ZEA BISTRO ROASTED CORN GRITS

ZEA BISTRO ROASTED CORN GRITS

2 cups chicken broth
2 cups heavy cream
¼ stick butter
1 cup golden corn
1 cup yellow grits ( not instant)
Green onions for garnish


Instructions
To grill corn, shuck off husk. Lightly butter corn cob and grill over charcoal or open fire until slightly blackened.
Cool corn and cut kernels from cob with sharp knife.
Bring chicken broth to a boil. Add heavy cream and return to boil.
Slowly whisk in the grits and then the corn.
Reduce heat to a simmer, cover, and cook 5 to 6 minutes.
Add salt and pepper to taste.
Garnish with thinly sliced green onions.

OYSTERS JOHNNY REB

Oysters Johnny Reb

2 quarts oysters, drained

Salt, pepper, Tabasco to taste

1/2 cup minced fresh parsley

1/2 cup finely chopped shallots

1 tablespoon Worcestershire

2 tablespoons fresh lemon juice

1/2 cup melted butter

2 cups cracker crumbs

Paprika

3/4 cup half-and-half

Fresh parsley sprigs

Lemon slices

Layer half of oysters in a lightly greased shallow 2-quart baking dish.

Season to taste with salt, pepper and Tabasco. (If you prefer, season

with a Creole or Cajun seasoning mix, such as Tony Cachere’s or

Zatarain’s.) Sprinkle the seasoned oysters with half of parsley, shallots,

Worcestershire, lemon juice, melted butter and cracker crumbs. Repeat

layers and sprinkle lightly with paprika. Make evenly spaced indentations

in the casserole. Fill each indentation with half-and-half, being careful

not to moisten all of the crumb topping. Bake at 375 degrees F. about

30 minutes, or until bubbly. Garnish with parsley and lemon slices.

Makes 8 to 10 servings.

CRAB BOIL TURKEY

BOILING POT TURKEY RECIPE

Kerry Gogreve prefers Cajun Land brand seasoning. He uses a four-pound jar of dry seasoning and a cup of the liquid crab boil, which makes a seriously spicy turkey. You may want to lower the amount of seasoning the first time you try this, especially if guests do not have a high tolerance for picante flavors.

"I taste the water as I go," Kerry says. "You make the water taste like what you want the food to taste. Stir it, and stick your hand in there and taste. I play with it."

Size: Be sure to choose a turkey that will fit in the boiling pot you have and that the water line will stay above the turkey for the entire cooking time. (Kerry's unmarked pot is 30 or 40 quarts, plenty big for a 13-pound turkey.) 

Timing: Kerry cooked a 13-pound turkey for 40 or 45 minutes, then let it soak for 20 minutes in the boiling water, "just like seafood," he says, to absorb flavors; this gives the meat a reddish cast. A 16-pound turkey would need to be boiled about an hour to hour and 15 minutes at a rolling boil.

Vegetable notes: Kerry leaves heads of garlic whole and adds them with the onions (halved or whole) at the beginning of the boil. The onions dissolve into the water after about 20 minutes. New potatoes are added about 20 minutes before the end of cooking.

Boiling Pot Turkey

Makes 15-20 servings

1 (13-pound) turkey, defrosted if frozen

1 (3 pound) bag onions, peeled, halved and/or whole  

10-15 heads garlic, tops cut off

3 to 5 pounds new potatoes (use as many as you like and what will fit in the pot)

4-pound container powdered crawfish boil seasoning mix (or less if you can't take very spicy)*

1 cup liquid crab boil (or to taste)

Prepare a boiling pot with water as for a seafood boil: Add powdered and liquid seasoning; stir well. Add onions and garlic.

Taste the water for seasoning and adjust accordingly. The water should taste like what you want the food to taste like. When water has come to a hard rolling boil, submerge turkey in the water.

Add potatoes after the turkey has boiled about 20 to 25 minutes.

After about 45 minutes, remove turkey from water and check the thigh joint to see if the turkey is done. There should be very little or no redness. The turkey can be left in the water to soak up additional seasonings. Kerry recommends at least a 20-minute soak.

Remove turkey from water, and remove potatoes and garlic. Keep potatoes warm. Reserve boiling liquid until turkey is prepared for serving.

When cool enough to handle, cut turkey into large slices, removing skin and bones. Put the slices on a large shallow platter or bowl. Arrange potatoes and heads of garlic around the slices. To keep the turkey moist, pour a cup or two of the boiling liquid over the turkey. Serve with a meat fork as well as a big spoon for the liquid. 

*As noted above, this amount of seasoning makes a very spicy turkey. Adjust the amount to your taste. . 

