Hot Stuff
Cajun Hot Stuff
New stuff added January 97 (all cajun this time)New stuff added October 97
SpudTacular Taters
This recipe is inspired by the "Island Potatoes" served at the
Island Inn on Madeline Island, WI. Its quite unusual and its
likely you will either hate it or love it. Obviously, I Love it.
Ingredients:
1.5 # small red potatoes
1 medium onion, sliced thin
1/2 cup red cabbage, shredded or chopped (larger pieces)
1 large carrot, sliced thin
Several small broccoli florets
1 small zucchini, sliced medium thin
2 large fresh mushrooms, sliced thin
2 tbsp olive oil
Seasonings (added to dressing in this recipe)
Zesty Italian dressing (see below).
Boil the potatoes with skin on until fork tender, set aside to
cool. Saute the veggies in oil until tender but crisp. Cut the
potatoes into quarters (i.e., bite sized pieces) and add all
ingredients together, simmer 10-15 min.
Zesty Italian Dressing:
In a blender add
1/2 tsp dried Basel
1 tsp caraway seed
1/4 tsp tarragon
1/4 tsp fennel
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp dried mustard (hot style)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 whole cloves garlic, peeled
1 tsp Worcestershire sauce (Lee and Perrins is best)
2 tsp lemon juice
1/2 cup olive oil
1/2 cider vinegar
1/4 cup water
and blend well.
If you buy zesty Italian seasoning, use one cup and add the
Basel, caraway seed, tarragon and fennel separately.
Beef 'N' Beans
Ingredients:
About 12 oz (pre-cooked weight) dried beans. Your choice of mix. I used equal amounts of Small Red Black Black-eyed Peas Great Northern 1 to 1.5 # hamburger 6 oz smoked beef sausage (or smoked Polish sausage) cut into small pieces 2 14.5 oz cans chuncky style tomatoes 1 med onion, sliced thin and halved 2 tsp salt 1 tbs black pepper 2 tsp paprika 1 tsp worchestershire sauce Cooking: Soak beans overnight making sure they stay covered with water. Rinse twice, then cook with
ample water until tender (about 1 hour). Drain and set aside. Hint: you can do this well
in advance and save timing problems.
Brown and drain hamburger in large covered skillet. Add all other ingredients, bring to boil,
then simmer, covered, about 1/2 hour.STRIPPED BEEF IN SAUCE
This dish is unique every time I make it because, in reality, I measure nothing. I add in the
sauces from whatever is handy until it starts to taste right. Don't be afraid
to experiment - the main flavor comes from the steak sauce you use and as long as you like it
(otherwise, why would you have it in your kitchen?) the end result will turn out.
Ingredients:
1 1/2 # sirloin steak, well trimmed 1 small-medium onion, thin sliced 1 fresh tomato, sliced 2 or 3 large jalepeno peppers, seeded and chopped * 1/2 green bell pepper, sliced 3 cloves garlic, crushed 8 oz fresh mushrooms, sliced 2 oz margerine 1 tsp worchestershire sauce 3 tbsp A-1 or other brand steak sauce Red pepper sauce to taste (optional) Salt to taste
Cooking:
Cut the steak into narrow strips 2 to 3 in long. Brown in margerine in skillet. Add in all other
ingredients and cook covered on low heat until vegetables are tender (about 15 min).
Hint: For more sauce, use more margerine. Season with salt and pepper to taste at the end.
Serve over cooked rice.* If you've never worked with jalepenos before, take care not to get the raw juice on your hands because
it won't come off for a while. If you do, lemon juice will help neutralize it.
CHICKEN CURRY
Ingredients: 1 # boneless chicken breasts 2 tbsp margerine 1 medium onion, diced 1 tsp salt 1 cup heavy sour cream 1 1/2 tbsp curry powder * 1 1/2 tsp ground coriander 1 tsp paprika 1/4 tsp ground ginger 1/4 tsp ground cumin 1/8 tsp red pepper 2 tbsp water Cooking: Cut chicken into serving size pieces. Lightly brown in margerine, then discard the fat.
Add chopped onion, salt, and water and simmer, covered, for about 20 minutes. Add the
other ingredients to the sour cream and stir well. When chicken is done, stir everything
together and serve over cooked rice or noodles. * There are a lot of curry powders out there. I like a mideast variety which is a little less sharp
than most. You may have to experiment with the amount you use. Too much will add a bitter
taste to the dish, but too little leaves everything bland.
Mix well together:
1 cup whole milkVERYBERRY BREAD
This is a delightful bread that's a snap to make and can be made in any set of flavors your like.
4 Eggs, well beaten
1 cups vegetable oil
2 cups sugar
Add to above and mix in well
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups flour
Add in 3 six oz packages thawed and mashed frozen berries (blueberry, raspberry, blackberry, etc)
1 cups walnuts (optional)
Grease and flour pans (two medium sized loaves).
