Recipes: Brazilian Vanilla Extract

 

Tagged:
brazilian vanilla extract, cachaça, flavor, vanilla beans,

Ready to venture into something new? Try making your own Brazilian Vanilla Extract for a deep flavor and fragrant addition to your favorite menu items. The extract is done when it turns a deep dark brown and gives off a fragrant aroma.

 

Foodie Byte

Ingredients

2 vanilla beans, very moist and oily, split length-wise
1/2 cup (125 ml) cachaça

Preparation

Sterilize the container by simmering in hot water.
Put the vanilla beans inside the glass jar and cover with cachaça, completely submerging the beans. If the beans are taller than the jar, cut it.
Close the bottle and let it stand in a cool dark place for at least 6 weeks before using.

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Recipes: Fried Oyster Po’ Boy with Remoulade Sauce

• Prep Time:15 minutes
• Cook Time:5 minutes
• Serves:4

 

Tagged:
crystal hot sauce, fried, mardi gras, new orleans, oyster, po’ boy, remoulade sauce, sandwich,

The ultimate po’boy! This indulgent sandwich features rich juicy oysters deep fried golden and delicious piled in soft warm French rolls with creamy Remoulade sauce and crisp lettuce served with fresh lemon wedges and a shake of Crystal Hot Sauce.    

 

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

 

Foodie Byte

Switch out oysters with peeled and deveined shrimp in recipe for an awesome fried shrimp po’boy with spicy Remoulade sauce.

Ingredients

1 cup mayonnaise
2 tablespoons minced green onions
1 tablespoon cayenne pepper sauce (such as Crystal Hot Sauce)
1 tablespoon Creole mustard
1 tablespoon capers, drained
1 teaspoon lemon pepper seasoning blend
2 dozen shucked oysters
1 cup milk
2 large eggs
1 tablespoon water
1/4 teaspoon ground cayenne pepper
1 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
4 (6-inch) soft French rolls, warm
2 cups shredded lettuce
4 fresh lemon wedges
Crystal Hot Sauce

Preparation

Combine mayonnaise, green onions, cayenne pepper sauce, Creole mustard and lemon pepper seasoning in bowl and whisk to blend.
Soak oysters in 1 cup milk for 15 minutes; drain.
Combine eggs, water and cayenne pepper in shallow bowl and whisk to blend.
Combine flour, cornmeal, salt and black pepper in shallow bowl and stir to blend.
Working in several small batches, dip oysters in egg mixture and shake excess; dredge in flour mixture and shake excess.
Heat oil in a heavy Dutch oven or deep fryer to 360°F. Working in several smaller batches, deep fry oysters for 3 minutes or until golden. Drain well. Repeat with remaining oysters.
To assemble po’boys: spread Remoulade evenly over French rolls. Arrange oysters on bottom half of each roll; top with shredded lettuce. Serve with additional Remoulade sauce, lemon wedges and hot sauce.

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Articles: 5 Best Mardi Gras Street Eats (to Make at Home)

A Street Food Mardi Gras!

Food News

Mardi Gras 2016 is February 9, so what better time to look at our Top Five Street Eats (to make at home)? You can enjoy a taste of the Big Easy with these delicious Mardi Gras street food-inspired recipes.

We’ve assembled five of the best (who can pick!) New Orleans street food classics to make at home, including three time honored classic po’boys “dressed” and ready to hit the parade route. We also have two classic New Orleans sweet treats that have been updated with-a-contemporary-twist for portable strolling, so you can keep one hand free for “throws."

Check out these recipes from our chefs at The Food Channel at the links below:

• Shrimp Po’Boy with Cajun Slaw

• Fried Oyster Po’ Boy

• Roast Beef Po’Boy with Debris Gravy

• French Coffee & Beignet Ice Cream Sandwiches

• King Cake Cinnamon Twists

Oh, and if you need a little more information about the best Mardi Gras parade “throws,” check this link to the Times-Picayune. We’re not just talking beads these days! 

If you can’t make it to Mardi Gras this year, you can watch it live streamed.  We recommend creating your own Mardi Gras street eat favorites at home and let the good times roll!

