T.G.I.F. + Fabulous Cajun Sides

It's Friday and that means fun time and this evening, we'll be going to our annual community crawfish boil and then to the T.G.I.F block party at Downtown Alive, in Parc Sans Souci, where the fabulous group, GIVERS, will be performing and entertaining the crowd.

Also, on the agenda for the weekend is the annual Cajun Heartland State Fair, over at the Cajundome, that kicked off last night and will run for the next 10 days! This year's fair will host an incredible entertainment line-up, with many of your favorites, at the Cox Grandstand, located adjacent to the Cajundome. Come on out and get into the festival spirit for 10 days of fabulous Cajun music, food, and fun. The fair will also feature the Pepsi Playground, a huge amusement park with thrilling rides for all ages, and fun family oriented games . For more information and to purchase tickets online, click here. See ya'll there! Let the good times roll, cher!

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On Saturday night we'll be going to the fair, where Jamie Bergeron and the Kickin' Cajuns and Geno Delafose and French Rockin' Boogie will be rockin' the crowd. Here is a little clip of Geno and his hotter than Tabasco band, that I took at Festival International, in April. Crank it up for this one, cher.

Geno Delafose and French Rockin' Boogie

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Fabulous Cajun Sides

Here's another great dish that is a "must have" on my family's list, for our Memorial Day cookout! I concocted this recipe about 20 years ago, to take on a picnic at the beach, and it's been a family fave, ever since. The basic recipe was handed down by my dear mother, and I have added a few tweaks through the years, but still love the original, recipe too. Ca cest bon, cher!

Creole Potato Salad

5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
10 eggs
3 tbsp.'s sweet pickle relish w/juice
1/2 cup each, onions, bell peppers, and celery, chopped fine
5 tbs.'s mayo (more, if needed)
1 tsp. horseradish
2 tsp.'s creole mustard
1 tbs. creole seasoning
Salt to taste
Few shakes Tabasco

Fill a large pot with water (3/4) full and add the salt,vinegar, chopped potatoes, and eggs. Bring to a boil and boil for 15 minutes or until potatoes are tender. Drain and cool, and season potatoes with the Cajun seasoning and place in a large bowl. Meanwhile, peel eggs and separate egg whites from yolks. Chop egg whites and add to potatoes. Add veggies and blend gently until well mixed. Place yolks in a medium bowl and mash yolks with a fork until fine. Combine mayo, mustard, salt, pickle relish, and Tabasco in small bowl and mix well, then add to the mashed yolks and stir, adding a little more mayo, until the desired consistency is reached. Add to the potatoes, blending gently. Ca cest bon, cher!!

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And I also wanted to share my most popular recipe on my blog with those of you who may not have seen it. It will definitely be on the table, at the cookout. Out of this world, cher! Enjoy!

Spicy Creole Jambalaya

2 cups each, cooked ham, smoked sausage, and/ or chicken,
( chopped into bite sized pieces)
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 can Rotel diced tomatoes and green chilies, drained
2 tbs.'s Worcestershire sauce
1 (8 oz) can tomato sauce,
3 cups water
1 tbs. creole seasoning
2 cups raw rice

On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add tomatoes, stir and cook for 5 more minutes. Add chopped cooked ham, sausage, and/ or chicken and creole seasoning and stir fry for 5 minutes. Add tomato sauce , Worcestershire sauce, and water and bring to a boil. Lower heat, add rice, stir and cover and simmer for 25 to 30 minutes, stirring occasionally. Serves 8 Bon Appetit!

 

A Day of Shopping + Fabulous Holiday Desserts !

Another very rainy day, in Cajun Country! But, this was the only afternoon that I had to shop for the ingredients for my Christmas Eve buffet. So, I went over to my favorite specialty foods store and carefully selected the cheeses and wines that I will be serving, along with some fabulous seafood and meats . Joey's has a fantastic selection of everything that you might need and offers a lovely fireside lunch, too. I ordered my favorite shrimp salad sandwich, on whole grain bread and enjoyed the respite from the rain, which was pouring by this time. Sunny skies are predicted for the weekend.

When I returned home, I made a list of the fresh produce that I will need to make the side dishes and the ingredients needed for the baking. I will be gathering those tomorrow and will be baking over the weekend. So far, my dessert menu reads like this:

* Chocolate Praline Cheesecake * Grandma's Chocolate Cake * Mama's Apple Pie * Bayou Bread Pudding w/ Rum Sauce * Pecan Pie Brownies * Rum Balls * Pecan Sandies*

This is one of my favorite bread pudding recipes. It will fit in nicely with your holiday dinner or brunch buffet , or on your dessert table , and it is also perfect for just anytime that you want a little something sweet. I especially love to eat this dish warm, topped with whipped cream, for breakfast, with a good cup of Community coffee. Heavenly! Enjoy!

Bayou Bread Pudding w/ Rum Sauce

1 20 oz. can crushed pineapple 

1 cup of golden raisins 

1 cup light rum 

1 lg. loaf of "day old " French bread 

1 qt. milk 
6 0z. melted butter

3 lg. eggs

1 small can Pet milk 

3 tbs.'s vanilla

1 1/2 cups sugar 

1/4 cup dark brown sugar

2 tsp.'s cinnamon

Place the pineapple and raisins in a bowl, add the rum and set aside to marinate. Break up the French bread in a large bowl and pour milk over and blend gently. Let stand for 1 hour, then drain excess milk. Drain the rum from the fruit and reserve for sauce. Add the fruit to the bread along with the melted butter, and cinnamon. In a separate bowl, beat the eggs with the Pet milk, vanilla, and the sugars, and add to the bread and fruit. Mix with a large spoon, until blended. Transfer mixture into a buttered 9x13 inch baking dish and bake @ 350 degrees for 20 minutes. Remove and stir well. Spread the pudding evenly and bake for about 40 minutes.Serves 8. Serve warm with Rum Sauce.

Rum Sauce

2 cups sugar
8 ounces butter
2 large eggs

Reserved rum from fruit

Combine the sugar and butter in a double boiler. Beat the eggs and add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the reserved rum. Heat and ladle over pudding before serving. Serves 6 to 8
Did I mention that this bread pudding is divinely delicious!

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And here are two all time favorite desserts, that I am re-posting that are guaranteed to please your guests. Out of this world, cher. Cest bon!

Chocolate-Praline Cheesecake

3 cups graham cracker crumbs
1 stick butter, melted
1/2 cup sugar

Combine the graham cracker crumbs, melted butter, and sugar in a bowl and mix well. Press into a buttered pie pan , going half way up the sides. Bake in a preheated 350 degree oven for ten minutes and set aside to cool. 

Chocolate Sauce

8 (1oz.) squares semisweet chocolate
1 tbs. butter
6 tbs.'s whipping cream

Combine all ingredients in saucepan and stir and cook over low heat, until melted and smooth. Pour half of the chocolate sauce over the graham cracker crust and spread evenly. Reserve other half for drizzling.
 

Filling

3 (8oz.) pkg.'s plain cream cheese
1/2 cup sugar
1 tsp. vanilla extract
3 eggs

In large bowl, combine the cream cheese, sugar, vanilla, and beat well. Add eggs, one at a time, beating well, after each addition. Pour on top of chocolate sauce layer and bake in a pre-heated 350 degree oven for 40 minutes, until slightly set. Cool and refrigerate for 2 hours, preferably overnight.

Praline Sauce

1 cup chopped pecans, divided
1 cup light brown sugar
1 small can Pet milk
2 tbs.'s butter
1 tsp. vanilla extract

Combine 1/2 cup pecans, with all of the ingredients, in saucepan. Cook and stir on low heat until blended and smooth. Drizzle warm praline sauce and warmed, reserved chocolate sauce all over cheesecake when ready to serve. Garnish with chopped pecans. Bon Appetit! Enjoy!

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Pecan Pie Brownies

1 pkg. yellow cake mix
1 egg
2 sticks softened butter
3/4 cup packed dark brown sugar
3/4 cup dark Karo syrup
3 eggs
1/2 tsp. each, vanilla and almond extracts
1 cup pecans, chopped

Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well. Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans and reserved cake mix in large bowl and mix well. Pour over the baked layer and bake for 25 minutes or until toothpick comes out clean. Cool and cut into squares. Heavenly!

Happy Holidays, Ya'll! Remember to relax, enjoy, and have a fun weekend, everyone!!