BayouRecipes.com

First, You Catch a Red Fish

2007-12-01T19:39:00.000-05:00

If you like sport fishing, you surely will like to fish for redfish. This feisty species is one of the best fighters in the inshore spectrum and, cooked correctly, a great addition to the barbeque menu. Even some restaurants have adopted the fish as a specialty. For example, last time I was at the famous Redfish Seafood Grill and Bar on Bourbon Street, New Orleans, they headlined, “At Redfish, we serve up a parade of award-winning French Quarter specialties, including classics like Blackened Redfish, Crawfish Etouffee and Jambalaya.”

Young redfish, or red drum as they are often called, feed in the shallows on clams, crabs, mussels and shrimp. When the fish are about four years old and about 30 inches in length, they leave the shallows to join the near offshore populations. A 30 inch specimen will weigh around ten pounds. They can live for twenty years and have attained weights up to sixty pounds (Florida record fifty one pounds eight ounces).

The fish gets its common name from the copper bronze large scales on their bodies which are darker in cloudy water and lighter in clear waters but the most distinguishing feature is a dark spot at the top of the base of the tail. For the fisherman, however, the most recognizable feature is the tail disturbing the water in the calm shallows and frequently breaking the surface. The sight of a dozen or more redfish “tailing” as this foraging behavior is called is enough to set the adrenaline coursing through the veins of the most hardened sportsman.

Catching redfish is like all fishing. You just have to be in the right place at the right time with the right bait and tackle. Use a light medium action rod because you could end up doing a lot of casting before you finally lure your trophy specimen onto the hook, and use the lightest line you feel comfortable with. Just remember to set the drag accurately (the pro’s will actually use a scale and set it to sixty percent of nominal breaking strain).

The right time is easy, fish the feeding grounds on the flats and oyster bars on the rising tide and till just after the tide turns and fish the hiding places in the troughs and sloughs on the ebb. The most reliable spots are on the edge of the mangroves close to deep water. This gives the combination of a great feeding spot with an easy escape route when threatened.

As far as bait is concerned, if you are fishing for the pan, use live bait. Greenbacks, pinfish, or even a succulent shrimp will certainly catch more fish than any lure, but for sport and satisfaction nothing can beat the feeling of hooking that twenty five inch express train on a little gold spoon or shiny plug. Toss your bait or lure as close to the mangroves as you dare, let it sink for a few seconds, then retrieve slowly. When the strike comes, you will know all about it, and the fish will do all the work of setting the hook. Your job will be to get the fish away from the mangroves and then to enjoy the fight of your life. This is when the challenge of light tackle fishing will tax your skill and fill your psyche with pride.

Happy fishing, and look out for the recipe coming soon! Just remember, if you are not going to eat the fish, release it unharmed.
And always respect your local fishing regulations :)

Stephan
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Kiss Me Quick Garlic Grits

2007-06-17T09:34:00.000-05:00

Mais, we'll save the 'what exactly are grits?' discussion for later...
along with the difference between hominy, grits,and hominy grits ;)

Keep in mind that there are simple and wonderous dishes you can make with leftover grits.

This tasty favorite is a Baked Dish; it can be prepared ahead of time and refrigerated until the right moment.

The Fixin's:

2 cups uncooked hominy grits
1 1/2 teaspoons salt
2 quarts boiling water
6 ounces boiling American or Cheedar cheese
3 pressed garlic cloves
1/2 cup real butter
3 lightly beaten whole eggs
2 cups milk
grated parmesan cheese

The Mixin's:

1. Cook the grits in boiling, salted water until tender
2. Remove from heat and add the American or Cheddar cheese
Stir in the garlic and butter; keep stirring until melted
3. When cool, mix in the eggs and milk
Pour into a couple of well-greased 2-quart casserole dishes
4. Bake in a preheated 325F oven for about 60 minutes
5. Remove from the oven and garnish with Parmesan cheese
Bake for another 10 minutes and serve hot
6. Enjoy!

Stephan's Bayou Variation:
Finely chop wild onions
Saute the onions in olive oil
Stir in the onions with the garlic and butter
Make sure your smootchin' partner is eating this too,
or do your kissin' before the meal ;)

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French Quarter Summer Cafe au Lait

2007-05-27T10:23:00.000-05:00

I sipped my first cup of coffee when I was five years old, growing up in New Orleans.
At the time we lived a short ten-cent trolly ride from the Quarter, on St. Charles, just across from Audubon Park.

