OPELOUSAS BAKED DUCK

Opelousas Baked Duck

Author: Tony Chachere Recipes
Recipe type: Game

Prep time: 15 mins
Cook time: 260 mins
Total time: 4 hours 35 mins

Serves: 4

A very simple baked duck recipe with a spicy flair.
Ingredients
1 pound Long Island Duck
1¾ tablespoon Tony Chacheres Original Creole Seasoning
1 cup Oil
1 cup Water
4 tablespoon Paprika
1 teaspoon Chili Powder

Instructions
: Cut duck in half and season generously with Tony Chacheres Original Creole Seasoning.
: Rub well on each side.
: Place duck in open baking pan and cover with a mixture of oil and water.
: Sprinkle generously with paprika and chili powder.
: Place pan in 275 degrees oven and bake 3 to 5 hours.
: Baste every 30 minutes until the duck is dark, dark brown.
: A chicken fryer, quartered, may be baked in the same manner.
: Reserve pan drippings to cook another time and also to use in dirty rice.

Notes
From www.tonychachere.com

CAJUN CHICKEN LASAGNA

Cajun Chicken Lasagna


Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins

Serves: 12

Ingredients
16 ozs lasagna noodles
1 lb andouille sausage (quartered lengthwise and sliced)
1 lb boneless skinless chicken breast halves (- cut into chunks)
2 tsps cajun seasoning
1 tsp sage (dried)
½ cup onion (chopped)
½ cup chopped celery
¼ cup red bell pepper (chopped)
1 tbsp chopped garlic (finely)
20 ozs alfredo sauce (divided)
1-1/2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with ½ of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

GLAZED DUCK

Glazed Duck

Author: Tony Chachere Recipes
Recipe type: Wild Game

Prep time: 30 mins
Cook time: 120 mins
Total time: 2 hours 30 mins

Serves: 4

This is a great recipe for a main course dish. The oranges and lemon give it a little zest and the caramelized sugar add a delicious glaze. After placing the cooked duck on a serving platter, garnish with oranges and curly parsley.
Ingredients
1 Whole Duck
3 tablespoon Tony Chacheres Original Creole Seasoning
¼ cup Margarine
1 cup Vermouth
2 tablespoon Sugar
2 cup Vinegar
1 cup Chicken Broth
3 Whole Oranges
1 Whole Lemon
2 teaspoon Corn Starch

Instructions
: Season duck with Tony Chachere's Original Creole Seasoning.
: In a Dutch oven, brown in melted margarine.
: Roast at 400 degrees for 20 minutes; reduce heat at 350 degrees and continue roasting for 1 hour.
: Baste frequently with Vermouth.
: Melt sugar in a small saucepan; add vinegar, and caramelize.
: Place Dutch oven on stove top.
: Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings.
: Add the juice of the oranges, a little orange zest, and the juice of a lemon.
: Blend in corn starch and the caramelized sugar.
: Cook for 10 minutes.
: Return duck to pot and spoon sauce over duck slowly.
: Heat a little longer while continuing to baste with sauce until duck is glazed.
: Transfer duck to serving platter and garnish with orange slices and curly parsley.

Notes
From www.tonychachere.com

CORN MAQUE CHOUX

Corn Maque Choux

4 ears of corn, medium-sized
Paper towels
Knife
Bowl
Dish towel
1/4 cup pepper bacon, chopped
Unsalted butter
1/2 cup onion, chopped
1/2 cup green pepper, chopped

1/4 cup celery, chopped
1 tbsp thyme, chopped
Kosher salt
1 cup tomato, chopped
1/8 cup garlic, peeled and minced
1/2 cup green onion, sliced
Cracked black pepper
Cayenne pepper

Shuck the corn and remove all traces of the silk. Rinse the ears of corn under cool water and dry them thoroughly with paper towels.

Cut the corn kernels off the corn by holding the corn vertically on a secure cutting board and running the blade of the knife down the ear of corn from the top to the bottom. Be careful when doing this because corn can be slippery. Don`t press down on the ear of corn as you hold it steady, because that can cause it to slip on the cutting board.

