Cajun Napalm
Roux a Mamma would be thankful for

If a single Cajun gentleman is introduced to a lady, he will have
two questions: "Can you back up a trailer, and does your Momma make
a good roux?"

The Thanksgiving gravy it great with a little roux. Caution - handle
with great care! It is known as Cajun napalm. It's hot, and sticky,
and burns very deeply. Use protection!

It is essential to use an oil that has a high burn temperature. I
like peanut or grape seed.

Find a well-seasoned pot. A heavy copper, stainless steel or other
metal works better than any non-stick surface because of the high
temperatures involved.

Heat one part of oil until it is just below smoke temperature. Yes,
you may see some smoke as a warning...ease back on the temp a
little, but keep it high. After turning off the smoke alarm, add an
equal part of bleached all-purpose flour. Use a whisk and keep
stirring. Be careful, a tiny bit of this hot-oil flour is deadly.
Continue adding flour until the result is 2 parts flour to 1 part
oil. Stir, stir, stir! If the roux burns, it becomes a non-edible
weapon. Lower the flame and continue to stir until the roux is the
color of a dark penny...a somewhat reddish color (roux
means "reddish" in French). It could take 45 minutes.

Add to the gravy and watch the pleasantly surprised faces when they
taste your gravy ...and tell them it's a family secret!

To Post a new message:
Soul_Food_Soulfood_and_Southern_Cooking@yahoogroups.com
To Unsubscribe:
Soul_Food_Soulfood_and_Southern_Cooking-unsubscribe@yahoogroups.com
To Contact List owner:
Soul_Food_Soulfood_and_Southern_Cooking-owner@yahoogroups.com

Yahoo! Groups Links

• To visit your group on the web, go to:
  http://groups.yahoo.com/group/Soul_Food_Soulfood_and_Southern_Cooking/
   
• To unsubscribe from this group, send an email to:
  Soul_Food_Soulfood_and_Southern_Cooking-unsubscribe@yahoogroups.com
   
• Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

Down-South Crab Cakes with Collard Greens

2 cups cornbread crumbs 
1/4 cup diced red bell pepper
1/4 cup chopped fresh chives
1/4 cup  Creole mustard
1/2 cup mayonnaise
2 large eggs
1 teaspoon adobo  sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped cooked bacon
1  pound fresh jumbo lump crabmeat
Vegetable cooking spray
Collard Greens,  recipe follows
Roasted Garlic Beurre Blanc, recipe follows
Garnishes:  chopped fresh chives, diced red bell pepper

Preheat oven to 375 degrees  F.
Combine first 9 ingredients in a large bowl. Gently stir in crabmeat.  Shape
mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated 
with cooking spray.

Bake for 12 minutes.

Spoon Collard Greens  onto individual serving plates, using a slotted spoon;
top each serving with 2  crab cakes. Drizzle with Roasted Garlic Beurre Blanc.
Garnish, if desired. 

Collard Greens:
1/2 cup diced prosciutto
3 tablespoons butter 
1/2 cup diced onion
2 tablespoons minced garlic
2 pounds fresh  collard greens
3 cups chicken broth
Heat a large Dutch oven over  medium-high heat; add prosciutto, and sauté 2
minutes. Add butter, onion, and  garlic; sauté until onion is tender. Add
collard greens and chicken broth. Bring  to a boil; reduce heat, and simmer 30 to
45 minutes or until greens are tender. 

Yield: 10 cups

Roasted-Garlic Beurre Blanc:
6 garlic cloves 
Olive oil
Salt and black pepper
1/2 cup fresh lemon juice
1/2  cup dry white wine
1 cup whipping cream
1/4 cup cold butter, cut into  pieces
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
Preheat  the oven to 350 degrees F.

Place garlic in center of an aluminum foil  sheet. Drizzle garlic lightly
with oil; sprinkle with salt and black pepper, to  taste.

Bake for 20 to 25 minutes or until golden.

Squeeze out  pulp from each garlic clove into a medium saucepan. Add lemon
juice and white  wine to garlic. Cook, uncovered, over medium-high heat about 20
minutes or until  reduced by three-fourths. Stir in whipping cream; reduce
heat and simmer,  uncovered, 10 to 15 minutes or until reduced by half. Remove
from heat;  gradually whisk in butter, a few pieces at a time, until sauce is
slightly  thickened and smooth. Stir in salt and ground red pepper.

Yield: 2 cups 

Crazy Candy

You wont' be able to stop eating this sweet, salty, crunchy and chewy snack.

10-ounce package corn chips
1 cup sugar
1 cup light corn syrup
1 cup peanut butter

Spread corn chips in greased 10x15-inch pan. In a saucepan, over medium heat, combine corn syrup and sugar; bring to a boil. Stir in peanut butter until smooth. Pour over chips and toss to coat evenly. Cool and break into pieces.

Crabmeat Rollups
Makes 25 servings
These are a very rich and easy appetizer to make...Your Guest will  love
these!
    *   2 (6  ounce) cans crabmeat 
    *   1/2  pound processed cheese spread 
    *   1 (16  ounce) package butter or margarine, softened 
    *   20  slices soft white bread 
    *   2  cups sesame seeds
Melt cheese and 8 ounces butter or margarine in a double boiler.  Cool and
stir in crabmeat. Stir until spread able. (Butter and cheese will  separate, but
will blend after stirring).
Cut crusts off of the bread slices and roll each piece of bread  flat with
rolling pin. Spread crab mixture onto each flattened bread slice. Roll  the
bread up around the crab spread.
In a medium size sauce pan, melt the remaining 8 ounces butter or  margarine.
Dip rolls in it and then roll in sesame seeds. Place seam sides down  in a
shallow baking dish or cookie sheet and freeze. After rolls are frozen,  cover
with foil.
When ready to serve, partially thaw the roll ups, and cut each  roll into
fourths. Broil the roll ups until browned, about 3 to 5  minutes.

Strawberries Arnaud

Serves 6

1 cup ruby port
1 cup red burgundy-style wine
½ orange, sliced
1 lime, sliced
1 whole clove
1 cinnamon stick
½ cup granulated sugar
3 cups vanilla ice cream
3 cups sliced fresh strawberries
Lightly sweetened whipped cream, for garnish
6 whole, perfect strawberries with stems, for garnish
Sprigs of fresh mint, for garnish

In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from heat and cool for at least 30 minutes. Strain the sauce. Cover and refrigerate until serving. (The sauce will keep for up to two weeks.)

To serve, place one scoop of ice cream in each of six champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry, if desired, and a sprig of fresh mint for show and serve at once.

  ----------