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Reply
| | From:  Genie· (Original Message) | Sent: 3/3/2008 1:17 AM |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:15 PM |
BLUE BAYOU STUFFED MUSHROOMS
Servings: 6
These mouth-watering Cajun-style mushrooms are spiked with Creole seasoning and stuffed with blue cheese, fresh parsley, and zingy shallots.
2 tablespoons butter
2 tablespoons chopped shallots
2 teaspoons Creole seasoning rub (see recipe below)
8 white mushrooms, about 2 inches in diameter, cleaned, stemmed, and stems chopped
1/4 cup fresh breadcrumbs
2 tablespoons chopped fresh parsley leaves
1/4 cup crumbled Maytag or other good-quality blue cheese
In a small saute pan, melt the butter over medium heat. Add the shallots and cook, stirring, until they begin to turn translucent, about 3 minutes.
Add the Creole seasoning and cook another minute, stirring so the spices don’t burn. Add the chopped mushroom stems and cook, stirring, until their liquid evaporates, about 4 minutes.
Remove the mixture from the pan to a medium-sized mixing bowl. Add the bread crumbs, parsley, and cheese and combine well. Stuff the mushroom caps with the mixture. At this point, you may refrigerate the mushrooms, covered with plastic wrap, for up to 8 hours.
Rotisserie directions: When you are ready to serve, arrange the mushrooms in the rotisserie basket, close the lid tightly, and load the basket onto the split rod assembly. Grill until the filling is golden, 15 to 20 minutes.
Grill alternative: Place face-up on a medium-hot grill, cover loosely with aluminum foil, and cook until cheese is melted, about 15 to 20 minutes.
Oven alternative: Bake stuffed mushrooms in a preheated 375F oven for around 15 minutes until stuffing is melted, then finish under a broiler until top is golden.
Serve mushrooms immediately.
CREOLE SEASONING RUB
3 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 1/2 teaspoons sweet paprika
1 teaspoon dried oregano
2 teaspoons dried thyme
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a small mixing bowl and stir to blend. Store in an airtight container for up to 6 months. | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:16 PM |
Cajun Wings 2 pounds chicken wings, cut in half at joint,
1/4 cup butter
1/3 cup Louisiana hot sauce or cayenne pepper
1/3 cup catsup
3 teaspoons Cajun seasoning Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste. Serve with celery and blue cheese dip. | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:17 PM |
Mesquite Grilled Cajun Turkey Recipe
3 lbs. Butterball boneless breast of turkey, thawed
vegetable oil
1 T. onion flakes
1 T. garlic powder
1/2 t. thyme leaves
1/4 t. cayenne
1/4 t. anise seed
1/4 t. ground cloves
1/4 t. ground allspice
1 bay leaf, crushed
Prepare grill using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice it.
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:18 PM |
| SKEWERED JAMBALAYA SALAD
6 servings
Prep Time: 40 minutes Cook Time: 10 minutes
Ingredients:
1/2 cup Italian Dressing
2 Tbsp. Caribbean Jerk marinade With Papaya Juice
1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 lb. okra
2 medium green and/or bell peppers, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 Tbsp. Olive Oil
1 tsp. Seasoned Salt
1 tsp. hot pepper sauce
4 ounces andouille sausage, cut into bite-size pieces
8 cups shredded romaine lettuce leaves
1-1/2 cups halved cherry tomatoes
Directions:
In small bowl, combine Dressing with Marinade; set aside.
In large bowl, toss chicken, shrimp, okra Olive Oil, green peppers, onion, Seasoned Salt and hot pepper sauce.
On skewers*, alternately thread chicken, shrimp, sausage and vegetables. Grill, turning once, 8 minutes or until chicken is thoroughly cooked and shrimp turn pink.
On serving platter, arrange lettuce and tomatoes. Remove skewers, arrange on salad. Serve with dressing mixture.
*If using wooden skewers, soak in water at least 15 minutes prior to use.
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:18 PM |
Grilled Cajun Style Gator Tail
4 To 6 Lbs Gator Tail
Lemon wedges
Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:06 AM |
Cajun Burgers ¾ Lb. Ground Chuck
¼ Lb. Ground Pork Sausage
¾ Cup Frozen Diced Onion, Red and Green Bell Pepper, and Celery
1 Tbsp. Paprika
1 tsp. Salt
1 tsp. Minced Garlic
¼ tsp. Ground Red Pepper
¼ tsp. Ground Black Pepper
4 Hamburger Buns Cajun Mustard Toppings: lettuce, tomato slices, onion rings Preheat grill to 350° to 400° (medium-high). Gently combine ground chuck, sausage, and next 6 ingredients. Shape mixture into 4 (4-inch) patties. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 5 minutes on each side or until beef is no longer pink in center. Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Cajun Mustard and desired toppings. | |
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