COUNTRY LIVER PATE

Country Liver Pate

Serves 10 as an appetizer

4 cups chicken livers, washed thoroughly
2 cups julienned yellow onions
4 tablespoons chopped garlic
2 tablespoons olive oil
2 cups brandy
2 cups butter
2 cups cream cheese
salt and pepper

Set pan over medium heat add livers, onions, garlic and olive oil.
Cook until fat begins to render from livers.
Add brandy and flambé.
Cook all alcohol out of the liver mixture.
Let cool for about 10 min.
Place into a food processor, add butter, cream and cream cheese and puree.
Season with salt and pepper.
Pour mixture into a terrine mold lined with plastic wrap.
Chill for 24 hours before serving.

BASIC CHICKEN WINGS

Spicy Chicken Wings
Serves 2 to 4

12 chicken wings
4 tablespoons butter
1 teaspoon ketchup
1 teaspoon Tabasco Pepper sauce
celery, as needed

Note: Hot and spicy chicken wings make perfect tailgate food or for when friends drop by to watch the game. Everybody loves them and it is easy to increase the recipe without too much fuss. Serve with Blue Cheese Dip.

Remove and discard the tips from the wings. Separate the first and second joint of the wings with a sharp knife. Pat the wings dry with a paper towel.
In a heavy sauce pan, heat about 2 inches of cooking oil to 350˚F (use a deep frying thermometer).
Fry the wings a few at a time to maintain temperature of oil. About 6 minutes then remove and drain on paper towels.
In a small bowl mix butter, ketchup and Tabasco Sauce. Toss the wings in the sauce and coat thoroughly.
Serve hot with Blue Cheese Dip and celery.

Blue Cheese Dip
Recipe courtesy of "The Tabasco Brand Cookbook"
Serves 2 to 4



1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoom fresh parsely, chopped
1 tablespoon green oinons, chopped
1/2 teaspoon minced garlic
1/2 teaspoon Tabasco Sauce
3 Tablespoons crumbled blue cheese
salt and freshly ground pepper to taste

Note: This is a perfect dip for tailgate and football parties. This recipe is easy to increase without fuss

Blue Cheese Dip 

In a bowl whip together all ingedients until blended. Set aside until ready to use.
Note: This recipe is easily doubled or tripled, and is great with Spicy Chicken Wings or a vegetable platter.

BEER BUTTERMILK CORNBREAD MUFFINS

Beer Cornbread Muffins


Recipe courtesy of Mastering The Art of Southern Cooking

Makes 12 muffins

2 cups cornmeal (white or yellow)
1 cup self-rising flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar (optional)
1/4 cup unsalted butter, melted
2 large eggs, beaten
8 ounces beer
1/2 cup buttermilk
1 cup Cheddar cheese, shredded

Preheat oven to 400˚F. Oil a 12-cup muffin tin and set aside.

Sift together the cornmeal, flour, baking powder, salt and sugar. Mix together the melted butter, eggs, beer, buttermilk and cheese in a large bowl. Add the dry ingredients to the wet and stir until just mixed.

Divide the batter amon the 12 muffin cups, filling each aou 2/3 full. Gake 20 to 25 minutes or until they are light golden brown and a wooden skewer inserted near the center comes out clean.

Cool in the tins on a wire rack for 10 minutes. Turn the muffins out onto the ire rack to cool or serve warm.

CRAWFISH CAKES

Abita Crawfish Cakes

Vegetable oil
4 tablespoons chopped green pepper
4 tablespoons chopped onion
4 tablespoons chopped celery
1/2 teaspoon black pepper
1 teaspoon Creole seasoning
1/4 teaspoon thyme
1/4 teaspoon basil
1 dash Tabasco
3 oz. Abita Andygator beer
1 lb. crawfish tails
1 to 1 ½ cups dry bread crumbs
Flour
Egg wash
Corn flour
16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

In a large skillet, saute green pepper, onion and celery in the oil with the spices and Tabasco until vegetables are tender. Add beer and bring to a simmer. Remove from heat and add crawfish.
In a large bowl, combine the crawfish mixture and bread crumbs and form into 8 flat crawfish cakes. Coat each cake with flour, dip into egg wash, then coat with corn flour. Fry in vegetable oil on medium heat until cakes are a light golden brown. Use the same procedure to coat the tomatoes and fry them, too.

To serve, place two fried tomato slices on a plate with the crawfish cake. Serve with Remoulade sauce, diced fresh tomatoes and sliced onions

CHICKEN SCHNITZEL

Breaded Chicken Cutlets

Main Course

Recipe courtesy of The America's Test Kitchen Cookbook

Serves 4

Ingredients: 

4 boneless, skinless chicken breasts (5 to 6 ounces each). tenderloins removed and fat trimmed. 1/2 cup kosher salt or 1/4 cup table salt 1/2 cup sugar 5-8 slices high quality white bread,e.g. Pepperidge Farm, crusts removed and torn into rough 1½-inch pieces then placed in food processor ground black pepper 3/4 cup all-purpose flower 2 large eggs 1 tablespoon plus 3/4 cup vegetable oil lemon wedge for serving

Breaded Chicken Cutlets Click image to enlarge

Method: 

Using a mallet or rolling pin pound chicken breasts to even 1/2-inch thickness. Dissolve salt and sugar in 1 quart cold water in gallon-sized zipper-lock plastic bag. Add cutlets and seal bag, pressing out as much air as possible; refrigerate for 30 minutes.

