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Blackened Arctic Char 1 Arctic Char - 1 kg (4.5 lbs) 2 Lemons, cut into wedges 6 tbs butter 1 tbs cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1 1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. |
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Blackened Redfish 6 ea 8-10 oz redfish fillets 3/4 lb unsalted butter, melted Seasoning Mix: 1 tbs sweet parika 1 tsp onion powder 1 tsp ground cayenne pepper 3/4 tsp ground black pepper 1/2 tsp dried oregano leaves 2 1/2 tsp salt 1 tsp garlic powder 3.4 tsp ground white pepper 1/2 tsp dried thyme leaves NOTE: Fish fillets cut about 1/2 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom ( the skillet cannot be too hot for this dish), at least 10 minutes. *This recipe is not for the faint of heart*. Meanwhile, pour 2 tbs melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 tsp melted butter on top of each fillet (be careful, as the butter may flame up). Cook uncovered, over the same high heat until the underside looks charred, about 2 minutes. Turn the fish over and again pour 1 tsp butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. |
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Cajun Meat Loaf ----Seasoning Mix---- 2 whole bay leaves 1 tsp salt 1 tsp ground cayenne pepper 1 tsp black pepper 1/2 tsp white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg ----Main ingredients---- 4 tbs unsalted butter 3/4 cup finely chopped onions 1/2 cup green bell peppers, chopped 1/4 cup green onions, finely chopped 2 tsp minced garlic 1 tbs tabasco sauce 1 tbs worcestershire sauce 1/2 cup evaporated milk 1/2 cup catsup 1 1/2 lb ground beef 1/2 lb ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9 inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shpae the mixture into a loaf that is about 1-1/2 inch high, 6 inches wide and 12 inches long. Bake uncovered at 350 for 25 minutes, then raise to 400 and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. |
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Black Beans 4 cups black beans 2 pig's feet, cracked 1/2 lb piece beef chunk 1/2 lb salt pork, sliced 2 teaspoons olive oil 1/2 cup chopped onion 2 cloves garlic, minced salt & freshly gound pepper Wash beans, cover with water and soak overnight. The next day drain and transfer to a large, heavy kettle. Add enough cold water to come about 2 inches above the beans. Bring to a boil, add the pig's feet, beef, salt pork. Lower the heat and simmer uncovered for three hours, stirring occasionally. Cool and discard the meats. Heat the olive oil in a skillet, add the onion and garlic and cook until the onion is tender. Stir into beans. Cover and refrigerate overnight. To serve, heat for an hour, stirring occasionally. Adjust seasonings. |
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Brazilian Rice 2 cups long grain rice 3 tablespoons oil 1 onion, peeled and sliced 1 tomato, peeled and chopped 1 1/2 teaspoons salt Heat the oil in a medium sized skillet. Add the rice and onion and cook, stirring over very low heat until the rice makes a swishing sound--about 20 minutes. Stir in the tomato and salt. Add two cups boiling water. Bring the rice to a boil, lower heat, cover and cook for 25 minutes. |
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Roast Glazed Loin of Pork 1 4 1/2 to 5 lb loin of pork (10 chops) 2 teaspoons salt freshly ground pepper 1 cup orange juice 1/2 cup light brown sugar 1 tablespoon ginger 1/4 teaspoon cloves Preheat over to 325F. Place pork, fat side up, in a roasting pan. Insert thermometer, do not let it touch bone. Rub in the salt and pepper. Roast for 35 minutes to the pound, or until it reaches 170F. In a small saucepan, mix the oj, sugar, ginger and cloves. Simmer for 30 minutes. Brush this glaze at least twice over the pork while it is roasting. |
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Hutsput (Dutch Stew) 1/4 cup margarine 2 lbs braising meat, sliced 1/2 inch thick (large chunks) 2 cups cold water 3 lbs carrots, peeled and diced or a mixture of carrot and turnip 12 ounces onions, diced (about 3 medium) 3 lbs potatoes, peeled and quartered 1 tsp salt 1/2 tsp pepper 1 or 2 dutch smoked sausages Heat the fat in a dutch oven or crock pot until brown. Sear the meat on both sides til brown. Add water to just cover the meat and simmer (covered) for approximately 1 hour. Add carrots, onions and potatoes. Season with salt and pepper. Cover and simmer for about an hour more. Add the dutch sausage on top during the last 15 minutes of cooking. Remove the meat and vegies; if there is enough liquid left, make gravy. Mash the vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy. (Serves 4 - 6) |
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Oliebollen (Fritters) 1 envelope dry yeast 3 tbsp sugar 1/2 cup warm water (Put yeast and sugar in warm water and soak 10 minutes) 2 well-beaten eggs 1/2 cup warm water 1/2 tsp vanilla 1 tsp salt 4 cups flour 2 cups seedless raisins 3 apples, peeled and diced confectioners' sugar to dust Mix together yeast mixture and eggs, water, vanilla and salt. And add to flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil; dust with confectioners' sugar. |
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Applekoek 2 medium apples 1 1/2 cups flour 3 1/2 tsps baking powder 1/2 tsp salt 6 tbsp granulated sugar, divided 1/4 cup margarine or butter 1 egg, well beaten 3/4 cup milk 1/2 tsp ground cinnamon Peel and cut apples into eighths (wedges). Sift together flour, baking powder and salt with 4 tablespoons of the sugar. Cut in butter/margarine. Combine egg and milk and add to flour mixture. Turn batter into greased 8 inch square cake pan. Press apple wedges partly into batter. Combine remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425F for 25 to 30 minutes. (Serves six) |
