While I have these three recipes in my machine I thought them worth sharing. They're the last to go into the little recipe booklet which will now be ready to tighten up stylistically before I start to print. Putting in a couple of illustrations, designing a table of contents, purchasing the printer and paper supplies will come next. Nice little project.
Skillet Jambalaya
Serves 8
1/2 pound andouille, or smoked sausage, diced
1 cup (41-50 count) fresh Louisiana shrimp, chopped
1 cup 1/2-inch dice chicken breast
3 garlic cloves, chopped
1/2 onion, chopped
1/2 cup chopped green onion
1 jalapeño, chopped (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups canned, diced tomatoes
4 cups cooked rice
Directions
Sauté andouille, chicken and shrimp in a 12- inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.
Tart a la Bouille
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
5 large eggs
6 cups milk
1 (5-ounce) can evaporated milk
1/4 cup half-and-half
2 tablespoons butter
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour, divided
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Butter-flavored vegetable cooking spray
Whisk together first 3 ingredients in a large Dutch oven. Whisk in eggs, milks, and half-and-half. Add 2 tablespoons butter; place over medium heat. Cook, whisking rapidly and constantly, 18 minutes or until mixture thickens and coats the back of a spoon. (Do not boil.) Remove from heat; stir in 2 teaspoons vanilla. Set aside to cool.
Meanwhile, beat 1 cup butter and 3/4 cup sugar at medium speed with an electric mixer until creamy. Reduce speed to low, and beat in 1 cup flour and next 4 ingredients. By hand, stir in remaining 1 cup flour until mixture forms a ball. Divide dough in half. Place half of dough between 2 sheets of floured wax paper. Roll dough into an 11-inch circle. Carefully peel off top piece of wax paper, and invert dough into a 9-inch deep-dish pieplate coated with cooking spray. Repeat rolling procedure with remaining half of dough. Carefully remove top piece of wax paper, and cut dough into 1/2-inch-wide strips.
Set Dutch oven containing custard in a large bowl of ice water. Stir for about 3 minutes or until mixture is completely cooled. Pour 4 1/3 cups custard into bottom crust, reserving and chilling remaining custard for other uses. Immediately, arrange dough strips in a lattice pattern on top of pie. Seal strips to bottom crust. Bake at 350° for 45 minutes. Cool completely. Store in refrigerator.
Note: You'll have half of the custard leftover. When chilled, it makes a delicious soft custard or a sauce to serve over fresh fruit. You can spike it with rum or bourbon or make a second recipe of the crust and bake 2 tarts. For best results, if you decide to make a second tart, do not double the crust in one bowl, but prepare it as 2 separate recipes.
Ya Ka Mein
4 ½ pounds Beef Chuck Roast [cut in 1" cubes]
1 gallon Beef Broth
1/3 box Spaghetti Noodles
I bunch finely chopped green onions
1⁄8 Tablespoon Black Pepper
3 teaspoon Louisiana Hot Sauce
1/2 Tablespoon Pureed Garlic
1 teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 tablespoon Cajun Seasoning
1 teaspoon Soy Sauce
1 teaspoon Oregano
1 tablespoon Dried Parsley
For the Garnishes:
8 Sliced Boiled Eggs
1 Bunch sliced green onions
Worcestershire Sauce
Louisiana Hot Sauce
Soy Sauce
Ketchup
Place all ingredients except for the garnishes and noodles in a large pot. Simmer for 1 1/2 hours.
BOIL EGGS = Using older eggs [they're easier to peel] bring your eggs and water to a boil. Once at boil, turn off heat and allow eggs to sit with lid on it for 15 minutes. Rinse with cold water and peel.
Boil noodles separately for 2 minutes under manufacturers directions. Place noodles in simmering beef broth pot for 5 minutes.
Serve with sliced eggs, green onions and a splash of each garnish.
Skillet Jambalaya
Serves 8
1/2 pound andouille, or smoked sausage, diced
1 cup (41-50 count) fresh Louisiana shrimp, chopped
1 cup 1/2-inch dice chicken breast
3 garlic cloves, chopped
1/2 onion, chopped
1/2 cup chopped green onion
1 jalapeño, chopped (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups canned, diced tomatoes
4 cups cooked rice
Directions
Sauté andouille, chicken and shrimp in a 12- inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.
Tart a la Bouille
1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
5 large eggs
6 cups milk
1 (5-ounce) can evaporated milk
1/4 cup half-and-half
2 tablespoons butter
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour, divided
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Butter-flavored vegetable cooking spray
Whisk together first 3 ingredients in a large Dutch oven. Whisk in eggs, milks, and half-and-half. Add 2 tablespoons butter; place over medium heat. Cook, whisking rapidly and constantly, 18 minutes or until mixture thickens and coats the back of a spoon. (Do not boil.) Remove from heat; stir in 2 teaspoons vanilla. Set aside to cool.
Meanwhile, beat 1 cup butter and 3/4 cup sugar at medium speed with an electric mixer until creamy. Reduce speed to low, and beat in 1 cup flour and next 4 ingredients. By hand, stir in remaining 1 cup flour until mixture forms a ball. Divide dough in half. Place half of dough between 2 sheets of floured wax paper. Roll dough into an 11-inch circle. Carefully peel off top piece of wax paper, and invert dough into a 9-inch deep-dish pieplate coated with cooking spray. Repeat rolling procedure with remaining half of dough. Carefully remove top piece of wax paper, and cut dough into 1/2-inch-wide strips.
Set Dutch oven containing custard in a large bowl of ice water. Stir for about 3 minutes or until mixture is completely cooled. Pour 4 1/3 cups custard into bottom crust, reserving and chilling remaining custard for other uses. Immediately, arrange dough strips in a lattice pattern on top of pie. Seal strips to bottom crust. Bake at 350° for 45 minutes. Cool completely. Store in refrigerator.
Note: You'll have half of the custard leftover. When chilled, it makes a delicious soft custard or a sauce to serve over fresh fruit. You can spike it with rum or bourbon or make a second recipe of the crust and bake 2 tarts. For best results, if you decide to make a second tart, do not double the crust in one bowl, but prepare it as 2 separate recipes.
Ya Ka Mein
4 ½ pounds Beef Chuck Roast [cut in 1" cubes]
1 gallon Beef Broth
1/3 box Spaghetti Noodles
I bunch finely chopped green onions
1⁄8 Tablespoon Black Pepper
3 teaspoon Louisiana Hot Sauce
1/2 Tablespoon Pureed Garlic
1 teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 tablespoon Cajun Seasoning
1 teaspoon Soy Sauce
1 teaspoon Oregano
1 tablespoon Dried Parsley
For the Garnishes:
8 Sliced Boiled Eggs
1 Bunch sliced green onions
Worcestershire Sauce
Louisiana Hot Sauce
Soy Sauce
Ketchup
Place all ingredients except for the garnishes and noodles in a large pot. Simmer for 1 1/2 hours.
BOIL EGGS = Using older eggs [they're easier to peel] bring your eggs and water to a boil. Once at boil, turn off heat and allow eggs to sit with lid on it for 15 minutes. Rinse with cold water and peel.
Boil noodles separately for 2 minutes under manufacturers directions. Place noodles in simmering beef broth pot for 5 minutes.
Serve with sliced eggs, green onions and a splash of each garnish.
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