re: Recipes/Recipe Reviews.....

WESTERN-STYLE PORK CHOPS


2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon curry powder
6 (i inch thick) pork chops
1/2 cup of water





Combine the chili sauce, Worcestershire sauce, lemon juice, salt, dry mustard, paprika and curry powder in a bowl and mix well. Pour the marinade mixture over the pork. Marinate the pork in the refrigerator for 1 hour. Drain the pork, reserving the marinade. Pat the pork dry and brown in a hot greased skillet. Add the water to the marinade and heat in a saucepan, stirring occasionally. Pour over the pork chops. Cookcovered, over medium heat until cooked through or bake at 350 degrees for 1 hour.

Egyptian Moussaka



11/2 pounds eggplant, peeled and cut into 1/4 to 1/2 inch slices
salt to taste
All-purpose flour
2 eggs, lightly beaten
1/4 cup vegetable oil
Seasoned bread crumbs
1 pound lean ground beef
2 onions, chopped
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon cumin
1/2 teasppon paprika
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1/2 cup water
1 bay leaf
1/2 cup plain yogurt
2 eggs
2 tablespoons grated Parmesan Cheese
1 tablespoon all-purpose flour





Sprinkle the eggplant with salt to taste and let sweat in colander for 1 hour. Dredge the eggplant in flour, shaking off excess. Dip in the eggs, coating completely. Fry in batches in the hot oil in a large heavy skillet until golden brown. Drain on paper towels. Dredge in bread crumbs, coating completely. Arrange on a baking sheet and bake at 350 degrees for 20 minutes. Combine the beef, onions, 1 teaspoon salt, the parsley, cumin, paprika and pepper in a large deep skillet and cook until the beef is brown and onions are translucent, stirring occasionally. Stir in the tomato paste, bay leaf and water. Simmer for 10 minutes, stirring occasionally. Discard the bay leaf. Combine the yogurt, eggs, cheese and 1 tablespoon flour in a bowl and mix well. Layer the eggplant and sauce one-third at a time in a 2 quart baking dish. Spread the yogurt mixture on top. Bake at 350 degrees for 30 minutes or until the top is brown.

Wine-Basted Pork Loin



3 tablespoons vegetable oil
1 teaspoon dry mustard
t teaspoon dried whole thyme
1 teaspoon dried marjoram
1 garlic clove, crushed
1 (4 to 5 pound) pork loin
3/4 cup dry white wine




Combine the oil, dry mustard, thyme, majoram and garlic in a bowl and mix well. Score the pork and rub the marinade over the surface. Wrap the pork in aluminum foil, sealing the seam and ends well. Marinate, in the refrigerator, for 8 hours. Remove from the aluminum foil and place fat side up on a roasting rack in a shallow roasting pan. Bake at 325 degrees for 30 to 35 minutes er pound or until the internal temperature reaches 160 degrees on a meat thermometer, basting frequently with the wine. Let stand for 10 to 15 minutes before carving.

Tomorrow, I'll post a fantastic potato recipe that I got from a cook at a restaurant in Lake Charles. You make it a day ahead and it is rich, but delicious.

quote:

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a fantastic potato recipe

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Here's one I like.

Delmonico Potatoes.

INGREDIENTS:
· 6 medium potatoes (about 2 cups when cooked and diced)
· 1 3/4 cups light cream
· 3/4 cup grated cheddar cheese
· 1/2 cup buttered bread crumbs
· 4 tablespoons butter
· 4 tablespoons flour
· salt and pepper to taste
PREPARATION:
Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux.
Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees until cheese is golden brown.

Good job on the cook book version of the recipes.

I saw someone mention Oyster Recipes.

This is an appetizer I have always liked that we usually make we buy a sack of oysters. But I can't take credit for it. Its straight out of River Road AND Tony Chachere's.

Yep the same recipe is word for word in both cookbooks.

Deviled oysters


3 dzn lg or 2 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
1-tablespoon salt
1-teaspoon red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter

Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.

Crabmeat Au Gratin

Notes: This is an original Antoine's Restaurant recipe and as all things cooked in New Orleans it is very good.

1 cup hot Bechamel Sauce
2 cups lump crabmeat
salt and white pepper
3 tablespoons swiss cheese, grated
3 tablespoons Romano cheese, grated
3 tablespoons Mozzarella cheese, grated
1/4 cup bread crumbs

1. Blend together the Bechamel sauce and crabmeat. Add salt and white pepper to taste and heat mixture for a minute. Spoon mixture into 6 small ovenproof dishes. Combine cheeses and breadcrumbs and sprinkle over the top. Bake in 400 preheated oven till brown.

2. Bechamel Sauce: 2Tbls butter, 2 Tbls flour, Salt and white pepper, 1 1/2 cups warm scalded milk Melt butter and add flour. Stir and cook till mixture becomes foamy without browning. Stir in milk and bring to a boil, then lower to simmer. Add salt and pepper to taste. Remove from fire and dot the top with butter to prevent film from forming.....Makes 1 1/2 cups.

Indian Chicken Curry

Disclaimer:

In India every state has a different cuisine. Just like Louisiana food is completely different compared to foods from other states, in India, each state has a different cuisine.

I am from Calcutta which is in eastern India, in a state called (West) Bengal (thats where the Bengal tigers are from). The following recipe is how we cook chicken curry.

Ingredients:
=============

1) 1 lb of chicken cut into 1 inch pieces. (I use boneless breasts, but any piece is OK).
2) 1 big baking potato, peeled and cut into 1 inch cubes.
3) A cup of plain yogurt (Dannon, the full-fat one, not the low-fat one)
4) 2 Medium onions, very finely chopped in a food processor
5) 1 Tbsp Ginger finely chopped (I actually substitute this with 0.75 Tbsp of ginger paste that I get from the Indian grocery store at the intersection of Jefferson and Tiger Bend).
6) 1 Tbsp of finely chopped garlic.
7) 1.5 Tbsp Chicken curry powder (I again get this from the Indian Store. A box usually costs $2. Get the simple chicken curry masala, do not go for masalas for other chicken dishes, and any company is fine. This is available at all the Indian grocery stores ... in BTR there are 3 I know of i) A to Z, jefferson at tigerbend; ii) Bengal Imports, kenilworth shopping center on highland iii) fashion india somewhere on sherwood forest)
8) A can of diced tomatoes
9) Cayenne Paper (optional)
10) salt to taste
11) 1 Tbsp sugar
12) EVOO


Procedure:
============

1) Marinade the chicken in the yogurt overnight
2) In a skillet heat some olive oil and lightly fry the potatoes. Just so that they are goldenish in color. Keep them aside.
3) In a pot add EVOO, I use a 10 inch dia pot and I add oil that stands 0.25 inch high. Heat the oil.
4) Add the curry powder and mix it well.
5) In about 5-6 seconds add the chopped onions. Make sure that you add the onions quickly. The whole idea of adding the curry masala to the hot oil is to make the oil flavored with the spices so that later on the spices get mixed with other ingredients evenly.
6) Cook for 5-6 minutes in high heat until onions starts to turn golden.
7) Add sugar, garlic, ginger and keep cooking for another 3-4 minutes in low heat, turning the thing often.
8) Add the canned tomatoes, a little bit of cayenne paper, keep cooking in low for another 3-4 minutes.
9) Add the chicken, start cooking it in high heat. Mix it often, water will start coming out of the chicken.
10) After 5 minutes, reduce the heat, keep it covered and keep cooking, turning it often.
11) After about 7/8 minutes or when the water dries out (which ever is earlier), add the potatoes, salt to taste (I add about 1 tsp) and a cup of water.
12) Boil the whole thing till the meat is tender and the potatoes are properly boiled (about 20 mins or so).

Enjoy it with some rice or wheat tortilla. The way we cook rice is a little different. I use basmati rice and just boil it in water. No salt or anything. I usually cook it in a microwave, 1 cup rice+2 cups water, 11 minutes on high.

Please let me know if any one actually dare to try this out !!! Please send an email to kroy1@lsu.edu

You can also substitute chicken with ground turkey. Thats not really an Indian recipe, but it works perfectly fine from my experience.

Shrimp and Corn Soup




1/4 pound butter
1/2 cup onion
1/4 cup bell pepper
1/4 cup celery
1 clove garlic
2 lbs. corn removed from cob
2 lbs. shrimp
2 tbsp. creole seasoning
2 cups crushed tomatoes
1 can Rotel tomatoes
1 tsp. cayenne
1/4 lb. flour
3/4 gal. water




Put butter in 1 1/2 gallon pot. Add onion, bell pepper, celery and garlic. Saute 5 minutes. Process 1 lb. corn with rotel tomatoes. Set aside. Add flour to pot and stir well. Add water. Process corn, remaining corn, crushed tomatoes. Wisk well over medium heat for 10 minutes. Add creole seasoning and cayenne. Simmer for 30 minutes. Add shrimp during last 15 minutes of the simmering stage.

Trout Amandine

6 medium speckled trout filets
Cold milk for soaking
Seasoned flour {salt and pepper]
1 stick butter or 1/2 stick butter and 2 oz. cooking oil

Soak fish in cold milk for ten minutes. Drain; roll in seasoned flour. Shake off excess. Melt butter in heavy frying pan and fry fish a few at a time, depending on size, 5 minutes each side, until cooked golden and crisp. Place on warm platter. Keep warm.

Sauce

3/4tick butter
1 1/2 cups flaked blanched almonds
1/4 cup fresh lemon juice
Parsley
Salt and pepper

In same skillet, melt butter and lightly brown almonds. Add lemon juice, parsley and seasonings. Simmer gently to reduce. Pour sauce over fish.