Wednesday, February 28, 2007

Liver Mush

I am sure a lot of you are asking, What the heck is Liver Mush? In North Carolina Liver Mush, or Livermush is considered a delicacy, fried crisp and served for breakfast, along with grits and scrambled eggs. Livermush is also know as poor boy's pate'. But, again you ask, what IS liver mush?

I had never heard of this until I watched the tv show last night called Taste Of America with Mark DeCarlo!

Okay, here goes, this is a basic recipe for Liver mush:

Basic Liver Mush

1 fresh hog liver
1 1/2 lbs. fresh fat pork
2 c. cornmeal
Red pepper
Salt
Black pepper
Sage

Cook liver and fat pork until tender. Remove from broth the liver
only and grind. Add corn meal, peppers, and sage to taste. Add
enough of the broth to soften mixture. Cook in saucepan until meal
has cooked, stirring constantly. Put in mold. Press down until
cold. Slice and serve cold or broil or fried.

This is just of the recipes for liver mush. You may find another one more
to your liking!

Shelby North Carolina puts on a Livermush Expo every year, and draws thousands of people. They first started the expo in 1987.

Ted Alexander, the mayor of Shelby North Caronlina, has proclaimed it "the world's most perfect food."

Livermush is high in protein and low in fat, and is not real expensive to make.

It would be interesting to read comments on this recipe!

Tuesday, February 27, 2007

New Orleans Barbecue Shrimp Recipe

New Orleans Barbecue Shrimp

1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes. Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with about 1/2 c of the sauce ladled over each one.

You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil. A good side dish is quartered red new potatoes, baked in olive oil, lemon juice, salt, pepper, and several bay leaves. A green salad and bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.

This recipe is from our Cajun and Creole recipes collection.

Monday, February 26, 2007

St. Patrick's Day Cookie Pops Recipe

It's time to get ready for St. Patrick's Day, which is on March 17 this year (2007).

These cookie pops will make a great addition to your St Patrick's Day menu. These cookies are colorful, and festive, as well as yummy!

St. Patrick's Day Cookie Pops

Ingredients

20 vanilla wafer cookies
1/2 cup peanut butter
1 12-ounce bag white chocolate chips
green and yellow gumdrops
green Dots
green and yellow Nerd candies
Cake decorating writer gel in green, yellow, red, orange, and black
1 tube of green cake decorator frosting with tip
green and yellow decorator sugar
green food coloring
ice cream or lollipop sticks
wax paper or paper plates

Instructions

Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.

Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, seperate the white chips into two bowls. After melting, add a few drops of green food coloring to one of the bowls of white chips to make green chocolate.
Dip cookie pops in the melted chips, covering completely. Sprinkle with green and yellow sugar and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.

This recipe is part of our St Patrick's Day collection. Our colleciton is located in our St Patick's Day recipes section.

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Sunday, February 25, 2007

Cajun Chicken Spaghetti Recipe

Cajun Chicken Spaghetti

6 quarts hot water
1/4 cup vegetable oil
3 tablespoons salt
1 1/2 pounds fresh spaghetti, or 1 pound dry

SEASONING MIX:
2 teaspoons dried thyme leaves
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves

1 pound plus 4 tablespoons unsalted butter, in all
1 cup very finely chopped onions
4 medium-size garlic cloves, peeled
2 teaspoons minced garlic
3 1/4 cups, in all, Rich Chicken Stock
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco sauce
2 (16-ounce) cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions, in all

CHICKEN SEASONING MIX:
1 1/2 tablespoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 teaspoon ground cumin (optional)
1/2 teaspoon dried sweet basil leaves

2 pounds boneless chicken (light and dark meat), cut into 1/2-inch cubes.

Place the hot water, oil and salt in a large pot over high heat;
cover and bring to a boil. When water reaches a rolling boil, add
small amounts of spaghetti at a time to the pot, breaking up oil
patches as you drop spaghetti in. Return to boiling and cook to
al dente stage (about 4 minutes if fresh, 7 minutes if dry); do
not overcook.

Then immediately drain spaghetti into a colander; stop cooking
process by running cold water over strands. After the pasta has
cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of
vegetable oil in your hands and toss spaghetti. Set aside still
in the colander.

Meanwhile, thoroughly combine the seasoning mix ingredients in a
small bowl and set aside.

