How to make Broccoli Florets Recipe
4 SERVINGS
Ingredients:
2 cups Broccoli florets
2 tablespoons Unsalted butter
To taste Salt and white pepper
Method:
Trim the broccoli florets.
Heat water to a boil, add salt and parboil the broccoli until just before tender. Shock in ice water and drain.
Heat the butter, add the broccoli, and toss to coat. Cook until hot; correct seasoning.
Wednesday, December 3, 2014
Winter Vegetables with Thyme
How to make Winter Vegetables with Thyme Recipe
4 SERVINGS
Ingredients:
2 cups Turnips, peeled, 1/4-inch (.6 cm) slices
2 cups Rutabagas, peeled, 1/4-inch (.6 cm) slices
1 cup Broccoli stalks, peeled, julienned
1 cup Carrots, peeled, julienned
To taste Salt
1/4 cup Unsalted butter
1 teaspoon Parsley, chopped
1 teaspoon Thyme leaves
To taste Black pepper
Method:
Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook. Bring water to a boil and add salt.
Cook the vegetables, starting with the toughest first, until just tender, a minute or so. Drain and set aside.
Heat the butter with the parsley and thyme.
Add the vegetables and cook gently to evaporate the water; don’t fry the vegetables.
Adjust seasoning and serve hot.
4 SERVINGS
Ingredients:
2 cups Turnips, peeled, 1/4-inch (.6 cm) slices
2 cups Rutabagas, peeled, 1/4-inch (.6 cm) slices
1 cup Broccoli stalks, peeled, julienned
1 cup Carrots, peeled, julienned
To taste Salt
1/4 cup Unsalted butter
1 teaspoon Parsley, chopped
1 teaspoon Thyme leaves
To taste Black pepper
Method:
Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook. Bring water to a boil and add salt.
Cook the vegetables, starting with the toughest first, until just tender, a minute or so. Drain and set aside.
Heat the butter with the parsley and thyme.
Add the vegetables and cook gently to evaporate the water; don’t fry the vegetables.
Adjust seasoning and serve hot.
Roast Chicken with Wild Rice, Walnut, and Dried Fruit Stuffing
How to make Roast Chicken with Wild Rice, Walnut, and Dried Fruit Stuffing Recipe
4 To 6 SERVINGS
Ingredients:
1/2 cup Unsalted butter
1 cup Leeks, halved lengthwise, cleaned, thinly sliced
2 cups Onions, 1/2 inch (1.2 cm) dice
3/4 cup Celery, 1/2 inch (1.2 cm) dice
1 cup Wild rice
3 cups Apple cider
2 cups Chicken stock
1/2 cup Applejack brandy
1/2 cup Green apple, peeled, cored, and 1/2 inch (1.2 cm) dice
1/4 cup Dried cherries, diced
1/4 cup Dried apples, diced
1 cup Walnuts, toasted, chopped
4 tablespoons Rosemary, chopped
2 tablespoons Thyme, chopped
To taste Salt and pepper
1 Roasting chicken
Method:
Preheat the oven to 325°F (163°C).
Melt half the butter over medium heat.
Add the leeks, onions, and celery; sauté until tender, about 6 minutes.
Add the wild rice and sauté for 2 minutes.
Add 1 cup (8 ounces, 237 ml) apple cider, the chicken stock, and Applejack. Bring to a boil, cover, and reduce to a simmer. Cook 30 minutes or until tender.
Add the fresh apple and dried fruit. Cover and cook 15 minutes more or until rice is tender.
Stir in the nuts and half the rosemary and the thyme. Correct the seasonings and cool stuffing completely.
Combine the remaining butter and rosemary. Set aside.
Season the chicken on all sides. Loosen the skin from the breasts and spread the rosemary butter over the breast meat under the skin. Stuff chickens with rice mixture; do not pack too tightly.
Set the chicken on a rack in a shallow pan. Roast, basting with remaining apple cider, until juices run clear, about 2 hours.
Let stand 10 minutes before serving. Serve with pan drippings and rice stuffing.
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| Roast Chicken with Wild Rice, Walnut, and Dried Fruit Stuffing |
Cannellini Beans with Tomatoes and Basil
How to make Cannellini Beans with Tomatoes and Basil Recipe
4 SERVINGS
Ingredients:
1 cup Cannellini beans, dried, sorted, soaked overnight
1 Bay leaf
2 Thyme, marjoram, sage, and parsley sprigs
1/2 cup Red onion, 1/2 inch (1.2 cm) dice
1/2 teaspoon Champagne vinegar
2 tablespoons Red wine vinegar
2 teaspoons Zest from 2 lemons
2 Garlic cloves, minced
to taste Salt and black pepper
1/3 cup Olive oil
1 1/2 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1/4 cup Basil, chopped
Method:
Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs.
Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until tender and begin to open.
Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon (4 g) salt, and 1/4 teaspoon (1 g) pepper; whisk in the oil.
Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
Add the tomatoes, onion, and basil to beans. Marinate for 1 to 2 hours.
Correct seasoning and serve at room temperature.
4 SERVINGS
Ingredients:
1 cup Cannellini beans, dried, sorted, soaked overnight
1 Bay leaf
2 Thyme, marjoram, sage, and parsley sprigs
1/2 cup Red onion, 1/2 inch (1.2 cm) dice
1/2 teaspoon Champagne vinegar
2 tablespoons Red wine vinegar
2 teaspoons Zest from 2 lemons
2 Garlic cloves, minced
to taste Salt and black pepper
1/3 cup Olive oil
1 1/2 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1/4 cup Basil, chopped
Method:
Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs.
Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until tender and begin to open.
Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon (4 g) salt, and 1/4 teaspoon (1 g) pepper; whisk in the oil.
Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
Add the tomatoes, onion, and basil to beans. Marinate for 1 to 2 hours.
Correct seasoning and serve at room temperature.
Steak Fries
How to make Steak Fries Recipe
4 SERVINGS
Ingredients:
2 each Russet potatoes
To taste Coarse salt and black pepper
As needed Vegetable oil, for deep-frying
Method:
Peel and wash the potatoes. Cut lengthwise into 8 wedges.
Parboil the potatoes in boiling salted water for 3 to 5 minutes. Drain, cool, and dry. Set aside until needed.
Fry the potatoes in a 350°F (175°C) fryer in 2 steps. First, let the potatoes get soft and form a skin. Remove them from the oil. Let the temperature of the oil recuperate. Second, shake the basket, place the potatoes back into the hot oil, and let the potatoes get golden brown and crisp.
Drain the potatoes on paper towels and season with salt and pepper.
4 SERVINGS
Ingredients:
2 each Russet potatoes
To taste Coarse salt and black pepper
As needed Vegetable oil, for deep-frying
Method:
Peel and wash the potatoes. Cut lengthwise into 8 wedges.
Parboil the potatoes in boiling salted water for 3 to 5 minutes. Drain, cool, and dry. Set aside until needed.
Fry the potatoes in a 350°F (175°C) fryer in 2 steps. First, let the potatoes get soft and form a skin. Remove them from the oil. Let the temperature of the oil recuperate. Second, shake the basket, place the potatoes back into the hot oil, and let the potatoes get golden brown and crisp.
Drain the potatoes on paper towels and season with salt and pepper.
Kansas City Barbecued Ribs
How to make Kansas City Barbecued Ribs Recipe
4 SERVINGS
For the Seasoning Mix:
1/2cup Granulated sugar
1/4 cup Paprika
2 tablespoons Kosher salt
2 tablespoons Celery salt
1 1/2 tablespoons Onion powder
1 1/2 tablespoons Chili powder
1 teaspoon Ground cumin
1 tablespoon Black pepper
1 teaspoon Dry mustard
1/4teaspoon Cayenne
For the Sauce:
1/2 cup Light brown sugar
1/2 teaspoon Chili powder
1/2 teaspoon Dry mustard
1/2 teaspoon Ground ginger
1/8 teaspoon Ground allspice
1/8 teaspoon Paprika
1/8teaspoon Mace
1/8 teaspoon Black pepper
1/2 cup Cider vinegar
1/3 cup Molasses
1 teaspoon Liquid Smoke
2 cups Ketchup
1/4 cup Water
As needed Wood chips for smoking
Method:
Remove the thin, transparent skin from the back side of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate from the rack in 1 piece.
