Mardi Gras Recipes Vol 2

King Cake King Cake

Total:12 hr 55 min Active:45 min

Yield:12 servings
Level:Advanced
Ingredients

For the cake:
  •  1/3 cup milk
  •  1 package active dry yeast
  •  2 1/2 cups bread flour, plus more for dusting
  •  2 large egg yolks, plus 2 eggs
  •  3 tablespoons granulated sugar
  •  Finely grated zest of 1 lemon
  •  1 teaspoon salt
  •  1/2 teaspoon freshly grated nutmeg
  •  1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl
For the filling and glaze:
  •  1/2 cup golden raisins
  •  1/4 cup bourbon
  •  3/4 cup packed dark brown sugar
  • 2/3 cup toasted pecans, chopped
  •  1 teaspoon vanilla extract
  •  1 teaspoon ground cinnamon
  •  2 teaspoons grated orange zest
  •  1/4 teaspoon salt
  •  1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)
  •  1/2 cup confectioners’ sugar
  • Purple, green and gold sanding sugar, for decorating

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Directions

Special equipment: 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

For the cake:

Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

For the filling:

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

For the glaze: Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Everything Jambalaya

 Total:30 min
Active:10 min
Yield:4 servings
Level:Easy
Ingredients

  •  1 tablespoon extra-virgin olive oil, once around the pan
  •  1 tablespoon butter
  •  1 pound boneless, skinless white or dark meat chicken
  •  3/4 pound andouille, casing removed and diced
  •  1 medium onion, chopped
  •  2 ribs celery, chopped
  •  1 green bell pepper, chopped
  •  1 bay leaf, fresh or dried
  •  Several drops hot sauce or 2 pinches cayenne pepper
  •  2 to 3 tablespoons (a handful) all-purpose flour
  •  1 (14-ounce) can diced tomatoes in juice
  •  1(14-ounce) can or paper container chicken stock or broth
  •  1 teaspoon (1/3 palmful) cumin
  •  1 rounded teaspoon (1/2 palmful) dark chili powder
  •  1 teaspoon (1/3 palmful) poultry seasoning
  •  1 teaspoon Worcestershire sauce
  •  1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
  •  Coarse salt and black pepper
  •  Chopped scallions, for garnish
  •  Fresh thyme, chopped for garnish
  •  2 cups enriched white rice

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Recipes courtesy Rachael Ray
Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream
Total:1 hr
Active:25 min
Yield:4 servings
Level:Easy

Ingredients

Mashed Sweet Potatoes:
  •  1 1/2 pounds sweet potatoes, peeled, diced
  •  1 1/2 pounds yukon gold potatoes, peeled, diced
  •  1 tablespoon honey
  •  1/4 pound (1 stick) butter
  •  1/2 teaspoon cinnamon
  •  Salt and black pepper
Andouille Cream:
  •  1 tablespoon olive oil
  •  1 tablespoon minced garlic
  •  2 tablespoons minced shallots
  •  2 tablespoons diced celery
  •  1/2 cup white wine
  •  4 ounces andouille, diced
  •  1 sprig fresh thyme
  •  1 cup heavy cream
  •  1 teaspoon Cajun seasoning
  •  2 tablespoons butter
  •  1 tablespoon Italian flat-leaf parsley, chopped
  •  Salt and black pepper
  •  12 shrimp, 10/20 size, peeled, tail on, butterflied
  •  Blackening spice, to coat shrimp
  •  1/2 cup olive oil

Directions

For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.

For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.

For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.

For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.

Recipe courtesy of Antony Field
Creole Gumbo
Total:1 hr 45 min Active:15 min Yield:6 servings

Ingredients

  •  4 small blue crabs, cooked
  •  1/8 cup clarified butter
  •  6 ounces onion, finely sliced
  •  1 ounce celery, finely sliced
  •  1 green pepper, finely chopped
  •  3 medium tomatoes, blanched, skinned, seeds removed, cut into quarters
  •  2 cloves garlic, smashed
  •  4 cups fish stock
  •  1 teaspoon tomato paste
  •  2 bay leaves
  •  1 pound oysters
  •  8 ounces tiny shrimp, cooked
  •  1 (12-ounce) can okra, okra pieces halved
  •  1 teaspoon freshly ground black pepper
  •  1 teaspoon file powder
  •  1/8 cup cold water

Directions

Remove legs from crab and smash with back of knife. Remove claws and break in 3 pieces. Remove meat from body and head.

Heat 1/8 cup clarified butter in large saucepan on high heat. Add crab parts and meat, then add onion, celery and green pepper. Stir in tomatoes and garlic. Mix fish stock with tomato paste and add to crab saute. Bring to boil and add bay leaves. Simmer gently, stirring and skimming top frequently, for 8 minutes. Stir in oysters and their juices, then add shrimp and okra. Season with pepper.

In small bowl, blend file and cold water. Add to soup and stir briskly. On medium-low heat, cook soup for 1 hour; do not let soup boil. Serve piping hot.

 No Author
Fried Catfish Po Boy
Total:2 hr 33 min Active:30 min Yield:6 to 8 servings Level: Intermediate

Ingredients

  •  1/2 cup (1 stick) unsalted butter
  •  2 garlic cloves, smashed
  •  2 long soft-crusted French bread baguettes
  •  6 (6-ounce) catfish fillets
  •  Sea salt and freshly ground black pepper 
  •  1 cup milk
  •  1 large egg
  •  1 cup yellow corn meal
  •  1/2 cup all-purpose flour
  •  Pinch cayenne
  •  Sliced pickles
  •  1 recipe Spicy Slaw, recipe follows
  •  Hot sauce, for serving
  •  Lemon wedges, for serving
  •  Canola oil, for frying
Spicy Slaw:
  •   1 head green cabbage, shredded
  •   2 carrots, grated
  •   1 red onion, thinly sliced
  •   2 green onions, chopped
  •   1 red chile, sliced 
  •  11/2 cups mayonnaise 
  •   1/4 cup Creole mustard 
  •   1 tablespoon cider vinegar
  •   1 lemon, juiced
  •   Pinch sugar
  •   1/2 teaspoon celery seed
  •   Several dashes hot sauce
  •   Kosher salt and freshly ground black pepper

Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.

Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.

Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.

To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side.

Spicy Slaw:

Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

 Recipe courtesy of Tyler Florence

Fat Tuesday arrives March 8, and with it, a full night of feasting on traditional New Orleans fare. The culmination of the Carnival season, which began on January 6, Fat Tuesday marks the ultimate—and last—day of indulgence before austere Ash Wednesday ushers in Lent and 40 days of fasting until Holy Saturday. Whether you’re a participant in the Lenten season or not, this time of year provides a terrific opportunity to celebrate the Cajun cuisine of the Gulf: spicy shrimp and crawfish, gumbo, jambalaya, andouille sausage, and red beans and rice, accompanied by sweets such as pralines, bananas foster, crepes, bread pudding and, of course, king cake. Whether you choose to chow down at home or take the party to a friend’s house, the following mix-and-match menus will provide plenty of food (and flavor) for a Bayou-inspired night.

3 Amazing Mardi Gras-Themed Menus

Sweet and Spicy

Jambalaya

Total:47 min Active:17 min Yield:4 servings Level:Easy
Ingredients

  •  1 tablespoon unsalted butter
  •  1 1/2 cups diced andouille sausage
  •  1/4 cup diced onion
  •  1/4 cup diced bell pepper
  •  1/4 cup diced celery
  •  1 clove garlic, chopped
  •  1 1/2 cups diced chicken
  •  1 tablespoon chopped fresh parsley
  •  1 tablespoon chopped fresh basil
  •  2 cups parboiled long grain white rice
  •  2 cups tomato sauce
  •  2 cups chicken stock
  •  1 tablespoon hot sauce
  •  Salt and freshly ground black pepper

Directions

Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

  Jalapeño-Corn Muffins

Jalapeno Corn Cuffins (Cupcake-Muffins)

Ingredients

Cuffins:
  •  1 1/2 cups cornmeal
  •  1 cup all-purpose flour
  •  2 1/2 teaspoons baking powder
  •  2 tablespoons sugar
  •  1/2 teaspoon salt
  •  2 large eggs
  •  3/4 cup whole milk
  •  4 tablespoons melted unsalted butter
  •  1/2 cup chopped canned jalapenos
Frosting:
  •  1 (12-ounce) container whipped cream cheese
  •  Green food coloring
  •  2 tablespoons finely chopped chives
  •  Finely chopped, red, orange, and yellow peppers, for garnish

Directions

Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups.

Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix until just blended. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until lightly browned. Cool completely.

Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like. Fold in the chives. Frost the muffins and garnish with the chopped peppers.

