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LAGNIAPPE
RECIPES from BEDROCK PRESS
January 2005 Edition
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In this
edition:
Shop with Bedrock Press – Select
Valentine Gifts for Your Sweetie
Lagniappe Recipes – Cajun Chowder
& Josef’s Cajun Seasoning
Glossary of Culinary Terms - Cayenne
pepper, Lagniappe, Sauté
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SHOP WITH BEDROCK PRESS
DON’T
DARE FORGET VALENTINE’S DAY
February 14, 2005
Looking
for something special? Consider these great gift ideas:
*** Capture
her heart with glitter and gold – visit http://tinyurl.com/6vws4
------------------------------
*** Remember your sweetheart by sending a 12-inch, heart-shaped
cookie of your flavor choice that is hand-decorated in yummy
red and white butter cream icing. Choose the 'Happy Valentine’s
Day' message or compose a personal message of your own. Visit
http://tinyurl.com/5kgtv
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*** Find more yummy Valentine gift ideas by visiting http://tinyurl.com/662ym
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LAGNIAPPE RECIPES
CAJUN CHOWDER
1 lb. lump crab meat
1 lb. raw sm.-med. shrimp
Josef’s Cajun Seasoning (see recipe below)
1/2 c. (1 stick) butter or margarine
1 lg. yellow onion, chopped
1 med. bell pepper, chopped
1 clove garlic, minced
1 (10-oz.) can diced tomatoes and green chilies, do not drain
6 (10¾-oz.) cans condensed cream of potato soup
3 (12-oz.) cans condensed milk
2 (15¼-oz) cans sweet kernel corn, drained
6 green onions, thinly sliced
Salt
Grated Parmesan cheese
PREPARE AHEAD: Pick over crabmeat to remove any pieces of
shell and membrane. Peel and devein shrimp. Place crab meat
and shrimp into a mixing bowl. Sprinkle very lightly with
Cajun seasoning; toss to evenly distribute seasoning and set
aside.
TO PREPARE CHOWDER: Melt butter in an 8-quart saucepot (preferably
non-stick) over low heat. Increase heat and sauté chopped
onions, bell pepper and garlic until tender. Add tomatoes
and chilies and cook over medium-high heat for 10 minutes,
stirring occasionally. Add undiluted potato soup and condensed
milk. Reduce heat to medium and cook for an additional 10
minutes. (Do not boil.) Add corn, crabmeat and shrimp; continue
to cook over medium heat for 15 minutes. Add green onions;
reduce heat to low and simmer for 5 minutes. Adjust seasoning
to taste with additional Cajun seasoning and salt, if desired.
Ladle hot chowder into individual soup plates or bowls and
lightly sprinkle with grated Parmesan cheese. Yields 8 to
10 servings as an entrée.
RECIPE NOTE: Serve with oyster crackers or Garlic Cheese Toast
- http://tinyurl.com/4zjtj
- Freezes beautifully.
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JOSEF’S
CAJUN SEASONING
Basic
Seasoning:
1¼ c. salt
4 T. ground black pepper
3 T. chili powder
4 T. garlic powder
4 T. onion powder
2 T. paprika
6 T. ground Cayenne pepper
For seasoning seafood:
1 tsp. crushed dried thyme
1 tsp. crushed dried basil
1/2 tsp. crushed dried parsley
TO PREPARE
BASIC SEASONING: Measure salt and pour into a clean, dry quart
jar. Add black pepper, chili powder, garlic powder, onion
powder and paprika. In a well ventilated area away from drafts,
carefully and very gently spoon in Cayenne pepper. (Important:
See CAUTION below.) Tightly cover the jar with its lid, then
'shake, rattle and roll' the jar to mix and evenly distribute
ingredients. Always store seasoning in a tightly closed container
to prevent exposure to moisture. Yields approximately 2½
cups of seasoning.
TO PREPARE SEASONING FOR SEAFOOD: Combine half of the basic
seasoning mixture with crushed thyme, basil and parsley in
the amounts specified in ingredient list above.
RECIPE NOTE: Use to season dishes as you would salt...when
the dish is salty enough, it's seasoned to perfection. If
seasoning is too spicy, add more salt and reduce the amount
of black pepper and Cayenne pepper. Always shake container
well before each use to insure an even mixture of ingredients.
Use within 6 months.
CAUTION: Use great care when measuring ground Cayenne pepper
as airborne particles may cause severe burning and irritation
of eyes and mucus membranes.
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For previous editions of LAGNIAPPE RECIPES, visit http://tinyurl.com/4slyj
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For additional authentic French/Cajun recipes, visit http://tinyurl.com/54mz9
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email program does not support hyperlinks, please
highlight the link, then copy the link (Ctrl+C) and Paste
(Ctrl+V) it into your web browser’s address window.
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GLOSSARY OF CULINARY TERMS
(ground)
Cayenne pepper – (pronounced ki-yan’) this pepper
is also sometimes called red pepper but is not to be confused
with red peppercorns. The chilies used in this fiery powder
were originally grown in the Cayenne region of French Guyana.
Unlike its milder cousins, the seeds and membranes of the
Cayenne pepper (where you’ll find the fire) cause this
high-capsicum chile to make an especially hot and pungent
powder. It is widely used in savory dishes and is especially
well suited to cheese and egg dishes, as its heat greatly
enhances the distinctive characteristics of rich ingredients.
Similarly, it’s often used in rich sauces and buttery
Cajun dishes.
Lagniappe
– (pronounced lan-yap’) Louisiana French still used
in the Gulf states, especially southern Louisiana, to denote
a little something extra or an unexpected gift or benefit.
Sauté – (pronounced so-tay’) to cook food
quickly in butter and/or oil over high heat. High heat cooks
quickly so that the internal moisture of ingredients will
not push to the surface and prevent browning.
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End of Lagniappe Recipes from Bedrock Press ~ January 2005
Edition
Copyright 2004-2005 Janice Faulk Duplantis. All rights reserved.
http://www.bedrockpress.com
Please forward this publication, in its entirety, to others.
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PRESS / Janice Faulk Duplantis
P.O. Box 111, Moss, Ms 39460, USA
