloves of garlic and the mushrooms, brown well. Return shanks to the pot, add wine and the broth.

LAMB WITH MINT AND GARLIC Stuffing the lamb roast allows the flavors to permeate the meat with intense flavor. Cooking time is approximate. 1 rolled lamb roast (about 5-6 lbs) ¾ cup chopped fresh mint ¼ cup finely minced bacon 2 tbls finely minced garlic 1 tbl Szeged Hungarian Paprika® 1 tsp salt ½ tsp fresh ground pepper 5 tbls red wine vinegar ½ cup EVOO

Cook covered, in a 350°F oven for about 2 hours (add more broth if needed) until the meat falls off the bone. Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep. Remove the garlic from the beans. Remove bones from the shanks. Add beans to the meat and heat through. Meanwhile prepare the sauce combining 4 cloves of minced garlic, salad oil, parsley and vinegar, you may warm the sauce or have it at room temp. Serve the sauce on the side.

Unroll the lamb. Place fat side down and trim off any excess fat. In a small bowl combine the mint, bacon, garlic, paprika, salt, pepper, and 2 tablespoons of the vinegar. Mix to a paste. Rub the paste evenly over the inside of the lamb roast. Roll the lamb back up and tie with kitchen string. Wrap up and refrigerate for 12-24 hours.

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minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.

SPANISH LAMB STEAKS 2 tbls finely chopped onion 3 tbls tarragon wine vinegar 6 tbls EVOO 1 bay leaf 1 tsp freshly chopped oregano 1 tsp freshly chopped basil 9 tbls dry sherry 4 lamb steaks Black pepper

To Broil: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 2 to 3 inches from heat 7 to 8 minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.

INDIAN LAMB VINDALOO Another common Indian dish that I really like. You can find this in just about every Indian restaurant in the US. Try it the next time you are out for dinner and want something different. You won’t be sorry. 3 lbs boneless lamb, plus 3 meaty lamb bones ¼ cup vegetable oil ¼ cup cider vinegar 3 tbls tamarind pulp 2 tbls vegetable oil 1 big white onion 6 garlic cloves 2 tbls fresh ginger root ½ cup vegetable oil 3 cups onions, thinly sliced 1 tsp ground cumin 1 tsp ground mustard 3 tsps turmeric 1½ tsps cayenne 3 tsps Szeged Hungarian Paprika® 1 tsp ground sumac 1 tsp cinnamon Hot water Salt to taste

In a small bowl, mix together all the ingredients except the meat. Place the meat in a shallow dish and pour the marinade over. Mix well to coat, cover and marinate for 26 hours at room temperature. Remove the meat from the marinade and cook over hot coals for 25-35 minutes, turning occasionally and basting with the remaining marinade. Serve hot.

GRILLED TANDOORI-STYLE LAMB KABOBS Over the years I’ve worked for with numerous people from India. I’ve also learned what not to eat. Most Indians are vegetarians. Those that are from the part of India where meat is commonly eaten have provided me with some great experiences. Here is one of my favorite dishes. I’ve had it in New York, Atlanta and even Texas. It’s always the same and always good. BTW: the Garam Masaala is a critical ingredient. It is a common spice used in many dishes and is actually easy to find. Uncle Bill found it in Winston-Salem and sent it to me. Nice guy that Uncle Bill. Fresh Market Chain has it also so look for it. 1 lb lamb, boneless loin, into 2” cubes ½ cup plain yogurt ¼ cup chopped fresh cilantro 1 tbl coriander seed, ground 5 cloves garlic, finely chopped 1 tsp salt 1 tsp cayenne 1 tsp cumin seed, ground 1 tsp Garam Masaala 8 six- or eight-inch bamboo skewers

Cut lamb into ¾” cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours. Put two tablespoons oil, onion, garlic and ginger in a food processor and puree. Heat ½ cup oil in large skillet over medium-high heat. Add onions and sauté until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.

Mix all ingredients except skewers and chutney in mixing bowl. Cover and refrigerate at least 12 hours but no longer than 24 hours.

When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2½ cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).

Heat coals or gas grill for direct heat. Thread lamb pieces on skewers, leaving space between each piece. Cover and grill kabobs 4 to 5 inches from medium heat 7 to 8

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Pick out and discard the bones and serve over rice.

Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.

LAMB CURRY 2 1 1

½ ½ 1 1 2 2 1

¼ 2 1 1

cup diced, cooked lamb med onion, chopped med apple, diced cup celery, diced cup raisins cup boiling water cup lamb stock tbls butter tbls flour tsp salt tsp ginger tbls curry powder tsp lemon juice tsp sugar

Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender. While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds. About 15 minutes before cooking is complete, add the sherry, raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.

Sauté onion, celery, apple and raisins in butter for about 10 minutes. Add stock. Mix flour, salt, ginger and curry. Add to onion mixture in pan. Add lamb, boiling water, lemon juice and sugar. Simmer. Serve over rice. Add any or all of the following condiments on top: chopped hard cooked egg, chopped peanuts, coconut, chutney, watermelon pickle, chopped green onions.

CORDERO MORUNO This is a Spanish Moor-style lamb recipe. Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is surprisingly very good, combining lamb and onions with almonds and raisins. 2-3

lb lamb shoulder

1

tsp cinnamon

1

tsp ground cumin

½

tsp salt

¼

tsp pepper

3-4

tbsp extra virgin olive oil

2

yellow onions

2

cloves garlic

3-5

cups chicken stock

cup raisins

cup sherry

2

tbsp almonds

Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.

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Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.

CAJUN “FRIED” CHICKEN ½

cup buttermilk 2 tbls Tabasco ® 1 tbl Cajun seasoning 1 cup breadcrumbs (panko) 2 bone-in chicken breast halves, skinned 2 drumsticks, skinned 2 chicken thighs, skinned Cooking spray Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

CHAPTER 10: FOWL BALL

Coat and soak chicken in buttermilk & Tabasco® for 2 hours. Mix next two ingredients in a shallow dish. Pour the panko into another shallow dish. Dip chicken in the panko, coating well. Lay on the prepared baking sheet.

Almost everybody likes chicken. Fried, BBQ’d, roasted, in soups whatever, it is without doubt one of the most versatile meats.

After all the pieces have been dipped, spray lightly with the cooking spray. Place in the oven and bake for 20 minutes. Turn the chicken pieces over and bake for another 20 minutes. Serve hot from the oven with Maque Choux. Oh Lordy !

First up, the simplest.

ROASTED CHICKEN Poultry Rub: 1 2 1 1 1 1 1

tbl garlic powder tsps salt tsp dried basil tsp dried oregano tsp Szeged Hungarian Paprika® tsp ground sage tsp dried thyme ½ tsp ground pepper Dash ground cumin

YOUR BASIC GRILLED CHICKEN 3 chicken breast (split in half, skin on) 1 tbl each, ground coriander, cumin, fennel seeds 1 tbl Szeged Hungarian Paprika®, 1 tbl garlic powder 1 tbl black pepper 1 tbl kosher salt 1 tbl cayenne powder Corn oil, as needed, lard is best, but…

In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months. 1 3 to 3½ -lb chicken 2 tsps EVOO Chicken stock, or water

Mix all herbs and spices well in a small bowl and place onto a large plate. Dredge the chicken in corn oil and then into the dry spices. Grill over medium high heat until golden brown. Monitor the cooking and if the exterior becomes brown to quickly move the chicken breasts off to a cooler section of the grill.

Preheat the oven to 350 degrees F. Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity. Place in a small roasting pan and add enough chicken stock or water to come about ¼ -inch up the side of the pan.

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cups of vegetable shortening. After each test, all the shortening was poured back into a measuring beaker, and in each case only about 1 tbl had been absorbed by the whole chicken. The trick to this is to make sure the shortening is HOT! Most professional references for chefs recommend that the oil be 350°. This is easily measured by a good kitchen thermometer, or by the temperature setting on an electric frying pan. Failing either of these, do what my mother always did ----- drop a small pinch of flour into the hot oil; it should start cooking immediately, causing the shortening to bubble vigorously.

PRE-HISTORIC FRIED CHICKEN Picture, if you will, a tranquil scene circa 1 million years ago, when cavemen roamed the Earth. It is Sunday, about noon. A small tribe of prehistoric Baptists scientific name: SHALLWEGATHERUS ATHERIVERUS has just finished their 3½ hour worship service. While toweling off by the river bank, a member of the group hears the plaintive cry of a prehistoric chicken, scientific name: BIGOL WHANGIN’ CHICKINUS KENTUKY FRIEDUS. This tasty critter, about the size of a ‘57 Chevy without the fins, takes off with the church-goers in hot pursuit. After an exciting chase, an early cave-dweller male scientific name: FRED FLINTSTONIUS dispatched the beast with one mighty swing of a nine iron. Thus, the first Sunday chicken dinner in history was served.

The hot shortening causes the water in the cells of the chicken to start boiling almost as soon as the meat hits the pan. As it escapes from the chicken as steam, the pressure prevents the shortening from soaking into the coating. The shortening should come about halfway up the sides of the chicken pieces in the skillet. Don’t cover the skillet during cooking. This makes the crust crisper.

For many of us, fried chicken was as much a part of childhood Sundays as the comics and getting dressed up for Sunday school. But as we grew older and learned about the evils of fat grams and cholesterol, many of us let this delicacy fall by the wayside. Prepared correctly, though, you may be surprised at how little grease fried chicken really contains. The key is to use the proper fat and frying technique.

Please, never use skinless chicken. It just ruins the whole idea behind fried chicken, hell it isn’t even fried chicken…… If you’re so damned worried about the fat, eat boiled tofu shaped like a drumstick. Jezz, you people…..

PERFECT SOUTHERN FRIED CHICKEN

To begin, select either a 12-inch, cast-iron skillet or my favorite, a non-stick electric model. To ensure that the chicken takes the flour used to dredge it evenly, marinate the pieces at least two hours to overnight in buttermilk. This not only gives the flour a great medium to stick to the chicken, the lactic acid in the buttermilk acts as a natural meat tenderizer.

1 1 1 1 1 1 2

The choice of flour helps determine how well the crust will develop. Self-rising flour contains baking powder and baking soda. When they hit the acid in the buttermilk, the flour rises slightly. This produces a crispy, yet light, crust which is superior to regular all-purpose flour.

chicken cup flour tsp Szeged Hungarian Paprika® tsp black pepper tsp salt egg beaten with ¼ cup milk cups buttermilk add touch of salt

It really was as good as you will find anywhere. The trick is soaking the chicken for a couple of hours in buttermilk. I hate the damn stuff but oh what it does to chicken, fish even. It is sooooo moist and tender. Cut chicken into pieces and cover with salted water. Soak for minimum of two hours in frig. Mix dry ingredients. Pat chicken dry with paper towels, dip in egg mixture; role in flour until coated. Fry in medium to hot oil, with chicken pieces half covered and well spaced, until brown on both sides. Cover with lid for 7-8 minutes on low heat. Drain on paper towels.

To keep the flour from going all over the place while coating the chicken, try placing the flour in a paper bag and adding half the chicken to the bag at a time. Close the bag and shake to coat the chicken pieces. This is a great way to make a messy job much neater. Let the chicken pieces “rest” for about 10 minutes on a wire rack. This will allow the flour to dry slightly and for the acid in the buttermilk to cause the flour to rise slightly to make for a lighter crust. Vegetable shortening is far and away the most healthy way to fry chicken. Remember the old Crisco commercial where they claimed “all the oil came back—except for 1 tbl?” Well, “Cook’s Illustrated” magazine did a test several years ago in which they fried three whole chickens, each in 3 179

Cajun In The Kitchen, ©2010, 2013


¼ ¼ ½

JAMAICAN CURRIED CHICKEN 1 3 2

whole chicken, about 3 to 4 pounds large garlic cloves, finely minced green onions, finely chopped ¼ inch fresh ginger, peeled and finely minced 1½ tbls curry powder ¼ tsp allspice 1 tsp sugar 2 tsps salt 2 tbls vegetable oil 2 cups water 3 medium potatoes, washed and cubed Juice of 2 fresh limes Mango Chutney Slices of dried coconut Fresh pineapple chunks Orange segments Ripe bananas

tsp kosher salt tsp freshly ground black pepper cup lightly salted, roasted pecans, chopped

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Serve chicken salad on a bed of arugula and top with pecans.

BOURBON BARBECUE CHICKEN 2

lb chicken cup chopped onion 3 cloves garlic, minced 1 tbl EVOO 1 tbl lemon juice ½ cup orange juice 1 tbl balsamic vinegar ½ cup Bourbon whiskey ½ cup molasses ½ cup catsup 1 tbl Worcestershire sauce ½ tsp dry mustard 1 pinch cloves Salt and freshly ground black pepper, to taste Tabasco to taste

½

Cut chicken in 1½ to 2-inch serving pieces. Squeeze the juice of the limes into a large bowl of water; wash the chicken pieces in the water and drain. In small bowl mix the garlic, green onions and ginger; allow flavors to blend for 30 minutes. Mix curry powder and allspice with sugar and salt. Rub spice mixture and the garlic mixture onto the chicken. Place in a glass bowl; cover and allow to "marinate" for 1 hour. In large heavy skillet, brown chicken in hot oil over medium-high heat. Add the water and potatoes. As soon as liquid starts to boil, reduce heat, cover and simmer until chicken is cooked, approximately 20 to 30 minutes. Chicken should be tender and juices run clear.

Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.

Dress curried chicken with accompaniments served with flair. The usual accompaniment is Mango Chutney, but slices of dried coconut, pineapple chunks, orange segments, ripe bananas, will do.

Chicken with wine: a classic. 1 chicken, cut up 1 tbl melted butter mixed with 1 tbl flour 1 cup very dry sherry 1 slice ham without fat ½ lb butter, divided 1 cup sliced mushrooms 10 small white onions 8 small Golden or red potatoes 1 Bouquet Garni Salt and pepper Parsley, chopped

COQ AU VIN

TARRAGON CHICKEN SALAD 2 1½

½ ¼ ¾ 1 2 1 1

cups diced cooked chicken cups tart apple, cored and diced cup diced celery cup diced red onion cup Hellmann’s Mayonnaise® tbl fresh lemon juice tbls chopped fresh tarragon leaves tbl chopped fresh parsley leaves tbl chopped fresh chives

Brown chicken in ½ butter after dredging in flour seasoned with salt and pepper. Remove chicken. Brown ham and onions, then mushrooms. Put all back in casserole. Add garlic, bouquet garni, remaining butter 180 Cajun In The Kitchen, ©2010, 2013


and wine. Cook slowly, covered, for about 1 hour, depending on size of chicken.

source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes.

CHICKEN SCALOPPINI

Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.

2½ 2 2 2 2¼ 1 1

cups seasoned diced potatoes cups frozen sliced carrots cups frozen early harvest peas cups frozen French cut green beans pounds thin-sliced chicken breast fillets packet Knorr® leek soup mix, divided can condensed cream of asparagus soup ½ cup white wine, preferably Chardonnay Salt and Freshly ground black pepper

CHICKEN FLORENTINE 4 boneless skinless chicken breasts 6 tbls unsalted butter 2 tbls shallots, sliced 1 tbl chopped garlic 1½ cups dry white wine 1 cup whipping cream 1 tbl chopped fresh Italian parsley 2 packages frozen spinach, thawed & drained Salt and freshly ground black pepper All-purpose flour, for dredging

Combine all vegetables in the bottom of a 5-quart slow cooker. Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place chicken in slow cooker on top of vegetables.

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix. Pour over chicken. Cover and cook on LOW setting for 4 hours. Strain and defat or de-grease the cooking liquid. Serve as sauce on the side.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and sauté until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

EL LOCO POLLO One of the only decent fast food restaurants I've ever been to is El Pollo Loco (The Crazy Chicken), in Sunnyvale California. They serve chicken marinated in fruit juice and spices, that's grilled to perfection. Their recipe is of course, proprietary. I played with my version and I think I got it. ¼ cup corn oil ¼ cup melted butter ¼ cup onion, minced 2 tbls garlic, finely minced 2-3 drops yellow food coloring ¼ tsp ground cumin 1 tsp dried oregano ¼ cup cranberry juice ¼ cup lime juice ¼ cup orange juice 1 chicken, 3 pounds, halved

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and sauté until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Combine oil, butter, onion, garlic, food coloring, cumin, fruit juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under

181 Cajun In The Kitchen, ©2010, 2013


½ ½

cup dry white wine cup chicken stock Chopped chives Chopped parsley Egg noodles or rice Freshly ground pepper

HONEY-MUSTARD CHICKEN To be honest, I don’t know where this came from, it just sorta wound up in our kitchen in New Jersey and I’ve made it several times since. It’s really a great change of pace when all you have in the frig is chicken, again. 4 skinless, boneless chicken breast halves, pounded 2 tsps Cajun seasoning 6 slices bacon, cut in half ½ cup Zatarian’s Creole Mustard® 3 tsps prepared mustard 1 cup honey ¼ cup Hellmann’s Mayonnaise® 2 tbls chopped onions 1 clove garlic chopped 1 tsp dry Sherry 1 tbl EVOO 1 sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tbls chopped fresh parsley

Heat oven to 350°F. Poach the artichokes in salted water for 8-10 minutes. Cut out and remove the bottoms and set aside; discard the leaves. (Or alternately, thaw the artichoke hearts and bring to room temperature.) Slice the artichoke bottoms. Prepare concassé from the tomatoes. Season the chicken parts lightly with salt and pepper. Heat the butter or oil in a heavy pot big enough to hold all the chicken. Brown the chicken on all sides, until wellbrowned, about 5 minutes, turning with tongs. Do not use a fork. Add more butter or oil if needed. Cover the pot and place in oven for 12 minutes. Remove the pot from the oven, and spoon the sliced artichoke bottoms, sliced chanterelles, and the tomato concassé around the chicken. Return to the oven for 10 minutes. Remove pot from oven again, remove the chicken from the pot, and keep warm.

Rub the chicken breasts with the seasoning, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F 175 degrees C. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

Put the pot on the burner. Add the garlic, wine and stock. Bring to the boil and cook uncovered over high heat until the liquid is slightly reduced and the juices and liquids are blended.

Sauté onion and garlic in a small amount of olive oil and in a bowl, combine with the mustard, honey, mayonnaise. Add the Sherry and mix well and remove half of sauce, cover and refrigerate to serve later.

To serve, add a side-sized serving of noodles or rice, place the chicken beside it, spoon the sauce and vegetables on the chicken and rice or noodles, and garnish with chopped chives and parsley.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

BAKED HAVARTI CHICKEN 4 boneless, skinless chicken breast halves 8 ozs sliced fresh mushrooms 2 4-oz cans whole green chili pepper, sliced 4 ozs sliced Havarti cheese with dill 1 tbl butter 1 tbl white wine 1 tbl Worcestershire sauce 1 clove garlic, chopped Salt to taste Italian dressing Greek seasoning

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

POUSSIN BASQUAISE (BASQUE CHICKEN) The origin of Pujol is French Basque and of course, my cousins to the south were Spanish Basque. Trouble makers all. 2 packages frozen artichoke hearts 4 large ripe tomatoes 8 boneless skin-on chicken breasts 6 tbls EVOO 12 ozs fresh chanterelle mushrooms, sliced 4 small cloves garlic, minced

Preheat oven to 400°. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.

182 Cajun In The Kitchen, ©2010, 2013


Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.

ham slice on top of a bed of rice. Top with sauce and garnish with parsley.

CARIBBEAN CHICKEN 2 6 2

tbl butter or margarine whole chicken breasts, split, skinned and boned s tbl minced garlic ½ tsp dried thyme leaves, crushed 1 tbl curry powder 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp dry mustard 1 tsp chili powder ½ tsp ground cloves 1 10½ oz can Condensed French Onion soup 1 cup cream of coconut 5 cups hot cooked rice Shredded coconut, raisins, chutney, Chopped nuts, and pineapple for garnish

Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic. Bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

BOYSENBERRY CHICKEN 8

¾ ½ ¼ ¼ 8 2 1

½ 2½ 1 2 /3

¼ 4

¼

chicken breast halves cup butter tsp salt tsp fresh ground pepper tsp nutmeg thin slices ham cup sliced fresh mushrooms tbl lemon juice cup minced onion cup chicken broth cup medium dry white wine cup boysenberry preserves cup cornstarch cup cooked rice cup minced fresh parsley

In 10-inch skillet over medium heat, in hot butter, cook chicken a few pieces at a time until lightly browned. Set aside. To same skillet, add garlic, thyme and spices; cook one minute, stirring constantly. In medium bowl, combine soup and cream of coconut; add to spices. Over medium heat, heat to boiling, Reduce heat to low. Add reserved chicken. simmer, uncovered. 20 minutes or until chicken is fork-tender. Serve over rice. Garnish with remaining ingredients.

CHICKEN AND SAUSAGE SAUCE PIQUANT 3-4 1 1 2 3 1 4 1

lb chicken lb smoked sausage cup bell pepper, chopped cups onions, chopped tbls oil 8-oz can tomato sauce cups water 10-oz can Rotel whole tomatoes ½ cup onion tops 2 tbls parsley Creole seasoning, to taste

Remove skin and bones from chicken breast halves. Lightly brown chicken breasts in ¼ cup of the butter and continue sautéing until thoroughly cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside and keep warm. Sauté ham in pan juices and set aside with chicken. Heat ¼ cup butter in the same pan. Add mushrooms, stir until shiny, then sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat remaining butter in same pan; add onion and cook until tender. Blend in 2 cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to blend flavors. Season with additional salt, pepper, and nutmeg as needed.

Sauté meats in 2 tablespoons oil over medium heat until tender. Remove and set aside. Add onions, bell peppers and oil. Sauté until soft. Return meat to pot with 3 cups water, tomato sauce and tomatoes. Cook over medium heat 30 minutes. Add 1 cup water; reduce heat to low. Add onion tops, parsley and seasoning. Cool 15 minutes on low and serve. Serve over rice with vegetable dish.

Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook and stir until thickened and smooth. For each serving arrange chicken and mushrooms on a

183 Cajun In The Kitchen, ©2010, 2013


CHICKEN BREASTS WITH BUTTER PEAS

CHICKEN FRICASSEE

6 1 6 1 2 1 2

skinless chicken breast quarters or chicken pieces large onion, finely chopped garlic, finely chopped can Rotel Tomatoes diced tsp Kitchen Bouquet bag frozen butter peas or butter beans cups water as needed to cook peas and make a nice gravy 2 chicken bouillon cubes Worcestershire sauce Kikkoman’s® Soy Sauce Cajun seasoning

3 8 1 2 1 1½ 6 2 1 1 2 6

Skin chicken and season with Worcestershire & soy sauces, and Cajun seasonings to taste. Brown chicken in a 5 quart heavy Dutch oven sprayed with Pam on top of stove medium heat. Add onions and garlic and sauté till clear. Add water ½ cup at a time to start making a nice gravy. Add Rotel, Kitchen Bouquet and simmer for 45 minutes covered. Add butter peas and submerge in liquid, add a little more water if needed with 2 bouillon cubes dissolved. Continue cooking on low for about 30 minutes covered or until peas become tender. Serve over cooked rice.

quarts water heaping tbls roux can cream of chicken soup tbls Tony Chachere’s Creole Seasoning® tbl poultry seasoning tsp salt dashes of Tabasco® large onions clove garlic 4-lb chicken large potatoes eggs, boiled

Dumplings: 1¼ 2

½ 1 7

Bisquick® biscuit mix tsp poultry seasoning tsp Tony Chachere’s Creole Seasoning® tbl butter, melted ozs milk

Bring water to boil in 8-quart pot. Add roux; reduce heat to medium and stir until roux is dissolved. Add cream of chicken soup, Tony Chachere’s Creole Seasoning®’s, salt, poultry seasoning, onions, Tabasco and garlic. Stir until ingredients blend. Add cut up chicken seasoned with Tony Chachere’s Creole Seasoning®’s seasoning. Cook over medium heat for 30 minutes. Skim off any excess oil. Add potatoes and boiled eggs; stir well. Drop dumplings by spoonfuls in fricassee. Continue to cook over low medium heat for 25 minutes.

CHICKEN CACCIATORE 2 1

lb pieces of chicken cup sliced onion ½ cup chopped green pepper ¼ cup peanut oil 1 clove garlic 1 16 oz can plum tomatoes 1 tbl chopped parsley ½ tsp crushed oregano ¼ tsp thyme ¾ tsp salt ¼ lb sliced mushroom Dash of pepper

Dumplings: Combine first 4 ingredients. Add milk and butter. Stir until well blended. Should be consistency of drop biscuits. Serve hot over rice.

CHICKEN MANQUÉ CHOUX 3

¼ ¼ 3½

Heat oil in large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic; cook until onion is tender. Force Italian plum tomatoes through a strainer. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes; stir occasionally. Add chicken; cover and cook over low heat 45 minutes. Stir occasionally. Add mushrooms. Cook uncovered 15 minutes or until sauce is desired consistency.

2 3 2 /3 2

¼ ½ 3 1

lb boneless, skinless chicken breasts cup vegetable oil cup flour cups fresh corn cut from the cob; squeeze milk out of the cobs tbls cream, plus extra if needed cups chopped onion cup chopped green pepper large tomatoes, coarsely chopped tsp thyme tsp chopped fresh basil tsps salt tsp ground black pepper

184 Cajun In The Kitchen, ©2010, 2013


½

MR. DANIEL’S CHICKEN WINGS

tsp cayenne red pepper

¾ 1½ ¼

Trim chicken breasts and cut them in bite size pieces. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.

cup flour tsps salt tsp black pepper 2 lbs chicken drummettes Vegetable oil

When it is evenly golden brown, reduce heat and add the corn and cream. Mix, then add remaining ingredients. Cook over low heat for 30 to 40 minutes or until the chicken is very tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in soup bowls with hot, fresh French bread.

Sauce:

½ ½ ¼ ½

CHICKEN SAUCE PIQUANT II

cup butter cup Jack Daniel’s Tennessee Whiskey cup ketchup cup Tabasco® sauce

Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375°. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

3 chicken legs 3 chicken thighs 6 medium potatoes quartered 1 large onion, cut long 1 can Rotel tomato diced 1 can chicken broth 6 cloves garlic 1 tsp cumin 1 can of tiny peas, no water 1 clove garlic, crushed Water Salt and pepper to taste

Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Makes 6 to 8 servings. Note: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450° oven until lightly browned and cooked through, about 30 minutes.

In large gumbo pot combine chicken, potato, onion, Rotel tomatoes, chicken broth, garlic, salt, pepper, and cumin. Add water just to cover. Let simmer on medium until potatoes are ready. When potatoes are ready, meat should be ready. When potatoes and meat are done, turn off. Add peas. Stir. Serve with hot rice.

HILDA'S PORTUGUESE STEWED CHICKEN I love Emeril Largesse although some of his creations are a bit convoluted. This is one of his Mother's dishes that he grew up on. I’ve tried this it is outstanding. The trick is to use good Mexican chorizo sausage. Not too hot, which some can be. If it is too hot cut it in half and substitute the rest with Andouillé or smoked sausage. Emeril likes it hot. Kenny would have loved this guy……. ½ cup all-purpose flour 1 whole chicken, about 4 pounds 3 tbls EVOO 1 lb chorizo, cut on the bias in 2” pieces 1 medium onion, diced 2 cups diced potatoes 1 red pepper, julienned 1 yellow pepper, julienned 2 cups chopped tomatoes, peeled and seeded 2 tbls minced shallots 1 head garlic, skin removed and cloves left whole 1 cup pitted kalamata olives, sliced 1 cup white wine 1 cup chicken stock

CHICKEN SPECTACULAR 3 cups diced, cooked chicken 1 12-oz package long grain rice 1 10¾-oz can cream of celery soup 1 8-oz jar or can sliced mushrooms 1 8-oz can water chestnuts, sliced and drained 1 medium onion, finely chopped 1 cup Hellmann’s Mayonnaise® Salt and pepper to taste Grated Cheddar cheese for topping Preheat oven to 350F. Dice chicken fairly coarsely. In a large bowl, lightly combine all ingredients except the cheese. Place in one large or two medium casserole dishes. Top with cheese and bake at 350F until lightly browned, approximately 30 minutes.

185 Cajun In The Kitchen, ©2010, 2013


Combine butter seasonings, soy sauce, Worcestershire sauce, and lemon juice; let simmer over low heat. Meanwhile, wash and dry turkey; stuff cavity with celery and onions. When ready, add wine and Bourbon to the simmering sauce. Using large hypodermic needle with large gauge needle available at area grocery stores, inject turkey with this sauce until it is saturated and swells up. Place bacon strips across breast of turkey. Cook as directed for turkey, either in the oven or on smoker. Baste with drippings often.

½ ½

cup finely chopped parsley leaves cup sliced green onions 2 cups white rice, cooked, hot Essence of Emeril Freshly grated Parmesan, for garnish Salt and black pepper Pinch crushed red pepper flakes Chives, for garnish Small loaf crusty bread, for serving Season the flour with Essence. Toss the chicken in the seasoned flour.

KING CREOLE MUSTARD CHICKEN

Heat the olive oil in a large cast iron skillet, over mediumhigh heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.

6

skinless, boneless chicken breast halves ½ cup honey ½ cup Zatarian’s Creole Mustard® 1 tsp dried basil 1 tsp Szeged Hungarian Paprika® ½ tsp dried parsley 1 tsp dried sage Salt and pepper to taste

Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, sage, paprika, and parsley. Mix well.

Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.

Pour ½ of this mixture over the chicken, and brush to cover.

Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.

Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining ½ of the mustard mixture.

Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.

FRENCH QUARTER CHICKEN PIE 4 1 1

cups bite-sized cooked chicken or turkey 10¾-oz can cream of chicken soup 10¾-oz can condensed chicken broth ½ tsp dried tarragon 1 16-oz can peas and carrots, drained 1 cup shredded Swiss cheese ½ tsp Tabasco® 1½ cups flour 2 tsps baking powder 1½ cups buttermilk ½ cup butter, never margarine, melted Szeged Hungarian Paprika®

CRAZY BIRD 15 1 1 2 1 2 1

lb turkey, thawed lb butter tbl chili powder tbls onion powder tbl garlic powder tbls hot sauce tbls finely ground pepper ¼ cup Worcestershire sauce ¼ cup Kikkoman’s® Soy Sauce ¼ cup lemon juice 1 cup dry white wine 1 cup Bourbon Celery sticks, chopped Onions, chopped Salt to taste

Preheat oven to 350F. Place chicken or turkey in lightly greased 13 x 9 x 2 inch baking dish. Mix soup, broth, tarragon, and Tabasco in a small pan until slightly heated. Add Swiss cheese and stir well. Add drained peas and carrots and gently combine. Pour this mixture over the 186 Cajun In The Kitchen, ©2010, 2013


chicken or turkey. Mix flour and baking powder in a bowl; add buttermilk and melted butter. Stir to form a thin dough. Pour evenly over chicken mixture. Sprinkle lightly with paprika. Bake uncovered, one hour until crust rises and browns.

cup green onions, cut in ½” pieces cup peanuts, roasted 2 cups hot cooked rice ½ egg, beaten Kosher salt 1

½

HERB ROASTED TURKEY AND POTATOES

In a freezer bag, combine chicken, Saki, cornstarch, 2 tablespoons sesame oil and egg. Mix well and put in frig for 1 hour. Then set aside for 15 minutes before cooking.

1½ lb fresh boneless turkey breast roast garlic clove, thinly sliced red potatoes ¾ tsp onion salt ¾ tsp dried oregano leaves 2 tbls butter, melted Szeged Hungarian Paprika® 1 1 4

Combine sherry soy sauce, water and set aside. Roast the peanuts in a 400° oven for 5 minutes. Heat wok on high for 10 minutes. Add 2 tablespoons of sesame oil and 1 tablespoon of vegetable oil. Add chicken and stir quickly, separate the meat and cook 1 minute. Remove the chicken. Add the chili peppers to the wok and stir fry until they darken in color. For sauce: in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.

Make cuts in surface of turkey and insert garlic slices. Place turkey, skin side up, in 9x9 inch pan. Quarter potatoes and place around roast. Combine onion salt and oregano. Sprinkle roast with 2/3 of the onion oregano mixture. Drizzle butter over potatoes and sprinkle with remaining onion oregano mixture and paprika. Bake in 350F oven 11/2 hours or until an internal temperature of 170F. Remove netting from turkey. Serve with potatoes.

KUNG PAO CHICKEN If you don’t have a small flat-bottom carbon-steel wok, get one. They are among the most versatile cooking pans you can own. A 14-inch flat bottom fits on any stove and it must be good quality carbon-steel. I hope you’ve thrown all the aluminum crap away……

HOT AND SPICY CHICKEN BARBECUE ½ ½ ¼

This is the only real Chinese dish in this book, I think. This is about Cajun food and what this Cajun likes to eat. Maybe I’ll do a Chinese book one of these days. This shoulda been Cajun away…… 1 lb chicken breasts without skins, diced ½” pieces 12 small dry red chili peppers 1” or less 1 tsp sherry ¼ cup Saki (I know, I know it ain’t Chinese) ¼ cup cornstarch 4 tbls sesame oil ¼ cup chopped green onions, white part only 2½ tbls Kikkoman’s® Soy Sauce ½ cup water 4 tsps cornstarch 1 tbl sugar 1 tsp rice wine vinegar 1 tbl crushed red pepper 2 tsps ginger root, minced 2 cloves garlic, minced

2 2 1 1

½

cup Spicy Cajun Power® ® cup tomato sauce cup onion, chopped tbls cider vinegar tbls maple syrup tbl vegetable oil tsp cayenne pepper tsp crushed red pepper flakes

In medium saucepan, combine Cajun Power® , tomato sauce, onion, vinegar, maple syrup, oil, chili powder, parsley and red pepper flakes. Over medium heat, bring mixture to boil; reduce heat. Simmer 5 to 7 minutes until thickened. Cool. Grill chicken over medium heat 30 to 40 minutes or until chicken is no longer pink, turning and basting frequently with prepared sauce. Serve hot.

187 Cajun In The Kitchen, ©2010, 2013


Fall River Chow Mein Noodles:

EMERIL’S FALL RIVER CHOW MEIN

2 4

¼ ½

cup dried shiitake mushrooms cup boiling water 3 tbls vegetable oil 1 cup diced onions ½ tsp minced garlic ¼ tsp celery salt 3 cups beef broth or beef stock 3 tbls cornstarch 2 tsps Kitchen Bouquet 2 tsps dark corn syrup 1 cup diagonally sliced celery, about ¼“ thick 2 cups shredded, cooked chicken 1 recipe Fall River Chow Mien Noodles Salt and freshly ground black pepper

cups vegetable oil sheets egg roll wrappers, cut into thin strips (about ⅛ to ¼ -inch wide each)

Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril’s Fall River Chow Mein.

RICE STUFFED CORNISH HENS ¾ ¾ ½ 3

Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroomsoaking liquid.

¾ ½ 3 2

¾ ½ ¼

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add ½ cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 ½ cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.

6

cup onion, chopped cup celery, chopped cup butter, divided cups rice, cooked cup raisins cup walnuts, chopped tbls honey tbls lemon juice tsp cinnamon tsp salt tsp pepper Cornish game hens

Preheat oven to 375°. In a skillet, sauté onion and celery in 3 tablespoons butter until tender; remove from heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter. Rub over skins. Bake uncovered 1 hour or until the juices run clear.

In a small bowl, whisk together the remaining ½ cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.

SMOTHERED CHICKEN IN ONIONS 2 1

large chickens, cut into serving pieces cup of oil ½ cup of flour 2 cups of onions, chopped 3 cloves of garlic, minced Salt and pepper to taste

In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle ¼ to ½ cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mien Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.

Season chickens with salt and pepper and brown in oil, removing pieces as they are brown to make room for the remaining chicken; sprinkle flour on chicken pieces as they are browning. When all chicken parts are brown, return all pieces to the pot and add onions and bell pepper; cover pot and cook on low heat about an hour or until chicken is tender; adding garlic and small amount of water as necessary to prevent sticking. 188 Cajun In The Kitchen, ©2010, 2013


When ready to serve you might have to add a small amount of water to make a gravy; adjust seasonings and serve with cooked rice.

1 1¼ 1 1 1

BEER BATTERED CHICKEN STRIPS 1

large egg ¾ cup beer 1 cup all-purpose flour 1 tsp baking soda 1 tsp salt 3 chicken breast halves; skinless, boneless 1¼ cups vegetable oil Ground black pepper

½ 10 1½

Preheat oven to 350°. Sauté onion, bell pepper, and 1 garlic clove in olive oil until tender. Add tomatoes; cook 5 minutes. Add both cans soup; cook 20 minutes. In separate pan, brown chicken pieces in 1 tablespoon oil with remainder of garlic and spices. In large casserole place hall chips, then chicken, then sauce, rest of chips. Top with cheese and bake.

Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a mediumhigh heat until oil reaches desired temperature of 360 degrees (or use deep fryer).

MIDDLE EASTERN CHICKEN This is so simple and easy but it is very good. We got this from a couple in California when I was in the Army’s Defense Language Institute (DLI). Can’t remember their names. Can’t remember much Russian either, but I remembered this. Guess I got my priorities straight, huh? 1 tbl butter ½ lb ground beef 1 tsp allspice ½ tsp ground cinnamon 1 tbl peanut butter 3 cups chicken or veggie stock 2 tsps salt ½ lb skinless, boneless chicken breast halves 1 cup uncooked basmati rice ½ cup peanuts, slightly chopped Dash pepper

Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

SWEET AND SOUR CORNISH HENS 4

½ 1 1

¼ 1½ 1

Cornish Game Hens cup dry sherry cup Kikkoman’s® Soy Sauce 8-oz can tomato sauce tsp each, basil, oregano & thyme cups honey stick of butter

Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, peanut butter and continue cooking 1 minute. Pour in the stock, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.

Mix above in saucepan and bring to a boil stirring, for about 3 minutes. Melt butter in skillet and place split hens breasts up and cook at medium high for 15 minutes with lid on skillet. Pour sauce over hens and simmer covered for 35 minutes.

Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.

TWO SISTERS’ CHICKEN 1 1 2 2 3 1

can cream of celery soup lb boneless, skinless chicken, diced tsp dried oregano tsp lemon pepper tsp salt tsp Szeged Hungarian Paprika® ozs tortilla chips, crushed cups Monterey Jack cheese, shredded

small onion, chopped small green pepper, chopped cloves garlic, divided tbls EVOO, divided tomatoes, chopped or Rotel can cream of asparagus soup

Sprinkle peanuts over the beef, chicken, and rice mixture to serve.

189 Cajun In The Kitchen, ©2010, 2013


amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles. Enjoy!

WINTER CHICKEN Winter chicken is made of rice, veggies, chicken, smoked sausage, ground sausage, garlic and onions. Great for cold winter days or a hungry, hunting group of men. Great served with cornbread. 2 lbs skinless, chicken breast cut into chunks 1 lb smoked beef sausage, cut into chunks 1 lb pork sausage ½ cup each, frozen corn and lima beans 2 large onions, chopped 2 cloves garlic, chopped 4 cups instant white rice 2 tbls Cajun Seasoning Salt and pepper to taste

PAN-FRIED QUAIL WITH CHEESE GRITS This recipe is a sumptuous introduction to the cooking of the South Carolina Low Country around Charleston. 8 quail, fresh or frozen 4 thinly sliced pieces of country ham, 2 oz each 2 spring onions (scallions) 4 tbls butter 1 cup grits 1 cup half and half 1 cup mild cheddar cheese, grated Salt and freshly-ground black pepper Cook grits per package directions but use milk instead of water.

Place the chicken, smoked sausage, pork sausage, garlic, onions and veggies into a large pot. Fill with enough water to cover them all by 3 inches. Season with Cajun seasoning and a little salt and pepper. Bring to a boil, cover and cook for 1 hour. Stir in the rice, and turn off heat. Let stand covered for 5 minutes to cook the rice.

Pan-fry quail in butter until done, about 3 or 4 minutes on each side; remove to plate in 200° oven to keep warm. Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side; remove to plate in oven to keep warm. Prepare grits per package direction, cook for required time.

GEORGIA MOUNTAIN CHICKEN This will have you singing “Georgia on My Mind” in a heartbeat….. 2 cups long grain white rice 4 cups chicken stock 1½ lbs skinless, boneless chicken breast halves 1 10¾-oz can condensed cream of chicken soup 1 cup shredded Cheddar cheese 1 cup chopped tomatoes 1 cup chopped green onions 1 cup pineapple chunks, drained ½ cup unsweetened flaked coconut 1 cup chow mein noodles

When grits are done, add grated cheese, salt and pepper. Add half and half, a little at a time, continuing to cook and stirring until grits are creamy and half and half is absorbed. place Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail. Garnish with thinly-sliced green onions. Serve with sautéed squash.

DEEP FRIED TURKEY This has been a staple of Cajun country for over a hundred years. I don’t know where it came from, but around Thanksgiving, there is more fried turkey in southern Louisiana than baked.

Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.

Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you’ve tried it fried, you’ll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.

Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water, reserving liquid, and shred. Return the shredded chicken to the saucepan, and stir in soup. Stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. Simmer for 15 minutes.

You will need an outdoor cooker (suggested size is 140,000 Btu) and a 10-gallon pot, preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the

To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small

190 Cajun In The Kitchen, ©2010, 2013


bird off the bottom of the pot and facilitates removing it from the oil. 5 gallons vegetable oil 1 whole turkey (15 pounds min.), at room temp Cayenne pepper (optional)

and pour over bird. Cover and place in refrigerator for 48 hours.

Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don’t set the burner to its highest setting, as you may need to increase the heat after you’ve added the turkey. It will take about 20 minutes for the oil to heat.

Using an electronic thermometer, grill until internal (breast or thigh) reaches 170°. This should take about 6 hours. Any faster and you'll dry the bird out.

Fire up the BBQ and grill the bird, offset from fire with a drip pan beneath holding the brine. Keep the temp in the grill around 250-280°. Turn 90° every hour.

Use apple wood for smoke. Use hickory only if necessary, but never Mesquite, it will be too strong.

Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.

Add a little apple juice and cinnamon to the gravy. Yummy.

When the oil reaches 375°, pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Serve with the Cornbread Apple Dressing below.

STUFFING OR DRESSING? THE BEST PART OF T-DAY Around Thanksgiving every year, the great debate is: Dressing or stuffing?

Check the temperature of the oil. When the oil reaches 390°, carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180°.

Southerners think cornbread dressing is the food - or at least the side dish - of the gods, while Yankees think stuffing is the only way to go. To my mother, being a Southerner and my dad, being from New Orleans, it was dressing regardless of whether or not it was 'stuffed' in the bird. Jean called it dressing, naturally. Call it what you want, it's the best part of the meal. Here are some pretty good recipes, in or out.

THE BASIC STUFFING ¼

cup butter 1 large onion, chopped 2 cups chopped celery 1 pound fresh mushrooms, sliced 1 loaf bread, toasted and cut into cubes 1 egg, beaten 1 tsp crushed sage q tsp crushed thyme Chicken broth Salt and pepper to taste

Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack. Allow it to rest for 20 minutes before carving.

In a large saucepan over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft.

SMOKED THANKSGIVING TURKEY Try this recipe for turkey and dressing. You will thank me. Take a 15-18 pound turkey and place it in a container large enough to hold it and about 1½ gallons of brine. Cover the bird with the following brine: apple juice, it may take 1-2 gallons; 15 crushed cloves and ¾ cup sea salt. Mix well

Mix in bread cubes and egg with enough chicken broth to moisten. Add salt, pepper, sage, and thyme; stir until well blended. Proceed to stuff turkey in your usual way.

191 Cajun In The Kitchen, ©2010, 2013


CORNBREAD DRESSING

CORNBREAD AND SAUSAGE DRESSING 4 6 1

½ 2 4 3

½ 2 1 1 8 2

Classic Southern cornbread dressing.

16-oz packages dry corn bread mix cups dry bread crumbs pound mild sausage cup margarine cups chopped onion cloves garlic cups chopped celery cup chopped fresh parsley tbls poultry seasoning tsp dried sage tsp salt cups chicken broth eggs, beaten

Dressing seasonings:

½ ½

cup chopped celery cup chopped onion 1 tbl dry sage or 3 tbls of fresh 2 tsps black pepper 1 skillet of cornbread 2 to 3 cups turkey or chicken broth Crumble baked cornbread into large mixing bowl. Add celery, onion, sage and pepper. Stir in enough turkey broth to moisten; blend well. Spoon into generously buttered 9 x 13-inch baking dish. Bake until golden brown and heated through, about 35 to 40 minutes. .

Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.

CORNBREAD APPLE DRESSING 1

½ ½ ½

Preheat oven to 350˚. In a large pot, sauté sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.

1 1 1 1 1 1

Bake covered in a preheated 350˚.

YANKEE CHESTNUT STUFFING

pan of cornbread cup chopped celery cup chopped onion cup diced Granny Smith apples tbl dry sage tbl sugar tsps black pepper tsp salt cup chicken broth, more if needed cup apple juice

Crumble baked cornbread into large mixing bowl. Add celery, onion, sage, sugar, apples, salt and pepper. Stir in equal amounts of broth/juice to moisten; blend well. Spoon into 1-2 generously buttered 9 x 13-inch baking dishes.

2 pounds chestnuts 2 cups butter 2 cups minced onion 2 cups minced celery 10 cups dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried savory 1 tsp dried rosemary Salt & pepper to taste

Bake until golden brown and heated through, about 35 to 40 minutes.

NEW ENGLAND OYSTER STUFFING 4 1½ 5

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

½ 8

¼ 1 1 1 1

Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste. Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

½

stalks celery, diced cup chopped onion cups crumbled cornbread cup chopped, cooked turkey giblets ozs shucked oysters cup chopped fresh parsley tsp dried basil tsp salt tsp Szeged Hungarian Paprika® tsp dried sage tsp ground nutmeg

192 Cajun In The Kitchen, ©2010, 2013


2 2

eggs cups chicken stock

THE BEST FRIED CHICKEN YOU’VE EVER HAD This is old. I mean the recipe is old. It originates from an 1855-60 era cookbook on how to cook ‘game hens’ (probably grouse or quail. The idea was to get rid of the gamey taste that hung birds had. (They used to hang ‘em for several days to ‘cure’ the meat).

In a skillet sautéed the celery with the onions until the onions are translucent. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage and nutmeg. Toss well.

Modern additions are the lemon and Cajun seasonings, but it still has that very unusual (and very good) flavor from a time past. This really is some of the best I have ever eaten. 1 large chicken, cut up 1 quart brewed tea, double strength 1 lemon, quartered 1 cup sugar 1 cup kosher salt 1 quart ice water 3 cups all-purpose flour 2 cups corn flour (or fish fry) 3 tbls Cajun seasoning or use Old Bay 1 tsp salt 1 tsp pepper 8 eggs 1 cup buttermilk Vegetable oil (Peanut oil works best)

Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

WILD RICE AND MUSHROOM DRESSING 6 1 4 3 2

½ 1

½ ¼ 8 10 2 15

s wild rice, rinsed cup dried cranberries tbls butter medium carrots, diced celery stalks, diced cup finely chopped onion tsp salt tsp dried thyme tsp black pepper oz sliced shiitake mushrooms, stems discarded oz white mushrooms -- sliced cups long-grain white rice oz chicken broth

Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge chicken in brine for 48 hours in the frig. Turn a couple of times.

Combine the wild rice and 2 cups water. Bring to a boil and reduce heat to low. Cover and simmer for 40 minutes or until rice is cooked. Stir in cranberries and let simmer 1 minute.

Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, Cajun seasoning, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Pat chicken dry then coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for ½ hour before frying.

Sauté the carrots, celery, and onion in 2 tbsp butter in a Dutch oven. Cook 15 minutes or until tender. Stir in salt, thyme, and pepper, and cook 1 minute; transfer to medium bowl. Combine remaining butter and mushrooms in Dutch oven. Cook 10-12 minutes or until mushrooms are golden. Combine with cooked vegetables in bowl. Combine white rice, broth, and 1 3/4 cup water in Dutch oven. Bring to a boil; reduce heat to low and simmer 20 minutes or until rice is tender. Combine all ingredients together and spoon into a 3 1/2 qt baking dish. Cover with foil and bake at 325F for 20 minutes.

Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300° F. Fry chicken, submerged in oil, for 1518 minutes, or until an instant-read thermometer registers 170° F for dark meat, 160° F for white meat. A deep-fryer works magic here. Drain on a rack then serve. Boy, is this good.

193 Cajun In The Kitchen, ©2010, 2013


SOUTH CAROLINA

CHAPTER 11: BAR-B-QUE

Eastern region: Vinegar-and-pepper based; Central region: Mustard-based; Northern region: Tomato-based; Western region: Ketchup-based

TENNESSEE Tomato-based; sweet and sour in West Tennessee Memphis style and spicy in Middle and East Tennessee.

TEXAS Tomato-based sauces with basic seasonings of salt and black pepper and often lots of cayenne. Now that all the amateurs are out of the way, we bring you, The Professionals.

KANSAS CITY

Bar-B-Que or grillin' is closer to a religious experience in some parts of the country. Some even say it is a matter of life and death. After living in Kansas City for 16 years, I can tell you without pause, it is much more serious than that. Folks are passionate about barbecue in the South and always happy to vocalize an opinion. Whatever the cooking style: rubs, marinades and sauces are the base for balanced barbecue. The key is method and a seasoning usually applied as a rub to the ribs and then allowed to sit. When you add just the right sauce, the experience becomes exceptional. This method of course is Kansas City Style. Memphis and Texas styles vary slightly with Tennessee and North Carolina styles very different. But those come shortly.

