tonguer's blog: "recipes"

Patout's Hot Crab Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cajun Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter (1/4 lb) 2 each Medium yellow onions -- choppe 1 each Small bell pepper -- chopped 2 each Garlic cloves -- minced 1 pint Heavy cream 1 cup Green onions -- chopped 1/2 cup Parsley -- chopped 1 teaspoon Dried basil 1 teaspoon Dried thyme 2 teaspoons Salt 2 teaspoons Ground black pepper 1 teaspoon Ground white pepper 5-6 shots Tabasco sauce 1 pound Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast.

Hot Chicken Wings Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Appetizers Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Chicken wings Oil for frying (optional) 6 ounces Hot sauce or Tabasco 1/2 cup Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations.

Chicken Sauce Piquant Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Cajun Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bacon drippings (for roux) 6 cups Plain flour 7 cups Onion -- chopped 1 cup Bell pepper -- chopped 3 cups Green onions -- chopped 1 cup Celery -- chopped 3 cups Parsley -- chopped 1/4 cup Garlic -- chopped Bacon drippins/brown chicken 20 pounds Baking hens -- (see directions Water 1 pound Mushrooms -- sliced 16 cups Tomato sauce 8 cups Chablis wine 1 1/2 pints Stuffed olives 6 tablespoons Lea & Perrins 8 tablespoons Louisiana hot sauce 1 teaspoon Dried mint -- crushed 6 tablespoons Salt The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. . Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat.

Blackened Chicken Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 each chicken breast halves without skin -----SEASONING MIX----- 2 tablespoons Salt 1 1/2 teaspoons Garlic powder 1 1/2 teaspoons Black pepper 1 teaspoon White pepper 1 teaspoon Onion powder 1 teaspoon Ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika -----OTHER INGREDIENTS----- 3/4 pound unsalted butter -- melted NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."

Ok this is for my northern friends ..... Northern meaning not being from southern Mississippi southern Texas and all of Louisiana, Boiled seafood isn't boiled seafood with seasonings. You can get close to the Louisiana taste by using 6 or 7 Chinese peppers, 5 or 6 bay leaves, 1/8 cup peppercorns per 4 gallons of water.... Chop the peppers up finely or if you like I can get the address for you to order liquid seafood boil. I have eaten "boiled seafood" in other parts of the country. you don't know the flavors you are missing without proper seasonings. And heres a note fresh shrimp isn't pink ........ here in Louisiana when it starts to turn pink it becomes fish bait .... Fresh shrimp in a gray color

Cajun Meat Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SEASONING MIX----- 2 each Whole bay leaves 1 teaspoon Salt 1 teaspoon Ground cayenne pepper 1 teaspoon Black pepper 1/2 teaspoon White pepper 1/2 teaspoon Ground cumin 1/2 teaspoon Ground nutmeg -----MAIN INGREDIENTS----- 4 tablespoons Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Green bell peppers -- chopped 1/4 cup Green onions -- finely chopped 2 teaspoons Minced garlic 1 tablespoon Tabasco sauce 1 tablespoon Worcestershire sauce 1/2 cup Evaporated milk 1/2 cup Catsup 1 1/2 pounds Ground beef 1/2 pound Ground pork 2 each Eggs -- lightly beaten 1 cup Very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen"

Beaten biscuits Recipe By : Serving Size : 100 Preparation Time :0:00 Categories : Cajun Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups All purpose flour (soft) 1 1/2 teaspoons Salt 1 tablespoon Sugar 1 teaspoon Baking powder 1 cup Shortening 1 cup Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving.

Barbecued Ribs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Pork ribs -- cut in pieces 1 each Lemon 1 each Large onion 1 cup Catsup 1/3 cup Worcestershire sauce 1 teaspoon Chili powder 1 teaspoon Salt Dashes Tabasco sauce 2 cups Water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good"

Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Onions -- chopped 1/4 cup Honey 1 tablespoon Garlic -- chopped 2 tablespoons Lemon juice 1 cup Sweet pepper -- chopped 1 tablespoon Salt 1/2 cup Parsley -- dried 3 tablespoons Lea & Perrins 1 cup Dry white wine 1/2 teaspoon Mint -- dried 3 tablespoons Vinegar 1 tablespoon Liquid smoke 2 cups Ketchup 1/2 tablespoon Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.

All Purpose Marinade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces On The Grill Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Dry white wine 1/2 teaspoon Cayenne pepper 1 teaspoon Onion powder 1/2 cup Soy sauce 1/2 teaspoon Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help"