And in fact, my husband, a couple of friends and I are heading out to Gulf Shores, Alabama in a couple of weeks, and I’m already planning menus. I don’t want to spend a lot of time in the kitchen, but at the same time fast food doesn’t appeal to me either. I try to plan the week’s menu thus eliminating too may trips to the supermarket and too much time getting meals together. I’m a big fan of casseroles and one-pot dishes which I can prepare ahead of time, freeze, then pack them in our trusty old ice chests. Then when meal time rolls around, all I have to do is throw together a salad of mixed greens or fresh fruit, heat up a French bread and chow down. This is a great plan especially if there’s children involved. Desserts can be as simple as ice cold watermelons, popsicles, ice cream sandwiches, store-bought cookies, or pound cake topped with fresh berries. Voila!

SPAGHETTI SUPREME

Makes about 12 servings

• 3 tablespoons vegetable oil
• 2 pounds lean ground beef
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1 tablespoon chopped garlic
• 2 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 2 (1-pound) cans whole tomatoes, mashed with can liquid
• 2 (7-ounce) cans sliced mushrooms with can liquid
• 1/3 cup dry red wine
• Salt and cayenne to taste
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1 pound angel hair pasta, cooked and drained
• 1/2 pound grated Cheddar cheese
• 1/2 pound grated American cheese
• 1 cup grated Parmesan cheese

Heat the oil in a large Dutch oven over medium heat. Add the beef and cook, stirring often, until all pink disappears. Add the onions, bell peppers, celery and garlic and cook, stirring often, until they are very soft, about six to eight minutes.

Add the tomato sauce, tomato paste, tomatoes, mushrooms, and red wine. Bring to a boil, then reduce heat. Season to taste with salt and cayenne. Add the oregano and basil. Simmer, uncovered, for about 1 1/2 hours. Stir occasionally.

To assemble, lay about one-third of the pasta on the bottom of a large casserole dish. Spread one-third of the tomato evenly over the pasta. Then sprinkle with one-third of the Cheddar, American and Parmesan. Repeat the process until all of the pasta, sauce and cheese is used. The casserole can be frozen at this point.

When ready to serve, thaw the casserole. Preheat the oven to 350 degrees. Bake, uncovered, for 30 minutes or until bubbly and hot throughout.

This next recipe is a south Louisiana version of goulash. It’s similar to the previous recipe, but no one seems to tire of this kind of food on vacation trips. Do what I do. Serve the spaghetti recipe early in the week and the goulash at the end of it. I guarantee no one will complain. Oh, by the way, this recipe makes enough to serve about 20. You can freeze the goulash in two casseroles (one to take with you and one to use another time), or simply cut the recipe in half.

MIL’S GOULASH

Makes about 20 servings

• 5 tablespoons vegetable oil
• 2 1/2 pounds lean ground pork
• 2 1/2 pounds lean ground beef
• 3 cups chopped onions
• 2 cups chopped bell peppers
• 1 tablespoon chopped garlic
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped green onions
• 3 (10 3/4-ounce) cans tomato soup, undiluted
• 1 (10-ounce) can Ro-tel tomatoes
• 2 (7-ounce) cans sliced mushrooms, with can liquid
• Salt and cayenne
• 1 pound Velveeta cheese, cubed
• 2 1/2 (14-ounce) packages (#4) spaghetti, broken into 3 to 4 inch pieces (cooked and drained)

Heat the oil in a large Dutch oven oven medium heat. Add the pork and beef and cook until all pink has disappeared. Drain off any excess fat. Add the onions, bell peppers, garlic, parsley and green onions. Cook, stirring often, for about 10 minutes, or until very soft. Add the tomato soup, the tomatoes, and the mushrooms. Season to taste with salt and cayenne. Cook, uncovered, for one hour.

Stir in the cheese and cook until it has completely melted. Add the spaghetti and mix well. Pour into casserole dishes. The goulash can be frozen at this point.

When ready to serve, thaw and bake in a pre-heated 350-degree oven until bubbly, about 30 to 40 minutes.

If you like Mex-Tex food, try this casserole. Accompany it with avocado slices drizzled with a little olive oil and fresh lime juice and seasoned with a dash of salt and freshly ground black pepper.

MEXI-CHICKEN CASSEROLE

Serves 6 to 8

• 1 1/2 cups chopped onions
• 1 tablespoon vegetable oil
• 3 medium tomatoes, peeled and chopped
• 2 cups cooked chopped chicken
• 1/2 cup chicken broth
• 2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Pinch or two of cayenne (to taste)
• 6 corn tortillas, cut into fourths
• 1 cup shredded sharp Cheddar cheese

Cook the onion in the oil in a Dtuch oven over medium-high heat, stirring constantly, for about five minutes, or until tender. Add the tomatoes, chicken, broth, chili powder, salt, ground cumin, oregano and cayenne. Bring to a boil, then reduce heat and simmer for five minutes.

Layer half of the chicken mixture in the bottom of a lightly oiled baking dish. Then layer half of the tortillas and cheese over the chicken mixture. Make another layer of chicken and another of the tortillas. The casserole can be frozen at this point.

When ready to serve, thaw and bake, covered, in a pre-heated 350-degree oven for 25 to 30 minutes. Top with the remaining 1/2 cup cheese and bake an additional five minutes.

But, hey, we are on the Gulf coast, so we also allow a couple of nights to enjoy either a night out to enjoy fresh seafood, or better yet find a local seafood purveyor. There is always grouper (a favorite of mine), shrimp and crabmeat to bring back to the condo for a leisurely supper.

Barbecued shrimp is messy to eat, but heck, we’re on vacation!

BARBECUED SHRIMP

Makes 4 to 6 servings

• 6 pounds large shrimp, heads on (don’t peel them)
• 2 sticks butter
• 3/4 cups olive oil
• 1/4 cup Worcestershire sauce
• juice of three lemons
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt (or to taste)
• 1/2 teaspoon Tabasco® (or more, according to taste)
• 1 tablespoon rosemary leaves
• 1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest ofthe ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands.

Fish is easy to cook. You can use grouper, redfish, trout or any other white, firm fish fillets.

PERFECTLY GRILLED FISH

Makes 4 servings

• 6 tablespoons butter, melted
• 3 tablespoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon hot sauce
• 4 (6 to 8 ounce each) fillets of fish

Combine the butter, lemon juice, garlic, paprika, Worcestershire sauce, salt, cayenne and hot sauce in a small saucepan over medium heat. Whisk until the butter is melted. Remove from heat and cool for several minutes. Put the fish in a shallow bowl and pour the butter sauce over the filets and let stand for about 30 minutes. Remove the fish from the marinade. Reserve the marinade. Place the fish either directly on the grill or in a grill basket, over a medium fire. Close the lid. Cook for 5 to 8 minutes, depending on the thickness of the filets. Turn, then brush with the reserved marinade and cook for another 5 to 8 minutes, or until the fish flakes easily with a fork. Serve immediately.

MIXED VEGETABLE GRILL

Makes 6 to 8 servings

• 3/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1 teaspoon soy sauce
• 2 fennel bulbs, trimmed and cut in half lengthwise
• 4 baby artichokes, trimmed
• 2 whole heads of garlic, unpeeled
• 2 Belgian endives
• 1/2 pound shiitake mushrooms, trimmed
• 12 asparagus, trimmed
• 1 large red onion, cut crosswise into 1/4-inch thick slices

Combine the olive oil, lemon juice, cilantro, salt, black pepper, hot sauce and soy sauce. Whisk to blend.

