Quote:
Originally posted by Jolie Rouge
"loins braised in milk"
:eek: :eek:
:rolleyes: :rolleyes:
BWAHAHAHAHAHAHAHAHAHAHA !
Ya know what they say
"Milk does a Body Good" ;)
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Quote:
Originally posted by Jolie Rouge
"loins braised in milk"
:eek: :eek:
:rolleyes: :rolleyes:
BWAHAHAHAHAHAHAHAHAHAHA !
Ya know what they say
"Milk does a Body Good" ;)
Louisiana Lagniappe Restaurant
THE LOUISIANNE
2 cups seasoned white flour (Tony's)
1 cup seasoned buttermilk (Tony's)
Lemon Butter
1/4 lb. salted butter
fresh squeezed lemon juice to taste
1/2 tsp. minced garlic
finely chopped green onions, use for garnish
finely chopped parsley, use for garnish
2 6-oz. filets of fish
6 oz. picked jumbo lump crabmeat
In a medium skillet, heat 1 - 2 ounces of vegetable oil over medium high heat. Dip fish filets in seasoned buttermilk and seasoned flour. Put filets in skillet and saute until golden brown on both sides. Remove the filets from skillet. In a separate skillet, saute the crabmeat in the lemon butter until heated thoroughly. Top the sauteed fish with the crabmeat, lemon butter and garnish.
-----------------------
BARBECUED SHRIMP
1 1/2 tsp. red pepper
2 1/2 tsp. black pepper
1 1/4 tsp. salt
1 1/4 tsp. thyme
1 1/4 tsp. rosemary
1/4 + 1/8 tsp. oregano
1/4 cup minced garlic
1 oz. Lea & Perrins
1 lb. unsalted butter
Let butter soften to room temperature. Put it into a bowl with all of the other ingredients. Using a small hand-held mixer, mix on medium speed until all of the ingredients are thoroughly incorporated and the butter is light and fluffy. Place into a plastic container and refrigerate until needed. This mixture can be frozen in smaller containers and thawed out as needed.
To prepare the dish, peel and devein 48 jumbo shrimp. Heat the BBQ butter in a large skillet. When melted, add the shrimp and saute until the shrimp are cooked. The size of the shrimp will determine the cooking time. Shrimp are cooked when they are no longer clear in the middle. Place 12 cooked shrimp on each of four dished and divide the sauce evenly between them. Serve with hot French bread for dipping.
----------------------------
BLACKENING SPICE MIX
1/4 cup paprika
1/4 cup chili powder
1/8 cup ground cumin
1/8 cup garlic powder
1/8 cup onion salt
1/8 cup cayenne pepper
1 1/2 tsp. ground basil
1/2 tsp. nutmeg
1 1/2 tsp. ground oregano
1 Tbsp. + 1 1/2 tsp. gumbo file powder
Mix all ingredients in a small mixing bowl.
------------------------
PINEAPPLE-RUM BUTTER SAUCE
6 oz. chablis
16 oz. pineapple juice
1/2 tsp. whole thyme
1 1/2 Tbls. minced shallots
1 tsp. black peppercorn
1 bay leaf
2/3 cup heavy cream
1 lb. unsalted butter
2 Tbls. rum extract
Combine first five ingredients in a 2-quart saucepan. Simmer and reduce to a syrup consistency. Add cream; simmer and reduce by half. Cut cold butter into 1-inch cubes. Stir into the creamy base, two pieces at a time over medium heat until all butter is melted. Add rum extract (flavoring). Strain and serve. This sauce can be maintained in a water bath at 120 degrees. Stir occasionally.
------------------------------
BREAST OF CHICKEN ACADIAN
2 7-8 oz. chicken breasts, pounded
all-purpose seasoning, to taste
2 oz. melted butter
8-oz. small peeled shrimp
1/4 cup julienne tasso
1/4 tsp. minced garlic
2 Tbls. sliced green onions
2 oz. white wine
1/2 cup heavy cream
1/2 stick butter, cut into 4 pieces
Season the chicken breasts to taste with all-purpose seasoning. Place a saute pan over a medium-high flame and add melted butter. Saute the chicken breasts on the first side until golden brown, approximately 5 -6 minutes. Turn and cook on the second side for five minutes over a medium-low flame. Remove the chicken from the pan and keep warm.