 Recipe courtesy of George Duran

Rum-Raisin Bread Pudding

Rum Raisin Bread Pudding

Total:1 hr 30 min  Active:10 min  Yield:8 to 10 servingsLevel:Easy
 Ingredients
  •  3 cups milk
  •  3 tablespoons butter
  •  1 teaspoons vanilla extract
  •  1 teaspoons ground cinnamon
  •  3/4 cup packed brown sugar
  •  3 tablespoons rum
  •  1/2 cup raisins
  •  7 (1/2-inch) slices brioche bread, cubed or torn
  •  4 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

 Recipe courtesy of The Neelys

Traditional Tastes

Cajun Chicken & Rice

Chicken Jambalaya

Total:1 hr Active:15 min  Yield:4 servings Level:Easy
Ingredients

  •  2 tablespoons canola oil, divided
  •  1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  •  Kosher salt and freshly ground black pepper
  •  1 medium yellow onion, chopped
  •  1 green bell pepper, chopped
  •  2 stalks celery, chopped
  •  1 tablespoon chopped garlic
  •  1 tablespoon Cajun seasoning
  •  1/4 teaspoon cayenne pepper
  •  2 cups long grain rice
  •  3 cups chicken broth
  •  One 14.5-ounce can diced tomatoes, with juice
  •  1 tablespoon chopped fresh parsley, for garnish

Directions

In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

 Recipe courtesy of Sandra Lee

 Corn & Cheddar Cornbread

Cheddar Jalapeno Corn Muffins

Total:45 minActive:15 min Level:None

Ingredients

  •  1 box corn muffin mix
  •  1/2 cup cheddar cheese, grated
  •  1 cup corn kernels
  •  2 tablespoons pickled jalapenos, minced
  •  1 tablespoons oil

Directions

In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.

 Recipe Courtesy of Food Network Kitchens

Buttermilk Pralines

Southern Buttermilk Bourbon Praline Doughnuts

Total:2 hr 15 min   Active:35 minYield:16 doughnutsLevel:Advanced

Ingredients

  •  3 cups all-purpose flour, divided, plus extra bench flour
  •  1 cup sugar
  •  2 teaspoons baking powder
  •  1 teaspoon baking soda
  •  1 teaspoon fine salt
  •  2 tablespoons vegetable shortening
  •  3/4 cups buttermilk
  •  1 large egg
  •  1 large egg yolk
  •  1 tablespoon vanilla extract
  •  Vegetable oil, for frying
  •  Bourbon Praline, recipe follows
  •  1/2 cup coarsely chopped pecans, toasted
Bourbon Praline:
  •  1 1/2 cups sugar
  •  1/2 cup water 
  •  1/2 vanilla bean, seeds scraped
  •   1/2 cup heavy cream
  •   1 tablespoon unsalted butter
  •   1/4 teaspoon salt
  •   2 tablespoons bourbon 

Directions

Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.

Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.

Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.

When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.

Bourbon Praline:

Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.

 Recipe courtesy of Bobby Flay

Quick and Easy

Celebrations are about having fun, so keep the kitchen a stress-free zone with this simple and savory lineup of nutty catfish, spicy cold-cut sandwich bites and rich banana cream pie

Pecan-Crusted Catfish

Pecan Crusted Catfish Finger Sandwich

Total:25 min Active:15 min Yield:4 servingsLevel:Easy

Ingredients

  •  Peanut oil, for frying
  •  3 catfish fillets, dried well
  •  1 cup pecans
  •  1/2 cup buttermilk
  •  1 large egg
  •  1/2 cup panko bread crumbs
  •  1 teaspoon garlic powder
  •  1/4 teaspoon cayenne pepper
  •  Kosher salt and freshly ground black pepper
  •  Honey Mustard Sauce, recipe follows
  •  4 (6-inch) rolls, split and toasted
  •  Tomatoes, sliced
  •  Curly leaf lettuce, washed
Honey Mustard Sauce:
  •  1/4 cup honey
  •  1/4 cup Dijon mustard
  •  2 tablespoons mayonnaise
  •  1 teaspoon cider vinegar

Directions

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Cut the catfish into fingers. Set aside.

Finely grind the pecans into crumbs in a food processor. Cook’s Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish.

Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish.

Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine.

Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere.

Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain.

Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm.

Honey Mustard Sauce:

Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use.

 Recipe courtesy of The Neelys

Muffaletta Stromboli

 8 Stromboli Recipes

1.Pepperoni Pizza Loaf Recipe

TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:10-12 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 large eggs, separated
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 ounces sliced pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 to 1/2 cup pickled pepper rings
  • 1 medium green pepper, diced
  • 1 can (2-1/4 ounces) sliced ripe olives
  • 1 can (15 ounces) pizza sauce

Directions

  • 1. Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15×10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough.
  • 2. Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
  • 3. Place seam side down; brush with egg whites. Do not let rise. Bake 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf.
    Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed. Yield: 10-12 slices.

2.Canadian Bacon Pizza Loaf Recipe

TOTAL TIME: Prep/Total Time: 20 min. YIELD:4-5 servings

Ingredients

  • 1 unsliced loaf (1 pound) French bread
  • 1-1/2 cups pizza sauce
  • 4 ounces Canadian bacon, chopped
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1 small green pepper, sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Cut loaf in half lengthwise; place on an ungreased baking sheet. Spread cut sides of bread with the pizza sauce. Top with the Canadian bacon, pineapple, green pepper and cheese.
  • 2. Broil 4-6 in. from the heat for 5-8 minutes or until cheese is melted. Yield: 8-10 slices.

4.Tomato Pizza Bread Recipe

TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 plum tomato, halved lengthwise and thinly sliced
  • 1/2 teaspoon Italian seasoning, optional

Directions

  • 1. On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425° for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese.
  • 2. Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned. Yield: 8 servings.

5.New Orleans Beignets Recipe

TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min./batch YIELD:48 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup evaporated milk
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 1 large egg
  • 4-1/2 cups self-rising flour
  • Oil for deep-fat frying
  • Confectioners’ sugar

Directions

  • 1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
  • 2. Punch dough down. Turn onto a floured surface; roll into a 16×12-in. rectangle. Cut into 2-in. squares.
  • 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners’ sugar. Yield: 4 dozen.

 7.Cajun Pork Sandwiches Recipe

TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + standing YIELD:36 servings

Ingredients

  • 2 pork tenderloins (1 pound each), trimmed
  • 2 teaspoons vegetable oil
  • 3 tablespoons paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 36 French bread slices or mini buns
  • Butter or mayonnaise
  • Lettuce leaves
  • Thin slivers of green and sweet red pepper

Directions

  • 1. Place tenderloins in a greased 13-in. x 9-in. baking pan. Rub each with 1 teaspoon oil.
  • 2. Combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight.
  • 3. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice. Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper. Yield: 3 dozen.

 8.Italian Muffuletta Recipe

TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 2/3 cup pimiento-stuffed olives, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 6 tablespoons shredded Parmesan cheese
  • 1/4 cup Italian salad dressing
  • 2 teaspoons minced garlic
  • 1 loaf (1 pound) Italian bread
  • 1/2 pound sliced deli turkey
  • 1/4 pound sliced Swiss cheese
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound sliced provolone cheese
  • 1/4 pound thinly sliced bologna

Directions

  • 1. In a small bowl, combine the first five ingredients; set aside.
  • 2. Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
  • 3. Spoon half of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges. Yield: 6 servings.

Banana Cream Pie

Banana Cream Pie Recipe

TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling YIELD:8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped

Directions

  • 1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  • 2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  • 3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

  Traditional New Orleans Soups for Mardi Gras

Crawfish Bisque

 
 
Vinyl Crawfish

Makes: 12-15 servings

  • 1 cup oil
  • 1 cup flour
  • 4 large onions, finely chopped
  • 6 large ribs celery, finely chopped
  • 2 medium bell peppers, finely chopped
  • 1 bay leaf
  • 1 lemon, sliced
  • 3 quarts water
  • Salt and pepper to taste
  • 1 pound crawfish tails, cooked
  • Crawfish fat
  • 2/3 cup chopped green onions
  • 6 Tablespoons chopped parsley
  • Stuffed crawfish heads (recipe follows)

Make a dark brown roux with oil and flour. Remove 3 Tablespoons of roux and set aside for stuffed heads. In a large pot, place remaining roux; add onions, celery, and bell peppers; cook until transparent. Add water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hours. Add crawfish tails, stuffed heads, fat and green onions. Simmer for 15 minutes. Add parsley just before serving as a gumbo over cooked rice.

