Beau Monde Seasoning

1 T. ground cloves
1 tsp. ground cinnamon
1 T. salt
1 T. ground bay leaf
1 T. ground allspice
2 T. ground black pepper
1 tsp. ground nutmeg
2 tsp. ground mace
1 tsp. celery seed
2 T. ground white pepper

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In a small mixing bowl, sift together the cloves, cinnamon, salt, bay leaf, allspice, black pepper, nutmeg, mace, celery seed and white pepper; mix thoroughly. Place in an airtight container and store in a cool, dark place for up to 4 months. Shake well before use to insure that ingredients are well mixed. Use to season poultry, fish, beef, vegetables, salads, sauces and party dips. Yields approximately 1/2 cup.
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Beer Barbecue Sauce

1 c. barbecue sauce (any brand)
1 c. ketchup
¾ c. beer (any brand)
¼ c. honey
1 T. Worcestershire sauce
2 T. red wine vinegar
2 T. lemon juice
2 T Dijon mustard
1 T. Louisiana hot sauce
½ tsp. ground black pepper
2 cloves garlic, minced
2 onions, finely chopped

In a large saucepan, combine barbecue sauce, ketchup, beer, honey, Worcestershire sauce, vinegar, lemon juice, mustard, hot sauce, pepper, garlic, and onions. Simmer mixture over low heat until sauce reaches desired consistency; stir occasionally to prevent scorching. Baste beef, pork or chicken with sauce during last 5 minutes of grilling. Refrigerate leftover sauce. Yields approximately 3 cups.
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Cajun Roux (Rue)

1 cup lard or vegetable oil
1 cup all-purpose flour

Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead -- cover, refrigerate and use within 1 week.
(3) Larger batches of roux may be prepared by increasing fat and flour in equal amounts.
(4) Freezes beautifully. Freeze in 1-cup portions for up to 6 months.
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500°F, roux splashed on the skin will stick and cause a severe burn.
(6) See article ‘How to Make a Cajun Roux’ at http://www.bedrockpress.com/cajun-cooking.html for additional information and recipes.
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Cajun Seasoning

1 (26-oz.) box salt
3 T. ground black pepper
2 T. garlic powder
2 tsp. onion powder
1 tsp. ground nutmeg
2 T. dried parsley flakes
2 T. chili powder
4 T. ground Cayenne pepper

In a glass quart jar, combine salt, black pepper, garlic powder, onion powder, nutmeg, dried parsley and chili powder. Carefully spoon in Cayenne pepper. Shake jar to mix ingredients. Fill shaker for daily use; store remainder in tightly covered container.
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Caper Butter Sauce

6 T. (¾ stick) butter or margarine
¼ c. capers, drain off any liquid
2 T. lemon or line juice
½ tsp. salt

Melt butter in a small saucepan over medium heat. Add capers, lemon or lime juice and salt. Stir to mix ingredients and remove from heat. Serve warm sauce with fish, chicken or steamed vegetables. Yields approximately ½ cup.
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Cranberry Chutney

1 (16-oz.) can whole berry cranberry sauce
1/2 c. peeled, diced Granny Smith apple
1/2 c. golden raisins
1/4 c. plus 2 T. granulated sugar
1/4 c. plus 2 T. white wine vinegar
1/8 tsp. ground allspice
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

Combine cranberry sauce, diced apple, raisins, sugar, vinegar, allspice, ginger and nutmeg in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are fork-tender and sauce has begun to thicken (approximately 30 minutes). Remove pan from heat and allow chutney to cool to room temperature; transfer to a covered container and refrigerate. Chutney is best if prepared 1 or 2 days ahead and stored under refrigeration before serving to allow flavor to fully develop. (Chutney may be refrigerated for up to 1 month.) Prior to serving, allow chutney to come to room temperature. Yields a generous 2 cups of chutney.
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Cranberry-Orange Chutney

1/4 c. coarsely chopped orange peel
1 (12-oz.) pkg. fresh cranberries
1 c. granulated sugar
2 T. orange liqueur or 1 T. orange extract
1 c. chopped pecans

Finely grind chopped orange peel in a food processor. Add half of the cranberries and process slightly. Add remaining cranberries and process until coarsely chopped. Transfer to a large mixing bowl; stir in sugar, orange extract and chopped pecans. Mix well. Cover and refrigerate for a minimum of 2 hours, allowing time for sugar to fully dissolve and flavors to blend. Yields 12 to 16 servings.

