I want to share a New Orleans original and favorite... "Pralines". New Orleans produces more praline candies than any other city in the world. The Praline is a confection tradition that originated in 17th-century France by the cook of The Duke of Plessis-Prasline who supposely devised the method for coating almonds with sugar. By the 18th century, recipes for the sugar-coated nuts began appearing in English cookbooks. By the 19th century, if not earlier, pralines were a New Orleans specialty, but they differed markedly from the French version. "The Picayune's Creole Cook Book" (1901) contains a recipe for pralines that resembles the candy we know by that name today. The ingredients are brown sugar, pecans, butter, water. There are also recipes for coconut pralines, in white and pink versions, as well as pralines made with almonds and peanuts. The book notes that pralines were sold by old Creole black women called "pralinieres" on the streets of the French Quarter or in schoolyards during noon recesses. **
I want to share a few traditional recipes that are still being used in New Orleans today. I just recently bought a praline at the local corner store and boy was it delicious.
Buttermilk-Pecan Pralines (The late Virginia Hine of New Iberia was renowned for her pralines. The buttermilk provides a tang that offsets the sweetness. This is her recipe).
1 cup buttermilk 2 cups sugar 1 teaspoon baking soda Pinch of salt 1 tablespoon butter 2 cups pecan halves 1 tablespoon vanilla extract
In a heavy pot at least 4 1/2 inches deep, mix buttermilk, sugar, baking soda and salt until sugar is dissolved. Place pot over medium heat and cook, stirring constantly, until mixture turns brown and almost reaches the soft-ball stage of 232 F., about 35 minutes. Remove pot from heat. Add butter, pecans and vanilla extract and beat until mixture is glossy and thick. Spoon onto buttered wax paper. Let cool until harden. Makes 36 small pralines.
Caramel-Pecan Pralines (These pralines are made with a portion of caramelixed sugar, which gives them an appealing golden color and a mellow sweetness. Adapted from Bill Neal's Biscuits, Spoonbread and Sweet Potato Pie).
1 1/2 cups pecan halves 1/2 cup whole milk 1 1/2 cup granulated sugar 1 tablespoon water 3 tablespoon butter 1 tablespoon vanilla extract
Place pecans on a baking sheet and toast in 325 oven for 10 minutes. Set aside. In a saucepan bring milk and 1 cup sugar ta boil. Meanwhile, in a heavy saucepan, cook the 1/2 cup sugar and water, stirring occasionally, until sugar caramelizes. Remove from heat and, while stirring, add milk mixture in a slow stream. Return pan to heat and cook, stirring until the mixtue reaches 230 F. Remove from heat and beat in pecans Add butter and vanilla and beat until mixture thickens. Spoon with a tablespoon onto buttered wax paper. Let cool and harden. Makes about 24 pralines.
Brown Sugar Pecan Pralines (Brown sugar gives these pralines an assertive flavor and a dark color. Adapted from Louise Hanchey's How We Cooked, published by the Lafayette Natural History Museum).
1 1/2 cups pecan halves 2/3 cup water 1 cup granulated sugar 1 cup light brown sugar 4 tablespoons butter 1 tablespoon vanilla extract
Place pecans on a baking sheet and toast in a 325 F. oven for 10 minutes. In a saucepan, bring water, sugar and pecans to a boil and cook until mixture reaches 234 F. Remove from heat and add butter and vanilla. beat until candy thichkens and looks creamy. Drop by tablespoonfuls on buttered wax paper. Cool and let harden. Makes 24 pralines.
Rich Pecan Pralines (Because of the heavy cream and butter, these pralines are exceptionally rich, though not as sweet as some versions).
1 cup pecan halves 1 cup pecan pieces 1 cup heavy cream 1 1/2 cups granulated sugar 4 tablespoons butter 1 tablespoon vanilla extact
Place pecans on a baking sheet and toast in a 325 F. oven for 10 minutes. In a saucepan bring cream, sugar and pecans to a boil and cook until the mixture reaches 234 F. Remove from heat and add butter and vanilla. Beat until candy thickens. Drop by teaspoonfuls on buttered wax papers. Makes about 30 small pralines.
