TOUCH OF CAJUN
Chef J R BLIZZARD
October 22, 2004 10:13A.M. PST
<ISML TYPE="counter" OPION=grphic_7seg> A TOUCH OF CAJUN
"Louisiana cooking at it's best"
Las Vegas, Nevada
A TOUCH OF CAJUN
"Louisiana cooking at it's best"
Las Vegas, Nevada
Be sure to visit my other site
at http://www.atouchofcajun.net
We will post a Recipe of the Month. Starting, November 1, 2006.
Thank you,
Chef JR Blizzard
SEPTEMBER 07 RECIPE OF THE MONTH: ALLIGATOR ETOUFFEE
ALLIGATOR ETOUFFEE
1/2 lb. butter cayenne pepper to taste
1/2 cup green onions, chopped freshly cracked black pepper
2 cloves garlic, minced to taste
4 stalks celery, chopped 1 lb. alligator meat
1 can (28-oz.) tomatoes, crushed cooked white rice as needed
kosher salt to taste 1/4 cup chopped parsley
Cut alligator meat into thin strips and set aside till needed.
Saute onions, garlic and celery in butter over medium heat
until soft.
Add tomatoes and simmer for 20 minutes in covered iron pot.
Season to taste with salt, cayenne and black pepper. Add alligator
meat and allow to cook over low heat until tender, approximately
1 hour. If gravy is too thick, add a little hot water.
Serve over white rice, garnished with parsley.
* Makes 4 servings.
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AUGUST 07 RECIPE OF THE MONTH: ELEPHANT STEW
ELEPHANT STEW
1 elephant Brown gravy as needed
2 rabbits Freshly cracked black pepper
Kosher salt to taste to taste
Cut elephant into bite sized pieces. Cover with brown
gravy. Season with salt and pepper to taste.
Cook over low heat for abour 4 weeks. This will serve
4,200 people. If more are expected, the 2 rabbits may be
added, but do this only if necessary, as most people do
not like to find hare in their stew.
* Enough for one big party.
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JULY 07 RECIPE OF THE MONTH: GRILLED CORN ON THE COB
GRILLED CORN ON THE COB
12 ears of corn Butter as needed
Clean tips of corn. Soak unsucked corn in cool water for
an hour. Place corn on a very hot grill. Cook corn until husks
are charred; about 5 to 7 minutes, turning often. Remove from
grill and carefully remove husks and silk. Slather with butter and
salt to taste.
* Makes 12 servings.
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JUNE 07 RECIPE OF THE MONTH: CAJUN BURGERS
CAJUN BURGERS
1 lb. lean ground chuck 3 tbsp. Creole or Cajun
2 tbsp. Worchestershire Sauce Blacking Seasoning
1 tbsp. grated onion 1 tbsp. garlic powder
Mix all the ingredients together well. Shape into 4 patties and
grill to desired doneness.
* Makes 4 servings.
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MAY 07 RECIPE OF THE MONTH: WATERMELLON CAKE
WATERMELLON CAKE
1 watermellon, 7 to 9 inches 1 (8-oz.) frozen whipped
in diameter (seedless) topping, thawed
1 (8-oz.) light lemon yogurt Fresh fruit to decorate cake
Cut a 3-inch thick cross section from the watermellon, to
remove rind from watermellon cross section, cut 4 verticle slits through
the rind without cutting the flesh, diving the rind into 4 equal sections.
Cut horizontally between white rind portion and red flesh to remove
rind, you will have a circle of watermellon flesh.
Fold together the yogurt and whipped topping, pat watermellon
dry with paper towels. Place watermellon on flat serving plate, frost top
and sides with whipped topping mixture, decorate with fresh fruit, (kiwi,
strawberries, grapes, etc..) and refrigerate until ready to serve, the cake
can be stored for several hours or overnight.
To serve, cut into wedges and serve.
* Makes 6 servings.
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APRIL 07 RECIPE OF THE MONTH: SOUFFLE Au GRAND
MARNIER
SUFFLE Au GRAND MARNIER
1 pint heavy cream 2 tbsp. water
1/2 cup sugar 1/4 cup Grand Marnier
4 egg yolks Cocoa, garnish
4 egg whites
Whip cream with 1 tablespoon sugar until soft peaks
form. Set aside.
Beat the yolks with remaining sugar and water. Cook
carefully over low heat until thick and lemon-yellow. Continue
beating over ice to cool and add Grand Marnier. Fold this
into whipped cream.
Beat whites until stiff peaks form and fold into souffle
mixture. Pipe into buttered and sugared dishes with paper collars
and freeze overnight.
Remove collar to serve and dust with cocoa powder.
* Makes 4 servings.
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MARCH 07 RECIPE OF THE MONTH: TRADITIONAL IRISH
STEW
TRADITIONAL IRISH STEW
1 tbsp. butter 1 medium turnip, rough
2 mediuim leeks, white parts only, chopped
thinly sliced 2 peeled potatoes, cubed
2 lbs. trimmed boneless lamb from 1 tsp. dried thyme leaves
leg or shoulder, cut into 1/2-inch 1 tsp. salt
cubes 1/2 tsp. ground black pepper
2 medium onions, rough chopped 2 cups water
3 medium carrots, thick sliced 4 oz. parsley, chopped
In a large, heavy pot over medium heat, melt butter. Add leeks and cook, stirring, until leeks are softened, about 5 minutes. Transfer leeks to a plate and set aside till needed.
