CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

Dec 062018
 

This is taken directly from my article

This recipe is adapted from New Orleans food critic, Tom Fitzmorris. It is one of his most request recipes. It uses a product that I grew up on. Barq’s root beer was created in the French Quarter of New Orleans in 1890. In my opinion, no other root beers come close to Barq’s.  

Root Beer-Glazed Ham

Glaze

24 ounces (two cans) Barq’s Root Beer 

1 1/2 tablespoons Pepper Jelly

1 Bay Leaf

1 1/2 tablespoons Tabasco Caribbean style Steak Sauce or Pickapeppa Sauce

6 Cloves

1 stick Cinnamon

Peel and juice of 1/2 Orange

Peel of 1/2 Lemon

1 Smoked Ham, about 8-10 pounds

1/2 teaspoon Dry Mustard

3/4 cup Dark Brown Sugar, packed

It is best to make the glaze the night before.

Combine all the glaze ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook for about a half-hour or until the liquid is reduced to about half. Refrigerate until ready to use.

Preheat oven to 350℉.

Place the ham on a rack in a disposable pan. Score the ham in a criss-cross pattern. Spoon enough of the glaze over the ham to completely wet the surface. Combine the brown sugar and mustard and pat is all over the ham. Pour a half a cup of water into the pan. Spoon some of the glaze over the top of the ham at 15-minute intervals until it is all used up. Add more water to the pan when it dries up. Continue baking until the ham reaches an internal temperature of 160℉ on a meat thermometer. Remove from oven and allow to rest for a half-hour before carving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Dec 032018
 

I just finished an article on Hams for Christmas. This week, I will share tow of the ham glaze recipes.

Creole Orange Glazed Ham

1 20-pound Ham, scored

1 cup Orange Juice

1 tablespoon grated Orange Peel

1/2 cup Dark Brown Sugar, packed

2 tablespoons Creole Mustard

8 thin Orange slices, unpeeled

Preheat oven to 350℉.

Spread surface of scored ham with orange juice, orange peel, sugar, and Creole mustard. Bake for 1 1/2 hours, basting every 15 minutes or so. Then ham comes out of the oven, garnish with orange slices and rest for at least 15 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 292018
 

This is taken straight from the column.

Here is another childhood favorite. I remember making these with my mom when I was young. The combination of peanut butter and chocolate is a very popular one. Just look at all of the candy that is made with these two ingredients. These bite sized treats are sure to bring out the inner child in all of you.

Peanut Butter Balls

1/2 cup Creamy Peanut Butter

3 tablespoons Butter, softened

1 cup Confectioner’s (Powdered) Sugar

8 ounces Semi-Sweet Chocolate chips

Mix peanut butter and butter together in a mixing bowl. Gradually stir in the powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up.

Shape into 1-inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes to allow balls to firm up. Dough balls should hold shape before dipping in chocolate. Add more refrigeration time if necessary.

Melt chocolate chips in a double boiler, over simmering water.

Dip peanut butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet, cover and refrigerate until ready to serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 262018
 

As you may know, I write a weekly food column for my local paper. I just finished a column on Holiday Candy. This week, I will share two of the recipes with you.

Peppermint Bark

12 ounces Dark Chocolate

12 ounces White Chocolate

1 cup Crushed Peppermints

Line a half-sheet pan with parchment or wax paper.

Melt dark chocolate in the top of a double boiler set over simmering water, stirring occasionally. When completely melted and smooth, pour onto prepared sheet pan and use an offset spatula to spread into a thin layer; it should not reach the edges of the paper. Refrigerate for 10 to 15 minutes until set but still sticky.

Meanwhile, melt the white chocolate in the same manner. If there is any powdery residue left behind after crushing the peppermint, add it to the white chocolate as it melts. When melted, pour onto cooled dark chocolate and spread into a thin layer. Immediately sprinkle crushed peppermint over the top and gently press into the chocolate. Refrigerate until completely set, at least one hour. Break into pieces.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 232018
 

Here is a spinach salad that is straight from the bayou.

1 bag Spinach leaves

1/2 small Red Onion, thinly sliced

1 cup Cherry Tomatoes

1 cup Satsuma sections

1/4 cup toasted Pecans

Dressing:

1/2 cup Canola OIl

3 tablespoons Red Wine Vinegar

1/2 teaspoon Coarse Ground black Pepper

Pinch of Salt

1 tablespoon Sugar

Dash of Hot Sauce

Mix Well.

Toss spinach, red onions and tomatoes with dressing. Top with satsumas and pecans.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 202018
 

Satsumas are Louisiana’s best winter crop. They are best in the month of December. This week, I will share two quick sides using this local citrus.

6 Satsumas, peeled and sliced

1/2 cup Red Onions, thinly sliced

1/3 cup Extra-Virgin Olive Oil

Creole Seasoning

Layer satsuma and onion slices in a shallow serving dish. Drizzle with olive oil and sprinkle with Creole Seasoning.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 152018
 

Oysters Casino are often found on menus that offer numerous baked oysters. Variations can be found among the varieties of oysters 2-2-2.

For one serving

6 oysters on the half shell

Juice of 1 Lemon

Granulated Garlic

Hot Sauce

Bacon Bits

1 ounce Cheddar cheese

Rock Salt

Preheat oven to 400℉.

Squeeze lemon juice on top of each oyster. Add a pinch of granulated garlic and a few drops of hot sauce. Add bacon bits. Cover with cheddar cheese. Spread a layer of rock salt on a pan and nestle the oysters into the rock salt. This holds the oysters level and retains the heat at serving time. Bake oysters for 10 minutes, or until the edges of the osyters begin to get “lacy” and the cheese is well melted.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 122018
 

While I am not a clod weather person, I do have a reason to look forward to winter. It is the best time of the year for oysters. This week, I am sharing 2 new oyster recipes.

Drained Raw Oysters

Bacon, cooked and broken into pieces

Jalapeno slices

Chili Sauce

Mozzarella cheese, grated

Heat oven to 450 ℉.

Place one or two oysters per serving in an ovenproof ramekin. Top with bacon pieces and jalapeño slices. Fill with chili sauce. Place in oven and cook until the sauce starts to bubble (about 3 minutes). Remove from oven and cover top of ramekin with cheese. Return to oven. Remove when the cheese melts.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Nov 082018
 

This is a great appetizer for any gathering. It goes especially well with cocktails.

1 stick Butter

2 cups sharp Cheddar Cheese, grated

1 1/2 cups All-purpose Flour

3/4 teaspoons Cayenne Pepper

Salt to taste

Preheat oven to 275℉.

Combine the butter and cheese and mix well. Add flour and spices and blend well in a food processor. Force the mixture through a cookie press into strips and place on ungreased cookie sheets. Bake until lightly browned, about 20 minutes. Cool completely before storing in airtight containers. You can make these a week in advance.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 052018
 

The holidays are quickly approaching. This week, I am sharing two recipes that are great for holiday parties. One is a dessert and one is an appetizer.

1 box (10-12 ounces) Vanilla Wafers

2 tablespoons Cocoa Powder

1 cup Powdered Sugar

1 cup Walnuts or Pecans, finely chopped

2 tablespoons light Corn Syrup

1/2 cup Rum or Brandy

Extra Powdered Sugar for rolling

Combine all ingredients in a large mixing bowl and mix well. Form into 1-inch balls and roll un the powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!