Thursday, July 19, 2007Cajun Catfish With Rice Recipe
Cajun Catfish With Rice
1 lb. Catfish Fillets, rinsed and patted dry, then trimmed and cut into 1" strips
3 Cloves Garlic, minced or pressed
2 cups Chicken Broth
1 cup Long-grain White Rice
1 cup Onion, chopped
½ cup red Bell Pepper, chopped
½ cup Green Bell Pepper, chopped
3 Tbsp. Olive Oil
2 Tbsp. Worcestershire Sauce
1 tsp. Hot Pepper Sauce, or to taste
Salt and Black Pepper - to taste
In a large skillet, heat oil over medium-high heat, then add onions, bell peppers, celery and garlic and cook, stirring occasionally (3-5 minutes), or until vegetables are tender. Add rice and cook, stirring, until evenly coated with oil (about 3 minutes), then stir in the broth, Worcestershire sauce and hot pepper sauce and bring to a boil; cover and simmer over low heat (5 minutes). Lay Catfish Strips over the rice, cover, and continue cooking until rice is tender and Catfish is opaque through (15-20 minutes).
This recipe for Cajun Catfish with Rice serves 4
Tuesday, July 17, 2007Cajun Black Iron Pot Roast Recipe
Cajun Black Iron Pot Roast
5 pounds boneless beef rump -- whole piece
4 garlic cloves, slivered
Salt and pepper to taste
1 cup cider vinegar
2 tablespoons peanut oil
2 cups black coffee
2 cups hot water
1/4 cup flour, blended with 4 tbs butter
Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper. Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot. Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender. When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency. This makes a substantial meal, and works very well with venison substituting for beef.
This recipe for Cajun Black Iron Pot Roast is courtesy of the January/February/1992 edition of the Louisiana Conservationist.
This recipe Serves: 8
I just love cast iron pots. I have a really old cast iron pot that my my Mom gave me, and it is great for cooking all types of recipes. She always used to cook her roast on top of the stove with the cast iron pot, and it never stuck at all. The secret is all in the way you season the pot at first. After years of cooking and the correct care of cast iron, the pans will last forever.
The new cast iron pans and pots aren't the same to me. The pots come with a wax coating that is almost impossible to get off, and do not seem to cook near as good as the one she gave me years ago, and always stick, at least for me they do!
Anyone else have any experiences with new cast iron compared to the older types? I would love to hear your comments!
Thursday, July 05, 2007CAJUN SHRIMP AND EGGPLANT BEIGNETS RECIPE
CAJUN SHRIMP AND EGGPLANT BEIGNETS
1 medium eggplant, peeled and chopped
1-1/2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons vegetable oil
1/2 cup onions
1/2 pound small shrimp, peeled and deveined
3 eggs, beaten
1-1/2 cups milk
2 teaspoons baking powder
3-1/4 cups all-purpose flour
4 cups solid vegetable shortening
All purpose Cajun/ Creole Seasoning
Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the two tablespoons of vegetable oil in a skillet over medium-high heat. Sauté the eggplant until slightly soft, about two to three minutes. Add the onions and sauté for about three minutes. Add the shrimp and sauté until the shrimp turn pink. Remove and set aside to cool. Combine the eggs, milk, baking powder, and the remaining one teaspoon salt and 1/4 teaspoon cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the eggplant and shrimp mixture and fold to mix. Heat the shortening in a deep pot or deep fryer to 360º F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around in the oil to brown them evenly. Drain on paper towels. Sprinkle with the seasoning mix and serve immediately. Makes about 2 dozen.
CAJUN SHRIMP AND EGGPLANT BEIGNETS RECIPE Source; The Cajun Grocer
Sunday, July 01, 2007Grilled Pulled Pork Recipe
Grilled Pulled Pork
Yield: 6 servings
1 whole pork shoulder Not A Picnic
1 gallon chicken broth
3 cups homemade or commercially prepared dry barbecue spice rub, ground to a powder
1 cup sugar
1 cup homemade or commercially prepared barbecue sauce plus additional for glazing
1/4 cup Worcestershire sauce
1 pound butter, melted
1 cup olive oil
About 1 gallon apple juice
2 tablespoons corn syrup for glaze, optional
A charcoal or wood-fired grill or smoker;
A meat injector
Light a fire in the smoker or grill.
Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
Meanwhile, remove the pork shoulder from the refrigerator and let it rest at room temperature for 1 hour.
Bring the chicken broth to a boil in a large pot.
Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until all are dissolved.
Using a handheld mixer or whisk, gradually stir together the melted butter and olive oil.
Mix until the broth and fat emulsify. Set the marinade aside to cool.
Rub the pork shoulder all over with the remaining cup of dry rub, then set the meat aside for 20 minutes.
Measure the marinade, then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio.
Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can not absorb any more of the marinade.
Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature).
After about 4 hours the pork should have turned a rich red-brown.
Remove the meat from the cooker, wrap it in aluminum foil, and then return the meat, fat side down, to the grill or smoker.
At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees
F. at the center.
(This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like.
Using a large fork, pull the meat from the bones and serve.
I have been told that this recipe for pulled pork tastes really close to what is served at Smokey Bones restaurant. If you try it, we would love your comments!