home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Colossal Cookbook
/
ColossalCookbook.cdr
/
mm
/
mmcajun3
/
cajun3
Wrap
Text File
|
1989-11-12
|
51KB
|
939 lines
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Sauce Piquant
Categories: Cajun Main dish Poultry
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"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Liver in Mustard Sauce
Categories: Cajun Main dish Meats
Servings: 4
1 x Salt 1 x Ground red cayenne pepper
4 ea Slices liver 1/2 - 3/4"thick 1 x Oleo (margarine)
1 c Shallots, chopped 1 c Dry white wine
1 T Creole or poupon mustard
Salt and pepper liver. Saute over medium to high heat in the
margarine (oleo). Remove liver and keep warm. Pour off some
of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine. Bring to boil. Add mustard and
blend into mixture. Stir and simmer for a few minutes.
Put liver on platter and pour sauce over it.
From Justin Wilson's "Outdoor Cooking with Inside Help"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cajunized Oriental Pork Chops
Categories: Cajun Main dish Meats
Servings: 6
6 ea Thick pork chops 1 x Salt & red cayenne pepper
1 1/2 c Dry white wine 1 c Bell pepper, chopped
1 c Onions, chopped 1 ea Clove garlic, chopped
3 T Soy sauce 1 cn Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a skillet.
Add wine, bell pepper, onion, and garlic, Cover and simmer for
25 to 30 minutes. Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple. Stir and simmer
until more or less thick. Add the pineapple chunks and bring to
a boil. Serve over pork chops and hot cooked rice.
From Justin Wilson's "Gourmet and Gourmand Cookbook"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecued Ribs
Categories: Cajun Main dish Meats
Servings: 4
4 lb Pork ribs, cut in pieces 1 ea Lemon
1 ea Large onion 1 c Catsup
1/3 c Worcestershire sauce 1 t Chili powder
1 t Salt 2 x Dashes Tabasco sauce
2 c Water
Place ribs in shallow roasting pan, meaty side up. On each
piece, place a slice of unpeeled lemon, a thin slice of onion.
Roast in very hot oven, 450 F degrees, 30 minutes.
Combine remaining ingredients; bring to a boil and pour over
ribs. Continue baking in a moderate oven, 350 F degrees, about
2 hours, basting ribs with the sauce every 15 minutes.
From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecued Pork Chops
Categories: Cajun Main dish Meats
Servings: 8
1/2 c Water 1/4 c Vinegar
2 T Dry mustard 3 T Brown sugar
4 T Chili sauce 8 ea Pork chops
Combine ingredients and mix well. Pour over seasoned chops
in glass baking dish, cover and bake at 400 F degrees for
1-1/2 hours, uncovering last 30 minutes. Water may be added
to make gravy. Delicious with ribs also.
From "Talk About Good" contributed by Susan Chandler Castille
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blackened (Cajun) Arctic Char
Categories: Cajun Main dish Fish
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Jim Echols' Cajun Spice
Categories: Cajun Sauces
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)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shrimp Newburg
Categories: Cajun Main dish Fish
Servings: 8
2 T Butter 2 T Flour
1 c Milk 2 lb Raw shrimp
2 ea Pimentos and 1 can liquid 1 ea Egg
1/2 c Cream 1 ea Small onion
1/4 t Salt 1/4 t Pepper
2 T Lea & Perrins sauce 2 ea Beef bouillon cubes
1/2 t Dry mustard 1 x Onion tops
1 x Tabasco sauce 1/4 c Hot water
Make white sauce by melting butter, add flour and cook until it
bubbles, add onions, simmer a minute. Add hot milk and cook until
sauce thickens. Add peeled raw shrimp, pimentos and liquid from
one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon
cubes disolved in hot water, dry mustard, chopped onion tops, dash
of tabasco sauce. Before removing from fire, add beaten egg and
cream. Mushrooms optional.
From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton
Rouge.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Yeola's Bread Pudding
Categories: Cajun Desserts
Servings: 6
10 ea Slices stale bread 3 ea Eggs, beaten
2 c Sugar 1/2 c Oleo
1 c Raisins 1 c Pecan pieces
1 cn (16 oz) fruit cocktail/juice 1 cn Pet milk (12 oz)
1 c Water 2 T Vanilla butternut flavouring
Put everything in a large bowl and mix it up. Yeola says that she
uses her hands to make sure it's well blended. Then turn into a
greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour
and 20 minutes.
From Justin Wilson's "Outdoor Cooking with Inside Help"
I've had this with a delicious Jack Daniels sauce. I've looked
high and low, but can't find the recipe. If you're ever in
Lafayette Louisiana go to Prejeans, one of the nicest Cajun
restaurants around. They serve a great bread pudding there,
maybe you can talk them into giving you their sauce recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bread Pudding with Whiskey Sauce
Categories: Cajun Desserts
Servings: 8
-------------------------------BREAD PUDDING-------------------------------
4 ea Slices stale bread 4 T Sugar
3 1/2 c Milk 4 ea Eggs, separatged
1 T Vanilla 1 x Salt, pinch
1/2 ea Block butter 1 x Raisins (optional)
-------------------------------WHISKEY SAUCE-------------------------------
1/2 c Sugar 1/4 c Water
1/4 ea Block butter 1 x Whiskey, to taste
BREAD PUDDING:
Break bread into ovenproof dish (1-1/2 quart at least). Soften
bread with small amount of milk. Beat sugar and egg yolks. Add
milk, stir well. Add vanilla and salt. Pour milk mixture over
bread. Fold in raisins if used. Cut butter into chunks and fold
in. Place dish in pan of water and bake at 300 degrees for 40-50
minutes, or until a silver knife inserted comes out clean. Make
meringue adding 2 level tablespoons sugar to each egg white.
Spread, and return to 350 degree oven until brown (browning in a
slow oven prevents falling). Serve warm
WHISKEY SAUCE:
Cook until dissolved. Remove from heat, add whiskey to individual
taste.
From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr.
I haven't tried this one, but it sure looks good. It is quite
different, what with the meringue, than that served up at Prejeans.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Red Beans and Rice
Categories: Cajun Main dish
Servings: 6
1 lb Red kidney beans 1 lb Salt pork
2 ea Cloves garlic 1 t Italian seasoning
1 ea Bell pepper 1 ea Chopped onion
1 ea Stalk celery 1 ea Whole hot pepper
Boil pork 5 minutes to get rid of salt. Put pork in second water
(hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic,
Italian seasoning and whole hot pepper. Cook slowly two to three
hours, until gravy is thick and beans tender -- just before dishing
out add a pinch of italian seasoning again. Salt to taste and
serve with rice.
From "Talk About Good" contributed by Mrs. Charles Barras, Jr.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Boiled Crabs
Categories: Cajun Main dish Fish
Servings: 4
2 ea Lemons, quartered 8 ea New red potatoes
4 ea Small ears fresh corn 4 ea Small yellow onions
1 c Salt 1/2 c Ground red pepper
1/2 c Ground white pepper 1/2 c Ground black pepper
12 ea Live blue crabs
Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat. Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other
small to medium crabs), cover, and return to boil. Once steam
starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.
From Alex Patout's "Cajun Home Cooking" Published by Randon House
Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like
to lay out the crabs and vegetables on a large table covered
with lots of paper and have a feast."
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mayonnaise
Categories: Cajun Sauces
Servings: 2
2 ea Egg yolks 1 t Salt
1 ea Garlic clove, minced 1/2 c Green onions, chopped fine
4 ea Shots tabasco sauce 1 x Juice of 1/2 lemmon
2 c High-grade vegetable oil
Place all the ingredients except the oil in a blender (with
the center of the lid removed) or a food processor fitted with
a plastic blade and blend or process for 2 minutes. Pour the
oil in a very thin stream through the top or down the feed tube
until it has all been incorporated. Blend or process for
30 seconds more.
Makes about 2-1/2 cups.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Smothered Round Steak
Categories: Cajun Main dish Meats
Servings: 4
2 lb Round steak 2 t Salt
1/2 t Ground black pepper 1 t Ground red pepper
1 t Ground white pepper 1 x All-purpose flour (dredging)
1/2 c Vegetable oil 3 ea Medium onions, chopped
2 ea Bell peppers, chopped 1 ea Celery rib, chopped
1 c Beef stock or water
Alex Patout says, "Smothering is a multipurpose Cajun technique
that works wonders with everything from game to snap beans. It's
similar to what the rest of the world knows as braising--the
ingredients are briefly browned or sauteed, then cooked with a
little liquid over a low heat for a long time."
Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large
heavy pot over medium-high heat, add the steak, and brown well
on all sides. Remove the meat and pour off all but 1 teaspoon
of the oil. Add half the onions, bell peppers, celery, and the
other half of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest possible point. Return the
roast to the pot and cover with the remaining vegetables. Cover
and let cook until the meat is very tender, about 1 hour and 15
minutes.
Serve the meat in slices, with rice alongside and the gravy over
all.
When you try this recipe with other kinds of meat, be sure to
adjust the cooking times accordingly--let tenderness be your guide.
For extra flavorful roasts, try larding with slivers of garlic
before smothering.