In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the
onions and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally. Add the minced garlic and the seasoning mix; continue
cooking over medium heat until the onions are dark brown but not
burned, about 8 to 10 minutes, stirring often. Add 2 1/2 cups of
the stock, the Worcestershire and Tabasco; bring to a fast simmer
and cook about 8 minutes, stirring often. Stir in the tomato sauce
and bring mixture to a boil. Then stir in the sugar and 1 cup of
the green onions; gently simmer uncovered about 40 minutes, stirring
occasionally.

Heat the serving plates in a 250 degree oven. Combine the ingredients
of the chicken seasoning mix in a small bowl; mix well. Sprinkle
over the chicken, rubbing it in with your hands. In a large skillet
melt 1 1/2 sticks of the butter over medium heat. Add the remaining
1 cup green onions and saute over high heat about 3 minutes. Add
the chicken and continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the
chicken mixture and heat through. To finish the dish, for each
serving melt 2 tablespoons butter in a large skillet over medium
heat. Add one-sixth of the cooked spaghetti (a bit less than a
2-cup measure); heat spaghetti 1 minute, stirring constantly. Add
1 1/4 cups chicken and sauce and 2 tablespoons of remaining stock;
heat thoroughly, stirring frequently. Remove from heat. Roll
spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.


This Cajun Chicken Spaghetti Recipe Serves 6 and is part of our Cajun
recipes collection.

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Friday, February 23, 2007

Homemade Louisiana Kahlua

Homemade Louisiana Kahlua

4 cups Sugar
5 cups Water
2 ounces instant coffee
A 5th of Vodka (entire bottle)
4 tsp Vanilla

Mix sugar and water and simmer 45 minutes. Then add 2 oz. instant coffee. Simmer 15 minutes. Let cool. Add vodka and vanilla. Rebottle and let stand 2 weeks.

This recipe for Homemade Louisiana Kahlua is part of our Louisiana recipes collection.

Wednesday, February 21, 2007

Bloody Mary Crawfish Jambalaya Recipe

Bloody Mary Crawfish Jambalaya

1/2 cup Bloody Mary mix
1 (8 ounce) can beef consommé
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup (1 stick) butter, melted
1 pound peeled crawfish tails
2 1/2 cups long-grain rice (uncooked)
1/2 teaspoon salt
1/4 teaspoon cayenne

Combine all of the ingredients in an 8- to 10-cup rice cooker. Do
not add water. Turn on cook cycle. When the cycle is over, keep on
the warm cycle for at least 30 minutes. Do not attempt to cook this
in a smaller rice cooker.

Makes about 8 servings.

This recipe was sent to us by Johnny, thanks so much!

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Tuesday, February 20, 2007

French Vanilla Cake Recipe

French Vanilla Cake

1 pound ladyfinger cookies, crushed
1/4 pound butter or margarine, melted
1 (6-ounce) package vanilla pudding mix (plus the milk needed to prepare as directed)
1 quart vanilla ice cream, slightly softened
1 (8-ounce) container non-dairy whipped topping
1/4 pound strawberries, crushed

Mix crushed ladyfinger cookies and melted butter; press into a 13 x 9-inch pan.
Mix vanilla pudding mix according to the package directions.
After the pudding is cool, blend in vanilla ice cream, mixing until smooth. Pour over the cookie mixture and top with non-dairy whipped topping mixed with the crushed strawberries.
Refrigerate until ready to serve.


This french vanilla cake recipe makes 12 servings.

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Monday, February 19, 2007

Cajun Praline Syrup For Pancakes Recipe

Cajun Praline Syrup For Pancakes Recipe

Praline syrup:

1/2 cup butter
3/4 cup packed brown sugar
3/4 cup dark corn syrup or maple syrup
3/4 cup chopped pecans
½ tsp vanilla

Combine butter, brown sugar, maple syrup and pecans in microwave
safe bowl. Cover with plastic wrap and microwave on high setting for
30 seconds. Stir. Cook again for 30 seconds if mixture needs
further combining. Stir in vanilla. Serve warm over Pancakes.

Pancake Day, also known as "Fat Tuesday" Mardi Gras Day is February 20th!

Celebrate with your favorite pancakes and serve them with this wonderful Praline
Syrup.

This Cajun Praline Syrup For Pancakes recipe is part of our Cajun and Creole recipes collection.

