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Showing results for tags 'recipes'.
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Oysters Bienville Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, and bread crumbs. The oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans. Ingredients Rock salt 12 fresh oysters on the half shell ⅓ cup panko (Japanese bread crumbs) 2 tablespoons freshly grated Parmesan cheese 3 tablespoons olive oil ¼ cup minced white onion 1 clove garlic, minced ¼ cup finely chopped white mushrooms ¼ cup finely chopped fresh shrimp 2 tablespoons white wine ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon all-purpose flour 3 tablespoons chicken broth 3 tablespoons 2% reduced-fat milk 1 large egg yolk, lightly beaten Garnish: sliced green onion, lemon wedges Instructions Preheat oven to 400°. In an 13x9-inch baking dish, spread a ¾-inch layer of rock salt. Arrange oysters on top of rock salt. In a medium bowl, combine bread crumbs and Parmesan. Set aside. In a large saucepan, heat oil over medium-high heat. Add onion; cook until tender, about 2 minutes. Add garlic, mushrooms, shrimp, wine, salt, and pepper. Cook until mushrooms are tender and shrimp are pink and firm, 2 to 3 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Add broth, and stir to combine. Add milk; cook until creamy and slightly thickened. Remove from heat, and slowly add egg yolk, stirring constantly. Spoon about 1 tablespoon shrimp mixture onto each oyster, and top with bread crumb mixture. Bake until tops are lightly browned, 16 to 18 minutes. Garnish with green onion and lemon, if desired. Serve immediately. Cherry Bounce Cherry Bounce is a type of liqueur made by infusing brandy with sour Morello cherries and sugar. Most recipes use rum, whiskey or vodka(or all) instead of brandy. Traditionally made in the summer for winter holiday season. The English hamlet of Frithsden claims to have originated the Cherry Bounce. A lane leading off the Old High Street in nearby Hemel Hempstead is named Cherry Bounce and is shown having had this name in maps dating back to the early 19th century. The drink, however, is at least a century older. "Cherrybounce" is recorded as an individual's nickname in a House of Lords report in 1670. Ingredients 5 lb. fresh or frozen whole tart and/or sweet cherries 8 cups granulated sugar 4 cups vodka, brandy, or bourbon 1/4 cinnamon stick 2 whole cloves 1 allspice berry 1 pinch freshly grated or ground nutmeg Directions Prepare the bounce: If using fresh cherries, prick each one in several places with the tip of a knife, but there is no need to pit them. If using frozen cherries, let them thaw and reserve the juices. Pour the alcohol into a 2-quart jar with a tight-fitting lid. Add the sugar, cover, and shake until the sugar dissolves. Add the cherries, any juices, and cinnamon stick, cloves, allspice, and nutmeg. Cover and shake to combine. Let the bounce age: Let stand in a warm, bright spot, such as near a sunny window, for 1 week. Transfer to a dark spot at cool room temperature (such as in a pantry, cupboard, or closet) and let sit, undisturbed, for at least 6 weeks and up to 3 months. Strain the bounce: Strain the bounce through a fine mesh strainer or cheesecloth into a large measuring cup or bowl, and discard the solids. Let stand overnight to let any sediment sink to the bottom. Carefully pour or ladle the bounce into a clean 1-quart jar with a lid, leaving any sediment behind. Store, tightly covered, at cool room temperature or in the refrigerator. Don't forget to comment, merci boucoup, and follow Southern Comfort if you haven't already!
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Iced Sun Tea Ingredients 4 to 8 regular tea bags Make the tea: Put 4 to 8 tea bags into a clean 2 quart or gallon glass container (4 teabags for a 2-quart container, 8 tea bags for a gallon container). Fill with water and cap. Place in the sun: Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove it from the sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point. I usually don't. Store the tea: The tea will probably taste more mellow than what you are used to from using boiling water. The slow steeping has a way of bringing out a slightly different flavor from the tea. Also, because you didn't use boiling water, you should refrigerate the tea and drink it up pretty quickly—a day or two. It will not keep as well as iced tea made from boiling water. Boudin Noir Boudin noir is a traditional French sausage made with pork, fried onions, fat, and blood. Belgian, Catalan, and Cajun cuisine also features this sausage, and variations on this dish are eaten in many cultures. By tradition, boudin noir is a fresh sausage. When families slaughtered pigs, making blood sausage was one way to ensure that every part of the pig was used and the sausage was often eaten on the same day of the slaughter by members of the family and the slaughtering crew. The dish is a staple of French charcuterie, the French culinary tradition that revolves around making cooked and cured meats, and is made fresh every day in some butcher shops. The filling of the sausage is customized by the individual cook. Cooks simmer onions in cubes of fat, stir in ground pork, and add blood that has been continuously stirred to prevent clotting. The filling is poured, rather than forced, into sausage casings that may be left as long tubes or twisted to create links. Once the sausage has set, it can be steamed, fried, or otherwise prepared by the cook. It is common for boudin noir to be heavily spiced during its preparation and there are regional spicing preferences. As a result, sausages from different locations can taste quite different. Don't forget to comment, merci boucoup, and follow Southern Comfort if you haven't already!
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Cajun Crawfish Boil If you're invited to a Cajun crawfish boil, you have to be ready to get down and dirty. The only tools you will need are your hands and mouth to stuff this delicious shellfish down your throat. This recipe will help guide you through the difficult process of making a classic crawfish boil but it will be all worth it in the end. Ingredients 10 pound crawfish, cleaned and purged 3 gallons water for cooking 3/4 cup fresh squeezed lemon juice 1/2 tablespoon hondashi, optional 1 1/2 cup zatarain’s pro boil, plus plenty more for serving 3/4 cup kosher salt or more if needed 2 1/2 pound small red potatoes Cayenne pepper to taste 2 medium onions, peeled and halved lengthwise 2 bay leaves 2 ears of corn, shucked and broken in half 3/4 cup peeled whole garlic cloves 3/4 pound hot smoked sausage, cut into 3 to 4 inch links Directions In the large crawfish pot, bring 3 gallons water to boil over a propane burner set to high. Meanwhile, in a large bowl, combine the lemon juice, and, if using, Hondashi. You’ll mix this with the cooked crawfish before you serve them. In another small bowl, combine 2 cups of the lemon vinegar with 1 teaspoon from those 3/4 cups of boil spice and set aside; this is your Super Sauce to serve alongside the boiled crawfish. Once the water is boiling, add the salt and 3 cups of the boil spice. Taste the water to make sure it’s as salty as seawater. If it’s not, add more salt. Add the potatoes, onions, and bay leaves to the crawfish pot basket. Boil until the potatoes begin to soften, 10 to 13 minutes. Add the corn, garlic, and sausage. Cook until the potatoes are fork-tender, 7 to 10 more minutes. Once the potatoes are done, the rest will also be done, 17 to 23 minutes in total. Remove the vegetables from the basket, put them in a small container to keep warm. Bring that water in the crawfish pot back to a boil. Put the crawfish in the basket and submerge them in the boiling water. Cook for 7 to 8 minutes. The crawfish will become bright red and their tails will curl. Fish one out of the pot to see if the batch is ready. Peel it; it should look like cooked lobster or shrimp. Remove the crawfish from the boiling water. Pour 1/3 of the crawfish back into the clean, unused large cooler, cover with the remaining boil spice, and drizzle evenly with one-third of the lemon vinegar mixture (the one with no spice). Repeat until all the crawfish are in the cooler. Close the lid. Give the cooler a few violent shakes. Transfer the cooked vegetables from the small container to the crawfish cooler and close the lid. After 5 minutes, give another violent shake. Repeat every 5 minutes for 20 minutes total. Cover a communal table with newspaper. Divide the lemon-vinegar-and-spice Super Sauce into little bowls and scatter them around the table for use as a dipping sauce. Place a mound of the boil spice at each person’s spot for them to swipe peeled tails through. Then pour the crawfish out onto the newspaper and let people belly up. Dixie Beer Faubourg Brewing Company is a brewery founded in New Orleans, Louisiana on October 31, 1907 and originally named Dixie Brewing Company. The brewing operation was located on Tulane Avenue until 2005 when it closed due to damage from Hurricane Katrina. Don't forget to comment, merci boucoup, and follow Southern Comfort if you haven't already!
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