Combine all ingredients for the seasoning mix.
Rub the ribs liberally with seasoning mix.
Cover and refrigerate for at least 24 hours or until needed.
Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn the heat down to a simmer, and simmer for 1 hour.
Prepare a smoker with soaked wood chips.
Coat the ribs liberally with the barbecue sauce.
Place the rib racks in the smoker. Smoke for 2 hours at 250°F (122°C), basting every hour with the extra barbecue sauce.
Reheat the remaining sauce when serving.
Chef Tips:
If a smoky flavor is not desired, the ribs can be cooked in a combination oven at 275°F (135°C) or a traditional oven at 325°F (162.8°C). Numerous varieties of baby back ribs are available on the market. Some of the region’s most notable ribs come from the pork-producing states of Kansas, Missouri, Iowa, and Illinois.To be classified as baby back ribs, the entire rack of ribs should not exceed 13/4 pounds. Larger racks are simply called back ribs.
4 SERVINGS
For the Seasoning Mix:
1/2cup Granulated sugar
1/4 cup Paprika
2 tablespoons Kosher salt
2 tablespoons Celery salt
1 1/2 tablespoons Onion powder
1 1/2 tablespoons Chili powder
1 teaspoon Ground cumin
1 tablespoon Black pepper
1 teaspoon Dry mustard
1/4teaspoon Cayenne
For the Sauce:
1/2 cup Light brown sugar
1/2 teaspoon Chili powder
1/2 teaspoon Dry mustard
1/2 teaspoon Ground ginger
1/8 teaspoon Ground allspice
1/8 teaspoon Paprika
1/8teaspoon Mace
1/8 teaspoon Black pepper
1/2 cup Cider vinegar
1/3 cup Molasses
1 teaspoon Liquid Smoke
2 cups Ketchup
1/4 cup Water
As needed Wood chips for smoking
Method:
Remove the thin, transparent skin from the back side of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate from the rack in 1 piece.
Combine all ingredients for the seasoning mix.
Rub the ribs liberally with seasoning mix.
Cover and refrigerate for at least 24 hours or until needed.
Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn the heat down to a simmer, and simmer for 1 hour.
Prepare a smoker with soaked wood chips.
Coat the ribs liberally with the barbecue sauce.
Place the rib racks in the smoker. Smoke for 2 hours at 250°F (122°C), basting every hour with the extra barbecue sauce.
Reheat the remaining sauce when serving.
Chef Tips:
If a smoky flavor is not desired, the ribs can be cooked in a combination oven at 275°F (135°C) or a traditional oven at 325°F (162.8°C). Numerous varieties of baby back ribs are available on the market. Some of the region’s most notable ribs come from the pork-producing states of Kansas, Missouri, Iowa, and Illinois.To be classified as baby back ribs, the entire rack of ribs should not exceed 13/4 pounds. Larger racks are simply called back ribs.
Beef Barley Soup
How to make Beef Barley Soup Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
6 ounces Beef, boneless, lean, 1/4 inch (.6 cm) dice
3/4 cup Carrots, peeled, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
3/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Pearl barley
2 tablespoons Tomato paste
1/8 teaspoon Thyme leaves (dried)
3 cups Chicken stock
1 tablespoon Worcestershire sauce
1/2 Bay leaf
To taste Salt and white pepper
1 teaspoon Chives, chopped
Method:
Heat the oil over medium heat and cook the meat until it is well browned.
Turn down the heat, add the vegetables, and cook 5 minutes.
Add the barley and coat with oil. Add the tomato paste and cook 1 minute.
Add the herbs, stock, Worcestershire sauce, and bay leaf. Bring to a simmer. Simmer 30 minutes, until barley is tender. Skim fat as needed.
Remove bay leaf. Correct seasoning. Garnish with chopped chives.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
6 ounces Beef, boneless, lean, 1/4 inch (.6 cm) dice
3/4 cup Carrots, peeled, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
3/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Pearl barley
2 tablespoons Tomato paste
1/8 teaspoon Thyme leaves (dried)
3 cups Chicken stock
1 tablespoon Worcestershire sauce
1/2 Bay leaf
To taste Salt and white pepper
1 teaspoon Chives, chopped
Method:
Heat the oil over medium heat and cook the meat until it is well browned.
Turn down the heat, add the vegetables, and cook 5 minutes.
Add the barley and coat with oil. Add the tomato paste and cook 1 minute.
Add the herbs, stock, Worcestershire sauce, and bay leaf. Bring to a simmer. Simmer 30 minutes, until barley is tender. Skim fat as needed.
Remove bay leaf. Correct seasoning. Garnish with chopped chives.
Brownie Pudding Cake
How to make Brownie Pudding Cake Recipe
4 SERVINGS
Ingredients:
1 cup All-purpose flour
2/3 cup Cocoa powder (unsweetened)
3/4 teaspoon Baking powder
3/4 teaspoon Salt
1 cup Sugar, granulated
6 tablespoons Unsalted butter, melted, cooled
1/2 cup Heavy cream
2 Eggs
1 teaspoon Vanilla extract
1 1/3cups Boiling water
3/4 cup Light brown sugar, packed
Method:
Preheat the oven to 350°F (175°C).
Sift together the flour, 1/3 cup (11/2 ounces, 42 g) cocoa powder, baking powder, and salt; set aside.
In a mixer, using the paddle attachment, mix the granulated sugar, butter, cream, eggs, and vanilla.
Add the flour mixture and beat on low speed until just combined, about 30 seconds.
Spread in an ungreased 8-inch (20 cm) square baking pan; set aside.
Whisk together the remaining 1/3 cup (11/2 ounces, 42 g) cocoa powder, the boiling water, and brown sugar; pour over batter.
Bake about 35 minutes or until a wooden skewer tests clean.
Serve warm.
4 SERVINGS
Ingredients:
1 cup All-purpose flour
2/3 cup Cocoa powder (unsweetened)
3/4 teaspoon Baking powder
3/4 teaspoon Salt
1 cup Sugar, granulated
6 tablespoons Unsalted butter, melted, cooled
1/2 cup Heavy cream
2 Eggs
1 teaspoon Vanilla extract
1 1/3cups Boiling water
3/4 cup Light brown sugar, packed
Method:
Preheat the oven to 350°F (175°C).
Sift together the flour, 1/3 cup (11/2 ounces, 42 g) cocoa powder, baking powder, and salt; set aside.
In a mixer, using the paddle attachment, mix the granulated sugar, butter, cream, eggs, and vanilla.
Add the flour mixture and beat on low speed until just combined, about 30 seconds.
Spread in an ungreased 8-inch (20 cm) square baking pan; set aside.
Whisk together the remaining 1/3 cup (11/2 ounces, 42 g) cocoa powder, the boiling water, and brown sugar; pour over batter.
Bake about 35 minutes or until a wooden skewer tests clean.
Serve warm.
Sauteed Green Beans and Cherry Tomatoes
How to make Sauteed Green Beans and Cherry Tomatoes Recipe
4 SERVINGS
Ingredients:
4 cups Green beans, trimmed
2 tablespoons Unsalted butter
1 Shallot, minced
1 Garlic clove, minced
1 teaspoon Lemon juice
1 tablespoon Dry white wine
1 cup Cherry tomatoes, halved
1 tablespoon Tarragon, chopped
To taste Salt and black pepper
Method:
Trim the stems from the beans; cook in boiling salted water for approximately 6 to 8 minutes, until tender. Shock the beans in ice water and drain. Chill until needed.
