April 30, 2008
It has been brought to my attention that I have not done enough with wild game. So starting this coming month we will touch on many kinds of game and how to fix them. Hope you enjoy.
Chef JR
April 28, 2008
Next Monday is Cino de Mayo day, and as there is a large new poulation of latinos in New Orleans now, let's party with them. So here is a nice meal to celebrate their holiday. There is already recipes for a Black Bean Salsa and Guacamole on this page. Just add some fresh made tortilla chips, and a nice sangria, and you a great way to start the meal.
SKIRT STEAK w/ CREAMED CORN & POBLANOS
2 poblano chilies 1 cup sour cream
1/4 cup extra-virgin olive oil Kosher salt to taste
1 mediu onion, thinly sliced Black pepper to taste
1 1/2 cups fresh or thawed 2 pounds skirt steak, cut into
frozen corn kernels 6-inch pieces
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core, and seed the chilies, then cut them into thin strips.
In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn and poblano strips and cook until the corn it tender, about 2 minutes. Stir in the sour cream and season with salt and freshly cracked black pepper. Keep the corn warm over very low heat.
Light a grill or preheat a grill pan. Rub steaks with the remaining 2 tablespoons of oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Let the steaks rest for 5 minutes, then thinly slice across the grain.
* Makes 6 servings.
SPICED PINTO BEANS w/ CHOIRIZO
1 tbsp. extra-virgin olive oil 15 oz. can pinto beans, with their
1 small onion, finely diced liquid
1 garlic clove, minced 2 tbsp. water
1/2 tsp. ground cumin Kosher salt to taste
1/4 tsp. chipotle powder Black pepper to taste
1/2 lb.fresh Mexican chorizo, 1 cup store-bought pork rinds,
casings removed as a salty, crispy garnish
In a medium saucepan, heat the olive oil until simmering. Add the onion, garlic, cumin, and chipotle powder and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thicken, about 5 minutes. Season with salt and pepper.
Spoon the beans into bowls, sprinkle pork rinds on top and serve at once.
* Makes 6 servings.
NOTE: The spice beans can be refrigerated overnight. Garnish with pork rinds just befroe serving. You can reheat the beans gently over low heat if you wish.
March 17, 2008
Happy St. Patick's Day. I have just added two new web site links, they are both located in Lafayette, La. They are the Cajun Grocer and the Crawfish Stop, they are the places to get fresh crawfish, shrimp, sausage, and all your authentic Cajun products. Very reasonable, and they are very friendly people.
Have fun today, but be careful out there.
March 14, 2008
Hi everone, well it is almost time for the little bunny to come visit us, so here is the rest of our Easter menu.
LAMB CREOLE
6 slices bacon, cut into 1-in. pieces 1 tsp. tomato puree
2 lbs. leg of lamb, cut into 1-in. cubes 1/2 cup white wine
2 tbsp. olive oil 1 3/4 cups lamb or chicken stock
2 med. onions, sliced 1 pkg. Bouquet garni
2 large carrots, peeled & cut into chunks Kosher salt to taste
1 clove garlic, chopped Black pepper to taste
2 tbsp. all-purpose flour Long grain white rice as needed
Saute bacon lightly, set aside till needed and reserve fat. Saute the lamb in very hot olive oil and bacon fat combined. Stir the lamb to brown evenly on all sides. Do not let pieces touch.
Remove meat and set aside till needed, then add onion, carrots, garlic and reserved bacon. Cook slowly for 5 minutes. Add flour and brown. Remove from heat.
Stir in tomato puree, wine, and 1 1/4 cups of stock. Blend until the mixture is smooth.
Return to the heat, bring up to a boil, then add meat, herbs and seasonings. Lower heat and cover, simmer for 1 to 1 1/2 hours on top of the stove or in oven at 350 degrees F., stirring occasionally. Add reserved stock if nedded.
When ready to serve remove from oven and let rest while you cook the rice.
Plate 1/2 cup of cooked rice in the center of a warm serving plate and place lamb and vegetables on and around the rice.
* Makes 4 servings.
I hope you have a very Happy Easter
March 4, 2008
Well, I hope everyone is doing great, sorry but I have been gone for a while. Back now and it is time for St. Patrick's Day. Here is a nice meal that is easy to make. Have a Happy St. Patrick's Day and have a drink for me. First is a nice Corned Beef and Cabbage dinner, then a cute dessert.
CORNED BEEF AND CABBAGE
4 lb. corned beef brisket 2 tbsp.cider vinegar
Prepare mustard, as needed 4 new potatoes, washed
1 tbsp. red pepper flakes, crushed 1 large onion, chopped
1 tbsp. dried parsley flakes 1 medium size head of cabbage
Trim excess fat from brisket. Spread mustard on top of beef. Sprinkle pepper flakes and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. Add spices and juices from corned beef brisket package.
Place meat in a Dutch oven. Add vinegar and just enough water to almost cover meat, but don't put in so much water that you cover the mustard and spice topping.
Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter the potatoes and add to pot, along with the onion. Cover and return to a boil. Reduce heat and simmer for 15 minutes more.
Core the cabbage, cut into wedges and add to pot. Cover and cook for 20 minutes more or until vegetables are tender.
Place meat and vegetables on a warm serving platter and season with salt and pepper to taste.
* Makes 6 servings.
NOTE: I like to serve this with a little extra vinegar on the side, to be sprinkled on the cabbage. Corned beef briskets have quite a bit of fat, so take it easy on the portion size.
CHOCOLATE EMERALDS
1 1/4 cups butter 2 cups graham cracker crumbs
1/2 cup cocoa powder 1/3 cup green Creme de Menthe
3 1/2 cups confectioners' sugar 1 1/2 cups semi-sweet chocolate
1 large egg, beaten pieces
1 tsp. vanilla extract
Combine 1/2 cup of butter and the cocoa powder in a saucepan over low heat and stir until blended. Remove from heat and add 1/2 cup sugar, egg, and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13- x 9-inch baking dish.
Melt 1/2 cup of butter and pour into a small mixing bowl. Add Creme do Menthe and mix at low speed. While mixing, add 3 cups of sugar and mix until smooth. Spread this mixture over the first layer in the baking pan.
Refrigerate entire dish for one hour.
While the dish is chilling, combine 1/4 cup of butter and the chocolate pieces in a saucepan over low heat. Stir until melted. Remove baking pan from the refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours.
Cut unto 1-inch squares and store in refrigerator until ready to serve.
* Makes about 10 dozen pieces.
February 7, 2008
Well, here it is February already and it is still cold as hell out here in Las Vegas, but pretty soon it will warm up. As Easter is the next holiday that is coming up, we will start on a Easter Menu. First a little something for breakfast, it is called Gorilla Bread, a cajun type of Monkey Bread. It's easy and only takes about an hour to make. I have also added some new web sites, check them out.
GORILLA BREAD
1/2 cup granulated sugar 3 tsp. cinnamon
1/2 cup (1 stick) butter 1 cup brown sugar, packed
1 pkg. (8 ounces) cream cheese 2 cans (12 ounces each)
1 1/2 cups walnuts, coarsely chopped 10 count, refrigerated biscuits
Preheat oven to 350 degrees F. Spray a bundt pan with non-stick cooking spray. Mix the granulated sugar and cinnamon together and sit aside till needed.
In a saucepan, melt the butter and brown sugar over low heat, stirring well, set aside.
Cut cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of the nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Make a pot of drip coffee and share.
* Makes 8 servings.
January 30, 2008
Here is a little something for Super Bowl, a nice sweet cookie. The only trick to them is to avoid over-mixing the dough, blend just until smooth, and no longer, and your shortbreads will be tender and crumbly.
Thee filling is just as easy. It features mascarpone, the tangy-tasting, slightly soured Italian cream cheese, found in the refrigerated case of well-stocked supermarkets and in Italian delis. If you can't find it, substitlute regular cream cheese, letting it come to room temperature before mixing.
CHOCOLATE SHORTBREAD FOOTBALLS
w/ MASCARPONE FILLING
SHORTBREAD FILLING
1 cup unsalted butter 1 cup mascarpone
1/2 cup granulated sugar 2 tbsp. confrctioners' sugar
1 1/2 cups sifted all-purpose flour ROYAL ICING
3/4 cup unsweetened cocoa powder, 1 cup confectioners' sugar
sifted 1 tbsp. raww egg white
First the shortbread dough. In a mixing bowl, use a hand-held mixer or stand mixer on medium speed to cream together the butter and sugar for 5 minutes, until light and fluffy. Add the flour and cocoa powder and continue beating until thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Gather the dough into a ball and put in on a floured work surface or cutting board. With a rolling pin, roll the dough to a uniform thickness of 1/4-inch. Using a football-shaped cookie cutter about 3-inches long, cut the dough into football shapes, gathering up the scraps and rolling them out again, until you have 2 dozen footballs. (Altenatively, draw a football shape on thick cardboard, cut it out with scissors, and use it as a template, placing it on the dough and cutting out the footballs by tracing the tip of a small, sharp knife around it.)
With a small metal spatula, lift and transfer the football shapes to a baking sheet lined with parachment paper. bake for 10 minutes, then rotate the baking sheet 180 degrees and bake for 5 minutes more. Remove the cookies from the oven, transfer them to a wire rack, and leave to cool.
Now the filling. Put the mascarpone and confectioners' sugar in amixing bowl and stir until thoroughly blended. Turn one of the cookies over and spread a little of this mixture on the flat side, repeat with 11 more cookies. Place the remaining cookies on top, flat side down, to complete the sandwiches.
To make the Royal Icing. In a clean bowl, stir together the confectioners' sugar and the egg white until perfectly smooth. Spoon the icing into a piping bag fitted with a round number-1 tip, or spoon it into a sealable plastic bag. Using the piping bag tip, or snipping off the very tip of one corner of the plastic bag to form an opening, pipe a football disign on top of each sandwich cookie. Let the icing dry before serving.
* Makes 1 dozen cookies.
January 21, 2008
Hi everyone, hope you had a great holiday season. As it is cold all over the country, even here in Las Vegas, I though that it would be a great idea to give you some Soup recipes. So we will start off with a sweet potato soup or two.
CREAM OF SWEET POTATO SOUP
3 medium sweet potatoes 1 cup whole milk
2 cups vegetable broth 1/2 cup cream
Pinch of nutmeg Kosher salt to taste
Pinch of ground cloves
Peel and slice the sweet potatoes. Place potatoes in a Dutch oven with the broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.
Place half of potato slices and half of the broth in a blender. Add nutmeg, clove, milk, cream, and salt, and puree. Repeat with remaining potatoes and broth.
Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.
* Makes 6 servings.
NOTE: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert.
HOLIDAY SWEET POTATO SOUP
3 tbsp. butter 1 1/2 lbs. sweet potatoes, peeled
1/4 cup chopped shallota and diced into 1-in. pieces
1/2 medium onion, diced 1 cup half and half
2 stalks celery, sliced 3 tbsp. dry sherry
6 cups homemade chicken stock White pepper to taste
Pinch of nutmeg 1/2 cup finely chopped walnuts
Melt butter in a large saucepan. Add the shallots, onion, and celery; cook over low heat about 6 minutes (keep stirring). Add chicken stock, nutmeg, and sweet potatoes. Bring mixture to a boil, lower heat, and simmer for about 30 minutes.
When the potatoes seem tender, put the mixture into a food processor or blender andmix until smooth. Put mixture into a saucepan and add half and half and sherry. Stir to mix and smooth out.
Season with pepper and continue to heat, but don't bring to a full boil. Place walnuts in a small dish and have each diner sprinkle the chopped walnuts onto the filled bowls.
* Makes 6 servings.
" HAPPY NEW YEARS "
Have a safe and wonderful New Years.
" MERRY CHRISTMAS "
From my family to yours, a Merry Christmas
and a Happy New Years.
December 10, 2007
Well, it is that special time of year again. I really love Christmas and all the good things that go with it. Food, gifts, friends and those wonderful parties. So here are a few recipes for the holidays. Here is a nice menu for 12 people. You can use it as a sit-down or buffet. First we will start with a nice cocktail.
