|
Everyone was very busy posting recipes!! There were so many, I've split the file into three parts. Enjoy! Thanks everyone!
Jack, TX (06:37:03 am) : Here is a good muffin to get the day started.
Title: Cranberry Muffins
Keywords: Breads, Breakfast
Servings: 4
2 1/4 c Flour, unbleached, sifted
1/4 c Sugar
3/4 ts Baking Soda
1/4 ts Salt
1 lg Egg; slightly beaten
3/4 c Butter/sour milk
1/4 c Oil
1 c Cranberries, raw; chopped
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds
full.
Bake in 400 degrees F. oven 20 minutes or until golden brown. Serve hot
wit
h butter and homemade jelly or jam.
----------------------------------------------------------------------------
Betsy, NY (08:05:34 am) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
Date: 9 Dec 1994 15:31:27 -0500
MULTIGRAIN GRIDDLE CAKES
Preparation time: 10 minutes
Cooking time: 4 minutes per batch
Yield: 12 to 14 four-inch pancakes
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup each: cornmeal, rolled oats
3 tablespoons light brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup each: buttermilk, sour cream
Vegetable oil for cooking
Apple and pear compote, recipe follows
1. Combine dry ingredients in a large mixing bowl. Whisk eggs in medium
bowl; add buttermilk and sour cream; whisk together. Add egg mixture to dry
ingredients and mix until dry ingredients are moistened.
2. Heat a thin film of oil on a griddle or skillet over medium heat. Use
about 1/4 cup batter for each pancake. Cook, turning once when top is
bubbly, until set and golden on both sides, about 4 minutes. Serve hot with
apple and pear compote.
----------------------------------------------------------------------------
Betsy, NY (08:59:34 am) :
Date: Mon, 11 Apr 1994 19:02:21 -0600
From: NAKAMURA TAMMIE K nakamurt@UCSU.COLORADO.EDU
SPICY SUMMER FRUIT
6 to 7 c fresh fruit (choose several from among strawberries, cherries,
blueberries, melons, peaches ,plums, nectarines, mangoes, pineapple etc.),
chopped
1 1/2 c plain yogurt
1/2 c chopped pecans or walnuts
1/3 c currants or raisins
2 tbs. honey
1/2 tsp. freshly grated ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Combine all the ingredients in a large mixing bowl and mix thoroughly. Chill
before serving
----------------------------------------------------------------------------
Betsy, NY (09:00:56 am) :
Sorry, I don't know the source for this recipe:
Potato Omelet
1/4 cup olive oil
2 medium Idaho potatoes, cut into 1/2 inch cubes
1/2 cup chopped green onion, including tops
1/4 cup chopped parsley
1 clove garlic, minced or pressed
6 eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Sour cream
4 slices bacon, cooked crisp
Salsa (optional)
In a large frying pan heat the oil over medium-high heat. Add the potatoes
and cook until golden brown, stirring very little to let the potatoes become
crisp. Add the onion, parsley, and garlic, and cook until the onion is limp.
Reduce the heat to medium. In a bowl beat the eggs and water together, and
stir in the salt and pepper. Pour the egg mixture over the potato mixture,
cover, and cook for 10 minutes. Cut into wedges. Garnish each serving with
sour cream and crumbled bacon. Serve with salsa if desired.
Serves 6
----------------------------------------------------------------------------
Betsy, NY (09:37:20 am) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
Subject: Apple and Pear Compote
APPLE AND PEAR COMPOTE
Preparation time: 10 minutes
Cooking time: 5 minutes
Yield: 2 1/2 cups
2 tablespoons unsalted butter
1 large each, unpeeled, cored, diced: apple, pear
1/4 teaspoon each: allspice, nutmeg
Juice and grated rind of 1/2 lemon
3/4 cup pure maple syrup
1. Melt butter in a large skillet over high heat. Add apple, pear and
spices; cook, stirring often, until fruit begins to soften, 3 to 4 minutes.
Add lemon juice and rind; cook 1 minute longer. Add syrup, heat through and
then remove from heat. Serve hot over griddle cakes.
----------------------------------------------------------------------------
Betsy, NY (09:41:52 am) :
Title: Belgian Waffles and variations
Categories: Brunch, Breads
Yield: 3 servings
LISA CRAWLEY TSPN00B
2 c Flour; sifted
2 ts Baking Powder
3/4 ts Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten
Measure dry ingredients into mixing bowl. Blend.
Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil.
Carefully fold in egg whites. Do not overmix.
Pour approximately 7/8 cup batter into the preheated griddle. Close and bake
about 4 minutes. Serve hot with butter and syrup, or as a base for various
creamed dishes (vegetables, fish, or meat) or top with ice
cream and a dessert sauce. Makes 5 -6.
WAFFLE VARIATIONS:
Pecan Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over
batter, before closing waffler.
Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when
preparing plain waffle batter.
Apple Waffles. Stir into plain waffle batter, before folding in the beaten
egg whites, 2 cups peeled, diced apples.
Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in
waffle recipe.
Bacon Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 8 slice pan-fried crumbled bacon.
Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and
1-2 tsp sugar, depending upon sweetness of corn. Bake till thoroughly dry.
Cheese Waffles. Stir into plain waffle batter before folding in the beaten
egg whites, 1 cup grated processed cheese.
Ham Waffles. Sprinkle 2 tb.finely diced cooked ham over batter, before
closing waffler.
Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when
preparing plain waffle batter.
Chocolate Chip Waffles. Stir into plain waffle batter before folding in the
beaten egg whites, 3/4 cup chocolate chips.
----------------------------------------------------------------------------
Betsy, NY (09:44:56 am) :
Date: Wed, 15 Jun 1994
From: "Maxine L. Wolfson" MLW@MATH.AMS.ORG
Subject: Rcp: Jambalaya
NYT had this one in it today for Chicken and Sausage Jambalaya that
I seem to recall someone asking for a while back.
3/4 cup long grain rice
4 ounces skinless boneless chicken breast
4 ounces low-fat spicy chicken or turkey sausage
16 ounces mixed red and green bell peppers, chopped to make 4 cups
8 ounces chopped onion or 1+2/3 cups
2 cloves garlic
2 or 3 sprigs thyme/ 1.5 Tbs chopped
2/3 cup no-salt tomato puree
1/3 cup dry white wine
1 cup no-salt chicken broth or stock
1/4 teaspoon hot pepper flakes
1/8 tsp salt
fresh ground black pepper to taste
Combine rice and 1.5 cups water in a heavy bottomed pot; bring to a boil.
Reduce heat and simmer, covered, until liquid has beed absorbed (17 min.
total.)
Wash and dry chicken and cut into bite-sized pieces. Slice sausage thin.
Saute chicken and sausage in the sausage's own fat until chicken is brown
on both sides; remove and set aside.
Chop whole peppers and onion.
Wipe out all but a thin coating of fat from the pot. Saute the peppers
and onions until onions begin to soften.
Meanwhile, mince garlic and add to pot. Wash, dry, and chop thyme.
When onion has softened, add the tomato puree, wine, chicken stock, hot
pepper flakes and thyme along with chicken and sausage. Reduce heat to
simmer, cover and continue to cook until flavors are completely blended,
just a few minutes. When rice is cooked, add to pot and stir in. Season
with salt and pepper and serve with some crusty bread.
Yield: 2 servings 610 cal, 10 gm fat, 80mg cholesterol, 535mg sodium,
35 gm protein, 85 gm carbohydrates
----------------------------------------------------------------------------
Betsy, NY (09:47:18 am) :
Title: Jambalaya
Categories: Seafood, Meats, Rice, Cajun
Yield: 6 servings
1/3 c Vegetable oil
2 c Chicken broth
1 lg Onion, chopped
1 c (14 oz) tomatoes
3 Garlic cloves, chopped
1 ts Cayenne pepper
2 Celery ribs, chopped
1/2 ts Crushed dried thyme
1 Green bell pepper chopped
1 Bay leaf
2 lb Shrimp, peeled, deveined
Salt to taste
1 lb Smoked sausage, 1/2" cubes
1 tb Fresh chopped fresh parsley
2 c Uncooked rice
Heat oil in large saucepan (cast iron pot preferred). Saute onion,
garlic, celery and green pepper over medium-high heat about 5
minutes, or until vegetables are tender.
