Most people would immediately ask the question, What a combination of recipes (Cajun-Creole and Mexican-American)? Its the food that I grew up with and the food that I married into. Both have some similarities, but enough dissimilarity to make for quite an interesting cookbook. In addition, both have several influences such as Spanish, German, Portuguese, Native American, French, Italian, African, etc. These foods are thought of as always being hot and spicy; however, Id rather say that theyre just well-seasoned. Of course, you always have the option to season to your own taste.
This cookbook contains my favorite 101 recipes; not an easy task in making these selections as one might think. Several of these recipes are classics from long ago which I have tailored over the years to my own taste. Its food that I personally enjoy eating. I hope youll enjoy each and every one of the recipes too.
Some recipes included in this cookbook are Albondigas Soup, Arroz con Pollo, Bananas Foster, Beignets, Chicken and Seafood Gumbo, Chile Rellenos, Crab Cakes, Crawfish Etouffee, Hush Puppies, Jambalaya, Lemon Meringue Pie, Mexican Wedding Cookies, Muffulettas, Peach Cobbler, Quesadillas, Red Beans and Rice, Shrimp Etouffee, Shrimp Po-Boy, Sopaipillas, and Tamales.
Even if you havent tried these foods before, I think youll be very happy youve added this cookbook to your collection. Anyway, Bon Appetit, Buen Apetito and Good Appetite to whatever you put on your table next.
Two sample recipes included in the cookbook:
Sopaipillas (fried bread puffs)
Ingredients:
2 cups all-purpose flour 1/2 cup water 1 tsp. salt 1/4 cup milk 2 tsp. baking powder oil for deep frying 2 tbsp. shortening or lard honey for topping
Directions:
Combine sifted flour, salt and baking powder in large bowl. Cut in the shortening with a pastry blender. Make well in center of flour mixture, and add some of the milk mixture (milk and water). Add more liquid, as necessary, to form soft dough. Turn dough out onto lightly floured surface and knead 510 times. Invert bowl over dough for about 30 minutes. Heat oil in a Dutch oven or deep fryer to about 400 degrees F. Divide dough in half and cover with damp cloth. Roll one half at a time to a thickness of about 1/4 inch. Cut into 3-4 inch squares, triangles or diamond shapes. Dont try to cook more than 2 or 3 at a time. With slotted metal spoon or tongs, push each piece of dough down in the oil, gently pressing around edges, but not in the middle. Also, spoon some of the oil over to help them puff. When lightly browned on both sides and puffy, remove sopaipillas to a bowl lined with paper towels to drain. Yields about 1 dozen.
Anecdote:
Famous in New Mexico for over 300 years, sopaipillas (pronounced soh-paee-pee-yas) are often called bunuelos there. When fried they look like little pillows, hence the name. They make a pleasant change from tortillas to accompany several types of Mexican dishes or just eaten alone. The first time I ate one, I was surprised that it was so good to eat. Cecilias grandmother, who was about 85 years young at the time, showed me how to make them. I dont even try to make them as good as she did. I remember them being so light. She made them with lard which is obviously why they were so good; yet not very good for you.
Tips:
Roll out dough only once to avoid toughening of dough. Nice served with honey dripped over. Can also be stuffed with your favorite ingredient. Maintaining temperature is key for sopaipillas to puff.
Notes:
Shrimp Etouffee (shrimp stew)
Ingredients:
1/2 cup oil 1 bay leaf 1/2 cup all-purpose flour 1 lbs. raw shrimp peeled and deveined 1 cup onion chopped 3 cups water 1/2 cup bell pepper chopped cooked white long-grain rice 1/4 cup parsley chopped 1/4 cup green onions chopped 1/2 tbsp. crushed garlic
Seasonings:
1 tbsp. Cajun seasoning 1 tsp. cayenne pepper 1 tsp black pepper 1 tsp. Old Bay seasoning
Directions:
First you make a roux. Combine flour and oil to make roux in skillet. Cook slowly until roux is medium-brown (be careful not to burn). Add 1 cup of water slowly (tends to spatter) to stop the cooking process; set aside. In a Dutch oven with 1 tbsp. oil, saut onion, bell pepper, parsley and garlic. Add roux, 2 cups water, seasonings and bay leaf to mixture. Simmer for about 20 minutes over medium heat. Add shrimp, cover and simmer for about another 20 - 25 minutes or until mixture has the consistency of gravy (dont overcook shrimp). Serve over rice, what else? Sprinkle with green onions when served, if desired. Serves 6.
Anecdote:
touffe is a spicy Cajun stew traditionally made with crawfish or shrimp, in a roux. touffe is usually served over rice. The word comes from the French touffer, which means to smother.
Tips:
Add cornstarch with water if gravy is too thin. Im not ashamed to say that cornstarch has saved me many times. Jazz it up a little with some Louisiana hot sauce.
Notes:
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