Monday, June 25, 2012

Crawfish Etouffee


What is Etouffee?

From Wikipedia: In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") means, literally, "smothered" or "suffocated", from the verb "étouffer". [1] Another source says it is, "a method of cooking seafood smothered in vegetables in a succulent tomato-based sauce used to create a stew-like seafood entrée." [2








Crawfish Etouffee

Recipe by Mrs. Rose David (barely adapted)
A version of tomato based Etouffee
5 Star stars
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 Servings
Ingredients
  • 1 lb Crawfish Tails
  • 8 Cloves (1 bulb) Garlic -minced
  • 1 can Tomato Paste
  • 1 can Tomatoes - Diced
  • 2 Medium Onions
  • 1 Green Bell Pepper
  • 1 cup Onion Tops
  • Salt (to taste)
  • Pepper (to taste)
  • Red Pepper (to taste)
Cooking Directions
  1. Add a onions, peppers and garlic to a small amount of oil. Stir until onions are brownish.
  2. Add tomato paste then 2 cans of water from the same can. Stir.
  3. Add Dices tomatoes.
  4. Season to taste.
  5. Add Crawfish.
  6. Simmer for 10 minutes.
  7. Serve with rice or as an entree.

Thursday, June 21, 2012

Pepper Steak

Pepper Steak



This meal was a standard in my parents house from my first memories until my Dad, Eugene passed away in 2005. Almost any regular visitor to their home knew that could find a Tupperware margarine bowl container filled with left over pepper steak, probably sitting on a bed of rice in the refrigerator.

This prep has a couple of steps but is not difficult at all. Best part is that you do not have to thaw out you meat so it can be made as soon as you get home from work. The recipe calls for Green Peppers but I only had Red, it also called for Soy Sauce, I substituted Worcestershire Sauce, oh and by the way, my real plate never looked as neat as the main photo.


1 pound of frozen round steak, sliced thinly. Thinner than this.

Mix all ingredients and toss to coat meat.

Saute peppers for 2 minutes then remove from pan.

On high heat add meat, after 5 minutes add peppers.

Stri in 1 cup of beef bullion and let thicken. Done.



Green Pepper Steak

Recipe by Florence Pyzka
Taken from Louisiana Lagniappe cookbook
Ingredients
  • 1lb Round Steak -frozen
  • 1/2 tsp Salt
  • 1 clove Garlic
  • 1 cube Beef Bouillon (dissolved in 1 cup water)
  • 2 tbsp Cornstarch
  • 1/8 tsp Pepper
  • 3 tbsp Soy Sauce
  • 3-4 Green Peppers (sliced longwise)
  • 4 tbsp Oil
Cooking Directions
  1. Slice frozen meat across grain in very thin slices.
  2. Mix cornstarch. salt, pepper and soy sauce together. Toss gently until meat is well coated.
  3. Add garlic to skillet. Turn up burner to high and put in the meat, saute rapidly, stirring constantly two or three minutes. Return peppers to skillet. pour on the bouillon.
  4. Bring to boil and cook until slightly thickened
  5. Serve over cooked rice with tomato wedges and a yellow vegetable.

Monday, June 18, 2012

Baked Roux

Baked Roux




Gumbo. Every big family occasion or gathering in my youth, except Thanksgiving or Christmas was centered around laughter and a big pot of Gumbo. The flavor at our house was Chicken and Sausage. At my Aunt Rosamond's, we ate Seafood Gumbo with tons of crab.

When I was 12, I asked my mom, Fleta, to show me how she made it. She put Flour and margarine into a cast iron skillet on low heat and started to stir. And stir. And stir. And stir. Half an hour later the flour was brown. Are we done yet? Nope, not brown enough, so she kept stirring, and stirring. Ok, so I lost interest. I remember onions and maybe a bay leaf? It honestly took me years to make me as interested in making Gumbo as I was eating it.

This is not the recipe for Gumbo, this is how to make the base, the Roux without seasoning or spice. This will make enough for 3 gallons (pots). A gallon may not sound like alot but after you put your chicken, crab, onions et al, it's a big pot of goodness. From this you will get 3 cups of Roux. Take 1 cup Roux and add to 8 cups of water or broth.

This is a great make ahead recipe and will store indefinitely.

Click to enlarge
Add oil to flour

Click to enlarge
Stir every 15 minutes

Click to enlarge
This is the color after 4 15min stirs


Click to enlarge
This is the right color.


Baked Roux
Recipe by
This recipe was taken from the Louisiana Lagniappe cookbook
Yield: 3 cups Roux
Ingredients
  • 4 cups Flour
  • 2 cups Cooking Oil
Cooking Directions
  1. Select a thick pot, such as a Dutch oven. Mix the flour and oil together.
  2. Place in oven and bake at 375 degrees for 1 1/2 to 2 hours, stirring about every 15 minutes in order that it will brown evenly.
  3. Should be a rich brown color when done.
  4. When cool, store any left overs in  the refrigerator for future use. Will keep indefinitely.

    Tuesday, June 5, 2012

    Tater Tot Casserole

    Tater Tot Casserole



    One of my perpetual employees Kayla Gordon, brought in Tater Tot Casserole. I had never had this before! She posted the recipe on Facebook and I couldn't believe how good this is or how simple it is to make. I modified her recipe based on what I happened to have in my refrigerator tonight.

    This is one of those recipes that the pictures can't do justice to the bite. Make no mistake, this is comfort food. This is pure down home, every Wednesday night, mom has to work and, "dinner is in the oven" kind of  food. Hamburger, Cream of Mushroom Soup and Tator Tots. Those are the basics, but you can fancy it up as much as you want, I added Cheese and Half and Half!








    Tater Tot Casserole

    Recipe by Adapted from Kayla Gordon
    Cook time: 45 minutes
    Ingredients:
    • 1 pound Ground Beef (your preference)
    • 1 can Cream of Mushroom Soup
    • 1 cup Half and Half or Milk
    • 1 tsp salt (to taste)
    • 1 tsp pepper (to taste)
    • 1/2 cup shredded Cheese (any)
    • 2 cups Tater Tots
    Cooking Directions:
    1. Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
    2. Add ground beef to a hot skillet and brown; drain if needed and return to the skillet. Add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup and milk mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
    3. Set for 10 minutes then serve.