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 Creole Potatoes December 11, 2008 9:49 AM

The Wonderful Potato ~

Potatoes

An easy recipe.  Measure according to your taste ..

Creole Potatoes

Baked Potatoes
Salt
Pepper
Butter
Sour Cream
Chopped Green Onions
Chedder Cheese
Cayenne Pepper
Bacon Bits
 
Mash Baked Potatoes with fork.  Add all other ingredients.  Mix well.
 
Enjoy!
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Eggs Benedict New Orleans Breakfast October 18, 2008 8:11 AM

4 rounds English muffins
4 slices lean ham
4 thin slices tomato
4 poached eggs
Hollandaise sauce (see below)
Paprika

Heat muffins in oven.

Top with slice of ham, then tomato, then poached egg.

Cover with hollandaise sauce and sprinkle with paprika.

Serves 4.

Hollandaise Sauce:

1/2 cup butter (divided into 4 parts)
4 egg yolks, beaten
1/4 cup lemon sauce
White pepper, salt and red pepper to taste

1. In top of double boiler (do not let water boil or touch bottom of pan) place egg yolks and beat in lemon juice slowly and add 1/4 of the butter. Stir with wooden spoon until butter is melted.

2. Add second amount of butter and continue this process, stirring constantly, until all butter is used. When well mixed, remove pan from heat and continue stirring until thick and creamy. Add white pepper, salt, and red pepper. Use immediately.

If the mixture should curdle, beat in 1 tablespoon of boiling water or cream, beating constantly in order to rebind. (This may be repeated several times.)

Eggs Benedict

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Creole Red Beans and Rice October 10, 2008 5:46 PM

Great recipes Hazel!  I love the Shrimp Creole.

A staple creole dish in New Orleans is Red Beans and Rice.  Red Beans and Rice is one of the handful of dishes in New Orleans cuisine to be commonly cooked both in people's homes and in restaurants.

Here's a recipe for red beans and rice ~

You will need ..
 
1 pound dried red beans or kidney beans
1 large ham hock from left over ham, or smoked sausage
1/2 stick of real butter
1 large onion, finely chopped
1-2 sticks of celery, finely chopped
1 or 2 cloves garlic, finely minced
1 teaspoon salt
1/4 teaspoon red (cayenne) pepper
1 medium bay leaf
1/2 teaspoon black pepper

Directions ..
 
*Pick and wash red beans. It's a good idea to let them soak overnight and then rinse a few times to reduce the inevitable flatulence that is an unfortunate side effect of this dish.
*In a large pot boil 1-1/2 quarts water, drop in the beans, bring to a boil.
*Chop onion and add to beans> Add butter, garlic, ham hock, bay leaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender; about 2-1/2 to 3 hours.
*Take out ham hock, cut meat away from bone and add to pot of beans.
*Serve in soup plates over rice. Chopped scallions over this is delicious. Best served with fresh French bread for an authentic Cajun flare.
Creole Red Beans and Rice
Delicious~  Enjoy!
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 September 30, 2008 8:28 AM

Brewers Blackened Chicken and Creole Cream

SERVES 4 />(change servings and units)

IngredientsDirections
  1. 1In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
  2. 2Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
  3. 3Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
  4. 4Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
  5. 5Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
  6. 6Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.


This post was modified from its original form on 30 Sep, 8:29  [ send green star]
 
 September 30, 2008 8:24 AM

Bayou Shrimp Creole

SERVES 6 />(change servings and units)

IngredientsDirections
  1. 1In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
  2. 2Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
  3. 3Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
  4. 4Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
  5. 5Simmer 30 minutes, stirring occasionally.
  6. 6Add the wine and reduce by half, another 15 minutes.
  7. 7Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
  8. 8Taste all along the way, re-season according to your tastes.
  9. 9I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
  10. 10As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
  11. 11Add the green onions, and parsley and serve over rice.


This post was modified from its original form on 30 Sep, 8:25  [ send green star]
 
 September 30, 2008 8:22 AM

Whiskey sauceA variation that I like is to use Southern Comfort for the sauce instead of whiskey. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract.

Serves 8

  • 1 cup sugar
  • 1 stick butter (or margarine if you insist)
  • 1 egg, beaten
  • 2 ounces Bourbon whiskey or Southern Comfort; rum also works well
Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.  [ send green star]
 
 September 30, 2008 8:21 AM

BREAD PUDDING WITH WHISKEY SAUCE  
This is the classic New Orleans bread pudding, as prepared at the Bon Ton Cafe on Magazine Street. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half-and-half instead of milk, and an extra egg; you can add different fruits, nuts, etc. Try it! And be sure to check out the other bread pudding variations listed on this page.

Whiskey sauceA variation that I like is to use Southern Comfort for the sauce instead of whiskey. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract.

Serves 8

  • 1 cup sugar
  • 1 stick butter (or margarine if you insist)
  • 1 egg, beaten
  • 2 ounces Bourbon whiskey or Southern Comfort; rum also works well
Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.
  • 1 loaf French bread
  • 1 quart milk
  • 3 eggs, beaten
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 cup raisins
  • 3 tablespoons melted butter
Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional).
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 September 30, 2008 8:18 AM

 

1 cake />(change servings and units)

IngredientsDirections
  1. 1Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn’t be more than 30 seconds.
  2. 2Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
  3. 3When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and “fill” with your soaked cake pieces. Try to get this even as possible.
  4. 4Place top layer over “filling” and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the “juice” from the middle to seep into the top and bottom layer, thereby binding the cake together.
  5. 5Place in fridge overnight (make sure it’s covered). The next day, frost the top and cover with sprinkles.
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CREOLE RECIPES ~~ September 30, 2008 8:13 AM


Beignets
Creole Doughnutsfrom "Deck O'Meals" published by Buddy Kivett

I truly want to thank all those folks who helped me with these recipes and revealed their cooking secrets. Without their help I would be, how you say, up the creek without a paddle. So heat up the cook stove, rattle those pots and pans and enjoy some dern good eating! Buddy Kivett

Ingredients:
  • 1/2 cup boiling water
  • 2 tbsp. shortening
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1/2 cup evaporated milk
  • 1/2 package yeast
  • 1/4 cup warm water
  • 1 egg, beaten
  • 3 3/4 cups silted flour (approximately)
  • Confectioners sugar
    Cooking Instructions:
    • Pour boiling water over shortening, sugar and salt.
    • Add milk and let stand until warm.
    • Dissolve yeast n warm waater and add to milk mixture with the beaten egg.
    • Stir in 2 cups flour. Beat Add enough flour to make a soft dough.
    • Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use.
    • Roll dough to 1/8-inch thickness.
    • Do not let dough rise before frying.
    • Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other.
    • Drain on absorbent paper.
    • Sprinkle with confectioners sugar.
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