VPWL

Creole Seasoning Blend

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Sometimes you don’t have all the unusual ingredient in your kitchen (or you run out).  Substitutes are available on line – a good thing!

Ingredients:

  • 1 Tab onion powder
  • 1 Tab garlic powder
  • 1 Tab dried oregano
  • 1 Tab dried basil
  • 1 ½ tsp dried thyme
  • 1 ½ tsp black pepper
  • 1 ½ tsp white pepper
  • 1 ½ tsp cayenne pepper
  • 2 ½ Tab paprika
  • 2 ½ Tab salt

Directions:

  1. Combine ingredients.
  2. Store in air tight container

Serves: 10 Tablespoons

Source: Joslyn at allrecipes.com

White Balsamic Caramel Vinegarette

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That’s right – caramel sauce.  Try it and ask guests to guess what the “mystery ingredient” is.

Ingredients:

  • 1 egg
  • 1 tsp Dijon mustard
  • 1 caramel sauce
  • pinch of salt
  • ½ c white balsamic vinegar
  • 1 2/3 c salad oil

Directions:

  1. Put the first 5 dressing ingredients (egg, mustard, caramel, salt and white balsamic vinegar) in a bowl.
  2. Blend together, using an immersion blender or hand mixer.
  3. Then, slowly add the oil and continue blending to create a creamy dressing.

Makes about 3 cups

Serves: 10 -12

Source: Arkansas Department of Parks and Tourism. Chef Todd Gold, The Purple Cow Restaurant, Little Rock, Arkansas

Candied Pecans

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Don’t buy those expensive little packets of candied nuts – make your own.  Stored in a sealed container.

Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Serves:  Makes ½ cup

Source: cookingweekends.blogspot.com

Butt’s ‘Gator Tail

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“The only place you can find alligator is near the coast or the inland swamps in the South. So if you’re lucky enough to get a holt to an alligator tail, there’s a section about a foot long just behind the back legs that’s tender and juicy. You cut it in sections at the joints just like you would a pork chop. Salt, pepper and flour each piece of tail and then fry in hot grease until golden brown. Or you can barbecue it with Bosie’s Barbecue Sauce. He had alligator tail especially in mind when he concocted it.”

If you haven’t eaten ‘gator tail before, you’re in for a surprise. It’s gonna taste a little bit like chicken, a little bit like pork, and a little bit like fish. It’s so good, you’ll wanna lay down and scream.

Source: White Trash Cooking, Ernest Matthew Mickle

Mint Julep Panna Cotta

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If you have not tried Panna Cotta for a dessert you are in for a treat.  Easy and good to make ahead.  There are many different recipes.

Ingredients:

  • 2 pkg unflavored gelatin powder (such as Knox gelatin)
  • 1 tsp canola oil
  • 1½ c whole milk
  • 4 c heavy cream
  • 1/2 c sugar
  • 1 c fresh mint leaves, plus more for garnish
  • 1 c Kentucky bourbon or Tennessee whiskey

Directions:

  1. In a small bowl, stir the gelatin into ¼ cup room temperature water and set it aside to soften (at least 10 minutes).
  2. Pour the oil onto a paper towel and use it to lightly but completely coat 10 small (6 ounce) ramekins.
  3. Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly over low heat, stirring occasionally until the milk comes to a boil (about 30 minutes).
  4. Remove the pan from the heat and skim the mint leaves from the milk with a slotted spoon or strain through a fine strainer. Discard these leaves.
  5. In a 2 quart pan bring the bourbon to a boil over medium heat and boil for 30 seconds.
  6. Add the mint flavored cream mixture and continue to heat until the mixture reaches 175°. (Just below a simmer – not boiling).
  7. Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.
  8. Pour the mixture into the ramekins and refrigerate until set, about 4 hours.
  9. To serve later, press a small piece of plastic wrap directly over the surface of the custard and return them to the refrigerator for up to 2 days.
  10. The Panna Cotts can be served in the ramekins or unmolded. Garnish with a mint leaf.

Serves: 10

Source: Adapted from The Lee Bros. Simple Fresh Southern, by Matt Lee and Ted Lee

Pralines

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You cannot do the South without Pralines!

Ingredients:

  • 1 ½ c sugar
  • ¾ c packed brown sugar
  • 6 Tab butter
  • ½ c milk
  • 1½ c pecans, chopped
  • 1 tsp vanilla extract

Directions:

  1. Combine the sugar, brown sugar, butter, milk and pecans in a heavy 3 quart saucepan.
  2. Bring to a boil over medium heat, stirring constantly.
  3. Boil for 1 ½ to 2 minutes or until mixture reaches 220 degrees on a candy thermometer, stirring constantly.
  4. Remove from the heat.
  5. Stir in the vanilla immediately and beat with a wooden spoon for 4 – 6 minutes or until the mixture begins to thicken.
  6. Drop by teaspoonfuls onto waxed paper.
  7. Let stand until firm.

Serves: 30 pieces

Source: Secret Ingredients. Treasured Recipes from The Junior League of Alexandria, Louisiana

Comments: Variation: For chocolate pralines, add 2 oz unsweetened chocolate before boiling.

Southern Corn bread (Mississippi Style)

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There is a lot of “disagreement” on the proper way to make cornbread.  This recipe is from a very old (undated but tattered and spattered) church cookbook.

Ingredients:

  • ¾ c cornmeal
  • ¼ c flour
  • 2/3 c sour milk
  • 6 tsp shorting
  • 1 egg beaten
  • ¾ tsp baking powder
  • 3/8 tsp soda
  • ½ tsp salt
  • real butter

Directions:

  1. Preheat oven to 400°
  2. Place ½ teaspoon shortening in each of 12 cups of muffin pan and heat in oven.
  3. Sift all dry ingredients in mixing bowl.
  4. Mix eggs with milk and lightly stir into dry mixture.
  5. Pour immediately into hot muffin pans.
  6. Bake at 400° about 20 minutes.