Let’s put it on the table right now. Nobody knows BBQ like KC. Period. Kansas City is the authority on BBQ. With the world famous Lenexa KS BBQ contest 2 weeks in August and over 1,000 contestants (50,000+ attendees) and then the granddaddy of them all: The America Royal BBQ which draws over 2,500 international teams each year and over 100,000 attendees.

When it comes to sauces, you can travel from the North Carolina, Tennessee to Kansas City and Texas and taste four distinct kinds. Tennessee, Kansas City and most of Texas claim bragging rights for their thick tomato-based sauces. North Carolina is known for pungent vinegarpepper-based and ketchup-based sauces. South Carolina and Georgia boast of all of these types plus a mustardbased one.

A team from Russia won best overall in 1995 – Grilled Siberian Ox- Go Figure. KC barbeque is a style; some say an attitude, rather than a specific type of sauce. The meats are cold or warm smoked, then based with a sauce just before serving. The sauces tend to range from heavy cayenne/tomato based to spicy sweet and sour tomato/ketchup based such as Arthur Bryant’s; the favorite BBQ sauce of President Jimmy Carter, which is about the only thing he ever got right…

NORTH CAROLINA Eastern region: Vinegar-based; Piedmont region: Tomatoand-vinegar based; Western region: Ketchup-based

194 Cajun In The Kitchen, ©2010, 2013


The best way to use this sauce is to smoke your meat first, then just prior to serving, bring up the heat and baste and turn, then baste and turn some more. The sugar will cause a slight burning but that’s ok, just don’t overdo it. Continue to baste with the sauce and turn some more. I often have a thick coating of sauce on the meat with flecks of burnt sauce here and there. BBQ ribs never tasted so good.

BAR-B-QUE SAUCE APPLE CITY BBQ SAUCE Grilled pork steaks, potatoes salad and corn on the cob. It doesn’t get much better. Try this sauce on thick ½ to ¾ ” pork steaks. 1 cup ketchup ¼ cup Kikkoman’s® Soy Sauce ¼ cup cider vinegar ¼ cup apple juice 2 tbls Worcestershire sauce ¼ med onion, finely grated 2 tsp green bell pepper, grated ¾ tsp granulated garlic ¾ tsp ground white pepper ½ golden delicious apple, grated Sugar to taste

GEORGIA PEACH BARBECUE SAUCE 19

¼ ¼ ¼ 2 2 1 2 2

Combine all the ingredients, except the apple, and place in a saucepan and cook over med heat for 5-10 minutes. Add the grated apple and simmer a little more. Add this sauce to your meat the last 10 to 15 minutes of grilling. This can be stored in the refrigerator for a week. This sauce can also be used as a table sauce.

ozs can peaches, undrained cup packed brown sugar cup apple cider vinegar cup catsup tbls Kikkoman’s® Soy Sauce garlic cloves, minced tsp mustard powder tsp fresh ginger root, minced tbls Tabasco or to taste

Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.

FRESH CITRUS BARBECUE SAUCE

UNCLE CARROLL'S BARBEQUE SAUCE

Please use only fresh squeezed juice. It makes a big difference. 5 tbls chopped onion 3 tbls butter ½ cup honey 4 tbls fresh squeezed lemon juice 4 tbls fresh squeezed orange juice 4 tbls fresh squeezed grapefruit juice 3 tbls Kikkoman’s® Soy Sauce 1 tbl fresh grated orange peel 1 tsp salt 2 tbls cornstarch

I have won numerous of my own awards with this sauce! 3 cups ketchup ¼ cup apple cider vinegar ½ cup of Bourbon whiskey ½ cup of Worcestershire 3 tbls each, lime & lemon juice 2 tbls grated orange peel ½ cup dark molasses 1 tbl each of dry mustard, cayenne, Szeged Hungarian Paprika® 2 tbls dark brown sugar ½ tbl each salt and pepper 3 cloves garlic, crushed 1 stick butter 1 large onion, grated 2 tbl Tabasco® 1 tbl of My Cajun Seasoning

In small pan, sauté onion In butter until tender. Add honey, lemon & grapefruit juices, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Use to baste chicken or pork

Mix all ingredients except butter in sauce pan. Simmer for about ½ hour. Add butter and simmer for another 10 minutes. Be very careful not to burn this, Refrigerate overnight before use.

195 Cajun In The Kitchen, ©2010, 2013


cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry.

JUSTIN WILSON'S BARBECUE SAUCE 3

¼ 1 2 1 1

½ 3 1

½ 3 1 2 1

cups onions, chopped cup honey tbl garlic, chopped tbls lemon juice cup sweet pepper, chopped tbl sea salt cup parsley, dried tbls Lea & Perrins Worcestershire Sauce® cup dry white wine tsp mint, dried tbls vinegar tbl liquid smoke cups ketchup tbl Louisiana hot sauce

Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.

TENNESSEE BARBECUE SAUCE I 2

½ ½ 2 1 1 3 3

Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours

½ 1

PAUL PRUDHOMME'S BARBECUE SAUCE 1½ 1 1 1

½ ½ ½ 1½ 2 1½ 1

¾ 5 1 2 1 2 1 4

cups catsup cup apple cider vinegar cup Worcestershire sauce cups Bourbon whiskey onion, chopped cup dark brown sugar tbls minced garlic tbls Tabasco® tsp salt stick butter

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

tsp black pepper tsp salt tsp onion powder tsp garlic powder tsp white pepper tsp ground cayenne pepper pounds bacon, minced cups chopped onions cups pork, beef or chicken stock cups bottled chili sauce cup honey cup dry roasted pecans, chopped tbls orange juice (1/2 orange) rind & pulp from 1/2 orange tbls lemon juice (1/4 lemon) rind & pulp from 1/4 lemon tbls minced garlic tsp Tabasco sauce tbls unsalted butter

MEMPHIS SWEET AND SOUR SAUCE 1 1 1

cup ketchup cup red wine vinegar 8-oz can tomato sauce ½ cup spicy honey mustard ½ cup Worcestershire sauce ¼ cup butter or margarine 2 tbls brown sugar 2 tbls Tabasco® 1 tbl Lawry’s seasoned salt 1 tbl Szeged Hungarian Paprika® ½ cup lemon juice 1½ tsp garlic powder A large pinch each cayenne, red & black pepper Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes. Yield: 1 quart.

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute.

Serve this sauce also with the ribs on the table.

Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue 196 Cajun In The Kitchen, ©2010, 2013


1 tbl prepared mustard 1 tbl lemon juice Salt and pepper to taste

COFFEE BOURBON BARBECUE SAUCE 1

¼ 1 1 1 2 1 1 1

¾

½ ¼ ¼ 2 2 1

½ ½

cup Bourbon whiskey cup vegetable oil cup chopped yellow onion tbl My Cajun seasoning tsp red pepper flakes tsp minced garlic jalapeno, seeds removed, and minced tsp grated lemon zest cup ketchup cup brewed strong black coffee cup packed dark brown sugar cup red wine vinegar cup fresh lemon juice tbls Worcestershire sauce dark molasses tbl Tabasco tsp salt tsp ground black pepper

Cook the onion and garlic in butter in a medium saucepan until tender. Add ketchup, water, vinegar, brown sugar, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Remove from the heat and let stand for the flavors to mingle. At this point, a sliced lemon or orange can be added, or a bit of the juice of either. With this recipe, true Texans usually add their own SECRET INGREDIENTS which can include beer, wine, Bourbon, bay leaves, chili powder, tomatoes, vegetable oil or fat.

THE DUKE'S BBQ SAUCE This is John Wayne's favorite BBQ sauce. Caution: It is a little warn. 3 cups ketchup 8 ozs white vinegar 4 ozs apple cider vinegar ¼ cup sugar 1 tbl salt 1 tbl black pepper 1 tbl crushed red pepper 1 tbl cayenne pepper 2 tbls Tabasco ½ cup Coke® 1 large clove minced garlic 2 tbls minced onion 2 tbls butter

This is great on ribs or on a brisket!

APPLEBEE’S BARBECUE SAUCE To Make 1 Cup: 6 2 1

tbls each, apple butter, Catalina dressing and ketchup tbls Worcestershire tbl Tabasco® sauce

Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.

Bring to a boil, reduce heat and simmer five minutes. Cool.

NORTH CAROLINA BBQ SAUCE

MY WORLD FAMOUS BEEF MARINATE

1 cup white vinegar 1 cup cider vinegar 1 tbl each sugar, cayenne and black pepper Tabasco® sauce to taste Salt to taste

This is great for roasts, even steaks ! 1 cup chopped onion 3 tbls brown sugar packed 2 tbls vegetable oil 1 tbl prepared horseradish ¼ cup water 2 tbls apple cider vinegar 3 tbls Worcestershire sauce ¼ tsp each: salt, pepper & garlic powder ½ cup Bourbon Whiskey

Once again, folks, just mix ‘em together. Keeps 2 months covered.

TEXAS PIT BBQ SAUCE 1 1 2

½ 3 1

med onion, chopped clove garlic, minced tbls butter cup each, ketchup and Tabasco® tbls apple cider vinegar tbl brown sugar

Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 3 minutes. Reduce to low and add remaining ingredients and continue cooking stirring over low heat 3 to 4 minutes until thoroughly blended. Never boil ! 197 Cajun In The Kitchen, ©2010, 2013


Remove from heat; cool thoroughly before adding to beef. Marinate overnight.

KANSAS CITY BARBECUE

MY BASIC BEER MOP

Baby Back Ribs: 2 racks Baby Back Ribs 2 cups BBQ sauce, your favorite Barbecue rub Apple juice in a spritzer

12

½ ½ ½ ½ 2 1 2

Another KC Classic method………..

ozs dark beer or porter ale cup cider vinegar cup water cup oil, preferably canola or corn medium onion, chopped garlic cloves, minced tbl Worcestershire sauce tbls Cajun seasoning

Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat. Preparing smoker: Put charcoal in chimney with paper underneath and light. Do not use charcoal lighter—it will taint the flavor of the meat. Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. Adjust if using small smoker. Wait until temperature of smoker reaches 225°. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery they bend rather than bounce back. Unwrap them carefully, lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

Combine the ingredients in a saucepan. Heat and mop over meat during cooking.

GEORGIAN MOPPIN' SAUCE 1

½ 1 2

¼ ¼ ¼ ¼ ½ 3

tsp salt cup water tbl Szeged Hungarian Paprika® tbls Worcestershire sauce tsp cayenne pepper cup red wine vinegar tsp dry mustard cup unsalted butter; cut in bits tsp freshly ground pepper tbls Tabasco®

In a medium saucepan, combine the dry ingredients with the water.

CAROLINA PULLED PORK BARBECUE

Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Use on ribs, beef roast, chicken, whatever.

4 2 1 5 2

lb pork roast onions, sliced onion, chopped cloves of garlic, quartered cups water ½ apple cider vinegar 16 oz Carolina-style BBQ sauce 2 tbls Tabasco® Salt and pepper

LET’S COOK SOMETHING… BRAISED BBQ SPARERIBS ½ 8 2 4 1

cup of KC rub racks spareribs large onions, sliced cloves of garlic can of beer room temperature

Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water and vinegar to fill crock pot two thirds of the way. Cover and cook on low 8-12 hours or overnight.

In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions and garlic over the ribs. Pour the beer into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze, darken it real good. A little burnt ain’t bad…….

Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. 198 Cajun In The Kitchen, ©2010, 2013


Return the pulled pork to the crock pot. Mix in the chopped onion and vinegar-based Carolina-style no tomatoes BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft. Serve on large, crusty buns. with a Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoni Italian peppers. Serve with crisp, homemade slaw. Carolinians would put the coleslaw on the pulled pork sandwiches. that’s up to you.

UNCLE CARROLL'S PULLED-PORK SANDWICHES I suffer from a disease that effects most men especially men cooks: we just can't leave things alone….. I took Barbie's idea for pulled-pork and experimented with a cooking method for several years. I think I've found something worthy of my name…. Ok, ok, a little ego doesn't hurt; anyway this is really good and worth the effort. 1 6-7 lb pork butt roast 1 6-oz can tomato paste 1 7-oz can jalapeño peppers, chopped 2 tbls EVOO 1 cup Bourbon 1 lime, juiced and sliced 4 cloves garlic, chopped 2 large onions, chopped & divided 3 tbls Worcestershire ½ cup brown sugar ¼ cup 50% water & apple cider vinegar 2 tbls Tabasco ¼ cup Cajun Power® Sea salt & fresh ground pepper

Use the Carolina Coleslaw for Pulled Pork Sandwiches found in Chapter 18: Coleslaw…..

BARBIE’S NORTH CAROLINA BBQ PULLED- PORK Aunt Barbie and Uncle Bill are life-long North Carolinians. If fact they live near Winston-Salem which is in the heart of NC BBQ county. Here, “Eat More Pig”, is taken seriously… Barbie gave us this years ago. We’ve made it a bunch of times and passed it on to friends. This is not the classic North Carolina pulled pork BBQ, but it is very good. 7 lb pork roast 1½ cup water 2 tbls chopped garlic 1 small onion, chopped ½ cup light brown sugar 1 tsp liquid smoke

Ok. Put the pork butt in a slow cooker and coat with salt and pepper. In a separate bowl combine the remaining ingredients (except Tabasco and Cajun Power® ) and 1 onion in a bowl. Whisk until tomato paste is well mixed.

Cook in slow cooker on low for at least 12 hours. Pour off liquid and add the following: 3 tbls catsup ½ cup apple cider vinegar 2 tbls lemon juice ¼ cup Worcestershire ¼ cup molasses 1 tbl dark brown sugar 4 tbls butter 4 tbls Creole or brown mustard 2 tbls Tabasco 1 tsp of cayenne

Pour over pork and cook overnight 10 hours. Next morning remove pork set aside. Drain sauce and place in refrigerator for two hours. Shred pork butt removing fat as you go. Get it shredded well. And place back into slow cooker. Skim all fat from sauce and put it back into slow cooker with pork. Add second chopped onion, Cajun Power® and Tabasco® and then cook for another 2 hours. Serve with toasted buns and Caroline Cole Slaw.

SPICY SHORT RIBS

Add Touch of black pepper and salt

racks of beef short ribs 2½ to 3 lbs each tsp liquid Louisiana crab boil 14-oz bottle of ketchup oz beer room temp tbl molasses tbl Creole or whole grain mustard tbl chopped garlic ½ cup chopped onions ¼ cup firmly packed light brown sugar 1 tbl peeled and grated fresh ginger Freshly ground black pepper Dash Worcestershire sauce 2 1 1 12 1 1 1

Slow cook for another 12 hours. Don’t ruin this with storebought BBQ sauce. Serve Sloppy Joe style with Cole sale, pickles, chips and ice-cold beer. Great football food. Use the Carolina Coleslaw for Pulled Pork Sandwiches found in Chapter 18: Coleslaw…..

199 Cajun In The Kitchen, ©2010, 2013


Pinch salt Pinch cayenne Pinch of freshly ground black pepper Dash of Tabasco®

cup of the housing sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 ¼ cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 tsp of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to med and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350°. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs.

BARBECUED TEXAS-STYLE BEEF BRISKET 1 4-lb beef brisket, trimmed 2 tbls dark brown sugar 2 tbls kosher salt 4 tbls Szeged Hungarian Paprika® 2 tsps granulated garlic powder 1 tbl granulated onion powder 1½ tsps ground black pepper 1 tsp cayenne pepper 2 tsps ground cumin Mesquite wood chips Barbecue Sauce, recipe follows

Place the ribs in the oven and roast the ribs for about 1½ 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.

ASIAN-STYLE BRAISED SHORT RIBS

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature.

5 1

lbs beef short ribs, cut into 4-oz portions cup Kikkoman’s® Soy Sauce ¼ cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 5-inch stalk lemongrass, halved and smashed 1 tbl peeled and minced ginger ½ cup light brown sugar 1 quart water ½ cup sliced green onion bottoms ¾ tsp crushed red pepper ¼ cup fresh orange juice ¼ cup housing sauce 2 tbls fresh lemon juice 2 tsps finely grated orange rind, for serving Jasmine Rice Sliced green onion tops, optional for garnish

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer’s instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours. Preheat the oven to 275°. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.

Preheat the oven to 350°. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Serve with Barbecue Sauce on the side for dipping.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with ¼ 200 Cajun In The Kitchen, ©2010, 2013


partially cooked, they will be grilled to perfection in about 15 minutes with a rich

TEXAS BARBECUE SAUCE ½ ¼ 1 1 2 1½ 2 1 1 1 1 1

tbl vegetable oil cup chopped yellow onion tsp chopped garlic cup ketchup tbls dark brown sugar tsps molasses tbls apple cider vinegar tbl fresh squeezed lemon juice tbl fresh squeezed orange juice tbl dry mustard tbl Worcestershire sauce tsp Tabasco

brown glaze. Accompany these ribs with your favorite potato salad, corn on the cob and ice cold watermelon for a back yard Sunday dinner your family and friends will love!

BRAISED BABY BACK RIBS 2 whole slabs pork baby back ribs

DRY RUB: KC Classic Rub Braising Liquid: 1 2 2 1 2

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

cup white wine tbls white wine vinegar tbls Worcestershire sauce tbl honey cloves garlic, chopped

Preheat oven to 250°. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavyduty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable

WHISKEY RIBS

container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

3 2 1 3 2 1 1 2

slabs pork spareribs large onions, sliced tsp cayenne pepper cloves garlic peeled and mashed cups light brown sugar tsp dry mustard tsp Tabasco cloves garlic, minced ½ cup Kikkoman’s® Soy Sauce ½ cup of Bourbon whiskey Salt to taste

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours. Transfer the braising liquid into a med saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Cut ribs into serving size pieces. Place them in a shallow roasting pan and barely cover with water. Add onions, cayenne pepper, salt and mashed garlic. Bring to a boil, reduce heat and simmer, very slowly, 35 to 45 minutes, no longer! This will eliminate most of the fat and partially cook the ribs. Remove ribs from the water to a large serving platter and allow them to cool.

BBQ BEEF SHORT RIBS 10 2 2 1 1 2

In a bowl, mix together the brown sugar, dry mustard, Tabasco® sauce, soy sauce, minced garlic and whiskey. This will form a med to thin paste. Lay the ribs on a hot grill 4 inches from the coals or heat surface. Using a long handled brush, baste the ribs with the whiskey mixture, turning and basting both sides frequently. Since the ribs are already

lbs short ribs of beef, 2 inches thick tbls salt tbls brown sugar tbl garlic powder tsp thyme leaves tbls cayenne

Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the

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beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275º for 3 hours, basting with mop every 15 minutes for the last 45 minutes.

over flame, turning frequently. Pour warm beer over ribs occasionally to keep moist and flames down. Do not burn. Serve with real beer, cold this time and definitely NOT a light American beer!

Short Rib Mop: 3 3 1 2

tbls French’s mustard tbls ketchup tsp garlic powder cups apple cider

MEMPHIS STYLE BABY BACK RIBS 2 1 1

QUICK BBQ RIBS

slabs baby loin back ribs about 4 lbs cup Basting Sauce see below cup Sweet & sour Sauce see below

Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.

2

full racks of pork spare ribs ¼ cup Cajun Seasoning 3 tbls sugar 2 slabs of baby back ribs 2 cups white vinegar 2 tbls hot sauce 3 tbls brown sugar Dash of Worcestershire sauce Salt and fresh black pepper

Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. For gas grill, light only one side. Place food rack on grill. Arrange ribs over unlit side. Grill ribs, covered with grill lid, over med heat 300° to 350° for 2-2½ hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes. Yield: 3 to 4 servings.

Prepare the charcoals according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Cajun Spice with the sugar. Blend thoroughly. Season the spare ribs entirely with the mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill. Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice.

Basting Sauce:

¼ cup firmly packed brown sugar 1½ tbl KC Classic rub 2 2

¼ ½ 1

Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco®, and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.

cups red wine vinegar cups water cup Worcestershire sauce tbl Tabasco® small bay leaf

Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. Sauce is intended for basting ribs only. Prep: 5 min., Stand: 8 hrs.

SUPER EASY SPARERIB DINNER Ribs, coleslaw and roasting’ ears 3 lbs spareribs 2 cups of My World Famous Barbeque

Sauce 1 1

THE EASIEST RIBS YOU EVER HAD….. KC rub Ribs Vinegar Beer

cup Essence cup white vinegar

Place ribs in plastic bag with vinegar and put in ice box for at least 4 hours. Pat dry and season ribs with Essence. Cook ribs off flame on grill, turning frequently for about 1½ hours.. Sauce ‘em down and glaze.

Marinate ribs overnight in plastic bag with equal amounts of cider vinegar and beer. Use a Light beer since it isn’t fit for anything else except catching snails in your garden. Pat dry and rub with KC rub. Grill at high heat directly

Roasting’ Ears 8 large ears of sweet corn yellow or white, but please never do this with Silver Queen!!

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Melted Butter Essence of Emeril

Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times.

Place corn in the middle of a piece of aluminum foil. Pour a couple of tbl of butter over the corn and sprinkle with Essence. Roll corn in foil and twist ends. Place in grill off flame and cook for approximately 45 minutes.

The brining of meats is an age-old process of food preservation. Heavy concentrations of salt preserved meats before the advent of refrigeration. Now brining takes on a new purpose. By using smaller quantities of salt, mixed with other spices and herbs, brining can permeate meat with flavor.

Serve with the Super Easy Coleslaw in the next section.

SMOKIN' AIN'T BBQIN'

The chemistry behind brining is actually pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture.

BBQ or grilling is where you put the food on a grill and cook it over a hot heat source. Charcoal is best but these days it's more and more about gas.

SMOKIN' This opens a huge can of worms. Bottom line is that smoking in the strictest sense of the term is about smoking meat.

Because the meat is now loaded with extra moisture it will stay that way while it cooks. The process of brining is easy but takes some planning. Depending on the size of what you want to brine it can take up to 24 hours of more. If you are going to be brining whole poultry you will also want an additional 6 to 12 hours between the brining and the cooking. If you want your poultry to have a golden, crispy skin, it needs to sit in the refrigerator for several hours after you remove it from the brine so that the meat can absorb the moisture from the skin.

A "smoker" is some sort of enclosed chamber which is heated from an offset/indirect firebox. The firebox contains aromatic woods, and maybe some charcoal. The firebox is dampened so that the aromatic woods smoke and smolder. The smoke is directed into an enclosed chamber where meat is hung. Temperature in this chamber runs about 180 - 250 F depending on what

you've got in the smoker. The basics of smoke are as follows. You need to practice good temperature control. Meat smoking is best done in the range of 200-220 degrees. You need to bring the internal temperature of the meat to at least 165 degrees to be safe for consumption, but you don't want to go too far above this.

The most basic process of brining is to take approximately 1 cup of kosher salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt to float a raw egg.

I recommend two accurate thermometers for smoking. One inside the smoker in the area where the meat sits to tell you the smoker temperature and one meat thermometer in the meat to tell you the internal temperature of what you are smoking. Whatever it is, take it out when it hits a safe temperature.

You will need enough brine to completely submerge the meat without any part being out of the liquid. Some items might need to be weighed down to stay under. Brine meat for about 2 hours per pound. Remove from brine (don't reuse the brine), lightly rinse to remove any excess salt and cook.

There are two reasons to keep the temperature low. One is to give the smoke enough time to sink in and the other is to naturally tenderize the meat. Slow cooking gives the natural fibers in meat time to break down and become tender.

So what should you brine? Practically anything you want. Poultry in particular benefits greatly from brining regardless of how you plan to cook it. Large roasts, racks of ribs and anything you plan to smoke will be better for having been brined first. But this isn’t just a great barbecue tip but a good idea for meats whether you smoke, grill, roast or fry them. FISH BRINE ½ cup kosher salt ½ cup sugar 1 gallon water

Another basic rule of smoking is to place the meat inside the smoker so that it is surrounded by smoke. You want a good thick stream of smoke around the meat at all times to give it the kind of exposure you need to enhance the flavor.

BRINING 203

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1 1

lemon, sliced tsp dill weed, dry

HICKORY

Hickory is the king of the woods in the Southern BBQ belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any red meat or poultry. Beef, chicken, pork, ribs and sausage.

BASIC BRINE ¾ cup kosher salt ¾ cup brown sugar 1 gallon water ¼ cup coarse black pepper

MAPLE Mildly smoky and sweet, maple mates well

PORK BRINE 3 pints water 1 pint apple juice 1 cup kosher salt 3 tbls brown sugar 1 tbl onion powder 1 tsp chopped garlic 1 tsp black pepper WHISKEY BRINE 2 cups kosher salt 1 lbs brown sugar 1½ cups Bourbon 1 gallon ice water ¼ cup cloves ¼ cup black peppercorns

with poultry, ham, and vegetables.

MESQUITE The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for smoking for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pit masters use mesquite, despite a lot of stories about its prevalence in the Southwest. Excellent for ribs and other richly flavored meat. Steak and other beef, lamb, chicken, turkey and other poultry.

OAK

If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states.

WOOD The choice of wood is very important to add that special flavor. Too much smoke makes meat taste bitter. Softwoods like pine and spruce exude resins resulting in unpleasant flavor.

PEACH PECAN

Salmon and other fish, beef, poultry.

The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory. Beef, chicken, sausage.

Hardwoods or fruitwoods, like the following, produce aromatic smoke. Mixing of these woods for a unique flavor is also a "good thing".

HERBS AND SPICES

Much more delicate in flavor, a branch of fennel, a bouquet of bay leaves or a bunch of fresh tarragon or rosemary can add subtle notes to grilled food. Likewise, garlic cloves, orange peel, cinnamon sticks and whole nutmeg will add new dimensions to smoke. I like the flavor hickory imparts to the smoked ribs, but I prefer it to be on the light side. Oak adds a lighter smokiness to the meat...and has a different taste. When I use apple wood, it's apple and apple alone.

ALDER

The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor. Adds a gentle smoke flavor to pork also.

APPLE Produces a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Pork, beef, brats.

CHERRY

Produces a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Hamburger, turkey, chicken, lamb.

Smokin' is very easy. Just remember: brine or marinate, smoke slowly, monitor internal temperature, baste often or keep the door shut

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As the flames rise higher, threatening passing birds and the occasional Delta flight out of Hartsfield airport, some men begin a strange personality shift “Honey, go to the Golden Pantry and get me some more lighter fluid—no, wait, make that kerosene! By this time, rangers high atop Braselton Bald have noticed the glow in the southwest and the National Guard units in Augusta are mobilizing.

(depends on what you're smokin') and rest before carving. That covers salmon to Cornish hens to roast pig. It really is that easy.

THE LAND OF THE LOONEY MALE One sure sign that spring has arrived is the smell of the first cookout of the season. One of my neighbors started the grilling off right this year, with a nice, juicy steak. Too bad I wasn’t invited!

Some men are satisfied at this point, while the fire is at the three alarm stage and they still have a few wisps where their eyebrows once were. For the few truly possessed, the outdoor drama continues... “Bubba, go siphon some gas outta the truck! These coals are just about right!”

Barbecuing, grilling, and cooking out are all used interchangeably to mean preparing food on a grate over an open flame. In deference to the sacred, however, let’s leave barbecue to the cooking of pigs and call everything else grilling. Remember: If it ever said moo, it ain’t ‘cue!

By now, the siding on the house is starting to bubble, and Carrie's Barbie Winnebago parked 39 feet from the grill has burst into flames. Wagner’s “Ride of the Valkeries” is blaring on the boom box, and the old man is beginning to look like Marlon Brando in Apocalypse Now as he finally pronounces the coals ready for cooking. Remind you of anyone you know? Hummmmmm………. Uncle Teddy? Here are a few hints to make your next cookout better:

Grills can range from the ridiculously cheap to the absurdly expensive. I have seen them range in price from less than $19 at Wal-Mart to $4,500 for ones in a catalog that must have been delivered to me by mistake! Here’s a helpful hint: people who can afford to spend $4,500 on a grill probably have a chef on staff to use it!

Unlike our hero, never add lighter fluid to a fire after it’s going. If you use a platter to take raw meat out to the grill, wash it thoroughly before using it to take the cooked meat off the grill. The same goes for any utensils. Coals are ready for cooking when they are glowing a dull red and are mostly covered with a dull gray ash. Cleanup will be much easier if you spray the grill with a non-stick cooking spray before using it. To prevent flare-ups, trim the fat from the meat. To control them after they occur, keep a spray bottle of water handy.

Grilling is a singularly masculine sport—I have never seen the female of the species fire one up alone. It may well be because bands of roving cavemen would descend and take it over. Face it, a man who won’t even make a sandwich on his own in a kitchen suddenly turns into super chef when a grill is nearby.

You can add more flavor to grilled meats by adding wood chips to the fire. Mesquite, hickory and apple are especially good; Soak them in water for an hour before using them. Last but not least, hold off on adding the barbecue sauce until the last 15 minutes of cooking. Adding it sooner will burn the sugars contained in the sauce.

Admit it, guys. We love the macho trip of being the one responsible for the fire. “When do we eat, Honey?” “As soon as the coals get ready—you can’t rush the preparation of the sacred flame! Anyone knows that, you mere mortal!” With that, the male goes in search of something to help the sacred flames along, happily enlisting the help of his spouse in the crime. “Honey, do we have any more charcoal?” “Baby, do we have any lighter fluid?”

A little char is nice but the burn stuff is called CHARCOAL….

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CHAPTER 12: VEGGIES & STUFF

FRIED EGGPLANT Since this is my cookbook, I’ll add the things I like. You don’t like eggplant, go write your own cookbook.

Sue, you can skip this chapter

CAULIFLOWER MASHED POTATOES

I love eggplant and this really is very simple and very good. Caution: keep the heat at medium. It will take a little longer to cook, but if you burn these, they don’t taste very good; throw them away. So be careful: a young purple veggie is a terrible thing to waste. 2 young eggplants 2 eggs 2 tbls oil Salt and pepper Flour to make a light batter

Ok, so this isn’t potatoes! But it sure is good and the closest thing to potatoes as you can get without the eyes….. Cauliflower mashed potatoes taste like mashed potatoes but without the carbs! Mashed cauliflower is a bit lumpier than potatoes but can still taste creamy with the added butter and cream. 1 head cauliflower 3 tbls butter ½ cup half & half Salt & pepper to taste

Slice the eggplants very thin, paring them if large, and leaving the skin on if very young and tender. Season the eggplant well with salt and pepper. Make a light batter with the eggs and flour. Soak the slices in the batter. Lift out and fry in the hot shortening. When done on one side, turn. When done, remove the eggplants to paper towels or brown paper; keep warm.

Cut the cauliflower head up into small chunks and steam until it is very very tender. It should mash up when you poke it with a fork. Drain any water from the cauliflower and pat dry with paper towels. In a large bowl, combine cauliflower, butter and cream. Mash with hand masher or whip with electric beater until it is the desired consistency. Season to taste.

Serve hot.

You have to make sure to cook the cauliflower just right in order for this to come out like whipped potatoes, otherwise it will be a bit lumpy, but still tasty!

Want something special. Top with a slice of good Swiss cheese Emmentalar just before you remove from skillet.

CAJUN CABBAGE

A Traditional Geek meal. 1 large eggplant, sliced and salted 2 large potatoes, peeled ¼ cup EVOO 3 tbls melted butter 1 large onion, chopped 1 lb ground beef ¼ cup chopped parsley ½ cup tomato sauce ¼ cup brand crumbs ¼ cup flour 1 cup milk 2 eggs, separated ¼ cup grated Romano cheese Dash of nutmeg

MOUSSAKA

Serve with sausages or chops.. 4 cups coarsely shredded cabbage 1 small onion, chopped 1 can (19oz) tomatoes 1 clove garlic, minced ½ tsp salt) ¼ tsp dried oregano ¼ tsp pepper ¼ tsp Tabasco ½ cup frozen kernel corn ½ cup frozen cut green beans In a large pot combine cabbage, onion, tomatoes, garlic, salt, oregano, pepper and hot pepper sauce. Cover and cook over medium low heat for 20 minutes or until cabbage is tender, stirring occasionally. Add corn and beans

Brown eggplant and potatoes in oil, drain and set aside. In 2 tablespoons melted butter, sauté onion and meat until brown. Add parsley and tomato sauce; simmer for 10 minutes. In a greased 13x9x2 inch baking dish dusted with broad crumbs, alternate layers of potatoes, eggplant and meat mixture, repeating and ending with eggplant. Mix flour and remaining butter.

Cover and cook for 5 minutes or until heated through.

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Stir over low heat until thick Add milk gradually, stirring until thickens, stirring constantly. Cool. Beat egg yolks and mix with grated cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over layers and bake at 350° degrees for 45-55 minutes or until golden brown.

vegetable are just tender. Stir in the parsley/ dill combination at the very end€”and add more for a stronger dill taste-- and then season to taste with salt and pepper. Ladle the stew into shallow bowls. Crumble feta cheese over top. Serve with hot, crusty bread and chive butter. butter

RATATOUILLE

CREOLE STUFFED BELL PEPPERS

I told you I like eggplant. 2 tbls EVOO 2 cloves garlic, crushed 1 large onion, halved and thinly sliced 1 small eggplant, cubed 2 medium-size green peppers, chopped 4 large tomatoes, coarsely chopped 3 small to medium-size zucchini, cut into ¼” slices 1 tsp dried basil ½ tsp dried oregano ½ tsp dried thyme 2 tbls chopped fresh parsley

6 4 1 2 3 2 2 3 3 1 1 1 1 1 1

In a 4-quart pot, heat oil. Add garlic and onions and cook until soft, about 7 minutes. Add eggplant and stir until coated with oil. Add peppers and stir in well. Cover pot and cook over medium heat for 10 minutes, stirring occasionally to keep the vegetables from sticking.

large bell peppers, green or yellow tbls butter cup chopped onion celery ribs, finely chopped tbls finely chopped parsley large cloves garlic, finely minced lbs lean ground beef cups soft bread crumbs eggs, slightly beaten tsp salt tsp seasoned salt tsp black pepper 8- oz can tomato sauce tbl Tony Chaterre’s Creole Seasoning® cup shredded Cheddar cheese

Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and sauté together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 to 20 minutes, or until eggplant is tender, but not mushy. Serve hot or chill and use as a condiment, if desired.

Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

FASOLAKIA LADERA (GREEK VEGGIE STEW) 2 1 2 2 1 28

tbls EVOO large onion, chopped large potatoes, peeled and cut into ¾” chunks zucchinis, sliced lengthwise into ½” chunks pound bag or frozen green beans oz can diced tomatoes, with liquid ½ tsp dried oregano ½ cup combination of fresh parsley and fresh dill 8 oz feta cheese Salt and freshly ground pepper

TEXASMEX STYLE CHILES RELLENOS I really love these but they have to be done just right. A little trouble but well worth it.. Again not hot, just lots of flavor.

Heat oil in a large soup pot or steep-sided stir-fry pan. Add the onion and stir fry until golden. Add the potatoes and ½ cup of water. Bring to a simmer and then cook over medium heat, covered, until potato chunks are about half done. Add the zucchini, green beans, tomatoes and oregano. Simmer over low heat for about 20 minutes, or until the

Chiles Rellenos are made of Chile Poblano (Ancho) or Anaheim chilies, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chilies is one of the tricks of the cooking Mexican food.

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Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chilies. Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off. Use enough filling to stuff each chili Rellenos as completely as possible, but not so much that the seam won't hold together. 6 Ancho, Padilla or Anaheim Chiles ½ lb Monterey Jack cheese, thinly sliced ¼ cup flour 6 raw eggs (separated) ½ cup Flour 2 cups salsa Verde 2 cups salsa 1 cup corn oil

2

¼ 1 1

½ ½

15 oz cans black beans, rinsed, drained tsp cayenne pepper cup grated Monterey Pepper Jack cheese cup mild salsa cup goat cheese cup sour cream

Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.

Rinse the chilies. Preheat your oven to broil. Place the chilies in a 9 x 14 baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chilies out and flip them over. Be sure and use a potholder so you don't burn your hands!

Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Mix in goat cheese. Spoon mixture into chilies. Arrange chilies seam side down on top of the onions. Sprinkle cheese over chilies. Cover with foil. (Can be made and refrigerated for 4 hours ahead of time.)

When both sides are fairly evenly charred, remove them from the oven. Wrap each chili in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chili.

Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with 2 tablespoons salsa and 1 tablespoon sour cream.

CHILES RELLENOS

Cut a slit almost the full length of each chili. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

This is how they do it in Tijuana. 2 cups oil 8 poblano peppers 3 cups Gouda or farmer's cheese 5 eggs, separated 4 small tomatoes 1½ cups water 1½ cups flour ½ tsp marjoram ½ tsp cayenne Salt to taste

Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste. Roll the chilies in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely. Allow them to cool. Once cooled, peel, slit the chili lengthwise and remove the seeds and veins, leaving the top and core intact. Set aside.

STUFF POBLANO PEPPERS

Simmer the tomatoes in 1 1/2 C. water until very soft, then transfer tomatoes to a blender and blend until smooth adding salt to taste. Set aside.

Roasting the stuffed chilies makes a great low fat alternative to regular Rellenos. 8 large poblano chilies 1 tbl olive oil 3 cups thinly sliced onions

Mix cheese. cayenne and marjoram well. Stuff peppers with cheese, sprinkle them with salt, seal the slit with a

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wooden toothpick (plastic ones will melt during frying) and dredge them in flour.

KING CABBAGE Cabbage is king of the cruciferous vegetable family and often the king of the Cajun meal. Try this simple dish: 1 small cabbage 1 cup chopped onion 1 lb ground beef ¼ cup uncooked rice 2 cans canned tomatoes 1 cup broth, veggie or chicken 2 tsp Tony Chachere’s Creole Seasoning®

Beat the egg whites until stiff peaks form, then add the salt and the egg yolks and beat for two minutes more. Heat the oil in a frying pan. Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, then drain them on paper towels. Serve them drenched in the tomato sauce with refried beans on the side.

Remove tough outer leave of the cabbage. Cut into 6 or 8 wedges. Place in a buttered 3 quart casserole dish. Arrange onions, ground beef and rice between wedges. Combine tomatoes, broth and seasoning and pour over other ingredients in casserole. Cover and bake at 350 for 1and ½ hours. Great meal!

CHEDDAR ZUCCHINI BAKE 6 2 1 2 2 1½ 5 1

¼

cups thinly sliced unpeeled zucchini egg yolks, slightly beaten cup sour cream tbls all-purpose flour stiffly beaten egg whites cups shredded Cheddar cheese slices bacon, crisply cooked, crumbled tbl butter cup fine dry bread crumbs

EASY SKILLET CABBAGE ¼ ½ 1

cup butter tsp seasoned salt medium head cabbage, coarsely shredded cup chopped onion tbls cider vinegar tbl granulated sugar

Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes.

In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.

GREAT CABBAGE RECIPES

CHINESE CABBAGE

¼ 2 1

1 1 1 1 2 1 1 1

head cabbage, quartered and shredded tbl peanut clove garlic, chopped tsp minced fresh ginger tsp Kikkoman’s® Soy Sauce tbl rice vinegar tsp sesame oil tbl sesame seeds ¼ lb snow peas Pepper

I really like cabbage and not just in Cole slaw or on St Patrick’s Day. Sadly, many think of cabbage as an odoriferous and unpleasant vegetable! Cooked cabbage has been wrongfully accused of smelling up kitchens everywhere. But don’t blame the cabbage, blame the COOK. The odor problem is a result of overcooking and in addition use of aluminum pans... I told ya to throw those damn things away. The solution; a brief cooking time (just until fork tender) and using stainless steel pots and pans or non-stick. It really is a very versatile vegetable and should be used much more often. Here are a few of my favorite cabbage recipes. They are simple and surprisingly very good. Use red or green, but I like to mix 50/50.

Heat peanut oil in large skillet or wok if you have it over high heat. Let’s not burn anything here… Add garlic and ginger. Cook about 1 minute stirring constantly. Add cabbage and peas stirring until wilted, but still crisp, about 3 minutes. Stir in soy and sesame oil. Sprinkle with seeds, vinegar, pepper, toss and serve.

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¾

cup uncooked rice (more or less) large head of cabbage cans tomato sauce (8 oz) cans water tsp sugar ½ tsp each, dried thyme and basil Salt and pepper to taste

CABBAGE CREOLE

1 2 2 1½

3 slices bacon, chopped 1 large onion 1 tbl red wine vinegar 1 large green pepper, chopped 28 oz can chopped tomatoes, drained 1 head cabbage, sliced thinly 1 tbl Creole seasoning Salt and pepper to taste

Cut and core the heart of the cabbage as far down as you can. In a large pot, boil water and parboil the cabbage. As the cabbage gets softer, remove the leaves individually.

Cook bacon in large skillet. When crisp, add onion and green pepper. Cook for about 2 minutes. Add cabbage and increase heat to high. Add tomatoes, green pepper, Creole seasoning, and vinegar and stir-fry until cabbage is tender crisp. Sprinkle with salt & pepper and serve.

Combine the beef (ground pork could me mixed with beef), rice, onions and seasonings. Roll in to balls. Wrap the softened cabbage leaves around the mixture and fasten with toothpicks. (Note rice will cook and expand).

EZRA BROOKS RED CABBAGE AND APPLES

In a large pot, put 2 cans tomato sauce and 2 cans water (add enough water to mark just below the top of the rolls). Add salt, pepper, herbs and sugar. Cook over low heat for one hour.

2 2

tbls butter tbls grated orange peel ½ cup Bourbon 2 tbls raspberry vinegar 1 med head red cabbage, chopped 2 tart apples, peeled, cored and sliced Pepper to taste Pinch of fresh ground nutmeg Juice from one orange

STUFFED MUSHROOMS CREOLE 30 1½

large mushrooms cups peeled, chopped eggplant ¼ cup green pepper ¼ cup chopped onion 1 clove minced garlic 2 tbls EVOO ½ 6-oz can tomato paste 2 tbls water 1 tbl red vinegar 1½ tsp thyme ½ tsp salt Pinch of pepper

Preheat oven to 350°. In an ovenproof skillet, melt butter. Add nutmeg, orange peel, Bourbon, vinegar and orange juice. Fold in cabbage and apples. Cover and bake for 45 minutes.

SMOKED CABBAGE 1

head cabbage, chopped lb pork meat, back bone does well Salt and pepper Butter Sugar

½

Remove stems from mushrooms; chop 1 c. Save remaining mushroom stems for another use. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and olive oil in a 2 quart casserole. Microwave high-100% 5 to 6 minutes or until vegetables are starting to become tender. Add remaining ingredients. Microwave high-100% 7 to 8 minutes or until flavors are blended. Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave high-100% 2 to 3 minutes or until heated. Fill with eggplant mixture, mounding slightly. Microwave high-100% 3 to 4 minutes or until heated through. Serve warm.

In a heavy skillet, heat better with a touch of olive oil. Add sugar and dissolve letting the sugar brown some. Do not burn. Add chopped cabbage, meat, salt and pepper. Lower heat, cover and simmer until meat is done stirring occasionally. Can serve this as a side or a main course with hot rice. A good substitute for the meat is smoked sausage.

CABBAGE ROLLS A classic Cajun dish. Since you can freeze ‘em. Make a bunch to be enjoyed over and over again. 1 lb ground beef ½ cup onions chopped

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In a large Dutch oven, fry bacon and onion until bacon browns. Add peas and cook 3 to 5 minutes over medium heat. Cover with water and cook until peas are tender. Mash peas well.

STUFFED TOMATOES 2

½ 1 1 1 3 6 1

tsps butter cup chopped onion cup uncooked brown rice cup chicken broth tbl lemon juice tbls fresh chopped parsley large tomatoes cup shredded Cheddar cheese

Add spices to taste. Beat egg and add with a small amount of flour to bind. Shape into patties and fry until golden brown.

SWEET PEAS AU GRATIN

Core tomatoes, removing some of the loose pulp from the center. Fill each tomato with rice mixture then top with shredded cheese. Place in a large baking dish. Place stuffed tomatoes under broiler until cheese is melted.

You’re always lookin’ for a great side dish, right? Well here it is. This is a great ‘green’ dish for Thanksgiving. 1 tsp plus 2 tbls butter 1 cup minced onions 2 tbls all-purpose flour 2 cups whole milk 4 cups sweet green peas, blanched ½ cup fine dried bread crumbs 4 ozs sharp cheddar cheese, grated Kosher Salt Freshly ground white pepper

SOUTHERN BLACK-EYED PEAS

Preheat the oven to 400° F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.

Melt butter in a heavy skillet over medium low heat; add onions and cook until tender. Stir in rice, chicken broth, and lemon juice; bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until rice is tender. Remove from heat and stir with a fork to fluff rice. Stir in chopped parsley.

1 2 3 1

¼ 1

½

lb dried black-eyed peas large ham hock strips bacon, chopped large red onion, sliced tsp cayenne pepper, or to taste fresh clove garlic, minced tsp each, salt & pepper

In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.

In a large saucepan, cover peas with water to 3-inches over the peas. Bring to a boil, reduce heat, then simmer for 30 minutes. Drain. Place peas, ham hock, bacon, sliced onion, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups chicken stock. Reduce heat to LOW; cover and cook for 7 to 8 hours. Taste and adjust seasonings. Serve with hot cornbread.

Pour into the prepared pan. Season the bread crumbs with salt and pepper. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese. Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes

CREAMED SPINACH 2 10

10-oz packages frozen spinach ozs cream cheese ¾ cup onions, chopped ¾ tsp coriander powder ¼ tsp cayenne pepper 2 tbls vegetable oil Salt to taste

BLACK EYE PEA SAUSAGE 1 1 1 2-3

¼

lb black-eyed peas tsp Kikkoman’s® Soy Sauce egg slices bacon, chopped cup onion, chopped

Sage Cayenne Flour Oil for trying Salt and pepper

Thaw the spinach. Place spinach and cream cheese in a microwave able dish. Cook in microwave on high power for 5-7 minutes or until cooked. While spinach is in the microwave oven, place pan on stove top, turn on heat to medium high, pour oil. When the oil is heated, add

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onions and sauté for 45 minutes. Add coriander and cayenne pepper and fry for another 3 minutes. After removing spinach from microwave oven, add sautéed onion and salt.

Bake for 45 minutes or until bacon is crisp. That's it!

PETITE POIS ( LITTLE PEA ) Petite Pois means ‘little pea’ in Cajun French. An unusual dish that I have only seen a few times made by Aunt Vera, my Cajun Aunt from New Orleans. The sweetness from the peas mixes very well with the flavor of the roux. I really like this and made it a while back and frankly, I was surprised at how good it was. 4 onions, chopped 1 whole garlic pod, sliced 2 cans vegetable broth 3 cans sweet peas 6 eggs 5 tbls roux salt and black pepper to taste Lotsa rice

SOUTHERN-BRAISED GREENS WITH BACON This is about as southern as you can get. Fried catfish might be a little more southern but only if you address him as “Mr. Fish”. ¾ pound sliced bacon 3 cups sliced onions 8 cloves garlic, mashed 3 tsps salt ¾ tsp cayenne ¾ tsp black pepper 1 quart water 1 12-oz can beer ¼ cup distilled white vinegar 2 tbls molasses or cane syrup 5 lbs fresh greens

Cook down onions and garlic in a lightly oiled pot you can use the oil from your roux for about 30 minutes. Add one can vegetable broth and roux. Simmer for an additional 10 minutes. Add drained peas and second can of vegetable broth. Stir and simmer for 30 minutes. Don’t overcook else everything runs together and you can’t distinguish the different tastes.

Use mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1½ hours or until tender.

Crack eggs into mixture and do not stir. They will cook whole. Make sure your mixture is not at a rolling boil when you add the eggs or else they will disintegrate into the mix. Once the eggs are fully cooked about 5-10 minutes, serve over rice!

ASPARAGUS I decided to give this veggie its own section. Why? Well let’s just say that both Jean and I love asparagus.

HOT AND SWEET GREEN BEANS

This stuff is really hard to grow. It takes a lot of soil preparation and tender loving care. You can’t even harvest it until the third year after planting. Once it takes however, it’s as prolific as a weed.

This is a receipt that Jean found from Paula Dean of the Lady and Sons restaurant in Savannah, Georgia. I know it sounds strange, but absolutely nothing goes better with a holiday ham than these beans. They are simple and truly outstanding. 3 cans (28 oz) French-style green beans ¾ cup firmly packed brown sugar 2 tbls of chili pepper 10 strips of lean bacon

My grandmother had a small patch at the side of our house in Caruthersville. She cut asparagus three or four times a year and could have done so several more times, and she literally did nothing to nurture it. Go figure. Anyway, I love this in soup, omelets, as a side, anyway you want to cook it. Here are a few of our favorites.

Preheat oven to 350°. Spoon green beans in 13x9x2-inch baking dish. In a bowl combine sugar and chili pepper. Add a touch of salt then sprinkle over beans evenly. Place bacon in a single layer over beans.

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Salad:

ASPARAGUS SOUP 1

¼ ¼ ¼ ½ 1

2 12 1 1 1

15 oz can asparagus tips cup finely chopped onions cup margarine or butter cup flour tsp salt tsp chicken bouillon

For Dressing, combine all ingredients; mix well. Set aside. For Salad, steam or microwave asparagus until tendercrisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.

½&½ Butter Drain Asparagus, reserving liquid. Add enough ½ & ½ to measure 32 oz; set aside. In food processor or electric blender, puree asparagus; set aside.

BAKED GARLIC ASPARAGUS

In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add milk mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Add 2 tbl butter. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.