Bake at 350 for about 50-60 min. For smaller pans, bake for about 45 min.
To make strawberry bread, substitute 2 cups thawed and mashed frozen strawberries.
WORLD'S BEST OATMEAL COOKIES
Ingredients:
2 1/2 sticks butter/margerine (your choice of mixture)
1 cup firm-packed brown sugar
1/4 cup white sugar
1 large egg
2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
Fresh ground nutmeg (maybe 1/4 tsp or so to taste - Optional)
About 6 oz shredded cocoanut
About 10 oz semisweet chocolate chips
3 cups regular oats
Directions:
Soften butter/margerine and stir in sugars until smooth. Add egg and vanilla and stir until
well mixed. Stir baking soda and nutmeg into flour, then add to sugar mixture. Stir until
well mixed. Should be a sticky mixture at this point. Add in the oatmeal, cocoanut, and
chocolate chips.
Pre-heat oven to 375. Spread mixture equally over cookie sheet with raised edges and bake for
20 min. Cookies will be very soft when they come out, but will firm up with cooling.
Hint: You can add a number of flavorings to this recipe. For instance, sorghum will add a
distinct taste that enhances the brown sugar flavor. But don't eliminate the cocoanut
because that's what keeps the cookie moist.
ICE CREAM
Home made ice cream takes an ice cream maker, of course. I assume you already have made
some. You can use this trick with any recipe you have, but here is a very basic recipe that works for me.
Ingredients:
1 cup sugar
1 pint Half and Half
2 pints heavy whipping cream
1 tbsp + vanilla
"Flavoring"
dash salt.
Lightly scald milk and dissolve the sugar into it. Then add all the other igredients together and freeze.
Now, here's the trick. For flavoring, add a can of pie filling! Friends, this works great because the
stuff is already mixed up with just the right amount of sugar.
Kansas City Sloppy Ribs
1C brown sugar 1 1/2 Tbls. chili powder
1/2 C paprika 1 1/2 Tbls. garlic powder
2 1/2 Tbls gr. bl. pepper 1 1/2 Tbls. onion powder
2 1/2 Tbls. salt 1 to 2 Tsp. cayenne
3 full slabs of pork ribs, about 3 pounds each or less.
Combine all ingredients. The night before rub about 1/3 of the mix
on the meat. Place in a plastic bag and refrigate overnight. The
next day, sprinkle the ribs lighty with some more of the mixture
and let stand for about 30 to 40 minutes. Cook the ribs for about
3 to 4 hours. When ready the meat will bend easily between the
ribs. Serve with Stutin' Sauce.
Apple City Baby Back Ribs
1 1/2 C apple Cider or Juice 1 Tbsl. oil
3/4 C cider vinger 1 tsp. gr cinnamon
1/2 med. onion, minced 1 tsp. dried thyme
1 1/2 Tbls. Worchestershire sauce
2 slabs of baby back ribs, preferably 1 1/4 to 1 1/2 pounds each.
Blackened Catfish
4 fillets 2 tbl. vegetable oil
1 tbsl. thyme 1 tbls. basil
1 tbls. oregano 1 tbls. crushed red pepper
1 tbls. paprika 1 tbls. garlic salt
1 tsp. black pepper 1 tsp. gr. allspice
Wash the fillets and pat dry with paper towel. Lay the fillets out
on a cookie sheet or baking sheet and brush both sides with oil.
Place all the ingredients in a food processor or blender and blend
for about 1 minute. Distribute combined spice and herb mix evenly
on both sides of the catfish using about half of the mix. Save the
rest for future use.
Place the fillets on the grill over a medium to hot heat for about
3 minutes on each side for small fillets, or about 4 minutes for
large fillets. Remove from grill and serve immediately.
Apple Rib Rub
3/4 c br. sugar 1 tsp. dry mustard
4 tsp. onion powder 1 tsp. salt
1 tsp. gr. cinnamon 1/2 tsp. dried thyme
Jamaican Jerk Rub
6 Tbls. onion powder 2 Tbls. sugar
6 Tbls. onion flakes 4 1/2 tsp. thyme
2 Tbls. gr. allspice 4 1/2 tsp. cinnamon
2 Tbls. black pepper 1 1/2 tsp. nutmeg
2 Tbls. cayenne 1/4 tsp. dr.gr. Habanero
Mix the ingredients thoroughly in a bowl. Store covered in a cool,
dark place. 1 1/2 cups.
Wild Willy's Number One-derful Rub
An all purpose rub.
3/4 c paprika 2 tbs. chili powder
1/4 c black pepper 2 tbls. garlic powder
1/4 c salt 2 tbls. onion powder
1/4 c sugar 2 tbls. cayenne
Mix all the spices thoroughly in a bowl. Store covered in a cool.
dark place. About 2 cups.
Mary Nell Reck's Galveston Rub For poultry and pork.
