Spicy-Praline Glazed Pork Chops

My favorite meat  "A little twist on good ole fashioned pork chops" Something that has become far easier for me up here in what I call Yankee Land is Walmart & Amazon. It is so-o-o much easier to get familiar products.
      Prep time: 5-10 minutes   Cooking time: 15-20 minutes   Serves: 10

Glaze or Praline sauce   
Ingredients:
1 tablespoon butter
1/2 cup brown sugar
3/4 cup evaporated milk 1/4 cup light corn syrup 1/4 cup chopped pecans
         (optional)
1 cup Tony Chachere's Praline Honey Ham Marinade
1/2 cup Tony Chachere's Butter Jalapeno Marinade
Directions:
Melt the butter in a saucepan stir the brown sugar into the melted butter til smooth
Add the evaporated milk and stir bring the mixture to a boil then immediately remove from heat. (see further directions below)
                                      

Chops 
Ingredients:
2 lbs. Boneless pork chops
1 cup Tony Chachere's Butter Jalapeno Marinade
1 Tablespoon Tony Chachere's Creole Seasoning
Directions:
Marinate pork chops in marinade and seasoning for at least 30 minutes in the refrigerator.
This is tricky while chops marinate, in a saucepan reduce glaze by half then stir the corn syrup into the milk mixture fold the pecans into the sauce.

In a large skillet over medium-high heat cook the pork chops til no longer pink in the center (5 to 7 minutes per side)

Shrimp and Corn Soup

A tasty soup (There's a cook book that's titled (called as we would say it) First you make a Roux a term one often heard when being given their first instructions on cooking. I've cover this before in the gumbo recipe and on my landing page what and why roux is/are are the basis/biases for multiple recipes. (different color for different recipes; see directions below Gumbos call for a darker roux prep time 5 mins  Cooking time about 1 hour 20 mins  Serves 6)

the color comes from the tomatoes not the roux

Ingredients:
1/4 cup Oil
1/4 cup All Purpose Flour
1 Whole Onion (chpped)
3 Whole Cloves Garlic, Minced
1 Whole Chopped Bell Pepper
2 Whole Ribs Celery (chopped)
1 gallon Water
2 pound Shrimp (peeled)
14 ounce Stewed Tomatoes
15 ounce Corn (Creamstyle)
16 ounce Frozen Corn
1 dash Tony Chacheres Original Creole Seasoning
Directions:
In a large pot, make a light roux by stirring oil into flour over medium heat
Add onion, garlic, bell pepper, and celery cook (about 5 minutes) until vegetables are softened
Add tomatoes, cook (another 10 minutes stirring occasionally)
Add corn, water and seasoning reduce heat and simmer 1 hour add shrimp and cook an additional 10 minute

Pousse Cafe

I am not a drinker, per say, however this/was a layered drink I was allowed to have as a child.  The colored layers were fun and intriguing to me; later, when I became a bartender I found out how it was made. To create the layers one goes in reverse from densest to not so dense.
   (Prep time: 5 minutes    Constructing time: 5 minutes  Serves: 1)

Leaning tower of....

A play on the drink using fruit

Ingredients:                
1 ounce (fluid) Grenadine
1 ounce (fluid) Maraschino
1 ounce (fluid) Green Creme de Menthe
1 ounce (fluid) Creme de Violette
1 ounce (fluid) Chartreuse
1 ounce (fluid) Brandy
Directions:
In the order listed above, pour an equal amount of each liqueur into a slender glass, forming a stack of layers. (one can/may change liquors to taste)

An array

Louisana Meatloaf

This combines all the ingredients of your traditional meatloaf with a dash of spicy Cajun flavor
       Prep time: 20 minutes  Cooking time: 75 minutes  Serves: 8

