Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/MMCREOLE.ZIP/CREOLE

Text File | 1990-05-12 | 43KB | 914 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cajun-Style Chicken Nuggets
Categories: Appetizers Creole
  Servings: 12

      1 ea Env. Onion Soup Mix *
    1/2 c  Plain Dry Bread Crumbs
  1 1/2 t  Chili Powder
      1 t  Ground Cumin
      1 t  Thyme Leaves
    1/4 t  Red Pepper
      2 lb Boneless Chicken Breasts **
      1 x  Oil

  *    You can use onion or onion-mushroom recipe soup mix in this recipe.
  **   Chicken breasts should be cut into 1-inch pieces.
  ---------------------------------------------------------------------------
  In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
  cumin, thyme and pepper.  Dip chicken in bread crumb mixture, coating well.
  In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
  turning once, until done; drain on paper towels.  Serve warm and if desired
  with assorted mustards.
  ---------------------------------------------------------------------------
  MICROWAVE DIRECTIONS:
  Prepare chicken as above.  In 13 x 9-inch baking dish, arrange chicken,
  then drizzle with 2 to 3 T oil.  Heat uncovered at High (Full Power) 6
  minutes or until chicken is done, rearranging chicken once; drain on paper
  towels.  Serve as above
  Makes about 5 dozen nuggets.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Blackened (Cajun) Arctic Char
Categories: Fish Creole
  Servings:  4

      1 ea Arctic char - 1 kg(4.5 lbs)
      6 T  Butter
      2 ea Lemons, cut into wedges
      1 T  Cajun spice (recipe follows)

  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").
  Don't be afraid to substitute trout, perch, shrimp, or any
  firm-fleshed seafood or fish for the char.
  Melt butter in a cast-iron or heavy-bottomed frying pan over
  medium high heat.  Add Cajun spice and heat thoroughly.  Place
  fillets in pan.  Squeeze juice of one lemon into pan.  Cook
  fish for about 5 minutes on each side.  Serve with remaining
  lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick
  Terry worked as an assistant cook at the Arctic Char Lodge, a
  fishing resort on Great Bear Lake, just 18 Km south of the Arctic
  circle.
  -----------------Info----------------------------------------------------
  My own experiments with this recipe indicate that the
  recipe does not stress enough that the frying pan needs to
  be *HOT*!  I prefer Chef Prudhommes description.  "Heat
  the frying pan beyond the point of smoking.  You should
  see a white ash forming in the bottom of the pan."  Be
  careful.  At this temperature things flare up pretty easy!

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Jim Echols' Cajun Spice
Categories: Creole Condiments
  Servings:  6

      1 T  Paprika
      1 t  Salt
      1 t  Onion powder
      1 t  Cayenne powder
      1 t  Garlic powder
      1 t  Crushed chilies
      1 t  Ginger powder
    3/4 t  White pepper
    3/4 t  Black pepper
    1/2 t  Thyme
    1/2 t  Oregano

  Mix all ingredients together in a small bowl.  Store in an
  airtight container.
  Terry says, "One of the guides, Jim Echols, gave me this recipe.
  I would prepare monster-sized batches of it for him and the other
  guides to use in preparing blackened (cajun) trout. -- A special
  surprise for guests at shore lunches.  Also try it in hamburgers,
  on sauteed chicken or turkey, and on popcorn.
  From Calgary Herald, by Terry Bullick (89.05.03)

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Blackened Redfish
Categories: Fish Creole
  Servings:  6

      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted
-------------------------------SEASONING MIX-------------------------------
      1 T  Sweet paprika
  2 1/2 t  Salt
      1 t  Onion powder
      1 t  Garlic powder
      1 t  Ground cayenne pepper
    3/4 t  Ground white pepper
    3/4 t  Ground black pepper
    1/2 t  Dried thyme leaves
    1/2 t  Dried oregano leaves

  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cajun Prime Rib
Categories: Creole Beef
  Servings:  6

      4 lb Prime rib roast (10-1/2 lbs)
    1/4 c  Black pepper
    1/4 c  Garlic powder
    1/4 c  Salt
      2 ea Onions, thinly sliced
--------------------------SEASONING MIX (OPTIONAL--------------------------
      1 T  Plus 1 tsp, salt
      1 T  Plus 2 tsp, white pepper
      1 T  Plus 2 tsp, fennel seeds
      1 T  Plus 3/4 tsp, black pepper
  2 1/2 t  Dry mustard
  2 1/2 t  Ground cayenne pepper

