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CAJUN BUFFETCAJUN BUFFETDate : March 8, 2010
Northwood’s Center Dining RoomDining 11:00 am until 12:15 pm
Bayou Rice Fritters **Louisiana Crab Cakes with Remoulade Sauce
Creole French Onion SoupMardi Gras Salad **
Fruit Salad **Shrimp Etouffee over Rice
Chicken and Sausage JambalayaSmothered Okra **
French BreadChocolate Pecan Praline Pie **
Bread Pudding with Whiskey Butter Sauce **
**Denotes Vegetarian ItemsBuffet $9.50 plus tax
Coffee, Milk, Tea, Soda, Iced Tea $.75Virgin Hurricane $2.00
RESPONSIBILITIES LISTBuffet Theme: _ Cajun/Mardi Gras _
Date: _ March 8, 2011 _
Position ResponsibilitiesChef Jambalaya
Make sure steam table is set up, utensils, dishes, etc
Sous Chef Shrimp EtouffeeCook rice for yourself and jambalaya
*Close down dishwasher (assist)Assistant Cook/Buffet Runner/Prep Cook Rice Fritters
Assist chef with Creole Sauce
Legumier (Vegetable and Starch) Smothered Okra
Garde Manger Chef #1 Mardi Gras Salad
Garde Manger Chef #2 Fruit SaladAssist assistant GM with crab cakes by
helping with Remoulade Sauce
Garde Manger AssistantCrab Cakes
Remoulade Sauce*Close down pot sink (assist)
Soup Cook/Potwasher Creole French OnionMake parmesan croutons for soup
Patissier Bread PuddingWhiskey Butter Sauce
Assist with making Hurricanes
Boulanger French Bread and #1 Whipped Butter(Pull to warm up asap)
Assistant Baker Pecan Praline PiePie will be made ahead of time Assist with making Hurricanes
Maybe the Dishwasher can make the Hurricanes
FOOD TABLE LAYOUTCOLD FOOD/APPETIZER TABLE
Shrimp ET
Rice
Smothered Okra
Jambalaya
Bowls
Creole French Onion
STEAM TABLE
DESSERT TABLE
THEME: Cajun/Creole Cuisine (Mardi Gras)
Chocolate Pecan Pie Bread Pudding
Plates
Bread
Crab Cakes
(round chafer)
Rice Fritters
(square chafer)
Fruit Salad
Mardi Gras Salad
Plates
Riser
Sauce
ButterHot Sauce Croutons
Maple Syrup
Expansion of Theme: Lots of green, yellow and purple.
Crawfish, beads, alligators and masks.
Music: Jazz and Bayou music. Mojo and the Bayou Gypsies.
Describe specific dining room décor: Beads hanging
everywhere. If there is an empty space we will place a green,
yellow or purple bead there. We can also have balloons taped
to the windows and posters on the walls. The dining room will
be full of color.
Table centerpieces: Real Carnations flowers in vases. In colors
of obviously green, yellow, and purple. There will also be Cajun
confetti sprinkled on the tables and maybe some crawfish
(fake).
Food Table Skirt and Table Cloth Colors: Green table cloths with
gold table skirts (if we have them)
Server: Black apron with green, gold, and purple beads.
Paper Placemat Color: Purple
Paper Napkin Color: White
CHEF’S NOTE: Make sure you batch cook these items. Check reservations and cook only when needed. We will serve these with maple syrup, so make sure it is placed in a service bowl. The rice fritters will also be served in a chafer to keep them warm. Use a white linen napkin on the chafer. We will serve this with maple syrup in a white bowl. Utensil: small tongs and spoon.
(source: Blue Bayou cookbook)
(source: gumbopages.com)
Rice Fritters
Ingredients
4 ½ cup cooked white or brown rice
2 ¼ cup whole wheat flour
1 ⅛ teaspoon pure maple syrup
2 ¼ teaspoon double-acting baking powder
⅝ teaspoon of salt
13 eggs
Oil for frying
Directions
Grind thoroughly cooled cooked rice in food processor and place into a large mixing
bowl.
Combine flour, sugar, baking powder and salt in a separate bowl. Sift together over the
rice.
Stir in eggs, one at a time, until absorbed by the mixture. Mixture should be the
consistency of loose bread dough, i.e. it should clump easily. If mixture is too loose, add
a little more flour.
Drop batter, one tablespoon at a time (1/2 ounce scoop), into the oil heated to 350
degrees, cooking five to six fritters at a time. Fry until golden brown and crisp, about 3
minutes, turning after one and a half minutes so that fritters brown evenly on both sides.
Remove from oil with a slotted spoon and transfer to paper towel to drain.
Louisiana Crab Cakes w/ Remoulade Sauce
CHEF’S NOTE: Make sure you batch cook these items. Check reservations and cook only when needed. We will serve these with a remoulade sauce, so make sure it is placed in a service bowl. The crab cakes will also be served in a chafer to keep them warm. Use a white linen napkin on the chafer. Utensil: small tongs.
(source: gumbopages.com)
Ingredients
5 pound claw crabmeat
9 yellow onion
9 red bell pepper
18 ribs of celery
6 tablespoons Dried basil
6 tablespoons Dried thyme
1 ⅛ cups chopped fresh tarragon
1 tablespoon + 1 ½ teaspoons cayenne pepper
¼ cup + ½ tablespoon Creole mustard
1 ⅜cup + ½ tablespoons Louisiana hot sauce
Salt and pepper to taste
French bread crumbs
Egg wash
All purpose flour
Directions
Clean the crabmeat. Saute onion, red bell pepper, and celery until the onion is translucent.
Add Worcestershire and hot sauce and herbs to vegetable mixture.
Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt
and pepper with enough bread crumbs to hold the cakes.
Form 2 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs
(sequentially).
Pan-fry til golden and finish browning in oven at 350 degrees. Serve with a
remoulade sauce
Remoulade Sauce
CHEF’S NOTE: This is traditional sauce in Cajun cooking and can be eaten with a lot of things. Serve this in a white service bowl. Make sure you taste this before service because we don’t want it to be too spicy. Utensil: spoon.
(source: Blue Bayou cookbook)
Ingredients
3 ¾ cups heavy-duty mayonnaise
1 ¼ cups Creole mustard
2 ½ tablespoons Worcestershire sauce
2 ½ teaspoons hot sauce
1 ¼ cups finely diced green onions
½ cup finely diced celery
¼ cup + 1 tablespoon minced garlic
½ cup finely chopped parsley
1 ¼ tablespoons lemon juice
salt and cracked black pepper to taste
Directions
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the
seasonings.
Once blended, cover and place in the refrigerator, preferably overnight. A minimum of
four hours will be required for flavor to be developed.
When ready, remove from refrigerator and adjust seasonings to taste.
Creole French Onion Soup
CHEF’S NOTE: This dish has croutons and parmesan cheese as a garnish and served as a side during service. Put these items in a small white bowl. This will be served in a deep half hotel pan. This soup doesn’t look or tastes like the traditional French onion soup, so if you have questions ask. Utensil: 6 ounce ladle.
(source: cajun-recipes.com)
Ingredients
⅝ cup chicken base
7 ½ quarts water
2 ½ tablespoons Worcestershire sauce
2 ½ tablespoons Louisiana hot sauce
2 ½ pounds white onions
⅝ cup unsalted butter
2 ½ cups vegetable oil
2 ½ cups whole wheat flour
¼ teaspoon cayenne pepper
Sea salt to taste
Directions Place chicken base, water, Worcestershire sauce and hot sauce in a soup or stock pot.
Simmer for 25-30 minutes.
Meanwhile, cut onions into medium slices. Melt butter into a sauté pan over low heat
until slightly brown. Add onions and cook until golden brown, about 25 minutes. Add
cooked onions to stock pot and continue to simmer.
Heat oil in sauce pan and slowly whisk in flour to make a light roux.
Add roux to stock pot, stirring continuously with a whisk to prevent burning. Add
cayenne and salt, and heat soup almost to the boiling point, then whisk thoroughly.
Reduce heat and simmer for 5-10 minutes.
Serve in a cup (6 ounce serving). Top with homemade croutons and parmesan cheese.
Mardi Gras Salad
CHEF’S NOTE: This salad is the most colorful dish in the buffet, so make sure it is. Make sure the dressing is tossed on the salad just before service. This should be served in the black salad bowl. You may need to make three separate salads and replace them when one gets close to empty. Utensil: tongs.
CHEF’S NOTE: This salad is supposed to cool down the pallet from the spice and provide a lot of color. Make sure your cuts are all the same size. We want consistency here. You may need to sweeten up this salad a little bit, so add sugar where you see fit. Serve in a chilled clear salad bowl. Utensil: large spoon
(source: cajun-recipes.com)
Ingredients
3 heads iceberg lettuce
2 heads sliced purple cabbage
3 cups sliced yellow bell pepper
6 tablespoons Creole mustard
6 tablespoons red wine vinegar
2 ¼ cups vegetable oil
Salt and Pepper to taste
Directions
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and
bell pepper on top.