Add shrimp and sausage; cook for 10 minutes. Add rice, broth,
tomatoes with liquid, cayenne, thyme, bay leaf and salt. Cover pan
and bring liquids to a boil. Reduce heat until liquids are simmering;
cook covered about 40 minutes or until liquid is absorbed and rice is
tender. About 5 minutes before dish is done, stir in parsley.
From public relations consultant, Tessie Patterson, food editor of the
former 'Houston home and Garden Magazine'.
----------------------------------------------------------------------------
Betsy, NY (10:01:05 am) :
Easy Blueberry Pie
2 c. frozen blueberries, thawed and drained
1 1/2 c. sugar (this seems like too much sugar to me - maybe try 3/4 cup)
Juice of 1/2 an orange
2 tbsp. cornstarch
1 baked 8" pie shell
1 1/2 c. fresh blueberries
Cook thawed blueberries in 1 1/2 cups of water for 5 minutes. Add sugar and
orange juice; cook for 5 more minutes. Combine cornstarch and 1/4 cup cold
water in a bowl; mix well. Add cornstarch mixture to blueberry mixture,
stirring until thickened. Remove from heat; cool slightly. Pour into pie
shell. Cover with fresh blueberries. Serve cold with ice cream and whip
cream.
----------------------------------------------------------------------------
SueA, CA (10:05:41 am) : Here's something for a healthy breakfast!
Homemade Muesli
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Breakfast
Amount Measure Ingredient Preparation Method
2 1/4 cups old-fashioned rolled oats
1 1/2 cups barley flakes (rolled)
1 1/2 cups wheat flakes
1 cup raisins
1/2 cup dried apples chopped
1/2 cup millers oat bran (unprocessed bran)
1/2 cup wheat germ
1/4 cup almonds or hazelnuts chopped
In a large bowl, add all the ingredients and mix well. Store in an airtight
container. Serve with milk or cream.
----------------------------------------------------------------------------
SueA, CA (10:10:52 am) : Maybe a little sugar for energy and lemon for zip
since everyone seems so quiet this morning!!
Rich Lemon Muffins
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Breads Breakfast
Amount Measure Ingredient Preparation Method
2 cups all-purpose flour
1/2 cup plus 2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 lemon rind finely grated
1/2 cup fresh lemon juice
2 large eggs
Heat the oven to 400 degrees F. Generously grease 12 muffins cups. In a
large bowl, with a fork, combine the flour, 1/2 cup sugar, baking powder,
and salt.
In a 1-quart saucepan, melt the butter. Cool it slightly. Stir in the lemon
rind and juice, then beat in the eggs. Stir the liquied into the flour
mixture just until moistened; the batter will be lumpy. Divide the batter
among the greased cups. Sprinkle the tops of the muffins with the remaining
2 tablespoons sugar.
Bake the muffins 15 to 20 minutes, or until a cake tester comes out clean.
Remove the muffins from the cups and serve warm.
----------------------------------------------------------------------------
Betsy, NY (10:19:51 am) :
This one looks good Denise:
Blueberry Lemon Sponge Pie
1 pt. fresh or frozen blueberries
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
3 eggs, separated
1/4 c. orange juice
Baked 9 inch pie shell
1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 c. water
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/4 c. sugar
Heat blueberries in 3 quart saucepan over low heat. Combine 3/4 cup sugar, 2
tablespoons flour and 1/8 teaspoon salt in bowl. Add 2 of the egg yolks and
orange juice, mixing until smooth. Stir egg yolk mixture into blueberries.
