Turkey Jambalaya - So Good not just a leftover dish

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OH BOY... Jambalaya!!!

Nut not just any Jambalaya, this is one of my favorite holiday leftover meals.  Save that turkey (dare I suggest make two???) .  Make Turkey stock from the bones (FREE cooking supplies) and dish this up for that week after Christmas.  It warms up great in the microwave and is perfect to just have around the fridge for the hustle bustle days when scheduled meals are difficult to arrange.

And of course, it simply tastes New Orleans Cajun GOOD!

Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."

Drink a little (or a lot) hurricane or sazerac cocktail and you start slurring your words... Jean balayez becomes JAMBALAYA!

That's probably not true, but makes a great story.

enjoy indeed and worth making anytime of the year... Turkeys are cheap year round!

Jambalaya 

This recipe is one that I adapted from one I learned during my visit to the New Orleans School of Cooking. By far, it was the most popular of the main course recipes I learned during my trips to New Orleans. Easy Peasy, so lets get to it.

Dirst, a BIG suggestion... Make Turkey stock from your Holiday Bird.  Simply carve off all the meat from the carcus, fill a large Crock Pot slow cooker with water, submerge the bones and set on high.  Cook for at least 4 hours (Any longer, turn setting to low).  When ready to make the Jambalaya, remove the bones and you have stock... Will add much more flavor to your Jambalaya.

OK... here's the recipe...

Mise en Place (first, assemble your ingredients)

1/2 cup oil (divided)
2 pounds meat from a turkey boned, cut into 1 inch cubes..
2 pounds Andouille Sausage, cut into 1/2 inch slices
......Save 1/2 pound to grill and use as accents
4 cups Onion
2 cups Green Pepper (I had a yellow as well)
2 cups Celery
3 Tablespoons Garlic
5 cups Turkey Stock
4 cups Long Grained Rice
1/4 cup Cajun Spices
1/2 cup Green onion
2 cups tomatoes (optional)

• Optional - For brown Jambalaya, add heaping tablespoon of Brown Sugar to your roux just before adding vegetables (see next step), for red, add Paprika for color
• In a large stock pot , make a roux with equal parts 1/4 cup oil and flour. It is VERY important to start with a clean pan. It must be free of food particles to make a successful roux. Add vegetables and later garlic to roux and stir continuously until vegetables reach desired tenderness.
• Add Turkey and sausage to vegetables, continue to stir for about 5 minutes.
• Gradually stir in stock and Cajun seasonings. Bring to boil
• For red Jambalaya, add 1/4 cup paprika and you can substitute 1/2 the stock for 1/2 tomato juice or V-8 juice.
• Add rice, DO NOT STIR, but push gently on rice to get it under liquid and return to boil
• Reduce heat to simmer, cover and cook for 25 minutes. DO NOT OPEN POT, DO NOT STIR.
• While the pot is cooking, slice 1/2 pound Andouille Sausage and fry in sauce pan till pretty char marks appear.
• After 25 minutes, turn rice from top to bottom, mix meat and rice evenly. There may be some burnt bits on the bottom, but that is FILLED with flavor, and should be mixed in as well/
• Dish it up, add sausage and green onions as accent.
• Have Hot sauce and additional seasonings available for people who want to taste the Cajun experience to their fullest.
• At this stage, I froze a smaller casserole dish filled with the cooked Jambalaya. ... cover the freezer casserole with Aluminum Foil, pushing the foil down so there is as little air between top of casserole and the foil as possible (prevents freezer burn). Pop in the freezer. When you want to cook this, just transfer to the refrigerator 24-48 hours before you plan to thaw and cook. If you do not have the time to thaw in the refrigerator, thaw in the microwave slowly. This dish needs to be completely thawed before re-cooking.  IMPORTANT... I add another 1/2 cup of Chicken Stock to the dish just before baking to insure moist and even cooking.  One more IMPORTANT... Do not leave in the freezer longer than 30 days or the rice will get a mushy texture.
• Laissez les bons temps rouler (Let the good times roll) and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration

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 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!