We'd take the street car downtown and walk to Cafe DuMonde's to
enjoy a sip and beignets -
delicious...I'll have to give you that recipe, too!

Anyway that's how I became a coffee lover.
Good thing my parents didn't drink alchohol ;)

Typically, the coffee is made with chicory - now I use a 3:1 mix - but a
dark Spanish, Italian or French Roast will work fine.

Making Cafe au Lait
The Fixin's:

3 cups real whole milk
1/2 cup heavy cream
3 cups Coffee with chicory

The Mixin's:

Fresh brew the coffee
Stir the milk and cream in a pan
Bring to a starter boil
Remove the saucepan from heat
Pour a little brewed coffee in each coffee cup
then
Add equal parts of coffee and the hot milk mixture together into the cups

Extra Kick:
Pour a shot of espresso in each cup
then add the brewed coffee and the hot milk and cream mixture.

Too Hot?
Pour over ice in a tall mint julip glass
Add 2 teaspoons of brown cane sugar

Laissez Les Bon Temps Rouler!
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Leftover Cajun Turkey Sandwich and Sauce Creole

2006-11-07T14:26:00.000-05:00

You will have leftover Turkey...
do something interesting with it this year :)

Fixin's:

Cajun Seasoning
3-1/2 Tablespoons sweet paprika
2-1/2 Tablespoons salt
3-1/2 Teaspoons onion powder
3-1/2 Teaspoons garlic powder
3-1/2 Teaspoons cayenne pepper
2-1/2 Teaspoons white pepper
2-1/2 Teaspoons black pepper
1-1/2 Teaspoons dried thyme leaves
1-1/2 Teaspoons dried oregano leaves

Creole Sauce
1/3 Cup vegetable oil
1-1/4 Cups onion, chopped
1-1/4 Cups celery, chopped
1-1/4 Cups green pepper, chopped
1-1/2 Tablespoons garlic, minced
1/2 Teaspoon bay leaf, ground
2-1/2 Teaspoons dried oregano leaf
2-1/2 Teaspoons dried basil leaves
1-1/4 Teaspoons dried thyme leaves
1-1/4 Teaspoons paprika
2-1/2 Teaspoons salt
1/3 Teaspoon white pepper
1/3 Teaspoon black pepper
3-1/3 Cups tomato, peeled, seeded & chopped
2-1/2 Teaspoons hot red pepper sauce
2-1/2 Pounds onions, sliced
1 Pound, 14 Ounces green peppers, seeded and sliced
5 Pounds SPLIT TURKEY BREAST, sliced 1/2-inch thick
3/4 Cup Cajun seasoning
As Needed vegetable oil
1-1/4 Pounds Mozzarella cheese, sliced
5 Cups Creole Sauce
20 Each kaiser rolls, split horizontally

Cajun Seasoning:
Blend paprika, salt, onion and garlic powders, cayenne, white and black peppers, thyme and oregano thoroughly. Store in an airtight container.

Creole Sauce:
Heat oil in a heavy bottomed saucepan and saute onions, celery and green pepper over high heat until light brown, about 10 minutes.
Stir in garlic, all herbs, salt and peppers, tomatoes and hot pepper sauce. Blend well and simmer 15-20 minutes, until thick. Cool and store covered and refrigerated.

Gettin' it Together:

Grill onions and peppers until browned and set aside.
Sprinkle turkey breast on both sides with Cajun seasoning and press on firmly.
Per sandwich order: Heat a very light coating of vegetable oil in a heavy saute pan over high heat until smoking. Add turkey slice and cook about 1-1/2 minutes per side until blackened. When almost done, place Mozzarella on top to melt.
Spread Creole sauce on bottom half of roll. Place hot turkey slice with cheese on bottom of roll and cover with onions, green peppers, and top half of roll. Place a toothpick in both sides of sandwich and cut in half on the diagonal.

Serve hot and enjoy!