Ingredients:
1 cup Bread Crumbs

1 lb ground meat (I use 2 parts beef, veal)
1/2 pound Ground Lean Pork
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. chopped red onion
1/2 cup Red Wine (optional)
1 (5 oz.) can evaporated milk
1 tbsp. cornstarch
2 eggs, slightly beaten
3 tablespoon Chopped Onions
3 tablespoon Minced Parsley
3 tablespoon Chopped Celery
2 eggs, slightly beaten
3 tablespoon Tony Chacheres Original Creole Seasoning
                                                                            Directions:
In a large bowl, moisten bread crumbs thoroughly with evaporated milk or red wine (depending)
Add other ingredients to bread mixture blend well to a smooth consistency
Mold free form (with fingers is best) or if you have a pan such as I do that drains juices)
Place in a greased loaf pan or and cover with the following sauce
Bake in a 325 degrees over for about an 1 hour

Creole Sauce:                                  
Yield:4 to 6 servings                      
Ingredients:                                                  

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
2 tbsp. butter
1 1/2 c. tomato juice
1 tbsp. cornstarch
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
3 cups chicken stock
1/2 cup chopped green onions
1/2 cup chopped green bell peppers
2 tablespoons chopped garlic
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
6 tablespoons butter, at room temperature
Salt, green onion (optional), and dash of hot pepper sauce
Directions:
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes (sweat until the vegetables start to wilt) Stir in the garlic, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm

Gratons (Cracklings)

Prep time: 16 minutes   Cooking time: 21 minutes   Serves: 15

Gratons (Cracklings) are often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible. This is a two-step process where the skin is first rendered, dried, fried and puffed. The South's version of a potato chip Cracklin's are good to have as a snack to munch on they are sold in bags  pork rinds although high in sodium, fat, they are low in carbohydrates. (I'm guessing that's why I never was hooked on potato chips) In ancient cultures animal fats were the only way of obtaining oil for cooking so it was common ('til vegetable oils more common and affordable)

Ingredients:
3 pound Pork Skins (With Fat)
2 tablespoon Baking Soda
3 cup Water
4 dash Salt
Directions:
Cut pork skins in 1 inch squares.
Place in a heavy pot.
Start cooking on medium heat.
When the cracklings get hot, add a little water and soda so the cracklings do not stick.
Stir constantly; repeat water process to keep them from sticking.
Stop adding water when the cracklings begin to fry in about 1 inch of their own fat.
Stir often until cracklings are crispy and brown.
Drain on absorbent paper and salt generously.

Banna French Toast Bake

Another variation is this one caution NOT diet food eat in moderation

Ingredients:                                            

As I said enjoy!

2 cups of sliced bananas
2 Tablespoons of lemon juice
1 8 oz package of cream cheese
9 cups of cubed french bread
9 eggs
4 cups of milk
1/2 cup of sugar
1/4 cup of butter, melted
1/4 cup of maple syrup
1/2 teaspoon of ground cinnamon
Directions:
Toss bananas with lemon juice in small bowl.
Place 4 1/2 cups of the cubed bread into a 13x9 greased baking dish layer with the cream cheese, bananas and then the remaining 4 1/2 cups of cubed bread
In another bowl, whisk milk, eggs, butter, sugar, maple syrup, and cinnamon pour over bread in the baking dish
Cover and refrigerate for 8 hours or overnight remove from the refrigerator 30 minutes before you bake it
Bake at 350 uncovered for 60 minutes or til a knife inserted comes out clean
Let stand for 10 minutes ENJOY!

French Toast Bake

French toast also known as eggy bread is made of bread soaked in milk; when I first learned cooking this meant bread pudding. (I covered in the bread pudding recipes) The earliest known reference to French toast was in a collection of Latin recipes (called Apicius) dating back to the 4th or 5th century. That recipe mentions soaking in milk (not egg) giving it no special name. The French name pain perdu meaning "lost bread". (a way to reclaim stale "lost" bread; again calling French Toast a fact new to me)

Ingredients:
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk with 1 teaspoon vanilla
(Powdered sugar for sprinkling and Cinnamon for sprinkling)
Directions:
Melt butter in microwave & add brown sugar....stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
Beat eggs, milk, & vanilla
Lay single slices of bread in pan                  

made w/French Bread

Spoon 1/2 of egg mixture on bread layer
Sprinkle some cinnamon over bread/eggs
Add 2nd layer of sliced bread
Spoon on remaining egg mixture
Cover & chill in fridge overnight
 Bake at 350 for 45 minutes (covered for the first 30 minutes)
 Sprinkle with powdered sugar & cinnamon
 Serve with warm maple syrup

Yam Cookies

Since I've been working today on yams here's one of my favs when it comes to coookies. These are wonderful sweet treats with a dab of apricot jam  in the middle that will impress your friends. In this picture other additives are shown.
(Prep time: 15 minutes   Cooking time: 10 minutes   Serves: 60)
                                                   

Ingredients:                            
1 cup Sugar
1 cup Margarine
½  cup Yams (Mashed)
1 Whole Eggs
2 cup All Purpose Flour
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1 can Apricot Jam
(other additives at will)
Directions:
In a large bowl, cream sugar and margarine together add yams and mix thoroughly.
Add egg and beat with mixer for 2 minutes at medium speed then add flour sifted with salt and vanilla thoroughly mix .
Drop by teaspoonful onto greased baking sheet 2 inches apart.
Press flat making depression in middle with finger putting a dab of apricot jam in depression.
Bake at 375 degrees for 10 minutes.

Holiday Yam Casserole

An easy recipe to make not to mention delicious . Can be prepared a day or two ahead and cooked to serve @ the same time as the rest your holiday treats. It is made with cooked sweet potatoes, cinnamon, pecans, coconut, and corn flakes. (don't ya just love finding new opportunities for things?) Even people who who dislike sweet potatoes seem to like this.
                (Prep time: 5 minutes  Cooking time: 15 minutes  Serves: 8)

Ingredients:
1 can Sweet Potatoes (Cooked)
2 Whole Eggs
1 teaspoon Vanilla extract
4 tablespoon Margarine
1 can Evaporated Milk
1 1/4 cup Sugar
½  teaspoon Cinnamon

Directions:
In a bowl, mash potatoes and mix with all other ingredients.
Place in greased casserole and bake at 400 degrees for 15 minutes.
Remove from oven and prepare topping.

Pimiento Cheese

When but a child I was amazed to find out that Pimiento Cheese was not the norm; was to me. Here is how I remember making it. 'Tis an amalgamation of several recipes over my life time.

Ingredients:
1/2 cups mayonnaise
7-oz jar pimentos (drained and finely chopped)
1 tsp. Worcestershire sauce?
(sometimes I remember using this other not so)
1 tsp. finely grated onion
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper (optional)
1/4 teaspoon onion powder
8 ounces cream cheese, softened
8 oz. (2 cups) extra-sharp Cheddar cheese (finely shredded) plus same amount sharp Cheddar cheese

I loved celery stalks

 Directions:

Add grated cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, with a fork. (salt to taste) Stir in mayonnaise, mashing with fork 'til relatively smooth. (should be flecked with small pieces of pimento.) Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for sandwiches. Lasts  about a week in refrigerator or store in an airtight container for up to 6 months
(Paula Dean's suggestion: use an electric mixer, beat cream cheese until smooth and fluffy then add all of the remaining ingredients and beat until well blended)