  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients

• 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 salami slices, cut in half, 24 total half moon shaped pieces.
• 24 rounded tsp of Muffuletta Olive Salad
  Sprinkle of Smoked Paprika for garnish and color

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg.
7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
9. Serve chilled and ENJOY!

BOURBON BACON ONION JAM New Orleans Spicy Cajun Style

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 OH BOY JAM!!!

But not just any Jam, this is BACON BACON BACON JAM!  Sweet, like a Jam ought to be, but herbal and Earthy from the hints of Bourbon.  And with a strong after taste of New Orleans Cajun country in every bite!

My very favorite thing to do with this is to make a batch of French Toast and slather on a nice serving.  No extra syrup needed.

If you have folks who prefer a less spiced jam, simply add a little less to the toast and then add a drizzle of maple sugar.  the extra sweet will cool the heat down.

And if you know your family friends (or yourself), prefer the more sweet, less spiced version, simply use less of the Cajun spices when you make the whole batch.

I included instructions for a water bath canning of the Jam.  I always store this in my fridge (That beer fridge in the garage works great).  Even when canned and water bathed, always be careful of the bacon turning on you.  Take a sniff when you open the jar and you will know.

But, use within a month of you do not do the water bath, or use the water bath canning method, store in the fridge and you will have a year's worth of deliciousness!

ENJOY INDEED!

 OK... Here's what I did...

New Orleans Spicy
Cajun Bacon Jam

Ingredients

• 2 Pounds Bacon, cut into 1/4 inch strips, Fried in LARGE nonstick Skillet
• 6-8 Sweet Onions, Chopped
• 1 whole head of Garlic, peeled and minced
• 3 Cups White Wine
• 1 Cup Bourbon
• 1 Cup Cider Vinegar
• 2 Cups Firmly Packed Dark Brown Sugar
• 1 TBS Mustard Seeds
• 2 TBS Cajun Spice Mix
• 2 tsp Dried Thyme

Cooking Directions

1. In a large skillet, cook the bacon pieces until just slightly browned, about 5 minutes.Add the onions to the bacon and bacon drippings and saute for another 5 minutes until onions are soft and translucent.
2. While the onions are cooking, mince the garlic into tiny pieces.  Press those with the back of your knife until a chunky paste forms.  Add this to the translucent onions, bacon and bacon dripping.  Saute for another couple of minutes.
3. Add all the remaining ingredients, wine, bourbon, vinegar, sugar and the three spices.
4. Cook at a medium simmer until the mixture has thickened, and most of the liquid has been evaporated about 2 to 3 hours, stirring occasionally.
5. Spoon the jam into sterilized jars. Wipe the rims, tighten with bands. As the jam cools, the lids will Pop and seal. Makes 16 - 4 ounce jars (the 4 ounce jars make about 2 servings.  Once the jars are opened, the jam will only keep for a week,  Best to use all freshly opened..
6. Store in the refrigerator and use within 30 days or do a water bath for 20 minutes and store in cool dark area (the back of the fridge) for up to 1 year.
7. Serve chilled on toast and ENJOY!!!

Water Bath Instructions:

1. Fill a stockpot with enough water to cover your jars by 1 inch. Bring to a boil.
2. Inspect canning jars for cracks and discard defective ones. Thoroughly wash the jars in hot soapy water or run through the dishwasher. Wash lids and screw bands. To ensure a good seal, work only with unused lids each time.
3. Fill jars to within 1/4 inch of the top with hot pickles. Wipe the rim of the jar with a clean, wet paper towel before adding the lid. Screw on the bands.
4. Set a rack or a thick folded dishtowel on the bottom of the pot of boiling water. With a sturdy pair of tongs, place the jars in the pot.
5. Cover and simmer gently for 20 minutes. If necessary, add more boiling water to cover the jars by 1 inch. With tongs, remove the jars from the water and set on a dishtowel to cool.
6. After 12 hours, check the jars to ensure that they are sealed. To do that, press on the center of each lid; it should remain concave.
7. Label and date the jars by writing on the lids with permanent marker. Remove the screw bands to prevent them from rusting. Store the jars for up to 1 year in a cool, dark place.

Louisiana Crab Cakes Benedict - New Orleans Cajun Style

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 OH BOY!!! Crab Cakes!

But not just any Crab Cakes... These are Cajun spiced, New Orleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce!

These are officially one of my, "Died and Gone to Heaven" recipes.  Lick the plate clean and just mutter to yourself, "these are good... Really good!".

Just keep scrolling down for the easy to follow recipe...

But first...

Recently I was asked to read and review the new cookbook, Big Bad Breakfast: The Most Important Book of the Day.

 Here's the short version... I LOVED THIS BOOK!

Here's what the publicity machine for the author has to say, "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions."

The book features easily accessible recipes, easy to duplicate and easy to inspire you to greatness.  The photos are equally inspiring.  More rustic charm, photographed as you can imagine serving a plate.  there are none of the more common white plate dream images of food here.  Look for the real way the dish looks (at it's best of course), ready to be consumed.  Just about every recipe does have a matching photo.  Again, inspiring.

The book is instructive, offering simple tasks such as how to cook an egg properly.  Fried sunny side up, Fried over easy, Poached and scrambled... Omelettes, both French and American versions.  Biscuits and several gravy options.  Then the real cooking starts with variations on bread, egg dishes, casseroles and skillet meals and so much more.  There are chapters on condiments (Bourbon bacon onion Jam anyone?) and even a chapter on morning after Hair of the Dog drink recipes.

The stories he shares of his friends and time behind many a grill station in restaurants are fun to read and gives history to each dish.

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.



Back to the recipe... Whoop de Doo!  Wonderful flavorings mingle with a mix of textures.  Beautiful colors make this a family holiday worthy breakfast that would be a welcome tradition.

Run, don't walk to the store for the easy to find ingredients and you have a great breakfast, breakfast for dinner dish that will make you the Master of your Domain indeed!

ENJOY!

 OK... Here's what I did...

New Orleans Cajun
Crab Cakes Benedict !!!

Ingredients

• 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
• 3 TBS Diced Red Bell Peppers
• 3 TBS Diced Green Bell Peppers
• 2-1/2 TBS Heavy Cream
• 1 TBS Freshly Squeezed Lemon Juice
• 2 Egg Yolks
• 1 Shallot, Minced
• 1 tsp Diced Seeded Jalapeno
• 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
• 3/4 Cup Panko Bread Crumbs Plus More for coating
• 5 TBS Olive Oil for frying Cakes
• 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
• 8 Poached Eggs
• Chopped Chives for garnish

Cooking Directions

1. Whisk together the 1/4 cup Mustard, Bell Peppers, Cream, Lemon Juice, Egg Yolks, Shallot and Jalapeno.  Fold the Crab Meat gently but thoroughly, followed by the Bread Crumbs.  Season with salt and pepper.  Cover and refrigerate for 30 minutes before forming into 8 cakes.
2. Divide into 8 portions.  Form each into a 2-1/2 inch patty, about 3/4 inches thick.  Place the bread crumbs on a plate and coat each cake with additional crumbs.
3. Warm the oil in a in a saute pan over medium high heat for 1 minute.  Place the crab cakes in the pan and cook, turning regularly until golden on both sides, about 3 minutes per side.
4. Plate, top each cake with a poached egg, and spoon on the Hollandaise sauce.  Garnish with drizzle of additional mustard (I left this step out, the Hollandaise sauce hat plenty of flavor.)  Dust lightly with Cayenne Pepper and sprinkle with Chives for Garnish
5. Serve immediately, warm, and ENJOY!

Scratch Hollandaise Sauce made in a Stand Mixer - EASY New Orleans Spices

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 OH BOY Hollandaise Sauce!

But not just any Hollandaise sauce, this batch of golden goodness is New Orleans Cajun spiced.  Perfect to pair with New Orleans style Crab Cakes (Come back tomorrow for that recipe!).