Blend mustard and vinegar. Slowly add oil; blend until smooth. Salt and Pepper to taste.
Pour over salad in batches.
Fruit Salad Ingredients
8 Cortland apples, peeled and cut up
(source: cookingloiusiana.com)
8 oranges, peeled and cut up
4 – 16 ounce cans sliced peaches, cut up small
2 – 16 ounce can pineapple chunks, drained
2 – 8 ounce jar cherries, cut up small
4 cups grapes, cut up
6 bananas, cut up
Directions
Mix together all ingredients
Cut up pineapple chunks smaller
Use syrup of both cans of peaches and use juice from jar of cherries.
Chill the salad before being served.
Smothered OkraIngredients
1 cup vegetable oil
CHEF’S NOTE: The smothered okra takes a long time to cook, so start it right away. Okra is very traditional in New Orleans, but it has a slime to it. Make sure this is cooked out. Serve in a shallow half hotel pan. Utensil: serving spoon.
(source: Blue Bayou cookbook)
6 pounds okra, sliced crosswise into ¼” slices
6 medium chopped onions
3 bell pepper, chopped
3 stalk celery, chopped
1 cup chopped green onions
⅜ teaspoon garlic powder
⅜ teaspoon thyme
⅜ teaspoon sugar
Salt, pepper, Louisiana hot sauce; to taste
6- 16 ounce cans stewed tomatoes, cut up with liquid
Vegetable broth, as needed
Directions
Pour the oil into a stock pot. Add the onion, bell pepper, and celery; sauté for 10 minutes.
Add the okra and sauté until sliminess begins to disappear. (May need to add vinegar to suppress
the slime) Add tomatoes and continue to sauté for about an hour stirring every few minutes. As
the water from the stewed tomatoes begins to evaporate, add a little water at a time to keep things
moist.
Add remainder of ingredients and continue to cook for 30 minutes stirring frequently. Cover the
pot. Cook on medium heat, stirring occasionally for 30 minutes. Reduce to low heat.
Continue cooking with the lid on, for 1½-2 hours, or until the sliminess has disappeared. Cook,
uncovered for the last 15 minutes. The time will vary according to the tenderness of the okra.
You must keep stirring or it will stick. Hold this product in the pot it was cooked in.
Shrimp Etouffee Portion size: 3 oz.
Ingredients
96 shrimp (16-20 count)
2 tablespoons + ¾ teaspoon sea salt
CHEF’S NOTE: This dish can be difficult to make. When making this dish make the etouffee and then hold in the pan that it was cooked in (watch for burning). Then cook the shrimp in batches when needed in a separate pan with enough sauce. You may need to add a little butter to thin it out. Serve in a shallow half hotel pan. You are also responsible for cooking the rice this will be served over (approx. 10 cups) Utensil: serving spoon and scoop.
(source: Blue Bayou cookbook)
¾ cup + 3 tablespoons Louisiana hot sauce, divided
3 cups unsalted butter
18 cups white onions, diced
9 green pepper, diced
4 ½ cups celery, diced
¼ cup + 2 tablespoons parsley, chopped
3 tablespoons thyme
3 tablespoons Worcestershire sauce
2 tablespoons crushed red pepper
¾ teaspoon cayenne pepper and ¾ teaspoon
white pepper
¼ cup + 2 tablespoons whole wheat flour
Directions
Peel and devein shrimp.. Marinate in 2 tablespoons of salt and ¾ cup hot sauce for about 10
minutes.
Melt butter over low heat in a large pan. Stir in onion, green pepper, celery, parsley, thyme,
Worcestershire sauce, remaining 3 tablespoons hot sauce, red pepper, cayenne pepper, white
pepper and ¾ teaspoon sea salt. Turn heat up to medium and cook until vegetables start to soften
and stick to bottom of pan, 15-20 minutes. Keep stirring, gently scraping bottom of pan to keep
vegetables from burning.
Add ½ cup water to deglaze pan stirring thoroughly to loosen everything on the bottom. Cook 2-
3 minutes. Add flour and shrimp to the mixture. Simmer until shrimp are tender and mixture is
thickened, about 10 minutes.
Jambalaya Portion size: 1 cup
Ingredients
CHEF’S NOTE: The jambalaya is not supposed to be spicy, so watch your spices. Spray the half hotel pans with spray, so it doesn’t stick. Make sure the rice and creole sauce is made first. Talk to the sous chef about rice, because they are making some too. You could use paprika as a garnish on top of the cheese. Utensil: 3 oz. scoop.
CHEF’S NOTE: The jambalaya is not supposed to be spicy, so watch your spices. You may have extra sauce, but make sure this reduces enough. This sauce is supposed to be kind of thick.
(source: Blue Bayou cookbook)
1 ½ cup clarified unsalted butter
3 pounds of turkey ham, cubed
3 pounds chicken thighs, diced
3 pounds Andouille sausage
18 cups cooked natural brown rice
18 cups Creole sauce (recipe follows)
4 cups shredded mozzarella cheese
Directions
In the clarified butter over low heat, sauté ham, chicken and sausage. Stirring frequently,
sauté until raw ingredients are cooked and others are well heated, about 20-25 minutes.
In a large bowl, combine sautéed mixture with rice and Creole sauce. Transfer to half
hotel pans and place in preheated 300 degree oven for 45 minutes or until internal
temperature is 135 degrees.
Top with mozzarella cheese and return to oven for 5 minutes or until cheese is melted. It
can then be held in the oven at 200 degrees covered so it doesn’t dry out.
Creole Sauce
Ingredients
3 ¾ cups diced tomatoes
(source: allrecipes.com)
3 ¾ cups crushed tomatoes
Juice of 1 lemons
1 ½ cups white wine
1 ½ green peppers, chopped
6 stalks celery, chopped
4 ½ cups onion, chopped
8 cloves garlic, chopped fine
3/8 cup safflower oil
2 ¼ tablespoons thyme
1 tablespoons salt
½ tablespoon black or white pepper
½ tablespoon crushed red pepper
3 bay leaf
3/8 teaspoon cayenne pepper
Directions
Combine tomatoes, lemon juice and wine in a large pot. Place pot over low heat and
simmer while adding peppers, celery, onion, garlic, oil, thyme, salt, pepper, red pepper,
bay leaf and cayenne.
Continue to simmer 1 hour, until vegetables are tender and onions are translucent. Be
sure to stir mixture frequently to avoid scorching. Remove bay leaf. Use as desired.
French Bread
Ingredients
4 pounds all purpose flour
CHEF’S NOTE: This recipe should make about five loaves of bread. Do not bake all the loaves at once. Maybe two at a time; check the reservations. Cut in loaf into equal pieces (about 16 or so) on the bias. You are also responsible to make sure the butter is softened before service. The butter is served in a white bowl with a butter knife and the bread in a basket with a white linen napkin. Utensil: tongs.
(source: Blue Bayou cookbook)
6 ¼ (.25 ounces) packages active dry yeast
1 tablespoon + ¾ teaspoon salt
5 cups warm water (110 degrees Fahrenheit)
2 tablespoons + 1 ½ teaspoon cornmeal
2 ½ egg whites
2 tablespoon + 1 ½ teaspoons water
Directions
In a large mixer, combine 5 cups flour, yeast and salt. Stir in 5 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a mixer, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total in mixer. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled in proof box.
Punch dough down, and divide into five equal balls. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each ball into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg whites with water, and brush on. Place in proof box and let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from
baking sheet, and cool on a wire rack.
Chocolate Pecan Praline Pie
CHEF’S NOTE: The pie will be made ahead of time and placed in the freezer, so you are responsible for cutting it into 12 pieces and then putting the pie back into the freezer on its garnished plate (white glass). Use whip cream on top and chocolate syrup to paint the plate. Only cut up and garnish one pie at a time. This will melt very fast. Make sure we are checking the buffet for melted desserts. Replenish as needed. Keep the cut up pieces in the freezer until taking out to buffet. Utensil: dessert fork
Ingredients
5 (14 ounce) can sweetened condensed milk
2½ cups praline liqueur
½ cup + 2 tablespoons chocolate syrup
5 pint whipping cream plus additional for
garnish
75 toasted pecan halves
5 chocolate graham cracker pie shell
Directions
Blend together condensed milk, praline liqueur and chocolate syrup.
Beat whipping cream in a small bowl until soft peaks form.
Fold praline mixture into whipping cream and pour into pie shell.
Garnish with pecans and freeze until firm.
Slice into individual portions and top with whipped cream at serving time.
Bread Pudding with Whiskey Butter Sauce
CHEF’S NOTE: The bread pudding will be put in two pans and cut into 25 pieces. Make sure we spray the pan to prevent sticking. Keep this warn in the oven until you plate them up and bring them out for service. Serve on a white glass dessert plate. Garnish with whipped cream, a mint leaf, and 2 ounces of sauce. Utensil: dessert fork.
CHEF’S NOTE: The sauce is made with bourbon, so don’t think it is a misprint. During testing it had a strong liquor taste, so check that out. We don’t want that. If you need to, flambé it so the alcohol cooks off. Utensil: dessert fork.
(source: Blue Bayou cookbook)
(source: Blue Bayou cookbook)
Ingredients
1 cup white sugar
1 cup brown sugar
½ teaspoon cinnamon
1 ½ cup white raisins
1 teaspoon nutmeg
2 cup plus 4 teaspoons unsalted butter
8 loaves (12 inches each) day old French or Italian bread
2 quart milk
6 eggs, beaten
Directions
Combine sugars, cinnamon, raisins, nutmeg and butter in a small pot.
Heat over low heat, stirring constantly, 3-5 minutes. Set mixture aside to cool, 3-5
minutes.
Cube bread and place in a large mixing bowl. Pour milk over the bread.
Add sugar mixture to bread. Fold in eggs. Spread the entire mixture into a 9x13 baking
pan with sides at least 2” high.
Cover pan with foil and bake in a preheated oven at 400 degrees for 1 hour. Remove foil
and bake for an additional 5-10 minutes, until golden brown.
Remove from oven and allow to rest for a few minutes. Meanwhile, prepare whiskey
butter sauce. (recipe follows) Dish out individual servings of bread pudding and top with
sauce and whipped cream.
Whiskey Butter Sauce
Ingredients
CHEF’S NOTE: This drink is very popular in New Orleans. It can get you quite tipsy very quickly. (just ask James) This is the virgin recipe. We will sell these until they are gone. Serve this drink in a tall ice tea glass with an orange wedge and pineapple wedge on the rim. You can mix the top three liquids and hold this until served. Then add the grenadine (1 tablespoon).
(source: yumsugar.com)
1 cup bourbon
2 cups white sugar
2 cups brown sugar
4 cups unsalted butter
Directions
Place bourbon and sugars in a pot over low heat. Stir until sugars are melted. Add butter
and melt. Heat an additional 2 minutes stirring constantly. Remove from heat and serve
hot.
Virgin Hurricane
Ingredients
½ gallon orange juice
½ gallon pineapple juice
2 and ¾ cups sweet and sour mix
1 and ½ cups cherry grenadine
Directions
In a tall glass, pour juices over ice. Top with grenadine syrup and garnish with an orange
and pineapple wedge and an umbrella toothpick; if we have them. Each drink will be
approximately 1 cup of liquid.
Grocery ListQuantity: Size of Unit: Item:
Fresh Produce
12 Pounds Large White Onions5 Each Yellow Onions5 Bunches Green Onions
11 Each Green Peppers6 Each Yellow Bell Peppers9 Each Medium Red Bell Peppers15 Each Garlic Clove Heads3 Heads Iceberg Lettuce4 Bunches Celery2 Heads Purple Cabbage8 Each Cortland Apples14 Each Oranges1 ¼ Pound Red Seedless Grapes6 Each Bananas1 Each Lemon1 Bunches Fresh Parsley¼ Cup Fresh Thyme1 1/8 Cup Fresh Tarragon½ Gallon Orange Juice½ Gallon Pineapple Juice1 Each Pineapple50 Each Mint leaves
Quantity: Size of Unit: Item:
Meat and Fish
3 Pounds Andouille Sausage3 Pounds Chicken Thighs5 Pounds Shrimp (16-20 count)3 Pounds Turkey Ham5 Pounds Claw Crab Meat
Quantity: Size of Unit: Item:
Dairy Products4 Dozen Eggs2 Quarts Milk7 and 1/2 Pounds Unsalted Butter4 Cups Mozzarella Cheese
7 Pints Heavy Whipping Cream
Quantity: Size of Unit: Item:
Canned Goods3 ¾ Cups Crushed Tomatoes
4 Cans – 16oz Sliced Peaches – sweetened (diced)
2 Cans – 16oz Pineapple Chunks – sweetened (tidbits)
2 Cans – 8 oz Maraschino Cherries (whole)6 Cans – 16oz Stewed Tomatoes3 ¾ Cups Diced Tomatoes5 Cans – 14 oz Sweetened Condensed MilkQuantity: Size of Unit: Item:
Frozen Food6 Pounds Okra
Do Ahead List:
Quantity: Size of Unit: Item:
Miscellaneous15 Pounds Natural Brown Rice5 and 2 Cups and Tablespoons Whole Wheat Flour
2 Cups Pure Maple Syrup (grade A dark, amber)