Over a medium-high flame, add the shrimp and tasso to the skillet and cook for about three to five minutes. Deglaze the pan with white wine and add heavy cream. Season with the all-purpose seasoning to taste. Reduce the cream by half. Add green onions and swirl in the butter one piece at a time, until all is incorporated. Remove from heat immediately. Place the chicken breasts on plates and divide the sauce evenly between the two.
--------------------------------
BLACKENED SHRIMP WITH PINEAPPLE RUM BUTTER SAUCE
20 peeled, butterflied and deveined jumbo shrimp
1/2 cup oil
4 pineapple rings
1 recipe of blackening mix
1 recipe of pineapple rum butter sauce
Heat a large black iron skillet until it is very hot. Dredge the shrimp in the blackening seasoning and dip in the oil. Place the shrimp, split side down, into the hot skillet. After approximately 30-seconds, roll the shrimp onto their sides. After another thirty seconds, roll them to their other side. Do not burn. Shrimp size will determine cooking times. The shrimp are cooked when they are no longer clear in the middle. Put the four rings of pineapple in the skillet and cook on each side for approximately one minute. Put approximately 2-oz. of the pineapple rum butter sauce on each plate. Put a pineapple ring in the center of the sauce and surround with the blackened shrimp.
:D
SAUTEED POTATOES AND GREEN BEANS
¾ pound baby red or white potatoes, washed
¼ pound green beans, trimmed, cut into 2-inch pieces
2 teaspoons olive oil
Salt and pepper
Place potatoes in large saucepan. Add cold water to cover. Cover with lid. Boil for 10 minutes. Add beans. Boil for 5 minutes. Drain into colander. Add olive oil to saucepan. Heat on medium high. Return potatoes and green beans to pan. Toss in oil for 2 minutes. Add salt and pepper to taste
:D
VEAL CHOP WITH MUSHROOMS
Olive oil spray
2 6-ounce veal chops, fat removed
(Chicken breasts with or without the bone can be substituted for veal.)
Salt and pepper
¼ pound sliced portobello mushrooms (1½ cups)
1 tablespoon flour
½ cup fat-free chicken broth
1 tablespoon heavy cream
1/8 teaspoon ground nutmeg
To sauté chops: Heat nonstick skillet just big enough to fit chops in 1 layer on medium high heat. Spray with olive-oil spray. Saute chops for 5 minutes. Turn. Sprinkle with salt and pepper. Saute for 5 minutes. Remove to plate. Cover with foil to keep warm.
To make gravy: Sprinkle mushrooms with flour. Toss to coat. Add mushrooms and broth to pan. Cook for 1 minute to thicken. Add cream, nutmeg, salt and pepper to taste. Immediately remove from heat. Spoon over chops.
:D
Spanakopita
2 sticks (½ pound) plus½ stick (4 tablespoons) butter
½ cup finely chopped onion
3 packages (10 ounces each) frozen chopped spinach, thawed
3 large eggs
½ pound feta cheese, crumbled
2 tablespoons chopped parsley
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pound frozen phyllo pastry, thawed according to package directions
To make filling: In medium saucepan, melt 4 tablespoons butter. Saute onion in butter for 5 minutes, or until golden. Add spinach. Stir well. Remove from heat. In large bowl, beat eggs, cheese, parsley, salt and pepper. Stir in spinach-onion mixture. Mix well.
To assemble: Preheat oven to 350 degrees. Melt 2 sticks butter. Remove phyllo leaves from package. Place on work surface. (Note: Keep stack covered with sheet of wax paper topped with damp kitchen towel.) Trim dough into 9- by 13-inch sheets. (Note: Save scraps for another use.) Brush 9- by 13-inch baking pan lightly with some melted butter. Place 1 phyllo leaf in pan. Brush with melted butter. Continue with 7 more leaves, brushing each with melted butter. Spread top leaf evenly with filling. Cover with 8 more leaves, brushing each with butter. Using sharp knife, cut through top pastry layer to form 18 (3- by 2-inch) rectangles. Bake for 30 to 35 minutes, or until top crust is puffy and golden. Remove from oven. Slice rectangles through to bottom of pan. Serve hot.
