Cajun Crabmeat Mold
Posted by kdipaolo at recipegoldmine.com 6/21/01 3:18:16 pm
16 ounces cream cheese, softened
2 tablespoons dairy sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
Rye crackers
Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2-quart bowl on medium speed until well blended, about 1 minute.
Stir in crabmeat and green pepper.
Line a deep 1 1/2-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap. Garnish with chile peppers if desired. Serve with crackers.
Cajun Coffee
This is an old Cajun recipe.
3 cups strong black coffee
1/4 cup molasses
1 cup cream, whipped
Dash of nutmeg
Rum (optional)
Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.
Yield: serves 4
Cajun Bread Pudding
12 cups cubed white bread
1 cup raisins
1/2 cup butter, melted
2 cups milk
2 eggs
1 (12 ounce) can evaporated milk
1 can sweetened condensed milk
1 small box instant vanilla pudding
2 teaspoon vanilla extract
Toss bread with raisins. Place in a 3-quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread; let stand for 30 minutes. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Serve warm.
Serves 15.
Cafe au Lait Luzianne
This is a real Louisiana tradition.
2 cups milk
1/3 to 1/2 cup heavy cream*
4 to 6 cups strongly-brewed
Luzianne Coffee with Chicory
Combine milk and cream in a saucepan. Bring just a boil (bubbles will form around the edges of the pan). Remove from heat. Pour a little coffee in each of four mugs or large coffee cups. Then pour coffee and steamed milk together until cups are 3/4 filled. Makes 6 to 8 cups.
* Skim milk can be substituted for milk and cream.
Blackened Redfish
The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smoke. Use only dried herbs in this recipe.
If you use salmon, substitute dill weed for the thyme in the butter sauce.
6 redfish fillets, about 1/2 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly parsley sprigs
Lemon wedges
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.
In a heavy 3-quart saucepan over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.
Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce.
As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.
Garnish with parsley sprigs and lemon wedges.
Serve hot.
Makes 4 to 6 servings.
Avery Island Punch
Source: Country Living on-line
1/2 cup cassis (currant-flavored liqueur)
1/4 cup plus 2 tablespoons triple sec (orange-flavored liqueur)
1 cup fresh orange juice
2/3 cup cranberry juice cocktail
2 pineapples, quartered lengthwise
2 oranges, cut into 1/2-inch slices
4 limes, cut into 1/2-inch slices
4 red and firm-fleshed apples, such as Cortland or
Empire, or firm-fleshed pears, cut into 1/2-inch wedges
4 (750-milliliter) chilled bottles sparkling white wine
Place all ingredients except wine into a large punch bowl or container. Cover with plastic wrap and chill for up to 1 hour before serving.
Just before serving, pour in sparkling wine.
Yields eight 14-ounce servings.
Nutrition information per serving: protein: .86 g; fat: .51 g; carbohydrate: 26.3 g; fiber: 2.2 g; sodium: 11 mg; cholesterol: 0; calories: 240