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Sunday, February 18, 2007

Mardi Gras Party Recipe Ideas

Wonder what to serve for that Mardi Gras Party? Or are you just curious what is served for the Mardi Gras season?

Some people also call Mardi Gras day, "Fat Tuesday" "Shrove Tuesday" and even "Pancake Day". Listed below are several recipe ideas for the Mardi Gras season.

Mardi Gras Pancakes can start your day off at breakfast keeping with the Pancake Day tradition.

Red Beans and Rice Is a very popular dish served in New Orleans Louisiana year round, and also on Mardi Gras Day! If you plan ahead and soak the dry red beans overnight, it cuts down on a lot of your time spent in the kitchen for Mardi Gras day.

Mardi Gras Cornbread which is a unique cornbread with ingredients that include cheddar cheese, peppers, and bacon, would go great served with the above red beans and rice recipe.

Cajun Dirty Rice Is another dish that is popular for Mardi Gras Day. There are many versions of dirty rice, this is just one of many recipes.

Mardi Gras Parade Pork and Potatoes that are cooked in the crockpot is another excellent idea. Just put it all in the crockpot, cook on slow for about ten hours, and you're ready to eat! Great if you have been to parades all day, it should be done by the time you get back!

Chicken And Sausage Gumbo is a very good dish to serve, especially if your Mardi Gras day has been cold! The Mardi Gras Cornbread would also go very well with this dish.

Perhaps one of the most popular alcohol drinks that is served during the Mardi Gras season is the Hurricane Drink The creation of this drink is credited to Pat O'Brien.

These are just a few recipes to get you started. You may like to browse our complete collection of Mardi Gras Recipes

Have a wonderful Mardi Gras season, we hope these recipes have helped you to have a great party!

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Saturday, February 17, 2007

Duck And Andouille Sausage Gumbo Recipe

Duck And Andouille Sausage Gumbo

4 to 5 pound duck
2 onions, medium diced
2 stalks celery, sliced medium
2 bell peppers, medium diced
2 tablespoons garlic, minced
1-1/2 cups dark roux
1-1/2 teaspoons Creole/Cajun seasoning
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
2 teaspoons Tabasco
3/4 pound andouille, sliced
2 tablespoons Kitchen Bouquet (for color)
1 teaspoon white pepper
1/4 cup green onions, chopped
1/4 cup parsley, chopped

Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour. Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.) Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.
Serve in gumbo bowls over steamed rice.

This recipe was sent to us by Johnny, thanks!

Place some gumbo file' powder out on the table so your guests and you, can add it to their gumbo if desired. File' powder is made from the leaves of the sassafras tree, and smells similar to eucalyptus. It is used to flavor and thicken a variety of Cajun soups and stews and also vegetables. It is normally found in the spice section of most major supermarkets.

This recipe for duck and audouille sausage gumbo would be a great addition to a Mardi Gras dinner. (Mardi Gras, also known as "Fat Tuesday" falls on February 20th this year (2007).

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Thursday, February 15, 2007

Mardi Gras Beignets Recipe

Mardi Gras Beignets Recipe

1 package active dry yeast
1 1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting

Put the warm water into a large bowl, then sprinkle in the yeast
and a couple teaspoons of the sugar and stir until thoroughly
dissolved. Let proof for 10 minutes. Add the rest of the sugar,
salt, eggs, and evaporated milk. Gradually stir in 4 cups of the
flour and beat with a wooden spoon until smooth and thoroughly
blended. Beat in the shortening, then add the remaining flour,
about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.

Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with Cafe Au Lait. Cafe Au Lait is coffee with chicory and steamed milk, and we have the recipe for it posted in our Cajun recipes section:
Cafe Au Lait

Beignets are popular in New Orleans, and are especially sought out during Mardi Gras. If you are planning a Mardi Gras party, this is a must have dish!

This Mardi Gras Beignets recipe is part of our Cajun and Creole recipes collection.

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Wednesday, February 14, 2007

Happy Valentine's Day Poem-Cajun Style!

Happy Valentine's Day Poem-Cajun Style!

Collards is green,
my dog's name is Blue
and I'm so lucky
to have a sweet thang like you.

Yore hair is like cornsilk
a-flapping in the breeze.
Softer than Blue's
and without all them fleas.

You move like the bass,
which excite me in May.
you ain't got no scales
but I luv you anyway.

