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Reply
| | From:  Genie· (Original Message) | Sent: 8/23/2008 7:36 PM |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:42 PM |
Coush Coush This is a breakfast staple in Louisiana.
1/2 cup oil
2 cups Self Rising corn meal
1-1/2 cups milk
Place oil in a 10-inch cast iron skillet and heat until the oil just starts to smoke. In a medium bowl, combine the remaining ingredients. Pour batter into the pan and heat until a crust forms. Lower heat to simmer. Cook, covered, for 15 minutes. Serve as a cereal with milk and sugar
or drizzle with cane. Yield: 4 Servings | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:42 PM |
Pain Perdu (Lost Bread) - 8 slices stale bread
- 2 eggs lightly beaten
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup milk
- 2 to 3 drops vanilla
- 8 tablespoons butter melted
- honey or syrup
Remove crusts from bread slices; discard or reserve for another use. Set bread aside. In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into flat bottomed glass dish. Put bread slices into the dish to soak, a few at a time. Turn with a spatula and allow to soak on the other side, but not too long, or they will be difficult to turn. Lightly butter a baking sheet; gently remove the soaked bread slices to the baking sheet, and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices. Place the baking sheet in a preheated 400 degree oven; bake for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides. Serve immediately with melted butter and your favorite honey or syrup.
Serves 4. | |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:43 PM |
| Pain Perdu
1/2 pint fresh strawberries, hulled and sliced
2 tablespoons sugar, divided
3 tablespoons Grand Marnier, divided6 extra-large eggs
1 1/2 cups milk or half-and-half
2 tablespoons honey
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
2 teaspoons kosher salt
1 large brioche loaf or challah
Unsalted butter
Vegetable oil
1/2 cup (1 1/1 ounces) sliced blanched almonds, toasted
Confectioner's sugar, to serve
Combine the sliced strawberries, 1 tablespoon of the sugar, and
1 tablespoon of the Grand Marnier in a small bowl and set aside.
Preheat the oven to 250 degrees F.
In a large bowl whisk together the eggs, milk, honey, 1
tablespoon of sugar, 2 tablespoons Grand Marnier, the vanilla,
orange zest, and salt.
Slice the bread in 3/4-inch slices. Pour the egg mixture into a
large shallow plate and soak a few slices of bread for 4 minutes,
turning once.
Heat 1 tablespoon each of butter and oil in a very large saute
pan over medium heat. Take each slice of bread from the egg
mixture, dip one side in the toasted almonds, and place in the
saute pan, almond side down.
(While you're cooking each batch, add more bread to the mixture
to soak.) Cook for 2 to 3 minutes on each side, until nicely
browned. Place the cooked bread on a baking sheet and keep it warm
in the oven. Wipe out the pan with a dry paper towel,
add more butter and oil, and continue to fry the remaining
soaked bread until they're all cooked. Sprinkle with confectioner's
sugar and serve hot with the strawberries.
Yield: Serves 6
Source: Barefoot in Paris, Ina Garten, CR 2004
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:44 PM |
Poached Eggs Creole
4 tablespoons thinly sliced onions
4 tablespoons butter
8 tablespoons thinly sliced green pepper
1/2 cup sliced mushrooms
18 small green olives
1 cup chicken or beef stock
2 1/2 cups cooked tomatoes, with liquid reserved
1/2 teaspoon TABASCO brand Pepper Sauce
1 whole clove
salt and black pepper to taste
6 eggs
nutmeg
In large shallow earthenware casserole, saute onions in butter 2 minutes. Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes. Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:02 PM |
Cajun-Style Chicken-Egg Scramble - Genie
Plan a casual family brunch or quick-to-fix supper around this
scrambled egg combo. Pair it with melon wedges, sliced papaya, or
fresh strawberries.
1 14-1/2-ounce can Cajun-style stewed tomatoes
4 large eggs
1/4 cup milk
1/8 tsp salt
1/8 tsp ground red or black pepper
1/2 cup chopped green or red sweet pepper
2 Tbs margarine or butter
1 cup chopped cooked chicken
3-4 English muffins, split and toasted
1-2 dashes bottled hot pepper sauce (optional)
1. In a small saucepan heat tomatoes to boiling, stirring
occasionally; keep warm. Meanwhile, in a medium bowl beat eggs with
milk, salt, and ground red or black pepper. In a large skillet cook
sweet pepper in margarine or butter over medium heat for 3 minutes or
until tender. Stir in chicken; pour egg mixture over all. Cook,
without stirring, until mixture begins to set on the bottom and
around the edges.
2. Using a large spoon or spatula, lift and fold partially cooked
eggs so uncooked portion flows underneath. Continue cooking over
medium heat for 2 to 3 minutes or until eggs are cooked throughout
but are still glossy and moist. Remove skillet from heat immediately.
Spoon mixture over toasted English muffins; top with warm stewed
tomatoes. Serve with bottled hot pepper sauce, if desired. Makes 3 to
4 servings.
Servings: 25
Preparation time: 25 minutes
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:02 PM |
Eggs New Orleans--Shirley 1 stick (1/2 cup) butter
2 tablespoons flour
2 cups evaporated milk
1 cup water
1/2 teaspoon salt
1/3 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 pound lump crabmeat picked over for shells
6 hard boiled eggs
Paprika
1 tablespoon chopped parsley Melt the butter in a pot. Add the flour, stirring well and cook about 5 minutes. Add the milk slowly, stirring, then the water, cooking slowly until the mixture thickens. Add the salt, cayenne pepper, Worcestershire and crab and cook for another 5 minutes. Pour into a glass casserole dish. Cut the eggs in half and place, cut side up, over the crab mixture. Sprinkle with a little paprika and parsley then bake at 375 degrees F for 10 minutes.