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Extra Spicy Creole Beans

2006-11-06T23:08:00.000-05:00

The Fixin's:

1 pound bacon, cut in 1-inch pieces

1 pound smoked hot sausage, sliced

1 pound fresh hot pork sausage, crumbled

3 large onions, chopped

2 medium-size green bell peppers, chopped

6 toes garlic, minced

1/2 C. packed brown sugar

1/2 C. ketchup

16-ounce can tomato paste

2 T. Worcestershire sauce

2 T. prepared mustard

1 T. dry mustard

1 T. liquid hickory smoke sauce

1 t. Creole seasoning

1/2 t. ground cayenne

1/2 t. ground black pepper

4 1-pound cans pork and beans

add Kosher salt, to taste

Cookin':

In a five-quart saucepan, cook together bacon and sausages until browned, about 10 minutes over medium-high heat, stirring often. Drain off all but about one-fourth cup fat, and add onions, bell peppers and garlic to pan. Cook until vegetables are soft, about 10 minutes, stirring often.

Add remaining ingredients except the beans, and cook five minutes. Meanwhile, drain half the liquid from beans, reserving liquid. Add beans and remaining liquid in cans to pan. Reduce heat, and simmer about 30 minutes; if needed, thin with reserved bean liquid, and scrape pan bottom often so beans don't scorch. Salt to taste.

Serve warm and enjoy!

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Back Bayou Alligator Stew

2006-06-25T22:23:00.000-05:00

2 quarts water or stock
3 pounds alligator meat, cubed
1 bay leaf
1 tablespoon Worcestershire sauce or hot pepper sauce
1 tablespoon salt
1/4 teaspoon pepper
3 cups skinned, quartered ripe tomatoes or
1 large can tomatoes
1 cup rice or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery

Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot. Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.

Alligator Substitutes:
Rattle Snake
Iguana
Rat
Rabbit
Pigeon
and, as a last resort - Chicken

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Cajun Easter Glaze for Ham or Turkey

2006-04-03T17:56:00.000-05:00

Very simple ingredients for this spicy glaze:

1 cup pure cane syrup

1 cup Creole mustard

1/2 cup fine brown sugar

1 tablespoon cracked black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground filé [or sassafras works, I'm told]

Get out your stainless mixing bowl and mix it all together until it's blended well.
Use a wide basting brush and brush on your ham or turkey before baking.

Enjoy!

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A Simple New Orleans Creole Seasoning Mix

2006-03-04T13:40:00.000-05:00

Here's my secret Creole spice mix:
You'll be tempted to add Garlic - resist the urge...

1 1/2 tablespoons paprika
1/2 tablespoon cumin
1/2 tablespoon cinnamon
1 tablespoon salt
1/2 tablespoon chili powder

1 tablespoon lemon pepper
1 tablespoon onion powder
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried cilantro

Mixilate it all up and together.
And use it liberally.

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Cajun Christmas Dressing

2005-12-08T11:46:00.000-05:00

Here's a New Orleans recipe by Sarah Close

"This is one of my favorite dishes. It may take a while to cook but it is worth it. I gave small portions as part of my christmas gifts two years ago."

Ingredients:
5 medium mirlitons (vegetable pears)
3 slices bacon, chopped
1 small white onion, chopped fine
1/2 cup chopped shallots
1 lb peeled and deveined shrimp
1 cup wet white bread, squeezed
garlic salt
salt and pepper
Tabasco sauce
seasoned bread crumbs
2 eggs, slightly beaten

To Prepare:
Boil mirlitons until fork tender (about 20 minutes).
Saute bacon, chopped seasonings and shrimp until shrimp are pink.
Add wet bread, garlic salt, salt and pepper to taste and Tabasco sauce.
Cook over medium heat until dressing browns a little.
Peel mirlitons, remove center seed, and mash.
Add mashed mirliton to skillet.
Add eggs slowly while stirring.
Add 1/2 cup seasoned bread crumbs.
Put dressing in buttered casserole.
Sprinkle with crumbs, dot with butter and bake at 350 degrees until heated through.

6-8 servings
1 hour 45 minutes 1 hr prep

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New Orleans Christmas Breakfast (Friandisis) Recipe

2005-12-08T10:53:00.000-05:00

This was suggested by a reader...
it's simple enough - and I like to substitute sausage and
feel free to toss in finely diced green peppers and make thin crepes...

