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Gourmet Chef Recipes - January 3, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Cajun cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Barbequed Shrimp
 
 
 
Ingredients -
 
3 slices Bacon, chopped
1/2 pound Margarine
2 tablespoons Dijon-Style Mustard
1-1/2 teaspoons Chili Powder
1/4 teaspoon Basil
1/4 teaspoon Thyme
1 teaspoon Fresh Ground Coarse Black Pepper
1/2 teaspoon Oregano
2 cloves Garlic, crushed
2 tablespoons Crab Boil
1/2 teaspoon Tabasco
1-1/2 pounds Large Shrimp, shells on
 
Preparation:
 
Preheat oven to 375 degrees.

In a small frying pan, fry bacon until clear. Add the margarine and all other ingredients except the shrimp. Simmer for 5 minutes.

Place the shrimp in an open baking dish, and pour sauce over the top. Stir once to coat all of the shrimp. Bake in an uncovered dish for 20 minutes, stirring twice during the baking process.

Serve hot and at once! You may peel these shrimp before eating, but not before cooking.
 
 

Creole Dirty Rice
 
 
 
Ingredients -
 
1 pound Chicken Livers, chopped fine
4 tablespoons Vegetable Oil
1 cup White Onion, chopped fine
1/2 cup Celery, chopped fine
1/2 cup Green Bell Pepper, chopped fine
1 teaspoon Garlic, chopped fine
1/4 cup Green Onions, chopped fine
1/4 cup Parsley, chopped fine
1/2 teaspoon Creole Spices
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
8 cups cooked Rice
 
Preparation:
 

How to: Sauté chicken livers, onions, celery, green peppers, and garlic with vegetable oil until lightly browned. Add creole spices, salt, and pepper, then combine liver mixture with cooked rice in a bowl. Add green onions, and toss with a fork. Place rice in casserole dish and bake at 350 degrees until heated.
 
 

Cornbread
 
 
 
Ingredients -
 
1-1/2 cups All-Purpose Flour
1 cup fine Cornmeal
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1-1/2 cups Milk
1/4 cup Butter, softened
2 Eggs
2 tablespoons Butter, melted (optional)
 
Preparation:
 
Grease an 11x7x2-inch or 9x9x2-inch baking pan and heat in a 350 F oven for 5 minutes.

In a mixing bowl combine flour, salt cornmeal, sugar and baking powder.

Warm milk slightly, add 1/4 cup butter and eggs; mix well. Stir milk mixture into flour mixture and mix well.

Pour batter into heated baking pan. Smooth the top.

Bake in a preheated 350 F oven for 25 minutes. Brush melted butter evenly over the top, if desired. Bake 15 minutes more or until a toothpick inserted near the center comes out clean. Serve warm.