Brown the beef in the 12" frying pan with 1 oz. of vegetable oil over medium heat. Stir occasionally. When beef is browned, stir in 1/2 brown onion, 2 green onions and 4 cloves of garlic. Reduce heat to low. Simmer until onions are translucent. Next, Stir in stewed tomatoes, tomato paste and tomato sauce. Stir in molasses, sugar and hot sauce. Add salt and black pepper. Cover and simmer for 15 minutes. Put 1 oz. of vegetable oil in the bottom of the Dutch oven over low heat. Stir in bell peppers and onion chopped coarse. Stir occasionally being careful not to burn the peppers. When onions are translucent stir in tomatoes diced coarse. Stir well. Stir in the beef and vegetable sauce. Cover and simmer for 1 hour, stirring occasionally. 15 minutes before stew is done, stir in 2 green onions chopped fine and 1 tbls. parsley. Cover and simmer for another 15 minutes.

Serve over rice. Serves 6 to 8

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Ponéed Pork Steaks

Description

This recipe is just like Ponéed Pork Chops only you use Pork Steaks instead. Serve with red beans and rice and a dinner salad and you'll be in hog heaven. Oh, by the way it's pronounced; Ponayed.

What you'll need

2 large sealable freezer bags
1 12" cast iron frying pan
1 large stainless steel spatula
2 large mixing bowls
1 wooden mallet

Ingredients

· 4-6 lean pork steaks

· 2 cups of milk

· 1 cup French bread crumbs

· 2 eggs

· salt and black pepper

· 2 oz. vegetable oil

What you need to do

The evening before you plan to serve this Cajun delicacy put 2 or 3 pork steaks into each feezer bag. Pour 1 cup of milk into each bag. Refigerate overnight. Don't freeze!

Next evening, remove steaks from sealable bags, retaining the milk. Pound the steaks with the mallet to about 1/4" thick. Salt and pepper the steaks. Pour the milk from one of the bags into large mixing bowl beating in 2 eggs. Mix well. Put 1 cup of French bread crumbs into second mixing bowl.

Put about 1/8" of vegetable oil in the skillet over medium heat. Dip each steak first into milk mixture then into the bread crumbs. Cover all over. Fry in skillet about 10 minutes a side turning once. Fry to a golden brown and serve.

Serves 4 to 6

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Eggplant Stuffed Peppers

Description

Fresh bell peppers stuffed with tender eggplant and shrimp baked to perfection. A tried and true Louisiana main dish that's sure to please the seafood lovers in your household. Bon Apetit!

What you need

1 large baking pan
1 large sauce pot
1 large cast iron Dutch oven
1 large cooking knife
1 large cooking spoon with holes

Ingredients

· 5 large bell peppers

· 1 1/2 lb. peeled raw shrimp

· 3 med. eggplants peeled and chopped

· 3/4 cup cooked rice

· 1 cup chopped onions

· 1/2 cup chopped celery

· 1/2 cup chopped green onions

· 1 capful of olive oil

· 4 tbls butter or margarine

· seasoned breadcrumbs

· grated parmesan

· salt

· Louisiana hot sauce

What you need to do

Cut peppers in half from stem to bottom. Remove stem and seeds. In large sauce pot, boil pepper halves in salted water with one capful of olive oil added until just tender. Set aside. In large Dutch oven, sauté onions, green onions and celery in margarine over med heat until onions are just transparent. Add shrimp and stir until pink. Stir in eggplant, cover and cook, stirring often until eggplant is very tender (about 20 - 30 minutes). Add rice a little at a time until desired consistency is reached. Mixture should be moist, but not soupy. Season with salt and hot sauce, to taste. Fill each half pepper with mixture. Sprinkle with grated parmesan and top with breadcrumbs and a pat of margarine.

Place peppers in oiled baking pan and bake at 350 degrees for 30 - 35 minutes or until tops are lightly browned.

Makes 10 stuffed peppers.