Cook over low heat, stirring constantly, until mixture thickens. Remove from
heat. Pour into baked pie shell. Combine 1/4 cup sugar, 2 tablespoons flour
and 1/8 teaspoon salt in 2 quart saucepan. Stir in water and 1 beaten egg
yolk. Cook over low heat, stirring constantly until mixture thickens. Remove
from heat. Stir in lemon juice and rind. Beat egg whites with electric mixer
until foamy. Gradually add 1/4 cup sugar, beating well each time. Beat until
stiff peaks form. Fold lemon mixture into egg white mixture. Spoon mixture
over blueberry layer. Spread so it touches inner edge of crust all around.
Bake in 350 degree oven 30 minutes, or until lightly browned. Cool on rack.
From: Cookbook USA CD
----------------------------------------------------------------------------
SueA, CA (10:22:31 am) : A rich company impressing breakfast!
Stuffed French Toast
8 slices good quality white bread
2 8-oz packages cream cheese
12 eggs, beaten
1/3 cup maple syrup (I like grade B for extra maple flavor)
2 cups milk
2 cups stewed apples
Cinnamon
Cut crusts from bread and cube. Arrange 1/2 bread cubes across bottom of 9 x
13-inch baking pan.
Cube cream cheese and place on bread. Cover with remaining bread.
Beat together eggs, syrup and milk. Pour over bread and cheese.Spread apples
over top. Sprinkle with cinnamon and refrigerate overnight.
In the morning take it out and bake at 375 degrees F. for 45 minutes.
----------------------------------------------------------------------------
Margaret, MA (10:30:26 am) : * Exported from MasterCook *
Peanut Brittle French Toast
Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 6 Preparation Time :0:00
Categories : American Airlines ==Check==
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 French loaf sourdough bread
2/3 Cup (5 oz) chunky peanut butter
2/3 Cup (5 oz) butterscotch topping
1/2 Cup whole milk
3 Large eggs
1 1/2 Tsp granulated sugar
1/2 Tsp vanilla extract
1/8 Tsp ground cinnamon
1/8 Tsp nutmeg
6 Tbsp (6 oz) vegetable oil
Slice bread into 2" slices. Make a small slit in bread crust to create a
pocket in center of each slice. Blend peanut butter and butterscotch. Pipe
approximately 1 ounce of filling into pocket. Combine milk, eggs, sugar,
vanilla, cinnamon and nutmeg. Mix well. Dip bread slices in mixture, coating
both sides. Fry the stuffed slices in oil until golden brown.
- - - - - - - - - - - - - - - - - -
NOTES :
----------------------------------------------------------------------------
CarolB, FL (10:35:43 am) : VIVIO'S EGGS BENEDICT
JalapeŇo peppers add a kick to Vivio's version of eggs Benedict. At the
Detroit restaurant, home fried
potatoes and fruit accompany the dish.
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Dash pepper
3/4 cup milk
3/4 cup shredded Monterey Jack or American cheese (3 ounces)
1 to 2 tablespoons seeded and sliced fresh jalapeŇo peppers
8 eggs
8 slices Canadian-style bacon, cut about 1/4 inch thick (about
8 ounces)
4 English muffins or bagels, split and toasted
1/2 cup dairy sour cream
Sliced pitted ripe olives and chili peppers
1. For cheese sauce: In a small saucepan, melt butter or margarine. Stir in
flour and pepper. Add milk all at once.
Cook and stir over medium heat till thickened and bubbly; cook and stir for
1 minute more. Reduce heat to very
low. Stir in cheese and jalapeŇo peppers till cheese melts. Cover; keep
warm.
2. To poach eggs: Add water to half-fill a 12-inch skillet. Bring water to
boiling. Reduce heat to simmering. Break
1 egg into a small cup. Carefully slide egg into simmering water, holding
the lip of the cup as close to the water as
possible. Repeat with remaining eggs, allowing each egg an equal amount of
space. Simmer eggs, uncovered, for 4
to 6 minutes or till yolks are just set.
3. Meanwhile, in a large skillet, heat Canadian-style bacon slices till
warm.
