The 2014 Ultimate Tailgate Guide Tailgating is what New

The 2014
Ultimate
New Orleans
Tailgate
Guide
www.neworleans-food.com
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The Ultimate
New Orleans
2014
Tailgate Guide
table of contents
chips & dips....................................................................................1-3
muffaletta dip2
lump crab, bacon & onion dip
2
creole potato chips3
pan roasted onion dip3
finger foods..................................................................................4-9
crystal hot wings
YDown
ou don’t have to ask anyone twice to tailgate in New Orleans.
here, we’ll throw together a crawfish boil on the streetcar tracks for Mardi Gras; fry oysters on your mama’s back porch
before going to Jazz Fest; or line up on Tulane Avenue with a
spread that can feed a neighborhood. Tailgating is what New
Orleanians do, and football season is the most anticipated and
significant. As Ralph Brennan will tell you, tailgating is second
nature, a way of life, and practically a birthright.
The third generation proprietor of some of New Orleans’ most
beloved restaurants, Ralph’s got the big-picture perspective on
the favored flavors while you’re waiting for the game / the
parade / the concert / you name it.
To help you do-it-yourself, we’ve put together some of Ralph’s
choicest recipes from Creole Jambalaya to Cajun Andouille Corn
Fritters. Whether you like it hot or sweet, with silver spoons or
sticky fingers, this handy guide has got your tail[gate] covered.
5
cajun andouille corn fritters
6
crawfish beignets6
bbq oysters & blue cheese sauce
7
blackened gulf shrimp quesadillas 8
meatloaf sliders w/tabasco mayo 9
main EVENTS & fixins’.........................................................10-13
creole jambalaya11
alligator sausage & seafood gumbo 12
three pepper coleslaw13
spicy boiled shrimp potato salad 13
sauces & seasonings..........................................................14-16
peach & worcestershire glaze
15
abita root beer bbq sauce
15
satsuma glaze15
rbrg seasoned flour16
chef chip’s rib rub16
hot pepper jelly sauce
16
touchdown sweets............................................................17-19
boozy bananas foster mini cupcakes18
double chocolate pecan cookies
18
king cake19
spirits..........................................................................................20-22
bacon old fashioned
21
cadillac jack21
southern mimosa21
who dat lemonade22
big easy breezy22
Muffaletta Dip
SERVING SIZE: 4 cups
chips
& dips
1 cup Italian olive salad, drained
1 cup diced salami (about 4 ounces)
¼ cup grated Parmesan cheese
¼ cup chopped pepperoncini salad peppers
1 can (2 ¼ ounces) sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
½ red bell pepper, chopped
1 tablespoon olive oil
¼ cup chopped fresh parsley
French bread crostini slices
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just
before serving. Serve with French bread crostini slices.
LUMP CRAB, BACON & ONION DIP
SERVING SIZE: 12-15 servings
½ pound chopped & cooked bacon
½ pound lump crabmeat
12 ounces cream cheese
¾ cup chopped onions
4 ounces mayonnaise
2 ounces parmesan cheese
2 Tablespoons green onion
1 Tablespoon Worcestershire sauce
Tabasco hot sauce
French bread crostini slices
1
Stir together first 9 ingredients. Cover and chill
1 to 24 hours before serving. Stir in parsley just
before serving. Serve with French bread
crostini slices.
2
Creole Potato Chips
with pan roasted onion dip
SERVING SIZE: 2-4 sides
2 pounds Russet potatoes, washed
1 quart peanut oil
2 teaspoons fine sea salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon granulated garlic
¼ teaspoon onion powder
1/8 teaspoon cayenne pepper
Blend sea salt, pepper, paprika, granulated garlic, onion
powder, and cayenne pepper. Thinly slice potatoes and put
in cold water to prevent them from turning brown. Line a
baking sheet with paper towel to place cooked chips and
absorb some of the oil. Place peanut oil in a heavy duty
sauce pot or skillet so oil is at least 2 inches from the bottom. Using a thermometer, heat oil to 300 degrees. Carefully
place enough potato slices in the oil so they are in 1 layer,
you don’t want them overlapping. Using a wire skimmer or
slotted spoon, gently move the potatoes around in order for
them to cook evenly. When they start to lightly brown, turn
over to cook evenly. When golden brown, carefully remove
them to your paper towel lined baking sheet. Transfer them
to your mixing bowl and add a pinch of the spice mix. Check
temperature of the oil before continuing to fry. You want to
start at 300 degrees before each batch.
finger
foods
Pan Roasted Onion Dip
2 cups sour cream
1 cup onion, small dice
2 tablespoons canola oil
Salt and pepper to taste
(Best made the day before serving) Heat canola oil over medium-high heat in a skillet, add
onions and stir. Cook onions until they begin to brown. Transfer skillet to a 375 degree oven
and roast onions for 15 minutes until they are browned. Remove and cool to room temperature. Add onions to sour cream and season with salt and pepper to taste.