Line a baking sheet with 3 layers of paper towels, place cutlets in single layer and cover with another 3 layers of towels. Press firmly to absorb as much moisture as possible. Allow cutlets to dry for 10 minutes. Meanwhile process bread pieces in food processor until evenly fine-textured, 20 to 30 seconds. You should have 1¼ cups fresh bread crumbs when done. Transfer crumbs to pie plate. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper and set aside.

Adjust oven rack to lower-middle position, set heatproof plate on rack and heat oven to 200˚F. Spread flour in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate.

Working one at a time, dredge cutlets thoroughly in flour, shaking off excess. Using tongs, dip both sides of cutlets in egg mixture, coat thoroughly, allowing excess to drip back into pie plate to ensure very thin coating. Dip both sides into bread crumbs press with fingers to form even cohesive coat. Place breaded cutlets in singe layer on wire rack set over baking sheet and allow coating to dry about 5 minutes.

Meanwhile, heat 6 tablespoons oil in heavy-bottom 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay 2 cutlets in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with metal spatula to ensure even browning, about 2 to 3 minutes. Using tongs, flip cutlets, reduce heat to medium and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp 3 minutes longer. Line plate in oven with paper towels and set cutlets on top and return plate to warm oven.

Discard oil in skillet and wipe clean. Repeat with another 6 tablespoons of oil and cook remaining cutlets as before.

Serve with lemon wedges.

CHOCOLATE PEANUT BUTTER PIE

Chocolate Peanut Butter Pie

Dessert

Recipe courtesy of Emeril Lagasse

Makes 1 pie

Ingredients: 

1½ cups crushed chocolate cookies 1 cup peanut butter, in all 1/4 pound cream cheese 3/4 cup powdered sugar 2 tablespoons milk 2 tablespoons chopped peanuts, plus more for garnish 2 cups heavy cream Caramel Sauce or Chocolate Sauce, for serving

Chocolate Peanut Butter Pie Click image to enlarge

Method: 

Preheat oven to 350°F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes.
In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.
Remove the pie from the springform pan and place on a serving plate. Cut the pie into serving pieces using a warm knife. Serve drizzled with Caramel Sauce or Chocolate Sauce, as desired, and garnish with the extra chopped peanuts.

CHICKEN VOODOO RIGATONI

Chicken Voodoo Rigatoni

Main Course

Recipe excerpted from The Heaven on Seven cookbook 

Serves 8 - 10

Ingredients: 

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning (or your favorite) 1/4 cup extra virgin olive oil 1/2 cup diced yellow onion 1/2 cup diced red onion 1/3 cup thinly sliced green onion, white and green parts 2 tablespoons Roasted Garlic Puree 1/3 cup diced celery 1/2 cup seeded, diced green bell pepper 1/2 cup seeded, diced red bell pepper 1/2 cup seeded, yellow bell pepper 1/3 cup seeded, diced poblano chile 1/4 cup seeded, diced cubanella pepper 1/4 cup seeded, diced banana pepper 1 tablespoon seeded, minced Fresno chile 1 1/2 teaspoons seeded, minced habanero chile 1 teaspoon seeded, minced jalapeno 1/2 teaspoon minced serrano chile 1/2 teaspoon seeded, minced fingerhot chile 1 tablespoon honey 1 tablespoon granulated sugar 1 tablespoon light brown sugar 1 tablespoon dark brown sugar 1/3 teaspoon Hungarian paprika 1/4 teaspoon Spanish paprika 1/4 teaspoon chile powder 1/4 teaspoon ground allspice 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes 1/2 cup peeled and diced ripe banana 1 (8 ounce) can tomato sauce 1 cup water 3/4 cup unsweetened coconut milk 3/4 cup pineapple juice 1/2 mango juice 1/2 cup papaya juice 1/3 cup freshly squeezed orange juice 1 tablespoon Key lime or regular lime juice 1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce 3 tablespoons unsalted butter, chilled and cut into pieces 2 pounds dried rigatoni pasta, cooked according to package directions, for serving

Chicken Voodoo Rigatoni   Click image to enlarge

Method: 

Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red, and green onions and the garlic puree; cook for an additional 2 minutes. Add the celery, peppers, and chiles; cook until vegetables are soft, about 10 minutes. Add the honey, sugars, Hungarian and Spanish paprikas, chile powder, allspice, coriander, turmeric, salt, ground black and white peppers, red pepper flakes, and remaining 1/4 teaspoon Cajun seasoning; stir for 2 to 3 minutes to coat the meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices, and hot pepper sauce, until thoroughly combined. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 1 hour.

When ready to serve, stir in the butter until blended; toss with rigatoni in a large bowl.

Chef's ​Note: don't let the long list of ingredients in this recipe frighten you away. This is an easy dish to prepare for company. Make the sauce ahead of time and reheat it while you boil the pasta. Get to know the vast assortment of peppers available in your market; the combination of peppers and the tropical flavors make this dish exciting. Hot as a Mutha hot pepper sauce can be ordered from Heaven on Seven's website or substitute Habanero which can be easily found.

Note: substitute your favorite hot and sweet chiles in place of the exotic ones you may not be able to find at your grocer

CHICKEN SALAD with ORZO

Salad with Orzo

Salad

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

Ingredients: 

2 cups orzo pasta 2 cups diced, rotisserie, skinless white chicken 1 cups frozen peas, thawed, or shelled edamame 1/2 cup chopped green onions 1/2 cup crumbled reduced-fat feta cheese 1 cucumber, peeled and chopped 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes 2 teaspoons dried dill weed 1 tablespoon lemon juice 2 tablespoons Nakano roasted garlic seasoned rice vinegar 2 tablespoons olive oil salt and pepper to taste Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo Click image to enlarge

Method: 

Cook orzo according to package directions. Drain.

In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, toma­toes and dill. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients. Toss with the orzo mixture.

Refrigerate for at least 1 hour before serving.

CREOLE CREAM CHEESE

Creole Cream Cheese
Makes 2


1 gallon skim milk (may be made with reconstituted dry skim milk powder)
1/2 cup cultured buttermilk
1/2 teaspoon liquid rennet
Half-and-half or heavy cream to taste
Fresh fruit, optional

Place milk in a large container. Be sure the temperature of the milk is no cooler than 70 degrees or no warmer than 80 degrees. Add the buttermilk and stir the mixture well. Then pour in the rennet and agitate everything vigorously for one minute. After stirring, do not stir again or you will break the cheese formation.

At this point cover the container and let it stand at room temperature for 12 to 15 hours. The rennet will convert the milk solids to a "caked" cheese. The longer it stands, the firmer the cheese will be.

After the cheese has set, ladle it into Creole cream cheese molds (or other perforated containers) so that the water can drain off the cheese. Place the molds in a large roasting pan on a rack elevated by custard cups and leave them in the refrigerator until no more water drips out. The cheese will take at least four to six hours to form. The cream cheese will keep in your refrigerator for at least a month in clean containers.

When you are ready to eat it, spoon what you want into a bowl, and cover with either half-and-half or whipping cream. Serve with fresh fruit, if desired.

CORN CAKES

Farmers Market Corn Cakes
Recipe courtesy of Southern Living Famers Market Cookbook
Makes 30

2 1/2 cups fresh corn kernals, frozen may be substituted
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow cornmeal, white cornmeal OK too
8 oz fresh mozzarella cheese, grated
2 tablespoons chives, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
 
Pulse, corn kernels (thaw if using frozen), eggs, milk and butter in your food processor 3 or 4 times until corn is coarsely chopped.

Stir together flour, cornmeal, mozzarella cheese, chives, salt and pepper in a large bowl; stir in the chopped corn mixture just until dry ingredients are moistened.

Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn over and cook other side 2 to 3 minutes.

Remove onto paper towels and keep warm in 200˚F oven until finished.


PServe right away.

TURKEY ROULADE

Emeril's Turkey Roulade
Serves 6

Turkey Roulade:
1 boneless turkey breast half (about 3 pounds)
Creole seasoning
Wild Mushroom Stuffing, (recipe follows)
12 slices bacon


Wild Mushroom Stuffing:
1 cup chopped French bread
1/3 cup milk
5 slices bacon, chopped
1 sweet onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 (5-ounce) package wild mushrooms, thinly sliced
1½ teaspoons chopped thyme
1/3 cup dry Marsala or white wine
1/3 cup grated Parmesan cheese
2 large eggs
3 green onions, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Turkey Roulade:
Preheat oven to 425ºF. Adjust oven rack to second-highest position.
Place turkey breast skin-side down on a cutting surface. Make a cut down the center from top to bottom, taking care to not cut all the way through. Butterfly by making a horizontal cut in each half, again taking care not to cut all the way through; open like a book. Cover with plastic wrap; pound meat to a half-inch thickness, using a meat mallet or small heavy skillet. Sprinkle evenly with Creole seasoning. Spoon two cups Wild Mushroom Stuffing over turkey breast and spread evenly, leaving a half-inch border all around. Evenly roll turkey over stuffing (jelly-roll-style), tucking seam side down; form a uniform log. Lightly season.
Place turkey roulade in a roasting pan. Evenly arrange bacon crosswise over turkey, overlapping slices slightly; trim ends and tuck underneath log. Place in oven at 425ºF; close oven door and immediately reduce heat to 375ºF. Roast 40 minutes or until a thermometer placed in direct middle registers 145ºF. Increase heat to broil. Carefully broil two to five minutes or until bacon has browned and a thermometer placed in direct middle registers at least 160ºF. Remove from oven. Immediately cover turkey roulade with foil; let rest 15 minutes. Cut into one and a quarter-inch slices and arrange on a warm serving plate.

Wild Mushroom Stuffing:

Combine bread and milk in a mixing bowl; set aside. Melt bacon in a large skillet over medium heat; sauté eight to 10 minutes or until crisp. Drain grease, leaving two tablespoons in skillet. Add onion, celery, and garlic; sauté five minutes. Add mushrooms and thyme; sauté five minutes. Add wine; simmer until liquid has evaporated, stirring often. Remove from heat; cool completely.

Combine wet bread with mushroom mixture. Add Parmesan, eggs, green onions, salt, and pepper; mix well. Cover and chill until needed (up to two days).








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CRAWFISH BURGERS

Emeril's Crawfish Burgers
Serves 6

1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup very finely diced onion
2 tablespoons very finely diced red bell pepper
2 tablespoons very finely diced yellow bell pepper
3/4 teaspoon salt, in all
1/4 teaspoon cayenne pepper, in all
1 1/2 teaspoons Emeril’s Original Essence, in all
2 pounds peeled Louisiana crawfish tails, in all
2 tablespoons chopped green onion tops
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 large eggs, in all
3/4 cup breadcrumbs, in all
1/4 cup grated Parmigiano-Reggiano cheese
1/3 cup flour
2 tablespoons heavy cream
1/2 cup vegetable oil
4 onion rolls, halved and toasted
Creole tartar sauce, for serving, optional (recipe here)
1/4 cup sliced hamburger pickles
1 small tomato, cored and thinly sliced
1 small yellow onion, peeled and thinly sliced
1 cup shredded iceberg lettuce


Emeril's Crawfish Burgers

In a sauté pan, over medium heat, heat the olive oil and butter. When the oil is hot, add the onions and both bell peppers.