Heat the butter; add the shallot and garlic, and cook 2 minutes. Add the lemon juice and wine, and cook 1 minute more or until almost dry.
Add the beans; season and cook 2 minutes.
Add the cherry tomatoes and tarragon. Cook 2 minutes or just long enough to heat tomatoes.
Season with salt and pepper. Serve immediately.
4 SERVINGS
Ingredients:
4 cups Green beans, trimmed
2 tablespoons Unsalted butter
1 Shallot, minced
1 Garlic clove, minced
1 teaspoon Lemon juice
1 tablespoon Dry white wine
1 cup Cherry tomatoes, halved
1 tablespoon Tarragon, chopped
To taste Salt and black pepper
Method:
Trim the stems from the beans; cook in boiling salted water for approximately 6 to 8 minutes, until tender. Shock the beans in ice water and drain. Chill until needed.
Heat the butter; add the shallot and garlic, and cook 2 minutes. Add the lemon juice and wine, and cook 1 minute more or until almost dry.
Add the beans; season and cook 2 minutes.
Add the cherry tomatoes and tarragon. Cook 2 minutes or just long enough to heat tomatoes.
Season with salt and pepper. Serve immediately.
Pickled Pearl Onions
How to make Pickled Pearl Onions Recipe
4 SERVINGS
Ingredients:
4 cups Pearl onions
1 tablespoon Mustard seeds
1 tablespoon Celery seeds
1 piece Fresh horseradish
1 cup Cider vinegar
3 tablespoons Honey
2 Hot chiles, fresh or dried
Method:
Bring a large pot of water to a boil, add the onions, and cook 2 minutes. (This will make them easier to peel.)
Drain in a colander and rinse under cold water. Trim away the onion tops and hairs at the stem end, leave the base of the stem end intact, then peel.
Combine the mustard seeds, celery seeds, horseradish, and vinegar. Bring to a boil, then simmer for 15 minutes.
Add the honey and chili pepper. Remove the horseradish and simmer for another 10 minutes.
Add the onions and cook until tender, about 10 minutes.
Remove the onions and continue cooking the liquid until reduced by half.
Pour liquid over onions.
4 SERVINGS
Ingredients:
4 cups Pearl onions
1 tablespoon Mustard seeds
1 tablespoon Celery seeds
1 piece Fresh horseradish
1 cup Cider vinegar
3 tablespoons Honey
2 Hot chiles, fresh or dried
Method:
Bring a large pot of water to a boil, add the onions, and cook 2 minutes. (This will make them easier to peel.)
Drain in a colander and rinse under cold water. Trim away the onion tops and hairs at the stem end, leave the base of the stem end intact, then peel.
Combine the mustard seeds, celery seeds, horseradish, and vinegar. Bring to a boil, then simmer for 15 minutes.
Add the honey and chili pepper. Remove the horseradish and simmer for another 10 minutes.
Add the onions and cook until tender, about 10 minutes.
Remove the onions and continue cooking the liquid until reduced by half.
Pour liquid over onions.
Mashed Celeriac and Potatoes
How to make Mashed Celeriac and Potatoes Recipe
4 SERVINGS
Ingredients:
2 cups Celeriac, peeled, 1-inch (2.5 cm) cubes
2 cups All-purpose potatoes, quartered
3 Garlic cloves, peeled, quartered
To taste Salt and white pepper
pinch Grated nutmeg
2 tablespoons Butter
Method:
Combine the celeriac, potatoes, garlic, and salt with water to cover.
Bring to a boil. Reduce heat to medium and simmer for 30 minutes or until tender.
Drain the vegetables, reserving the liquid.
Force the vegetables through a ricer or food mill or mash with a potato masher.
Season with salt, pepper, and nutmeg. Add enough of the cooking liquid to soften the consistency (like mashed potatoes) and return the mixture to a pan over low heat, stirring until heated through.
Add the butter and serve hot.
4 SERVINGS
Ingredients:
2 cups Celeriac, peeled, 1-inch (2.5 cm) cubes
2 cups All-purpose potatoes, quartered
3 Garlic cloves, peeled, quartered
To taste Salt and white pepper
pinch Grated nutmeg
2 tablespoons Butter
Method:
Combine the celeriac, potatoes, garlic, and salt with water to cover.
Bring to a boil. Reduce heat to medium and simmer for 30 minutes or until tender.
Drain the vegetables, reserving the liquid.
Force the vegetables through a ricer or food mill or mash with a potato masher.
Season with salt, pepper, and nutmeg. Add enough of the cooking liquid to soften the consistency (like mashed potatoes) and return the mixture to a pan over low heat, stirring until heated through.
Add the butter and serve hot.
Planked Whitefish with Green Onion Butter
How to make Planked Whitefish with Green Onion Butter Recipe
Ingredients:
4 Untreated cedar wood planks or shingles, 4 x 6 x 1/2 inch (10 x 15 x 1.2 cm)
1/2 cup Butter, softened
1 Egg yolk
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1/4 cup Bread crumbs
1/4 cup Green onions, chopped
2 tablespoons Parsley, chopped
1 Garlic clove, smashed
1/4 cup Vegetable oil
4 each Whitefish fillets, skinned and boned
To taste Salt and black pepper
Method:
Soak the cedar planks in water for at least a few hours before proceeding.
Mix the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder about 1 inch (2.5 cm) thick, and wrap in plastic wrap. Refrigerate until firm.
Preheat the oven to 425°F (220°C).
Remove the planks from water, dry, brush with the oil, and place in the oven on a baking sheet for 5 minutes to begin to season the wood.
Brush the fish with oil and season with salt and pepper.
Remove the paste from the refrigerator and cut into 1/4-inch (.6 cm)-thick slices. Place 1 to 2 slices on each fillet.
Place the fish on the hot plank and return to the oven. Bake the fillets for 8 to 10 minutes (or until opaque and flaky), until the butter has melted into a brown crust.
Remove and serve immediately.
Chef Tips:
Planking is a method of cooking fish that the settlers of the region learned from the Native Americans.A whole fish is tied to a large piece of driftwood and placed vertically next to a fire, where it cooks slowly until done.
Today, planking is accomplished by placing a fish fillet on a soaked plank of wood usually cedar, which gives off a tasty and unique flavor.The fillet is then cooked, plank and all, on a grill over a fire or even by baking in an oven.
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| Planked Whitefish with Green Onion Butter |
Beet and Apple Salad with Horseradish Vinaigrette
How to make Beet and Apple Salad with Horseradish Vinaigrette Recipe
For the Horseradish Vinaigrette:
1 tablespoon Mustard, brown or grainy
2 tablespoons Prepared horseradish
1/4 cup Raspberry vinegar
3/4 cup Olive oil
To taste Salt and black pepper
For the Salad:
1 pound Beets, mixed red and golden, if available
1/4 cup Green onions, white parts only, minced
1 tablespoon Chives, minced
2 tablespoons Flat leaf parsley, chopped
2 Apples, sweet or tart, julienned
1/2 cup Celery hearts, sliced 1/4 inch (.6 cm) thick
1 teaspoon Lemon juice
3 cups Escarole leaves or mixture of escarole, curly endive, romaine hearts, and radicchio, cleaned, washed, dried
Method:
Preheat the oven to 400°F (205°C).
In a food processor, combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper.
Leaving the roots and 1 inch (2.5 cm) of stem on the beets, rinse them. Bake with 1/4 inch (.6 cm) water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool.
When the beets are cool enough to handle, peel and julienne.
Toss the beets with 2 tablespoons (1 ounce, 30 ml) vinaigrette and half the green onions.
Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tablespoons (1 ounce, 30 ml) vinaigrette.
Dress the escarole leaves and dress with remaining vinaigrette.
Place the escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered over and around.
For the Horseradish Vinaigrette:
1 tablespoon Mustard, brown or grainy
2 tablespoons Prepared horseradish
1/4 cup Raspberry vinegar
3/4 cup Olive oil
To taste Salt and black pepper
For the Salad:
1 pound Beets, mixed red and golden, if available
1/4 cup Green onions, white parts only, minced
1 tablespoon Chives, minced
2 tablespoons Flat leaf parsley, chopped
2 Apples, sweet or tart, julienned
1/2 cup Celery hearts, sliced 1/4 inch (.6 cm) thick
1 teaspoon Lemon juice
3 cups Escarole leaves or mixture of escarole, curly endive, romaine hearts, and radicchio, cleaned, washed, dried
Method:
Preheat the oven to 400°F (205°C).
In a food processor, combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper.
Leaving the roots and 1 inch (2.5 cm) of stem on the beets, rinse them. Bake with 1/4 inch (.6 cm) water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool.
When the beets are cool enough to handle, peel and julienne.
Toss the beets with 2 tablespoons (1 ounce, 30 ml) vinaigrette and half the green onions.
Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tablespoons (1 ounce, 30 ml) vinaigrette.
Dress the escarole leaves and dress with remaining vinaigrette.
Place the escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered over and around.
Wisconsin Cheese and Beer Soup
How to make Wisconsin Cheese and Beer Soup Recipe
4 SERVINGS
Ingredients:
1/2 cup Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/2 cup All-purpose flour
1 teaspoon Dry mustard
1/8 teaspoon Paprika
1/2 teaspoon Ground thyme
2 tablespoons Worcestershire sauce
1 1/2cups Beer
2 cups Chicken stock
2 cups Milk
1 1/3 cups Kielbasa sausage, 1/4 inch (.6 cm) dice
To taste Salt and white pepper
2 cups Wisconsin sharp Cheddar cheese, grated
1/2 cup Green onions, thinly sliced
Method:
Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
Add the beer and stock; stir vigorously to dissolve the roux, then simmer for 30 minutes.
Heat the milk separately and add to the soup.
Sauté and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
Remove from the heat and stir in the grated cheese until smooth.
Season with salt and pepper.
Garnish with the green onions when serving.
Chef Tips:
When adding cheese to hot liquid, make sure the liquid is between 140°F (60°C) and 185°F (85°C). If the temperature of the liquid is too hot, the cheese will not melt, but curdle.Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel.
4 SERVINGS
Ingredients:
1/2 cup Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/2 cup All-purpose flour
1 teaspoon Dry mustard
1/8 teaspoon Paprika
1/2 teaspoon Ground thyme
2 tablespoons Worcestershire sauce
1 1/2cups Beer
2 cups Chicken stock
2 cups Milk
1 1/3 cups Kielbasa sausage, 1/4 inch (.6 cm) dice
To taste Salt and white pepper
2 cups Wisconsin sharp Cheddar cheese, grated
1/2 cup Green onions, thinly sliced
Method:
Heat the butter over medium heat; add the onion, celery, and red bell pepper, and cook 4 minutes or until the onion is translucent.
Add the flour; whisk in to make a roux. Add the seasonings and cook 3 minutes.
Add the beer and stock; stir vigorously to dissolve the roux, then simmer for 30 minutes.
Heat the milk separately and add to the soup.
Sauté and render the fat out of the sausage. Remove, drain on paper towels, then add sausage to the soup. Simmer for an additional 5 minutes.
Remove from the heat and stir in the grated cheese until smooth.
Season with salt and pepper.
Garnish with the green onions when serving.
Chef Tips:
When adding cheese to hot liquid, make sure the liquid is between 140°F (60°C) and 185°F (85°C). If the temperature of the liquid is too hot, the cheese will not melt, but curdle.Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel.
Sauteed Chicken Livers Orleans
How to make Sauteed Chicken Livers Orleans Recipe
4 SERVINGS
Ingredients:
1/4 cup Butter
1 tablespoon Onion, 1/4 inch (.6 cm) dice
1 tablespoon Celery, 1/4 inch (.6 cm) dice
2 tablespoons Green onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Garlic, minced
36 (2 cups) Chicken livers
1 teaspoon Thyme leaves
1 teaspoon Basil, chopped
1/4 cup Brandy
1 cup Demi-glace, veal
To taste Salt and pepper
2 tablespoons Parsley, finely chopped
Method:
Heat a sauté pan over medium heat; melt butter.
Add the onion, celery, and green onion; cook for 3 minutes or until onions are transparent.
Add the garlic, cook 1 minute.
Add the chicken livers; brown on all sides.
Add the thyme and basil. Add the brandy and cook 1 minute.
Add the demi-glace; bring to a boil.
Remove from the heat and correct seasoning with salt and pepper.
Add the parsley. Serve warm with toast points or pasta.
4 SERVINGS
Ingredients:
1/4 cup Butter
1 tablespoon Onion, 1/4 inch (.6 cm) dice
1 tablespoon Celery, 1/4 inch (.6 cm) dice
2 tablespoons Green onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Garlic, minced
36 (2 cups) Chicken livers
1 teaspoon Thyme leaves
1 teaspoon Basil, chopped
1/4 cup Brandy
1 cup Demi-glace, veal
To taste Salt and pepper
2 tablespoons Parsley, finely chopped
Method:
Heat a sauté pan over medium heat; melt butter.
Add the onion, celery, and green onion; cook for 3 minutes or until onions are transparent.
Add the garlic, cook 1 minute.
Add the chicken livers; brown on all sides.
Add the thyme and basil. Add the brandy and cook 1 minute.
Add the demi-glace; bring to a boil.
Remove from the heat and correct seasoning with salt and pepper.
Add the parsley. Serve warm with toast points or pasta.
Shrimp Stuffed Mirliton
How to make Shrimp Stuffed Mirliton Recipe - One of New Orleans's favorite vegetables, mirliton, also called "vegetable pear" or "chayote squash," grows wild in Louisiana. Mirlitons have a very mild flavor.
4 SERVINGS
Ingredients:
4 Small mirlitons, sliced lengthwise
1/2 cup Bacon, lean, 1/2 inch (1.2 cm) dice
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
1/2cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/4 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
2 cups Tomatoes, peeled, seeded, medium dice
1/4 cup Green onions, chopped
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper
3/4 teaspoon Thyme (dried)
2 Bay leaves, crushed
3 tablespoons Parsley, minced
1/8 teaspoon Cayenne
2 cups Shrimp, peeled, deveined, in 1/2-inch (1.2 cm) pieces
1/2 cup Bread crumbs, white, fresh, crusts removed
Method:
Boil the mirlitons in lightly salted water until pulp is tender enough to scoop from shells.
Drain and cool under tap water to room temperature.
Scoop out pulp but leave shells intact about 1/3 inch (.8 cm) thick.
Chop pulp and set aside.
Sauté the bacon until almost crisp.
Preheat the oven to 375°F (190°C).
Add the onions, green pepper, celery, garlic, tomatoes, green onions, and mirliton pulp. Cook for 8 minutes, or until vegetables just begin to turn soft.
Add the salt, pepper, thyme, bay leaves, parsley, and cayenne. Blend well.
Add the shrimp and cook until just pink.
Add the bread crumbs and blend well.
Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape.
Bake stuffed mirlitons for 20 to 30 minutes, or until the tops are nicely browned.
4 SERVINGS
Ingredients:
4 Small mirlitons, sliced lengthwise
1/2 cup Bacon, lean, 1/2 inch (1.2 cm) dice
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
1/2cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/4 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
2 cups Tomatoes, peeled, seeded, medium dice
1/4 cup Green onions, chopped
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper
3/4 teaspoon Thyme (dried)
2 Bay leaves, crushed
3 tablespoons Parsley, minced
1/8 teaspoon Cayenne
2 cups Shrimp, peeled, deveined, in 1/2-inch (1.2 cm) pieces
1/2 cup Bread crumbs, white, fresh, crusts removed
Method:
Boil the mirlitons in lightly salted water until pulp is tender enough to scoop from shells.
Drain and cool under tap water to room temperature.
Scoop out pulp but leave shells intact about 1/3 inch (.8 cm) thick.
Chop pulp and set aside.
Sauté the bacon until almost crisp.
Preheat the oven to 375°F (190°C).
Add the onions, green pepper, celery, garlic, tomatoes, green onions, and mirliton pulp. Cook for 8 minutes, or until vegetables just begin to turn soft.
Add the salt, pepper, thyme, bay leaves, parsley, and cayenne. Blend well.
Add the shrimp and cook until just pink.
Add the bread crumbs and blend well.
Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape.
Bake stuffed mirlitons for 20 to 30 minutes, or until the tops are nicely browned.
Muffuletta
How to make Muffuletta Recipe
4 SERVINGS
For the Olive Salad:
1/2 cup Large pimento-stuffed green olives, slightly crushed, well drained
1/4 cup Pickled cauliflower, drained, sliced
1/2 teaspoon Capers, drained
1/4 cup Celery, thinly sliced diagonally
2 tablespoons Carrot, peeled, thinly sliced diagonally
pinch Celery seeds
pinch Oregano (dried)
1 Garlic clove, minced
to taste Black pepper
1/4 cup Pepperoncini, drained, left whole
1/4 cup Greek black olives, chopped
1/4 cup Cocktail onions, drained, chopped
For the sandwich:
1 Round loaf Italian bread (6 inch)
2 ounces Mortadella, thinly sliced
2 ounces Ham, thinly sliced
2 ounces Hard Genoa salami, thinly sliced
2 ounces Mozzarella cheese, sliced
2 ounces Provolone cheese, sliced
as needed Olive oil
Method:
Combine all ingredients for salad and cover with oil. Refrigerate at least 24 hours.
Split bread horizontally.
Spread each half with equal parts olive salad and oil from salad.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Cut into quarters.
4 SERVINGS
For the Olive Salad:
1/2 cup Large pimento-stuffed green olives, slightly crushed, well drained
1/4 cup Pickled cauliflower, drained, sliced
1/2 teaspoon Capers, drained
1/4 cup Celery, thinly sliced diagonally
2 tablespoons Carrot, peeled, thinly sliced diagonally
pinch Celery seeds
pinch Oregano (dried)
1 Garlic clove, minced
to taste Black pepper
1/4 cup Pepperoncini, drained, left whole
1/4 cup Greek black olives, chopped
1/4 cup Cocktail onions, drained, chopped
For the sandwich:
1 Round loaf Italian bread (6 inch)
2 ounces Mortadella, thinly sliced
2 ounces Ham, thinly sliced
2 ounces Hard Genoa salami, thinly sliced
2 ounces Mozzarella cheese, sliced
2 ounces Provolone cheese, sliced
as needed Olive oil
Method:
Combine all ingredients for salad and cover with oil. Refrigerate at least 24 hours.
Split bread horizontally.
Spread each half with equal parts olive salad and oil from salad.
Place meats and cheeses evenly on bottom half and cover with top half of bread.
Cut into quarters.
Fried Stuffed Crawfish Heads
How to make Fried Stuffed Crawfish Heads Recipe - Stuffed crawfish heads are crawfish shells filled with sautéed chopped crawfish meat, vegetables, and bread. Don’t try to eat the shells even good frying won’t make them edible.
For the Stuffing:
3 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/3 cup Green onions, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
3/4teaspoon Salt
1/4 teaspoon Black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Thyme (dried)
1/8 teaspoon Ground allspice
12 ounces Crawfish meat, chopped
1/2 cup Bread crumbs, fresh, white, crusts trimmed off
For the Crawfish:
2 Eggs
2 tablespoons Water
1 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Black pepper
24 Crawfish shells,cleaned
as needed Vegetable oil, for deep-frying
Method:
Melt butter over low heat. Add the vegetables and parsley. Sauté until soft and just beginning to brown.
Add the seasoning and blend. Add the chopped crawfish meat. Then add the soaked bread and toss to combine. Cook over very low heat, stirring constantly, for 8 to 10 minutes.
Remove from the heat. Set aside.
Combine the eggs and water; beat together.
Combine the flour and seasonings.
Fill crawfish shells with stuffing.
Dip the stuffed heads in beaten egg and dampen all over.
Roll in the seasoned flour to coat evenly. Let dry.
Heat oil to 375°F (190°C).
Fry stuffed heads until deep golden brown. Drain on paper towels.
Serve hot.
For the Stuffing:
3 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1/3 cup Green onions, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
3/4teaspoon Salt
1/4 teaspoon Black pepper
1/8 teaspoon Cayenne
1/8 teaspoon Thyme (dried)
1/8 teaspoon Ground allspice
12 ounces Crawfish meat, chopped
1/2 cup Bread crumbs, fresh, white, crusts trimmed off
For the Crawfish:
2 Eggs
2 tablespoons Water
1 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Black pepper
24 Crawfish shells,cleaned
as needed Vegetable oil, for deep-frying
Method:
Melt butter over low heat. Add the vegetables and parsley. Sauté until soft and just beginning to brown.
Add the seasoning and blend. Add the chopped crawfish meat. Then add the soaked bread and toss to combine. Cook over very low heat, stirring constantly, for 8 to 10 minutes.
Remove from the heat. Set aside.
Combine the eggs and water; beat together.
Combine the flour and seasonings.
Fill crawfish shells with stuffing.
Dip the stuffed heads in beaten egg and dampen all over.
Roll in the seasoned flour to coat evenly. Let dry.
Heat oil to 375°F (190°C).
Fry stuffed heads until deep golden brown. Drain on paper towels.
Serve hot.
Fresh Fettuccine
How to make Fresh Fettuccine Recipe
4 SERVINGS
Ingredients:
1 1/4 cups All-purpose flour
1/2 cup Semolina flour
1 Egg
1 tablespoon Vegetable oil
to taste Salt
4 tablespoons Butter
Method:
Place the flours in a mixing bowl with a dough hook.
Combine the egg, oil, and salt. Beat together.
Add the egg mixture to the dry ingredients while mixing on low, until well incorporated.
Wrap the dough and refrigerate for 30 minutes.
Roll the dough through the pasta machine several times. Start at a thick setting and work down to the thinnest setting. Dust with flour as needed.
Cut the dough into 1/4-inch (.6 cm)-wide noodles and let them dry.
Cook the noodles in a large quantity of salted water until al dente; drain.
4 SERVINGS
Ingredients:
1 1/4 cups All-purpose flour
1/2 cup Semolina flour
1 Egg
1 tablespoon Vegetable oil
to taste Salt
4 tablespoons Butter
Method:
Place the flours in a mixing bowl with a dough hook.
Combine the egg, oil, and salt. Beat together.
Add the egg mixture to the dry ingredients while mixing on low, until well incorporated.
Wrap the dough and refrigerate for 30 minutes.
Roll the dough through the pasta machine several times. Start at a thick setting and work down to the thinnest setting. Dust with flour as needed.
Cut the dough into 1/4-inch (.6 cm)-wide noodles and let them dry.
Cook the noodles in a large quantity of salted water until al dente; drain.