But also, not only the spices, but this sauce is special as I was able to come up with a technique that allowed me to make a scratch sauce without the arm aching job of 10-15 minutes of whisking by hand.  gods bless my Kitchenaid Stand Mixer!

Hollandaise is one of the 5 "Mother Sauces" of french gourmet cooking.  Largely known for eggs Benedict, it is also commonly used for adding great flavor to vegetables (Asparagus Hollandaise is another reason to make this sauce... But I digress).  It is an emulsification of egg yolks and butter that takes a great deal of agitation (whisking) to get right.  Too little whisking and the sauce will separate.  Too much and your arm feels like it has separated from your shoulder.  There is also a great deal of cooking over indirect heat, but not too much heat... Well, you get the idea, it is a complicated technique that requires constant effort and attention.

Recently Blender versions of the sauce have surfaced and sure enough, they are good but not quite as good as the scratch version.  Not as thick, not as succulent, not as... well, good.

My trick, borrowed from Julia Child, is to heat the metal bowl of the stand mixer (let it float in HOT Water for awhile), then mix the acid in the lemon juice with the eggs for about 5 minutes that will "cook" the eggs without the heat (and without danger of curdling the egg).  Then, add the heated butter slowly and let the stand mixer do all the work of emulsification.

It works!

 OK... Here's what I did...

Scratch Hollandaise Sauce Made in a Stand Mixer

Ingredients

• 4 Egg Yolks
• 2 tsp Lemon Juice
• 2 TBS Hot Water (Added slowly while the whisk is running)
• large pinch Salt
• large pinch fresh ground Black Pepper
• 8 Dashes Tabasco Sauce
• Pinch Cayenne Pepper
• 2 Sticks (16 TBS, 1 Cup) Butter, melted and hot (Added slowly while the whisk is running)

Cooking Directions

1. First, warm the bowl of the stand mixer.  I add HOT water to the sink and "float" the bowl in the water.  the bowl heats to just the right temperature.  Try to not get water in the bowl so you start with a dry warm bowl.
2. Meanwhile, Separate the egg yolks from the whites, discard the whites.
3. Move bowl into locked position on the mixer.  Add the yolks and start whisking on medium speed for 1 minute.
4. Add the Lemon Juice and continue to whisk for 5 minutes.
5. Now, add the remaining ingredients except the butter... Water (drizzled in slowly while the whisk is running), Salt, Pepper, Tabasco and Cayenne.  Whisk for another 5 minutes until the sauce is thickened to the consistency of heavy cream.  Thick enough to leave a thin trail as the whisk runs.
6. Meanwhile, melt the butter.  I melt mine in a microwave for 1 minute.  COmes out warm but not hot enough to curdle the eggs,
7. Next, SLOWLY... Slowly (important enough to say it twice), drizzle the butter into the egg mix with the whisk attachment running.  Continue to run the mixer on medium high speed until all of the butter is added.
8. Continue to whisk for 5 minutes until the sauce is thickened even more and there is no hint of a separation.
9. Set sauce aside in a warm place.  use fresh within an hour or so.  You can store leftover sauce in the fridge and reheat but unless the sauce has fully emulsified, the sauce will separate.  Best to use fresh/
10. Serve Warm to room temperature with Poached Eggs, Vegetables or make some version of Eggs Benedict and ENJOY!

Loaded Cajun Sausage and Chicken Potato Chowder - 52 Recipes for Soup

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 OH BOY... SOUP!

But not just any soup.  This New Orleans Cajun flavored, Creamy thick LOADED (Andouille Sausage, Chicken, Bell peppers, Onions, Celery, Jalapeno peppers and Corn... Along with Parmesan Cheese) soup has now become my very favorite soup of all time.  Of course this is actually a chowder, a soup or stew made with cream and thickened with a roux.

