Happy Groundhog Day! Hope you aren't suffering from the rolling power outages or cold winds! Glad it's my day off, I'll only be leaving to get a few groceries and some aspirin, if I decide to face the wind! So you know I haven't been able to get you the recipes from my American Regional class last week due to EBooks being one of the worst things invented! But now I have the new version updated and the books back so NOW you CAN have the recipes from Week 3, Cajun & Creole week! This was such a DEEEELICIOUS week too! You'll get the recipes and right under a picture of it so that there is no confusion! Enjoy!
DAY ONE
Chicken & Andouille Gumbo:
Seasoning:
Salt & pepper 1/2 tsp each
Cayenne 1/2 tsp
White pepper 1/2 tsp
Paprika 1/2 tsp
Garlic powder 1/2 tsp
Gumbo:
Chicken thigh meat (1in dice) 2 cups
Onion (1/4in dice) 1 cup
Green bell pepper (1/4in dice) 1 cup
Celery (1/4in dice) 3/4 cup
All-purpose flour 1 1/4 cup
Vegetable oil - as needed
Chicken stock 7 cups
Andouille (1/4in dice) 1 1/2 cups
Garlic, minced 1 tsp
Salt & pepper - to taste
Fried fish in Pearly Meal Remoulade:
White fish fillets 4
Cold milk 1 cup
Deep frying vegetable oil - As needed
Yellow corn flour 1 cup
Yellow corn Meal 1 cup
Salt 1 1/2 tsp
Black pepper 1/4 tsp
Cayenne - Pinch
Romaine lettuce 1 cup
Remoulade Sauce 1 cup [recipe to follow]
Remoulade Sauce:
Green onion 4-5
Celery 1/2 cup
Parsley spring 2
Creole mustard 3 Tbsp
Paprika 1 Tbsp
Salt 1 tsp
Black pepper 1/2 tsp
White wine vinegar 1/3 cup
Lemon juice 1 1/2 Tbsp
Basil, chopped 1 tsp
Olive oil 3/4 cup
Green onion (1/4in dice) 1
Celery (1/4in dice) 2 Tbsp
Parsley, find chopped 1 Tbsp
Basic Boiled Rice:
Long grain rice 1 cup
cold water 2 cups
Salt 1 tsp
Butter 1 tsp
This is the center of the Crawfish Etouffee'
Crawfish Etouffee':
Butter 6 Tbsp
All-purpose flour 1/4 cup
Onion (1/2in dice) 1 cup
Green bell pepper (1/2in dice) 1/2 cup
Celery (1/2in dice) 1/2 cup
Garlic, minced 1 Tbsp
Crawfish tale 1 1/2 cup
Crawfish fat/butter 6 Tbsp
Salt 1 tsp
Black pepper 1/4 tsp
Cayenne 1/4 tsp
Lemon juice 1/4 tsp
Green onion tops (thin sliced) 1/3 cup
Parsley, minced 1 Tbsp
Fish stock 3 cups
You can also make Okra to top off the entire plate
Bread Pudding with Whiskey Sauce:
Bread Pudding:
Milke 1 cup 6Tbsp
French bread 2 cups (needs to be set out for a day, 1 1/2in dice)
Egg, beaten 1
Sugar 1/3 cup
Vanilla extract 1 1/2 tsp
Cinnamon 1 tsp
Nutmeg 1/4 tsp
Brown Sugar 2 Tbsp
Butter 1 1/2 Tbsp
Whiskey Sauce:
Butter 1/4 cup
Confectioner sugar 1/4 cup
Egg, beaten 1
Bourbon 1/4 cup (we added double that)
DAY TWO:
Red Beans & Rice:
Red beans 2 cups
Onion (1/4in dice) 1 cup
Green onion, chop 1/4 cup
Green bell pepper (1/4in dice) 1/4 cup
Parsley, minced 1 Tbsp
Ham (1/2in cubes) 1 cup
Bacon (1/2 in cubes) 3/4 cup
Ham hock 1
Salt 1/2 Tbsp
Black pepper 1/2 tsp
Garlic, minced 1/2 Tbsp
Cayenne - Pinch
Red pepper flakes - Pinch
Bay leaf 1
thyme 1/2 tsp
Basil - Pinch
Water or Stock 1 1/4 qts
[photo not of our teams]
Creole Jambalaya:
Vegetable oil 2 Tbsp
Chicken 1
Onions (1/2in dice) 4 cups
Green bell peppers (1/2in dice) 2/3 cup
Green onions, thin slice 3/4 cup
Garlic, minced 1 Tbsp
Parsley, minced 2 Tbsp
Baked ham (1/2in dice) 3/4 cup
Lean pork (1/2in cubes) 1 1/2 cup
Smoked sausage (1/2in slices) 3 cups
Salt 2 tsp
Black pepper 1/2 tsp
Cayenne 1/4 tsp
Chili powder 1/2 tsp
Bay leaves, crushed 2
Thyme 1/4 tsp
Mace 1/8 tsp
Rice 1 1/2 cup
Chicken stock 3 cups
Fried Oyster Po'Boy
Oysters, shucked 24
Salt & Black pepper - To taste
All purpose flour - As needed
Egg wash - As needed
Bread crumbs - As needed
French bread (6 inch sections) 4
Iceberg lettuce, shredded 2 cups
Tomato, sliced 2
Lemons 2
Vegetable oil - As needed
Remoulade Sauce - From Day One - As desired
We also made Pecan Pralines and since one of our girls on the team is from Louisiana we decided to use her recipe not the books because Chef said the books really wasn't all that grand. And I also found some Peach & Blueberry Cobbler in the class fridge so I made Country Biscuits from scratch, they were SOOOO GOOD! I love that we are allowed to cook whatever we want sometimes! I love school and my team and my Chefs and my classes! So I know this was a lot of information for one blog but we are now officially all up to date on recipes! If you have any to share with me please go ahead and let me know I love trying new things, whether it's food or dessert! And the last picture is of my car remember how I said it got post-it note attacked, well it wasn't a full on attack or anything but it sure got hit.
Have a wonderful day everyone! I'm going to finish some homework, just THREE journals left! I'm almost caught up! Then it's movie/game night with some friends.
Bon Appetit!
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