Kai's "Old-Fashioned" Recipe Thread

[b]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.

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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.

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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.


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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.

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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.

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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.

With Lent coming up ...

CHIPPY CHEESY CASSEROLE

1 Bag or Box of Your Favorite Pasta (Shells were used ...)
2 cans of Tuna in water
1 can of Sweet Corn
1 Can of Clam Chowder
1 Large Onion Chopped
16 Oz of Cheese Shredded (Cheddar was used ...)
1 Medium Bag of Potato Chips

Boil the pasta and drain. In a large bowl mix the pasta and onion, corn, tuna, and chowder. Then put mixture into a casserole dish. Top it off with the potato chips and cheese then bake for 30 minutes at 325 degrees. Then enjoy!!!!


BAKED LEMON FISH -
David Tiner ( Sno's Seafood Restaurant)

4 (8)oz Lemon Fish Steaks*
1 Cup Low Fat Italian Dressing
1 Cup Julienned Beets
1 Cup Julienned Carrots
1 Cup Julienned Turnips
1/4 Cup Low Fat Italian Dressing
1 Tsp Lemon Juice
Tony Chachere's To Taste
Spring Mix Lettuce for a base.

In an 8x12 pan, place the fish steaks and pour the italian dressing and lemon juice over and marinate for 15 minutes. Preheat your oven to 350 degrees Place the fish in a non-stick pan and bake for 15 minutes or until done. In a medium bowl combine the vegetables and remaining ingredients and toss well. Top each fish with the vegetable slaw and serve.

*If you cannot find Lemon Fish then Shark, Swordfish, or Tuna make excellent substitutes.


CRAWFORD'S CRAWFISH SOUP

2 Sticks of Butter
1/2 cp Flour
1/2 cp Finely Chopped Onions
2 Stalks of celery - Chopped & Shredded
1lb. Crawfish Tails Shredded
1Tblsp Finely Chopped Parsley
1 Tblsp Finely Chopped Green Onions
1 Pint Milk
1 Pint Half & Half Cream
1 Can Chicken Broth
1/2 Tsp Worcestershire Sauce
Salt, Pepper, Red Pepper, Tabasco Sauce (all to taste)

Melt the butter, add celery and onions - cook till clear. Add flour 1/2 to a cup depending on how thick you prefer your soup. When that is mixed well add milk & chicken broth, crawfish, & Worcestershire sauce and season to taste. Simmer for 15 minutes stirring almost constantly for that 15 minutes. Add the half & half , green onions, & parsley - simmer 5 to 10 minutes & serve with hot buttered french roll!




Karen's Shrimp Salad:

1 Box 70/90 shrimp (approx. 5 lbs.)
16oz Finely Chopped celery
4oz Finely chopped green onions
4Tbspns (heaping) Creole Mustard
14 Diced Boiled Eggs
1oz Crab Boil
1-1&1/2 tsp Salt
Creole Seasoning may or may not be needed
1 Large Spoon Mayonaise (may need a little more, add only after mixed well to see if needed)
Margarine

Put just enough margarine to just cover the bottom of the pan, mix margarine with 1oz crab boil. Add the shrimp to the pan, add salt and mix. Sautee until the shrimp just starts to shrink. Don't over cook them. When cooked drain and allow to cool. When the shrimp are cooled add the celery, green onions, mayo, creole mustard and eggs. Mix well add more mayo only if needed. Tasate, and add creole seasoning only if needed. Should have a cajun taste but shouldn't be hot.

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I topped FUGIE ! Wooo Hoooo !
I wonder how long *that* will last ... ;)

Looks like I have some MAJOR catching up to do if I want higher than 5th place. :D

:D



corn casserole


1 can whole-kernel corn, drained

1 can creamed corn

1 stick butter or margarine, melted

1 small onion, diced

2 eggs, beaten

1 box Jiffy corn muffin mix

8 ounces sour cream

1 package (8 ounces) shredded cheddar cheese

To prepare oven, pan:Preheat oven to 375 degrees. Grease 9-by-13-inch pan.

To make casserole: In mixing bowl, combine corn, creamed corn, butter, onion, eggs and muffin mix. Spread into prepared pan. Top with sour cream and cheddar cheese. Bake for 30 minutes.

:D

CORNBREAD


• Cornbread:

1 cup yellow cornmeal

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon salt

1½ teaspoons baking powder

½ cup buttermilk

½ cup milk

1 egg

6 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable shortening

To prepare orange-honey butter: In bowl, whisk softened butter and salt until creamy. Whisk in orange-juice concentrate. Add honey. Whisk until smooth. Set aside.

To prepare oven, skillet: Preheat oven to 425 degrees. Place seasoned 10-inch cast-iron skillet on center oven rack. Heat skillet for 15 minutes.

To prepare cornbread: Meanwhile, in large bowl, stir together cornmeal, flour, sugar, salt and baking powder. Measure buttermilk and milk in 2-cup measuring cup. Whisk in egg until well blended. Whisk in cooled melted butter. Pour into dry ingredients. Using wooden spoon, stir until just completely blended.

