Tag Archives: Recipe

Famous New Orleans Pecan Pie

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When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie.

Pecan Pie

Ingredients:

  • 3 extra-large eggs
  • 1 cup brown sugar, packed
  • 1 cup corn syrup, dark or light
  • 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped or halved
  • 1/8 teaspoon salt

Directions:
Prebake the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. makes: (1) 9-inch pie.

Variations:

Pecan Pie Tarts

  • 3 extra-large eggs
  • 1 cup brown sugar, packed
  • 1 cup corn syrup, dark or light
  • 1 teaspoon vanilla
  • 2 cup pecans, coarsely chopped
  • 1/8 teaspoon salt
Pecan Pie

A Rick & Mel Recipe

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Shrimp Diane

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This one is Mel’s favorite. She can’t get enough of this Shrimp Diane. This dish is a mix of butter, garlic, and cayenne pepper which gives it a nice flavor with a little kick. Serve it with a little French bread and you have a very satisfying southern dish.

Shrimp Diane

Ingredients:

  • 2 pounds medium shrimp with shells
  • 7 tablespoons of shrimp stock
  • 2/3 teaspoon minced garlic
  • 1 and 3/4 sticks unsalted butter
  • 1/4 cup finely diced green onions
  • 1/2 teaspoon salt
  • 1/3-1/2 teaspoon cayenne pepper (to taste)
  • 1/3 teaspoon white pepper
  • 1/3 teaspoon black pepper
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/2 pound mushrooms, sliced into thick pieces
  • 3 tablespoons finely chopped parsley
  • Pasta and French bread (Use your favorite pasta; I use angel hair)

 

Rinse and peel the shrimp; refrigerate until they are needed. Use shells to make a shrimp stock by boiling them in a pot of water for 45 minutes.

In a large skillet, melt 1 stick of the butter over medium-high heat. When the butter is almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano; stir the mixture well. Add the shrimp to the mixture and sauté just until the shrimp turn pink, about 1 minute. Be sure to keep mixing the shrimp during this process to cook the shrip evenly.

Add the 4 tablespoons of the stock and the mushrooms; then add the remaining 1/2 stick of butter in small chunks and continue to stir the mixture constantly. Before the butter is completely melted, add the parsley and the remaining 2 tablespoons stock; continue cooking the mixture while stirring until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.

Serve over pasta immediately and  serve with French bread.

 

A Rick & Mel Recipe

New Orleans Shrimp Etouffee

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Shrimp Etouffee is a classic Louisiana stew made with shrimp, Crawfish, or even Crabmeat!
Go into just about any restaurant in New Orleans and you will find this classic dish. The word Etouffee (Ay-2-FAY) translates to smothered, stewed, or braised. Here is my simple recipe that will surely satisfy your taste buds.

Ingredients:

  • 1/4 Cup Bell Pepper, Finely Chopped
  • 4 Tbsp. Unsalted Butter
  • 2/3 Cup Onion, Finely Chopped
  • 1/4 Cup Celery, Finely Chopped
  • 1/4 Cup Flour
  • 3/4 Cup fresh Diced Tomatoes
  • 1 1/2 Cups Vegetable Stock
  • 2 Tbsp. Minced Garlic
  • 2 Tbsp. Fresh Thyme
  • 2 tsp. Worcestershire Sauce
  • 1 tsp. Hot Sauce
  • 1/2 Cup Green Onions, thinly sliced
  • 4 Tbsp. minced Italian Parsley
  • 2-2/1/2 lbs. of Shrimp, Peeled and Deveined
  • 3 Tbsp. Unsalted Butter
  • Salt and Black Pepper to taste

Season the shrimp with 1 Tbsp. of the Creole Seasoning.
In a large cast iron skillet, melt the butter; add the onions, bell pepper, celery, and sauté until the vegetables are translucent. Whisk in the flour to make a blonde roux, stirring constantly, for about 3-5 minutes. Add the remaining Creole Seasoning. To the mixture, add a small amount of the vegetable stock, stirring well to form a nice paste, gradually add the remaining stock, whisking constantly. Bring the Etouffee mixture to a boil, reduce to a slow simmer. You may need to add little more stock, but the Etouffee mixture should be the consistency of gravy, not too thick or thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne to the Etouffee mixture and simmer for 20-30 minutes.
Add the shrimp, green onions, parsley, and simmer for an additional 10 minutes or until the shrimp are cooked all the way through. Stir in the 3 Tbsp. butter, and adjust the seasonings to your taste.

Serve over Rice with some French bread on the side.

You may also substitute Crawfish or Crabmeat for the Shrimp to make Crawfish or Crabmeat Etouffee.

A Rick & Mel Recipe