Saturday, August 18, 2018

Sunday's Dinner NOLA here we come

On the Menu
  • Marvel's Bread Pudding
  • NOLA's Crab Cakes 
  • NOLA's Red Beans with Rice
  • Hot Greens with Pot Likker
  • Corn and Peppers Saute -  Maquehoux
    •  Whiskey Sauce
    •  Cajun Spice Mix
    •  Remoulade Sauce



Marvel’s Bread Pudding 
8 – 10 Servings
Ingredients
4 eggs lightly beaten
8 ounces dark brown sugar, firmly packed
3 cups light cream
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
8 ounces chopped apples or raisins
20 ounces French bread torn into small pieces

Method
Preheat oven to 300 degrees F
Mix together the eggs, sugar, cream and spices.
In a large bowl, combine the fruit and torn French bread then pour the egg mixture over it mixing thoroughly.  Let mixture set about an hour, mixing occasionally to absorb the mixture.
Lightly butter a 9 inch square baking dish and pour in the mixture. Bake until lightly brown and firm.  Approximately 1 hour.
Pour a little whisky sauce over each serving.

 Whiskey Sauce
Yields 1 ¼ Cups
Ingredients
8 ounces cream
¼ cup bourbon whisky
1 tablespoon cornflour
½ teaspoon vanilla extract
2 tablespoons sugar
1 egg
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice

Method
In a small saucepan, heat the cream over medium high heat until it bubbles, stir in the whisky then vigorously whisk in the cornflour.  Lower the heat and cook until the cream thickens approximately 1 minute.  Continue whisking then add the vanilla and sugar.
You do not want to cook the eggs when we add them to the hot cream, so we are going to temper the eggs by gradually adding them.
Break the egg in a small bowl and whisk in 1 tablespoon of the hot cream. Repeat with 2-3 more tablespoons of cream, one at a time until the egg mixture is warmed through.
Remove the cream from the heat and whisk in the egg mixture and spices to make a smooth sauce.
Return to low heat and cook for 2 minutes more, whisking often, until sauce reaches the consistency of thick cream.
Serve warm or cool over bread and rice pudding. 


 NOLA's Crab Cakes 
  4 Servings
Ingredients
1 pound cleaned crabmeat
¼ cup scallions, chopped
3 garlic cloves, chopped fine
½ red bell pepper, diced
¼ cup chopped parsley
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 tablespoon Cajun spice mix
¼ teaspoon Tabasco or a hot pepper sauce
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
¼ cup tomato sauce
6 ounces bread or cracker crumbs
2 eggs slightly beaten
1 teaspoon sea salt
Finely ground cornmeal or flour for dusting cakes
Vegetable oil for frying 
Method
In a large bowl mix all ingredients except the cornmeal or flour and vegetable oil, using enough bread or cracker crumbs to hold the mixture together well. Shape into patties and coat each cake in cornmeal or flour. Refrigerate for 1 hour before cooking.
Pour enough oil into a large frying pan to coat the bottom. Heat over medium high heat until oil is hot. Test oil be tossing a cube of brad, it should sizzle and brown but not burn. Fry the cakes in batches, turning one as they brown, about 3 minutes per side.
Serve hot with Remoulade Sauce


 Cajun Spice Mix Approximately 3/4 Cup
Ingredients
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon black pepper
3 tablespoons garlic, granulated
3 tablespoons onion, granulated
1 tablespoon oregano, dried

Mix all ingredients together in a small bowl.  Store in an airtight container up to six months.




Remoulade Sauce
Yields 1 ½ cups

Ingredients
¼ cup Creole or whole grain mustard
1 teaspoon Cajun Spice Mix
¼ cup green onions, chopped
¼ cup parsley, chopped
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco or hot sauce
1 teaspoon sea salt
1 cup grapeseed oil

Method
Combine all ingredients except the oil in a blender or food processor and pulse once or twice until thoroughly mixed.
With the machine is running, add the oil in a slow steady steam, blending until the sauce is smooth and creamy.
Refrigerate until ready to use.
NOLA's Red Beans with Rice
4 - 6 Servings
Ingredients
1 pound of dry red kidney beans
1 onion, chopped
1 green bell pepper, chopped
½ cup diced celery
1 chopped green chili pepper (I like jalapeno)
4 cloves of garlic, chopped
1 tablespoon Cajun Spice Mix
1 teaspoon dried thyme
½ teaspoon dried sage
1 bay leaf
¼ teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 teaspoon black pepper
4 cups cooked rice
Chopped scallions or parsley for garnish

Method
Sort beans removing any debris or broken, off colored beans and rinse thoroughly. Add beans to a large saucepan, cover with water and soak overnight.
I like to do a quick soak by bringing the beans to a boil, turn off heat and cover. Let beans soak for 1 hour before cooking.
Once the soaking period is over, add all ingredients except the rice and garnish.  Bring to a boil and simmer covered over low heat 2 hours or until beans are tender. Stir occasionally and add more water if they seem to dry. After cooking period is over taste and adjust the seasoning if needed.
Ladle the beans over mounds of cook rice and garnish with scallions or parsley.


 Hot Greens with Pot Likker
6 Servings

Note: Traditionally this dish is seasoned with andouille or smoked sausage (8 ounces). I am using chipotle peppers in adobo sauce and liquid smoke to capture the flavor produced by the meat.

Ingredients
3 pounds mixed greens (collards, mustard, kale, etc.)
2 cups water
2 tablespoons vegetable oil
1 red onion, sliced
4 garlic cloves, sliced
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce
2 tablespoons red wine vinegar
1 teaspoon liquid smoke
1 tablespoon Worcestershire sauce
1 tablespoon Cajun spice mix
½ teaspoon Tabasco sauce
1 – 2 teaspoons sea salt


Method
Wash the greens thoroughly and separate any tough stems from the leaves. Chop stems and leaves separately. Bring the water to a boil in a large pot, add the stems and boil for 3 minutes. Put in the leaves, cover and steam for 3 minutes.
Heat the oil in a large frying pan and saute the onions, garlic and chipotle pepper until onions are limp. Pour the contents of the pan in the greens and cook another 3 minutes. Add the adobo sauce vinegar, liquid smoke, Worcestershire sauce, Cajun spice mix, Tabasco and salt, stir well cook another minute or two.  Taste for flavor and adjust seasoning, if needed.


Corn and Peppers Saute – Maquehoux

6 Servings
Ingredients
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, chopped
1 cup chopped scallions
4 cups frozen corn kernels
¼ cup vegetable stock
1 teaspoon Cajun Spice mix
1 teaspoon sea salt
Freshly ground black pepper

Method
Heat the vegetable oil in a large saute pan over medium high heat. Add the peppers and onions and saute for 3 minutes or until onions are translucent and the peppers are crisp but tender.
Stir in the corn, stock and seasonings. Cover and cook over medium heat, stirring occasionally for 2 minutes or until corn is tender.
Serve immediately.