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Chef2Chef Recipe Club - Volume 3 Issue 056 - September 16, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, This week our friend Chef Patrick Mould, owner of the Louisiana School of Cooking, will share some more Cajun and Creole recipes with us. This is Chef Patrick's second week of recipes in our club. Visit his site and find out more about this fine chef, his school and his Cajun Store, at the following link. http://www.louisianaschoolofcooking.com There is a party getting ready to happen in Louisiana, read on: -------------------------------------------------- Every year during the third weekend of September the Granddaddy of all Cajun festivals takes place in Lafayette, La. Festivals Acadiens is the ultimate celebration of Cajun culture. The festival celebrates the Bayou State's indigenous music, Cajun French language, and traditional & contemporary art and crafts as well as the areas unique cuisine. The festival, which takes place in Girard Park, is made up of several different components and is rolled into one huge festivity. Since its inception over two decades ago, the festival has not only inspired locals to be proud of their ancestral heritage, but has also shared with visitors one of the most unique cultures in the U.S. Prior to my realizing that I would pursue a career in the culinary arts, the Bayou Food Festival was one of my favorite stops on this festival circuit. The elaborate displays of food presented at this eating frenzy by Acadiana culinary landmarks such as Jacob's Restaurant, Michael's Catering and The Lodge, motivated my budding curiosity in food. After filling my belly, I would wander off to the Louisiana Native & Contemporary Crafts Festival, where the "How Men Cook" demonstration would be going on non-stop all weekend. The demonstrations eventually spawned the cookbook "How Men Cook" by the Beaver Club. This group of Cajun camp cooks prepare authentic Louisiana concoctions, utilizing ingredients that, in some recipes, may be a little bit on the wild side. Don't be surprised to taste alligator, duck, venison or maybe even some nutria. After eating your fill, it is time to head over to the Festival de Musique Acadienne for the festival's built in exercise program, Cajun dancing! Below is a sample list of some of the great food you may find at this year's greatest Cajun celebration, Festivals Acadiens. Festivals Acadiens September 20th-22nd, 2002 Lafayette, Louisiana Bayou Food Festival • Festival de la Cuisine du Bayou Girard Park · Saturday & Sunday, Sept. 20-21 A La Carte Shrimp Stew w/Rice • Stuffed Bread w/Crawfish Sauce • Crabmeat Pasta • Chocolate & Pecan Cake Café Vermilionville Crawfish Étouffée •Alligator Sausage Po-boys • Grilled Hot Dogs • Seafood Lasagna Charlie T's Boudin • Cracklins Don's Seafood & Steakhouse Crawfish Fettuccini • Fried Catfish • Shrimp Jambalaya • Bread Pudding Dupuy's Oyster Shop Fried Oysters on a Stick • Corn & Crab Bisque • Raw Oysters on the Half Shell • Seafood Quesadillas Fried Crabmeat Boulette • Crawfish Au Gratin -------------------------------------------------- Bandana Bandito: Gourmet Foods With The True Taste Of San Antonio Wake up your taste buds to the real taste of the Alamo City, San Antonio, Texas with Bandana Bandito's award winning authentic Tex/Mex gourmet foods - they're good, they're healthy, and they're affordable. Bandana Bandito offers you Salsas, Fruity Salsas, BBQ Sauces, Jalapeno relish, Mustard and Jelly. Cajun Mesquite Mustard, Habanero Steak Sauce, Fajita Marinade, Buffalo Wing Sauce, stuffed Olives and much more. We also have a range of gift sets that are perfect for any occasion - social or corporate. To experience Bandana Bandito's quality and great service, visit http://html.chef2chef.net/goto.php?id=216 or call 800.880.5938 -------------------------------------------------- Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce If you're a fan of sweet and spicy dishes like I am, this recipe is for you. If you like dishes on the spicier side, you can add more horseradish and hot sauce. Ingredients: 3 cups cooking oil 3 teaspoons Cajun Seasoning 1-1/4 cups flour 2 eggs 1/2 cup milk 1 cup shredded coconut 1 pound 21/25 count shrimp, peeled and de-veined* Orange Marmalade Dipping Sauce: 1/2 cup orange marmalade 1 tablespoon horseradish 2 teaspoons Dijon mustard 2 teaspoons lemon juice 1/4 teaspoon hot sauce 1/4 teaspoon salt Directions: Heat cooking oil to 325 F. In a bowl stir together 1 cup of flour with 1 teaspoon Creole Seasoning and set aside. In another bowl place eggs, milk and 1 teaspoon Creole Seasoning and whip together. In another bowl stir together remaining 1\4 cup flour and shredded coconut. Place shrimp in another bowl and season with remaining teaspoon of Creole Seasoning. Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered. Drop shrimp into cooking oil and fry until golden brown and floating. Serve with Orange Marmalade Dipping Sauce. Orange Marmalade Dipping Sauce: Combine all ingredients in a bowl and mix until thoroughly blended. Yields approx. 2 dozen shrimp. * 21/25 count denotes the number of shrimp per pound the larger the numbers the larger the shrimp. -------------------------------------------------- Great Resources for Culinary Professionals. Get 4 top quality cookbooks for $1 each! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent desserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Broiled Portobello Mushroom Salad These mushrooms are known for their meaty texture and, although I am broiling them, they are even better grilled. Ingredients: 1/8 cup balsamic vinegar 1 teaspoon dried tarragon 1 teaspoon minced garlic 1 teaspoon Creole Seasoning 1/4 teaspoon hot sauce 1/2 cup olive oil 4 Portobello mushrooms caps 1 cup water 1 tablespoon Dijon mustard 1/4 teaspoon salt Assorted salad greens for 4 side salads Directions: Preheat oven broiler. In a bowl, combine balsamic vinegar, tarragon, garlic, and Creole seasoning and hot sauce and whip together. Slowly add 1/4 cup olive oil until completely incorporated. Add mushrooms and marinate for 30 minutes at room temperature. Place marinade and mushrooms bottom side up in a baking dish and broil in oven for five minutes. Flip mushrooms and broil for an additional 2 minutes. Remove mushrooms from oven, place on a plate and keep warm. Pour water into hot baking dish, scrape juices from bottom, pour reserved liquid in a bowl and allow to cool slightly. Into reserved liquid whip in mustard and salt. Then slowly whip in remaining olive oil and chill. Slice broiled mushroom caps and place on plates that have been lined with assorted greens and top with dressing. Yields 4 side salads -------------------------------------------------- Recipe Club, Kentucky Virtual Does it again! You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven place mats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Bronzed Catfish Fillets Cajun Culinary Guru, Chef Paul Prudhomme, first introduced the world to Louisiana cooking with his Blackened Redfish, bronzing is an extension of the blackening process. The food is not as charred and a little more delicate in flavor. Chefs across Louisiana owe a tremendous amount of gratitude to this Master of Cajun Cooking. Ingredients: 2 - 8oz. Catfish fillets Seasoning Mix: 3/4 teaspoon salt 1/2 teaspoon dried sweet basil leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon white pepper 2 tablespoons melted butter 1 tablespoon lemon juice Directions: Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets. Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture. Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.* Yields 2 servings. *When you are able to pierce the thickest part of the fillet easily, the fish is cooked. *Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke. -------------------------------------------------- FreshHerbCompany.com Since 1988, The Fresh Herb Company has set the standards for specialty and decorative foods, their packaging, and usage. Specializing in, but not limited to Decorative Gourmet Accessories, our products can be found worldwide and near you. Using only the freshest ingredients and beautiful, recycled Italian Glass, we take pride in providing our customers with quality products. http://html.chef2chef.net/goto.php?id=159 -------------------------------------------------- Shopping Lists: Cooking oil Cajun Seasoning Flour 2 eggs Milk Shredded coconut 1 pound 21/25 count shrimp, peeled and de-veined* Orange marmalade Horseradish Dijon mustard Lemon juice Hot sauce Salt Balsamic vinegar Dried tarragon Minced garlic Creole Seasoning Hot sauce Olive oil 4 Portobello mushrooms caps Dijon mustard Salt Assorted salad greens for 4 side salads 2 - 8oz. Catfish fillets Salt Dried sweet basil leaves Dried oregano leaves Garlic powder Dried thyme leaves Black pepper Onion powder Paprika Cayenne pepper White pepper Butter Lemon juice -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- ------------------------------------- |