Bayou Recipes

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper (very small diced)
• 1 red bell pepper (very small diced)
• 1 yellow bell pepper (very small diced)

 Instructions: 

INGREDIENTS:

Red Velvet Cake Mix – baked but not frosted
Cream Cheese Frosting – 1 can
Semi- Sweet Chocolate Chips – 1 bag
¼ cup of Bourbon Whiskey

DIRECTIONS:

Bake the red velvet cake following the directions on the cake mix package and cool completely. Do not frost. Crumble cake into a large mixing bowl and drizzle ¼ cup of whiskey into the crumbled cake.

Dollop frosting into the cake and whiskey mixture and combine thoroughly. It may be easier to use your hands but it will get messy. Chill mixture for one hour. Roll the chilled whiskey cake into quarter size balls and place on a cookie sheet. Chill the balls for several more hours until they are firm.

Melt the chocolate chips in the microwave, following the directions on the package. Roll balls in chocolate and lay on wax paper until chocolate hardens.

• 1 pkg cream cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon green chili pepper flakes (jalapeno)
• 1/4 teaspoon dried rosemary
• 2 tablespoons mild bleu cheese, crumbled

Blend ingredients well and enjoy.

Ingredients

6 amberjack steaks — (4-ounce ea)
1/3 cup lemon juice
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon minced thyme
1/8 teaspoon salt
3 cloves garlic, minced
3 tablespoons cracked black pepper
non-stick cooking spray
Fresh thyme sprigs — (optional)

 Ingredients

• 12 large fresh shrimp. peeled and deveined
• 1/3 cup freshly squeezed lime juice
• 1/3 cup low sodium soy sauce
• 1 tablespoon dark rum
• 1 tablespoon olive oill
• 1 teaspoon demerara sugar
• 1/4 teaspoon minced garlic
• sat to taste
• fresh ground black pepper to taste
• minced habanero pepper (substitute jalapeno for a milder taste)
• 24 two-inch fresh pineapple chunks
• 12 eight-inch sugarcane skewers

 Directions:

•  Wash the shrimp and place them in a large bowl.
•  Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl season with salt, pepper, and habanero.
• Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler or grill.
•  When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer.
•  Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
•  To make sugarcane skewers, wash the sugarcane stalk thoroughly. Using a sharp chef’s knife, carefully cut the stalk crosswise, at a joint, into sections the length of the skewer needed. Be careful, as the cane is harder than you think. Split at the center of the core lengthwise into quarters for 4 skewers. Don’t remove the outer bark; it reinforces the skewer. Sharpen the ends of the skewers into points.

Ingredients

1 lobster (1-1/2 pounds)
1 Tablespoon unsalted butter
1 small leek, white part only
4 ounces chanterelle mushrooms, fine diced
8 eggs
2 Tablespoons heavy cream
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh chervil
salt and pepper
2 Tablespoons olive oil 

Steam or boil the lobster for 10 minutes.Remove from heat and let stand until cool enough to handle. Crack the claws knuckles and tail section;remove the lobster meat and finely dice.Set aside.

Heat the butter in a small saute pan over medium heat.Add the leek and mushrooms; saute for 4 to 5 minutes stirring occasionally. Set aside to cool.

Lightly beat the eggs with the cream in a large bowl. Stir in the lobster meat mushroom mixture and herbs.Season with salt and pepper.

Heat the olive oil in a 10-inch nonstick skillet over medium heat;pour in the egg-lobster mixture. As the eggs starts to cook pierce the mixture and pull in the edges with a rubber spatula to allow the uncooked egg on top to move through to the bottom. When the frittata is almost set (firm but still somewhat liquid on top),place the pan under the broiler to finish cooking the top.Slide the frittata onto a cutting board and cut into wedges.Serve hot or at room temperature.

Ingredients:

4 hard-boiled eggs, halved

2/3 cup mayonaisse

¾ cup sour cream

1 ½ tsp. Tabasco brown mustard

7 cups cubed potato, cooked

½ lb. bacon, cooked and crumbled

1/3 cup chopped green onions

1 cup chopped celery

1/3 cup Italian salad dressing

Salt to taste

Steps:

Separate egg yolks from egg white. Place egg yolks in a small bowl, reserving egg white. Mash yolks together with mayonnaise, sour cream, and mustard. In a large bowl, chop egg whites and mix in potatoes, bacon, green onions, celery, and Italian salad dressing. Fold in mayonnaise mixture and season with salt. Makes 8 to 10 servings.

Ingredients

Parboiling and Browning meat: 

• Parboil the turtle meat for 5 or 10 minutes.  Pour off water.  If the meat is from young turtle, you can omit the parboiling.  Pour off the water.
• Season the meat with cajun seasoning mix (homemade, Chachere’s or Zatarain’s).
• Add a small amount of grease or margarine to a heavy walled cast iron or aluminum pot.  Heat the pot.  When hot, add the turtle meat and brown over high heat until deep brown and until some of the browning sticks to the bottom of the pot.  Stir constantly.

Sauté Vegetables:

• After the meat is browned, remove from the pot.
• Add the onion, bell pepper, and garlic, and sauté until wilted in the brownings.

Smother: 

• Add the meat back to the mixture.
• Add the Worcestershire sauce, stewed tomatoes, Rotel, and tomato sauce.  If needed, add water to cover the meat.

•  
  • “Sauce piquante” means to cook in a tomato base.  I do not like a strong, distinctive “tomato saucy” taste, so sometimes I like to add a couple of tablespoons of  roux to enrich the tomato base flavor.  To make your own roux, add 2 tbs flour and 2 tbs oil to a heavy pan.  Place on medium heat, and stir constantly until a chocolate brown roux is obtained.  This takes awhile.  Its hard to make a small batch of roux, so I recommend you use store bought roux.

Optional Roux:

• Cook with the pot covered under low heat so the mixture simmers (lightly boils).  Keep adding water so the meat stays barely covered.  You need to simmer long enough so the distinctive “tomato saucy” taste is cooked down to a smooth tomato base flavor, and the meat is tender.
• Taste and add more cajun seasoning (or salt and pepper) to taste. 

Add the garnish: 

• When almost done, add the chopped green onion tops and parsley.

Serving: 

• Serve turtle meat and sauce piquante  over cooked white rice.