Bring a large pot of lightly salted water to a boil. Add the fennel bulbs and cook until just tender, about eight minutes. Remove and drain. Drop in the baby artichokes and cook until slightly tender, about eight minutes. Scoop them out, drain and cut in half lengthwise.

Blanch the garlic heads for about five minutes in the boiling water. Remove and drain. Blanch the endive for about one minute. Remove and drain; cut in half lengthwise.

Prepare a fire in a grill. Position an oil rack four to six inches above the fire. Arrange the vegetables on the rack. Brush the vegetables with the oil mixture. Grill the fennel, artichokes, garlic heads and onion slices for about 12 minutes; the mushrooms for six to eight minutes; the endive for about eight minutes; and the asparagus for about five minutes. Brush the vegetables several times with the oil mixture while grilling.


GRILLED EGGPLANT WITH FONTINA CHEESE

Makes 6 servings


• 1 large eggplant, cut into 12 slices
• 3/4 teaspoon salt
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, peeled and smashed
• 1 teaspoon fresh lemon thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 6 thin slices Fontina cheese


Put the eggplant on a baking sheet lined with paper towels. Sprinkle with one-fourth teaspoon of the salt. Cover with more paper towels. Let stand for an hour. Rinse with cool water and pat dry. Combine the oil, lemon juice, garlic, thyme, the remaining one-half teaspoon salt, and the pepper. Whisk to blend.

Prepare the grill. Position an oiled grill rack four inches above the fire. Arrange the eggplant slices on the grill. Brush with the oil mixture. Turn them once or twice and cook until lightly browned, about eight minutes total.

To serve, arrange six slices of the eggplant on a platter. Top each with a slice of the Fontina cheese, then top with the remaining eggplant slices. Serve immediately. (They can be kept warm in the oven if necessary.)

If you really want to jazz the eggplant a bit more, try grilling thick slices of tomatoes and whole Portobello mushrooms. Brush them lightly with olive oil and sprinkle with salt and black pepper and grill quickly. Then make stacks, alternating with the eggplant, cheese, tomato, and Portobello. (You can also grill thick onion slices also.) Spoon fresh pesto on top of the stacks when serving!

I’ve been also experimenting with kabobs that include chunks of fresh or smoked pork sausage, porcini mushrooms, cherry tomatoes, and big green olives. One evening I served the kabobs over rice pilaf; another time over baked cheese grits! Do some experimenting yourself…walk on the wild side!

BLUE CHEESE BURGERS

Makes 4 to 6 servings


• 2 pounds lean ground beef
• 1/2 pound lean ground pork
• 1 tablespoon snipped fresh chives
• Salt and black pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 4 to 6 tablespoons crumbled blue cheese
• 4 to 6 toasted buns

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of the blue cheese. Close the pocket by pinching the meat together. Grill for five to six minutes on each side, or until all pink disappears. Serve on toasted buns.

Top sirloin is ideal for grilling and is also a good choice with which to make kabobs. This Mediterranean rub combines spices as well as coffee, which makes for a rich, robust flavor.



MEDITERRANEAN SIRLOIN
Makes 4 servings
• 2 tablespoons olive oil
• 1 tablespoon crushed rosemary
• 1 ½ tablespoons chopped thyme leaves
• ½ tablespoon brewed coffee
• ½ tablespoon sea salt
• ½ tablespoon cracked black pepper

1 (2-pound) top sirloin (Certified Angus Beef preferred) Brush the steaks evenly with the olive oil. Combine the rosemary, thyme, coffee, sea salt and black pepper. Rub the mixture onto the steaks.

Prepare the grill.


Grill the steaks until medium-rare and slightly charred around the edges, 5 to 6 minutes on each side. I have long been a fan of flank steaks as I find it flavorful and very economically priced. It’s best when served cooked to medium-rare and cut thinly sliced against the grain of the beef.

GRILED FLANK STEAK

Makes about 6 servings


• 1 flank steak, about 1 ½ pounds
• ½ cup olive oil
• ½ cup firmly packed light brown sugar
• ½ cup soy sauce
• ¼ cup dry red wine
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger

Score the steak on both sides. Place the steak in a large shallow dish or heavy-duty plastic storage bag. Combine the oil and the remaining ingredients, stirring to mix well. Pour the mixture over the steak. Cover or seal and refrigerate for at least 1 hour, or as long as 3 hours, turning occasionally. Drain the steak and reserve the marinade. Put on the grill with a medium-hot fire. Close the grill and let cook six to eight minutes on each side, basting with the marinade. Discard the remaining marinade. To serve, slice the steak across the grain into thin slices.

SUMMER TOMATOES During the time of year, I can’t get enough of tomatoes. I’ll eat them for breakfast with an omelet, put thick slices on white bread slathered with mayonnaise and use them in salads. No matter where you live, tomatoes will be in season for most of the summer so enjoy them while you can!

CREOLE TOMATO CASSEROLE

Makes 6 servings

• 3 tablespoons vegetable oil
• 2 cups chopped onions
• 1 bunch green onions, chopped
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 pound ground beef
• 6 Creole tomatoes, peeled, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried sweet basil
• 1 cup fine breadcrumbs
• 6 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

In a large heavy pot, heat the oil over medium heat. Add the onions, green onions, bell pepper, celery and garlic. Saute for about five minutes, or until the vegetables are soft. Add the ground beef and cook, stirring often, until brown. Add the tomatoes, salt, cayenne, oregano and basil. Cook, uncovered, over medium-low fire, stirring occasionally, for one hour.

Preheat the oven to 350 degrees. Pour the mixture into a baking dish. Sprinkle the top with the bread crumbs, then drizzle with the butter. Sprinkle the top with the cheese. Bake for 15 minutes or until the cheese melts.

SAVORY TOMATO PIE

Makes 6 to 8 servings

Pastry:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 stick unsalted butter, chilled and cut into small pieces
• 2/3 cup milk
Filling:
• 3 pounds ripe tomatoes, peeled, seeded and sliced thick
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh basil
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Hot sauce to taste
• ¼ pound sharp white cheddar cheese, grated
• 2/3 cup mayonnaise
Preheat the oven to 400 degrees. Make the pastry: Sift the dry ingredients together and cut in the butter with a pastry blender or two knives until the butter pieces are the size of small peas. Stir in the milk. Turn out on a floured board and knead a few times. Divide in two and roll out half. Line a 1-inch pie pan with one half and set aside.

Make the filling: Mix the tomatoes, herbs, salt and half the cheese. Spoon into the pie pan. Spread with the mayonnaise, and sprinkle with the balance of the cheese over all. Roll out the remaining dough and cover the top, sealing around the edges. Bake until golden, 20 to 25 minutes. Serve warm.
]]> http://www.cajungrocer.com/blog/junejuly-2011/feed 0 http://www.cajungrocer.com/blog/junejuly-2011 http://feedproxy.google.com/~r/cajungrocer/~3/JKRL3paJRks/no-baloney-on-my-boat http://www.cajungrocer.com/blog/no-baloney-on-my-boat#comments Tue, 03 May 2011 18:06:00 +0000 admin http://www.cajungrocer.com/blog/?p=641 Many of my most cherished childhood memories are connected to the water. Many weekends found me and my family at our camp at Catahoula Lake near the levee of the great Atchafalaya Basin. Papa would often take me in his boat to plunk our fishing lines along the banks of the lake in hopes of catching a few bream or sac-a-lait.

