New Orleans Dessert

Posted by JBic at recipegoldmine.com 7/10/01 5:51:06 pm

JBic note: I have no idea what makes this "New Orleans." The recipe came from my mom, who lives in Maine and I don’t think she has ever been to New Orleans. Anyone who has a clue about the name, I would appreciate your sharing the info.

Serves 8

2 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)

Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.

Crumble and fold into whipped cream. Freeze.

New Orleans Calas

Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!"

1/2 cup uncooked rice
3 cups boiling water
1 package active dry yeast
3 eggs, well beaten
1/4 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon freshly-grated nutmeg
Fat (for deep-fat frying)
Confectioners’ sugar

Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.

Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter. Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Drop batter from tablespoons into hot fat and fry until golden brown. Drain on paper towels and sprinkle with confectioners’ sugar.

Serve hot.

Omelette au Rhum

Posted by FootsieBear at recipegoldmine.com April 2001

Source: Recipes & Reminiscences of New Orleans, contributed by Antoine’s

4 eggs
3 tablespoons butter
Pinch of salt
2 tablespoons granulated sugar
1/2 cup rum

Make a regular omelet cooked in butter. Keep it soft and add a pinch of salt and 1 tablespoon of sugar. Turn omelet onto a hot plate and sprinkle the top with remaining tablespoon of sugar. Pass under broiler to caramelize sugar.

Hat the rum, pour it over omelet and ignite. Spoon burning rum over omelet and when fire goes out, serve immediately.

Serves 2.

Louisiana Fried Catfish

2 pounds catfish filets
1/2 cup yellow mustard
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 cup cornmeal
1/2 cup flour
2 cups peanut oil

Wash fish and pat dry with paper towels.

Combine mustard, salt, pepper and garlic powder. Toss fish in mustard mixture.

Combine cornmeal and flour. Dredge coated filets in cornmeal and flour mixture.

Heat peanut oil until very hot. Fry catfish filets, a few at a time, until golden brown and crisp. Serve hot.

Makes 4 to 6 servings.

Louisiana Chicken over Rice

2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chicken

In skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.

Louisiana Barbecued Shrimp

Servings: 10

2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup granulated sugar
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup diced celery
1/4 cup minced parsley
Juice and zest of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground basil
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp, peeled and deveined
Salt to taste

Combine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.

Marinate shrimp in sauce a minimum of 1 hour.

Arrange shrimp on skewers. Grill, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook! Overcooked shrimp are tough and chewy.

Louisiana Rolled Omelet with Shrimp Sauce

2 tablespoons butter or margarine
6 eggs
6 tablespoons water
1/2 teaspoon salt
Few grains black pepper
Shrimp Sauce

Melt butter or margarine in a 10-inch skillet.

Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce; loosen with spatula; roll. Turn out onto a hot platter.

Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 cup milk or light cream
Salt and pepper
1 (5 1/2 ounce) can small shrimp, well drained

Make cream sauce, then add shrimp.

Louisiana Crab au Gratin

4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs

Preheat oven to 350 degrees F.

In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted.

Remove from heat and stir in crabmeat and green onions. Pour into an 8-inch square greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.

Makes 4 servings.

Louisiana Style Li’l Smokies

Servings: 6

5 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice

Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.

Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.

Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.

Serve over rice, if desired.

Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18

Louisiana Fried Fish

Fresh fish fillets or whole fish
Tabasco sauce
Plain yellow cornmeal
Salt, to taste
Peanut oil
Lemon slices

Wash and clean your catch thoroughly. Drain on paper towels for 15 to 20 minutes. Sprinkle fish heartily with Tabasco. Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a heavy, deep pot. When a match dropped in the pot ignites, your grease is ready. (Dropping a match is the secret to the best fried fish — it could also be dangerous). Drop the fish into the hot oil, a few at a time. Fry just until the fish floats to the surface, and drain on brown paper bags. Keep in warm oven until all the fish are fried. Serve with fresh lemon slices and tartar sauce.

Yellow cornmeal prevents overcooking fish while trying to brown it. When fish floats, it is done. After using oil, cool and strain it through a coffee filter in order too cook fish in it several more times.