**All information and recipes Cited from: Dry, Stanley, "Louisiana Life Magazine" Winter2003/04. (pg 21-22).
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2 dozen oysters 1/2 lb. crabmeat 1lb. boiled shrimp 1 cup of fresh mushrooms (your favorite), chopped 5 cloves garlic, finely diced 1 large onion, chopped 1 stick of butter (about 1 cup of butter) 1 teaspoon olive oil 4 Tablespoons flour 1 cup milk 1/2 cup cream 1/2 cup chicken broth (stock) 1/4 cup sherry or white wine 1/2 teaspoon salt 1/4 teaspoon white pepper Fresh Parmesan cheese, grated Fresh breadcrumbs Paprika
Ahead of time boil the shrimp in your favorite seafood boil seasoning. Remove the head, shell and tail from the shrimp. Cook the shrimp, mushrooms, garlic, onions in 1 teaspoon of olive oil until translucent and limp. Place on the side. Meanwhile, in another saucepan melt butter, stir in flour, add milk, cream, broth and wine. Stir until thickened. Add crabmeat, sauted onions, garlic, mushrooms, shrimp, and salt and white pepper, then simmer slowly for 15 minutes. Drain oysters, bake on cookie sheet at 300 F. until edges curl, drain. Chop oysters and mix with other seafoods. Place in small serving shells or ramekins and top with breadcrumbs, cheese, paprika, and broil for 3 minutes. Serve while bubbling.
1 egg beaten 3/4 tomato ketchup 2 Tbls. Worcestershire sauce 1 1/4 Hot sauce or Tabasco 1 tsp. celery salt 1/2 tsp. each black and red pepper 1 to 1 1/2 quart oysters, drained Corn meal Oil for deep frying
In a deep bowl mix well the egg, ketchup, Worcestershire, Tabasco, celery salt, and ground peppers. Soak oyster in this sauce for 1 hour in refrigerator. Roll oysters in corn meal and fry, uncovered, in deep hot oil.
Recipe By :Submitted by Depot House at Madame Julia's, New Orleans, LA Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons plain flour 1/4 teaspoon basil -- crumbled 1/4 teaspoon dried tarragon -- crumbled 1/4 teaspoon paprika 4 chicken breast halves -- boned, skinned 1 tablespoon safflower oil 1 tablespoon butter 2 small garlic cloves -- minced 1/2 cup white wine (dry) 1 cup red seedless grapes -- halved 1/2 cup chicken broth 1 teaspoon fresh lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon chopped freshly-picked parsley -- garnish
Mix flour, basil, tarragon, paprika, salt and pepper in large bowl. Add chicken and toss gently to coat. Heat oil and butter in large heavy skillet over medium-high heat. Stir in garlic, cook only a few seconds before adding chicken. Saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is done, about 5 minutes.
Add grapes, broth and lemon juice and heat through. Transfer chicken and grapes to a platter using slotted spoon. Reduce by about half. Pour over chicken, garnish with parsley and serve.
This recipe yields 4 servings.
Source: "1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm" S(Formatted for MC6): "11-21-2000 by Joe Comiskey - [email protected]" - - - - - - - - - - - - - - - - - - -
NOTES : Specialty Recipe from Depot House at Madame Julia's, New Orleans, LA The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She's from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste.
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Pralines!!!!! Roisin yer trying to make me fat!!! There was a great little place near the French Market( By the river) that had the most scrumptious pralines..... I will have to surprise m'wife with these.. and the couple that went down to your lovely city with us...
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Pralines!!!!! Roisin yer trying to make me fat!!! There was a great little place near the French Market( By the river) that had the most scrumptious pralines..... I will have to surprise m'wife with these.. and the couple that went down to your lovely city with us...
Thank ya deary
barddas, Let me know how they came out. I've never made them myself, but have tried many homemade pralines before from fellow classmates in high school and other friends who sold them for extra money.
If you didn't notice when you were down here, most locals are pushing the fat scale. As for myself, with all these different tastey delights it's hard to stay on Dr. Atkins. But I'm doing it (I've lost 30 lb. so far).
