milk

 

  • 4 slices apple wood smoked bacon, cooked and drained
  • 1 cup all-purpose flour
  • salt and pepper
  • 4 eggs
  • ½ cup whole milk
  • 2 cups panko breadcrumbs
  • 1 pound boudin, casings removed
  • 4 English muffins
  • 1 cup canola oil or clarified butter
  • 8 poached eggs
  • Cayenne Hollandaise Sauce (recipe follows)

Cayenne Hollandaise Sauce 

  • 4 egg yolks, whole
  • 2 teaspoons lemon juice
  • 3 sticks unsalted butter, melted
  • 1 pinch cayenne pepper
  • ½ teaspoon kosher salt

 

Boudin Benedict

Click image to enlarge

 

 

Course: 
  • 1½ pounds boneless, skinless chicken breasts
  • 1/4 cup salt
  • 1/4 cup packed brown sugar
  • 2 cups water
  • Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups flour
  • cooking oil, for frying
  • 4 sandwich buns
  • mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Fried Chicken Sandwich

Photo Nitr

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Course: 

Maque Choux Sauce

  • 6 ears of fresh yellow or white corn, husks and silk removed
  • 4 strips smoked bacon
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 large ripe tomatoes, peeled, seeded and diced
  • 1 cup diced green onion tops
  • 1/2 cup goat’s milk or low-fat milk
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  •  

Chicken-stuffed Bell Peppers

  • 4 large green bell peppers
  • Water, for boiling
  • 1/2 fresh lemon
  • 4 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 2 pounds ground chicken
  • 1 cup unseasoned bread crumbs
  • 1 cup cooked Louisiana long grain white rice, such as Supreme
  • 2 large eggs, beaten
  • 2 tablespoons Cajun seasoning
  • Dash of hot sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

Chicken Stuffed Bell Peppers With Maque Choux

Click image to enlarge

Photography courtesy of George Graham

 

  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

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