Ingredients:
8-10 eggs
1/2 cup cream
Salt & Pepper Butter
12 thin slices ham
1/2 lb. grated cheese (monterey jack or sharp cheddar)
1 cup heavy cream

Directions:

Step 1:
Beat eggs with cream, salt and pepper.

Step 2:
Heat butter in small skillet; when butter is hot, fill a large kitchen spoon with egg mixture and pour into skillet. Pour just enough for a thin omelette.

Step 3:
Cook on each side, then flip onto plate, cover with slice of ham and roll up. Continue until 12 are completed. Pack rolls tightly into ovenproof dish.

Step 4:
Cover completely with lots of grated cheese and dot with butter. At this point, dish can be refrigerated to serve the next day.

Step 5:
One half hour before serving, pour heavy cream over the friandisis and bake at 300 degrees until cream starts to bubble. Brown the cheese under the broiler.

Serves 6-8

Enjoy!

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CAJUN CHRISTMAS MIX

2005-12-08T10:44:00.000-05:00

Here's a quick snack mix you can whip together after a
quick run to the Piggly-Wiggly.
Nothin' fancy, not even good for you ;)

Fixin's:
2 (12 oz.) cans Blue Diamond Smokehouse Almonds
6 c. Kellogg's Crispix cereal
1 c. Pepperidge Farm Parmesan Cheese Goldfish Tiny crackers
1/4 c. butter
1 tbsp. Worcestershire sauce
1/2 tsp. paprika
1/2 tsp. thyme leaves
1/4 tsp. black pepper
1/4 tsp. hot pepper sauce

Get it Together:
Preheat oven to 250 degrees. In a large shallow roasting pan, combine almonds, cereal and Goldfish crackers. Melt butter and stir in seasonings. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in air tight container. Makes 9 cups.

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Cajun Soup and Salad

2005-12-08T10:24:00.000-05:00

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

This recipe is from Shauna Hanus.
Enjoy!

Soup and salad is a simple and comforting lunch time menu. This spicy version lends a new twist to this classic favorite.

Crabmeat and Corn Soup

Thin White Sauce

1-2 Tbs Butter

1 Tbs Flour

¼ tsp Salt

1 Cup Milk

¼ Ounce Dried Shitake Mushrooms (this is equivalent to about 4 ounces of fresh sautéed mushrooms)

Melt butter over medium heat in a medium sized sauce pan. Stir in the
flour and salt and whisk until smooth. Add milk and turn heat to low,
whisking constantly. Cook just below the boiling point until the sauce
reaches the desired consistency. Add the dried mushrooms and whisk thoroughly.

¼ Pound Butter

1 Can Condensed Milk

1 pt. Half and Half

2 Cups Kernel Corn

½ Pound Crabmeat

¼ Cup Green Onions, chopped

Melt butter in a large pot, add all the other ingredients plus white sauce and simmer for 20 minutes.

Cajun Tomato Salad

Juice of 1 Lemon

1-8 oz Container of Plain Yogurt

2 Cloves Garlic, Minced

½ tsp Thyme

1/8 tsp Cayenne Pepper

½ Cup Green Onion, Chopped

½ Cup Celery, Chopped

½ Cup Green Bell Pepper, Chopped

3 Cups Tomatoes, Seeded and Diced

Salt to Taste

Pepper to Taste

Whisk together the first five ingredients then fold in the remaining ingredients, salt and pepper to taste. Chill and serve.

Your family and friends will enjoy this delicious meal.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She now has available the Recipe of the Month Club. This is a way for you to give the gift of gourmet to all those people who love to cook. With the Recipe of the Month Club you can give 3, 6 or 12 months of new and exciting gourmet recipes as a gift for Christmas, Hanukah or birthdays to all the cook-aholics in your life. Find out more at http://www.cookbookaddict.com

Article Source: http://EzineArticles.com/?expert=Shauna_Hanus

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New Orleans Restoration Shrimp & Andouille Sausage Gumbo

2005-09-19T18:36:00.000-05:00

Ingredients:
1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced

Messin' it up:
Heat the oil in a large Dutch oven over high heat until it is almost smoking.
Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).
Add the Holy Trinity [celery, onions and bell peppers] all at once.
Cook 5 minutes, stirring - keep from sticking to the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Now add the clam juice, plum tomatoes and sausage.
Boil 15 minutes.
Add the okra and reduce heat.
Simmer until the okra is tender and
then add the shrimp.
Simmer until just cooked through (about 3 minutes).
Scoop the rice in each soup bowl and pour in the gumbo.
Garnish with diced tomato.

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Vegan Cajun Okra Stew

2005-03-30T20:13:00.000-05:00

Here's a simple cajun veggie recipe you can have whipped up in less than an hour.
Canned beans and peas are fine, but the okra has got to be fresh!

Ingredients:
6-7 fresh large tomatoes
1 can lima beans
1 can blackeye peas
1 cup fresh chopped okra
1 onion, chopped
2-3 cloves garlic, chopped
1 tablespoon cajun seasoning
pepper and salt to taste
1-2 teaspoon olive oil

Directions:
Heat olive oil in a large stew pot.
Add chopped onions and garlic.
Saute for 2-3 minutes.
Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
Bring to a boil, stir well, then reduce heat and simmer on low for 30 minutes, stirring occasionally.
Thin with water as needed.
Add chopped okra, stir well.
Simmer for about 15 minutes.
Serve over brown rice.

Serves: 4

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Fais-do-do Cajun Coffee

2005-02-12T09:51:00.000-05:00

Ingredients:
3 cups brewed coffee (hot, strong, ok to add chickory)
6 tablespoons molasses
6 tablespoons dark rum

Garnish:
whipped cream
freshly ground nutmeg

Method:
Combine the coffee and molasses in a saucepan.
Heat, stirring, until molasses is dissolved and coffee is very hot (do not boil).
Pour 1 tablespoon of rum into each of 6 mugs.
Add the coffee.
Top with whipped cream and sprinkle with nutmeg.
Do not stir (or shake) before drinking.

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Mardi Gras Okra Gumbo - Vegetarian

2005-02-02T22:17:00.000-05:00

INGREDIENTS:
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1/2 (16 ounce) package frozen okra, thawed and sliced
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1/2 teaspoon file powder
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour

DIRECTIONS:
Heat 1 tablespoon oil in a large saucepan over medium heat.
Stir in garlic, onion, and green bell pepper, and saute until tender.
Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper.
Cook, stirring occasionally, 40 minutes.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Serves: 8

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Mardi Gras King Cake New Orleans Recipe

2005-01-24T19:54:00.000-05:00

Ingredients

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll

Directions

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Seperate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.

Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using you fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, at this time, you can "hide" the plastic baby in the cake.

Colored sugars

Green, purple, & yellow paste
12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.

Stephan sez, More than 750,000 King Cakes are eaten each year in New Orleans during carnival season, and thousands more are ordered from special bakeries and shipped to celebrants around the country.

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Creole-Cajun Turnip Greens

2005-01-14T20:22:00.000-05:00

Ingredients:

2 bunches fresh turnip greens
1/2 pound ham, bacon or pork
1 medium sized onion, minced
1 tablespoon lard
salt and pepper to taste
plenty of Tabasco sauce

Method:

Wash the greens until all grit is out (or you'll wear out your teeth).
Put the meat in a pan with the onion and lard (the low-fat kind).
Let fry 5 minutes, then add 2 cups water and add the greens.
Boil for another 15 minutes.
Salt and pepper to taste and a dash of Tabasco sauce.

Stephan sez, You can ya-ya this up by adding chopped white onion and crushed red peppers to the greens while they boil

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Frog Legs Paula

2005-01-11T18:55:00.000-05:00

Ingredients:

2 frog legs rinsed in water
1 egg beaten
¼ cup bread crumbs
1 tea. Lawry's seasoning
1 tablespoon butter
1 tea. Extra Virgin olive oil

Preparation:

Melt butter and Olive oil in fry pan.

Beat egg in a bowl and dip Frog legs in egg mixture coating completely.

Put bread crumbs and Lawry's seasoning in a zip lock bag.

Add frog legs and shake bag gently.

Place legs in frying pan and fry on low to medium heat for approx. 5-7 minutes.

Make sure not to over cook.

Dip Frog legs in Paula's Sweet Sauce.

