Master List: Feb. 23 Holy Smoke Recipes

The following list of meatless recipes assembled by the Clarion Herald staff includes recipes that were published in the Feb. 23 printed edition of Holy Smoke, as well as many more that did not make it into the printed edition due to space contraints.
CAROLYN'S CRAWFISH DIP
 
1 package (12 or 16 ounces) frozen cooked crawfish tails
  8 ounces sour cream
  8 ounces cream cheese
  6 green onions, chopped
  1 tablespoon lemon juice
  2 tablespoons Worcestershire sauce
  2 tablespoons soy sauce
¼ cup chopped parsley
  1 teaspoon Tabasco sauce
  1 teaspoon granulated garlic powder
24 to 32 Ritz crackers, crumbled
  1 teaspoon salt
     Pepper, to taste

Directions

Allow crawfish tails to thaw and chop finely. Keep all excess crawfish liquid. Let the cream cheese soften at room temperature to make it easier to mix. Combine all ingredients. Adding the Ritz crackers at the end is important because it helps soak up the excess crawfish liquid and binds the mixture together. Do not add extra salt until the end because the crackers will add salt to the dip. Play around with the amounts of lemon juice, Worcestershire sauce, soy sauce, Tabasco sauce and garlic powder until you get something just right for you. Best when allowed to chill in the refrigerator for at least four hours, and even better overnight.

*This recipe was named in honor of Finney’s wife, his first taste-tester.
Peter Finney Jr.
Executive Editor

 
 
TURTLE SOUP
 
1 stick butter, melted
2 onions, finely chopped
1 bell pepper, finely chopped
1 to 2 teaspoons yellow mustard
    Dash Tabasco sauce
    Dash Lea & Perrins sauce
    Salt to taste
    Lemon peel
½  cup green onion tops, finely chopped
½  cup parsley, chopped fine
3 to 6 hard-boiled eggs
1 pound fresh water turtle meat
    Sherry, to taste
 
Directions

Wilt onions in melted butter and add salt. When onions begin to soften, add bell pepper and cook until onions are clear. Add turtle meat (chopped into small pieces) and fry just until no longer raw. Add enough water to cover and simmer for about an hour, stirring occasionally and adding water if necessary. Add mustard, Lea & Perrins sauce, Tabasco sauce. Sauce will be thin but will thicken as other ingredients are added. Separate the hard-boiled eggs. When the meat is cooked down, mash the yolks and add to the soup to thicken it. Chop the whites finely. Add lemon peel, salt and pepper to season. Add a few green onion tops and cook down until soup is fairly thick. Just before serving, add egg whites, parsley and remaining green onion tops. When serving, add sherry to taste.

Jonelle Foltz
Executive Assistant
 
 
 
PAN-SEARED SESAME-CRUSTED TUNA STEAKS

  4 tuna steaks (about 1-inch thick)
  2 tablespoons vegetable oil (you can also use sesame oil but note that it burns quickly)
  ¾ cup sesame seeds
     Kosher salt and ground black pepper

Directions

Spread sesame seeds in a shallow dish. Pat tuna steaks dry with paper towel. Rub tuna with oil on both sides, sprinkle with salt and pepper and press in sesame seeds to coat. Heat remaining oil in 12-inch, nonstick skillet over high heat until it begins to smoke, then swirl oil around to coat pan. Add tuna steaks and cook about 1 minute without moving steaks. Reduce heat to medium-high and continue cooking until seeds are golden brown, about 1½ minutes. (Note, the test kitchen said medium-rare was preferred by their staff, but I don’t like to see pink or red, so I cook a little longer until they are barely pink inside because when you let rest, they cook all the way through.) Carefully flip steaks with tongs and let cook on other side. It takes about three minutes for medium, but again I just cut with a knife until I see they get the way I like them cooked. Serve with one of two sauces that you can make ahead:
 
GINGER-SOY SAUCE WITH SCALLIONS

¼ cup soy sauce
¼ cup rice vinegar
¼ cup water
2½ teaspoons sugar
  1 medium scallion, sliced thin
  2  teaspoons minced fresh ginger
1½ teaspoons toasted sesame oil
½ teaspoon red pepper flakes

Directions

Combine all ingredients in small bowl, stir to dissolve sugar.
 