Squeeze the corn milk out of the cobs by placing the cobs vertically in a small bowl that is set on a damp, folded dish towel. The dish towel will help keep the bowl from slipping on the counter. Run the back side of the knife firmly down the empty cobs to press the milk out of them. Reserve the corn milk, as you will use it later.

Chop the pepper bacon coarsely and sautt it over medium heat until it is brown and crisp. You can also use salt pork or any type of Creole sausage such as Tasso or Andouille if you prefer. Pour off the drippings until you have 4 tablespoons left. If the bacon did not release at least that amount of drippings, add enough melted, unsalted butter to it to make 4 tablespoons.

Stir in the corn kernels, onion, pepper and celery, making sure that they are well coated with the drippings. Season the mixture with the thyme and a very light sprinkling of kosher salt to help sweat out the vegetables.

Cook the vegetables and bacon for 15 to 20 minutes, stirring it often to make sure it does not scorch or stick to the pan. Test the corn for readiness; it should be cooked through but not mushy.

Stir in the tomatoes, garlic and corn milk. Heat the mixture through and taste it. Add kosher salt, green onions, cracked pepper and cayenne pepper to taste.

Let the flavors blend for 5 minutes or so over low heat and then serve.

BOLOGNA CAKE

Bologna "Cake”

12 ounces good quality bologna, sliced
12 ounces room temperature cream cheese (one and one half blocks)
½ package dry ranch salad dressing mix
1 can aerosol cheese, sharp cheddar flavor
Garnish:
1 sliced pimiento stuffed olive, a few slivers of green onion tops or few parsley leaves
Buttery flavor crackers for serving

In a medium bowl and with a spatula combine the dry ranch dressing mix with cream cheese until well blended.

Place the first slice of bologna on a medium serving plate. Spread about a teaspoon of the cream cheese mixture evenly over the top of the bologna. Place another slice of bologna on top and repeat until all of the bologna slices have been used.

Spread the remaining cream cheese over the top and sides, as if icing a real cake. Squirt dollops of the aerosol cheese around the base of the “cake” and around the upper rim. Garnish as desired with olives, parsley or green onions.

To serve, place a very thin, sharp knife on the plate for guests to slice thin wedges. Place on top of a buttery-style cracker (Townhouse or Ritz).

Serves 10-12

BBQ CHICKEN RANCH CASSEROLE

2 chicken breasts (about 1 lb)
½ lb dry pasta
1 cup sweet corn
3 Roma tomatoes, chopped
⅓ cup red onion, diced
1½ cup grated Monterrey Jack cheese
1 cup grated Monterrey Jack cheese for topping
salt
fresh cracked peppercorns
1½ cups ranch dressing
¾ cup BBQ sauce

Instructions
Cook pasta just until it is nearly done but do not overcook. Set aside.
Cook chicken with a little salt until completely done. Let cool until it can be handled, chop and set aside.
Preheat oven to 350 and lightly grease a casserole dish.
In a large mixing bowl, combine diced tomatoes, diced onion, corn, cooked pasta and chopped chicken. Add some salt and cracked peppercorn, mix well.
Whisk ranch and BBQ together and add it to the mixing bowl. Mix until evenly distributed.
Add 1½ cups of Monterrey Jack cheese and mix well.
Transfer the mixture into the casserole dish and spread it evenly. Top with remaining cheese all over and bake for 15-20 minutes.

ALABAMA DEVILED CRAB

Alabama Deviled Crab

3 c fresh lump crabmeat
4 Tbsp butter, unsalted
1/2 c celery, finely chopped
1/2 c bell pepper, finely chopped
1/2 c onion, finely chopped
3/4 c cracker crumbs
1/2 c clam juice
1/2 tsp
kosher salt 1/2 tsp
hot pepper sauce
3 tsp dry mustard, i prefer coleman's
1 tsp worcestershire sauce
2 Tbsp dry sherry
4 large eggs
butter, melted for brushing top of casserole

Saute` celery, onion and bell pepper in butter. Add cracker crumbs, milk, clam juice, salt, pepper sauce, mustard and Worcestershire sauce.

Cook until thick. Remove from heat and beat in eggs and sherry.

Add crabmeat and pour into a buttered casserole dish or individual ramekins. Brush with melted butter and bake for 10-12 minutes in a 400-degree oven