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Holiday recipes!

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Since Thanksgiving is quickly approaching I thought it would be cool if everyone posted the families traditional recipe. We can do a Christmas one next

Down here in Cajun country no holiday meal is complete without Dirty Rice (rice dressing).

Dirty Rice a La Catt  ;)

Ingredients:

2 pounds lean ground beef

2 pounds lean ground pork

1 pound ground chicken giblets

1 cup yellow onions (diced)

1 cup diced shallots (green onions)

½ cup diced (sweet) bell pepper

¼ cup garlic (preferably ground)

¼ cup parsley (cut up fine)

2 cups celery (cut up fine)

4 bay leaves

1 teaspoon black pepper

2 cans cream of mushroom soup

3 teaspoons Lea & Perrins Sauce

½ pound butter

Salt to taste

With about 2 cups of water, mix all meats together in a heavy pot, on medium hot burner. Add all the above seasonings ingredients except mushroom soup at the start of cooking. Cook medium speed approximately 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes. Boil 2 pounds of rice, let rice cook completely. After rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on a low heat for approximately 30 minutes before serving.

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Sounds good, except shallots aren't green onions.  Shallots are very similar to garlic, though slightly milder in taste.  A shallot basically looks like a really large garlic clove.

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As per Merriam-Webster Dictionary

Shallot: a bulbous perennial onion (Allium cepa aggregatum) that produces small clustered bulbs which resemble those of garlic and are used in seasoning

What we Americans have traditionally called a shallot is in reality a scallion or spring onion. "Shallot" is a corruption of the French "echalote"

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Take one 12 to 15 pound turkey.

Totally defrost.

Inject with some Cajun spices.

Place in pot of 400* boiling peanut oil.

Cook for 3 minutes per pound.

Remove from pot and drain.

Let set for 10 minutes.

Grab "Pope's Nose" and eat, fast, before brothers and sons get it.

Fight over the skin which is out of this world.

Serve.

Throw away bones as there will be no leftovers.  ;)

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NOTE:   Sicilian Recipie so Ricotta Cheese here means ;

FRESH SHEEPS MILK RICOTTA CHEESE!

AUNT JEANNIES RICOTTA COOKIES

Cookie Ingerdients:

1/2 lb SHEEPS MILK RICOTTA CHEESE

1 lemon or 1/2 ornage zested then pressed

1 large egg ( gotta beat this thourghly with a wisk)

1/2 butter (unsalted)

1 cup of sugar

2 cups of plain white sifted flour

1 tsp of baking powder

3/4 tsp of baking soda

1/4 tsp of GROUND nutmeg

pinch of salt

FROSTING: 3 to 4 tbs of milk

            1 1/2 cup of powdered sugar

            4 drops of lemon or orange extract

1. Preheat oven to 180 degrees

2.MIX TOGETHER: Flower, baking Soda,Baking Powder,Nutmeg and salt

3.Cream: Butter plus sugar : Get it as smooth as possible

4.to this now add Ctirus Zest these last 2 should be done by hand with a good wisk!

5.Add your egss and beat mixture

6. Add Ricotta and blend for about a minute

7.now add in your dry mixture , continue to mix until the dry mixture is thourghly blended with the mixture

8.Using a teaspoon: Drop teaspoon sized globs of this stuff onto a paper baking sheet

9. Bake @ 350 degrees fo 12 to 15 minutes

10.cool em down , before you frost em

Frosting the cookies;

Mix together the Powdered sugar, citrus extract and the milk until you get like a tacky but spreadable icing.

Coat each cookie , let them cool and EAT THE FREAKING COOKIES!!!!!!!!!!!!!

THESE COOKIES ARE PRETTY BASIC SICILIAN HOLIDAY TREATS , A LOT OF PEOPLE DO NOT ICE THEM, ALL THE RECIPIES ARE PRETTY MUCH THE SAME AND SOME WILL ADD ALMONDS ETC, THIS IS OUR FAMILY'S VERSION.