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Creole Dirty Rice

2005-01-09T22:45:00.000-05:00

Ingredients:

1 lb. chicken livers, chopped fine
4 tbs. vegetable oil
1 cup onions (white), chopped fine
1/2 cup celery, chopped fine
1/2 cup green bell pepper, chopped fine
1 tsp. garlic, chopped fine
1/4 cup green onions, chopped fine
1/4 cup parsley, chopped fine
1/2 tsp. salt
1/4 tsp. black pepper

8 cups cooked rice

Method:

Sauté chicken livers, onions, celery, green peppers, and garlic with vegetable oil until lightly browned. Add Maison Louisianne Creole Spices, salt, and pepper, then combine liver mixture with cooked rice in a bowl. Add green onions, and toss with a fork. Place rice in casserole dish and bake at 350 degrees until heated. Garnish with finely chopped garlic and parsley.

Stephan sez, Try this Variation:

To make Cajun-style Dirty Rice, use day-old cooked rice and stir it in while you saute the livers and the Trinity. Cook until done.

Creole Stuffed Tomatoes

2005-01-08T10:02:00.000-05:00

Here's a quick and easy Saturday dish...

Ingredients:

4 Creole tomatoes
2 cups dirty rice
Bell pepper strips for garnish

Method:

Preheat oven to 350 degrees F.
Scoop out tomatoes; drain upside down on paper towels.
Fill each tomato with one-fourth cup dirty rice and place in a baking pan.
Fill with water about halfway to the top of the tomatoes.
Cook for 30 minutes.
Garnish with red, green and yellow bell pepper strips.

Serves: 4

Stephan sez, Take a wafer thin slice off the bottom to create a flat surface, then your tomatoes won't tip over.

Pecan Pralines

2005-01-07T07:52:00.000-05:00

(pronounce it right: "pra" rhymes with "craw")

Ingredients:

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans

Method:

Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage. Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.

Makes a dozen

When is Mardi Gras Day 2005?

2005-01-06T20:59:00.000-05:00

February 8, 2005 is Mardi Gras (Fat Tuesday)

Check back soon for our King Cake Recipe

Hurricane:

1 oz. Bacardi 151 Proof Rum
1 oz. White rum
1 oz. Dark rum
½ oz. Grenadine
3 oz. Orange juice
3 oz. Pineapple juice
Crushed Ice

Serve in a Hurricane Glass filled with Crushed Ice,
garnish with an orange slice and cherry

Cajun Grilled Tofu (Vegan)

2005-01-05T06:45:00.000-05:00

Ingredients:

1 pound extra-firm tofu, drained
1/2 cup canola oil
2 tablespoons Cajun Seasoning Rub (see below)

1. Press the excess water out of the tofu. Cut into 3/4-inch-thick slices and place in a 13 X 9-inch glass baking dish.

2. In a small mixing bowl, stir together the canola oil and the seasoning. Brush mixture over both sides of the tofu, cover with plastic wrap, and refrigerate until ready to cook.

3. Rotisserie directions: Coat the rotisserie basket with nonstick cooking spray, lay tofu in basket, and close lid tightly. Load basket onto spit rod assembly and grill the tofu until browned on the outside, 10 to 12 minutes.

Grill alternative: Lightly coat grill with oil and grill tofu over medium-high heat, turning once, until golden brown on both sides.

Skillet alternative: Use grill pan or other heavy-bottom skillet. Coat with oil and heat over medium-high heat, add tofu and cook, turning once, until golden brown on both sides.

Serves 6

Making the Creole Seasoning Rub:

3 tablespoons salt
1 1/2 teaspoons sweet paprika
1 tablespoon onion powder
1 tablespoon cayenne pepper
1/2 teaspoon white pepper
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano

Combine all ingredients in a small mixing bowl and stir.

Cajun Cornbread

2005-01-04T00:02:00.000-05:00

(by request)

Stephan sez, OK to substitute ground beef,
and toss in some chopped celery!

Ingredients:

1 lb. crawfish, chopped
2 cups cheddar cheese, shredded
1 stick margarine, softened
1 tbsp. salt
1 15-oz. can creamed corn
1 small onion, chopped
1 small bell pepper, chopped
2 jalapeño peppers, chopped
3 eggs
1 tsp. baking soda
1 tbsp. Creole seasoning
1 bunch green onions, chopped
1 8 1/2-oz. package cornbread mix

Method:

Just mix all ingredients well in a large bowl.
Pour into a greased pan.
Bake at 350 degrees for 45 minutes.