Don't Get Mad Get Medieval On Em
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JAMCNBLOOD'S
Cajun Kitchen
The Cajun Gourmet
Each Month Jamcnblood will list at
least one new recipe on this Page to tantalize your taste buds and please your
Palettes. Recipes listed are those favored by Jamcnblood and if followed
exactly may be spicier then you are used to.
Flavor for the month of October:
Since I am late with these (as pointed out by D. Harris of D.O.E.),
I am giving you three for the price of none.
APPLE SLUT
1 shot Apple Pucker (DeKuyper)
1 shot Vodka , citrus flavor
Fill with Sprite
Category: Cocktail
Alcohol: Alcoholic
Serve in: Cocktail glass. 1 shot Apple Pucker (DeKuyper)
1 shot Vodka , citrus flavor
Fill with Sprite
Category: Cocktail
Alcohol: Alcoholic
Serve in: Cocktail glass.
YELLOW BIRD
1 Oz Rum
1/2 Oz Galliano
1/2 Oz Lime Juice
1/2 Oz Syrup
2 Oz Orange Juice or Pineapple Juice
Shake ingredients with ice and pour into glass.
Garnish with Orange slice.
Category: Cocktail
Alcohol: Alcoholic
Serve in: Cocktail glass.
Yield: 8 drinks
INGREDIENTS:
1 package (20 ounces) whole frozen strawberries, partially thawed
1 can ( 12 ounces) frozen pink lemonade concentrate
Ice cubes
Chilled soda water
DIRECTIONS:
Put berries and lemonade concentrate in blender. Whirl smooth. For each drink, put 1/2 cup puree in glass. Add ice cubes and about 1/4 cup soda water. Serve at once.
Category: Soft-Drink
Alcohol: non-alcoholic
Serve in: Juice Glass
Flavor for the month of September:
-*- Dessert Recipes -*-
Pecan Pumpkin Pie
Preparation Time: 10 minutes
Cooking Time: about 1 hour
Serves: makes one pie, about 8 servings
Cal: unknown
Amount Ingredient
-------- -----------------------------
2 Eggs
1/2 C (100g) Sugar
1/2 C (85g) Brown Sugar, packed
1 T Flour
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/2 tsp Salt
1 can
(16oz 500ml) Pumpkin (or 2 cups cooked pumpkin)
1 can
(14 oz 438ml) Condensed Milk (can use non fat)
1 Unbaked 9 in (23cm) deep dish pie shell
Topping:
2 T Butter or Margarine, very soft
1 T Grated Orange Rind
1/4 C (42g) Brown Sugar, packed
3/4 C (~90g) Whole Pecans
Preheat oven to 450F (230C), Prepare the pie shell in you pie dish crimp or roll edge as you desire.
Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in pumpkin and condensed milk. Mix well.
Pour into 9 inch (23cm) pie shell. Bake at 450F (230C) for 10 minutes. Then reduce
heat to 350F (180C) and bake 30 to 40 minutes longer until firm on top. This will be when the pie looks like it has
10 more minutes to bake. Make the pecan topping by combining the 4 topping ingredients.
Sprinkle pecan mixture over pie the last. 10 minutes of baking, and bake another,
10 before removing from the oven. Total baking time is 10 minutes at 450F (230C) and,
40 to 50 minutes at 350F (180C).
Flavor for the month of
August:
Bahamian Lobster "Buena Vista"
Serving Size : 4 Preparation
Categories : Bahamian Caribbean Seafood
4 lobsters (boiled)
1 chopped onion
1 clove garlic (finely chopped)
2 teaspoons chopped parsley
2 ounces brandy
few drops of Tabasco
4 cups white sauce
1 cup sliced mushrooms salt and pepper
1/2 cup bread crumbs
2 teaspoons Worcestershire sauce
Halve the lobsters. Remove the meat and dice. Wash the shells and retain. In a saucepan, melt some butter, add the onions and garlic, sautee until golden brown. Add the lobster meat and flambe with the brandy, add the mushrooms and simmer for a few minutes, stir in the mustard, Tabasco and Worcestershire and cook over low flame a few more minutes. Mix in the white sauce, remove from fire and add the parsley. Season with salt and pepper and fill the shells with the mixture, sprinkle with the breadcrumbs and place under the broiler for a few minutes to glaze. White Sauce: In a saucepan, melt equal parts of butter and flour( over low heat), whisk them together(do not let the mixture get brown) until you obtain a homogenous paste. Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps. Bring the mixture slowly to boil and let simmer for 15 to 20 minutes.
Flavor for the month of June:
CARIBBEAN BEEF SALAD (CREAMY CHUTNEY
DRESSING)
Categories: Appetizers, Caribbean, Salads, Vegetables
Serving Size : 4-6
DRESSING--
8 oz plain low fat yogurt
1/4 c sour cream
1/3 c chopped Major Grey's Mango : Chutney
2 TB apple cider vinegar
1 TB lemon juice
1/8 ts ground allspice
1/8 ts freshly ground black pepper :
SALAD--
1 lb deli roast beef -- cut into 1/4 " slices
4 c torn romaine lettuce leaves
1 lg mango, peeled -- cut into
3/4 " cubes 1 red bell pepper -- cut into 3/4 " pieces
To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon
juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef.
Stack the beef slices and cut lengthwise in half and then crosswise into
1/2-inch-wide strips. To serve, put the lettuce on a serving platter and arrange
the beef, mango, and bell pepper on top of the lettuce. Drizzle 1/2 cup dressing
over the salad and pass the remaining dressing separately.
Flavor for the month of
July:
Title: CARIBBEAN FUDGE PIE
Categories: Chocolate, Desserts, Pies, Beans
Yield: 6 servings
1/4 c Butter Or
Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea Eggs; Lg
12 oz Chocolate Chips; Melt & Cool
2 ts Instant Coffee Powder
1 ts Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea Unbaked
9" Pie Shell
1 x Walnut Halves
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack.
Flavor for the month of May:
Cuban Styled Spiced Chicken
Categories : Poultry
Serving Size : 4
1 each Cut up chicken (3 1/2 lbs)
1 each Freshly ground peppr to tast
1 tablespoon Olive oil
1/2 cup Onion -- chopped
1/2 cup Green pepper -- chopped
1 each Jalapeno ppr.,chop -- remove seed
1 each Garlic, large clove -- minced
1 teaspoon Cumin -- ground
1 each Tomato (med) peeled/chopped
1 tablespoon Lemon juice
1 can Black Beans (15 oz)
Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet, saute chicken in olive oil about three minutes on each side; remove from pan. To pan drippings, add onion, green pepper, jalapeno pepper and garlic. Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans. Return chicken to pan; cover and simmer 20 minutes. Remove lid and continue to cook until chicken is done and juices run clear, about 10 minutes. Serve with rice. Preparation time: 10 minutes. Cooking time - 40 minutes.
Flavor for the month of April:
Title: Bean Salad
Categories: Appetizers, Caribbean, Salads, Vegetables
Yield: 5 servings
1 c Pigeon peas, soaked
1 sm Red onion, chopped
3 tb White vinegar
1/2 ea Garlic cloves, pressed
10 tb Olive oil
1 ea Canned tomatillo, mashed Salt & amp; pepper
1 ea Scotch bonnet, seeded &
Pressed Drain the soaked beans, cover
with water, add some salt, bring to a boil & simmer until tender. Drain,
rinse & cool, covered, in the refrigerator. While the beans are cooking,
mix together the other ingredients to make into a marinade. Mix the marinade
with the cooled beans. Cover & leave in the refrigerator for 1 to 2
days. Serve as part of an hors d'ouevre selection or as a salad with
lettuce.
VARIATION: Substitute pigeon peas with chick peas, black-eyed peas, small white
or red beans. In place of the canned tomatillo, use a fresh one, boiled until
tender & mashed.
Flavor for the month of
March:
SPANISHTOWN JERK CHICKEN
(Produces: 4 servings)
1tb Ground allspice
1tb Dried thyme
2ts Cayenne pepper
2ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
1tb Salt
2tb Garlic powder
1tb Sugar
1/4tb Olive oil
1/4 cup Soy sauce
3/4 tbWhite vinegar
1/2 Cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper (Seeded and finely chopped )
1 Chopped white onion (Optional)
1 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e 1 x Trimmed of fat In a large bowl)
combine the allspice, thyme, cayenne pep- per, black pepper,
sage, nutmeg, cinnamon, salt,
garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy
sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. Onion, and
green onions and
mix well. Add the chicken breasts, cover and marinate for at least 1
hour, longer if possible.
Preheat an outdoor grill. Remove the breasts from the marinade and grill
for 6 minutes on
each side or until fully cooked. While grilling, baste with the marinade.
Heat the leftover marinade and serve on the side for dipping
Personally, I would NEVER heat the leftover marinade and serve
on the side for dipping,
especially something that you had marinated POULTRY in.
A MUCH better idea would be to reserve some of the marinade
(BEFORE you put the chicken in it)
and save it for serving.
Email: Jamcnblood@URSCENE.com
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