Feel free to add this photo to wikipedia under the name of "Hearty Soup"  This would make a great potato soup.  But once you add the meat (Chicken and New Orleans spiced Andouille Sausage), the vegetables (the Trinity of Cajun cooking, Onions, Celery and bell peppers, along with the Pope of Cajun cooking... Garlic and extra heat spice with minced Jalapeno Peppers), combined with the thick creamy base, this is indeed Hearty soul warming perfect soup!

Once the ingredients are all chopped, minced, sliced, cooked and ready to go, the soup comes together pretty fast.

And you can fancy it up for a dinner party by adding BREAD BOWLS... a specialty bread perfect to serve the soup in.

Talk about good... ENJOY Indeed!

 OK... Here's what I did...

Loaded Cajun Chicken Sausage Potato Chowder

Ingredients

• 4 Andouille Sausage Links, precooked, sliced into thin medallions
• 3 Chicken Breasts, bones and skins removed, baked to an internal temperature of 160 degrees.  Lightly seasoned with salt and pepper.
• 3 Cups Diced Russet Potatoes, skins removed, Cooked for 10 minutes in already Boiling Salted Water.
• 2 Cups Onions, disced
• 1 Cup Green Bell Peppers, Chopped
• 1 Cup Celery, Chopped
• 3 Jalapeno peppers, white membrane and seeds removed, minced small
• 4-5 Cloves Garlic, Smashed and Minced
• 1 Stick (8 TBS, 1/2 Cup) Butter
• 8 TBS Flour
• 4 Cups Chicken Stock
• 2 Cups Half and Half (Can use Heavy Cream if making for a party (Extra Flavor))
• 3 Cups Frozen Corn Kernels
• 2 TBS (to taste) Cajun Spice Mix... for this soup pictured, I used Old Bay Seasoning Mix
• 1/4 Cup (additional for garnish) Fresh grated Parmesan Cheese
• 3 Green Onions, sliced thin, green and white parts for Garnish
  Smoked paprika for garnish
• Optional, serve in Bread Bowls

Cooking Directions

1. Have your meat and potatoes pre-cut and precooked, ready to add to the soup
   Have all of the vegetables pre-cut and ready to add to the soup
2. In a large soup pot, melt the butter.  Add the vegetables; the Trinity of Cajun Cooking (Onions, Bell Pepper and Celery), along with the Pope of Cajun Cooking (the Garlic) and the spice, Jalapeno.  Cook on medium low heat until the vegetables have softened
3. Add the flour to the pot along with the buttered vegetable mix, Stir and continue cooking for 3 minutes (this will help thicken the soup).
4. Add the stock, increase heat to a simmer.  Cook for about 10 minutes.
5. Add the Potatoes, Sausage and Chicken.  Stir to mix and again simmer for another 5 minutes.
6. Add the Half and half or Cream (Cream is better), Parmesan Cheese and Cajun Spice mix.  Stir and cook for 10 minutes.  Be careful to not allow the soup to get above a low simmer.  Reduce heat as needed.
7. The soup will thicken during this last 10 minute cook time.  If it does not, make a slurry of 3 TBS water combined with 1 TBS of Corn Starch and add to the soup (NEVER add Cornstarch directly to soup).  Repeat this step as needed until you have a thick creamy soup.  NOTE, in the soup shown I did not need to add the slurry.  The Roux (Flour and butter mix), along with the starch in the potatoes added plenty of thickening ingredients.  Only add slurry of the soup does not thicken on it's own after the last 10 minutes of cooking
8. Finally, add the frozen Corn.  Don't worry, the corn will thaw in seconds, but still will have a slight crunch.
9. Plate and serve the soup.  For added presentation, make Bread Bowls to serve the soup in.  Garnish with Green Onions, additional Parmesan Cheese and a sprinkle of Paprika.
   Serve HOT and of course... ENJOY!

Cajun Blackened Shrimp Deviled Eggs

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 Here's another one of my "Dressed to Impress" recipes.  A fantastic colorful presentation featuring Cajun Spiced Blackened Shrimp resting in the colorful bed of normal mustard based deviled egg stuffing.