:D
Baked Spaghetti
1 tablespoon butter
1 cup chopped onion
1 cup chopped green pepper
1 can (28 ounces) whole tomatoes with liquid, cut up
1 can (4 ounces) mushrooms stems and pieces, drained
1 can (2.25 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned, drained
12 ounces spaghetti noodles, cooked according to package directions, drained
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.75 ounces) cream of mushroom soup, undiluted
¼ cup water
¼ cup parmesan cheese
To prepare oven, baking dish: Preheat oven to 350 degrees. Spray 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
To make casserole: In large skillet, melt butter. Add onion and green pepper. Saute until tender. Add tomatoes and liquid, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 minutes. Place half of cooked spaghetti in prepared baking dish. Top with half of vegetable mixture. Sprinkle with½ cup cheddar cheese and ½ cup mozzarella cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese. Bake, uncovered for 30 for 35 minutes, or until heated through.
:D
Fugie - you never said anything .... did you get to read "The Eight Polish Foods of Christmas" ?
:eek:Quote:
Originally posted by Jolie Rouge
Fugie - you never said anything .... did you get to read "The Eight Polish Foods of Christmas" ?
I must have missed it
originally posted 12-29-02; page 224 of this thread ...
For Our Dearest Fugie :
as offered by the "Very Veggie Christmas" album...
The 8 Polish Foods of Christmas
The first Polish Christmas Dish I bring to the party
a boiled potato topped with dill weed...
The second Polish Christmas Dish I bring to the party
two steamed pierogies,
and a boiled potato topped with dill weed...
Whats' a pierogie ?
It's .. a dough, wrapped around ... seasoned meat...
oh..
The third Polish Christmas Dish I bring to the party
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Whats' a gwumpkie ?
It's a ... cabbage, ... wrapped around ... meat...
oh..
The fourth Polish Christmas Dish I bring to the party
four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Now, what's a paprika ?
It's a bell pepper, ... stuffed with ... meat...
I see ...
The fifth Polish Christmas Dish I bring to the party
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
So, what's kielbasas ?
It's pretty much... meat...
Ahhh ...
The sixth Polish Christmas Dish I bring to the party
six fried hooscheekies ...
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Let me guess ... something in the meat family ?
Actually, it's a delightful pastry with a thin, light, flaky crust.
OOhhhhhh ...
The seventh Polish Christmas Dish I bring to the party
Seven pitted prunes
six fried hooscheekies ...
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
I don't *like* prunes ...
With all this food, you're gonna need them.
Ohhhhhh ... is that right ?
The eighth Polish Christmas Dish I bring to the party
Eight poppy seed cakes,
Seven pitted prunes,
Six fried hooscheekies ...
Five smoked Kielbasas !
Four baked paprikas,
Three simmered gwumpkies,
Two steamed pierogies,
and
a boiled potato topped with diiiill weeeeeed...
There's no place like home; there's no place like home ...
Quote:
Originally posted by Jolie Rouge
For Our Dearest Fugie :
as offered by the "Very Veggie Christmas" album...
The 8 Polish Foods of Christmas
The first Polish Christmas Dish I bring to the party
a boiled potato topped with dill weed...
The second Polish Christmas Dish I bring to the party
two steamed pierogies,
and a boiled potato topped with dill weed...
Whats' a pierogie ?
It's .. a dough, wrapped around ... seasoned meat...
oh..
The third Polish Christmas Dish I bring to the party
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Whats' a gwumpkie ?
It's a ... cabbage, ... wrapped around ... meat...
oh..
The fourth Polish Christmas Dish I bring to the party
four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Now, what's a paprika ?
It's a bell pepper, ... stuffed with ... meat...
I see ...
The fifth Polish Christmas Dish I bring to the party
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
So, what's kielbasas ?
It's pretty much... meat...
Ahhh ...
The sixth Polish Christmas Dish I bring to the party
six fried hooscheekies ...
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
Let me guess ... something in the meat family ?
Actually, it's a delightful pastry with a thin, light, flaky crust.
OOhhhhhh ...
The seventh Polish Christmas Dish I bring to the party
Seven pitted prunes
six fried hooscheekies ...
five smoked Kielbasas !
Four baked paprikas,
three simmered gwumpkies,
two steamed pierogies,
and a boiled potato topped with dill weed...
I don't *like* prunes ...
With all this food, you're gonna need them.
Ohhhhhh ... is that right ?
The eighth Polish Christmas Dish I bring to the party
Eight poppy seed cakes,
Seven pitted prunes,
Six fried hooscheekies ...