3
4
Crystal Hot Wings
with Greek yogurt dressing
SERVING SIZE: 16 wings
1 teaspoon kosher salt
2 teaspoons granulated garlic
2 teaspoons onion powder
canola or vegetable oil for frying
16 skin-on, bone-in chicken wings & legs
2 eggs, beaten
1 cup milk or buttermilk
1 cup all-purpose flour
Crystal Hot Sauce
¼ cup plus 2 tablespoons Crystal hot sauce
1 tablespoon clover honey
6 tablespoons clarified butter
Combine the hot sauce and honey in a blender. Set
aside. In a very small saucepan, heat the clarified
butter to 140 degrees over medium heat, using a
frying thermometer to access temperature. You may
also heat the butter in a microwave oven in a small
microwaveable bowl. Promptly turn the blender
to low speed and slowly pour the butter in a thin
steady stream through the hole in the blender’s lid.
Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside.
Cajun Andouille Corn Fritters
with Creole honey mustard
SERVING SIZE: 20-25 Fritters
1 pound andouille sausage
¼ cup all purpose flour
3 ounces corn flour
¼ cup sugar
7 ounces corn flour
¼ cup cornmeal
1 tablespoon dry mustard
¼ teaspoon cayenne
¼ tablespoon onion powder
¼ tablespoon garlic powder
½ tablespoon cane vinegar
2 ½ dashes Tabasco hot sauce
2¼ teaspoons salt
¼ teaspoon baking soda Heat canola oil in a deep fryer to 350 degrees, or heat 1½ to 2 inches of oil in a 5-quart Dutch
oven over medium-high heat to 350 degrees. Dice the andouille sausage into small pieces.
Mix all dry ingredients together in one bowl, and all wet ingredients into another bowl. Mix
wet ingredients into dry and then mix in the sausage and chopped green onions. Spoon
sausage mixture into hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat process until all batter is
fried, and served while warm with Creole Honey Mustard.
Creole Honey Mustard - 3/4 cup
3 tablespoons Creole mustard
3 tablespoons honey
½ cup mayonnaise
3 pinches of sea salt
1½ teaspoons lemon juice
Combine all ingredients thoroughly and serve with warm Cajun Andouille Corn Fritters.
Hot Wings
Prepare the flour mixture by combining all-purpose
flour, salt, granulated garlic and onion powder into
one shallow bowl. Combine beaten eggs and milk or
buttermilk in a second shallow bowl. Dip the wings
and legs in egg wash mixture, then into flour mixture.
Repeat until all legs and wings are coated. Heat oil
to 350 degrees in fryer or cast iron skillet. Fry wings
and legs until golden brown. Last, toss hot wings and
legs into hot sauce mixture until fully coated. Serve
alongside our Greek yogurt dipping sauce.
Greek Yogurt Dipping Sauce - 1 cup
½ cup Greek yogurt
3 tablespoons olive oil
¼ cup rice wine vinegar
2 ounces shallots
1/8 tablespoon cayenne
Place shallots in a food processor and chop finely. Add olive oil and continue to process until
shallots are minced. Add remaining ingredients and blend until smooth. Season with salt and
pepper, if needed.
5
3/4 teaspoon baking powder
2 eggs
1 ½ cups buttermilk
one bunch green onions, chopped
canola oil for frying
Crawfish Beignets
SERVING SIZE: 20-25 beignets
1 pound Louisiana crawfish tails
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
1/3 cup onion, diced
1 bunch green onion, sliced
4 cups all-purpose flour
3 tablespoons baking powder
4 tablespoons dry shrimp boil
2 bottles (12 ounces each)
Abita Amber Beer
3 eggs, beaten
2 strips of bacon (optional)
canola oil
Combine all dry ingredients and mix well. Whisk in beer,
then eggs until slightly lumpy. Fold in vegetables, bacon
and crawfish. Allow to sit for a few minutes. In a deep
fryer or large skillet, heat canola oil to 350 degrees, and
drop small spoonfuls of batter into hot oil. Cook for about
3-4 minutes making sure to turn occasionally. Remove and
let drain.
