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RLEC Recipes

At RLEC we strive to promote a fun family atmosphere.  What better way in South Louisiana than to gather around some good food?  No one leaves our farm parties with an empty stomach.  Since we've had so many requests during these events we'll post some of Rick's recipes here.

RICKS HOUSE SALAD DRESSING
Makes 1 C without Optional ingredients.
3/4 C Olive Oil 2 T Balsamic Vinegar 1 T Dried Sweet Basil
1 T Dried Parsley Flakes 1 T Grated Parmesan 1 T Sugar
1 T Fresh Grated Garlic t Black Pepper 1 t Salt
C Chopped Green Onion Tops (Optional) C Sliced Olives (Optional)

Mix all ingredients in a bowl.  Throw in mixed lettuce and toss.  Note:  This dressing is best if served within a couple of days.  The flavors will not keep well if left in the refrigerator for a long time.  This is best served over a combination of iceberg lettuce and Green Leaf lettuce.

RICKS RUB
Rub for ribs, brisket, chicken, etc.  Makes a little over ½ cup.
1 T Garlic Granulated 1 T Onion Powder 1 T Black Pepper
1 T Chili Powder 1 T Paprika 1 T Ground Thyme
½ T Cayenne Pepper ½ T Ground Cumin 2 T Salt
2 T Sugar  

Combine everything in a food processor and process for a few minutes until finely ground.  Place into an old spice container and use as needed.   Rub over any meat of your choice.  I recommend you refrigerate rubbed meat overnight before cooking.

RICKS COLE SLAW
Wonderfully creamy slaw.  I could eat this as a meal by itself.  The dressing part makes about 3.5 C.  With a medium head of cabbage the entire thing makes about 9-10 cups of slaw.
1 head of cabbage, shredded ~1 C Grated Carrot 2 T grated onion
C Finely chopped bell pepper 2 C Mayonnaise C Sugar
C Apple Cider Vinegar C Dijon Mustard 3 t Celery Salt
1.5 t Freshly Grated Black Pepper C Dill Relish 2 T Corn Starch
1 T Apple Cider Vinegar    

Mix the corn starch and 1/4C vinegar in a bowl.  Microwave for 1 minute.  Add the sugar and stir.  Microwave for 1 minute.  Remove from the microwave and let cool on the counter.  In the meantime shred the cabbage, grate the carrot, chop the bell pepper.  Place the cabbage, carrot and bell pepper into a large bowl and set aside.  Grate the onion and add to the chilled sugar mixture.  Add the mayo, mustard, salt, celery salt, pepper, 1 T Vinegar, and relish.  Stir.  Pour over the cabbage mixture and mix well.  Refrigerate at least 4 hours before serving.

WHITE BEANS
Makes about 2.5 cups of beans
1 16 oz can Blue Runner White Beans C Chopped Onion
2 T Bacon Grease 1/3 C Chopped Green Onion Salt
     
I know I know canned beans?  But why start from scratch when you can quickly improve on near perfect store bought beans.  If you are not from Louisiana and are interested in getting your hands on Blue Runner look them up on www.cajungrocer.com. Add the bacon grease to the pot with the onions over medium heat.  Cook until the onions are translucent.  Add the beans and reduce heat to medium low, stirring occasionally to prevent sticking.  When beans start to bubble add green onions and remove from heat.  Add salt to taste.

PORK AND SAUSAGE JAMBALAYA
3 lb. Boston Butt Pork Cubed 1 lb. Sausage Sliced 6 C Chopped Onions (~2 lbs)
3 C Rice (1.5 lb) 2 t Black Pepper 1 t Garlic Powder
Worcestershire Sauce 1/4 t Liquid Smoke 2 14 oz Cans Chicken Broth
4 T Hot Sauce 4 t Salt  

In an #8 (5 Quart) Cast Iron Pot add Pork and 2 TB of Worcestershire on Med. Hi Heat for 10 min. covered.  Remove cover, stir, and cook another 10 minutes covered. Remove cover and reduce until liquid is gone, it is good if the meat sticks but don't let it burn.  Add C water.  Stir to deglaze.  Reduce once again until liquid is gone.  Add C water and deglaze again.  Remove Pork.  Add Sausage, C water, cover and cook for 10 minutes, remove sausage.  Discard all but about 2 T oil, add the Onions and cook on Med. Hi uncovered stirring frequently until onions are caramelized (about 45 minutes, don't skimp on the time as this step adds color and flavor).  Add water as necessary to prevent sticking.  Add the Pork, Sausage, Garlic, and C of Water; Cover and cook for 10 minutes.  Add Liquid Smoke, Hot Sauce, Black Pepper, Salt, Garlic Powder, 2 C Water, Chicken Broth, 1T Worcestershire, and the Rice.  Raise heat to Med. Hi and bring to a good boil.  Stir well, cover and put into a 400 Oven to cook for about 1 hour.  Every 15 minutes remove from the oven, take off the lid, and gently fold the mixture, then place back into the oven.  Dish is done when the rice is completely cooked.  Feeds 10 to 12 adults when served with salad and white beans.

