For Seafood Fry: Mix 3 tablespoons Kit Whol’s Creole seasoning with 1 cup masa (corn) flour, 1 cup all-purpose flour and 1 tablespoon kosher salt. The addition of 1/2 cup cornstarch will make the fry extra-crispy. … Continue reading
Tag Archives: ToTry
CORNMEAL YEAST ROLLS from the Old Farmer’s Almanac here. INGREDIENTS 1-1/4 cups cornmeal 1 cup boiling water 1 package (1 tablespoon) dry yeast 1/2 cup warm water 3/4 cup scalded milk, cooled to lukewarm 1/2 cup (1 stick) butter or … Continue reading
From https://www.youtube.com/watch?v=IYhnyp-xKTs&t=168s Related Video: Refried Beans: https://youtu.be/iC5mR5s70bE Huevos Rancheros 2 white onions 4 Roma tomatoes, cored 2 jalapenos 2 serrano peppers 6 garlic cloves (divided) 2 guajillo chilies finely chopped Bacon grease or fry oil Corn tortillas Eggs Shredded cheese, for … Continue reading
1 teaspoon crushed red pepper 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon granulated garlic 1 teaspoon minced garlic 1 teaspoon kosher salt 1/4 cup … Continue reading
Shrimp Creole like JUSTIN DEVILLIER inspired by his recipe here. Ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 rib celery, diced 1/2 jalapeno, minced 1 C white … Continue reading
Inspired by the recipe here. Note it uses the three peppers and the trinity. Ingredients 2 tsp. kosher salt 1 tsp. cayenne pepper 1 tsp. freshly ground white pepper 1 tsp. freshly ground black pepper 1 tsp. dried basil 1?2 tsp. … Continue reading
From the video by Chefs Kristen Essig and Michael Stoltzfus of Coquette here. 2C water 2C milk 18 tbsp firm, not hard, butter S&P to taste ————– 14 eggs in a bowl ————– 4 potatoes, riced* Combine all in a saucepan and … Continue reading
Inspired by the Black Iron Blog. Ingredients 6 x 6-8oz. catfish fillets peanut oil for frying marinade for catfish – 1 cup buttermilk + Louisiana hot sauce to taste marinate catfish for at least 2 hours prior to frying. 2 … Continue reading
Inspired by Chef Folse here. Comment: The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was “thrown together” at a moment’s notice when unexpected friends dropped by and … Continue reading
Comment paragraphs below and inspiration for the recipe is from Chef John Folse here. Andouille Sausage PREP TIME: 6 Hours SERVES: 5 (12-inch) links COMMENT: Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank … Continue reading