Spicy cranberry sauce
12 oz fresh cranberries
½ cup frozen raspberry juice concentrate (okay if mixed w/ complementary flavors, ie, cran-rasberry)
½ lemon, juiced
1 orange – zest chopped and orange juiced
½ cup sugar (to taste)
1 tsp cinnamon
½ tsp cardamom (ground)
¼ tsp ground and dried ginger
¼ tsp nutmeg
¾ cup walnut pieces
Mix all ingredients in saucepan except walnuts, and cook 10-20 minutes until cranberries begin to pop and sauce thickens slightly. Cool and add walnuts.
Provided by Dr. Gregory Rubino
Persimmon and buttermilk pudding
1 ½ cups fresh persimmon puree
1 ½ cups buttermilk
¾ cups sugar
1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
4 eggs
¼ cup melted butter
Preheat oven to 400 degrees. Mix persimmon puree and buttermilk just to combine. Sift together the dry ingredients (sugar, flour, baking powder, baking soda, cinnamon and nutmeg) and add to persimmon mixture. Beat the eggs and add to mixture, with melted butter. Pour batter into greased 6 cup baking dish (soufflé or corning ware). Set the baking dish in a larger pan partially filled with water (in oven) to make water bath. Bake for 35-45 minutes until pudding is set. Cool and serve with whipped cream.
Provided by Dr. Gregory Rubino
Pecan diamonds (a candy version of pecan pie)
Dough:
5 Tbsp butter + 4 Tbsp Crisco
4 Tbsp sugar
2 egg yolks
½ tsp vanilla
1 ½ cup flour
½ tsp baking powder
Pinch salt
Mix butter, shortening, sugar, egg yolks and vanilla until well blended. Sift in flour, baking powder and salt. Mix and shape into a ball or log. Wrap in plastic wrap and chill overnight. The next day, roll out dough to fit 8x12” baking pan. (I like the dough thin, so I sometimes use a larger pan). It is easiest to roll dough between sheets of plastic wrap, because it is sticky. Also, you may patch holes as needed. Preparing the pan by lining the bottom with parchment will allow for easier cutting and removal of the candy. Prick dough with tines of fork and bake at 350 for 10 minutes. Let cool as you prepare filling. Leave oven on as you will be baking the candy again.
Filling:
1 cup butter
½ cup honey
4 Tbsp sugar 1 cup + 4 Tbsp brown sugar
4 cups chopped pecans
4 Tbsp heavy cream
Combine butter, honey, granulated sugar and brown sugar in a saucepan and bring to a boil. Cook, stirring,for 3 minutes. Remove from heat and let cool 5 minutes. Coarsely chop pecans (to size of small peas, I use a food processor and pulse until the majority of pieces are the right size). Fold in pecans and add heavy cream. Immediately pour filling over prepared and baked crust. Bake about 35 minutes at 350 degrees. (The center may look runny but usually sets up firm when cooled.) Let cool completely (overnight is best) and cut diagonal across pan in opposing directions to make small diamonds. You may decorate the pecan diamonds with a half pecan (glued on w/ corn syrup) or dip half the candy in dark chocolate for a special treat.
Provided by Dr. Gregory Rubino
New Orleans BBQ Shrimp
1 ounce Oil, Olive Blend
8 Fresh Shrimp, head on
1 Shallot, Peeled and Chopped
1 teaspoon Creole Seasoning
1 Sprig of Fresh Rosemary
1 Sprig of Fresh Thyme
1 tablespoon Garlic, Chopped
6 ounce Beer, Abita Amber
3 ounce Worcestershire Sauce
½ Lemon
1 ounce Fresh Green Onion, Sliced
1 ½ ounce Unsalted Butter Flour, All Purpose Good Crusty Baguette
Sauté shrimp with shallots and garlic in oil. Add herbs and Creole seasoning. Squeeze in the lemon, and deglaze with remaining liquids. Slightly reduce liquid, mount with floured butter, and add green onions. Remove from heat and plate with grilled bread.
Provided by Chef Manny Augello of Jolie's Louisiana Bistro
Sweet Potato and Andouille Hash
4 pound Sweet potato, peeled and diced
1 pound Andoullie sausage, diced
8 ounce Red onion, diced
2 ounce Green onion, sliced
4 ounce Unsalted butter
6 ounce Brown sugar
10 ounce Ketchup
4 tsp Creole seasoning
1 ounce Fresh peeled garlic
Enough vegetable oil to fry in
Peel and dice sweet potatoes, submersing them in cool water as you cut. Heat vegetable oil in a deep pan to 350 degree. Drain, pat dry and fry sweet potatoes until browned.
In a separate skillet, sauté onions and garlic in butter. Add andoullie and render. Add sweet potatoes, seasoning, sugar, ketchup, and green onion and toss to mix thoroughly.
Provided by Chef Manny Augello of Jolie's Louisiana Bistro
Turtle Soup
4 1/2 ounce Oil
4 ounce Flour, All Purpose
6 ounce Diced red onion
4 ounce Diced green bell pepper
4 ounce Diced Celery
1 ounce Creole Seasoning
1/2 ounce Worchestershire Sauce
4 ounce Dry Sherry
1/4 ounce Tabasco
1 pound Turtle meat - Cleaned and trimmed, Trimmings reserved
1 1/2 quart Water
1/2 ounce Chicken base
1/2 ounce Beef base
2 1/2 ounce Sliced Green onion
1/2 ounce Chopped fresh garlic
3/4 cup Crushed Tomato
1 each Bay Leaf
2 each Eggs- Boiled and finely chopped
1/2 each Lemon - Juice only
Using 4 ounces of oil and the flour, make a dark roux. Add onion, celery, peppers, creole seasoning, Worchestershire, Tabasco, and 2 ounces of sherry and cook until vegetables are softened. Clean and chop turtle meat. Combine the water and bases, add the turtle trimmings, and bring to a boil. Remove the trimmings from the stock and discard. Brown the turtle meat with the remaining oil, green onion, and garlic. Deglaze with the remaining sherry and add the crushed tomatoes and bay leaf. Add stock to the turtle meat mixture and bring to a boil. Stir in the roux and simmer for 1 hour (skimming the top) until meat is tender and the soup has thickened. Add boiled eggs, lemon juice. Yields 2qt
Provided by Chef Manny Augello of Jolie's Louisiana Bistro