CHAMPAGNE MOJITOS
3/4 cup granulated sugar 6 limes, cut into wedges
3/4 cup water 2 cups light rum
1 1/2 cups packed mint leaves Cracked ice as needed
12 mint sprigs, garnish 3 cups Champagne
In a small bowl, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with mint sprig and serve.
* Makes 12 servings.
NOTE: Can be made ahead through placing in another pitcher. Refrigerate the mojitos in the pitcher overnight.
Now we will add a nice starter coarse,
BAKED SHRIMP CREOLE
2 eggs, slightly beaten Vegetable oil for frying
1/4 cup water White pepper to taste
3 lbs. medium shrimp, peeled/deveined Kosher salt to taste
3 cups cornflake crumbs SHRIMP SAUCE
Prepare the Shrimp Sauce and chill till needed. Beat eggs slightly with the water.
Dry the shrimp on paper towels, then dip into the crumbs, then into the egg mixture and then back into the crumbs again.
Place the shrimp in a well-oiled shallow baking pan, so that they do not touch, sprinkle with salt and pepper to taste. Turn once so that both sides are well oiled.
Bake in a preheated 450 degrees F. oven for 6 to 8 minutes, being careful not to over cook the shrimp.
Serve with Shrimp Sauce or your favorite sauce.
* Makes 12 servings.
SHRIMP SAUCE
2 cup chili sauce 2 cup mayonnaise
1/2 cup pickle relish 2 hard-boiled eggs, peeled
1 tsp. prepared yellow mustard and chopped
2 tbsp. fresh lemon juice 1 tsp. grated onion
Combine all ingredients, chill till serving time.
* Makes about 1 1/2 quarts.
Now for the entree,
HORSERADISH AND HERB CRUSTED BEEF RIB ROAST
2 sticks unsalted butter. softened 3 tbsp. chopped rosemary
1 head garlic, cloves peeled and 3 tbsp. chopped sage
coarsely chopped 16 lb. beef rib roast
1 cup prepared horseradish Kosher salt to taste
1/4 cup chopped thyme Freshly ground black pepper
plus 2 tbsp. chopped thyme to taste
Preheat oven to 325 degrees F. In a food processor, combine the butter, garlic, horseradish, thyme rosemary and sage and process to a paste.
Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125 degrees for medium rare. Tranfer the roast to a carving board to rest for as least 20 minutes or for up to 1 hour before serving.
* Makes 12 servings.
NOTE: The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.
Now we will add a couple of side dishes.
CREAMY POTATOES WITH BACON
5 lbs. Yukon Gold potatoes, peeled 1 cup heavy cream, warmed
and cut into 3-inch chunks 1/2 cup farmer cheese
Kosher salt to taste 1/2 cup minced chives
1 lb. thicky sliced bacon Kosher salt to taste
2 sticks unsalted butter, softened Freshly ground black pepper
Put the potatoes in a large pot and cover with water. Add salt and bring to a boil. Simmer over moderately high heat until tender, about 20 minutes.
Meanwhile, in a large skillet, cook the bacon in 2 batches over moderate heat, turning once, until craisp 8 to 10 minutes per batch. Drain on paper towels and coarsely chop.
Drain the potatoes and return to the pot. Shake the pot over morderately high heat for about 20 seconds to dry the potatoes. Press the potatoes through a ricer into a large pot. Add the butter, cream, cheese, chives, and bacon and stir well. Season with salt and pepper to taste and serve.
* Makes 12 servings.
NOTE: the finished potatoes can be reheated in microwavea oven at high power at 1-minute intevals, stir the potatoes occasionally.
ROASTED CAULIFLOWER w/ GREEN OLIVES & PINE NUTS
1 lb. cauliflower, cut into 2 tbsp. pine nuts
1-inch florets 1/3 cup chopped pitted green olives
2 tbsp. extra-virgin olive oil 1 tbsp. chopped flat-leaf parsley
Kosher salt to taste 1 tbsp. rinsed and drained capers
Freshly graound back pepper to taste
Preheat the oven to 425 degrees F. In a shallow 1 1/2 quart baking dish, toss the cauliflower with the oil and season with salt and pepper to taste. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts, olives, parsley, and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted.
Serve at room temperature.
* Makes 12 servings.
And now the best part of a meal, dessert.
CHRISTMAS CAKE
CAKE FILLING
2 3/4 cups all-purpose flour, plus 2 sticks unsalted butter
more for dusting 1 3/4 cups confections' sugar
1 tbsp. baking powder 1/2 tsp. cinnamon
1/2 tsp. kosher salt 6 overripe bananas, coarsely mashed
6 oz. solid vegetable shortening 1/2 cup plus 2 tablespoons Meyers's
2 1/4 cups granulated sugar dark Rum
1 1/2 cups skim milk FROSTING
7 large egg whites, at room 2 sticks unsalted butter, softened
temperature 1 1/2 cups confectioners' sugar
1 tsp. pure vanilla extract 1 1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract 1/4 tsp. pure almond extract
1/4 lb. cream cheese, softened
CAKE: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans. Line the bottoms with rounds of wax paper. Dust the pans with flour, tapping out the excess.
In the bowl of a standing electric mixer fitted with a paddle, mix the flour, baking power, and salt. Add the shortening and mix at low speed until evenly blended. Add the sugar and mix at medium speed until a mass forms around the paddle. At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.
In a medium bowl, whisk the egg whites with the remaining 3/4 cup of milk and the vanilla and almond extracts. With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes. Scrap the batter into the prepared pans and bake for 30 to 35 minutes, until golden and springy. Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely. Peel off the wax paper and slice each cake in half horizontally.
FILLING: In a large saucepan, cook the butter, brown sugar, and cinnamon over medium-high heat until the butter and sugar have melted. Remove from the heat and add the bananas and 1/2 cup of the rum. Cook the filling over medium heat, stirring frequently, until very thick and the butter just begins to separate, about 25 minutes.
Transfer the filling to a food processor. Add the remaining 2 tablespoons of rum and puree until smooth. Let the filling cool to room temperature, about 30 minutes.
FROSTING: In the bowl of a standing electric mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 minutes. Add the confectioners' sugar and beat at low speed until incorporated. Add the vanilla and almond extracts and beat at medium-high speed until fluffy, about 3 minutes. Beat in the cream cheese until light and fluffy, about 3 minutes.