To bake bread: Remove skillet from oven. Add shortening to skillet. As it melts, brush evenly over inside. Add batter to skillet, spreading evenly. Bake on center rack in oven for 20 minutes, or until toothpick or skewer inserted in center comes out clean. Remove from oven. Brush with a little honey butter. Cool for 15 minutes. Cut into wedges. Serve with remaining flavored butter

• Orange-honey butter


6 tablespoons unsalted butter, room temperature

1/8 teaspoon salt

1 tablespoon orange-juice concentrate

1 tablespoon honey

:D


CREAMED SPINACH



2 packages (10 ounces each) frozen leaf spinach

3 slices bacon

1 small onion

3 tablespoons flour

1¼ cups milk

1 teaspoon salt

½ teaspoon coarsely ground black pepper

Thaw spinach. Squeeze completely dry. Chop spinach. Chop bacon and onion very fine. In medium skillet, sauté bacon with onion until bacon is cooked. Stir in flour to make smooth paste. Gradually add milk. Bring to a boil. Reduce heat. Simmer for 10 minutes, or until thickened. Add salt and pepper. Add spinach. Mix to blend. Heat through.

:D

go my jolie go :)
March's recipe
Breakfast toasts
1) toast 2 thick slices of raisin bread
2) spread each slice with 2 TB cream cheese spread, any will do.
3) Top with blueberries, strawberries, raspberries, & sprinkle with powdered sugar
**MMMMMM sounds good :)

:D


FRIED CHICKEN


2 medium frying chickens, about 3½ pounds each

2 cups buttermilk

Cooking oil, for frying

2 cups all-purpose flour

1 tablespoon kosher salt

2 tablespoons freshly ground black pepper

½ teaspoon cayenne pepper

To marinate chicken: Rinse chickens. Dry with paper towels. Cut into serving pieces. Place pieces in large, shallow pan. Pour buttermilk over pieces. Refrigerate for 30 minutes.

To prepare skillet: Place large, cast-iron skillet over medium heat. Cover bottom of skillet with 1 inch layer of cooking oil, or enough to come at least halfway up chicken pieces.

To fry chicken: Place flour, black pepper, salt and cayenne pepper in heavy, brown paper bag. Shake vigorously to blend. Drain chicken pieces. Place in bag, several pieces at a time. Shake bag vigorously to evenly coat chicken with seasoned flour. Remove chicken pieces from bag, shaking them to remove any excess flour. Place chicken pieces into hot fat. (Note: Do not crowd pan.) Fry, turning pieces frequently, until all sides are an even golden brown and meat is cooked through. (Note: White meat should take at least 15 to 20 minutes to cook; dark meat about 25 minutes. Cut into chicken to test for doneness.) Remove pieces as they are done. Drain on paper towels. Keep warm


:D

:D


Pasta Carbonara


Serves 1


• 1 c. uncooked pasta elbows, shells or other small pieces

• 1 egg

• 1/2 tbsp. olive oil

• 2 tbsp. milk

• 1/4 tsp. garlic salt

• 1/4 tsp. onion powder

• 1/4 tsp. oregano

• Hot pepper sauce to taste

• 2 tbsp. imitation bacon bits (optional)

• 2 tbsp. grated Parmesan cheese

• 1 ( 3/4-oz.) slice pasteurized process cheese, torn into several pieces (see Note)

Cook the pasta according to package directions. While it's cooking, lightly beat the egg in a small bowl. Add the olive oil, milk, garlic powder, onion salt, oregano and hot pepper sauce. Stir well.

Drain the pasta, return it quickly to the hot pan. Off heat, pour in the egg mixture and immediately stir it rapidly into the pasta. (Don't dawdle, or instead of coating the pasta with rich sauce, you'll have clumps of cooked eggs.) If needed, briefly return the pan to low heat, stirring, to thicken the sauce.

Only after the egg sauce is cooked on, stir in the bacon bits, Parmesan and process cheese.

Note: If you are fond enough of any kind of "real" cheese that you'll use it up if you keep it on hand, substitute a grated 1/4 cup of that for the sliced process cheese.

:D


Rice Pudding



Serves 1


• 1/2 c. plus 2 tbsp. water

• 1/4 c. uncooked rice

• 1/2 c. milk

• 3 to 4 tbsp. sugar, to taste

• 1/4 tsp. cinnamon

• About 2 tbsp. regular or golden raisins or cut-up dried fruit (optional)

• 1/4 tsp. vanilla

• 1/4 tsp. rum flavor (optional)

Bring the water to a boil in a small saucepan. Stir in the rice. Reduce the heat to very low; cover and cook until almost all the water is evaporated and the rice is tender -- about 13 or 14 minutes (check after 10 minutes and add a bit of water if the rice is already getting dry.

Uncover, add the milk and cook over medium heat, stirring frequently, until about half the milk is absorbed. Stir in the sugar and cinnamon, and the raisins if using. Reduce heat to low-medium and cook, stirring constantly, until the liquid is absorbed and the rice is soft. Stir in the vanilla and optional rum flavor; pour into a custard cup or other serving dish.

