Friday Recipe Exchange: Not Just For Mardi Gras

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We are prepping for the big storm (ok, not New England BIG, but looking at 8-16 inches of big wet flakes) and I almost forgot it was Friday. Since it was Fat Tuesday/Mardi Gras this week, that always puts me in the mood for some Louisiana-style recipes and a trip to Lucille’s restaurant for their beans and rice (and boy am I going to miss living within walking distance when I finally move – and I am so tired of house hunting).

When I can’t get there, I make my own Washday Beans and Rice, recipe and full dinner menu here.

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Looking for something fancier? How about Trout Amandine with Creole Meuniere Sauce (recipe here).

What’s on your menu for the weekend? I’ll be scanning travel sites looking for somewhere warm to vacation!

Tonight’s featured recipe (pictured above) is from JeffreyW:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

Bixby hit 115 lbs this week and I’m thinking that raising a Great Dane puppy should be considered an Olympic sport. He exhausts me and then is so damn cute, I’m ready for another day of puppyhood. I’ll see if I can get him to do a diary update later this weekend. That’s it for this week.  Stay warm – TaMara

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Friday Night Recipe Exchange: Taste of New Orleans

Saturday Night On Bourbon Street

Saturday Night In New Orleans (October 2010)

I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.

I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.

My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).

I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.

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The featured recipe (pictured above) is from JeffrewW tonight:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

That’s it for this week. Until next week…. – TaMara

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Mardi Gras: King Cake

King Cake from FoodNetwork.com

King Cake from FoodNetwork.com

I’ve actually made a King Cake for an awesome Mardi Gras party, quite fun and festive. When I went looking for a recipe to post today, I started at the FoodNetwork and found one that was highly rated. It looks much like the one I baked.  Don’t forget the baby!

King Cake

Courtesy of FoodNetwork.com

For the Cake:

  • 1/3 cup milk
  • 1 package active dry yeast
  • 2 1/2 cups bread flour, plus more for dusting
  • 2 large egg yolks, plus 2 eggs
  • 3 tablespoons granulated sugar
  • Finely grated zest of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the Filling and Glaze:

  • 1/2 cup golden raisins
  • 1/4 cup bourbon
  • 3/4 cup packed dark brown sugar
  • 2/3 cup toasted pecans, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon salt
  • 1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)
  • 1/2 cup confectioners’ sugar
  • Purple, green and gold sanding sugar, for decorating

Directions
Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling:
Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:
Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Photograph by Lara Robby/Studio D

Thursday Recipe Exchange: Mardi Gras!

I’m getting ready to travel again, so I’m swamped with getting everything done at work and home.  But that doesn’t mean we can’t still celebrate Fat Tuesday with some New Orleans style food and drink.  Bring on your party recipes.  And next week let’s go vegetarian.

I wanted to do gumbo, but didn’t have time to recipe test anything this week, except a death-by-chocolate Texas Sheet Cake, and I find my own gumbo recipes lacking. Luckily when it comes to gumbo, JeffreyW runs circles around me.  Here’s his take on a shrimp gumbo:

I was rummaging about in the big freezer and turned up a stick of Andouille sausage.  That put me of a mind to make a pot of gumbo.  I noticed that Alton Brown was touting a method of making a brown roux in the oven that seemed to be foolproof, and didn’t require one to stand over the stove stirring for a half hour and more:

Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Seemed to work pretty well:

This was after 90 minutes.  It could have spent a little longer and been a bit more brown but I went with it as you see it.  More or less following Alton’s recipe, I put it over a medium flame on the cooktop and stirred in diced celery, green peppers, and onion.  The roux turned right away into thick mud but I kept stirring it until the veggies softened a bit, about ten minutes.  Next was several cups (4-5?) of the stock the chicken I used was cooked in, fortified with some Creole seasoning, along with the canned tomato bits I used in lieu of fresh.  I did have fresh thyme and even grow my own bay leaves now.  That simmered for a half hour before I added the cooked chicken, thawed pre-cooked shrimp, and the sliced and browned Andouille sausage.

Serve over rice, and be sure to have a bottle of hot sauce on the table lest you be taunted.

Hit the comments with your own Mardi Gras recipes and I’ll see you next week!  – TaMara

Cross-posted at Balloon-Juice.