Serve with real butter.

Serves: 12

Source: Huntsville Heritage Cookbook, The Grace Club Auxiliary, Inc., Mrs. T. Wallace Armstrong

Comments: To make sour milk, add 1 tablespoon vinegar or lemon juice per cup of fresh milk.

Chicken and Sausage Jambalaya

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We cheated – the recipe called for chicken pieces, but who wants to deal with bones at a dinner party?  You can also substitute/add shrimp.

Ingredients:

  • 6 Tab oil (divided use)
  • 3 lb chicken tenders, cut in thirds (or boneless thigh meat)
  • 1 lb Polish sausage, sliced in ½ inch rounds (or, better yet, andouille sausage)
  • 1 can diced tomatoes (28 oz)
  • 1 green bell pepper, seeded and chopped
  • 2 ribs celery, chopped
  • 5 cloves garlic, diced
  • 4 c chicken broth
  • 1 Tab Worcestershire sauce
  • 3 Tab Creole seasoning blend
  • 2 c uncooked white rice
  • salt and pepper to taste

Directions:

  1. Heat 2 Tablespoons oil in a very large heavy Dutch oven or roasting pan over medium heat.
  2. Season the sausage and chicken pieces with Creole seasoning.
  3. Saute sausage until browned.
  4. Remove with slotted spoon and set aside.
  5. Add 2 tablespoons oil and saute chicken pieces until lightly browned on all sides.
  6. Remove with slotted spoon and set aside.
  7. In same pot, heat remaining 2 Tablespoons oil and saute onion, bell pepper, celery and garlic until tender.
  8. Stir in tomatoes, Worcestershire sauce, salt and pepper.
  9. Stir in the chicken and sausage.
  10. Cook for ten minutes, stirring occasionally.
  11. Stir in the rice and chicken broth.
  12. Bring to a boil, reduce heat and simmer for 20 – 25 minutes or until the liquid is absorbed.

Serves: 10

Source: Based on New Orleans food, NewOrleansOnline.com

Comments: There are multiple “authentic” recipes for Jambalaya. You can add ham, shrimp, oyster, just about anything.

Creole Seasoning Blend

Ingredients:

  • 1 Tab onion powder
  • 1 Tab garlic powder
  • 1 Tab dried oregano
  • 1 Tab dried basil
  • 1 ½ tsp dried thyme
  • 1 ½ tsp black pepper
  • 1 ½ tsp white pepper
  • 1 ½ tsp cayenne pepper
  • 2 ½ Tab paprika
  • 2 ½ Tab salt

Directions:

  1. Combine ingredients.
  2. Store in air tight container

Serves: 10 Tablespoons

Source: Joslyn at allrecipes.com

Spring Mix Salad White Balsamic Caramel Vinaigrette and Candied Pecans Salad

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I know – caramel in salad dressing????   But it does work!

Ingredients:

  • 6 oz Spring mix
  • 6 oz Spinach
  • ½ c fresh blueberries
  • ½ c fresh strawberries, sliced
  • 1 c candied or glazed pecans
  • 5 oz goat cheese, crumbled
  • parsley

Dressing Ingredients:

  1. 1 egg
  2. 1 tsp Dijon mustard
  3. 1 c caramel sauce
  4. pinch of salt
  5. ½ c white balsamic vinegar
  6. 1 2/3 c salad oil

Pecan Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 1 tbsp warm water
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Dressing Directions:

  1. Put the first 5 dressing ingredients (egg, mustard, caramel, salt and white balsamic vinegar) in a bowl.
  2. Blend together, using an immersion blender or hand mixer.
  3. Then, slowly add the oil and continue blending to create a creamy dressing.
    Makes about 3 cups.

Pecan Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Makes ½ cup

Salad Assembly Directions

  1. Mix spring mix and spinach together in bowl.
  2. Toss with 1 ½ cups dressing.
  3. Arrange on salad plates.
  4. Sprinkle with sliced strawberries, blueberries, pecans and cheese.
  5. Garish with fresh chopped parsley.

Serves: 10 -12

Source: (Salad/Dressing) Arkansas Department of Parks and Tourism. Chef Todd Gold, The Purple Cow Restaurant, Little Rock, Arkansas
(Pecans) cookingweekends.blogspot.com

This entry was posted in Salads and tagged .

Shrimp à la Fein

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The Court of Two Sisters is one of those OLD New Orleans restaurants that you have to go to if in The Big Easy – and it does serve a really good meal!

Ingredients:

  • 6 strips bacon
  • 3 Tab butter
  • 1 lb peeled raw shrimp (31-35 size) with tails removed
  • 6 Green onions, chopped fine
  • salt, pepper, paprika
  • 1 lemon, juiced
  • Tobasco sauce
  • Worcestershire sauce
  • 1 Baguette loaf

Directions:

  1. Dice bacon
  2. Saute in skillet until half cooked.
  3. Pour off excess fat.
  4. Lower flame and add butter, peeled raw shrimp, green onions.
  5. Season to taste with salt, pepper and paprika.
  6. When shrimp are turning pink, add lemon juice and two dashes each of Tobasco and Worcestershire sauce.
  7. Slice baguette 1/4” thick, butter, and toast
  8. Serve shrimp in chaffing dish with toasted baguette.

Serves: 10

Source: Court of Two Sisters, New Orleans, Louisiana