4. To assemble: Place 2 toasted muffin or bagel halves, cut side up, on each
plate. Top each half with a slice of
Canadian-style bacon. With a slotted spoon, place a poached egg on top of
each. Season with salt and pepper.
Spoon 1/4 cup cheese sauce over each 2-egg serving. Dollop each serving with
2 tablespoons of the sour cream.
Garnish with olives and peppers. Serves 4.
Note: Sauce may appear slightly curdled if you use natural Monterey Jack
cheese. For a smoother looking sauce,
choose process American cheese.
Wear plastic or rubber gloves when handling hot peppers. If your bare hands
touch the chili peppers, wash your
hands thoroughly with soap and water before touching your eyes or face.
----------------------------------------------------------------------------
SueA, CA (10:37:34 am) : Since blueberries were mentioned earlier...
Sour Cream Blueberry Banana Bread
Recipe By: Country Living
Serving Size: 10
Preparation Time: 0:00
Categories: Breads Breakfast
Amount Measure Ingredient Preparation Method
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter softened
3/4 cup sugar
2 large eggs
1 cup ripe banana (2 large) mashed
1/2 cup sour cream
1 cup blueberries
1/2 cup pecans coarsely chopped
Heat the oven to 350 degrees F. Grease and flour a loaf pan. In a small bowl
sift together flour, baking soda, salt and cinnamon.
In a large bowl, with an electric mixer on medium-high speed, cream the
butter and sugar until they are light and fluffy. Add the eggs, bananas, and
sour cream and beat until blended. Gradually beat in the flour mixture at
low speed, and continue beating until the batter is smooth. Fold in the
blueberries and the pecans.
Spoon the batter into the prepared pan. Bake 1 hour, or until the bread is
golden on top and a cake tester comes our clean. Let the bread cool
completely in the pan on a wire rack.
----------------------------------------------------------------------------
CarolB, FL (10:38:29 am) :
FANCY STACK PANCAKES
Dress up purchased pancakes with cream cheese and spreadable fruit for
breakfast.
8 frozen microwave pancakes
1/2 cup soft-style cream cheese
3 tablespoons apricot, raspberry, blackberry or blueberry spreadable fruit
1. Carefully spread each frozen pancake with 1 tablespoon soft-style cream
cheese. Spoon a rounded teaspoon of
spreadable fruit on top of the cream cheese.
2. Make 4 stacks of 2 pancakes each. Place on a large microwave-safe
platter. Microcook on 50% power
(medium) for 31/2 to 41/2 minutes or till the stacks are heated through.
Serve warm. Makes 4 servings.
----------------------------------------------------------------------------
CarolB, FL (10:45:55 am) : Miami Herald
Q. Some time ago a reader asked you to repeat the recipe for a Father's Day
French toast. You provided one recipe, but I believe this recipe I clipped
from
The Herald several years ago is the specific one that was sought. I have
made it
many times; it's excellent.
Doris Price,
Fort Lauderdale
A.
The clipping does not indicate where Oliver's restaurant is or was, so I
can't credit
the genius who invented this simple but spectacularly lush French toast. I
can,
however, urge readers to try this for a special treat. After all, every day
should be Father's (and Mother's!) Day.
BREAKFAST
Oliver's Super Duper French Toast
6 eggs, slightly beaten
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1 to 1 1/2 ounces Grand Marnier, to taste
1 loaf of French bread
Butter, margarine or cooking oil
Confectioners' sugar
Mix eggs, heavy cream and orange juice and add Grand Marnier to taste. Pour
into large casserole or glass baking dish.
Remove ends from the bread and cut loaf into 12 to 15 slices, each about
3/4-inch
thick. Place slices in egg mixture and let stand for a few minutes to absorb
some of
the liquid; then turn so the other side of the bread can absorb the mixture.
Cover
tightly with plastic wrap and refrigerate until you are ready to prepare the
French
toast.
(At Oliver's the toast is soaked in the egg mixture overnight, so that it
becomes
almost custard-like in texture.)
