Subject: COLLECTION: Cajun Dishes Lines: 217 Title: CAJUN PRIME RIB Yield: 6 servings 4 lb Prime rib roast (10-1/2 lbs) 1/4 c Black pepper 1/4 c Garlic powder 1/4 c Salt 2 Onions, thinly sliced SEASONING MIX (OPTIONAL) 1 tb Plus 1 tsp, salt 1 tb Plus 2 tsp, white pepper 1 tb Plus 2 tsp, fennel seeds 1 tb Plus 3/4 tsp, black pepper 2 1/2 ts Dry mustard 2 1/2 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen Title: CAJUN MEAT LOAF Categories: Cajun, Meats Yield: 6 servings SEASONING MIX 2 Whole bay leaves 1 ts Salt 1 ts Ground cayenne pepper 1 ts Black pepper 1/2 ts White pepper 1/2 ts Ground cumin 1/2 ts Ground nutmeg MAIN INGREDIENTS 4 tb Unsalted butter 3/4 c Finely chopped onions 1/2 c Green bell peppers, chopped 1/4 c Green onions, finely chopped 2 ts Minced garlic 1 tb Tabasco sauce 1 tb Worcestershire sauce 1/2 c Evaporated milk 1/2 c Catsup 1 1/2 lb Ground beef 1/2 lb Ground pork 2 Eggs, lightly beaten 1 c Very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" Title: CAJUN PORK ROAST Yield: 12 servings 10 lb Boneless boston pork roast 1 c Chopped onion 3/4 c Choppped garlic 1/2 c Tiger sauce 1 ts Chopped parsley 1/2 c Worcestershire sauce 2 tb Steak sauce (lea & perrins) 2 1/2 tb Dry mustard Seasoned salt (dry rub) 6 oz Tomato paste 3 tb Brown sugar MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. Title: CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE Categories: Seafood, Cajun Yield: 4 servings 2 lb Catfish Fillets Salt Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 tb Soy Sauce 1/4 c Seafood Cocktail Sauce 1 Clove Garlic, minced 2 ts Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil Fresh Strawberries, Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. d dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking Title: CAJUN CATFISH Yield: 4 servings 4 Catfish fillets (4 oz. each 1 oz Wheat flakes cereal 1 tb Paprika 1/4 ts Salt 1/4 ts Onion powder 1/4 ts Garlic powder 1/2 ts Cayenne pepper 1/2 ts Black pepper 1/2 ts White pepper 1/2 ts Thyme 1 tb Oil 1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. Subject: Louisiana Boil Lines: 57 Louisiana Boil Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------For stock------- 6 Gal Water 4 Bags Zatarain's crab & crawfish boil 2 C Zatarain's liq crab & crawfish boil 1 1/2 to 2 cups salt 2 Tbsp peppercorns 2 Tbsp Louisiana hot sauce 2 Tbsp Creole seasoning -- or to taste ----For veggies and sausage---- 4 Ears Corn -- shucked, halved 2 Feet Andouille sausage 6 Lemons -- halved 16 skinned new potatoes 4 Onions -- peeled, quartered 4 heads Garlic -- halved horizontally 4 whole Artichokes 2 1/2 Lb Asparagus 1 bunch Celery -- washed, tops removed 24 Scallions trimmed & cut into 6" -lengths -------For seafood------- 1 dz Blue crab -- live 5 lb Crawfish -- live 2 lb Shrimp -- fresh, whole -------For creole seasoning------- 2 Tbsp salt 2 1/2 Tbsp paprika 2 Tbsp garlic powder 1 Tbsp dried oregano 1 Tbsp cayenne pepper 1 Tbsp black pepper 1 Tbsp onion powder 1 Tbsp dried thyme Put all seasonings in a 10 gallon stainless steel pot (that has a straining basket in it) over a "Louisiana Rig" and bring to a boil. Taste boil for seasoning and correct to your liking. Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add remaining vegetables and sausage. Add blue crab and enough crawfish to fill pot to the top. Cover, bring to boil and then cut off the heat. Let steep 5-10 minutes. The longer it steeps the spicier the boil will become (some people will let it steep 25-30 minutes). Drain and dump everything out on a table. Lines: 60 Cajun Meat Loaf Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------SEASONING MIX-------- 2 Each Whole bay leaves 1 Teaspoon Salt 1 Teaspoon Ground cayenne pepper 1 Teaspoon Black Pepper 1/2 Teaspoon White pepper 1/2 Teaspoon Ground cumin 1/2 Teaspoon Ground nutmeg ------MAIN INGREDIENTS------ 4 Tablespoons Unsalted butter 3/4 Cup Finely chopped onions 1/2 Cup Green bell peppers, chopped 1/4 Cup Green onions, finely chopped 2 Teaspoons Minced garlic 1 Tablespoon Tabasco sauce 1 Tablespoon Worcestershire sauce 1/2 Cup Evaporated milk 1/2 Cup Catsup 1 1/2 Pounds Ground beef 1/2 Pound Ground pork 2 Each Eggs, lightly beaten 1 Cup Very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" Subject: Beef Marinade/Basting Sauce Lines: 37 Serving Size : 8 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Dry red wine 3 Teaspoons Salt 1 Cup Olive oil 3 Tablespoons Poupon mustard 2 Tablespoons Wine vinegar 2 Tablespoons Prepared horseradish 2 Teaspoons Onion powder 3 Tablespoons Lime juice 1 Teaspoon Garlic powder 2 Teaspoons Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Lines: 72 Stuffed Pork Chops Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Each Med. apples coarsely chopped 7 Tablespoons Unsalted butter 3 Tablespoons Brown sugar 1 Teaspoon Vanilla extract 1/2 Teaspoon Ground nutmeg -------SEASONING MIX-------- 1 Tablespoon Salt 1 Teaspoon Onion powder 1 Teaspoon Ground cayenne pepper 3/4 Teaspoon Garlic powder 1/2 Teaspoon White pepper 1/2 Teaspoon Dry mustard 1/2 Teaspoon Rubbed sage 1/2 Teaspoon Ground cumin 1/2 Teaspoon Black pepper 1/2 Teaspoon Dried thyme leaves ---PORK CHOP INGREDIENTS---- 6 Each 1-3/4" thick pork chops 3/4 Pound Ground pork 1 Cup Chopped onions 1 Cup Chopped green bell peppers 2 Teaspoons Minced garlic 1 Cup (4 oz) diced green chilies 1 Cup chicken stock 1/2 Cup Very fine bread crumbs 1/2 Cup Finely chopped green onions In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing.