Recipes
ACADIAN BREAD PUDDINGCompliments of Chef Patrick Mould I never was a big fan of bread pudding. I always found them either too sweet or they had too much fruit and raisins. This bread pudding I have developed is short on sugar and instead is spiced mildly with nutmeg and cinnamon. The crunch from the pecans in the rum ... more »
ALLIGATOR ANDOUILLE SAUCE PIQUANT
Compliments of Chef Patrick Mould Perhaps the most recognizable creature in the Cajun Culinary Kingdom is the alligator. Every September alligator hunters wander the back roads and bayous of the Louisiana swamp in their attempt to capture this delicacy. Ingredients: 2 pounds diced alligato ... more »
APPLE VINAIGRETTE
Compliments of Chef Chris Wadsworth Ingredients: 1 cup cider vinegar 1 cup oil 2 cup apple puree 6 fresh basil leaves 4 teaspoons honey 1 1/2 teaspoon salt 4 teaspoons mustard 1/2 teaspoon ground black pepper Directions: 1. Combine vinegar, apple juice, basil, honey, mustard and peppe ... more »
BACON WRAPPED CHIPOTLE SHRIMP
Compliments of Chef Chris Wadsworth Ingredients 1 pound 21/25 shrimp 12 slices of bacon 1 cup honey 5 oz chipolte Tabasco sauce 3 tablespoons Cajun Power Garlic sauce Directions 1. Wrap 1/2 slice of bacon around shrimp securing it with a toothpick and set aside. 2. Combine all other ing ... more »
BANANAS FOSTER
Compliments of Chef Patrick Mould A classic New Orleans deserts that is loved by young and old. If you are serving it to the kids you may eliminate the rum if you wish - it would still be a classic. Ingredients: 1/4 cup orange juice 1 tablespoon lemon juice one-half stick butter one-ha ... more »
BARBECUE SKEWERS OF SHRIMP
Compliments of Chef Patrick Mould There are few backyard Bar-B-Que's in Cajun Country that don't utilize jumbo shrimp on the grill during shrimp season. Ingredients: 1 pound large shrimp (about 10-15) 2 teaspoons Cajun seasoning 1 tablespoon lemon juice 2 tablespoons olive oil 1/4 cup o ... more »
BRAISED OSSOBUCO WITH TARRAGON BORDELAISE
Compliments of Chef Patrick Mould Veal shank is a very affordable cut of veal that is underutilized in my opinion. The key is a long slow cooking process, it will be so tender it will melt in your mouth. Ingredients: 1 lb. cross cut veal shank 1 cup flour 2 teaspoons Tony Chachere's Cr ... more »
BROCCOLI & TASSO CHEESE BISQUE
Compliments of Chef Patrick Mould Broccoli and cheese are a match made in Heaven. Be careful not to overcook the broccoli; this will help to maintain its green color and allow it to stay crunchy. Ingredients: one-half cup vegetable oil 1 pound Tasso ham, cubed 1 cup chopped onion t ... more »
BROILED CATFISH FILLET WITH LUMP CRABMEAT SAUTE
Compliments of Chef Patrick Mould Catfish continues to be one of these countries favorite fish, be careful not to overcook the fish and use only fresh crabmeat not frozen. Ingredients: 2 6-8 oz. catfish fillets Marinade: 1 tablespoon olive oil one-half teaspoon garlic powder one- ... more »
BROILED LOUISIANA SHRIMP & PORTOBELLO MUSHROOM SALAD
Compliments of Chef Patrick Mould These mushrooms are known for their meaty texture and, although I am broiling them, they are even better grilled. Ingredients: 2 tablespoons balsamic vinegar 2 teaspoon fresh tarragon, minced 1 teaspoon minced garlic 1 teaspoon Cajun Seasoning 1/4 teasp ... more »