6
BBQ Oysters
with blue cheese sauce
SERVING SIZE: 6 appetizers / 3-4 entrées
canola oil, for deep frying
2 cups seasoned flour
36 medium-to-large oysters, drained
1 cup blue-cheese sauce
Crystal BBQ Hot Sauce
Heat the oil in a deep fryer to 350 degrees, or
heat 1½ to 2 inches of oil in a 5-quart Dutch
oven over medium-high heat to 350 degrees.
Place the seasoned flour in a large mixing bowl.
Once the oil has almost reached 350 degrees,
dredge oysters in the seasoned flour. Carefully
slide the oysters into the oil. Fry the oysters just
until golden brown and crispy, about two minutes. Remove the finished oysters from the oil
with a slotted spoon and drain on paper towels.
Repeat to dredge and fry the remaining oysters.
As soon as all the oysters have been fried and
drained, add small batches of them to the bowl
of barbecue sauce and toss to coat well. Serve
while still warm.
Combine the hot sauce and honey in a
blender. Set aside. In a very small saucepan, heat the clarified butter to 140 degrees over medium heat, using a frying
thermometer to access temperature. You
may also heat the butter in a microwave
oven in a small microwaveable bowl. (If
you just prepared the clarified butter and
it’s still over 140 degrees, you don’t need
to cool it to 140 degrees.)
¼ cup plus 2 tablespoons Crystal hot sauce
1 tablespoon clover honey
6 tablespoons clarified butter
Blue Cheese Dipping Sauce - 1 ½ cups
4 ounces blue cheese, crumbled
3/4 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons sour cream
1 tablespoon distilled white vinegar
Promptly turn the blender to low speed
and slowly pour the 140 degrees butter in a
thin steady stream through the hole in the
blender’s lid. Pour this barbecue sauce in
a large, nonreactive mixing bowl and set
aside.
1½ tablespoons vegetable oil
1 tablespoon minced flat-leaf parsley
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk.
Blackened Gulf Shrimp Quesadillas
SERVING SIZE: 1 quesadilla
2 large flour tortillas
6 ounces medium shrimp (peeled & de-veined)
1 tablespoon Creole seasoning
Chipotle Cream, for drizzling (recipe below)
2 tablespoons Gruyere cheese, grated
2 tablespoons white cheddar cheese, grated
Season shrimp liberally with Creole seasoning. Heat a heavy skillet and add the clarified butter once it is hot. Cook the shrimp on the butter for a minute on each side. Remove from the
skillet, and let cool, then roughly chop. Place a tortilla in the skillet and layer the cheeses,
shrimp, red onion, poblano pepper and top with the remaining tortilla. Let the cheese melt
for 2 minutes, flip and continue to cook for 2-3 minutes or until golden brown. Drizzle with
Chipotle Cream, cut into 4 pieces and serve with fresh Guacamole and Pico de Gallo, on the
side.
Pico De Gallo – 2 cups
Chipotle BBQ Sauce – ½ gallon
2 whole tomatoes, small dice
½ of a whole red onion, minced
1 teaspoon lime juice
1/3 cup fresh cilantro, chopped fine
pinch of salt and pepper
2 dried chipotle peppers
1 can whole tomatoes, puréed (28 ounce can)
1 can tomato paste (6 ounce can)
1/4 can Steen’s Cane Syrup (12 ounce can)
1 yellow onion, diced
3 garlic cloves, smashed
3/4 teaspoons paprika
½ tablespoon kosher salt
pinch freshly ground black pepper
¼ cup apple-cider vinegar
½ tablespoon extra virgin olive oil
½ tablespoon canola oil
1/8 cup Dijon mustard
Combine all ingredients and mix well.
Cover and place in the refrigerator for at
least an hour, to allow the flavors to blend.
