|
Bisque,
Soups & Salads
Seafood Bisque – 1 lb peeled and deveined shrimp, 1lb lumped crab
meat, 12 shucked oysters, 15 oz cream style corn, ½ cup of butter, 1 cup
chopped onion, 1 cup chopped celery, 1 cup chopped bell pepper, 2 T minced
garlic, ½ cup flour, 3 cups shellfish stock, 1 pt heavy whipping cream, 1 T
chopped basil, 1 T chopped thyme, 1 tsp chopped tarragon, Seasoning Rub
Directions: In a
saucepan on medium-high heat, melt butter, add onions, celery, bell pepper
and garlic, sauté until onions are soft, add flour and stir making a white
roux, add corn, shellfish stock, whipping cream, basil, thyme and tarragon,
season lightly or to taste with Seasoning Rub, add seafood, bring to a boil and reduce heat to a simmer for
10 – 15 minutes.
Corn and Crab Bisque – 1 lb lump crabmeat, 3 cups corn, 1 stick of butter,
1 cup diced onions, 1 cup diced celery, ½ cup red bell peppers, ¼ cup
minced garlic, 1 cup flour, 2½ shellfish stock, 1 pint heavy whipping
cream, ½ cup sliced green onions, ½ cup chopped parsley, salt, white pepper
Directions: In a 2
gallon pot, melt butter over medium-high heat add corn, onions, celery,
bell peppers and garlic, sauté until the onions are soft, stir in flour
until a white roux results, add shellfish stock while stirring, bring to a
low boil and reduce to a simmer for about 30 minutes, add whipping cream,
green onions and parsley, slowly add the crabmeat so you don’t break the
chunks apart, season to taste with salt and white pepper.
Cajun White Bean Soup – 1 large pack of White Beans, 2 pieces of smoked ham
hocks, 1 cup finely sliced tasso, ¾ cup of oil, 2 cups chopped onions, 2
cups chopped celery, 2 cups chopped bell peppers, ½ cup minced garlic, 2
cups chopped tomatoes, water, 1 bay leaf, Seasoning Rub
Directions: Pre-soak
beans overnight in cold water, In a 2 gallon pot, over medium-high heat add
oil, onions, celery, bell peppers, garlic and tomatoes, sauté until the
onions are soft, add ham hocks and tasso and continue to sauté for about 5
minutes, add beans and slowly add water to where the beans are about 2
inches under water, bring to a boil and then reduce heat to a simmer, stir
about every 15 minutes, cook for about an hour or until you are able to
mash the beans against the pot to create creaminess, Seasoning Rub to taste.
Red Beans and Sausage Soup – 2 cups dried red kidney beans, ¼ lb sliced smoked
sausage, 9 cups chicken broth, ½ cup chopped onions, ¼ cup diced celery, ¼
diced bell pepper, ¼ cup chopped green onions, 2 T chopped parsley, 2 T
minced garlic, 1 bay leaf, 2 tsp cider vinegar, ¼ tsp thyme, ¼ tsp chili
powder, ¼ tsp ground pepper
Directions: In a
stockpot, place all ingredients in the pot, bring to a boil then reduce to
a simmer for about 2 hours or until the cooked beans are tender. Stir every
once and a while during the cooking process, remove about a cup from the
pot and mash, add the ingredients back to the pot.
Chicken and Artichoke Soup – 1 whole fryer chicken, 8 canned sliced artichokes,
3½ cups of water, 1 cup butter, 1 cup chopped onions, 1 cup diced celery, ½
cup diced red bell pepper, ¼ cup minced garlic, 1 cup flour, 3 qrt chicken
stock, 16 oz whipping cream, 1 cup chopped parsley, ¼ T thyme, 1 T basil,
Salt and Pepper, Hot Sauce
Directions: In a
stockpot, add water, fryer chicken, 1 half onion, ½ garlic, 1 stalk of
celery, bring to a boil and cook chicken until done (usually falling off
the bone), remove chicken and veggies from the water, debone the chicken,
reheat stock (about 3 quarts) to medium-heat, add butter, onions, celery,
bell pepper, garlic, artichoke, add flour and chicken meat, bring to a boil
and reduce heat to a simmer, add cream, green onions, parsley, thyme, basil
and season to taste with salt, pepper and hot sauce.
French Onion Soup – 4 large finely sliced onions, ¼ cup butter, 2 T
olive oil, 2 T minced garlic, ½ cup red wine, 4 cups beef broth, 2 bay
leaves, Salt and Pepper, 1 cup grated Swiss cheese
Directions: Heat a
cast iron dutch oven to medium heat, melt the butter, add oil, onions and
garlic, sauté until onions are soft, add red wine, broth, bay leaves, bring
to a boil, reduce to simmer, cover and cook for about 30 minutes, remove
bay leaves, salt and pepper to taste, place soup in thick bowls you can
place in an oven, turn the broil on in the over, cover the soup in each
bowl with a layer of Swiss cheese and place in an oven to melt the cheese.
