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.
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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.
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jambalaya
Jambalaya
Source: The Frugal Gourmet - Jeff Smith
2 ham hocks
4 carrots, chopped
1 yellow onion, peeled and chopped
3 stalks celery, chopped
1 (3 pound) chicken, cleaned
2 bay leaves
2 tablespoons peanut oil
1 cup chopped yellow onion
1 green bell pepper, chopped
1 cup celery, chopped
5 green onions, chopped
1 (28 ounce) can tomatoes (reserve liquid), chopped
4 tablespoons tomato paste
1/4 cup chopped parsley
3 cloves garlic, crushed
1 teaspoon whole thyme
1 teaspoon basil
Salt and pepper, to taste
1/8 cup Worcestershire sauce
1 pound hot smoked link sausage
2 cups Uncle Bens converted rice
Place the ham, carrots, the 1 yellow onion, and celery in a pot, and cover with water. Cook for 2 hours, and then add the chicken and 1 bay leaf. Cover, and simmer for about 1 hour, or until the chicken is tender. Allow the pot to cool a bit. Bone the chicken, and chop the meat. Bone the ham hocks, remove the skin, chop the meat. Reserve the stock (need 3 cups), and the two meats.
In a Dutch oven heat the oil. Add the cup chopped yellow onion and pepper, and saut? until tender. Add the celery, green onions, and tomatoes, and cook until soft. Add the ham hock pieces and tomato paste, and saut? the mixture until it begins to brown. Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid, and 2 cups reserved stock. Cook this gravy for 1 hour.
Cut the sausages into bite-size pieces, and brown them in another pan; discard any grease, and place the sausage slices in the gravy. Rinse out the frying pan with 1 cup reserved stock, and pour into the gravy. Place the rice in the gravy, along with the boned chicken, and cover. Bring to a boil; then reduce heat, and cook for about 25 minutes, or until the rice is tender. Keep careful check so that the pot does not dry out; you may have to add a little water to finish cooking the rice.
If you
e at a Thanksgiving dinner, but you don like the stuffing or the cranberry sauce or anything else, just pretend like you
e eating it, but instead, put it all in your lap and form it into a big mushy ball. Then, later, when you
e out back having cigars with the boys, let out a big fake cough and throw the ball to the ground. Then say, Boy, these are good cigars — Jack Handey Deep Thoughts
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cajun salmon steaks
Cajun Salmon Steaks
2 servings
2 (6 to 8 ounce) salmon steaks, 1 inch thick
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon Cajun spice blend or blackened redfish seasoning
1/2 medium size green bell pepper, stemmed, seeded and diced
1/2 medium size red or yellow bell pepper, stemmed, seeded and diced
Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon juice, then sprinkle or rub with 1/8 teaspoon spice blend. Sprinkle peppers over fish in center of the pan. Cover dish tightly with plastic wrap and microwave on HIGH (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.
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william bohannons creole cream cheese
William Bohannons Creole Cream Cheese
Posted by philocrates at recipegoldmine.com 5/15/02 6:37:04 pm
1/2 gallon skim milk
1 tablet rennet
1/2 cup whole buttermilk
1 1/4 cups nonfat dry milk
Pinch of cream of tartar
In a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the "Hold" function and the microwave probe attachment. Immediately stir in the other ingredients to blend. Cover with plastic wrap and let stand for 24 hours at room temperature.
Drain and discard liquid from the cheese clabber.
Line a colander with 2 layers of cheese cloth and turn cheese into colander. Place colander over bowl for more draining. Cover with plastic wrap and refrigerate for 36 hours.
Place finished cheese into bowl use as desired. Keeps 2 weeks covered in the fridge.
Makes 12 ounces.
NOTES: The cheese only took 3 hours to make.
After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in the colander then put it in the cheese cloth and wrung it dry carefully. The cheese needed several wringings with rest in between for sufficient drainage. The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone. I put it in the food processor on high speed until it was very smooth and creamy like mascarpone. I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).
The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good. This recipe is the closest thing to mascarpone that one can make at home with ease. A little tinkering with the proportions should yield a very good clone.
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cajun potato pancakes
Cajun Potato Pancakes
Serves 4
6 cups finely grated, peeled potatoes
1/2 cup minced scallions
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon all-purpose flour
1 tablespoon baking powder
2 tablespoons peanut oil, for frying
Squeeze potatoes dry in a clean towel.
Combine potatoes, scallions, eggs, flour, salt, cayenne, baking powder and milk. Mix well.
Heat oil in a large skillet over medium heat and drop potato mixture by tablespoonsful into hot oil. Fry until lightly browned on both sides and no longer wet in the center. Drain on paper towels.
Serve hot.
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cajun coffee
Cajun Coffee
This is an old Cajun recipe.
3 cups strong black coffee
1/4 cup molasses
1 cup cream, whipped
Dash of nutmeg
Rum (optional)
Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.
Yield: serves 4
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pan fried louisiana crab cakes
Pan Fried Louisiana Crab Cakes
1 extra-large egg, beaten
1 tablespoon mayonnaise
Salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon curry powder
3 or 4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 pound fresh jumbo lump crabmeat
3 or 4 tablespoons dry bread crumbs
2 cups corn or peanut oil
Combine egg, mayonnaise and seasonings. Add crabmeat and enough bread crumbs to absorb excess moisture. Stir to blend well. Mixture should be firm enough to hold together. Adjust seasoning as desired. Form crabmeat mixture into 8 patties. Place on wax paper for about 20 minutes to dry slightly.
Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F. Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides. Do not crowd pan. Fry in several batches, if necessary. Drain on paper towel.
Never, never, never believe any war will be smooth and easy, or that anyone who embarks on the strange voyage can measure the tides and hurricanes he will encounter. The statesman who yields to war fever must realize that once the signal is given, he is no longer the master of policy but the slave of unforeseeable and uncontrollable events. — Sir Winston Churchill
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bayou country beignets
Bayou Country Beignets
3/4 cup water
2 teaspoons granulated sugar
1/2 cup evaporated milk
1 package active dry yeast (about 1 tablespoon)
3 to 3 1/2 cups soft, southern wheat flour* or all-purpose flour
1/3 cup granulated sugar
1 egg
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/2 teaspoon freshly-grated nutmeg
Vegetable oil
Confectioners sugar
* This flour has a gluten content of about 8 percent.
In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110 degrees F. Pour into a 2-cup glass measuring cup. Stir in yeast. Let stand until foamy ? 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups of flour and all remaining ingredients except oil and confectioners sugar. Turn on and off 3 or 4 times to blend ingredients. Add yeast mixture. Turn on and off 4 or 5 times to bring dough together. Check consistency of dough. It should be fairly smooth and non-sticky. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended. Process 15 seconds to knead dough. Turn out dough on a lightly floured surface; form into a smooth ball. Lightly oil a large bowl. Place dough in oiled bowl, turning to coat all sides. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Punch down dough. Turn out onto a lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch wide strips to form diamond shapes. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Gather up remaining dough scraps; knead together. Cover loosely with plastic wrap; let rest 15 minutes to relax dough. Roll out and cut as before. Repeat until all dough has been used. Cover beignets loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in bulk, 45 minutes.
In a large saucepan, heat 3 inches oil to 365 degrees F or until a 1-inch bread cube turns golden brown in 60 seconds. Carefully slide beignets into hot oil, 3 or 4 at a time; do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Cooking times is about 2 to 3 minutes per side. Remove with a slotted spoon; drain on paper towels. Sift confectioners sugar over hot beignets; serve hot.
Makes about 36.
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alligator etouffee
Alligator Etouffee
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 can tomatoes
1 pound alligator meat, cut in thin strips
1 cup (2 sticks) butter
1/2 cup green onions, chopped
1/4 cup parsley, minced
Salt
Cayenne pepper
Black pepper
Saut? onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.
Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.
Some people never say the words I love you Its not their style to be so bold. Some people never say those words I love you But, like a child, they
e longing to be told. — Paul Simon
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