Mardi Gras Favorites

My brother, Ed, and I presented a Mardi Gras Celebration this month at church.  Food, friends, and music were on the menu for the evening.  A great time was had by all and a great many requests were made for recipes.  So.....here are recipes for some of the menu items that we made.

Enjoy!

Cajun Corn Chowder

Equipment Needed:

·         Large Soup Pot

Ingredients:

·         1 Cup Chopped Onion

·         1 Cup Chopped Green Pepper

·         ½ Cup Chopped Celery

·         6 Green Onions – Sliced on the bias

·         ½ Cup Olive Oil

·         ½ Cup All Purpose Flour

·         3 Cups Chicken Stock or Broth

·         2 16 oz. Packages Frozen Corn

·         1 ½ lbs. Smoked Sausage cut into ¼ inch pieces

·         3 Cups Cubed Ham

·         1 Can (14 ½ oz.) Stewed Tomatoes

·         2 Cups Chopped Canned Tomatoes

·         1 6 oz. Can Tomato Paste

·         1/8 Teaspoon Cayenne Pepper

·         Salt

·         Hot Pepper Sauce – Optional

Directions:

            In a large soup pot, heat the oil over medium high heat until shimmering.  Add the onions, peppers, celery, and green onions and sauté for 5 – 6 minutes until the onions are translucent. Stir in the flour, slowly, and mix thoroughly.  Cook for about 3 minutes to eliminate the raw flour taste.  Gradually add the chicken stock and bring to a boil.  Add the corn, sausage, ham, stewed tomatoes, chopped tomatoes, tomato paste, sale and cayenne.  Once the chowder comes back to a boil, reduce to a simmer and cook uncovered for 45 minutes to one hour – stirring occasionally. Serve in warmed soup bowls with the hot pepper sauce on the side for those who like it hot!

Shrimp and Andouille Gumbo

February is the month for Mardi Gras and Gumbo is one of my favorite New Orleans recipes.  The key to a great Gumbo is in the roux.  It must be cooked to a deep chocolate color and that takes about 20 – 30 minutes.  Be very careful as the roux will be similar to hot molten lava and if it splashes on you, you can get a very nasty burn!

Equipment Needed:

·         Large Soup Pot or Dutch Oven

Ingredients:

·         2 Tablespoons Seasoning Spice – Recipe Follows

·         1 Tablespoon plus ½ Cup Olive Oil

·         1 lb. Andouille Sausage cut on the bias in ½ inch pieces

·         1 lb. Medium Shrimp – peeled and deveined

·         1 Cup All Purpose Flour

·         1 Large Onion – Chopped

·         1 Large Green Bell Pepper – Chopped

·         1 Large Red Bell Pepper – Chopped

·         2 Pieces Okra – sliced

·         Salt and Pepper

·         2 Bay Leaves

·         1 Teaspoon Cayenne Pepper

·         8 Cups Chicken Stock

·         2 Tablespoons Fresh Parsley – Chopped

·         4 Green Onions – Sliced on the bias – for garnish

Directions:

      In a mixing bowl, toss the shrimp with 1 tablespoon oil and the seasoning mix.  Let the shrimp sit for 30 minutes while you prepare the remaining ingredients.  In a large heavy bottomed soup pot, heat one tablespoon of oil over medium high heat.  Brown the sausage then remove, drain on a paper towel lined plate and reserve.  Add the shrimp and brown.  Remove from the pot and reserve.  In the same pot, whisk together ½ cup oil and the flour.  Cook stirring slowly but constantly until the roux is the color of chocolate – about 25 – 30 minutes.  Carefully add the onions, both peppers, okra and season with salt and pepper cook for about 5 minutes.  Add the reserved sausage, cayenne, and bay leaves, stir, and cook for about two more minutes.  While stirring, add the chicken stock – carefully – and bring to a boil.  Reduce the heat to low and simmer for about 1 hour.  Remove and discard the bay leaves and add the cooked shrimp and parsley. Serve in bowls over cooked rice and garnish with green onions.  Have hot sauce available for those who like it hot.

Spice Mix

·         2 ½ Tablespoons Paprika

·         2 Tablespoons Chili Powder

·         2 Tablespoons Kosher Salt

·         2 Tablespoons Garlic Powder

·         2 Tablespoons Onion Powder

·         1 Tablespoons Fresh Ground Pepper

·         1 Tablespoon Cayenne

·         1 Tablespoon Dried Oregano

·         1 Tablespoon Dried Basil

·         ½ Tablespoon Dried Thyme

Combine all ingredients thoroughly.  Store in an airtight container in a dark place.