4 1

cloves garlic - minced tbls chopped fresh parsley ¼ cup EVOO 1 lb fresh asparagus Salt and pepper - to taste In a sauté pan over medium heat, cook garlic and parsley in oil for 3 minutes. Break tough ends off asparagus and lay on a cookie sheet close together, but not overlapping. Pour garlic oil over asparagus & sprinkle with salt and pepper.

GOLDEN ASPARAGUS SOUP 4 2

½ 2

½ 2 2

cups chicken stock thin slices fresh ginger cup dry sherry tsps sesame oil lb fresh asparagus spears, cut into ¼” pieces ozs cellophane noodles, cooked and drained green onions, thinly sliced

Bake in a 400 degree oven for 10-15 minutes, or until asparagus is tender. These are just a couple of recipes that we’ve tried other than just simple steamed asparagus with a hollandaise sauce, which is really our favorite. You want a great omelet? Steam asparagus tips; make a large 3-egg omelet on a grill; add cooked ham bits and asparagus tips. Serve with a homemade hollandaise sauce.

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles add canned asparagus at the last minute only to heat through. Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.

WHITE ASPARAGUS

ASPARAGUS AND CRAB SALAD

White Asparagus (German Spargel) is grown covered in mounds of sandy soil so that it never sees the light of day until the moment it is unmercifully hewn down. Green asparagus grows freely in flat beds, and, exposed to the sunlight, develops the chlorophyll that turns it green. There are also varieties that are naturally purple or pink, and these, too, may be kept white if they are deprived of sunlight. In some cases, just the tips are allowed to color, and occasionally you can find white asparagus in the store with green or purple tips.

This salad makes a delicious main course for lunch or dinner. It really is yummy……

Dressing: 2 2 2 1 1 1

cups cut-up fresh or frozen asparagus ozs crab meat fresh or imitation crab 10-oz bag lettuce mix cup ½ -inch pieces cantaloupe cup sliced seedless cucumber

tbls EVOO tbls rice vinegar tbls sugar tbl orange juice concentrate tbl lime juice tbl dark sesame oil

Lacking chlorophyll, white asparagus has a milder asparagus taste than the heartier green version. The

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purple variety, colored by a pigment called anthocyanin, has a more bitter taste than either white or green.

Season with salt and pepper. Cook onions and garlic in butter over medium heat until tender. Add Jack Daniel’s Tennessee Whiskey and continue to cook until liquid has evaporated. Spoon onion mixture over squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly.

As with almost any food except Twinkies, there are variations in taste depending on where the food was grown or produced, the climate, soil conditions, etc. The Germans have made a science out of White Asparagus dishes. I can’t even list all I’ve had but here a few simple and good recipes.

Ain’t it amazin’ what you can do with Mr. Jack’s sippin’ whiskey.

ASPARAGUS IN WHITE SAUCE

BAKED ACORN SQUASH

Yep. It’s German. I have so many great recipes from Germany. That’s one of the reasons I came back weighting over 230 lbs! The beer was another and so was the spatzle and the… oh, never mind. 29 ozs white asparagus, 2 cans 2 tbls butter 2 tbls unbleached Flour ½ cup asparagus liquid ½ cup ½ & ½ ½ tsp lemon juice Pinch of nutmeg; freshly grated Salt to taste

2 4 4 1 2 Salt

Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.

Drain asparagus spears, reserving ½ cup of the liquid. Heat butter in a saucepan. Add flour; blend. Yep, make a very light roux Gradually pour in asparagus liquid and cream. Stir constantly over low heat until sauce thickens and bubbles.

TENNESSEE BUTTERNUT AU GRATIN From our relations in Bells, Tennessee. 3 lbs butternut squash (about two medium) 1 large onion, chopped 1 tsp brown sugar 2 cloves garlic, minced 3 tbls butter ½ cup Jack Daniel's Tennessee Whiskey 1 can (14 ozs) diced tomatoes, drained 1½ cups sharp white Cheddar cheese

Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. Imagine having this with lightly sautéed veal in a lemon, butter and caper sauce……oh boy.

SQUASH BUTTERNUT SQUASH AU GRATIN 2-3 1 2 3

¼ 1 1½

acorn squash, sliced in 1/2, seeds removed tbls butter tbls dark brown sugar tsp ground nutmeg tbls raw cane sugar

Preheat oven to 400 degrees F. Pierce squash with a fork a few times. Place whole squash in a large baking dish. Bake until just tender, about 45 minutes. Remove from oven and cool enough to handle. Split in half and scoop out the seeds. Peel and dice squash; place in buttered 3quart casserole. Season with salt and pepper. Cook onions and garlic in butter over medium heat until tender.

lbs butternut squash about two medium large onion, chopped cloves garlic, minced tbls butter cup Jack Daniel’s Tennessee Whiskey can 14 ozs diced tomatoes, drained cups sharp white Cheddar cheese

Preheat oven to 400°. Pierce squash with a fork a few times. Place whole squash in a large baking dish. Bake until just tender, about 45 minutes. Remove from oven and cool enough to handle. Split in half and scoop out the seeds. Peel and dice squash; place in buttered 3-quart casserole.

Add Jack Daniel's Tennessee Whiskey and brown sugar and continue to cook until liquid has evaporated. Spoon onion mixture over squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly. .

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MOM’S SUMMER SQUASH 2

lbs squash and/or zucchini, sliced

1

green bell pepper, seeds removed, sliced

2

smallish tomatoes, peeled and cut into wedges

½

yellow onion, peeled and sliced

1

clove of garlic, chopped

6

ozs cheese - jack or cheddar

Olive oil Basil, either dry or chopped fresh Salt and pepper Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

SPAGHETTI SQUASH AND HERBS 1 2½ 2½

small spaghetti squash, about 2 1/4 pounds tbls butter tbls finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage ½ tsp salt Pinch freshly ground black pepper Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly.

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CHAPTER 13: BEANS

done, almost to the consistency of mush. Serve over rice with pickled onions and cucumbers and cornbread on the side.

Beans are a major component of most southern styles of cooking. Cajuns love their beans as much as anybody. So, just a couple of points: Always used dried beans, never canned. Always soak overnight.

PINTO BEANS AND HAM HOCKS

BEANS, LOUIS’S WAY

3 2 2

For those unfortunate souls that have ‘problems’ with beans, this procedure will, as Louis Armstrong was fond of sayin’ “remove most of da music from da beans”. It will work for any type of dried bean. Trust me, it works.

½ ¼ ½ 2

½

Soak beans overnight, drain and rinse. Bring beans and 2 quarts water to boil. Boil 1 minute, remove from heat and let stand 1 hour. Drain again. Add seasonings, meat, whatever, and cook, v e r y s l o w l y. The secret, as is with most things, is patience. God required six days to create the earth, a good bean soup/gumbo/stew may require about six hours. Great things take time.

smoked ham hocks lbs dried pinto beans cloves crushed garlic tsp cayenne tsp ground black pepper tsp salt tsps Tabasco chopped onion

Boil ham hocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste. Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Serve with rice and a meat side dish. You can also use the ham hocks as your meat side dish.

Oh, leave the baking power for baking. There is nothing worse than putting baking soda or baking power in beans in an attempt to reduce the gas problem. It doesn’t work and God knows, it ruins the beans.

KC MASTERPIECE BEANS Dr. Rick Davis, a KC psychiatrist who invented KC Masterpiece Barbecue Sauce in the 1970's, opened numerous restaurants in the Midwest by the same name. His BBQ was marginal, but his beans were pretty darn good. 1 32 oz can drained pork n' beans ¾ cup KC Masterpiece original sauce 2 tbls golden raisins ½ cup brown sugar 1 tbl Tabasco 1 chopped tart apple [i.e. Jonathon] 1 cup chopped onion 1 tsp toasted sesame oil 3 strips bacon 4 ozs BBQ trimmings

CLASSIC CAJUN RED BEANS & RICE The is nothing more Cajun than red beans and rice. 1 lb red beans, not kidneys 1 lb Andouillé or smoked sausage 1 quart water 1 can chicken broth 2 cups each, onion, celery, green pepper 2 tbls butter 2 cloves garlic, crushed ½ cup Cajun Power® 1 tbl Tabasco® Long grain rice. Do not ruin this with quick rice Salt, pepper to taste

Mix all except bacon...Lay bacon strips on top, cook in pit if possible or 350 oven for 1 hr.

Prepare peas Louis’s way. Add ½ uncooked Trinity to beans and water. Cook for 3 hours on low heat, cover. Prepare remaining Trinity with oil and garlic. Remove all but a cup of water from beans. Add Trinity and simmer 1 hour. Add held water if necessary. Beans should be well

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2 1

tbl of vegetable oil tbl 2 splashes white distilled vinegar ½ cup Hellmann’s Mayonnaise® Coarse salt and pepper

CREOLE RED BEANS AND RICE 1 2 2 1 1

lb dried red beans large onions, chopped stalks celery, chopped green pepper, chopped clove garlic, minced ¼ tsp thyme ¼ tsp basil ½ tsp red pepper 2 tsp salt ½ tsp pepper ¼ cup chopped fresh parsley optional 2 lbs Andouillé or smoked sausage Hot cooked rice

Combine all ingredients in a med bowl and toss well; adjust seasonings.

CREOLE BAKED BEANS 5 1 3 2

½ 2 1 2

Prepare peas Louis’s way.

bacon strips, diced small onion, chopped tbls sweet red pepper, minced tbls brown sugar cup Bourbon 15-oz cans baked beans tbl Zatarian’s Creole Mustard® tbls Worcestershire sauce

Sort and wash beans. Combine red beans, onion, celery, green pepper, garlic, thyme, basil and red pepper in a Dutch oven; cover with water and bring to a boil. Reduce flame; cover and simmer 2 to 3-1/2 hours or until beans are tender and a thick gravy is formed.

Render bacon remove and hold. Over medium low heat in large saucepan, stir in onion, peppers and brown sugar. Cook about 5 minutes until onion is golden brown, stirring frequently. Stir in remaining ingredients. Top with bacon pieces. Transfer to baking dish. Bake at 350 degrees for about 45 minutes.

Add more water, if necessary. Stir in salt, pepper and parsley. Cook sausage according to package directions; cut into serving pieces. Serve beans and sausage over rice.

FOUR BEAN SALAD 1 1 1 1 1 1

WHITE LIMA OR RED BEANS AND SAUSAGE 1-2 8 1 1 1 2

lb dry small white lima beans or red kidney beans quart stock pot lb smoked sausage links, sliced into small pieces piece of smoked pork Tasso cut into small pieces large onion, chopped tbls minced/chopped garlic ½ cup of sugar per pound of beans Cajun seasoning to taste Salt as desired, if needed

Dressing:

½ ½ ½ 1

½ ½ ½

Bring to a boil in at least four quarts of water with seasonings, sugar, and veggies. Turn off and let sit for an hour. Add sausage and Tasso and simmer till beans and meats are tender or till desired consistency. This is great over rice, but for a real treat try it over sweet buttered cornbread! It’s heavenly!

2

¼ 1

cup sugar cup wine vinegar cup salad oil tsp salt tsp dry mustard tsp crumbled dry tarragon tsp basil leaves tbls snipped parsley

Mix all vegetables in bowl, combine ingredients for dressing. Mix well. Drizzle over vegetables, cover and marinate several hours or overnight, stirring several times. Before serving, stir and drain.

RED BEAN SALAD 2 1 3 1

lb can green beans lb can yellow wax beans, drained lb can red kidney beans, drained lb can black-eyed peas, drained med. green pepper thinly sliced in rings med. onion, thinly sliced in rings

15-oz cans dark red kidney beans, drained well red bell pepper, seeded and chopped scallions, chopped, whites and greens rib celery, chopped cup chopped flat-leaf parsley tbl sweet red hamburger relish 217

Cajun In The Kitchen, ©2010, 2013


ITALIAN-STYLE BAKED BEANS

CREOLE GREEN BEANS 2 6

Simple but yummie. 6 ozs thinly sliced pancetta, chopped 2 onions, chopped 4 garlic cloves, minced 1 cup dark beer or ale 1 cup tomato sauce ¼ cup dark brown sugar ¼ cup balsamic vinegar 3 tbls mild-flavored molasses 6 tsps Dijon mustard I prefer Cajun ¾ tsp salt ½ tsp freshly ground black pepper 4 15-oz cans cannelloni beans, drained

¾ ½ 2

½ ¼ 2 1

¼ 1

10-oz pkg frozen cut green beans slices bacon cup chopped onion chopped green pepper tbls flour salt tsp pepper tbls brown sugar tbl Worcestershire sauce tsp dry mustard 16- oz can tomatoes

Cook green beans according to package directions; drain. In skillet over medium flame cook bacon until crisp; remove and crumble. Pour off all but 3 tbls drippings. Add onion and green pepper; sauté until tender. Blend in flour, salt, pepper, sugar, Worcestershire sauce and mustard. Add tomatoes; cook, stirring constantly, until thickened. Add beans and heat through. Top with crumbled bacon.

Preheat the oven to 400°. Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and sauté until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

BUTTERED GREEN BEANS WITH PECANS Boy this is about as Louisiana as you can get. My Aunt Vera (from New Orleans) used to make this all the time. My mother even tried it a few times. Good with anything especially fried chicken. 1¼ lbs thin, fresh green beans, ends removed 3 tbls unsalted butter 1 cup coarsely chopped pecans ½ finely chopped green onions Kosher salt Freshly ground black pepper

CANNELLINI BEANS WITH PROSCIUTTO Tuscan bean salad. Yummy. 3 tbls EVOO 1 tbl minced garlic 1 tbl chopped fresh sage leaves 1 tsp chopped fresh thyme leaves 1 14½-oz can diced tomatoes with juices 2 15-oz cans cannellini beans, rinsed 2 ozs prosciutto, coarsely chopped 3 cups arugula or mixed baby greens Salt and freshly ground black pepper

Bring water to a boil in a large pot. Add the green beans and cook just until the water comes back to a boil, then heavy boil for 2 minutes.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes.

Drain the beans and plunge into cold water to stop the cooking. Reserve. Just before serving, melt the butter in a large skillet. When the foam subsides, add the pecans and toss to coat. Add the green beans and mix well.

Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.

Transfer the beans/pecans to a serving platter. Sprinkle with the salt and a few grinds of black pepper.

Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

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gourmets, but it’s a surefire way to make folks love you. Jean has always called these “grease beans”, but she likes them too.

CALIFORNIA BEANS 1 1 6

½ ½ ½ ¼ 1 1

16-oz can kidney beans 16-oz can pork and beans slices bacon cup ketchup cup brown sugar tsp cayenne tsp cumin onion, chopped cup grated Cheddar cheese

Lightly sauté diced salt pork and bacon and onions in large saucepan until bacon is crisp. Add green beans, season, cover with water, and simmer covered for 3 hours

MOROS Y CRISTIANOS ( BLACK BEANS & RICE ) 3 2 2 1 1

Partially cook bacon, drain on paper towel. Slice into medium pieces. Drain kidney beans. Combine all ingredients well except cheese. Bake at 400F in an uncovered casserole for 45 minutes. Sprinkle cheese on top, cover, and bake 15 minutes longer

½ ½ ½

CREOLE BLACK BEANS

6” pieces of slab bacon garlic cloves, crushed tbls EVOO cup liquid from previously cooked black beans cup rice, uncooked cup water cup black beans, drained tsp EVOO

Prepare peas Louis’s way.

1-2 1 1½ 1½ 1½ 3 2 1½ 1½

lbs Smoked sausage, cut into 1” slices lb black beans cups onions, chopped cups green pepper, chopped cups celery, chopped cloves garlic, minced tsps thyme tsps oregano tsps white pepper ¼ tsp black pepper ½ tsp cayenne pepper 1 chicken bouillon cube 5 bay leaves 1 8-oz can tomato sauce 1 cup bean water Hot boiled rice

In a 2-qt. saucepan, sauté slab bacon and garlic in olive oil until they are lightly browned. Remove from pan; set aside. Put rice in the pan and cook until it begins to crackle. Add water and liquid from black beans. Cover and cook over medium-low heat until rice is rather dry water will be almost completely absorbed and almost tender.

JACK IN THE BEANS A good pot of beans goes with just about anything off the grill. 1 small onion, chopped 6 strips bacon, cut up 2 tbls brown sugar ¼ cup Jack Daniel’s Tennessee Whiskey 1 28-oz can pinto beans 1 tbl spicy brown mustard 2 tbls Worcestershire sauce ¼ tsp liquid smoke, optional

Prepare peas Louis’s way. Discard liquid, keeping 1 c. Brown sausage in a skillet over med. heat. Drain fat and transfer to crock pot. Combine all remaining ingredients in crock pot. Cover and cook on high for 4 hours. Remove bay leaves. Serve over cooked rice.

Render bacon. Remove bacon and hold. In bacon drippings stir in onion and brown sugar. Cook, stirring frequently, over medium-low heat until onion is golden brown, about 5 minutes. Stir in remaining ingredients, simmer 20 to 30 minutes. Top with bacon. Makes 6 servings.

SOUTHERN-STYLE GREEN BEANS ¼

pound salt pork, diced and 5 slices bacon, chopped 1 large sweet onion, sliced 2 lbs fresh green beans Pepper to taste Cooked long and slowly, the beans are soft yet chewy. This Southern technique may upset nutritionists and French 219

Cajun In The Kitchen, ©2010, 2013


COWBOY BEANS

RED BEANS AND SAUSAGE

These are sometimes called Chuck Wagon Beans or Trail Hand Beans or just plain Western Beans.

A variation of Red Beans & Rice. 1 lb hot smoked sausage, sliced 1 lb mild breakfast sausage 1 red bell pepper, chopped 1 green pepper, chopped 3 celery ribs, chopped 1 large onion, chopped 1 can of beer 4 garlic cloves, minced 3 15-oz cans red beans, drained 1 15 oz can of tomato sauce 1 tbl Worcestershire sauce 1 tbl Cajun seasoning 1½ cups uncooked rice Tabasco to taste Chicken stock

The trick was to put the tomatoes and green chilies over an open fire to roast them just a tad. Completely changes the flavor of both and gives this real character. Where did I get this? When I was 17 years old and a Boy Scout in Caruthersville. It was a recipe used at Camp Wappapello near Poplar Bluff, MO for summer camp for Eagle Scouts. Yep, I was an Eagle Scout. 3 cups dried red beans (no kidney beans) 3 cups dried pinto beans 1 large yellow onion, chopped 6 cloves garlic, chopped 3 green Chile peppers, grilled and diced 3 big vine-ripened tomatoes, grilled, and chopped 2 tbls EVOO ( I prefer bacon fat ) 7 quarts water 1 big smoked ham hock (or 2 small) 1 tsp coriander seed (cilantro) 1 bay leaf 2 whole dried red Chile peppers Salt and pepper, to taste

Cook smoked sausage in Dutch oven for about 4 minutes. Add crumbled breakfast sausage and cook for another five minutes. Remove sausage and add the Trinity and sauté for about 4 minutes. Toss in the sausage, beans and everything else except the rice and chicken stock. Simmer 1½ hours. Prepare rice according to package using chicken stock instead of water.

Prepare peas Louis’s way.

You got red beans & sausage over rice……

Put tomatoes on a stick along with chilies and cook over open fire. This is a bit tricky and you got to keep your eye on the tomatoes. They’ll slide off into the fire if you’re not careful. Actually this is not a bad thing, but some people complain.

SPICY-SWEET SKILLET BEANS Another Boy Scout camp favorite. Add ground beef and it’s a meal.

When beans are ready, sauté onion, garlic, green chilies and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil.

4

slices bacon

½ ½

cup chopped onion

Add beans, coriander seed, bay leaf and dried chilies. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Makes 16 servings.

2

tbls catsup

2

tbls brown sugar

½

tsp ground cumin

This is a great side dish for a great big juicy ribeye…..

2

16 oz cans pork and beans in tomato sauce

cup picante sauce, as desired

Cook bacon in medium skillet until crisp; drain, reserving 2 tbls drippings. Cook onion in reserved drippings until tender but not brown. Crumble bacon; add to skillet with picante sauce, catsup, brown sugar and cumin. Mix well. Add beans; bring to a boil. Reduce heat; simmer uncovered about 20 minutes or until thickened to desired consistency. Add a dash of hot sauce to perk it up a bit.

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CHAPTER 14: CORN

½

cup heavy cream

Cut corn off cob, retaining the juice. Melt the butter in a large skillet or sauté pan over med-high heat.

Early European settlers learned a great deal from the American Indians. In the Northeast, they learned how to prepare wild turkeys survive the winters; in the Southeast they learned a new way to cook food called barbeque and in the deep South a hundred ways to use corn. The early Cajuns made good use of this knowledge and came up with some very good meals.

Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the corn juice cream and simmer for about 20 minutes. Add cream and heat for 2 minutes.

CORN FRITTERS 1

egg ½ cup Milk 1 12-oz can corn, drained 1 tbl oil 1½ cups unshifted flour 1 tbl baking powder 1 tsp salt Dash pepper Beat egg in a large bowl. Stir in milk, can of corn with sweet peppers and oil. Add and beat in flour, baking powder, salt and pepper. Drop in tablespoons of the mixture into deep or shallow hot oil at 375°. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot. If desired serve with a syrup. Makes about 4 fritters per person

CORN MAQUE CHOUX 12 ears tender fresh sweet corn 1 large onion, chopped 1 green pepper, chopped 1 cup cream 1 stick butter Salt and white pepper easy on the pepper

CORN SALAD This is a great side dish for any BBQ: from Brisket to Pig! 2 17-oz cans corn, drained 1 med cucumber, diced ¼ cup red onion, diced 1 green onion finely chopped ¼ cup green pepper, finely chopped 2 small tomatoes, chopped

Clean corn thoroughly. Cut kernels off. Scrape all juice off of cob. On low heat, heat butter. Be very careful not to burn. Add onion and pepper and sauté. Add corn and juice from cob. Season to taste.. Cook on low heat for 1-2 hours. Stir occasionally and be very careful not to scorch. When corn is done and mixture is soupy, add cream and cook down to desired thickness.

Combine and serve. Simple.

AMERICAN INDIAN CORN PUDDING

For something just a little extra special, add sautéed crawfish and a little Tabasco® for last 30 minutes cooking and the angels may bring their boss for this one.

4

½ 2

/3 2 2 1 4

KICKED UP CORN MAQUE CHOUX - Emeril Largesse 2 tbls unsalted butter 4 cups corn about 6 ears 1 cup chopped yellow onions ½ cup chopped red or green bell peppers 1 tbl minced jalapeno 2 tsps Cajun seasoning 1 tsp salt

eggs cup of butter cup of flour cups of milk tsps of salt tsp of pepper cups of corn fresh or canned

Preheat oven to 350º. Separate eggs. Beat whites until stiff, not dry. Melt butter in medium sized pan. Stir flour in quickly over medium heat until smooth paste forms. Stir paste constantly while adding milk and allow mixture to boil. Lower heat, add egg yolks, salt, pepper and

221 Cajun In The Kitchen, ©2010, 2013


corn. Mix. Turn off heat. Fold in egg whites with rubber spatula. Grease baking dish with butter and pour in the mixture. Bake 35 minutes or until it is lightly browned.

In a bowl, combine the butter, Parmesan and Italian herbs. Place husked corn, ends cut straight across, in a shallow microwave-safe dish.

Dressing:

¼ 2 1

¼ ¼

Add water, cover with vented plastic wrap or a glass lid, preferably. Microwave on high for 10-13 minutes, turning dish once. Let stand, covered, 5 minutes. Drain ears and brush with the butter mixture. No salt should be necessary because the cheese is salty.

cup sour cream tbls Hellmann’s Mayonnaise® tbl apple cider vinegar tsp dry mustard celery seed

SOUTHERN CORN CUSTARD 1

tsp of salt ½ tsp sugar 3 eggs 2 cups of whole kernel corn 2 tbls of butter, melted Pinch of pepper Cracker crumbs Butter

Place the diced cucumber and onion in a bowl with the drained corn. For the dressing, mix together the sour cream, mayonnaise and vinegar. Add to that the dry mustard, celery seed and salt. Mix together and then pour the dressing over the corn and vegetable mixture and toss together. Top the corn salad with the chopped tomatoes. Chill in the refrigerator a couple of hours before serving.

Beat eggs well; combine with corn, butter and milk. Stir well. Add seasoning and sugar; pour into a buttered casserole; sprinkle with cracker crumbs. Dot with butter. Bake at 350ºF. for 40 minutes or until custard is firm.

CORN AND RICE MEDLEY ¼ ½ ½ ½

butter cup chopped onion cup chopped bell pepper cup chopped celery 1 cup shallots, chopped 6 strips bacon 1 tbl minced garlic 1 can cream of chicken/mushroom soup 1 can creamed corn 3 cups cooked rice 2 cups grated cheddar choose 4 oz sliced mushrooms Season to taste Bread crumbs

CRUSTY CORN CASSEROLE 1 16-oz can creamed corn 1 16-oz can whole corn 2 beaten eggs 8 oz sour cream 1 8-oz box of cornbread mix 1 stick of butter or margarine 1 tsp bacon bits 1 tsp chopped green pepper 1 small jalapeno pepper, chopped Dash of onion powder Preheat oven to 350°. Melt butter n a 8X12 inch glass baking dish in the oven. Mix all ingredients and pour into the hot buttered pan. Bake one hour until a crust forms.

Melt margarine or butter in 3-quart saucepan. Add onions, bell peppers, celery, shallots and chopped bacon and garlic and cook until wilted. Add soup, corn, rice and cheese. Mix gently and pour in greased 3-quart casserole. Top with seasoned bread crumbs. Bake a 350° for 30 minutes.

CAJUN CORN SOUP 1 1 3 1 1 1 1

PARMESAN CORN ON THE COB ¼ ¼ ½ 5

¼

cup melted butter cup grated Parmesan cheese tsp Italian herb seasoning ears sweet corn, husked cup water

½ 2 1 1

lb peeled shrimp tsp Cajun seasoning medium potatoes diced stick butter stalk celery, chopped small onion, chopped cup half & half cup medium dark roux 16-oz cans whole corn 16-oz can cream corn 8-oz can whole tomatoes

222 Cajun In The Kitchen, ©2010, 2013


In a 5 quart pot, pre cook celery, onion in butter for 3-4 minutes. Add shrimp and cool another 3-4 minutes. Add tomatoes and cook for about 5 minutes. Add potatoes and roux into pot and cook for about 5 minutes, stirring occasionally. Add seasoning, 2 cans whole corn and 1 can cream corn with 1 cup of ½ & ½ and cook on low for about 30 minutes or until potatoes are tender. DO NOT BOIL. Add more seasoning if desired.

¼

tsp cayenne Salt and pepper to taste Combine all ingredients in order given; mix well. Pour into greased 2-quart ovenproof casserole. Bake at 350° for 1 hour.

AFRICAN CORN CASSEROLE This is a low-country dish from South Carolina attributed to the Gulah people. 1 can corn with red and green peppers, drained 1 can corn, cream-style 1 can black beans 4 large eggs, room temperature ½ cup all-purpose flour 1 tbl granulated sugar 1½ cups cheddar cheese, shredded ½ cup heavy cream ½ cup scallions, chopped 1 clove garlic, minced 1 tsp Tabasco

CREOLE CORN ¼ 1 1 2 2

½ ¾ 1

lb butter medium onion, chopped medium green pepper, chopped 17-oz cans yellow whole kernel corn 14½ -oz cans stewed tomatoes tsp black pepper tsp chili powder 4-oz jar pimentos

Melt butter. Add onion and green pepper. Sauté until tender. Add remaining ingredients. Simmer about 30 minutes until liquids reduce and flavors blend.

Position a rack in the center of the oven, and preheat to 375^. Lightly butter a 2-quart round casserole.

NORTH GEORGIA CORN PONE 2 1 1

½ 2 2

In a medium saucepan, bring both cans of corns and the beans to a simmer over medium heat. Transfer to a medium mixing bowl. Whisk the eggs, one at a time, into the corn, beating well after each addition. Whisk in the flour and sugar. Then whisk in 1 cup of the cheese, and the cream, scallions, garlic, and hot pepper sauce. Spread evenly in the prepared casserole. Bake until the top is lightly browned and the casserole is set in the center (a toothpick will not necessarily come out clean), about 50 minutes.

cups pinto beans—seasoned and cooked cup cornmeal tsp baking soda tsp salt tbls butter cups buttermilk

Heat beans until quite hot and pour into a lightly greased 8”x8” baking dish. Preheat oven to 450º. Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk. Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan-about 30 minutes.

Sprinkle the top with the remaining 1/2 cup of cheese, and bake until the cheese is melted, another 5 minutes. Remove from the oven and let stand 5 minutes before serving.

BAKED CORN CASSEROLE 1 1 1 1 1

¾ 1 1 1

¼

can creamed corn can whole kernel corn large onion, chopped medium bell pepper, chopped 2-oz jar pimiento, chopped cup half & half egg, beaten cup cracker crumbs cup shredded cheddar cheese cup butter – melted

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method streams the corn, but if you want more toasted kernels, leave just a thin layer of husk and some areas where the kernels can peek through.

SEASONED POP CORN It’s corn okay, so hush…….

BLUE CHEESE POP CORN:

HUSKS AND FOIL, MEXICAN STYLE:

Melt 1 cup butter or margarine. Stir in 1 package blue cheese salad dressing mix. Toss with 6 quarts freshly popped Jolly Time Pop Corn.

Remove silks and husks. Soak husks in water. Squeeze lime juice on each ear. Sprinkle salt and chili powder on each ear. Wrap in husks and then in foil. Grill until done, turning on each side, about 10 to 15 minutes. Variation: Cook the corn according to the basic method but add the seasonings at table, after cooking.

PARMESAN POP CORN: Melt ¼ cup butter. Pour over 2 quarts popped Jolly Time Pop Corn. Add ½ cup grated Parmesan cheese and 1 - 2 Tsp(s) salt. Mix well.

FOIL ONLY, BARBECUE STYLE: Mix together 2 tablespoons Worcestershire Sauce, 1 tablespoon fresh lime juice and 1 teaspoon Hellmann’s Mayonnaise®. Place each corn cob on a piece of heavy foil, about 12-inches in length (or double wrap if using regular foil). Brush mixture on corn. Seal the edges of the foil, folding down the excess until the corn is tightly wrapped, and tightly sealing the ends. Grill 15-20 minutes, turning occasionally.

HERB SEASONED POP CORN: Melt 3 tbls butter or margarine. Stir in l/2 tsp salt. Combine 1 Tsp(s) thyme, ½ tsp basil, I/2 tsp oregano and l/2 tsp rosemary. Add to butter. Pour over 2 quarts freshly popped Jolly Time Pop Corn. Toss well.

CURRY SEASONED POP CORN:

GRILLED NEBRASKA CORN

Melt 3 tbls butter or margarine. Stir in ½ tsp salt, 1 tsp curry powder, ¼ tsp ground cinnamon, and ¼ tsp ground ginger. Toss with 2 quarts popped Jolly Time Pop Corn.

No one does it like the Huskers. If you go to a BBQ anywhere in Nebraska, you will have grilled corn. Is it ever so good. 6 ears corn with husks 3 tbls butter 1 tsp Cajun seasoning (or seasoned salt) Salt & pepper to taste

FLAVORED POP CORN: Sprinkle one or more of the following over hot buttered Pop Corn: garlic salt, celery salt, Seasoned salt, Grated American cheese, Hickory flavored Dry soup mix, dill weed, or butter flavored.

Soak corn for approximately 1 hour in cold water, husks and all.

MY FAVORITE POP CORN:

Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn. Wrap in aluminum foil and twist ends.

Parmesan cheese, black pepper and butter-flavored salt. Lots of all three.

GRILLED CORN-ON-THE-COB Cooking corn with the husks on adds a sweet, smoky flavor. You can grill very fresh corn without the husks, but be careful not to burn them (although a golden charring greatly enhances the flavor). Or, wrap husked corn with seasonings in heavy duty foil.

Place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.

BASIC METHOD WITH HUSKS Pull down the husks but leave them attached. Remove the silks. Pull the husks back over the corn. Tie the ends of the hunks with string or a metal twist tie. Soak the corn in water 15 minutes. Grill over medium heat until done, turning on each side, about 10 to 15 minutes. Tip: This

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CHAPTER 15: POTATOES

Add onion, olives, red pepper, capers and pepper; toss gently to coat. Or, cover and refrigerate. Let stand at room temperature 30 minutes before serving. Toss gently.

The magnificent potato. Doesn’t matter if they’re baked or mashed, Yukon Golds or Idaho’s, they're staples in most of the civilized world.

GERMAN POTATO SALAD

Yes, Ireland is considered civilized outside of England……

2 5 1 1

lbs new red potatoes strips bacon med Vidalia onion, coarsely chopped stalk celery, chopped ½ tsp all-purpose flour ½ tsp sugar 1 tsp salt ½ cup water ½ cup cider vinegar Dash tsp pepper

POTATOES SALAD GREEK POTATO SALAD 6 2

¼ 1 2

½ ¼ ½ 1

½ 1

½ 4

¼

cups peeled red potatoes cut into 1" tbls red wine vinegar cup EVOO tbl Dijon mustard tbls chopped fresh oregano tsp salt tsp black pepper cup Halved pitted kalamata olives cucumber, peeled, seeded and diced cup chopped roasted red peppers small green pepper, diced cup tiny-diced red onion ozs feta cheese, crumbled cup chopped fresh Italian parsley

Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot cut into ¼ -inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tbl of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.

Steam potatoes until fork tender, 15 to 20 minutes. Meanwhile, in large bowl, make dressing by whisking together vinegar, olive oil, mustard, oregano, salt and pepper. When potatoes are still warm, toss them with dressing and set aside until cool. Stir in olives, cucumber, red and green peppers, onion, cheese and parsley.

Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.

KARTOFFELSALAT MIT BIERMARINADE

MEDITERRANEAN-STYLE POTATO SALAD

(Potato Salad with Beer Dressing)

6

med new potatoes about 2 lb ½ cup EVOO 2 tbls red wine vinegar 1 clove garlic, minced 1½ tsp dried basil leaves, crushed ¾ cup thinly sliced red onion ¾ cup pitted ripe olives each cut in half ½ cup roasted red pepper strips 2 tbls capers Freshly ground pepper

6 4

¼ 2 1 2 2

½ 1 1

In 4-quart saucepan over medium heat, cook potatoes in boiling water 20 minutes or until just tender; drain. Peel and cut into bite-size pieces. In large bowl, with fork or wire whisk together olive oil, vinegar, garlic and basil. Add warm potatoes; toss gently to coat.

¼ 2

med potatoes slices bacon cup onion; Chopped stalks celery, chopped tsp salt tbls butter tbls unbleached flour tsp dry mustard tbls sugar cup beer tsp Tabasco® tbls parsley, chopped

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir

225 Cajun In The Kitchen, ©2010, 2013


melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly for 30 seconds. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

OLD FASHIONED POTATO SALAD This is from a cookbook dated in the 1870's so I guess that qualifies it as 'old fashioned'. Ya' think? 2 lbs small white potatoes ¼ lb sliced bacon ½ lb Kielbasa or German sausages sliced ¼” ½ cup minced onions 1½ tsp flour 1 tbl sugar 3½ tsps salt ¼ tsp pepper ½ cup vinegar ½ cup water ¼ cup minced onions 2 tbls coarsely chopped green peppers 1 tbl snipped parsley 1 tsp celery seeds 4 shelled hard-boiled eggs

CREOLE POTATO SALAD 3

½ ½ 1 1 1

½ ¼ ¼ 6 1

pounds red potatoes, cubed cup Hellmann’s Mayonnaise® cup Zatarian’s Creole Mustard® tbl red wine vinegar tsp sea salt tsp prepared horseradish tsp dried thyme tsp garlic powder tsp ground red pepper hard-cooked eggs, chopped medium-size sweet red onion, diced

Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly.

Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.

Stir together Hellmann’s Mayonnaise®, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled

Sauté bacon in skillet till crisp. Remove to paper towel. In same skillet, sauté Kielbasa in bacon fat till brown. Remove sausage. In same skillet, reserve 2 tbs. bacon fat. Sauté ½ Cup minced onion until tender but not brown.

PENNSYLVANIA DUTCH HOT POTATO SALAD 4 Golden Yukon potatoes 1 egg 2 tbls vinegar (to taste) 4 tbls water 2 tbls sugar (to taste) Bacon Onion Salt & pepper

Mix together flour, sugar, salt and pepper; add vinegar and water; stir until blended. Stir into sautéed onions; simmer until thickened. Add slices of hot peeled potatoes about ¼ -inch thick. Add ¼ cup minced onion, green pepper, parsley and celery seeds. Toss. In bowl, arrange in layers potato salad, sausage, eggs (sliced lengthwise) and crumbled bacon.

Cube potatoes while hot. Fry bacon until crisp. Drain and break bacon into small pieces.

CILANTRO AND ROASTED POTATO SALAD

Mix egg, vinegar, water, sugar and salt and pepper. Pour this mixture over bacon and onion in a pan and cook until mixture becomes thickened. Stir constantly!!!

2 10

lbs new potatoes, quartered cloves of fresh garlic ¾ cup Hellmann’s Mayonnaise® 2 tbls Zatarian’s Creole Mustard® 1 lemon, juiced ¼ cup fresh cilantro leaves, washed 4 hard-boiled eggs, sliced ½ small red onion, thinly sliced Drizzle of EVOO Salt Freshly ground black pepper

Pour over potatoes and garnish with green onions and parsley. Can be used over greens too, just toss. Hard Boiled egg can be sliced on top of all if desired.

226 Cajun In The Kitchen, ©2010, 2013


Preheat the oven to 400°. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the Hellmann’s Mayonnaise®, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro Hellmann’s Mayonnaise®, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.

Mash with potato masher or hand mixer on low speed to break into small pieces; add Parmesan cheese, butter, horseradish and sour cream. Whip potato mixture until ingredients are mixed. Add cream and season to taste with salt and pepper. Makes 6 ½ cup each servings. Tip: Do not over whip or starches in the potatoes will make them gummy or shiny.

LATKES (POTATO PANCAKES) Common side dish in Germany, usually with pork. Eaten with lots of apple sauce. 6 medium russet potatoes 1 medium yellow onion, finely chopped 2 large eggs, lightly beaten 3 tbls plain flour 1 tsp salt ¼ tsp ground black pepper 8 ozs of sour cream 8 ozs of applesauce Cinnamon Powdered sugar Vegetable oil for frying

SPUDS AND STUFF POTATOES O’BRIEN This is from the Dillard House in Dillard, Georgia. They really can cook something besides grits and boiled peanuts in Georgia…. Just kidding, just kidding. 2 lbs cubed Yukon Golds or Reds 7 ozs Italian dressing 1 tbl garlic, crushed 2 tbls dried Italian seasonings 1 cup each onion, red & green peppers, cut in strips 3 green onions, chopped 2 tbls Szeged Hungarian Paprika® Salt & pepper to taste

Using a food processor, grate the potatoes. Put grated potatoes into a bowl of lightly salted water. (This removes the starch and keeps the potatoes from darkening). Drain and press out the moisture. Stir in the onion, eggs, flour, salt and pepper. Heat about 5mm oil in a large frying pan over a mediumhigh heat to about 360ºF.

Stream the potatoes for about 5 minutes. In heavy skillet on high, add dressing and garlic. When hot, add potatoes & dry seasonings. Mix well and cook 3-5 minutes until brown. Reduce heat and add onions and peppers. Cook for 3-4 minutes. Remove and drain. Sprinkle with green onions and paprika.

In batches, drop the batter by heaping tablespoons or 1/3 cupfuls into the oil and flatten with the back of a spoon. Fry until golden brown on both sides, 3-5 minutes per side. Drain on paper towels. (The potato pancakes can be kept warm by placing in a single layer on a baking sheet in a 200º oven.) Sprinkle with cinnamon and/or powered sugar. Serve with applesauce and sour cream.

BROOKLYN MASHERS Next time you have prime rib, try this. It’s okay, it’s okay, you don’t have to genuflect or kiss my hand……. 1¼ lbs Russet potatoes ½ cup parmesan cheese, shredded 4½ tsps each, prepared horseradish and sour cream ½ cup heavy cream 2 tbls butter Salt and freshly ground white pepper

CREOLE POTATOES 2 slightly beaten egg yolks 1 tbls flour 4 large potatoes 1 tbl vinegar 3 tbls water 2 tbls butter 2 tsps Cajun seasoning Salt & pepper to taste

Peel and cut potatoes into 3-inch pieces. Place in medium saucepan and cover with cold water. Bring to boil, reduce heat and simmer with cover slightly tilted 15 to 20 minutes or until tender. Drain potatoes.

227 Cajun In The Kitchen, ©2010, 2013


Boil the potatoes, drain, and set aside. Over a medium heat, mix the flour and butter. As it melts, add the water and let it come to the boil.

salt, and ¼ teaspoon of black pepper. Set the potatoes aside to cool while you continue to cook the remaining potatoes. Repeat this process with the remaining butter, potatoes, salt, and pepper. Once all of the potatoes have been cooked and cooled, place ¼ of them in a slightly overlapping single layer into a 9 by 13-inch casserole pan. Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme. Place another layer of the potatoes on top of the onions, another third of the onions, and another teaspoon of the thyme. Repeat this process with the remaining potatoes, onions, and thyme, finishing with a top layer of potatoes.

Remove from the heat, add the egg yolks and vinegar. Beat well, mix in salt, pepper and Cajun Power® Dry Spice. Quarter the potatoes and pour spice mixture over the potatoes. Serve either hot or cold.

DUTCH OVEN POTATOES Use a 12 in. regular Dutch Oven. 1 lb bacon, diced 2 onions, diced 1 each, green & red peppers, diced 12 medium potatoes, peeled and sliced 1 lb sharp cheddar cheese ¼ lb Swiss cheese Salt and pepper Mushrooms, optional

Pour the chicken stock over the potatoes and place the casserole in the oven. Bake the casserole for 25 minutes, reduce the oven temperature to 350 degrees F, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes more.

Fry bacon in Dutch Oven. Add onions, peppers and mushrooms and sauté. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. We don’t mashed potatoes or wallpaper paste. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down thought the potatoes and they are ready to eat. Pass the spuds!

Remove the casserole from the oven, and allow to cool for 10 minutes before serving.

POTATOES A LA BOULANGERE

Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately ⅛-inch thick. If you don’t want to slice all the potatoes at once, slice them one at a time and build the gratin as you go. Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. Don’t over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won’t set. Continue building layers until you’re out of potatoes or out of room to build, but be sure to save ½ cup of the cheese for the top.

10 4 2½ 1¼ 5 1 1½

POTATO - PORTOBELLO GRATIN 6 3 1

Yukon gold potatoes, peeled Portobello mushroom caps, sliced thin cup grated Parmesan ¾ cup half and half Kosher salt and ground black pepper Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.

tbls unsalted butter cups thinly sliced onions tsps salt tsps freshly ground black pepper lbs red bliss potatoes, peeled and thinly sliced tbl finely chopped fresh thyme leaves cups chicken broth

Preheat the oven to 400°. Set a large skillet over medium heat and add 2 tablespoons of butter to the pan. Once the butter has melted, sauté the onions in the pan, stirring often until the onions are caramelized, about 30 minutes. Season the onions with ½ teaspoon of salt and ¼ teaspoon of the pepper. Set the onions aside to cool. Using the same skillet, melt another 2 tablespoons of butter over medium high heat, and sauté about ¼ of the potatoes until they are lightly caramelized, about 5 minutes. Season the potatoes with ½ teaspoon of

Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring 228 Cajun In The Kitchen, ©2010, 2013


knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before

Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl. Pour all the dressing over the potatoes and vegetables and mix gently to combine. Add salt and pepper to taste and serve this salad warm or room temperature.

POTATO APPLE HASH

TWICE-BAKED POTATOES WITH GOODIES 8 4

Ok. You‘ve decided to have pork for dinner tonight. What kind of side dish do you want.

½

I know! Let’s try something a little different. ¼ cup EVOO 1 medium onion, peeled and diced small 4 large Yukon Gold potatoes, pared and diced small 3 Macintosh apples, pared, cored and diced small 2 tbls butter 1 tbls fresh thyme leaves Salt and pepper to taste

1

½

Preheat oven to 400°. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3 quart saucepan, leaving¼ inch thick shells.

In a large non-stick frying pan, heat olive oil and sauté onions over medium heat until translucent.

With a potato masher mash potatoes in saucepan with 3 tbls butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tbls butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding.

Add potatoes and sauté until partially cooked. Add apples, butter and thyme; salt and pepper to taste. Cook until potatoes are tender. Serve the pork chops, baked or fried with apple sauce for an added treat.

Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with ½ tbl sour cream and some remaining basil.

Hey, this is really good.

POTATO AND GREEN BEAN SALAD This is a warm marinated salad. It is soooo GOOD!!! You can make a meal of just this salad by itself, and some good bread. It is best served warm or room temperature.

Salad 1

½ 1 1

TWICE BAKED POTATO CASSEROLE

lb small baby red potatoes lb fresh green beans red sweet bell pepper, diced fine small sweet onions, diced fine

5

½ 1½

Dressing

¼ 1 1

½ 1

medium Yukon Gold or other tbls unsalted butter, softened cup milk cup packed fresh basil leaves cup sour cream

1 1 2 1 4 2

cup red wine vinegar tsp kosher salt tsp Dijon mustard cup EVOO clove crushed garlic

½

Combine all dressing ingredients in a small bowl and whisk until well combined. Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside. Steam green beans in a steamer basket until tender. Drain under cold water to stop cooking. Set aside.

lbs all-purpose potatoes, peeled and quartered stick butter cups shredded reduced cheddar cheese, divided cup ½ & ½ cup sour cream eggs cup sliced scallions slices bacon, cooked crisp tsps salt tsp pepper

Preheat oven to 350°. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced.

229 Cajun In The Kitchen, ©2010, 2013


Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1¼ cup of cheese, milk, sour cream and eggs until blended. Then add ¾ cup of scallions, 2 slices of bacon, crumbled; salt and pepper.

dill. Let soup cook, uncovered, 15 min. longer. Add herbal salt and pepper to taste.

CHAMP Old Irish potatoes recipe. 4 lbs potatoes ½ lb scallions ½ pint of heavy cream 2 tsp salt 4 ozs of butter Pepper to taste

Spoon into the prepared baking dish. Sprinkle with remaining ¼ cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining ¼ cup scallions.

BUTTERMILK BASIL MASHED POTATOES 3½ 1 3 12

½ ¾ ½ 3 1

¼

Peel and boil potatoes until cooked. Simmer the spring onions in cream for about 5 minutes. Strain potatoes and mash. Add the hot cream and scallions, salt, pepper and half the butter and mix in. Serve on its own or as an a compliment.

lb baking potatoes peeled and cut into 1” cubes onion, chopped stalks celery, cut in half cloves garlic, peeled tsp salt cup cottage cheese cup buttermilk tbls chopped fresh basil tsp salt tsp pepper

FRENCH FRIES One of the earliest references we have to British ‘chips’ (French Fries in the U.S.) is in Charles Dickens's ‘Tale of Two Cities’ (1859): “husky chips of potatoes, fried with some reluctant drops of oil.” The first reference to ‘French fried potatoes’ was in 1894 in O. Henry’s ‘Rolling Stones’, “Our countries are great friends. We have given you Lafayette and French fried potatoes.”

Cook potatoes, onion, celery, garlic and salt until potatoes are tender. Remove and discard celery. Mash potatoes. Blend cottage cheese and milk until smooth. Add to potatoes along with remaining ingredients, mixing until smooth. Reheat over very low heat.

The ‘French’ in French fries refers to the method of cutting the potatoes; to ‘French’ means to slice into thin strips.

RUSSIAN POTATO AND BEAN SOUP 1 5 1 3

tsp vegetable oil cups vegetable stock, divided large onion, thinly sliced cups cubed russet potatoes ½ ” cubes ½ lb green beans cut into 1” pieces 3 ozs of sour cream 2 tbls flour ¾ prepared sauerkraut with juice 1 tbl dried dill weed Salt and white pepper to taste

Americans eat more than 16 pounds of French fries every year, which comes to over 2 million tons! Both France and Belgium claim that they invented ‘French Fries’. Belgians claim that their street vendors sold these ‘Belgian fries’ from pushcarts before the French adapted the idea in the middle of the 19th century. They crossed the Atlantic to America in the 1880s. McDonald’s uses about 10% of the potatoes grown in the United States for its French fries. They sell more than 1/3 of all the French fries sold in restaurants in the U.S. each year.

In a 6-quart Dutch oven over medium-high heat, heat oil and ¼ cup stock. Sauté onion in oil and broth until onion is tender but not browned, about 5 min., stirring frequently. Add potatoes and green beans. Continue cooking 3 more min., stirring frequently. Add remaining 4 ¾ cups stock. Bring to a boil. Reduce heat to low, cover and simmer for 30 to 40 min., or until vegetables are tender. In a small bowl, combine sour cream and flour. Add to hot soup by spoonfuls, stirring to blend. Add sauerkraut and 230

Cajun In The Kitchen, ©2010, 2013


WHERE ARE THE BEST FRENCH FRIES? Always seems to be an argument about this. C’mon, how hard is it to make decent French Fries? Cut up potatoes. Throw them in the fryer until cooked. Done. So why are we constantly subjected to fries that are soggy, cold, greasy or otherwise just plain inedible? Well it won’t happen at these places. I promise.

