| Pecan Pie
Ingredients 4 tablespoons of Butter 1 cup of sugar 3 Eggs 3/8 cup of Dark Caro Syrup ½ cup of light Caro Syrup 1 Teaspoon of hot sauce |
| Directions
Cream butter and sugar Add to Pie Shell and decorate the top with whole Pecans Bake at 350 for about an hour
Note roast the whole pecans before using. |
Month: May 2017
Pumpkin Bread
Pumpkin Bread
Ingredients
2/3 cups water
3 cups sugar
3 1/3 cups flour
1 cup oil
4 eggs
2 cups pumpkin mix
1 tsp salt
1 cup white raisins
1 cup pecans
1 tsp powdered cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Directions
Mix sugar, oil pumpkin egg and water.
Sift and mix in dry ingredients together with wet ingredients
Grease 4 coffee cans and fill ½ full.
Bake at 325 degrees for about 1 hour and 15 minutes
Let cool and the bread should shrink away from the sides of the can. You can use the plastic lid to help preserve the bread.
I eat mine with cream cheese after heating it in the microwave for a bit.
Chicken Pilaf
John’s Chicken Pilaf
Ingredients
- 6 chicken thighs or pieces of your choice
- 2 cups of rice
- 1 Pint chicken broth
- 1 Pint water
- 1 medium onion Chopped (1/4 inch)
- 2 celery stalks chopped
- ½ tsp salt
- 1/4 tsp pepper
- ¼ tsp tarragon
- 1 tsp basil
- 2 Tablespoons olive oil
Directions
- Toast rice in olive oil for 5 minutes, remove and set aside
- Brown chicken in in olive oil
- Add onions and celery and sauté until translucent
- Add the rest of ingredients with rice, and bring to a boil, reduce heat and simmer for 20 -30 minutes until rice is done.
Kitchen Sink Jambalaya
Serves 4-8 Depending on them being pigs or not
Ingredients
| 3 Strips of Bacon | 1 Cup of diced onions |
| 1 cup of diced smoked sausage (andouille is best) |
1 cup pork cubes(1/2″ square) |
| 2 lbs raw shrimp peeled | 1/4 Stick of Butter |
| 1 cup rice Long Grain (Basmanti is best) | 1 cup diced green peppers ½” |
| 1/4 cup chopped fine parsley | 2 dozen raw oysters (drained) about a half pint |
| 6 Roma Tomatoes (coarsely chopped with the liquid removed) |
2 cups Chicken Broth |
| 1 cup water |
Seasoning to taste:
Garlic (4 cloves finely chopped) Allspice 1/8 Teaspoon
Hot sauce, not Tabasco, Louisiana, Crystal or other mild one, we are looking for taste here
Basil, Thyme, Sage (very little)
Instructions
- Cook the Bacon down to release the fat,(bacon is a treat for the kids or those acting like kids), Add the pork and brown it, then add the sausage to render a little of the flavor into the pan.
- Remove the meat now and with the heat on high add the chopped tomatoes and cook them down to a sauce about 5 minutes, stirring all the time (because the pot is on high heat).
- Add the onions and green peppers and the butter, sauté for two minutes or so but don’t burn the butter
- Add the rest of the ingredients (Meat, Broth, Rice, shrimp, oysters and Parsley)
- Add the add’l water if you want softer rice, it is sort of split on people wanting the soft rice as compared to the firm rice.
- Turn it down to simmer and cover, Stir every 5 minutes or so, to make sure nothing sticks, if you are using a cast iron Dutch oven you can just cover it and leave it for 20 minutes.
Check every 5 minutes after the first 20 minutes ‘til the rice is to your liking.
