Pork Boulettes with Spicy Dip

Ingredients:

3/4 pound ground pork
8 teaspoons Essence (recipe follows)
3 tablespoons unsalted butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
2 teaspoons chopped garlic
1 1/2 cups water
1/2 teaspoon salt
Pinch cayenne
1 cup cooked medium grain rice
1/4 cup chopped green onions
2 cups dried fine bread crumbs
1 large egg
2 tablespoons milk
6 cups vegetable oil, for frying

Spicy Dip (recipe follows)

Directions”

1. In a large skillet, combine the pork and 3 teaspoons of the Essence, and cook, stirring, until brown over medium high heat, about 5 minutes. Remove from the heat and drain on paper towels.
2. In a medium pot, melt the butter over medium heat.
3. Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux.
4. To the pork, add the onions and bell peppers, and cook, stirring, until soft, 3 minutes.
5. Add the garlic, and cook, stirring, for 30 seconds.
6. Add the pork mixture to the roux and cook for 1 minute.
7. Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally.
8. Add the rice, green onions, and 1/2 cup of the bread crumbs and cook, stirring, for 2 minutes.
9. Remove from the heat and spread on a baking sheet or platter until cool enough to handle.
10. In a shallow bowl, season the remaining 3/4 cup of flour with 2 teaspoons of the Essence.
11. In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence.
12. In a third shallow bowl, whisk the egg and milk together.
13. Preheat the oil to 360 degrees F.
14. Shape the pork and rice mixture into balls the size of walnuts.
15. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off.
16. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
17. Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes.
18. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients.
19. Serve hot with the Spicy Dip.

Essence (Creole Seasoning)

Ingredients:

2 teaspoon paprika
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme

Directions:

Combine all ingredients thoroughly and store in an airtight jar or container.

Spicy Dip

Ingredients:

1 cup mayonnaise
2 tablespoons minced green onions
1 tablespoon minced shallots
1 tablespoon Creole mustard, or other hot, whole grain mustard
2 teaspoons minced fresh parsley
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 teaspoon hot red pepper sauce
Pinch salt

Directions:

In a bowl, combine the ingredients and mix well. Adjust the seasoning, to taste, and serve with the Pork Boulettes.

Shrimp and Artichoke Soup

Ingredients:

24 oz. quartered artichokes
1 qt. strong chicken stock*
2 C. chopped green onions
1 Tbsp. thyme leaves
Salt and Joe’s Stuff seasoning to taste
1/4 c. melted butter
1/4 c. flour plus 1 Tbsp.
1 qt. heavy cream
1/2 – 1 lb. shrimp, peeled and deveined, medium-sized
1 Tbsp. chopped parsley (for garnish)

Directions:

1. Combine artichoke, chicken stock, green onions (1 cup), salt, Joe’s Stuff seasoning and thyme and bring to a boil. Reduce to a simmer for about 12 minutes.
2. Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 min.
3. Add shrimp and simmer for 5 more minutes. Serve with freshly chopped green onions (1 cup) and parsley for garnish.

*   The quart of strong chicken stock can be substituted by liquid drained from shrimp or liquid from artichokes.

Sensation Salad

The Dressing

Ingredients:

3/4 c. olive Oil
3/4 c. vegetable Oil
10 oz. crumbled blue cheese
10 oz. shredded parmesan cheese
Juice of 6-8 lemons
1 head of garlic, minced
Salt and pepper to taste

The Salad

Ingredients:

1 head of iceberg lettuce
Fresh spinach (or romaine)
1 pint of cherry tomatoes

Directions:

For the dressing: Whisk all ingredients together in a mixing bowl. Cover and let chill in the refrigerator for at least one hour before serving.

For the salad: Ideally, the salad will be equal parts iceberg and spinach. Add enough dressing to coat the lettuce (about 1/4 cup) and mix well. Add the cherry tomatoes and serve.

Eggs Basin Street

Ingredients:

16 eggs
About 10 cups water
About 3/4 cup white vinegar
About 1 teaspoon salt
Andouille sausage sauce (see separate recipe)
Red Beans (see separate recipe)
Bearnaise sauce (see separate recipe)
Calas (see separate recipe)

Directions:

1. Poach eggs: Combine 2 inches of water with vinegar and salt in a 4 qt. saucepan, bringing water to 200 degrees (a near simmer).
2. Crack eggs into a bowl and add to water one at a time, being careful not to break yolks.
3. Cook 4 eggs in a saucepan at once. Let eggs cook until whites are completely firm, about 2 min.
4. Remove with a slotted spoon and place in cold water to stop cooking process. The eggs can remain in the cold water until needed.
5. Save hot water, and, when ready to use eggs, put them in slotted spoon and dip in hot water for l minute to warm. Drain well on a towel.
6. To serve place 2 rice cakes on each plate. Cover each with red bean, then top with 2 tablespoons Andouille Sauce. Add 1 poached egg on top and then spoon on about 2 tablespoons Béarnaise Sauce.

