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Please find recipes below, sorted alphabetically: _________________________________________________________________________________________________________________ Chocolate Cookie Sandwiches with Mocha Cream Serves 80 Cookies 5 cups all purpose flour 8 teaspoons instant espresso powder 1 teaspoon salt 1 ½ pounds butter 3 cups granulated sugar 4 eggs 4 teaspoons vanilla 3 cups cocoa powder (dutched)
Mix flour, espresso powder and salt. Beat butter and sugar until smooth. Add eggs and vanilla. Add cocoa and follow with the dry ingredients. Chill 2 hours before using. Roll out and cut desired shapes. Bake at 325 degrees for 7 to 9 minutes.
Mocha Cream 6 oz butter 2 lbs. confectioners sugar 2 oz Kahlua 1 oz. vanilla
Whip butter with sugar until smooth. Add flavorings. Put Mocha Cream on the bottom of one cookie. Put on top of other cookie, like a sandwich. _________________________________________________________________________________________________________________ Savory Crawfish Bread Pudding Serves 8
Prep time 10 minutes Cook time 20 minutes
1 Loaf French bread cubed 1" ½ cup margarine 1 cups onions, small diced ½ cup bell pepper, small diced 1 rib celery, small diced 1 pound crawfish tails (see note) ½ pound Andouille, diced small ½ teaspoon Tony Chachere's 1 tablespoon dried parsley 2 teaspoons pure ground black pepper ¼ teaspoon cayenne pepper 1 teaspoon granulated garlic (optional) ¼ teaspoon thyme 12 ounces Evaporated milk 4 ounces heavy cream 3 whole eggs
Cube bread and set aside. In a large mixing bowl combine the eggs, milk, and cream. Set aside. In a large sauce pot melt the margarine and add the onion, bell pepper and celery. Cook until onion is translucent. Add Andouille and cook (5) minutes. Add crawfish tails and cook for five (5) minutes. Add the spices and mix well. Remove from fire and mix with bread mixture. Pour milk mixture over bread and mix gently to combine. Adjust seasonings to taste. Bake uncovered in a 350 F oven for 30 minutes or until golden brown. Serve topped with cream sauce (recipe follows)
Note: Louisiana Crawfish tails will have the best flavor, if imported crawfish tails are used it is recommended to rinse them well before using. _______________________________________________________________________________________________________________
Savory Crawfish Bread Pudding Cream Sauce Serves 8
Prep time 10 minutes Cook time 20 minutes
½ cup margarine ½ cups onions, small diced ¼ cup bell pepper, small diced ¼ cup celery, small diced 12 ounces crawfish tails (see note) ½ teaspoon Tony Chachere's ½ tablespoon dried parsley ½ teaspoon pure ground black pepper 1 tablespoon granulated garlic 1/8 teaspoon thyme 3 tablespoons flour 1 cups water 1 cup heavy cream ½ cup butter
In a large sauce pot melt the margarine and add the onion, bell pepper and celery. Cook until onion is translucent. Add crawfish tails and cook for five (5) minutes. Add the spices and mix well. Sprinkle the flour over the top of the mixture and stir well to combine. Add the water and allow mixture to boil, once thickened reduce heat and simmer for 10 minutes. Add heavy cream stir to blend Turn fire off and stir in the butter. Adjust seasonings to taste.
Note: Louisiana Crawfish tails will have the best flavor, if imported crawfish tails are used it is recommended to rinse them well before using. __________________________________________________________________________________________________________________
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The Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents, is accredited by the Council on Occupational Education (COE), is a member of the International Association of Culinary Professionals (IACP), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association (NRA). Graduates are awarded a diploma in Professional Cooking and Culinary Arts or an Associate of Occupational Studies Degree in Culinary Arts and are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety and Sanitation, Customer Service, and Controlling Foodservice Costs. Financing and Student Aid are available to students who qualify. Copyright © 2000-2009 Louisiana Culinary Institute, LLC. All Rights Reserved. |