Season the vegetables with 1/4 teaspoon of salt, 1/8 teaspoon of the cayenne pepper, and 1/2 teaspoon of Emeril’s Original Essence. Sauté until the vegetables are softened and lightly caramelized, about 3 to 4 minutes. Add 1 pound of the crawfish tails and continue to sauté for 2 minutes. Remove the pan from the heat and add the green onions, parsley and garlic to the pan. Stir to combine, then transfer to a mixing bowl and allow to cool for at least 5 minutes.

In a food processor, purée the remaining pound of crawfish tails until a smooth paste is formed. Add the crawfish purée to the sautéed vegetable and crawfish tail mixture, along with 1 of the eggs, 1/4 cup of the breadcrumbs, the cheese, and the remaining salt, cayenne and Essence.
Mix well and set aside.


In 3 small shallow bowls, place the flour in the first bowl, the egg and heavy cream in the second bowl, and the bread crumbs in the third bowl.




Use a whisk or fork to beat the eggs and combine with heavy cream. Form the crawfish mixture into 6 individual patties, each about 1-inch thick. Dredge the crawfish patties in the flour, then dip them in the egg wash, letting the excess drip off.




Then, dredge the patties in the bread crumbs, coating completely. Set a large 12-inch sauté pan, over medium heat, and add the vegetable oil. When the oil is hot, pan-fry the crawfish patties until golden, 3 to 4 minutes per side.




Remove and drain briefly on paper towels before serving.




Spread the halves of each roll with the tartar sauce.




Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce.




Serve with your favorite chips.




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GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad
Serves 6

1 cup mayonnaise
3 tablespoons tarragon vinegar or white wine vinegar
3 green onions, chopped
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste (optional)
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds cooked small (2-inch) red boiling potatoes, cooled to room temperature and quartered


Green Goddess Potato Salad

Wash and scrub potatoes, leave skin on and boil until tender (fork easily pierces potato). When cool enough to handle, cut potatoes into quarters and reserve.

Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped.

Combine mixture with cooked potatoes and chill.

CRABMEAT AU GRATIN

Jumbo Lump Gulf Crabmeat Au Gratin

Serves 4

½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
1 celery rib, finely chopped
2 tablespoons chopped green onion (white part only)
1 teaspoon minced garlic
2 large egg yolks, slightly beaten
1 (12-ounce) can evaporated milk
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cups finely grated Gruyere cheese
1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
1 tablespoon minced fresh parsley

Preheat the oven to 350°F.
Melt the butter in a Lodge 10-inch cast iron skillet over medium-high heat.

Add the onion, celery, green onions, and garlic, and cook, stirring, until the vegetables are wilted, 3 to 5 minutes.

While the vegetables cook, vigorously whisk the egg yolks and evaporated milk together in a small bowl until well blended; set aside.

Add the flour to the skillet, and blend well into the vegetables to cream a white roux; don't let the flour brown. Using a wire whisk, add the milk mixture, stirring constantly to blend into the roux mixture. Stir in the salt, cayenne, and black pepper, and continue to stir for another 3 to 5 minutes, Remove from the heat, and fold in half the cheese; blend until it is totally melted and fully incorporated.

Gently divide the crab meat among four Lodge 9-ounce cast iron mini servers; try not to break apart the lumps. Top evenly with the cheese sauce, then sprinkle with the remaining grated cheese. Cover and bake until bubbly, about 15 minutes, then reset the oven for broil, and broil until the cheese begins to brown, about 5 minutes. Remove from the oven, and sprinkle with the parsley before serving.

CHEESE MEATBALL PO BOY

John Folse's Favorite Po'Boy

Recipe courtesy of Chef John Folse
Serves 10

Ingredients:
1 pound ground beef
1 pound ground pork into a large bowl
6 eggs, lightly beaten
1/2 cup minced onions and
1/2 cup minced celery.
1/4 cup minced garlic
1/2 cup grated Parmesan Cheese plus more for serving
1 cup seasoned Italian bread crumbs
salt, pepper, and granulated garlic
1/4 cup minced basil
20 1/2 inch cubes Pepper Jack cheese
Your favorite tomato sauce
10 hot French rolls


John Folse's Sicilian Meatball Po'boy
Gently combine beef and pork in a large mixing bowl. Gently fold in eggs, onion, celery, garlic,Parmesan, bread crumbs, salt, pepper, and granulated garlic to taste, and minced basil. Form into 20 meatballs, and use your finger to punch a hole into the middle of each meatball. Add add a piece of cubed cheese to each meatball and seal to enclose the cheese.

Place the raw meatballs into a pot of your favorite tomato sauce and simmer the meatballs in the gravy for 45 minutes, gently stirring as not to break the meatballs. Serve two meatballs with gravy on a hot French roll topped with grated Parmesan Cheese

MARDI GRAS MUFFULETTA SALAD

Mardi Gras Muffuletta Pasta Salad

Serves 12 to 16

1 cup Parmesan cheese, shredded
1 pound tri-colaored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
1 16-ounce package ham, diced
1/2 pound salami, diced small
1/2 pound provolone or mozzarella cheese, diced small
1 32-ounce jar Italian olive salad, drained, oil reserved 

Mardi Gras Muffuletta Pasta Salad

Place all ingredients but the drained olive oil into a bowl and toss. Add reserved olive oil to taste.
Serve hot, cold or at room temperature

SEAFOOD SALAD

Louisiana Seafood Salad
Serves 4

For the shrimp
2 quarts water
4 tablespoons liquid crab boil
2 pounds large raw Gulf shrimp

For the dressing
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar (or stevia)
1 cup extra virgin olive oil (more if needed)
Kosher salt
Freshly ground black pepper

For the assembly
1 lb jumbo lump, Louisiana blue crab meat
2 cups spring mix lettuce greens
2 cups spinach leaves, stems removed
2 cups chopped iceberg lettuce
1 cup thinly julienned carrots
1 cup cherry tomatoes
1 lb packaged Louisiana crawfish tails
1 lb Louisiana blue crab claws, cooked and shelled
2 lemons, quartered

For the shrimp
In a large pot, bring the water to a boil and add the crab boil seasoning. Add the raw shrimp and cook until done, about 5 minutes. Remove and let cool.