But we also spent long weekends at my Uncle George and Aunt Eva’s camp at Cypremort Point on Vermilion Bay. There, crab traps were baited with chicken necks and more often than not we had more than we could eat by the end of the day. Sometimes Papa, Uncle George and I were up before dawn for treks to the Trash Pile, Dry Reef or Marsh Island to try our luck catching redfish or speckled trout.

On these outings, my father always brought along a pound of baloney, sliced white bread, a couple of tins of sardines and a sleeve of crackers for our lunch to be washed down with cold beers or soft drinks.

As I grew older, I came to love sailing on Lake Pontchartrain with friends. I was also lucky enough to join other friends on fishing trips into the Gulf of Mexico. Oh the glory of being on the water!

It was on one such fishing trip that Babs and Richard Grant introduced me to boat food that included ceviche, antipasto platters and pre-prepared sausage bread – nary a baloney sandwich could be found on their Hatteras they called The Sundance.

Since then I’ve been compiling recipes for food that could easily be prepared onboard or fixed ahead of your departure time to store in ice chests. The result of that effort has resulted in a book I have titled NO BALONEY ON MY BOAT, which you can now purchase right here on this website! It’s a small, portable book that’s easily stowed onboard and it gives you some alternatives to baloney sandwiches.

Here are a couple of recipes from the book that might whet your appetite.

MARINATED SHRIMP AND CORN

Makes 2 servings

• 1 pound medium shrimp, peeled and deveined
• Salt and cayenne
• ¾ cup fresh corn (or canned, drained)
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 ½ tablespoons Creole mustard
• 1 ½ tablespoon finely chopped green onions
• 1 ½ tablespoons chopped parsley
• 1/4 teaspoon freshly ground black pepper

Put the shrimp in a saucepan and cover with water. Season with salt and cayenne (or if you prefer a tablespoon or two of liquid crab and shrimp boil seasoning) and bring to a boil. Boil for two to three minutes and remove from the heat. Let stand for two to three minutes then drain. Set aside.

Steam the corn for three minutes and set aside.

Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand, covered, in the refrigerator for about one hour.

SOUTHERN SAUSAGE CAKE

Makes about 8 servings – freezes well

This can be prepared in advance in a disposable 9×9/2-inch baking tin, and either frozen or refrigerated until time to be served. As it is best slightly warm or at environmental temperature, it’s usually best to take it out ahead of time. It’s a good breakfast item but it certainly is appropriate for a snack or appetizer with cocktails.

• 1 pound hot bulk sausage
• ½ cup chopped onions
• 1 cup chopped red bell peppers
• 1 cup chopped green bell peppers
• ¼ cup grated Parmesan cheese
• ½ cup grated Velveeta cheese
• 1 egg, slightly beaten
• ¼ teaspoon hot sauce
• ½ teaspoon Cajun or Creole seasoning (I use Tony Chachere’s)
• 2 cups Bisquick
• ¾ cup milk
• ¼ cup sour cream

Preheat the oven to 350 degrees.

Cook the sausage in a skillet over medium heat. As the sausage begins to brown, add the bell peppers and cook until soft, 3 to 4 minutes. Remove from the heat and drain of excess fat. Add the cheeses, egg, hot sauce and seasoning. Mix well.

Make a batter with the Bisquick, milk and sour cream in a large mixing bowl. Gently stir in the sausage mixture and spoon into a lightly greased disposable 9×9/2-inch baking tin, spreading evenly.

Bake until browned, 25 to 30 minutes.

Cool before storing in an airtight container to freeze or refrigerate. When ready to serve, cut into squares.

Note: Bisquick is also handy for making biscuits and pancakes. Store it in an airtight container on your vessel.

SUMMER FISH DISHES

And now that summer is just about upon us, I’m sure that many of you will be heading out on fishing trips and I hope you’re lucky enough to bring in some fine catches. And if you want or need some inspiration, here are some recipes for fish of all kinds.

BROILED TROUT WITH LEMON BUTTER

Makes 6 servings

• 6 trout (or any firm white fish) filets, each about 8 ounces
• Salt and cayenne, to taste
• 1 stick butter, melted and clarified
• 3 tablespoons fresh lemon juice
• 3 tablespoons White Wine Worcestershire Sauce
• 1 medium-size yellow onion, peeled and thinly sliced

Preheat the broiler.

Season the fish with salt and cayenne. Place in a shallow baking dish. Combine the butter, lemon juice, and Worcestershire sauce. Pour over the fish. Broil for about five to six minutes, then turn the fish over with a spatula. Scatter the onion slices evenly over the fish and broil for about five or six minutes more. Watch carefully so as not to overcook. The fish is done when it flakes easily with a fork. Serve with the pan juices.

TROUT OR REDFISH ROULADES

Makes 6 servings

• 6 fillets of trout or redfish, 6 to 8 ounces each
• 3 tablespoons fresh lemon juice
• 4 tablespoons butter
• 4 green onions, finely chopped
• 1 garlic clove, minced
• 1/2 pound fresh mushrooms, wiped clean, stemmed and chopped
• 1 pound shrimp (peeled and deveined) or 1 pound lump crabmeat (picked over for shells and cartilage)
• 1 teaspoon dried basil leaves
• Salt, freshly ground black pepper, and cayenne pepper
• 1 cup chicken broth
• 1 cup fine dried bread crumbs (more or less as needed)
• 1/2 pint half-and-half

Preheat the oven to 350 degrees.

Pound the fillets a bit to make them lie flat. Sprinkle with lemon juice and set aside. Heat 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, garlic, and mushrooms and cook, stirring, for 2 minutes. Add the shrimp or crabmeat and basil, and season with salt, black pepper and cayenne. Add ¾ cup of the chicken broth and simmer for 5 minutes.

Add the bread crumbs and stir so that the mixture binds together. Remove from the heat and cool. Place a tablespoon or so of the mixture on top of the fish fillet and roll up like a jelly roll. (You may have to use a toothpick to hold the roll together.)

Place the roulades in a baking pan with the remaining ¼ cup chicken broth and the half-and half. Dot with the remaining butter. Bake until the fish flakes easily with a fork, 20 to 25 minutes.

PAPA’S FRIED CATFISH

Makes 6 to 8 servings

• 3 pounds catfish fillets
• Salt and cayenne to taste
• 3/4 cup yellow cornmeal
• 1 cup milk
• 1 1/2 cups vegetable oil
• 1 medium-size yellow onion, peeled and thinly sliced (separate into rings)
• Lemon wedges
• Tartar Sauce

Rinse the catfish in cool water and pat dry. Season the fish generously with salt and cayenne. Combine the flour and cornmeal in a shallow bowl and season with salt and cayenne.

Pour the milk into another shallow dish.

Heat the oil in a large, heavy skillet to about 360 degrees. Dip the catfish, two to three at a time, in the milk, then dredge in the cornmeal mixture, tapping off any excess. Let sit for about one minute, then fry (two to three pieces at a time) in the hot oil. Cook for about three minutes on each side, or until golden brown. Drain on paper towels. Scatter several onion rings over the fish as they cook and squeeze lemon juice over them. Repeat the process until all the fish is cooked.

Serve warm with the tartar sauce.