Add the following to the pot in layers; half of the meat, half of the onions, half of the carrots, half of the turnips, half of the potatoes, and half of the leeks. Top with all of the thyme, 1/2-teaspoon salt and 1/4-teaspoon black pepper. DO NOT STIR. Repeat layering. Pour water into pot, but DO NOT STIR. Cover pot and over medium-low heat, simmer for 1 1/2 to 2 hours, until lamb is tender. stir in parsley and serve with IRISH SODA BREAD.
* Makes 6 servings.
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FREBUARY 07 RECIPE OF THE MONTH: CREOLE HOT CHILI
BEAN DIP
CREOLE HOT CHILI BEAN DIP
1 1/2 dried pinto beans, soaked 5 tbsp. sour cream, plus
overnight and drained extra to garnish
1 bay leaf 1/2 tsp. Creole Seasoning
3 tbsp. kosher salt or to taste
1 tbsp. olive oil Hot pepper sauce to taste
1 small onion, sliced 1 tbsp. chopped cilantro
1 clove garlic, minced Fresh, warm tortilla
2 to 4 canned hot green chilies chips
Place beans in a Dutch oven. Add fresh cold water to cover,
by at least 1-inch, and add bay leaf. Bring to a boil, cover and simmer
for 30 minutes. Add salt and continue simmering for 30 minutes more
or until beans are tender.
Drain beans, reserving 1/2-cup liquid. Cool slightly. Discard
bay leaf. Heat oil in a saute pan. Add onion and garlic and sweat
over low heat for 8 to 10 minutes or until just softened, stirring
occasionally.
In a food processor or blender, combine beans, onion
mixture, chilies and reserved cooking liquid. Process until mixture
is a coarse puree. Transfer to a bowl. Stir in sour cream, Creole
Seasoning and hot pepper sauce to taste. Stir in cilantro and
garnish with sour cream.
Serve with warm tortilla chips.
* Makes 4 servings.
JANUARY 07 RECIPE OF THE MONTH: SWEET POTATO BISCUITS
SWEET POTATO BISCUITS
1 large sweet potato, (about 8-oz.) 1 tbsp. baking powder
peeled and cut into chunks 1/2 tsp. granulated sugar
2 large cloves garlic, minced 3 tbsp. chilled solid
3/4 tsp. kosher salt vegetable shortening
3 tbsp. unsalted butter, 2/3 cup sour cream
chilled 3 tbsp. roasted chopped
2 1/3 cups all-purpose flour pecans (optional)
In a large saucepan, bring potato, garlic, 1/4 teaspoon salt
and water (enough to cover by at least 1-inch) to a boil over high
heat. Reduce heat to medium. Cover and cook 20 minutes or until
potato is tender. Drain and mash with 1 tablespoon of butter.
Preheat oven to 450 degrees. Grease a baking sheet and
dust with flour, tap out excess.
In a large mixing bowl, combine 2 cups flour, baking
powder, remaining salt and sugar. Using a pastry blender or two
knives, cut shortening and the remaining 2 tablespoons of butter
into the flour mixture, until coarse crumbs form. Stir in sour cream,
mashed sweet potato and chopped pecans (if using) until a dough
forms. If dough is too wet, add a little more flour.
On a floured work surface, using a floured rolling pin, roll
dough to a 3/4-inch thickness. Using a 2 1/2-inch biscuit cutter,
cut our biscuits. Gather trimmings, roll out to a 3/4-inch
thickness and cut more biscuits. Brush tops of biscuits with milk.
Place biscuits, 1-inch apart, on the prepared baking sheet.
Bake until golden, about 13 tp 16 minutes.
Transfer to a wire rack to cool sllightly.
* Makes about 12 biscuits.
DECEMBER 06 RECIPE OF THE MONTH: BLEU CHEESE DRESSING
BLEU CHEESE DRESSING
1 1/2 tsp. minced garlic 1/4 tsp Tabasco sauce
1/2 tsp. English-style dry musterd 1 cup sour cream
3/4 tsp. freshly ground black pepper 3 cups mayonnaise
1/8 tsp. white pepper 1/2 cup buttermilk
3/4 tsp. onion salt 12 oz. Bleu cheese,
1/4 cup red wine vinegar crumbled
1 tsp. Worcestershire sauce
Whisk together garlic, dry mustard, both black and white
pepper and onion salt. Add vinegar, Worcestershire sauce and
Tabasco. Add sourcream, mayonnaise, buttermilk and 4 ounces
of the Bleu cheese and whisk to a smooth consistency. Adjust
seasoning and crumble the laslt 8 ouncesof Bleu cheese into the
dressing, AFTER IT HAS BEEN WELL BLENDED.
* Makes about 6 cups.
NOTE: Dressing will keep one week.
MERRY CHRISTMAS
&
HAPPY NEW YEARS
Chef JR