  Remove fat cap off top of meat (butcher can do this for you) and
  save.  Place the roast, standing on the rib bones, in a very large
  roasting pan.  Then with a knife make several dozen punctures through
  the silver skin so seasoning can permeate meat.  Pour a very generous,
  even layer of black pepper over the top of the meat (the pepper should
  completely cover it); repeat with the garlic powder, then the salt,
  totally covering the preceding layer.  Carefully arrange the onions
  in an even layer on top so as not to knock off the seasoning.  Place
  the fat cap back on top.  Refrigerate 24 hours.
  Bake ribs in a 550F oven until the fat is dark brown and crispy on top,
  about 35 minutes.  Remove from oven and cool slightly.  Refrigerate
  until well chilled, about 3 hours.  (this is done so the juices will
  solidify and the steaks can be cooked rare.)  Remove fat cap and
  disgard.  With the blade of a large knife, scrape off the onions and
  as much of the seasonings as possible and discard.  Then with a long
  knife, slice between ribs into 6 steaks (4 will have bones); trim the
  cooked surface of meat from the 2 pieces that were on the outside of
  the roast.  Season and cook in your favorite way for steaks.
  TO BLACKEN THE STEAKS:  Combine the ingredients of the seasoning mix
  thoroughly in a small bowl; you will have about 8 tablespoons.
  Sprinkle the steaks generously and evenly on both sides with the mix.
  using about 4 teaspoons on each steak and pressing it in with your
  hands.
  Heat a cast iron skillet over very high heat until it is beyond the
  smoking stage and you see white ash on the skillet bottom--at least
  10 minutes.  (The skillet cannot be too hot for this method.)  Place
  one steak in the hot skillet (cook only one side at a time) and cook
  over a very high heat until the underside starts to develop a heavy,
  black crust, about 2 to 3 minutes.  Turn the steak over and cook until
  the underside is crusted like the first, about 2 to 3 minutes more.
  Repeat with the remaining steaks.  Serve each steak while piping hot.
  (*NOTE*:  If you don't have a commercial hood vent over your stove,
  this dish may smoke you out of the kitchen.  It's worth it!  But you
  can also cook it outdoors on a gas grill; a charcoal fire doesn't get
  hot enough to "blacken" the steak properly.  If you have a smoke
  detector in your house, you will be able to determine if it is working
  correctly.  This is NOT a dish to prepare in an apartment building
  with a central fire alarm system wired into your smoke detector.  It
  causes great excitement!  Also, you can be guaranteed you will meet
  your landlord.)

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Creole Seasoning
Categories: Creole Condiments
  Servings:  1

      2 T  Oregano
    1/8 c  Salt
      5 ea Cloves garlic, (see note)
    1/4 c  Fresh ground black pepper
    1/3 c  Cayenne pepper
      2 T  Thyme
    1/3 c  Paprika

  NOTE: Crush garlic cloves in 1 tablespoon salt.
  Combine all the ingredients and stir to mix thoroughly.  Pour
  into a large glass jar.
  From Nathalie Dupree's "New Southern Cooking"
  In a recent experiment I added 1/3 cup white pepper to this
  recipe.  I liked the addition.  It seemed to give a rounder
  flavor.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Maque Choux
Categories: Chicken Creole
  Servings:  4

     18 ea Young tender corn
      1 ea Large spring  chicken
      1 ea Large onion, finely chopped
    1/2 ea Bell pepper, chopped
      1 ea Large tomato, small pieces
      1 t  Salt
      1 t  Sugar
      1 x  Black pepper
      2 T  Cooking oil
      1 x  Milk, if needed

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Italian Sausage Spaghetti Sauce
Categories: Sauces Pork Creole
  Servings:  8

      2 lb Italian sausage
      1 c  Dried parsley
      1 T  Garlic, finely chopped
    1/2 c  Olive oil
      1 t  Red cayenne pepper
      1 c  Plain flour
      3 T  Lea & Perrins
      2 c  Onions, finely chopped
      1 c  Celery, finely chopped
    1/4 t  Dried mint
    1/2 c  Bell pepper, finely chopped
      3 c  Tomato sauce
      2 c  Water
      1 x  Salt, to taste
      2 c  Dry white wine

