sneezles
08-29-2002, 10:00 AM
Thought I'd share the meal we had last night. It's from Chef Paul Pruhomme's Lousiana Kitchen. It is quite spicey (as in clears out the sinuses and pores ;) ) so you might want to adjust the cayenne. I did not use the jalapeños because I didn't have any. This is not the original recipe, it called for beef and pork but the fat content was through the roof (it also called for a stick of butter in the mashed-skipped it, too) and with all the seasonings you don't miss the fat (or maybe it's because your tastebuds are numb :D )
* Exported from MasterCook *
Cajun Shepherd's Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground turkey
1/2 cup egg substitute
1/2 cup fine dry breadcrumbs
3 tablespoons butter
3/4 cup finely chopped celery
3/4 cup finely chopped onions
1/2 cup green bell pepper -- finely chopped
4 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Meat seasoning mix
2 teaspoons cayenne pepper -- ground
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme
3/4 cup evaporated skim milk -- divided
2 pounds white potatoes -- peeled and quartered
1 teaspoon salt
1 teaspoon white pepper
1 1/2 cups carrots -- julienned
1 cup onions -- julienned
Vegetable seasoning mix:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 1/2 cups zucchini -- julienned (see Notes)
1 cup yellow squash -- julienned
Preheat oven to 450º.
In a 13X9-inch ungreased baking pan, combine beef, pork, breadcrumbs and eggs; mix thoroughly by hand. Set aside.
In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell pepper, garlic, Worcestershire sauce, Tabasco and meat seasoning mix. Sauté over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sautéed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12X8-inch loaf and center in the pan. Bake at 450º until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserving 2 1/2 tablespoons, Set meat and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk or with the paddle attachment of a stand mixer until velvety smooth. Note: Mix in some of the reserved potato water if potatoes are not creamy enough.
In a large skillet (preferably non-stick) combine the reserved dripping with the julienned vegetables with the vegetable seasoning mix. Sauté about 3-4 minutes stirring frequently. Remove from heat.
Mound the undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525º until brown on top, about 8-10 minutes. Serve immediately with 1/4 cup Very Hot Cajun Sauce (see recipe below) under each serving.
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Per Serving (excluding unknown items): 346 Calories; 14g Fat (35.8% calories from fat); 23g Protein; 33g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 1085mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : Note: To julienne squashes, cut peelings 1.8-inch thick and cut these into strips 1/8-inch wide and 2-inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.
* Exported from MasterCook *
Very Hot Cajun Sauce
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chopped onion
1/2 cup green bell pepper -- chopped
1/4 cup chopped celery
1/4 cup vegetable oil
5 tablespoons all-purpose flour
3/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño pepper
1 teaspoon minced garlic
3 cups beef broth, ready to eat
Combine the onions, bell peppers, and celery in a small bowl and set aside while you start the roux.
In a heavy 2-quart saucepan heat the oil over medium-high heat to about 250º. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful no the let the roux scorch. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. (mixture will appear pasty).
In a separate 2-quart heavy saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until each addition is dissolved. Bring mixture to a boil, then reduce heat to a simmer and cook until sauce reduces to 3 1/2 cups, about 15 minutes. Skim and oil from the top and serve immediately.
Yield:
"1/4 cup"
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Per Serving (excluding unknown items): 55 Calories; 4g Fat (66.0% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.
* Exported from MasterCook *
Cajun Shepherd's Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground turkey
1/2 cup egg substitute
1/2 cup fine dry breadcrumbs
3 tablespoons butter
3/4 cup finely chopped celery
3/4 cup finely chopped onions
1/2 cup green bell pepper -- finely chopped
4 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Meat seasoning mix
2 teaspoons cayenne pepper -- ground
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons white pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme
3/4 cup evaporated skim milk -- divided
2 pounds white potatoes -- peeled and quartered
1 teaspoon salt
1 teaspoon white pepper
1 1/2 cups carrots -- julienned
1 cup onions -- julienned
Vegetable seasoning mix:
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 1/2 cups zucchini -- julienned (see Notes)
1 cup yellow squash -- julienned
Preheat oven to 450º.
In a 13X9-inch ungreased baking pan, combine beef, pork, breadcrumbs and eggs; mix thoroughly by hand. Set aside.
In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell pepper, garlic, Worcestershire sauce, Tabasco and meat seasoning mix. Sauté over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sautéed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12X8-inch loaf and center in the pan. Bake at 450º until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserving 2 1/2 tablespoons, Set meat and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk or with the paddle attachment of a stand mixer until velvety smooth. Note: Mix in some of the reserved potato water if potatoes are not creamy enough.
In a large skillet (preferably non-stick) combine the reserved dripping with the julienned vegetables with the vegetable seasoning mix. Sauté about 3-4 minutes stirring frequently. Remove from heat.
Mound the undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525º until brown on top, about 8-10 minutes. Serve immediately with 1/4 cup Very Hot Cajun Sauce (see recipe below) under each serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 346 Calories; 14g Fat (35.8% calories from fat); 23g Protein; 33g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 1085mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : Note: To julienne squashes, cut peelings 1.8-inch thick and cut these into strips 1/8-inch wide and 2-inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.
* Exported from MasterCook *
Very Hot Cajun Sauce
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chopped onion
1/2 cup green bell pepper -- chopped
1/4 cup chopped celery
1/4 cup vegetable oil
5 tablespoons all-purpose flour
3/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeño pepper
1 teaspoon minced garlic
3 cups beef broth, ready to eat
Combine the onions, bell peppers, and celery in a small bowl and set aside while you start the roux.
In a heavy 2-quart saucepan heat the oil over medium-high heat to about 250º. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful no the let the roux scorch. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. (mixture will appear pasty).
In a separate 2-quart heavy saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until each addition is dissolved. Bring mixture to a boil, then reduce heat to a simmer and cook until sauce reduces to 3 1/2 cups, about 15 minutes. Skim and oil from the top and serve immediately.
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 55 Calories; 4g Fat (66.0% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.