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:03 PM |
Creole brunch eggs--ShirleyIngredients1 Onion, cut in half and Thinly sliced 1 Green bell pepper Julienned 2 Ribs celery, julienned 2 cl Garlic, thinly sliced 1 Bay leaf 2 tbsp Butter or margarine 1 can (16 oz) tomatoes, including Liquid 1 cup Tomato juice 4 tsp Worcestershire sauce 4 tsp Louisiana red hot sauce 2 tsp Paprika 1 1/2 tbsp Cornstarch 4 English muffins, split in Half 8 Hard cooked eggs, sliced Directions - Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure.cover with vented plastic wrap.microwave on high for 5 minutes.
- Drain liquid from tomatoes into a small bowl;set aside.coarsely chop tomatoes and add to vegetables in glass measure.add tomato juice,worcestershire sauce,hot sauce and paprika;stir well.cover again and microwave on high for 5 minutes.remove bay leaf.
- Using a small wire whisk,blend cornstarch into reserved tomato liquid.stir mixture into heated sauce.cover again.stirring midway through cooking,microwave on high for 5 to 6 minutes or until sauce is bubbly hot and thickened.
- Toast muffins and top with sliced eggs.top with sauce;serve immediately.makes 4 servings
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:03 PM |
Creole omelet--ShirleyIngredients3 tbsp Vegetable oil 12 oz Potatoes, peeled and thinly Sliced, about 2 cups 1 med Red bell pepper, cored Seeded and cut into thin Strips, about 1 cup 1 med Onion, diced, about ¾ cup 1 med Rib celery, cut into thin 2" strips, about ½ cup 8 large Eggs 1/2 tsp Salt 1/2 tsp Ground red cayenne pepper 1 pack (10 oz) frozen whole okra Thawed 4 oz Cooked ham, diced, about 1 cup Fresh parsley sprigs Optional Directions - In a 12" skillet with heat proof handle over medium-high heat, heat oil.add potatoes,red bell pepper,onion and celery.cook about 12 minutes,stirring frequently until vegetables are tender.meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended.pour egg mixture into skillet;scatter okra and diced ham over top.reduce heat to medium.cook 10 minutes until sides and bottom of omelet are set.meanwhile,heat broiler.place skillet under broiler,6" from heat source;broil 3 to 5 minutes until top of omelet is puffy and just set.garnish with parsley,if desired.
- Makes 6 servings
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:04 PM |
| Creole Country Cornmeal Pecan Waffles
INGREDIENTS: - 1 1/2 cups yellow cornmeal
- 1/2 cup pecans, chopped
- 2 1/4 cups flour
- 1/2 cup sugar
- 3 tbsps baking powder
- 2 1/4 tsps salt
- 1/4 pound melted butter
- 6 large eggs, beaten
- 3 cups milk
- 2 tbsps vegetable oil
METHOD:
Preheat waffle iron to medium heat according to manufacturer's directions. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Using a wooden spoon, blend well until all ingredients are incorporated. Fold in pecans and coat thoroughly with the waffle mixture. In a separarte bowl, combine butter, eggs and milk. Using a wire whisk, whip until well incorporated. Add liquid ingredients stirring with a wooden spoon. Continue to stir until all of the lumps have been removed. Place a small amount of vegetable oil or spray on the preheated waffle iron. Ladle 3/4 cup of batter onto the hot waffle iron and cook approximately 3-3 1/2 minutes. Once cooked, keep waffles warm until all are done. Serve with cranberry syrup or your favorite furit-syrup mixture. | | |
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:05 PM |
| Bayou Yam Muffins
Source: Favorite Recipes: Louisiana Cookin' from Tabasco Brand Pepper Sauce,
1988
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup cold strong black coffee
1/4 cup butter or margarine, melted
1 cup mashed yams or sweet potatoes
1/2 teaspoon Tabasco pepper sauce
Preheat oven to 425 degrees F. Grease 12 muffin cups.
In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and
salt. In medium bowl beat eggs, stir in coffee, butter, yams and Tabasco
sauce.
Make a well in center or dry ingredients; add yam mixture and stir just to
combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or
until
a cake tester inserted in center comes out clean. Cool 5 minutes on wire
rack. Remove from pan.
Serve warm.
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:05 PM |
From the Bayou Mini Jalapeno Muffins 1 cup flour
1/4 cup granulated sugar
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
1/4 tablespoon salt
2 eggs
3/4 cup milk
2/3 cup pickled jalape drained and pur�?
2 tablespoon honey Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan with a nonstick spray. In a large bowl, combine flour, sugar, cornmeal, baking powder and salt. In a separate bowl, beat the eggs with the jalape milk and honey. Add the dry mixture slowly to the wet mixture. If desired, add a little of the jalapeiquid to make it nice and spicy. Spoon the batter into the sprayed muffin tin. Bake for 10 to 12 minutes. These are wonderful drizzled with creamed honey and butter. | |
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Reply
| | | From: Genie· | Sent: 8/26/2008 4:41 AM |
Pecan Pancakes with Butter Pecan Syrup Pecan Pancakes
2 cups dry pancake mix
1/2 cup finely chopped pecans
1 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
For the oil called for in the mix, use melted butter
Water and egg as called for in the mix directions In a small bowl, mix the nuts, spices, and extract together until the nuts are covered with spices. Prepared the pancake mix as directed on the package. Stir in the nut mixture, stirring no more than needed. Cook per the directions on the package. Butter Pecan Syrup
2 cup granulated sugar
2/3 cups water
1/3 cup dark corn syrup
4 tablespoons butter
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon rum extract
1/2 cup finely chopped pecans Mix the sugar, water and corn syrup together in a saucepan. Bring to a boil, stirring as needed. Add the butter, extract, and nuts and stir. Serve hot. | |
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