]]> http://www.cajungrocer.com/blog/no-baloney-on-my-boat/feed 0 http://www.cajungrocer.com/blog/no-baloney-on-my-boat http://feedproxy.google.com/~r/cajungrocer/~3/EW5XuetQTqc/aprilmay-2011 http://www.cajungrocer.com/blog/aprilmay-2011#comments Tue, 12 Apr 2011 14:09:48 +0000 admin http://www.cajungrocer.com/blog/?p=629
• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce
Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve. Last month I gave you a couple of my favorite crawfish recipes, but wait, I have more! When those freshwater crustaceans are in season, I see no reason not to have them as often as possible. CRAWFISH PIZZA Makes about 4 servings
• 1 large pizza bread crust
• 2 tablespoons olive oil
• 1 1/2 cups tomato sauce or commercial pizza sauce
• 1/4 cup chopped green onions (green part only)
• 1 pound peeled crawfish tails
• Salt and cayenne to taste
• 1/2 pound freshly grated mozarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon dried oregano leaves
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or lightly oil the baking sheet. Place the pizza bread crust on the prepared pan, then spread it evenly with one tablespoon of the olive oil. Spread the tomato sauce evenly over the oil. Set aside. In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the green onions, the crawfish tails and season with salt and cayenne. Cook, stirring, for about two minutes. Remove from the heat and cool. Spread the crawfish mixture over the tomato sauce, then top with the cheeses. Sprinkle with the oregano. Bake until the cheese melts and the sauce bubbles, about 20 minutes. Cut into wedges to serve. SHRIMP AND CRAWFISH FETTUCCINI Makes about 12 servings
• 3 sticks butter
• 3 cups chopped onions
• 2 cups chopped green bell peppers
• 1 cup chopped celery
• 1/2 cup all-purpose flour
• 1/2 cup chopped fresh parsley leaves
• 1 1/2 pounds medium shrimp peeled and deveined
• 1 1/2 pounds peeled crawfish tails
• 2 cups half-and-half
• 1 pound Velveeta cheese, cubed
• 2 tablespoons chopped pickled jalapeno peppers
• 2 teaspoons chopped garlic
• Salt and cayenne
• 1 pound fettuccini, cooked and drained
• 1 cup grated Parmesan cheese
Melt the butter in a heavy, large Dutch oven on medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden. Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about five minutes, or until the shrimp turn pink. Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about five minutes. Season to taste with salt and cayenne. Arrange the fettuccini in a three-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese. Bake at 350 degrees for about 10 minutes or until the mixture bubbles. AND MORE SEAFOOD IDEAS Spring is definitely my favorite time of year in Louisiana. The weather is cool and ideal for dining alfresco. My husband and I entertain often on our covered patio that overlooks Bayou Teche, and most of the time we opt for seafood to serve our guests. With luck, friends give us fish from Vermilion Bay or from the Gulf of Mexico, or we take a boat trip to Marsh Island and catch enough shrimp and crabs for all kinds of good things. Be sure and check out what we have here at cajungrocer.com and you too can enjoy great seafood. STUFFED SOFT-SHELL CRABS Makes 6 servings
• 6 jumbo soft-shell crabs
• 1 cup chopped green onions
• 1 garlic clove, minced
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 pound small shrimp, peeled and finely chopped
• 1/2 cup dry white wine
• 2 teaspoons salt
• 1 1/2 teaspoons cayenne
• 1/2 teaspoon white pepper
• 3 cups stale bread crumbs
• 1/2 pound mushrooms, finely chopped
• 3 egg yolks
• 1 (3-ounce) jar diced pimientos
• Flour for dredging
• 2 cups buttermilk
• 4 eggs, beaten
• 3 cups crackermeal
• Peanut oil for deep frying
Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Sauté the green onions, garlic, crabmeat, and shrimp in the wine for several minutes over medium heat. Add 1 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/4 teaspoon white pepper and bread crumbs. Stir to mix. Add the mushrooms, egg yolks and pimiento. Mix gently. Remove from heat and cool to room temperature. Chill the stuffing for at least one hour or until firm. Carefully lift the shoulders on each crab and gently press about one tablespoon of the stuffing into this area. Press the shoulders down to hold the stuffing. Be careful not to break off any of the legs of the crabs. Lay the crabs on a baking sheet and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon cayenne. Combine the flour with the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper in a shallow bowl. In a mixing bowl combine the buttermilk and the eggs. Whisk to blend. Put the crackermeal in another shallow bowl. Heat the oil to 360 degrees in a deep pot. Dredge the crabs in the seasoned flower, then dip them in the buttermilk mixture. Then dredge them in the crackermeal, making sure that the legs are well breaded. Hold each crab by the body, allowing the legs to dip into the hot oil for a few seconds before dropping the whole crab into the hot oil. Fry the crabs until they float to the surface of the oil and are golden brown. Drain on paper towels. If you want to really show off these crabs, serve them on a mound of seafood jambalaya and top with Creollaise sauce which is made by combining two cups of béarnaise sauce with 2 tablespoons of Creole mustard. CRABMEAT SALAD Makes about 4 servings
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 dashes hot sauce
• 3 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onions
• 1 tablespoon capers
• 3 teaspoons finely chopped fresh parsley leaves
• 1/4 cup mayonnaise
• 2 teaspoons Creole mustard
Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least one hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’ouevre, with crackers or toast points.]]> http://www.cajungrocer.com/blog/aprilmay-2011/feed 0 http://www.cajungrocer.com/blog/aprilmay-2011 http://feedproxy.google.com/~r/cajungrocer/~3/q-OaTEPcXks/marchapril-2011 http://www.cajungrocer.com/blog/marchapril-2011#comments Fri, 04 Mar 2011 16:35:12 +0000 admin http://www.cajungrocer.com/blog/?p=609



The landscape is still a bit drab, but the night air was invigorating. Perhaps a seafood supper would be just the thing to shake off the winter woes. I dug around the freezer and found several packages of shrimp. I made a quick trip to the grocery store and purchased a few ingredients and we were set.

If you don’t have the necessary ingredients, just browse around our website and you should just about everything you need for a seafood dine-around at home. Oh, and don’t forget some crusty French bread!
• SHRIMP AND TASSO SAUTE
• Makes 4 servings
• 2 tablespoons vegetable oil
• 1/2 cup chopped yellow onions
• 1/4 cup chopped red bell peppers
• 1/4 cup minced celery
• ½ teaspoon salt
• 1/8 teaspoon cayenne
• 1 teaspoon Tabasco pepper sauce
• 1 cup chopped tasso
• 1 1/2 cups sliced mushrooms
• 1 tablespoon chopped garlic
• 1 pound shrimp, peeled and deveined
• 1/2 cup shrimp stock
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley leaves
Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, celery, salt, cayenne, Tabasco and the tasso and sauté over high heat for about 5 minutes, or until wilted and slightly brown. Add the mushrooms, garlic, shrimp, stock and white wine and cook, stirring often, for about 5 minutes. Add the green onions and parsley. Adjust seasonings. Serve over rice or your favorite pasta.
• GRILLED SHRIMP WITH SMOKED SAUSAGE
• Makes 4 to 6 servings
• 24 large shrimp, peeled and deveined, tails on
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 3 tablespoons olive oil
• 3 tablespoons butter or margarine, melted
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil
Thread the shrimp and sausage alternately on skewers. Combine the olive oil, butter, lemon juice, salt, cayenne, black pepper and basil in a small bowl and mix well. Brush the mixture on the shrimp and sausage. Grill over a medium-hot fire for three to four minutes, turn and cook for three to four minutes or until the shrimp turn pink and are firm. Serve with pasta that has been tossed with Parmesan cheese, olive oil and freshly ground black pepper, or on a bed of rice pilaf. This is probably one of my favorite crabmeat recipes.
• Crabmeat Remick
• Makes 6 servings
• 1 1/2 cups mayonnaise
• 1 teaspoon tarragon vinegar
• 1/2 cup chili sauce
• 1 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1 teaspoon Tabasco pepper sauce
• Dash of celery salt
• 1 pound lump crabmeat, picked over for shells and cartilage
• 6 strips bacon, crisply fried
Preheat the oven to 400 degrees. In a small mixing bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Mix well. Divide the crabmeat evenly into six large ramekins (or twelve small ones). Spoon the sauce generously over the crabmeat and top with the bacon. Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for one to two minutes.   CRAWFISH TIME Crawfish season is upon us, and it appears it will be a better one than last year. In fact, My mouth is watering for a round of my favorite crawfish recipes. Here are some that you might enjoy this time of year.
• LASSERRE’S MAGIC CRAWFISH
• Makes 6 to 8 servings
• 1 pound peeled crawfish tails
• 6 tablespoons butter
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 rib celery, chopped
• 1 (10 3/4-ounce) can cream of shrimp soup
• 1/2 cup water
• 1/3 cup dry white wine or dry sherry
• Salt, cayenne and hot sauce to taste
• Minced green onions for garnish
In a heavy black iron pot, melt the butter and sauté the onions, garlic, bell peppers, and celery until wilted. Add the crawfish tails and cook for 10 minutes. Add the soup, water, and wine and stir. Simmer for 30 minutes. Add the salt, cayenne and hot sauce and simmer another 10 minutes. Stir in the green onions. Serve over steamed rice.  
• CRAWFISH JAMBALAYA
• Makes about 12 servings
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 4 ribs of celery, chopped
• 6 tablespoons vegetable oil
• 2 cups uncooked long-grain rice
• 4 cups water or chicken broth
• 2 pounds peeled crawfish tails
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1/2 teaspoon garlic powder
Cook the onions, bell peppers, and celery in the vegetable oil in a Dutch oven over medium heat until they are transparent, six to eight minutes. Remove the vegetables from the pot and set aside. Add the rice to the pot and stirring constantly, cook until the rice turns golden. Return the vegetables to pot and add the water or broth. Cover with a tight-fitting lid and simmer for about 20 minutes. Stir in the crawfish and seasonings. Cover and cook for an additional 15 minutes. Add a little water if the mixture becomes too dry. This next dish is one that Papa loved. It’s very hardy and can be served over rice. If you add some chicken or seafood broth, it becomes a rich soup.
• CRAWFISH AND CORN
• Makes about 10 servings
• 6 tablespoons butter or olive oil
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 teaspoon minced garlic
• 1 (10-ounce) can diced tomatoes with chile peppers (like the Ro-tel brand)
• 2 (16-ounce) cans shoe peg corn (tiny white corn)
• 1 (8-ounce) can cream-style corn
• 1 pound peeled crawfish tails
• Salt and cayenne to taste
Heat the butter or oil in a large, heavy pot over medium heat. Add the onions, bell peppers and garlic. Cook, stirring, until translucent, about five minutes. Add the tomatoes with chilies, mashing the tomatoes with the back of a heavy spoon. Cook, stirring, for five minutes. Add the corn and cook for 10 minutes. Add the cream-style corn and crawfish. Season with salt and cayenne. Cover and cook for 10 minutes. Serve hot.]]> http://www.cajungrocer.com/blog/marchapril-2011/feed 0 http://www.cajungrocer.com/blog/marchapril-2011 http://feedproxy.google.com/~r/cajungrocer/~3/NnksqgAHapk/courir-du-mardi-gras http://www.cajungrocer.com/blog/courir-du-mardi-gras#comments Tue, 01 Feb 2011 18:58:55 +0000 admin http://www.cajungrocer.com/blog/?p=604



Yep, it’s Carnival time and if you haven’t stocked up on King Cakes, then you better get on it ASAP.

I thought this month I would tell all of you about a tradition in south Louisiana known as “courir du Mardi Gras” which means “the running of Mardi Gras.” It’s a little different kind of celebration than those in New Orleans. Here’s my story.

To most, New Orleans and Mardi Gras is synonymous. After all, where else do you find balls, held just about every night during the Carnival season, and parades, sometimes several a day, snaking through the streets during the last week or so prior to Fat Tuesday? And what about the Wild Tchoupitoulas Tribe of Mardi Gras Indians festooned in a mass of feathers and a constant parade of maskers working themselves into a frenzy as the season comes to an end?

But, if you venture out of The City That Care Forgot, you will find revelers celebrating in a variety of ways. North of the lake, in Madisonville, they parade in boats. In St. Martinville, the occasion warrants une grande boucherie and a zydeco parade. And in and around the prairie towns of Mamou, Eunice and Church Point, northwest of Lafayette, the local folks participate in the courir du Mardi Gras, the running of Mardi Gras.

And cher, this is unlike any other Mardi Gras celebration in the state, well, probably in the world. Although it does share the processional nature of a parade, as a moving celebration, it’s roots are firmly in the medieval ceremonial begging celebration, which featured a performance in anticipation of a donation, kind of like “singing for your supper.”

Mardi Gras begins early in the day when the riders gather at a pre-designated area on horseback, with a contingency of wagons to carry the musicians and their donations along the way. The route the riders take varies from year to year, and is kept secret until the morning of the courir. At that time, the capitaine (easily recognized by his volunimous cape) who carries a flag, announces the route. His followers, attired in rag-tag costumes, often wearing conical hats, and always a mask, are ready for the ride through the countryside, going from house to house begging for chickens, rice, sausage, flour and oil, the ingredients with which to make a communal gumbo at the end of the day. The captain adheres to the tradition of raising a white flag to ask permission for his riders to enter the yard. If permission is granted, the captain lowers his flag and the riders are free to charge the house. There, they dismount to sing and dance for the household. After an appropriate time, the head of the household may bring out a live chicken which he throws into the air for the celebrants to catch on the run. Then the group continues on to the next stop. With any luck, by the end of the day the wagons are filled with everything that is needed for the gumbo.

In Mamou, home of Fred’s Lounge where on any given Saturday one can enjoy a cold beer accompanied by spicy boudin for breakfast while listening to the best in Cajun music, the Mamou Mardi Gras riders have been practicing the annual ritual since the 1950s.

The celebration iss steeped in tradition and they wouldn’t miss it for the world.

When the riders return to town in the afternoon, the streets are packed with people. Over 500 plates of gumbo are served along with potato salad, and of course, there’s a big fais-do-do that goes into the evening.

Then, here, as in New Orleans, the high-spirited good times will roll full speed until midnight, then, at the magic stroke of twelve, by law and by custom, celebrating must end, for Lent has begun.

The traditional fare on Mardi Gras in the rural towns of south Louisiana is chicken and sausage gumbo served with rice and accompanied by potato salad. What more could you ask for, especially if it’s one of those cold, bone-chilling Louisiana winter days.

CHICKEN AND SAUSAGE GUMBO Yield: about 8 servings
• 1 hen, about 4 to 5 pounds, cut into serving pieces
• Salt and cayenne to taste
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1/2 cup chopped celery
• 10 cups chicken broth (about)
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 pound andouille, cut crosswise into 1/4-inch slices
• 1/4 cup chopped green onions
• 2 tablespoon chopped parsley

Season the hen generously with salt and cayenne. Set aside. In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add the onions, bell peppers and celery and cook for five to 10 minutes, or until they are very soft. Add the broth and stir to blend well. Add the chicken, bay leaves and thyme. Bring to a boil. Then reduce the heat and simmer, partially covered, for about two to three hours, or until the chicken is fork-tender. Add the andouille and cook for 30 minutes. Adjust seasonings. Add the green onions and parsley and serve immediately over rice.

 

The favorite accompaniment to this gumbo, especially in south Louisiana, is potato salad. The secret to a good potato salad is that the potatoes should not be mashed, but rather cut into chunks and no other mayonnaise will do but homemade. I personally don’t like anything else but some finely chopped celery and coarsely chopped hard-boiled eggs added to the salad, but if you wish, you can toss in sweet pickle relish, chopped bell peppers and onions, and finely chopped black olives. This mayonnaise can be made in a blender or a food processor.

HOMEMADE MAYONNAISE Yield: about 2 cups
• 1 egg
• 1 egg yolk
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 cups vegetable oil (about)
• Pinch of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon Tabasco *optional

Blend the egg, egg yolk and lemon juice in a blender or food processor for about 30 seconds. With the motor running, slowly add the oil in a steady stream through the feed tube until the mixture becomes thick and creamy. Add the sugar, salt, pepper and Tabasco and pulse several times until well mixed. Refrigerate for at least 30 minutes before using. Best when used within 24 hours.

 

For those who choose to spend the day on the parade routes in and around Lafayette, the fare is just about anything that can be packed into ice chests or picnic baskets, or prepared in the backyard. It’s nothing for revelers to stop at friends’ homes or place of business to snack in between parades. My appointed round always includes a stop at a friend who offers some of the best crunchy-fried chicken and creamy cole slaw, as well as a place that has cauldrons of homemade chili with which to smother my wiener on a bun.

The secret, according to my friend, to great fried chicken is to deep fry it in lard. But, if you wish, solid vegetable shortening can be substituted.

CRUNCHY-FRIED CHICKEN Yield: 4 servings
• 4 eggs, beaten
• 1/4 cup milk
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 fryer, about 2 1/2 pounds, cut into serving pieces
• Seasoned flour:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cayenne
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• Lard or solid vegetable shortening for deep frying

Mix together the eggs, milk, water, salt, cayenne, black pepper and garlic powder in a large bowl. Add the chicken and toss to coat evenly. Soak the chicken in the mixture for about one hour in the refrigerator. Mix together the flour, baking powder, cayenne, salt and black pepper in another bowl. Remove the chicken, a couple of pieces at a time, from the egg mixture and shake off any excess. Roll in the seasoned flour and deep fry until golden brown and the chicken pops to the surface. Repeat the process until all of the chicken is cooked. Drain on paper towels.

 

I’m not a big cole slaw fan, but this one is especially good.

CREAMY COLE SLAW Yield: about 8 servings
• 1 large head of cabbage, cleaned and shredded
• 1/2 cup grated carrots
• 1/2 cup finely chopped bell pepper
• 2 tablespoons finely chopped green onions
• 3 tablespoons chopped parsley
• 1/2 cup buttermilk
• 3/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Creole mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

 

Just about everyone has a favorite chili recipe. I, for one, have several, but I like this one to serve on hot dogs. It makes a lot and can be prepared and frozen ahead of time.

HOT DOG CHILI
• 1 pound ground chuck
• 1 pound lean ground pork
• 1 1/2 cups chopped onions
• 1/2 cup chopped bell peppers
• 3 cloves garlic, chopped
• 1 (28-ounce) can plum tomatoes
• 1 (15-ounce) can tomato sauce
• 2 teaspoons salt
• 4 tablespoons chili powder ( or to taste)
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/2 teaspoon cayenne
• 1 quart water
• 3 tablespoons flour dissolved in 1/2 cup water

Brown the ground beef and pork in a large Dutch oven. Add the onions, bell peppers and garlic and cook until wilted, for about 5 minutes. Add the tomatoes, tomato sauce, seasonings and water. Bring to a boil. Reduce heat to medium low and simmer for about one hour, uncovered, stirring occasionally. Remove any fat that has risen to the surface. Thicken with the flour dissolved in the water.

 

This next recipe is one of my all-time favorites that Mama fixed for us late on many Mardi Gras days years ago when we came home bone-tired from Mardi Gras festivities.

SHRIMP BURGERS Yield: 4 to 6 patties
• 1 1/2 pounds shrimp, peeled, deveined and chopped
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell pepper
• 1/2 cup finely chopped celery
• 1 beaten egg
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1 teaspoon baking powder
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped parsley
• Flour
• 1 cup solid vegetable oil for frying

Mix the shrimp, onions, bell pepper and celery with the beaten egg in a mixing bowl. Add the salt, pepper, green onions, parsley and baking powder and mix well. Cover and refrigerate for two hours. Form the mixture into patties the size of a hamburger. Dredge in flour. Heat the oil in a skillet over medium-high heat and fry on both sides until golden brown. Drain on paper towels. To serve, spread a toasted hamburger bun with tartar sauce and tuck in the shrimp burger. Best served warm.

 

And now for the final country Mardi Gras treat. This garlic bread with olives can be eaten as a snack or to accompany anything you like.

MEAN GARLIC-OLIVE BREAD Yield: 4 servings
• 1 poor-boy bread loaf, sliced lengthwise in half
• 1/2 stick butter, melted
• 2 garlic cloves, crushed
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice
• 1/2 cup finely chopped Spanish olives
• Paprika
• Grated Parmesan cheese

Preheat the oven to 350° F. Brush both halves of the loaf with the melted butter to which the garlic has been added. Sprinkle with the black pepper and lemon juice. Spread the olives evenly on one half. Then sprinkle the olives with paprika and cheese. Top that half with the remaining half. Heat in the oven for 10 to 15 minutes. Slice and serve.

]]> http://www.cajungrocer.com/blog/courir-du-mardi-gras/feed 0 http://www.cajungrocer.com/blog/courir-du-mardi-gras http://feedproxy.google.com/~r/cajungrocer/~3/tF3kmqUS3QI/crawfish-time http://www.cajungrocer.com/blog/crawfish-time#comments Mon, 27 Dec 2010 17:35:35 +0000 admin http://www.cajungrocer.com/blog/?p=591 It’s also time for our deliciously sweet freshwater crustaceans to be in season. The crawfish farmers are forecasting a good year and you can order them from us so get your equipment (boiling pot and butane burner) out of storage and prepare for a backyard feast. Or simply order our boiled crawfish and delivered right at your door!

If and when you can get your hands on peeled tails, the options for preparing these are endless. Of course, there is always crawfish etouffee, bisque and stew, but if you like spring rolls, here’s a recipe you might want to try.

CRAWFISH SPRING ROLLS WITH ROOT VEGETABLES

• Makes about 10 servings
• 1 cup finely chopped shredded green cabbage
• 1 carrot, thinly cut into matchstick strips
• ¼ cup matchstick strips celery root
• ½ cup matchstick strips red bell pepper
• ½ cup matchstick strips yellow bell pepper
• 2 tablespoons very thinly sliced scallion
• ¼ cup olive oil
• ½ teaspoon minced fresh ginger
• ½ teaspoon minced lime zest
• 1 teaspoon minced garlic
• ¼ teaspoon finely chopped cilantro
• 1 teaspoon soy sauce
• ½ teaspoon rice vinegar
• 1/8 teaspoon ground coriander
• Salt to taste
• White pepper to taste
• 1/8 teaspoon (about 5 to 6 dashes) Tabasco sauce
• 1 pound peeled crawfish tails
• Egg roll or spring roll wrappers
• Egg wash
• Vegetable or peanut oil for deep-frying

Sauté the cabbage, carrots, celery root, bell peppers and scallions in the olive oil for 1 to 2 minutes, or until just wilted. Remove from the heat and add the ginger, lime zest, garlic, cilantro, soy, vinegar, coriander, salt, pepper, Tabasco and crawfish tails. Toss to mix well. Roll about one tablespoon of the mixture in each mixture, sealing the edges with egg wash. (The rolls can be stored in the freezer at this point.) Fry in hot oil until golden brown.

Or you could make a crawfish pie to serve for a Sunday night supper along with a tossed green salad. Easy and so good.

CRAWFISH PIE
• Makes 6 servings
• 1/2 stick (4 tablespoons) butter
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/4 cup chopped celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 1/2 cup chopped canned tomatoes
• 1 pound crawfish tails
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
• 1 (9-inch) pie crust

Preheat the oven to 375 degrees.

Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery, and cook, stirring until the vegetables are soft and golden, 6 to 8 minutes. Add the salt, cayenne and tomatoes and cook, stirring occasionally, for about five minutes. Add the crawfish tails and cook for about 5 minutes, stirring occasionally.

Dissolve the cornstarch in the water and add to the pan. Stir for about two to three minutes, or until the mixture thickens. Add the green onions and parsley and stir to mix. Remove from the heat and cool for about 30 minutes.

Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes before cutting into wedges to serve.

]]> http://www.cajungrocer.com/blog/crawfish-time/feed 0 http://www.cajungrocer.com/blog/crawfish-time http://feedproxy.google.com/~r/cajungrocer/~3/cJWPw3aL-tE/fleischmanns-yeast-king-cake http://www.cajungrocer.com/blog/fleischmanns-yeast-king-cake#comments Mon, 27 Dec 2010 16:56:48 +0000 admin http://www.cajungrocer.com/blog/?p=576 FLEISCHMANN’S YEAST KING CAKE

Just in case you haven’t noticed, Mardi Gras is March 8 and that means a very long Carnival season, which officially begins on Twelfth Night, January 6.

While most people are looking forward to a little rest and relaxation following the Christmas holidays, those of us who live in the South, especially in south Louisiana, are digging in for the Carnival season.

You need to order your King cakes NOW. There are so many flavors to choose from these days—chocolate, blueberry, Bavarian crème, apple, cinnamon—it’s difficult to select just one, so I end up ordering several. They are great to serve for breakfast with café au lait and they are certainly ideal for a snack, but you need to have several on hand for all those King cake parties during the Carnival season. (When I was younger, there was only one flavor—buttery brioche and that was fine with me.)

Should you want to make your own just for fun you may want to try this recipe. Kids love trying their hand at baking and this king cake is fairly simple.

FLEISCHMANN’S YEAST KING CAKE

• 4 ¾ cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons salt
• 2 packages Fleischmann’s Rapid Rise Yeast
• ¾ cup milk
• ½ cup water
• ½ cup (1 stick) butter
• 2 eggs
• ¼ cup melted butter
• Powdered sugar glaze (recipe follows)
• Colored sugars (recipe follows)

In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt and undissolved yeast. Heat the milk, water and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed of an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in the remaining flour (2 ¾ cups) to make a stiff batter. Cover tightly with plastic wrap and refrigerate for about 2 hours.

Punch the dough down. Remove the dough to a lightly floured surface. Divide into 3 equal portions. Roll each to 28×4 inches. Brush with the melted butter then sprinkle evenly with the remaining ¾ cup sugar and the cinnamon. Beginning at the long end, roll each up tightly as for jellyroll. Pinch the seams to form long ropes. Braid, then form into an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees or until lightly golden. Remove from the baking sheet and cool on a wire race. Brush with the powdered sugar glaze and sprinkle with the colored sugars.

POWDERED SUGAR GLAZE

• 2 cups powdered sugar, sifted
• 2 to 3 tablespoons milk
• ½ cup sugar with 8 drops of blue and 16 drops of red food coloring

Whisk until smooth.

COLORED SUGARS

• ½ cup sugar with 8 drops of green food coloring in a sealed jar or plastic bag
• ½ cup sugar with 8 drops of yellow food coloring

MIX FOOD COLORING BEFORE ADDING THE SUGAR.

If you’re hosting a parade-watching party, I suggest that you put your order in now to get your boudin, and while you’re at it, order a turducken to use to make a gumbo. I did this during the holidays when I had some turducken leftover and my guests went wild! Oh, and don’t forget to order French bread!

Well, you also should stock up also on some of our stuffed breads filled with crab meat, crawfish or shrimp! They are great to offer for appetizers, lunch or dinner anytime!

And I’ll tell you what else you MUST serve at your Carnival party (or for any party), are the crab burgers, crab cakes or crawfish cakes we have in stock. Dab them with tartar sauce or cocktail sauce – WOW!

]]> http://www.cajungrocer.com/blog/fleischmanns-yeast-king-cake/feed 0 http://www.cajungrocer.com/blog/fleischmanns-yeast-king-cake http://feedproxy.google.com/~r/cajungrocer/~3/nlzUfviagiw/papas-bouillabaisse http://www.cajungrocer.com/blog/papas-bouillabaisse#comments Fri, 29 Oct 2010 21:38:54 +0000 admin http://www.cajungrocer.com/blog/?p=559 PAPA’S BOUILLABAISSE

When autumn arrives and just about every male I know is heading to the hunting camp, I think of my father. He was an avid hunter, fisherman AND a great cook. He loved nothing better than cooking over a wood fire at THE camp. His repertoire included duck and sausage gumbo, goose and oyster gumbo, and a bouillabaisse that he made with whatever fish—bream, sac-a-lait, redfish or speckled trout—he snagged on his line.

I hope you’ll indulge me and allow me to share this story with you. Perhaps it will inspire you to make your very own bouillabaisse.

I well remember the ritual that went with making his bouillabaisse. My mother would set his ingredients—chopped onions, chopped bell peppers, tomatoes—on a folding table besides his fire pit.

With a cold beer never far from his reach, he would assemble the ingredients in his beloved black iron pot. Then he covered the pot, made sure the fire was just so, grabbed for another cold beer, then tell us the story about bouillabaisse. The tale never varied, but we knew better than to tell him we had heard it many times before.

According to Papa, the first bouillabaisse was made in Marseilles, France and it was concocted with their local ingredients of racasse (a small fish), crabs and potatoes. And it was purported to be the creation by two fishermen, who were disputing as they sat in their boat as to the proper way of cooking fish. One succeeded in making a dish that would have gladdened the heart of any French bon vivant, but the other failed. The successful one enthusiastically offered to teach his friend, and as the latter was following the directions implicitly and the finishing touches were being added to the dish, the teacher seeing that the important and crucial moment had come, cried out, brining down his hand emphatically, “et quant ca commence a bouiller, baisse. (And when it begins to boil, lower the flame.) Hence the name “bouillabaisse” was given to the dish from that moment.