1ST PLACE: VIVI’S A small diner just off Stevens Creek Boulevard in the west end of Cupertino, CA. ViVi’s fries are simple straight cuts, nothing frivolous like the waffle cut or preposterous inch width junk like the socalled “steak fry.” The fries are served hot, crisp on the outside and flavorful on the inside. They use fresh oil ½ veggie and ½ peanut (changed every four hours). The fries are not sloppy greasy, but they do glimmer in a rich color of darkened wheat. As fries go, they are expensive, but I got to tell ya, they are the best I have ever eaten and I’ve eaten a bunch. Try ‘em with the cheese sauce……OMG Ain’t it funny that the best fries can be found where they’re probably illegal…..

2ND PLACE: ROSEDALE BARBECUE One of the best BBQ places in Kansas City. On Southwest Blvd in KCKS. The barbecued kielbasa sandwich is a unique treat. The slaw is creamy with a slight kick, and the beans contain chopped onion and green chili, along with chunks of barbecued meat. The fried sides—mushrooms and onion rings—are crispy and savory but not greasy and the French Fries are probably the best found anywhere in the US outside of ViVi/s. Very similar to ViVis but not quite there.

3RD PLACE: RED’S You’ll find this place in Piscataway, NJ not far from Rutgers University. Red’s focuses on making only three things: Coffee & Beignets for breakfast, Coffee & Crepes for lunch (both savory and sweet) and Beer and French fries after class. A chose of 58 beers I might add. Served in a paper cone with a dozen or so deliciously tangy, mayo-based dipping sauces available, Red’s fries are so good that even the French would be proud of them. Though I'm sure Red would care about what the French thought of anything….

231 Cajun In The Kitchen, ©2010, 2013


CHAPTER 16: RICE

HOW TO COOK PERFECT WHITE RICE     

To say rice is a Cajun staple is as much an understatement as saying chili peppers are common in Texas. In recent years, crawfish dishes may have become the food most associated with the Acadian culture. But for day-in, day-out eating, there is nothing more popular than rice and gravy. In fact, a true Cajun can look at a field of growing rice and tell how much gravy it will take to cover it when all the rice is cooked. Whole generations of people have lived and died in south Louisiana and never known that some people in other places serve a meal that does not include rice and gravy. There, the concept never enters the mind.

For every cup of rice, use 2 cups of chicken stock. Bring chicken stock to a boil. Add ½ stick butter and 1 tsp of chopped parsley. Pour in rice and stir to evenly distribute rice. Cover pot with a tight fitting cover and reduce heat to low.

 Simmer for 20 minutes; stir only once then keep lib closed.

 Turn off heat, and let rice sit for another 5 minutes, before removing the cover (this lets the rice finish steaming).

Rice, or course, has become one of the major agricultural crops of the southwest Louisiana prairies since German farmers came there in the late 1800s. It remains one of our leading exports, but a lot of it finds its way into our kitchens. A little bit of it gets stuffed into Boudin. Sometimes we’ll put seafood on it or in our gumbo, but mostly we boil it or steam it and serve as a side dish or maybe if Jean will let me, put some gravy on top of it. I grew up thinking that rice and roux gravy was the perfect dish.

 Stir rice to fluff it, then it is ready to serve.

HOPPIN’ JOHN I suspect that our Northern friends from Mississippi are the root of this receipt, but regardless of where it came from it is very good. Served on New Year’s Day, it will bring you good luck for the coming year, but my mother made this a lot just to keep the momentum going. 1 lb black-eyed peas 1 county sausage, spicy is best 1 large onion, chopped 2 garlic cloves, crushed 2 quarts of water 2 tbls crushed red pepper 1½ tsp ground white pepper 4 cups beef broth 2 tbls butter 3 cups rice

But the key to it is the gravy, and there are certain things that you need to know about gravy prepared as it is done in south Louisiana. First of all, it is brown. With all due deference to Texans, Cajuns use that white stuff they put on top of chicken fried steaks to hang wallpaper. Gravy is brown, not white. That’s it. Second, good gravy doesn’t come in the form of a powder that you pour out of an envelope and mix up with hot water. Good gravy is made from the drippings of meat cooked slowly over a low fire. It is liquid meat - filled with the taste and aromas of the garlic and other seasonings that are used when meat is properly prepared.

Prepare peas Louis’s way. See Chapter 13: Beans.. In Dutch oven, cook sausage, onion, and garlic for about ten minutes. Onion first or you’ll scorch the garlic and scorched garlic is not something you want to experience. Drain fat. Add peas and about 1 quart of water and simmer, covered for 1 hour. Add a little salt. While this is cooking bring beef broth and a little salt to boil. Add rice, reduce heat and simmer uncovered until rice is tender and liquid has been absorbed. Serve with pea mixture over rice with cornbread, pickled cucumbers and onions. As usual, a little Tabasco® goes a long way to making this dish almost perfect.

Third, it is thick. With Cajun coffee, you shouldn’t be able to see the bottom of a full cup. With Cajun gravy, you shouldn’t see the bottom of the ladle used to serve it. The technical term for this is “properly soppable.” That is, when you sop up the last of it with your French bread, most of it should soak into the bread - but there should still be a part of it that you have to pinch with the bread and pick it up. Anything thinner should be served as a soup, not put on good rice.

BROWN RICE Mrs. Selma Wilkes restaurant in Savannah, GA has been around for almost half a century with Mrs. Wilkes still

232 Cajun In The Kitchen, ©2010, 2013


cookin' . Her biscuits are to die for and can be found in Chapter 23: Bread. This is a great side dish with just about anything. 3 strips bacon ½ cup chopped green onions, including tops 1 cup diced celery 1 cup sliced mushrooms 3 cups cooked white rice 2 tbls Kikkoman’s® Soy Sauce 1 egg, slightly beaten

¼ 4

½

cup rice wine or Saki tbls flour cup sesame oil tbl crushed hot peppers

1 Salt Pepper

First lets sauté the Trinity in half the oil. After about four minutes, add the carrots and flour and remaining oil. Add a little more oil if too dry. Mix well and simmer until light brown roux develops. Add stock. If too thick, add a little more. Not much.

Fry the bacon in a large skillet. Remove from skillet, drain on a paper towel and crumble. Place the onions and the celery in the bacon drippings and sauté until tender. Add the mushrooms, rice, and soy sauce.

Add remaining ingredients and simmer 15 minutes. Watch the moisture level. Remember, you can always add a little more but not take it away……. You want it to be moist, but not runny. Top with roasted sesame seeds and serve.

Cover, and cook for 10 minutes over low heat, stirring occasionally. Stir in the beaten egg and cook until the egg is done. Add the bacon and mix well. Extra soy sauce may be added.

FRIED RICE A wonderful recipe (if I do say so myself). 1½ cups rice, cooked 2 cups shrimp or chicken stock 4 eggs (2 eggs only whites, 2 whole eggs) ½ lb shrimp, peeled & cooked ½ cup each, green onion, red onion, celery, bell pepper, broccoli, frozen peas, diced to the size of....well, dice. Ok, don't dice the damn peas…. 1 oz dark sesame oil 2 ozs EVOO Kikkoman’s® Soy Sauce to taste

DIRTY RICE This is probably the most common side dish for most Cajun families. There are a hundred variations, but this is the simplest. 1 lb ground meat real good with Andouillé ½ cup roux 1 cup onion, chopped ½ cup each, celery, green pepper, chopped 2 cloves garlic, crushed 1 cup chicken or beef broth 1 tsp Tabasco® 2 tbls Worcestershire to taste 5 cup cooked rice Salt & pepper to taste

Early in the day (or the day before): Cook rice. I use 1½ cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked, "Why aren't you cooking dinner?", you can always answer "I'm doing what the recipe says to do!".

Prepare Trinity. Add meat and cook 5 minutes. Add broth and roux and make gravy mixture. Simmer for ten minutes. Tabasco® and Worcestershire sauce to taste. Mix with cooked rice. Great as main dish served with fresh greens and cornbread.

When the rice is cool, here's what you do:

ORIENTAL RICE GUMBO

Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.

This is a basic vegetarian side that can be used with just about any dish. Add shrimp, crawfish, pork, or chicken and you have a pretty good main course. 1 cup each, bell pepper, celery, onions, chopped 2 carrots, chopped 1 14½-oz cans diced tomatoes, undrained 1 cup shitake mushrooms, chopped 4 cups rice, cooked ¼ cup stock, veggie, chicken or shrimp

Pour the other ounce of EVOO in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.

233 Cajun In The Kitchen, ©2010, 2013


Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.

Add some of the water you have saved to make mixture moist. Add salt to taste. Let simmer for 15 minutes more, then fold in rice.

SAVANNAH RED RICE ¼ ½ ½ ¼

lb bacon cup onion, chopped cup celery, chopped cup green pepper, seeded and chopped 2 cups rice, uncooked 2 16-oz cans tomatoes, pureed 1 tbl salt ¼ tsp pepper 1 tsp sugar Tabasco® to taste

Add the shrimp already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again. This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me. I like 'em, and this is my recipe, ok?

In a large frying pan, fry bacon until crisp; remove from pan. Crumble and reserve. Sauté onions, celery, and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, and seasonings. Cook on top of the stove for 10 minutes. Pour into large, greased casserole dish, cover tightly and bake at 350° for 1 hour.

Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some s sauce. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.

EMERIL’S NEW ORLEANS PAELLA 1 2 2

½

Spoon out into a bowl (eat right out of the wok if you were born in Georgia), otherwise, spoon onto a nice dinner plate, pour yourself a nice beer and enjoy.

2 1 1 6 3 12 3 1½ 1 9 3

HOT DIRTY RICE 2

½ 4 1 1 4 1 1 2 1

lbs Chorizo sausage lb chicken livers tbsp butter large yellow onions, minced large bell pepper, minced ribs celery, minced lb cooked rice cup chopped ham tbls dry parsley bunch green onions, minced

½ 6 36 36 18

Boil livers in 2 quarts or water until done. Save the water and livers.

¼

Fry off hot sausage and render grease. Simmer onions, celery, pepper in 3 tablespoons of sausage grease for 20 minutes. Add green onions and simmer 10 more minutes.

whole chicken about 3 pounds, cut into pieces tsps salt tsps fresh ground black pepper cup EVOO cup chopped onions cup chopped green bell pepper cup chopped celery tbls minced garlic tbls minced shallots ozs of chopped Andouillé sausage cups uncooked long grain white rice cup seeded, and chopped plum tomatoes tbl Tabasco® sauce bay leaves tbls Cajun Seasoning tsp saffron threads cups chicken stock scrubbed littleneck clams scrubbed and debearded mussels medium shrimp in their shell cup chopped parsley

Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir

Add chopped livers, ham and sausage to greens, with butter and parsley.

234 Cajun In The Kitchen, ©2010, 2013


in the tomatoes, hot pepper sauce, bay leaves, essence and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All of the clam and mussel shells should be opened. Discard any that are still closed.

Add a little more water if needed. Spanish rice should be fairly fluffy and with a slight firm texture.

CAJUN RICE DRESSING 1 2 3

eggplant about 1 lb, peeled and diced cups water tsp salt, divided ½ cup each chopped celery, onions, green pepper 2 tbls butter or margarine 3 cups cooked rice 1 cup crawfish tails ½ cup each dry bread crumbs and chopped parsley ¼ tsp each, garlic powder, black pepper, Szeged Hungarian Paprika® Dash ground red pepper

BOUNTY RICE 1 1 1 1

½ 3 4

½ 1

lb lean ground beef cup each chopped onions, green peppers 14½-oz can tomatoes tbl each salt and chili powder tsp garlic powder cups cooked rice cups shredded cabbage cup sour cream cup grated Monterey Jack cheese

Combine eggplant, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Cook celery, onions, and-green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, crumbs, parsley, garlic powder, and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika.

Sauté ground beef, onions, and green peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice, and cabbage. Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. Stir in sour cream. Sprinkle with cheese. Cover 2 to 3 minutes to melt cheese.

Bake at 375° for 25 to 30 minutes.

Add black beans and olive oil; cook a little longer until rice is tender but not too soft or mushy. Mix in browned pieces of bacon and garlic. Serve hot.

HARVEST RICE 1 2 1¼

SPANISH RICE Had to put it in here cause I like it. 2 tbls margarine ¾ cup chopped yellow onion 1 cup long grain rice uncooked ½ cup green bell pepper chopped ½ cup red bell pepper chopped 1 can diced tomatoes, drained 1 tsp chili powder 2¼ cup water 2 cup chicken broth Salt and pepper to taste

¾ 2 1 1

½ ½ 2 1

cup thinly sliced carrots tbls butter or margarine cups water cup apple juice tbls each lemon juice and brown sugar tsp salt cup uncooked rice tsp cinnamon cup each raisins and sliced green onions cups cored, sliced, un-peeled apples tbl toasted sesame seed

Cook carrots in butter until tender crisp, about 5 minutes Add liquids, brown sugar, and salt. Bring to a boil. Stir in rice, cinnamon, and raisins reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently stir in green onions and apples; beat through. Turn into serving dish. Top with sesame seed.

On medium low temperature melt bacon grease in heavy skillet. Stir rice in bacon drippings until rice turns opaque or white but taking care not to brown rice. Stir in chopped onions, red, and green bell pepper. Stir rice mixture and cook until onions are transparent.

Place carrots and butter in a 2-quart microwave proof baking dish Cover and cook on HIGH maximum power 1 minute Add all ingredients except onions, apples, and sesame seed Cover and cook on HIGH 5 minutes. Reduce setting to 50% power and cook 15 minutes. Add onions and apples. Toss lightly.

Add chicken broth, add chili powder, add tomatoes and stir. Place lid on rice, turn heat to low and simmer until rice has cooked. Stir several times throughout cooking process.

235 Cajun In The Kitchen, ©2010, 2013


Pam. Put one half of sour cream mixture in dish. Sprinkle one half of cheese into dish.

HOT MONTERREY RICE SALAD 1 2

¼ 1 1 3 2 1 3 1

lb lean ground beef tsp garlic salt tsp Tabasco® sauce tbl lemon juice cup Hellmann’s Mayonnaise® cups cooked rice cups sliced celery cup each chopped green peppers and onions medium tomatoes cut into eighths cup crushed corn chips

Add remaining sour cream mixture. Add remaining cheese. Top with cracker crumbs mixed with melted butter. Spread melted butter on crumbs. Bake for 35 minutes. May substitute Texas sweet onions. Serve hot.

BRAZILIAN RICE 1 1

¼ 4 1 1 1 1 2

Cook meat in lightly greased skillet. Add garlic salt, pepper sauce, and lemon juice to Hellmann’s Mayonnaise®. Stir into meat mixture with remaining ingredients except corn chips. Turn into a buttered 2-quart casserole. Top with corn chips. Sake at 375° for 25 to 30 minutes.

½ ½ ½

SHAMROCK RICE SALAD 3

¼ ¼ 1

¼ 2/

3

½ 1/ 3

½ 2 2

cups hot cooked rice cup French dressing cup finely chopped onion tsp salt tsp ground black pepper cup Hellmann’s Mayonnaise® cup chopped celery cup chopped green pepper cup pickle relish tbls chopped pimiento hard-cooked eggs, chopped

Cook spinach without seasoning and drain well. Combine with remaining ingredients and bake in a 2-quart baking dish at 350 for 30 minutes. Cut into squares and serve. May be prepared one day in advance.

CREOLE RICE CAKES 8 6 6 2 1 2 2 1 2 4

Combine rice, French dressing, onion, salt, and pepper. Cool. Add Hellmann’s Mayonnaise®, celery, green pepper, relish, pimiento, and eggs to rice mixture, toss lightly. To make shamrock optional: Pack rice salad into lightly-oiled shamrock shaped 6-Cup mold. Un-mold on chilled serving plate.

slices bacon tbls onion, chopped tbls green pepper, chopped cup cooked rice cup flour tsps baking powder tsps salt tsp cayenne pepper cups diced canned tomatoes eggs, beaten

Fry bacon crisp, leaving bacon fat in pan. Chop bacon and combine with all other ingredients in the order given to make a batter. Cook as fritters in the bacon fat.

VIDALIA ONIONS WITH RICE 5 1 1 1½ 8 9 2 1 Pam

package frozen spinach chopped cup rice cooked cup butter or margarine melted eggs beaten lb mild cheddar cheese, grated cup milk tbl onion chopped tbl Worcestershire sauce tsps salt tsp marjoram tsp thyme tsp rosemary

medium onions, sliced stick butter tbl additional butter, melted cups cooked rice ozs sour cream ozs Monterey Jack jalapeno cheese, grated cups Ritz cracker crumbs tbl butter, melted

Preheat oven to 325°. Sauté onion in butter. Add sour cream and cooked rice. Spray 8 x 8 inch baking dish with

236 Cajun In The Kitchen, ©2010, 2013


MONTEREY RICE 1 cup uncooked rice 2 4-oz cans green chilies, chopped 2 cups sour cream 12 ozs Monterey Jack, sliced Chicken broth Parmesan cheese; grated Preheat oven to 350°. Cook rice in chicken broth according to directions on package. Mix chopped chilies w/sour cream. Spoon thin layer of rice in buttered baking dish or casserole, approximately 11x7-inch, add layer of sour cream mixture, followed by layer of sliced Jack cheese. Repeat layers, finishing w/rice on top. Sprinkle with Parmesan cheese. Bake 30 minutes.

237 Cajun In The Kitchen, Š2010, 2013


CHAPTER 17: ITALIAN

minutes or until hot and cheese is golden. Let stand 10 minutes before serving. Serve with a light salad, hot fresh bread and a good Chianti.

ST. LOUIS TOASTED RAVIOLI The St. Louis style of preparing ravioli is unique and just about the best ravioli I have ever found. The ricotta-filled ravioli are breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese. Serve with a great Chianti, hell even a mediocre Chianti and it's great. Dan Diedorf's place in St. Louis makes this to perfection. 2 tbls whole milk 1 egg 1 cup Italian seasoned bread crumbs ½ tsp salt 1 cup all-purpose flour 1 package frozen ricotta-stuffed, thawed 3 cups vegetable oil for frying 1 tbl garlic powder 1 tbls grated Parmesan cheese Marinara sauce of your choice

Jean, being 2nd generation Italian-American (and me, willing to eat anything that doesn't eat me first), made pasta just like her Gran'ma Rose, who at the time I knew her spoke almost nothing but Italian to Jean's mom. She was around 85, so it didn't matter. It's funny, Jean is real particular about red sauce, but beyond that she isn't much into Italian.

Mix salt, flour and garlic powder in shallow bowl. Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip ravioli first in flour, then milk mixture, and coat with breadcrumbs.

Well we can't have that now can we. Here are some of my favorite dishes.

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to keep warm.

PASTA

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, on each side until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce, lots of Chianti and salad. Yummy.

BAKED ZITI Jean's comfort food. You cannot use too much cheese…. 16 osz ziti pasta 1 lb mild Italian sausage 1 32-oz jar chunky pasta sauce 1 tbl dried Italian seasoning, divided 8 ozs shredded mozzarella cheese, divided 1 15-oz container ricotta cheese please 2 egg whites ¼ cup freshly grated Parmesan cheese, divided

If you want a meat–stuffed ravioli, go to Chapter 32: Copycat Recipes. You'll find the recipe for Olive Garden's® Toasted Ravioli. It's good too.

PENNE PASTA WITH KALE AND PROSCIUTTO HAM

Heat oven to 350°. Coat a 9-by-13-inch baking dish with cooking spray. Cook pasta according to directions; drain. Cook sausage until longer pink; drain. Combine sausage, pasta sauce and 2 tsps Italian seasoning. Stir cooked pasta into meat sauce; spread half of mixture evenly in dish. Top with half the mozzarella cheese. Combine ricotta cheese, egg whites, 2 tbl Parmesan cheese and remaining Italian seasoning; spread over mozzarella in pan. Spread remaining pasta mixture over cheese mixture. Sprinkle with remaining mozzarella and Parmesan. Bake 35 to 40

Crazy huh? This really, really is good. 2 lbs kale, stemmed and coarsely chopped 3 tbls vegetable oil 2 large garlic cloves, thinly sliced ¼ tsp red pepper flakes 1 oz Prosciutto ham, sliced into thin strips 1 cup chicken broth

238 Cajun In The Kitchen, ©2010, 2013


12 ozs penne pasta Grated Parmesan cheese

4

fresh sage leaves, finely chopped, about 2 tbls ¼ cup freshly grated Romano cheese Salt and pepper to taste Red pepper flakes

Prepare pasta according to package directions; drain. While it is cooking, in a large sauté pan, heat garlic and red pepper flakes in oil over medium heat until garlic starts to sizzle. Stir in Prosciutto. Add greens and toss to coat with oil. Add chicken broth. Cover and cook over medium-high heat, adding more broth if necessary, until greens are tender and most of the stock has been absorbed, about 10 minutes. Toss with pasta and serve with freshly grated Parmesan cheese.

Cook the pasta according to package directions for al dente. Meanwhile, heat a large sauté pan over medium-high heat. Add the oil, then the pancetta and sausage. Brown, breaking up the sausage as it cooks, about 4 minutes. Remove all but 1 or 2 tablespoons of the oil from the pan. Add the garlic and sauté another minute. Vigorously stir the ricotta cheese until smooth. Add to the pan with the sage, salt and pepper.

FETTUCCINI WITH SHRIMP AND SCALLOPS 1

pound fettuccini ¼ cup olive oil 1 pound shrimp, peeled 1 pound bay scallops 6 large cloves garlic, minced ½ cup dry white wine ½ cup broth made from shrimp shells ½ cup cream 2 tbls chopped fresh parsley 1 tbls chopped fresh basil 1 tsp fresh lemon juice Salt and pepper to taste Freshly grated Parmesan cheese

Stir until the cheese combines with the sausage. If desired, add the pepper flakes. Drain the pasta, reserving about 1/2 cup of the cooking liquid. Add the pasta to the sauce with as much of the liquid as needed to loosen the sauce. Add the Romano cheese and toss well for about 1 minute. Remove from heat and serve immediately, passing more Romano separately.

SHELL PASTA AND ROTEL Ben and Chelle loved it as kids. I did too. It's real easy. 8 ozs shell pasta 1 can cheddar cheese soup 1 can diced Rotel salsa 1 cup half & half 4 ozs of Velveeta® cheese, diced 1 tbl minced onion 1 tsp seasoned salt 1 tsp pepper

In large stockpot, heat water for pasta according to package directions for al dente. Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink. Remove from pan. Add the remaining 2 tablespoons of olive oil and do the same with scallops. (Do not overcook fish). Add garlic to sauté pan and sauté about 1 minute. Add wine and broth; cook on high heat until slightly reduced. Return shrimp and scallops to pan. Add cream, parsley, basil salt and pepper. Cook to reduce by about one-third. Add lemon juice.

Cook pasta to directions. In mixing bowl, combine soup, Rotel, milk or half/half and all seasonings. Mix with pasta and Velveeta®. Pour into med. baking dish, bake 350 for 20 minutes or until heated thoroughly. For a little more substance, brown drain and add just before baking.

NOODLES WITH SHRIMP AND PEPPERS

Drain pasta, leaving a little of the pasta broth. Add pasta to sauce. Toss to combine well. Serve immediately, passing cheese separately

Okay so it's not Italian, but it does use pasta. Got this while we lived in KC. Don't remember where but it really is very good. 1 lb Vermicelli or thin spaghetti 3 tbls EVOO 4 cloves garlic, minced 30 large shrimp, shelled and deveined 2 medium bell peppers cut into strips Salt and freshly ground pepper

PASTA WITH PANCETTA, SAUSAGE & CHEESES 3 1 3 2

½ 2

½ lb ground beef,

cups ricotta cheese, about 1 lb, well drained lb penne rigata, ziti or similar pasta tbls olive oil ozs pancetta, chopped pound sweet Italian bulk sausage tbls finely chopped fresh garlic

239 Cajun In The Kitchen, ©2010, 2013


Sauce: 4 6 4 1 4 4 4 2 4

SHRIMP WITH BOW TIES tbls EVOO tbls sesame oil tbls Kikkoman’s® Soy Sauce tsp garlic salt tbls rice wine vinegar or white wine vinegar tbls smooth peanut butter tsp ginger, freshly grated tbls sesame seeds tbls green onions, whites and tops, chopped

1 1 12 8 8 2 6

lb Bow Ties pasta, uncooked lb medium fresh shrimp, peeled and deveined sun-dried tomatoes, drained and cut into strips ozs of sliced black olives fresh plum tomatoes cut into small cubes bunches arugula, cleaned, bite-sized pieces sprigs fresh Italian parsley, coarsely chopped ½ small bunch fresh basil coarsely chopped ¼ cup EVOO Juice of one lemon Salt and pepper to taste

Cook pasta according to package directions, drain. In a large bowl, combine oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes.

Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sundried tomatoes, fresh tomatoes, arugula, olives, parsley and basil.

In a small bowl, place oil, sesame oil, soy sauce, garlic salt, vinegar, peanut butter, and ginger; whisk until combined. In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Pour sauce over noodles and toss to coat.

When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately.

Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.

BOW TIES WITH BROCCOLI Got this off the TODAY show website after seeing Giada De Laurentiis prepare it one morning. Anchovy is the secret ingredient that makes this dish so good. Don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there. Great. 1 lb farfalle (bow-tie pasta) 2 heads of broccoli, trimmed to florets ¼ cup EVOO 4 tbls unsalted butter 3 garlic cloves, chopped 5 anchovy fillets, chopped ¼ tbl crushed red pepper flakes ½ tsp salt ½ tsp freshly ground black pepper ½ cup freshly grated Parmesan cheese

SCALLOPS AND PASTA This one came from a TV show I saw when we lived in Washington DC. It obviously was about seafood. Only did it once, but it is interesting if you like scallops. Jean loves them but only dripping in butter. 1 package Fettuccine 2 tbls EVOO 2 stalks celery, julienned 1 red bell pepper, julienned 2 carrots, julienned 3 green onions, julienned 1 lb raw ocean scallops or bay scallops ½ cup fresh lime juice 1 tsp grated lime zest ¾ cup grated Romano cheese Parsley for garnish Red pepper flakes to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

Cook pasta according to package directions; drain. Heat oil in large skillet; add celery, peppers, carrots and green onions. Cook, tossing until crisp but tender. Slice scallops in thirds (bay scallops can be used whole).

Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt, and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light

Add to vegetables and toss until opaque, about 1 to 2 minutes. Add lime juice, pepper flakes and lime zest. Cook 2 more minutes; pour over cooked pasta. Toss with cheese. Garnish with parsley. 240

Cajun In The Kitchen, ©2010, 2013


sauce. Transfer to a serving platter and sprinkle with the Parmesan cheese.

Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Be certain to place empty plates or bowls on the table for the emptied shells.

ANGEL HAIR WITH SNOW PEAS 1 2 1 1 2 2

lb package angel hair pasta tbls oil large red bell pepper, diced cup scallions sliced thin on the bias garlic cloves, minced tsps fresh minced ginger ¾ lb Snow peas, trimmed and cut in diagonally in 1 inch pieces ½ cup carrots cut fine julienne 2 cups chicken broth 3 tsp Cornstarch Salt and pepper to taste

SPICY LINGUINE WITH BEEF AND BROCCOLI 1 3

¾ 3

½ 1 1 2 1

½ ¼ ¼

Heat the oil in a large skillet and add the pepper and the carrot. Sauté 1 minute, add the garlic and the ginger. Sauté 1 more minute. Add the snow peas and the scallions. Sauté 1 minute more add the broth and bring to a simmer.

3 1

In a cup, combine the cornstarch and 2 tbsp. of water, stir to blend, and stir into the sauce. Cook stirring constantly, until the sauce is slightly thickened.

8-oz package linguine, cooked tsp cornstarch lbs beef top round trimmed and cut 2” strips tbls oil cup of peeled carrots sliced thin large red bell pepper, cut large dice tbl garlic chopped fine tbls Tabasco tsp ground ginger tsp red pepper flakes tsp ground cinnamon tsp freshly ground black pepper cups small broccoli florets cup beef stock

Heat the oil in a large skillet over medium-high heat, add the beef and cook stirring frequently for 3 minutes. Add garlic, reduce to medium and cook until garlic is golden brown.

LINGUINE WITH CLAMS

Remove the beef from the pan, save the pan add the vegetables and the seasonings to the pan, add the stock. Bring to simmer for about 3-4 minutes. DO NOT OVERCOOK. Take 1 tsp of cornstarch and 1 tsp of water dissolve and add this to the simmering sauce. Add beef, mix well and simmer 1 more minute.

1 3 1

pound uncooked linguine or spaghetti tbls olive oil small onion, finely chopped ½ large green pepper, finely chopped 4 large cloves garlic, minced 3 14½ oz cans whole tomatoes with juices ½ cup dry white wine 1 tbl chopped fresh basil 1 tbl chopped fresh oregano 1 tbl chopped fresh parsley 3 dozen live clams, cherrystone or little necks Salt and pepper to taste

Toss the linguine in the skillet until hot and serve immediately

LINGUINE WITH BOLOGNESE SAUCE 1 1

¼ ¼

Cook the pasta according to package directions for al dente.

3 8 1 1

Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes.

¼ ½ 1 1

Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open. Drain the pasta and add to the sauce in the pan.

tbl EVOO cup finely chopped onion cup finely chopped celery cup finely chopped carrot cloves garlic, minced ozs of lean ground beef 15-oz can crushed tomatoes tbl tomato paste cup water cup dry red wine tsp each dried marjoram & oregano 9-oz package linguine

HEAT olive oil in large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; cook, stirring

241 Cajun In The Kitchen, ©2010, 2013


occasionally, for 3 to 4 minutes or until tender. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.

10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

STIR in tomatoes with juice, tomato paste, water, wine, marjoram, and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 to 30 minutes or until flavors are blended.

PASTA ALLA NORMA (PASTA WITH EGGPLANT) 2 1

lbs Italian eggplant quart vegetable oil ¼ cup olive oil 1 lb dried rigatoni or spaghetti Coarse-grained salt

PREPARE pasta according to package directions. Serve sauce over pasta.

RIGATONI WITH SAUSAGE & PEPPERS

Sauce: 3 ozs of EVOO 2 medium-sized garlic cloves, peeled 1½ lbs canned tomatoes 10 large fresh basil leaves 5 tbls freshly grated ricotta salata Salt and freshly ground black pepper

Stroll through any Italian neighborhood in South Chicago and you will find a dozen little restaurants serving this as a sandwich. You simply order a Sausage & Peppers. Great stuff. This recipe is pretty much the same only over rigatoni instead of as a sandwich. Love it. ¼ cup extra-virgin olive oil 1 lb sweet Italian sausages 2 red bell peppers, cored, seeded, and sliced 2 yellow onions, sliced 1 tsp salt 1 tsp freshly ground black pepper 4 garlic cloves, chopped ½ tsp dried oregano ½ cup chopped fresh basil 2 tbls tomato paste 1 cup Marsala wine 1 14½-oz can diced tomatoes, with liquid ¼ tsp crushed red pepper flakes 1 lb rigatoni pasta Freshly grated Parmesan cheese, for garnish

Peel the eggplants and slice them crosswise into discs less than ½” thick. Place the eggplant in a bowl, lightly sprinkling coarse salt on each layer. Let stand for 30 minutes with a weight on them (such as a plate with a can of tomatoes on top). Start the sauce: Heat ¼ cup olive oil in a medium-sized saucepan over medium heat, add the garlic and sauté for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to saucepan and simmer for 25 minutes, stirring every so often with a wooden spoon. Taste for salt and pepper. Pass the contents of pan thorough a food mill, using the disc with the smallest holes, into a medium-sized glass or ceramic bowl. Return the tomato puree to the saucepan and reduce for 5 minutes.

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Heat the vegetable oil and ¼ cup olive oil together in a deep-fat fryer over medium heat. Rinse the eggplant very well and pat dry with paper towels. When the oil is hot (about 400*F / 205*C) add some of the eggplant and cook until lightly golden on each side, about 2 minutes. Using a strainer/skimmer, transfer the cooked eggplant to a serving dish lined with paper towels. Fry the rest of the eggplant in the same way.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Bring a large pot of cold water to a boil. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente-9 to 12 minutes depending on the brand. Reheat the tomato sauce and add the basil leaves. Drain the pasta, transfer to a large serving dish, and pour the sauce over the top. Toss very well, add the eggplant and serve with grated ricotta salata sprinkled over each portion.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to

242 Cajun In The Kitchen, ©2010, 2013


When the first side is browned, turn over carefully. The tuna is done when the flesh starts to flake easily. Don't overcook!

SEAFOOD TRANCE DE PESCE ALLA GRIGLIA

NOTE: When making either of these grilled fish dishes, I like to use a grilling basket. It allows me to turn the steaks, without breaking the fish. I like the ability to adjust the height of the basket. It prevents food slippage. I use mine for grilling eggplant, peppers, sausages, and many other foods.

(Grilled Fish Steaks) Once in Italy we eat at a little family café on the beach near Livorno. Their specialty was charcoal grilled fish. O'man was this ever good. 3 pounds, fish steaks or fillets (swordfish, perch, haddock, or fresh cod) ½ cup olive oil 2 lemons 2 garlic clove 5 sprigs fresh rosemary (2 tsp dried) 2 tbls chopped, fresh parsley (½ dried) Sea salt Fresh ground, black pepper Make a battuto by chopping the garlic, rosemary, parsley, salt, and pepper until everything is reduced to a paste. Mix the olive oil and the juice the lemon together in a small bowl. Brush both sides of the fish with the mixture. Sprinkle the fish evenly, on both sides, with the battuto. Wrap with plastic wrap and put in frig for 1 hour. Place the fish, on a hot grill. When the first side is browned, turn over carefully. Brush with the oil-lemon mixture, and cook until both sides are browned and the fish begins to flake.

ITALIAN TUNA STEAKS 3

½

pounds tuna steaks cup olive oil tbls balsamic vinegar garlic cloves tsp fresh oregano tsp fresh thyme tbls fresh parsley, chopped

1 2 1 1 2 Salt Black pepper, freshly ground

Make a battuto by chopping the garlic, oregano, thyme, parsley, salt, and pepper until everything is reduced to a paste. Mix the olive oil and the vinegar together in a small bowl. Brush both sides of the fish with the oil-vinegar mixture. Sprinkle the fish evenly, on both sides, with the battuto. Wrap in plastic wrap and chill 1 hour. Place the fish, on a hot grill.

243 Cajun In The Kitchen, ©2010, 2013


CHAPTER 18: SLAW AND SALADS BLUE CHEESE COLESLAW

As my immediate family knows, I'm a salad freak. I could eat this stuff every day. So why do I weight over 235 pounds?????

This unusual slaw was runner-up in a Cole slaw competition conducted by the Southern Foodways Alliance--the authority on all things concerning southern food. 1 medium head green cabbage, shredded 2 medium carrots shredded ¼ cup finely chopped sweet white onion ½ cup cider vinegar 3 tbls sugar ½ cup Hellmann’s Mayonnaise® ½ cup sour cream ½ cup crumbled mild blue cheese Freshly ground pepper to taste Kosher salt

SLAW Cole slaw is a perfect summer time picnic food because you can make it a day in advance, and it'll still be nice and crunchy when it's time to eat.

24-HOUR COLE SLAW 2 1 1 1

¾ 1 1½ 1

onions large head cabbage tsp salt tsp mustard seed cup salad oil cup vinegar cup sugar tsp celery seed

Add Hellmann’s Mayonnaise®, sour cream, blue cheese, and salt and pepper to taste. Toss to mix. Cover and refrigerate at least 30 minutes before serving. Makes 8 to 10 servings.

Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.

SUPER EASY COLESLAW

OLD FASHIONED COLE SLAW

1 1

package shredded cabbage and carrots cup chopped celery leaves and all ½ cup Hellmann’s Mayonnaise® 3 tbls white vinegar ¼ cup chopped parsley Salt and pepper

1

quart finely shredded cabbage cup sour cream tsp dry mustard 2 tsps sugar ½ tsp cider vinegar Salt and pepper to taste.

¾ ½

Combine all ingredients in large bowl and toss to coat. Let sit for 1 hour in ice box. Slaw is much better after letting it sit for a while.

Blend all ingredients except the cabbage and whip for ½ a minute to mix thoroughly. Pour over shredded cabbage and toss to mix well.

DIJON SLAW

CAROLINA COLE SLAW

2 2 1 2 1

tbls Dijon mustard egg yolks cup EVOO tsps mustard seed soaked in the head cabbage, de-cored and shredded ½ head red cabbage, de-cored and shredded ½ cup sliced green scallions Juice of 2 lemons Salt and black pepper to taste

An absolute necessity for Carolina Pull Pork sandwiches. 1 cup cider vinegar ¼ cup water ½ cup sugar 1 tbl red pepper flakes Salt and pepper Mix and refrigerate for 24 hours before use. Sprinkle over pulled pork sandwich.

In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in.

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Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and ½ of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.

CALIFORNIA COLE SLAW ½ ½

head green cabbage, thinly sliced head red cabbage, thinly sliced 1 carrot, thinly sliced ½ cup buttermilk 2 ozs plain yogurt 2 ozs Hellmann’s Mayonnaise® 1 tbl pickle juice 1 tsp dry mustard 1 tbl chives, chopped ½ tsp fresh ground black pepper Kosher salt, as needed

CABBAGE SLAW WITH SOUR CREAM DRESSING 3

½ ½ ½ ½ ½ 1½

cups grated cabbage cup grated carrots cup grated onion cup chopped bell pepper cup grated radishes cup chopped celery cups of Sour Cream Dressing

Mix cabbage and all other vegetables together. You will find the recipe for the dressing in Chapter 1: The Basics – Dressings. Pour dressing over cabbage slaw to your desired consistency.

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry. In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

MISSISSIPPI DELTA COLE SLAW 1 1 1 1½ 2 1 1 1 1 2

½ ¼ 2

head green cabbage, cored and thinly sliced red bell pepper, thinly sliced medium onion, thinly sliced cups shredded carrots tsps kosher salt tsp freshly cracked white pepper cup apple cider vinegar cup sugar tsp dry mustard powder tsps celery seeds cup vegetable oil cup finely chopped green onion tops tbls chopped fresh parsley leaves

CAJUN COLESLAW 5 tbls Hellmann’s Mayonnaise®, (heaping) 1 tsp Tabasco sauce 2 tbls prepared mustard (heaping) 2 tbls catsup 2 tbls EVOO 1 tbl red wine vinegar 1 tsp garlic power 1 tbl Worcestershire 3 tsps salt or to taste 4 bell peppers, sliced 2 red onions, medium, shredded 1 cabbage, shredded Juice of medium-sized lemon

In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.

Put Hellmann’s Mayonnaise® and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.

Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.

Beat Hellmann’s Mayonnaise® and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original Hellmann’s Mayonnaise®. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.

Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Great with barbecue.

Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day 245 Cajun In The Kitchen, ©2010, 2013


Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor.

VARSITY COLE SLAW If you are from Atlanta or Athens, this needs no introduction. Old time tangy slaw for hotdogs, hamburgers from the Varsity Drive-in.. 1 cabbage, finely shredded 1 medium red onion, quartered and sliced

CHINESE COLESLAW I absolutely love this stuff. 3 cups shredded Napa cabbage 2 cups shredded Bok Choy 1 pkg Raman noodles 1 cup toasted slivered Almonds 3 tbls toasted sesame seeds ½ cup sliced scallions

Dressing:

½ 1 1 1 1 6

cup sugar tsp salt tsp dry mustard tsp celery seed cup apple cider vinegar ozs of vegetable oil

Dressing:

½ ¼

cup light olive oil cup sesame oil 2 tbls sugar ¼ cup rice wine vinegar 1 pkg of Oriental noodle seasoning that comes with the Raman noodles

Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for BBQ sandwiches or Slaw-Dogs.

WALDORF COLE SLAW

Lightly toast almonds and sesame seeds.

Very simple and very good with BBQ. 1 24-oz bag 3-color slaw mix 2 large Granny Smith apples, diced small 1 cup chopped walnuts ½ cup Hellmann’s Mayonnaise® ¼ cup poppy seed dressing ¼ cup ranch dressing

First bowl, mix together the cabbage, scallions, and noodles. Break noodles up in bag before opening. Do not cook. You want them crunchy! NOTE: Noodles should not be put in until a half hour before you eat, they will get too mushy Next in a small bowl, whisk together dressing ingredients and pour over cabbage, toss and chill. Top with almonds and sesame seeds.

In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.

RAMEN NOODLE COLE SLAW

In a small bowl, stir to combine Hellmann’s Mayonnaise® and dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.

1

⅓ 4 2 1

NORTH CAROLINA COLESLAW 1 1 1

½ ½ ½ ¼

lb finely shredded cabbage medium onion, finely chopped medium green pepper, finely chopped cup vinegar cup sugar cup light oil tsp red pepper flakes

⅔ 1 5 1 8 8

pkg. Ramen noodles, broken cup vinegar tbls. sugar tsps. salt tsp. pepper cup Miracle Whip salad dressing med head cabbage, finely shredded green onions, sliced (optional) 8 oz can crushed pineapple, drained tbls slivered almonds, toasted tbls sesame seeds, toasted

Remove noodles from Ramen package; set aside.

Salt Pepper Celery seed

Mix together vinegar, contents of Ramen seasoning packet, sugar, salt, and pepper in a small saucepan; heat until sugar dissolves. Cool and then add Miracle Whip; mix well. Refrigerate.

Put cabbage, onion, and green pepper in a large bowl. In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl.

246 Cajun In The Kitchen, ©2010, 2013


Combine cabbage and onion in a large bowl. Add dressing, let set awhile.

and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of ½ lemon. Season salad with parsley, coarse salt and pepper, to taste.

To serve, add the broken Ramen noodles (do not cook), pineapple, almonds, and sesame seeds

SALADS

SHRIMP, TOMATOES AND GREEN BEAN SALAD

I love salads.. There are few salads that I have tried from Europe to California that I didn't like. Give me green stuff or pasta, any kind of veggies with a great dressing or a simple combo of EVOO and a balsamic vinegar and I'm one happy camper.

Get the basil vinaigrette Chapter 1: The Basics Vinaigrettes 1½ lb fresh green beans, trimmed 2 lbs peeled & deveined shrimp 6 bacon slices, cooked & crumbled 1½ cups parmiesan-reggiano cheese 1.5 cups basil vinaigrette, divided Cherry tomatoes Wooden skewers Roasted, salted sliced almonds

Here are some of my favorites.

CORN, TOMATO & VIDALIA ONION SALAD 1½

cups diced ripe tomatoes ½ cup chopped Vidalia onion 2 medium ears fresh corn, cooked 15 fresh basil leaves 1 tbl plus 1 tsp balsamic vinegar 1 tbl EVOO Salt & pepper to taste

Soak wooden skewers for several hours. Combine shrimp, tomatoes and ½ vinaigrette in plastic bag and chill for 1 hour. Cook green beans in boiling water for about 4 minutes and then immerse immediately in ice water. Dry and set aside.

In medium bowl combine tomatoes and onion. Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture. Shred basil leaves; add to tomato mixture.

Thread shrimp and cherry tomatoes on skewers and grill at about 375° for about 4 on each side.

In small bowl or jar with tight-fitting lid combine vinegar, oil, and pinch of salt; mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste. Cover and refrigerate, for at least 1 hour or up to 2 days.

Remove shrimp and tomatoes (discard vinaigrette) from skewers and toss with green beans, bacon, cheese, almonds, and remainder of FRESH vinaigrette.

CHRISTY'S CAESAR SALAD

*Use 1 cup cooked frozen corn kernels if fresh corn is not available.

One of the most over-rated steakhouses in America, but they made the best Caesar Salad on the planet. Christy's Steakhouse in Coral Gables, FL is without doubt one of the most expensive restaurants I've ever been to. A good dry-aged Midwestern 12 ounce ribeye that I could have bought at Biechlmeir's Meats in KCKS for about $16.99/pound cost over $50 with the trimmings.

GREEN BEAN AND RED ONION SALAD This could have gone in Mom’s Cookin’ but I just decided to put it here. She made this on occasion and I always liked it. I found this with about a thousand other recipes at my brother’s home years ago. I regret not taking them then but I didn’t. 1 lb fresh green beans, washed and trimmed ¼ red onion, sliced thin ¼ cucumber, peeled & cut into thin sticks ½ pt grape tomatoes, halved EVOO, for drizzling Juice from ½ lemon Coarse salt and pepper Pinch of fresh parsley

The only redeeming factor was the salad. This is their recipe. It is very, very good and with one of Joey Biechlmeir’s 30-day old, dry-aged ribeyes grilled to perfection, I guarantee it won't cost 50 bucks. 6 eggs ¾ cup EVOO ¼ cup red wine vinegar 1 garlic clove, minced 2 heads romaine lettuce chopped ½ cup each, grated Parmesan and Romano cheeses. Don't use Kraft…..

Blanch green beans in ½ inch boiling salt water covered for 5 minutes. Cold shock beans by running under cold water 247

Cajun In The Kitchen, ©2010, 2013


Toasted croutons Anchovies (it ain't Caesar without them)

1

½

juice reserved tbl lemon juice cup Hellmann’s Mayonnaise®

Place eggs in a pot of boiling water. Once boiling again, boil for exactly 2 minutes. Crack open and separate yolks. Discard whites. Place yolks in a large bowl. Add vinegar and garlic. Whisk gentle while adding oil slowly until creamy. Add salt and pepper to taste.

Soak raisins in pineapple juice for 20 minutes. Drain and combine with remaining ingredients in a large bowl, adding Hellmann’s Mayonnaise® or salad dressing to taste. Carrot raisin salad serves 8

Add cheeses to lettuce and toss with dressing until coated. Add croutons and garnish with anchovies.

CLASSIC GREEK SALAD ½

One little secret. Keep the cheese and lettuce chilled until just before tossing with the other ingredients. Serve immediately.

1 2 1

Oh, BTW, use fresh eggs and I don't want to hear any whining about getting food poisoning from the eggs. Okay?

¼ ¼ ¾

This is all about living. Not avoiding the perils of life……

SLICED TOMATO SALAD WITH HERB VINAIGRETTE

Dressing:

You want a Great salad to go with steak? Look no farther……. 3 large vine-ripened tomatoes, each cut into 4" thick slices 1 tsp salt 1 tsp freshly ground black pepper 2 tbls plus ½ cup Herb Vinaigrette, can be found in Chapter 1: The Basics Vinaigrettes 12 thin slices red onion ½ cup Maytag Blue Cheese ®, crumbled

½ ¼ ¼ ½ ⅛ ⅛ ⅛

cup EVOO cup red wine vinegar cup chopped parsley tsp salt tsp pepper tsp oregano tsp garlic powder

Slice garlic clove in half. Wipe entire inside surface of salad bowl with garlic. Toss when done. Layer lettuce in large salad bowl or on large platter. Spread with tomatoes, cucumber, onions, olives and cheese. Beat dressing ingredients together well. Shake before serving. Serve with salad.

Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tbls of the herb vinaigrette and toss lightly to coat.

NOTE** A few sardines or anchovies may be arranged over top of salad.

Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tbls of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

MACARONI AND HAM SALAD 3 1 1 1 1

cups uncooked elbow macaroni cup cooked ham, chopped large cucumber, peeled, seeded & diced tomato, seeded and diced each, small red / green / yellow bell peppers, seeded & diced 1½ cups Hellmann’s Mayonnaise® 2 tsps lemon juice 1 tsp celery seed 2 tsps Cajun seasoning Salt and pepper to taste

Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate.

CARROT RAISIN SALAD 2 3 2 2

head iceberg lettuce, torn into pieces head Romaine lettuce, torn into pieces tomatoes cut into bite size cucumber, peeled, seeded, sliced & each slice quartered cup sliced green onions cup sliced ripe olives cup Feta cheese, cubed

cups raisins large carrots, grated apples, cored and cut up (not peeled) 8-oz each, crushed pineapple, drained,

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Cook macaroni according to label. Drain and lightly coat with EVOO. Mix with all remaining ingredients. Chill at least 1 hour.

Mix spaghetti with dressing and spices and refrigerate 2 hours. Add veggies; mix well and refrigerate before serving. Garnish with fresh grated parmesan cheese.

WILTED SPINACH SALAD

GREAT PASTA SALAD

4 2 3

16-oz packages triple washed fresh spinach tbls of EVOO cloves garlic, crushed ¼ tsp ground nutmeg ¼ cup balsamic vinegar Coarse salt and pepper

1 2 2

½ 2 1 3 2 1

Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated.

16-oz package dry penne pasta large cucumbers, peeled and cubed roma (plum) tomatoes, quartered chopped green pepper cups Hellmann’s Mayonnaise® 8-oz container sour cream tbls dried dill weed tbls lemon pepper tbl each chopped parsley, basil

Cook pasta. Drain. Add veggies and stuff. Microwave and chill. How simple is that?

Add vinegar to pan, heat and pour over warm spinach. Season spinach with nutmeg, salt, and pepper, to taste. Toss and serve warm preferably with a nice grilled ribeye.

ANOTHER GREAT PASTA SALAD A deli in an office building in New Brunswick, NJ served this for lunch for a lot of years. I love it, ¼ thinly sliced red onion 1 8-oz can garbanzos 2 8-oz cans red beans 1 8-oz can green beans 1 8-oz can string beans 1 small can black beans 1 8-oz can corn 1 medium sliced red pepper 1 medium sliced green pepper ½ cup apple cider vinegar 2 tbls lemon juice 1 medium box bow tie pasta 1 tsp dried basil Salt and pepper, to taste Szeged Hungarian Paprika®. to taste Fresh cracked pepper, to taste

Wow.

ENGLISH PEA SALAD 2 1 2 2

16.5oz cans English peas stalk celery, chopped boiled eggs, chopped green onions, chopped ½ cup cheddar choose, cubed 2 tbls Hellmann’s Mayonnaise® Salt and pepper to taste Mix everything and chill before serving.