For the dressing
While the shrimp are cooling, make the dressing. In a mixing bowl, add the mustard, vinegar, orange juice and lemon juice as well as the sugar. Whisk the mixture while slowly drizzling the olive oil. When the emulsion is complete, taste and add salt and black pepper to your desired level. Be sure not to over-salt since the seafood will have a natural saltiness. Cover and refrigerate.

For the assembly
Peel the shrimp leaving the tail intact. Place the crab into a mixing bowl and gently pick through and discard in shell pieces. Cover both and chill.

In a large salad bowl, combine the spring mix, spinach, iceberg lettuce and shredded carrots and mix thoroughly. Add the cherry tomatoes either whole or slice in half if large.

On individual chilled plates, place a generous serving of the salad mixture. Take a small ramekin and mound a 4-ounce serving of lump crabmeat in the center of the salad mixture. Place portions of boiled shrimp, crawfish tails and crab claws around the salad.

Remove the dressing from the refrigerator and pour individual portions in small cups or ramekins. Place the dressing on the plate nestled in the greens. Garnish with lemon wedges and serve.

SEAFOOD MUFFULETTA

Serves 4 to 6


Ingredients:



1/2 red onion, peeled and finely chopped
3 tablespoons butter,softened
2 tablespoons Cajun seasoning
1 tablespoons olive oil
salt and pepper, to taste
2 lbs 31-35 count fresh gulf shrimp
1/2 lb provolone cheese, shaved thin
1/2 lb dill havarti cheese, shaved thin
1 green bell pepper, seeded and finely chopped
10” round Italian loaf
1 cup olive salad
2 lb fresh lump crabmeat

Saute the pepper and onion in olive oil over medium heat until soft. Add the shrimp and crabmeat and Cajun seasoning, remove from heat when just done. Set aside to cool.

While seafood is cooling, slice the bread in half across the equator. Spread with butter, place on a baking sheet, buttered side up. Bake under the broiler for 2 minutes, or until toasted and brown. Spread the bottom half with the olive salad, evenly layer Havarti cheese on top. Spread the cooled seafood mixture on top of the Havarti cheese, cover with the provolone. Replace the top of the loaf, and place the sandwich on a parchment-covered baking sheet. Bake 10 minutes at 350˚F or until the cheese is melted.

Cut in 1/8 pieces, serve immediately

DIRTY RICE DRESSING

Louisiana Dirty Rice Dressing
Side Dish
Makes 16 cups

5 tablespoons vegetable oil
2 onions chopped
3 celery ribs with leaves, chopped
1 large bell pepper, cored, seeded, chopped
2 garlic cloves, minced
1 lb chicken livers, rinsed
8 ounces andouille sausage, cut into 1/2 inch slices
1 tablespoon of cajun seasoning
3 cups long grain rice
6 cups turkey stock, homemade preferred
1 teaspoon salt
1/2 teaspoon black pepper

Note: Best prepared before hand but up to a day in advance is acceptable.
Use this to stuff your turkey or as a side dish.

In large skillet heat 3 tablespoons of oil over medium heat.Add onions, celery, bell pepper and garlic, cover.

Cook until all vegetables are soft, about 5 to 7 minutes.

In a food processor, process chicken livers and andouille until smooth. Pour into skillet and cook. Stir occasionally until the meats are completely cooked - no red, about 10 minutes. Stir in the Cajun seasonings.

Set aside.

In a large Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Add rice and cook, stirring almost constantly, until most of rice turns opaque, 2 to 3 minutes.

Stir in the sausage mixture, stock, salt and pepper. Bring to boil over high heat.

Reduce heat to low and cover tightly. Cook until the rice is barely tender and has absorbed stock, about 15 to 20 minutes.

Remove from heat and let stand.

Stir well.

This can be used to stuff your turkey and then roast using your normal method.

Place any remaining dirty rice in a buttered baking dish. To reheat, drizzle with about 1/4 cup water or additional broth and bake in preheated oven at 350 F for 20 minutes.

Note: Louisiana is a leading rice-farming state so rice is a staple down here. A common recipe is based on "dirty" rice, colored brown by ground giblets and sausage mixture. While it may not be the prettiest dressing on the Bayou it sure is good with all the flavors supplied by meats, veggies, herbs and spices.

CRAWFISH PIE

Louisiana Crawfish Pie
Main Course
Serves 6

For the Crawfish Filling:
1/2 cup butter
1/4 cup flour
1 cup chopped onion
2 teaspoon garlic, minced
1/3 cup diced bell pepper
3 tablespoons chopped parsley
1 tablespoon chopped celery
1/2 tablespoon minced shallot
1 teaspoon salt
1 teaspoon ground black pepper
dash cayenne pepper
1/8 teaspoon thyme
2 lbs crawfish tail, fat included
1 oz brandy
2 oz heavy cream

For the Pie:
2½ cups sifted flour
1 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
1/2 cup ice water

For the Crawfish Filling

In a heavy bottomed Dutch oven, melt butter over medium heat and add flour, cook (stirring constantly) until roux turns golden brown. Add all the vegetables and continue cooking for 5-10 minutes until vegetables are soft. Add brandy and heavy cream and cook over low heat for 10 more minutes. Add salt, black pepper, cayenne, thyme and parsley and fold in crawfish tails. Check for seasoning and cook just until warmed through, approximately 2 minutes.
Remove from heat and refrigerate until ready to use.

For the Pie

In a large bowl sift flour and mix in the salt. Add chilled butter and with a pastry cutter, work in the butter until the mixture resembles coarse meal. Add the cold water and mix until dough sticks together. Roll the dough into a ball, wrap and refrigerate. When properly chilled remove the dough and on a lightly floured surface roll out two 1/8-inch circles, one 10½-inch wide and one 12-inches wide. Line a 9 inch pie tin with the larger circle of crust and let the crust hang over the edge. Fill with the prepared filling and place the smaller circle of dough on top. Press and seal the edges and pinch together the edges to form a fluted rim. Cut eight one inch slits radiating from the center of the pie and bake in a preheated 350˚F oven for 30 minutes until the crust is golden brown.

CRAWFISH CORN MUFFINS

Louisiana Crawfish Cornbread Muffins
Serves 10

4 tablespoons butter
1/2 cup onions, chopped
1/2 cup corn
1 jalapeño, chopped
3/4 cup broccoli, chopped
1/2 lb Louisiana crawfish tails, chopped
4 oz heavy cream
3/4 cup cottage cheese
2 eggs, beaten
2 1/4 cups corn meal
3 tablespoons cheddar cheese, grated

Preheat oven to 400˚F.


Melt the butter in a sauté pan then sauté the onion, jalapeños, and corn until they are tender, approximately 5 minutes. Next add crawfish tails and broccoli and cook for 3 minutes. Add heavy cream, stirring to mix into ingredients. Remove pan from heat and pour mixture into a mixing bowl allowing it to cool for moment. Once slightly cooled, add cottage cheese, eggs, and cornmeal. Mix the mixture well.

In a greased muffin pan, distribute cornbread mixture evenly throughout each mold. Top each muffin with a bit of grated cheddar cheese.

Bake cornbread for 18-20 minutes, or until golden brown and moist in the middle.

Remove cornbread muffins from pan, and enjoy!

Note: Half way through baking the muffins, rotate muffin pan 180 degrees so that both sides are cooked evenly to a perfect golden brown.

OYSTER PO BOY

New Orleans Oyster Po Boy With Remoulade
Serves 8

Remoulade Sauce
​1/2 cup mayonnaise
​2 scallions, minced
​1/4 cup celery, minced
​2 tablespoons parsley, minced
​2 tablespoons dill pickle relish
​2 tablespoons red wine vinegar
​4 teaspoons Dijon mustard
​4 teaspoons capers, drained and minced
​2 teaspoons Worcestershire sauce
​4 dashes hot pepper sauce (optional to taste)

Oysters
​1 1/2 cups bread crumbs
​3/4 cups all-purpose flour
​1 teaspoon freshly ground black pepper (to taste)
​1/2 teaspoon cayenne pepper
​4 dozen oysters, shucked
​4 large eggs, beaten
​1/2 cup canola oil
​8 crusty French rolls cut in half
2 beefsteak tomatoes, thinly sliced
​1 cup shredded romaine lettuce
​2 lemons, cut into wedges

Remoulade
To prepare the remoulade. Combine the mayonnaise, scallions, celery, parsley, relish, vinegar, mustard, capers, Worcestershire sauce ad pepper sauce in a bowl. Set aside.

Oysters
Combine the bread crumbs, flour, black pepper and cayenne. Toss with your fingertips to combine. Drain the oysters of any liquid and dry thoroughly. Dip the oysters, one at a time, into the beaten eggs and roll in the bread crumb mixture.

Heat 1/4 cup of the oil in a large skillet until it shimmers. Add half the oysters and fry, turning once, until the oysters are browned and cooked through, 4 to 5 minutes. Repeat with the remaining oil and oysters.

To serve.
Toast the roll halves. Layer the oysters, tomato slices and lettuce evenly on 8 halves and top with the remaining halves. Place remoulade and lemon wedges on the side.

MISSISSIPPI MUD PIE

Mississippi Mud Pie

Serves 8

16 ounces bittersweet chocolate
​5½ tablespoons butter
​2/3 cup cold, strong coffee
​1 tablespoon dark rum
​3 cups heavy cream
​1½ teaspoons pure vanilla
​3 cups chocolate cookie crumbs, such as Oreo
​Chocolate Ganache (recipe follows)
Swiss Meringue (recipe follows)

​Chocolate Ganache
​14 ounces semi-sweet chocolate
​3 cups heavy cream

​Swiss Meringue
​4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla

Melt chocolate and butter together in a double boiler or metal bowl set over a saucepot of simmering water. Add rum and coffee; stir. Set aside; cool 10 minutes.

​In an electric stand mixer, whisk heavy cream to stiff peaks and fold in vanilla. Gently fold whipped cream into the chocolate mixture one third at a time until incorporated. Allow mousse to cool for 1 hour.

​Butter bottom and sides of a 9-inch spring-form pan. Evenly sprinkle 1 cup chocolate cooke crumbs into bottom of pan; press down with a spatula. Spoon half of the chocolate mousse over crumb-covered bottom. Evenly sprinkle 1 cup chocolate cookie crumbs atop mousse; gently spread half of the Chocolate Ganache atop the crumbs. Repeat layers of mousse, crumbs, ganache.

​Refrigerate for at least 2 hours or overnight. Just prior to serving, make Swiss Meringue. Mound atop pie and swirl into decorative peaks. Using a crème brûlée torch, lightly torch meringue to brown. Slice and serve.

​Chocolate Ganache

Melt chocolate in a double boiler or metal bowl set over a saucepot of simmering water. Slowly whisk in heavy cream; remove from heat. Cool 1 hour.

​Swiss Meringue

Bring water to a simmer in a saucepot set over medium heat. Combine egg whites, sugar, and cream of tartar in a heatproof bowl; place over saucepan. Whisk mixture constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test mixture by rubbing between fingers. Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Fold in vanilla. Use meringue immediately.

PEANUT SLAW

Peanut Slaw
Serves 6

1/4 cup peanut oil
2 tablespoons rice vinegar
1 teaspoon light brown sugar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon hot chile sauce
1/2 head cabbage, finely chopped
1/2 cup green onions, thinly sliced
1 bunch fresh cilantro, chopped
1/2 cup dry, unsalted peanuts, chopped
salt & pepper to taste.


In a bowl, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce and chili sauce.
Whisk until well combined.

In a large glass bowl, combine cabbage, green onions and cilantro.

Add the dressing and then the chopped peanuts.

Season with salt & pepper, toss until peanuts are mixed in.

Ready to serve.

OLD FASHIONED CHICKEN SOUP

Old Fashioned Chicken Soup
Serves 6

The broth
1 small whole chicken
8-12 cups water
1 onion, quartered with skin on
2 stalks celery
10 peppercorns
1 clove garlic, lightly crushed
2 bay leaves
1 tablespoon salt

The soup
2 tablespoons chicken fat
1 cup onion, diced
1/2 cup celery, diced
1 cup carrots, diced
1/4 cup white wine
1/4 cup parsley chopped
1/4 cup fresh chives, chopped
1 teaspoon Louisiana-style red pepper sauce

Broth

Wrap the chicken in a cheesecloth and tie the corners together. Place the chicken and the ingredients for the broth in a large pot and cover with water. Bring to a boil. Immediately reduce the heat and simmer on low heat for two hours. Remove the chicken and set aside. Strain the broth and discard the vegetables and spices. Skim the fat off the top and reserve both the fat and the broth.

Soup

Place a large pot on medium heat and add chicken fat, diced onion, celery and carrot. Stir until softened then add the white wine and stir until it mostly evaporates. Add the broth and simmer for 30 minutes. Remove and discard the skin of the chicken and shred the meat. Add the meat, parsley and chives to the soup pot and simmer five minutes. Season with salt, pepper and hot sauce to taste.

Note: To add carbohydrate add a half cup of either rice, pearl barley or thin egg noodles and simmer for 30 minutes.

POPPY TOOKER'S SHRIMP ÉTOUFFÉE

Poppy's Shrimp Etouffee

8 tablespoons (1 stick) unsalted butter, cut into pieces
1 bunch green onions, white and light green portions, thinly sliced
1 garlic clove, minced
3 tablespoons tomato paste
1 teaspoon chopped fresh thyme
1½ cups shrimp or fish stock
2 bay leaves
2 lb. shrimp, peeled and deveined
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Buttered steamed rice for serving

In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.

Remove the bay leaves and discard.

Serve the shrimp étouffée immediately over buttered steamed rice.

PEANUTTY COLESLAW

Peanutty Coleslaw
Serves 8

1 head cabbage (about 1½ pounds)
3 tablespoons rice wine or white vinegar
3 tablespoons freshly squeezed lemon juice
1/3 cup Asian-style sesame oil
1/3 cup smooth peanut butter, at room temperature
1 cup mayonnaise
1 tablespoon soy sauce
salt, pepper
hot chile oil
1 tablespoon unsalted butter
1 cup unsalted roasted peanuts
Pesticide-free edible flowers for garnish (optional)


Peanutty Coleslaw

Discard any wilted outer leaves of cabbage. Rinse under cold running water. Shred cabbage and place in large bowl.

In a food processor or blender, combine vinegar, lemon juice, sesame oil, peanut butter, mayonnaise, and soy sauce. Blend well. Season to taste with salt, pepper, and chile oil. Pour vinegar mixture over cabbage and toss thoroughly. Cover at net stand at room temperature for about 2 hours, or refrigerate for up to 24 hours. Return to room temperature before serving.

In a skillet, melt the butter over low heat. Add the peanuts and cook, stirring frequently, until the peanuts are golden brown and fragrant, about 3 minutes; watch carefully to prevent burning. Transfer to paper towels to drain and cool.


Just before serving, stir in most of the peanuts, saving a few to sprinkle over the top. Garnish with flowers, if desired.

ROSEMARY GRITS CAKES

Rosemary Grit Cakes
Makes 6 to 8 Cakes

8 cups whole milk
8 ounces whole butter
2 cups stone ground grits
2 tablespoons chopped fresh rosemary, or to taste
Kosher salt, to taste

In a very large saucepan combine the milk and butter and bring to a boil. Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits, stirring occasionally, until very tender, about one hour. Should the grits become too thick before they are tender, add a bit of water to thin them and continue to cook until tender. During the last 30 minutes season the grits to taste with the rosemary and salt.

When the grits are done, grease a 13 x 9-inch rimmed baking pan and pour the grits onto the pan. Allow to cool in the refrigerator (loosely covered), until quite firm, at least two hours or up to overnight.

When you are ready to serve the grit cakes, preheat the oven to 500˚F. Using a cookie cutter or biscuit cutter, cut the grits to the desired size, or simply use a paring knife to cut into triangles or squares.

