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Reply
| | From:  Genie· (Original Message) | Sent: 10/9/2007 8:04 PM |
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Reply
| | | From: Genie· | Sent: 8/21/2008 3:55 AM |
Chayote Pirogue
3 large chayotes
1/4 cup oil
1/4 cup flour
1 bell pepper, chopped
1 onion, chopped
1/4 cup celery, chopped
1 1/2 cups heavy cream
salt and red pepper to taste
paprika
1 stick margarine
3/4 cup green onions, chopped
1 teaspoon minced garlic
1 pound salad shrimp
2/3 cup seasoned bread crumbs
1/2 cup milk and 1 egg, seasoned with salt and pepper
Boil the chayotes just until tender. Cool and peel. Cut each in half lengthwise and trim off the end closest to the seed. Remove the seed. Cut a thin slice from the rounded side of each chayote half so it will sit level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp. Make a roux with 1/4 cup oil and 1/4 cup flour. Add bell peppers, onions, celery and garlic and stir. Remove from heat. In a separate saucepan heat the cream and then add the roux, stirring until dissolved. Season shrimp and saute in margarine with green onions until done, about three to five minutes. Add cream and roux mixture. Dredge chayotes in seasoned flour, then in milk and egg mixture, then in seasoned bread crumbs. Deep fry until golden brown. Spoon in the shrimp sauce and serve. Sprinkle with paprika.
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Reply
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Creole Okra & Tomatoes Recipe 3 Tbsp Unsalted Butter, lard or bacon drippings
1/4 Cup Tasso, finely chopped
1 Cup Spanish Onion, chopped
2 Tbsp Garlic, minced
4 Tbsp Hot peppers, minced
3 Cups Fresh Okra, washed trimmed and cut into 1/2 inch thick slices
2 Cups Insanely ripe Tomatoes, chopped
2 tsp Fresh Thyme, chopped
2 tsp Fresh Basil, chopped
2 tsp Green Onions, thinly sliced
Kosher salt, black pepper, cayenne, and Crystal Hot Sauce to taste Melt the butter and saute the Tasso in a stainless steel pot until lightly browned. Add the onions, garlic and peppers, and season with a little Kosher salt. Sweat until the onions are translucent. Add the Okra, season again with a little salt, and cook until the Okra ceases to rope, which means that you don’t see threads when you stir the pot.
Add the Tomatoes and Thyme, plus a little more Kosher salt to make the tomatoes break down.
When the tomatoes break down and reduce slightly add the basil, Green Onions, and salt, pepper and hot sauce to taste. Serve as a side or over rice. |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:13 PM |
| CAJUN EGGPLANT PIROGUE
1/2 cup onion chopped
1/4 cup green pepper, chopped
1/2 cup parsley, chopped
2 cloves garlic, finely chopped
1/3 cup shortening, melted
1 large eggplant
1 cup canned tomatoes
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
2/3 cup water
1 cup deveined shrimp
3 tablespoons butter or margarine melted
3/4 cup dry bread crumbs
Sauté onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch
thickness around the shell. Turn shells upside down in a pan of cold water to prevent discolouration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to sautéed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.
Combine butter and bread crumbs. When filling shells, alternate a layer of
shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes.
SERVES 4-6.
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:52 PM |
Beans and Rice Bayou
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INGREDIENTS
2 cups red beans
1 onion, diced
2 cloves garlic
2 teaspoons seasoned salt
Bay leaf
Pinch of sugar
Cayenne pepper, to taste
Ham hocks
Cooked rice
Smoked sausage, optional
Wash beans, soak overnight and drain.
Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice.
Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and make a complete meal with hot fluffy rice and tossed salad.
Makes 6 servings
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:54 PM |
| Red Beans & Rice - 1 pound red kidney beans, dry
- 1 large onion, chopped
- 1 bell pepper, chopped
- 5 ribs celery, chopped
- As much garlic as you like, minced (I like lots, 5 or 6 cloves)
- 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
- 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
- 1/2 to 1 tsp. dried thyme leaves, crushed
- 1 or 2 bay leaves
- As many dashes Crystal hot sauce or Tabasco as you like, to taste
- A few dashes Worcestershire sauce
- Creole seasoning blend, to taste; OR,
- red pepper and black pepper to taste
- Salt to taste
- Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
- Pickled onions (optional)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.) If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^) I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!" YIELD: 8 servings | |
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:48 AM |
Cajun Candied Yams
8 medium yams
1 red apple, sliced and cored
1 green apple, sliced and cored
1 cup red seedless grapes
3 cups reserved yam liquid
1/2 cup brown sugar
1/2 cup cane syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 ounce brandy
2 tablespoons cornstarch, dissolved in 1/2 cup cold water
1/2 cup chopped pecans
marshmallows optional
Preheat oven to 375F. Peel yams and slice into one inch thick pieces. Boil yams in lightly salted water until tender, approximately 30 minutes. When tender, remove yams, set aside and reserve 3 cups of the boiling liquid. In a two quart saucepan, bring yam liquid to a rolling boil. Add sugar, cane syrup, cinnamon, nutmeg, lemon juice and brandy. Cook approximately 5 minutes. Add sliced apples and red grapes and return to a low boil. Reduce heat to simmer, add dissolved cornstarch and continue cooking as mixture thickens. Adjust sweetness to your liking by adding additional sugar or syrup. Place yams in baking dish and top with cooked syrup. Sprinkle with pecans and add marshmallows if desired. Bake until bubbly hot and marshmallows are melted.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:49 AM |
Corn Maque Choux
12 ears fresh corn
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped fine
1 medium sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup milk
Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat. Add shrimp if you like
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:51 AM |
Cajun Cabbage
1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
1 10 ounce can diced tomatoes and green chilies
1 8 ounce can tomato sauce
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce
1 small head of cabbage
4 ounces of shredded colby cheese
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in the tomatoes and tomato sauce, rice and seasonings. spread to an ungreased 13 x 9 x 2 baking dish. Top with the cabbage and cheese. Cover and bake at 350F until the rice is tender. 6 to 8 servings.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:32 PM |
Miss Nerva's Red Rice
Yield: 4 servings
6 ea Slices bacon
1 c Finely chopped onions
1/2 c Chopped red Bell pepper
1 ts Sugar
1 c Uncooked rice
1 ts Salt
1 c Drained & chopped tomatos
1 ts Paprika
1 1/2 c cold water
1/4 ts Tabasco sauce
Fry bacon in a heavy skillet until crsip.
Drain bacon then crumble.
Save 4 Tb of bacon grease in skillet then add onions, peppers & paprika.
Cook over med-heat until onions are transluscent.
Add rice & stir then add Tabasco sauce, sugar, salt & water.
Bring to a boil then reduce heat, stir, cover tightly & simmer for 20 mins. until liquid is abosrbed.
Serve with crumbled bacon sprinkled over top.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:33 PM |
Cajun Stuffed Tomatoes
Yield: 4 servings
4 ea large tomatoes
1 lb andouille sausage coarse chopped
1/2 c green pepper chopped
1/2 c celery chopped
2 tb onion minced
1 ts garlic minced
2 ts thyme leaves crushed
2 ea eggs lightly beaten
Parsley as needed
Hot sauce as desired
Preheat oven to 350 deg-F.
Cut off stem end of each tomato.
Scoop out pulp leaving 1/4" thick shells.
Turn tomatoes upside down to drain.
Set aside.
Heat a large cast iron skillet until hot.
Add sausage, onions & garlic.
Cook & stir until sausage is browned.
Add green pepper, celery & thyme.
Cook & stir until vegetables are tender.
Remove from heat.
Stir in eggs.
Spoon meat mixture into tomato shells.
Place shells in shallow baking pan containing 1/2" water.
Cover then bake for 20-25 mins.
Garnish with parsley chopped & a few drops of hot sauce.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:33 PM |
Cajun Stewed Okra & Tomatoes
Yield: 4 servings
1 ea onion chopped
1/2 ea green bell pepper chopped
6 ea potatoes peeled & diced
2 ea garlic cloves minced
2 medium tomatoes peeled & chopped
Salt & pepper to taste
1/2 teaspoon red cayenne pepper
1 ts sugar
1 tb fresh minced parsley
36 ea okra pods sliced 1/2" thick
4 tb Peanut oil
Heat oil in a large cast iron skillet.
Add onion, bell pepper & garlic then cook until onion is transluscent.
Add tomatoes, salt, pepper, cayenne, sugar, parsley & potatoes.
Stir until combined, cook until potatoes are fork tender.
Add okra then stir until well combined.
Cover & cook until okra is tender while stirring often.
Serve hot.
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Reply
| | | From: Genie· | Sent: 9/9/2008 2:57 AM |
| Cajun Corn Maque Choux
1 small onion, chopped
1/4 cup green bell pepper, chopped
1 to 2 TB extra virgin olive oil
3 cups frozen shoepeg corn, thawed
2 plum tomatoes, diced
1/4 lb. andouille or kielbasa sausage, cooked and diced
1/4 cup green onion tops, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8
minutes or
until tender. Add corn, tomato, and sausage; cook, stirring often, 15
minutes. Stir in green
onions, salt, and pepper; cook 5 minutes.
Yield: 6 servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 3:01 AM |
Creole Tomatoes 4 large tomatoes 1 small onion; finely chopped 2 green peppers, finely chopped salt and cayenne 4 tablespoons butter or bacon drippings 2 tablespoons flour 1 cup milk; part cream
Cut tomatoes in half crosswise, put cut side up on a baking sheet. Sprinkle with onion, peppers, salt and cayenne. Put a piece of butter on each piece, using 2 tablespoons in all. Put 1/2 cup water in the pan and bake at 425F till tender. Melt remaining butter and brown flour in it; add milk and the liquid from the pan; stir till boiling and cook 3 minutes more. Dish tomatoes on toast squares, pouring the sauce around them. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:12 AM |
Make sure to check that the dried beans are clean. This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeño Corn Bread, coleslaw and chilled lemon sherbert. New Orleans-Style Red Beans and Rice with Fresh Ham Hocks - 1 pound dried red beans
1 pound fresh ham hocks
3/4 teaspoon seasoned salt, divided use
4 cups water
2 teaspoons vegetable oil
6 cloves garlic, peeled, finely chopped
1 cup onions, chopped
1 teaspoon ground thyme - 1 bay leaf
1/2 teaspoon pepper
4 cups hot cooked rice - Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.
- Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side. Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender.
- Remove bay leaf and serve beans over rice.
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