6 cloves garlic, crushed
1 tbls. cayenne pepper
2 tbls. paprika
1 tbls. lemon juice
Combine all ingredients in a bowl. Mash until smooth. 1/3 cup.
Quick Chick Dry rub
1 tbls. paprika 1/2 tsp. onion powder
1 tsp. salt 1tsp. sugar
1/2 tsp. pepper pinch cayenne
6 boneless, skinless, indivedual chicken breasts,pounded lightly.
Mustard 'n' Lemon Chicken Poultry Perfect Rub
6 tbls. paprika 1 tbls. garlic powder
2 tbls. pepper 1 tbls. dry mustard
2 tbls. celery salt 1 tsp cayenne
2 tbls. sugar Zest of 1-2 lemons, minced
Butter mixture:
1 med. onion, thin wedges
2 tbls. butter
1 lemon, thin wedges
1 tbls. worestershire
Rub chicken with the butter mix inside and out, working the mix as
far as possible under the skin. Cover the chicken with dry mix and
massage into the chicken as well as possible. Refrigerate for
about 2 hours. Take out rub more mix into the chicken and let set
for 30 minutes. then insert lemon and onion wedges into the cavity.
Place the chicken in the smoker breast side down and cook for about
3 1/2 hours Turn breasts over half way through the cooking time.
Cajun Country Ribs Cajun Ragin' Rub
2 Tbls. celery salt 1 Tbls. garlic powder
2 Tbls. gr. blk. pepper 1 1/2 tsp. cayenne
2 Tbls. white pepper 1 1/2 tsp. dr. thymne
2 Tbls. br. sugar 1 tsp. dr. sage
Four to six 10 ounce to 14 ounce country style ribs.
Creole Rub
2 tbls. celery salt 1 1/2 tsp. thyme
1 tbls. paprika 1/2 tsp. cayenne
1 tbls. black pepper 1 tbls. br sugar
1 tbls. white pepper 1 1/2 tsp. garlic powder
Combine all the ingredients in a bowl, mix well.
To make an excellent crown roast, the night before, rub the roast
(5 to 5 1/2 pounds) with half of the mix, place in a plastic bag
and refrigerate over night. Remove the roast from the bag and
apply more rub. Let sit at room temperature for about 40 to 45
minutes. Cook for 4 3/4 to 5 hours or until done. Let stand for 10
to 15 minutes before carving.
Cajun BBQ Beef.
This works great with a tough piece of meat. However, I always recommend using the
best meat that you can afford. Also works well to fix a roast if it turns out tough after
cooking.
2 - 3 # piece of roast. Suggest Sirloin Tip roast.
1/4 stick butter
1 med onion, chopped fine
16 oz tomato sauce
1 tbsp lemon juice
2 oz vinegar (or more to taste)
1 tbsp brown sugar
1 or 2 tbsp Cajun Seasoning mix (see below)
Take whatever meat you are using, slice into thin slices and trim it well. Saute the onion
in the butter lightly until the onion begins to clear. Add the rest of the ingredients to the
onion mixture and simmer for 5 minutes. Pour the mixture over the meat slices, layering
as you go. Seal tightly and cook in at 250 (F) for several hours until tender.
Alternatively, simmer slowly on stove top until tender adding water as necessary.
CAJUN SEASONING MIX
1/4 cup salt 2 bay leaves chopped fine
1/4 cup paprika 1/4 tsp. ground cloves
2 tbsp. cayenne pepper 1/4 tsp. ground thyme
2 tbsp. onion powder 1/4 tsp. rosemary
1 1/2 tbsp. garlic powder 1/4 tsp. ground ginger
1 tbsp. finely ground black pepper 1/8 tsp. cumin powder
1 tbsp. white pepper 1/8 tsp. ground tarragon
2 tsp. sweet basil 1/8 tsp. ground nutmeg
1 tsp. dry mustard 1/8 tsp. ground allspice
1 tsp. chili powder
Combine all ingredients in a mixing bowl and mix thoroughly.
Store in a tightly covered glass jar for use as needed.
Red Beans and Rice
The key to this dish, IMO, is using dried red beans, not canned beans.
Soak about 1# of red kidney beans overnight, making sure they
stay covered. Cook at low boil the next day until tender (about 1 hour)
and retain about 1 Q of water.
Add:
1 med/lge onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
1 bunch green onions, chopped
7 (yes seven) large cloves of garlic, minced
1/2 cup chopped parsely
3/4 cup ketchup (wierd, huh? Trust me on this)
1 tbsp worchestershire sauce
1 tbsp (or more) tobasco
2 whole bay leaves
1 tsp thyme
1 # smoked sausage (like kielbasa) in bite sized pieces
1 # pork, also bite sized pieces
salt and black pepper to taste. Probably a lot of salt.
Simmer uncovered for about 2 hours.
You may want to thicken the sauce before serving.
Serve over cooked rice.
For more heat and flavor, try adding some jalopena peppers.