Archive for the ‘Ethnic’ Category

Muffuletta Sandwiches

In New Orleans the two best Muffulettas ? bar none ? can be had at Central Grocery or at Napoleon House on Chartres Street. Muffuletta Bread 1 cup warm water (110 degrees F) 1 tablespoon granulated sugar 1 package active dry yeast (about 1 tablespoon) About 3 cups bread flour 1 1/2 teaspoons salt 2 […]

Louisiana Sweet Potato Pancakes

1 1/2 cups flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon nutmeg 1 1/4 cups mashed sweet potatoes 2 eggs, beaten 1 1/2 cups milk 1/4 cup butter, melted Cook sweet potatoes, then mash. Sift dry ingredients into bowl. Combine remaining ingredients and add to flour; mix only until dry ingredients are […]

Louisiana Shrimp Esplanade

24 large fresh shrimp 12 ounces butter 1 tablespoon pur?ed garlic 2 tablespoons Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper 1 teaspoon cayenne pepper 1 teaspoon black pepper 8 ounces beer 4 cups cooked white rice 1/2 cup finely-chopped scallions Wash shrimp and […]

Louisiana Shrimp Boil

4 quarts water 2 tablespoons paprika 1 tablespoon crushed red pepper flakes 2 tablespoons Louisiana Hot Sauce 1 tablespoon mustard powder 1 teaspoon garlic powder 1/4 cup lemon juice 4 bay leaves 1 pound medium shrimp, peeled* Lemon wedges (for garnish) Peppery Pepper Sauce In an 8-quart pot, combine the water, paprika, pepper flakes, Louisiana […]

Louisiana Roux

2/3 cup all-purpose flour 1/2 cup vegetable oil 2 cups finely chopped onion 2 cups finely chopped green bell pepper 2 cups finely diced celery Stir together the flour and oil in a 3-quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice. Add the […]

Louisiana Roasted Garlic Puree

4 large heads garlic 1/4 cup olive oil 1/8 to 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper 1 tablespoon fresh lemon juice Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 […]

Louisiana Dirty Rice

1 pound giblets (wild fowl, chicken, or turkey), chopped fine 2 cups raw white rice 1/2 pound loose pork sausage 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 2 cloves garlic, chopped 1/2 cup chopped fresh parsley 1 cup scallion tops Salt and pepper, to taste Boil the giblets in […]

Louisiana Crawfish Dressing

6 cups sliced squash (2 pound) 2 cups water 1 large onion, chopped 1 green bell pepper, chopped 1 cup chopped celery 1 clove garlic, minced 1/2 cup butter or margarine, melted 1 egg, slightly beaten 1 cup Italian-seasoned breadcrumbs 1/3 cup grated Parmesan cheese 1 teaspoon Beau Monde? seasoning 1/2 teaspoon salt 1/4 to […]

New Orleans Black Muffins

3/4 cup hot water 1/2 cup molasses 1/4 cup milk 2 cups whole wheat flour 1 cup all-purpose flour 3/4 cup granulated sugar 3 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chopped dry roasted pecans In a medium bowl combine the hot water, molasses and stir until the two […]

Louisiana Hickory-Smoked Andouille

1 (2 3/4-pound) pork shoulder, butt portion     (do not trim fat), cut into large chunks 4 teaspoons granulated sugar 1 tablespoon coarse kosher salt 2 tablespoons coarsely ground black pepper 3/4 teaspoon cayenne pepper 3/4 teaspoon crushed red pepper flakes 3/4 teaspoon dried thyme 1 tablespoon hot paprika 3/4 cup hickory chips Put pork […]