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.
Cajun Cocktail Nuts
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.
Cajun Eggplant Dressing
Cajun Eggplant Dressing
2 pounds medium shrimp, heads off
4 to 6 dashes Tabasco sauce
4 cups water
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 pound margarine
1 teaspoon dried basil or 1 tablespoon fresh basil
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
4 medium eggplants
1 pound cooked crabmeat, claw or white
1 1/2 teaspoons red pepper
1 cup chopped green onions
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 cup chopped parsley
1 1/2 teaspoons salt
Grated Parmesan cheese
Bread crumbs
Peel and devein the shrimp; set aside.
Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside.
Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.
Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.
Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.
Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.
Serves 6 to 8.
City Cafe Spaghetti Sauce
City Cafe Spaghetti Sauce
Most small Louisiana towns have their “City Cafe.” This is the recipe from the City Cafe in Plaquemine, Louisiana.
1 pound white onions, finely chopped
4 stalks celery, finely chopped
1 cluster garlic, finely chopped
3 cans tomato paste
3 cans tomatoes
2 tablespoons granulated sugar
4 heaping tablespoons Parmesan cheese
Salt and pepper, to taste
In hot olive oil in a cast iron pot, saut?nions, celery and garlic. Add remaining ingredients. Simmer at least one hour.
Chicken Creole
Chicken Creole
Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am
1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice
Sprinkle the chicken with paprika and cayenne pepper and set aside.
In a large frying pan, saut?he onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.
Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.
Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.
Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.
Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.
Remove and discard bay leaf.
Serve with rice.
Makes 4 servings.
Catfish Gumbo
Catfish Gumbo
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1 bay leaf
2 pounds farm-raised catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
Hot cooked rice
Saut?reen pepper, celery, onion and garlic in hot oil in a Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir in okra; cook an additional 5 minutes. Remove bay leaf.
Serve over rice.
Cajun Praline Pecan Fudge
Cajun Praline Pecan Fudge
Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.
1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme
In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.
Remove from heat and stir in chocolate chips, vanilla extract, Marshmallow Creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.
Cut into squares.
Cushaw Pie
Cushaw Pie
1 medium cushaw melon
2 cups granulated sugar (or to taste)
1/2 cup (1 stick) butter
5 eggs, beaten
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
1/2 cup evaporated milk
Cut cushaw into quarters and clean out the seeds. After cleaning, cut the unpeeled cushaw into smaller pieces, and then boil until tender not mushy. (You will probably have enough for two 9-inch pies.)
Allow to cool before removing the flesh from the skin and then mash. Then add the remaining ingredients and mix until of a smooth consistency. (Ingredients may vary depending on the size of the cushaw.)
Pour the mixture into a pie crust and bake at 350 degrees F for 30 to 45 minutes depending on pie size or until a wooden pick inserted in the center comes out clean. Let the pie cool completely before serving.
Cajun Roast Beef
Cajun Roast Beef
The gravy this makes is great!
1/4 cup instant minced onion
1/4 teaspoon instant minced garlic
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
3 tablespoons water
1/4 cup cider vinegar
1 (5 pound) boneless beef roast
1 teaspoon cornstarch
1 teaspoon water
Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.
With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast. Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon. Cover and marinate overnight in the refrigerator.
Place roast on a rack in a roasting pan. Cover with foil or roaster cover. Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.
Remove roast to a platter. Skim excess fat from pan drippings. Blend cornstarch with the 1 teaspoon water. Add to drippings. Stir and cook until gravy is slightly thick.
Serve with rice or potatoes and gravy.
Yield: 12 to 14 servings.
Cajun Chicken Casserole
Cajun Chicken Casserole
1 pound boneless skinless chicken breasts,
Cajun Shrimp And Oyster Jambalaya
Cajun Shrimp and Oyster Jambalaya
1 pound fresh shrimp
1 dozen oysters
3 tablespoons butter
1 onion, minced
1 small clove garlic, minced
1 cup canned tomatoes
Dash of cayenne
1 teaspoon salt
1/2 chile pepper, minced
3 cups water or bouillon
1 1/3 cups uncooked rice
Cook shrimp, if fresh; drain and clean. Heat oysters in own liquor 5 minutes; drain.
Fry shrimp and oysters in butter 2 minutes. Add onion and garlic. Cook 5 minutes longer. Add seasonings, tomatoes, chile pepper and rice, mixing well. Add bouillon and simmer, covered 25 minutes or until rice is tender.
