Enjoy!
Boeuf Bourguignon
5 lbs. chuck roast, cut into 1 ½ inch cubes and trimmed of all fat
About 1 cup flour
½ cup butter (olive oil may be substituted)
¼ cup olive oil
¼ cup Cognac
½ lb. bacon, diced(may be omitted – substitute some olive oil and red wine)
4 cloves garlic, minced
2 carrots, chopped
2 leeks, chopped
4 regular medium onions, chopped
2 Tbsp. chopped parsley
2 bay leaves
1 tsp. thyme
salt & pepper to taste
1 bottle red wine
2 lbs. pearl onions
½ tsp. sugar
1 lb. mushroom caps
1 tsp. lemon juice
chopped parsley for garnish (optional)
Roll the beef cubes in flour and brown in a large skillet with ¼ cup each butter and olive oil. Sprinkle the meat with salt and pepper, pour over it the Cognac and flame it. When the flame dies out, transfer the meat to a large casserole.
To the skillet, add diced bacon, garlic, carrots, leeks, regular onions and parsley. If omitting bacon, add a small amount of olive oil and red wine to prevent burning of the vegetables. Brown the vegetable mixture, stirring frequently, until soft and slightly browned. Transfer the vegetable mixture to the casserole and stir it in with the beef. Add the bay leaves, thyme, the bottle of red wine (reserving a small amount for sautéing the pearl onions), and enough water to just cover the meat and vegetables. Bake the casserole in a 350 degree oven about 2 hours. Stir in bit by bit a paste of 1 Tbsp. Each of flour and butter (or olive oil) and continue baking another 2 to 3 hours.
Brown the pearl onions in butter with a sprinkling of sugar. Add the reserved red wine and cook for about 15 minutes until onions are almost tender. Sauté mushroom caps in a little butter and olive oil until lightly browned on one side, sprinkle with lemon juice and turn to brown the other side.
To serve, add the pearl onions to the casserole, arrange the mushroom caps on top and sprinkle with finely chopped parsley. Serves 12.
Chicken Casserole
This was our boys' favorite childhood dish.
Boil
6 to 8 (depending on their size and how many you are serving) boneless chicken breasts
for about 45 minutes. Let cool. (Save the resulting broth.
It's great for making chicken rice soup the next day.)
Cut
chicken into bite sized pieces.
Combine:
1
stick melted butter or margarine
1
can cream of mushroom soup
1
can cream of celery soup
1
can french onion soup
2
cups uncooked minute rice
1
can regular milk (use one of the emptied soup cans)
Add
chicken pieces to mixture. Stir; pour into large greased casserole dish
and bake at 350 for 45 minutes.
Company Carrots
One of several dishes that started with our talented family cooks from New Orleans
2 lbs. Carrots, cut into strips 6 saltine crackers, crumbled
½ cup mayonnaise 1
TBS. Parsley flakes
1 TBS minced onion paprika
1 TBS. Horseradish butter
salt and pepper to taste
Cook carrots in salted water until tender. Drain and reserve
¼ cup cooking liquid. Arrange carrots in
a greased, shallow baking dish. In a
bowl, combine mayonnaise, reserved carrot cooking liquid, onion, horseradish,
salt and pepper. Pour over the carrots.
Sprinkle the casserole with cracker crumbs, parsley and
paprika. Dot with butter.
Bake uncovered at 375 for 20 – 25 minutes. Serves 6
JAMBALAYA
This dish can be made with either
chicken or shrimp. The following recipe
calls for chicken, which is added at the very beginning; if shrimp is
substituted, add the shrimp at the end, just before adding the rice. Instructions are for a standard recipe, which
should be enough for a small group. At
New Years, for many years, I tripled the recipe for serving about 75 guests at
our open house.
INGREDIENTS:
3/4 pound boneless chicken, cut
into bite-size pieces (or 1 pound peeled, de-veined shrimp)
1/2 pound country ham (preferably Cajun Tasso), diced*
1/2 pound hot sausage
(preferably Cajun Andouille, now found at most grocery stores), cut into
bite-size slices. If Andouille is not
readily available, chorizo or Italian hot sausage are acceptable substitutes.
3 tablespoons butter, margarine
or olive oil (I use olive oil at New Years)
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 teaspoon minced garlic
Cayenne to taste (If using Tasso
and andouille, the cayenne from them will add a pleasant, mild heat, otherwise
start with ¼ teaspoon and adjust upward from there. The original recipe called for 1 tablespoon,
but only a Cajun would enjoy that much, and some of them would complain!)
½ teaspoon basil
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon paprika
1 bay leaf
1 8-ounce can tomato sauce
1 12-ounce can chopped, peeled
tomatoes
2 ½ cups basic chicken stock (canned chicken
broth will work)
1 1/3 cups
uncooked rice (preferably converted)
Melt the butter in a 4-quart or
larger pot or skillet over high heat.
Add the ham and sausage; cook until the meat starts to brown, about 5
minutes, stirring frequently and scraping well.