  Cut Italian sausage into 2-inch lengths.  Brown sausage off
  in olive oil (about half cook it), remove from pan and put
  aside, Add flour to oil that was used and make roux.  Add
  onions, celery, and bell pepper.  Stir and cook until tender
  or clear.  Add water and stir until smooth.  Add wine (you may
  wish to experiment with the amount of wine used, 2 cups is too
  much for some tastes), parsley, and garlic.  Pour in red pepper,
  Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
  Stir real well.  Bring to a bubbly boil and add salt, to taste.
  Add sausage.  Bring back to a boil.  Turn heat down to simmer.
  Cook for about 3 or 4 hours.
  Serve over spaghetti topped with cheese.
  From Justin Wilson's "Outdoor Cooking With Indoor Help"

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Sauce Piquant
Categories: Creole Sauce
  Servings: 30

      2 c  Bacon drippings (for roux)
      6 c  Plain flour
      7 c  Onion, chopped
      1 c  Bell pepper, chopped
      3 c  Green onions, chopped
      1 c  Celery, chopped
      3 c  Parsley, chopped
    1/4 c  Garlic, chopped
      1 x  Bacon drippins/brown chicken
     20 lb Baking hens, (see directions
      1 x  Water
      1 lb Mushrooms, sliced
     16 c  Tomato sauce
      8 c  Chablis wine
  1 1/2 pt Stuffed olives
      6 T  Lea & Perrins
      8 T  Louisiana hot sauce
      1 t  Dried mint, crushed
      6 T  Salt

  The bacon drippings are for browning the chicken.
  The 20 lbs of chicken should be cut up in 2-inch-long pieces.
  Justin likes more wine in this sauce than some peoples.  If you
  don't wish to use all 8 Cups of Chablis in the sauce, feel free
  to drink what the sauce don't take.  Make sure you taste your
  sauce as you add the wine.  Me, I likes it.  My wife, she don't.
  Make a roux.  (see the recipe for Justin Wilson's roux, also
  posted here).  Add onions, bell pepper, green onions, and
  celery and saute until onions are tender and clear.  Add parsley
  and garlic and saute.
  Brown off chicken while roux is being made.  After onions, etc.
  are tender, add water to bring roux to a smooth paste.  Add all
  other ingredients and enough water to cover well.  Bring to a
  boil, and then cut heat.  Cook for about 4 to 6 hours.
  Serve over spaghetti.  This is for a party and will serve
  20 to 40 people.  You can freeze what you don't eat.
  From Justin Wilson's "Outdoor Cooking With Inside Help"

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Maque Choux
Categories: Creole Chicken
  Servings:  4

     18 ea Young tender corn
      1 ea Large spring  chicken
      1 ea Large onion, finely chopped
    1/2 ea Bell pepper, chopped
      1 ea Large tomato, small pieces
      1 t  Salt
      1 t  Sugar
      1 x  Black pepper
      2 T  Cooking oil
      1 x  Milk, if needed

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hot Chicken Wings
Categories: Creole Appetizers
  Servings:  6

  2 1/2 lb Chicken wings
      1 x  Oil for frying (optional)
      6 oz Hot sauce or Tabasco
    1/2 c  Melted butter

  Cut the chicken wings in two at the joints.  In a large frying
  pan or skillet; heat to 360F enough oil (or shortening) to
  cover the chicken wings.  Add the wings and fry until crisp,
  about 12-15 minutes.
     To bake, preheat the oven to 450F.  Spread the chicken wings
  out on a baking sheet in one layer and bake 45 minutes.
     To make the sauce, combine the Hot Sauce or Tabasco and melted
  butter and blend thoroughly.  As soon as the chicken wings are
  cooked, douse with the sauce, and serve immediately.
     Serves 2-6
  Nathalie Dupree's "New Southern Cooking"
  Nathalie says, "These little wings make a good meal for two or are
  a great appetizer.  Up North, they are called Buffalo wings and are
  served with celery and blue-cheese dressing.  The little wing tips
  should be trimmed off to make neater pieces.  But I cook them along
  with the wings and save them for myself.  I call them the "cook's
  treat."  You may fry or bake the wings, depending on dietary
  considerations.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Big Mamou on Pasta
Categories: Creole Chicken
  Servings:  6

