World Recipes

Chicken Creole

Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am

1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice

Sprinkle the chicken with paprika and cayenne pepper and set aside.

In a large frying pan, saute the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.

Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.

Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.

Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.

Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.

Remove and discard bay leaf.

Serve with rice.

Makes 4 servings.

Short Ribs, Bayou Style

3 pounds short ribs
Flour
2 bay leaves
8 whole cloves
1 clove garlic, minced
1/2 green bell pepper, chopped
1/4 cup chopped celery leaves
1 tablespoon salt
1/4 teaspoon pepper
8 ounces tomato sauce
1/2 lemon, sliced

Sprinkle meat with flour. Brown. Pour off fat. Add 1 cup water and remaining ingredients. Cover and simmer for about 3 hours.

Sausage Appetizer

5 pounds smoked link sausage
1 (20 ounce) can crushed pineapple
1 pound brown sugar
1 tablespoon yellow mustard

Cook sausage in a heavy skillet, barely covering with water, on low heat and cook until all water is boiled away. Pour off all grease and cut sausage into small bite-size pieces. Heat pineapple, brown sugar and mustard until boiling. Stir well and pour over sausage. Serve with wooden picks, very hot, in a chafing dish.

Roasted Pecan Butter Pecan Pie (Louisiana Cajun)

Dough
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut up
1/4 cup ice water

Sift 1 cup of the flour and the salt into a large bowl. Add butter, and working quickly with a light touch, cut butter into the flour with a spoon and fingertips until mixture is the texture of coarse cornmeal. Add ice water and stir until well blended. Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour. With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch. Place an ungreased 8 1/2-inch round pie pan face down on top of the dough and cut around the pan, leaving a 3/4-inch border. Lightly flour the top of the dough and fold it in quarters. Carefully place dough in the pie pan, with the points of the folded dough centered. Unfold dough and line the pan bottom and sides, gently pressing dough into place and draping a little over the rim. Flute the edges. Refrigerate prepared pie shell until ready to use.

Pecan Filling
1/2 cup pecan pieces or halves, dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves

Process roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula. Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy. Add sugar, corn syrup, butter, vanilla extract, salt and pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed. Stir in the unroasted pecan halves. Pour mixture into prepared pie shell. Place on a cookie sheet and bake at 350 degrees F for 40 minutes.

Reduce heat to 325 degrees F and bake until filling is browned on top and crust on edges is lightly browned, about 40 minutes more. Remove from oven and let cool at least 30 minutes before serving.

Pralines

2 cups packed brown sugar
1 cup granulated sugar
1/8 teaspoon baking soda
2 tablespoons light corn syrup
3/4 (14 ounce) can sweetened condensed milk
1/2 cup water
12 large marshmallows
1 quart pecan halves

In a saucepan combine all ingredients except marshmallows and pecans. Cook until a small amount of the mixture forms a soft ball when dropped into cold water. Stir to prevent burning. Add marshmallows and stir until melted. Remove from heat and add pecans. Beat until mixture loses some of its gloss. Place wax paper over cloth and drop pralines by spoonsful on the paper.

Makes 3 dozen.

Stuffed Crawfish Beignets (Cajun Pistols)

Source: http://www.gulf-shores-alabama.net - used with permission from Lundy Wilder

Close as I can tell, this recipe should make something very similar to the delightful winning finger-food called the Cajun Pistol at the Gulf Shores National Shrimp Festival

Filling
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup butter
Minced garlic
Salt and pepper
1 pound crawfish tails
1/4 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese or whatever cheese you like
1 1/2 tablespoons chopped green onion
1 1/2 tablespoons chopped parsley
Shake or two of ground hot pepper

Dough
2 cups Bisquick
3/4 cup water
Vegetable oil for frying

Saute onion and celery in butter until tender. Add garlic, seasoning and crawfish tails. Simmer 10 min or until all liquid evaporated. Set aside and let cool completely.

Add cheese, green onions and parsley.

Beignet Dough: Stir biscuit mix and water with fork. On well-floured surface roll out dough. Cut with 4 inch circle cutter. Place crawfish filling on half of dough. Fold circle in half, seal edges with fork dipped in flour.

In deep pot, heat oil to 350 degrees F. Fry beignets until golden brown.

Serve warm.

Makes about 16 beignets.

May be frozen before frying. Thaw for 10 minutes and fry as usual.

Shrimp Quiche

Pastry
2 cups minus 2 tablespoons all-purpose flour
2 tablespoons white cornmeal
2/3 cup solid vegetable shortening
1/3 cup milk

Mix together the flour, cornmeal and salt in a mixing bowl. Add the shortening. Using a pastry blender or your fingers, blend the shortening into the dry ingredients until the mixture resembles coarse meal. Add the milk and mix together until the mixture leaves the sides of the bowl and forms a ball. On a lightly floured surface, roll out the pastry and fit into a regular-size quiche pan or four small quiche pans.

Filling
1 pound boiled shrimp, peeled and coarsely chopped
1/2 pound Swiss cheese, coarsely chopped
1 3/4 cups heavy cream
3 tablespoons all-purpose flour
3 eggs
1/8 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
Salt to taste

Preheat the oven to 375 degrees F.

Distribute the shrimp evenly over the bottom of the quiche pastry. Arrange the cheese evenly over the shrimp.

Combine the cream, flour, eggs, cayenne, black pepper and salt and mix well. Pour over the cheese and shrimp. Bake for about 35 to 40 minutes, or until a knife inserted in the center comes out clean.

Yield: 4 servings

Praline Powder

Posted by FootsieBear at recipegoldmine.com May 13, 2001

1 1/2 cups granulated sugar
Pinch cream of tartar
1/4 cup water
1 cup blanched whole almonds

In a heavy saucepan bring to a boil the sugar with the cream of tartar and water over moderately high heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Cook the syrup over high heat without stirring, swirling the pan until it is a light caramel.

Add the almonds and swirl the pan until the nuts are coated with the caramel and begin to make a popping sound. Pour the mixture onto an oiled marble surface or jelly roll pan and let cool until it is hard.

Transfer the praline to a cutting board, chop it coarse and use a food processor or blender to pulverize it in batches. Store the praline powder in an airtight container.