By: Chef Patrick Mould
Louisiana School of Cooking
If you are ever in St. Martinville, Louisiana, stop by the school for a cooking class or one of his fun Cajun tours. You’ll be glad you did.
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Pear, Gorgonzola, Sweet & Spicy Pecan Salad w\ Cane Syrup Herb Vinaigrette
Ingredients:
Sweet & Spicy Pecans
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon chili powder
1/2 teaspoon salt
3 cups pecan halves
Salad
2 large firm pears, peeled, cored and cut into slices
Gorgonzola Cheese
Assorted Greens, enough for four servings
4 large tomato slices
Directions:
1. Pre-heat your oven to 350 degrees. Combine first seven ingredients for pecans in a small saute pan. Cook until butter has melted and ingredients are blended. Get a bowl. Add pecans to bowl, pour on spicy butter mixture and toss together.
2. Place pecans on cookie sheet pan and roast in oven for 10 minutes. Remove from oven and allow pecans to cool. Pecans may be stuck together if they are, just crack them apart. These nuts are great to eat while watching your favorite sporting event. Leftover pecans can be placed in a zip lock bag and store in the freezer for later use.
3. Place a portion of assorted greens on a plate and garnish with tomato and assorted veggies. Slice pears and place several pear slices over assorted greens, top with 2 tablespoons of roasted pecans and as much Gorgonzola cheese as you prefer. Drizzle with Cane Syrup Herb Vinaigrette. (Recipe Below)
Yields 4 salads
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Cane Syrup Herb Vinaigrette:
Ingredients:
3 T cane syrup
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoon balsamic vinegar
1-1/2 teaspoons dried basil or 1 tablespoon fresh basil
1 tablespoon fresh oregano
2 teaspoons fresh thyme
1 tsp. Cajun or Creole Seasoning Blend
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup extra virgin olive oil
Directions:
1. In a bowl, whisk together cane syrup, mustard, garlic, balsamic vinegar, Seasoning Blend, basil, oregano, thyme, black pepper, and salt until blended.
2. Slowly whisk in olive oil until all of the oil is incorporated.
Yields app. 1-1\2 cup of dressing
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Louisiana Blue Point Lump Crabmeat Alfredo
This classic Italian dish gets a Cajun treatment with the addition of spices and lump crabmeat.
Ingredients:
2 tablespoons butter
2 tablespoons minced garlic
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
4 cups heavy whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon Cajun or Creole Seasoning
1/2 tablespoon salt
1-1/2 teaspoons hot sauce
1 lb. lump crabmeat
1 lb. fettuccini, cooked according to package directions
1/4 cup chopped green onions
2 tablespoons minced parsley
Directions:
1. Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and sauté for 1 minute.
2. Add heavy whipping cream, Parmesan cheese, salt, Cajun or Creole Seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
3. Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
4. Stir in green onions and parsley and simmer for an additional minute.
Yields 4-6 servings.
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Chicken and Tasso Jambalaya
The jam in Jambalaya comes from the word "jambon" which is the African word for ham.
Ingredients:
1 chicken, boiled and deboned, reserving 31/2 cups chicken stock
3/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 tablespoon garlic
8 oz. chopped Tasso Ham
1 teaspoon Cajun or Creole Seasoning
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon paprika
1 (8 oz.) can Rotel tomatoes
2 cups Toro Brand Long Grain Rice
1/4 cup minced parsley
1/4 cup chopped green onions
Directions:
1. Heat oil in 6-quart saucepot. Add onions, celery, bell pepper, garlic and sauté for 5 minutes.
2. Add Tasso, Cajun or Creole Seasoning, thyme, salt, paprika, Rotel tomatoes and simmer for 10 minutes.
3. Add chicken stock and deboned chicken. Bring mixture to a boil.
4. Stir in the Toro Brand Long Grain Rice, lower the heat and cover the pot.
5. Cook jambalaya for 30 minutes, stirring every 10 minutes.
6. Add green onions and parsley.
Yields 6-8 servings.
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White Chocolate Bread Pudding with White Chocolate Kahlua Sauce
This is a recipe that was first invented by a restaurant in New Orleans. I have been told that people enjoy this version just as much. A compliment I don't take lightly.
Ingredients:
6 cups day old French bread, cubed
4 cups heavy cream
1 cup milk
1/2 cup sugar
8 oz. white chocolate
2 whole eggs
5 egg yolks
Directions:
1. Preheat oven to 350 degrees.
Place cubed French bread in large casserole dish and toast bread in oven for 15 minutes. Remove from oven.
2. Place heavy cream, milk and sugar in a medium sauce pan and heat just until the boiling point. Remove from stove, add white chocolate and stir until chocolate has melted.
3. Whip together whole eggs and egg yolks. Add to cream mixture and whip until incorporated. Pour mixture over toasted French bread and allow to soak for 20 minutes. Place in oven and bake 35 minutes covered. Uncover and bake for an additional 15 minutes.
4. Top each serving with Kahlua Sauce. (Recipe Below)
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Kahlua Sauce:
1 cup heavy cream
4 oz. white chocolate
1/4 cup Kahlua
1. Bring heavy cream and Kahlua to a simmer in a small saucepot for 3-5 minutes.
2. Remove from stove and add chocolate and allow to sit until the chocolate is melted. Stir until smooth.
Yields 12 –15 servings.