-----------------------------------PASTA-----------------------------------
      6 qt Hot water
    1/4 c  Vegetable oil
      3 T  Salt
  1 1/2 lb Fresh spaghetti (1 lb dry)
-------------------------------SEASONING MIX-------------------------------
      2 t  Dried thyme leaves
  1 1/4 t  Ground cayenne pepper
      1 t  White pepper
    3/4 t  Black pepper
    1/2 t  Dried sweet basil leaves
-----------------------------------SAUCE-----------------------------------
      1 lb Unsalted butter plus
      4 T  Unsalted butter
      1 c  Onions, chopped very fine
      4 ea Med. garlic cloves, peeled
      2 t  Minced garlic
  3 1/4 c  RICH chicken stock (see note
      2 T  Worcestershire sauce
      1 T  Tabasco sauce + 1 teaspoon
      2 cn Tomato sauce (16 oz)
      2 T  Sugar
      2 c  Green onions,chopped vy fine
---------------------------CHICKEN SEASONING MIX---------------------------
  1 1/2 T  Salt
  1 1/2 t  White pepper
  1 1/2 t  Garlic powder
  1 1/4 t  Ground cayenne pepper
      1 t  Black pepper
      1 t  Cumin (optional)
    1/2 t  Dried sweet basil leaves
      2 lb Boneless chicken (see notes)

  NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue
  simmering it until evaporation reduces the liquid by half.  For example,
  if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
  strained basic stock.
  dark meat, cut into 1/2-inch cubes.
  Directions:
  Place in the hot water, oil and salt in a large pot over high heat; and
  cover and bring to a boil.  When water reaches a rolling boil, add small
  amounts of spaghetti at a time to the pot, breaking up oil patches as you
  drop the spaghetti in.  Return to boiling and cook to al dente stage, do
  not over cook.(To test doneness of spaghetti, cut a strand in half near
  the end of cooking time.  When done, there should be only a speck of white
  in the center, less than one-fourth the diameter of the strand.) Do not
  overcook.  During this cooking time, use a wooden or spaghetti spoon to
  lift spaghetti out of the water by spoonfuls and shake strands back into
  the boiling water.  (It may be an old wives' tale, but this procedure
  seems to enhance the spaghetti's texture.)  Then immediately drain
  spaghetti into a collander; stop cooking process by running cold water
  over strands.  (If you used dry spaghetti, first rinse with hot water to
  wash off starch.)  After the pasta has cooled thoroughly, about 2 to 3
  minutes, pour a liberal amount of vegetable oil in your hands and toss
  spaghetti.  Set aside still in the colander.
      Meanwhile, thoroughly combine the seasoning mix ingredients in a small
  bowl and set aside.
      In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
  and garlic cloves; saute over medium heat 5 minutes, stirring
  occasionally.  Add the minced garlic and seasoning mix; continue cooking
  over medium heat until onions are dark brown, but not burned, about 8 to
  10 minutes, stirring often.  Add 2-1/2 cups of the stock, the
  Worcestershire and Tabasco; bring to a fast simmer and cook about 8
  minutes, stirring often.  Stir in the tomato sauce and bring mixture to a
  boil.  Then stir in the sugar and 1 cup of the green onions; gently simmer
  uncovered about 40 nminutes, stirring occasionally.
      Heat the serving plates in a 250F oven.
      Combine the ingredients of the chicken seasoning mix in a small bowl;
  mix well.  Sprinkle over the chicken, rubbing it in with your hands.  In a
  large skillet melt 1-1/2 sticks of the butter over medium heat.  Add the
  remaining 1 cup green onions and saute over high heat about 3 minutes.
  Add the chicken and continue cooking 10  minutes, stirring frequently.
  When the tomato sauce has simmered about 40 minutes, stir in the chicken
  mixture and heat through.
      To finish the dish, for each serving melt 2 tablespoons butter in a
  large skillet over medium heat.  Add one-sixth of the cooked spaghetti (a
  bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
  constantly.  Add 1-1/4 cups chicken and sauce and 2 tablespoons of
  remaining stock; heat throughly, stirring frequently.  Remove from heat.
  Roll spaghetti on a large fork and lift onto a heated serving plate.
  Repeat process for remaining servings.
  From Paul Prudhomme's Louisiana Kitchen

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hot Barbecued Chicken
Categories: Creole Chicken
  Servings:  4

      1 ea Chicken (3 lb)
      1 x  Juice of 1-1/2 lemons
      2 ea Cloves garlic, (see note)
      1 T  Fresh ground black pepper
      2 T  Ground cayenne pepper
      1 T  Paprika
      2 T  Melted butter