SPAGHETTI SALAD This is one of Aunt Sue’s little gems. Sue isn’t fond of green stuff, particularly cooked green stuff so her concoctions usually are a little different but are also very good. This is a strange mixture that I really like. Great for tailgating, which like Tennessee and Georgia, they do a bit of that at the University of Missouri’s Faurot Field. Not up to SEC standards, but you probably will run into a few US Senators I meet Kit Bond with Uncle Ted once or other disreputable characters walking the parking lot before a Tiger game. 1 lb spaghetti, cooked & drained ½ jar McCormick’s Salad Supreme ¼ tsp garlic salt 1 16-oz btl Italian dressing ½ cup each, green & red pepper chopped 1 medium tomato, chopped 6 green onions, chopped

Cook pasta. Mix everything else. Chill for several hours. Great stuff

CUCUMBER SALAD medium cucumbers about 2¼ pounds, peeled, halved lengthwise, and thinly sliced 2 tbls kosher salt ¼ cup plus 2 tbl sour cream 3 tbls chopped fresh dill 1 tbl white distilled vinegar Freshly ground black pepper 3

In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes. In a colander in the

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sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.

Serve with Thousand Island dressing. And a Guinness, of course.

SHRIMP AND CRABMEAT SALAD ¼

cup Italian Dressing 3 ozs of salad dressing 3 ozs of sour cream 1½ cups cooked shrimp 1 cup fresh crabmeat 2 cups cooked white rice 1 cup chopped celery 1 cup frozen peas, drained ½ cup diced green pepper ½ cup chopped onion 3 ozs chopped fresh parsley Salt and pepper, to taste Szeged Hungarian Paprika® Lemons

MACARONI SALAD 1 1 2 3

¼ ¼ ¼

lb elbow macaroni stalk celery, minced tbls chopped red onion hard-boiled eggs, peeled and diced small cup minced sweet pickles cup minced fresh parsley leaves cup lemon juice cup Hellmann’s Mayonnaise® tsps Dijon mustard

1 2 Salt Ground black pepper

Combine the first 3 ingredients together, mixing well. Set aside. Combine the next 8 ingredients and gently fold into the salad dressing mixture. Line plates with red tipped lettuce. Divide the salad equally and place on the lettuce. Sprinkle with lemon juice.

Bring 4 quarts water to a boil in large pot and add 2 tablespoons salt. Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes Drain the macaroni into a colander and rinse with cold water until cool. Shake the macaroni dry in the colander and spread in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes.

BROCCOLI AND CAULIFLOWER SALAD ½ 1

Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl. Toss with the remaining ingredients and season liberally with salt and pepper to taste. Refrigerate the macaroni salad for at least 1 hour or up to 1 day.

½ ½

lb bacon cup cheese, grated head of broccoli head of cauliflower

Dressing 1

¼ ¼

REUBEN SALAD If you ever have left over corned beef, say around March th 18 , try this. It's all right, you don't have to kiss my hand. A simple thank you and $10 is all that is necessary. No checks please. ½ head lettuce or greens ½ sliced red onion 6 slices corned beef, julienne sliced 6 slices Swiss cheese, julienne sliced 1 cup sauerkraut, well drained 4 slices rye bread, cubed

2 1

cup mayo cup sugar cup parmesan cheese tbls vinegar tbl lemon juice

Cook bacon until very crispy and break into small pieces. Chop broccoli and cauliflower into bite size pieces. Combine all ingredients for dressing and toss over broccoli, cauliflower and bacon. Add grated cheese and refrigerate until ready to serve.

Browned rye bread in butter in frying pan and set aside on paper towels. Break up lettuce into a bowl or large platter. Cover with onion slices. Arrange corned beef and cheese around salad. Dab with spoonfuls of sauerkraut. Add rye croutons. 250 Cajun In The Kitchen, ©2010, 2013


SWAN COACH HOUSE CURRIED CHICKEN SALAD

SWEET POTATO AND APPLE SALAD

The historic Swan Coach House has welcomed both visitors and native Atlantains alike to its restaurant, gift shop and art gallery for more than 30 years. Located in the heart of Buckhead, on the grounds of the Atlanta History Center.

The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer’s Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly. 8 cups peeled and grated sweet potatoes 4 tart green apples, peeled, cored and chopped 1 cup dried currants ½ cup white raisins 1 cup pecan pieces, toasted 4 tbls white wine vinegar 2 tbls Creole or Dijon mustard 3 cloves garlic, finely minced 3 ozs of EVOO Juice of 1 orange and 1 lime Salt & freshly ground black pepper, to taste

This is one of their signature dishes. 3 lbs skinless, boneless chicken breasts 1 medium onion cut in half 1 bay leaf 6 sprigs parsley ½ tsp salt ¼ tsp pepper 1 whole clove 1 cup water chestnuts, sliced ½ cup diagonally sliced green onions

For the dressing: 1 cup Hellmann’s Mayonnaise® 2 tbls Kikkoman’s® Soy Sauce 5½ tbls curry powder 1 cup mango chutney Major Grey’s Grated Zest of 2 limes

Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

Combine chicken, onion and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Add bay leaf, parsley, salt, pepper and clove. Simmer 25 minutes or until chicken is cooked through. Drain, discarding the water, onion, bay leaf, parsley and clove. Set chicken aside to cool.

WILTED CHICKEN SALAD This is yummie! 6 slices bacon 2 whole boneless skinless breasts cut in ½ strips 1 medium red onion thinly sliced 1 head romaine lettuce, tom into pieces ¼ cup sunflower seeds ¼ balsamic vinegar ½ clove garlic, crushed

Cut chicken into bite-size pieces. In a large salad bowl, combine chicken with water chestnuts, green onions and lime zest, mixing well. To make the dressing: In a small bowl, combine Hellmann’s Mayonnaise®, soy sauce, curry powder and mango chutney. Pour over chicken mixture and stir to mix well.

Render bacon over med-high heat. Drain bacon on paper towels. Add chicken and cook until done. Add onion rings for last 5 minutes. You want them soft, but not mushy. In a large salad bowl, rub crushed garlic on inside of bowl and discard. Tear up lettuce and pour contents of pan while still hot over lettuce.

PARTY SHRIMP SALAD 1

½ 2 2 2 1

Add vinegar to skillet, heat and add to bowl. Add crumbled bacon and toss. Season to taste with salt and pepper. Add more vinegar if desired.

½ ¼ ½

8-oz package of cream cheese, softened cup plain yogurt tbls lemon juice tbls finely chopped onion tbls snipped fresh dill sprigs tsp kosher salt tsp freshly ground white pepper tsp ground cumin tsp cayenne pepper

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½ 1

1 2 2

tsp hot red pepper sauce lb peeled cooked shrimp, diced.

bay leaf cloves garlic, minced cups olives

In bowl of mixer, beat all ingredients except shrimp until smooth. Stir in shrimp Cover and chill at least 2 hours. Serve with crackers. Make lots. It will not last long……

Use 2 cups of black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired

PICNIC SALAD ITALIANO

Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.

4 1

½ 1 2 1 2 2 2

¾ ½ ½ 1

oz spaghetti or vermicelli 7 oz jar marinated artichoke hearts small zucchini carrot, shredded oz sliced salami, cut into strips cup shredded mozzarella cheese tbls grated Parmesan cheese tbls EVOO tbls white wine vinegar tsps dry mustard tsp dried oregano, crushed tsp dried basil, crushed clove garlic, crushed

In a jar with a tight-fitting lid, combine remaining ingredients except olives. Cover; Add olives; cover and shake well to coat marinade. Refrigerate at least 2 hours or up before serving.

Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad.

SOUTHERN-STYLE DEVILED EGGS 6

large eggs, hard boiled and peeled cup mayo tsps sweet pickle relish 1 tsp prepared mustard Szeged Hungarian Paprika® Pimentos

¼ 1½

Break pasta in half. Cook according to package directions, drain and set aside to cool 10 to 15 minutes. Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Quarter zucchini, then cut into slices.

Halve the eggs lengthwise and remove yolks. Mash yolks and stir in mayo, relish and mustard. Add a touch of salt and pepper. Fill eggs with yolk mixture and top with a little paprika and a piece of Pimento. Chill for a couple of hours before serving.

In a large bowl, combine pasta, artichokes, zucchini, carrot, salami, mozzarella cheese and Parmesan cheese. In screw-top jar, combine reserved artichoke marinade, vegetable oil, vinegar, mustard, oregano, basil and garlic; shake well. Pour dressing over pasta mixture and toss to coat. Transfer to a covered container. Chill before serving.

GRANDMOTHER’S GREEN TOMATO CHOW CHOW

OTHER STUFF

There are a dozen recipes for this all over the South, but this is the one I know best. My Grandmother would make dozens of jars of this stuff along with peach, plum and strawberry preserves. It really was heaven on earth. This chow chow is really good with ham or any kind of pork. You can add a couple tbl to your BBQ sauce. 8 lbs green tomatoes, chopped 4 lbs sweet onions, chopped ½ cup salt 2 cloves minced garlic 1 gallon white vinegar ½ cup pickling spices 2 lbs brown sugar Cheesecloth

PICKLED CUCUMBERS AND ONIONS Always serve this with red beans and rice and corn bread. Slice 1 cucumber and 1 RED only onion in bowl. Cover with 4:1 mixture of water to white cider vinegar. Refrigerate overnight. Real Georgia Vidalia’s are okay. Add a couple of red pepper seeds for just a touch of heat.

SPICY MARINATED OLIVES 1 1

¼ 2

½ ½ ½

seeds and shake well. olives with to 1 month

tsp whole coriander seeds tsp whole cumin seeds cup EVOO tbls sherry vinegar or champagne vinegar Kosher salt tsp Szeged Hungarian Paprika® tsp crushed red-hot pepper flakes

Put tomatoes and onions in large enamel pot. Sprinkle with salt, mix well. Cover and let stand overnight. Drain and rinse well under cold water. Barely cover with

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vinegar. Put pickling spices in cheesecloth, tie and add to vegetables. Simmer slowly for one hour and then add brown sugar. Stir well; simmer until vegetables are softabout 2 hours. Serialize jars. Jar and seal while hot. Red Tomato Chow Chow

jars. Drain the cucumbers and tightly pack into the jars. Bring a large pot or canner of water to a boil. In a med pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a ½ -inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Ok it's not green. So sue me. This is outstanding with ham or hot dogs or just about anything……Grandma Williams made something very close to this, but unfortunately I never got her receipt. 18 firm ripe tomatoes 1 stalk celery, chopped with leaves 4 medium onions, chopped ½ tsp black pepper 2 sweet red peppers, chopped 3 ozs of salt 2¼ cup sugar 1 clove garlic, minced

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.

NUTS, GREENS AND FISH I really do love salads of any kind. Throw in smoked salmon and we’re talking heaven on earth. You can find the recipe for the Asia Vinaigrette used here in Chapter 1: The Basics – Vinaigrettes 10 oz bag of romaine or mixed greens 2 plum tomatoes, sliced ¼ cup slightly roasted cashews halves 1 cup thinly sliced smoked salmon or trout 2 thinly length-wise green onions ¾ cup of fresh snow peas 1 clove garlic cut in half

Cheese cloth bag: 1 2

½ 2

tbl chili peppers tbl mustard seed tsp ground cloves cups apple cider vinegar

Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers, garlic into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag Spoon into hot sterilized jars and seal.

Whatever bowl you choose to serve this in, take one of the garlic halves and smear the garlic juice on the inside of the bowl. Cover it well. Toss the remaining ingredients in the bowl. Add Asian vinaigrette and toss gently.

SPICY DILL PICKLES 24 6 1 12 6 1½ 3 3

½ ¼

To roast the cashews, sprinkle a little sesame seed oil on them and roast in oven at 400° for 8-10 minutes. Don’t burn.

pickling cucumbers, 4-inches long small bunches fresh dill small yellow onion, peeled and thinly sliced cloves garlic, peeled and crushed dried small red chili peppers tsps black peppercorns cups water cups apple cider vinegar cup pickling salt cup granulated sugar

Don’t mix too well or you’ll break up the salmon and don’t let it sit long. This gets soggy quickly.

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight. Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer’s instructions. Divide the dill, onions, garlic, peppers and peppercorns among the

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CHAPTER 19: SOUPS & STEWS

Stock Strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

I may pretend to know what I’m talking about in the kitchen most of the time, but I didn’t go to cooking school and most things about cookin' still are a mystery to me.

SOUPS

One of the things that I’ve been pondering lately is the naming of recipes; in particular, I’ve wondered how cookbook writers know how to draw the line between a soup and a stew and of course that leads to wonder what exactly makes a chowder a chowder or a bouillabaisse a bouillabaisse.

CAJUN CORN SOUP 2 6 1

lbs of boneless beef stew meat regular cans of whole kernel corn, not drained small onion, chopped ½ cup chopped celery 1 small bell pepper, chopped 1 tbl chopped/minced garlic 1 32-oz can of tomato sauce ½ cup of sour cream 1 can of diced tomatoes and green chilies Water, if necessary for preparation. Cajun Seasoning, as desired

Since I figure I’m not the only one wondering, I thought I’d share some definitions I found.

Bisque A thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.

Bouillabaisse A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Prepare Trinity. Season meat with Cajun seasoning and brown. Add remaining ingredients with water if desired. Bring to a boil, then simmer over mad-low heat till meat is fork tender about 1 hour. Remove from heat and add sour cream and serve piping hot with cornbread. Be sure to have a bottle of Tabasco® sauce handy for the adventurous taste buds!

Bouillon A broth made from cooking vegetables, poultry, meat or fish in water.

Chowder

CHICKEN LEEK SOUP

A thick, chunky seafood or other rich soup containing chunks of food.

Probably one of my favorite meals is just your basic soup. Any kind of soup just as long as it is hearty stick-to-yourribs type soup.

Consommé Clarified meat or fish broth

Gazpacho

On a cold fall evening or worse yet, in the dead of winter, especially in Kansas City, few things taste as good. 1 whole chicken 2 bulbs garlic whole, divided 1 onion, chopped 4 red potatoes, diced 4 large carrots, diced 1 tsp salt 2 tbls chicken bouillon granules 3 leaves bok choy, diced 2 leeks, sliced 1 bunch cilantro, tops chopped, stems discarded 4 lemons

an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style. You may also see this spelled “gaspacho.”

Soup Basically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid.

Stew A dish containing meat, vegetables and a thick souplike broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

In large saucepan, place chicken and cover completely with water. Add one sliced garlic bulb and onion. Cook about 45 minutes or until meat falls off bones. Remove chicken from pot and cool; discard skin and bones. Add potatoes, carrots, salt and chicken bouillon granules to

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broth. Coarsely chop chicken meat and return to pot. Add remaining garlic bulb crushed, bok choy, leeks and cilantro. Boil until vegetables are tender, about 20 minutes. Ladle into individual bowls and squeeze juice of ½ lemon over top of each.

2 2

tbls Worcestershire cups sliced celery

Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered. Add beef broth and Worcestershire. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Simmer hamburger soup for 10 minutes more.

KANSAS CITY STEAK SOUP Kansas City is obviously known for Bar-B-Que. In fact it is the BBQ capital of the world. I know a lot of folks would argue that, but they are simply misinformed. Another great dish that comes from cow-town is Steak Soup. There are dozens recipes, but this one comes from the Savoy Grill, one of KC’s oldest and finest restaurants. 6 cup beef stock 3 shallots, chopped 3 stalks celery, chopped 3 carrots, sliced 1 tsp each, dried rosemary & thyme 1 14-oz can chopped tomatoes 1 10-oz pkg frozen corn 1 10-oz pkg frozen peas 2 lbs sirloin steak, cut into ½ inch pieces ½ cup butter 2 cup chopped portabella mushrooms 1 cup flour, less 3 tbl Salt and pepper Bacon fat or oil

CREOLE TOMATO SOUP Only in Louisiana can you find Creole tomatoes. I am told by those in the know that they are the tastiest tomatoes on the earth. You can use others but those are the best. Unless you are going to Cajun county in the next few weeks, I would use Italian Plum tomatoes. ½ quart can tomatoes 2 tbls rice 1 small turnip 1 small carrot 1 large onion 2 cups veggie stock 2 tbls butter 1 tsp kosher salt 1 garlic clove, crushed 1 tsp dry basil 1 cup heavy cream

Dredge meat in flour, salt and pepper mixture. Brown meat in bacon fat but do not overcook. Place everything except mushrooms and remaining flour into slow cooker. Cover and cook for 8-12 hours. Remove from crock pot and place in large Dutch oven. Bring to slow boil, add mushrooms and thicken with butter/flour mixture. Stir until smooth. On low heat, cover and cook for 30 minutes

To prepare this Creole Soup Recipe, first peel, and slice the turnip, carrot and onion. Cook these vegetables with the rice, tomato and salt, in the water. When the vegetables are tender, rub all through a colander. Add the butter and cream. Heat without boiling. Season with paprika and cayenne and heat thoroughly before serving.

ФЕРМЕР CYN (FARMERS SOUP)

THE PRESIDENT'S HAMBURGER SOUP

That's Russian. I got this at the Defense Language Institute a long time ago when I was a Russian language student with the Army Security Agency. The instructors were all x-Soviet military and if I say any more I have to kill you. 2 tbls EVOO 3 cups chopped onion 3 cups shredded cabbage 2 cups grated potatoes 2 quarts chicken stock 1 cup grated carrots 1 cup sour cream 10 ozs very lean ground beef Salt and pepper

This is President Ronal Reagan's favorite soup. Very unusual with the hominy, but very good. But then again, he was a very unusual man: a politician with gonads. 2 lbs lean ground beef 2 tbls butter 2 cups diced onions 2 cloves chopped garlic 1½ cups sliced carrots ¼ tsp ground black pepper 10 ozs [canned] hominy 1 cup diced green peppers 3 quarts beef broth 16 ozs chopped tomato

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In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet sauté beef in remaining oil. Add carrots and simmer 10 minutes more. Drain meat and stir in; add sour cream and adjust seasoning to taste with salt and pepper.

SHREDDED CABBAGE SOUP Very Russian. 2 medium onions, thinly sliced 3 tbls bacon fat, butter or margarine 2 10½-oz cans condensed beef broth 2 broth cans water 1 small head green cabbage, coarsely shredded 2 medium carrots, sliced 2 medium potatoes, cubed 1 stalk celery, with leaves, sliced 2 medium tomatoes, coarsely chopped 1 tsp salt Fresh ground pepper Dairy sour cream Dill weed or parsley

CRAB & SWEET CORN SOUP 3 cups chicken or fish stock 12 ozs of sweet corn, creamed 4 ozs of crabmeat 1 tsp light Kikkoman’s® Soy Sauce 2 tbls cornstarch 2 tbls water or stock 4 green onions for garnish 2 egg whites, whisked to form peaks Salt and pepper to taste

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.

Bring stock to a boil in large pay. Add corn, crabmeat, seasoning, and soy sauce. Allow to simmer for 4-5 minutes. Mix the cornstarch and water or stock and add a spoonful of the hot soup. Return the mixture to the soup & bring to the boil. Cook until the soup thickens. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve.

Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream. Garnish with dill weed.

POTATO AND LEEK SOUP

THE FIRST LADY'S BAKED POTATO SOUP

In KCMO from November through February, this was a staple in our house. Hot on the inside, freezing on the outside. Not bad down here in Georgia either. 1 large or 2 small leeks, about 1 lb 2 bay leaves 10 black peppercorns 4 sprigs fresh thyme 2 tbls butter 2 strips bacon, chopped ½ cup dry white wine 5 cups chicken stock 1 lbs russet potatoes, diced 1½ tsps salt 1 tsp white pepper ½ cup heavy cream 3 tbls butter 2 tbls snipped chives

Laura Bush's baked potato soup. 6 cups left over mashed potatoes 2 tbls butter 1 medium onion, diced ½ pound bacon, diced, cooked & drained well 1 large red bell pepper, diced 2 cups sharp Cheddar cheese, grated ½ cup chives, minced 1 small jalapeño seeded & diced 4 tbls sour cream 2½ cups half-and-half Kosher salt and fresh ground pepper to taste In a large soup pot, sauté onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes, peppers and cream to desired consistency. Chicken stock may be used to reduce calories. Salt and pepper to taste.

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Alternately, tie 2 leek leaves,

Serve with a garnish of a dollop of sour cream, grated cheese and chives.

256 Cajun In The Kitchen, ©2010, 2013


ay leaves, peppercorns and thyme together in a piece of cheesecloth.

CHEDDAR CHEESE BEER SOUP This came from one of the dozen or so brew pubs that popped up in the Midwest in the 90's. Don't remember which one, but it; doesn't matter cause it's good. ¼ cup butter or margarine ½ cup thinly sliced celery ½ cup diced carrots ½ cup chopped onion ½ cup all purpose flour ½ tsp dry mustard ¼ tsp thyme leaves 4 cups chicken stock or canned chicken broth 1½ cups (6 oz) shredded sharp cheddar cheese 2 tbls grated parmesan cheese 1 can beer (Use a good beer) Season to taste

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. Alternately, if you own an immersion blender, puree the soup directly in the pot. Stir in the crème and butter and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for one minute. Gradually add stock. Bring to a boil over medium-high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes). Stir in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste with salt and pepper. Serve with pretzels. Makes 4-6 servings.

POTATO AND BEER SOUP DO NOT use light, American beer for this. You want good hearty beer for a great soup. Leave the Lite beer for the NASCAR bunch. 2 tbl butter 1 garlic cloves, chopped 1 bunch green onions, chopped 1 stalk diced celery 6 cups boiled diced potatoes 32 ozs beer 1 tsp sugar 1 chicken bouillon cube 48 oz chicken stock 4 cups cream Salt and pepper to taste Roux to thicken

MY CHEESE BROCCOLI SOUP Very quick, simple but very good…… 1 8-oz jar of Velveeta® cheese 1 can of cream of celery soup 1 lb fresh broccoli florets 1 16-oz carton of half & half Mix all and simmer on LOW heat for about 2-3 hours or until broccoli is tender.

Sauté garlic in butter for 1 minute, add vegetables and sauté for 3 minutes or until tender. Add potatoes and beer and bring to a boil. Simmer 10 ,minutes.

SHE-CRAB SOUP Do you know how many grains of sand can be found on your average South Carolina beach? About the same number as the number of recipes for “She-Crab” soup found in the Low country. “She-Crab” is much more of a delicacy than “He-crab”. It’s the eggs. They add a special flavor to the soup that Low Country cooks have known about for centuries. Personally I think it’s better simply because “She” is a lot cutter than “He”. 1 tbl butter 1 quart milk ½ pint cream whipped

Mash potatoes against sides of pot. Add sugar, stock, bullion and salt and pepper. Add roux until thick. Add cream, stir and serve.

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¼

OKRA SOUP

tsp Worcestershire tsp flour cups white crab meat, eggs too if you got’em ½ tsp salt 4 tbl dry sherry Pepper or a couple of tbl chopped parsley Few drops onion juice Pinch of mace & white pepper 1 2

1 beef soup bone 1½ lbs stew beef 1 large can of tomatoes 1 cup butter beans (or green limas) 3 cups sliced okra (fresh) 1 large onion, chopped 1½ quarts water (about) Salt and pepper to taste

Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. to this add crab meat and errs and all seasoning except sherry. Cook slowly over not water for 20 minutes. To serve, place one tbl of warm sherry in individual bowls, than add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley. I think parsley is best. If you don’t have any pretty crabs, you can simply use canned crab meat, white only. Also, since you don’t have her eggs, you can boil a couple of hen eggs, crumble them up and add just before the sherry.

Boil soup bone and beef for two hours. Add other ingredients and boil for an hour or so. This soup may be served over a spoonful of rice placed in a soup bowl, and is a meal in itself

GOULASH SOUP This is basically steak soup, German style. I don’t know the origin, but as with many Bavarian dishes, it probably had part of its origin in Bohemian style cooking Hungarian-Czechoslovakian. Again, use only Hungarian paprika. You can spice this up with a little Tabasco®. It will then be very close to the soup we had in Germany. 2 lbs beef cut in small cubes 3 tbls oil or butter 4 medium onions chopped 1 clove garlic minced 2 tbls Szeged Hungarian Paprika® 1 tsp caraway seeds 3 tbls tomato paste 1 bay leaf 3 cups water 2 cups beef broth ½ cup red wine 4 medium potatoes cubed Salt & pepper to taste

It should be noted that in the 1700’s, gentlemen who ate this soup without the company of their wives were considered dangerous to any member of the feminine gender in the immediate area. “Gentlemen” from Washington D. C. therefore, would require a chaperon.

OYSTER AND ARTICHOKE SOUP From the Royal Cafe, New Orleans. Unfortunately after Katrina, it's no longer with us. 5 6-oz cans of artichokes 1 lb butter 1 quart of heavy cream 1 cup all purpose flour 3 tbls chicken soup base 2 ozs curly parsley 2 cups oysters - chopped 1 tbl granulated garlic 3 quarts warm water Juice from oysters.

Brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent. Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf and thicken slightly with corn starch or flour before serving.

In a pot set over low heat add butter and flour, stirring with a whisk to make a blond roux. Then add the water and heavy cream, let simmer for 10 minutes. Strain artichokes and add to the pot, then add the oysters. Simmer for 20 minutes, stirring constantly. Then add the remaining ingredients and simmer to desired consistency.

258 Cajun In The Kitchen, ©2010, 2013


ROMANIAN BEAN SOUP

KRAUTSUPPE (GERMAN CABBAGE SOUP)

2 cup dried lima beans 8 cup cold water 1 large onion roughly chopped 1 carrot peeled, quartered 2 garlic cloves crushed 1 Knorr® vegetable bouillon cube 2 tbl corn oil 1 med onion finely diced 2 tsp kosher salt (optional) Freshly-ground black pepper to taste

The next three recipes are from Germany. I got them from a 'chef' that owned a local Gasthaus near where we lived in Augsburg. He was the person that help us roast a 100-lb pig when a bunch of us decided to have an all day road rally. It was all around the Munich-Augsburg area and lasted about 8 hours. Jean drove and I navigated. We won. Since then she won't let me drive. Women. 4 thick slices bacon, diced 2 onions, sliced 1 turnip, sliced 2 carrots, diced 2 potatoes, cubed 1 head green cabbage, shredded 4 cups chicken stock or bouillon 2 cups water 6 sprigs parsley * 1 bay leaf * ¼ cup parmesan cheese, grated

Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place beans in crock-pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours, until beans are very tender. Remove from heat and let cool a little. In the meantime, heat the oil in a skillet and sauté the finely diced onion until it is very brown.

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.

Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 ½ to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

HAMBURGER SOUP Here’s always love it. 1¼ 1 1 2 28 40 2 3 1 2 1

KARTOFFELSUPPE ( GERMAN POTATO SOUP) 2 1 4 2 1

½ 2 2½

potatoes, medium onion; medium size celery stalks & leaves tbls vegetable oil small bay leaf tsp salt tbl butter cup milk

another of those endless meals that my Mom came up with. This one is great for kids. They

lbs ground beef cup chopped onion cup chopped celery cups diced carrot ozs of canned tomatoes ozs of beef broth tbls tomato paste cups water, then add as necessary cup cabbage, chopped cups sliced mushrooms bay leaf ½ tsp thyme ½ cup grated cheddar cheese, for garnish Salt & pepper to taste

Peel and cube potatoes. Chop onion and celery. Sauté’ for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with half and half as desired; heat until warm. DO NOT BOIL.

Brown the ground beef & onions in a large soup pot; drain well. Add all but veggies & stir well. Cook in a crock pot on low for about 6-8 hours. Add veggies when there is 2-3 hours left to cook.

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2 15.5-oz cans cannellini, undrained 6 cups low-sodium chicken broth 7 ozs loosely packed baby spinach 1 cup frozen green peas Salt and ground black pepper Prepared pesto

ITALIAN WEDDING SOUP A little bit of work but it is well worth it.

Meatballs: 1

small onion, grated cup chopped fresh Italian parsley 1 large egg 1 tsp minced garlic 1 tsp salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces ½ cup grated Parmesan ½ lb ground beef ½ lb ground pork Fresh ground black pepper

½

Heat oil in a soup kettle over medium-high flame. Add onions, and sauté until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.

SIMPLE FRENCH ONION SOUP

Soup:

How about some winter comfort food. This will warm your soul. 1 lb Vidalia onions, peeled, thinly sliced ¾ tsp salt divided ½ tsp sugar 2 tbls butter ½ loaf French bread, sliced 2 tbls flour ½ cup dry vermouth 2 14½- oz cans of beef broth 1 cup water 2 4-oz Gruyere cheese, grated

12 cups chicken broth 2 tbls dry sherry 1 lb curly endive, coarsely chopped 2 large eggs 2 tbls freshly grated Parmesan Salt and freshly ground black pepper To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 ½ teaspoons for each, shape the meat mixture into 1-inchdiameter meatballs. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.

In a large saucepan, over low heat, sauté onions with ½ tsp salt and sugar in the butter until all liquid is evaporated and onions are tender, stirring occasionally, about 15 to 20 minutes. Meanwhile, preheat broiler and lightly toast 4 slices of French bread on both sides. Add flour to onions; stir and cook for 2 minutes. Stir in vermouth, scraping off any flour that sticks to bottom of pan. Add broth, water and remaining salt; increase heat and bring to a boil. Reduce heat and simmer 15 minutes, skimming off any impurities that rise to top of soup. Place four oven/broiler-proof individual bowls on a baking sheet. Ladle soup into bowls. Top each bowl of soup with a slice of toasted bread and sprinkle a quarter of the cheese over each. Broil until bubbly and lightly browned.

Ladle the soup into bowls and serve. Garnish with more parmesan cheese.

ITALIAN VEGETABLE SOUP ½ 1 3 3 1 1 1

tbl EVOO large onion, cut into small dice medium carrots, peeled and sliced medium celery stalks, sliced ¼” thick medium bell pepper seeded and cut into medium dice lb all-purpose potatoes, unpeeled and diced 16-oz can petite diced tomatoes

Serve immediately. Pass remaining bread.

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BORSCHT (RUSSIAN BEET SOUP)

MY WORLD FAMOUS ONION SOUP 3 2

¾ 4 2

¼ 2 3

¼

2 48 1

lbs beef, in large cubes ozs of beef stock tbl tomato paste ½ large cabbage, cut in strips 2 carrots, grated 2 carrots, whole 3 potatoes, diced 1 green bell pepper, whole 2 red beets, grated 2 red beets, whole Juice of 1 lemon Salt and pepper to taste Sour cream

large Spanish onions tbls butter cup Bourbon cup chicken broth cup beef broth tsp fresh ground black pepper tbls fresh ground Parmesan beef bouillon cubes tsp garlic

Soup bowl topping on each bowl put toast or crusty bread, 1 slice each of Provolone, Mozzarella, portdusalut (or other), fresh ground Parmesan

Toss down a couple of shots Moskovoskaya or Pshenichnaya vodka straight out of the freezer. Those are real Russian vodkas. Save the Stoli for house guess.

Note: Don't use Vidalias for this. They just aren't strong enough. Cut the onions in half through the stem end, then into thinnest possible slices. Sauté in a soup pot (large) with butter. When onions are a rich yellow color (not brown) add the whiskey. Wait a few seconds then light the whiskey with a long match. Mix with a long handled spoon while whiskey blazes.

In a large pot, bring beef to the boil in the water. Remove any foam that forms. Add the tomato paste and all the vegetables except the two whole beets. Bring to the boil, then reduce the heat to low. Simmer for 1½ hours. Now add the whole beets to reinforce the color, as well as the lemon juice, salt and pepper. Allow to simmer for another 15 minutes.

Add chicken and beef broth, fresh pepper and garlic and Parmesan cheese. Simmer for 30-45 minutes. A few beef bouillon cubes may be added for a darker color. Soup is best if left in refrigerator to age for a day. Pour heated soup into oven proof bowls. Top with toast or crust, bread, cover with cheeses and sprinkle with Parmesan cheese and put under broiler until cheese starts to bubble.

When the meat is cooked through, remove it from the soup. Also remove the whole vegetables. Only the liquid and the cut vegetables are eaten in the soup. Serve each bowl with a spoonful of sour cream. The meat can be eaten cold, accompanied by a green salad and roasted potatoes.

ITALIAN BEAN AND SAUSAGE SOUP ¾ 2 1 1

½ 1

½ 1 1

lb Italian sausage finely crumbled cup beef broth 16-oz can tomatoes, cut into pieces green bell pepper, cut into 1” strips cup chopped onion clove garlic, minced tsp Italian seasoning 16-oz can of cannoli beans, drained tbl chopped parsley

PASTA E FAGIOLI (ITALIAN BEAN SOUP) This is a major staple with most Italian families. Jean's grandma Rose used whatever leftovers she found in the frig. This wonderful lady immigrated to the US in the 1920's leaving behind Grandpa Marcantonio to fight with the partisans against Mussolini. Gramdma Rose was a joy to be around even if I couldn't speak Italian. Really simple and really good. 4 sprigs fresh thyme 1 large sprig fresh rosemary 1 bay leaf 2 tbls EVOO, divided 1 tbl butter 1 chopped onion 3 ozs pancetta, chopped 2 tsps minced garlic 6 cups chicken broth 2 cans white navy beans, drained and rinsed

Sauté sausage until the pink is gone. Drain drippings; set sausage aside. Using same pan, combine beef broth, tomatoes, green pepper, onion, garlic and Italian seasoning. Cover; bring to boil and simmer for 10 minutes stirring occasionally. Add sausage and beans. Cook for another 10 minutes or until vegetables are tender; add parsley. Serve with grated parmesan cheese and serve

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are soft. Add Kielbasa and cook for another 20 minutes. Garnish and serve.

¾ ½

cup elbow macaroni cup freshly grated Parmesan Freshly ground black pepper

SOUPE AUX HUITRES DE NOEL

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

(Christmas Oyster Soup) 2

carrots; medium-peeled & grated in thin shreds cup celery, finely diced cup butter, melted 4 cups ½ & ½ 4 cups oysters Salt and pepper to taste

½ ¼

Peel and grate in long thin shreds, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add ½ & ½ ; bring to a boil. Heat oysters in enameled cast iron pan over medium heat; do not boil. Pour into milk and serve. Use salt and pepper to taste.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be prepared ahead of time and the oysters heated and served at the last minute.

BLACK BEAN SOUP WITH KIELBASA 8 1 2 1 1 3

½ ¼ 1 1 1 5 9 1

ozs of dry black beans smoked hock tbl EVOO medium onion, finely chopped medium red bell pepper, finely chopped cloves garlic, minced tsp ground cumin tsp dried oregano tsp of cayenne bay leaf tbl brown sugar canned plum tomatoes with 2 cups of the juice cups water lb kielbasa, cut into chunks

1877 BEER CHEESE SOUP Folks in Colorado take their beer and their soups seriously. This recipe came off a poster for a mining camp up in the Rocky Mountain National Forest near Grand Lake. It’s actually very good. For God’s sake don’t use light beer. Save that stuff to prime the outdoor privy. ¾ cup butter ½ cup thinly diced celery ½ cup flour 5 cups chicken stock 2 tbls Parmesan Romano Cheese ½ cup thinly diced carrots ½ cup thinly diced onion ½ tsp dry mustard 4 ozs Cheddar cheese 4 ozs Monterey Jack cheese 1 bottle dark or amber lager beer Salt and pepper to taste

Garnish: 1½

½ ½ 1

tbls chopped fresh flat-leaf parsley cup finely chopped red onion cup grated jalapeno Monterey Jack cheese cup sour cream

Prepare peas Louis’s way. See Chapter 13: Beans Heat the olive oil in saucepan. Sauté the onion and red bell pepper until soft, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the seasonings. Stir and cook for 1 minute on low heat. Add the sugar, plum tomatoes, tomato juice, and water. Add the drained beans and hock 3 and simmer on low heat for 1- /4 hours, or until the beans

Melt butter; sauté vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano 262 Cajun In The Kitchen, ©2010, 2013


cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.

½ 4 2 8 8 1 1

Serve with Sourdough Bread and of course, beer.

SOUPE A L’IVROGNE (Drunkard’s Soup) 2

tbls Salted herbs ¼ lb salt pork, cut into small cubes 3 large onions, chopped 6 sliced white bread, cubed 8 cup beef stock Salt and ground black pepper

¼ 6 2 8

Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.

Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and sauté until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly.

Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.

Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.

Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts.

GULASCHSUPPE (GOULASH SOUP) 2

¼ 3 3 1 1 1 2 6 1

¼

cup onion; chopped cup shortening green bell peppers; chopped tbls tomato paste lb beef cubes; 1-inch cubes tsp Tabasco® tsp Szeged Hungarian Paprika® garlic cloves; minced cup beef broth tbl lemon juice tsp caraway seeds

STEW CRAB STEW Simple and very good. Very similar to Paula Dean's from her restaurant in Savannah, GA, Lady and Sons. 2 tbls butter 2 shallots, chopped 1 can condensed cream of potato soup 1 can condensed cream of celery soup 1 soup can milk 1 soup can half-and-half 1 lb crabmeat, picked free of any broken shells ¼ tsp cayenne pepper ¼ tsp Old Bay Spice ¼ cup dry sherry Salt and freshly ground black pepper

Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1½ hours, until meat is tender. Add cubed potatoes if you like and simmer until potatoes are done.

BOURRIDE A LA TOULONAISE

In a large saucepan, melt the butter and sauté the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately with a chilled bottle of white wine. Your choice.

(Seafood Soup) 2½ 2 1

½ 2 1 1

tsp thyme garlic, cloves tbls parsley mussels crawfish medium lemon quart fish stock lb mushrooms, stems removed egg yolks tbls arrowroot, dissolved in 1 tsp water croutons, garlic or 8 garlic toasts

lbs assorted fish, cut into pieces if large medium tomatoes, peeled, seeded and chopped leek, chopped cup fennel, chopped medium potatoes, quartered medium red onion, chopped bay leaf 263

Cajun In The Kitchen, ©2010, 2013


and salt or pepper to taste. Add the chicken pieces and heat over a low flame.

ITALIAN VEAL STEW 1 3 2 2 1 1 2 2 1 3 1

large onion, chopped tbls water cloves garlic, minced stalks celery, chopped green pepper, chopped red pepper, chopped tbls EVOO lbs lean veal stewing meat, in 1” cubes cup dry white wine tbls tomato paste tsp salt ½ tsp basil ½ tsp oregano 4 carrots, scraped, trimmed and cutin chunks 5 potatoes, peeled and cut into chunks Fresh ground pepper

COWBOY STEW Found this in the Kansas City Star newspaper sent in by someone’s grandmother who grew up in the late 1890’s. She said this was a modern variation of a popular stew cooked on the old cattle drives out of Texas heading north to the Kansas railheads. It’s real close to chili but with enough difference to make it a darn good stew when it’s real cold outside, which is common around Kansas City from late October through April. Damn, I hated the cold wind there……. 1 lb stew beef 2 tbls oil, lard is better, but…….. ¼ cup flour 1 packet taco seasoning mix 1 can Rotel®, undrained 1 can diced tomatoes 1 cup refried beans ½ cup each, diced onions, green/red peppers, celery and parsley) 2 16-oz cans pinto beans (drained) 4 cloves roasted garlic 1 cup beer, at room temperature Large zip-top bag

Serve over pasta or rice. Spray the bottom of a large heavy-bottomed pot with cooking spray. Heat pan briefly on medium heat. Add onions and water. Cook onions on medium heat for 5 minutes, adding water if necessary to prevent sticking. Stir in garlic, celery, and peppers; cook 5 minutes longer. Remove from pot. Add oil to pot and heat briefly. Add meat and sear quickly on all sides. Add cooked veggies back to pan. Stir in wine, tomato paste and seasonings; cover and simmer for 45 minutes. Stir occasionally. Add carrots and potatoes; Simmer 1/2 hour longer, until tender. Season to taste.

Put flour and taco seasoning in bag. Add beef and coat well. In a large cast-iron kettle, (you want to be authentic don’t ya’?), sauté beef until brown. Place beef and remaining contents of bag into kettle. Smash the garlic cloves and add to beef. Stir in tomatoes, beer, refried beans and simmer five minutes. At this point you add the whole mess to a slow cooker. Turn to low. Pour pinto beans on top of beef mixture (do not stir pinto beans into mixture). Cover and slow cook for about 8 hours.

GEFLÜGELRAGOUT (GERMAN CHICKEN STEW) 3 2 2 2

tbls butter tbls chopped onions tbls flour cups beef stock ¼ dry port or red wine 2 thick lemon slices with peel 2 bay leaves 1¼ lbs pre-roasted chicken cut into bite-sized pieces Salt and fresh ground pepper Dash or two of wine vinegar

GROUND MEAT AND POTATO STEW 6 cups beer 4 heaping tbls roux 1 onion, chopped 1 bell pepper, chopped 1 clove garlic, chopped 2 carrots, sliced 1 lb ground meat 1 lb fresh sausage cut in 1” pieces 1 lb smoked sausage, cut in 1” pieces 5 medium red potatoes peeled and cubed Season to taste

Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the roux is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar

264 Cajun In The Kitchen, ©2010, 2013


Bring beer almost to boil to boil in pot. Add roux and stir well until roux is dissolved. Bring to low boil then add ground meat, fresh sausage, smoked sausage, onions, carrots, bell peppers and garlic. Season to taste. Cook on medium low heat for 1 hour. Stir occasionally Add potatoes to stew and let cook for ½ hour. Serve over rice.

Stir in tomatoes broken up with spoon and their liquid, tomato sauce, wine, bay leaf, basil, salt and pepper to taste. Heat until slightly thickened, about 30 minutes. Discard bay leaf. Add fish, placing firmest fish on bottom. Cover and simmer until fish begins to flake, about a to 10 minutes. Serve with sourdough bread NATURALLY..

MEXICAN STEW

CRAB STEW ½

cup roux 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, minced 3 stalked celery, chopped 1 can Cream of Mushroom soup 18 medium crabs, cleaned Crab fat, optional Salt and pepper

My mother gave me this recipe. She found it while clipping coupons out of the Memphis Commercial Appeal around 1965. This is one of the best stews I have ever eaten. 1 cup diced onions 2 garlic clove, finely chopped 1 tbl EVOO 3 cups cooked chicken, diced or shredded 3 tbls taco seasoning mix 1 tbl Tabasco® 2 cans ready-cut diced tomatoes, undrained 1 can black beans, drained 1 small can whole kernel corn, drained 1 small can diced green chilies, drained 1 cup chicken broth ½ tbl cornstarch

Sauté onions, bell pepper, garlic and celery in roux. Add in crab fat if desired. Clean crabs by removing back shell, remove spongy gill sections, eggs and small legs. Keep claws. Break body sections in half. Add to roux, onion, bell pepper mixture, cleaned crabs and claws. Add cream of mushroom soup and 2 cups water. Season to taste. Bring to boil and simmer covered 1-1/2 to 2 hours.

Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, Tabasco, beans, corn and chilies.

VERY SIMPLE OYSTER STEW

Blend broth and cornstarch; add to saucepan.

Open a bottle of wine white for the cook. Heat 1 can of cream of celery soup to gentle boil with 2 tbl of butter and 2 tbl cream. Do not add water. Add ½ pint cleaned small oysters. Bring to a gentle boil again. Add ½ cup half & half. Gently simmer for five minutes, but never boil. Add 2 tbl of dry sherry, about 2 drops of Tabasco®, let it sit for a couple of minutes, do not boil. Serve with wine and oyster crackers.

Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally. Serve with cornbread for a hearty meal.

SAN FRANCISCO STYLE FISH STEW 2 1 1 1

½ 1 1 1 1 1 1 2

tbls EVOO onion, chopped green pepper, seeded and chopped medium carrot, thinly sliced cup celery, sliced clove garlic, minced large can plum or whole peeled tomatoes small can tomato sauce cup dry white wine bay leaf tsp dried basil, crushed salt and pepper lb mixed firm-fleshed white fish *

If more is required, open a second bottle of wine

SAUSAGE AND WHITE BEAN STEW 4 8

¼ 2 2 3 1 2

* Cod, haddock, halibut, monkfish, Pollock, rockfish, sea bass, swordfish, whiting and/or grouper, cut into 1½” pieces.

½ 2

In large kettle, heat oil. Sauté onion, green peppers, carrot, celery and garlic until onion is tender.

sausage Kielbasa links ozs dark beer or amber ale head cabbage, sliced strips of bacon, chopped 15-oz cans of white beans, drained large green peppers, chopped 14-oz can of diced tomatoes w/liquid medium sweet onions, chopped cup chopped fresh basil & oregano tbl Cajun Power®

265 Cajun In The Kitchen, ©2010, 2013


Sausage should be cut into bite sized pieces and browned with bacon. Remove fat. Add meat to slow cooker. Add remaining ingredients and slow cook for 6-9 hours.

bring to boil, then reduce heat. cover, and simmer 15 minutes, stirring often. stir in chicken and heat through. serve with rice.

LOW COUNTRY OYSTER STEW

BRUNSWICK STEW 2

lbs chicken pieces ¼ cup butter 2 medium onions, chopped 1 green pepper, chopped 3 stalks celery, chopped 2 cups water I used stock 2 16-oz can tomatoes, undrained 2 tbls chopped fresh parsley 1 tsp basil 1 tsp Worcestershire sauce 1 tbl Szeged Hungarian Paprika® 1 each, 14-oz pkg of frozen lima beans, corn & black eyed peas 3 tbls flour Tabasco® to taste Salt to taste

It really isn't that much harder than the first recipe but it damn sure is better. 6 tbls butter 6 scallions, white and green parts finely chopped ¼ cup finely chopped celery 1 clove garlic, peeled and minced 3 tbls all-purpose flour 2 cups milk 1 cup heavy cream ¼ tsp cayenne pepper 3 dozen oysters, shucked and liquor reserved 2 tbls dry sherry Salt White pepper Melt the butter in a heavy saucepan and cook the white parts of the scallions, celery and garlic until softened. Stir in the flour and cook for 2 minutes, then gradually stir in the milk and cream.

Sprinkle paprika and 1 tsp of salt on chicken. Melt butter in large pan; brown chicken. Add onion, peppers, and celery. Cook until onion is transparent. Add water, tomatoes, parsley, Worcestershire, Tabasco® and 2 tsp of salt. Bring to boil and simmer 30 minutes. If desired, remove chicken pieces; bone and return to pot.

Bring to a boil, stirring. Add the cayenne, salt and pepper to taste. Simmer 10 minutes, stirring frequently. Meanwhile, in another saucepan cook the oysters in their liquor until just firm- 2-3 minutes. Strain the oyster liquor into the stew and stir in well. Stir in the sherry, and taste and adjust the seasoning to taste. Fold in the oysters, and serve hot, sprinkled with the green scallion tops.

Add corn, peas and limas unless Aunt Sue is coming to dinner, then eliminate the limas. Return to boil and simmer another 20 minutes. Blend flour with enough water to make paste and add to mixture to thicken. Simmer 10 more minutes, stirring occasionally.

Be sparing with the salt since the oyster liquor will be salty.

As would be expected, goes very well with cornbread.

MULLIGATAWNY STEW

SAUSAGE AND CABBAGE STEW 7 1

slices of bacon lb country pork sausage ½ tbl garlic 1 large onion 1 large cabbage 14 oz can of chicken broth Salt & Pepper Cayenne Pepper

Great dish for cold weather... warm you all over GI….. 5 cups chicken broth 1 15½-oz can diced tomatoes 1 cup chopped celery 1 cup chopped tart apple ½ cup chopped carrots 2 tbls snipped parsley ½ cup chopped onions 2 tsp curry powder 1½ tsp lemon juice 3 cups cooked, cubed chickens 4 cups hot cooked rice

Fry several slices 6 to 8 slices of bacon in a cast iron skillet. Remove bacon when crisp. Drain drippings so that one table spoon’s worth remains in skillet. Fry sausage in bacon drippings until done. Add one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 min. Place shredded cabbage in skillet. Add cooked bacon strips.

Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and ½ tsp pepper in saucepan. 266

Cajun In The Kitchen, ©2010, 2013


Season with cayenne to taste. Mix all ingredients in skillet. Add 14 oz can of chicken broth, cover and bring to boil. Reduce to simmer until cabbage is wilted. Remove cover, simmer for about 45 min until broth is reduced. Serve hot.

6 3 4 1 2

medium onions cut into 1 inch pieces large whole stalks celery, cut into 1” length cloves minced garlic quart hot water tsps Worcestershire sauce

In a large bowl, combine beer marinade: 4½ cups beer 1½ cups minced green onion 1 cup EVOO 1 cup minced green pepper 9 tbls Kikkoman’s® Soy Sauce 2 tsps Liquid Smoke 6 tbls brown sugar 3 tbls crushed garlic 3 tbls Lawry’s seasoned salt 1 tsp red pepper

OLD FASHIONED BEEF STEW You can still do this in a slow cooker, but to get it right takes a little preparation. Down South there isn’t any problem finding the beef bones cut (sawed) in half with the marrow fully exposed. Up North, you might have to ask for it. This produces the best stew flavor imaginable. 2 lbs stew beef ½ lb beef bones 4 cups Mirepoix, large pieces 2 cups small red or Yukon potatoes quartered 1 cup diced, peeled turnips 32 ozs of beef broth ¼ cup flour 2 garlic cloves, chopped 1 large sachet of thyme, rosemary, bay leaf & marjoram 1 30-oz can stewed tomatoes ¼ cup barley Red wine to taste Salt & pepper

Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for ½ hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, Worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with heavy dark bread and beer.