Five smoked Kielbasas !
Four baked paprikas,
Three simmered gwumpkies,
Two steamed pierogies,
and
a boiled potato topped with diiiill weeeeeed...
There's no place like home; there's no place like home ...
Meat
Bwahahaha :p
I remember it now
POUNCE
POUNCEPOUNCE
POUNCE
POUNCEPOUNCEPOUNCE
POUNCE
POUNCEPOUNCE
POUNCE
:p
Yummmmmmmmmmmmmmmmmm!! :D :p :)
:D
CREAMY BANANA PUDDING
1 can (14 ounces) Eagle Brand sweetened condensed milk
1½ cups cold water
1 package (3.5 ounces) Jell-O instant vanilla flavor pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
In large bowl, combine sweetened condensed milk and cold water. Add pudding mix. Beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2½ quart glass serving bowl. Top with one-third of wafers, one-third of bananas and one-third of remaining pudding. Repeat layering twice, ending with pudding. Cover. Chill. Garnish as desired
:D
CARROT GINGER SOUP
5 pounds organic carrots, peeled
1 onion, coarsely chopped
1 to 2 cloves garlic, chopped
3 tablespoons minced fresh ginger
1 cup honey or brown sugar, or to taste
1 tablespoon nutmeg
4 cups heavy whipping cream, half-and-half or whole milk
Chopped fresh mint for garnish, optional
Chop carrots coarsely. In large stockpot, combine carrots, onion, garlic and ginger. Add water to cover vegetables. Bring to a boil. Reduce heat. Simmer for 30 to 45 minutes, or until carrots are soft. Processing 1 to 2 cups at a time, puree in blender until smooth. Add honey, nutmeg and cream. If soup is too thick, add more cream. Serve hot with mint garnish.
:D
Flan
1 cup sugar
¼ cup water
6 eggs
1 can sweetened condensed milk
1 can evaporated milk
2 tablespoons vanilla
To caramelize syrup: In small heavy saucepan, combine sugar and water. Cook over medium to high heat, stirring, until mixture becomes a clear syrup. Do not stir again until syrup begins to caramelize, then only swirl gently until syrup turns amber in color. Cook until color deepens slightly. Remove from heat. Immediately pour into bottom of flan or tart dish or other oven-proof ceramic or glass dish. Quickly tilt and turn dish so syrup adheres to bottom and halfway up sides of dish. Set aside to cool.
To make flan: Preheat oven to 350 degrees. In mixing bowl or blender, beat eggs. Add sweetened condensed milk, evaporated milk and vanilla. Mix thoroughly. Pour into prepared dish.
To bake flan: Place filled flan dish in large baking pan. Pour very hot water outside of flan, so that it reaches halfway up sides of flan dish. Carefully place flan in oven. Bake for 2½ to 3 hours, or until toothpick inserted in center comes out clean. (Note: Top of flan should look amber in color.) Remove from oven. Leave in water bath until completely cooled. Remove from water bath. Cover with plastic wrap. Refrigerate until ready to serve.
To serve: Run knife around edges of pan to loosen flan. Invert serving dish over top. Invert flan and dish together. (Note: Flan should drop to plate.) If it does not, dip bottom of flan dish in hot water for just a few seconds and try to turn again. Serve.
:D
Louisiana Pizza Kitchen
Smoked Salmon Pasta
16 oz. pasta fettuccine, cooked
8 oz. heavy cream
2 oz. milk
8 pieces tomato wedge
3 oz. cream cheese
1 Tbs. capers
2 oz. white wine
2 pinches lemon zest
1 dash red pepper
6 oz. smoked salmon, chopped
2 pinches shredded Parmesan cheese
2 pinches chopped parsley
In sauté pan on high heat, add cream, milk, tomato, cream cheese, capers, wine, lemon zest, and pepper. Stir sauce to thick boil, approximately 4 minutes. Remove from heat and add salmon.
Cook pasta according to package directions. Drain. Put pasta in bowl. Top with above mixture, sprinkling with Parmesan cheese and parsley.
*******************
Smoked Salmon Pizza
1 whole pizza dough
½ oz. pesto
2 oz. cream cheese slice
2 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. smoked salmon
1 tsp. capers
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch red onion, julienned
½ tsp. caviar
Roll out dough. Add pesto cream cheese, Mozzarella cheese, tomatoes, salmon, capers and spice. Bake and top with red onions and caviar.
