Lagniappe
Recipe
June 2005 Edition
Authentic French/Cajun Recipes
Janice Faulk Duplantis, Editor/Publisher
Lagniappe
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'First,
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French/Cajun Cuisine
Collection of 24 authentic
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Top
of Page
- Index
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Capellini
pasta - Long strands of pasta that are very similar
to angel hair pasta, only slightly thinner. Available
in both strands and nests. It is most suitable for use
with light sauces. Capellini is also known as angel
hair pasta.
Lagniappe
- (lan-YAP) Louisiana French still used in the
Gulf states, USA, especially southern Louisiana, to
denote a little something extra or an unexpected gift
or benefit.
Tasso
(TASS-o) - A strip of smoked, highly seasoned
pork used to flavor pot food (gumbo, jambalaya, beans,
etc.) or thinly sliced and simmered in a sauce for rice
or pasta.
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Bedrock
Press ~ Lagniappe Recipe
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Chicken
& Tasso Pasta
6
whole boneless, skinless chicken breasts
3 T. butter or margarine
1 lb. diced tasso (see Recipe Note below)
2 tsp. chopped garlic
3 c. heavy cream
1 bunch green onions, coarsely chopped
Salt and coarsely ground black pepper, to taste
1 lb. capellini or angel hair pasta
Cut
each chicken breast into 4 pieces. Melt butter in a
large skillet and saute chicken pieces over medium heat
until browned. Add tasso and garlic and cook for an
additional 5 minutes. Stir in cream and green onions.
Season with salt and pepper to taste. Reduce heat and
simmer sauce, uncovered, for 10 minutes (do not allow
sauce to boil). In the meantime, prepare pasta according
to package directions; drain well and transfer to a
large serving platter or pasta bowl. Toss pasta with
warm sauce and serve with green salad and garlic bread
(see Bonus Recipe below). Yields 6 servings.
Recipe Note: Tasso is a highly seasoned
smoked ham used in a variety of Cajun dishes. If unavailable,
lean smoked ham may be substituted.
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Royal
Street Garlic Bread
1/2
c. butter or margarine, softened
1 T. olive oil
1 tsp. Worcestershire sauce
1 T. plus 1/2 tsp. parsley flakes
3 cloves garlic, minced
1 tsp. Tabasco sauce
Pinch of salt
3 sm. loaves French bread (approx. 12-inches each)
2 T. paprika
1/2 c. grated Parmesan cheese
Prepare
garlic butter by combining margarine, olive oil, Worcestershire
sauce, 1/2 teaspoon of parsley, garlic, Tabasco sauce
and salt together in a small bowl. Blend thoroughly.
Split loaves of bread in half lengthwise. Spread the
cut sides of each loaf with prepared garlic butter.
Sprinkle with paprika and remaining tablespoon of
parsley; transfer to a baking sheet. Bake in a 375°F
oven for 5 minutes. Sprinkle each slice with Parmesan
cheese and bake for an additional 3 minutes. Remove
from oven and cut each loaf, diagonally, into 3 pieces.
Serve warm. Yields 6 to 8 servings.
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End
of Lagniappe Recipe from Bedrock Press ~ June 2005 Edition
Copyright 2004-2005 Janice Faulk Duplantis. All rights reserved.
P.O. Box 111, Moss, Mississippi 39460 USA
http://www.bedrockpress.com
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©2004-2005 Janice Faulk Duplantis
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