Pork Boulettes with Spicy Dip
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
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)
- 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.
- In a medium pot, melt the butter over medium heat.
- Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux.
- To the pork, add the onions and bell peppers, and cook, stirring, until soft, 3 minutes.
- Add the garlic, and cook, stirring, for 30 seconds.
- Add the pork mixture to the roux and cook for 1 minute.
- Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally.
- Add the rice, green onions, and 1/2 cup of the bread crumbs and cook, stirring, for 2 minutes.
- Remove from the heat and spread on a baking sheet or platter until cool enough to handle.
- In a shallow bowl, season the remaining 3/4 cup of flour with 2 teaspoons of the Essence.
- In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence.
- In a third shallow bowl, whisk the egg and milk together.
- Preheat the oil to 360 degrees F.
- Shape the pork and rice mixture into balls the size of walnuts.
- Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off.
- Dredge the balls in the seasoned bread crumbs, turning to coat evenly.
- Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes.
- Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients.
- Serve hot with the Spicy Dip.
Essence (Creole Seasoning)
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
Combine all ingredients thoroughly and store in an airtight jar or container.
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
In a bowl, combine the ingredients and mix well. Adjust the seasoning, to taste, and serve with the Pork Boulettes.
Shrimp and Artichoke Soup
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)
- 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.
- Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 min.
- 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.
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
1 head of iceberg lettuce
Fresh spinach (or romaine)
1 pint of cherry tomatoes
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
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)
- Poach eggs: Combine 2 inches of water with vinegar and salt in a 4 qt. saucepan, bringing water to 200 degrees (a near simmer).
- Crack eggs into a bowl and add to water one at a time, being careful not to break yolks.
- Cook 4 eggs in a saucepan at once. Let eggs cook until whites are completely firm, about 2 min.
- Remove with a slotted spoon and place in cold water to stop cooking process. The eggs can remain in the cold water until needed.
- 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.
- 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.
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
- Cover the beans with water 2 inches above the beans: soak overnight. Drain.
- 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.
- In the meantime, brown diced ham and sliced kielbasa in a small amount of oil.
- When meat is slightly brown, add vegetables and garlic and saute until wilted.
- 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.
- Stir from time to time so beans do not burn or stick to pan.
- Remove from the heat until ready to serve. Re-taste for seasonings and adjust as necessary.
Andouille Smoked Sausage Sauce: (Cajun)
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
- In a large skillet saute the andouille in oil for 10 min. on medium heat.
- Add the onions, celery, and bell pepper; continue cooking until vegetables are tender but still firm, about 7 min., stirring frequently.
- Add the flour and seasonings; cook until flour starts to brown and stick, stirring constantly and scraping pan bottom well.
- Add the stock, stirring well. Keep stirring until sauce is thickened, then simmer gently for 15 min. with bay leaf.
- Add white and cayenne pepper.
- Remove the bay leaf and serve.
Creole Rice Cakes (Calas)
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
- In a large mixing bowl, beat the eggs until very frothy, about 1 min.
- Add cream and vanilla and sugar and beat well.
- Add rice, baking powder and then flour. Let this mixture stand for about 45 minutes.
- In a large skillet heat 1/4 inch oil and heat over medium heat.
- Pour heaping tablespoon of batter (about one inch in diameter and half an inch thick) into the hot oil.
- 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.
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
- 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.
- Whip together with whisk until frothy and sauce begins to thicken.
- Add warm butter in a steady stream, stirring constantly with whisk until mixture becomes thick and creamy. Set aside; keep warm.
- 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
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)
- Put the 4 whole eggs in blender and beat until frothy.
- Add sugar slowly while blender is on, and then whip for 2 min.
- Add spices and vanilla and blend well.
- Put in half and half and blend for 1 min.
- Remove and add raisins and stir with spoon.
- Spread toasted bread cubes in 9×13 baking dish.
- Cover with custard mixture and let sit until bread is softened and custard well absorbed.
- Add a little milk if necessary.
- Put in 350 degree oven and bake for about 30 minutes, or until knife comes out clean.
- Remove from oven and cool slightly.
- 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.
- Whip the 6 egg whites with the powdered sugar until stiff, then gently fold this into the smooth pudding mixture.
- Put a foil collar around a buttered 11/2 quart souffle dish or around buttered individual molds.
- Sprinkle bottom and sides of containers with sugar and fill.
- 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.
- When done, remove collar, cut into the top, pour some of the sauce into the center and serve.
Chantilly Cream – 2 cups
2/3 Cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream
- Refrigerate a medium-size bowl and beaters until very cold.
- Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
- 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.