TO SERVE: Place one cake layer on a large plate, and spoon one-third of the filling on top and spread it to the edge. Top with another cake layer, pressing gently, spread with another third of the filling. Repeat with the remaining cake layers and filling, ending with a cake layer. Spread the frosting over the top and side of cake and refrigerate for at least 2 hours, or until set. Bring to room temperature before serving.
* Makes 12 servings.
NOTE: The cake can be refrigerate overnight. Bring to room temperature befor serving.
"HAPPY THANKSGIVING"
From my family to yours, may you always have many reasons to enjoy this very special day.
November 8, 2007
Well, it is time for turkey again. Here are some Thanksgiving recipe from my collection. This makes a very nice meal for six people. Make the relish the day defore. The cabbage can be made in the morning and baked 1 1/2 hours before dinner. The sweet potatoes can also be made in the morning and then baked 45 minutes before dinner. The sweet corn on the cob, can be done just befor serving time and top with the CREOLE BUTTER.
FRESH CRANBERRY RELISH
1 lb. fresh cranberries 1 cup granulated sugar
1 whole unpeeled orange 2 tablespoons Grand Marnier
1 whole peeled orange or Cognac
Pick over the cranberries and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if needed, adding more sugar or liqueur.
Cover and refrigerate until ready to serve.
* Makes 6 servings.
BAKED RED CABBAGE w/ APPLES
1 small head red cabbage 2 tbsp. granulated sugar
3 dashes of red wine vinegar 3/4 tsp. kosher salt
1/2 cup seedless grapes 1/3 cup dry red wine
2 Granny Smith apples 3/4 tbsp. butter
1 small onion, chopped 3/4 tsp. all-purpose flour
Shred cabbage, cook covered in a small amount of boiling water for 8 to 10 minutes. Add small amout of vinegar to preserve color. Drain, reserving 1 cup of liquid.
Place layer of cabbage in buttered baking dish. Pare and slice apples. Combine grapes, appples, onion, sugar, and salt. Arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and wine. Dot with butter.
Cover and bake at 375 degrees F. for 1 hour. Shake flour over top, mix lightly with fork and bake 15 minutes longer.
* Makes 6 servings.
CREOLE TWICE-BAKED SWEET POTATOES
3 medium sweet potaoes (about 3 lbs.) 2 tbsp. heavy cream
3 tbsp. softened butter 2 oz. finely grated Swiss cheese
2 small shallots, minced Kosher salt to taste
1 tsp. fresh rosemary, minced freshly ground black pepper
1 large whole egg, lightly beaten to taste
1/4 cup dark brown sugar, packed Grated Swiss cheese, garnish
Preheat oven to 400 degrees F. Place sweet potatoes on a foil-lined baking sheet. Bake until tender when pierced with a paring knife, about 45 minutes. Remove from oven, let cool slighty.
Melt 1 tablespoon butter in a small skillet over medium heat. Add shallots, saute until soft and fragrant, about 2 minutes. Add rosemary and cook 1 minute longer. Remove from heat and set aside.
Slice each potato in half lengthwise and scoop out the flesh. Place the flesh in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 2 tablespoons butter, reserved shallot mixture, egg, brown sugar, cream, and Swiss cheese. Mix well until combined. Season with salt and pepper to taste.
Transfer mixture to pastry bag with a star tip, pipe into ramekins. For less formal presentation, you can spoon the filling into the ramekins instead of piping it in.
Bake, until golden brown, about 20 minutes. Remove from oven and garnish with Swiss cheese.
* Makes 6 servings.
CAJUN BARBECUED TURKEY KABOBS
4 cups Cajun BBQ sauce or Fresh turkey breast, boneless,
sauce of your choice skinless and cut into 1-in. cubes
Place 1/2 cup of BBQ sauce in a large glass bowl. Add the turkey cubes and stir to mix well. Cover and marinate in refrigerator for 1 hour.
Thread the turket cubes onto 6 metal skewers. Discard any of the BBQ sauce left in the bowl. "DO NOT USE IT FOR ANYTHING"
Grill over medium heat with the kobabs about 4 inches from heat source for 10 minutes or until turkey is no longer pink, turning and basting frequently with 1/2 cup of BBQ sauce.
Heat remaining 1 cup of BBQ sauce and pass along with the kobabas.
* Makes 6 servings.
SIMPLE CAJUN BBQ SAUCE
2 14 oz. cans tomato sauce 1 tbsp. Tabasco sauce
1/4 cup cider vinegar 1/2 tsp. garlic powder
1/4 cup honey 1/2 tsp. oregano, crushed
2 tbsp. chicken stock or broth 1/2 tsp. black pepper
In a large saucepan, combine tomato sauce, vinegar, honey, chicken stock, Tabasco sauce, garlic powder, oregano, and pepper.
Cook and stir until mixture comes to a boil. Cool. Cover and store in refrigerator for up to 2 weeks.
* Makes about 4 cups.
NOTE: For a milder sauce use 2 teaspoons of Tabasco sauce. For a robust sauce use 2 tablespoons of Tabasco sauce.
CREOLE BUTTER
1/2 cup softened butter 2 tsp. Tabasco sauce
1 chicken bouillon cube, crushed 1 tbsp. chopped parsley
In a small bowl, place butter, crushed bouillon cube, and Tabasco sauce. Whisk until well combined.
Stir in parsley. Serve over hot cook corn on the cob, asparagus, or any of your favorite vegetables.
* Makes 6 servings.
October 8, 2007
This month we have Halloween. Well I came across this recipe for a KITTY LITTER CAKE, it sounds gross, but it is Halloween.
KITTY LITTER CAKE
1 pkg. Spice cake mix 1 pkg. White sandwich cookies 1 pkg. White cake mix 12 small Tootsie Rolls 1 pkg. Vanilla pudding mix Green food coloring
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape blender sides often.
Set aside all but about 1/4-cup of cookie crumbs. To the 1/4-cup of cookie crumbs, add a few drops of green food coloring and mix using a fork.