Recipe Variation: For a jellied consistency, puree cranberries and orange peel in food processor; add sugar, extract, pecans and 2 packages of plain gelatin dissolved in 1/4 cup cool water; process to blend. Chill until thickened.
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Cranberry-Orange Relish

1 (12-oz.) pkg. fresh or frozen cranberries, rinsed and drained
1 unpeeled orange, cut into eight slices and seeded
1 c. granulated sugar

Place half of the cranberries and 4 orange slices in a blender or food processor; process until evenly chopped. Transfer to a mixing bowl and repeat with remaining cranberries and orange slices. Add to mixture in bowl and stir in sugar. Cover and refrigerate until sugar has completely dissolved. Yields approximate 3 cups of relish.
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Cranberry Pepper Jelly

1/4 to 1/2 c. coarsely chopped jalapeno peppers
1-1/2 c. cranberry juice cocktail
1 c. distilled white vinegar
5 c. granulated sugar
1 (3-oz.) pouch liquid fruit pectin

Combine jalapeno peppers, cranberry juice and vinegar in a medium saucepan. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with the back of spoon to remove all liquid. Measure 2 cups of liquid; discard pulp. In 4 quart saucepan, combine the 2 cups of liquid and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Immediately ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims and adjust lids. Invert jars for 5 minutes; return to upright position and let cool on a wire rack until set (2 to 3 days). Yields 5 half-pint jars.
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Creole Sauce

1/2 c. (1 stick) butter
1-1/2 c. chopped green bell pepper
1-1/2 c. chopped onion
1-1/2 c. chopped celery
1 T. finely chopped garlic
1/4 c. tomato paste
2 T. paprika
1-1/2 tsp. Italian seasoning
1-1/2 c. chicken broth
1 c. tomato juice
1 c. peeled and chopped tomatoes
1-1/2 tsp. Worcestershire sauce
1-1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
2 T. cornstarch
5 T. cold water

Melt butter in a large saucepan and saute bell pepper, onion, celery and garlic until tender (5 to 8 minutes). Stir in tomato paste, paprika and Italian seasoning; cook for an additional 3 minutes. Add chicken broth, tomato juice, tomatoes, Worcestershire sauce, salt, black pepper, and cayenne pepper. Bring mixture to a boil; reduce heat and simmer for 10 minutes, stirring frequently. In a small bowl or measuring cup, blend cornstarch with cold water until smooth. Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens; remove from heat. Creole sauce may be refrigerated for up to 5 days or frozen for up to 6 months. Yields 1-1/2 quarts.
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Hot Sauce for Beef

¾ c. chopped onion
½ c. chopped bell pepper
¼ c. chopped celery
2 tsp. minced garlic
¼ c. minced fresh Jalapeno peppers
¼ c. vegetable oil
5 T. plus 2 tsp. all-purpose flour
¾ tsp. ground Cayenne pepper
1 tsp. ground black pepper
3 c. canned beef broth