Serves 4-6
From Alex Patout's "Cajun Home Cooking" Random House Inc.
ISBN 0-394-54725-X
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Patout's Boiled Crawfish
Categories: Cajun Main dish Fish
Servings: 8
--------------------------------FOR THE BOIL--------------------------------
40 lb Live crawfish 1 c Salt
1/2 c Ground white pepper 1/2 c Ground red pepper
1/2 c Ground black pepper 5 lb Small white onions
12 ea Ears of corn, shucked 5 lb Small new potatoes
----------------------------------SPRINKLE----------------------------------
1/2 c Ground white pepper 1/2 c Ground red pepper
1/2 c Ground black pepper 2 c Salt
Alex Patout describes Crawfish as "a delicacy made for sharing--
in fact, in Cajun country, boiling crawfish for only two people
counts as a venial sin."
Wash the crawfish well and pick out any fish bones or other
debris. Fill a great big (40-quart) Stockpot a quarter full of
water. Add the salt and peppers and bring to boil. Add the whole
onions, the corn, and the new potatoes (it will be easy to remove
them later if you put them in a cloth sack). Return to boil, cover,
lower heat to medium, and let cook for 8 minutes. Add crawfish,
cover again and raise heat to high. After steam begins to escape
from under the lid, cook 7 minutes more. Remove from heat and
let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the
crawfish. Place the crawfish in a large insulated container (an
ce chest works well, as do the thick waterproof boxes chickens
are shipped in, which your butcher may give you for free). Have
your *SPRINKLE* ready and sprinkle over the crawfish and mix them
well to coat. Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, and
lots of French bread on a large table covered with plenty of
paper. When everyone has eaten his fill, everyone "peels for
the house." The peeled tails can then be used in cold crawfish
cocktail or salad or for Fried Crawfish the next day.
Serves 8-10
NOTE: Most of the salt is not added until after the cooking
process because too much salt added during cooking makes the
flesh of the crawfish adhere to the shell.
From Alex Patout's "Cajun Home Cooking" -- Random House
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Boiled Crawfish -- Justin Wilson
Categories: Cajun Main dish Fish
Servings: 10
4 ea Boxes salt (no size mentione 6 ea Pouches crab boil
9 ea Lemons 8 oz Cayenne pepper
5 lb Small white onions 1 x Garlic
24 ea Small potatoes 1 x Smoked sausage
1 x Corn 50 lb Live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn,
and smoked sausage. Boil for another 10 minutes. Add crawfish.
Bring back to boil. Cut fire off immediately. Let soak for
20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember,
they can still pinch you through gloves.
Justin Wilson writes, "Not everybody likes the fat, but I do, and
I love to dig my finger into the head and scoop it out. During
crawfish season, my finger stays yellow from one end to the other."
From Justin Wilson's "Outdoor Cooking With Inside Help."
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Patout's Hot Crab Dip
Categories: Cajun Appetizers
Servings: 1
1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe
1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced
1 pt Heavy cream, 1 c Green onions, chopped
1/2 c Parsley, chopped 1 t Dried basil
1 t Dried thyme 2 t Salt
2 t Ground black pepper 1 t Ground white pepper
1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat
Melt the butter in a medium saucepan over medium heat. Add the
onions, bell pepper, and garlic and saute for 10-15 minutes,
until wilted. Stir in the cream and bring to a simmer. Stir
in the cream and bring to a simmer. Stir in the green onions,
parsley, herbs, and seasonings and continue to simmer until
the cream has reduced by about a quarter and the sauce is thick.
Stir in the crab meat, return to a simmer, and let cook 2-3 minutes
more. Pour into a chafing dish and serve as an hors d'oeuvre or
as part of a buffet with crackers or Melba toast. Alex Patout writes,
"I especially like it with garlic Melba toast."
Makes about 1 quart.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Crawfish Chili
Categories: Cajun Main dish Meats Fish
Servings: 16
2 lb Lean ground beef 2 lb Crawfish tails
1 t Garlic, chopped fine 2 t Salt
1 T Soy sauce 1 t Cayenne pepper
1 t Dried mint 1 T Dried parsley
3 T Chili powder 1 cn (8 oz) tomato sauce
1 c Dry white wine 1 x Water
1 t Lemon or lime juice 1 c Chopped onions
1 x Bacon drippings
Brown meat in bacon drippings. Combine all other ingredients
with meat and bring to a boil. Simmer for a few hours.