Guacamole – 1 cup
2 large avocados, mashed
½ lime, juiced
½ medium tomato, small dice
2 tablespoons red onion, minced
1 tablespoon jalapeño, minced
salt and pepper, to taste
Cover peppers with boiling water and completely submerge. Soak for 30 minutes,
drain and remove seeds and stems. Set
aside. Heat oils in a non-reactive pot. Add
onions and sauté until soft. Add garlic and
sauté 1 minute. Add vinegar and reduce by
half. Add tomato paste, paprika, salt and
pepper. Sauté 3-4 minutes, stirring often.
Do not scorch. Add puréed tomatoes and
chipotle peppers. Bring to a simmer and
cook for 45 minutes. Allow to cool, add the
syrup and puree with emersion blender.
Mix in mustard and chill.
Combine all ingredients; mix well.
Serve immediately.
Chipotle Cream – 1 3/4 cups
This dipping sauce can be used to dress
a fried-oyster poor boy sandwich or as a
dressing for mixed green salads or sliced,
salted and peppered tomatoes. It is also
an excellent dip for vegetables or baked
snacks.
7
1 tablespoon red onion, small dice
1 tablespoon poblano pepper, small dice
2 tablespoons clarified butter
¼ cup Guacamole (recipe below)
2 tablespoon Pico de Gallo (recipe below)
1 cup sour cream
2/3 cup Chipotle BBQ Sauce (see recipe)
pinch of cumin
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon sugar
Combine all ingredients, whisk and drizzle
on quesadillas.
8
Meatloaf Sliders
with Tabasco mayo & crispy fried onions
SERVING SIZE: 10 sliders
½ tablespoon cayenne
1 tablespoon salt
1 teaspoon black pepper
mini-brioche buns (or any bun of your
choosing)
Tabasco Mayo (recipe below)
1 pound ground beef
1 pound ground pork
1 cup minced yellow onion
1 teaspoon minced garlic
2 whole eggs
1 teaspoon dried thyme
Sauté onion and garlic until soft. Cool slightly. Combine with remaining ingredients and mix
thoroughly. Mixture should be slightly wet. Shape into 4 ounce portions and sear to desired
doneness.
main events
& fixins’
Toast slider buns and spread Tabasco mayonnaise on top and bottom bun. Put seared sliders
on bottom bun and top with fried onion rings.
Crispy Fried Onions
1 Vidalia onion
1 cup all purpose flour, seasoned
2 eggs, beaten
canola oil for frying
Heat oil in cast iron skillet or fryer until
it reaches 350 degrees. Meanwhile, slice
onions very thin. Break apart rings and
dredge in flour, followed by beaten eggs,
and again in seasoned flour. Fry onion
rings in batches until golden brown,
about 3-4 minutes. Drain on paper towel
until ready for use.
Tabasco Mayo - 1¼ cups
1 whole egg yolk
1 tablespoon lemon juice
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup vegetable oil
2 teaspoons Tabasco hot sauce
Combine yolks, lemon juice, salt, and pepper in a medium bowl and whisk to blend.
Slowly drizzle in oil, whisking constantly. Stir in Tabasco hot sauce and chill.
9
10
Alligator Sausage & Seafood Gumbo
Creole Jambalaya
SERVING SIZE: 7 entrées
SERVING SIZE: 6 entrées
1 tablespoon unsalted butter
4 ounces andouille sausage, sliced into rounds
4 ounces pickled pork or ham, cut into cubes
1 medium-size yellow onion, chopped
1 bunch of green onions, chopped, with white
and green parts separated
1 medium-size green pepper, chopped
2 cans (10 oz each) crushed tomatoes
¼ cup canned tomato purée
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne
¼ teaspoon dry thyme leaves
4 cups chicken stock
1 tablespoon Louisiana pepper sauce
2 cups long-grain white rice, uncooked
1 pound raw medium shrimp, peeled
1 cup vegetable oil
1 cup all-purpose flour
1 stick unsalted butter
4 tablespoons minced garlic
4 cups chopped onions
2 cups chopped green sweet peppers
1 ½ cups sliced celery
3 whole bay leaves
2 cups chopped fresh tomatoes
1 pound alligator sausage, cut in slices
3 tablespoons Creole seasoning
1 tablespoon minced fresh thyme
10 cups crab or seafood stock
Over the decades, jambalaya has taken on
a multitude of identities in South Louisiana.
