Master List: March 9 Holy Smoke Recipes

Father Bru’s Crab Cakes with Remoulade Sauce
 
Crab Cakes

  ½   cup celery, finely chopped
  ½   cup onion, finely chopped
  ½   cup bell pepper, finely chopped
   6   ounces Louisiana shrimp tails, peeled and deveined (scallops may be used instead of shrimp for those with allergies)                                      ¼   cup heavy cream
   2   cloves fresh garlic, minced
   1   heaping teaspoon Dijon mustard
   1   heaping teaspoon Creole mustard
1½   teaspoons Louisiana hot sauce
   1   teaspoon fresh lemon juice
       Creole seasoning, to taste
   1   pound lump crabmeat
1½   cups panko bread crumbs, toasted in open skillet and seasoned with salt and finely crushed black pepper                              salt and finely crushed black pepper

Directions

Sauté celery, onion and bell pepper in 2 tablespoons of butter, until onions are clear. Place sautéed vegetables in bowl and cool to room temperature. Purée shrimp in food processor. Add cream. Transfer shrimp purée to bowl holding cooled vegetables. Add minced garlic, mustards, hot sauce, lemon juice and Creole seasoning to shrimp puree and vegetables, stir until well combined. Add lump crabmeat to mixture, folding gently with spatula (be careful not to over mix or break up the lumps of crabmeat). Divide mixture into eight balls. Press firmly into ½-inch-thick patties. Place patties on a cookie sheet lined with parchment paper. Refrigerate for 30 minutes. After the patties have chilled, coat each one in toasted panko. Add a tablespoon of olive oil to a skillet at medium heat. When the pan is heated, place 4 cakes in the skillet. Cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, adding an additional 1 tablespoon of oil to skillet and reducing heat to medium-low. Cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter, and repeat steps with second batch of crab cakes after wiping down skillet.
 
Remoulade Sauce

First half of ingredients:

  ½   cup Creole mustard
   2   tablespoons ketchup
   1   teaspoon Worcestershire sauce
   2   teaspoons horseradish
   1   teaspoon finely chopped garlic
   1   teaspoon fresh lemon juice
1½   teaspoons paprika
  ½   teaspoon fresh black
       pepper, finely ground
  ¼   teaspoon cayenne pepper
 
Second half of ingredients:

  ½   cup olive oil
  ¼   cup celery hearts, finely chopped
   2   tablespoons parsley, finely chopped
1½   tablespoons grated onion
   1   tablespoon green onion, finely chopped
       Louisiana Hot Sauce, to taste
       Salt, to taste
 
Directions

Combine ingredients in first half of recipe. Drizzle olive oil into mixture while whisking in the second half of ingredients. (Don’t be bashful about the hot sauce; this sauce should be spicy and tangy). Cover and chill thoroughly before spooning onto crab cakes. Garnish plate with lemon wedges.
 
Fr. Daniel Brouillette
Parochial Vicar
St. Peter, Covington
 
 
Abbey White Bread
 
7 pounds all-purpose flour
1/8 pound salt
  ½   pound shortening
  ½   gallon water
  ½   cup instant yeast
  ½   pound sugar
  ½   can milk
 
Directions

Add flour, salt, sugar and shortening. Mix well. Put in yeast (remember we are using instant yeast). Let mix 5 minutes, add water and milk. Mix until dough is mixed well. Let rise in mixing bowl, punch down. Weigh 1½pounds of dough to a loaf and put in bread pans. Let rise to top of pan. Bake bread in 450 degree oven for 20 minutes. And talk about something good – warm fresh bread and cane syrup. Yields 7 loaves.
 
St. Joseph Abbey
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 

Spinach and Oyster Bisque
 
 ½ pint oysters with liquid
  ¼   pound fresh spinach, about 4 to 5 cups
   2   tablespoons butter
  ½   cup onions, finely chopped
   2   tablespoons shallots, chopped
  ¼   cup flour
  ½   cup dry white wine
   1   cup additional oyster liquid or bottled clam juice
   1   cup milk
  ½   cup heavy cream
  ½  teaspoon grated nutmeg
       Dash cayenne pepper

Directions

Drain oysters, reserve liquid. Clean and drain spinach. Sauté onions and shallots in butter. Add flour and stir to blend. Add wine and all oyster liquid, stirring rapidly with wire whisk. Cook about 10 minutes, stirring often. Add spinach and cook about 1 minute. Add oysters and milk and bring to a boil. Pour mixture into food processor or blender and blend thoroughly. Return the soup to saucepan. Add cream, nutmeg and cayenne. Season to taste. Serve hot.
 
Marie Ducros
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
French Breakfast Puffs
 
   1   cup sugar
   1   egg
1/3    cup Crisco
1½   teaspoon baking powder
  ¼   teaspoon nutmeg
   1   teaspoon cinnamon
       melted butter
1½   cups sifted flour
  ½   teaspoon salt
  ½   cup milk

Directions

Cream ½ cup sugar, egg and Crisco (please, no substitutes – this is the secret ingredient). Sift together flour, baking powder, salt and nutmeg. Add to sugar mixture, alternating with the milk, beating well. Fill 12 greased muffin holes       full with batter. Bake at 350 degrees for 20 to 25 minutes. Dip puffs in melted butter while still hot and roll in cinnamon and remaining sugar. Yields 12 puffs.
Fran Paddison

“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
Artichoke Pie
 
   4   artichokes, cooked
   1   cup light cream
   3   eggs, beaten
   1   teaspoon salt
1/8   teaspoon pepper
   1   green onion, sliced
1/3   cup Sauterne wine
       Green food coloring
   1   9-inch pastry shell
  ½   cup grated sharp cheese
 
Directions

Scrape pulp from artichoke leaves. Purée in blender with cream and other ingredients except cheese. Pour into pie shell and sprinkle cheese over top. Bake at 425 degrees for 25 minutes (an excellent dish for “ladies’ luncheons”).

Lucy Provosty
“Pink Tea to Jubilee” cookbook
St. Peter, Covington
 
 
Mother’s Prize
Winning Cake
 
Cake