I did add some sweet cream cheese to the stuffing to balance the flavors of the Cajun shrimp.  A little sweet and creamy flavor texture combines with the punch of Cajun.

And just to add a little more zing to the presentation (and flavor), I added a lemon basil leaf to the mix.

Wonderfully filled with flavor, certainly a "dressed to Impress" presentation and a glorious near one perfect Cajun bite!


Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

BACON BBQ Ranch
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled
• 1/4 Cup Mayonnaise
• 1/4 Cup Cream Cheese (Softened to room temperature)
• 1 TBS Your Favorite Cajun Spice Mix
• FOR THE BLACKENED CAJUN SHRIMP -
  24 Small to medium sized shrimp, peeled and deveined.  You can use the precooked version.
• 3 TBS (half a stick) Butter
• 2 heaping TBS Cajun Blackened Spice Mix
• 24 sweet basil leaves (Lemon basil if you can find it)
• Additional sprinkle of Cajun Spices for garnish

Cooking Directions

1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the mayonnaise, cream cheese and Cajun Spices.  Mix until completely smooth (I prefer to use a food processor).
3. Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
4. Arrange the eggs on a serving dish.  Cover lightly with cling wrap and chill in the fridge for a couple of hours. Just before serving, prepare your blackened shrimp.
5. FOR THE BLACKENED SHRIMP...
   In a heavy bottomed large saute pan, melt the butter and add the Blackening spices.  Heat until the butter starts to pop.  Add the shrimp and saute for 3 minutes.  Stir and saute constantly during this time.  Be sure the shrimp are evenly coated.
6. Remove from heat and drain excess moisture.
7. Add one shrimp and one Basil leaf to the top of each Deviled Egg.
8. Best to serve while the shrimp are still warm but taste just fine when cooled to room temperature. ..and of course, ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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Ginger Peach Doughnut (Beignet) - 52 Breakfast Recipes

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Beignets - The state Doughnut of Louisiana and the memory of an open air market restaurant meal just about every visitor to New Orleans enjoys.

But if all you know about Beignets are that wonderfully fun restaurant, you are missing out.  Beignets are made with a wet dough (batter).  During the frying process, the steam inside the batter makes little air pockets that allows the doughnut to puff up beautifully.  You can add just about any fruit, any little bits that you might have left over from a meal.  I had just a bit of crystallized ginger left over and a few canned peaches that made these something to remember!

Sweet and ginger-y, peachy keen delicious and a wonderful example of bringing home a memory and making it part of your recipe file.

VERY easy to DIY, fry and cook by eye, when these have a beautiful golden brown and delicious look... They are done!

Add that familiar powdered sugar look and you have your own beignet doughnut fit for  your kitchen!

Enjoy indeed!

 OK... here's what I did...

Ginger Peach Doughnut (Beignet)

Ingredients

• 1/3 Cup Sugar
• 2 Cups Flour
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 tsp Ground Ginger
• 1 Large Egg, slightly beaten
• 1 TBS Honey
• 1/3 Cup Milk
• 1 TBS Softened Butter
• 6 Slices (1 Half) Canned Peaches, minced
• 3 TBS Crystallized Ginger Candy, minced
• Oil for Frying (enough to fill frying pan to 1 inch
• Powdered Sugar for dusting

Cooking Directions

1. In a large bowl, combine the sugar, flour, baking powder, ginger powder, and salt. Whisk to combine.
2. In a separate bowl, combine egg, honey, milk and softened butter. Whisk to combine.
3. Add the wet ingredients to the dry, mix with a wooden spoon. Do not over mix.
4. Add the crystallized ginger and the minced peaches and stir to evenly mix.
5. Preheat the oil for frying in a heavy bottomed frying pan (I like cast iron) to 375 degrees or to a degree that drops of water pop and sizzle when dropped into the hot oil.
6. Drop 1 inch squares of the batter into the oil. Fry for about 2 minutes, flip and fry for another two minutes until both sides are an even golden brown. Remove from pan and drain over a paper towel.
7. Sprinkle with powdered sugar and serve while still warm... And ENJOY!

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest