A SUPER SNACK BOWL - CAJUN CARAMEL CORN (FOR ZWT-9)
Found in the recipes section at the Serious Eats website, this recipe was contributed by Jenny McCoy (a pastry chef from New York City who left no doubt that she was also a serious New Orleans Saints fan). She sees this popcorn as the perfect snack for Super Bowl Sunday - Something salty, spicy, sweet, served in a bowl & must be eaten by the handful! I would not be able to eat it just once a yr, btw. Jenny further added that: "This is super easy to make (esp if you use microwave popcorn) & it's truly addicting. But don't be fooled - The caramel corn may not seem too spicy at first, but it will sneak up on you." Since this recipe is all about the "Cajun Caramel" flavor, you can opt to make "old school" popcorn using ½ cup popcorn kernels w/1 tbsp vegetable oil or go the microwave popcorn route you see below. Prep time was not given, so I allowed 5 min to ready the ingredients & cook the popcorn. Enjoy!
Provided by twissis
Categories Corn
Time 20m
Yield 4 1 Cup Servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F & cook the microwave popcorn per pkg directions.
- When cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. Transfer the nicely popped corn into another bowl & discard the un-popped kernels.
- In a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. Remove the pot from the heat & whisk in the baking soda.
- Slowly pour the warm caramel over the popcorn while stirring gently. Continue to stir the popcorn until well-coated.
- Spread the caramel corn onto a lrg baking sheet. Bake for approx 8-12 min or until the caramel just begins to darken. Be sure to stir around the caramel corn once (after the 1st 6 min or so of baking).
- Let cool to just about room temperature Break up any clusters & enjoy!
- NOTE: On-line reviewers suggested they would increase the cayenne & I suspect the cayenne/sea salt combo could be replaced by a Cajun seasoning blend as another option, but those are decisions you will have to make.
CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)
Found in the Cajun & Creole section of the Food & Wine website in an article titled "Great Recipes From Top New Orleans Chefs". Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: "When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits." The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!
Provided by twissis
Categories Breads
Time 38m
Yield 22 Biscuits, 22 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
- Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
- In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
- Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
- Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
- Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.
CAJUN "LEMONADE" FOR ZWT-9
Found in the Cajun & Creole section of the Food & Wine website in a featured recipe article titled "New Orleans Cocktails" & credit was given to Duggan McDonnell as the contributor. Described as "A salute to the flavors of New Orleans, this cocktail spices up Napoleon House's Pimm's Cup (Pimm's No 1, lemonade & 7-Up) w/a splash of Tabasco & a generous dose of rum or vodka." The recipe yields 8 4.5 ounce cocktails & is easily halved. Time does not include chill time. Bottoms Up!
Provided by twissis
Categories Beverages
Time 10m
Yield 8 4.5 ounce servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a lrg reusable container (1 w/a tight-fitting lid works best), combine the 1st 5 ingredients. Refrigerate until chilled (at least 1 hr). Cover tightly, shake & pour into an ice-filled pitcher. Strain into 8 ice-filled on-the-rocks glasses & gently stir 1 ounce of 7-Up into ea glass. Use thinly-sliced lemon wheels as an optional garnish.
PAKISTANI SPICED POTATOES (ZWT-9)
Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!
Provided by twissis
Categories Potato
Time 35m
Yield 6 1/4 lb Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool.
- Peel the cold potatoes & cut into 1-in cubes (2.5 cm).
- Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides.
- Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.
SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)
I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!
Provided by twissis
Categories Salad Dressings
Time 25m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
- Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
- Meanwhile, mix together all dressing ingredients in a sml bowl.
- Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
- Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
- NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.
CREOLE MEATLOAF (FOR ZWT-9)
Found at a cooking-by-country (or region) website, who does not smile when they see meat loaf on their dinner table? Pair this w/your favorite thick mashed potatoes & my also newly entered recipe for Louisiana Green Beans & you will feel like you are dining in Bayou Country. Enjoy!
Provided by twissis
Categories Meatloaf
Time 1h5m
Yield 4 6 oz servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
- Place all ingredients in a lrg mixing bowl & mix w/a fork until blended.
- Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes.
- While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
- After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.
KIWI LEMONADE SPRITZER
Make and share this Kiwi Lemonade Spritzer recipe from Food.com.
Provided by Mommy Diva
Categories Punch Beverage
Time 7m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut kiwi into chunks.
- Process fruit chunks and lemonade concentrate in food processor until smooth.
- Pour mixture through wire mesh strainer into a pitcher discarding solids.
- Stir in lemon lime drink just before serving.
- Enjoy! ;).
Nutrition Facts : Calories 330.6, Fat 1.2, SaturatedFat 0.1, Sodium 26.4, Carbohydrate 83.5, Fiber 2.4, Sugar 71.5, Protein 1.1
BACON & RANCH CAJUN BABY CHEESEBURGERS (FOR ZWT-9)
This sure-to-be-tasty recipe was found at picky-palate.com. While the ingredients for the Cajun Seasoning are included as part of the recipe, feel free to use your preferred concoction or a commercially prepared Cajun Seasoning. Times have been estimated. Prep time will depend on your choice for the Cajun Seasoning. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 20m
Yield 8 Baby Burgers, 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine Cajun Seasoning ingredients in a sml bowl & mix well.
- Place beef, seasoning, hot sauce & garlic in a large bowl & mix until just combined. Form the mixture into 8 equally-sized patties.
- Place oil in a lrg skillet over med-heat. In batches as needed, place patties in hot skillet & cook until browned (about 3-4 min per side). Place a quarter of cheese on top of ea burger to melt. When cheese melted, set burgers aside & keep warm.
- Place buns (or rolls) split-side-down into same skillet until toasted (about 1 min).
- Spread dressing onto insides of warm toasted rolls. Layer bottom roll w/arugula leaves (or lettuce of choice), add a burger, tomato slice & a halved bacon slice. Close w/top roll.
- NOTE: The burgers will be tall & it was suggested to place a pick or sml skewer in ea burger to hold them together.
Nutrition Facts : Calories 336.4, Fat 18.8, SaturatedFat 5.8, Cholesterol 48.3, Sodium 522.3, Carbohydrate 23.1, Fiber 1.4, Sugar 3.5, Protein 18
COCONUT SAUCE (CAMBODIAN FOR ZWT-9)
Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!
Provided by twissis
Categories Sauces
Time 10m
Yield 10 1.5 ounce servings, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
- Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.
LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)
Found at a cooking-by-country (or region) website, just reading this recipe took me back decades to a time growing up when we would pick beans from the garden & cook them until soft w/a combo of onion w/ham or bacon. I never cared when the main-course was as long as I could have a HUGE plate of those green beans. If it was my choice to make, I would definitely dbl this recipe! Enjoy!
Provided by twissis
Categories Pork
Time 45m
Yield 4 4 ounce servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
- Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
- HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
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