Shrimp and Crawfish Etouffee

Equipment Needed:

·         Large Soup Pot

·         Whisk

Ingredients:

·         6 Tablespoons Unsalted Butter

·         ½ Cup All Purpose Flour

·         4 Cups Chopped Onion

·         2 Cups Chopped Green Pepper

·         2 Cups Chopped Celery

·         2 Tablespoons Minced Garlic

·         1 Can (14 ½ oz.) Whole Tomatoes – crushed by hand

·         2 Bay Leaves

·         2 Teaspoons Kosher Salt

·         ½ Teaspoon Cayenne

·         2 Tablespoons Spice Mix – Recipe Follows

·         1 Quart Shrimp Stock

·         1 Bottle (8 oz.) Clam Juice

·         2 Lbs. Medium Shrimp – Peeled – Shells Reserved

·         1 Lb. Cooked Crawfish Tail Meat

·         ¼ Cup Chopped Flatleaf Parsley

·         ½ Cup Green Onion – Sliced on the bias – For Garnish

Directions:

             Use the shrimp shells to make the stock.  Add the shells, 1 onion quartered, 2 stalks celery cut into 2 inch pieces, 2 carrots cut into 1 inch pieces, 2 bay leaves, 12 peppercorns, ¼ bunch flatleaf parsley, and 2 cloves garlic to a large soup pot. Cover with 1 ½ quarts water.  Bring to a boil then reduce to a simmer.  Cook for 40 minutes.  You should have 1 quart shrimp stock after straining the liquid from the solids. 

            In a large soup pot, melt the butter over medium heat.  Add the flour and whisk completely to make a roux.  Cook the roux, stirring constantly, for 8 – 10 minutes until the roux has changed in color to a light brown.  Add the onions, bell peppers, and celery and cook for 4 – 5 minutes until the onions are translucent.  Add the garlic and cook for an additional 30 seconds until fragrant.  Add the tomatoes, bay leaves, salt, cayenne, and 1 tablespoon of the spice mix and cook for 5 minutes.  Stir in the shrimp stock and clam juice slowly and bring to a boil.  Reduce to a simmer and cook for 45 minutes.  Season the shrimp and crawfish meat with the remaining spice mix and add to the etouffee.  Cook until the shrimp is cooked through.  Add the chopped parsley and serve immediately over cook rice.  Garnish with the sliced green onions.

Spice Mix

·         2 ½ Tablespoons Paprika

·         2 Tablespoons Chili Powder

·         2 Tablespoons Kosher Salt

·         2 Tablespoons Garlic Powder

·         2 Tablespoons Onion Powder

·         1 Tablespoons Fresh Ground Pepper

·         1 Tablespoon Cayenne

·         1 Tablespoon Dried Oregano

·         1 Tablespoon Dried Basil

·         ½ Tablespoon Dried Thyme

Combine all ingredients thoroughly.  Store in an airtight container in a dark place.

Creole Green Beans

Equipment Needed:

·         Large Skillet

Ingredients:

·         1 Package (16 Oz.) Frozen Cut Green Beans

·         5 Strips Thick Cut Bacon – Chopped

·         1 Medium Onion – Chopped

·         ½ Cup Green Pepper – Chopped

·         2 Tablespoons All Purpose Flour

·         2 Tablespoons Brown Sugar

·         1 Tablespoon Worcestershire Sauce

·         1 Teaspoon Salt

·         ½ Teaspoon Fresh Ground Black Pepper

·         ¼ Cup Whole Grain Mustard

·         1 Can (14 ½ Oz.) Diced Peppers with their juices

Directions:

            Cook beans according to package directions, drain and set aside.  In a large skillet, cook the bacon over medium high heat until it is half way done.  Add the onions and green peppers and cook until the bacon is crisp.  Remove the bacon and vegetables with a slotted spoon and reserve.  Stir in the flour, brown sugar, Worcestershire sauce, salt, pepper, and mustard and mix thoroughly.  Cook for 2-3 minutes.  Add the tomatoes and combine.  Bring to a boil and cook for 5 minutes. Add the beans and bacon mixture.  Cook for an additional 5 minutes.  Serve immediately.

More New Recipes

Here are some more new recipes that I have cooked for some of my clients.  Hope you enjoy!

Roasted Salmon with Tarragon Mustard Sauce

Equipment Needed:

·         Sauté or Grill pan

·         Small Sauce Pan

·         Roasting Sheet Pan

·         A long thin and flexible sharp knife or filet knife

·         Whisk

·         Large cutting board

Ingredients:

·         ½ Cup Dijon or Seed Mustard

·         2 Tablespoons Butter

·         1 Tablespoon Chopped Fresh Tarragon

·         1 Tablespoon Olive Oil

·         Salt and Fresh Ground Pepper

·         1 Fresh Salmon Filet

·         Cooking Spray

Directions

In a small sauce pan, melt the butter over medium low heat.  Add the tarragon and sauté to release the oils.  Add the mustard and whisk to combine.  Cook for about 5 minutes, remove from heat and set aside.  Pre-heat the oven to 400 degrees and place an oven rack in the middle position.  Lay the salmon filet on a large cutting board skin side down.  Remove the belly fat.  Check to make sure there are no pin bones.  Remove any that remain.  Then remove the skin and the grey fat on the skin side from the salmon.  Cut into approx. 6 oz. filets.  Brush the salmon pieces with the oil on both sides.  Sprinkle the fish with salt and pepper, again on both sides.  Heat a sauté pan on medium high heat or a grill pan on high heat.  Sear the salmon pieces on both sides.  When the searing is done, move the salmon pieces to a roasting pan sprayed with cooking spray.  Roast for 10 minutes.  Spread the mustard sauce on the salmon pieces and roast for another 5 – 7 minutes.  Serve with rice or potatoes and your favorite vegetables.

Baked Mac and Cheese

Equipment Needed:

·         Heavy Bottomed Sauce pan

·         9 x 13 Glass Roasting Dish

·         Small Sauce Pan

·         Whisk

Ingredients:

·         1 lb. Elbow Macaroni  (or whatever kind you like) – Cooked Al Dente

·         4 Tablespoons Butter plus 2 Tablespoons Plus 1Tablespoon

·         4 Tablespoons All Purpose Flour

·         1 Medium Onion – Small Dice

·         2 Cloves Garlic – Minced

·         2 Cups Half and Half

·         2 Cups Grated Parmesan Cheese

·         ½ Cup Grated Cheddar Cheese

·         ½ Cup Grated Monterey Jack Cheese

·         ½ Cup Grated Gruyere Cheese

·         ½ Cup Bread Crumbs

·         Salt and White Pepper

Directions:

As noted in the list of ingredients, cook the macaroni according to package instructions but only to al dente – slightly undercooked. Set aside.  In a small sauce pan, melt 2 tablespoons butter over medium heat.  When the butter is melted, add the bread crumbs and stir to mix thoroughly.  Remove from heat and set aside.  

Grease the glass roasting dish with 1 tablespoon butter and set aside. Pre-heat the oven to 350 degrees.  In a large heavy bottomed sauce pan, melt 4 tablespoons butter.  Add the onion and cook until translucent.  Add the garlic and cook for an additional 30 seconds until fragrant.  Add the flour and whisk to combine.  Cook for an additional 3 – 4 minutes to cook out the flour taste.  Whisk in the half and half – a little at a time – and cook until thickened.  Gradually add the cheeses stirring constantly until all the cheese has been incorporated and melted.  Adjust seasoning with salt and pepper.  Gradually add the macaroni stirring constantly.  When all the macaroni has been combined with the cheese sauce, remove from heat.  Add the mac and cheese to the greased roasting dish and spread evenly.  Top the mixture with the buttered bread crumbs.  Bake for 30 – 40 minutes until the cheese is bubbly and the bread crumbs are golden brown.  Remove from the oven and let sit 5 – 10 minutes before serving.

Basic Risotto

Equipment Needed:

·         Large Heavy Bottomed Sauté Pan

·         Sauce Pan

Ingredients:

·         1 ½ Cups Arborio Rice

·         1 Quart Chicken Stock

·         ½ Cup White Wine

·         ½ Medium Onion – Small Dice

·         1 Clove Garlic – minced

·         3 Tablespoons Unsalted Butter

·         1 Tablespoon Olive Oil

·         ½ Cup Grated Parmesan Cheese

·         1 Tablespoon Flat Leaf Parsley – Chopped

·         Salt and White Pepper

Directions:

In a sauce pan, bring the stock to a simmer then reduce the heat to the lowest temperature to keep it hot.  In a large, heavy bottomed sauté pan, heat the oil over medium high heat. Add 1 tablespoon of butter.  When the butter has stopped sizzling, add the onion and sauté until translucent – about 4 – 5 minutes.  Add the garlic and cook and additional 30 seconds until fragrant.  Add the rice and stir to cover with the oil and butter completely and cook for about 2 minutes stirring constantly until the rice is translucent and there is a nutty aroma.  Do not let the rice brown!  Add the wine and cook until the liquid is completely absorbed stirring constantly.  (Note – from this point on, you will need to stir the rice constantly while adding the stock.  It should take approximately 18 minutes to complete from here.)  Add a ladle of stock and cook while stirring.  Add the next ladle of stock when the liquid is absorbed.  Repeat until the rice is done.  The rice should be al dente – still have a toothsome feel but not crunchy.  Finish the dish by adding the parmesan, 2 tablespoons of butter and parsley.  Adjust the seasoning with the salt and pepper.  Serve immediately as the rice will turn thick and glutinous.