2 ¼ Teaspoon Double-Acting Baking Powder1/2 Cup Salt1/4 Cup Cornmeal2 and ¼ Tablespoon and Teaspoons Cayenne Pepper2 Tablespoon Black Pepper2 3/4 Cups Louisiana Hot Sauce1 Cups Chicken Base½ Cup Worcestershire Sauce3 ¼ Cups Vegetable Oil2 Cups Creole Mustard6 Tablespoons Red Wine Vinegar3 Each Bay Leaves3/8 Teaspoon Garlic Powder3 1/8 Cups White Sugar (granulated)1 ½ Cups White Wine3 Tablespoons Crushed Red Pepper¾ Teaspoon White Pepper½ Cups Safflower Oil12 Each 12” French Bread Loaf (day old)3 ¾ Cups Mayonnaise2 ½ Cups Lemon Juice2 ½ Cups Praline Liqueur2 and 1/2 Cups Chocolate Syrup1/2 Pound Pecan Halves5 Each Chocolate Graham Cracker Pie Shell3 Cup Brown Sugar½ Teaspoon Cinnamon1 ½ Cup White Raisins1 Teaspoon Nutmeg1 Cup Bourbon6 Tablespoons Dried Basil7 Tablespoons Dried Thyme6 ¼ ¼ ounce Packages Active Dry Yeast1 Gallon French bread crumbs9 Pounds All Purpose Flour¼ Gallon Sweet and Sour Mix½ Quart Cherry Grenadine
Not everything needs to be done, but it would be beneficial if it was.
Make Remoulade sauce. * Slice 2 and ½ pounds white onions for soup. ** Slice 3 cups yellow bell pepper for salad. * Dice Cortland apples for fruit salad
(lemon to prevent browning) * Slice 6 pounds okra crosswise into ¼” slices.
** Medium chop 6 onions, 3 bell peppers, 3 stalks
celery, and 1 cup green onions for okra. ** Peel and devein shrimp for etouffee. ** Medium dice 18 cups of onions, 9 green
peppers, 4 ½ cups celery for etouffee. ** Cook rice for fritters. * Cube 3 pounds turkey ham, 3 pounds chicken
thighs, and slice 3 pounds Andouille sausage into discs. **
Make Creole sauce. * Shred 4 cups mozzarella cheese. * Make pie (Myself. Coming in on Monday, March
7) ** Make whiskey butter sauce. *
** Most important* Important, but doesn’t need to be done
Remoulade Sauce
Rice Fritters
Maple Syrup
Mardi Gras Salad
Louisiana Crab
Cakes
Fruit Salad
Rice Fritters (original)
Ingredients
1 cup cooked white or brown rice
½ cup whole wheat flour
¼ teaspoon pure maple syrup
½ teaspoon double-acting baking powder
Pinch of salt
3 eggs
Oil for frying
Directions
Grind thoroughly cooled cooked rice in food processor and place into a large mixing
bowl.
Combine flour, sugar, baking powder and salt in a separate bowl. Sift together over the
rice.
Stir in eggs, one at a time, until absorbed by the mixture. Mixture should be the
consistency of loose bread dough, i.e. it should clump easily. If mixture is too loose, add
a little more flour.
Drop batter, one tablespoon at a time, into the oil, cooking five to six fritters at a time.
Fry until golden brown and crisp, about 3 minutes, turning after one and a half minutes so
that fritters brown evenly on both sides.
Remove from oil with a slotted spoon and transfer to paper towel to drain.
Louisiana Crab Cakes w/ Remoulade Sauce (original)
Ingredients
¾ pound claw crabmeat
1 yellow onion
1 red bell pepper
2 ribs of celery
2 teaspoons Dried basil
2 teaspoons Dried thyme
1 – ½ to 2 tablespoons chopped fresh tarragon
½ teaspoon cayenne pepper
½ tablespoon Creole mustard
2 – ½ tablespoons Louisiana hot sauce
Salt and pepper to taste
French bread crumbs
Egg wash (2-3 eggs)
All purpose flour
Directions
Clean the crabmeat. Saute onion, red bell pepper, and celery until the onion is translucent.
Add Worcestershire and hot sauce and herbs to vegetable mixture.
Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt
and pepper with enough bread crumbs to hold the cakes.
Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs
(sequentially).
Pan-fry til golden and finish browning in oven. Serve with a drizzle of remoulade sauce
(recipe to follow)
Remoulade Sauce (original)
Ingredients
1 1/2 Cups heavy-duty mayonnaise
1/2 Cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 Cup finely diced green onions
1/4 Cup finely diced celery
2 tablespoon minced garlic
1/4 Cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper to taste
Directions
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the
seasonings.