In later years when I became involved in the food business, I was intrigued how the dish developed in south Louisiana. It seems that when the first Frenchmen came to Louisiana they brought a great love for bouillabaisse to a place that had none of the ingredients necessary for making it. There was no racasse, no eels or lobsters. But the Frenchmen found that they could get crabs from Lake Pontchartrain, and oysters, shrimp, red snapper and pompano from the Gulf of Mexico. They could still make a fish and shellfish stew even if they had to use different raw ingredients.

So here is Papa’s version. When he was at the camp at Cypremort Point on Vermilion Bay, he used saltwater fish as well as a handful of fresh shrimp and some lump crabmeat he picked from the crabs he caught at the end of the pier.

He often made a rouille, a garlic flavored mayonnaise to spoon into the bouillabaisse. In Provence, the rouille (meaning rust which refers to the color of the mixture), is really a paste made with garlic, saffron, mayonnaise, sweet paprika and pepper.

PAPA’S BOUILLABAISSE
• Makes 8 servings
• 2 ½ pounds fish fillets, like snapper, redfish, or speckled trout
• Salt and cayenne
• 3 cups coarsely chopped yellow onions
• 2 cups coarsely chopped green bell peppers
• 2 ribs celery, coarsely chopped
• 3 cloves garlic, minced
• 1 stick butter
• 2 (1-pound) cans whole tomatoes, mashed with their can juices
• 1 pound medium-size shrimp, peeled and deveined
• 1 pound lump crabmeat, picked over for shells and cartilage
• 4 bay leaves
• 1/3 cup dry white wine
• 8 slices French bread, toasted

Rouille (recipe follows)

Season the fillets generously with salt and cayenne.

Combine the onions, bell peppers, celery and garlic in a bowl and season with salt and cayenne.

Heat the butter in a deep, heavy pot over medium heat. Put two to three fillets of fish in the bottom of the pot in the butter. Then add one-third of the vegetable mixture, then one-third of the tomatoes. Continue making the layers until all the ingredients are used. Put the shrimp, crabmeat and bay leaves over the final layer. Pour in the wine, cover and reduce the heat to medium-low. Simmer for one hour (do not remove the lid).

To serve, put a slice of French bread in the bottom of a soup bowl, then ladle the soup over it and pass the rouille.

ROUILLE
• 2 tablespoons minced garlic
• 1 teaspoon fresh lemon juice
• ¾ cup mayonnaise
• 1 teaspoon chopped fresh parsley leaves
• Salt and black pepper to taste

Combine all of the ingredients in a bowl and whisk to blend.

Now, for an authentic bouillabaisse, it’s best to go to Provence, France where it all began. I snitched this recipe from 1996 issue of SAVEUR Magazine. The writer of the article had indeed travel to the port of Sanary-sur-Mer, right down the coast from Marseille. But again, I had to “make-do” with our local seafood.

According to Lucien Vitiello, who supplied the recipe to the magazine, it’s not what fish you use, but how many kinds that counts. A good fish stock is important as well. That recipe follows after the bouillabaisse.

PROVENCE BOUILLABAISSE
• 1 baguette, about 24 inches long, cut into ½-inch thick slices
• 7 cloves garlic, peeled (2 left whole, 5 crushed)
• ½ cup extra-virgin olive oil
• 2 medium yellow onions, peeled and sliced
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• ¼ cup fennel tops or coarsely chopped fennel bulbs
• 2 pounds new potatoes, peeled and sliced
• 1 ½ pounds tomatoes, peeled, seeded, and chopped
• 5 to 6 pounds cleaned assorted fish, like red snapper, grouper, monkfish, stripped bass, and speckled trout
• 8 small blue point crabs (optional)
• 16 large shrimp
• 2 ½ quarts warm fish stock
• 1 teaspoon crumbled saffron threads
• ½ cup Pernod
• Salt and freshly ground black pepper

Rouille (Use the recipe from above)

Preheat the oven to 350 degrees. Place the bread on a cookie sheet and toast until golden brown, about 10 minutes. Rub with whole garlic while still warm. Set aside.

Pour half of the oil into a 10 to 12 quart pot. Add the onions, crushed garlic, parsley, thyme, bay leaf and fennel. Add the potatoes, then the tomatoes. Add the fish, then the shrimp.

Pour in the stock and the remaining oil. Add the saffron and Pernod, season with salt and pepper and place over high heat. The ingredients will cook as bouillabaisse comes to a boil. After five minutes, start checking and transfer the seafood as it cooks, then the potatoes, to a platter. This can take up to 25 minutes.

Strain the soup and for the first course, spread the rouille on the toast, place three pieces in each warm soup bowl. For the second course, serve a platter of fish and potatoes at room temperature. Moisten with additional soup and add a dollop of rouille if you wish.

Serves 8

Now for that fish stock.

FISH STOCK
• Makes 2 ½ quarts
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped leeks (white parts only)
• 1 chopped fennel bulb
• 1 chopped rib celery
• 2 medium-size carrots, chopped
• Chopped zest of half an orange
• 3 cloves garlic, peeled and crushed
• 3 coarsely chopped tomatoes
• 4 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 5 black peppercorns
• 6 pounds fish carcasses with heads, broken
• 1 bottle dry white wine
• 4 quarts water

Heat the olive oil in a large stockpot over medium-low heat. Add the leeks, fennel, celery, carrots and orange zest. Cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the garlic, tomatoes, parsley, thyme, bay leaf and peppercorns. Cook for about 2 minutes. Add the fish carcasses, the white wine and the water. Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium and simmer uncovered for 1 hour, skimming off foam as it rises.

Allow the stock to cool, then strain through a fine strainer, return to the pot and reduce by about half over medium-high heat for 30 minutes. Use immediately for freeze.

Fall is also the season for one of my favorite foods—-sweet potatoes, or yams as we call them in south Louisiana.

When I was in elementary school, my mother always had a warm, baked potato waiting for me for my after-school treat. Slathered with butter and drizzled with Steen’s cane syrup, those potatoes were the high light of my day. I ate so many sweet potatoes as a youngster, my father nicknamed me patate douce (sweet potato).

My love for them continues to this day.

Just so you’ll know, Louisiana yams have high energy value, and are rich in vitamin A and vitamin C. That pretty orange color of the potato is beta-carotene, which is also an antioxident that can offer protection against certain cancers. And despite their sweet taste, a 3 1/2 ounce sweet potato has only 141 calories, and contains very little fat and NO CHOLESTEROL! They’re easy on the pocketbook, and can be baked, boiled, or fried, and can be used in an endless variety of foods from soup to nuts.

So here we go, here is a recipe for sweet potato pudding that is a great side dish to serve with pork, chicken and beef dishes.

• 2 (16-ounce) cans Bruce’s yams in heavy syrup, drained
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs, lightly beaten
• 1 cup grated coconut
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 cup firmly packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• Pinch of salt

Preheat the oven to 350 degrees.

In a large mixing bowl, beat together the sweet potatoes, sugar, butter, eggs, coconut, milk and vanilla. Pour into a 8×8-inch buttered baking dish.

Combine the brown sugar, pecans, flour, butter and salt until well mixed. Spoon the mixture over the sweet potatoes. Bake for one hour. Serve warm.