(This is what makes the kitty litter look like it has chlorophyll in it.) When the cakes are cooled to room temperatuare, crumble into a large bowl. Toss with half the remaining cookie crumbs and chilled pudding. GENTLY COMBINE.
Line a new, clean (PLEASE) litter box, put mixture into the litter box. Put 3 unwrapped Tootsie Rolls in a mixcrowave-safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.
Sprinkle the green cookie crumbs lightly over the top. Heat remaining Tootsie Rolls, 3 at a time. Place on top and sprinkle with cookie crumbs.
Serve with a new clean pooper scooper.
* Serves about 14.
Courtesy of FoodReference.com.
September 27, 2007
Today we will finish up with more party recipes, three dips, a Jicama-Black Bean Salsa, a Onion dip and Guacamole.
JICAMA-BLACK BEAN SALSA
1 cup black beans, cooked 2 scallions, white part only, sliced
1/2 cup jicama, peeled and diced thinly
1/4-inch 2 whole Serrano chilies, seeded &
4 tbsp. mango, diced 1/2-inch minced
2 tomatillos, husked, rinsed and diced 2 tsp. fresh cilantro, chopped
1 small clove garlic, minced 1/4 cup fresh corn kernels, roasted
1 med. red bell pepper, seeded 2 tsp. fresh lime juice
and finely diced 2 tbsp. vinaigrette dressing
1 med. kyellow bell pepper, seeded Kosher salt to taste
and finely diced
Combine all ingredients in a mixing bowl, mix well. Let sit for at least an hour, before serving.
* Makes about 6 servings.
FRENCH ONION DIP
1/2 tbsp. butter 1/2 cup mayonnaise
1 cup finely chopped onion 1/2 tsp. kosher salt
2 tbsp. Worcestershire Sauce 1/2 tsp. black pepper
8 oz. sour cream
In a medium-size skillet, heat butter over medium-high heat until melted, add onion. Cook and stir 3 to 5 minutes or until tender and lightly browned. Remove from heat and stir in Worcestershire Sauce. Cool Completely.
In a bowl, combine onion mixture, sour cream, mayonnaise, salt and pepper. Mix until blended.
Cover and refrigerate at least one hour to allow flavors to blend. Goes great with french fries or chips.
* Makes 12 servings.
GUACAMOLE
2 large ripe Avocados 3 tbsp. fresh lemon juice
5 tbsp. minced onion 1/4 tsp. ground black pepper
4 canned, peeled green chili peppers, Kosher salt to taste
chopped finely 1 large tomato, rough chopped
1 clove garlic, minced (see NOTE:)
Peel and seed the avocados. Mash one avocado in a bowl and finely chop the other avocado. Mix the two together with the remaining ingredients.
Cover and refrigerate for several hours before serving.
* Makes about 2 cups.
NOTE: If the guacamole is going to be kept longer then that day, use garlic powder instead of fresh garlic, as the taste will get too strong. The replacement is = 3/4 tsp. garlic powder for every 2 avocados.
September 26, 2007
As we have already gave you mustard, catsup and a onion sauce today we are giving you a Coney Island sauce. This sauce is always better after it sets a day or so.
CONEY ISLAND SAUCE
1 lb. ground beef 1 tbsp. water
1 small onion, chopped 1 tsp. Worcestershire sauce
2 tbsp. prepared Yellow Mustard 1/4 tsp. celery seed
2 tbsp. vinegar 1/4 tsp. Tabasco sauce
2 tbsp. sugar 1/4 cup catsup (see NOTE:)
In a large skillet, brown beef and onions, breaking up beef with a fork to crumble finely. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer, uncovered, for 35 to 40 minutes. Let cool at room temperature, then cover and refrigetate to game time. Reheat over low heat.
* Enough for 6 to 8 hot dogs.
NOTE: Use enough to keep miuxture loose.
September 19, 2007
As you can see, I'm a Buffalo Bills fan, not much joy yet this year. But hope springs eternal. As high school, collage and pro football have now started, that means tail-gate party time. So we will post some recipes just for those great times on saturday and sunday.
NEW YORK PUSHCART HOT DOG ONION SAUCE
2 tbsp. vegetable oil 1/8 tsp. chili powder
2 mediuim onions, cut into 1 dash Frank's Hot Sauce
1/4-inch thick slices 1 dash kosher salt
1/4 cup ketchup 1/2 cup water
1 pinch ground cinnamon
In a medium-size skiller, heat the vegetable oil over medium heat; add the onion slices and saute for abour 7 minutes, until golden and limp. Mix in the ketchup, then add the cinnamon, chili powder, hot sauce and salt. Pour in the water; stir. Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes. Cool and then refrigerate, covered and reheat at the game.
* Makes 6 - 8 servings.
LOOSEMEAT SANDWICHES
This sandwich comes from the mid-west, so it is not really a Cajun thing, but it is still a great sandwich, and works great for tail-gate parties.
1 clove garlic, minced 2 tbsp. brown sugar
2 tbsp. vegetable oil 1 tsp. Worcestershire sauce
1 medium onion, chopped 2 tbsp. Lawry's Seasoned salt
1 lb. ground chuck 1/2 tsp. Kitchen Bouquet
1/2 cup tomato juice 1/8 tsp. cayenne pepper
In a large skillet over medium heat, saute garlic in oil until it begins to brown, being careful not to burn it. Add onion and saute until soft. Add meat, stirring consantly with a fork to crumble as finely as possible. When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out, (about 15 to 20 minutes). Spoon onto hamburger buns. Best made at the game.
* Makes 4 regular or 8 small sandwiches.
CAJUN CATSUP
As you have a mustard, here is a ketchup to go along with it. Keep stored in a covered container in the refrigerator.
CORNSTARCH MIXTURE
4 tbsp. corn starch 8 tbsp. water
CAJUN CATSUP MIXTURE
4 cups water 1 cup white vinegar
2 cups catsup 3 tbsp. Creole Seasoning
1/2 cup brown sugar 3/4 cup Worcestershire Sauce
CORNSTARCH MIXTURE: Combine the cornstarch and the water, mix well an set aside till needed.