Eggplant Pirogues

Basically a twice baked eggplant shells are hollowed out using the pulp mixed a mixture of the pulp, onions, bell pepper, steamed rice with either ham, shrimp, chicken) then topped with bread crumbs cooked til golden brown. Growing up I liked word play Pirogues to me is a play on the word pirougue (a long narrow canoe made from a single tree trunk associated particularly with the Cajuns of the Louisiana marsh)
                  (Prep time: 15 minutes   Cooking time: 30 minutes   Serves: 6)
Ingredients:             
3 Whole Eggplant
1 Whole Chopped Onions
1 tablespoon Butter
2 tablespoons Tony Chacheres Creole Seasoning
1 cup Shrimp
½  cup Rice (Steamed)
½  cup Bell Pepper

standard eggplant interior view

½  cup Bread Crumbs
Directions:  
Cut eggplants lengthwise.
In a pot, parboil 5 minutes in salted water.
Drain.
Scoop out the pulp and set aside shells.
Place pulp in a large bowl.
In a saucepan, saute' onions and bell pepper in butter until tender.
Season with Tony Chachere's Creole Seasoning.
Add all ingredients (except brad crumbs) to eggplant pulp.
Blend well.
Place shells in a baking dish coated with cooking spray; fill shells with the mixture and top with bread crumbs.
Bake in a 350 degrees oven until shells are tender and tops are brown (about 30 minutes).

kind a looking like a pirougue

Dirty Rice-Stuffed Bell Peppers

One of my favorite foods was Stuffed Bell Peppers this is a variation made with
       Tony Chacheres Dirty Rice Mix.  (for ease)
Prep time: 5 minutes   Cooking time: 10 minutes   Serves: 6

Ingredients:                                                          

6 Whole Medium Bell Peppers
1 Whole Tony Chacheres Dirty Rice Mix
½  pound Ground Beef (I use 3rd each beef, veal and pork)
½  cup Bread Crumbs
Directions:
In a medium saucepan, brown meat prepare Tony Chacheres Dirty Rice according to package directions
While that is cooking prepare bell peppers by slicing tops and removing insides
Stuff prepared Dirty Rice mix and meat mixture into each pepper then top with bread crumbs
Place in rectangular baking dish (w/about an inch water)
Bake in 450 degree oven until tops are browned (about 15 minute)
In a medium saucepan, brown meat prepare Tony Chacheres Dirty Rice according to package directions

                                                             
                                                         

Cajun Crawfish Corn Bread

As I told a gentleman that was opening up a Cajun restaurant here we use cornbread as a bread to accompany most meals specially with gumbo. This is a variation of your basic cornbread.
             (Prep time: 10 minutes   Cooking time: 55 minutes   Serves: 12)

Ingredients:
2 cup Corn Meal
1 tablespoon Salt
1 teaspoon Baking Soda
6 Whole Eggs
2 Whole Chopped Onions
1/2 cup Jalapeno Peppers
16 1/3 cup Cheddar (Sharp)
1/3 cup Oil
2 pound Crawfish tails
2 can Corn (Creamstyle)
Directions:
In a large mixing bowl, combine corn meal, salt, and soda.
In a medium bowl, beat eggs thoroughly.
Add onions, peppers, cheese, oil, corn, and crawfish to beaten eggs.
Pour into corn meal mixture and mix well.
Pour into 12 x 14 inch baking dish coated with cooking spray.
Bake at 375 degrees for 55 minutes or until golden brown.

Basic Buttermilk Corn Bread

Prep 10 m Cook 25 m Ready In 35 m

It seems like every person I’ve ever known from the South has their own favorite way of making it and every way is different. (the distinguishing factor of Southern cornbread from say Yankee cornbread or any other cornbread is because it's eat outside of southern states) It is savory, not sweet, made mostly with cornmeal. Bacon drippings add flavor to the bread and help with seasoning the skillet besides browning the crust. (if using cast iron skillet best to preheat the skillet before adding the batter to the hot skillet)
Northern cornbread tends to be more cake-like with a finer crumb because of more flour. Southern cornbread is flavored with bacon grease more often than not cooked in a cast iron skillet. Do your own experimentation if you add sugar it intensifies the flavor of the cornmeal (the choice is yours as to whether or not to include it or not)
                                                   
Ingredients:                                                      

2 cups cornmeal
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
2 tablespoons butter
Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.                            

Cherry Berries on a Cloud

Here is a summer varition of a light dessert it is refreshing for the spring and summer. It's made with a delicious meringue crust then filled with sweet cream cheese, marshmallows then finally topped with cherries and strawberries.
Prep time: 30 minutes   Cooking time: 1440 minutes   Serves: 12

Ingredients:
6 Whole Egg Whites
1/2 teaspoon Cream of Tartar                    
1 teaspoon Vanilla extract
2 cup Sugar
3 ounce Cream Cheese
1 cup Sugar
2 cup Whipped Cream
2 cup Mini Marshmellows
1 can Cherries (Jarred)
1 teaspoon Lemon Juice
2 cup Strawberries (Sliced)
Directions:
Meringue; In a bowl, beat egg whites with cream of tartar and vanilla.
Slowly add 1 cups sugar.
Beat until stiff and glossy.
Bake in greased 13 x 9 x 2 inch pan for 1 hour at 275 degrees.
Turn off oven, leave in 12 hours.
Do not open oven door.
Filling; In a bowl, combine softened cream cheese with 1 cup sugar.
Fold in whipping cream and add marshmallows.
Spread on dry meringue and refrigerate 12 hours.
Topping:
In a bowl, mix cherry pie filling, lemon juice, and strawberries.
Spread over filling and chill.
Cut into 12 square portions. Garnish with a sprig of mint.

Cherries Jubilee

This recipe which was proportedly made for Queen Victoria is quite fun to make. (Not to mention thrilling) It is flambeed then served over bowels of vanilla ice cream.  Yum!
  Prep time: 10 minutes  Cooking time: 10 minutes
  (Serves: 6)                                                    

Yum!

Ingredients:
1 pint Bing Cherries (Pitted)
1/2 teaspoon Corn Starch
1/4 cup Water
2 ounce (fluid) Kirsch
Directions:
Pour juice from cherries into the top pan or blazer of a
chafing dish. Place the pan directly over the flame and bring juice to a boil.

flambe

Thicken juice with corn starch dissolved in water; add cherries. Stir mixture until heated through. Pour Kirsch over cherries and ignite. Serve the flaming cherries and sauce over bowls of vanilla ice cream.

Carrot Beignets

Carrots can be a sweet and delicious addition to Beignets. With a hint of vanilla, cinnamon, and sugar which blends with carrots.      

Someone had fun with design

Prep time: 15 minutes
Cooking time: 10 minutes  
(Serves: 5)
Ingredients
5 pound Carrots                                                  
4 Whole Eggs
3 tablespoon Vanilla extract
6 cup Sugar
1 teaspoon Cinnamon
7 cup Selfrising Flour
DirectionsI:
Cut the carrots into small chunks.
In a pot, boil the carrots until they are tender.

Mash the carrots in a large bowl.
Add eggs, vanilla, sugar, and cinnamon; beat well.
Add flour and blend until a soft dough forms.
Add a little more flour if necessary.
Drop by tablespoonful into hot oil set at a consistent 350 degrees.
Fry until golden on both sides

inside view

Creole Meringue Kisses

I remember make meringue kisses with my mother as a child. They are a much loved candy in the South. These are made with vanilla and pecans and are so decadent 'tis a challenge to eat just one. I think they were called Creole Meringue 'cause we were in New Orleans? Other recipes seem to be he same.

drop style

Prep time: 15 minutes   Cooking time: 120 minutes   Serves: 36
Ingredients:
3 Egg Whites
6 tablespoon Sugar
1 teaspoon Vanilla extract
2 tablespoon Pecans (Chopped)
Directions:
1: In a bowl (make sure it’s clean) beat whites until stiff peaks form and you can turn the bowl upside down; add sugar by adding one tablespoon at a time (beating after each)
2: Add vanilla and pecans.
3: Cover cookie sheet with waxed paper or baking powder. Now I use parchment paper (here's a trick place a dab of meringue in the corners press paper on top it hold it flat)
4: Drop a tablespoon of mixture onto paper, 1 inches apart.
5: Dry out in 200-250 degrees oven until firm.
6: Let cool completely. (approximately 2 hours)

made w/ star point

                       

Beignets or Croquesignoles (an old French word)

A favorite of mine from New Orleans, beignets are the perfect. (light and airy with a hint of sugar)  I was more often that not
wearing something dark and would be covered with powdered sugar.
Prep time: 5 minutes   Cooking time: 15 minutes   Serves: 30
Ingredients: 
2 cup selfrising flour  
2 tablespoon Sugar              
1 teaspoon Salt
1 Whole Eggs
1 1/4 cup milk
1 cup Oil
3 cup confectioners sugar  


                                               
                                                 

Directions:
In a bowl, blend dry ingredients.
In another bowl, blend egg and milk add to dry mixture.
Beat to a thick batter.
Drop by tablespoonful into oil heated to 375 degrees.
Deep fry until golden brown.
Drain on absorbent paper.
                                                    Sprinkle with confectioners sugar

Boiled Custard

Sitting here in what I refer to as Yankeeland after the most recent snow storm I'm brought to mind of this way to warm the soul. This is a terrific winter beverage smooth and creamy perfect for sipping.  One can also substitute rum or almond flavoring for the vanilla extract. Rember when you'd drink melted vanilla ice cream, boiled custard is kinda like that.

                             Prep time: 4 minutes   Cooking time: 60 minutes   Serves: 8    

 
Ingredients:
1 quart Milk
4 cup Egg Yolks (Beaten)
1/2 cup Sugar
2 tablespoon allpurpose flour
1 teaspoon Vanilla extract
Directions:
1: In a 2 quart saucepan, scald milk.
2: In another saucepan, combine yolks, sugar, flour, and 1 cup of hot milk.
3: Mix well.
4: Slowly add remaining milk and stir constantly over medium heat 'til thickened. (about 20-25 minutes)
5:Chill overnight.

Pickled Shrimp with Satsuma

Serves 8-10  Time 25 Min

In this recipe satsuma (one of the sweetest citruses about the size of mandarins is a fruit I was accustom to as a child) brightens this shrimp recipe. A bit of history here the fruit that originates from Japan is known as the unshu mikan. It brought to Florida in 1878 by the Jesuits from Asia to New Spain in the 18th century for their plantation. (upriver from New Orleans)

A street in New Orleans called Rue Des Orangers was the original  Jesuit grove later re-located farther south in Plaquemines parish in Louisiana. (protection from harmful frosts) The fruit usually seedless with it's thin skin and large oil glands is easily peeled. Something unusual about the skin, it can be green when satsumas are ripe.  I thought this cool as child I also loved the scent left on my hands)

 Ingredients:

3 lb. shell-on medium shrimp

2⁄3 cup fresh lemon juice                

1⁄2 cup extra-virgin olive oil            

1⁄4 cup white wine vinegar

1⁄4 cup finely chopped parsley

1⁄2 tsp. celery seed

1⁄2 tsp. red chile flakes

1⁄4 tsp. ground allspice

4 bay leaves

3 satsumas (or tangerines cut crosswise into 1⁄4-inch slices)

3 cloves garlic, minced

1⁄2 medium red onion, thinly sliced lengthwise

Kosher salt

                                                 Instructions:

Bring a large saucepan of water to a boil and then reduce the heat to maintain a simmer. Add the shrimp, bring the water back to a boil, and cook until they turn bright orange and are done, about 2 minutes. Drain the shrimp and let cool to room temperature. Peel and discard the shells and legs from the shrimp, leaving their tails attached.
In a large bowl, mix the peeled shrimp with the remaining ingredients, except the salt, and toss until evenly combined. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Stir the shrimp and season with salt before serving.