This web site is dedicated to the New Louisiana Cooking, as interpreted by me, Chef JR Blizzard. It is what I call La Nouvelle Louisiana Cooking. I will try to post a new recipe at least once a month, if not more.
This site is based on my new book A TOUCH OF CAJUN "Louisana cooking at it's best" (ISBN 1-4241-7941-6) publisted by publishamerica.com due out this summer (07).
The book is now out, go to Amazon.com or barnesandnoble.com
PLEASE SIGN OUR
GUESTBOOK
THANK YOU
For Our Visitors
I hope to have my complete collection of Cajun/Creole recipes, about 1400, including about 100 game recipes, reworked by the end of the summer.
They will be available to you at that time in a Zip-file. A little Lagniappe for you from us here at "A TOUCH OF CAJUN".
MONTHLY RECIPES
AUGUST 12, 2008
Will here it is already nearing the end of summer, time to start thinking about the holidays. So here a recipe for that special get together or cocktail party. It is a very old French/New Orleans recipe and I hope you try it and enjoy it.
OYSTERS SABAYON
12 large fresh oysters 6 large egg yolks
1 medium carrot, peeled 3/4 cup Champagne
1 medium leek, washed 3 to 4 tbsp. melted butter
1 large shallot Caviar as needed
Open the oysters and place on the bottom half shell and place on a crushed ice covered platter.
Julienne the carrot into 1 1/2-inch long matchsticks and cut the leek into slightly bigger batons. Mince the shallot. Arrange all the vegetables around and on the oysters in a artful way.
Whisk the egg yolks, Champagne and melted butter in a large bowl until thick enough to coat the back of a spoon, about 8 minutes.
Drizzle over the oysters and place a dab of caviar on top of each oyster.
Serve immediately.
* Makes 2 servings.
JULY 4, 2008
Wishing everyone a happy 4th of July. Have a great time, but be careful out there.
VENISON STEAKS w/
SCOTCH SOUR SAUCE
2 tbsp. butter, divided use 2 tbsp. red currant jelly
1/4 cup shallots, finely chopped 1 tsp. Dijon mustard
5 fresh cranberries, crushed 2 tsp. cornstarch
1/4 cup scotch whiskey 2 tbsp. water
3/4 cup fresh orange juice 4 (10-oz.) venison porterhouse
2 tbsp. fresh lemon juice steaks, room temperature
Combine 1 tablespoon butter, shallots, and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whilskey and microwave on hgih 1 minute or until boiling. Stilr in orange juice, lemon juice, jelly, and mustard. Microwave on high 2 minutes or until boiling.
Combine cornstarch with water. Stir into sauce, microwave on high 1 minute or until boiling, set side.
Preheat a microwave browning dish according to maximum time given in manufacturer's dlirections. Rub remaining 1 tablespoon butter over dish surface. Immediately, press venison onto hot surface. When brown, turn over. Microwave on high for 2 minutes or to desired doneness. DO NOT OVERCOOK.
Serve immediately with sauce.
* Makes 4 servings.
JUNE 18, 2008
Sorry, but I have been busy as hell lately and just have not had the time to post any recipes. I should be able to post quite a few this month, hope you enjoy.
BAKED 'POSSUM
1 whole 'possum, dressed 1 cup kosher salt
1/2 cup fresh lime juice 1 pod red chili pepper
1 gallon water
Put the lime juice in the water and bring to a boil, add 'possum and scald quickly, and pull off hair while hot. Scrape well, remove feet, tail, and entrails, like you would with a pig. Cut off ears, remove eyes and/or head if desired. Pour hot water over it and clean thoroughly.
Put one cup salt in sufficient cold water to cover 'possum, add red chili pepper and let stand overnight. In the morning remove salt water and pour boiling water over 'possum to rinse.
Cook in enough boiling water to boil up over 'possum, but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking.
When ready to bake, place 'possum in pan with skin side up. Bake in a 325 degree F. oven until crisp and brown. If heat is to high, skin will blister and burn.
Carve 'possum and surround with potatoes (sliced or quaartered) which have been previously baked.
* Makes 6 servings.
OVEN-STEWED RABBIT
3 lbs. wild or domestic rabbit, 1 large onion, chopped
ready to cook 1 lb. fresh mushrooms, thickly sliced
4 cloves garlic, thickly sliced 1 cup dry white wine
Kosher salt to taste 1 tbsp. Worcestershire sauce
Black pepper to taste Handful of parsley, chopped
Cayenne pepper to taste Chicken stock as needed
All-purpose flour as needed Cooked white rice as needed
Vegetable oil as needed
Preheat the oven to 350 degrees F. slit holes in larger pieces of rabbit and stuff with slices of garlic, then with salt, black pepper, and cayenne pepper. Salt and pepper the rabbit pieces and dredge in flour, shake off excess.
Brown rabbit pieces in a large black iron pot in vegetable oil. Remove rabbit pieces from pot and saute vegetables until browned, about 15 minutes.