Stuffed Crawfish Heads

  • 2 large onions, finely chopped
  • 2 bell peppers, finely chopped
  • 3 ribs celery, finely chopped
  • 3 pounds crawfish tails, cooked, finely chopped
  • 3 Tablespoons roux (reserved from Bisque)
  • Crawfish fat to taste
  • 1/3 cup chopped green onions
  • 2 Tablespoons chopped parsley
  • 2 eggs, slightly beaten
  • 3 slices stale bread, crumbled
  • Salt and pepper to taste
  • 75-100 cleaned crawfish heads
  • Flour and oil

While the Bisque is simmering, prepare heads. Cook onions, bell peppers, and celery in roux until transparent. Add crawfish fat, tails, and green onions. Cook 15 minutes on low heat, stirring occasionally. Add parsley, eggs, bread crumbs; mix thoroughly. Cool and stuff heads of crawfish with this dressing. Roll stuffed heads in flour, and fry in oil until golden brown. Add to the Bisque.

This delicious, thick soup spicy seasoned and full of heads stuffed with the dressing, all over steaming rice, is a “must” in Bayou Country during crawfish season!

 

 

Crab Bisque

Makes: 4-8 servings

  • 1/2 cup butter or margarine
  • 1/2 cup flour
  • 4 ribs celery, chopped
  • 1 large onion, chopped
  • 1 cup boiling water
  • 2 cups milk
  • 3 chicken bouillon cubes
  • Dash of ground cloves
  • 1/4 teaspoon garlic salt (approximately)
  • Pepper to taste
  • Tabasco to taste
  • 1 Tablespoon Worcestershire sauce
  • 1 (8-ounce) can tomato sauce
  • 1 bell pepper wedge
  • 1 bay leaf
  • 2 cups (or more, to taste) cleaned crab meat
  • 1 pint whipping cream
  • Sherry, if desired
  • Chopped green onion (garnish)
  • In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown. Add celery and onion and cook until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf. Simmer 1 to 2 hours, or more. Remove bell pepper and bay leaf. Skim oil from top. Add crab and heat thoroughly. Before serving, add cream, (do not boil!), sherry, if desired, and green onion garnish. Serves four for a meal, 6 to 8 as an appetizer.

    Add a diced baked potato to make this a hearty main dish. This recipe is easily doubled, and freezes well before or after addition of crab meat.

    Seafood Gumbo

    Servings: 16

    • 1 gallon water for boiling sausage
    • 1 quart water for roux
    • 1 pound Andouille, cut in 4-to-6 inch lengths
    • 1 pound smoked pork sausage, cut in 4-to-6 inch lengths
    • 8 large chicken breasts, skinned, halved, well-seasoned
    • 1 cup vegetable oil
    • 1 1/2 cups flour
    • 1 cup finely-chopped onion
    • 3 shallots, finely chopped
    • 1 to 2 Tablespoons chopped parsley
    • 1 (14 1/2-ounce) can chicken broth
    • 1 to 2 pints oysters, drained, liquid reserved
    • Gumbo file (optional)

    In a large pot, gently boil Andouille in 1 gallon water for 30 minutes. Add smoked sausage and continue to boil for 15 minutes. Remove and cool, reserving stock.

    In a large, heavy pot, make a roux with flour and oil. When roux is dark brown, add chicken
    pieces. Over medium heat, brown chicken on both sides for about 15 minutes. In center of pot, push chicken aside and add onions. Cook over low heat until onions are clear, stirring occasionally. While onions are cooking, heat 1 quart of water. When onions are clear, gradually add water, reserved stock and chicken broth. Bring to a boil. Stir to mix thoroughly and reduce heat to simmer. Cover and cook 45 minutes.

    Meanwhile, cut cooled Andouille and sausage into bite-sized pieces. At the end of the 45-minute cooking time, add sausages, shallots and parsley. Cook an additional 15 minutes. Oyster liquid can be added to taste. Oysters should be dropped in just before serving, cooking just until curled. If gumbo is to be frozen, add oysters when thawed and reheated. Serve over steamed rice. Sprinkle with file, if desired. Will serve about 16.

    Appetizers

    Shrimp or Crab Mold

    Serves: 24
    • 1 (10 3/4-ounce) can cream of mushroom soup
    • 8 ounces Philadelphia cream cheese, softened
    • 1 (.25-ounce) envelope unflavored gelatin, softened in
    • 1/4 cup water
    • 1 bunch green onions, chopped
    • 3 pounds cooked shrimp, coarsely chopped or 1 pound crab meat
    • 1 cup mayonnaise
    • 1 Tablespoon lemon juice
    • Tabasco, to taste

    Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.

     

     

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