 

 

 

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Recipes: Roast Beef Po’ Boy with Debris Gravy

• Prep Time:20 minutes
• Cook Time:4 hours
• Serves:4

 

Tagged:
debris, garlic, gravy, mardi gras, new orleans, po’ boy, roast beef, sandwich,

Rich garlicky beef pan gravy with bits of falling-apart tender roast beef, affectionately known as debris (pronounced DAY-bree) in New Orleans, takes this classic roast beef po’ boy over the top. Be sure to have plenty of napkins for this messy-good sandwich.

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

 

Foodie Byte

The Holy trinity of Cajun and Creole cooking, comprised of bell pepper, celery and onion along with garlic, bay leaf and thyme add rich New Orleans flavor to this slow-cooked beef recipe.

Ingredients

For the Beef:
2 tablespoons vegetable oil
1 beef chuck roast (about 2½ lb.)
1 cup diced celery
1 cup diced yellow onion
1 cup diced green bell pepper
3 garlic cloves, smashed
2 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
2 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
Roast Beef Po’ Boy with Debris:
4 French rolls, 8-inch, split horizontally, warm
¼ cup mayonnaise
2 cups shredded iceberg lettuce
¼ cup sliced red onion
¼ cup sliced dill pickles

Preparation

Preheat oven to 300°F.
Heat oil in heavy Dutch oven or roasting pan; add beef and sear until well browned on all sides over medium-high heat. Remove beef and set aside.
Reduce heat, add celery, onions, bell peppers and garlic to pan dripping and saute for 3 minutes; add chicken broth and deglaze pan.
Add seared beef to pan, cover and braise in oven for 3½ to 4 hours; remove from oven, uncover and cool beef in braising liquid for 30 minutes.
Remove cooled beef from braising liquid and slice. Strain braising liquid and reserve.
Melt butter in heavy sauce pan; add flour and cook over medium-low heat for minutes, whisking constantly until roux is golden brown. Slowly add strained braising liquid to roux, whisking constantly until thickened.
Add sliced beef to pan, cover and heat in preheated oven at 350°F for 30 minutes.
For Po’ Boys:
Slice French rolls in half lengthwise for sandwiches; spread mayonnaise evenly over both sides of each roll.
Portion sliced roast beef and debris (gravy) over bottom half of each roll; dress with shredded lettuce, red onion and pickles, if desired.

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Recipes: Shrimp Po’ Boy with Cajun Slaw

• Prep Time:15 minutes
• Cook Time:5 minutes
• Serves:4

 

Tagged:
cajun, creole, mardi gras, new orleans, po’ boy, sandwich, seafood, shrimp, slaw,

Nothing says New Orleans quite like a shrimp po’boy! For this classic po’boy, toss Gulf shrimp in Creole seasoning, pan-sear sizzling hot and delicious, and serve piled in warm French rolls topped with creamy-crunchy slaw spiked with a splash of cayenne pepper sauce. Laissez les bons temps rouler!  

Traditional New Orleans-style French bread, also known as long bread, is light and airy in the center with a thin crisp crust. It can sometimes be difficult to find outside of the New Orleans area. Check out local artisan bakeries for sub/hoagie rolls or French baguettes with a soft center and papery-thin crust. Or order the real thing online from New Orleans area bakeries.

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

 

Foodie Byte

Many prepared Cajun seasoning blends are loaded with salt, so by the time you get the spice level right you end up with too much salt; look for a reduced sodium or salt-free version and add salt to taste.

Ingredients

1 cup deli style shredded coleslaw blend
1/2 cup thinly sliced assorted red and orange bell pepper
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced, seeded jalapeno (optional)
2 tablespoons mayonnaise
1 tablespoon cayenne pepper sauce (such as Crystal Hot Sauce)
2 pounds medium shrimp, peeled and deveined, drained
1 tablespoon low-sodium Creole or Cajun seasoning blend
1 tablespoon olive oil
4 French rolls

Preparation

Preheat oven to 350°F.
In large bowl, combine shredded coleslaw, bell pepper, red onion, jalapeno, mayonnaise and cayenne pepper sauce. Keep refrigerated.
Combine shrimp, Creole seasoning and olive oil in a bowl and toss to evenly coat.
Heat large skillet or saute pan over medium-high heat; add shrimp and cook for 2 to 3 minutes, stirring frequently, until fully cooked. Taste and adjust seasoning, if needed.
Heat French rolls briefly in oven to crisp outer crust; slice in half for sandwiches.
Layer shrimp on bottom halves of each roll; top with Cajun slaw and fold sandwiches closed.