Put flour in plastic bag with salt and pepper. Add meat and coat well. Sauté the beef with 1 crushed clove of garlic in a skillet with a little bacon fat or oil if you must. Remove and add to slow cooker. Add everything else and slow cook for 6-7 hours.

Bon apetit!

You want another old cook’s trick? Add ¼ cup sour cream before serving………..YUM

CHOWDER SEAFOOD CHOWDER

MISSOURI HILLBILLY STEW

6 2 2

This came from somebody I met up in the Ozark Mountains when I was a kid deer hunting up near Pilot Knob, MO. We ate it three nights straight and I could have gone a fourth. 6 lbs venison stew meat, 1 inch cubes 6 cans beer, dark is best but not Stout 1¼ cups flour 2 tbls salt 3 tsps crushed thyme 1 tsps crushed pepper 8 tbls cooking oil 3 tbls Maggi® seasoning 2 bay leaves 9 unpeeled potatoes cut into 1” cubes 12 quartered carrots

¼ 2 4 2 1½

½ ½ ½ ½ ½

ozs slab bacon, cut into ½” pieces tbls butter large onions, diced about 4 cups cup flour cups clam broth or juice white potatoes, peeled and diced sweet potatoes, peeled and diced tsps thyme lb shucked clams ¾ lb haddock, cut into -inch chunks lb shrimp, peeled and de-veined lb scallops lb shucked oysters

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4 cups half-and-half Fresh parsley, for garnish Salt and freshly ground black pepper

2 3 1

tbls minced garlic small poblano peppers, seeded and diced tsp salt ½ tsp pepper ¼ tsp each, ground cumin, dried thyme 1 tbl chicken bouillon granules 3 quarts chicken broth ½ bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken ½ cup (1 stick) unsalted butter ½ cup all-purpose flour 1 cup heavy cream Tabasco® to taste

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 23 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through do not bring to a boil or the chowder will curdle. When finished, add parsley and serve.

CLAM CHOWDER NEW ENGLAND ¼ 4

¾ ¾ 1 3 4 14 1½ 1

¼ ¼

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

lb salt pork medium cubed potatoes cup butter cup flour qt milk large chopped onions cans whole clams + liquid from 3 cans ozs of half & half tsp salt tsp heaping sugar tsp pepper tsp thyme

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve

Cut salt pork into small pieces and cook over low heat in a heavy pan until crisp and crunchy. Remove pieces and add onions. Cook over low heat, stirring frequently until the onions are golden yellow. Combine onions with potatoes in water to cover about 2 cups. Cook covered until potatoes are tender. Add clams and reserved clam liquid to potato-onion mixture. Simmer for a few minutes. Make a white sauce with butter, flour and regular milk. Add to clam mixture.

SAUSAGE BEAN CHOWDER ½

lb pork sausage 16-oz can pinto beans cups canned tomatoes cups water onion, chopped bay leaf cloves crushed garlic ¼ tsp thyme ½ cup potatoes, diced ½ cup green pepper, chopped Salt & pepper to taste 1 2 2 1 1 2

Remove from heat and cool. Add h & h and seasonings. Simmer for 10 minutes. Cool, then chill and refrigerate for 2 or 3 days.

MEXICAN CHICKEN CHOWDER This has lots of character. Doesn't mean it's hot, but with the Poblano peppers it does have a unique flavor. ¼ cup EVOO 3 large carrots, cut into ½ -inch dice 2 large onions, cut into ½ -inch dice 5 stalks celery, cut into ½ -inch pieces

Cook sausage in skillet and brown. Pour off fat. In a large kettle, combine beans, tomatoes, water, onion, bay

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leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered for 1 hour. Add potatoes and green peppers. Cook covered for 15 minutes or until potatoes are tender. Remove bay leaf and serve.

In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp. Chop coarsely and set aside. Drain off all but 1 tbsp. fat from saucepan. Add onions and savory. Cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender.

CORN CHOWDER 2

strips bacon raw, diced small ½ cup onion, diced small ½ cup red pepper, diced small 2 cup sweet corn, cut from cob 3 tbls flour 3 cups chicken or vegetable stock 1 cup russet potatoes, diced medium 1 cup heavy cream 1 tbls fresh parsley, chopped Salt & pepper to taste

Cut cod into 1-inch chunks. Add to vegetables; simmer for about 5 minutes or until fish flakes easily. Add milk and pepper, heat through. Garnish with bacon and parsley.

BISQUE CRAB BISQUE ½ ½ ¼ ½ 4½

Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and Florida sweet corn and stir for approximately two minutes; add flour and stir for one minute; add stock and stir until smooth, bring to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper.

1 1 1 1 1½ 1

NEWFOUNDLAND COD CHOWDER Before potatoes became popular in the early 1800'sr, cod chowder was prepared with salt pork, cod and hard tack all boiled together. For variety, they added fresh corn in season with the potatoes and carrots.

cup chopped onion cup sliced celery cup of butler cup of flour cups shrimp water chicken bouillon cubes tbl ketchup bay leaf tsp seasoned salt cups crabmeat juice cup undiluted evaporated milk

Boil those shrimp skins you’ve been keeping for months in the freezer. Need about 4½ cups of shrino water. Sauté onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoned salt. Heat to boiling; reduce heat and boil gently 5 minutes.

A chowder is a style of stew or soup that bears no resemblance to the main dish of either "fisherman's or fish and brewis". The "fisherman's brewis" came from the men out fishing who would use only one pot and have all the ingredients cooking at one time to save on time and fuel. Once cooked they would stir it all together and thus "fisherman's brewis". 4 slices bacon 2 onions, sliced 1 tsp savory 6 potatoes, peeled and cubed 3 carrots, sliced 4 cups water 1 tsp salt 1½ lbs cod fillets 1 can evaporated milk 2 tbls chopped fresh parsley White pepper to taste

Add crab meat and juice; stir to break up crab meat, Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature do not boil. Add some creamed corn if you want “crab and corn” bisque.

SIMPLE LOBSTER BISQUE 2 cups cooked lobster meat, about 1 small lobster ⅓ cup dry sherry ¼ cup butter 3 tbls flour 2 cups half and half 1 cup heavy cream 1 tsp steak sauce Salt and pepper to taste

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Seasoned salt to taste

It is believed that the word "burgoo" originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat.

In a small bowl, combine lobster and sherry; set aside. In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add H&H first, then cream, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque.

Where can I get some? The center of the burgoo universe is Owensboro, Kentucky. Owensboro is about mid-way between Cincinnati, OH and St. Louis, MO on the Ohio River. The largest city in western Kentucky, Owensboro is known as "The Bar-B-Q Capital of the World" This is due, in part, to the world renowned International Bar-B-Q Festival held on the Riverfront each May on the Friday and Saturday before Mother's Day. As part of the festival teams from charitable organizations, churches or businesses compete to be named the best. During the festival over 1,500 GALLONS of burgoo will be served up, by the cup (with a slice of white bread) or by the gallon (wide-mouth glass or plastic jar). You will also find live entertainment, a midway with rides and games, arts and crafts as well as other foods.

WILD MUSHROOM BISQUE 3 32 1 1 2½

½ 1 3

tbls butter ozs wild mushrooms- shitake, crimini, baby bella or button large onion, rough cut leek, cleaned and rough cut cups chicken stock cup heavy cream oz flour tbls butter

The recipe below is commonly found in and around Louisville, KY during the week prior to the Kentucky Derby. I had this a while back when I was in college. We loaded up the trunk with beer and headed for the Derby. Then an infield ticker only cost $10. The beer, about $1.90 a six-pack. Oh, for the good old days…….

Salt and pepper, to taste Fresh thyme, to taste In a soup pot, sweat onions, mushrooms and leeks in butter until translucent. Add flour and cook until tan and nutty smelling. Add chicken stock, simmer 1 hour.

LOUISVILLE BURGOO

Puree soup in a blender and return to soup pot. Add cream and fresh thyme to taste. Season to taste with salt and pepper.

½ ½ ½ ½ ½ ½

lb ground beef lb ground pork lb ground lamb gallon chicken stock gallon beef stock cup Worcestershire sauce 1 cup tomatoes, diced 1 large onion, diced 1 stalk celery, diced 1 small green bell pepper, diced 1 large potato, diced 2 large carrots, diced ½ cup peas ½ cup lima beans ½ cup yellow corn 2 tsps garlic, minced 2 tbls Tabasco Salt and pepper to taste

OK WHAT THE HECK IS BURGOO ? If you are like most people you have never heard of, much less eaten burgoo. This is one of those times it's definitely best to be in the minority. Burgoo is a savory stew made from a varying array of ingredients. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal or opossum. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.

Combine all ingredients and bring to a boil. Reduce heat and simmer for 4 hours, skimming the top as needed.

What does "BURGOO" mean?

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CHAPTER 20: CASSEROLES

1 1 1 1 1

This chapter could get ridiculous. There are thousands of possibilities. I’m going to list mostly family favorites and a few others that I have tried.

tbl sugar tsp salt 4-oz pkg cream cheese 8-oz carton sour cream 10-oz pkg egg noodles, cooked

Brown meat. Remove from pan add 1 tbl butter and sauté Trinity. Add meat, sugar, tomato sauce & simmer 30 minutes. Mix sour cream, green onions and cream cheese in separate bowl.

FAMILY FIRST AUNT SUE’S HASH BROWN CASSEROLE Got company coming? This is a great breakfast treat with eggs and sausage. Sue came up with this one years ago back when we lived in Leawood, KS and she and Uncle Ted lived in Prairie Village, KS. Dios Mio, that was a long time ago…. 3 12-oz packages hash brown potatoes, thawed 1 10¾-oz can cream of chicken soup, undiluted ½ cup butter, melted 1 12-oz carton sour cream ½ cup chopped sweet onion ¼ tsp each, Szeged Hungarian Paprika®, salt & pepper 2 cups Velveeta® cheese cubed ¼ cup butter, melted 2 cups cornflakes, slightly crushed Fresh savory, optional

Layer in greased baking pan noodles-meat sauce-white sauce-noodles- etc., etc.. Cover with grated cheddar cheese and bake 30 minutes at 350°.

UNCLE CARROLL'S CORDON BLEU CASSEROLE This is one of those experiments that actually worked. This is really good. 4 cups cooked turkey or chicken, cubed 3 cups cooked ham, cubed 1 cup shredded cheddar cheese 1 cup chopped red onion ¼ cup butter ⅓ cup all-purpose flour 2 cups half and half 1 tsp dill weed Pinch dry mustard & nutmeg

Topping

In a large bowl, combine first six ingredients. Spread into a greased 13x9x2 pan. Sprinkle with paprika. Cover top with cheese. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Garnish with chopped green onions, if desired.

1 2

¼ ½ ¼

You can make this a special meal by itself if you add 1 lb of pre-cooked Tennessee Pride® Country sausage. Hey, I said special so forget the Jimmy Dean’s and use the best. If you can’t find the TN Pride, I’m sorry. Maybe you should move….

cup dry bread crumbs tbls butter, melted tsp dill weed cup shredded cheddar cheese cup chopped walnuts

In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, sauté onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13-in x 9-in. x 2-in. baking dish.

AUNT BARBIE’S GROUND BEEF CASSEROLE This little ditty is one of Barbie’s concoctions. Like Sue, Barbie always came up with these simple meals that you could use to feed an army when they showed up for the weekend, which we often did….

For topping, toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350°F for 30 minutes or until heated through.

Anyway, this is good and easy. 1 lb ground chuck 1 chopped onion 1 green pepper, chopped 2 green onions, finely chopped 3 stalks celery, chopped 16 ozs of tomato sauce 271

Cajun In The Kitchen, ©2010, 2013


¼

AUNT BARBIE’S SQUASH CASSEROLE

2-3

2 lbs yellow squash – cooked & well drained 1 large onion, chopped 1 grated carrot 8 ozs sour cream 1 can cream of chicken soup 1 small jar of chopped pimentos, drained Salt & pepper to taste

1

cup chopped onion, sautéed in 1 tbl butter chicken breasts, boned, cut up and brown in butter package egg noodles

 my addition…. Preheat oven to 350°F. Dissolve bouillon cubes in ½ cup hot water. In a bowl combine Hellmann’s Mayonnaise®, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and dissolved cubes. Sauté chicken, add mushrooms and onion and sauté for about four minutes. In a separate bowl combine broccoli, mushrooms, and noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with nonstick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Sauté carrots and onions in tad bit of butter for a couple of minutes. Slice squash ½” and mix it altogether. Mix in 1 package of Pepperidge Farm Herb Stuffing and 1 melted stick of butter. Put ½ dressing mixture in bottom of casserole then squash mixture and cover with remaining dressing. Bake at 350° for 30-45 minutes.

MACARONI & HAM CASSEROLE Ben and Chelle have been eating this since they were little. An old stand-by. ¼ cup chopped bell pepper ¼ cup chopped onion 1 tbl butter 1 can cream of mushroom soup 8 ozs uncooked macaroni 1 cup diced ham ½ cup milk 1 tbl parsley ½ cup shredded Cheddar cheese Pepper to taste

BRATWURST & WILD RICE CASSEROLE 1 1 2 2

¼ ½ 2½ 2 1 2

½

Sauté the bell pepper and onion in butter for 5 minutes. Add ham and continue cooking until thoroughly heated. Cook macaroni until tender; drain. Combine all ingredients, except cheese; pour into a greased casserole dish. Bake at 350° for about 30 minutes, until bubbly. Sprinkle with cheese and bake just until melted. Serves 4

lb bratwurst sausage lb mushrooms onions cups wild rice cup flour cup heavy cream cups chicken broth tsp each of thyme, oregano and marjoram tsp salt tsps pepper cup almonds

Sauté sausage. Slice in small pieces. Sauté chopped onions and mushrooms in sausage fat and add to sausage. Cook wild rice in boiling water for 10-12 minutes. Drain. Mix flour with cream until smooth. Add chicken broth and cook until it thickens. Season with oregano, thyme, marjoram, salt and pepper.

BROCCOLI CASSEROLE

Combine with rice, sausage and vegetables. Bake in casserole dish for 30 minutes at 350° until bubbly. Sprinkle with slivered almonds around the rim.

This was one of my Mother’s standards. ¾ cup Hellmann’s Mayonnaise® 1¼ cups shredded sharp cheddar cheese ¼ cup blue cheese dressing  2 eggs ½ tsp salt 1½ tsp fresh ground black pepper 3 chicken bouillon cubes 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ozs sliced mushrooms 272

Cajun In The Kitchen, ©2010, 2013


¼

lb butter eggs, beaten can cream-style corn can whole kernel corn, with liquid box Jiffy Corn Muffin mix ½ tsp salt ½ pint sour cream Sharp Cheddar cheese, grated

ZUCCHINI-CHEDDAR CASSEROLE

2 1 1 1

Jean makes this often. I think she got the receipt from her mother. Great side dish. 2 lbs zucchini, sliced 1 cup sour cream 2 eggs, divided 2 tbls flour 1½ cups Cheddar cheese, shredded 6 slices bacon, cooked until crisp, drained, crumbled ½ cup bread crumbs 1 tbl butter or margarine, melted

Preheat oven to 400°. Sauté onion and green chilies in butter until soft. In separate large mixing bowl, combine eggs with cream-style and whole kernel corn. Add to this mixture Jiffy Corn Muffin mix and salt. Using 9 x 13” pan greased with nonstick spray pour in the mixture of eggs, corn, muffin mix and salt.

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt. Lightly beat egg yolks; mix with sour cream and flour. Beat egg whites until stiff; fold into sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the cheese; sprinkle with bacon.

Spoon on top of this the sautéed onions and green chilies. Place dollops of sour cream evenly on top, and cover all with grated, sharp Cheddar cheese. Bake 30 to 40 minutes at 400°. Cut in squares to serve.

Repeat layers of zucchini, sour cream mixture, and cheese. Combine crumbs and butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6 to 8.

CAJUN CRAB CASSEROLE 1 4 1

CORN CASSEROLE

½ ½ ½

This was another of my Mother’s specialties. I added the jalapenos and Cajun seasoning. If you’d had this as many time as I have, you’d want to pep it up too. 2 cans cream style corn 1½ cups Minute Rice ¼ lb butter 1 small onion ½ bell pepper 1 small jar pimentos 1 small jalapeno 1 cup Velveeta® cheese, grated 1 tsp Tony Chachere’s Creole Seasoning® Szeged Hungarian Paprika®

1 1 1

¼ ½ 1 1

pound Crab meat oz shrimp, boiled and finely chopped can evaporated milk cup water tsp cayenne pepper or to taste cup Italian bread crumbs stalk celery - minced clove of garlic - minced onion - chopped pound Velveeta® cheese, shredded tsp white pepper stick butter egg yolk

Sauté celery, garlic, and onions in butter until soft. Add flour and stir. Mix milk, water, and egg yolk. Add slowly while stirring. Add white and red pepper and cook 12 minutes, stirring frequently. Add crab and shrimp. Put into 13 by 9 inch greased casserole dish. Top with cheese and bake 15 minutes at 350°F. Sprinkle with bread crumbs, and bake another 5 minutes.

Sauté vegetables in butter. Add corn, 1-1/3 cups rice, pimentos then mix. Pour in 13x9 inch casserole dish. Cover with cheese and sprinkle with paprika.

ALASKAN CORN CASSEROLE Mom got this recipe from someone when she spent a summer in Alaska when my cousin Bob. He was stationed at Ft. Wainwright. It is very good with any kind of BBQ. 1 large onion, minced 1 4-oz can mild green chilies

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1 1 1 1 1 1

SHIPWRECK Strange name for a casserole but this is common fare in Canada. Again one of those recipes I picked somewhere and don't remember where. 2 large onions 1 lb ground beef 1 cup chopped celery 1 cup sliced turnips 1 can boiling water 2 medium potatoes ½ cup long grain rice 1 can tomato soup 1 tsp hot sauce Salt and pepper

½ 2 1 1

½ 4 2

pkg of uncooked Spanish rice mix 14½-oz can chicken stock 14½-oz can diced tomatoes, undrained small can diced green chilies, undrained lb ground beef 11-oz can whole corn cup sour cream tbls chili powder, divided cup shredded Mexican cheese, divided cup fresh cilantro, chopped cup onion, chopped green onions, chopped tbls minced garlic

In a large skillet, melt 3 tbls butter + 1 tbl EVOO. Brown rice and vermicelli until golden brown. Add tomatoes, chilies and chicken stock. Cover and simmer until all liquid absorbed.

Peel onions and slice over bottom of 2 quart casserole. Sprinkle with salt and pepper. Slice potatoes and turnips over onions. Salt and pepper. Pat ground beef over. Sprinkle with salt and pepper. Put rice on next, followed by celery. Mix soup, water and hot sauce together. Pour over top. Bake, covered, in 350 degree oven for 2 hours.

Brown beef in separate pan. Add onion and garlic. Cook for 3-4 minutes and remove from heat. Add 1 tbl chili powder, sour cream, ½ cup fresh cilantro and ½ cup cheese.

VIDALIA ONION CASSEROLE

When rice is done, combine beef mixture with rice mixture in large casserole dish. Cover with remaining cheese, cilantro and green onions. Bake uncover for 20 minutes at 375°.

A Georgia specialty. You will find this as a side dish just about everywhere good food is served. 4 medium onions, sliced 4 to 5 cups sliced 3 tbls butter 2 tbls all-purpose flour ¾ cup beef broth ¼ cup dry sherry 1 cup croutons, plain 2 tbls melted butter ½ cup shredded Swiss cheese 2 tbls grated Parmesan cheese Dash pepper

This is pretty mild. If you want to spice it up just a little, use Rotel instead of diced tomatoes. Add a little extra water to make up the difference in volume.

WILD RICE CASSEROLE 2 1 1 4 4 1

In a large skillet over medium low heat, cook sliced onions in 3 tbls butter until just tender. Blend in flour and pepper; stir until smooth and bubbly. Add beef broth and sherry; cook and stir until thickened and bubbly. Turn onions and sauce into a 1-quart casserole. Toss croutons with 2 tbls melted butter; spoon over the onion mixture. Sprinkle with Swiss cheese and Parmesan cheese. Place onion casserole under broiler until cheese is melted and lightly browned, about 1 minute. Serve onion casserole immediately.

½ ¼ ½

cups uncooked wild rice envelope dry onion soup mix tbls snipped parsley cups beef bouillon stalks green onions, chopped cup green pepper, chopped lb fresh mushrooms, sliced cup butter, melted cup heavy cream

Cook rice in beef stock, onion soup and one chopped green onion. Sauté remaining onions, green pepper and mushrooms in butter until soft. Combine rice and veggies in greased casserole dish with cream. Re-season if necessary. Add parsley and cook at 350° for 30 minutes

DR. LAYHER'S SPANISH RICE CASSEROLE On one of my many trips to my cardiologist, I found this in a magazine in the waiting room. It's actually pretty darn good.

274 Cajun In The Kitchen, ©2010, 2013


CHICKEN AND NOODLE CASSEROLE

SEAFOOD CASSEROLE

4 1 3

chicken breasts cooked and chopped large onion, finely chopped stalks celery, finely chopped ½ cup butter or margarine 3 tbls flour 2 cups milk 1 can cream of mushroom soup 1 cup mild Cheddar cheese 1½ cup onion tops optional ½ bell pepper 8 ozs elbow macaroni, cooked Salt and pepper to taste Progresso bread crumbs or cracker crumbs Szeged Hungarian Paprika®

3 1

lbs each cooked, shrimp, scallops, oysters, clams cup cooked rice ½ cup chopped sweet red pepper 1 cup sliced mushrooms 1 cup chopped celery ½ cup chopped Vidalia onion ¾ cup cream 1 can Cream of mushroom soup 1 cup Hellmann’s Mayonnaise® 1 tbl Tabasco® White pepper to taste Cook seafood, etc. in boiling water or steam. In butter, sauté peppers, onions, and mushrooms until tender. Toss all ingredients together and put in buttered baking dish. Cook at 375°, uncovered for 30-40 minutes or until heated through.

Preheat oven to 350F. Sauté onion and celery in butter until tender. Add flour to make cream gravy. Add salt and pepper to taste. Add 2 cups milk and cook until thick. Add 1 can cream of mushroom soup and 1 cup cheese.

MILWAUKEE CASSEROLE

Remove from heat. Add onion tops and bell pepper. Add cooked chicken breast; stir and add mixture to cooked elbow macaroni. Place in large baking dish or divide it into two equal portions can be frozen for later use. Serve with crackers and green salad.

A very good friend of mine in Kansas City went to school at Marquette. He knew every ethic dive from Green Bay WI to the Southside of Chicago. This came from a favorite watering hole near Marquette. 1½ pounds kielbasa cut into 3-inch pieces 3 10-oz cans Bavarian-style sauerkraut, rinsed and drained 3 large peeled Granny Smith apples, cored and cut crosswise into rings 1 medium onion, thinly sliced and separated into rings 1 can chicken broth ½ tsp caraway seeds 8 medium peeled red potatoes, quartered ¼ cup shredded Swiss cheese

Chop 2 more ounces of cheese. Sprinkle top with bread crumbs or crackers. Garnish with cheese and paprika. Start baking with foil on too 45 minutes to 1 hour. When bubbling, remove foil and let top brown about 20 more minutes.

CRABMEAT AND POTATO CASSEROLE 7 1 1 2 1 2

Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onion are tender.

½ 3 1 1 1

Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until tender; drain.

½ ½ ½

Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.

3

¾

large white potatoes large onion, chopped fine bell pepper, chopped fine stalks celery, chopped fine 8 oz container sour cream cups Cheddar cheese lb butter tbls Cajun seasoning tbl garlic powder lb fresh white lump crabmeat tbl liquid crab and shrimp boil can cream of mushroom soup can cream of celery soup can creamy onion soup tbls Worcestershire sauce cup seasoned bread crumbs

275 Cajun In The Kitchen, ©2010, 2013


Boil potatoes with skin on until soft Let cool. Peel skin off of potatoes and cut into medium pieces. Set aside in large mixing bowl. Melt butter. Add onions, bell pepper and celery. Sauté until these 3 items are very soft.

BROCCOLI SOUFFLÉ 2½

cups chopped broccoli ¼ cup butter ¼ cup flour ½ tsp salt ¼ tsp pepper 1 cup milk 4 eggs, separated 1 tsp lemon juice 4 egg whites ¼ tsp cream of tartar Pinch of nutmeg

Stir in cheese, garlic power, sour cream, soups liquid crab and shrimp boil, Cajun seasoning, Worcestershire sauce and continue to cook for 10 minutes. Stir often to prevent sticking. Next, add crabmeat and bread crumbs. Continue to cook for 10 minutes. Pour mixture over boiled potatoes and stir until potatoes are well coated. Pour into a 4 quart glass oven dish. Sprinkle bread crumbs on top if desired. Bake at 375F for 20-25 minutes.

Cook broccoli in boiling water according to package directions. In a large saucepan, melt butter over medium-low heat; stir in flour, salt, and pepper until smooth and bubbly. Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened.

LOUISIANA CRAB CASSEROLE ¼ 1 1 1 2 1 1 1

¼ ¼ ¼ 1

cup margarine or butter onion, chopped green bell pepper, chopped red bell pepper, chopped stalks celery, chopped 10-oz can diced tomatoes w/green chilies 5-oz package saffron flavored rice can mushroom soup cup parsley, chopped cup green onions, chopped cup shredded cheese lb lump crab meat

In a medium bowl, beat egg yolks lightly. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly. Return egg yolk mixture to saucepan and blend well; stir in lemon juice, nutmeg, and cooked drained broccoli. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Fold egg whites into sauce mixture. Pour into a 1 1/2-quart baking dish. Set baking dish into a large shallow baking pan. Place in 350° oven then fill outer pan with about 2 inches of very hot water. Bake for 45 to 50 minutes, until soufflé is puffed and golden brown.

Preheat oven to 325°. Melt the margarine in a large skillet. Sauté onion, green and red peppers and celery until transparent.

CHEESE SOUFFLÉ

Add the tomatoes with green chilies and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well.

2 3 3 1

tbls grated Parmesan tbls butter tbls flour tsp dry mustard ½ tsp garlic powder 1½ cups milk, hot 4 large egg yolks 6 ozs sharp cheddar 5 egg whites plus 1 tbl water ½ tsp cream of tartar Pinch kosher salt Butter, room temperature

Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325°for 40 minutes or until bubbling.

SOUFFLÉS A soufflé is nothing more than a fancy casserole but done properly, soufflés are really something. Sublimely soft, foaming masses of eggs that rise to lofty heights and never fail to delight all who see and all who taste. Rumor has it that soufflés are difficult, temperamental and can fall flat on you, and there is some truth in that, but what I'd like to point out is that some soufflés are more difficult than others. I don't have any of those here. Mine are simple and good. Wouldn't have it any other way…..

Use room temperature butter to grease an 8-inch soufflé mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. Preheat oven to 375 degrees F. In a small saucepan, heat the butter. Allow all of the water to cook out. 276 Cajun In The Kitchen, ©2010, 2013


In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Get all the ingredients together and prepare the coffee, make sure the chocolate is chopped. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

Butter a 2-2 1/2 quart soufflé or baking dish. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners’ sugar and serve immediately because the soufflé will deflate in less than two minutes.

Pour the mixture into the soufflé. Fill the soufflé to 1/2inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

SWEET POTATO SOUFFLÉ 4 1 2

½ ½ ½ 1

GRAND MARNIER® SOUFFLÉ

cups mashed sweet potatoes cup sugar eggs cup milk tsp salt stick butter or margarine (melted) tsp vanilla

½ ¾ ½ 1½ 5 3 1 2 1

Mix well. Pour into buttered pan

Topping 1

½ ½ 1

cup brown sugar cup flour cup butter or margarine (melted) cup pecans

½

cup butter cup flour tsp salt cups milk eggs, separated egg whites cup sugar tbls lemon juice tsp grated lemon rind cup Grand Marnier®

Grease a 2 quart soufflé dish lightly and sprinkle it with sugar. Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish.

Crumble topping evenly over potato mixture. Bake at 350° for 35-45 minutes uncovered.

Fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. Tie the paper as a collar around the soufflé dish, sugared side in, so that it extends at least 2 inches above the dish. Secure the ends of collar with paper clips or straight pins.

CHOCOLATE SOUFFLÉ 3 3 1½ 12

tbls all purpose flour tbls unsalted butter cups milk ozs bittersweet baking chocolate, chopped ½ cup brewed strong coffee 1 tsp vanilla extract ½ cup granulated sugar 5 egg yolks 7 egg whites Confectioners’ sugar

Melt butter over low heat in saucepan -- don't let it brown. Remove from heat, add flour and salt and mix until smooth. Add the milk, a little at a time, stirring constantly. Return to heat, stirring constantly, until thickened and smooth. This is best done with a wire whisk. Remove from heat. Separate the eggs. Set egg whites aside. Beat the 5 egg yolks until thick. Add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard. Set aside to cool.

Preheat oven to 375º.

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Preheat oven to 350F. Beat all eight egg whites until soft peaks from when the beater is lifted gently. Add sugar gradually, beating constantly until a stiff meringue is formed. Gradually beat in lemon juice, a few drops at a time. Stir the lemon rind and Grand Marnier® into the egg mixture, stirring well. Add all at once to egg whites, folding thoroughly using quick, light strokes. Pour into the soufflé dish and set dish in a pan containing one inch of hot water. Bake for one hour. Remove from oven and carefully remove paper collar. Serve at once, dishing it out with a large spoon.

Stir in rice and ½ of the bread, cook a little longer, season to taste. Turn into a 3 qt. casserole, sprinkle bread crumbs bread crumbs over. Bake at 375° for 45 minutes.

SWEET POTATO CASSEROLE 3

½ ¼ 2 2 1 1 /3 1 1 /3 1 1

A COUPLE MORE CASSEROLES POTATO CASSEROLE 2

½ 1

½ 2 1

½ 10 2

½

lbs frozen hash brown potatoes cup butter, melted tsp salt tsp pepper cans cream of chicken soup pint sour cream cup onion, finely chopped ozs Cheddar cheese cups corn flakes, crushed cup butter, melted

cups mashed sweet potatoes cup heavy cream cup butter, softened cups sugar eggs, beaten tsp vanilla cup milk cup light brown sugar cup butter melted cup pecans, chopped tsp each nutmeg & allspice

Preheat oven to 375°. Blend sweet potatoes, softened butter sugar, eggs, vanilla and milk. Pour mixture into a casserole dish. In a separate sauce pan, simmer cream and brown sugar until it dissolves. Cook until it reaches the soft boil stage on a candy thermometer 235-240°. Remove from heat and beat well. Add melted butter and pecans. Pour this mixture over the sweet potato mixture and bake until very hot and beginning to brown.

Thaw potatoes and combine with butter, salt, pepper, soup, sour cream, onion and cheese. Put into casserole dish sprayed with cooking spray.

CHICKEN FETTUCCINE CASSEROLE ¼ ¼

SHRIMP CASSEROLE

1 1 1 5 2 1 1 1

1 1

cup chopped onion cup diced celery ¼ lb butter 1 can pimento 1 cup water save water from boiled shrimp 1 cup onion tops 1 cup bell Pepper 3 cloves garlic 1 can cream of mushroom soup 2½ cups cooked rice 1 can cream of shrimp soup 1 cup chopped parsley 4 slices toasted bread 3 cups cooked shrimp boiled-retain water Salt, black pepper, red pepper to taste

½ ¼ 2

¼ 1 1 1½

cup butter cup flour cup milk cup chicken broth large chicken, cooked and boned ozs Fettuccine, cooked and drained cups sour cream 10-oz frozen spinach, cooked and drained package fresh mushrooms can sliced water chestnuts cup chopped celery cup lemon juice tsps Cajun seasoning tsp cayenne tsp Szeged Hungarian Paprika® tsp salt and pepper cups grated Monterey Jack cheese

Preheat/bake Oven: 300°. Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring; cook until thickened. Add remaining ingredients except cheese. Put into buttered casserole dish and top with cheese Monterey Jack.

Cook onion, bell pepper, celery and garlic in margarine until tender. Add soup, water, parsley, green onions, chopped shrimp and pimento. Heat thoroughly.

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POLISH POTATO CASSEROLE

CREOLE COUNTRY CASSEROLE 1 1 1

Every now and then my concoctions actually turn out to be memorable. This was a “throw it together to see what we get” casserole that turn out to be a keeper. Trust me when I tell you the measurements are approximate. 3 lbs Yukon Gold potatoes (about 6) ¼ cup salted butter ¾ cup chicken broth 2 cloves garlic, crushed 2 tbls cider vinegar 2½ lbs kale, coarse stems discarded 2 cups Muenster cheese, coarsely grated 1 lb smoked kielbasa, cut crosswise 2 large onions, thinly sliced Salt and pepper

¼ 3 1 1

¼ 2 1 1

½

3 oz pkg of cream cheese can condensed golden mushroom soup tsp salt tsp ground red pepper cups cooked rice cups crawfish tails cup frozen green peas, thawed cup chopped pimientos tbls butter or margarine cup each chopped onions and celery clove garlic, minced cup grated Cheddar cheese

Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas, and pimientos. Melt butter in a medium skillet. Add onions, celery, and garlic; cook over medium heat until tender crisp. Combine with rice mixture. Turn into a shallow 2-quart casserole. Top with cheese. Cover and bake at 350° for 25 to 30 minutes, or until bubbly.

Arrange a rack in the middle of the oven and preheat to 450°. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.

HUNGARIAN SPAGHETTI CASSEROLE 3 2 1 2 1 1

lb ground meat may substitute shrimp large onions large bell pepper large toes garlic cup celery, chopped 16-oz can tomato sauce ¼ lb butter 1 16-oz can mushrooms, sliced 1 16-oz jar olives, chopped 2 lbs No. 4 spaghetti 2 lbs Velveeta® cheese Salt and Creole seasoning to taste

Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish.

In a large pan, brown ground meat and add onions, bell pepper, celery, garlic, tomato sauce and seasonings. In a smaller pan, sauté olives and mushroom in the butter. After sautéing, add butter mixture to ground meat mixture. Boil spaghetti, rinse and drain.

In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions and garlic over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining ¼ cup broth on top.

Casserole is prepared with layers of spaghetti, cheese and meat sauce. Always finish with the meat sauce on top. The casserole is more flavorful with multiple layers.

Bake the casserole until heated through, about 20 minutes. Sprinkle with Parmesan cheese.

Bake at 350° for 1 to 1-1/2 hours.

Oh yeah it’s good.

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WHITE RUSSIAN CASSEROLE

RUSSIAN HEARTY CASSEROLE

10 2 2 2 1 8

potatoes large onions, sliced cups chopped cabbage cups chopped cauliflower large can white kidney beans cups garlic, crushed ¼ cup fresh dill, chopped 2 tbls cream cheese 4 tbls plain yogurt ¼ cup plain soy milk (or just use more yogurt) 4 slices bacon 2 tbls sesame seeds canola oil Szeged Hungarian Paprika®, salt & pepper

Another great recipe from my time at the Defense Language Institute (Russian School) in Monterey, CA. 4 washed potatoes 2 washed carrots 4 tbls bacon fat or EVOO 3 cloves of garlic, chopped 1 yellow onion, chopped 1 tsp dill ¼ cup red bell pepper, chopped ¼ cup green bell pepper, chopped 2 fresh tart apples, cubed 2 tsps mustard seeds, crushed 2 cups green cabbage, shredded 2 cups red cabbage, shredded I lb Polish Kielbasa, sliced ½” thick 1 15-oz can sauerkraut, drained ½ cup chicken broth 2 tbls brown sugar 2 tbls parsley, chopped Salt & pepper to taste

Boil or microwave the potatoes till nearly done. When cool enough, remove the skins Fry the sliced onions in a little oil till soft Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender. Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry the bacon. Cover with the remaining potatoes Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.

Preheat your oven to 350°. Parboil potatoes and carrots in boiling water for about 10 minutes. Drain and cut them into ¼ -inch slices. In a large deep skillet or Dutch oven, heat the oil and garlic. Add onions, dill, peppers, apples, and mustard seeds. Sauté until vegetables and fruit are softened. Add the cabbage, stirring until cabbage is wilted. Add the potato and carrot slices, sausage, sauerkraut, chicken broth, sugar, parsley, and ground peppercorns to taste. Simmer uncovered for 10 minutes. Carefully place hot mixture in a casserole dish, cover, and bake for one hour.

Sprinkle with paprika. Bake at 325 for about 20 minutes. Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately. Variations: Use basil or cilantro instead of dill.

Serve with fresh baked bread and your favorite beer and of course ice cold shots of good Russian pr Polish vodka. A hearty meal anytime. It’s especially satisfying when it’s a cold blustery winter’s day outside on the plains of Kumchatka (Siberia) Russia. Enjoy! Skol...!

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CHAPTER 21: BREAKFAST

1 1 1 1 1 1

Cajun/Southern breakfasts are nothing if not hearty. They had to be, Cajuns made a science of eating before the sun came up. Long before my time, the people of the south worked hard at raising crops, feeding and milking, and putting up meat and vegetables to get them through the winters. Often, they had to hunt for food and dined on such things as wild boar, deer, quail, grouse and the like. And when the weekend came they were ready to sit and dine leisurely over a big breakfast while, often, having a friend or neighbor over to share the morning.

tbl onion powder tbl mustard seeds tsp ground cumin tsp red pepper flakes tsp Cajun seasoning blend tsp black pepper

In a large bowl, combine all ingredients & mix well. Cover bowl and refrigerate for 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up. Unwrap rolls, place on smoking rack. Smoker temperature at 180°. Also go to internal temperature of 156°. Cool & wrap in tin foil, refrigerate or freeze.

Southern (and certainly not Cajun) cooking, by today’s standards, is not always considered healthy because it contains a lot of rich ingredients such as cream, butter, eggs and other fat. The cuisine has a lot of fried foods, too. But, as I said before, I have found no other cooking in the world to be as tasty and as soul satisfying as southern cooking.

Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I used mustard powder instead of seeds. I also used ground chuck, 80/20 blend.

I like breakfast. Having spent half my lifetime on the road,

This goes way back to even before the war. The War of Northern Aggressive silly. About 8 to 10 slices white bread 1½ cups milk 1 whole egg plus 1 egg yolk 1 tsp vanilla extract ½ cup pure sorghum molasses Pinch of salt A large pinch of baking soda

TOAST WITH SORGHUM TOPPING

Bread may be toasted before dipping or not. The choice is yours. Place milk, egg, egg yolk, vanilla, and salt into a rather shallow dish (big enough to accommodate a slice of bread lying flat) and beat with a fork until thoroughly mixed. Heat a skillet or a griddle until cold water sizzles on contact.

I usually had a good breakfast. Well yes, because I was on an expense account, but I really do like breakfast……..

Dip bread, one slice at a time, coating each side of the bread completely with the egg-milk mixture then place on griddle. Cook 3 or 4 minutes or until lightly browned on one side, turn and cook the other side in the same manner.

Here are some of my favorites.

CAJUN BREAKFAST SAUSAGE I finished smoking this yesterday evening. It is pretty close to the real thing to me. I will do it again. It took 9 hours to cook at 180 degrees. Try it, you might like it also. It is not hot spicy, just breakfast sausage like spicy. 3 lbs ground beef 1 cup cold water 2 tbls Morton Tender Quick salt 1 tbls liquid smoke 1 tbls garlic juice

Spread each cooked slice with butter and top with cooked Sorghum Molasses topping. Topping: Have the skillet very warm. Pour in molasses and sprinkle baking soda over the top. Stirring constantly, bring the mixture to a boil and cook until hot and frothy. Serve over pancakes, biscuits or French toast.

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Milk

CORNED BEEF HASH

First you make a roux……

¼

lb Yukon Gold potatoes, unpeeled, cut into ½”dice 2 tbls butter 1 large mild yellow onion, cut into ½ -inch dice 1 green pepper, seeded, cut into ½ -inch squares 1½ lb cooked lean corned beef, cut into ½” dice 3 ozs milk ½ cup finely chopped fresh flat-leaf parsley 2 tbls finely chopped fresh chives 4 tbls vegetable oil Salt and freshly ground pepper, to taste

There are no measurements because this is all done by feel and taste. Fry ham, sausage or bacon and set aside when done. Then make a roux. When the roux is light to medium brown, thin the mixture with a little water. Be careful, this will be very hot and will bubble quickly. While still thick, add milk to whatever consistency you want. You have to bring gravy to a boil to know the true consistency. Add crumbled fried meat, a little paprika and a little cayenne pepper and a couple of good shakes of Cajun Worcestershire sauce. Salt and pepper to taste. Serve over homemade biscuits.

In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.

APPLE DUMPLINGS 2 cans of Pillsbury® croissants 4 granny smith apples 1½ bottle of Sprite About ½ stick of butter

Meanwhile, in a large nonstick fry pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Set aside.

Cut the apples into wedges. Open croissants and lay them individually on the counter. Roll an apple wedge into the croissant.

Drain the potatoes and place in a bowl. Add the onion and bell pepper; set the fry pan aside and do not wash it. Add the corned beef, milk, chopped parsley and chives to the bowl. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.

Place in a baking pan. Then take sugar and pour evenly over the dumplings. Place about a teaspoon of sugar over each dumpling.

Heat 2 Tbs. of the oil in the reserved fry pan over medium heat. Add the hash mixture, pressing it down with the back of a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until crusty and lightly browned on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.

Pour Sprite or 7-up over the dumplings, about ½ way up the pan. Bake at 350 degrees until golden brown. Let cool for about 10 minutes, then enjoy.

CAJUN BREAKFAST POTATOES 3

½ ¼ ½ 2 1

Heat the remaining 2 tbls oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the other side is crusty, about 10 minutes more. Unmold onto the same plate and cut into wedges. Garnish with parsley sprigs and serve hot.

large baking potatoes lb sliced bacon cup hot sauce lb Andouillé sausage eggs, well beaten green onions, chopped

Peel and rice potatoes, set aside. Cook bacon until crisp in a large cast iron skillet, set aside bacon, reserve grease. Finely chop Andouillé and set aside. In a large bowl, combine potatoes, beaten eggs, hot sauce and Andouillé. Mix well and press into thin patties.

SAWMILL GRAVY Using good country sausage, this is one of Aunt Sue’s favorites. Country Ham, sausage, or bacon grease Salt, pepper, Szeged Hungarian Paprika®, cayenne Flour Cajun Power® Worcestershire Sauce Water

Cook each patty in the reserved bacon grease until golden brown, drain on paper and serve hot. Top each portion with crumbled bacon and green onions.

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cook until mixture thickens. Remove from the heat and set aside. In a deep skillet, melt remaining margarine at 300. Pour in well beaten eggs and cook until surface bubbles, but still runny. Add sausage mixture and cover. Remove from the heat and allow to set for 10 minutes. Turn the mixture over carefully onto a heated platter. Sprinkle top of eggs with the remaining seasoning and serve. Serves 4.

WEST TENNESSEE BREAKFAST From my cousins from Obion County, TN. Sally Jackson (my cousin) was Jean's roommate in college her freshman year. Small world, huh? 6 large eggs ½ lb bulk pork sausage 1 15-oz can White Hominy (or yellow) ½ small green pepper, diced 2-4 scallions, chopped Touch of hot sauce Salt, pepper Splash of milk

PORTUGUESE FISHERMAN This recipe comes from a restaurant in Mystic, CT call The Kitchen Little. This is fabulous. Spicy, but fabulous. 1 red pepper, sliced thin 1 large Vidalia onion, sliced thin 1 cup chicken broth 1 lb ground chorizo 1 lb ground linguica ½ cup V8 juice ¼ cup Szeged Hungarian Paprika® ¼ cup cayenne pepper 8 eggs ¼ cup water 2 tbls butter 10 ozs jalapeno cheese, shredded

Dice/chop vegetables while pre-heating skillet over medium high heat. Drain hominy and have ready. Beat eggs in bowl with milk (or cream) and pinch of salt and pepper. Brown sausage in skillet and remove with slotted spoon. Pour off all but one tablespoon sausage grease. Sauté green pepper and scallions in sausage grease for a minute or so. Pour in drained hominy and continue sautéing. At this point add any herbs you desire. This is optional. But, sage, savory, chervil, thyme, fresh parsley are nice additions to this recipe. You want to try to match the herbs/seasonings in the sausage you used. Reduce heat to low. Pour in beaten eggs. Cover skillet Let cook until eggs are of desired firmness. Do not overcook The white hominy, brown sausage, and green pepper/onions makes for a very colorful (hence calico) presentation.

In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes. Add the chourico, linguica, V8 juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.

SAUSAGE GRAVY OMELET 8

eggs lb smoked sausage 3 tbls all-purpose flour ½ stick margarine ½ tsp coarse ground black pepper ¼ cup onions, chopped fine 2 tbls green pepper, chopped fine ½ cup hot milk A healthy pinch each of basil, oregano & red pepper

In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes.

½

SCOTCH EGGS Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. They’re portable and delicious. 1 lb bulk pork sausage 1 tbl fresh parsley, chopped 1 tbl grated onion ¼ tsp ground cinnamon ⅛ tsp ground nutmeg 4 hard-cooked eggs, shelled ½ cup fine, dry breadcrumbs

In a bowl, combine seasonings; set aside. In a saucepan, melt¼ stick margarine at 450. Add vegetables and sauté until light brown. Add flour and blend until a rich brown. Blend in hot milk and simmer until it reaches a heavy cream consistency. Remove from heat and set aside. In a separate saucepan, melt ⅛ stick margarine at 450 until a ¾ light smoke appears. Add sausage and of the seasoning mix; fry until brown and crispy. Add vegetable mixture and

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Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350° oven for 15-20 minutes until golden brown. pancakes

the buttermilk to the egg mixture and blend well. Pour the liquid into the dry mixture. Mix sparingly until just barely combined. The batter will be thick. Heat a nonstick griddle. Drop large spoonfuls of the batter onto the hot griddle. Fry until brown on the bottom, flip, then brown the other side. Good with a topping of: 2 large apples (peeled, cored, and sliced) sautéed in a little butter and water with cinnamon and brown sugar.

Pancakes are rare at our house during the week. Usually Sunday morning, however, I sometimes fry up bacon or Jean will opt out for a batch of pancakes. Over the years, Here's a recipe for real homemade pancakes and not that crap out of a box. These really are very good.

GERMAN APPLE PANCAKES These are absolutely wundabar… 1 cup buttermilk 3 large eggs ¾ cup all-purpose flour 3 tbls granulated sugar, divided 2 tbls butter 1 tsp vanilla 2 medium Granny Smith, peeled, cored, cut into ¼” slices ¼ tsp cinnamon 1 tbl confectioners' sugar Lemon wedges, optional

Pancake batter should pour, not glub. On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir a touch more flour into thin batter (which, because of the buttermilk in this recipe, should not be a problem). For batter that's too thick, whisk in water, one teaspoon at a time. The pan or griddle temperature is important. Too hot, and the pancakes are dark and raw. Too cool, and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.

Preheat oven to 375 degrees. In a medium-size bowl, whisk together the milk, eggs, flour and 2 tablespoons granulated sugar. In a 9-inch or 10-inch heavy ovenproof skillet over medium high heat, melt the butter. Add the apples, cinnamon and remaining 1 tablespoon granulated sugar. Reduce heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 35 to 40 minutes, or until the pancake is lightly browned and puffy.

Make the original Light, Fluffy Pancakes or one of the nine variations. All you need is a smear of soft butter and a drizzle of your favorite syrup.

PANCAKES CRACKER BARREL® PANCAKES You ever wondered why those pancakes at The Cracker Barrel® were so good? Buttermilk.

Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust wedges with confectioners' sugar and serve with lemon wedges if desired.

Try this recipe. 2 cup flour 2 tbls sugar 1½ tsp baking powder 1 tsp baking soda 3 tbl butter 1 tsp vanilla ½ tsp salt 2 eggs 2 cups buttermilk

GEORGIA PANCAKES 1

½ 2 2 3

½

Combine the flour, sugar, baking powder, and baking soda. Melt the butter, cool slightly, then beat in the eggs. Add

cup mashed potatoes cup flour tbls baking powder eggs, beaten tbls Vidalia onions, chopped tsp salt

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3 tbls EVOO Pepper, to taste

BANANA NUTMEG PANCAKES Follow pancake recipe, whisking ½ tsp nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you'll need 2 small bananas total) over the uncooked side of each pancake as it cooks.

Place cold mashed potatoes (can use leftover mashed potatoes) in a mixing bowl. Add chopped onions and mix in by hand. Add flour, baking powder, salt and pepper and mix in by hand. Beat the eggs in a separate bowl and add into the potato mixture. Fold in or mix by hand.

ORANGE CARDAMOM PANCAKES

Take out enough to make a ball about the size of a golf ball and continue doing this until the mixture is used up. Note: I place the balls on wax paper and set them about 4 inches apart to allow for mashing with a spatula to about 1/2 inch thick

Again. Follow pancake recipe, whisking 1 tsp of finely grated orange zest and ¼ tsp ground cardamom into the dry ingredients.

BUTTERMILK PANCAKES

With oil heated in a frying pan or on a grill, place each patty into it, allowing turning room, and cook each side about 2-3 minutes. Turn and cook remaining side until golden brown

1 2 1

½ 1 1 1

THE PERFECT PANCAKE 1 2

cup all-purpose bleached flour tsps sugar ½ tsp salt ½ tsp baking powder ¼ tsp baking soda 1 cup milk 1 large egg 2 tbls unsalted butter, melted 1 tsp vanilla extract 1 tsp cinnamon Vegetable oil for brushing the griddle

cup all-purpose flour tsp sugar tsp baking powder tsp salt cup buttermilk tbl unsalted butter, melted egg, lightly beaten

In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator. Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.

Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp), baking powder and baking soda in a medium bowl.

Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.

Microwave milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds. Whisk in egg, butter, cinnamon and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.

CAJUN PANCAKES 2 1½

cups white flour cup wheat flour ½ cup sugar 2 eggs 2 tsp vanilla 1 package yeast or 1 tbl baking powder 1 tsp baking soda 1 large cooking spoon of EVOO 4½ cup milk or to desired consistency 2 tbls cinnamon Oil for cooking.

Return batter to measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pour able batter. Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil.

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Combine and mix dry ingredients. Add oil and milk. Mix well but do not overheat. Cook in large pan or griddle.

Salt & pepper Chopped & seeded tomatoes for garnish Fresh Cilantro and parsley, chopped

To prevent tough or rubbery pancakes, add cooking spray or oil to the preheated pan; pour batter and heat until the dough's air bubbles create tiny caverns on the pancake's surface and the edge turns a golden brown. Turn once and remove as soon as the under-surface is brown. Depending on thickness and temperature of the griddle, pancakes should cook for about 1½ to 2 minutes on each side.

Sauté onion in butter. Remove and brown sausage. Whisk eggs and milk. Mix meat, cheese, onions and eggs in baking dish. Bake at 350° for 15 minutes or until eggs set. Top with more cheese and broil 1 to 2 minutes or until edges are browned. Let set for a few minutes before serving. Mix Cilantro, parsley and Tabasco with tomatoes. Serve with tomato mixture as topping.

LEEK AND CHEDDAR PANCAKES

OZARK BREAKFAST

Serve these savory pancakes with eggs and country sausage and a lot of salsa. This makes a great dinner if you need a change.. 1½ cups + 3 tbls of all-purpose flour ½ cup shredded sharp cheddar cheese 1 tbl sugar 1 tsp baking powder 1 tsp salt 2 tsp vegetable oil ½ cup sliced leek 1½ cups buttermilk 1 tbl butter, melted 1 large egg, lightly beaten

From the Ozark Mountains of southern Missouri…. 6 slices bacon, cut in 2” pieces 1 small green pepper, chopped 2 tbls finely chopped onion 6 cups cubed cooked potatoes ½ cup shredded sharp cheddar cheese 6 eggs, lightly beaten Salt and pepper, to taste In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tbl of dripping. Heat the dripping remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned.

Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Set aside.

Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.

Heat the oil in a small skillet over medium-high heat. Add sliced leek; sauté 3 minutes or until leek is tender and lightly browned. Stir the leek mixture into the flour mixture. Combine buttermilk, butter, and egg; add the milk mixture to flour mixture, stirring until smooth.

PASS THE COLD CEREAL, PLEASE

Pour about ¼ cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

People north of the “Mason-Dixon” line have decided grits and fried chicken are not only cool but worth 50 bucks a plate at trendy “Southern” restaurants. That hasn't happen just yet. But it will. You heard it here first. Now we discover that the latest food fad for the young yuppie too busy and stressed out from climbing the corporate ladder to cook is: a large bowl of cold cereal for supper.

MEXICALI CHEESE AND SAUSAGE FRITTATA Yummy, yummy, yummy. 3 tbls butter 1 med onion, sliced thinly 1 cup graded Mexican cheese mix 2 links chorizo (mild), cut on the bias in 2” pieces ½ lb pork sausage, mild 10 large eggs ¼ cup milk Touch of Tabasco

In a recent story from the New York Times, one of the aforementioned yuppies, a communications consultant named Bonnie, said that cold cereal for supper is “ideal for those of us who are domestically disinterested. You don’t have to rely on any major appliance other than your refrigerator.” Apparently, she’s not alone. Sales of cereal topped 7 billion boxes last year. Married couples with children 286 Cajun In The Kitchen, ©2010, 2013


shelled out an average of $75 last year on cereal while single people under 35 spent an average of $35.

“Good? Honey, it was grrreat!

BAKED EGGS

Quaker Oats, one of the cereal giants, has even brought Quisp back from retirement. Surely you remember Quisp, the little pink space guy with a permanently attached beanie? The cereal was a masterpiece of food engineering. It contained just enough flour to hold the sugar together. One bowl was guaranteed to provide a full day’s nutrients if taken with a multi-vitamin and washed down with three shots of Geritol. Two bowls guaranteed enough of a sugar high to make you see colors.

Recipe from the Levy-East House Bed and Breakfast, Natchitoches, Louisiana. 6 tsps butter 6 eggs 6 tsps grated cheese 6 tsps crumbled bacon or Bac-O’s 6 tsps minced parsley Tony Chachere’s Creole Seasoning® Worcestershire sauce Szeged Hungarian Paprika®

Another guy-on-the-go, a manufacturer’s rep named Darrin, said that “cereal and TV go hand-in-hand. Both of them are quick, light, and before you know it, it’s over.” Sounds like Darrin could use a dog, a hobby, maybe even a girlfriend something to break this vicious cycle.

Using a 6-cup muffin tin, place 1 teaspoon butter in each muffin cup. Gently break egg into each cup and sprinkle with 1 teaspoon cheese, 1 teaspoon bacon and 1 teaspoon parsley. Add Tony Chachere’s Creole Seasoning®, Worcestershire sauce, and paprika to taste. Bake at 350° for 15 to 20 minutes or until eggs are done to desired consistency.

The story went on to report that comedian Jerry Seinfeld prefers to dine on Corn Chex and Alphabits. Here’s a personal message: “YO, JERRY, DUDE! You make a zillion dollars a year—HIRE A FRIGGIN’ COOK!”

Serve with cheese grits, strawberry bread, sausage, and fresh fruit. Delicious Southern breakfast.

The article went so far as to say that part of generation Xers’ fascination with cereal comes from watching TV. Apparently, the cast of Friends uses Cap’n Crunch to help ease the angst of their TV lives. Picture this dialogue: ‘”The guy in the coffee shop yelled at me when I asked for a double latte decaf, and now my hair’s a wreck, just before my date with Jennifer Aniston.” “Dude, bummer! Have some cold cereal.” Just damn ! rapidly.

FARMERS BREAKFAST SKILLET 5 2 3 6

strips bacon, chopped tbls finely chopped onion medium cooked potatoes, cubed eggs, beaten ½ cup shredded mild Cheddar cheese Salt and pepper to taste

Civilization as we know it is declining

In a heavy skillet, cook bacon until crisp; remove to paper towels to drain. In drippings, cook onion and potatoes until browned, about 5 minutes. Pour beaten eggs into the skillet. Cook, stirring gently, until eggs are set and cooked. Season with salt and pepper; sprinkle with the bacon and shredded cheese. Let stand a minute or two, just until cheese melts. Serves 4.

I hate cold cereal myself. I was raised on bacon, eggs and other killer stuff. But, I love to watch the commercials for those sugar-coated, chocolate-dipped kids’ cereals that say at the end, “Part of the complete breakfast.” Complete hell where’s the fat! Then they show the bowl of cereal surrounded by other foods that provide nutrients a growing child needs: milk, fresh fruit, toast, butter, jelly, bacon, eggs, a roasted wildebeest, ie, fat ... you get the picture.

CAMPFIRE EGGS Here's a great camping breakfast recipe from my Boy Scout days. Save the remainder of the bacon for the next day's breakfast 8 slices bacon 1½ cups frozen hash browns 6 eggs 3 ozs milk ½ cup shredded Cheddar or Colby cheese Tabasco to taste

I did learn one valuable lessons from cereal: diplomacy (two kids, one prize in the box), spatial relationships and conflict avoidance. You may wonder how a simple box of cereal could teach advanced concepts such as these. Simple. Trying to figure which one of Mom’s mixing bowls would hold that big box of Cap’n Crunch while I dumped it out in search of the prize taught spatial relationships, and conflict avoidance came by doing it fast enough not to get caught. So the next time your spouse asks you if supper was good, just say, 287

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Sweet onion Salt and pepper to taste

In the top of a double boiler, whisk egg yolks and lemon juice together. Add ⅓ stick of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken.

Cook bacon in heavy skillet until crisp. Remove and crumble bacon. Pour off all but 2 tablespoons fat. Slice as much onion as you like VERY thin, and add to the pan with the potatoes, sprinkle with salt and pepper. Return to heat, or fire, and fry until potatoes are lightly browned.

Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Beat together eggs, milk, 1/4 tsp salt and pepper. Pour over browned potatoes in skillet. Cook without stirring until mixture begins to set. Using a spatula lift and fold partially cooked eggs so uncooked egg flows underneath. Continue cooking for about 4 minutes until cooked but not dry. Arrange crumbled bacon on top, sprinkle with cheese. Season with Tabasco to taste.

Slightly broil ham on muffin halves. While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.

CORNED BEEF HASH WITH EGGS

Poach eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

¼ ½

cup minced onions cup chopped green bell pepper 2 tbls butter 5 cups cooked chopped corned beef 4 cups diced cooked potatoes ½ tsp pepper 12 eggs ½ tsp Worcestershire sauce Salt and pepper to taste

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little hollandaise sauce over the egg and serve Great with cold home-grown sliced tomatoes……

LUMBER JACK BREAKFAST I fix this often on the weekend when I’m really hungry. BEWARE, this is NOT the healthiest meal you’ll have this week…..but occasionally, it is worth it. ½ lb ground beef 8 large eggs ¼ cup milk ½ tsp salt ¼ tsp cayenne pepper 2 tbls butter 1 medium ripe tomato, chopped 1 tbls finely chopped red bell pepper 1 tbls finely chopped green onions ½ cup Monterey Jack or Cheddar cheese

Sauté onion and green pepper in butter until tender. Mix with corned beef, Worcestershire, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles. In a hot skillet, brown circles on both sides. Top each circle with a poached egg and sprinkle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook.

EGGS BENEDICT One of my all time favorites. Naturally it has enough cholesterol to kill a moose. ½ cup butter 2 egg yolks 1 tsp fresh lemon juice ¼ cup boiling water 12 thin slices cooked Canadian ham 6 eggs 6 English muffins split, toasted, and buttered Dash of salt Dash ground cayenne pepper

Sauté beef. In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture over ground beef. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; fold in tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately. If desired top with shredded cheese just before finished.

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BAUERNFRUHSTUCK (FARMERS BREAKFAST) Uncle Ted: Don’t try to pronounce that. embarrass Aunt Sue. 4 potatoes, medium 4 bacon, cut up 3 eggs 3 tbls milk ½ tsp salt 1 cup ham; cooked, small cubes 2 tomatoes, medium, peeled 1 green onion, chopped

BREAKFAST PIZZA 1 6

You’ll just

½ 1½ 1

½ 2

8-oz can refrigerated crescent rolls eggs, beaten pound bacon, cooked and crumbled cups shredded Cheddar cheese cup shredded mozzarella cheese cup sliced mushrooms sliced tomatoes

Preheat oven to 375°. Unroll dough and press into an even layer, covering bottom of a lightly greased 12-inch pizza pan.

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large fry pan cook bacon until transparent. Add the potato slices; cook until lightly browned.

Combine eggs, bacon, cheese and mushrooms; pour mixture evenly over the dough. Top with sliced tomatoes and mozzarella cheese. Bake 15 to 20 minutes or until eggs are firm and crust is golden. Serves 3 to 6.

Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the fry pan. Cook until the eggs are set. Sprinkle with chopped onions and serve at once.

EGG AND BACON CASSEROLE 12 1 4 8 2 2 3 1 1 1

A little cheese ain’t bad either.

MR. BELVEDERE’S EGG CASSEROLE Whistling Swan Inn Bed and Breakfast, Stanhope, New Jersey. 1 box croutons ¼ tsp onion powder 8 ozs sharp Cheddar cheese, grated 8 eggs, beaten 2¼ cups milk ½ tsp Dijon mustard 2 cups bacon, sausage, or ham crumbled Dash of pepper

eggs quart milk cups seasoned croutons oz shredded Cheddar cheese tbls chopped onion tbls chopped green pepper tbls sliced mushrooms tsp dry mustard lb bacon, cooked, drained and crumbled tbl Tabasco

Beat eggs lightly. Add milk, crouton, cheese, onion, peppers, mushrooms, Tabasco and dry mustard. Stir well and refrigerate 8 hours or overnight. Preheat oven to 350°F. Coat a 13-by-9-inch baking dish with cooking spray. Stir egg mixture and pour into pan. Bake 30 minutes. Remove from oven and stir. Sprinkle with crumbled bacon. Bake 25 minutes longer. Cut into squares. Serves 12.

Spray a 2-quart casserole dish with non-stick cooking spray. Spread in the bottom cooked crumbled bacon, sausage, or ham, cut up. Add croutons and cheese. Mix eggs, milk, and seasonings. Pour over croutons and cheese. Bake at 325° degrees for 55 to 60 minutes.

FRIED APPLES This is great over pancakes or waffles; hell it’s good on an old shoe…... Melt 3 T. butter in a large skillet. Peel 4 to 6 firm, tart cooking apples and slice into sixths or eighths, scooping out the core. NOTE: You can leave the peel on, if desired. Add them to the skillet with 1 tsp cinnamon,, brown sugar, and lemon juice to taste. Stir over high heat for 24 minutes. Reduce heat to low, cover skillet and cook for 10 additional minutes or until apples are tender. Peeled apples can turn to applesauce, so watch them carefully.

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NEW ORLEANS FRENCH TOAST

EGG-SAUSAGE CASSEROLE

1 1 1 1 1

I’m not sure but I believe this is one of Aunt Sue’s concoctions. Jean didn’t remember where she got it, but Sue always has a few good breakfast recipes handy and this sounds like one of hers. 8 slices bread, cubed 2 cups grated cheese 2 lbs mild sausage, browned and drained 4 eggs beaten slightly 2½ half & half ¾ tsp dry mustard

¼ ¼ 6

Beat eggs with milk. Add remaining ingredients. Coat both sides of bread in the mixture. Fry in melted butter or shortening until brown on both sides. Serve with powdered sugar, butter and syrup or honey.

Throw everything together in a greased baking dish and put in frig overnight.

CHOCTAW BREAKFAST

Next morning mix 1 cup of cream of mushroom or celery soup. I prefer celery with ½ cup milk; pour over sausagebread mixture; sprinkle a little more cheese over the top and bake uncovered 1½ hour at 300°.

This was common among the Choctaw Indians of western Tennessee. This was a Boy Scout recipe from when I was a scout growing up in Caruthersville. 32 ozs yellow hominy 1 chopped yellow onion 6 slices fried crumbled bacon, sausage or ham 1 bell pepper 10 beaten eggs ¼ tsp cayenne pepper

PAULA DEAN’S BREAKFAST BURRITO 1 2 1 1 1

tbl diced Smoked Sausage, per person eggs per person tbl butter per person flour tortilla per person tbl shredded cheddar cheese per person ½ tsp chopped green chili’s Sour cream, salsa and chopped green pepper Salt and pepper (optional)

Sauté in large skillet hominy, chopped yellow onion, peppers and meat. Mix in cayenne and some salt & pepper. After sautéing on medium heat for about 10 to 15 minutes add beaten eggs. Stir & cook until eggs are barely done.

Heat pan, melt butter in the pan. Scramble the eggs. Fold in diced sausage. Spoon a scoop of eggs and sausage on each tortilla. Add cheese and chilies. To wrap the tortilla, tuck end in and roll tightly to compact eggs and sausage.

FINNAN HADDIE This is a breakfast dish my father-in-law really liked. He had it often when he was a child growing up in Newburg, New York. I tried it several times when I was on trips to New England. It actually was very good, but you got to love fish.

ACADIAN COUCH-COUCH 2 1½ 1 1½

½

egg cup half & half tbl sugar tsp vanilla extract tsp cinnamon tsp nutmeg tsp salt slices white bread

cups corn meal tsp salt tsp baking powder cup milk cup oil

Finnan Haddie is a smoked fish recipe from Scotland going back to the 16th century, probably imported by Finnish seamen. Fisherman along the coast had it frequently but it didn’t move inland until the 19th century. It became famous when train transportation became available in Scotland.

Mix thoroughly—corn meal, salt, baking powder, milk and add to hot oil in hot skillet over high heat. Let a crust form. Give a good stir and lower heat to low. Cover and cook about 15 minutes: stir often. Serve with milk and sugar as a cereal. Or with cane syrup and crisp bacon.

The Aberdeen fishing village of Findon pronounced locally as “Finnan” began producing lightly smoked and delicately flavored haddock haddies. They were an immediate success and variations on these tasty fish have become very popular over the cold water ports of the world. They can be simply grilled with butter but

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here is a recipe with milk and onions which turns them into a delicately flavored fish stew served with scrambled eggs and potatoes for breakfast. 1 lb smoked haddock 1 large onion, thinly sliced 1 cup milk ½ tsp cracked pepper 1½ tsps mustard powder 1 oz butter, softened 2 tsps plain flour 1 finely chopped green onion 6 eggs, scrambled 2 cups fried diced potatoes Some finely chopped parsley

Beat eggs and milk together and stir into grits. Pour over sausage. Bake for 1 hour.

Fry diced potatoes in bacon fat with about ¼ cup diced onion, salt and pepper. Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½” to an inch wide and spread over the onion.

CREOLE CALLAS (RICE CAKES )

PAIN PERDU ( LOST BREAD ) 2 eggs 1 cup milk 1 cup sugar 1 tbl cornstarch 5 drops vanilla Stale sliced bread Beat eggs well, add sugar, milk, and vanilla. Mix well then add cornstarch. Let bread soak in mixture a few minutes then fry until light brown. Serve with Powdered Sugar, butter and syrup or honey.

1

pkg dry yeast ½ cup warm water 1½ cups well-cooked rice short grain 3 eggs, beaten ¼ cup sugar 1¼ cups all-purpose flour ½ tsp salt ¼ tsp ground nutmeg ½ cup powdered sugar 1 tbl ground cinnamon Vegetable oil

Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes. Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently. Mix the warm butter and flour and add to the pan along with the finely chopped green onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with scrambled eggs and potatoes garnished with some finely chopped parsley.

Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight. In the morning add eggs, sugar, flour, salt, and nutmeg to rice mixture, beating until thoroughly mixed. Heat 3 inches of vegetable oil in a skillet to 375°; drop the batter by tablespoon full’s into hot oil, and cook until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot callas and serve immediately. Makes about 2 dozen.

Yes, it is an acquired taste. But so is fine single malt Scotch. I really do like this. Probably because he enjoyed it so much. Thanks Dad.

SAUSAGE & GRITS CASSEROLE 1 12 3 1½ 3 3 1

lb pork sausage oz grated cheddar cheese eggs, beaten cups milk tbls butter cups cooked grits small onion, chopped

Preheat oven to 350°. Cook the sausage and onion in a skillet until sausage is done. Drain well. Spread sausage evenly in a lightly greased casserole dish. Cook grits according to package directions. Add cheese and butter. Stir until cheese and butter are melted.

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POT ROAST Pour yourself a generous glass of Jack Daniels®. Sprinkle generous portions of paprika, salt and pepper on a 4-5 pound chuck roast and sear it top and bottom with a couple of tbl of oil. Add 1 can of cream of golden mushroom soup, 1 package of Lipton’s onion soup mix, 1 can of beef broth and a little red wine my ingredient. Cover in oven at 350º for about an hour and a half. I’ve had this more times than I care to mention. Cook meat beyond all recognition. The Jack is a necessity for me since half-sloshed is the only way I can get through this meal. For those of you who may have had it less than my 31,852 times, it is easy and some say pretty good.

GOULASH My mother made this simple dish often and it really is quite good, but more importantly, it is simple and quick.

CHAPTER 22: MOM’S COOKING

Sauté 1-2 pounds ground beef. Add ½ cup each onion and celery and cook until onion translucent. Add 2 14ounce cans mixed vegetables with liquid, ½ cup of roux and a couple tbl of Worcestershire sauce. Add a beef bouillon cube if needed. Simmer for about 30 minutes. Serve over rice.

August Edward and Elizabeth Carolyn Fields Pujol, 1943 My mother really didn’t like to cook, but man-o-man was she good at some things. Many of the recipes here actually came from her favorite cookbook: the J. R. Watkins Company cookbook published in 1946. Unless you are over 50, you probably never heard of them. Since 1868, they've been selling everything under the sun form spices to home remedies to machine oil to well, you name it. Most were originally sold door-to-door and during the depression, they had more salespeople than GE, IBM, Ford and NBC, combined!

STUFFED PEPPERS 6-7 large green or yellow bell peppers 4 tbls butter 1 cup chopped onion 2 celery ribs, finely chopped 3 tbls finely chopped parsley 2 large cloves garlic, finely minced 2 lbs lean ground beef 2 cooked rice 2 eggs, slightly beaten 1 tsp salt 1 tsp Creole seasoning ½ tsp ground black pepper 1 8-oz can tomato sauce 1 cup shredded Cheddar cheese Creole seasoned tomatoes (NOT Rotel)

My mother worked all her life. First on the Mississippi as a cook on a towboat (it actually pushed, but it was called a towboat) where she met my dad; then as a cook for the Caruthersville, MO school system and finally as the manager of Pemiscot (MO) county's Head Start program. Cooking was her vocation, not her avocation, so many times what we got at home was always quick and easy. You know what? It was still darn good. Her yeast rolls were incredible and her Christmas Divinity was beyond description. Mom really could cook other things and I have a few of them here. Naturally they are very special to me.

Mom always used green bell peppers. Jean doesn’t like them so I started using yellow. It is actually a little milder and I like the flavor. Either one works. Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over

292 Cajun In The Kitchen, ©2010, 2013


medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and sauté together until the beef is completely cooked and the vegetables are lightly browned. Add the rice and season with salt and pepper. Remove from heat and let cool slightly.

This recipe is wonderful for dipping chips, and other fresh vegetables.

MOM’S GRITS The secret to her grits, the milk. She never used water. 1½ cups grits never use quick grits! 5 cups hot milk, just barely to boil 1½ sticks margarine or butter ½ lb Velveeta® cheese 2 tsps salt 2 tsps seasoned salt 3 drops Tabasco® 3 well beaten eggs 6 strips bacon, diced

Work the eggs into the stuffing. If more moisture is needed, add a just a tad of wine or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.

Cook the bacon until crisp. Stir grits into hot milk it makes all the difference!. Cook slowly 20-30 minutes, stirring often. Remove from heat and add butter. Stir well. Add grated cheese, salt, Tabasco®, bacon and then add eggs and mix well. Pour into greased baking dish and bake 1½ hours @ 250°.

CARROT RAISIN SALAD 2 1 2 1 2 1

½

10-oz bags shredded carrots cup raisins tbl poppy seeds lemon, juiced oranges, juiced tsp light brown sugar cup chopped pecans optional

CHICKEN POT My mother made this all the time and it was wonderful. I found a recipe for this in Southern Living. It was amazing how badly they messed this one up. 1 32-oz package of chicken broth 1 whole chicken cut up, bone-in 4 cups Mirepoix* 1 cup frozen corn 1 cup frozen lima beans I cup frozen cut green beans 1 large smoked ham hock 1 14-oz can crushed tomatoes 1 tbl sugar 1 tbl Worcestershire 1 tsp Tabasco 1 Sachet d’epices, marjoram, thyme and parsley 1 lb turnip greens, chopped 2 cloves garlic, crushed ½ stick butter

Salt Reconstitute raisins in warm water for 30 minutes, drain and combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish.

MOM’S SOUR CREAM CUCUMBERS There will be no leftovers. 2 fresh picked garden cucumbers ½ tsp kosher salt 1 tsp sugar 2 tbls apple cider vinegar. 1 cup fresh sour cream ½ tsp celery seed. 2 tbls fresh dill, chopped 2 tbls chopped chives Dissolve the salt and sugar in the vinegar, then add the sour cream and stir until smooth. You may adjust the vinegar, salt or sugar to a sweet - sour taste.

* If you don't know what this is by now, you haven't been paying attention. Go to Chapter 1: The Basics – Seasonings.

Add the chives, dill and celery seed. Slice the cucumbers, unpared, paper-thin and combine with the sour cream dressing.

Cook chicken in 10 cups of water with the sachet of herbs and ham hock until meat comes off bones, about 2 hours. You should have about 6 cups liquid left. Remove bones and skin and return meat to pot.

Chill for 2 hours or more. The sour cream cucumbers improve in taste as they marinate.

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Add everything else (except butter) including salt and pepper to taste. Simmer one hour. Melt the butter in the stew before serving. THIS IS AN OLD COOK’S TRICK. It really makes the stew hearty.

MEAT LOAF 1 1 1 1 8 1

HER DIVINITY ROCKS!!! This was my mother's signature dish. Mom made pounds of this for friends and family during the holidays. Mostly white divinity, but also chocolate, mint and peppermint flavored. It was indeed divine. 2 cups sugar ½ cup corn syrup 1 /3 cup water 2 egg whites 1 tsp vanilla Dash of salt

¼ 1

¼

lb each, ground beef, pork & lamb egg cup bread crumbs tbl Worcestershire sauce ozs tomato paste small onion, chopped cup milk tsp salt tsp each back pepper & Cajun seasoning

Mix meat, ½ of tomato sauce, and the remaining ingredients thoroughly. Spread into lightly greased Lodge loaf pan. Top with remaining tomato sauce and bake at 350º for 75 minutes.

SKILLET SPARERIBS

Combine corn syrup, salt, sugar and water in a deep bowl. Heat over med flame and stir well. This is the hard part of making Divinity. You have to heat and stir until a hard ball forms when a small amount of the mixture is dropped into cool water. Make sure that all of the sugar has been dissolved. Beat egg white until it stiffens. Then, continuously pour a thin stream of the ready mixture over egg whites while beating on high speed. Add vanilla also while beating. Continue beating for about 5 minutes or until mixture becomes dull. Finally, spoon small amounts of mixture onto wax paper. You can top with a pecan half if you wish.

If you don't have a big cast iron skillet, this is the best reason to go buy one. Mom made this for more than one Pot Luck dinner at the Church and people begged her for the recipe. They are different but they are very, very good. 2 slabs of baby back ribs 3 tbls vegetable oil 1 cup water ¼ cup catsup 2 large onions, quartered 1 tbl Worcestershire sauce 1 tbl Tabasco 1 can tomato soup 2 cloves garlic, chopped 1 tsp each, Szeged Hungarian Paprika®, cayenne and onion powder ¼ cup Bourbon 1 stick butter Salt and pepper to taste

Okay. This stuff is a big deal in our family. Mom use to make a chocolate version that was to die for. 2 ounces unsweetened chocolate - Melt the chocolate in a double boiler before you begin cooking the other stuff. Set it aside to cool. Beat the egg whites while the sugar mixture is getting to its hard ball stage. For those of us who don’t trust dropping things in water and making a judgment call as to whether it is a “hard ball”, cook it to at least 248° on your candy thermometer; this recipe says 252° note that my candy thermometer says hard ball stage is 260 - go figure. Anyway, somewhere between 248 and 252.

Cut ribs into serving size, 2-3 ribs. Salt and pepper ribs and brown on high heat in large cast iron skillet in vegetable oil. Remove ribs and turn heat to medium. Add all remaining ingredients except butter. Return ribs, cover and simmer slowing for about 1½ . Add the butter, simmer 15 minutes.

Go ahead and pour the mixture into the egg whites, beat and add the vanilla. After beating to where the mixture loses its gloss, quickly blend in the melted chocolate and drop onto the wax paper.

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1 quart buttermilk 1 tbl salt 1 2-2½ -lb fryer, cut up 1 tsp each salt, pepper, Szeged Hungarian Paprika®, & sage 2 cups all-purpose flour 2 cups vegetable oil ¼ cup bacon drippings

FRIED CORN MANQUÉ CHOUX I think my Aunt Vera (she was a true Cajun lady) showed my Mother how to make this. Aunt Vera and Uncle Ed, my Dad’s brother were from New Orleans. I remember as a young kid, I had a hard time understanding Uncle Ed when he talked. If he got excited, I flat out didn’t have any idea what he was saying. It wasn’t until I was older that I found out he was speaking English with a little French thrown in, well, Cajun French anyway. Now I know why Aunt Vera always called my brother and me Cher….…. ½ lb bacon, chopped 6 ears young sweet corn, kernels removed, retain corn milk 2 tbls bacon fat or butter 1½ cups chopped onions 1 cup chopped green bell peppers 1 cup milk ¼ cup chopped green onions Pinch of salt Pinch of cayenne

Combine buttermilk 1 tbl salt in a large bowl; add chicken. Cover and chill AT LEAST 3 hours. Mix dry spices with flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Don’t drain the chicken. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time adding flour and spice mixture if needed. Heat vegetable oil and bacon drippings in a 12-inch castiron skillet or chicken fryer to 360°. Actually there should be enough oil to just about, but not quite, float the chicken pieces. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on paper towels; keep warm. Yield: 4 servings.

In a large skillet, over med heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tbl Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting cross a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over med heat, add the oil, onions and bell peppers. Season with salt and cayenne. Sauté for 2 minutes. Add the corn. Season with salt and cayenne, continue to simmer for 20 minutes or until corn is tender. Stir in the milk and simmer for 2 minutes; remove from heat and stir in the crispy bacon and top with green onions. Serve immediately.

NOTE: For best results, keep the oil temperature between 300° to 325°. Mom’s Cole Slaw

GIBLET STUFFING As a kid, I can't remember ever eating turkey without this stuffing. Mom even made giblet gravy to go with it. Jean doesn’t care for it so we don't have it today but it is very important if you want an good old fashioned Thanksgiving dinner. ¾ cup butter 2 cups chopped celery 2 cups chopped onion 5 cups dry bread crumbs 1 tsp sage 1 cup chopped, cooked giblets 1¾ tsp salt ¼ cup melted butter ¼ tsp. poultry seasoning

MOM’S FRIED CHICKEN This was another of my Mom’s specialties. Boy, could she make fried chicken. Make some potato salad and you have the makings of a great picnic. My mother used water to soak the chicken. I have found old southern recipes that call for buttermilk, which is much better. Oddly enough, my wife never saw anything fried until we were married and she can do fried chicken just as well, maybe a little better, than Mom could. Go figure.

Melt 3/4 cup butter in a large skillet; add celery and onions; sauté until tender. Combine bread, giblets, salt, parsley, sage, poultry seasoning and melted butter. Mix, then add sautéed vegetables and a little water to make stuffing moist. Makes about 10 cups of stuffing.

By the way, the secret is soaking the chicken in the buttermilk. I also add a couple tablespoons of Tabasco. Adding just a tad bit of bacon fat to the oil is optional, but I think it really, really makes a difference.

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3-4 2 3 2 2

sprigs thyme tbls tomato paste stalks celery, chopped tbls flour tbls snipped parsley ½ cup Cajun Power® 3 cups garlic mashed potatoes Dash salt & pepper, ground allspice, Cinnamon and cayenne pepper

FRIED CATFISH 2½ lbs dressed catfish 1 cup of corn meal 1 cup of flour 1 tsp of Lawry’s® Seasoned Salt 1 tsp of Pepper 1 can beer, room temp Crisco + bacon fat Mix flour, seasoned salt, and corn meal. Dip catfish in beer and cover both sides of catfish with the dry mixture. Then fry in about a tbl each of Crisco and bacon fat in a heavy pan, until both sides are golden brown and the fish is crispy.

Line a 9-inch pie plate with half of the pastry. Set aside. In a large heavy saucepan over medium-high heat cook the bacon until crisp and the fat is rendered. Add meat and brown. Add onions, and celery. Cook until onion are translucent. Add all the Dash stuff, the thyme, Cajun Power® , garlic, beef stock, tomato paste and flour. Mix well and simmer. You don't want this real soupy so cook it down a bit, about 20-30 minutes.

CATFISH BEER BATTER As a kid I caught my share of bluegill and crappie. Good size panfish that all you wanted to do was drop ‘em in beer, then dredge ‘em in corn meal and fry ‘em. 6 ozs all-purpose flour 2 tbls corn meal 1 tsp salt ½ tsp baking powder ½ cup beer 1 egg 16 ozs of lard or vegetable oil

Pour ½ meat mixture into pie shell and then layer of mashed potatoes on top of meat mixture. Pour remaining meat on potatoes followed by the remaining potatoes. Cover with 2nd pie crust and egg wash the top. Put a small X in the shell to release steam. Bake at 350 degrees till crust is golden, about 1 hour.

MOM’S DATE ROLE My mother really liked this. You could count on having several of these during the holidays. She always made them for friends and family. This, along with her Divinity were her signature goodies. 1 box graham crackers, crushed 1½ cups chopped pecans 1 lb dates, chopped 1 pkg mini marshmallows ½ small jar maraschino cherries, chopped 1½ cup heavy cream 3 ozs Bourbon whiskey

The beer should be at room temperature. Whisk flour, salt and baking powder in a mixing bowl. Separately, whisk beer, egg, and oil. Gradually add the wet mixture to the dry mixture, stirring until there are no lumps. Dip foods into batter and fry in hot oil 350° until it is golden and crispy. Drain foods on paper toweling or a brown bag. Serve hot. Trust me. Use lard.

CAJUN MEAT PIE I'm 99% sure this came from my Aunt Vera. She was married to my dad's brother Ed. They lived in New Orleans (Algiers actually) and were true Cajuns. I used to love to hear Uncle Ed "speaka da French". I know it sounds more like an English or Irish dish, but it was true Cajun. This dish was one of my favorites as a kid. I've changed a few things but essentially this is Mom's. 1 package pie crust (2-crust pie) 1 cup beef stock ½ envelope onion soup mix (¼ cup) ½ tbl chopped garlic 1 lb ground beef 1 lb ground pork 1 onion, chopped

This is messy. Mix all ingredients in large bowl. Work with hands until you got a big moist, sticky ball. Flatten and roll. Wrap with wax paper and strong in frig. You can make one BIG roll or several smaller ones. Ready to go after a day or two.

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This same sensitivity helps her to make a child’s pain feel better, and share in her teenager’s anxieties and fears. I gave her strength to carry her husband through his faults, and fashioned her from his rib to protect his heart. I gave her wisdom to know that a good husband never hurts his wife, but sometimes tests her strengths and her resolve to stand beside him unfalteringly. Lastly and most importantly, I gave her a tear. It is hers exclusively. It is not a weakness for thought it, all else is strengthened. It is a tear of compassion for all humanity. It is your mother’s small tear that separates mankind from all of my other creations.”

WHY MOTHERS CRY “Why are you crying?” he asked his mom. “Because I am a mother” she told him. “I don’t understand,” he said. His mom just hugged him and said, “And you never will.” Later the little boy asked his father, “Why does mother seem to cry for no reason?” “All women cry for no reason,” was all his dad could say. The little boy grew up and became a man, still wondering why women cry. He married and with children of his own, he still wondered why on occasion, he would find his wife silently crying. Finally, he asked God; “Lord, why do mothers cry so easily?” God answered: “When I made woman she had to be special. I made her shoulders strong enough to carry the weight of the world; yet gentle enough to give comfort. I gave her an inner strength to endure childbirth and the rejection that many times comes from her children. I gave her a hardness that allows her to keep going when everyone else gives up, and to take care of her family through sickness and fatigue without complaining. I gave her the sensitivity to love her children under any and all circumstances, even when her child has hurt her very badly.

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CHAPTER 23: BREAD, BISCUITS AND BEIGNETS

times, working dough into large ball. Pinch off portions for a desired size with dry fingers dipped into flour. Press slightly to flatten on greased cookie sheet. Bake for 12 to 15 minutes.

When I was in college in Tennessee, there was a boarding house called Ma Green’s that served dinner for her boarders and about an equal number of place settings for outside folks to walk in. The food was just simply country fare served family style around a 16-seat table, but man-oman was it good. I’d take a couple of friends from Yonkers, NY to sample real southern food. Ma couldn’t make enough fried chicken, country ham with grits, biscuits and red-eye gravy to satisfy those guys. There is a place in Savannah where Ma Green would feel right at home.

With Justin Wilson and Mrs. Wilkes in His kitchen, the Lord is indeed fortunate……

DICKEY FARMS® PEACH TEA BREAD Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes to try including this. 2½ cups all-purpose flour 1 tbl lemon juice 1 cup sugar 1 /3 cup oil 1 tbl baking powder 1 /3 cup milk ½ tsp salt 2 tsps vanilla extract ¼ tsp nutmeg 2 large eggs 1½ cups finely chopped fresh peaches ½ cup chopped walnuts

MRS. WILKES BISCUITS Noted food writer and expert Craig Claiborne of Savannah, Georgia once called Sema Wilkes biscuits “one of the greatest things ever to happen in my life”. Six decades of serving up Southern specialties at her communal dining tables at The Wilkes House in Savannah have spread her reputation far and wide. Presidents, Senators and just plain folk have been eating at her boarding house since 1943. Although boarders haven’t been taken in for over 30 years, Mrs. Wilkes stuck with the large tables where locals and tourists, Southerners and Yankees, common folk and celebrities have passed the platters and bowls overflowing with good food.

Heat oven to 350°. Grease 9x5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overheat. Fold in peaches and walnuts. Spoon into greased pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.

In late October, 2002 at a normal every day dinner, lunch to you Yankees, Mrs. Wilkes grandson, Ronnie Thompson and now manager of Mrs. Wilkes Boarding House presided over the lunchtime ritual rather than the diminutive Sema Wilkes. In attendance were over four generations of Sema Wilkes family who have worked at the restaurant. Mrs. Wilkes, who had become known as “the Julia Child of country cooking” had passed away the Thursday before at the age of 95. 2 cups self-rising floor ½ tsp baking power 1 tbl shortening 2 tbl butter 1 /3 cup buttermilk 1 /3 cup whole milk

ANNA-DAMA BREAD Tennessee mountain lore has it that this bread got its name from a man who had to bake his own bread when his wife, Anna, was away. He wasn’t happy as he stirred his concoction of cupboard leftovers and cursed under his breath, “Anna, damn it!” Despite his protests, he invented an easy, moist, slightly sweet cornmeal-yeast bread that requires no kneading. 2 cups milk 1 cup cornmeal 3 tbls butter, melted ½ cup molasses 2 tbls dry yeast

Preheat oven to 450°. Sift flour and baking power into bowl. Cut in shortening and butter until mixture has texture of course cornmeal. Make a well in center and add liquid ingredients. With hands, mix lightly and quickly form dough moist enough to leave sides of bowl. Turn out onto a lightly floured surface and knead gently six or seven 298

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½ 1 2 5.5

JUSTIN WILSON’S HUSHPUPPIES

cup warm water tbl honey tsp salt cups white flour

These are a staple all over the South. 1½ cups yellow cornmeal ¼ cup all-purpose flour ¾ tbl baking powder 1½ tsp salt 1 tsp baking soda 1 tsp ground coriander ½ tsp cayenne pepper ½ onion, grated 2½ cups buttermilk 3 large eggs, lightly beaten ¼ cup fresh or thawed frozen corn kernels Vegetable shortening or cooking oil for deep-frying

In a saucepan, bring the milk to a boil. Remove from heat and stir in the cornmeal. Add the butter and molasses and mix well. Cool until lukewarm. In a large mixing bowl, dissolve the yeast in warm water. Add the honey and stir until bubbly. Add the cornmeal mixture, salt and 21/2 cups of flour. Beat 5 minutes. Gradually add 21/2 to 3 cups more flour. Beat with a large spoon until the mixture is very stiff and it holds up firmly in the center of the bowl. Cover the dough with a damp towel. Let it rise until double in bulk, about one hour, then deflate the dough with a spoon or your fist. Divide the dough into two parts, shape them and place each in a greased loaf pan.

Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over med heat. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand. Heat the oil until it registers 375° on a deep-fat thermometer. You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles. Scoop up rounded tbl of dough and carefully drop them into the fat in batches, if necessary. Fry on one side until golden, 2-3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.

Bake the loaves in a preheated 350oF oven for 45 to 50 minutes. Cool on a rack. Makes two loaves

BOSTON BROWN BREAD 1 2 2

pound chopped dates tsps baking soda cups sugar ½ cup shortening 2 eggs 4 cups sifted all-purpose flour 1 cup walnut pieces 1 cup raisins Six 14- to 16-oz empty, clean vegetable or fruit cans Preheat the oven to 325 degrees F. Combine the dates and baking soda in a bowl. Pour 2 cups boiling water over the mixture and let stand for 5 minutes.

GERMAN BROWN BEER BREAD Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. 1 tbl olive oil ½ cup chopped onion 1 tsp sugar, divided 2 packages dry yeast ¾ cup warm brown beer (100° to 110°) ½ cup plain low-fat yogurt 1 tbl white vinegar 1 tbl caraway seeds 1½ tsps kosher salt 1 large egg, lightly beaten 2¾ cups all-purpose flour, divided

Combine the sugar, shortening, and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add the date mixture and flour and stir until well blended. Add the nuts and raisins; mix well. Fill the cans about two-thirds full with batter. Bake for 1¼ hours, until a wooden pick inserted in the center comes out clean. Cool in the cans on a wire rack for 15 minutes before removing from the cans and returning to the rack to cool completely.

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1 cup stone-ground rye flour 1 tsp water 1 large egg white, lightly beaten Cooking spray

minutes. Brush tops with heavy cream and bake 10 to 12 minutes.

HOT CRUSTY BUTTERMILK BISCUITS By Chef Scott Peacock, Watershed Restaurant, Decatur, Georgia 5 cups sifted White Lily flour (measured after sifting) 1 tbl plus ½ teaspoon

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool. Dissolve ⅛ teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Homemade Baking Powder 1

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

½ 1¼ 3

Preheat oven to 500 F. Put the flour, homemade baking powder, and salt in a mixing bowl, and whisk well to blend thoroughly. Add the lard, and working quickly, coat it in flour and rub between your fingertips until approximately half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in the buttermilk, and stir quickly just until the dough is blended and begins to mass.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Turn the dough immediately out onto a floured surface, and with floured hands knead briskly eight to ten times, until it becomes cohesive. Gently flatten the dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough completely through at 1/2 inch intervals. Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds, without twisting the cutter in the dough. Cut the biscuits from the dough as close together as you can, for maximum yield. Transfer them to a parchment-lined baking sheet, placing them so that they just barely kiss. Don't re-roll the scraps. Just arrange them around the edge of the sheet, and bake them — cook's treat.

Preheat oven to 400°. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.

COUNTRY BISCUITS 2 1 1

½ 3 1

¼

tbl kosher salt cup (1/4 pound) packed lard, chilled cups buttermilk tbls unsalted butter, melted

cups all-purpose flour tbl baking powder tbl baking soda tsp salt ozs cold unsalted butter cup milk or half & half cup heavy cream

Put the baking sheet immediately on the center rack of the preheated oven. Bake 10-12 minutes, checking after 6 minutes or so, and turning the pan if needed for even baking. When biscuits are golden brown, remove from the oven and brush the tops with the melted butter.

Preheat oven to 425°. In large bowl, whisk together dry ingredients. Gently cut in butter then add milk. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30

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Make Some Dough

MISS INA'S CHEESE BISCUITS

You can use any yeast bread recipe to make rolls. Mom’s is below. White or wheat, sour or sweet, whole grain or plain Jane, buttery dough or sourdough - if you can make it into a loaf, you can form it into a roll. If you’ve got a bread machine or a mixer with a dough hook, bread of all kinds is at your fingertips with just a little bit of measuring and the flick of a switch or two. All that’s left is to shape the dough!

Done just like Mr. Jim and Miss Ina loved 'em. They were our next door neighbors in Caruthersville and my surrogate parents. You couldn't have a Sunday services pot luck supper at Eastwood Memorial Methodist Church without these. 2 cups self-rising flour 1 tsp baking powder 1 tsp sugar ½ tsp salt 1 /3 cup shortening ¾ cup grated Cheddar 1 cup buttermilk ¼ stick butter, melted Preheat oven to 350°F.

Taking Shape To divide a batch of dough into rolls, wait until the dough has risen once, then gently deflate it with your fist. On a clean surface, grab the dough in both hands and gently stretch it out into a log, flicking your wrists and slapping the dough on the counter. Now use a bench scraper (a.k.a. pastry scraper, bench knife) or a stiff spatula to divide the log of dough into equal portions. If you want to be exact, use a kitchen scale to weigh each piece of dough. There’s a definite technique to shaping dough into perfect rounds, but it’s easy to get the hang of it and fun to practice. Now dust a baking sheet with flour and cover it with a sheet of plastic wrap. As you finish forming each dough round, place it under the plastic wrap to keep it from drying out.

In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

SOUTHERN CORNBREAD 1

¼ 1 1 1

½ 1 1

½

Now you get to decide when you want those rolls: If you want to sink your teeth into them just as soon as possible, allow them to rise a second time, until about double in size, and bake them. If you want to save the rolls for tomorrow, make sure that plastic wrap is wrapped tightly around them, and simply place them in the refrigerator. When you’re ready for them, put them in a warm place, (this is critical, no drafts either) let them finish rising, then bake as usual.

cup cornmeal cup vegetable shortening, melted cup all-purpose flour tbl sugar tbl baking powder tsp salt cup buttermilk egg, beaten cup chopped onion

To Top It All

Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.

When the rolls are fully risen and ready to go into the oven, don’t forget to add some finishing touches to them! To make the tops shiny, golden and lightly crisped, brush them with beaten egg or milk, or, coat them with melted butter to keep them soft. If you wish to add the flavor of herbs, garlic, citrus zest, or dried fruits or vegetables to your distinctive dinner rolls, these ingredients are better mixed into the dough during the initial bread making process - they will burn in the oven if you put them on top of the rolls. Now all that’s left to do is wait anxiously by the oven for the world’s greatest rolls to emerge!

HOMEMADE YEAST ROLLS To this day, nothing smells better to me than these rolls. This has so many great memories attached to the smell. My mother’s fresh, yeasty rolls were like a little morsel of heaven. The intoxicating aroma and the golden brown, lightly crisped exterior that gives way to a fluffy, tender middle oozing with fresh butter will inspire a feeding frenzy of the highest order. If you can do these, you can pass yourself off as one of the best cooks in the entire world.

Watch out, or these fresh homemade rolls just might steal the spotlight away from the main dish.

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Thank God, Jean can make these as well as my mother could. 1 cup milk, scaled, don’t burn, cool to 110° 1 /3 cup shortening (nothing but Crisco) ½ cup sugar 2 beaten eggs 2 yeast cakes or 2 oz dry yeast dissolved in water (105° to 110°) 5 cups flour, sifted

90 MINUTE CINNAMON ROLLS Here’s another of my mother’s goodies. She didn’t make this often, but boy when she did…. 3¼ cups of all-purpose flour, divided 1 envelope Fleischmann’s Quick Rise Instant Yeast ¼ cup sugar ½ tsp salt ¾ cup milk ¼ cup water ¼ cup margarine 1 egg 1 cup firmly brown sugar 1 tbl cinnamon ½ cup butter, softened ½ cup each, raisins & chopped pecans, optional

Combine scaled milk, shortening and sugar; cool to lukewarm. Soften yeast in lukewarm water, stir and add to milk. Add eggs, then four cups flour, one cup at a time. Mix well after each addition. Use last cup of flour to dust board and to work into dough as you knead it about five minutes. Put dough into greased bowl and let rise. Divide into individual rolls in whatever size or shape you wish. Bake at 375° for about 15 minutes.

Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast, sugar, and salt in large bowl. Heat milk, water, and ¼ cup margarine until hot to touch, 125°-130°. Stir hot liquid into dry ingredients. Mix in egg.

Remember, it’s the second rise that does it…….be patient. DO NO OVERCOOK. When they turn golden brown, there’re done. Take ‘em out. They’ll cook for another few minutes on the counter. Don’t let the tops get dark brown before you take them out. That’s too late.

Mix in enough reserve flour to make a soft dough, that does not stick to the bowl. Turn out onto floured board and knead 5mins. Cover dough and let 10mins.

JOHNNIE CAKE Oh what we take for granted today. One hundred and fifty years ago food was hard to come by if you wore the blue or gray. Items that Union soldiers received were salt pork, fresh or salted beef, coffee, sugar, salt, vinegar, dried fruit and dried vegetables. If the meat was poorly preserved, the soldiers would refer to it as “salt horse”. Sometimes they would receive fresh vegetables such as carrots and potatoes.

Mix brown sugar, cinnamon, & butter together. Roll dough into 12x9inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins. Roll up from long side, jelly-roll style; pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up in large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water.

Confederate soldiers were not as fortunate. Their rations consisted of bacon and corn meal, tea, sugar or molasses, and fresh vegetables when they were available.

Cover dough and let rise 20 minutes. Bake at 375° for 20mins or until browned. Remove from muffin cups to cool. Serve warm makes 12 buns.

Their main staple most often was Johnnie Cake and bacon grease. 2 cups of cornmeal ⅔ cup of milk 2 tbls oil 2 tsps baking soda ½ tsp of salt

BLUEBERRY SOUR CREAM LOAF 2 1

½ 2 2

½

Mix ingredients into a stiff batter and form eight biscuitsized “dodgers”. Bake on a lightly greased sheet at 350° for twenty to twenty five minutes or until brown.

eggs cup dairy sour cream cup milk tbls butter or margarine, melted pkgs Martha White Blueberry Muffin Mix cup chopped pecans

Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in

Or spoon the batter into hot cooking oil in a frying pan over a low flame. Optional: spread with a little butter or molasses, and you have a real southern treat!

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center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf.

10 2 3

Turn out onto wire rack to cool completely.