Cajun Won Tons
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.
Bayou Chicken Bake
Bayou Chicken Bake
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.
Sprinkle chicken with Cajun seasoning; place in baking pan.
In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Yield: 4 to 6 servings
Cajun Chicken Alfredo
Cajun Chicken Alfredo
3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)
Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.
Boil penne pasta until done, then strain and add Alfredo sauce.
Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.
Crawfish Stuffed Pistolettes
Crawfish Stuffed Pistolettes
Source: rodnreel.com
Crawfish breads of any sort are good and this one is no exception. It’s a simple recipe; just use good bread. It’s also quick to prepare.
1 pound crawfish
1 onion, chopped
1 bell pepper, chopped
1 teaspoon salt
1 teaspoon black pepper
1 package chopped broccoli
1 pound Velveeta cheese
1 small can mushrooms
1 can cream of mushroom soup
12 pistolettes
Butter
Mix all the ingredients except pistolettes in a saucepan and cook slowly for 15 minutes. Cut ends off of pistolettes and scoop out the insides. Stuff pistolettes with the mixture. Close ends with wooden picks. Brush tops of pistolettes with butter and bake at 350 degrees F until brown.
Serves 6.
Cajun Beans Over Cornbread
Cajun Beans over Cornbread
8 ounces stewed tomatoes
1 teaspoon dried minced onion
Tabasco sauce
1 (15 ounce) can great northern beans, undrained
1 teaspoon chicken bouillon
1/8 teaspoon garlic powder
Cornbread
1/2 cup Cheddar cheese, shredded
Combine all ingredients except cheese and cornbread in medium saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
Cajun Blooming Onion
Cajun Blooming Onion
3 very large onions
Buttermilk
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
2 teaspoons cayenne pepper
Salt and pepper to taste
Buttermilk ranch or Thousand island dressing
Cut onions into several sections, so that they fan out like flowers. Be sure not to cut roots so onion will stay together. Cover onions with buttermilk and refrigerate for several hours.
Mix dry ingredients together. Carefully remove onions from buttermilk and sprinkle dry ingredients over onion, making sure entire onion is covered. Deep fry in oil in a large fryer at 375 degrees F for 4 minutes. Dip into dressing.
Cajun Chow Mein
Cajun Chow Mein
Yield: 6 servings
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic, chopped
1 small onion, minced
1 pound ground beef or turkey
1 (16 ounce) can tomatoes
Salt and pepper, to taste
1 cup uncooked rice
1 cup water
Saut?irst 4 ingredients in oil. Add ground meat and brown. Stir in rice, seasonings and water. Bring to a boil; reduce heat, cover and simmer about 20 minutes or until rice is done.
Cajun Crawfish Bread
Cajun Crawfish Bread
3 to 3 1/2 cups all-purpose flour
1 package active dry yeast
1 tablespoon granulated 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 to 1/2 teaspoon cayenne pepper, to taste
1 cup warm water (120 to 130
Cajun Onion Soup
Cajun Onion Soup
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Creole-style seasoning
1/4 cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
Slice the bread in thick slices and place on the rack in the oven.
Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency. Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts.
Serve at once.
Cajun Pecans
Cajun Pecans
1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoning
Melt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco; stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.
Store in airtight containers.
Yields 4 cups.
Cajun Stewed Tomatoes
Cajun Stewed Tomatoes
4 large tomatoes
2 stalks celery, very finely chopped
1/4 bell pepper, very finely chopped
4 tablespoons granulated sugar
Salt and pepper to taste
2 cups water
1 ounce Louisiana hot sauce
Peel the tomatoes by soaking them in boiling water for one minute.
Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with garlic croutons.
Cajun Beef Stew
Cajun Beef Stew
2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leaf
Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.
Serves 4
Cajun Meat Pies
Cajun Meat Pies
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup onions, chopped
1 cup scallions, chopped
2 tablespoons parsley, minced
2 tablespoons garlic puree
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1/2 cup bread crumbs
Cook meat and seasoning over medium heat until mat is browned. Stir bread crumbs over the meat mixture. Remove from heat and let cool slightly. Drain mixture in colander and set aside.
Pastry
2 cups self-rising flour, sifted
1/3 cup shortening
3/4 cup milk
1 egg, beaten
Sift flour into a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg. Stir with fork until ingredients are moistened. Shape dough into a ball and divide into 3 balls. Roll 1/3 of dough out on a lightly floured cloth to about 1/8 inch thickness. Cut dough into 5 1/2-inch circles, using a saucer as a cutting guide. Place cut dough on a lightly greased baking sheet.
Place a large spoonful of meat filling on one side of each pastry round. Moisten edges of rounds with a small amount of water. Fold pastry over to cover filling. Seal edges using a fork dipped in water. Prick pastry gently with a fork. Deep fry in hot oil (350 degrees F) until golden brown. Drain on paper towel. Serve warm. May be frozen uncooked in zip-type bags. Cook frozen.
Cajun Meat Loaf With Sweet Pepper Sauce
Cajun Meat Loaf with Sweet Pepper Sauce
Source: Family Circle, February 1, 1997
Yields 8 servings
1 tablespoon oil
1 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped onion
1/2 teaspoon salt
4 slices white bread, torn
1/2 cup milk
1 pound ground beef
1/2 cup dried bread crumbs
1/2 cup ketchup
1 egg
1 teaspoon hot pepper sauce
Sweet Pepper Sauce
1 tablespoon oil
1 cup diced sweet red pepper
1 cup diced sweet green pepper
1/2 cup finely chopped onion
1/4 cup water
1/2 teaspoon salt
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon whole mustard seeds
Meatloaf: Heat oil in large skillet over medium-high heat. Add red pepper, green pepper, onion and salt; cover and cook over low heat until very tender, about 8 minutes. Remove from heat and cool slightly.
Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.
Combine bread and milk in large bowl; let stand 5 minutes to soften. Add beef, crumbs, ketchup, egg, hot pepper sauce and sweet red pepper mixture; toss gently to coat. Spoon and pat into prepared loaf pan. Bake for 1 hour. Let stand 15 minutes before serving.
Top each serving with a dollop of Sweet Pepper Sauce and serve.
Sweet Pepper Sauce: Heat in large skillet over medium-high heat. Add the red pepper, green pepper, onion, water and salt; cook, stirring occasionally, over medium heat until very tender, about 8 minutes.
Stir in cider vinegar, brown sugar and mustard seeds; cook over medium-high heat until most of the liquid has evaporated and sauce is thickened, about 8 minutes.
Crabby Mushrooms
Crabby Mushrooms
1 cup crabmeat
1 tablespoon bread crumbs
1 tablespoon onions, minced
1 tablespoon Parmesan cheese, grated
1 teaspoon salt
2 tablespoons parsley; minced
12 mushroom stems, finely chopped
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees F until tender, 15 to 30 minutes.
Serve hot.
Yields 8 servings.
Creole Pickled Pork
Creole Pickled Pork (”Pickle Meat”)
A necessary seasoning, many say, for red beans and rice and other bean dishes.
1 (2 pound) boneless pork butt, cut into 2-inch cubes
4 cups (1 quart) distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Tabasco sauce
1 bay leaf
6 cloves garlic, peeled and cracked (not smashed)
1 tablespoon kosher salt
12 peppercorns
Combine all ingredients except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.
Cajun Shrimp Spread
Cajun Shrimp Spread
1 pound cooked shrimp, peeled and de-veined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 bunch scallions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon Cajun seasoning
1/4 teaspoon black pepper
Combine all ingredients in food processor, pulse until mixture is creamy. Chill for at least one hour. Serve with crackers.
Cajun Cornish Hens
Cajun Cornish Hens
Cajun Seasoning
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 (1 to 1 1/2 pound) Cornish hens
2 tablespoon olive oil
Preheat oven to 400 degrees F. Blend the Rub ingredients in a small bowl.
Wash and dry the Cornish hens. Brush the hens with olive oil. Season the hens with the Cajun Seasoning. Place the hens in a baking pan and let stand for about 5 minutes. Bake hens about 45 to 60 minutes.
Makes 4 servings.
Mardi Gras King Cake
Mardi Gras King Cake
Posted by Tiffany at recipegoldmine.com 1/27/2002 6:10 pm
1 package yeast
1/4 cup warm water
6 teaspoons milk, scalded and cooled
4 cups flour (to 5 cups)
1/2 pound butter
3/4 cup granulated sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purple
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours.
Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17-inch greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour.
Bake at 325 degrees F for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.