Preheat heavy skillet or electric griddle to about 325 to 350 degrees. Oil
generously with butter, margarine or cooking oil. Add a few bread slices but
do
not crowd the pan. Cook on one side until golden brown, turn and cook on the
other side. Remove and keep warm while you cook remaining slices, adding
more
cooking oil or butter as needed.
Place toast on serving plates and dust with confectioners' sugar. Garnish
with fresh
fruit, if desired, and serve with honey, jam or syrup of your choice. Serves
5.
----------------------------------------------------------------------------
Betsy, NY (11:05:22 am) :
Mock Eggs Benedict
4 servings
4 tb Butter
2 tb Flour
1 c Milk or half milk and cream
1 ds Salt to taste
1 ds Fresh ground pepper to taste
1 ds Tabasco sauce to taste
1/2 ts Worcestershire sauce
1/8 ts Fresh grated nutmeg
1/4 lb Grated Cheddar or Swiss*
1/4 c White vinegar
4 Eggs
4 Slices cooked ham
More?
4 Slices hot buttered tioast
Paprika to garnish
*Swiss or Gruyere may be substituted.
Melt 2 Tbsp. butter in a saucepan and add the
flour, stirring with a wire whisk. When blended, add
milk, stirring rapidly with the whisk. Season with
salt, pepper, Tabasco sauce, Worcestershire sauce, and
nutmeg. Remove from heat and add cheese, stirring
until melted.
In a skillet, bring enough water to a boil to
cover the eggs when added. Add the vinegar and salt
to taste. Carefully break the eggs into the water, one
at a time, and cook gently until the white is set and
the yolk remains runny. Careuflly remove and drain on
paper toweling. Meanwhile heat the ham in remaining 2
Tbsp. butter, turning once.
Arrange the toast on four hot plates. Cover each
slice with a slice of ham and add a poached egg to
More?
each serving. Bring the sauce to a boil and spoon it
over. Sprinkle each serving lightly with paprika and
serve hot.
FROM: "A Feast Made for Laughter" by Craig Claiborne.
----------------------------------------------------------------------------
Betsy, NY (11:19:36 am) :
From: "Edward J. Branley" elendil@mintir.new-orleans.la.us
Newsgroups: rec.food.recipes
Date: 5 Apr 1994 05:18:14 -0400
New Orleans Muffaletta
1 loaf Italian Bread, round
Ham
Salami
Provolone Cheese
Mozzarella Cheese
Olive Salad (available from most Italian groceries and delis)
Slice the loaf of Italian bread in two and warm in an oven until toasty.
Place the cheeses on one half and the meats on the other. Thickness and
quantity of cheese and meat can vary with each individual, but one layer
of each ingredient is standard. Cover the half that has the meat on it
with olive salad. Put the two halves together and cut in quarters.
There are three crucial elements to making a good muffaletta:
1. Fresh, quality ingredients
2. Good olive salad. The Central Grocery in New Orleans, which probably
makes the definitive New Orleans Muffaletta, now sells their olive salad
by the jar. It's available in groceries across New Orleans, but I don't
know if it is distributed past here.
3. Warming the bread *before* making the sandwich. Many people put
everything together on the bread and shove the whole thing in the oven.
This is wrong. When you remove the sandwich, the cheese and the olive
salad are way too hot. If you heat the bread before making the sandwich,
the cheese will melt on the warm bread, the meat will warm up, and the
olive salad will stay around room temperature.
Enjoy!
----------------------------------------------------------------------------
Vicki,La (12:18:45 am) : Here are a few New Orleans specials
This is a favorite at the Jazzfest in New Orleans.
It may not be the original recipe but it real close
CRAWFISH BREAD
3 to 3-1/2 cups flour
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 - 1/2 teaspoon cayenne pepper, to taste
1 cup warm water (120 to 130 F)
1 tablespoon olive oil
1 pound crawfish tail meat, coarsely chopped
1 4-ounce jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated monterey jack cheese (or jalapeno pepper jack cheese for a
bigger kick)
1/4 cup grated cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional
In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt,
thyme,
oregano, basil, onion and garlic powders and peppers. Gradually add the warm
water
and oil to the dry ingredients, then beat for 2 minutes at medium speed,
stopping to
scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in
enough of the
remaining flour to make a soft dough.
