Tag Archives: Cajun

HURRICANE and FRENCH QUARTER CHEESE SPREAD and SHRIMP REMOULADE and WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE and CREOLE BROWNIES and PECAN PRALINE BITES

02 Friday Sep 2016

Posted by in Entertaining, Recipes

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I was talking with one of the kindest, most fabulous ladies I know following a committee meeting for a fundraiser we were both working on. She shared her idea of donating a Kids Cajun Cooking Class to the auction – and I loved the concept and immediately offered to partner with her.

After a couple of gatherings over coffee, we determined I would host, provide drinks, appetizers and desserts, and my sweet friend would guide our guests through the art of making gumbo, have aprons customized and create gift bags for the recipients of the auction item.

marion - cooking class

HURRICANE

hurricane

1 ounce fresh lime juice

1 ounce dark rum

1 ounce light rum

4 ounces passion fruit nectar

2 ounces pineapple juice

Shake ingredients with ice, then strain into a glass filled with ice cubes.

Enjoy!

Recipe adapted from allrecipes, February/March 2015

allrecipes.com/

FRENCH QUARTER CHEESE SPREAD

french quarter cheese spread

1 package (8-ounces) cream cheese, softened

1 tablespoon finely chopped onion

1 garlic clove, minced

1/4 cup butter, cubed

1/4 cup dark brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1 cup finely chopped pecans, toasted

In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.

In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4 to 5 minutes or until sugar is dissolved. Remove from the heat, stir in pecans.

Cool slightly. Spoon over cheese mixture.

Enjoy!

SHRIMP REMOULADE

shrimp remoulade

FOR THE REMOULADE SAUCE

1 tablespoon white wine vinegar

1 tablespoon prepared yellow mustard

2 tablespoons Creole mustard

2 teaspoons tomato paste

1 garlic clove

dash of tabasco sauce

juice from half a lemon

1 egg

1/4 teaspoon paprika

1/2 cup vegetable oil

3 tablespoons chopped green onions

3 tablespoons chopped celery

2 tablespoons chopped fresh parsley

salt

FOR THE SHRIMP

1/3 cup salt

1 tablespoon cayenne pepper

2 tablespoons whole black peppercorns

1 lemon, cut in quarters

1 garlic clove

4 bay leaves

1 onion, diced

1 1/2 pounds large shrimp

MAKE THE REMOULADE SAUCE

In a food processor, combine the vinegar, yellow mustard, Creole mustard, tomato paste, garlic, tabasco, lemon juice, egg and paprika. Pulse to mix. Slowly add the oil in a steady stream. Add the green onions, celery, parsley, and salt to taste. Pulse briefly to combine. Chill.

MAKE THE SHRIMP

In a 6 quart pan, combine 1 gallon of water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they just barely turn pink, about 3 minutes.  Remove shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain. Serve shrimp with the Remoulade Sauce.

Enjoy!

Recipe adapted from Fine Cooking, Spring 2008

www.finecooking.com/

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

white chocolate bread pudding

8 ounces French bread, cut into 1-inch pieces

3 1/2 cups whipping cream

1 cup milk

1/2 cup sugar

18 ounces white chocolate, coarsely chopped

7 egg yolks

2 eggs

1/2 cup fresh raspberries

Heat oven to 275F. Arrange bread cubes on a baking sheet. Bake until light golden and dry, about 10 minutes. Cool completely. Increase oven temperature to 350F.

Combine 3 cups cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes in 2-quart glass baking dish. Sprinkle with raspberries. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.

Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Transfer pudding to rack and cool slightly.

Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces of white chocolate and stir until melted and smooth.

Serve pudding warm with white chocolate sauce.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com/

CREOLE BROWNIES

creole brownie

FOR THE BROWNIES

2 sticks unsalted butter, cut into cubes

8 ounces chocolate, coarsely chopped

1 1/2 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

4 eggs

1 cup flour

1/4 cup cocoa nibs

FOR THE GANACHE

1 cup cream

1 stick unsalted butter, cut into cubes

1/3 cup sugar

1/4 teaspoon salt

16 ounces chocolate, chopped

1/4 cup hot chicory coffee

1 teaspoon vanilla extract

Heat oven to 350F. Grease a 9-by13-inch baking pan and line with parchment.

TO MAKE BROWNIES

Melt butter and chocolate, stir until smooth. Add sugar, salt and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.

Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. Remove from the oven and let cool.

TO MAKE GANACHE

Combine the cream, butter, sugar and salt in a saucepan, set over low heat and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is smooth.

Remove from the heat, add the coffee and vanilla and stir until smooth. The ganache will thicken as it cools.

To finish the brownies, pour the thickened ganache over the brownies, spreading evenly into a thick layer on top. Let the brownies stand until the ganache is completely set. Remove brownies from pan and cut into squares.

Enjoy!

Recipe adapted from Bake The Book

http://sweets.seriouseats.com/2013/01/bake-the-book-creole-brownies.html

PECAN PRALINE BITES

praline bites

1 egg, lightly beaten

1 cup dark brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 to 3/4 cup unsalted butter, melted

Heat oven to 350F. Line a mini muffin pan with paper liners. Mix egg, sugar, flour and pecans together in a bowl. Slowly add in melted butter until the batter is not able to absorb any more. You may have butter left over – the batter will be wet but still thick and look like dough, not runny. Pipe into prepared pan, filling each cup 3/4. Bake for 15 to 20 minutes. Cool completely.

Enjoy!

Recipe adapted from Langlois

https://www.langloisnola.com

 

HARISSA SWEET POTATOES and SPICED SWEET POTATO FRIES

07 Monday Mar 2016

Posted by in Recipes, Vegetables

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In preparation to leave town, I instituted “catch and kill” as a dear and clever friend calls it, otherwise known as eating left overs or whatever is available in the refrigerator and pantry. I pan-seared sausages and assembled grilled cheese sandwiches for the kids, cut up strawberries and kiwifruit, and shared a little of my arugula salad with each of them. Finding one, lone sweet potato in the vegetable bin, I decided to spice it up with a little cinnamon and harissa sauce – and having all the ingredients on hand allowed me to maintain my goal of emptying the cupboards.

HARISSA SWEET POTATOES

3 sweet potatoes, peeled and diced (I obviously used one, and adjusted the recipe as needed)

salt and pepper

1/2 cup chicken stock

1/2 teaspoon ground cumin

pinch of ground cinnamon

1 to 2 teaspoons of dried oregano

2 teaspoons grated lemon zest

1 teaspoon of honey

1 tablespoon of harissa paste

In a medium saucepan, cover the sweet potatoes with water and bring to a boil. Salt the water and cook the potatoes until just tender, about 15 minutes.

Drain and return the potatoes to the pot. Add the chicken stock, cumin, cinnamon, thyme, lemon zest and honey and mash the potatoes. Season to taste with salt, pepper and harissa.

Spoon the mashed potatoes into a bowl, top with parsley.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

Here is another Sweet Potato recipe, in case you happen to have a couple of extra in the vegetable bin.

SPICED SWEET POTATO FRIES

1 1/2 pounds of sweet potatoes, scrubbed and peeled

1/4 cup olive oil

2 teaspoons Cajun seasoning

1 1/2 teaspoons salt

1/2 teaspoon sugar

Heat oven to 450F. Line 2 baking sheets with parchment paper. Cut sweet potatoes into french-fry sized sticks. In a large bowl, mix oil, Cajun seasoning, salt and sugar. Toss potatoes to coat. Spread on prepared baking sheets. Bake for 15 minutes, flip the potatoes over and continue to bake until crisp tender and nicely browned at the edges, 10 to 15 minutes longer.

Enjoy!

Recipe adapted from Oprah Magazine, April 2012

www.oprah.com/



JAMBALAYA and HEARTY SHRIMP JAMBALAYA

26 Wednesday Aug 2015

Posted by in Entrées, Recipes

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Before Mum left, she was hoping to pick up a couple of boxes of Jambalaya mix to take back to New Zealand, but unfortunately, ran out of time.

Although these recipes appear to have a lot of ingredients, they come together quickly, are packed full of flavor, and are really very simple to make.

JAMBALAYA

jambalaya

1/4 cup butter

6 ounces smoked ham, chopped

6 ounces smoked sausage, chopped/sliced

6 ounces cooked chicken, chopped

1 onion, chopped

1 1/2 cups celery, chopped

1 green bell pepper, chopped

Seasoning Mix (recipe below)

1/2 teaspoon minced garlic

2 cups uncooked rice (I would put less in – maybe 1 cup)

4 cups chicken stock

Melt the butter in a large skillet over high heat. Add the ham, sausage and chicken. Cook for 5 minutes, stirring occasionally. Lower heat to medium, add the onions, celery, bell peppers, Seasoning Mix and garlic and mix well. Continue to cook for 10 to 12 minutes or until brown, stirring to deglaze the skillet occasionally. Stir in the rice.

Cook for 5 minutes, stirring occasionally. Add the stock and mix well. Bring to a boil and reduce the heat. Simmer for 20 minutes or until the rice is tender, stirring occasionally toward the end of the cooking time. Discard the bay leaves and serve.

SEASONING MIX

4 bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon gumbo file

1 teaspoon ground red pepper

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon thyme

Combine the bay leaves, salt, white pepper, dry mustard, gumbo file, ground red pepper, cumin, black pepper and thyme in a small bowl and mix well.

Enjoy!

Recipe adapted from Southern Accent A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

HEARTY SHRIMP JAMBALAYA

hearty shrimp jambalaya

2 tablespoons butter

1/2 cup diced celery

1/2 cup chopped green bell pepper

2 cloves garlic

1/2 cup chopped onion

1/2 cup uncooked rice

1 cup cubed, cooked chicken

1 1/2 cups water

1 (16-ounce) can tomatoes

14 ounces smoked sausage, cut into 1/2-inch slices

1 cup chicken broth

1/2 teaspoon paprika

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/2 pound cooked and shelled shrimp

1/2 teaspoon garlic salt

3 dashes hot sauce

In a saucepan, melt butter. Add celery, green pepper, onion and garlic. Cook over medium heat until vegetables are tender. Add rice, chicken, water, tomatoes, sausage, chicken broth, paprika, thyme, cayenne pepper, and black pepper.

Cook over high heat until boiling. Cover, reduce heat to low. Cook 20 to 25 minutes, stirring occasionally until rice is fork tender. Add shrimp, continue cooking 4 minutes. Remove from heat, add hot sauce.

Enjoy!

Recipe adapted from Cheffrey, 2002

slidellfire.org/news.php?category=4

 

RED BEANS AND RICE

25 Wednesday Feb 2015

Posted by in main, Recipes

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I cooked Red Beans and Rice early one afternoon, and with a houseful of kids plus a hamper full of laundry, I wanted something on the table that was quick and easy.

All of the kids commented on how good it smelled while it was simmering on the stove – I left if for much longer than the 10 minutes specified in the recipe as I was busy doing laundry, vacuuming and cleaning the sink, as well as answering the door and gathering up the kids that were on their way home.

My husband and I were attending a fundraiser that evening, and our sitter was coming straight from her full time job, so I didn’t want her to have to do more than was necessary. Once the house had cleared out, I had a quick shower and cooked the rice, therefore dinner was ready to go when we were ready to go out the door.

RED BEANS AND RICE

red beans and rice

1 tablespoon olive oil

1/2 to 1 pound of smoked sausage, coarsely chopped

1 onion, finely chopped

1 green bell pepper, finely chopped

1/2 yellow bell pepper, finely chopped

3 cloves garlic, minced

2 (15-ounce) cans red kidney beans, drained and rinsed

1/2 cup beef broth

1 teaspoon ground cumin

1 teaspoon dried thyme

1 bay leaf

freshly ground black pepper, to taste

cooked rice for serving

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell peppers and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, beef broth, cumin, thyme, bay leaf and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 (or more) minutes.

Serve the beans over the rice.

Enjoy!

Recipe adapted from The Food Network Magazine, January/February 2013

www.foodnetwork.com/recipes/…/food-network-magazine…

CAJUN SLIDERS

01 Monday Sep 2014

Posted by in Beef, burgers and sandwiches, Recipes

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Happy Labor Day!

CAJUN SLIDERS

cajun sliders

1/2 pound ground turkey

1 pound of ground beef

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 teaspoon Cajun seasoning, plus more to taste

1/2 teaspoon hot sauce

4 round onion slices

1 tablespoon plus 1 teaspoon of mayonnaise

2 teaspoons spicy brown mustard

slider buns

Heat broiler. Lightly coat a rimmed baking sheet with cooking spray and set aside.

In a medium bowl, combine turkey, beef, ketchup, Worcestershire sauce, cajun seasoning and hot sauce. Form the mixture into patties, and set aside.

Lightly coat a large nonstick skillet with cooking spray and heat over medium. Place patties in plan, cover and cook for 4 minutes, then flip and cook for 4 to 5 more minutes or until the internal temperature reaches 165F (or cook them on a grill to the same temperature).

Meanwhile, place onion slices on prepared baking sheet. Sprinkle with Cajun seasoning and broil for 3 to 5 minutes or until edges are browned.

In a small bowl, stir together mayonnaise and mustard, then spread on the inside of each bun. Put a patty on the bottom of each bun, top with an onion slice and cover with bun tops.

Enjoy!

Recipe adapted from Shape Magazine, March 2013