CAJUN CAVIAR
This is a great dip/topping for chips and crackers. It is always a winner at any gathering I take it too. Cook time is chilling time.
Provided by Sherrybeth
Categories Lunch/Snacks
Time 2h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix well.
- Cover and refrigerate for at least 2 hours, but overnight is best.
- Keep chilled until ready to serve with tortilla chips, corn chips or crackers.
Nutrition Facts : Calories 174.6, Fat 9.9, SaturatedFat 1.4, Sodium 554.2, Carbohydrate 17.3, Fiber 4.6, Sugar 1.3, Protein 5.6
CAJUN CAVIAR
This recipe came on a postcard in the mail from a group of realtors.I took it as an appetizer to a party and it was gobbled up!Make sure you have plenty of crusty French bread slices to serve with this and to mop up the yummy sauce!
Provided by Leslie in Texas
Categories Spreads
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy skillet, heat 1 stick butter to sizzling.
- Saute' shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan.
- Finely chop, but do not puree, seafood in food processor and set aside.
- Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid.
- Preheat skillet, adding the remaining stick of butter.
- Add creole seasoning and vegetables and saute' on high heat for 5 minutes.
- Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer.
- Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes.
- Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes.
- Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!
Nutrition Facts : Calories 382.4, Fat 32, SaturatedFat 19.7, Cholesterol 179.4, Sodium 377.5, Carbohydrate 10.5, Fiber 2.3, Sugar 3.1, Protein 15.1
SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
LULU'S LOWER ALABAMA CAVIAR
Here's a recipe for the famous dip served at Lulu Buffett's restaurant in Mobile and Gulf Shores,Alabama. I found the recipe online somehow, and I'm really glad I did. It tastes fantastic and is really simple to make.
Provided by Megohm
Categories Peppers
Time 12h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 167, Fat 6.2, SaturatedFat 0.9, Sodium 384.7, Carbohydrate 22.2, Fiber 4.5, Sugar 4, Protein 6.3
SOUTH GEORGIA " CAVIAR"
Make and share this South Georgia " Caviar" recipe from Food.com.
Provided by Loretta in Louisiana
Categories Low Protein
Time 15m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a large bowl and stir gently.
- Refrigerate mixture overnight.
- Serve with corn chips.
Nutrition Facts : Calories 124.1, Fat 5, SaturatedFat 0.8, Sodium 694.9, Carbohydrate 17.7, Fiber 3.1, Sugar 3.1, Protein 4
PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR
Steps:
- In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
- In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
- To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
- Preheat oven to 275 degrees F.
- In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
- In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
- In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
- Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
- Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
- When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
SOUTHERN REDNECK CAVIAR
Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it.
Provided by Gabby Goddess
Categories Beans
Time 8h
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together.
- Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
- Serve with Tostitos Scoops or whatever chips you prefer.
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