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Reply
| | From:  Genie· (Original Message) | Sent: 2/11/2008 4:50 AM |
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Reply
| | | From: Genie· | Sent: 6/3/2008 4:29 AM |
Roux: A good roux is the foundation of many popular Louisiana dishes, and producing a good roux is often the difference between memorable meals and infamous meals. Many books recommend an equal portion of flour and oil, but I find this leads to an oil slick forming on the surface of my gumbo. To make a roux that is sure to please: -
Use 1 and 1/4 parts flour and 1 part vegetable oil or lard. (I find butter burns too easily for this process.) 1 and 1/4 cups of flour and 1 cup of oil make sufficient Roux for a gumbo that serves approximately 10 large bowls. -
Using a heavy pot (preferably cast iron) heat the oil under a medium to medium high fire. -
Once the oil or lard is hot, using a wooden spoon slowly mix in the flour with the oil so as to avoid lumps forming in the mixture. -
At this point it is essential to avoid burning the Roux while at the same time avoid burning yourself. Stir constantly under a medium fire until a deep muddy reddish-brown color and smooth consistency has been achieved. This should take approximately 30 minutes. Temperature can be adjusted to avoid burning or to speed the process up, but be careful of burning the roux. If you develop black specks in the Roux, it is probably burned and the process must start over from scratch. Additionally, Roux can be made in advance and refrigerated or frozen for future use. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:14 AM |
Jezebel Sauce I get a lot of requests for the history of this sauce, and I'm sorry to say that after years of trying, I am no closer to figuring out where it came from. You find it in cookbooks from Louisiana back to the 1950s 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 or apricot preserves
1 (10 oz ) jar apple jelly
1/3 cup prepared horseradish
1/4 cup dry mustard,
2 teaspoons finely ground black pepper
Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:17 AM |
Remoulade Sauce This is a quick and easy version of a New Orleans favorite. 1 pint mayonnaise
2 tablespoons Creole mustard
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce
Mix ingredients well. Makes 21/4 cups sauce. Serve over cold shrimp or roast beef. | |
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Reply
| | | From: Genie· | Sent: 8/3/2008 8:18 PM |
Chili Sauce for Cajun Meatballs-PralineQueen1 1/2 lb margarine 2 cups onions, chopped fine One 24 oz bottle catsup 1 cup water 2 Tbsp brown sugar 4 tsp chili powder 1 tsp garlic powder 1 Tbsp dry mustard 1/3 cup Worcestershire sauce 1 Tbsp hot sauce 1 tsp salt 1 cup red wine Melt margarine in a medium sauce pan. Add onions and cook about 20 minutes, stirring often. Add catsup, rinsing out bottle with the water. Add remaining ingredients, simmer for about 20 minutes, stirring often. Remove from heat and add red wine. Make about six cups. Sauce can be made ahead of time and kept in the refrigerator for several days. Heat sauce and pour over the meatballs. | |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:51 AM |
Creole Sauce
1/4 c. chopped green pepper
1/2 c. chopped onion
2 stalks celery, chopped
1 clove garlic, minced
2 tbsp. butter
1 (1 lb. 13 oz.) can tomatoes
1 tsp. chili powder
1/2 tsp. sugar
1 bay leaf
1 sprig thyme
Salt and pepper
Saute green peppers, onions, celery and garlic in butter. Add tomatoes and seasonings. Simmer 40 minutes, stirring often. Yields: 2 1/2 cups. This is a basic sauce used with many Creole dishes, such as baked fish, shrimp, and/or vegetables.
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:53 PM |
Bayou Sauce Piquante
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INGREDIENTS
1/2 cup cooking oil
2 tablespoons flour
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
2 pounds shrimp, peeled and deveined
1 (16-ounce) can tomato sauce
1 (8-ounce) can tomato juice
1 pound crab meat
1 pound catfish fillets
Make a roux with oil and flour; add onion, celery, and parsley, cook until wilted.
Add tomato sauce and tomato juice; cook about 1 hour.
Add crab meat and catfish and cook about 1 hour longer, stirring frequently; add shrimp and cook 10 minutes longer.
Serve over cooked rice in soup bowls.
Makes 8 servings
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:50 AM |
Cocktail Sauce
1 cup ketchup
3 tablespoons grated onion
3 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days. Makes 1 1/2 cups.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:27 PM |
Cajun Gravy
Ingredients
2 tbsp. butter or margarine
1/3 cup flour
2 cups milk
1 tbsp. hot sauce
1/2 tsp. salt
1/4 tsp.pepper, red and black
Directions
Melt butter; stir in flour until smooth. Add milk
and beat until lumps are gone. Add seasonings. After gravy is
completed, add sautéed mushrooms and onions, if desired. Can also add cooked pork chops or whatever else is desired. Simmer about 10 minutes
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:36 PM |
Roux: A good roux is the foundation of many popular Louisiana dishes, and producing a good roux is often the difference between memorable meals and infamous meals. Many books recommend an equal portion of flour and oil, but I find this leads to an oil slick forming on the surface of my gumbo. To make a roux that is sure to please: -
Use 1 and 1/4 parts flour and 1 part vegetable oil or lard. (I find butter burns too easily for this process.) 1 and 1/4 cups of flour and 1 cup of oil make sufficient Roux for a gumbo that serves approximately 10 large bowls. -
Using a heavy pot (preferably cast iron) heat the oil under a medium to medium high fire. -
Once the oil or lard is hot, using a wooden spoon slowly mix in the flour with the oil so as to avoid lumps forming in the mixture. -
At this point it is essential to avoid burning the Roux while at the same time avoid burning yourself. Stir constantly under a medium fire until a deep muddy reddish-brown color and smooth consistency has been achieved. This should take approximately 30 minutes. Temperature can be adjusted to avoid burning or to speed the process up, but be careful of burning the roux. If you develop black specks in the Roux, it is probably burned and the process must start over from scratch. Additionally, Roux can be made in advance and refrigerated or frozen for future use. | |
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