Red Beans

Ingredients:

1/2 lb. dry red kidney beans
Water to cover the beans (about 10 cups water, in all)
1/2 lb. ham, diced
1/2 lb. kielbasa
1/2 cups finely chopped celery
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
2 bay leaves
14 tablespoon tarragon
1/4 teaspoon dried thyme leaves
2 cloves garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper

Directions:

1. Cover the beans with water 2 inches above the beans: soak overnight. Drain.
2. Place 8 cups of water in a 51/2 quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Remove cover, reduce heat, and simmer 1-2 hrs., stirring occasionally.
3. In the meantime, brown diced ham and sliced kielbasa in a small amount of oil.
4. When meat is slightly brown, add vegetables and garlic and saute until wilted.
5. Add the cooked beans once they have started to break up and seasonings and cook until mixture begins to thicken and change to a creamy color.
6. Stir from time to time so beans do not burn or stick to pan.
7. Remove from the heat until ready to serve. Re-taste for seasonings and adjust as necessary.

Andouille Smoked Sausage Sauce: (Cajun)

Ingredients:

8 oz. andouille smoked sausage, finely chopped
2 teaspoons vegetable oil
4 tablespoons white or yellow onions, finely chopped
4 tablespoons chopped green bell peppers
4 tablespoons minced celery
2 tablespoons all-purpose flour
2 bay leaf
1/4 teaspoon white pepper
1/4 teaspoon cayenne
4 cups any meat stock

Directions:

1. In a large skillet saute the andouille in oil for 10 min. on medium heat.
2. Add the onions, celery, and bell pepper; continue cooking until vegetables are tender but still firm, about 7 min., stirring frequently.
3. Add the flour and seasonings; cook until flour starts to brown and stick, stirring constantly and scraping pan bottom well.
4. Add the stock, stirring well. Keep stirring until sauce is thickened, then simmer gently for 15 min. with bay leaf.
5. Add white and cayenne pepper.
6. Remove the bay leaf and serve.

Creole Rice Cakes (Calas)

Ingredients:

2 whole eggs, beaten
1 cup heavy cream
2 teaspoons vanilla extract
1 tablespoon sugar
2 cups rice, cooked (I use Uncle Ben’s Converted rice)
2 tablespoon baking powder
1 teaspoon salt
1 cup all-purpose flour
Vegetable oil for frying

Directions:

1. In a large mixing bowl, beat the eggs until very frothy, about 1 min.
2. Add cream and vanilla and sugar and beat well.
3. Add rice, baking powder and then flour. Let this mixture stand for about 45 minutes.
4. In a large skillet heat 1/4 inch oil and heat over medium heat.
5. Pour heaping tablespoon of batter (about one inch in diameter and half an inch thick) into the hot oil.
6. Fry until golden brown and cooked in the middle, about 1-2 min., per side. Do not crowd. Drain on paper towels. Keep the patties warm in a 200 degree oven. Makes about 20 patties.

Béarnaise Sauce

Ingredients:

4 egg yolks
Juice of 1/2 lemon seeded
1 teaspoon Worcestershire sauce
Dash each of cayenne pepper and Tabasco sauce
1 lb. melted, unsalted butter
1 tablespoon dried tarragon leaves, very finely crumbled or 2 tablespoons fress leaves
2 tablespoons white wine
1 teaspoon wine vinegar
Salt

Directions:

1. In a double boiler (water in bottom should simmer, not boil) put egg yolks, lemon juice, Worcestershire sauce, cayenne pepper, 1 Tablespoon white wine and vinegar.
2. Whip together with whisk until frothy and sauce begins to thicken.
3. Add warm butter in a steady stream, stirring constantly with whisk until mixture becomes thick and creamy. Set aside; keep warm.
4. In a small skillet, heat remaining tablespoon of white wine and finely crumbled tarragon leaves until liquid evaporates. Remove from heat, add to sauce, mixing well. Correct seasonings. Makes 1 1/4 cups. Keep warm in a pre-warmed vacuum container.

Bread Pudding with Chantilly Cream – 8-10 servings

Ingredients:

4 large eggs
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups half and half
½ cup raisins
1/2 cup granulated sugar
6 egg whites
½ cup powdered sugar
4 cups toasted French bread, cut into 1-inch cubes

Chantilly Cream (recipes follows)

Directions:

1. Put the 4 whole eggs in blender and beat until frothy.
2. Add sugar slowly while blender is on, and then whip for 2 min.
3. Add spices and vanilla and blend well.
4. Put in half and half and blend for 1 min.
5. Remove and add raisins and stir with spoon.
6. Spread toasted bread cubes in 9×13 baking dish.
7. Cover with custard mixture and let sit until bread is softened and custard well absorbed.
8. Add a little milk if necessary.
9. Put in 350 degree oven and bake for about 30 minutes, or until knife comes out clean.
10. Remove from oven and cool slightly.
11. Put half (about 21/2 cups) of the cooled baked bread pudding into a heavy duty mixer or food processor and whip until smooth and very well blended. Blend remaining baked pudding, or, if you have large processor process at once.
12. Whip the 6 egg whites with the powdered sugar until stiff, then gently fold this into the smooth pudding mixture.
13. Put a foil collar around a buttered 11/2 quart souffle dish or around buttered individual molds.
14. Sprinkle bottom and sides of containers with sugar and fill.
15. Bake in a 375 degree oven for about 30-35 min (large container) and about 10-15 minutes (individual molds), or until the top is golden brown.
16. When done, remove collar, cut into the top, pour some of the sauce into the center and serve.

Chantilly Cream – 2 cups

Ingredients:

2/3 Cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

Directions:

1. Refrigerate a medium-size bowl and beaters until very cold.
2. Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
3. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.  Do not over-beat.  Over-beating will make the cream grainy.