CAJUN HOLLANDAISE
Steps:
- Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
- Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
- Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.
FRIED GREEN TOMATO BENEDICT WITH EASY CAJUN HOLLANDAISE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise.
- For the green tomatoes: Preheat the oven to 200 degrees F.
- Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total.
- In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat.
- Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl.
- Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes.
- Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers.
- Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish.
- For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm.
- For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
- Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately.
REGAL ALASKAN'S BLACKENED SHRIMP OR HALIBUT
This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market)
Provided by The Crazy Chef
Categories Sauces
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- This recipe is designed to feed however many people you want. Just adjust the amount of melted butter, blacken seasoning, and hollandaise to accommodate the number of servings you need.
- For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well.
- For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter until the shrimp is cooked thoroughly.
- Add the blacken seasoning to taste and allow the mixture to cool.
- After the ham and shrimp mixture has cooled, fold together the shrimp/ham mixture, diced tomato, green onion, and hollandaise sauce.
- For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker.
- For shrimp: peel, de-vein, and butterfly the shrimp.
- For halibut: cut halibut filets to 1/4 to 1/2 inch thickness.
- Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning.
- Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning.
- Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into.
- This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven.
- WARNING: You will create a large amount of smoke when using this cooking method.
- DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE!
- (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.
Nutrition Facts : Calories 1955.6, Fat 122.7, SaturatedFat 69.7, Cholesterol 1156.3, Sodium 22385.2, Carbohydrate 27.1, Fiber 10.8, Sugar 4.4, Protein 186.1
CREOLE HOLLANDAISE SAUCE
Oh wow! While looking for recipes for my Cajun/Creole Cookbook for ZWT9, I found this. Shamelessly swiped from foodgeeks.com, I edited it ever so slightly to how I've made hollandaise since I was 15. I love hollandaise & can't wait to try this version!
Provided by Elmotoo
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks in the top of a double boiler.
- Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
- Add remaining ingredients. Whisk more. Serve warm.
- Good on eggs benedict, crab cakes, in a bowl -- .
SIMPLE CAJUN SEASONING
Here is a simple way to make Cajun seasoning using normal kitchen spices.
Provided by azstud
Time 5m
Yield 20
Number Of Ingredients 5
Steps:
- Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.
Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 872.4 mg, Sugar 0.1 g
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