The classic New Orleans dish with shrimp and
ham is among the “red” jambalayas, thanks
to the presence of tomatoes in it. In many of
the Cajun communities to the west of the city,
“brown” jambalayas, with oysters, giblets
and lusty country sausages, are more familiar.
Over medium-high heat, melt the butter in a heavy, nonreactive saucepan or Dutch oven.
Add the sausage and pickled pork or ham and cook until all of the fat is rendered out of the
meats, about five minutes, stirring occasionally.
Add the yellow onions, the white part of the green onions and the sweet peppers. Cook the
vegetables until they are clear, about five minutes, occasionally stirring and scraping the pan
bottom clean. Add the crushed tomatoes, tomato purée, garlic, bay leaf, table salt, black
pepper, cayenne, and thyme. Cook and stir this base sauce about two minutes.
Add the chicken stock and pepper sauce to the base and bring to a boil. Reduce the heat to
maintain a strong simmer, and simmer the liquid uncovered until it is reduced by one third,
about one hour 15 minutes. Skim any foam or coagulates as they develop on the surface.
Return the liquid to a boil and stir in the rice.
Reduce the heat to medium, and cook uncovered until the rice is just short of being done
(should still be a little firm in the center), about 25 minutes, stirring occasionally.
Add the shrimp and cook until the rice is tender and the shrimp turn bright pink, about
3 minutes. Do not overcook. Stir in the green part of the green onions.
11
1 tablespoon minced flat-leaf parsley
2 cups trimmed & sliced okra, fresh or frozen
¼ cup Worcestershire sauce, optional
1 ½ tablespoons hot sauce
1 tablespoon kosher salt, plus to taste
½ teaspoon ground black pepper, plus to taste
1 pound medium shrimp, peeled / no tails
½ pound crab claw meat, picked through
3/4 pound shucked oysters, not drained
sliced green onions for garnish
cooked long-grain white rice, for serving
For the roux, in a heavy 10-inch skillet combine the oil and flour at medium-high heat, and
cook for three minutes, mixing constantly and thoroughly with a long-handled metal whisk
or a wooden spoon until smooth. Reduce heat to medium, and continue cooking the roux,
whisking or stirring constantly so it doesn’t scorch, until it turns a peanut-butter brown, about
nine minutes. Remove from heat and continue whisking constantly until the roux stops getting darker, about three minutes. Set aside.
In a heavy 8-quart saucepan, melt the butter over medium heat. Add the garlic and cook until
it just starts to turn golden brown. Stir in onions, sweet peppers, celery, and bay leaves and
cook and stir for one minute. Add tomatoes, sausage, Creole seasoning, and thyme, stirring
well. Cook until all vegetables are tender, about five minutes.
Stir in stock and parsley, mixing well, and bring
to a boil over high heat. Reduce the heat and
simmer for 15 minutes. Gradually add the reserved roux, stirring constantly until all the
roux is thoroughly blended in. Stir in the okra,
Worcestershire, hot sauce, kosher salt and
pepper. Simmer for 25 minutes, stirring occasionally.
Next, stir in the shrimp and crabmeat and let
the shrimp cook about half-way, about two
minutes. Add the oysters and bring to a boil,
skimming any foam. Continue cooking just until the oysters are plump and their edges curl,
one to two minutes more. Remove from heat.
Season the gumbo with more kosher salt and
pepper if needed.
Alligators, which are legal game in Louisiana, are
harvested for their hides as well as their meat. The
tail is the edible part, and its subtle flavor might be
compared to white meat of chicken or white veal.
12
three-pepper coleslaw
SERVING SIZE: 6 sides
1 head green cabbage
1 recipe hot-pepper-jelly sauce (see sauces)
½ cup apple-cider vinegar
2 tablespoons sugar
2 tablespoons minced flat-leaf parsley
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
1½ cups peeled and julienned carrots
1 cup julienned onions
1 cup finely sliced green onions
Remove the outer leaves from the cabbage head. Wash the head, core it, and cut it into 1⁄8-inchthick slices. Place in a large mixing bowl.
In a small mixing bowl, thoroughly combine the hot-pepper-jelly sauce with the vinegar, sugar,
parsley, kosher salt and pepper. Add the mixture to the bowl of cabbage, along with the carrots,
onions and green onions, mixing well.