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Hollandaise Sauce

Description

This perenial favorite goes well with steamed vegetables and as a dip for boiled shrimp and crabs. It's quick and easy and you can make it ahead of time giving you more time for... cooking!

What you need

1 double boiler
1 wooden spoon
1 butter knife or table knife

Ingredients

· 4 egg yolks

· 2 tablespoons lemon juice

· 1 cup (2 sticks) butter or margarine

· dash of red pepper

What you need to do

Divide each stick of butter or margarine into eight pieces. With a wooden spoon, beat egg yolks in top of double boiler till smooth; blend in lemon juice. Place over hot, not boiling, water

Add butter or margarine, 1 piece at a time, stirring constantly untill all the butter has been used and sauce has thickened. Season with salt and pepper and remove top of double boiler from over water.

NOTE: Sauce can be made ahead of time and kept warm over simmering water. If sauce should separate, beat in a few drops of boiling water with a wooden spoon until sauce is smooth

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Crawfish Creole

Description

This is a great way to use those crawfish tails that are left over after a crawfish boil.

What you need

1 4 qt pot
1 large cooking spoon

Ingredients

· 2 lbs. cooked, peeled crawfish tails

· 1/2 stick of margarine

· 1 1/2 tbs. roux

· 1 capful olive oil

· 1 med. onion (chopped)

· 1 med. bell pepper (chopped)

· 3/4 cup green onions (chopped)

· 2 cloves garlic (minced)

· 1 stick celery (chopped fine)

· 1 cup water

· 1 can (28 oz.) crushed tomatoes in puree

· 1 tsp. garlic salt

· 1 bay leaf

· 1 tsp. Mrs. Dash (original)

· 1/2 tsp. paprika

· 1 tsp. sugar

· 1 tsp. Louisiana Hot Sauce

· 1 tsp. worcestershire sauce

· 1/2 tsp. basil

· Tony Chachere's "More Spice" seasoning to taste

· salt to taste

What you need to do

Heat margarine, roux and olive oil in 4 qt. pot.
Add onion, green onions, bell pepper, celery and garlic.
Sauté till onions are transparent.
Add water and tomatoes. Stir well.
Simmer for at least 45 minutes; stirring occasionally.
Add crawfish tails and spices. Stir well.
Simmer for another 45 minutes.
Serve over fluffy rice.
Yield: Serves 6 to 8.

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Pasta Jambalaya

Serves 6

8 oz. Penne or other medium pasta shape, uncooked
8 oz. Spinach Penne or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley

Cook pasta according to package directions; drain. Melt 2 tablespoons margarine in a large sauté pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.

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Fried Rice

Ingredients:

2 cups cooked Japanese rice (*left over rice is the best)
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped green pepper
1/3 cup diced ham
2 eggs
1/2 tsp garlic salt
1 tsp chicken bouillon
2 tbsp soy sauce
2 tsp vegetable oil

How to Cook:

1. Put a wok or a pan on high heat.

2. Add oil to the pan.

3. Wisk the eggs in a small bowl.

4. Put the eggs in the heated pan and scramble very quickly.

5. Stop the heat and remove the scrambled eggs from the pan into a dish.

6. Put the pan on high heat and add more oil.

7. Saute vegetables and ham until soft.

8. Add garlic salt and chicken bouillon.

9. Add rice and stir well.

10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.

11. Turn the heat down to low, add soy sauce and stir quickly.

12. Stop the heat right away and serve.

*Makes 2 servings

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Shrimp Creole
Without a doubt, this is the most famous dish in the city of New Orleans. As common as red beans and rice on Monday, the shrimp Creole can be found on any table in Louisiana for Friday lunch.
The Ingredients

3 pounds 21-25 count shrimp, peeled and deveined
3/4 cup vegetable oil
3/4 cup flour
1 cup chopped onions
1 cup chopped celery

1 cup chopped bell pepper
2 tbsp. diced garlic
2 cups tomato sauce
1 cup diced tomatoes
1-1/2 quarts shellfish stock
1 cup chopped green onions

1/2 cup chopped parsley
salt and cracked black pepper to taste
dash of Louisiana Gold Pepper Sauce

The Method: The flavor of this dish will be greatly enhanced by the use of a rich shrimp stock. (See stock technique in The Evolution of Cajun & Creole Cuisine) This may be done by boiling the shrimp shells in shellfish stock to achieve a concentrated flavor. In a two gallon heavy bottom sauce pan, heat oil over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. (See roux technique in The Evolution of Cajun & Creole Cuisine) Add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add tomato sauce and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using salt and black pepper. Serve over hot white rice using a dash of Louisiana Gold.

Prep Time: 1 Hour • Serves: 6

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Sauce Piquant

6 (6-ounce) redfish fillets

3/4 cup vegetable oil
1 (8-ounce) can tomato paste
1/2 cup flour
1 cup diced onions

1/2 cup diced celery
1/2 cup diced bell pepper
1/4 cup minced garlic
2 cups Creole tomatoes, diced
1 (6-ounce) can pitted black olives, sliced
2 quarts shellfish stock or water (see recipe)

6 lemon slices
1/2 cup sliced green onions
1/4 cup chopped parsley Salt and black pepper to taste
Creole seasoning to taste
Hot sauce to taste

The Method: Preheat oven to 375° F. This is the perfect dish to cook around a campfire or backyard barbecue grill, but for those of you who are less adventurous, a preheated oven will do just fine. Season redfish fillets with Creole seasoning and set aside. In a cast iron skillet, heat 1/4 cup vegetable oil over medium-high heat. Add tomato paste and cook for approximately 15-20 minutes, stirring occasionally, until tomato paste darkens. Set aside. In a cast iron Dutch oven, heat remaining 1/2 cup vegetable oil over medium-high heat. Add flour, and using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add cooked tomato paste, diced tomatoes and black olives, stirring well into the roux mixture. Add fish stock or water, a little at a time, until stew-like consistency is achieved. Bring mixture to a rolling boil, reduce to simmer and cook 20 minutes to allow flavors to develop. Season to taste using salt, pepper, Creole seasoning and hot sauce. Pour the sauce piquant into a large cast iron oval roaster then add fish fillets. Top each fillet with 1 lemon slice and sprinkle green onions and parsley into the sauce. Cover roaster and simmer over the coals of an outside grill or bake 30 minutes until fish is cooked to your liking. Serve over steamed white rice or pasta.

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Crawfish Carboneaux


3 c. cooked angel hair pasta	2 c. heavy whipping cream
1 c. Louisiana crawfish tail meat	1/4 c. sliced mushrooms
1/4 lb. butter	1/4 c. diced red bell pepper
1 oz. dry white wine	1/2 c. diced tomatoes
1 T. chopped garlic	1 T. chopped parsley
1 T. lemon juice	1/2 c. chopped andouille or bacon
1/4 c. chopped green onions	Salt and cracked black pepper
In a heavy saucepan, melt butter over high heat. Add garlic, green onions, mushrooms, tomatoes and andouille or bacon. Sauté 3-5 minutes or until vegetables are wilted. Add crawfish and cook 2 minutes. De-glaze pan with white wine and lemon juice and continue cooking until liquid is reduced by half. Add whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, about 5 minutes. Add bell pepper and cook 1 minute. Remove from heat, add parsley and season to taste with salt and pepper. Gently fold in cooked pasta and serve. May be served hot or chilled as a pasta salad. Serves 4-6.

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Raccoon Sauce Piquante

5 lb Raccoon meat, cut 2" cubes
3 pt Water, cold
32 oz Tomatoes, whole, can
1 tsp Garlic, finely chopped
6 oz Tomato sauce
1/2 c Celery, finely chopped
12 oz Mushrooms + liquid
1/2 c Shallots, finely chopped
4 Onions, white, finely chop
1/3 c Bell pepper, finely chopped
1/4 c Parsley, finely chopped
3 Lemon peel, small slivers
Cayenne pepper/generous
Salt & pepper to taste

Fry game meat in minimum oil till tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, and mushrooms. Let boil about 15 or 16 minutes. Add fried wild game meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice.

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Chicken Sauce Piquante

2lbs. chicken parts
1lb. small whole mushrooms or 2 jars Green Giant
1 can green peas
1 can cream corn
1 large onion--chopped
2 1lb. cans tomatoes
2 stalks celery
1 small bunch parsley (optional)
salt
pepper--black & red ( Cayenne)
2 Tbs. Worcestershire sauce
2 bay leaves
1 tsp thyme
3 cloves garlic
roux

Roux In large black iron skillet, heat 1 cup corn oil to about 300 degrees. Using a wire whisk, gradually stir in 1-1/2 cups all purpose flour. Over medium heat, constantly whisk mixture until it reaches a medium brown color, about the color of milk chocolate. At this point, remove pan from heat and immediately add chopped onions, celery, and garlic. The roux will thicken considerably and cook the vegetables. Continue to stir the roux until it cools down some and vegetables stop cooking.

After roux has been made, season chicken pieces with salt & pepper and brown in butter. Put all ingredients, except parsley, in a large stock pot. Add about 2-1/2 to 3 quarts of water, enough to make mixture fairly thin. Stir thoroughly and bring to a full boil. Reduce heat to a low boil. All seasonings may be adjusted throughout cooking time, except salt, which should be checked towards the end. Cayenne pepper should be added carefully and to taste, but about 2 tsp. usually does the trick. Let the sauce simmer about 2 hours, stirring often and making sure it doesn't stick to the bottom. The sauce should become very thick. At the end of cooking time, stir in the parsley.
Serve on a bed of hot baked rice.

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Beef Tenderloin Stuffed with Peppers, Spinach, & Goat Cheese

Ingredients

· 1 (3 to 4-pound) beef tenderloin, center cut

· 1 (10-ounce) package frozen chopped spinach, thawed

· 8 ounces goat cheese, room temperature

· 1 tablespoon chopped fresh rosemary

· 1 tablespoon chopped fresh thyme

· 1 (12-ounce) jar roasted red peppers, drained

· Salt and freshly ground pepper

· 1 bunch fresh basil leaves

· 2 tablespoons olive oil

· 2 shallots, minced

· 1/2 cup port wine

· 1 cup beef stock

· 1 tablespoon cornstarch dissolved in 1/4 cup beef stock

· 1/3 cup tomato paste

· 1 teaspoon fresh rosemary

· 1/4 cup more beef stock

· 2 tablespoons butter, cold, cut into pieces

Instructions
Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef. Use a meat mallet to pound the meat to 3/4-inch thickness.

Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.

To stuff and roll the tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.

Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder. Continue rolling jelly roll fashion. Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve.

Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes. Use a meat thermometer to determine doneness.

Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper. Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.

Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the port wine sauce to the roasting pan. Simmer for 2 minutes. Reduce the heat. Stir in the cold butter until just combined. Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of tenderloin on top of the sauce. Garnish with fresh basil leaves.

Yield: 6 servings

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Homemade Spaghetti Sauce

· 1 lb. ground chuck

· 2 (6 oz.) cans tomato paste

· 1 med. onion, chopped

· 1/2 med. green pepper, chopped

· 1 tsp. garlic salt

· 1 1/2 tsp. Italian seasoning

· 1/4 tsp. black pepper

· 1-2 tsp. Worcestershire sauce

Crumble ground chuck into frying pan and brown. Drain off fat. Add onion and green pepper, stirring occasionally until tender. Add salt, pepper and seasoning and 1 1/2 cups water. Stir in tomato paste until desired consistency. Add Worcestershire sauce. Simmer over low heat for 45 minutes, stirring occasionally. Add more water if needed.

