Research your favourite recipe right here.
Have fun.
0 Comments
hot mayonnaise and couzan billys remoulade sauce
September 5, 2009, 5:45 am
Filed under: Regional Cuisine | Tags: cajun recipes, creole recipes , louisiana recipes , sauces & ingredients
Filed under: Regional Cuisine | Tags: cajun recipes, creole recipes , louisiana recipes , sauces & ingredients
hot mayonnaise and couzan billys remoulade sauce
Hot Mayonnaise and Couzan Billys Remoulade Sauce
Posted by Kevin Taylor, the BBQGURU at recipegoldmine.com April 30, 2001
OK..How did I miss this one?? 1000 Island dressing on a Po Boy???? Only in Texas I guess!! LOL Just kidding of course! These are two of the two best toppings for an AUTHENTIC Po Boy. Give them a try! Enjoy!!
This is actually a topping that is great on scallops, but I did try it on some Po Boys and it was outstanding!!
Hot Mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 tablespoon hot sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1/4 teaspoon red pepper flakes
1 cup olive oil
In food processor, add everything except oil. Process until smooth…about 30 seconds.
With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.
This is a more traditional topping found in Cajun country…
Couzan Billys R?moulade Sauce
1/4 cup Creole mustard
2 tablespoons paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1/2 cup tarragon vinegar
1 1/2 cups scallions, minced
1/2 cup celery, minced
1/2 cup parsley, fresh, chopped
1 1/3 cups olive oil
Combine all ingredients except oil in food processor. Process for 30 seconds.
With motor still running, slowly add oil. Cover bowl and let stand for 4 hours at ROOM TEMP.
The saddest life is that of a political aspirant under democracy. His failure is ignominious and his success is disgraceful. — Mary Catherine Bateson
Also check out
Comments Off
jambalaya bread pudding
September 4, 2009, 9:26 pm
Filed under: Regional Cuisine | Tags: cajun recipes, creole recipes , louisiana recipes , Desserts
Filed under: Regional Cuisine | Tags: cajun recipes, creole recipes , louisiana recipes , Desserts
jambalaya bread pudding
"Jambalaya" Bread Pudding
Source: Junior League of New Orleans - Jambalaya Cookbook
1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups granulated sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter
1/2 cup (1 stick) butter
1 cup granulated sugar
1 egg, beaten
1/4 cup bourbon
In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour.
Preheat oven to 375 degrees F. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.
Melt butter in a 13 x 9 x 2-inch baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour.
For the sauce, in top of a double boiler, melt butter and sugar. Gradually whisk in egg (and cook until mixture thickens). Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.
Serves 12.
First we form habits, then they form us. Conquer your bad habits or they will conquer you. — Dr. Rob Gilbert
Also check out
Comments Off
Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)
Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)
8 oz Sliced bacon 2 Onions, sliced 2 Green peppers, hulled and -chopped 1 Cabbage, cut into slices Salt and pepper Several sprigs of dill and -savory, chopped 1 1/2 qt Water 2 Egg yolks 1/2 c Heavy cream (sweet or sour) 1 tb Vinegar Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete. Serves 6. Time: 20 minutes plus 50 minutes cooking From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 |
O, my offence is rank, it smells to heaven It hath the primal eldest curse upon , A brothers murder. — William Shakespeare
Also check out
Comments Off
lemon chicken
September 4, 2009, 6:30 pm
Filed under: chicken | Tags: asian recipes, chicken recipes , crock pot chicken recipes, Main Dish, poultry
Filed under: chicken | Tags: asian recipes, chicken recipes , crock pot chicken recipes, Main Dish, poultry
lemon chicken
Lemon Chicken (China)
Chicken
4 whole chicken breasts
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, slightly beaten
3 cups vegetable oil
4 scallions, sliced
Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with rolling pin or mallet. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks.
Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts, two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken.
Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions.
Lemon Sauce
1 1/2 cups water
1/2 cup lemon juice
3 1/2 tablespoons packed light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons instant chicken bouillon granules
1 teaspoon grated pared fresh ginger root
Combine all ingredients in saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken.
Make 4 to 6 servings.
Tragedy is when I cut my finger. Comedy is when you walk into an open sewer and die. — Mel Brooks
Also check out
Comments Off
pakoras
pakoras
Pakoras
1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep frying
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.
Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
Serve hot.
A good idea will keep you awake during the morning, but a great idea will keep you awake during the night. — Marilyn vos Savant
Also check out
Comments Off
Fish In Fiery Lemon-Coriander Sauce
Fish In Fiery Lemon-Coriander Sauce
5 Green New Mexican chiles, -roasted, peeled, stems and Seeds, removed, chopped 1 ts Garlic, minced 1/4 c Lemon juice 4 tb Chopped fresh cilantro 1/2 ts Ground coriander seeds 1 1/2 lb Firm white fish such as -halibut 4 tb Ghee or vegetable oil Lemon slices for garnish Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. The Whole Chile Pepper From the collection of Jim Vorheis |
How God ever brings like to like. — Homer
Also check out
Comments Off
Reinos Kalamoiika
Reinos Kalamoiika
2 lb Fresh or frozen salmon 1 1/4 tb Salt 1/2 ts Pepper 2 Bay leaves 6 Whole allspice 4 md Potatoes 2 md Carrots 3 sm Onions, divided 1 c Red cabbage, sliced 1 Handful fresh celery leaves, -chopped 5 sl Bacon 1 1/2 tb Butter 1 c Celery, diced fine 1/2 Green bell pepper, diced -fine 1 6 1/2 oz can minced clams 1 qt Water 1 6 1/2 oz can shrimp (small -or broken) 1/2 cn Pimento, chopped fine 1 c Chopped fresh mushrooms 1/2 ts Rosemary leaves 1/2 ts Ground cumin 1/4 ts Ground thyme 1/4 ts Ground oregano 4 Crushed chili tepins (a hot -dried pepper) 1 qt Milk 1 tb Butter Source: FOODday, June 18, 91 - Reino Koski “Makes a good gallon” Note: This was the Grand Prize Winner in the first of The Oregonian- James Beard recipe contests, held in 1975. The winners name was Reino Koski. This is a Finnish soup. Use any cut salmon or steelhead, leaving skin on. In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot. When skin comes off easily, set aside on plate and remove skin and bones. Cut or break into 1- and 2-inch pieces. In liquid stock, place bay leaves and whole allspice. Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed coarsely (not chopped fine). Cook over low heat. After a short while, add red cabbage and celery leaves. Stir. Cook until carrots are almost tender and potatoes don disintegrate. While this is cooking, dice bacon and cook in fry pan over low heat. Pour almost all fat off. Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper. Saute until onions are yellow and peppers are pale green. Now back to your pot. Add salmon pieces, (they should be not quite cooked). From now on everything is simmered on low to preserve body. Add clams with broth, shrimp and 1 quart water. Put in stuff from fry pan. Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies. Stir in milk a cup at a time. Add butter and let whole bit simmer for at least one hour. Serve with tossed salad and garlic bread. Can be frozen. Posted by Valerie Whittle. Courtesy of Fred Peters. |
My theory of evolution is that Darwin was adopted. — Steven Wright
Also check out
Comments Off
helen beveridges haluski grange stand favorite
September 4, 2009, 11:25 am
Filed under: Regional Cuisine | Tags: hungarian , polish recipes , serbian recipes, Misc
Filed under: Regional Cuisine | Tags: hungarian , polish recipes , serbian recipes, Misc
helen beveridges haluski grange stand favorite
Helen Beveridges Haluski Grange Stand Favorite
Posted by philocrates at recipegoldmine.com 6/5/01 3:26:51 pm
Source: Pierogie Place at the Grange Fair Centre Hall PA
This one is a stand favorite. IF you can wait a whole year here is the Haluski scaled down.
1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to taste
Serves 10 to 12.
Using pot large enough to accommodate all the ingredients, melt the margarine and saut? the onion until tender. Add the cabbage and the noodles and stir to combine. Heat thoroughly. Season to taste.
Final Comments: Once a year only. Customers love it because " Its such a comfort food" Megan Schlow, New York free lance food stylist.
Real generosity toward the future consists in giving all to what is present. — Albert Camus
Also check out
Comments Off
Mexican Chicken & Rice *
Mexican Chicken & Rice *
——————————PATTI - VDRJ67A—————————— 8 oz Tomato sauce 1 ts Ground cumin 1/4 ts Onion powder 1/8 ts Garlic powder 1/4 ts Cocoa 1/8 ts Salt 1 tb Chili powder 2 Chicken breasts; boneless, - cooked, chopped 1 c Rice 1 c Cheddar cheese; shredded Sour cream Picante sauce Tomato; chopped (opt) Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired. |
Strong lives are motivated by dynamic purposes. — Kenneth Hildebrand
Also check out
Comments Off