Chop onions, bell pepper and celery. Combine in a small bowl and set aside. Mince garlic and Jalapeno peppers and combine in a separate bowl; set aside. In a heavy 2-quart saucepan, heat oil over medium-low heat. Whisk in flour a little at a time until smooth. Continue cooking, whisking constantly, until light brown (approximately 3 minutes) being careful not to scorch oil and flour mixture. Remove saucepan from heat and immediately stir in chopped onion, bell pepper and celery mixture, Cayenne pepper and black pepper. Return saucepan to high heat and cook for approximately 2 minutes, stirring constantly. Add minced garlic and Jalapeno peppers, stirring well. Continue cooking for 2 minutes, stirring constantly. (Mixture should be pasty.) Remove from heat. In a separate 2-quart saucepan, bring beef broth to a boil over medium-high heat. Add a spoonful of prepared paste to boiling broth, stirring until dissolved and continue to add by the spoonful until all of the paste has been dissolved in broth. Bring mixture to a boil then lower heat to a simmer. Cook for 15 to 20 minutes to reduce volume. Skim off any oil from the top of sauce and serve warm. Serve sauce with meat loaf, roast beef, grilled hamburgers and roast beef sandwiches. Yields approximately 3 cups.
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Jezebel Sauce

1 (10-oz.) jar apple jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp. dried crushed red pepper

To prepare sauce: Process apple jelly, pineapple jam, horseradish, dry mustard and pepper in a food processor until smoothly blended. Store the blended sauce in a covered glass container under refrigeration for up to 3 weeks. Sauce is best if prepared the day before serving to allow flavor to fully develop. Yields approximately 2½ cups.
To serve: Traditionally, Jezebel Sauce has been served as an appetizer in southern Louisiana. To do so, simply bring prepared sauce to room temperature, pour over softened cream cheese and spread on crackers or Cayenne Toast (see ‘Recipe Index’). However, the complex blend of this sweet-yet-peppery-tasting sauce is a delicious garnish for pork, chicken and boiled shrimp. It also makes a superb dip for chicken nuggets. To use as a glaze for grilled pork or chicken, brush on meat during the last three minutes of cooking. Excellent!
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Lemon-Garlic Grilling Sauce

½ c. (1 stick) butter or margarine, melted
¼ c. lemon juice
1 T. Worcestershire sauce
3 cloves garlic, peeled and minced
½ tsp. Tabasco pepper sauce
¼ tsp. ground black pepper

Melt butter in a small saucepan over low heat. Stir in lemon juice, Worcestershire sauce, garlic, Tabasco sauce and black pepper; mix well. Simmer for 2 minutes and remove from heat. Brush sauce on fish, seafood, poultry or vegetables during grilling or broiling. Heat any remaining sauce and serve warm at the table with grilled foods. Yields approximately ¾ cup.
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Lemon Pepper Seasoning

2 lg. lemons
2 tsp. black peppercorns
1 T. coarse sea salt or kosher salt

Remove zest from lemons in strips with a vegetable peeler and cut away any white pith from strips with a paring knife. Coarsely chop enough zest to measure 2 tablespoons. Grind zest, peppercorns and salt in a coffee/spice grinder until zest is finely chopped. Refrigerate in an airtight container for up to 2 weeks. Yields approximately 3 tablespoons of seasoning.

Recipe Note: Pat seasoning onto chicken before roasting or sprinkle over vegetables after cooking.
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Louisiana-Style Tarter Sauce

1-1/2 c. mayonnaise
2 T. lemon juice
1/4 c. minced pimiento stuffed olives
1/4 c. minced sweet pickles
1 T. sweet pickle juice
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped capers
1 T. sliced green onions
Salt, to taste
Louisiana hot sauce, to taste

In a large ceramic bowl, whisk together mayonnaise and lemon juice. Blend in olives, pickles, pickle juice, parsley, capers and green onions. Season to taste with salt and hot sauce. (If a more tart taste is preferred, add a small amount of lemon juice or white wine vinegar. If a sweeter taste is desired, add more sweet pickle juice or some granulated sugar.) Cover with plastic wrap and refrigerate overnight to allow flavors to develop. Yields 2 cups.