Once blended, cover and place in the refrigerator, preferably overnight. A minimum of
four hours will be required for flavor to be developed.
When ready, remove from refrigerator and adjust seasonings to taste.
Creole French Onion Soup (original)
Ingredients
¼ cup chicken base
3 quarts water
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot sauce
1 pound white onions
¼ cup unsalted butter
1 cup vegetable oil
1 cup whole wheat flour
Dash of cayenne pepper
Sea salt to taste
Directions Place chicken base, water, Worcestershire sauce and hot sauce in a soup or stock pot.
Simmer for 25-30 minutes.
Meanwhile, cut onions into medium slices. Melt butter into a sauté pan over low heat
until slightly brown. Add onions and cook until golden brown, about 25 minutes. Add
cooked onions to stock pot and continue to simmer.
Heat oil in sauce pan and slowly whisk in flour to make a light roux.
Add roux to stock pot, stirring continuously with a whisk to prevent burning. Add
cayenne and salt, and heat soup almost to the boiling point, then whisk thoroughly.
Reduce heat and simmer for 5-10 minutes.
Serve in a cup or bowl. Top with homemade croutons and parmesan cheese.
Mardi Gras Salad (original)
Ingredients
1 head iceberg lettuce
1 cup sliced purple cabbage
1 cup sliced yellow bell pepper
2 tablespoons Creole mustard
2 tablespoons red wine vinegar
¾ cup vegetable oil
Directions
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and
bell pepper on top.
Blend mustard and vinegar. Slowly add oil; blend until smooth. Pour over salad.
Fruit Salad (original)Ingredients
4 apples, peeled and cut up
4 oranges, peeled and cut up
2 – 16 ounce cans sliced peaches, cut up small
1 – 16 ounce can pineapple chunks, drained
1 – 8 ounce jar cherries, cut up small
2 Cups grapes, cut up
2-4 bananas, cut up
Directions
Mix together all ingredients
Cut up pineapples chunks smaller
Use syrup of both cans of peaches and use juice from jar of cherries.
Smothered Okra (original)Ingredients
1/3 cup vegetable oil
2 pounds okra, sliced crosswise into ¼” slices
2 medium chopped onions
1 bell pepper, chopped
1 stalk celery, chopped
Handful of chopped green onions
Pinch of garlic powder
Pinch of thyme
Pinch of sugar
Salt, pepper, Louisiana hot sauce; to taste
2- 16 ounce cans stewed tomatoes, cut up with liquid
Vegetable broth, as needed
Directions
Pour the oil into a stock pot. Add the onion, bell pepper, and celery; sauté for 10 minutes.
Add the okra and sauté until sliminess begins to disappear. (May need to add vinegar to suppress
the slime) Add tomatoes and continue to sauté for about an hour stirring every few minutes. As
the water from the stewed tomatoes begins to evaporate, add a little water at a time to keep things
moist.
Add remainder of ingredients and continue to cook for 30 minutes stirring frequently. Cover the
pot. Cook on medium heat, stirring occasionally for 30 minutes. Reduce to low heat.
Continue cooking with the lid on, for 1½-2 hours, or until the sliminess has disappeared. Cook,
uncovered for the last 15 minutes. The time will vary according to the tenderness of the okra.
You must keep stirring or it will stick.
Shrimp Etouffee (original)
Ingredients
16 shrimp (16-20 count)
1 teaspoon plus dash of sea salt
2 tablespoons plus 1 ½ teaspoons Louisiana hot sauce, divided
½ cup unsalted butter
3 cups white onions, diced
1 ½ green pepper, diced
¾ cups celery, diced
1 tablespoon parsley, chopped
1 ½ teaspoon thyme
1 ½ teaspoon Worcestershire sauce
1 teaspoon crushed red pepper
Dash of cayenne pepper and dash of white pepper
1 tablespoon whole wheat flour
Directions
Peel shrimp. Marinate in 1 teaspoon of salt and 2 tablespoons of hot sauce for about 10 minutes.
Melt butter over low heat in a large pan. Stir in onion, green pepper, celery, parsley, thyme,
Worcestershire sauce, remaining 1 ½ teaspoon hot sauce, red pepper, cayenne pepper, white
pepper and dash of sea salt. Turn heat up to medium and cook until vegetables start to soften and
stick to bottom of pan, 15-20 minutes. Keep stirring, gently scraping bottom of pan to keep
vegetables from burning.