CATSUP MIXTURE: Combine all the sauce ingredients in a blender and blend on high speed for 15 to 20 seconds. Pour ingredients into a small saucepan, heat on medium-low heat. Simmer gently for 20 minutes, stirring several times. After 20 minutes, add the cornstarch mixture, stir well.
When the sauce begins to thicken let it simmer on a very low temperature for 10 minutes more. Remove from heat and let cool.
Mixture will be similar in thickness to steak sauce.
* Makes about 2 quarts.
NOTE: Use Lea & Perrins worcestershire, as it gives the best flavor.
September 15, 2007
This makes a great Sunday dinner, with leftovers for sandwiches the next day.
CAJUN POT ROAST
2 1/2 tsp. Creole Seasoning 1 whole bay leaf
3 - 4 lb. chuck roast, trimmed 1 cup chicken stock
1 tbsp. vegetable oil Kosher salt to taste
Garlic cloves, sliced as needed Freshly cracked black pepper,
2 medium onions, cut into wedges to taste
1 large carrot, cut into 1/2-in. pieces 1 lb. button mushrooms, quartered
2 stalks, celery, cut into 1/2-in. pieces 1 lb. frozen Okra slices
1 medium green bell pepper, cut into 2 tbsp. all-purpose flour
1/2-inch strips 2 tbsp. water
16 oz. can Cajun style tomatoes, Cooked long grain white rice,
chopped or stewed tomatoes as needed
1/2 tsp. dried thyme leaves, crushed
With a small sharp knife, cut 10 to 12 slits across the top of the roast, about halfway through the roast and insert 1 or 2 slices of garlic in each one. Rub all sides of roast with the Creole Seasoning. In a 5-quart Dutch oven over medium-high heat, heat the oil and brown the roast on all sides, about 15 minutes. Remove meat from pot and set aside till needed.
Add the onions, carrot, celery and bell pepper, and cook until golden, about 10 minutes. Stir in the tomatoes, thyme and bay leaf and return the roast to the pot. Add the chicken stock and season to taste with salt and pepper.
Reduce heat to low, cover pot and simmer for about 2 hours, add the mushrooms and okra and cook for another 1/2 hour or until the roast is fork tender. Remove the bay leaf.
If you want a thicker gravy, mix the flour and water together, blending well, no lumps. Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens.
Let roast sit for 15 minutes, then slice and serve with cooked white rice. Top with gravy.
* Makes 6 to 8 servings.
September 7, 2007
Watermelon pudding is a perfect dessert for those long, summer days when the watermelon are so plentiful. Enjoy this with friends after your next barbecue.
6 cups watermelon, seeded, chopped 1/3 cup heavy whipping cream
1 cup plus 1 tbsp. cornstarch 1 tsp. granulated sugar
1/2 cup granulated sugar pecans, chopped; garnish
1 tsp. anise seeds chocolate shavings; garnish
6 tsp. fresh lemon juice
In a blender, puree watermelon until smooth. Pour through a sieve into a 2-quart saucepan. Discard any reminding solids. Take 1/4 cup of pureed watermelon juice and place it in a mixing bowl to combine with cornstarch. Stir until smooth. Boil remaining watermelon puree, 1/2 cup sugar and anise until sugar dissolves. Whisk cornstarch mixture into boiling watermelon juice, reduce heat and simmer 3 minutes, whisking occasionally. Blend in lemon juice. Pour pudding mixture through a sieve into a bowl. Transfer mixture into a 1-quart serving dish. Chill uncovered for 30 minutes. Cover and chill 3 hours or until set.
NOTE: If desired, pudding can be chilled for 1 day. Prior to serving, beat cream with 1 teaspoon sugar in an electric mixer until stiff peaks form. Top with whipped cream and garanish with chopped pecans and chocolate shavings.
* Makes 6 servings.
AUGUST 11, 2007
This is for all you people who can not find Creole Mustard.
CREOLE MUSTARD
2 oz. dry mustard 1 tbsp. red pepper flakes
1 tbsp. all purpose flour 1 tsp. ground cumin
1/4 cup cold water 1 tsp. dried thyme leaves
3 tbsp. white wine vinegar 1 tsp. cracked black pepper
1 tbsp. honey 1 tsp. paprika
1 clove garlic, minced
In a bowl, combine dry mustard and flour. Gradually stir in cold water, let stand 15 minutes. Stir in remaining ingredients; mix thoroughly.
Use for cooking or on sandwiches.
* Makes 1/2 cup.
We have a release date for the book, Aug 20, 2007 go to
http://www.publishamerica.com online bookstore.
July 16, 2007
We now have everything for a great summer meal, except something to drink, so here goes. This cool refreshing drink started by accident in 1957. A representative from the Nestle food company couldn't find any boiling water to make his coffee at an international trade fair in northern Greece, so he used cold. And thus was born the frappe (pronounced fra-PAY).
FRAPPE
(fra-PAY)
1 tbsp. instant coffee 2 tbsp. cold milk
1 tbsp. hot water 1 to 2 tbsp. granulated sugar
1/2 cup cold water 3 ice cubes
In a blender or cocktail shaker, dissolve the coffee in the hot water. Add the remaining ingredients and blend or shake until very frothy. Pour into a cold glass and serve immediately.
* Makes 1 to 2 servings,
or about 1 1/2 cups.
NOTE: You can flavor it with your choice of adult beverage, and top it with whipped cream.
July 15, 2007
Today we are going to use the other white meat, pork.
CAJUN PORK BURGERS
2 tbsp. water 1/2 lb. bulk hot sausage
2 tsp. hot pepper sauce 4 sandwich buns
1/2 lb. ground pork 4 lettuce leaves
Heat grill to medium. In a large bowl, combine water and pepper sauce, blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on grill over medium heat. Cook 14 minutes or until no longer pink, turning once.
Serve on toasted buns with lettuce leaves and any desired additions or toppings.
* Makes 4 servings.
July 9, 2007
First off, a belated happy 4th of July, sorry I missed it. For Father's Day this year I got a free trip to the VA hospital in Loma Linda, Ca. They had to replace and repair some parts. I want to thank all the great people who work there. I'm home now and in a few days I will get back to work on the web site. I have a lot more summer recipes, so till then, enjoy the summer.