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SICILIAN CHEESE CAKE

WARNING: to ROADWARRIOR,LBH and .GHOTI. ( 3 most likey to try this) This recipie calls for 1/4 ounce of Sambucca, this does not mean you drink the rest of the bottle while baking this. This practice has been associated with many burned cakes

also: again Ricotta Cheese = fresh sheep's milk Ricotta Cheese

2 1/2 lbs of Fresh Sheep's milk Ricotta cheese

1/4 Sambucca ( Veccia Romano, is the brand my family uses )

1/4 flour

3Tsp amaro

7 egg yolks

3/4 cup suga

1/2 tsp salt ( even less)

1 whole orange zested

1/3 cup of candied fruits ( or only oranges)

1/2 cup Pignolli nuts ( Pine Nuts: browned , stove top in a frying pan)

Start heating the oven to 275 degrees

In Large Bowl ( I like to use stainless for this, glass too heavy)

1. Mix your dry stuff; sugar/flour and salt

2.add: Ricotta/amaro/sambucca and all of the orange zest

3. now mix in the egg yolks

4. Wisk it good = will yield the traditional grainy texture

or if you use a mixer/blender you get a much creamer cake

5.Butter a 9 inch spring/form baking pan\

6. add mixture to baking pan

7. and now add the pour all orange peel left over from the orange you zested on top of the mixture with the Roasted pine nuts THESE TWO ITEMS ONLY GO ON TOP OF THE CAKE< DO NOT MIX IN! Just kind of gentley push them into the very top of the misture with a spoon

8. Bakes in about one hour JUST MAKE SURE THE CAKE IS SET UP, pushing Toothpick dead center in the cake and pulling it out will tell you if it's set up

ENJOY IT !!!!!!!!! Espresso Coffe with this one

again this is a very basic and traditional recipie, most folks have a similar  if not identical recipie, you can leave out the sambucca and add Gran Mariner or Amaretto and get different flavors that way. If you do use Amaretto switch out the Pignolli Nuts for Almonds

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When a Cajun recipe calls for Shallots or Green Onions we cut up the entire vegetable green part & all.  

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Thanks, Dominick, for the cheese cake recipe. I will be giving that one a try. Got an unopened bottle of Sambuca jst waiting for a good reason to open it.

And, I'll have you know, I've never burned a cake while drinking Sambuca.

I've never baked a cake while the Sambuca is flowing.

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After Muddy's burnt cake comment, it's time to bring this one back.

Christmas Cookie Recipe

 

1 cup of water

1 tsp baking soda

1 cup of sugar

1 tsp salt

1 cup of brown sugar

Lemon juice

4 large eggs

1 cup nuts

2 cups of dried fruit

1 bottle Crown Royal

 

Sample the Crown Royal to check quality.

 

Take a large bowl, check the Crown Royal again, to be sure it is of the highest quality, pour one level shot and drink.

 

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

 

Add one teaspoon of sugar. Beat again.

 

At this point it's best to make sure the Crown Royal is still OK, try another shot.. Just in case.

 

Turn off the mixer thingy.

 

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

 

Pick the frigging fruit off floor.

 

Mix on the turner.

 

If the fried druit gets stuck in the beaterers just pry it loose with a Dewscriver.

 

Sample the Crown Royal to check for tonsisticity.

 

Next, sift two cups of salt, or something.. Who giveshz a sheet.

 

Check the Crown Royal.

 

Now shift the lemon juice and strain your nuts.

 

Add one table.

 

Add a spoon of AR, or somefink.. Whatever you can find.

 

Greash the oven.

 

Turn the cake tin 360 degrees and try not to fall over.

 

Don't forget to beat off the turner.

 

Finally, throw the bowl through the window.

Finish the bottle of Crown Royal.

Make sure to put the stove in the dishwasher.

 

Cherry Mistmas

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Take one 12 to 15 pound turkey.

Totally defrost.

Inject with some Cajun spices.

Place in pot of 400* boiling peanut oil.

Cook for 3 minutes per pound.

Remove from pot and drain.

Let set for 10 minutes.

Grab "Pope's Nose" and eat, fast, before brothers and sons get it.

Fight over the skin which is out of this world.

Serve.

Throw away bones as there will be no leftovers. ;)

I second this one!!! If you have not deep fried a turkey you do not know what you are missing. We fry and bake one every year. There is NEVER anything left of the deep fried one. We may deep fry two this year! I generally use Cajun spice that I mix up with a butter spread. I then coat the entire turkey even under the skin with the mixture. I do this 24 hours before I fry it to let the butter really soak in. Powder again with Cajun spice right before you fry it.

This is awesone. Just not heaven for your heart and arteries.

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Thanks Gary I see that evry year and it cracks me up

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