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Category: Fat Tuesday

Baker Pippi’s Fanachts.. The last piece of Fat Tuesday, 2/9/2016

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Baker Pippi followed a Pennsylvanian Dutch Recipe, with some Pippi touches it to it….

The Potato makes them thicker and heartier…

 Here’s the recipe,,,

2 cups milk

1 and 1/4 cup mashed potatoes (no salt, milk, or butter added)

1/2 cup sugar + 1/2 tsp. sugar

1 stick butter

2 and 1/2 teaspoons dry active yeast

1/4 cup lukewarm water

6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)

1 egg

1-1/2 tsp. salt

1 can (3 pounds) Crisco® or similar vegetable shortening for frying

Lets make them:

 Scald the milk. In a large mixing bowl, combine the scalded milk with the mashed potatoes. Add 1/2 cup sugar plus the butter. Mix with an electric mixer. If the mixture is still warm, cool it down to room temperature before proceeding with next step. – Dissolve the yeast and 1/2 teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes.

Make your Donuts and Fry at 325 degrees…

Its been a great Fat Tuesday… Enjoy! Jason

Thanks Baker Pippi!

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Mardi Gras

Casaculinarian.com Fat Tuesday feature Meal “Jambalaya”

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New Orleans Jambalaya with Chicken, Chorizo Sausage, Sweet Mussels, and Clams. I substitute the typical recipe with shrimp for mussels and clams because of my baby Lula’s shell fish allergy.  Substituted chorizo sausage for a more mild sausage,  bratwurst. Once again because of the kids…

Casaculinarian.com Jambalaya:

raw boneless chicken breast 1 pound cut into chunks

mussels cleaned IQF frozen 16 oz.

clams cleaned IQF frozen 16 oz.

chorizo sausage 4 links cooked and sliced

onions 1/2 chopped

green bell pepper 1/2 diced fine

red bell pepper 1/2 diced fine

fresh okra 6 pieces sliced

fresh garlic chopped 1 teaspoon

celery sticks 2 sliced

tomato 1 chopped no seeds

beef bouillon cubes 2

water 2 cups

chicken broth 2 cups

paprika 1 teaspoon

crushed red pepper 1/4 teaspoon

parsley 1/2 teaspoon

oregano 1/2 teaspoon

thyme 1/4 teaspoon

creole seasoning 1 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

garlic powder 1/4 teaspoon

bay leaf 1

olive oil 2 table spoons

Worcestershire sauce 1 teaspoon

butter 2 tablespoons

par boiled rice 1 cup

In a rondo on medium heat add olive oil. When hot add your vegetables, garlic, and onion. Sauté for 5 minutes and add butter. Add raw chicken and all seasonings. Brown off both sides of the chicken and add bouillon cubes, water, and chicken broth. Slice you sausage and add that. Bring back to a slow simmer. Add 1 cup of par-boiled rice. Let rice come to a simmer and add frozen clams and mussels. Cover and lower heat to low and simmer for 15 minutes.

Serve with Corn Bread. Enjoy! Chef Jason.

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Fat Tuesday feature Cocktail “Hurricane”

 

Mardi Gras

Fat Tuesday Cocktails…

Casaculinarian.com will feature the Hurricane Classic New Orleans Cocktail for today’s Mardi Gras Party and Feast…

Cheers!

Hurricane:

light rum 2 oz.

dark rum 2 oz.

passion fruit juice 2 oz.

orange juice 1 oz.

lime juice 1 teaspoon

grenadine 1 tablespoon

sour mix 1 tablespoon

Garnish with an Orange slice and shake well and pour over ice…

Enjoy, Jason.

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Fat Tuesday Sandwiches “Muffalettas”

 

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Classic New Orleans Sandwich… I toasted it on the Griddle on both sides to give it a little extra Love… This recipe is for 3 Sandwiches with Homemade Chips.

baked ham 1/4 pound sliced very thin 3 slices on each sandwich

Genoa salami 1/4 pound  sliced very thin 3 slices per sandwich

mortadella 1/4 pound sliced very thin 3 slices per sandwich

provolone 1/4 pound sliced thin 3 folded slices per sandwich

hero or sub rolls 3

olive relish:

black olives chopped 1/8 cup

Spanish olives chopped 2 tablespoon

fresh parsley 1/2 teaspoon

fresh chopped basil 1/2 teaspoon

salt and pepper for taste

white vinegar 1 teaspoon

olive oil 1 tablespoon

onion chopped fine 1 teaspoon

garlic chopped fine 1/2 teaspoon

In a small bowl mix all ingredients. Example below.

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Potato Chips:

Three small russet potatoes rinsed and sliced thin. Deep Fry and season with seasoned salt.

Build your “Muffalettas”

Cut rolls open and spread Olive Relish on both sides of the bread. Add your meats and cheese and close sandwich. Griddle on a flat surface with 1 table-spoon of butter. Griddle both sides.

Serve! Enjoy, Jason.

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Mardi Gras Salad with Cajun Sea Scallops

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This is a Beautiful Salad. It can be a nice Lunch or even Dinner.

The Salad is for 2. Lets start with the dressing.

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. Prep the dressing and process before you mix the salad.

Scallops:

fresh Sea Scallops 6 large (if you want more add them. Three is plenty for lunch)

seasonings for Scallops:

flour 1 tablespoon

Cajun seasoning 1 tablespoon

salt and pepper taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix flour with spices well. Sifting evens the ingredients out well. In a sauté pan add olive oil (1 teaspoon) on medium to high heat. Dry scallops on paper towel. Dredge them in mixture. When oil is very hot, sear them off on both sides. Finish in the oven on 350 degrees for 5 minutes or until cooked to your liking.

Salad:

Portobello mushrooms 2

Roast in the oven skin down, drizzle with olive oil and season with salt and pepper, cook till tender. When cooled julienne them

baby spinach 3 cups

bacon 4 slices cooked well and diced

plum tomatoes 1 cut into 6 wedges

crumbled bleu cheese 1/8 cup

In a mixing bowl add baby spinach, slice mushrooms, tomatoes, crumbled bleu cheese, cut bacon, and the amount of vinaigrette appropriate for you. Mix well. Add to 2 plates and top with Scallops.

Enjoy, Jason

mardi gras 4

Shrimp Po Boys for Dinner

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Taste of New Orleans tonight! Nothing fancy about this Po Boy, just flavor!

Coleslaw:

coleslaw mix 1 small bag

salt and pepper taste

2 teaspoons sugar

2 table spoons apple cider vinegar

onion powder 1/2 teaspoon

mayo taste

Mix coleslaw mix with salt, pepper, sugar, vinegar, and onion powder. Depending on how you like your slaw add mayo. Start with 1/4 cup and add to your liking. Mix all ingredients thoroughly. Let coleslaw marinate 1 hour.

Shrimp:

Five 21-25 peeled, deveined, and tail off shrimp per sandwich

soft hero rolls 1 per person

flour 1 cup

cornstarch 1/2 cup

cayenne pepper 1 teaspoon

Old Bay Seasoning 1 teaspoon

seasoned salt 1 teaspoon

In a small mixing bowl mix the flour, cornstarch, and seasonings with a fork. Then sift into another bowl. Coat Shrimp well on all sides. Deep fry or pan fry until fully cooked. The cornstarch will give the shrimp an added crunch. Build your Po Boy’s. Serve with Homemade Potato Wedges or Chips and Sriracha Chili Sauce. Enjoy!