CAJUN RECIPES HERE

FISH MARINADE

2 c Chablis wine_________2 tablespoon Lemon juice
2 teaspoon salt__________2 tablespoon creole mustard
1/3 teaspoon ground cayenne pepper

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. Serves 6

~~~~~~~~~~~~~~

BARBRA'S BARBECUE SAUCE

4 cups yellow onions, chopped _____1 cup celery, chopped
1 cup bell pepper, chopped ________1 cup chopped parsley
1 cup peanut cooking oil__________1 tablespoon garlic paste (see below)
3 cup Worcestershire sauce_______1/2 cup Louisiana hot sauce
2 cups tomato paste ______________3 teaspoon vinegar

2 tablespoon brown sugar______1 cup Southern Comfort Liquor
salt to taste.

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear and tender. Stir in garlic paste, cook a little longer. Add Worcestershire, hot sauce, tomato paste, brown sugar, and vinegar. Add Southern Comfort. Bring to a boil. Lower heat, cover and simmer for 2 to 3 hours. Salt to taste. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts.

***
garlic paste: slice 1/2 inch of top of whole head garlic, wrap in aluminum foil. Bake 375 Fahrenheit for 35 min. Remove from foil and press until all the flesh squeezes out. Makes 1 heaping tablespoon.

~~~~~~~~~~~~~~~

ORIENTAL PORK CHOPS

6 thick pork chops____________salt & red cayenne pepper
1 1/2 c dry white wine _________1 c bell pepper, chopped
1 c chopped yellow onions, chopped
1 clove garlic, chopped
3 Tablespoons soy sauce
1 15oz-can of Pinapple chunks (keep syrup)

Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice.
From Justin Wilson's "Gourmet and Gourmand Cookbook"

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BARBECUED RIBS

4 lb Pork ribs, cut in pieces
1 thinly sliced lemon
1 Large onion, sliced thin
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon Chili powder
2 teaspoons red cayenne pepper
Tabasco sauce & salt

(season to tastes 2 dashes tabasco/ dash of salt)

2 c Water

Place ribs in shallow roasting pan, meat side up. On each piece, place a slice of unpeeled lemon, a slice of onion. Roast in oven, 450 F degrees for 30 minutes. Combine remaining ingredients; bring to a boil then pour over ribs. Reduce oven, 350 F degrees, and bake 2 hours, basting ribs with the sauce every 15 minutes.

~~~~~~~~~~~

Bread Pudding with Whiskey Sauce

Servings: 8

---------BREAD PUDDING-----------
4 ea Slices stale bread ________4 T Sugar
3 1/2 c Milk ____________4 Eggs, separated
1 T Vanilla _____________Salt, pinch
2 sticks of butter________Raisins (optional)

Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean.
Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm

WHISKEY SAUCE:

1/2 c Sugar ____________1/4 c Water
1 stick butter___________Whiskey, to taste

Cook until dissolved. Remove from heat, add whiskey to individual taste.

by Mrs. Henry Gauthier, Sr.

~~~~~~~~~~

BARBEQUE SAUCE

----------SEASONING MIX------------
1 1/2 t  Black pepper          1 t  Salt
      1 t  Onion powder        1 t  Garlic powder
    1/2 t  White pepper        1/2 t  Ground cayenne pepper

--------MAIN INGREDIENTS-------
1/2 lb Bacon, minced           
1 1/2 c  Chopped onions
2 c  Pork, beef or chicken stock  
1 1/2 c  Bottled chili sauce
1 c  Honey                     
3/4 c  Dry roasted pecans, chopped
5 T  Orange juice (1/2 orange)   
1 x  Rind & pulp from 1/2 orange
2 T  Lemon juice (1/4 lemon)     
1 x  Rind & pulp from 1/4 lemon
2 T  Minced garlic 
1 t  Tabasco sauce
4 T  Unsalted butter
 

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.
From Paul Prudhomme's "Louisiana Kitchen"

~~~~~~~~

QUENCHING THE FIRES

Capsaicin is the chemical substance that makes hot peppers (chilli, cayenne, etc.) feel like fire. It is especially helpful to note, Capsaicin is soluble in oil but not water. If you love chile peppers, you've discovered that even a bucket of water won't stop the fire. Use milk, sour cream, or yogurt - all of which contain milk fat. Apparently the oil floats the capsaicin off the skin.

Also, alcohol dissolves capsaicin, which is why beer and mexican food go well together. Sometimes rices and bread can be effective. But, I wouldn't count on it, if you use habanero peppers.

~~~~~~~~~~~~~~~~~~

WHY_USE CHILLI PEPPERS?

The burn delivered by chili peppers come from capsaicin, a substance found in the blister-like sacs of the fruit's interior lining. Scientists measure the heat of a pepper in Scoville units, which indicate parts per million of capsaicin.

Jalapenos - peppers most people think of as really hot - rate about 2,500 to 5,000 Scoville units.
Thai peppers shoot up to about 50,000 units.
The fearsome habanero pepper stands alone at the top of the scale with a scorching 100,000 to 300,000 Scoville units. If you are not accustom to hot peppers, don't start with habanero. It could kill you.

I enjoy a hot dish, now and again. Capsaicin gets all the body's juices flowing: salivating, nose running, sweating, and digestive juices flowing. The effects are so pronounced that hot chilli peppers can relieve the congestion of colds or bronchitis. Also, specialists at Mahidol University in Bangkok, Thailand, have found that a regular diet of hot peppers correlates with the body's ability to dissolve potentially harmful blood clots, lowering the risk of certain heart problems.
And other research shows that in some cases peppers may have an anti-cancer effect.

Why subject ourselves to trial by fire? Hot peppers hurt so good. Paul Rozin, a psychology professor at the University of Pennsylvania, hypothesizes that eating chiles releases into the brain or bloodstream a flood of morphine-like endorphins - the same brain chemicals thought to cause the so called "runner's high" - enhancing our enjoyment of the food we're eating. Take a taste and don't forget the MILK!

Justin Wilson Looking Back : A Cajun Cookbook	Justin Wilson. Following more than two decades of producing cookbooks, Justin Wilson has decided that it's time to take a look back. In this book, the culinary trendsetter collects some of his favorite recipes from previous cookbooks and offers commentaries and remembrances that complement them with prosaic style.
Justin Wilson's Easy Cooking:	Justin Wilson's Easy Cooking: 150 Rib-Tickling Recipes for Good Eating (Pbs Series) Justin Wilson is back again with a collection of easy-cooking, easy-eating recipes. From Alligator Pate to Crawfish Etouffee, Justin's got a recipe that's as easy as can be, made with ingredients that are always readily available. Ties in with a 26-part PBS series
MORE Chef Justin Wilson	[Justin Wilson's Homegrown Louisiana Cookin' ], [Justin Wilson's Cookbook]

~~~~~~~~~~~~~~~~~~~~~

RECIPES WANTED:
___a great cajun chilli recipe with beef
And, a special chocolate cake recipe that includes cayenne pepper. Note: for those who were like me, and are wondering why-in-the-world, well, cayenne and chocolate get along great! If you want to increase the spice factor in any recipe, you can either add more spice, add sugar, add salt, or add a pepper like cayenne whose taste wont dominate the other spices.

Please send recipes to Wilma3: me
Take care, Y'all!

The Front Door	Welcome to Wilma's Homepage. Here is the index for most of the pages on this site. Thank you for sharing a visit.

Search: All Products Books Popular Music Classical Music Video Toys Consumer Electronics Keywords: