Sip & Chew for 5-26-13 Is Up
It’s a New Orleans addition of Sip & Chew with Mike calling in from the New Orleans Wine & Food Extravaganza, guest host Chef Carl Tilly of Kitchen on George runs down his favorite Big Easy spots, author Peggy Sweeny-McDonald talks about her book “Meanwhile, Back At Cafe du Monde,” and Stu does a special N’Awlins Brunch Crunch.
Recipe: Shrimp Etoufee
For most people there is no difference between Cajun and Creole food. But there is a difference. Though it is subtle in taste it is quite evident in the kitchen. Cajun food is simple food – whatever is available all in one big pot (gumbos and jambalayas). Creole takes the same ingredients and adds them to the traditional techniques of French cooking (etoufees and bisques). While Cajun food is usually hot, Creole food isn’t nearly as spicy.
This recipe is rustic enough for a Mardi Gras picnic or tailgate party yet fancy enough to make for your Valentine. Enjoy!
Shrimp Etoufee |
- 1/2 cup butter
- 1/2 cup flour
- 1 yellow onion, finely diced
- 2 bell peppers, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, crushed
- 2 cups shrimp stock or chicken stock
- 2 pounds fresh shrimp
- 1 teaspoon cayenne pepper
- 1 Bay leaf
- salt and white pepper to taste
- Combine butter and flour in a hot deep skillet over medium-high heat and stir frequently until you have a smooth peanut butter-colored roux, about 7-10 minutes.
- Add the onions, bell pepper and celery to the roux and cook roughly 5 minutes.
- Add the garlic and cook another 5 minutes.
- Slowly pour in the stock bring the liquid to a bowl and add the bay leaf. Lower to a simmer.
- Stir frequently and reduce to a thick consistency.
- Add the shrimp and season to taste with cayenne, salt and white pepper. Cook enough to cook the shrimp, about 5 minutes.
- Serve over hot rice.
Remember to remove the Bay leaf.
Substitute crawfish tails for shrimp to make crawfish etoufee.
I like to serve mine with a little cracklin’ cornbread but a loaf of crusty French bread is always welcome.
Rather than dicing the vegetables I sometimes like to pulverize them in the food processor.
Recipe: Spiked Eggnog Bread Pudding
OK, one more bread pudding but I swear that’s it.
A friend sent me a text the other day, “Can you make me some bread pudding to feed 15 people?”
My reply was, “What kind?”
Hers was, “Whatever you think.”
You never want to leave me with that kind of play.
Spiked Eggnog Bread Pudding |
- Bread Pudding
- 2 cups demarerra sugar
- 5 large beaten eggs
- 2 eggnog
- 2 teaspoons vanilla extract
- 3 cups French bread, cubed and stale
- 1/2 pound white chocolate chips
Hard Sauce
- 1/2 cup (2 sticks) butter
- 1/2 cup sugar
- 1 tsp vanilla
- Boubon to taste
- Bread Pudding
- Preheat the oven to 350 degrees (American).
- Grease a 13 by 9 by 2-inch pan with butter.
- Whisk together the sugar, eggs and eggnog in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
- Pour bread mixture into prepared pan. Sprinkle white chocolate, mix and bake for 35 to 45 minutes, or until set. Remove from oven.
Hard Sauce
- Mix together the sugar and butter in a saucepan over low heat.
- Stir together until well blended.
- Add the vanilla, stirring well then the bourbon.
- Pour over the top of the bread pudding.