BLACKENED CATFISH

Not Lackin' on the Blackenin' Catfish

2 tablespoons paprika

1 teaspoon cayenne

1 teaspoon dried thyme

1 teaspoon chili powder

2 teaspoons garlic powder

1 teaspoon ground cumin

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

4 (6-ounce) catfish fillets

2 tablespoons canola oil

2 tablespoons butter

4 lemon wedges

On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Coat the catfish fillets on one side (presentation side) only in the spice mixture and set aside.

Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".

Add oil to pan. When oil begins to slightly smoke, add catfish fillets  (presentation side down)and cook about 2 to 3 minutes. Then turn over presentation side up) and put in a hot oven to finish cooking.  Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.

To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

THAI STYLE FISH CAKES

Thai-style Fish Cakes

1 generous pound firm white fish fillets (such as ling cod), coarsely chopped
1/2 cup fresh coriander leaves (cilantro)
35g (1/4 cup) cornflour
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
1 egg, lightly whisked
3 green onions, ends trimmed, finely chopped
2 oz green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve

Herb & peanut salad
A handful of Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice

Step 1
Place the fish in the bowl of a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined. 

Step 2
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Or simply form into 4 equal patties. Cook for 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.

Step 3
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.

Step 4
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chili sauce and cilantro.

TWO SISTERS

BREAKFAST

TWO EGGS $8.00 with Fish and Grits
TWO EGGS $3.50 with Grits or Hash Browns
MEAT $3.95 with Grits or Hash Browns
PORK CHOPS OR LIVER $6.00 with Grits or Hash Browns
TWO EGGS $5.00 with stack of pancakes
MEAT $4.75 with stack of pancakes
TWO EGGS, MEAT $5.50 with Grits or Hash Browns
TWO EGGS, PORK CHOPS OR LIVER $7.50 with Grits or Hash Browns
TWO EGGS, MEAT $7.50 with stack of pancakes
STACK OF PANCAKES  $3.75              

SANDWICHES
EGG, MEAT ON TOAST $3.50
EGG ON TOAST $2.00
MEAT ON TOAST $3.00
CHEESE .50 EXTRA

SIDE ORDERS
BISCUITS .50 EACH



DAILY:  MONDAY - FRIDAY
NECKBONES $9.50
HAMHOCK $9.50
SMOTHERED TURKEY WING DINNER $9.75
SMOTHERED TURKEY NECK DINNER $9.75
SMOTHERED OR FRIED CHICKEN DINNER $9.75
SMOTHERED OKRA /SHRIMP $11.75 w/choice of meat, rice and potato salad

MONDAY
RED BEANS AND RICE $8.75 w/smoked or hot sausage
CABBAGE AND RICE $9.75 w/ any choice of meat
MEATLOAF DINNER $9.75 w/ mashed potatoes & vegetables or rice
STEWED HEN PLATE $9.75

TUESDAY
WHITE BEANS & RICE $8.75 w/ smoke sausage or hot sausage
COLLARD GREENS & RICE $9.75 w/ choice of meat
MEATBALL AND SPAGHETTI $9.75 w/ vegetables and salad

WEDNESDAY
BLACK EYE PEAS AND RICE $8.75 w/ smoke sausage or hot sausage
COLLARD GREENS AND RICE  $9.75 w/ choice of meat
SMOTHERED HAMBURGER & POTATOES $9.75 w/ vegetable and salad

THURSDAY
RED BEANS & RICE $8.75 w/ smoke sausage or hot sausage
CABBAGE & RICE $9.75 w/choice of meat
CHITTERLINGS & RICE $10.00 w/ potato salad and vegetable
BBQ CHICKEN DINNER $9.75
BELL PEPPER (2) $10.00
FRIED CATFISH DINNER $10.00

FRIDAY
BUTTER  BEANS & RICE $8.75 w/ smoke sausage or hot sausage
COLLARD GREENS & RICE $9.75 w/ choice of meat
FRIED CATFISH DINNER $10.00
FRIED SHRIMP OR FRIED OYSTERS $12.50 w/ mac or fries
FRIED SEAFOOD PLATTER $14.75 w/ mac or fries

SATURDAY
RED BEANS AND RICE $6.50
CABBAGE AND RICE $6.50
GUMBO $10.00 w/Potato Salad
FRIED CATFISH PLATE $10.00 w/ potato salad/ vegetables
VEAL STEW& RICE $9.50 w/ vegetables
BBQ RIB PLATE $10.00
SMOTHERED OR FRIED CHICKEN PLATE $9.75
SMOTHERED OR FRIED PORK CHOP PLATE $9.75
TURKEY WING OR TURKEY NECK PLATE $9.75
MEATLOAF & POTATOES $9.75 w/ vegetables

SUNDAY
GUMBO $10.00 w/ potato salad
SHRIMP & OKRA $10.50
SHRIMP & OKRA w/ choice of meat $11.75
STEWED HEN DINNER $10.50
FRIED CATFISH DINNER $11.00
BBQ CHICKEN DINNER $10.50
STUFFED BELL PEPPER DINNER $11.00
SMOTHERED TURKEY WING DINNER $10.50
SMOTHERED TURKEY NECK DINNER $10.50
SMOTHERED OR FRIED CHICKEN DINNER $10,50
SMOTHERED OR FRIEED PORK CHOP DINNER $10.50


   

TONY CHACHERE'S CREOLE SEASONING

Tony Chachere's Creole Seasoning

"From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar."