AVOCADO-MANGO SALSA

  2 ripe avocados
  3 tablespoons fresh lime juice (about two limes)
  1 ripe mango
  1 small seedless cucumber, diced in ½-inch pieces
  2 scallions, cut in ¼-inch pieces
  3 tablespoons fresh cilantro
  1 small jalapeno pepper, chopped in very small pieces (you may want to use less)
  1 teaspoon salt (more to taste)
¼ teaspoon freshly ground pepper (more to taste)

Directions

Cut avocado and mango into small chunks and mix in all ingredients. Serve within an hour or store in airtight containers in refrigerator for up to three hours.
 
Christine Bordelon
Associate Editor
 
 
BETTY'S BBQ SHRIMP

  8 pounds large shrimp, unpeeled
½ pound butter
  1 cup olive oil
  8 ounces chile sauce
  3 tablespoons Worcestershire sauce
  2 lemons, sliced
  4 cloves garlic, chopped
  3 tablespoons lemon juice
  1 tablespoon fresh parsley, chopped
  2 teaspoons paprika
  2 teaspoons oregano
  2 teaspoons red pepper flakes
  1 teaspoon Tabasco sauce
  3 tablespoons liquid smoke
     Salt and pepper to taste

Directions

Wash shrimp. Spread out in shallow pans. Combine remaining ingredients in saucepan over low heat and pour over shrimp. Refrigerate, basting and turning shrimp every 30 minutes while refrigerated several hours. Bake at 300 degrees for 30 minutes. Serve in soup bowl with French bread.
 
Mike Comar
Business Manager
 
 
NANA'S APPLE PIE
 
Crust

1½ sticks very cold, unsalted butter, cut into small pieces
  3 cups all-purpose flour
  1 teaspoon Kosher salt
  1  tablespoon sugar
     cup very cold vegetable shortening
  6 to 8 tablespoons or ½ cup ice water
     Pinch cinnamon or ground cloves, optional

Directions

Place diced butter in refrigerator while preparing the flour mixture. Put flour, salt and sugar into steel-bladed food processor and pulse a few times. Add butter and shortening and pulse again, 8 to 12 times, until butter is the size of peas in the mixture. With the machine running, pour the ice water down the feed tube and pulse again until the dough begins to form a ball. Dump the dough onto a floured board and roll into a ball. Wrap in plastic and refrigerate for 30 minutes. Cut the dough in half and roll each piece into a circle on a well-floured board, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Add optional pinch of cinnamon or cloves at this stage. Take one of the rolled dough halves and fold it in half. Place dough in pie pan and unfold to fit the pan, without stretching it. Trim pastry to ½ inch beyond edge of pan. (To prevent soggy bottom crust, brush unbaked bottom crust with a slightly beaten egg white and refrigerate for 30 minutes) Preheat oven to 375 degrees.

Filling

  6 to 8 apples (Gala, Winesap or any sweet, tart, firm cooking apples), peeled, cored and thinly sliced, about 8 to 10 cups
  1 tablespoon freshly squeezed lemon juice
  1 cup granulated sugar
¼ cup all-purpose flour
¼ to ½ teaspoon cinnamon
¼ to ½ teaspoon nutmeg, freshly grounded
1/8 teaspoon salt
  2 tablespoons unsalted butter, cut into small pieces

Directions

Place the sliced apples in a large bowl. Toss with lemon juice to thoroughly coat. In a medium bowl combine the sugar, flour, cinnamon, nutmeg and salt. Add to apples and toss to coat. Transfer apple mixture to pastry lined pie plate. Dot apple filling with cut pieces of butter. Take second rolled-out dough half and fold onto the top of the apple mixture, folding top edge under bottom edge of pastry. Crimp edge as desired.

Egg wash (for top of pie)

  1   egg
  1   teaspoon water
     Cinnamon sugar, optional

Directions

In a small bowl lightly beat together egg and water. Brush pie with egg wash and sprinkle top with cinnamon sugar, if desired. Bake pie for 1 hour in preheated, 375-degree oven, using a pie edge cover or tin foil to prevent edges from burning.
 
MJ Cahill
Advertising & Marketing Director
 
 
STEELHEAD TROUT CEVICHE
 
1½ fillets steelhead trout
  1 purple onion, diced
  1 orange or red bell pepper, diced
  1 small bunch cilantro, finely chopped
10 limes
  1 lemon
     Salt to taste
  1 tablespoon aged sherry vinegar
2½ quart glass bowl

Directions

Using a fillet knife, cut skin from meat of trout. Chop fish meat into bite-sized pieces. Squeeze juice from limes and lemon into bowl. Add trout, onion, pepper, cilantro and vinegar and mix well with hands or spoon. Sprinkle a bit of salt and mix again, making sure the juices cover everything. Then cover bowl and place in refrigerator. Let sit overnight or for at least 4 hours. Serve with tortilla chips as a snack or over rice. Serves 6 to 8 people.
 
Jonelle Foltz
Executive Assistant
 
 
TROPICAL DELIGHT CAKE
 
Cake

  1   box yellow cake mix
½   cup vegetable oil
  4   eggs
  1   can (10 ounces) mandarin oranges, undrained
  4   tablespoons (or to taste) rum or rum extract

Directions

Mix the cake with the oil, eggs and mandarin oranges, beating just long enough to incorporate the ingredients. Divide batter into 3 or 4 greased and floured baking pans (8-inch or 9-inch). Bake 9-inch pans at 325 degrees and 8-inch pans at 350 degrees for 20 to 25 minutes, or until cake tests done. Cool completely before frosting.

Frosting
  1   can (20 ounces) crushed pineapple, undrained
  1   box (4 servings) instant vanilla pudding mix
12  ounces whipped topping

Directions

Beat together the pineapple and pudding mix. Fold in the whipped topping. Spread between and on top of cooled cake layers. Refrigerate frosted cake until serving time.
 
Vernell Speyrer
Circulation Manager
 
 
 
LISE'S CRAWFISH ETOUFÉE
 
 
  1 stick butter or 
¼ cup olive oil plus 1 tablespoon butter
  1 medium onion, diced
  2 stalks celery, diced
  4 cloves of garlic, chopped
½  bell pepper, diced
  1 tablespoon of your favorite Cajun seasoning
  1 pound crawfish tails, peeled
  1 can cream of tomato soup or
  1 can cream of mushroom  soup or
  1 can cream of shrimp soup

Directions

Sauté vegetables on medium heat until translucent. Add one of the soups and crawfish. Stir well. Cook covered on low heat for about 15 minutes. Add chopped parsley or green onions just before serving. Serve over white rice.
 
Cheryl Dejoie-LaCabe
Senior Art Director
 
 
SHRIMP VERMICELLI
 
½   stick butter
  1   bunch green onions, chopped
½   yellow onion, chopped
 ¾   pound fresh mushrooms, sliced
  6   cloves garlic, minced
 2   bay leaves
     About ¼ bell pepper and half-stalk celery, chopped
     White pepper, to taste
     Dash cayenne pepper
  2   pounds shrimp, peeled
  8   ounces vermicelli, boiled with a splash of crab boil added to water
  1   cup grated Parmesan cheese

Directions

Melt butter in large skillet. Sauté green onions, yellow onion, bell pepper, celery, mushrooms and pinch of cayenne pepper until tender. Add garlic but don’t let brown. Add shrimp and season to taste. Cook vermicelli according to packet but with crab boil added to water. Drain and add to skillet (you may not need all pasta; see what pan looks like after adding about half.) Add Parmesan cheese and toss to mix, cooking over low heat. Yields 4 to 6 servings.
 
Christine Bordelon
Associate Editor
 
 
 
PAPA JOE'S SHRIMP LINGUINE

  Marinade made of 1/4 cup lemon olive oil, 1/4 cup white wine, 1 tablespoon crushed dried rosemary, pinch of salt and dash of pepper
  2 pounds shrimp, peeled and deveined
  8 ounces linguine
  3 to 4 shallots, minced
  6 to 8 cloves garlic, minced
  1 lemon, zest and juice
  8 to 10 ounces dry white wine
  1 cup Italian parsley, chopped
  8 to 10 ounces fresh spinach

Directions

A day before serving this dish, coat shrimp in marinade described above and refrigerate for 24 hours. Cook and drain pasta. Moisten pasta with some regular olive oil and set aside. Coat bottom of a pot with lemon olive oil. Sauté shallots and garlic for 2 to 3 minutes. Discard marinade after draining shrimp and place shrimp in a pan (all must lay flat). Flip shrimp after they turn pink. Add lemon zest and juice. Stir. Add white wine, while stirring, to deglaze pan. Add parsley and pasta. Bring to boil. Stir frequently. Liquid will reduce slightly. Add spinach. Stir until spinach begins to wilt. Serve immediately.
 
Joseph Mariano
Technology Consultant
 
 
SWEET POTATO VICHYSSOISE
 
2 tablespoons canola oil (or just Pam the pot)
  2 cups leeks (whites only), chopped
  1 red onion, chopped
     (optional)
  4 cups roasted sweet
     potatoes, peeled and chopped
  1 to 2 cups vegetable stock
  2 cups apple, peeled and chopped (optional; Fuji  or Blackburn recommended)
  1 tablespoon salt
  1 tablespoon black pepper
     Crystal hot sauce to taste
  2 to 4 cups skim milk or cream
 
Directions

Sauté leeks (and optional red onion) in oil in large Dutch oven. Add sweet potatoes, stock, apple, salt, pepper and hot sauce. Sauté until bubbly and apples are cooked. Reduce heat. Purée with immersion blender (or cool mixture and use conventional blender). Add milk to desired consistency. Purée again to incorporate ingredients. Check seasoning. Serve warm or chilled.
 
Alan Langhoff
Technology Consultant
 
 
EVENT PASTA SALAD
 
1 pound tri-color pasta
2 stalks celery, finely diced
½ medium onion, finely diced
1/2 bell pepper, finely diced
2 pounds boiled shrimp
1/2 to 3/4 cup mayonnaise
1/4 cup olive salad
1 teaspoon Tony Chachere’s seasoning
½ teaspoon lemon pepper
½ cup cherry tomatoes, cut in half
1 (4 ½ ounces) can tuna packed in water, drained
2 cans jumbo lump crabmeat (or fresh crabmeat, if you have it)
 
Directions

Cook pasta according to package directions. Drain. Gently toss remaining ingredients into warm pasta, incorporating well. Save the lump crabmeat for last and fold it in, as not to break up the lumps. Chill at least one hour before serving.
 
Cheryl Dejoie-LaCabe
Senior Art Director
 

MARINATED CRABS
 
1 dozen freshly boiled crabs, cleaned and broken into 4 pieces
4 stalks celery, roughly chopped
12 cloves garlic, peeled and softened in microwave for 1 minute
Handful fresh parsley, chopped
Juice of 2 lemons (cut remainder into wedges)
Pinch cayenne pepper
3 bay leaves
2 bottles Italian dressing
1 pint olive salad
 
Directions

Take a large bowl, one that has a tight lid, and add all the ingredients.Put the top on and shake to mix well. Refrigerate at least 6 hours. Overnight is best. Shake up the mixture occasionally.
 
Cheryl Dejoie-LaCabe
Senior Art Director
 
 
SHRIMP SALAD
 
2 cups shrimp, cooked in their shells in 2 tablespoons crab boil
1 cup celery, diced
1/4 cup green or red bell pepper, chopped
1 tablespoon fresh lemon juice
1/4 cup mayonnaise (you can use more or less; light is fine)
1 teaspoon pepper
Salt, to taste
 
Directions

Mix all and serve on a bed of lettuce, mixed in with pasta or stuffed into an avocado half. Crawfish can be substituted for shrimp in this recipe.
 
Cheryl Dejoie-LaCabe
Senior Art Director
 
 
ARTICHOKE BALLS
 
2 (14 ounces) cans artichoke hearts, cut into small pieces (save water)
8 toes garlic, minced
2 onions, minced
1 egg
1 ½ cups Parmesan cheese
1 cup bread crumbs
Salt and pepper to taste
 
Directions

Sauté onions and garlic in 2 tablespoons olive oil until soft. Then add artichokes. Add artichoke water and cook for 10 minutes. Add 1 cup Parmesan cheese. Add bread crumbs until mix is dry. Add a little more cheese. Cool mixture off stove. Beat egg into mixture and roll into balls in a bread crumb-Parmesan cheese mixture.
 
Christine Bordelon
Associate Editor

 
 
WINDSOR COURT CURRANT SCONES

Scones
 
2 ½ cups all-purpose flour
5 teaspoons double-acting baking powder
8 teaspoons sugar, plus 1 for dusting
2 large eggs
1/8 teaspoons salt
¾ stick unsalted butter, cut into bits
¾ cup heavy cream
1/3 cup dried currants (when substituting Craisins use closer to ½ cup)
Egg wash of one beaten egg and 1/3 cup milk
 
Directions

Preheat oven to 350 degrees. In large bowl, sift flour, baking powder and eight teaspoons sugar and salt. Add butter and blend with fork or pastry blender until mixture resembles coarse cornmeal. Stir in cream, eggs and currants (or Craisins), blending until it forms a dough. Pat dough to one-inch thick on lightly floured surface, and cut into rounds with cookie cutter (I use a 3/8” one). Place cut dough on baking sheet covered with parchment paper. Brush tops of scones with egg wash and sprinkle with remaining sugar. It makes about 12 to 15 scones and usually takes about 12 minutes to bake.
 
CRÉME FRAICHE
 
½ cup heavy cream
½ cup sour cream
Powdered sugar to taste
 
Directions

Whisk heavy cream, sour cream and powered sugar in a small bowl until it thickens. Put in Mason jar or bowl with Saran wrap and leave out overnight for 12 hours. Then stir and refrigerate, preferably several hours before use.
 
Christine Bordelon
Associate Editor

 
 
TROUT MEUNIERE ALMONDINE
 
Six trout fillets (when trout it hard to find substitute tilapia)
Tony Chachere’s or similar Creole seasoning
Flour
Lemon
Parsley (about two tablespoons or less)
Butter and a little olive oil (so butter doesn’t burn so quickly)
 
Directions

Dust trout in flour, shake off excess. (If you like a thick crust, dip trout again in milk and flour. I usually don’t do this, except with shrimp) Heat butter and a little olive oil in skillet. Fry trout until golden brown, squeezing as much lemon as you like on top. Take trout out when finished and keep warm in warm oven. You may need to add more butter now to lightly brown almonds in skillet with parsley and more lemon juice. (I like lots of lemon.) Top trout with almond/butter sauce.
 
Christine Bordelon
Associate Editor

 
 
FOLTZ CRAWFISH SAUCE
 
2 pounds frozen cooked and peeled crawfish tails
1 (10 ounces) can Campbell’s tomato soup
1 (10 ½ ounces) can Campbell’s cream of shrimp soup
1 (10 ½ ounces) can Campbell’s cream of celery or cream of mushroom soup
Milk
Water
2 stalks celery
1 onion
1 pod garlic
1 bundle green onions
Olive oil
6 ½-quart pot
Powdered crab boil
Salt
Pepper
 
Directions

Defrost crawfish tails in water. Chop onion, garlic and celery. Place chopped vegetables in pot and drizzle with olive oil. Sauté vegetables over medium flame until soft. Add can of tomato soup and one can of water, stirring in with a wooden spoon. Add cream of celery (or mushroom) and cream of shrimp, mixing well. Add crawfish tails and fold into sauce. Add about 1 1/2 cans milk, stirring constantly. Sprinkle salt and pepper as desired and one teaspoon powdered crab boil. Bring to a slight boil and reduce flame to lowest setting while stirring continuously. Cover and let cook for 15 minutes, occasionally stirring to keep from sticking to the pot and to keep milk from frothing. Serve over rice or noodles or over thinly sliced fried eggplant. Serves 6 to 8.
 