Knead dough on a floured surface until it's smooth and elastic, about 5
minutes. Place
in a lightly oiled bowl, turning to oil the top. Cover and let rise in a
warm, draft-free
spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down. Place on a floured surface and roll into a 10x14"
rectangle.
Scatter the crawfish lengthwise over the center third of the dough. Top with
pimientos,
green onions and shredded cheese. With a sharp knife, make cuts from the
filling to the
dough edges at one-inch intervals along the sides of the filling.
Alternating sides, fold
the strips at an angle across the filling for a braided effect. Place on a
greased baking
sheet; cover and let rise in a warm, draft-free spot until doubled in size,
30-45 minutes.
Brush the loaf with egg wash and sprikle with sesame seeds, if desired. Bake
in a
preheated 400 F oven until done and golden brown, 30-35 minutes.
YIELD: One loaf of spicy crawfish bread!
----------------------------------------------------------------------------
Vicki,La (12:25:33 am) : Chef John Folse's Shrimp Remoulade
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will
do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to
incorporate the seasonings.
Once blended, cover and place in the refrigerator, preferably overnight. A
minimum of four hours
will be required for flavor to be developed. When ready, remove from
refrigerator and adjust
seasonings to taste. Place six shrimp on a leaf of romaine or other colored
lettuce and spoon a
generous serving of remoulade sauce on top of the shrimp. Do not sauce
shrimp prior to service, as
they will lose their firm texture. Serves 6.
----------------------------------------------------------------------------
Vicki,La (12:26:16 am) : Chef John Folse's Shrimp Remoulade
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will
do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to
incorporate the seasonings.
Once blended, cover and place in the refrigerator, preferably overnight. A
minimum of four hours
will be required for flavor to be developed. When ready, remove from
refrigerator and adjust
seasonings to taste. Place six shrimp on a leaf of romaine or other colored
lettuce and spoon a
generous serving of remoulade sauce on top of the shrimp. Do not sauce
shrimp prior to service, as
they will lose their firm texture. Serves 6.
----------------------------------------------------------------------------
(12:27:43 am) : CHICKEN AND SAUSAGE GUMBO
Perhaps the simplest of the gumbos, but a hearty one and a classic
combination. If you
can't find andouille, use a local smoked sausage or kielbasa or whatever
smoked
sausage you like. This one's easy to knock off quickly for a great evening's
meal.
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
FilČ powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly.
Brown
the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over
medium to high heat
(depending on your roux-making skill), stirring constantly, until the roux
reaches a dark
reddish-brown color, almost the color of coffee or milk chocolate for a
Cajun-style
roux. If you want to save time, or prefer a more New Orleans-style roux,
cook it to a
medium, peanut-butter color, over lower heat if you're nervous about burning
it.
Add the vegetables and stir quickly. This cooks the vegetables and also
stops the roux
from cooking further. Continue to cook, stirring constantly, for about 4
minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook
for about
one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve
over rice in
large shallow bowls. Accompany with a good beer and lots of hot, crispy
French
bread.
YIELD: About 12 entrČe sized servings.
CRAWFISH BISQUE
For the bisque:
20 pounds live crawfish
4 packets Zatarain's Crab, Shrimp and Crawfish Boil seasoning
3 lemons, quartered
6 tablespoons butter
1/2 cup peanut oil
1 cup flour
2 large onions, finely minced
1 large bell pepper, finely minced
3 ribs celery, finely minced
4 cloves garlic, finely minced
5 cups shellfish stock or water
1 tablespoon salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon Creole seasoning
2 teaspoons cayenne pepper
2 teaspoons thyme
1/2 cup chopped green onion tops
1/2 cup chopped parsley
5 dozen stuffed crawfish heads (see below)
About 7-1/2 cups cooked Louisiana long-grain white rice
Prepare a large crawfish-boiling pot with enough water for boiling the
crawfish; add Zatarain's and
lemons and bring to a boil. Drop the crawfish in live, and boil for 10
minutes. Ice down the boil and
let the crawfish soak in the cold spiced water; the longer you let them
soak, the more seasoning will
be absorbed.