Return rabbit to pot along with wine, Worcestershire sauce, and parsley.
Mix well. Add enough stock to moisten well, cover and place in oven for 2 hours.
Serve with hot cooked white rice.
* Makes 4 servings.
DUCK Au VIN
5-6 lb. duck, ready to cook 1 large onion, thinly sliced
Kosher salt to taste 1 tbsp. lemon or orange zest
Black pepper to taste 1/2 tsp. dried marjoram
2 tbsp. olive oil 1/2 tsp. dried rosemary
1 cup orange juice Pinch of dried oregano
1 cup good red wine 3 tbsp. Orange Curacao
1 tbsp. fresh lemon juice Flour for thickening
2 cloves garlic, minced Cooked white rice as needed
Cut duck into serving-size pieces, season with salt and pepper. Brown in hot olive oil. Remove to a casserole dish with a tight-fitting lid.
In the same skillet, add orange juice, wine, lemon juice, garlic, onion, zest and seasonings. Bring to a boil, scraping up browned bits on bottom and sides of pan.
Pour mixture over the duck and bake, covered, in a 300 degree F. oven for 2 to 3 hours or until tender. Remove duck to heated platter.
Strain and measure remaining pan juices, taste and correct seasoning. Add Curacao and enough red wine to bring liquid to 2 cups, return to pan. Make a slurry with flour stirred smooth in a little wine. Add to measured liquid, cook, stirring constantly until thickened.
Pour over duck and serve with white rice.
* Makes 4 servings.
May 1, 2008
As we said in our last post, this month we are going to do quite a few game recipes, as I have not posted many. Lets start off with nice squirrel recipe.
SQUIRREL SAUCE PIQUANT
2 whole squirrels, ready to cook 3 medium onions, chopped
Kosher salt to taste 1/2 cup green bell pepper, chopped
Freshly cracked black pepper to taste 1 tbsp. all-purpose flour
Cayenne pepper to taste Water as needed
Cooking oil as needed 1 (8-ounce) can tomato sauce
Rub squirrels with salt, black and red pepper. Put oil in a heavy iron pot about 1/4-inch deep. Over high heat, brown the squirrels on all sides and remove from pot.
Lower heat to medium and saute onions, bell pepper, and flour in remaining oil until brown. Place squirrels back in pot, add enough water to cover meat. Add tomato sauce.
Cover and simmer on low heat for about 1 1/2 to 2 hours or until tender.
* Makes 4 servings.
SEAFOOD STUFFED QUAIL
STUFFING 8 whole quail, oven ready
1/2 cup frozen corn CREAM SAUCE
1/4 cup cilantro, minced 2 large tomatos, seeded/skinless
1 tbsp. fresh garlic, minced 2 tbsp. hot sauce
1/2 medium red onion, finely chopped 1 quart heavy cream
3 whole jalapeno peppers, julienned 3 whole jalapeno peppers, minced
Butter as needed, softened 2 1/2 red onions, finely diced
1/2 lb. crabmeat, picked over for shell Kosher salt to taste
1/2 lb. crawfish Black pepper to taste
3 (8-oz.) pkg. cream cheese, 1 tbsp. cornstarch
room temperature 2 tbsp. water
1 tsp. Worcestershire sauce GARNISH
1 1/2 tbsp. Creole Seafood Seasoning 12 whole shrimp, butterflied,
1 1/2 tsp. Creole mustard 3 per plate
2 tsp. chili powder or cumin fresh parsley, minced as needed
For stuffing, saute corn, cilantro, garlic, red onions, and jalapeno in butter. Let cool. Add all the other ingredients and mix until incorporated.
Stuff the quail and bake at 350 degrees F. for 6 minutes or light brown in color.
For sauce, place all the ingredients in a saucepan and heat until boil starts, add in a cornstarch and water solution. You must stir constantly until sauce thickens, remove from heat.
For garnish, In a skillet over medium-high heat, saute 3 butterfly shrimp for each serving in butter. After plating, sprinkle parsley over entire plate.
Pass sauce on the side.
* Makes 4 servings.
LOUISIANA CREOLE RABBIT
3 lbs. rabbit, oven ready 1 tsp. Kitchen Bouquet
1 tsp. kosher salt 8-oz. can mushrooms, bits & pieces
1 tsp. freshly cracked black pepper 1 tbsp. butter or margarine, melted
1/2 tsp. cayenne pepper 1 tbsp. minced fresh parsley
1/4 cup chopped onion 2 tbsp. minced green bell pepper
3 cloves garlic, minced 2 tbsp. chopped green onion
2 tbsp. white vinegar 2/3 cup dry white wine
Dry rabbit and place in bowl. Combine salt, black pepper, cayenne pepper, onion, garlic, and vinegar, pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator.
Transfer rabbit and marinade to well-greased baking dish. Bake in a preheated 450 degree F. oven for 1 hour.
Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender.
* Makes 4 servings.