Paneed Chicken with Fettuccine
How to make Paneed Chicken with Fettuccine Recipe
4 SERVINGS
For the Seasoning Mix:
1/4 cup Ketchup
3 tablespoons Creole mustard
1 tablespoon White pepper
1 teaspoon Cayenne
2 teaspoons Garlic powder
1 teaspoon Paprika
1/2 teaspoon Thyme (dried)
1/4 teaspoon Sage (dried)
1/3 teaspoon Basil (dried)
4 Eggs
4 each Chicken breasts, boned, skinned, flattened evenly
1/3 cup Parmesan cheese, finely grated
For the Fettuccine:
2 cups Heavy cream
1/2 teaspoon Cayenne
1/2 cup Parmesan cheese, finely grated
8 ounces Fettuccine, fresh
2 cups Bread crumbs, fine, dry
As needed Vegetable oil, for pan-frying
Method:
Combine the ingredients for the seasoning mix in a small bowl and mix well.
Combine the eggs and Parmesan cheese; beat well.
Spread an even layer of the seasoning mix over both sides of the chicken, then soak the chicken for 15 to 30 minutes in the egg mixture.
While chicken soaks, line a sheet pan with paper towels.
Combine the cream and cayenne, bring to a boil, lower the heat, and reduce cream by half, or until it coats the back of a spoon (nappe´).
Remove cream from heat and gradually add the Parmesan, whipping until the cheese is melted; set aside.
Cook the fettuccine in boiling water until al dente. Drain and cool; set aside.
In a large skillet, heat about 1/4 inch (.6 cm) of oil to at least 350°F (175°C).
Drain the excess egg mixture from the chicken, then dredge chicken pieces in the bread crumbs; press to obtain an even coating of crumbs, then shake off the excess.
Pan-fry in hot oil until golden brown; drain well on paper towels.
Reheat cream sauce, adding additional cream if necessary to achieve correct consistency.
Add the fettuccine and toss until thoroughly coated and hot.
Serve 1 portion of fettuccine with 1 serving of chicken.
Chef Tips:
This recipe has been adapted from the Chef Paul Prudhomme’s Louisian Kitchen cookbook. Paneed is New Orleans terminology for pan-frying. For the best panfried crust on meat or fish, the oil for frying should be just deep enough to come up the sides of the food but not to cover the top.This way the food is in contact with the pan bottom, which creates different levels of texture in the crust. It is essential that you do not overcrowd the pan.
4 SERVINGS
For the Seasoning Mix:
1/4 cup Ketchup
3 tablespoons Creole mustard
1 tablespoon White pepper
1 teaspoon Cayenne
2 teaspoons Garlic powder
1 teaspoon Paprika
1/2 teaspoon Thyme (dried)
1/4 teaspoon Sage (dried)
1/3 teaspoon Basil (dried)
4 Eggs
4 each Chicken breasts, boned, skinned, flattened evenly
1/3 cup Parmesan cheese, finely grated
For the Fettuccine:
2 cups Heavy cream
1/2 teaspoon Cayenne
1/2 cup Parmesan cheese, finely grated
8 ounces Fettuccine, fresh
2 cups Bread crumbs, fine, dry
As needed Vegetable oil, for pan-frying
Method:
Combine the ingredients for the seasoning mix in a small bowl and mix well.
Combine the eggs and Parmesan cheese; beat well.
Spread an even layer of the seasoning mix over both sides of the chicken, then soak the chicken for 15 to 30 minutes in the egg mixture.
While chicken soaks, line a sheet pan with paper towels.
Combine the cream and cayenne, bring to a boil, lower the heat, and reduce cream by half, or until it coats the back of a spoon (nappe´).
Remove cream from heat and gradually add the Parmesan, whipping until the cheese is melted; set aside.
Cook the fettuccine in boiling water until al dente. Drain and cool; set aside.
In a large skillet, heat about 1/4 inch (.6 cm) of oil to at least 350°F (175°C).
Drain the excess egg mixture from the chicken, then dredge chicken pieces in the bread crumbs; press to obtain an even coating of crumbs, then shake off the excess.
Pan-fry in hot oil until golden brown; drain well on paper towels.
Reheat cream sauce, adding additional cream if necessary to achieve correct consistency.
Add the fettuccine and toss until thoroughly coated and hot.
Serve 1 portion of fettuccine with 1 serving of chicken.
Chef Tips:
This recipe has been adapted from the Chef Paul Prudhomme’s Louisian Kitchen cookbook. Paneed is New Orleans terminology for pan-frying. For the best panfried crust on meat or fish, the oil for frying should be just deep enough to come up the sides of the food but not to cover the top.This way the food is in contact with the pan bottom, which creates different levels of texture in the crust. It is essential that you do not overcrowd the pan.
Braised Leeks with Hollandaise
How to make Braised Leeks with Hollandaise Recipe
4 SERVINGS
Ingredients:
4 Leeks
1 cup Beef stock
1 teaspoon Salt
3 tablespoons Butter
1/4 teaspoon White pepper
1/4 teaspoon Chervil (dried)
1/4 teaspoon Basil (dried)
Method:
Cut off the top half of the leeks and discard the green leaves. Trim the stem ends and pull off the tough outer leaves. Cut the leeks into quarters lengthwise and wash thoroughly; drain.
Place leeks in parallel rows in proper cooking pan.
Combine stock and remaining ingredients. Bring to a boil and pour over leeks.
Cover loosely and simmer covered for 15 minutes or until leeks are tender.
Drain the leeks, and serve with Hollandaise Sauce
4 SERVINGS
Ingredients:
4 Leeks
1 cup Beef stock
1 teaspoon Salt
3 tablespoons Butter
1/4 teaspoon White pepper
1/4 teaspoon Chervil (dried)
1/4 teaspoon Basil (dried)
Method:
Cut off the top half of the leeks and discard the green leaves. Trim the stem ends and pull off the tough outer leaves. Cut the leeks into quarters lengthwise and wash thoroughly; drain.
Place leeks in parallel rows in proper cooking pan.
Combine stock and remaining ingredients. Bring to a boil and pour over leeks.
Cover loosely and simmer covered for 15 minutes or until leeks are tender.
Drain the leeks, and serve with Hollandaise Sauce
Chicken Maquechoux
How to make Chicken Maquechoux Recipe
Ingredients:
1/4 cup Vegetable oil
1 Chicken fryer, cut in 1/8ths
For the Maquechoux:
5 1/4 cups Corn kernels, fresh, milk reserved
1/4 cup Unsalted butter
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 1/4 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1 teaspoon Salt
1/2teaspoon Cayenne
1 teaspoon Black pepper
2 tablespoons Granulated sugar
1/2 cup Heavy cream
2 to 3 tablespoons Milk
Method:
Heat the oil over medium heat.
Brown the chicken parts, turning frequently to brown evenly. Remove and drain fat from the pan.
Shuck the corn and remove all of the corn silk.
Hold each cob over a bowl and cut the kernels away in layers (don’t cut whole kernels).
Scrape the knife along the cob to get all of the “milk” out of it.
Melt the butter over medium-high heat in the same pan used for the chicken.
Add the onion, bell peppers, celery, and tomatoes and sauté until the onion is transparent, about 10 minutes.
Stir in the salt and peppers.
Add the corn kernels and milk from the cobs, the sugar, and cream and stir well. 220 LOUISIANA’S CAJUN AND CREOLE CUISINES Reduce the heat to medium and cook until the corn is tender, 10 to 15 more minutes. Adjust seasonings.
Drain excess oil from chicken and return to corn mixture.
Reduce the heat to low. Cook until chicken is very tender, 30 minutes, stirring frequently. If mixture seems to be drying, add 2 to 3 tablespoons (1–11/2 ounces, 30–45 ml) milk toward the end of the cooking period.
Serve hot in bowl.
Ingredients:
1/4 cup Vegetable oil
1 Chicken fryer, cut in 1/8ths
For the Maquechoux:
5 1/4 cups Corn kernels, fresh, milk reserved
1/4 cup Unsalted butter
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Red bell pepper, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1 1/4 cups Tomatoes, peeled, seeded, 1/2 inch (1.2 cm) dice
1 teaspoon Salt
1/2teaspoon Cayenne
1 teaspoon Black pepper
2 tablespoons Granulated sugar
1/2 cup Heavy cream
2 to 3 tablespoons Milk
Method:
Heat the oil over medium heat.
Brown the chicken parts, turning frequently to brown evenly. Remove and drain fat from the pan.
Shuck the corn and remove all of the corn silk.
Hold each cob over a bowl and cut the kernels away in layers (don’t cut whole kernels).
Scrape the knife along the cob to get all of the “milk” out of it.
Melt the butter over medium-high heat in the same pan used for the chicken.
Add the onion, bell peppers, celery, and tomatoes and sauté until the onion is transparent, about 10 minutes.
Stir in the salt and peppers.
Add the corn kernels and milk from the cobs, the sugar, and cream and stir well. 220 LOUISIANA’S CAJUN AND CREOLE CUISINES Reduce the heat to medium and cook until the corn is tender, 10 to 15 more minutes. Adjust seasonings.
Drain excess oil from chicken and return to corn mixture.
Reduce the heat to low. Cook until chicken is very tender, 30 minutes, stirring frequently. If mixture seems to be drying, add 2 to 3 tablespoons (1–11/2 ounces, 30–45 ml) milk toward the end of the cooking period.
Serve hot in bowl.
Creole Jambalaya
How to make Creole Jambalaya Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 Chicken fryer, cut into 1/8ths, rinsed, dried
4 cups Onions, 1/2 inch (1.2 cm) dice
2/3 cup Green bell pepper, 1/2 inch (1.2 cm) dice
3/4 cup Green onion tops, thinly sliced
1 tablespoon Garlic, minced
2 tablespoons Parsley, minced
3/4 cup Baked ham, 1/2 inch (1.2 cm) dice
1 1/2 cups Lean pork, in 1/2-inch (1.2 cm) cubes
3 cups Smoked sausages, (Polish, French, garlic), 1/2-inch (1.2 cm) slices
2 teaspoons Salt
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
1/2 teaspoon Chili powder
2 Bay leaves, crushed
1/4 teaspoon Thyme (dried)
1/8 teaspoon Ground cloves
1/4 teaspoon Basil (dried)
1/8 teaspoon Mace
1 1/2 cups Long-grain rice
3 cups Chicken stock
Method:
Heat the oil over medium heat.
Brown the chicken, then remove.
Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for about 10 minutes or until everything is brown.
Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom.
Return the chicken to the pot; add the stock. Mix well; bring to a boil.
Cover the pot and turn down to a simmer, or place in 350°F (180°C) oven. Cook 35 minutes, stirring occasionally.
Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.
Remove bay leaves and serve immediately.
Chef Tips:
One of the secrets of a great jambalaya is the way fat rendered from the chicken or sausage coats and seals the rice, helping it keep its texture during the long cooking process while absorbing the flavors that surround it.This cooking process is similar to the technique for making rice pilaf. Some jambalaya recipes call for
the rice to be browned before adding the liquid. By using both dried and fresh herbs, intense and diverse flavors are imparted to the jambalaya.
When preparing jambalaya, cook the meats over medium heat, stirring constantly, until they are thoroughly browned.This process takes about 15 minutes.When the meats are browned, remove them from the pan and brown the vegetables in the same manner.Add the seasonings after the vegetables are browned and cook for 5 minutes more to build the flavors on top on one another.
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| Creole Jambalaya |
Roasted Eggplant and Oysters
How to make Roasted Eggplant and Oysters Recipe
4 SERVINGS
Ingredients:
2 Eggplants, firm
4 cups Onion, 1/2 inch (1.2 cm) dice
3/4 cup Unsalted butter
1 cup Bacon, 1/2 inch (1.2 cm) dice
1/2 cup plus Italian bread crumbs
4 heaping teaspoons
1 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 pints Shucked oysters (about 21/2 dozen medium-sized oysters), drained
Method:
Preheat the oven to 425°F (220°C).
Pierce the eggplants several times with a fork and place on a baking sheet.
Bake eggplants 30 minutes or until very tender. Test with a skewer to see if the center is done. Remove from oven and cool. Keep oven hot.
Saute the onion in 1/4 cup (2 ounces, 56 g) of the butter until glazed, but not brown.
In another small skillet, fry the bacon until crisp. Drain on several layers of paper towels.
With a sharp knife, cut off the stem ends of the eggplants and peel them carefully. Discard the skin and place the pulp of the eggplants in a colander to drain. Chop into 3/4-inch (1.9 cm) cubes and combine with the sautéed onion.
Crumble the bacon into the mixture, then add 1/2 cup (11/4 ounces, 35 g) bread crumbs, the salt, pepper, and oysters.
Melt the remaining butter in a small saucepan.
Divide the eggplant pulp and oyster mixture into 4 equal portions and place in individual ramekins. Pour melted butter over each portion. Sprinkle each evenly with remaining bread crumbs.
Bake for 20 minutes, or until the mixture bubbles vigorously around the edges and the top is well browned.
4 SERVINGS
Ingredients:
2 Eggplants, firm
4 cups Onion, 1/2 inch (1.2 cm) dice
3/4 cup Unsalted butter
1 cup Bacon, 1/2 inch (1.2 cm) dice
1/2 cup plus Italian bread crumbs
4 heaping teaspoons
1 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 pints Shucked oysters (about 21/2 dozen medium-sized oysters), drained
Method:
Preheat the oven to 425°F (220°C).
Pierce the eggplants several times with a fork and place on a baking sheet.
Bake eggplants 30 minutes or until very tender. Test with a skewer to see if the center is done. Remove from oven and cool. Keep oven hot.
Saute the onion in 1/4 cup (2 ounces, 56 g) of the butter until glazed, but not brown.
In another small skillet, fry the bacon until crisp. Drain on several layers of paper towels.
With a sharp knife, cut off the stem ends of the eggplants and peel them carefully. Discard the skin and place the pulp of the eggplants in a colander to drain. Chop into 3/4-inch (1.9 cm) cubes and combine with the sautéed onion.
Crumble the bacon into the mixture, then add 1/2 cup (11/4 ounces, 35 g) bread crumbs, the salt, pepper, and oysters.
Melt the remaining butter in a small saucepan.
Divide the eggplant pulp and oyster mixture into 4 equal portions and place in individual ramekins. Pour melted butter over each portion. Sprinkle each evenly with remaining bread crumbs.
Bake for 20 minutes, or until the mixture bubbles vigorously around the edges and the top is well browned.
New Orleans Shrimp Bisque
How to make New Orleans Shrimp Bisque Recipe
For the Roux:
5 tablespoons Bacon drippings or butter
1 cup All-purpose flour
For the Bisque:
2 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Green onions, white parts only, thinly sliced
3 tablespoons Green onions, green tops, thinly sliced
2 1/2 tablespoons Celery, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
1 tablespoon Garlic, minced
1 tablespoon Salt
1/4 teaspoon Black pepper
1/2 teaspoon Cayenne
2 Bay leaves, broken in half
1 teaspoon Thyme (dried)
1/2 teaspoon Dry mustard
1/2 teaspoon Basil leaves (dried)
4 Whole cloves
1 cup Shrimp, peeled, chopped
2 cups Seafood stock or clam juice
1 cup Shrimp, peeled, whole
Method:
Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter), then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
Add the chopped shrimp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
Add the whole shrimp and simmer 1 minute more.
Serve over boiled rice.
Chef Tips:
The basic reason for making a dark roux is for the distinctive taste and texture it lends to food.This roux taste and texture is characteristic of many dishes that Louisiana Cajuns make. Cooked roux is called "Cajun napalm"; it is extremely hot and sticks to your skin be very careful to avoid splashing.
For the Roux:
5 tablespoons Bacon drippings or butter
1 cup All-purpose flour
For the Bisque:
2 tablespoons Butter
1 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Green onions, white parts only, thinly sliced
3 tablespoons Green onions, green tops, thinly sliced
2 1/2 tablespoons Celery, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, finely minced
1 tablespoon Garlic, minced
1 tablespoon Salt
1/4 teaspoon Black pepper
1/2 teaspoon Cayenne
2 Bay leaves, broken in half
1 teaspoon Thyme (dried)
1/2 teaspoon Dry mustard
1/2 teaspoon Basil leaves (dried)
4 Whole cloves
1 cup Shrimp, peeled, chopped
2 cups Seafood stock or clam juice
1 cup Shrimp, peeled, whole
Method:
Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter), then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
Add the chopped shrimp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
Add the whole shrimp and simmer 1 minute more.
Serve over boiled rice.
Chef Tips:
The basic reason for making a dark roux is for the distinctive taste and texture it lends to food.This roux taste and texture is characteristic of many dishes that Louisiana Cajuns make. Cooked roux is called "Cajun napalm"; it is extremely hot and sticks to your skin be very careful to avoid splashing.
Pecan Pralines
How to make Pecan Pralines Recipe
4 SERVINGS
Ingredients:
1 cup Brown sugar
1/2 cup Granulated sugar
1/4 teaspoon Salt
1/2 cup Heavy cream
1/4 teaspoon Cream of tartar
1 cup Pecan pieces
2 tablespoons Butter
1/2 tablespoon Vanilla extract
Pinch Salt
Method:
Combine the sugars, salt, cream, and cream of tartar in a heavy pan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the pan with a rubber spatula.
Over medium heat, cook for 15 minutes or until mixture reaches the softball stage, 234°F–240°F (112.5–115°C), on a candy thermometer.
Add the pecans. Cook, stirring constantly, for 2 minutes. Remove from heat.
Add the butter, vanilla, and salt.
Beat until the mixture looks creamy around edges of pan (this happens very quickly but if you need to speed the process, put saucepan in cold water while beating).
Drop the candy from a spoon onto waxed paper or baking parchment.
When cool, remove from the paper, or when the pralines cool and get firm, cut the waxed paper between each one and wrap individually.
4 SERVINGS
Ingredients:
1 cup Brown sugar
1/2 cup Granulated sugar
1/4 teaspoon Salt
1/2 cup Heavy cream
1/4 teaspoon Cream of tartar
1 cup Pecan pieces
2 tablespoons Butter
1/2 tablespoon Vanilla extract
Pinch Salt
Method:
Combine the sugars, salt, cream, and cream of tartar in a heavy pan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the pan with a rubber spatula.
Over medium heat, cook for 15 minutes or until mixture reaches the softball stage, 234°F–240°F (112.5–115°C), on a candy thermometer.
Add the pecans. Cook, stirring constantly, for 2 minutes. Remove from heat.
Add the butter, vanilla, and salt.
Beat until the mixture looks creamy around edges of pan (this happens very quickly but if you need to speed the process, put saucepan in cold water while beating).
Drop the candy from a spoon onto waxed paper or baking parchment.
When cool, remove from the paper, or when the pralines cool and get firm, cut the waxed paper between each one and wrap individually.
Fried Oyster Po'Boy
How to make Fried Oyster Po'Boy Recipe
4 SERVINGS
Ingredients:
24 Oysters, shucked
To taste Salt and black pepper
As needed All-purpose flour
As needed Egg wash
As needed Bread crumbs
4 French bread, cut into 6-inch (15 cm) sections
2 cups Iceberg lettuce, shredded
2 Tomatoes, sliced (12 slices)
2 Lemons, cut in half, wrapped
As needed Vegetable oil, for deep-frying
As desired Remoulade Sauce
Method:
Heat oil in a deep-fat fryer to 375°F (190°C).
Drain and dry the oysters. Season and dip them in the flour; shake off excess flour. Pass through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely cover them.
Fry the oysters golden brown and crisp. Drain on paper towels.
Split the French breads lengthwise and warm or toast the halves.
Spread the insides with Remoulade Sauce.
Spread 1/2 cup (0.116 l) shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
Serve with half of a lemon.
4 SERVINGS
Ingredients:
24 Oysters, shucked
To taste Salt and black pepper
As needed All-purpose flour
As needed Egg wash
As needed Bread crumbs
4 French bread, cut into 6-inch (15 cm) sections
2 cups Iceberg lettuce, shredded
2 Tomatoes, sliced (12 slices)
2 Lemons, cut in half, wrapped
As needed Vegetable oil, for deep-frying
As desired Remoulade Sauce
Method:
Heat oil in a deep-fat fryer to 375°F (190°C).
Drain and dry the oysters. Season and dip them in the flour; shake off excess flour. Pass through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely cover them.
Fry the oysters golden brown and crisp. Drain on paper towels.
Split the French breads lengthwise and warm or toast the halves.
Spread the insides with Remoulade Sauce.
Spread 1/2 cup (0.116 l) shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
Serve with half of a lemon.
Sugar Snap Peas
How to make Sugar Snap Peas Recipe
Ingredients:
4 cups Sugar snap peas
2 tablespoons Butter
to taste Salt and black pepper
Method:
Parboil the peas until almost tender in salt water. Drain and shock in ice water. Set aside.
Heat the butter in a sauté pan over medium heat. Add the peas and sauté until hot. Season with salt and pepper.
Chef Tips:
Sugar snap peas are a cross between traditional English peas and snow peas. Some fresh sugar snap peas are available stringless, which means they are ready to use
immediately after washing. Otherwise, snap off the end of each pea pod, pulling down the length of the pod to remove any tough strings.
Ingredients:
4 cups Sugar snap peas
2 tablespoons Butter
to taste Salt and black pepper
Method:
Parboil the peas until almost tender in salt water. Drain and shock in ice water. Set aside.
Heat the butter in a sauté pan over medium heat. Add the peas and sauté until hot. Season with salt and pepper.
Chef Tips:
Sugar snap peas are a cross between traditional English peas and snow peas. Some fresh sugar snap peas are available stringless, which means they are ready to use
immediately after washing. Otherwise, snap off the end of each pea pod, pulling down the length of the pod to remove any tough strings.
Glazed Carrots
How to make Glazed Carrots Recipe
4 SERVINGS
Ingredients:
2 tablespoons Butter
3 cups Carrots, peeled, oblique cut
1 1/2 teaspoons Granulated sugar (optional)
1/2 cup Chicken stock
to taste Salt and black pepper
Method:
Heat a sauté pan and melt the butter. Add the carrots, sugar, chicken stock, and seasoning. Bring to a simmer and cook, covered, on low heat until the carrots are almost done.
Remove the cover and allow the liquid to reduce to a glaze. If carrots are done before glaze is formed, remove them with a slotted spoon, reduce the liquid, and return them to the pan to finish the process.
4 SERVINGS
Ingredients:
2 tablespoons Butter
3 cups Carrots, peeled, oblique cut
1 1/2 teaspoons Granulated sugar (optional)
1/2 cup Chicken stock
to taste Salt and black pepper
Method:
Heat a sauté pan and melt the butter. Add the carrots, sugar, chicken stock, and seasoning. Bring to a simmer and cook, covered, on low heat until the carrots are almost done.
Remove the cover and allow the liquid to reduce to a glaze. If carrots are done before glaze is formed, remove them with a slotted spoon, reduce the liquid, and return them to the pan to finish the process.