Break off the tails. Peel the tails, removing the vein but reserving the
little flap of crawfish meat that's
over the vein. Remove the crawfish fat from the heads (the little yellow
glob that's worth its weight in
gold) and reserve in a separate container.
Clean 5 dozen crawfish heads for stuffing. The so-called "head" is actually
the large red thorax shell.
Remove all inside parts, including the eyes and antennae. What should remain
is a little tube with two
open ends and one open side. Be careful; the shell must be scraped clean on
the inside and it can be
a bit rough on the fingers. (I'm told that a beer can opener makes this job
easier.) Divide the
crawfish fat and tails evenly, reserving half for the bisque and half for
the stuffing.
Prepare the stuffed crawfish heads according to the recipe below. This is
very labor-intensive, and
takes a long time; most folks I know take two days to make crawfish bisque,
cooking the crawfish,
cleaning the heads and stuffing them the day before, and cooking the bisque
on the second day.
Recruit some help if you can. Place the stuffed heads in a pan and
refrigerate.
To prepare the bisque, make a roux with the butter, oil and flour. Cook over
low-medium heat,
being careful not to scorch the butter, until the roux turns light brown.
Stir CONSTANTLY. This
means constantly, without stopping for anything. Add the onions, bell
pepper, celery and garlic, and
continue to cook, stirring constantly, until the vegetables are soft and the
roux is peanut
butter-colored. Remove from heat and cool, continuing to stir.
Gradually and carefully add the stock or water (stock preferably) and
combine thoroughly, making
a nice gravy. Add half of the crawfish tails and crawfish fat, Creole
seasoning, salt and peppers, and
cook over low heat for 15 minutes. If you've got a little leftover crawfish
stuffing, add it to the pot as
well, as it adds more body and flavor.
Add the baked or sautČed crawfish heads, and cook over low heat for 30
minutes. Add the onion
tops and parsley just before serving.
To serve, mound about 3/4 cup rice in large bowl, and divide the bisque
evenly between them.
Serve 6 stuffed crawfish heads with each serving. Don't worry about table
manners; you almost have
to use your fingers to get the stuffing out of the heads, and I've seen some
folks (like me) inserting
tongue into crawfish head to lick all the stuffing out. If you want to be
more dainty, the tail end of
your fork or spoon, or the end of a butter knife, helps get the stuffing out
more easily. Make sure
everyone gets the same number of heads, or fights will break out; they're
that good. I'm told that
tradition requires the empty heads to be placed around the rim of the bowl,
so that some don't get
more than others. It's easier to count them quickly that way.
For the stuffed crawfish heads:
1/4 cup oil
1/2 cup flour
2 medium onions, finely minced
1 large bell pepper, finely minced
3/4 cup stock or water
2 teaspoons salt
Freshly ground black pepper
1-1/2 teaspoons cayenne pepper
2 large eggs, well beaten
2 cups plain French bread crumbs
1/4 cup chopped parsley
1/4 cup minced green onions with tops
4 tablespoons butter, melted
5 dozen cleaned crawfish heads
Flour for dusting
Make a roux with the oil and flour. Add onions and bell peppers and cook
until tender, stirring
constantly. Mince or grind the remaining half of the crawfish tails and add
to the roux-onion mixture.
Add the remaining crawfish fat and simmer for 15 minutes.
Add stock, salt, peppers, breadcrumbs, eggs, parsley, green onions and
butter. Combine
thoroughly, adjusting the consistency with more stock or more bread crumbs
as needed.
Fill each head with stuffing. Roll in flour and bake at 350F for 15 minutes,
or fry in hot oil until the
stuffing is golden brown.END OF PART 1
|