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Blackberry Brandy Grilled Chicken

Yield: 4 servings

2 cups blackberries
1-1/2 cups granulated sugar
1/2 cup blackberry brandy
1 tbsp. oil
4-6 oz. boneless chicken breasts

Purée the berries in a food processor. Pass through a sieve to remove seeds. Mix the blackberry pulp, sugar and brandy together in a saucepan. Heat to a boil, reduce heat and simmer until sauce thickens.

Brush the oil over the chicken. Grill (or broil) chicken for 8 minutes per side, brushing frequently with the sauce. Brush one final time before serving.

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Chicken Marsala

Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.

1/8 tsp	black pepper
1/4 tsp	salt
1/4 C	flour
4	chicken breasts, boned, skinless (5 ounces)
1 Tbsp	olive oil
1/2 C	Marsala wine
1/2 C	chicken stock, skim fat from top
1/2 lemon	fresh lemon juice
1/2 C	sliced mushrooms
1 Tbsp	fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.

Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

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Pecan Smoked Leg of Venison
PREP TIME: 3 Hours
SERVES: 10 - 12

INGREDIENTS:

10 lb young leg of venison
1/4 lb butter
16-ounce jar Roasted Garlic with Basil
Cajun Injector marinade
1/4 cup Steen's 100% Pure Cane Syrup
salt and pepper to taste
granulated garlic to taste
Louisiana Gold Hot Sauce to taste
pecan chips soaked in water, drained

METHOD:

Prepare a home-style smoker or barbecue pit according to manufacturer's directions. When smoking in a barbecue grill, place the coals on one side of the pit and light. (For perfect cooking on the grill, I recommend Percy Guidry's Cajun Grill from Lafayette.) Replace the grill and prepare venison as follows. Rub the roast well with the Steen's Cane Syrup and season to taste with salt, pepper, granulated garlic and hot sauce. Melt the butter over medium-high heat and add to the marinade. Using the injector provided with the marinade, inject the roast slowly, until all has been used. Sear the roast quickly on top of the hot coals to brown evenly and then place on the opposite side of the grill away from the coals. Place pecan chips, 2 to 3 handfuls at a time, over the hot coals during the cooking process to flavor the roast. Cover pit and open air vents to maintain a temperature no less than 275 degrees and no more than 350 degrees. Cook 3 hours or until internal temperature reaches 135 degrees for medium rare.

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Dry Rub

2 slabs ribs

DRY RUB MIX:

· 1 T. lemon peel

· 1 T. garlic powder

· 1 T. onion powder

· 1 T. chili powder

· 1 T. paprika

· 1 T. MSG (optional)

· ½ T. black pepper

· ½ T. cayenne pepper

· ½ T. white pepper

· 2 T. salt

· 2 T. sugar

BASTING SAUCE MIX:

· 4 C. Wicker's Barbecue Marinade and Baste

· 2 C. vegetable oil

· 2 C. apple cider vinegar

· 1/2 C. lemon juice

Skin ribs and set aside for 1 hour to reach room temperature. Combine dry rub ingredients and rub into both sides of ribs.

Place meat on grill away from coals, bone side down. Combine basting sauce ingredients. Cook ribs 1-1/2 to 2 hours before turning and using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to 1 hour. Serve with barbecue sauce on the side, or (not recommended by purists) baste with barbecue sauce the last 1/2 hour.

"This recipe is guarded by killer basset hounds in a Civil War bomb shelter.
Serves 4-6

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Stuffed Eggplant "Pirogue"

· 2 large eggplants, peeled

· 1 cup plus 4 teaspoons all-purpose flour

· 1 1/2 cups fine dry bread crumbs

· 3 tablespoons plus 1 teaspoon Creole seasoning, recipe follows

· 2 eggs

· 2 1/3 cups milk

· 5 tablespoons unsalted butter

· 1/2 cup finely chopped onion

· 1/4 cup finely chopped red bell pepper

· 1/2 teaspoon chopped fresh thyme leaves

· 3/4 teaspoon salt

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Pasta Jambalaya