RICKS BREAD PUDDING
12 Lg. Egg Yolks 1/8 t Ground Cloves 2 10oz Cans of Evaporated Milk
2 Ts Vanilla 1/4 t Ground Cinnamon 1 C Melted Real Butter Room Temp
2 C Sugar 1 Loaf (1lb 8oz) Stale White Bread (leave out overnight)
1 C Milk 1 C White Raisins (optional) 1 C Dark Rum (Optional)

If you want to use the raisins, heat the cup of rum in the microwave until near boiling.  Add the raisins and let soak for at least 2 hours.  Add all ingredients except for the bread in a large mixing bowl.  Mix well.  Use a knife to cut the bread into small pieces (16 per slice is good) and place into the bowl with the mixture.  Add raisins if desired.  Mix by hand.  Pour into a 9X13X2 casserole dish.  Let the mixture rest on the counter for about 30 minutes (good time to preheat your oven to 350).  Bake on second lowest rack for 35 minutes.  Turn oven on broil and brown top.  Remove from the oven and let cool.  To serve first spoon some Rum Custard Sauce in bottom of plate, then place slice of bread pudding on top and finally top it with some Banana Foster Sauce.

RICKS BREAD PUDDING SAUCES

Rum Custard Sauce (makes about 3.5 cups)
1 C Milk 2 Egg yolks 1 C Evaporated Milk
C + 2T Sugar 4 T Corn Starch t Vanilla Extract
t Almond Extract C + 1T Dark Rum C Creme De Banana

Beat yolks and sugar together.  Add milks.  Mix cornstarch and 3T cold water.  Add to cornstarch mixture and all other ingredients to sugar mixture.  Cook slowly in a double boiler until sauce thickens to a thin pudding texture.  DO NOT OVERCOOK!

Bananas Foster Sauce (makes about 1.5 cups)
4 T Butter 1 C Dark Brown Sugar C Dark Rum
C Creme De Banana Cinnamon 1/3 C of Rum Custard Sauce
1 C Chopped Pecans    

On medium heat melt butter.  Add sugar and cook for 4 minutes.  Add liquors and pecans.  When it comes to a boil, carefully ignite.  Stir constantly and throw in a dash or two of cinnamon.  When flames die down add rum custard sauce and cook 1 minute longer.  Will thicken as it cools.

RICKS FAVORITE TURKEY AND ANDOULLIE GUMBO
1 Small Turkey 10-13 lbs 2 C Diced Celery 2 C Diced Bell Pepper
6 C Diced Onion 1 C Chopped Green Onion 2 Lb. Andouille Sausage
2 C All Purpose Flour 1 C Oil 1 T Salt
2 t Black Pepper 1 T File 4 Bay Leaves
4 t Season Salt 2 T Finely Chopped Garlic  

You may use a leftover turkey.  Simply de-bone the turkey and start with boiling the bones.  Cut up the turkey and boil turkey in large pot with 6 or 8 quarts water covered for 2 hours to make a stock.  Remove the turkey and de-bone, place meat off to the side.  Put the bones etc. back into the stock.  Add the bell pepper and celery.  Boil covered for 1 hour.  Remove from heat and strain reserving the stock.  In a large pot make a light roux by combining the flour and oil on medium high heat.  Stir the roux well to prevent scorching.  When the roux is a little darker than the color of peanut butter add the onion and lower to medium.  Cook for 15 minutes stirring.  Slowly add the turkey stock to the roux.  Mix well until all of the stock is incorporated.  Boil on medium heat for 15 minutes.  Add the salt, pepper, file, bay leaves, green onion, and season salt.  Cook for 30 minutes.  Add the andouille sausage and cook for 30 minutes.  Add the turkey meat and turn the heat off.  Serve over rice.  If you want to add a little more Cajun flair make a dark brown roux on the side and add to taste near the end for extra flavor.

POTATO SALAD
6 Medium Sized Red Potatoes 3 Eggs 1 C Mayonnaise
1 t Parsley Flakes 1/2 t Granulated Garlic 1/2 t Granulated Onion
1/4 t Celery Salt    

Cut the Potatoes into thirds.  Place the cut potatoes and the eggs into a pot and cover them with water.  Bring the water to a boil and then reduce to Med. Hi heat and boil for 10 minutes, remove the eggs and continue to boil for another 10 minutes.  Drain the water from the pot and let sit for about 15 minutes to cool off.  When easy to handle, peal the potatoes and the eggs.  Place the potatoes into a mixing bowl and cut them up until you get the consistency you like.  Separate the yolks from the egg whites.  Cut the egg whites and place them in the mixing bowl with the potatoes.  Place the egg yolks in a smaller mixing bowl and mash with a fork.  Add the Mayonnaise, Onion and Garlic, and the Celery Salt.  Mix well.  Fold the mayonnaise mixture into the potatoes until well mixed.  Transfer to a serving bowl and cover with plastic wrap or lid until ready to serve.

BBQ SHRIMP
1 ½ lb. Shrimp (25 count or larger) ½ T Black Pepper 1 Stick Butter
¼ C Worcestershire Sauce Juice of 1 Lemon ¼ C Chopped Garlic
1 T Finely Chopped Fresh Rosemary 1 T Creole Seasoning Zest of 1 lemon
Fresh Loaf of Crusty French Bread sliced (for serving)   ¼ t salt

Arrange Shrimp in 9x13 casserole dish so they lie flat.  Distribute slices of butter evenly over shrimp.  Mix all other ingredients in a bowl and pour over shrimp.  Bake uncovered in a 450° oven or on a gas grill for about 10 minutes, or until shrimp turn pink.  DO NOT OVERCOOK !!!  Remove from the oven, place on the table with the sliced French bread and plenty of napkins.  

Note:  I’ve tried this with already peeled shrimp… it just is not the same.  It's also better if you can find head-on shrimp.  I guess you just have to get in there and get your fingers dirty.  Trust me, after you taste one you won’t mind the mess.