  NOTE: the two cloves of garlic should be crushed with 1 tablespoon of
  salt.
  Split and butterfly the chicken by cutting down the backbone and opening
  the chicken leaving the breast attached.  Squeeze lemon juice over the
  chicken.  Mix together the garlic, peppers, and paprika, and add to the
  melted butter.  Pour over chicken.  If possible, let the chicken sit
  overnight, uncovered, in the refrigerator.  Prepare the grill.  Place the
  chicken, breast side up, on the grill.  Cover the grill and cook chicken
  for 50 minutes or until done.  Don't turn.  If the skin is not crispy,
  place the chicken under the broiler to crisp the skin and brown, watching
  carefully so that it doesn't burn.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Blackened Chicken
Categories: Creole Chicken
  Servings:  8

     16 ea 3 oz skinless chicken breast
-------------------------------SEASONING MIX-------------------------------
      2 T  Salt
  1 1/2 t  Garlic powder
  1 1/2 t  Ground black pepper
      1 t  White pepper
      1 t  Onion powder
      1 t  Ground cumin
    1/2 t  Gound cayenne pepper
    1/2 t  Sweet paprika
-----------------------------OTHER INGREDIENTS-----------------------------
    3/4 lb Melted unsalted butter

  NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about
  1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a
  combination of these.  Skin the leg-thigh pieces, then bone each piece
  along the length of the two bones, leaving meat in one piece.  Trim off
  excess fat.  Pound each breast or leg-thigh fillet to 1/2 inch thick.
  Let the chicken come to room temperature before blackening.  Thoroughly
  combine the seasoning mix ingredients in a small bowl.
     Heat a large cast-iron skillet over very high heat until it is extremely
  hot and just short of the point at which you see white ash or a white spot
  forming in the skillet bottom, about 8 minutes.  (the time will vary
  according to the intensity of the heat source.)
     Heat the serving plates in a 250F oven.
     Just before cooking each piece of chicken, dip it in the melted butter
  so that both sides are well coated, then sprinkle each fillet evenly with
  the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting
  it in with your hands.  (If you lay the fillet on a plate or other surface
  to season it, be sure the surface is warm so the butter won't congeal and
  stick to the surface instead of to the meat.  Wipe the surface clean after
  seasoning each fillet.  Use any remaining seasoning mix in another
  recipe.)
     Immediately place the fillet skinned side down in the hot skillet,
  making sure all meat folds are opened up and the meat is lying flat.  Pour
  about 1 teaspoon butter on the top of the fillet (be careful, as the
  butter may flame up).  If you cook more that 1 fillet at a time, place
  each fillet in the skillet before buttering and seasoning another one.
     Cook uncovered over the same high heat until the underside forms a
  crust, about 2 minutes.  (The time will vary according to the thickness of
  the fillets and the heat of the skillet or fire;  watch the meat and
  you'll see a white line coming up the side as it cooks.)  Turn the fillets
  over and pour about 1 teaspoon more melted butter on top of each.  Cook
  just until meat is cooked through, about 2 minutes more.  Serve the
  chicken fillets crustier side up while piping hot.
     Clean the skillet after cooking each batch and repeat the blackening
  procedure with the remaining chicken fillets.
     To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated
  serving plate.  If you use a large serving platter, do not stack the
  fillets.
  Paul Prudhomme warns, "Blackening should be done either outdoors or in a
  commercial kitchen.  The process creates an incredible amount of smoke
  that will set off your own and your neighbors' smoke alarms.  People with
  really well-installed commercial hood vents at home have gotten away with
  blackening in their own kitchens.  They are privileged!  Don't push your
  luck."
  From The Prudhomme Family Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Very Hot Cajun Sauce for Beef
Categories: Creole Sauces
  Servings:  6

    3/4 c  Chopped onions
    1/2 c  Chopped green peppers
    1/4 c  Chopped celery
    1/4 c  Vegetable oil
    1/4 c  + 1 Tbsp all-purpose flour
    3/4 t  Ground cayenne pepper
    1/2 t  White pepper
    1/2 t  Black pepper
      2 ea Bay leaves
    1/4 c  Minced jalapeno peppers(note
      1 t  Minced garlic
      3 c  Basic beef stock

  NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible.
     Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.  (NOTE: Unlike the roux in most other
  recipes in this book, the roux we use here is light brown.  Therefore,
  instead of heating the oil to the smoking stage, we heat it to only 250F;
  this prevents the roux from getting too brown.)
     In a heavy 2-quart saucepan heat the oil over medium-low heat to about
  250F. With a metal whisk, whisk in the flour a little at a time until
  smooth.  Continue cooking, whisking constantly, until roux is light brown,
  about 2 to 3 minutes.  Be careful not to let the roux scorch or splash on
  your skin.  Remove from heat and with a spoon immediately stir in the
  vegtable mixture and the red, white and black peppers; return pan to high
  heat and cook about 2 minutes, stirring constantly.  Add the bay leaves,
  jalapeno peppers and garlic, stirring well.  Continue cooking about 2
  minutes, stirring constantly.  (We're cooking the seasonings and
  vegetables in the light roux and the mixture should, therefore, be pasty.)
  Remove from heat.
     In a separate 2-quart saucepan, bring the stock to a boil.  Add the
  roux mixture by spoonfuls to the boiling stock, strirring until dissolved
  between each addition.  Bring mixture to a boil, then reduce heat to a
  simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes.
  Skim any oil from the top and serve immediately.
  From Paul Prudhomme's Louisiana Kitchen

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pecan Pralines - Prudhomme
Categories: Creole
  Servings: 36

  1 1/2 ea Sticks unsalted butter
      1 c  Sugar
      1 c  Packed, light brown sugar
    1/2 c  Heavy cream
      1 c  Milk
      1 c  Chopped pecans
      2 c  Pecan halves
      2 T  Vanilla extract

  NOTE: To judge doneness, use one or more of the following guides;
  1.  Candy thermometer will read 240F
  2.  When done, the batter will begin forming distinct threads on the sides
  or bottom of the pan.
  3.  Near the end of the cooking time, make a test praline every few
  seconds.  The early-test pralines will be somewhat runny, very shiny and
  somewhat translucent.  The ideal praline will have progressed past that
  stage--it will not be runny and will be less shiny; when cooled it
  will be opaque, lusteriess and crumbly instead of chewy.
  4.  Near the end of the cooking time, drizzle spoonfuls of the mixture
  across the surface of the mixture.  When ready, the mixture will form a
  neat thread across the surface.
     Assemble all ingredients and utensils before starting to cook.  You
  will need a large heavy bottomed aluminum pot or skillet with deep sides,
  a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop
  with a manual release) and a lightly buttered cookie sheet.
     Be careful not to get any of the mixture on you skin, as it sticks and
  can cause serious burns.
     Melt the butter in the pot over high heat.  As soon as it's melted, add
  the sugars and cream.  Cook 1 minute, whisking constantly.  Add the milk
  and chopped pecans,  cook 4 minutes more, whisking constantly.  Reduce
  heat to medium and continue cooking and whisking 5 minutes.  Add the pecan
  halves and vanilla and continue whisking and cooking until done, about 15
  to 20 minutes longer (see NOTE above on tests for doneness).  If mixture
  starts to smoke toward end of cooking, lower the heat.
     Remove pan from heat.  Quickly and carefully drop the batter onto the
  cookie sheet by heaping spoonfuls, using the second spoon to scoop the
  batter off the first (or use ice cream scoop).  Each praline should form a
  2-inch patty about 1/2 inch thick.  Cool and store in an airtight
  container, or wrap each praline in plastic wrap or foil.
  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with the
  utensils in it.  This will melt the batter off.
  From Paul Prudhomme's Louisiana Kitchen

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Pecan Pralines - Prudhomme
Categories: Creole
  Servings: 24

  1 1/2 ea Sticks unsalted butter
      1 c  Sugar
      1 c  Packed, light brown sugar
      1 c  Milk
    1/2 c  Heavy cream
      1 c  Coarsely chopped pecans
      2 c  Whole pecan halves
      2 T  Vanilla extract
  1 1/2 c  Semisweet chocolate chips