Serving Suggestion: Cover and refrigerate at least one hour before serving.
sauces &
seasonings
Spicy Boiled Shrimp Potato Salad
SERVING SIZE: 15-20 sides
1 pound medium shrimp, head & tail on
½ cup Zatarain’s Pro Boil
5 cloves garlic
2 stalks celery
1 medium onion
3 bay leaves
2 pounds Russet potatoes
¾ cup mayonnaise
½ cup sliced green onions
¼ cup chopped red onions
½ cup chopped celery
2 tablespoons Creole mustard
½ cup white vinegar
Salt and pepper to taste
Combine 1 ½ gallons of water, Zatarain’s, garlic, celery, onion and bay leaves into a large boiling
pot. Bring seasoned water to a boil, reduce heat and simmer for 20 minutes. Add shrimp all at
once, stir and turn off heat. Let stand for 6 minutes and strain. Allow shrimp to cool. Peel and
refrigerate.
Peel, dice and boil potatoes until fork tender. Strain, transfer to a mixing bowl and allow to cool.
Add remaining ingredients. Mix well. Add shrimp either chopped or left whole. Season to taste
and refrigerate 30 minutes before serving.
13
14
Ralph Brennan Restaurant Group
Sauces & Glazes
Tailgates in the South are not all about seafood. Everyone loves a good old fashioned barbecue with roasted, smoked, grilled and smothered meats. These are three of Ralph’s on the
Park Executive Chef Chip Flanagan’s personal favorites to use at any game-day tailgate on
pork or beef ribs, burgers, briskets, flank steaks, and more!
Peach & Worcestershire Glaze - 2 cups
3 peaches, roughly chopped
6 tablespoons cane vinegar
2 cups Worcestershire sauce
¼ cup corn syrup
½ cup Steen’s Cane Syrup
Combine peaches (with skin & pits) and vinegar in a large pot. Cook over high heat. Add
Worcestershire sauce. Bring to a boil and reduce by half. Add both syrups and simmer. Strain
through a chinois.
Abita Root Beer BBQ Sauce - 2 cups
4 cups diced yellow onion
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoon garlic powder
4 cups ketchup
6 cups Abita Root Beer
6 tablespoons brown sugar
¾ cup Worcestershire sauce
1 cup apple cider vinegar
1 teaspoon crystal hot sauce
¼ cup Steen’s Light Cane Syrup
2 tablespoons unsalted butter
In a heavy duty pot, cook the onions in butter until they begin to brown. Add all of the dry
ingredients and cook for 2 minutes while stirring. Add all the wet ingredients, bring to a boil,
reduce to a simmer and cook for about 10 minutes. Purée the sauce and strain through a
fine chinois.
Satsuma Glaze - 2 cups
4 cups Louisiana satsuma juice
2 tablespoons sherry vinegar
6 tablespoons light corn syrup
1 tablespoon Worcestershire sauce
2 tablespoons Steen’s Cane Syrup
1 small (6 ounce) can tomato paste
1 cup chicken stock
1/4 tablespoon satsuma zest
½ teaspoon cornstarch-water mixture to thicken
Seasoned Flour
SERVING SIZE: 1 cup
½ cup all-purpose flour
¼ cup corn flour
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon sweet paprika
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
Thoroughly combine all ingredients
in a small mixing bowl.
CHEF CHIP’S RIB RUB
SERVING SIZE: Enough for 2 Racks of Ribs (8 bones/rack)
2 teaspoons garlic, minced
2 teaspoons Pimenton seasoning
2 teaspoons oregano, fresh minced
2 teaspoons satsuma zest
clarified butter
salt and pepper, to taste
Combine all ingredients and rub over any rib of your choice (beef, pork or lamb).
hot pepper jelly sauce
SERVING SIZE: 1 cup
This tangy sauce is quite versatile. It performs very nicely as a garnish with fried seafoods,
and also can be a flavorful component of coleslaw.
½ cup apple juice
½ cup & 2 tablespoons minced yellow peppers
½ cup sugar
1 tablespoon minced jalapeño peppers
½ cup apple-cider vinegar
2 teaspoons cornstarch
½ cup & 2 tablespoons minced red peppers
2 teaspoons cool water
Bring 4 cups of satsuma juice over medium heat to simmer, and reduce slowly to 2 cups,
stirring occasionally. Add the vinegar, corn syrup, Worcestershire, cane syrup, tomato paste
and chicken stock to the reduced satsuma juice. Slowly continue to simmer and reduce the
sauce by one quarter. Whisk in the cornstarch-water mixture, and simmer on low for 10
additional minutes. When ready to use, add the satsuma zest.
In a heavy, 1-quart nonreactive saucepan combine the apple juice, sugar and vinegar. Cook
over medium heat until the sugar is dissolved. Add all peppers and bring to a boil over high
heat. Reduce the heat and simmer for 10 minutes, stirring occasionally. Once the mixture
has simmered, stir together the cornstarch and cool water to make a thin paste and use a
metal whisk to whisk the paste into the sauce. Continue simmering until the sauce is noticeably thicker, about five minutes more. Remove the sauce from the heat and let it sit at room
temperature for 30 minutes before serving.
15
16
BOOZY BANANAS
FOSTER mini CUPCAKES
SERVING SIZE: 40 mini cupcakes
touchdown
sweets
1 ½ cup ripe banana
¾ cup vegetable oil
1 cups sugar
½ teaspoon salt
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
Measure and combine flour, baking soda, salt and cinnamon.
In a separate bowl, combine sugar and banana; mash until
smooth. Add eggs and vegetable oil to banana mixture then
mix until smooth. Stir flour mixture into egg and banana mixture until combined. Line mini muffin pan with paper baking cups and fill with batter until ¾ full. Bake at 300 degrees
for 12-14 minutes. Dip the tops of baked cup cakes into Rum
Syrup (recipe below). Rum can be drizzled on top also for
an extra kick. Top the cupcake with Fosters Butter Cream Icing. Cupcakes can be finished with chopped banana chips or
black & gold Who Dat sprinkles!
Rum Syrup
½ cup dark brown sugar
½ cup dark rum ¼ cup banana liqueur
Combine brown sugar, rum and banana liqueur in a small sauce pot. Over medium-high heat,
cook until alcohol has cooked out; about 5 minutes. Syrup will ignite, so be careful to keep arms
distance from pot.
Foster Butter Cream Icing
2 ½ cup powders sugar
1 cup room temperature butter
½ cup rum syrup
Using an electric mixer with a whisk attachment, combine room temperate butter, powdered
sugar and remaining rum syrup. Whip mixture until light and airy.
Double Chocolate Pecan Cookies
SERVING SIZE: 3 dozen cookies
2 ½ cups butter, room temperature
1 1/3 cups sugar
2 cups brown sugar
2 whole eggs
2 egg yolks
6 tablespoons milk
17
3 ½ cups bread flour
1 ¾ cups cocoa powder
4 teaspoons baking soda
2 cups pecan pieces
2 cups chocolate chunk pieces
1 teaspoon salt
Preheat oven to 325 degrees. Combine flour, cocoa powder and baking soda. Set aside.
Combine butter and sugars in mixing bowl and cream with paddle until light and fluffy. Add
eggs and milk and continue to beat until they are well combined, about 1 minute. Add flour
mixture to the butter mixture in 3 stages. Incorporate flour completely before adding more
flour. When all flour is incorporated mix on medium high speed for 30 seconds. Add nuts
and chocolate chunks and mix briefly, only until incorporated. Scoop 1 ounce portions on
parchment lined sheet pan. Press down with hands on rounded cookie dough scoops to flatten slightly. Bake cookies at 325 degrees for 5 minutes. Spin baking sheet pan and bake for
2 more minutes.
18
king cake
SERVING SIZE: 12 slices / 2 medium-sized cakes
King Cake Dough
2/3 cup buttermilk
2½ teaspoons dry yeast
4 egg yolks
1 whole egg
¼ cup sugar
6 tablespoons melted butter
3 3/4 cups all-purpose flour
1¼ teaspoons salt
Heat buttermilk until it feels warm to the touch.
Whisk in yeast and let dough rest for 5 minutes.
Add egg yolks, whole eggs, sugar and melted butter whisk smooth. Add flour and salt; mix with
dough hook until just combined. Let dough rest for
10 minutes then continue to mix on low/medium
speed for 8 minutes. Transfer dough ball to a large
bowl that has been lightly coated with vegetable
oil. Lightly coat top of the dough ball with oil then
cover with plastic wrap to prevent it from drying.
Leave dough out at room temperature for 1 hour
then refrigerate overnight.
Our king cake is flavored with cinnamon
and served with a Louisiana strawberry
preserve and cream cheese icing on the
side.
Cinnamon Spread
Strawberry Preserves
Combine room temperature butter, cinnamon
and sugar. Beat until light and fluffy.
Combine sliced strawberries, sugar and lemon
juice in a heavy bottom sauce pot. On medium
low heat cook mixture until strawberries start
to give off their juice. Turn heat up to high
and cook until it reaches 216 degrees. Stir frequently. Pour cooked jam into a shallow pan
to cool for a couple hours before refrigerating.
1 cup softened butter
2/3 cup sugar
¼ cup powdered cinnamon
spirits
2½ cups sliced strawberries
1 cup sugar
½ tablespoon lemon juice
White Chocolate Sugar Glaze
1 ½ cups powdered sugar
2 ¼ tablespoons hot water
¼ teaspoon vanilla extract
4 ounces white chocolate
Cream Cheese Icing
1 cup cream cheese
1 pound powdered sugar
½ teaspoon lemon zest
Melt chocolate gently in a bowl over simmering water. In a separate bowl, combine
powdered sugar, vanilla and hot water then
mix smooth. Add sugar mixture into melted
chocolate and stir smooth. If mixture is too
thick it can be thinned with hot water.
1 cup butter
¼ cup milk
Combine room temperature butter, cream
cheese, lemon zest and sugar in an electric
mixing bowl and mix on medium high speed
until smooth. Slowly add milk and continue to
mix until light and fluffy.
Roll dough into a rectangle about a ½ inch thick. Apply a thin layer of cinnamon spread onto
dough. Fold dough in half lengthwise then gently press down to seal. Cut dough into 3 strips and
braid. Stretch the dough strips slightly before making the braid and before forming the circle.
Take dough braid and make a circle. Working on a sheet pan, fold and pinch the ends of the
braid to close the circle. Tent formed king cake with plastic wrap, let dough proof until doubled
in size. Approximately 2 hours. Preheat oven to 325 degrees. Brush top of king cake with egg
wash and bake for 15 minutes or until golden. Spoon warm white chocolate sugar glaze on top
then sprinkle with gold, green and purple sugar. Serve strawberry preserves and cream cheese
icing along side warm cakes
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Bacon Old Fashioned
who dat lemonade
SERVING SIZE: 1 cocktail
SERVING SIZE: 1 cocktail
2 ounces bacon infused Woodford Reserve
3 dashes Angostura Bitters
Splash of simple syrup
orange slice
maraschino cherry
2 ounces simple syrup
1 ounce fresh squeezed lemon juice
1 ½ ounces Bookers Bourbon
1 ounce Triple Sec
splash of soda water
lemon wedge
Prepare applewood smoked bacon as stated on the
package. Let completely cool and rest overnight. To
infuse, place 6-7 strips of applewood bacon inside
bottle of Woodford Reserve or any other preferred
Bourbon. Allow bacon to infuse the bourbon for 3-5
days with the bourbon covered tightly. When ready,
prepare the cocktail by muddling orange slice and
cherries with simple syrup. Poor in bacon-infused
bourbon, fill with ice cubes, stir and enjoy!
Combine all ingredients, and serve over ice with a lemon wedge for garnish!
CADILLAC JACK
SERVING SIZE: 1 cocktail
2 ounces Jack Daniel’s
3/4 ounces Grand Marnier
1 ounce orange juice
2 ounces sour mix
Sprite
big easy breezy
SERVING SIZE: 1 cocktail
1 ounce Malibu Rum
1 ounce Ketel One Vodka
1 ounce sour mix
½ ounce pineapple juice
½ ounce fresh squeezed lemon juice
Sprite
lemon wedge
pineapple slice
Combine first 5 ingredients in a cocktail shaker, and shake vigorously for 1 minute. Serve
over ice with a splash of Sprite to finish. Garnish with lemon wedge and fresh pineapple
slice.
Combine first 4 ingredients over ice in a pint glass. Fill remainder of glass with Sprite.
Southern mimosa
SERVING SIZE: 1 cocktail
1 ounce Disaronno Amaretto
splash of orange juice
Champagne or Sparkling Wine of your choice
Combine disaronno and orange juice. Top with Champagne and serve in a Red Solo Cup!
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