Watermelon Soup – 2 lbs diced seedless watermelon, 1 finely diced
mango, ½ oz grated ginger, 8 oz peach purée, 2 sliced kumquats
Directions: In a food
processor, add the ½ of the watermelon, blend to liquefy, set aside and
refrigerate, place remaining watermelon, mango and grated ginger in a bowl,
refrigerate for 1 hour, serve items in a bowl and top with the liquefied
watermelon.
Cane Syrup Vinaigrette – 1 egg yolk, 1 T minced onion, 1 T minced garlic, 1
tsp chopped basil, 1 tsp chopped thyme, 1 tsp cracked pepper, 1 tsp Creole
mustard, ¼ cup red wine vinegar, 2 T orange juice, 2 T Cane Syrup, 1 cup vegetable
oil, 1 cup olive oil, Salt and Pepper
Directions: In a large
mixing bowl, add egg and whisk for about 1 minute, add onions, garlic,
basil, thyme, pepper, mustard vinegar, orange juice, cane syrup and
continue to whisk, slowly add the oil while whisking, season to taste with
Salt and Pepper
Honey Italian Dressing – 1 cup vegetable oil, 5 T red wine vinegar, 4 T sour
cream, 1½ salt, 2 T minced garlic, ½ tsp dry mustard, 2 T honey, Black
Pepper, 2 tsp chopped parsley
Directions: Mix all
ingredients together and refrigerate, best used on pasta salads
Orange Cane Vinaigrette – ¼ cup cane syrup, ½ cup vegetable oil, ½ cup olive
oil, ¼ cup red wine vinegar, 2 T orange juice, ½ tsp ground allspice, 1 tsp
grated orange rind, ½ tsp cracked black pepper, ½ tsp salt, ½ tsp dried
mustard
Directions: In a jar,
combine all ingredients, shake and chill for 1 hour
Ginger Pecan Dressing – 1 T cane syrup, 2 T peanut oil, 1 T soy sauce, 1 T
grated orange rind, Juice of 1 orange, 1 tsp minced garlic, 1 T grated
ginger, ¼ cup black pepper, Salt and Pepper
Directions: In a food
processor, add cane syrup, peanut oil, soy sauce, grated orange, ginger,
garlic, black pepper and process, salt and pepper to taste, refrigerate
Cajun Coleslaw – 6 cups shredded cabbage, 1 grated small onion, 1
peeled and grated carrot, 1 T chopped parsley, ¼ cup vegetable oil, 3 T
cider vinegar, ¼ cup mayonnaise, 1 T sugar, ¼ tsp dry mustard, ¼ tsp garlic
powder, ½ tsp celery seed, salt and cracked black pepper
Directions: In a large
bowl, add cabbage, onions, carrots, parsley and mix well, in a different
bowl, add the remaining ingredients and mix well, pour the ingredients in
the small bowl over the ingredients over the large bowl, refrigerate for 1
hour
White Bean Salad – 19 oz white navy beans, ½ cup chopped ham, ½ cup
chopped onions, ½ cup chopped celery, ¼ cup chop red bell pepper, ¼ cup
chopped parsley, 1 tsp minced garlic, 1 tsp chopped thyme, ½ olive oil, 2 T
red wine vinegar, Salt and Pepper, Hot Sauce
Directions: Rinse the
beans well in cold water, in a large bowl, add beans, ham, onions, celery,
bell peppers, parsley, garlic, thyme, olive oil and vinegar, salt and
pepper to taste as well as add hot sauce to taste, refrigerate and serve
over a bed of lettuce and/or chopped tomatoes
Green Bean Salad – 20 oz frozen cut beans, ½ cup sliced Vidalia
onions, 1 T sugar, ½ cup olive oil, 3 T white wine vinegar, ¼ tsp dried
mustard, ¼ tsp salt, cayenne pepper, 4 slices of cooked bacon, 1 cup
shredded Swiss cheese
Directions: Per the
directions on the box of green beans, cook them, drain then chill, in a
small bowl, place the onions and cover with the sugar, chill, in a jar,
combine oil, vinegar, mustard and salt, cayenne pepper to taste, mix all
ingredients in a bowl and chill
Creole Tomato Salad – 6 Chilled Creole tomatoes, ½ cup chopped cucumbers,
½ cup chopped celery, ½ cup chopped onions, ½ cup chopped bell peppers, ½
cup garlic, ½ cup cottage cheese, ¼ cup parmesan cheese, 2 diced boiled
eggs, ½ tsp salt, black pepper, 2 T Italian dressing, ½ tsp chopped basil
Directions: Except for
the tomatoes, combine all ingredients in a large bowl, mix well, cover and
refrigerate for a couple of hours, slice the tops off of the tomatoes,
using a spoon, remove the seeds and pulp, set the tomato hulls on a pan,
dice one of tomato tops and mix with the ingredients in the large bowl, add
mixture to tomato hulls and refrigerate for 1 hour.
Creole Chicken Salad – 3 cooked boneless chicken breasts, ¾ cup
mayonnaise, ¼ cup orange juice, ¼ cup whipping cream, ½ cup mandarin
sections, ½ cup chopped toasted pecans, ½ cup diced celery, ¼ cup chopped
parsley, 1 T chopped Thyme, 1 T chopped basil, ½ cup seedless green grapes,
salt and pepper, Hot Sauce
Directions: Cut meat
into ½ inch cubes, in a mixing bowl add mayonnaise, orange juice, cream and
remaining ingredients including chicken, salt and pepper to taste as well
as add hot sauce to taste, serve over a bed of lettuce or sliced tomatoes.
Spicy Chicken Pasta Salad – 6 cooked boneless chicken breast, 6 cups cooked
rotini pasta, 6 boiled eggs, 1 cup mayonnaise, 1 T Creole mustard, ¼ cup
minced onions, ¼ cup minced celery, 1 tsp minced garlic, ¼ cup chopped red
bell pepper, ¼ cup chopped green bell pepper, ¼ cup chopped green onions, ½
cup chopped sweet pickles, salt and pepper
Directions: Slice
chicken into small cubes, remove yolk from eggs and dice egg whites, in a
large bowl, mash yolks, add Creole mustard, egg whites and the remaining
ingredients, mix well and refrigerate.
Mama’s Potato Salad – 20 new potatoes, 2 T powder Crab Boil, ½ cup sweet
pickle relish, 8 slices of cooked bacon, 2 T Seasoning Rub, 6 eggs, ½ cup
mayonnaise, 2 T Creole mustard,
Directions: Boil
potatoes and eggs in water containing crab boil, boil until the potatoes
are easy to puncture with a fork, remove potatoes from water by placing in
a bowl, refrigerate for 1 hour, remove skin from potatoes and slice
potatoes into quarters, peel and chop the eggs, in a large bowl, add
relish, Creole mustard, mayonnaise, chopped eggs, slices of bacon and
potatoes, Seasoning Rub to
taste and refrigerate.
Shrimp Margarita Salad – 24 boiled, peeled, deveined Shrimp, ½ cup lime
juice, ¼ cup lemon juice, ½ cup tequila, 2 T triple sec, 1 T chopped basil,
1 T chopped Thyme, 1 chopped red bell pepper, 1 chopped green bell pepper,
1 cup kernel corn, 1 cup diced Creole tomatoes, ½ cup canned black beans, ½
cup diced onion, 1/ T chopped jalapeños, ¼ chopped cilantro, 2 T olive oil
Directions: In a large
bowl, combine all ingredients and mix well, refrigerate for at least one
hour and serve in a margarita glass.
Crawfish Pasta Salad – 1 lb boiled, peeled, deveined Shrimp, 1 lb cooked
twist pasta, ½ cup chopped green onions, ½ cup minced celery, ½ cup chopped
red bell pepper, ½ cup chopped yellow bell pepper, chopped dill weed to
taste, Honey Italian Dressing
Directions: In a large
bowl, combine all ingredients and mix well, apply Honey Italian Dressing to
taste and refrigerate
Spinach Crawfish Salad – 6 oz boiled, peeled, Louisiana Crawfish tails, 12
oz fresh spinach, ½ cup vegetable oil, 1 cup chopped onions, ½ cup chopped
celery, ½ cup chopped yellow bell peppers, ¼ cup minced garlic, ¼ cup
Creole mustard, ¼ cup Cane Syrup Vinegar, 1 T Cane Syrup, Salt and Pepper,
Hot Sauce, ½ cup diced tomatoes, ½ sliced lemon, ½ sliced mushrooms
Directions: Using a
cast iron skillet, heat oil to medium-high heat, add onions, celery, bell
pepper and garlic, sauté until onions are soft, add mustard, vinegar and
cane syrup, add salt, pepper and hot sauce to taste, add crawfish and cook
until heated, chop spinach into bite sized pieces and place in a bowl, pour
crawfish dressing over spinach and serve.
|
|