  NOTE: Chocolate chips should be chilled.
     Assemble all the ingredients and utensils before starting to cook.
  (Measure out the chocolate chips and keep them refregerated until just
  before needed.)  You will need a large, heavy-bottomed aluminum pot or
  skillet with deep sides, a long-handled metal whisk or spoon, 2 large
  spoons (or an ice cream scoop with a manual release) and a very lightly
  greased cookie sheet.
     Melt the butter in the pot over high heat; add the sugars, milk, cream
  and chopped pecans.  cook 5 minutes, whisking constantly.  reduce heat to
  medium, and continue cooking and whisking 10 minutes.  Add the pecan
  halves and continue whisking and cooking until done, about 8 to 10
  minutes.  (If the mixture smokes excessively toward end of cooking time,
  lower thge heat.)  Stir in vanilla.  then immediately drop about 1/4 cup
  of chocolate chips into about one-sixth of the batter.  Stir quickly and
  just enough to cover some of the chips with batter but not nenough to
  allow the chips to melt.  Quickly drop the chocolate mixture onto the
  cookie sheet by heaping spoonfuls, using the second spoon to push the
  batter off the first (or use ice cream scoop); each praline should be
  about 2 inches in diameter and 1/2 inch thick.  repeat with remaining
  mixture, stirring briefly before adding more chocolate chips.  The cooled
  pralines should be light brown, opaque, somewhat chunky and crumbly.
  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with the
  utensils in it.  This will melt the batter off.
  From Paul Prudhomme's Louisiana Kitchen.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pecan Pralines - Patout
Categories: Creole
  Servings: 24

      2 c  Heavy cream
      4 c  Raw or brown sugar
      1 t  Vanilla
      2 c  Pecan halves
      2 T  Butter

  Alex Patout swears his recipe makes "The creamiest pralines anywhere"
  Butter a medium saucepan--this will make it easier to clean later.  Pour
  in the cream and place over high heat.  When it begins to boil, add the
  sugar and stir rapidly until it dissolves.  Then stir in the vanilla and
  pecans and continue to cook over medium heat, stirring frequently, until
  the mixture reaches the soft-ball stage (236F on the candy thermometer).
  Remove from heat and quickly beat in the butter--this helps arrest the
  cooking process.  The candy should lose its glossy color and become very
  cloudy.
     Lay out a long strip of waxed paper on a work surface.  Moisten it with
  a damp towel.  Drop good-sized spoonfuls of the hot praline mixture onto
  the waxed paper, stirring the mixture occasionally as you go along to keep
  it well combined.  Remove the pralines from the paper before they have
  cooled completely--later on it will be hard to remove them without
  breaking them.  Store in tightly sealed containers, with layers of waxed
  paper in between.
  Makes about 2 dozen
  From Alex Patout's Cajun home Cooking

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pecan Pralines - Dupree
Categories: Creole
  Servings: 24

      2 c  Sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      2 c  Pecan halves
    1/4 c  Butter
      1 T  Vanilla

  Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
  sugar is disolved.  Bring the mixture to the boil, stirring occasionally,
  until it reaches the soft ball stage (240F).  Remove the saucepan from the
  heat and add butter and vanilla.
     Allow candy to cool.  Whip until the mixture gradually changes to an
  opaque color and becomes creamy.  Drop by tablespoonfuls onto a buttered
  cookie sheet and allow to harden.
  Makes two dozen.
  From Nathalie Dupree's New Southern Cooking
  Nathalie Dupree writes, "Pralines are traditionally given as Christmas
  gifts.  Their sweetness will linger in your mouth long after the candy is
  gone."

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: New Orleans Butter Pralines
Categories: Creole
  Servings: 24

      2 c  Granulated sugar
      1 c  Light brown sugar, packed
    1/2 c  Unsalted butter or margarine
      1 c  Milk
      2 T  Light corn syrup
      3 c  Pecan halves
      2 t  Vanilla extract

  Place 2 large parchment-paper sheets on baking sheets;
  butter parchment paper.  Set aside.  Combine all ingredients except
  vanilla in a heavy 2-quart saucepan over medium heat.  Bring mixture to a
  boil, stirring often.  Cook to soft-ball stage, 234F (114C).  Remove from
  heat; stir in vanilla.  Stir briskly until mixture loses its glossy sheen.
  WORKING QUICKLY, drop mixture by tablespoons onto buttered paper.  Let
  pralines cool completely before removing from paper.  Store at room
  temperatures in an airtight container (that's a joke!).  Makes 24
  pralines.
  New Orleans Pralines--and that's pronounced PRAH-leens, to set the record
  straight--are unique among pralines.  They contain butter and milk to give
  them a softer, almost chewy texture.
  From Terry Thompson's Cajun-Creole Cooking.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Praline Crepes
Categories: Creole Desserts
  Servings:  4

