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| | From:  Genie· (Original Message) | Sent: 11/11/2007 6:11 PM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:15 AM |
Grillades(gree-YHADS)
1 pound pork steaks, cut into 1-inch pieces
1 tablespoon Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion
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. Brown on each side. Add onion and enough water to cover. Reduce heat and simmer for 1 hour. Serve over grits. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:18 AM |
Cajun Pork Boudin 2 lb Pork meat, 30 % fat (Pork Butt works well)
1 1/2 lb Pork liver
2 teaspoons Salt
2 teaspoons Black pepper
1 large Onion, finely chopped
3 Green onions, chopped
12 cups Cooked rice
2 tablespoons Cajun spice
1 Lot sausage casing
Place meat in enough water to cover and season with salt and pepper. Cook until meat falls apart. Remove meat and reserve some of broth. Grind meat, onion, and green onions. Mix the ground meat mixture with the Cajun spice, rice and enough broth to make a moist mixture. Taste mixture and adjust seasoning. Using a sausage stuffer, stuff the mixture into sausage casing. Refrigerate or freeze. | |
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Reply
| | | From: Genie· | Sent: 7/22/2008 10:32 PM |
Cajun Pork Chops 2
Seasoning mix:
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon dry mustard
1/8 teaspoon rubbed sage
1/8 teaspoon ground cumin
1/8 teaspoon thyme
4 pork chops, 1/2 inch thick
1/3 cup whole wheat flour
vegetable oil for frying
Sauce:
4 tablespoon butter
1 teaspoon minced garlic
1 teaspoon Tabasco sauce
Combine all the seasoning ingredients in a small bowl. Sprinkle the chops with some of the seasoning mix, patting in on with your hands, use about 2/3 of the mixture. Add the remaining seasoning mix to the flour and place on a flat plate. Heat 1/4 inch oil in a large skillet over medium high heat until hot, about 2 minutes. Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess. Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side. Drain on paper towels. While the chops are cooking, make the sauce. In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly. Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter. Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes. Remove from heat and drizzle over the chops. Serve immediately. 4 servings.
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Homemade Tasso Recipe 5 lbs Pork (I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices.) 3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste (see above)
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days. Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process. I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze. Makes 5 lbs of Tasso |
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:52 AM |
Pork Tournedos Bayou Teche
12 3 ounce pork loin or tenderloin medallions
1/4 cup oil
1/4 cup diced onion
1/4 cup diced celery
2 tablespoons chopped garlic
1/4 cup sliced mushrooms
1/4 cup green onions
2 ounces red wine
3 cups of brown sauce
salt and black pepper to taste
stale French bread
Season medallions with salt and pepper. Saute in oil over medium high heat, browning on both sides. Add onion, celery, garlic, mushrooms and green onions. Saute until vegetables wilt, deglaze with red wine, reduce by half and add brown sauce. Cook until done. Slice and toast stale French bread, serve one medallion per slice of bread and cover with sauce. Serves 6.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:29 PM |
Stuffed Pork Chops
Stuffing:
1 cup shrimp, chopped
1 tablespoon butter
Tony Chachere's seasoning salt to taste
1/2 cup leeks, chopped
1 clove of minced garlic
1/3 cup celery, chopped
1 cup frozen spinach, thawed
Pork Chops:
4 pork chaps, one inch thick for stuffing
Tony's Chachere's seasoning salt to taste
Pinch of cumin for each chop
Flour for dusting
1/3 cup green onion, chopped
1/3 cup onion, chopped
1/4 bell pepper, chopped
1/2 cup onion
1/4 cup fresh parsley
1 clove garlic, minced
1/2 cup white wine
2 tablespoons soy sauce
1 teaspoon Tabasco sauce
Stuffing:
In a large non-stick skillet, add butter on medium high heat. Add
shrimp salt to taste. Cook for 1 minute. Add leeks, garlic and celery.
Smother for 2 minutes. Add spinach; salt to taste again. Cook for 5
minutes. Remove from heat, cool.
Pork Chops:
Chops should be split down the middle for stuffing. With a meat
mallet, beat each side of each chop until about 1/4 inch thick. This
will form a pocket for stuffing. Season each chop with Tony's
seasoning salt. Sprinkle with cumin. Stuff each chop with about 1/2
cup of stuffing. With the sides of each chop closed around the
stuffing, tie the chops with baker's twine or string so that the
stuffing will not fail out when frying.
Dust each chop with flour. Heat Lou Ana vegetable oil in a large
non-stick skillet until very hot. Add chops, sear on both sides, until
dark brown. Remove chops. Add green onions, parsley, garlic and bell
pepper. Cook for 2 minutes on medium heat. Add wine, 1/2 cup water soy
sauce and Tabasco sauce. Add chops and cook on each side for 15 minutes.
Serves 4.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:02 AM |
| From: chadsangel (Original Message) | Sent: 9/4/2008 9:43 PM | Louisiana Style Li'l Smokies 5 Slices Bacon, diced
½ Cup Onion, chopped
¼ Cup Green Bell Pepper, chopped
1 Cup Unsweetened Pineapple Juice
¾ Cup Ketchup
3 Tbsp. Tabasco Green Pepper Sauce
1 ½ Pkg. Bite-Size Smoked Sausage, chopped
Hot Cooked Rice Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes. Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well. Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes. Serve over rice, if desired. | |
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:58 PM |
| Risotto Cakes With Bayou Sauce
1 package Zatarain's Jambalaya Mix
1 lb Andouille sausage, diced
1/2 lb crabmeat
1/2 cup onion, diced
1 celery stalk, diced
1 green pepper, diced
1 egg
2 Tablespoons mayonnaise
4 cans chicken broth
1/2 stick butter
Flour
Peanut oil
Sauté sausage, onion, celery, green pepper for about 8 minutes over medium
heat. Add chicken broth and Jambalaya Mix and cook for 25 minutes. Add
crabmeat and continue to cook and stir occasionally for 5 minutes. Stir
butter into mixture and remove from heat. Store mixture in refrigerator for
at least 1 hour. Add egg and mayonnaise to mixture. The mixture should be
thick by now. Sprinkle flour about 1/4 inch thick on a cutting board. Spoon
about a tablespoon of the mixture onto the flour to make one cake. Flatten
the cake with a spatula, and flip it to dredge the other side in the flour.
Heat nonstick skillet and add about 1/4 inch of the peanut oil over medium
heat. If the oil starts to smoke, it's too hot! Fry the cake until golden
brown, about 4 minutes for the first side and 3 minutes for the second. Mix
sauce ingredients and serve over cakes.
Sauce
3 Tablespoons sour cream
2 Tablespoons mayonnaise
1 Tablespoon Zatarain's Creole Mustard
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Reply
| | | From: Genie· | Sent: 10/27/2008 9:56 PM |
Baked Ham with Creole Mustard Glaze 1 Smoked or cured ham
Creole Mustard Glaze (see recipe below)
12 Clove buds
12 Maraschino cherries
1 can Pineapple slices
Place precooked ham in baking container. Score ham with knife about 1/4 to 1/2 inches deep to form squares or diamond shapes. Push clove buds into each square. Arrange sliced pineapples and maraschino cherries on top of ham. Spoon Creole Mustard Glaze carefully over ham to cover thoroughly. Bake in 250°F oven for 2 hours. During baking continue to glaze ham occasionally. Serve hot or cold with additional sauce.
Creole Mustard Glaze
1 cup (packed) Brown sugar
1/2 cup Zatarain's Creole Mustard
Blend above ingredients and set aside. NOTE: This glaze is excellent as a sauce for barbeque ribs.
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