Eggplant Fritters
Posted on 11 May 2008 under Appetizers, Breakfast, Vegetables | 1 Comment
Eggplant fritters are a delicous side dish for fish, oysters, and just about any seafood. They are also excellent appetizers.
In SW Louisiana, eggplant is a garden staple and it is not at all unusual to find that a neighbor has left a plastic grocery bag of gorgeous fresh eggplant hanging from the door knob. What a treat to come home to!
In our home, we always make plenty for leftovers as they make a wonderful breakfast the next day. These are easy to make and delicious hot or cold.
1 egg
1/2 cup milk
1 cup flour
2 tsp sugar
1 tsp salt
Vegetable oil for frying
1 cup cooked and mashed eggplant (don’t mash them like potatoes. You want them a little chunky)
Beat together egg and milk.
Mix dry ingredients in a seperate bowl and add mashed eggplant.
Add wet ingredients to dry ingredients and mix.
Form fritters and slightly flatten to ensure that they cook evenly.
Drop fritters into deep fat fryer with a large slotted spoon and cook until brown on both sides. If you don’t have a fry-baby, simply use a small heavy sauce pan with about 1 inch cooking oil.
Serves 6
Syrup Cupcakes
Posted on 11 May 2008 under Desserts | No Comments
These are a heavy, dense cupcake with a molasses flavor, more like muffin really. These actually season well and are more delicious the next day!
1 1/2 cup cup sugar
1 1/4 cup Steen’s syrup
1 1/4 cup oil
3 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup boiling water with 2 teaspoons baking soda
2 3/4 cups flour
Preheat oven to 350 degrees for cakes and 325 degrees for cupcakes. (See notes below).
Mix first 6 ingredients in a large mixing bowl and then add the following: 1 cup boiling water with 2 teaspoons baking soda added to it.
Stir well and then gradually add 2 3/4 cups flour.
Bake in 9×13″ pan at 350 degrees for 40-45 minutes
Bake in 2 round pans at 350 degrees for 30-35 minutes
Bake as cupcakes at 325 degrees for 20-25 minutes
Blackened Shrimp and Tuna Salad - Perfect “Spring Fever” Meal
Posted on 1 May 2008 under Cajun Recipes, Cajun Restaurants, Fish, Shrimp, Tasso | No Comments
It is a fine day here in the Deep South and I have a serious case of “Spring Fever”. If you have ever spent any time in SW Louisiana, you are aware that we tend to have only two seasons. Hot, and hotter than hell.
Beautiful days such as this always draw me outdoors and since I plan on serving dinner under the trees this evening, something light and fragrant must be on the menu. Blackened shrimp and tuna salad with a delicious tasso lemon honey vinaigrette dressing is the perfect meal for such a day. Enjoy!
2 eggs
4 egg yolks
1 tsp salad oil
1/4 cup white vinegar
1/4 cup Dijon mustard
1 1/2 ounces finely minced garlic
1/2 cup mayonnaise (not fat free- it is much too sweet!)
1 tsp honey
1/3 melon liqueur (you can purchase this at specialty liquor stores)
1 tsp Season all seasoning
1/4 lemon juice
1/2 cup Parmesan cheese, divided
1/2 cup finely diced tasso
12 large shrimp, peeled and deveined
4 (2×2″) fresh tuna steaks
1/4 cup Prejean’s Blackened Seasoning (Available online at http://www.prejeans.com)
4 cups spring mix baby greens
Using a medium bowl and a wire whisk, combine eggs, egg yolks, salad oil, vinegar, Dijon mustard, garlic, mayonnaise, honey, melon liqueur, Season-All, lemon juice and 1/4 cup Parmesan cheese. Whisk well then add finely diced tasso to mixture.
Season shrimp and tuna with the Blackened Seasoning. Grill shrimp and tuna over very high heat for two minues on each side.
Toss spring baby greens with the Vinaigrette dressing, add shrimp and tuna and sprinkle remaining Parmesan cheese.
This is delicous served with a crisp white wine and crunchy garlic crustini. Yum!
Serves 4