From Justin Wilson's "Gourmet and Gourmand Cookbook"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shrimp Creole
Categories: Cajun Main dish Fish
Servings: 6
2 lb Fresh shrimp, heads off 1 qt Water
1/2 c Vegetable oil 3 ea Med. yellow onions, chopped
2 ea Large bell peppers, chopped 5 ea Celery ribs, chopped fine
10 ea Lge. tomatoes, peeled&seeded 2 t Salt
1 t Ground red pepper 1/2 t Ground black pepper
1/2 t Ground white pepper 1 T Fresh thyme or 2 t dried
1 T Fresh basil or 2 t dried 1 1/2 t Sugar
5 ea Bay leaves 1 c Green onions, chopped
1 c Parsley, chopped
Peel and devein the shrimp. Place heads (if you have them), and
peels in a small saucepan and add the water. Bring to a slow boil
over medium-high heat and let boil slowly for 15-20 minutes. Strain
and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place
over medium-high heat. Add the onions, peppers, and celery and saute
stirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock
and return to simmer. Reduce heat to medium and let simmer for
2 hours, stirring occasionally, This is your creole sauce; it can
be prepared 1 or 2 days in advance and stored in the refrigerator
(I find the sauce is even better after sitting a couple of days in
the refrigerator).
When you are ready to serve, return the sauce to a simmer and
add the shrimp. Cook until they turn pink, 5-7 minutes. Stir
in the green onions and parsley and let cook for 1 minute more.
Serve on flat plates over beds of rice.
Serves 6-8.
SHRIMP AND HAM OR TASSO JAMBALAYA:
Prepare Shrimp Creole as above, but add about a pound of cubed ham
and a 4-ounce can of tomatoe sauce to the finished sauce and simmer
45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice.
Finish the sauce (which will be your jambalaya base) by adding
the shrimp, green onions, and parsley as above. (If you are using
leftover Shrimp Creole, remove the shrimp and reheat the sauce,
add the ham and tomato sauce, and proceed as above. Return the
shrimp to the pan at the end of cooking.) Place the hot, cooked
rice in a large bowl, pour the jambalaya base over, mix well, and
serve.
You can also prepare this dish with sausage instead of ham.
From Alex Patout's "Cajun Home Cooking"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blackened Redfish
Categories: Cajun Main dish Fish
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Chicken Wings
Categories: Cajun Appetizers Poultry
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Stuffed Pork Chops
Categories: Cajun Main dish Meats
Servings: 6
2 ea Med. apples coarsely chopped 7 T Unsalted butter
3 T Light brown sugar 1 t Vanilla extract
1/2 t Ground nutmeg
-------------------------------SEASONING MIX-------------------------------
1 T Salt 1 t Onion powder
1 t Ground cayenne pepper 3/4 t Garlic powder
1/2 t White pepper 1/2 t Dry mustard
1/2 t Rubbed sage 1/2 t Ground cumin
1/2 t Black pepper 1/2 t Dried thyme leaves
---------------------------PORK CHOP INGREDIENTS---------------------------
6 ea 1-3/4" thick pork chops 3/4 lb Ground pork
1 c Chopped onions 1 c Chopped green bell peppers
2 t Minced garlic 1 cn (4 oz) diced green chilies
1 c Pork or chicken stock 1/2 c Very fine bread crumbs
1/2 c Finely chopped green onions
In a food processor or blender, process the apples, 4 Tablespoons
of the butter, the sugar, vanilla and nutmeg until smooth, about
3 to 4 minutes. Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients;
set aside.
Prepare the pork chops by cutting a large pocket (to the bone)
into the larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp.
butter over high heat, about 3 minutes. Add the onions, bell peppers,
garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
5 minutes, stirring occasionally and scraping pan bottom well. Stir
in the green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring occasionally
and scraping the pan bottom as needed. Add the stock and cook 5
minutes, stirring frequently. Stir in the bread crumbs and cook
about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the
chops and inside the pockets, pressing it in by hand. Prop chops
with pocket side up in an ungreased 13x9-inch baking pan. Spoon
about 1/4 cup stuffing into each pocket; reserve the remaining
stuffing. Bake chops with pocket up at 400F until the meat is
done, about 1 hour 10 minutes. Place the remaining stuffing in a
small pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portion
of the remaining stuffing.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rice, Apple and Raisin Dressing
Categories: Cajun Main dish
Servings: 8
-------------------------------SEASONING MIX-------------------------------
2 t Salt 1 1/2 t White pepper
1 t Garlic powder 1 t Dry mustard
1 t Ground cayenne pepper 1/2 t Black pepper
------------------------------RICE INGREDIENTS------------------------------
1/4 c Vegetable oil 1 c Chopped onions
1 c Chopped green bell peppers 1/2 c Pecan halves, dry roasted
1/2 c Raisins 4 T Unsalted butter
1 1/2 c Uncooked rice (converted) 3 c Pork, beef or chicken stock
2 c Chopped unpeeled apples
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the oil over high heat until very hot,
about 2 minutes. Add the onions and bell peppers; saute about 2
minutes, stirring occasionally. Add the pecans (we ran out of pecans,
so Lucy substituted hickory nuts - good!) and continue cooking for
about 3 minutes, stirring occasionally. Add the raisins and butter
(these are added together so the raisins will absorb as much butter
as possible). Stir until butter is melted, then cook until raisins
are plump, about 4 minutes, stirring occasionally. Add the rice and
seasoning mix and cook until rice starts looking frizzly (a bit like
ce Krispies) Chef Prudhomme recommended using converted rice. Lucy
used brown, long grain rice - super!. This will require about 2 to
3 minutes, stirring almost constantly before the rice looks "frizzly".
Stir in the stock, scraping pan bottom well, then stir in the apples.
Cover pan and bring to boil; lower heat and simmer covered for 5
minutes. Remove from heat and let sit, *COVERED*, until rice is
tender and stock is absorbed, about 30 minutes. (We cook the rice
this slow way to let the flavors build to their maximum.)
Serve immediately, allowing about 3/4 cup per person.
From Paul Prudhomme's "Louisiana Kitchen"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Gingersnap gravy
Categories: Cajun Sauces
Servings: 6
-------------------------------SEASONING MIX-------------------------------
1 t Black pepper 1/2 t Salt
1/2 t White pepper 1/2 t Ground ginger
1/2 t Dried thyme leaves 1/4 t Rubbed sage
1/4 t Ground cayenne pepper 1/8 t Ground cumin
------------------------------MAIN INGREDIENTS------------------------------
2 T Chicken, pork, or beef fat 2 T Unsalted butter
3/4 c Finely chopped onions 1/2 c Finely chopped celery
1/2 t Minced garlic 6 c Basic chicken stock
1 c Pan drippings from chicken 8 ea Gingersnap cookies
1 t Light brown sugar, to taste 1 t Ground ginger, to taste
Combine the seasoning mix ingredients in a small bowl and set aside. Melt
the fat and butter in a large skillet over medium heat. When almost
melted, add the onions, celery, and garlic; saute 5 minutes, stirring
occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. Add the stock and pan drippings; bring to a boil over high
heat and boil rapidly until liquid reduces to about 1 quart, about 25
minutes. Then crumble the gingersnaps into the stock mixture and whisk
with a metal whisk until they are dissolved. Continue cooking 10 minutes,
whisking frequently and making sure the gingersnaps are thoroughly
dissolved. During this time, taste the gravy; if the ginger flavour is not
pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or
add both to taste. Strain the gravy.
Makes 2-1/2 to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Big Mamou on Pasta
Categories: Cajun Main dish
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
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecue Sauce
Categories: Cajun Sauces
Servings: 5
-------------------------------SEASONING MIX-------------------------------
1 1/2 t Black pepper 1 t Salt
1 t Onion powder 1 t Garlic powder
1/2 t White pepper 1/2 t Ground cayenne pepper
------------------------------MAIN INGREDIENTS------------------------------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange
2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon
2 T Minced garlic 1 t Tabasco sauce
4 T Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in the onions, cover pan, and continue cooking until onions are dark
brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more
to let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
From Paul Prudhomme's "Louisiana Kitchen"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Louisiana Roast Beef
Categories: Cajun Main dish Meats
Servings: 6
1/4 c Onions, chopped very fine 1/4 c Celery, chopped very fine
1/4 c Bell peppers, chopped fine 2 T Unsalted butter
1 t Salt 1 t White pepper
3/4 t Black pepper 3/4 t Minced garlic
1/2 t Dry mustard 1/2 t Ground cayenne
4 lb Boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter
and seasonings, mix well.
Place roast in a large roasing pan, fat side up. With a large
knife make 6 to 12 deep slits in the meat (to form pockets) down
to a depth of about 1/2 inch from the bottom; do not cut all the
way through. Fill the pockets to their depths with the vegetable
mixture, reserving about 1 tablespoon of the vegetables to rub
over the top of the roast. Bake uncovered at 300F until a meat
thermometer reads about 160F for medium doneness, about 3 hours.
For rarer roast, cook until thermometer reads 140F. Serve immediately
topped with some of the pan drippings if you like.
From Paul Prudhomme's Louisiana Kitchen
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cajun Prime Rib
Categories: Cajun Main dish Meats
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.)
From Paul Prudhomme's Louisiana Kitchen
-----------------------------------------------------------------------------
