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Reply
| | From:  Genie· (Original Message) | Sent: 6/16/2008 4:31 AM |
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Reply
| | | From: Genie· | Sent: 8/10/2008 8:08 PM |
| Cajun Deep-Fried Turkey
Servings: 12
1/2 Cup Kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 20-40 minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:01 AM |
| Cajun Cornbread Stuffing
Buttermilk Corn Bread (recipe follows)
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked
sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth
Preheat oven to 350°F. Arrange corn bread on large
baking sheet. Bake until slightly dry and toasted,
about 20 minutes. Transfer to very large bowl; cool.
Melt butter in heavy large Dutch oven over high heat.
Add sausage, pepper, green onions, shallots, celery,
garlic, thyme, sage, allspice, cayenne and bay leaves
and sauté until vegetables are just tender and mixture
is very moist, about 15 minutes. Stir vegetable
mixture into corn bread. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.<WBR>) Mix eggs into stuffing.
To bake stuffing in turkey:
Add 1/2 up chicken broth to stuffing and mix
thoroughly. Fill main turkey cavity with stuffing. Mix
enough chicken broth into remaining stuffing to
moisten (about 1/2 to 3/4 cup chicken broth, depending
on amount of remaining stuffing). Spoon remaining
stuffing into buttered baking dish. Cover tightly with
buttered aluminum foil. Bake stuffing in dish
alongside turkey until heated through, about 30
minutes.Uncover stuffing and bake until top begins to
brown, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 350°F. Butter 13x9x2-inch baking dish.
Mix 1 1/2 cups chicken broth into stuffing. Transfer
stuffing to prepared baking dish. Cover tightly with
buttered aluminum foil. Bake until stuffing is firm
and heated through, about 45 minutes. Uncover stuffing
and bake until just beginning to brown to top, about
15 minutes.
Makes 10 servings.
From: Bon Appétit November 1994
CornBread
1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 large eggs
Preheat oven to 400°F. Butter 9x9x2-inch baking pan.
Mix first 5 ingredients in medium bowl. Whisk
buttermilk, oil, sugar and eggs in large bowl to
blend. Add dry ingredients, stirring just until
blended.
Transfer batter to prepared pan. Bake until tester
inserted into center comes out clean, about 25
minutes. Cool in pan on rack. (Can be made 8 hours
ahead. Cover; store at room temperature.<WBR>)
Serves 12.
From: Bon Appétit November 1997
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:11 PM |
Chicken Seafood Gumbo
1 cup oil
1 cup flour
1 cup chopped onion
1 cup chopped bell peppers
1 cup chopped celery
6 quarts chicken broth
1 large fryer, 3 to 4 pounds, cut into serving pieces
1/4 cup oil
1 pound sliced smoked sausage
2 bay leaves
2 pounds deveined shrimp
3 dozen oysters
1/2 cup chopped parsley
1 tablespoons file, optional
salt and pepper to taste
Heat oil in a 8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add chicken broth to roux, mix thoroughly and bring to a boil. Saute chicken in 1/4 cup of oil. When chicken has browned, add to broth and let simmer. Saute smoked sausage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10 to 15 minutes, or until shrimp are cooked. Salt and pepper to taste. File may be added to pot when gumbo is cooked. Serve gumbo over rice, file may be sprinkled by individuals. Serves 12 to 14.
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:04 AM |
Creole Grilled chayote Ratatouille
2 pounds chayotes
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concasse
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper to taste
Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions crossways 1/4 inch thick, then cut each slice in half to end up with semicircular pieces of onion. Core and seed the peppers and chop into 1/2 inch dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote and eggplant slices with olive oil and grill or bake until about half cooked. Saute the onions and peppers in the remaining olive oil until half cooked. Add the garlic and saute for one additional minute. Cut the grilled chayote and eggplant slices into large dice. Combine all the vegetables and seasonings into a brazier or heavy saucepan. Cover and cook in a 350F oven for about 30 minutes or until the vegetables are tender and the flavors are well blended. If the vegetables are too juicy, cook uncovered on the stove top for a few minutes to reduce, stirring frequently to avoid scorching. Adjust seasonings. Serve hot or cold. About 20 4 ounce portions.
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:12 PM |
| Cajun Picnic Potato Salad | 10 lb Potatoes
1 c Celery; finely chopped
8 Eggs; hard-boiled
1 c Fresh parsley;finely chopped
2 c Dill relish
2 pt Mayonnaise
1 c Sweet relish
3/4 c Yellow mustard
2 c Green olives; chopped
Salt; to taste
2 c Onions; finely chopped
Tabasco
| | Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." | | |
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:18 PM |
Shrimp Salad
Serves 18 (6 oz. Portions)
5 lbs. Shrimp (21/25 count, peeled, deveined, boiled)
1 bunch Celery (destringed, oriental bias cut)
1 tsp. Dill, chopped
6 Eggs, boiled and chopped
1 cup Remoulade Sauce - recipe follows
1 tsp. Ground Black Pepper
Garnish:
1 Lemon (wedges, paprika dipped)
2 Cucumbers (slices, scored)
3 Tomatoes (wedges)
1 tbsp. Carrot strings
1 tbsp. Red Onion, sliced
1/4 Avocado, sliced and fanned
3 leaves Romaine Lettuce, shredded
Méthode:
Peel, devein, and boil shrimp in shrimp boil recipe and cool. In a bowl, place all ingredients. Mix well and check for seasoning.
Plate Set-Up:
Place romaine leaves coming from center of plate. Using a large 3î ramekin, scoop shrimp salad and place in middle of leaves. Garnish:
Fan avocado in one space between leaves. Place cucumber in one space between leaves. Place lemon wedge and onions in one space between leaves. Place tomato wedges in all three spaces leaning against salad.
Red Remoulade Sauce
Serves 64 (2 oz. Portions)
1 gal. Mayonnaise
1/4 cup Creole Mustard
1/4 cup Chili Sauce
1 bunch Green Onion, chopped
4-6 ribs Celery, chopped
Salt and pepper to taste
12 drops TabascoMéthode:
Place all ingredients in a bowl and mix together, check for seasoning.
Creole Honey Mustard Dressing
Serves 24 (2 oz. Portions)
28 oz. Mayonnaise
8 oz. Creole Mustard
8 oz. Honey
1 tsp. Salt
1 tsp. Black Pepper
4 oz. Yellow MustardMéthode:
Place all ingredients in a bowl and blend well. Salt and pepper to taste. | |
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:19 PM |
Cajun Potato Salad
Serving Size : 10
2 tablespoons margarine
1 tablespoon garlic, minced
1 bunch shallots (5-6 stalks) tops, only
2 pounds crawfish tails
1 tablespoon liquid smoke
2 tablespoons Worcestershire sauce
2 pounds bacon, fried and crumbled
5 pounds red potatoes, boiled in skins, cut up
16 ounces mayonnaise
12 eggs, boiled, yolks whites chopped
1 cup creole mustard
1/2 cup yellow mustard
2 tablespoons Tabasco pepper sauce
Salt to taste
Pepper to taste
In medium-size skillet, melt margarine over medium heat. Add garlic
and shallots; cook until wilted. Add crawfish tails, liquid smoke
and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and
set aside. Mix potatoes, mayonnaise and egg whites in a three-gallon
bowl. In a separate bowl, mash egg yolks and mix with mustards and
Tabasco Sauce. Combine mustard mixture and potatoes. Stir in
crawfish. Salt and pepper to taste. Serves 10 to 12.
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:22 PM |
| Artichoke Salad 4 ea Fresh artichoke hearts
2 cn Artichoke hearts quartered
1 ea Small garlic clove
1 ts Lea & Perrins 1 tb Lemon juice 1 tb Wine vinegar 3 tb Olive oil 2 ts Salt 1ts Louisiana hot sauce In a wooden salad bowl mash garlic and salt with a strong fork. Add fresh artichoke hearts and mash with the garlic and salt. Add olive oil stir add lemon juice stir add wine vinegar stir stir add hot sauce stir add Lea & Perrins Worcestershire sauce Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour then eat as is or serve on a bed of greens. From Justin Wilson's Outdoor Cooking With Inside Help. 10 Servings | |
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Reply
| | | From: Genie· | Sent: 8/24/2008 9:26 PM |
Cajun Coleslaw
5 heaping T. mayonnaise
1 tsp. Louisiana hot sauce
2 heaping T. yellow mustard
2 T. ketchup
2 T. olive oil
1 T. wine vinegar
1 tsp. garlic salt
1 T. Lea & Perrins
juice of 1 med. size lemon
3 tsp. salt (to taste)
4 Bell peppers, sliced
2 med. onions, shredded
1 lg. cabbage, shredded
Put mayonnaise and mustard in a bowl lg. enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat. Add ketchup and keep
beating. Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding
the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a lg. salad bowl. Pour
sauce over and toss well. This should be done about an hr. before
serving. Tastes even better the next day.