Recipe Note: In Louisiana, tartar sauce is typically served with all fried seafood dishes. Try this sauce as a dip for Cajun Catfish Beignets or as a topping for a seafood terrine.
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Peanut Sauce

½ c. peanut butter (smooth or chunky)
½ c. water
1 tsp. garlic powder
2 T. lemon juice
2 T. soy sauce
1 tsp. granulated sugar
Sprinkle ground Cayenne pepper

In a microwave safe bowl, whip together peanut butter, water, garlic powder, lemon juice, soy sauce, sugar and Cayenne pepper (to taste). When well blended, microwave for 30 seconds. Pour over chicken, noodles, or other favorite dishes.
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Slow Cooked Applesauce

7-9 med. cooking apples
1/4 c. orange juice
2 tsp. vanilla extract

Peel, core and quarter apples. Place in slow cooker, add orange juice, cover and cook on ‘High’ for 1 hour. Reduce heat to ‘Low’ and cook for an additional 4 hours. Stir in vanilla extract, replace cover and continue to cook on ‘Low’ for an additional 2 to 3 hours until apples can be easily mashed. Yields 6 to 8 servings.
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Toasted Pecan Caramel Sauce

1/2 c. granulated sugar
1/3 c. butter or margarine
1 c. light corn syrup
1 lg. egg, lightly beaten
1 T. pure vanilla extract
1 c. pecan halves, toasted

Combine sugar, butter, corn syrup, egg and vanilla in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes); remove from heat. Just prior to serving, stir in pecans. Serve warm or cool over ice cream, cake or waffles. Yields 2 cups.
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Tomato Gravy

½ lb. bacon, cut into ½-inch pieces
1 sm. onion, chopped
3 T. all-purpose flour
Salt and ground black pepper to taste
1 (14½ oz.) can diced tomatoes (do not drain)
¾ -1 c. water
Salt and ground black pepper to taste

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels; discard all but 3 tablespoons of bacon drippings from skillet. Cook onion in bacon drippings over medium heat until tender. Reduce heat and stir in flour; cook and stir over low heat until mixture is golden brown. Gradually add canned tomatoes; stir well as gravy thickens. Add water, a little at a time, and cook until gravy is desired thickness (additional water may be added if gravy is too thick). Season to taste with salt and pepper. Stir in bacon and remove from heat. Serve warm. Gravy may be served as a breakfast dish spooned over hot biscuits. May also be served over meatloaf, fried pork chops or cooked white rice. To create a spicy version of this recipe, replace diced canned tomatoes with one 10-ounce can of diced tomatoes and green chilies.
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White Remoulade Sauce

1-1/2 c. mayonnaise
1/4 c. finely diced celery
1/2 c. thinly sliced green onions
2 T. minced garlic
1/2 c. Creole mustard
1/4 c. finely chopped fresh parsley
1/2 c. tomato ketchup
2 tsp. lemon juice
1 T. Worcestershire sauce
2 tsp. Louisiana hot sauce
Salt and coarsely ground black pepper, to taste

In a 2-quart mixing bowl, combine mayonnaise, celery, green onions, garlic, mustard, parsley, ketchup, lemon juice, Worcestershire sauce, Louisiana hot sauce, salt and pepper; whisk to combine well. Once blended, cover and chill in refrigerator for a minimum of 4 hours for the flavor to develop (best if refrigerated overnight). Before serving, remove from refrigerator, taste and adjust seasonings. May be refrigerated for up to 5 days. Yields approximately 3 cups.

Recipe Note: There are many versions of remoulade sauce prepared and served in South Louisiana. The remoulade sauces of New Orleans are normally Creole mustard-based and highly seasoned. This variation is especially wonderful served with fish.
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Woozy Sauce

½ c. honey
¼ c. Worcestershire sauce
1 T. minced dried onion
1 T. bourbon
2 tsp. Louisiana hot sauce

In a small bowl, whisk together honey, Worcestershire sauce, onion, bourbon and hot sauce. Transfer mixture to a closed container and refrigerate overnight to allow flavor to develop before serving. Sauce may be stored under refrigeration for up to 2 weeks. Serve at room temperature as a dipping sauce for grilled beef or pork. Yields approximately ¾ cup.
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