Cajun Hush Puppies
This is a recipe originating in the South Louisiana Bayou Country.
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 onion, chopped
1 cup buttermilk
1 large jalapeno pepper, finely chopped (optional)
Mix all ingredients. Drop with a large spoon into HOT oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon.
Chocolate Pecan Pralines
3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed, light brown sugar
1 cup milk
1/2 cup heavy cream
1 cup coarsely chopped pecans
2 cups whole pecan halves
2 tablespoons vanilla extract
1 1/2 cups semisweet chocolate chips, chilled
NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.)
You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.
Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes.
Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.)
Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.
Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt.
Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick.
Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.
Cajun Won Tons
Yield: about 4 dozen
1 tablespoon olive oil
1 large green bell pepper, seeded and minced
1 small onion, minced
1/2 teaspoon garlic, minced
1/4 cup sun-dried tomatoes, minced
2 teaspoons Cajun seasoning
2 cups Monterey jack cheese, grated
1 pack won tons
Oil for frying
Flour
2/3 cup mayonnaise
2 tablespoons hot sauce
Heat the olive oil in a skillet. Add the green pepper and onion. Cook for 3 minutes. Add the garlic and tomatoes. Cook for an additional minute. Sprinkle on the seasoning, remove from the heat and allow to fully cool.
Mix in the cheese. Place a won ton skin facing you in a diamond shape. Place 1 tablespoon of the mixture in the center. Fold in the two side points until slightly overlapping.
Bring the bottom point to the center, dab with water and roll into an egg-roll shape. Toss in a bowl of flour. Continue until all the mix is used.
Heat the oil to 375 degrees F. Add the won tons in small batches and cook until brown (about 3 minutes). Drain on paper towels. Make a dipping sauce by mixing together the mayonnaise and hot sauce.
Cajun Cheese Ball
Source: Big Easy Super Bowl Bash booklet
8 ounces cream cheese, softened
8 ounces finely shredded mild Cheddar cheese
3 tablespoons finely chopped onion
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1/2 cup finely chopped pecans
2 tablespoons finely chopped fresh parsley
Crackers
Mix cream cheese, Cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log.
Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered.
Refrigerate 1 hour or until chilled.
Serve with crackers.
Make Ahead: Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.
Makes 2 cups.
Cajun Grilled Cheese Sandwiches
4 tablespoons butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices pepper jack cheese
8 slices Muenster cheese
2 links andouille sausage, grilled, each link cut into
quarters and split lengthwise *
*May substitute any other smoked sausage for the andouille
Spread 2 tablespoons butter on one side of four slices of bread. Spread pepper jelly on one side of the remaining slices of bread. On the slices of bread with pepper jelly, place two slices of pepper jack cheese and two pieces of grilled andouille sausage. Cover the andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, butter-side out.
Preheat a large skillet or griddle over medium heat. Place sandwiches, butter-side down, in the skillet and spread the remaining 2 tablespoons butter over the tops of the sandwiches. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted.
Serve immediately.
Cajun Deviled Eggs
12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Paprika
Snipped cilantro (optional)
Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash them with a fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired.
Makes 2 dozen
Cajun Cocktail Nuts
1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper
Preheat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and black pepper.
Louisiana Crab au Gratin
4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted.
Remove from heat and stir in crabmeat and green onions. Pour into an 8-inch square greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.
Makes 4 servings.