Add ½ cup water to deglaze pan stirring thoroughly to loosen everything on the bottom. Cook 2-
3 minutes. Add flour and shrimp to the mixture. Simmer until shrimp are tender and mixture is
thickened, about 10 minutes.
Jambalaya (original)
Ingredients
¼ cup clarified unsalted butter
½ pound of turkey ham, cubed
½ pound chicken thighs, diced
½ pound andouille sausage
3 cups cooked natural brown rice
3 cups Creole sauce (recipe follows)
¼ cup shredded mozzarella cheese
Directions
In the clarified butter over low heat, sauté ham,chicken, and sausage. Stirring frequently,
sauté until raw ingredients are cooked and others are well heated, about 20-25 minutes.
In a large bowl, combine sautéed mixture with rice and Creole sauce. Transfer to a
casserole dish and place in preheated 300 degree oven for 45 minutes or until internal
temperature is 135 degrees.
Top with mozzarella cheese and return to oven for 5 minutes or until cheese is melted.
Creole Sauce (original)
Ingredients
1 ¼ cups diced tomatoes
1 ¼ cups crushed tomatoes
Juice of ¼ lemon
½ cup white wine
½ green pepper, chopped
2 stalks celery, chopped
1 ½ cup onion, chopped
2 ½ cloves garlic, chopped fine
2 tablespoon safflower oil
¾ tablespoon thyme
1 teaspoon salt
½ teaspoon black or white pepper
½ teaspoon crushed red pepper
1 bay leaf
Dash of cayenne
Directions
Combine tomatoes, lemon juice and wine in a large pot. Place pot over low heat and
simmer while adding peppers, celery, onion, garlic, oil, thyme, salt, pepper, red pepper,
bay leaf and cayenne.
Continue to simmer 1 hour, until vegetables are tender and onions are translucent. Be
sure to stir mixture frequently to avoid scorching. Remove bay leaf. Use as desired.
French Bread (original)
Ingredients
6 cups all purpose flour
2 – ½ (.25 ounces) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees Fahrenheit)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from
baking sheet, and cool on a wire rack.
Chocolate Pecan Praline Pie (original)
Ingredients
1 (14 ounce) can sweetened condensed milk
½ cup praline liqueur
2 tablespoons chocolate syrup
1 pint whipping cream plus additional for garnish
15 pecan halves
1 chocolate graham cracker pie shell
Directions
Blend together condensed milk, praline liqueur and chocolate syrup.
Beat whipping cream in a small bowl until soft peaks form.
Fold praline mixture into whipping cream and pour into pie shell.
Garnish with pecans and freeze until firm.
Slice into individual portions and top with whipped cream at serving time.
Bread Pudding with Whiskey Butter Sauce (original)Ingredients
½ cup white sugar
½ cup brown sugar
¼ teaspoon cinnamon
¾ cup white raisins
½ teaspoon nutmeg
1 cup plus 2 teaspoons unsalted butter
4 loaves (12 inches each) day old French or Italian bread
1 quart milk
3 eggs, beaten
Directions
Combine sugars, cinnamon, raisins, nutmeg and butter in a small pot.
Heat over low heat, stirring constantly, 3-5 minutes. Set mixture aside to cool, 3-5
minutes.
Cube bread and place in a large mixing bowl. Pour milk over the bread.
Add sugar mixture to bread. Fold in eggs. Spread the entire mixture into a 9x13 baking
pan with sides at least 2” high.
Cover pan with foil and bake in a preheated oven at 400 degrees for 1 hour. Remove foil
and bake for an additional 5-10 minutes, until golden brown.
Remove from oven and allow to rest for a few minutes. Meanwhile, prepare whiskey
butter sauce. (recipe follows) Dish out individual servings of bread pudding and top with
sauce and whipped cream.
Whiskey Butter Sauce (original)
Ingredients
¼ cup bourbon
½ cup white sugar
½ cup brown sugar
1 cup unsalted butter
Directions
Place bourbon and sugars in a pot over low heat. Stir until sugars are melted. Add butter
and melt. Heat an additional 2 minutes stirring constantly. Remove from heat and serve
hot. Make sure the alcohol cooks away so it doesn’t have that taste.
Virgin Hurricane (original)
Ingredients
3 ounces orange juice
3 ounces pineapple juice
1 ounce sweet and sour mix
½ ounce cherry grenadine
Directions
In a tall glass, pour juices over ice. Top with grenadine syrup and garnish with an orange
or pineapple wedge.