*******************
Roasted Chicken Pizza
1 whole pizza dough
½ oz. pesto
2 Tbs. black beans
4 oz. Mozzarella cheese
3 oz. roasted chicken
1 pinch Louisiana Pizza Kitchen Spice Mix
1 Tbs. sour cream
1 Tbs. Pico de Gallo
1 pinch cilantro
Roll out dough. Add pesto, beans, cheese, chicken and spice. Bake and add sour cream to center. Sprinkle with Pico de Gallo and cilantro.
*******************
Black Beans
1 can black beans, including liquid
½ small yellow onion, chopped fine
½ oz, cilantro, chopped fine
½ oz. Jalapeno peppers, chopped fine
1 tsp. salt
1 tsp. cumin powder
Puree in blender until smooth all ingredients.
*******************
Roasted Garlic Pizza
1 whole pizza dough
½ oz. pesto
3 oz. Mozzarella cheese
1 oz. fresh spinach leaves
1 Tbs. Feta cheese
1 Tbs. garlic roasted
1 pinch Louisiana Pizza Kitchen Spice Mix
1 Tbs. sun-dried tomatoes
Roll out dough. Add pesto, Mozzarella cheese, spinach, Feta cheese, garlic, and spices. Bake; then add sun dried tomatoes.
Roasted Garlic
2 cups garlic clove
½ cup olive oil
Toss garlic and oil in small deep loaf pan. Cover with foil and bake 350 degrees for 45 minutes. Remove oil and bake an additional 5 minutes to give garlic some color.
Notes: Do not overcook. Cover with foil while roasting. Reserve roasted garlic oil for pesto, bread, or roasted chicken.
*******************
Gumbo Ya-Ya Pizza
1 whole pizza dough
½ oz. pesto
4 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. crawfish
4 slices andouille sausage
1 Tbs. okra, frozen
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch scallions
Roll out dough. Add pesto, cheese, tomatoes, sausage, okra, crawfish, and spices. Bake and sprinkle with scallions.
*******************
BBQ Chicken Pizza
1 whole pizza dough
½ oz. pesto
2 oz. pizza sauce
4 oz. Mozzarella cheese
1 Tbs. corn
3 oz. roasted chicken
2 oz. barbecue sauce
1 pinch Louisiana Pizza Spice Mix
1 pinch scallions
Roll out dough. Add pesto, pizza sauce, cheese, corn, chicken, BBQ sauce, and spices. Bake and top with scallions.
*******************
Thai Shrimp Pizza
1 whole pizza dough
½ oz. pesto
4 oz. Mozzarella cheese
4 slices Roma tomatoes
3 oz. shrimp
1 pinch shredded carrots
1 pinch red onion
1 Tbs. sliced mushroom, cooked
2 oz. Thai sauce
1 pinch Louisiana Pizza Kitchen Spice Mix
1 pinch peanut, chopped
1 pinch cilantro
1 pinch scallions
Roll out dough. Add pesto, cheese, tomatoes, chicken, mushrooms, onions, carrots, Thai sauce, and spices. Bake and sprinkle with peanuts, cilantro, and scallions.
*******************
Thai Pasta
10 oz. angel hair pasta, cooked
6 oz. Thai sauce
3 oz. roasted chicken
2 Tbs. sliced mushrooms, cooked
1 Tbs. carrots, shredded
1 Tbs. red onion
1 pinch peanut, chopped
1 pinch cilantro
1 pinch scallions
Sauté chicken, mushrooms, carrots, onions, and Thai sauce for 3 minutes. Put cooked pasta in bowl. Top with above mixture. Then add peanuts, cilantro, and scallions.
*******************
Thai Sauce
27 oz. coconut milk
2 cups peanut sauce
3 Tbs. brown sugar
¼ cup lemon juice
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup white vinegar
1 Tbs. oregano
1 Tbs. hot sauce
1 Tbs. cumin
1 Tbs. fresh garlic, chopped
2 oz. fresh cilantro, chopped
2 oz. fresh basil, chopped
1 cup white wine
1 quart heavy cream
1 tsp. salt
1 tsp. red pepper
Put all ingredients in stock pot. Bring to boil and simmer for 15 minutes. Cool and keep refrigerated.
NO
June
2003