Yo're as satisfy'n as okry
jist a-fry'n in the pan.
Yo're as fragrant as "snuff"
right out of the can.

You have some'a yore teeth,
for which I am proud;
I hold my head high
when we're in a crowd.

Still them fellers at work,
they all want to know,
what I did to deserve
such a purdy, young doe.

Like a good roll of duct tape
yo're there fer yore man,
to patch up life's troubles
and fix what you can.

Yo're as cute as a junebug
a-buzzin' overhead.
You ain't mean like those far ants
I found in my bed.

Cut from the best cloth
like a plaid flannel shirt,
you spark up my life
more than a fresh load of dirt.

When you hold me real tight
like a padded gunrack,
my life is complete;
Ain't nuttin' I lack.

Yore complexion, it's perfection,
like the best vinyl sidin'.
despite all the years,
yore age, it keeps hidin'.

Me 'n' you's like a Moon Pie
with a RC cold drank,
we go together
like a skunk goes with stank.

Some men, they buy chocolate
for Valentine's Day;
They git it at Wal-Mart,
it's romantic that way.

Some men git roses
on that special day
from the cooler at Kroger.
"That's impressive," I say.

Some men buy fine diamonds
from a flea market booth.
"Diamonds are forever,"
they explain, suave and couth.

But for this man, honey,
these won't do.
Cause yor'e too special,
you sweet thang you.

I got you a gift,
Without taste nor odor,
more useful than diamonds...
HIT'S A NEW TROLL'N MOTOR!!

This Valentine's Day poem was sent to us by Johnny, thanks!
We do so enjoy being a Cajun!

Tuesday, February 13, 2007

Chili Sauce Recipe

Chili Sauce Recipe

Adapted from a recipe from the American heart association to the kind found in stores. It keeps well in the refrigerator for weeks and you could freeze it if you wanted.

Ingredients:

1 cn No Salt Added Tomatoes

1 cn No Salt Added Tomato Sauce

1/2 c Onion, Chopped

1/2 c Sugar

1/2 c Celery, Chopped

1.2 c Green Pepper, Chopped

1 T Lemon Juice

1 T Brown Sugar

1 T Molasses

1/4 t Hot Pepper Sauce

1/8 t Cloves

1/8 t Cinnamon

1/8 t Black Pepper

1/8 t Basil

1/8 t Tarragon

1/2 c Cider Vinegar

Directions:

Combine all ingredients in a large saucepan. Bring to boil, reduce heat and simmer uncovered 1 1/2 hours or until mixture is reduced to 1/2 original volume.

Yield: 48 Servings 1 tbsp. ea.

Calories 17

Fat 0

Sodium 5 mg

This recipe was sent to us by Johnny, thanks! Johnny says:

"This is a low sodium chili sauce recipe for people with high blood pressure, like me! You could always use regular canned tomatoes and tomato sauce instead if you don't have to worry about sodium.

It's excellent!!"

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Friday, February 09, 2007

Peanut-Butter Valentines Day Kisses-Valentines Day Recipe

Peanut-Butter Valentines Day Kisses

18 oz creamy peanut butter
1 1/4 c granulated sugar
2 ea large eggs
9 oz milk-chocolate kisses

Heat oven to 350. Have cookie sheets ready.

With a wooden stir peanut butter, sugar and eggs in a medium-size bowl until thoroughly blended. (Dough will be slightly sticky)

With floured hands, roll level measuring tablespoons full of dough into 1 1/4" balls.

Place 1-1/2 inches apart on ungreased cookie sheets.

Bake 12 to 14 minutes until cookies look dry with tops crackled.

Remove from oven and immediately press a chocolate kiss in the center of each cookie.

Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire racks.

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Friday, February 02, 2007

Cajun Jambalaya Mix Recipe

Cajun Jambalaya Mix Recipe

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a decorative Jar or pour in a zip bag. Cut an 18x18
square of satin and one of lace. Place lace on flat surface and
top with the satin. Lay the bag of mix inside and gather up all
side and tie with ribbon and and gift tag with the following recipe.

Jambalaya

1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart
pot) . Reduce heat to simmer; add ham or sausage and cook 20 minutes.
Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups

Cajun Jambalaya Mix Recipe is one of our Cajun recipes collection, and makes 1 1/2 cups of mix .

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