4 slices bacon 1 large bell pepper, chopped 1 large onion, chopped 2 cloves garlic, minced 1 to 2 cups sliced frozen okra 1 large can stewed tomatoes 1 can tomato puree salt and pepper to taste 2 1/2 cups fresh crab meat and 10 crab claws 1 cup of rice 1 Tbls. cayenne pepper or chili powder 1 Tbls. file 1 bay leaf or 1/2 teaspoon crushed sweet basil 1/3 cup of fine extra virgin olive oil 1/2 cup chopped parsley
Cut bacon in small pieces, onion and bell pepper in small cubes. Cook bacon until crisp adding onion and bell pepper. Simmer 15 minutes. Add okra, minced garlic, and olive oil, and cook at low temperature 30 minutes. Add tomatoes and tomato puree. Add as much water as you will need depending upon amount of gumbo desired. Usually a gumbo consistency is a bit watery like a bisque in texture. Add salt and pepper to taste. Add cayenne pepper or chili powder, file, and bay leaf or basil cooking 15 minutes more. Add crab meat and cook on med heat for 15 minutes, then add rice and do not stir around pot, just crossways. Cook at very low heat at least 2 hrs. The longer cooked, the better. Add hot sauce if you like hot seasoned gumbo. At the last 5 minutes of cooking add chopped parsley. Enjoy!!
Stuffed Artichokes with Crab Meat Category:Creole (Creole and Italian fusion) Serves: 4
1/4 lb. butter 1/2 cup chives, chopped 1 clove garlic, minced 1 1/2 cups rich cream sauce 1/2 tsp. Tabasco 1 tsp. Lea & Perrins Worstershire 1/2 tsp. dry mustard 1 pinch freshly ground nutmeg Salt and pepper to taste 1/2 cup Italian bread crumbs 1 1/2 lbs. lump crab meat 1/2 cup freshly cooked artichoke meat, chopped 1/2 cup freshly graited parmesan cheese 1/2 lemon fine extra virgin olive oil 4 cooked artichokes *
In browned butter, saute chives and garlic. Add cream sauce, seasonings, bread crumbs, and mix thoroughly. Add crab meat and the cooked artichoke meat (boil 1 artichoke until falling apart, remove the flower center and discard. Next take the center and ends of the tender artichoke meat and roughly chop) and cook 2 minutes. Stuff artichokes with crab meat stuffing. Broil stuffed artichokes for 4 minutes or until slightly browned on top. Next, drizzle some extra virgin olive oil over the top of each artichoke. Garnish all four artichokes lightly with the juice from the wedge of a lemon and freshly graited parmesan cheese. Serve hot. When eating, pull out a artichoke leaf with the crab stuffing and bite down with your teeth and pull while raking in the tender artichoke meat and crab meat stuffing. Enjoy!!
*note: You can steam the artichokes until tender, but not falling apart. The core should be very tender.
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Here is a page from an Old Creole cookbook... the candied orange is grand!!!
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There were plenty of measurements in those recipes, just not what we are used to today, that cookbook dates back to circa 1800. lol See the link I posted in Early American Cooking ...lots more good old stuff!
16 each 3 oz skinless chicken breast ****** SEASONING MIX 2 tbsp Salt 1 1/2 tsp Garlic powder 1 1/2 tsp Ground black pepper 1 tsp White pepper 1 tsp Onion powder 1 tsp Ground cumin 1/2 tsp Gound cayenne pepper 1/2 tsp Sweet paprika ****** OTHER INGREDIENTS 3/4 Pound Melted unsalted butter
NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick.
Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets.
Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."
5 Pound Pork butt 1/2 Pound Pork fat 1/2 Cup Chopped garlic 1/4 Cup Cracked black pepper 2 Tblsp Cayenne pepper 1 Tblsp Dry thyme 4 Tblsp Salt 6 Each Feet beef middle casing (see -butcher or Specialty shop)
Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. Recipe by: Chef John Folse Louisiana's Premier Products 2517 South Philippe Avenue Gonzales, LA 70737 (504) 644-6000
Recipe by: : Chef John Folse- Louisiana's Premier Products
4 small flounders 1/2 cup green onions, chopped 1/4 cup celery, diced 1 small clove garlic, minced 1 small can shrimp, drained or 1/2 cup of fresh sm. shrimp 1 small can lump crab meat with liquid or 1 cup of fresh crab meat 1/2 cup bread crumbs Salt and pepper Extra Virgin Olive Oil Lemon juice Paprika
Prepare flounder by making slit along backbone on dark side of fish; then cut a pocket by sliding knife along ribs on both sides of backbone. Mix green onions, celery, garlic, shrimp, crab meat, bread crumbs. Salt and pepper to taste. Add enough oil to moisten and stuff 1/4 of mixture into each flounder. Sprinkle with lemon juice. Rub skin with paprika, salt, and pepper. Wrap flounders individually in alumnium foil, slit side up. Bake at 350 degrees for 45 minutes; open foil and brown 15 minutes longer. Serve with lemon butter sauce. Enjoy!
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