Dissolve yeast in water and add sugar, Wesson oil, 4 cups flour, salt and eggs. Mix well and add 6 more cups flour. Blend, let rise till double in size about 2 or 4 hours. Place dough in 6 greased pans and let rise for 1-2 hours. Bake at 400° for 5 minutes, then bake at 325° for 30 minutes. Take out of pans and cool.

BANANA NUT MUFFINS Chelle: The nuts are NOT optional.

½ 1 1 2 1 1 1 1 1 /3

¼ 2 1

½ ½

cups flour tbls salt eggs

cup whole grain flour cup white flour cup brown rice flour tsps baking powder tsp soda tsp cinnamon egg tsp vanilla cup brown sugar packed cup milk tbls cooking oil cup mashed banana 2 medium cup raisins golden cup ground almonds

Note: The dough is thin like cake dough. Use the mixer to blend the dough.

MOM'S SOURDOUGH BREAD STARTER Mon got this from a lady she met in Alaska. She spent a summer there when my cousin Bob was stationed in Fairbanks, Alaska. 1 package yeast 1 tbl vinegar 2¼ cups warm water 1 tsp salt 2 tbls sugar 2 cups bread flour

Sift all dry ingredients together except sugar. Beat egg, vanilla, sugar, milk and oil. Add raisins, banana, almonds and liquid ingredients to dry ingredients. Mix only until blended. Spoon mixture into muffin tins sprayed with Pam cooking spray. Fill almost to the brim. Bake 15-20 minutes at 375°.

Dissolve yeast in ¼ cup warm water. Add sugar vinegar, salt, all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy. To use, measure out what is called for in any recipe, replenish starter and put back in frig. Bring to room temp before using.

CAJUN BREAD About as simple as most things Cajun…. 3 cups self rising flour 3 tbls sugar 1 12-oz can of warm beer

Replenish starter with equal amounts of bread flour and water. You should allow it to allow to ferment for one week between using. This starter took about 1½ months to become really sour. Some people use the same starter for years.

Dear Lord, do not use light beer. Frankly most American beers would not work well. Use a dark or hearty brew. Doesn't have to be imported just dark and heavy. Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400° oven for 30 minutes or until brown. This bread can go with anything in Cajun country.

CORN CAKES COUCH COUCH This was a delicacy for the Confederate troops during the War of Northern Aggression. Food of any kind was special, but this rare indeed. 1 egg slightly beaten 1 cup corn meal ½ flour 1 tsp salt 1 cup hot water 1 tbl lard you can use Crisco 1 tsp sugar

METHODIST BREAD It’s funny. I grew up in the Methodist Church in the boot hill of Missouri. It wasn’t until we lived in Georgia before I even knew this existed. 3¾ cups lukewarm water 105- 110° 2 packages yeast 1 cup sugar 1 cup oil

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Mix ingredients and spoon on griddle. Fry to a golden brown on both sides. Serve with butter and molasses or honey.

3½ 2 1

cups all-purpose flour tsps baking soda tsp baking powder

Mix in order. Pour in greased and floured pan. Bake at 350 for about 1 hour.

BEIGNETS The best way to have this New Orleans French Quarter specialty is to go to the Café Dumont on Jackson’s Square in the French Quarter. My wife thinks these are the same as Italian fried dough. She’s made that many times and it is close, but no cigar. There is nothing like early morning coffee and beignets at the Café Dumont……

SOUTHERN SKILLET CORNBREAD 2

½ ½ ½

If that’s not an option, here’s how you make ‘em at home. Good Luck. Oh, eat them as soon as they are done. Never eat them cold. Hell, they’re good cold…. 1 package dry yeast dissolved in 4 tbls water 3½ cups flour 1 tsp salt ¼ cup sugar 1¼ cups milk 3 eggs, beaten ¼ cup melted butter 1 cup powdered sugar Oil for deep-frying

2 4 1¼

½

cups yellow corn meal cup flour tsp salt tsp baking soda tsp baking powder eggs cups buttermilk stick butter

Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust approximately 25-30 minutes.

BLUEBERRY BUTTERMILK MUFFINS

Dissolve yeast in four tbl of warm water or according to package directions. Set aside. Using a home-style deep fryer, heat oil. In a large mixing bowl, combine flour, salt and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs and butter. Continue to blend until smooth beignet dough is formed. Place dough in a metal bowl, cover with a towel and allow to rise for one hour. Remove to a well floured surface and roll out to one quarter inch thickness. Cut into rectangular shapes, two by three inches, and return to lightly floured pan. Cover with a towel and allow dough to rise. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar. Enjoy beignets with a cup of Louisiana cafe au lait.

Got this out of the Kansas City Star around 1986. 2½ cups flour 1½ tsps baking powder ½ tsp baking soda ¾ cup sugar ¼ tsp salt 2 eggs, beaten 1 cup buttermilk 4 ozs butter 1½ cups Blueberries, fresh or frozen Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake ’til golden brown. Bake at 400 F for 20 -30 minutes.

GRAMMIE’S PUMPKIN BREAD This is my mother-in-law’s recipe for pumpkin bread. She was affectionately known as Grammie to her grandchildren. Mein Fuhrer to her son-in-laws……. 3 cups sugar 4 eggs 1 cup salad oil 1½ tsps salt 1 tsp cinnamon 1 tsp nutmeg 2 cups pumpkin

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EASY FRENCH BREAD

POTATO BISCUITS 1 2 2 1 1

½ 2 1

C'est cherie facile 4 cups all-purpose NOT self-rising flour 1 tbl sugar 2 tsp salt 1½ packages active dry yeast 2 cups warm water 3 tbls melted butter

cup mashed potatoes tbls butter cups flour tbl honey cup buttermilk tsp baking soda tsp baking powder tbl sugar

Loaf pans should be 9 x 5 x 2-l/2 inch deep

Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400º about 10 min.

Preheat/bake Oven: 400F. Sift flour, sugar and salt into mixing bowl. Dissolve yeast in warm water. Add water to flour; stir until batter is mixed. Allow to rise until it is twice its original size about 1 to 1-1/2 hours. Stir batter again to deflate it. Divide batter into equal parts; place in 2 greased baking pans. Allow to rise to top of baking pans about 1 to 1-1/2 hours. Melt 3 tablespoons butter and allow to cool. Pour melted butter over loaves. Bake for 30 minutes. Slice and serve.

CHERRY PECAN BREAD 2 1

½ ¾

½ 2 1 1 1 1

cups all purpose flour tsp baking soda tsp salt cup sugar cup butter or margarine eggs tsp vanilla cup buttermilk cup chopped pecans 10-oz jar maraschino cherries drained and chopped

ITALIAN FRIED BREAD This is one of Jean’s favorites. She called it fried dough, but it’s the same stuff. Grandma Rose used to make this for her when the Williams girls were kids. When we lived in Germany we spend a lot of time in Italy on the beach and the vendors would walk the beaches selling this. It really wasn’t as good as Jean could make. I dunno. I guess you had to be there…. 6½ cups all-purpose flour 2 packs instant dry yeast 3 tbls sugar 1 tbl salt 1¼ cups water 1 cup milk 2 tbls shortening

Lightly grease 9 x 5 x 3 inch loaf pan, set aside. In mixing bowl thoroughly stir together flour, soda, and salt, set aside. In large mixing bowl cream together sugar, butter or margarine, eggs, and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to creamed mixture, Beat just until blended after each addition. Fold in nuts and cherries. Turn batter into prepared pan. Bake in 350°oven for 55 to 60 minutes. Remove from pan, cool. If desired, glaze with confectioners icing and sprinkle with nuts. Around the holidays the icing can be tinted red or green.

In a large bowl, combine 3 cups of flour, yeast. sugar and salt. Mix well. In a sauce pan, heat water, milk and shortening until warm, add to flour mixture. Stir until moistened. Gradually add remaining flour, stirring well to make a firm dough. Knead on floured surface until smooth and elastic. Place in a greased bowl, turning to grease top. Cover, lot rise in a warm place until light and doubled in size. When dough is doubled, put 3 to 4 inches of oil in a heavy pot and heat to 370°. Using a teaspoon, drop spoonfuls of dough into the hot oil. Turn once to cook evenly. The dough cooks fast and must be watched. Sprinkle with cinnamon and sugar. Great. 305 Cajun In The Kitchen, ©2010, 2013


GEORGIA-STYLE HUSH PUPPIES

BEER BREAD

2½ 1

cups yellow corn meal tbl salt ¼ tsp garlic salt or to taste 2 green onions, finely chopped 2 tbls Vidalia onion, minced 1 tbl cream style corn 2 eggs Hard boiling water

Here’s the easiest loaf of bread you’ll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour 3 tbls sugar 1 12-oz bottle of lager beer Preheat oven to 375°. Lightly grease or spray a 9 x 5 x 3inch loaf pan with nonstick cooking spray.

Mix dry ingredients together. Break eggs on top of mix and stir well. Add hard boiling water a little at a time while stirring until it forms stiff mush should be stiff enough to stick to spoon. Drop round tsp of batter into hot grease after cooking fish. Use second spoon to push batter off.

Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour.

MUFFALETTA BREAD This is for the very New Orleans style sandwich. Check out Chapter 30: Sandwiches – New Orleans Muffaletta Sandwich. 1 cup warm water 110° 1 tbls sugar 1 package active dry yeast 3 cups bread flour 1½ tsp salt 2 tbls vegetable shortening Sesame seeds

Keep cup of water handy to keep spoons damp so batter doesn’t stick. The secret is the water must be hot enough to cook the corn meal. The grease just crusts the outside of ball to golden brown. You can always go back and add more water be sure it is boiling if you do but you don’t want it too liquid. It won’t hold together when it hits the grease.

FRESH APPLE BREAD 2 cups sugar 1½ cup oil 2 tsp vanilla 2 eggs, well beaten 3 cups flour 1 tsp salt 1¼ tsp soda 3 cups peeled and chopped fresh apples 1½ cup chopped pecans Juice of ½ lemon

In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 Tbsp. at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing just until blended. Process 20 seconds to knead.

Combine first five ingredients in a mixing bowl; beat well. Sift dry ingredients together. Add to first mixture and beat slowly to blend. Fold in apples and pecans. Pour into a 10inch tube pan which has been well greased and dusted with flour, or two loaf pans. Bake in moderate oven at 350° for hours less time for loaf pans. Cool in pan about 5 minutes before removing.

Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1½ hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425°. Remove

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plastic wrap. Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375 F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.

as for cinnamon rolls. Brush with melted butter. Sprinkle half of sugar mixture. Sprinkle with fruit/nut mixture. Roll up as for cinnamon rolls. Cut dough in half. Place on cookie sheet. Cut dough with kitchen shears into 1 inch slices. Do not cut dough all the way through, then turn one slice to right, the next to the left until a braid is formed, Repeat with other half of dough. Makes four. Let rise until double. Bake at 375° for 20 minutes or until done Remove from cookie sheet.

Cool completely on a rack before slicing. Makes 1 loaf

SPOON BREAD This receipt goes back to the Civil War or as it is more commonly referred to in Georgia: The War of Northern Aggression. 2½ cups boiling water 2 tbls butter, melted 1½ tsps salt 2 eggs, separated 1½ cups buttermilk 1 tsp soda

Cool slightly. Drizzle with confectioner’s icing. For richer icing, add melted butter.

BREAD PUDDING One of Jean’s favorites. This is ‘The’ recipe from the origin, Arnaud’s of New Orleans. 2 egg yolks 5 whole eggs ½ cup sugar 2½ cups milk, scalded ½ cup heavy cream, scalded 3½ cups stale French bread chunks 8 slices French bread, 1” thick ½ cup raisins ¼ cup dark rum 4 tbls clarified butter, divided 1 tbls cinnamon 1 tbls sugar ¼ tsp cinnamon, mixed

Add corn meal gradually to boiling water and let stand until cool. Add butter, salt, egg yolks slightly beaten, and buttermilk mixed with soda. Beat 2 minutes and add egg whites which have been beaten until stiff. Turn into buttered bean pot or casserole and bake at 425° for 40 minutes.

CHRISTMAS BREAD 2 1 1 1 6

½ 1 3 6-7 1

¼ 1 1½

½

packages dry yeast tbl sugar cup lukewarm water cup milk tbls shortening cup sugar tsp salt eggs, beaten cups flour cup each: candied cherries, raisins, chopped nuts cup sugar tsp cinnamon cups confectioner’s sugar tsp vanilla

Preheat oven to 350°. Butter a 2 quart casserole. In a small bowl, pour the rum over the raisins and set aside to plump. In a medium bowl with mixer at low speed, mix together yolks, eggs and sugar. Add the milk and cream and mix well. Stir in vanilla. Combine the bread chunks, 2 tbsp butter, cinnamon and rum-raisins in a large mixing bowl. Pour a generous amount of the pudding mixture over the bread. Stir to mix all ingredients, pour into the buttered casserole and smooth the surface with the back of a spoon.

Water Melted butter

Cover; let rest for 10 minutes. Knead until smooth.

Dip the bread slices in the remaining pudding mixture and place over the pudding, overlapping to cover to the edges of the dish. Pour any remaining pudding over all. Coat surface thinly with the remaining clarified butter and sprinkle generously with cinnamon sugar. Cut parchment paper to fit the top of the dish, butter lightly and place over the surface of the pudding. Cover the dish tightly with aluminum foil.

Place in a greased bowl; set in warm place, Let rise until double in bulk. Punch down. Divide dough in half; roll out

Set casserole dish inside a pan filled with hot water to within ½ “ of the top of the baking dish. Bake for

Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk; add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour and beat slightly enough to make batter. Add yeast, beaten eggs, plus 2 cups flour. Beat again. Add remaining flour or enough to make a soft dough.

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British Mixed Baking Spice

approximately 50 minutes, remove foil and bake 10 minutes longer.

¾ ¾ ½ ½ ½ ¼

HOT CROSS BUNS British Hot Cross Buns are less sweet and maybe a little closer to the original than most U.S. versions. Serve, cut in half, toasted, with butter, honey or jam. 3¼ cup bread flour 2¼ tsp (1 packet) active dry yeast ¼ cup white granulated sugar 1 tsp table salt 3¼ tsps mixed spice** (see below) 3½ tbls butter, (softened) 1 each, orange and lemon zest only ¾ cup ¾ cup warm milk 1 ¾egg, beaten

tsp cinnamon - ground tsp coriander - ground tsp caraway seeds - ground tsp nutmeg - ground tsp ginger - ground tsp cloves - ground

Cross Piping:

⅓ cup all purpose flour 3½ tbls water 1

tbls sugar

¼

tsp orange extract

Glaze: 2½ tbls sugar 2 tbls orange juice Place the flour, yeast, sugar, salt, mixed spice into a mixing bowl. Mix dry ingredients well. Rub the butter into the flour and mix until it resembles breadcrumbs. Add the mixed peel and raisins into the bowl and make a well in the middle of the mixing bowl. Mix the milk and egg and place into the flour mix. Mix all the ingredients to form a sticky dough and knead well for 8-10 minutes until it forms a dough and is no longer sticky. Rest for an hour and cover with a tea towel or plastic wrap. Divide the dough into ten equal pieces and mold into round balls. Pre-heat oven to 400 degrees F. Place onto baking tray and leave to rise for 1 to 1 ½ hours. Making the cross: mix the flour and water to form a paste resembling double cream, pipe crosses onto your buns. Place in the pre-heated oven and bake for 20-25 minutes until golden brown. While the buns are baking, make the sticky glaze: place the water and sugar into a saucepan and boil for 3 minutes until it thickens. Once removed from the oven, glaze the hot cross buns and enjoy.

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CHAPTER 24: SWEET THINGS

On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife.

I'm really not a sweet eater, but I had too many good recipes, so here tis.

PIES FIRST SOUTH GEORGIA BUTTERMILK PIE 1 1 1

¼ 4 1 1 1

cup granulated sugar tbl flour tbl grated lemon zest cup sorghum molasses large eggs cup buttermilk stick butter, melted unbaked 10-inch basic pie crust shell

In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven. Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting.

Preheat the oven to 350°. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.

*TIP: preheat sheet pan in oven for crisper bottom crust.

LEMON PIE Real simple without the meringue. 1 cup sugar 2 tbls flour 4 eggs 1 tbl grated lemon rind 6 tbls lemon juice (from 3 lemons) ½ cup butter, melted ½ tsp vanilla ¼ tsp almond extract 1 frozen 9-inch deep-dish pie shell ¼ cup slivered almonds

GEORGIA STRAWBERRY PIE The strawberries in Georgia in the spring are to die for. They are plentiful and with enough rain so good that I cannot get enough. This is a very simple and I mean simple pie recipe. Everything is store bought even the strawberries if you can't get 'em fresh. ©

This recipe uses Splenda which is a lot better for all of us than sugar. © 1 cup Splenda sweetener 4 tbls cornstarch ½ cup all-purpose flour 4 cups frozen strawberries, unsweetened, thawed 1 11-oz box pie crust mix ½ cup strawberry nectar, cold, plus 1 tbl 1 egg Sugar, for sprinkling

Heat oven to 350°. Position oven rack in lower third of oven.

Preheat oven to 450 degrees F.

Meanwhile, toast the slivered almonds in a skillet over medium-high heat stirring, until just lightly browned, about 4-5 minutes. Sprinkle toasted almonds over top of the pie. Cool on wire rack.

Stir together sugar and flour in a bowl. Add to eggs in another bowl and beat until light in color and slightly thickened, about 3 minutes. Add the butter after the eggs are beaten. Stir in lemon rind, lemon juice, vanilla, and almond extract. Pour into pie shell. Place pie on baking sheet. Bake in lower third of 350° oven for 20 to 25 minutes or until filling is set and lightly browned.

Sift Splenda, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries. In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks.

309 Cajun In The Kitchen, ©2010, 2013


filling sets. A knife inserted in the middle should come out clean.

CLASSIC PECAN PIE While it is true that Georgia is known for peaches and peanuts, then is another ‘P’ that is important to Georgia. Pecans. Georgia is the largest pecan producing state within the United States …producing an average of 75 million pounds a year.

TENNESSEE SWEET POTATO PIE ½ 2 3 2 1

In the 1940s and 1950s, pecan pie came into its own. It was a simple dessert to prepare and got rave reviews—still does! 3 eggs, lightly beaten 1 cup sugar 1 cup light corn syrup 2 tbls butter, melted and cooled 1 tsp vanilla extract 1½ cups fresh pecan halves 1 9-inch unbaked deep-dish pie shell

½ 4

½ 4½ 1

tsp nutmeg tbls butter large sweet potatoes egg whites whole egg cup sugar tsps sugar tsp cinnamon ozs Jack Daniels® Whiskey glass, 2 ice cubes

Boil potatoes until soft. Peel and mash well with 2 tbl butter. Add sugar, cinnamon, nutmeg, 1 shot 1 ½ ounce of whiskey and well beaten egg. Fill cooked pastry shell and cover with meringue made of beaten egg whites and 4 tsp of sugar. Brown in med oven. Remaining whiskey and the ice are for the cook.

Preheat oven to 350°. Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed. Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 to 55 minutes. Remove the pie from the oven to cool for 30 minutes. When cool, slice and serve as is or with vanilla ice cream.

I prefer to use Evan William’s or Ezra Brooks Sour Mash for the cookin’ and Jack Daniels® Black Label of course for the sippin’. You may substitute Kentucky Bourbon for the sour mash, but why on earth would you do such a damn silly thing?

KENTUCKY BOURBON PIE

To make it extra special, add 2 tbl of Bourbon whiskey to the mix……

4 2

tsp gelatin tbls cold water ¼ cup sugar 7 large egg yolks 3 tbls boiling water 3 tbls fresh lemon juice ½ cup best-quality Kentucky Bourbon 1½ cups heavy or whipping cream 4 large egg whites 1 tsp pure vanilla extract 1 10-inch pie shell, baked Fresh kiwi fruit, for garnish Grated zest of 1 lemon

OLD FASHIONED MISSOURI PECAN PIE This is how it is done down in the Bootheel of Missouri. My mother could make this like no one else. BTW, the pecans are known as 'paper-hull' pecans. Very thin. Very large and very good. I cracked ten for every three I ate…… 3 eggs beaten ½ cup butter, melted ¾ cup sugar ½ tsp cinnamon 1 tsp vanilla ½ cup white corn syrup ¼ tsp salt ½ cup dark corn syrup 1 unbaked pie shell 1 cup Missouri Pecans + ½ cup chopped

In a small bowl, stir the gelatin into the cold water. Set it aside to soften. In a heavy saucepan, combine ½ cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over a med heat and heat thoroughly; do not allow the mixture to boil. Remove the pan from the heat. Stir the boiling water into the softened gelatin and mix thoroughly. Add the

Mix eggs, sugar, chopped pecans, syrups, cinnamon, and vanilla, salt and butter together. Spread ½ cup whole pecans on bottom of pie shell. Pour in filling. Cover with remaining pecans. Bake at 350° for 30 minutes or until 310

Cajun In The Kitchen, ©2010, 2013


gelatin to the egg mixture, along with the lemon zest and juice. Add the Bourbon and mix well.

diameter and ⅛ inch thick. Place the crust in a 9-inch pan. Crimp the edges. Refrigerate until ready to use. Preheat your oven to 350°.

In a chilled bowl, whip the cream until it is stiff. Set aside one quarter of the whipped cream and fold the rest into the egg mixture. In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining ¼ cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla. Spoon the filling evenly into the baked pie shell and refrigerate until firm, 2-3 hours.

Combine water, brown sugar, cornstarch, salt, cinnamon, nutmeg and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove from heat. Place peaches in a bowl and pour syrup over them. Toss to coat. Let cool for 10 minutes. Combine the sugar, flour, pecans, butter cinnamon and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.

To serve, cut the pie into wedges and garnish with preserved kumquats or a few slices of kiwi. Serve the remaining whipped cream separately or use to garnish the pie before slicing.

Remove the piecrust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches. Bake for 1 hour, or until the crust and top is nicely browned. Cool for 10 to 15 minutes before serving

PEACH CRUMB PIE Crust: 1¼ 1

½ 1 3

CAKES SECOND

cups flour tsp sugar tsp salt stick ¼ lb butter, cut into small pieces tbls ice water

LOUISIANA RING CAKE Every Cajun mother knows how to make this.

Topping:

¾

For the filling:

3 2

cups water cup packed light brown sugar 2 tbls cornstarch ½ tsp salt 1 tsp ground cinnamon ½ tsp grated nutmeg 2 lbs peaches, peeled, pitted and cut into wedges Pinch of black pepper

¼

¼ 2¾ 1½ 1 1 3 2 1¾

Topping:

½ ½ 1

½ ¼ ¼

cup packed light brown sugar cup of flour cup of pecans stick (4 tbls) butter, cut into small pieces tsp ground cinnamon tsp grated nutmeg

¾ ¼

cup butter or oleo tbls brown sugar tbls flour tsp orange extract or zest cups flour tsps salt cup shortening, solid tsp orange extract or zest eggs, beaten tsps baking powder cup sugar cup milk tsp almond extract

Mix all ingredients for topping together, blending well. Spread in bottom of well greased tube pan. (Bunt pan) Hey, they're tube pans to Cajuns….. Sift together flour, baking powder, and salt; add sugar. Mix well.

Combine flour, sugar, and salt in a mixing bowl. Add butter. Using 2 knives or a pastry blender, work into the dry ingredients until mixture resembles coarse crumbs. Add water and form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.

Cut in shortening; add milk, extracts, and eggs. Beat thoroughly. Pour batter over topping and bake in 370 degree oven for 45 minutes to 1 hour. Remove from pan immediately or topping will stick to pan.

Pat out dough on a lightly floured surface and dust lightly with flour. Roll the dough into a circle, 12 inches in

311 Cajun In The Kitchen, ©2010, 2013


mixing bowl and set aside to rise in a warm place until spongy. Stir in eggs and enough sifted flour to make a soft dough. Shape dough into a ball and place in a greased bowl, turning to grease top. Cover and allow to rise until double in bulk—about 2 hours.

MOM’S POUND CAKE My mother’s pound cake. Just about as good as I’ve ever had. 3 cups cake flour 6 large eggs 1 lb butter 1 lb sugar 2 tsps of pure vanilla extract ½ tsp salt ½ cup buttermilk ½ tsp baking soda 1 tsp baking powder

Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in half and spread out evenly in 2 greased baking pans, 13x9x2”. Set aside to rise again. When double in bulk, use your fingers to make holes 1½ “ to 2” apart all over the dough. Fill holes with brown sugar and generous pieces of butter. Sprinkle cinnamon over entire cake. Bake in a preheated 375-degree oven for 20 minutes or until golden brown. Because of the size of the cake, it is usually cut in halves to wrap for giving.

Sift the flour, baking soda, and baking powder into a large mixing bowl. Stir in salt and the sugar. Next add the butter. My mom would melt the butter in a pan over slow heat to make it blend easier.

DICKEY FARMS® PEACH UPSIDE DOWN CAKE Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes including this one. 2 lbs peaches ½ tsp ground ginger ½ cup light brown sugar ¼ tsp ground nutmeg 2¼ cups flour 1 cup granulated sugar 1½ tsps baking soda 1 egg ¼ tsp salt 1 tsp vanilla extract ½ tsp cinnamon 1½ cups sour cream 13 tbls butter

You can do this or just let the butter soften at room temperature. Add the eggs, whole. At this point I break out my mixer and begin mixing on slow. I slowly add my buttermilk, and then the vanilla extract. After it is thoroughly stirred, turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick I add just a touch more buttermilk. If you don't mix things thoroughly you will have lumps that will form air bubbles in your mixture and leave holes in your finished cake. It was always a matter of pride not to have these air pocket holes in our cakes so we always made sure we got all of the lumps. In the preelectric-mixer day that involved a lot of whipping the cake by hand.

MORAVIAN SUGAR CAKE 1

package dry yeast ½ cup warm water 1 cup hot, unseasoned mashed potatoes 1 cup sugar ½ cup shortening ¼ cup butter, softened 1 tsp salt 2 eggs, beaten 5-6 cups sifted flour Brown sugar Butter Cinnamon

Heat oven to 350°. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50-55 minutes.

Dissolve yeast in warm water. Mix together mashed potatoes, sugar, shortening, butter, and salt in a large bowl. Add yeast mixture and stir until blended. Cover 312 Cajun In The Kitchen, ©2010, 2013


JAM CAKE

MAPLE SYRUP CAKE

My mother really liked to make this, probably more than I enjoyed eating it, but my wife likes it also. Recipe is actually my grandmother’s. Mom remembers her making this when she was a small girl. That puts it around 19201921.

Got this while I was in Montreal once from a nice lady at Revenue Canada. That's their IRS. She brought this in for somebody's birthday and it was gone in 60 seconds…… 2 cups cake flour ½ tsp salt 1½ tsp baking powder ½ tsp baking soda 2/3 cup shortening 2/3 cup lightly packed brown sugar 2 eggs ½ tsp maple flavoring ¾ cup buttermilk ½ cup maple syrup

You can use whatever jam you prefer, but I don’t think anything beats blueberry. 1 cup sugar ½ cup buttermilk ½ tsp baking soda 1 cup Jam ½ tsp cinnamon ¾ cup butter 2 cups flout 3 eggs, separated

Preheat oven to 350° Grease two 8 inch round cake pans – line bottoms with wax paper. Sift flour, salt, baking powder and baking soda together.

Cream sugar and butter; add egg yolks. Mix buttermilk and soda. Add alternately sugar/butter/eggs and milk/soda to flour. Add jam. Beat egg whites and fold in. Don’t go overboard trying to mix everything at this point, just blend in the egg whites in gently with a rubber spatula.

Cream shortening, then add brown sugar and beat until light and fluffy. Add eggs and maple flavoring and beat. Combine buttermilk and maple syrup.

This is the old fashion method of making white frosting. You can use ‘canned’ frosting, but why? Do it the old fashion way and discover why your mother and grandmother were such good cooks.

Stir dry ingredients into creamed mixture alternately with liquid. Make 3 dry and 2 liquid additions. Mix well after each.

BETTER THAN SEX CAKE

Frosting:

There are people down here in Georgia that swear by this cake. It is indeed a legend in its own time. 1 yellow cake mix 1 Instant vanilla pudding 10 sm. can crushed pineapple ½ cup sugar 1 carton Cool Whip Maraschino cherries Pineapple rings Flaked coconut

2

¾

cups sugar milk

Cook mixture until hard ball is formed. Brown 1 cup sugar, add 2 sticks of butter. Combine, but do not continue to cook. Beat slightly and allow to cool before spreading on cake.

RED-VELVET CAKE You can’t get anymore Southern than this. There are a number of different recipes for this, but this is one that my wife has made and it is very good. ½ cup shortening 2 eggs 1 tsp vanilla 1 tsp salt 1 tsp soda 1 tbl vinegar 1½ cup sugar 2 ozs red food coloring 2 tbls cocoa

Prepare cake according to package directions. Cool completely. Punch holes in cake. Cook pineapple and sugar slowly until sugar is dissolved. Pour sugar and pineapple over warm cake. Top with pudding, then with Cool Whip. Garnish with coconut and pineapple rings. Place maraschino cherry in center of each ring of pineapple. Keep refrigerated. Gets better with age . . .

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1 2½

cup buttermilk cups flour

2¼ 3

cups granulated sugar eggs, separated ½ cup milk 2 ozs semisweet chocolate, finely grated ½ tsps cream of tartar Confectioners’ sugar and/or cocoa powder (for dusting) Chocolate sauce or sweetened whipped cream

Butter Icing

¼

cup soft margarine 1 box confectioner’s sugar sifted 3 tbls cream 1 tsp vanilla Dash salt

Scrub the potatoes and boil in lightly salted water until done; drain in a colander. When cool enough to handle, remove the skins and mash the potatoes. Set aside 1 cup for this recipe; save the rest for another purpose.

Cake: Cream shortening, sugar and vanilla. Add eggs one at a time. Make thin paste of cocoa and food coloring and add to creamed mixture. Sift flour and salt together, then alternate buttermilk and flour to creamed mixture one tbl at a time beginning and ending with flour. Mix soda and vinegar and add to mixture. Bake in 2 8-inch pans for 30 minutes at 350°.

Preheat the oven to 350 degrees F. Lightly butter and flour a 10-inch tube pan; set aside.

Icing: Beat on low speed until blended, then beat on high speed until thick enough to spread. More cream or confectioners’ sugar may be added to give desired consistency.

Cream the butter and sugar, beating until very light and fluffy. Add the egg yolks, one at a time, scraping down the sides of the mixing bowl after each one. Add the mashed potatoes and mix thoroughly. Alternately add the sifted flour mixture and the milk, beginning and ending with the flour. Stir in the grated chocolate; set aside.

Sift the flour, baking powder, salt, cloves, cinnamon and nutmeg together; set aside.

VERMONT CHOCOLATE POTATO CAKE Vermont usually gets credit for chocolate potato cake, but I am sure different versions of this cake have been made all over New England, as well as other regions. The idea of adding potatoes to cake batter appears frequently in old American cookbooks. It sounds like a heavy concoction, but the potato actually produces a lighter cake than one made with flour alone.

Combine the cream of tartar with the egg whites and beat to firm peaks. Gently fold into the cake batter. Pour into the prepared cake pan. Bake for about 1 hour or until firm to the touch. Test by inserting a skewer; it will come out clean when the cake is done. Cool in the pan on a wire rack for 10 to 15 minutes, then unmold and place on a rack to cool thoroughly.

Most recipes for chocolate potato cake call for melted chocolate, but in this one the chocolate is grated on the smallest side of the grater. The result is a speckled cake, which was dubbed Chocolate Tweed Cake by James Beard because of its appearance. Only a very small quantity of chocolate is used, together with cloves, cinnamon and nutmeg, a combination that gives the cake a complex and somewhat old-fashioned flavor.

Sprinkle with sifted confectioners’ sugar and/or cocoa powder. Serve with chocolate sauce or whipped cream, if desired.

LOUISIANA PRALINE CAKE Another of my Aunt Vera's recipes. ½ cup butter 2 eggs 1½ cups hot water 1 cup quick oats 1 cup brown sugar 1 cup sugar 2 cup flour 1 tsp baking soda ½ tsp salt 1 cup pecans, chopped 1 tsp orange rind, grated

It is wonderfully light and moist and needs nothing more than a sprinkling of confectioners’ sugar or cocoa on top, although Chocolate Sauce or Sweetened Whipped Cream could be served on the! side. 2 medium boiling potatoes 1¾ cups sifted cake flour 2 tsps baking powder 1 tsp salt ½ tsp ground cloves ½ tsp ground cinnamon ½ tsp ground nutmeg 6 ozs unsalted butter 314

Cajun In The Kitchen, ©2010, 2013


1 1

tsp nutmeg tsp cinnamon ½ cup chopped pecans 3 cups finely chopped raw apples Pinch of salt

Topping:

¼ 3 2 1

cup brown sugar tbls butter tbls heavy cream cup pecans, chopped

Sauce

Preheat oven to 325F. Combine oatmeal and water and let stand 15 minutes. Prepare 9" x 12" x 2" pan. Beat butter, eggs, and sugar until creamy. Add oatmeal, flour, salt, soda, orange rind and nuts. Beat 2 minutes. Bake for 45 to 60 minutes.

1½ cup brown sugar 3 tbls butter 2 tbls milk Beat together the eggs and vanilla. Add sugar and shortening. Sift remaining ingredients and add to mixture.

Add topping and return to oven on broil for 2 minutes. Watch closely. This burns very easily.

Bake 350 degrees for 40 minutes.

BUTTERMILK POUND CAKE

Heat sauce until melted. After cake has cooked 40 minutes remove from oven and pour sauce on cake and bake 20-25 minutes more.

My mother made this for only one reason: Fresh strawberries. She loved strawberries and shortcake, (pound cake here) and real whipped cream. ½ cup butter, softened ½ cup shortening 2 cup sugar 4 eggs ½ tsp soda 1 cup buttermilk 3 cup all purpose flour 1 tsp lemon extract 1 tsp almond extract Pinch of salt

MORAVIAN SUGAR CAKE The Moravians are a German Protestant Church who's members settled in Old Salem, NC. This is a favorite food gift throughout North Carolina. 1 package dry yeast ½ cup warm water 1 cup hot, unseasoned mashed potatoes 1 cup sugar ½ cup shortening ¼ cup butter, softened 1 tsp salt 2 eggs, beaten 5-6 cups sifted flour Brown sugar Butter Cinnamon

Cream butter and shortening; gradually add sugar, beating until light and fluffy, add eggs, one at a time, beating well after each addition; dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon and almond flavorings.

Dissolve yeast in warm water. Mix together mashed potatoes, sugar, shortening, butter, and salt in a large bowl. Add yeast mixture and stir until blended. Cover mixing bowl and set aside to rise in a warm place until spongy. Stir in eggs and enough sifted flour to make a soft dough. Shape dough into a ball and place in a greased bowl, turning to grease top. Cover and allow to rise until double in bulk--about 2 hours.

Pour batter into a greased and floured pan. 10 inch tube pan preferably. Bake at 350° for 1 hour and 5 minutes. Cool pan 10 to 15 minutes.

MISSOURI APPLE CAKE You can find this anywhere around Lake of the Ozarks and southern Missouri from Branson to Caruthersville. One of my mother's favorites. 1½ cup sugar ½ cup shortening 2 eggs 1 tsp vanilla 1½ cup flour 1 tsp soda

Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in half and spread out evenly in 2 greased baking pans, 13x9x2". Set aside to rise again. When double in bulk, use your fingers to make holes 1 1/2" to 2" apart all over the dough. Fill holes with brown sugar and generous pieces of butter. Sprinkle cinnamon over entire cake. Bake in a 315 Cajun In The Kitchen, ©2010, 2013


preheated 375-degree oven for 20 minutes or until golden brown. Because of the size of the cake, it is usually cut in halves to wrap for giving. Cakes can be frozen and reheated for serving. Makes 2 cakes, each 13x9".

2 20

eggs oz can crushed pineapple undrained

Mix flour, sugar, soda, and salt together. Add eggs and pineapple and mix really well. Pour mixture into a greased and floured 9”x13” pan. Bake at 350° for 35 to 45 minutes. As soon as the cake comes out of the oven pour the hot topping on top.

ZUCCOTTO (ITALIAN CAKE) Italian (Tuscan) cake. Simple and very, very good. 1 10- to 12-oz store-bought pound cake ½ Grand Marnier® or Cointreau 1 6-oz bag semisweet chocolate chips, chopped 2 cups heavy or whipping cream ½ cup sugar 1 tsp almond extract 1 cup slivered almonds, toasted

Topping: 1 1 2 1½ 1½

cup Sugar cup Carnation Milk sticks butter Pecans chopped coarsely Coconut the bagged shredded kind

Cut the pound cake into 1/2-inch slices, then diagonally cut each slice in half. Line a 3-quart mixing bowl with plastic wrap.

Mix all ingredients together and bring to a boil and allow to boil for 3 or 4 minutes. Stay with this as you could have a really big mess on your hands if you don’t.

Arrange the cake pieces with the pointed ends at the bottom and crust sides next to cut edges until the bowl is lined. Brush well with the Grand Marnier® or Cointreau. Set aside the remaining cake pieces.

CREOLE CHRISTMAS CAKE 1 2½ 1 1

In a microwave, melt half the chocolate in a small cup on high, 1 minute. Stir until smooth. In a mixing bowl, beat the cream, sugar, and almond extract until stiff peaks form.

¼ 2 4 1½ 1 2 2

Fold in the chopped almonds and the remaining chocolate chips. Spread this cream mixture around the cake-lined bowl, leaving a well in the center. Mix the melted chocolate into the remaining whipped cream, then use that to fill the center of the dessert. Top with the remaining cake pieces. Brush with Grand Marnier® or Cointreau. Cover with plastic wrap and refrigerate overnight or up to 2 days ahead. When ready to serve, turn the cake out onto a platter and slice in wedges.

lb dates, chopped cups coarsely ground pecans cup sugar cup all-purpose flour tsp salt tsps baking powder eggs, separated tbls Bourbon tsps vanilla extract ozs red candied cherries ozs green candied cherries

Preheat oven to 250°. Combine dates and nuts. Sift sugar, flour, salt, and baking powder over dates and nuts. Stir until thoroughly mixed. In a separate dish, beat egg yolks until foamy (save egg whites for later), and add Bourbon & vanilla. Then add to date-pecan mixture and blend thoroughly. Fold in stiffly beaten egg whites. Dough should be kind of stiff. Hint: To make cake look festive, add cherries cut in half to the pecan-date mixture.

GATEAU DE CAJUN ( CAJUN CAKE ) This recipe is fairly old. My Mom wrote it down probably over 40 years ago. She probably got it from my Aunt Vera, a true Gretna, LA Cajun lady married to my Dad’s brother Uncle Ed. The paper I have it written on is disintegrating. It is one of the first non-cake mix cakes I ever tried, actually one of the few cakes I ever tried. I’m not that big on sweets, but this is simple and good. This is so rich and gooey, a great way to end a meal. Actually life is too short. Eat dessert first. 3 cup flour 1½ cup sugar 2 tsps baking soda ¼ tsp salt

Pack dough in greased and waxed-paper lined 9 by 5 by 3-inch loaf pan. Bake in oven for 2-1/2 hours. Remove cake from oven, turn over loaf onto a cookie sheet, and remove wax paper.

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Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.

MISS INA'S BOURBON CAKE Mr. Jim and Miss ina Jeffers were my surrogate parents growing up in Caruthersville, MO. This was Miss Ina's Christmas cake. She made it about a dozen times over the holidays. Mr. Jim loved it naturally since it had bourdon in it. 1 cup butter, softened 2 cups sugar 4 cups flour, sifted 4 eggs 1 quart pecans 1½ lbs white raisins 1 cup Bourbon 1 tbl ground cinnamon 1 tbl ground nutmeg 1 tbl soda ½ tsp salt Additional butter for greasing pan

Serve warm.

COOKIES OZARK MOUNTAIN SUGAR COOKIES The people of the Missouri Ozarks are very practical and down-to-earth. One proof of this is in their recipes. They make use of the foods that are available and do not require exotic ingredients. An Ozarkian table may not always suit the gourmet palate, but you can be sure that it will be weighted down with plenty of good wholesome food, that has been well prepared. This recipe came from an 1884 Ozark Hill Country cookbook. 1 cup thick sour cream 1 cup shortening 2 cups sugar 2 eggs 1 tsp soda 1 tsp of salt 1 tsp vanilla 5-6 cups flour

Heat oven to 275F. Sift 1 cup flour and mix with nuts and raisins. Sift remaining flour, cinnamon, nutmeg, salt, and soda together. Butter a tube pan and line bottom with parchment paper. Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add Bourbon and flour. Add nuts and raisins.

Cream together the sour cream, shortening and sugar. Add the vanilla and beat in the eggs. Combine the soda and salt with one cup of flour. Stir into the cream mixture, then add remaining flour until dough is stiff enough to roll. Chill, roll thin and cut into round cookies. Dust with sugar and bake on ungreased pan about ten minutes. 350°- 375°.

Pour into tube pan and bake 3 1/2 hours. Remove from oven and cool thoroughly. Sprinkle generously with additional Bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional Bourbon.

LADYFINGERS

CARROT SPOON CAKE

From the Windsor Court Hotel (New Orleans) 8 ozs egg yolks 10 ozs sugar 12 ozs egg whites 10 ozs cake flour, sifted

Easy, simple and very good. From Sandra Lee's SemiHomemade…. show on the Food Network. 1 box spice cake mix 1 oz box instant butterscotch pudding 1 cup water 2 cups shredded carrots ¾ cup canola oil 4 eggs 1 8 oz can crushed pineapple 1 cup sour cream

In a mixing bowl with wire attachment, whip the yolks and sugar until light and frothy; set aside. In a very clean and dry mixing bowl, whip the whites until stiff. Add the sugar slowly to the egg whites. Add the second 5 tbls sugar, one at a time, beat until thick. Fold egg yolk mixture into egg white mixture. Fold the egg whites into the yolk mixture. Fold in the flour.

Spray a 5-quart slow cooker with butter flavored cooking spray.

Pipe onto a sheet lined with parchment paper and bake at 450 degrees until they bounce back when touched. 317 Cajun In The Kitchen, ©2010, 2013


4 4 1

Granny Smith apples peeled, cored, then cubed large eggs, beaten tsp vanilla extract ½ tsp ground cinnamon Pinch of nutmeg

MEXICAN WEDDING COOKIES I think this is another recipe Jean got from Sue when we lived in Kansas. I know the paper I copied it from was so old that I could barely hold it without fear of tearing it. I could barely read it as well, but that was because my wife’s miniature chicken scratch……… 1 cup butter, softened 1 cup confectioner’s sugar ½ tsp walnut or pecan extract 1 tsp vanilla 2 cups flour 1 cup finely chopped pecans

Whiskey Sauce

Cream butter and sugar. Add vanilla, extract and nuts with just a pinch of salt. Using a wooden spoon and glass bowl, stir well. (metal utensils add a tinny flavor).

While the bread pudding is baking, you can prepare the whiskey sauce. ½ tbl corn starch 2 tbls water 1 egg 2 tbls vanilla extract 1 cup sugar ¼ cup Bourbon whiskey 1 stick of softened butter

Shape into a 12” x 1” log (ok, just make a log….). Chill for 1 hour. Slice in 2” lengths, then cut in half and place cut side down on ungreased cookie sheet. Bake @ 375° for 12-14 min. Sprinkle with conf. sugar.

Preheat oven to 350°. Grease large, clear Pyrex dish. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.

MONSTER COOKIES

Fold in apples and raisins, then put all in the greased pan. Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.

I’m not sure where Jean found this, but it’s been around since our kids were little. They have always loved them. 12 eggs 2 lbs brown sugar 4 cup granulated sugar 3 tsp vanilla 3 tsp kayo syrup 8 tsp baking soda 1 lb butter 3 lbs peanut butter 18 cup quick-style Oatmeal 2 lbs M&Ms 2 lbs chocolate chips 1 10-14 oz bag coconut 1 cup chopped pecans or walnuts

To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds. Watch point: don’t let it burn the mixture on the bottom. Blend in egg. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. Remove from stovetop. Add Bourbon. Note: New Orleans French bread is very light. If another type bread is used that is too dense, texture will not be correct.

Mix all ingredients with a large spoon. Don’t even bother trying to use a mixer. Use ice cream scoop and place about six per cookie sheet. 350 for 10-12 minutes. Let ‘em cool before eating. It’s hard, but those damn M&Ms are hot!

THE FIRST LADY'S PUDDING This was Bess Truman's recipe and President Harry Truman's favorite dessert. 1 egg ¾ cup sugar 2 tbls all-purpose flour 1¼ tbls baking powder ¼ tsp salt ½ cup chopped peeled apples ½ cup chopped nuts

PUDDING NEW ORLEANS BREAD PUDDING 2 5 1 4

cups sugar cups of stale French bread, crumbled (bread must be stale to crumble) cup raisins cups milk

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1 tsp vanilla Whipped cream, with a touch of rum

BUNCH OF OTHER STUFF THIRD

Preheat the oven to 350°. Grease a 10-inch pie pan.

WHITE CHOCOLATE CRÈME BRŬLÈE

Beat the egg and the sugar together until smooth. Add the flour, baking powder and salt. Blend well. Fold in the apples, nuts and vanilla. Pour into the prepared pie pan and bake for 30 to 35 minutes. Remove from the oven; the pudding will fall, but it's supposed to. Serve warm with whipped cream. Mrs. Truman always insisted that the rum in the whipped cream was Harry's idea. The only problem with that is if Harry had insisted, it would have been Kentucky straight Bourbon.

There are just something’s I think are too rich to eat after any good meal and this is one of them. However, Jean could eat a 3-lb lobster, butter and all and still eat two of these. It is one of her favorite food groups…..she only has two: lobster and dessert. This recipe comes from Murphy’s in Atlanta. This may not be world famous, but it is around our house… 4 cup heavy cream ¾ cup sugar 6 ozs white Belgium chocolate, chopped ¾ cup egg yolks about 10 eggs lightly beaten 5 tbls sugar

My mother told me stories of (then Senator Truman) sitting on the levee at Caruthersville looking out over the Mississippi, smoking 50 cent cigars and drinking Bourbon (Old Grandad) with my grandfather.

Preheat oven to 300. Ina saucepan over medium heat, combine cream and ¾ cup of sugar. Bring to a simmer, stirring constantly.

SOUTHERN BANANA PUDDING More popular in the South than Dixie. You’ll even find it served at funerals. 40 vanilla wafers 5-6 medium, fully ripe bananas ¾ cup sugar, divided 1 /3 cup all-purpose flour 4 eggs, room temp, separated 2 cups milk 1 tbl banana liqueur ½ tsp vanilla extract Dash of salt

Place chocolate in a bowl and pour hot cream over and whisk gently until chocolate melts. Slowly add warm cream mixture to the eggs. If you don’t do this slowly, you will have scrambled eggs! Strain mixture. Carefully fill 6 ounce ramekins with the mixture. Place ramekins in a baking dish. PLACE ON OVEN SHELF then add warm water halfway. If you put the water in before walking to the oven, you’ll spill it or get it in the ramekins. Trust me on this.

Combine ½ cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water stirring constantly for 5 minutes or until thickened. Remove from heat and add vanilla extract. Spread small amount of custard on bottom of casserole and cover with layer of wafers. Top with a layer of sliced bananas. Pour 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat egg whites until stiff but not dry; gradually add remaining ¼ cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading to cover entire surface and sealing well to edges. Bake at 350° for 10-12 minutes or until meringue is slightly browned. Cool slightly and chill.

Bake for 45 minutes. Cool in frig then sprinkle with sugar and caramelize the sugar with a hand-held kitchen torch until brown.

BOURBON PECAN PRALINES 2 1 1

ozs butter cup sugar cup light brown sugar, packed ½ cup heavy cream 2 cups pecan halves, lightly toasted 2 tsp vanilla extract 2 tbls Bourbon Butter, for greasing sheet Salt Butter the baking sheet lightly. Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over med heat. Remove the lid and boil rapidly until temperature reaches 242° on the thermometer. this is the upper limit of the soft ball stage 319 Cajun In The Kitchen, ©2010, 2013


in cooking sugar; a drop of syrup in chilled water will hold its shape well. At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings.

only take several weeks and have a little kick or several months and kick like a 2,000 mule…. 1½ lbs pitted cherries (use fresh, ok?) ½ cup vanilla sugar (divided) ½ cup cherry liqueur or kirsch ½ lb (about 36) ladyfingers ( See next recipe ) 1 cup whipped cream Extra whipped cream and sugar for serving

Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tbl onto the greased cookie sheet. If pralines aren’t to be used soon after preparation, store them by wrapping individually in foil or plastic wrap.

GEORGIA PEACH COBBLER 3½ 2 4 1 1

¼ 1

½ ¾ ¼ 1

¼ 1

½ 1

¼

Put 1 pound of the pitted cherries in a bowl with half the of the sugar and 2 tablespoons cherry liqueur. Liquidize in the blender the remaining cherries with a few tablespoons of water. Mix with the rest of the liqueur and use it to MOISTEN the ladyfingers.

cups fresh peach slices tbls sugar tsps cornstarch tsp cinnamon tsp nutmeg cup butter or margarine tbl lemon juice tsp vanilla cup flour cup sugar tsp baking powder tsp salt egg yolk, beaten cup dairy sour cream tbl butter or margarine melted tsp lemon peel, finely shredded

Line the bottom and sides of a spring form pan with some of the moistened ladyfingers. Fold the remaining sugar into the whipped cream. Put a generous layer of cherries over the moistened ladyfingers on the bottom and cover them with a layer of whipped cream. Cover this with a layer of ladyfingers. Continue in this way, fini