Serve warm or cold.

:D

Sweet-Sour Carrots


• 1 (8-oz.) can sliced carrots

• 1 tsp. butter

• 1 tsp. oil

• 1/2 tbsp. vinegar

• 1/2 tbsp. apricot jam (see Note) or sugar

Drain the beans very thoroughly. Heat the butter, oil, vinegar and jam or sugar in a small saucepan or microwave-safe bowl. Stir in the drained beans, coating well, and heat, stirring occasionally, until liquid evaporates
Note: Using jam instead of sugar adds a nice -- and easily varied -- flavor component: If you're not fond of raspberry, use a different one. Try this recipe with other vegetables too. Green beans are very nice with raspberry jam.




:D

Quote:

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Originally posted by the fugative
[B]:D


Pasta Carbonara


Serves 1


• 1 c. uncooked pasta elbows, shells or other small pieces

• 1 egg

• 1/2 tbsp. olive oil

• 2 tbsp. milk

• 1/4 tsp. garlic salt

• 1/4 tsp. onion powder

• 1/4 tsp. oregano

• Hot pepper sauce to taste

• 2 tbsp. imitation bacon bits (optional)

• 2 tbsp. grated Parmesan cheese

• 1 ( 3/4-oz.) slice pasteurized process cheese, torn into several pieces (see Note)

Cook the pasta according to package directions. While it's cooking, lightly beat the egg in a small bowl. Add the olive oil, milk, garlic powder, onion salt, oregano and hot pepper sauce. Stir well.

Drain the pasta, return it quickly to the hot pan. Off heat, pour in the egg mixture and immediately stir it rapidly into the pasta. (Don't dawdle, or instead of coating the pasta with rich sauce, you'll have clumps of cooked eggs.) If needed, briefly return the pan to low heat, stirring, to thicken the sauce.

Only after the egg sauce is cooked on, stir in the bacon bits, Parmesan and process cheese.

Note: If you are fond enough of any kind of "real" cheese that you'll use it up if you keep it on hand, substitute a grated 1/4 cup of that for the sliced process cheese.

:D

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I was JUST sitting here, up to my eyeballs in income tax JUNK and wondering what I was going to have for supper. I even have leftover pasta in the frig, already cooked.

YAY!

Quote:

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Originally posted by jaybird
I was JUST sitting here, up to my eyeballs in income tax JUNK and wondering what I was going to have for supper. I even have leftover pasta in the frig, already cooked.

YAY!

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Kewl ;)

:D


Corn Soup Provencal


• 4 slices cooked bacon

• 2 (14 1/2-oz.) cans fat-free chicken broth

• 1 c. water

• 1/2 c. half-and-half

• Already-boiled potatoes (for 4 c. small pieces) or 1 (1 1/4-lb.) Simply Potatoes Diced Potatoes with Onions

• 4 c. Hannah's Corn (see recipe)

• Salt and pepper to taste

Crisp the bacon in the microwave according to package directions.

In a 4 1/2-quart Dutch oven or soup pot, begin heating the broth over medium-high heat. Add the water, half-and-half, potatoes and Hannah's Corn to the pot. Bring to a slow boil. Reduce the heat to low and simmer until ready to serve.

To serve, divide equally among 4 soup bowls and crumble the reserved bacon over each serving.

:D


Hannah's Corn


• 4 slices cooked bacon (see Note)

• 6 c. frozen corn kernels (yellow, white or both)

• 2 tsp. olive oil

• 2 tsp. butter

• 1 large onion (for about 1 c. chopped)

• 2 medium zucchinis (for about 2 c. cubes)

• 2 tsp. herbs de Provence, (see Note)

• Salt and pepper to taste

Crisp the bacon in the microwave according to the package directions. Set aside.

Meanwhile, place the frozen corn in a colander and rinse with warm water to partially defrost. Set aside to drain well.

In a 12-inch, extra-deep nonstick skillet, heat the olive oil and butter over medium-high heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cut and discard the ends from the zucchini, and cut it into bite-size pieces. Add the zucchini (or other vegetable of choice) to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the corn and the herbs to the vegetables and stir to mix well. Cover the corn mixture, reduce the heat to medium and steam until heated through, about 3 minutes. Remove 4 cups of the corn mixture from the skillet and store in a covered plastic container for later use. (It will keep refrigerated for up to 3 days.)

Serve the remaining corn by crumbling the reserved bacon over the vegetables and tossing to mix well.

Note: Cooked bacon is found alongside regular bacon in most supermarkets, but you can substitute regular bacon. If you can't find herbs de Provence seasoning blend, use 3/4 teaspoon dried rosemary, 3/4 teaspoon oregano, 1/2 teaspoon sage and 1/2 teaspoon marjoram. Any fresh vegetable can be substituted for the zucchini: green or red bell pepper, sliced baby carrots or even chopped fresh spinach. You just need to use about 2 cups of the vegetable for volume.

:D