Place the grit cakes onto a baking sheet that has been coated with nonstick cooking spray and bake for 5 minutes or until golden brown and heated through.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables
Serves 8 to 10

6 medium-size carrots, peeled and cut into 1/4-inch slices
4 parsnips, peeled and cut into 1/4-inch slices
2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
6 fresh thyme or rosemary sprigs
4 tablespoons olive oil
2 tablespoon butter, melted
1 teaspoon salt
3/4 teaspoon coarse-ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley leaves


Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Preheat the oven to 375°F.

Place all the vegetables in a large bowl. Add the thyme or rosemary sprigs, oil, butter, salt, and peppers. Toss to coat evenly.

Line a large baking sheet with parchment paper. Spread the vegetables evenly on the paper. Roast until the vegetables are just tender, about 45 minutes.

Remove from the oven, sprinkle with the chopped parsley.

Serve warm.

RIVER ROAD FUDGE

River Road Fudge
Serves a Crowd

4 cups sugar
3/4 cup water
3/4 cup milk
1/2 cup cocoa
3 tablespoons butter
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecans, broken


Note: Your favorite nuts can substitute for pecans e.g. macadamia, walnuts, peanuts, cashews or even a mix.

BAKED APPLES and SWEET POTATOES

Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze

Serves 10 to 12
5 large sweet potatoes (about 5 lbs)
3 Golden Delicious apples
1/4 cup fresh lemon juice
2/3 cup firmly packed brown sugar
1/2 cup honey
6 tablespoons unsalted butter
1/4 cup bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup pecans, coarsely chopped

Preheat oven to 400˚F. Wash sweet potatoes, place on a baking sheet and prick with fork (to allow steam to escape when baking). Bake for 1 hour until almost tender (you want them to be able to hold their shape when sliced), remove from oven allow to cool for about 45 minutes.

Meanwhile, peel and core apples. Slice apples into 1/3-inch thick wedges and toss with the lemon juice in a bowl.

When potatoes are cool to handle peel and cut into 1/3-inch slices. Arrange potatoes and apples alternately in a greased 13 x 9-inch baking dish. Pour remaining lemon juice over the apples and sweet potatoes.

Combine brown sugar and next 6 ingredients in a saucepan stirring well and bring to a boil over medium heat. Boil until slightly thickened, about 2 minutes. Pour this glaze over your apples and sweet potatoes. Bake at 400˚F for 30 minutes.

Remove from oven and baste with glaze from bottom of pan and sprinkle pecans on top. Bake another 12 to 15 minutes until apples look roasted. Baste with glaze just before serving.

GRILLADES and GRITS

Slow-Cooked Veal Grillades and Jalapeno Cheese Grits
Serves 6 to 8


Ingredients:











For the Veal
4 pounds veal

shoulder, sliced into thin cutlets 2 cups flour 1 teaspoon Creole sesoninbg 1/4 cup rendered bacon fat 1 large onion, small dice 1 stalk celery, small dice 1/2 bell pepper, small dice 2 cloves garlic, minced 2 cups tomatoes, diced 2 cups veal stock leaves from 1 sprig thyme 1 teaspoon crushed red pepper flakes 1 bay leaf 1 tablespoon Worcestershire sauce 2 green onions, chopped salt, pepper and Tabasco to taste Jalapeño Cheese Grits (recipe foillows) For the Jalapeño Cheese Grits 1 cup stone ground white corn grits 1 jalapeño 3 tablespoons butter 2 tablespoons mascarpone or cream cheese 1/4 cup grated Edam cheese salt to taste Veal Season the veal cutlets with salt and black pepper and season the flour with the Creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high. Cook the cutlets on both sides until golden brown and remove from the pan, reserving each cutlet, while being careful not to overcrowd the pan. Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until they become a deep mahogany color and add the celery, bell pepper and garlic. Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists. Add the tomatoes and Basic Veal Stock while stirring and raise heat to high until the liquid comes to a boil. Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire and the veal cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender. Season the grillades to taste with salt, pepper and Tabasco and serve over creamy Jalapeño Cheese Grits. Grits Preheat oven to 400°F. In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes. While the grits are cooking, roast the jalapeño pepper in the oven for 10 minutes so that the skin blisters and can be easily removed. Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.Remove the grits from the flame and fold in the butter, mascarpone and edam cheeses.

STUFFED ROASTED PORK SHANK

Stuffed Roasted Pork Shank
Serves 12 to 14

10-12 pound fresh pork shank
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
10 garlic cloves, thinly sliced
3 teaspoons salt
3 teaspoons cayenne pepper
1 teaspoon black pepper
2 cups water
Vegetable oil

Method:


Preheat the oven to 450˚F.

Set the roast on a large cutting board or platter. Combine the onion, bell pepper, garlic, salt, and cayenne and black peppers in a small bowl and mix well. With a sharp boning knife, make several deep slits in the roast spaced several inches apart. Using your index finger, stuff the seasoning mixture into the slits, packing it in firmly. Season the outside of the roast generously with more salt and cayenne pepper. Rub the roast lightly with vegetable oil.


Place the roast in a heavy roasting pan and place it in the oven. When the bottom of the pan begins to sizzle, carefully add the water. Bake the roast until it browns evenly, 30 to 45 minutes. More water can be added if the pan becomes too dry. This will mix with the roast drippings and make a dark gravy that can be used now for basting the roast, then later to pour over steamed rice.

When the roast is well browned, reduce the heat to 350˚F, cover and cook until the juices run clear and the roast is tender, 3 to 4 hours.


Remove from oven and cool for 10 minutes before carving.