|
Candied Yams
Ingredients
8 Medium Yams
1 red apple, sliced and cored
1 green apple-s&c
1 cup seedless grapes
1/2 c. Brown sugar
1/2 c. Cane Syrup
1/2 tsp cinnamon
1/2 tsp Nutmeg
1 lemon zested then juiced
Shot of brandy
2 tbsp corn starch
1/2 c chopped pecans
Peel, slice and boil yams for about
1/2 hour. Drain and reserve 3 cups
liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy
and lemon. cook about 5 minutes. Add fruits and simmer another 10
minutes. Add corn starch dissolved in a little water, cook for 10
minutes. Test and add sugar if desired. Place yams on the bottom of a
roasting pan, poor syrup over and bake until bubbly hot. Add
marshmallows if desired about 5 minutes before removing from oven.
Return
to top
Creole Cabbage
Ingredients
1 head cabbage
2 tsp salt
2 tsp butter
1 onion diced
3 c. tomatoes, diced
6 pods okra, cross cut
1 bell pepper, diced
1 tasso or ham
2 cloves garlic
1 bay leaf
Cayenne to taste
Cook cabbage in boiling water covered with 1 tsp salt-10 minutes,
drain. Saute' onions, tomatoes, okra, peppers, and meat. Add garlic, bay, salt
and cayenne to taste, simmer 15 minutes. Remove bay leaf, pour over
cabbage and toss lightly.
Return
to top
Deep Fried Carrot Fritters
Ingredients
10 carrots cleaned
2 eggs
3 tbsp flour
2 tbsp chopped pecans
1 tbsp sugar
1 tbsp baking powder
Salt and cracked black pepper to taste
1 c flour
Oil for deep frying
Boil carrots in a pot of lightly salted water until tender. Place in
food processor and puree. Add eggs, 3 tbsp flour, nuts, sugar and baking
powder. Using the pulse button, blend about 5 seconds. Season with salt
and pepper. Adjust sweetness with sugar to taste. Roll mixture into
three inch oblong fritters, dust in flour and fry in oil until they
float. Drain on towel. Note: for breakfast, saute in butter instead of deep frying and top
with cane sugar.
Return
to top
Maque
Choux Corn
Ingredients
2 # whole corn
1/2 stick butter
1 tbsp flour
1/2 c. onion-diced
1/4 c. celery-diced
1/4 c. bell pepper-diced
1/2 c. fresh tomatoes-diced
1/4 c. diced parsley
1/4 c. diced onion tops
1 tbsp oregano
1 tbsp basil
1 tbsp minced garlic
Salt, black red and white pepper to taste
Saute butter and flour together to form a blonde roux. Add onions,
celery, and bell pepper. Saute until the onions clear. Stir in tomatoes
and corn, garlic, oregano, basil and simmer about 10 minutes. Adjust the
salt and peppers to taste, add onion tops and parsley, serve. (Note-this
dish lends itself well to the addition of any meats or fish. Add meat
after the onions have cleared, add fish later depending on the size and
texture of the fish. Try it with crawfish and tasso for a great
combination.) Serves up to 8 people.
Return
to top
Sauteed Red Cabbage
Ingredients
3 # red Cabbage- coarsely shredded
7 tbsp lemon juice
7 tbsp butter
2 tart apples, peeled, cored and diced
3 tbsp brown sugar
1 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cloves
Pour the 5 tbsp. lemon juice into a large pot of boiling water. The
juice is important as it seals the color in he cabbage. Cook the cabbage
slightly, about 5 minutes. Drain thoroughly. Melt butter in a skillet
over medium heat. Add apple and slightly soften. Add remaining lemon
juice, sugar, vinegar, salt, pepper, and cloves. Add cooked cabbage and
reheat stirring frequently for about 5 minutes. Serve immediately.
Return
to top
Sweet Potato Pone
Ingredients
2 c. grated sweet potato
1 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1 egg
Curry powder
(options include nuts, dry sherry, or marshmallows)
Blend all ingredients together and
bake in a greased shallow baking pan for 1 hour @ 350 degrees.
Return
to top
|