      1 x  Praline sauce (see below)
      4 ea Sweet crepes (see recipe)
      4 ea Scoops frozen creole cream-
      1 x  Cheese OR vanilla ice cream
-------------------------------PRALINE SAUCE-------------------------------
    1/4 c  Unsalted butter
    1/2 c  Powdered sugar
      2 T  Dark corn syrup
    1/4 c  Dark rum
    1/2 c  Chopped pecans

  NOTE:  line stating "4 x scoops frozen Creole cream" should read, "4
  scoops Frozen Creole Cream Cheese, OR rich vanilla ice cream."
  Prepare Praline Sauce.  Working quickly, fill each crepe with a scoop of
  frozen Creole cream cheese of ice cream.  Place 1 filled crepe, seam-side
  down, on each serving plate.  Drizzle sauce over crepes, serve at once.
  Makes 4 servings.
  TO PREPARE PRALINE SAUCE, melt butter or margarine in a heavy 2-quart
  saucepan over medium heat.  Add remaining ingredients; stir until blended.
  Cook, stirring often, until sauce is thick and syrupy, about 7 minutes.
  Set aside.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sweet Crepes
Categories: Creole Desserts
  Servings: 24

      1 c  All-purpose flour
      2 T  Sugar
    1/4 t  Salt
      1 ea Egg
      1 ea Egg yolk
      1 c  Milk
      1 T  Unsalted butter, melted
    1/2 c  Water
      1 t  Vanilla extract
      1 x  Unsalted butter or margarine

  In a medium bowl, combine flour, sugar and salt with a fork.  Make a well
  in center of flour mixture; add egg and egg yolk.  Using a fork, slowly
  begin to mix egg into flour.  Continue until all flour has been moistened.
  Add milk slowly, stirring constantly to form a smooth batter.  Stir in 1
  tablespoon butter or margarine, water and vanilla until blended.  The
  batter should be the consistency of light cream.  If it is too thick, add
  1 or 2 teaspoons more water; stir until blended.  Cover and let batter
  stand at room temperature 30 minutes before using.  To cook crepes, melt
  about 1 teaspoon butter or margarine in a 6-inch crepe pan over medium
  heat, swirling to coat bottom and side.  Pour 3 tablespoons batter into
  pan all at once; swirl pan very quickly to cover bottom with batter.  Cook
  until bottoms of crepe is set and golden brown, about 2 minutes.  Turn
  crepe; cook other side about 30 seconds.  Cool crepes on paper towels.
  Repeat with remaining batter.  Separate crepes with small sheets of wax
  paper, if desired.  When serving crepes, fill so that first side cooked
  will be on outside.  Makes 24 (6-inch) crepes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Frozen Creole Cream Cheese
Categories: Creole Desserts
  Servings: 12

      3 ea Recipes Creole cream cheese
      1 qt Milk
      1 qt Whipping cream
      3 c  Sugar
      3 t  Vanilla extract

  Using back of wooden spoon, mash Creole Cream Cheese (see recipe) through
  a medium strainer into a large bowl.  Add milk, cream and sugar; stir
  until blended.  Stir in vanilla.  Pour mixture into an ice-cream freezer;
  freeze according to manufacturer's directions.  Keep frozen until ready to
  serve.  Makes 1 gallon or 12 to 15 servings.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Homemade Creole Cream Cheese
Categories: Creole Desserts
  Servings: 24

      2 qt Skim milk
      1 ea Rennet tablet
    1/2 c  Buttermilk
      1 c  Nonfat dry milk

  In a large saucepan, heat skim milk to 170F (75C); hold at that
  temperature 20 minutes.  This is most easily accomplished in a microwave
  oven with a temperature probe and HOLD feature.  Use a nonmetallic bowl
  for the microwave. Immediately stir in rennet tablet, buttermilk and
  nonfat dry milk until blended.  Cover with plastic wrap; let stand at room
  temperature 24 hours to clabber.  After 24 hours, carfully drain and
  discard liquid from cheese.  Line a large, fine strainer with a double
  thickness of cheesecloth; place over a deep bowl.  Carefully turn clabber
  into strainer.  Cover with plastic wrap and refrigerate.  Let drain 36
  hours.  Place finished cheese in a bowl; use as desired.  Creole cream
  cheese can be covered and refrigerated up to 2 weeks.  Makes 24 ounces.

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