Ingredients

• 26 ounces salt, free flowing..like Morton's
• 1 1/2 ounces pepper, black, ground
• 2 ounces red peppers, ground
• 1 ounce garlic powder
• 1 ounce chili powder ( like Gebhardt's)
• 1 ounce Accent seasoning (MSG)

Directions

1. Mix well and use like salt.
2. TO SEASON SEAFOOD:.
3. Use half of above mixture and add:.
4. 1tsp. thyme, powdered.
5. 1 bay leaf.
6. 1 teaspoons basil, leaf, sweet.
7. NOTE: If too peppery for children, add more salt to mixture, then season to taste.

Five Minute Polenta

Why waste time and energy when you can have luscious polenta in five minutes? Americans always called it "corn meal mush" which isn't nearly as sexy and romantic as "polenta". Use it every way you would use it's sexier Italian cousin. I like it better. The texture is velvety and the mouthfeel luxurious.

American Polenta

4 Cups Water
1 Teaspoon(s) Salt
1 Cup QUAKER® or AUNT JEMIMA® Enriched Corn Meal
2 Tbsp. butter
Optional, but highly recommended: 1 cup corn kernels, lightly sautéed in butter
or creamed corn and/or 3/4 cup cheese.

Bring 3 cups of water to a boil. Combine the remaining 1 cup water, corn meal and salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over low heat 5 minutes. Stir in cheese and/or corn and use to accompany debris gravy, sausage or tomato gravy. Instead of corn you can use virtually any lightly sautéed vegetable.

COCONUT SHRIMP

COCONUT BEER SHRIMP

1 lb. unpeeled med. fresh shrimp
3/4 c. pancake mix
3/4 c. beer
1 tbsp. coconut milk
1/4 c. all purpose flour
1 c. coconut flakes
Light vegetable oiL

Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp in coconut. Heat oil in saucepan (2" to 3" deep) to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side and golden brown. Drain on paper towel and serve.

Serve with Sweet Chili Sauce.

Meat Pies

Natchitoches Meat Pies

For the Filling:
2 Tbsp Butter

½ lb Ground Beef
½ lb Ground Pork
½ Cup Spanish Onion, finely diced
½ Cup Red Bell Pepper, finely diced
¼ Cup Celery, finely diced
½ Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
½ Cup Beef Stock
1/2 Cup All Purpose Flour

Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

For the dough:
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
½ Cup Lard
1 Egg
1 Cup Milk

Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.

Cut the dough in half then roll it out to ⅛ inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can. 

To assemble and cook:

Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.

Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden.

Sauce: Mix together equal parts of sour cream and mayonnaise, throw in mustard to taste, fresh garlic and cayenne.

CATFISH CEVICHE

Catfish Ceviche
Words Fail Me...

Serve with corn chips. I especially like the cup-shaped ones for this.

1 lb U.S. Farm-Raised Catfish fillets, cut in to 1/4-inch pieces (the smaller the better-hard to do but worth the effort)
1 teaspoon grated lemon zest
½ cup fresh lemon juice
1 teaspoon grated lime zest
½ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 cup seeded and diced ripe tomato
½ cup finely diced red onion
2 garlic cloves, thinly sliced
2 tablespoons cilantro leaves
1 tablespoon oregano leaves
1 jalapeno, seeded, deveined, and minced
1 teaspoon salt
½ teaspoon sugar
1 avocado, pitted, peeled, and diced

In a large reseal able food-storage bag, combine the fish with the lemon and lime zests and juices. Allow to marinate in the fridge for a minimum of 4 and a maximum of 18 hours, turning every once and a while to mix.

Thirty minutes before serving, drain the fish and discard the liquid. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado. Mix gently, cover, and chill until ready to serve.


Serves 6

PEANUT BUTTER PIE

No Bake Peanut Butter Pie
1 (8 ounce) package cream cheese 

1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped
topping, thawed
2 (9 inch) prepared graham cracker
crusts

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Serve frozen with Hershey's Chocolate Syrup as a sauce.

ROAST BEEF PO'BOY with DEBRIS GRAVY

I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!
Here is the recipe:

Roast Beef Po’ Boy with Debris Gravy 

For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp. Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.

Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.

Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.