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Recipes: French Coffee & Beignet Ice Cream Sandwiches

• Prep Time:24 hours
• Cook Time:5 minutes

 

Tagged:
beignet, dessert, french coffee, ice cream, mardi gras, new orleans, sandwich,

Imagine warm Café du Monde-style beignets topped with a mountain of delicate powdered sugar and rich French roast coffee, right in your own home. Now imagine those wonderful flavors paired together in a delicious ice cream sandwich!

Makes 6 dozen

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

 

Foodie Byte

For breakfast beignets, pair with rich dark French roast coffee served Au Lait-style mixed half and half with warm milk.

Ingredients

For Beignets:
1 (1/4 oz.) packet active dry yeast
1½ cups warm water (about 110°F)
1 cup evaporated milk
1/2 cup white sugar
2 large eggs, lightly beaten
1 teaspoon salt
7 cups all-purpose flour, divided
1/4 cup shortening
Vegetable oil for frying
For Beignet Ice Cream Sandwiches:
Sifted powdered sugar, as needed
French roast coffee ice cream scoops, as needed

Preparation

For Beignets:
In bowl of heavy-duty stand mixer, completely dissolve yeast in warm water. Let stand 5 minutes.
Add evaporated milk, sugar, eggs and salt; beat on low speed until fully blended.
Add 4 cups flour; beat on low speed until smooth. Add shortening and beat until fully blended. Add remaining 3 cups of flour and beat on low speed until a sticky dough forms.
Transfer dough to a greased bowl, cover and refrigerate overnight (up to 24 hours).
On a floured surface, roll out dough ¼-inch thick. Cut into 2½ inch squares.
Heat oil in a heavy Dutch oven or home deep fryer to 360°. Working in small batches, gently lower dough into oil. Fry on both sides until golden brown. Drain.
Generously dust in powdered sugar.
For Beignet Ice Cream Sandwiches:
Slice each beignet in half for sandwiches; place 1 scoop coffee ice cream in each beignet. Dust with powdered sugar.

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Recipes: King Cake Twists

• Prep Time:5 minutes
• Cook Time:15 minutes

 

Tagged:
cinnamon, dessert, kings cake twists, mardi gras, new orleans,

Here's a dessert fit for a king to carry around! Wrapped and shaped into a twist, this version of a King Cake Twists will have everyone eating out of your hands.

Makes 5 large twists

See our article, the 5 Best Mardi Gras Street Eats (to Make at Home), for more great recipes to celebrate the day!

 

Foodie Byte

These make great dippers for leftover frosting, just place the frosting in a microwave safe bowl and warm for ten seconds, stir and serve alongside.

Ingredients

1 package refrigerated cinnamon rolls
Bourbon Vanilla Icing:
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons bourbon
1/2 cup heavy whipping cream
Optional decorating ingredients-
Purple sanding sugar
Green sanding sugar
Gold food spray

Preparation

Preheat oven to package instructions.
Remove cinnamon rolls from packaging and unroll into a straight line.
Cut each roll in half into equal parts.
Put two halves next to each other, and at the top end overlap them and press together.
Begin weaving them into a twist pattern and wrap the bottom ends together and press firmly
Bake according to package instructions.
Remove from oven and place on a wire rack.
Using a spoon or a silicone brush, apply generous amounts of the icing; it will melt into the outer layer of the twist.
Decorating:
While the icing is still warm, sprinkle purple and green sanding sugar across the top of the twist.
Immediately afterward, spray with gold food spray
Finish with a light dusting of purple and green sanding sugar.

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