Makes 10 servings | |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:37 PM |
Cajun Pot Roast
3 pound beef bottom round roast
1 tablespoon salad oil
2 large stalks celery
2 medium onions
1 medium green pepper
16 ounce can tomatoes
2 10 ounce packages frozen whole baby okra
1 bay leaf
1 garlic clove, minced
Seasoning Mix:
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon dried thyme leaves
Prepare seasoning mix; rub 2 1/2 teaspoons of seasoning mix over meat. Brown in hot oil in Dutch oven. Remove to plate. Cut onions into wedges. Slice celery diagonally into 1/2 inch pieces and cut green peppers into 1 inch pieces. Cook, covered in drippings till tender. Stir in tomatoes, with their liquid, bay leaf, garlic and remaining seasoning mix. Return roast to pan and heat to boiling. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours until roast is fork tender, stirring occasionally. About 10 minutes before roast is done, add frozen okra to mixture in Dutch oven; heat through. To serve, arrange meat and vegetables on warm, deep platter; discard bay leaf. Skim fat from liquid. Serve liquid with meat and vegetables. Makes 12 servings.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:24 PM |
Crawfish Boil
Ingredients:
30 pounds live crawfish (one sack)
2 cups salt for purging
2 (3 ounce) boxes crawfish or crab boil seasoning or 2 cups liquid
crab boil**
4 lemons, sliced in half
8 bay leaves
20 small onions, peeled
5 pounds small red or new potatoes, unpeeled
10 to 15 ears of fresh corn on the cob, shucked and broken in halves
Whole mushrooms
Old Bay Seasoning
Crawfish boils are wonderful messy affairs, best suited for the
outdoors.
Equipment Needed:
One Large Boiling Pot, Basket Insert, and Lid (you can use your deep-
fat turkey fryer - will cook about 10-15 lbs of crawfish per batch)
Outdoor Propane Cooker
Large Tub or Two Ice Chests
A large picnic table with plenty of newspapers to cover it, several
rolls of paper towels, and a large garbage can.
* Crawfish season is from late February to mid-May. If buying
crawfish in advance, keep live crawfish at 36-46 degrees for
approximately 3 days with wet burlap sacks, towels, etc. on top. Let
crawfish return to room temperature before using.
** Crawfish or crab boil seasoning can be found the the seasoning or
seafood section of any grocery store.
If you have not already done so, drink a cold beer.
Purging the Crawfish: The cardinal rule is to purge and thoroughly
wash the crawfish before boiling them. Placing them in a plastic
children's pool, large tub, or a large ice chest - rinse them in
enough changes of water for the water to run reasonably clear. Then
add more water to cover the crawfish and add 2 cups of salt. This
forces them to purge themselves of impurities. Stir for 3 minutes,
then rinse crawfish. After purging and cleaning, don't leave the
crawfish covered with water, as they need air to stay alive. Keep
the crawfish in a cool or shaded area until you're ready to start
cooking. NOTE: Be careful not to let them purge too long. You do not
want them to be dead when you add them to the boil.
In a large (18- to 20-gallon) pot over high heat, add enough water
to fill a little more than halfway. Add crawfish or crab boil
seasoning, lemon halves, and bay leaves. Cover pot and bring water
to a boil; boil 2 to 3 minutes to allow the spices to mix well.
Using a large wire basket that fits into the pot, add onions and
potatoes. Maintain a boil and cook 10 minutes or until potatoes are
tender. Add corn, mushrooms, and crawfish to the wire basket; cook
an additional 4 to 5 minutes (being careful not to overcook the
crawfish). Remove wire basket from pot.
To serve the traditional way, cover a table (preferably outdoors)
with thick layers of newspaper. Spill the contents of the basket
(onions, potatoes, corn, and crawfish) along the length of the
newspaper-covered table. They are best served hot. Serve with
shakers of Old Bay Seasoning.
NOTE: Have ketchup, Tabasco hot sauce, mayonnaise, and horse radish
available for people to make their own dipping sauce.
Makes 10 servings.
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Reply
| | | From: Genie· | Sent: 9/23/2008 2:11 AM |
| Oven Baked Jambalaya
1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 celery ribs, chopped
4 cloves garlic, minced
1 can (6 oz.) tomato paste
3 bay leaves
3 TB Creole Seasoning Blend, recipe follows
4 tsp. Worcestershire sauce
2 cans (28 oz. ea.) whole peeled tomatoes, undrained
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long grain white rice
Preheat oven to 350º F.
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic
until tender, being
careful not to burn the garlic. Add tomato paste and cook to brown slightly,
stirring constantly.
Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour
into a large roasting
pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan.
Stir in juice from
tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well.
Cover tightly with
aluminum foil.
Bake in preheated oven for 1-1/2 hours, stirring once halfway through baking
time. Remove bay
leaves before serving.
Serves: 16.
~~~Creole Seasoning Blend~~~
1/4 cup dried parsley flakes
3 TB dried celery flakes
3 TB dried thyme
2 TB dried oregano
2 TB freeze dried chives
1 TB black peppercorns
1 tsp. paprika
4 bay leaves
3 dried red chile peppers
Place all ingredients in a food processor coffee grinder; process until
finely ground.
Makes about 1/2 cup.
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