Add the chicken and continue cooking until the chicken is brown, about 5
minutes, continuing to stir frequently and scraping the bottom well. Add half of the onions, celery, and bell
peppers along with the garlic. Cook
until the vegetables get tender, about 6 to 8 minutes, stirring and scraping
frequently. Add the bay leaves, spices,
and tomato sauce and cook for one minute, stirring constantly. Add the remaining halves of the onions,
celery and bell peppers along with the chopped tomatoes. Add the stock and rice, mixing well.** Bring mixture to a boil, stirring occasionally. Reduce heat, cover and simmer over low heat
about 30 minutes, until rice is tender.
Remove from heat, stir and let sit a few minutes, then laissez les bon
temps rouler! (that's Cajun for
Enjoy!) Serves 10 large portions or
about 20 small ones.
* Country ham is salt or pepper cured, rather than sugar and
smoke cured. It can be found in small packages at most grocery stores.
** The recipe can be made the day before up to the point of
adding the chicken stock, and then reheated the next day before adding the
rice. That enables skimming grease before reheating, and allows flavors to
blend.
Mediterranean Chicken
Gallette
I use left-over Cost-Co roast chicken, and it's one of the tastiest dishes I've ever made! It's a kind of French pizza.
Medium onion
thinly sliced
6 cups torn
spinach leaves
Shredded
left-over rotisserie chicken
1 chopped
red bell pepper
2 chopped
sun-dried tomatoes
6 chopped
cherry tomatoes
2 tbsp olive
oil
1 tsp thyme
1/3 cup feta
cheese crumbled
1 or 2 (depending on size) refrigerated rolled
pie crust
1 large egg,
beaten
Pre-heat
oven to 350. In large bowl, thoroughly mix chicken, spinach, pepper, thyme and
tomatoes. Stir in olive oil. Gently mix in feta cheese. Place mixture in center
of pie crust(s), leaving about 1 inch around the edge(s). Fold edges up over
outer portions of mixture. Brush folded pie crust with beaten egg to create
glaze. Place gallette(s) on cookie sheet and bake until crust is golden brown.
Slice as desired.
My favorite dessert! It's my Texas mother's recipe, thought lost, then surprisingly recovered from a Virginia cook.
6 – 8 fresh peaches (3 cups) sliced
2/3 cups sugar
Juice ½ lemon
Mix peaches, sugar, lemon juice and let stand 20 – 30
minutes.
Melt 1 stick butter in 1 ½ qt. baking dish at 350 degrees.
Sift together
1 cup sugar
1 cup flour
2 tsp. baking powder.
Stir in 1 cup milk.
Pour batter over melted butter in baking dish, then spoon
peaches over batter.
Bake for 45 minutes in 350 degree oven.
Pork Loin Provencal
Make a paste of:
1 TBS garlic, minced
3 TBS Dijon mustard
2 TBS Thyme
2 TBS Rosemary
2 TBS Basil
2 TBS Fennel
2 TBS Sage
2 TBS lavender (optional)
*The fresh herbs may be substituted for with 1/4 cup dried
herbs de Provence, available at most grocery stores.
1/2 cup olive oil
Coat the loin with the paste, and marinate at least
overnight.
Roast or grill loin to desired doneness using meat
thermometer. Let rest and carve.
(a traditional New Orleans
1 turkey carcass (excellent if
it's a regular turkey, but absolutely superb if it's a smoked turkey)
2 turkey legs or thighs
5 quarts water
1/2 cup bacon grease (use oil if
watching cholesterol)
1/2 cup cooking oil
1 cup flour
8 ribs celery, chopped
3 large onions, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup chopped parsley
1 pound okra, sliced (or 1 pkg.
frozen chopped okra)
1 cup smoked sausage, sliced
(preferably Cajun Andouille)
1or 2 teaspoons K-Paul's Meat
Magic or Cayenne
1/2 cup Worcestershire Sauce
1 (12 ounce) can chopped, peeled tomatoes
salt and pepper to taste
4 slices bacon, cut in 1-inch
pieces
1-2 bay leaves
1 teaspoon brown sugar
1 Tablespoon lemon juice (about
1/2 lemon)
4 cups of rice, cooked
Crack the turkey carcass into
several pieces and place it and legs in a soup kettle with 3 quarts water and
salt, and boil for 1 hour. Remove the
carcass and legs and cool. Remove the
meat from the bones and discard the bones.
Reserve the stock and the meat.
In a large, heavy skillet over medium heat, heat the grease and
oil. Add the flour gradually, stirring
constantly so it doesn't stick or get lumpy, and cook until it becomes dark
golden brown, being careful to continue stirring constantly so it doesn't
burn. Add the celery, onion, bell
pepper, garlic, and parsley. Cook for 15
to 20 minutes, stirring constantly. Add
the okra and sausage and continue cooking for 5 minutes. Add 2 quarts of the turkey stock and 2 quarts
of water, Worcestershire sauce, Tabasco sauce, tomatoes, salt, bacon, bay leaves and Meat
Magic or Cayenne
Zucchini Soup
In medium soup pot, combine:
3 medium zucchini, sliced thin w/skin & seeds
2 medium potatoes peeled & sliced
1 medium onion, peeled & chopped
½ stick butter
Cover, cook & stir until tender without adding any water
or seasoning.
1 14 oz. Can chicken
or vegetable broth
1 large can evaporated milk
1 teaspoon Tony Cacheri’s creole seasoning
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