John’s Bread Pudding
Recipe courtesy of John Barnes
Bread Pudding:
- 4 cups milk
- 1 1/4 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 18 cups loosely packed cubes of stale bread, crusts removed
(dry in oven at 250 degrees for 30 minutes) - 1/2 cup golden currants or raisons if you want
- 1 teaspoons cinnamon
- ½ Stick of Butter
- Bourbon to taste
Bourbon Sauce:
- 1 Stick of butter
- 1 teaspoons vanilla extract
- 1 cup sugar
- 1 egg
- Bourbon to taste
Preheat oven to 325 degrees F. Whisk together the bourbon, milk, sugar, eggs, currants cinnamon and vanilla. Pour mixture into a bowl over the cubes of bread and allow bread to soak for 30 minutes. (If mixture is too dry, add a little more milk.) Transfer soaked bread mixture to a buttered 8 by 8 dish. Bake for 1 hour, or until golden and crusty on top. Allow pudding to sit for 20 minutes after removing from oven.
For the Bourbon Sauce: Heat the butter, vanilla, and sugar in a saucepan over very-low heat. When butter is melted and sugar is dissolved, remove from heat and quickly whisk in a well-beaten egg. The egg should be added slowly and whisked in quickly to produce a smooth sauce and not just sugary scrambled eggs. Then add the bourbon, be careful not to make the sauce to thin (I add just a teaspoon). Serve sauce warm over bread pudding. This can also be done using a microwave.
Almost any liquor can be substituted for bourbon, but bourbon, run, and cognacs work best. Southern Comfort is the best.
For a quick version of this, you can substitute Borden’s Eggnog for the first four ingredients in the Bread pudding recipe and add a tablespoon of flour to the eggnog before pouring over the breadcrumbs.
Shopping list:
- 2 Pints of Milk
- Eggs
- 2 ¼ cups of sugar
- Vanilla extract
- Cinnamon
- 1 ½ Sticks of Butter
- Bourbon
- Bread (one loaf of French bread is about right.)
Arroz con Gandules
Simply delicious “Arroz con Gandules” for a 100
16 cups or 8 lbs of Rice
36 cups of water with 1 cup of chicken bouillon powder
8 – 15 oz cans of pigeon peas(Gandules)
1 finely chopped onion
2 cups of fresh chopped Cilantro
12 ounces of tomato sauce, 1 can
3 cups of stuffed Olives
8 teaspoons of Italian seasoning
4 bay leaves
½ cup of olive oil
3 cups of sofrito
¾ cup of sazon with achiote
1 lb of ham cut into small cubes
Directions for oven batch
Add the olive oil to the pot and add the ham at medium high heat stir for a minute or so then add the onion and stir for a minute.
Add the sofrito stir for 2 minutes but don’t let it dry out or burn
Add the tomato sauce, Italian seasoning, and the sazon, stirring to mix well and heat the tomato sauce .
Now add the bay leaves and the water and bring to a boil, taste the water, it should be really seasoned add adobo to taste, probably several teaspoons, 2 maybe but do make it too salty, the olives will raise the salt. It should be dark red or orange.
Now add the peas, olives and rice mix well, turn of the heat and mix well and pour into the aluminum pans. Water should just cover the rice if it doesn’t add more water.
Bake at 350, covered for about 40 minutes, test and if the rice is not done go for 5 more minute at test until down. Don’t stir while cooking, it will get mushy.
Before serving stir in the chopped cilantro
Crawfish Etouffee
INGREDIENTS:
- 2 pounds cleaned crawfish tails with the fat
- 1/4 pound butter and two tablespoons of olive oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup green bell pepper, chopped
- ½ cup tomatoes, diced fresh without the seeds or gel from the center
- 2 tbsps garlic, diced
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts fish or chicken stock or just water if you don’t have stock
- 1 cup green onions, chopped
- salt and cayenne pepper to taste (I like to add Crystal Hot Sauce)
- 2 cups white rice, steamed
METHOD:
In a heavy stock pot, melt butter with oil over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Cook for 3 or 4 minutes then slowly add stock or water, a little at a time, until desired consistency is achieved. You can continue adding more stock as necessary to retain consistency. Bring to a rolling boil, then reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and cook a few minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Crystal hot Sauce or similar.
This should serve about 6 to 8