Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long, narrow pieces. In a small sauté pan, melt the bacon fat over medium heat. Cook the onions, peppers, and celery for 3-4 minutes. Add the garlic and Creole seasoning and cook for 3-4 more minutes.Continue reading “Andouille in Blankets”
Recipe Archives
Sweet Potato Stuffed Oranges
Preheat oven to 350 degrees. Combine hot sweet potatoes, sugar, brown sugar, eggs, cream, butter, cinnamon, nutmeg and orange zest in a bowl; mix thoroughly. Place the hollowed out orange halves on a lined baking sheet. Fill each half with the sweet potato mixture. Bake for 20-25 minutes. Just before serving, sprinkle each serving withContinue reading “Sweet Potato Stuffed Oranges”
Spinach Soufflé
Preheat oven to 350 Heat butter in a two-quart sauce pot over medium heat. Cook shallots and garlic for three minutes. Blend in flour and cook for 4-5 minutes, stirring often to prevent burning. Add Creole Seasoning, salt, pepper and nutmeg, blend well. Gradually add in the heated milk, stirring constantly with a wire whisk.Continue reading “Spinach Soufflé”
Pork Tenderloin with Muscadine Glaze
Season the pork with the salt and pepper. In an ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, add in the butter and the pork tenderloins. Sear each tenderloin on all sides and place the skillet and tenderloins in the oven. Cook 8-10 minutes. Remove the skillet from theContinue reading “Pork Tenderloin with Muscadine Glaze”
Oyster Dressing
Preheat oven to 350. Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6 minutes. Add the onions and celery and cook for 5-10 minutes, stirring often to prevent browning. Add the red bell pepper, garlic, salt, poultry seasoning, black pepper and sage. Continue cooking for 3 more minutes.Continue reading “Oyster Dressing”
Grand Marnier Crème Brulee
Preheat oven to 300. In a heavy-bottomed non-reactive saucepan, heat the cream, half and half, vanilla bean and half of the sugar (1/2 half cup) over medium heat. Allow mixture to cook for five minutes, being careful to make sure it does not boil over. In a mixing bowl, using an electric mixer, beat theContinue reading “Grand Marnier Crème Brulee”
Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce
Preheat oven to 400. Remove the leaves from the thyme sprigs and chop the thyme. Add the thyme to the oil and rub the outside of the beef tenderloin. Sprinkle the tenderloin with the salt and pepper. Place a large heavy duty skillet over high heat and once the skillet it very hot, sear theContinue reading “Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce”
Pesto Potato Salad
Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow them to cool. Make the dressing by combining Blue Plate Mayonnaise, pesto, vinegar, peppers, and salt. Blend well. Place the potatoes, onion, bell pepper, celery, and eggs in a large stainless steel bowl. Gently fold in theContinue reading “Pesto Potato Salad”
Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream
In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper, and sear each side in the hot oil. You should cook the tuna just long enough to achieve a subtle brown color on each side. The tuna should not be cooked to more than medium rare.Continue reading “Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream”