Fall 2014, Cajun/Creole Dinner - Hosted by F & L

It will be great to see everyone after our long break!  Let me know if you have a question about your recipe!

First Course:
 Z&K - Confetti Corn Bread - Crusted Shrimp in Creole Filling

Main Course:
F&L - Catfish and Okra with Pecan Butter
J & K - Remoulade with Fresh Vegetables
T & J - Dirty Rice

Dessert:
C & C - Lemon Ice Box Pie

Dirty Rice

Source: Paula Deen via the Food Network

Serves 12

1 pound bulk pork sausage
1 pound chicken livers, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Method:

Cook the sausage and chicken livers in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper.

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Lemon Icebox Pie

Lemon Icebox Pie
Source

For the crust:

• 14 whole graham crackers
• 1/4 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and still warm

For the filling:

• 2 (14-ounce) cans condensed milk
• 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
• Zest of 2 lemons
• 8 large egg yolks

For the chantilly cream:

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar

Preparation

To make the crust:
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.

Alternately, crush the graham crackers in a plastic bag with a rolling pin until they are semi-fine crumbs.  Transfer to a bowl and combine crackers with the sugar.  Pour in the butter and mix until blended. 

Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie.

Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Remoulade Sauce and Crudites

Remoulade is a traditional creole sauce which can be used for dipping vegetables and/or served with seafood.   We will have the Remoulade with a veggie platter as an appetizer.  We can bring it to the table and have it along with our main course as well!

Remoulade Sauce 

Yields: 3/4 Cup
Source: Emeril Lagasse

• 3/4 cup mayonnaise
• 4 tsp. mustard – (a combination of Dijon-style and whole grain mustard works well here)
• 1 tsp. fresh lemon juice
• 1/4 tsp. cayenne
• 1/2 tsp. freshly ground black pepper
• 1 tsp. freshly grated or jarred horseradish
• 1 tsp. Tabasco sauce or other hot sauce
• 2 tsp. capers, minced (optional)
• 2 green onions/scallions, minced
• 2 Tbsp. minced flat-leaf parsley
• Salt to taste

Preparation

Combine mayonnaise and mustard in a medium bowl. Stir in lemon juice, cayenne, black pepper, horseradish, and Tabasco to combine thoroughly. Add capers and green onions and stir to combine. Stir in parsley. Add salt to taste.

Rémoulade is delicious right away, but tastes even better if you cover and chill it for at least an hour to let the flavors blend a bit.

Catfish and Okra with Pecan Butter

Catfish and Okra with Pecan Butter 

From Gourmet via Epicurious 

Serves 4 (1 fillet per person)

 Ingredients

• 1 (10-oz) package frozen whole baby okra, thawed and rinsed
• 12 oz grape tomatoes (2 cups)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (1/2-lb) catfish fillets
• 2 teaspoons Old Bay seasoning
• 1 (10-oz) package frozen corn, thawed
• 3/4 stick (6 tablespoons) unsalted butter
• 1/2 cup pecans (2 oz), coarsely chopped
• 1 teaspoon fresh lemon juice

• Garnish: lemon wedges

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

Confetti Corn Bread - Crusted Shrimp in Creole Filling

Confetti Corn Bread - Crusted Shrimp in Creole Filling

Source: Epicurious 

Creole Shrimp Filling

• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 stalks celery, thinly sliced
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon Creole seasoning
• 2 tablespoons flour
• One 14-ounce can diced tomatoes
• 1/2 cup tomato sauce
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces bay shrimp

Topping

• 1/2 cup (1 stick) unsalted butter at room temperature
• 2 teaspoons granulated sugar
• 2 eggs at room temperature
• 1/4 cup peeled and diced mild green chiles, fresh or canned (drained)
• 1/2 cup corn kernels
• 1/2 cup canned cream-style corn
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped green bell pepper
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Method

To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.

To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.

Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

Next Meeting, 6:00 Oct 16th, at Z and K's

The theme is Creole food - see you there!

Menu:
Crab appetizer (Z and K)
Mache salad with Creole dressing (J and K)
Jambalaya (T and J)
Pumpkin bread pudding (C and C)

Mache Salad with Creole Vinaigrette

Mache Salad with Creole Vinaigrette - serves 10

Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.

Ingredients:
1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

Directions:
Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
Toss mâche with vinaigrette just before serving.

Pumpkin bread pudding

Pumpkin bread pudding - serves 9

2 2/3 cups half and half
1 1/3 cup sugar

3 tablespoons unsalted butter, room temperature
9 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)

1 1/3 cup canned pure pumpkin
7 large egg yolks
1 large egg
1.5 tablespoon amaretto or Frangelico (hazelnut liqueur)
1.5 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt

9 tablespoons whipping cream
9 tablespoons (packed) golden brown sugar

Stir half and half and 1 1/3 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.

Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among 9 1 1/4-cup soufflé dishes or custard cups.

Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.

Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.

Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

Jambalaya

Jambalaya - Serves 6

Ingredients:
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Directions:

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.