June 14, 2007
As it is summer time and the strawberries are in season, here is a nice recipe for Strawberry Pie. Also a recipe for Coconut Pastry Cream for fresh strawberries and a chart from the North Carolina Strawberry Association that shows the yield from a box of strawberries. The recipes come from The Times-Picayune. First the chart.
YIELD CHART FOR FRESH STRAWBERRIES
1 pint basket of berries= 1 quart of berries=
2 1/2 cups whole berries or about 1 1/4 to 1 1/2 pounds
2 1/4 cups sliced berries or 1 flat of berries (8 quarts)=
1 3/4 cups pureed berries or about 12 pounds
about 12 to 14 large berries 9-inch pie calls for:
or 16 to 20 medium berries 1 1/2 to 2 quarts berries
1 cup sliced fresh strawberries=
10-ounce package frozen
strawberries
about 50 calories
STRAWBERRY PIE
1 cup pureed strawberries 1 prepared graham cracker crust or
8 tbsp. granulated sugar, divided baked pie crust
2 tsp. cornstarch 1 cup heavy cream
1 pint whole strawberries, hulled 1 tsp. vanilla extract
Place pureed strawberries in a small heavy saucepan. Mix 5 tablespoons sugar with the cornstarch and add to pan. Stir over low heat until sugar dissolves and glaze is thick and clear. Sit aside to cool.
Arrange fresh strawberries, pointed ends up, in prepared pie shell. Spoon cooled glaze evenly over fresh strawberries. Refrigerate until time to serve.
Just before serving, beat cream until well thickened, then gradually add remaining 3 tablespoons of sugar until sweetened cream holds soft peaks. Beat in vanilla extract. Spread over chilled pie. Slice and serve.
* Makes 6 to 8 servings.
COCONUT PASTRY CREAM
1/2 cup granulated sugar or 1 can (13.5 ounces) coconut milk,
brown sugar preferably an Asian brand
1/4 cup cornstarch 1/4 cup milk, half & half or cream
4 eggs yolks 1 tsp. good pure vanilla
Mix half of the sugar the with cornstarch in a medium bowl, using a whisk to break up any lumps.
Place remaining sugar, half of the coconut milk, all the other milk or cream and the vanilla in a stainless steel saucepan. Whisk until dissolved and bring to a boil.
While doing so, mix the remaining coconut milk with the egg yolks. Then, add to the cornstarch mixture, whisking constantly. (DO NOT DO THIS IN ADVANCE, TRUST ME.)
When the milk mixture comes to a boil, slowly whisk it into the cornstarch mixture. Pour back into the saucepan and whisk constantly over medium heat until thickened.
Transfer to a metal bowl and cover the top with plastic wrap, making sure the wrap is touching the surface of the cream, or an unfortunate skin will form.
Chill until needed.
NOTE: Serve over the top of fresh strawberries.
June 12, 2007
If you check out my other site, you will find a recipe for Cajun Burgers. Today we have a recipe for Creole Potato salad.
CREOLE POTATO SALAD
5 cups peeled & cubed potatoes 2 tbsp. minced green onion
3 cups water 1 tbsp. minced parsley
2 whole eggs 1 tbsp. sweet pickle relish
1 tsp. kosher salt 1 tbsp. white wine vinegar
1 cup mayonnaise 1 tbsp. olive juice
1/4 cup minced stuffed olives 1 tsp. Worcestershire sauce
1/4 cup minced green bell pepper 1/4 tsp. freshly cracked black
1/4 cup minced celery pepper
2 tbsp. minced onions 1/4 tsp. kosher salt
In a saucepan, comvbine the potatoes, water, eggs and 1 teaspoon salt. Bring to a boil and cook for 10 minutes. Drain potatoes and chill in refrigerator. Cool eggs by running under cold tap water, peel and dice eggs, set aside for later use.
In a bowl, combine the remaining ingredients, mix well. Fold in the chilled potatoes and diced eggs until blended.
* Makes 8 servings.
June 6, 2007
Now that summer is finally here, I guess it is time to do some grilling recipes. Today we have a simple rib recipe.
CAJUN BACK RIBS
4 lbs. pork back ribs 1 tbsp. garlic powder
1/2 tsp. groumd cumin 2 tsp. oregano
3 tbsp. paprika 2 tsp. thyme
1/4 tsp. nutmeg 1/2 tsp. kosher salt
1/2 tsp. cayenne pepper 1/2 tsp. white pepper
Combine all the seasoning and mix well. Rub all surfaces of the ribs with seasoning mixture and wrap with plastic wrap. Refrigerate overnight.
Prepare grill for indirect heat with medium hot coals and grill ribs over indirect heat for about 1 and 1/2 hours or until done and tender. Turning every 15 minutes.
* Makes 4 servings.
May 24, 2007
This recipe comes from our friends at Recipe Snoop. It is a very simple recipe, one that you can do with your kids. Let them do the cake and you do the topping. I tried it and it is a really good cake.
CAJUN CAKE
Born on the Bayou
3 cups all-purpose flour 3/4 cup granulated sugar
1 1/2 cups granulated sugar 3/4 cup evaporated milk
2 tsp. baking soda 1/2 lb. butter or margarine
1/4 tsp. kosher salt 1 cup pecans, chopped
3 large whole eggs 1 1/2 cups flaked coconut
1 (20-oz.) can crushed pineapple
w juice
Preheat oven to 350 degrees F. Grease and flour a 9- x 13-inch cake pan.
In a large bowl, sift together flour, 1 1/2 cups sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
Pour batter into prepared cake pan and bake at 350 degrees F. for 30 to 35 minutes or until done. HAVE TOPPING READY WHEN CAKE IS DONE.
To make topping: In a large saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and stir to combine. Remove from heat till needed.
When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
* Makes 1 cake.
As we gave you a nice stuffing recipe, here is a recipe you can use it in.
STUFFED GRILLED PORK CHOPS
4 double thick, loin pork chops 2 tbsp.golden raisins
1 cup salt 1/4 cup walnuts, roughly chopped
1 cup brown sugar 1/4 cup dried cherries, halved
1 tbsp. black peppercorns 1/4 cup buttermilk
1 tbsp. dry mustard powder 1/2 tsp. ground black pepper
2 cups cider vinegar, heated 2 tsp. fresh sage, thinly sliced
1 lb. ice cubes 1/2 tsp. kosher salt
1 1/2 cups cornbread, crumbled
In a plastic container put the salt, brown sugar, peppercorns and dry mustard. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and being sure to cover with brine. Refrigerate for 2 hours.
