World Recipes

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.

Skillet Shrimp Creole

Serves 4.

1 cup long grain white rice
2 teaspoons vegetable oil
2 stalks celery, chopped
2 cloves garlic, minced
1 medium yellow onion, chopped
1 medium green pepper, chopped
1/2 teaspoon file powder
1 (16 ounce) can black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1/2 cup dry white wine or no-salt-added tomato juice
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 pound medium shrimp, peeled and deveined

Prepare rice according to package instructions. Cover and keep warm.

Meanwhile, in a large skillet, heat oil over medium heat. Add celery, garlic, onion, bell pepper, and file powder. Cook, stirring, until tender, about 10 minutes.

While vegetables are cooking, in a small saucepan, cook beans until heated through, about 5 minutes. Cover and keep warm.

Add tomatoes, wine, black pepper, and red pepper flakes to vegetable mixture. Cook, stirring, until sauce thickens, about 15 minutes.

Add shrimp; cook, stirring until just opaque, about 3 minutes.

Spoon rice and beans onto individual plates. Spoon shrimp mixture on top. Serve immediately.

New Orleans Strawberries

Flavor desired
8 ounces sour cream
1 quart fresh, cleaned strawberries
Dark brown sugar

Stir one of the desired flavors into sour cream. To serve, place sour cream, sugar and strawberries in individual serving bowls. With fork or wooden pick, dip strawberries into sour cream, then brown sugar.

Flavor (choice of)
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

New Orleans Old-Time Grillades and Grits

1 1/4 to 1 3/4 pounds round steak
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1 tablespoon finely minced garlic
2 tablespoons flour
1 1/2 tablespoons lard
1 cup chopped onion
1 large ripe tomato, chopped
1 cup water (more if necessary)
2 1/2 to 3 cups cooked grits

Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square. Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both sides, then rub in the flour.

In a large heavy skillet or saute pan, melt the lard over medium heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato and water. Bring to a simmer; cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking. If it appears too thick, add water a little bit at a time.

When the meat is cooked, remove it to a heated platter and place in a preheated 200 degree F oven to keep warm.

Prepare the grits according to package directions.

Just before serving, reheat the gravy in the skillet, then pour it over both the meat and the grits.

Natchitoches Meat Pies

Natchitoches, Louisiana, is the home of these famous pies, which have been popular there since before the Civil War. Street vendors would hawk them calling, "Hotta meat pies! Get your hotta meat pies right here!"

1 pound lean ground beef
1 pound lean ground pork
1 medium onion, chopped
1 green bell pepper, chopped
1 bunch scallions, chopped
4 to 5 cloves garlic, minced
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon red pepper
Pastry
Vegetable oil

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Saute onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.

Pastry
8 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons salt
1 cup shortening
2 eggs, beaten
2 1/4 cups milk

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

NOTE: Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer.

To serve, thaw pies overnight in refrigerator, and fry as directed above.

Muffuletta Sandwiches

In New Orleans the two best Muffulettas, bar none, can be had at Central Grocery or at Napoleon House on Chartres Street.

Muffuletta Bread
1 cup warm water (110 degrees F)
1 tablespoon granulated sugar
1 package active dry yeast (about 1 tablespoon)
About 3 cups bread flour
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
Sesame seeds

In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes.

In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425 degrees F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375 degrees F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf.

Olive Salad
1 (32 ounce) jar pimento-stuffed
    green olives, chopped
2 cups pitted ripe olives, chopped
1 1/4 cups chopped pickled cocktail olives
2 celery stalks, finely chopped
2 cups blanched chopped cauliflower
1/4 cup minced garlic
2 medium carrots, peeled and minced
2 teaspoons dried leaf oregano
1 tablespoon minced flat-leaf parsley
2/3 cup red wine vinegar
1/4 cup olive oil

Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in the refrigerator. Makes about 3 quarts.

Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious addition to tossed green salads, pizzas, and is a great relish to spread on crackers.

Muffuletta Sandwich
1 (10-inch) Muffuletta Bread loaf
3 ounces honey ham, thinly sliced
3 ounces Mortadella with pistachios,
    thinly sliced
3 ounces Genoa salami, very thinly sliced
1 heaping cup Olive Salad
5 slices Provolone cheese

Preheat oven to 350 degrees F.

Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly. Top with the slices of Provolone cheese and place the top on the sandwich. Press down to compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad. Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks before eating.

Makes 1 to 4 servings, depending on appetite!

Maque Choux (Louisiana French)

2 tablespoons vegetable oil
1 sliced onion
1 green bell pepper, chopped
3 large fresh tomatoes, chopped
6 cups fresh corn
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon pepper

Heat shortening in saucepan. Add onion. Cook slowly until transparent. Add remaining ingredients. Cook covered over moderate flame, stirring frequently. Simmer for 45 minutes to 1 hour.

Serves 4.

Louisiana Sweet Potato Pancakes

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/4 cups mashed sweet potatoes
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Cook sweet potatoes, then mash. Sift dry ingredients into bowl.

Combine remaining ingredients and add to flour; mix only until dry ingredients are dampened. Drop by spoonsful onto hot greased griddle and fry until browned. Serve with butter and jelly or butter and sugar-cinnamon mixture.

Makes 24.