Jonelle Foltz
Executive Assistant
 

LUMP CRABMEAT CASSEROLE
 
5 tablespoons butter
3 tablespoons flour
1 1/2 cups light cream (half & half)
1 tablespoon pimiento
1 pound lump crabmeat
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Red pepper and salt to taste
 
Directions

Make rich cream sauce with butter, flour and cream over medium heat, adding flour a little at a time to keep from getting lumpy and stirring constantly. When smooth and thick, add other ingredients and put into individual ramekins or into large Pyrex dish and bake in a 350-degree oven for 20 minutes. If baked as a casserole, can be served as an hors d’oeuvre with Townhouse crackers. Serves 6 as a dish.
 
Jonelle Foltz
Executive Assistant
 
 
CREAMY-CRUNCHY POTATO SALAD
 
5 pounds red potatoes, peeled and cut into small pieces
6 to 8 eggs, hard-boiled and peeled
2 dill pickles, chopped
1/2 of a tall jar pimiento-filled olives, chopped
1 onion, finely chopped
3 stalks celery, finely chopped
Blue Plate mayonnaise
Yellow mustard
Salt and pepper to taste
 
Directions

In a large pot filled almost to the top with small-cut potatoes, cover with water, bring to a boil, then turn to medium heat. Cook for about 20-30 minutes, checking that the water doesn’t boil over. Potatoes are done when soft (test by sticking with a fork). While they are cooking, boil eggs and chop all other ingredients. Pour off water as soon as potatoes are done. Then work quickly, adding about 1 cup mayonnaise and ½ cup mustard, folding into potatoes while hot to keep skin from forming on them.  Next, fold in all vegetables. Cut boiled eggs length-wise, into quarters, then across into eighths, and add to potato salad mixture. Fold gently. Add salt and pepper to taste and fold again. Serves 8 to10 people.
 
Jonelle Foltz
Executive Assistant
 
 
SHRIMP CREOLE
 
3 pounds shrimp, peeled and deveined
2 (29-ounces) cans tomato sauce
1 (12 ounces) can tomato paste
1 medium onion, diced
4 shallots, diced
3 ribs of celery, diced
1/4 of a green bell pepper, diced (optional)
2 cups parboiled rice
1 lemon, thinly sliced
2 ounces olive oil
1 teaspoon powdered crab boil
1 teaspoon granulated garlic
Salt and pepper to taste
 
Directions

Sauté onion, shallots, celery and bell pepper with olive oil in a 6-1/2 quart pot. Once vegetables are almost clear, add tomato paste and fry it. After about 3 minutes, add tomato paste can of water. Stir mixture until it is smooth. Add two cans of tomato sauce and one tomato sauce can of water. Stir until well mixed. Add powered crab boil, granulated garlic, salt and pepper. Cook sauce for 20 minutes to let thicken at a slow boil. Add 3 pounds of shrimp and stir into sauce. Let cook for 15 minutes, stirring regularly. Add sliced lemons and let cook an additional 5 minutes. Cook 2 cups of rice in 4 cups of water with a little salt. Bring to a boil, then lower hear until water is absorbed. Serve over rice. Serves 6 to 8 people.
 
Jonelle Foltz
Executive Assistant
 
 
MATTHEW'S SPINACH OMELETTE
 
3 large eggs
1/3 cup shredded Havarti cheese
8 leaves of baby spinach
Dill weed
Thyme leaves
Granulated garlic
Salt
Pepper
Butter or olive oil
10-inch frying pan
 
Directions

Crack eggs into a Mardi Gras cup and scramble with a fork. Add pinches of dill weed, thyme, garlic, salt and pepper, stirring in well. Break up spinach leaves and mix into eggs. Fold in Havarti cheese a bit at a time to keep from clumping. (If you’ve grated too much cheese, now is the time to eat some.) Over a medium flame, coat the inside of the frying pan with a small piece of butter or a bit of olive oil (Butter is better). Pour in contents of the cup. When the bottom of the omelette is solid enough to slide a spatula under it, lower the fire a bit. Lean the pan slightly away from you and begin folding, about 2 inches at a time. Once you’ve formed a 2-inch log, continue flipping until lightly browned on both sides, then serve.
 
Jonelle Foltz
Executive Assistant

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