Remove chops from container, rinse well and pat dry with paper towels. Cut horizontal pockets in each chop for stuffing. Combine rest of ingredients and put into a piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture.
Grill the chops on medium-high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to give grill marks.
* Makes 4 servings.
NOTE: Oyster Dressing can be used in place of the above stuffing.
Before we close out the month, here is a nice recipe for oyster dressing.
OYSTER DRESSING
3 tbsp. unsalted butter 1 tsp. fresh rosemary, chopped
3 tbsp. duck fat 6 cups cubed french bread
1 cup finely diced onions 1 dozen fresh oysters, shucked,
3/4 cup finely diced celery drained and chopped, liquor
2 tbsp. minced garlic reserved
1/8 cup sliced green onions 2 to 3 cups Dark Chicken Stock, hot
1 tbsp. chopped fresh sage Kosher salt to taste
1 tbsp. chopped fresh parsley Freshly cracked black pepper to taste
1 tbsp. fresh thyme leaves Cayenne pepper to taste
Melt butter and duck fat in a Dutch oven over mediium heat. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme and rosemary, cook for 2 minutes. Add the French bread, stir to coat. Add the oyster liquor and 1 cup of stock, stirring constantly, then add the stock in 1/2 cup amounts until you have a moist dressing. Stir in the oysters, cook until they're just cooked through. Season the dressing to taste with salt, blackpepper and cayenne pepper.
* Makes enough stuffing for a 5 lb. bird.
NOTE:
Oyster dressing is wonderfully flavorful and is a perfect compliment to roast Chicken or Turkey. This dressing will also compliment Quail, Duck or even a thick cut Pork Chop with a pocket cut into it.
Use duck fat in this recipe along with the butter, because it makes it taste better. If you can't find duck fat, you can render your own or just substitute more butter in the recipe. If you do have duck fat, be sure to also brush it all over whichever bird you're roasting for a more crispy skin.
Oysters are a main-stay in most New Orlean resturants, but they are also served in the local homes. This is my version of one such dish, usally served on Thanksgiving, Christmas and New Years eve.
Pie crust dough as needed 1 cup cream
1/4 cup butter 4 egg yolks
1/4 cup peanut oil 1/4 tsp. cayenne pepper or to taste
1/2 cup all-purpose flour Kosher salt to taste
1 clove garlic, minced Freshly cracked black pepper to taste
1 bunch green onions, diced 1 tsp. Frank's Hot Sauce or to taste
1/2 cup diced celery 1/4 cup chopped fresh parsley
1/4 cup diced green bell pepper 2 tbsp. fresh lemon juice
4 dozen fresh oysters in the shell 3/4 cup dry white wine
Over medium-high heat, heat the oil and butter till hot, then add the flour all at once, cook, stirring constantly with a wooden spoon. Cook until the roux is a nice dark brown. Reduce heat to medium and add the garlic, green onions, celery and bell pepper and saute for 3 minutes, stirring constantly.
Open oysters and drain, reserve 1 cup oyster liquor. Add oysters along with the reserved oyster lliquor and simmer for 10 minutes.
Beat egg yolks with the cream. Add the seasonings, hot sauce, egg yolk mixture and the parsley. Continue to cook for 3 minutes. Add the lemon juice and white wine, stir to mix well. Remove from heat and set aside while you prepare the puff pastry.
Cut rounds from the puff pastry to just fit the tops of the individual casseroles or ramekins, which ever you are using. Spoon in the oyster pie mixture and top with the puff pastry rounds, brush tops with melted butter.
Bake in a preheated 450 degree F oven for 20 minutes or until hot and bubbly and the puff pastry has turned a lovely golden brown.
* Makes 8 servings.
When I came across this recipe, it reminded me of a recipe in my book,
DEEP DISH EGGNOG CUSTARD PIE. As I am always looking for new uses for eggnog, I tried it and it was delicious. I hope you enjoy it.
CRUST 1 tsp. vanilla extract
9 whole graham crackers 1/2 tsp. ground nutmeg
2 tbsp. granulated sugar 3 large eggs, room temperature
1 1/2 tsp. ground cinnamon TOPPING
1/4 cup unsalted butter, melted 1 1/2 cups sour cream
FILLING 1 1/2 tbsp. granulated sugar
1 1/2 lbs. cream cheese, 1 tsp. ground cinnamon
room temperature 1/2 tsp. ground nutmeg
3/4 cup granulated sugar 1/2 tsp. ground nutmeg
2 tbsp. dark rum Cinnamon sticks as needed, garnish
1 tbsp. brandy
FOR CRUST: Position rack in center of oven and preheat to 375 degrees F. Grind graham crackers, sugar and cinnamon in food processor. Transfer crumb mixture to medium bowl. Add melted butter and toss until evenly moistened. Press crumb mixture over bottom and 1-3/4 inches up the sides of a 9-inch-diameter springform pan with 2-3/4-inch sides. Freeze crust until cold, about 10 minutes. Bake crust until it begins to brown, about 8 minutes. Transfer crust to a wire rack and cool.
FOR FILLING: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs, one at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very lightly browned and softly set in the center, about 45 minutes. Transfer cheesecake to wire rack and cool 30 minutes. (Center may fall slilghtly.) Increase oven temperature to 400 degrees F.
FOR TOPPING: In medium bowl whisk sour cream, sugar, vanilla extract and 1 teaspoon cinnamon to blend. Pour mixture gently over cheesecake, filling center depression, and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to wire rack to cool. Cover and refrigerate overnight.
TO SERVE: Remove from refrigerator and cut around sides of pan to loosen. Release pan sides and remove. Combine 1/2 teaspoon ground cinnamon and 1/2 teaspoon nutmeg and sift over cheesecake. Arrange cinnamon sticks in a pin wheel in the center and serve.
Source: Bon Appetit-December 1992 from Nyc by Karen Mintzias.
