Julie’s Southern Birthday Low Country Favorites

Birthday Sweet Beignets

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A Birthday “Cake” of Crab Stuffed Beignets

With My Magnolia Tree

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Welcome to My Southern Birthday Low Country Favorites

This year for my birthday my husband asked me what I wanted? You see, we don’t normally eat out, we tend to stay in and cook it ourselves. Gordon has a culinary degree and in our opinion, most of what we cook tastes better than what we eat in restaurants. So, this year I told my husband that I want to eat “Critters” for my birthday. And by “Critters” I am referring to Alligator, Mud Bugs (Crawfish/Crayfish), Shrimp, and Crab.

Therefore, I want all my Low Country Favorites:

Alligator in Swamp Sauce over White Rice

Crab Stuffed Beignets w/ Key Lime Tarter Sauce

Dirty Rice with Mud Bugs (Crawfish)

Crawfish Mini Crab Boil

CRAWFISH and Gorgonzola Grits

Cajun Shrimp

Beignets

and,

Bloody Gator’s w/ Swamp Sauce (Bloody Mary’s)

My Birthday Dinner Plate

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Filet of Alligator

Marinating 24 hours in Merlot

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So, While the Alligator is Marinating be sure to check out our other Southern Food posts:

Click Here For: My Mardi Gras Birthday and New Orleans Soul Food Recipes

2017

AND,

Click Here For: Our Southern Soul Food

AND,

Click Here For: Our New Orleans Style 4th. of July Foods, Tasso Seasons

Glad Y’all are HERE!

Gordon and Julie

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Gator’s Up and Swimmin’ in Swamp Sauce!

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My Guys: Chef Gordon (love the britches), and my baby boy Brodie.

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My Infinity Selfie

(Having some fun while I wait for my birthday dinner to be cooked for me by my family.)

Beautiful Mackenzie with Sparky Doodle and Spooky Lou

Our Bloody Gators w/ Swamp Sauce

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My Birthday Dinner

All My Critters…..

Cajun Shrimp w/ Cocktail Sauce

Alligator in Swamp Sauce w/ White Rice and Crawfish

In the Center are my Critters with Gorgonzola Grits

My Crab Stuffed Beignet’s with Key Lime Tarter Sauce

Photo Left: Inside our Crab Stuffed Beignets

Julie and Gordon

I was very proud of my family for cooking me such an excellent dinner.

I love them all so much!

Julie

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We Also Feature:

Dill Pickle Dip with Cucumber Chips

Blackened Shrimp Po’Boys and Girls

w/ Louisiana Slaw and Homemade Remoulade

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Whann Way Muffuletta’s

Louisiana Slaw Dawgs

Muffuletta Deviled Eggs

Dirty Rice with Turkey Sausages and Crawfish

All Recipes are Down Below

AND,

My Birthday Take Out From Tibby’s

Once we get started on Low Country Food it takes awhile before we get it out of our system and move on to other types of cuisine. Here we share with you some of our favorites.

Happy Eatin’ Y’all!

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Dill Pickle Dip with Cucumber Chips and Potato Chips

(Recipe Down Below)

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Voo Doo Blackened Shrimp Po’ Boys

(See recipe below.)

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Our Whann Way Muffaletta’s

Muffuletta’s Done The Whann Way

(See Recipe Below)

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Louisiana Slaw Dawgs

Chicken and Apple, and Italian Sausages w/ Louisiana Slaw

And, Muffuletta Deviled Eggs

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Pickled Purple Pearl Onions

Click Here For: In a Christmas Pickle

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Birthday Dinner Recipes Start Right Here

Brodie, Me, Veronica, and Spooky Lou

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Alligator in Swamp Sauce

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Filet of Alligator

Marinating 24 hours in Merlot

(We do use a Crock Pot/Slow Cooker Here)

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The Ingredients:

2 Lbs. Cubed Alligator Meat

4 Cups Merlot Wine

3-4 Tbsp Olive Oil

4 Cups Red Onion – Diced

1 Cup Shallots – Diced

1 Cup Celery – Diced

1/2 Cup Green Bell Pepper – Diced

Salt to taste

5 Garlic Cloves – Minced

1 x 16 oz. Can Tomato Puree

1 x 16 oz. Can Tomato Finely Chopped

4 Tbsp. Worcestershire Sauce

1 Tbsp. Dry Oregano

3-4 Bay Leaves

1 Tbsp. Sweet Paprika

7-8 White Mushrooms – Sliced

1 Tbsp. Fresh Thyme – Chopped

1/4 tsp. Turmeric

1 Tbsp. Creole Seasoning

1/2 Cup Red Wine (To add later.)

In a colander, drain your red wine marinated alligator meat.

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Dice your vegetables…

Slice your bell pepper in half and remove the stem and seeds, then slice in lengths and then dice. Slice your celery stalks in lengths and dice.

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Slice your onion as shown then dice…

…and do the same with your shallots.

All of the vegetables diced on the cutting board look great!

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In a large saute pan, add your Olive oil and heat to Medium.

Add your onions and shallots and salt to taste.

After cooking for ~4 min. stirring occasionally,

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add your bell peppers and celery.

Continue to saute and stir until the vegetables become tender.

Slice your garlic cloves,

then mince as shown in photo below.

Add the garlic to the sauteed vegetables and cook for 2-3 min. stirring occasionally.

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Slice your mushrooms as shown.

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Pour your chopped tomato, and tomato puree into the sauteed vegetables…

..and stir to combine.

Add your Worcestershire sauce…

And add dry oregano,

..Bay leafs and sweet paprika and continue to stir.

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Now, add your sliced mushrooms to the mixture.

Mackenzie Taking Over Here

Continue to cook for about 10 min. until the mushrooms become tender.

This in itself is absolutely delicious!

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Add your fresh Thyme…

and Turmeric to the mixture and stir.

The mixture will become very thick and delicious as shown.

Add the mixture to your slow cooker and turn to Medium.

Chop your alligator into chunks as shown.

Add the chunks to your slow cooker.

Stir everything to combine well.

Now, add your Creole seasoning to the mixture…

then add your red wine as the mixture is a little thick

and needs some moisture to aid in the cooking process.

Cook for ~2 hrs. on med. low stirring occasionally.

Adding the Additional Merlot to the Pot

Below is the finished recipe. You can see why my New Orleans born and raised friend recommended this recipe. The alligator was so tender and the wine really gave the dish a wonderful taste.

Alligator in the Swamp

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Beignets, and Crab Beignets

We have two Beignet recipes, one for the regular doughnut Beignets and one for our Crab Filled Beignets.

Doughnut Beignet Ingredients:

3 1/2 Cups Flour – you may need more depending on how moist your dough is

1/3 Cup Sugar

2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1/2 t. Nutmeg

1 Cup Buttermilk

1/3 Cup Water

1 Egg, Beaten

1/2 t. Vanilla Extract

Vegetable Oil, for Frying

Confectioner’s Sugar for Dusting

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I was able to employ Brodie into help me making the dough, as he worked in a pizza shop and became very adept in making pizza dough. It is always nice working with your children… no matter what their age. I thought I would wear one of the my newly acquired Chef outfits. I have matching pants, but I like wearing the wild ones.

Begin to heat your vegetable oil using a large cast iron pot. The cast iron keeps the heat at temperature when frying. If you don’t have one, you should acquire one.

You will need two large bowls, one for dry ingredients and one for the wet ingredients.

Measure out your flour and place it in a large bowl.

Then add your sugar to the dry ingredient bowl.

Then add your baking powder and baking soda to the bowl.

Now, add your salt to the other dry ingredients.

Whole Nutmeg

We have the whole nuts here. But you can use the ground version.

Now time to add your freshly grated nutmeg.

Whisk all the ingredients together well.

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In your wet ingredients bowl, add your milk.

Then add your eggs to a small bowl to ensure no shell pieces are present.

Whisk the eggs together using a fork.

Add the whisked eggs to the milk.

Now, add your vanilla to the wet ingredients bowl.

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Whisk your wet ingredients together, remove your whisk and add your dry ingredients to the wet using a rubber spatula.

Mix together until combined. Our dough was a little more moist, so we added more flour until the dough was manageable. The recipe was adjusted to compensate for this.

Spread some flour over your working surface as shown and scoop your flour onto it.

Place your hands in flour and form the dough into a long rectangle.

Using your hands, push down on the dough making it ~1/4 inch thick and into a square or rectangle.

While Brodie is working on the dough for our doughnut Beignets, Mackenzie is chopping some veggies for our Crab Beignets.

The shape doesn’t have to be perfect, as you will use a pizza cutter to shape the dough into squares as seen below.

Using a pizza cutter as previously stated, cut the dough into 2 inch by 2 inch squares.

In a cast iron pot with vegetable oil heated to 325’F, carefully add three to four of your formed beignets to the oil.

More than four would bring the temperature of the oil down. Doing this will make the beignets absorb the oil, making them soggy. Fry the beignets until they are golden brown turning when one side is browned. As they fry, the flat dough will puff up like pillows, due to the heat inside the dough begins to steam, creating a small pocket of air inside.

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Cute Doggy Break

Sparky and Spooky Lou

(They love to lay in the sun in our kitchen nook.) 🙂

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Now for our Crab Beignets

Beignet Crab Filling Ingredients:

1 Lb. Lump Crab Meat

Green Bell Pepper – Chopped

1/2 Large Red Onion – Small Dice

4 oz. Cream Cheese

1 Tbsp. Creole Seasoning

1 Tbsp. Chipotle Seasoning

1 Tbsp. Smoked Paprika

1 tsp. Onion Powder

1 Tbsp. Sweet Paprika

1 Tbsp. Garlic Powder

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Brodie Making More Dough

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(Crab Beignet Dough Ingredients: Different from the regular Beignet Dough recipe)

3 1/2 Cups Flour

1/3 Cup Sugar

2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1 Cup Buttermilk

1/3 Cup Water

1 Egg, Beaten

Vegetable Oil, for Frying

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Make your beignet dough as you did before, basically omitting the nutmeg and vanilla from your recipe.

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In a large bowl, add your lump crab meat.

These cans of Crab can be a bit pricey.

Mackenzie Chopping

Dice your bell pepper and add it to the crab meat.

Slice your red onion into small dices and…

add it to your crab meat.

The cream cheese comes in 8 oz. packages, so slice it in half. Now, slice the cream cheese into small dice pieces and add it to the bowl. You may have to break up the slices as they stick together.

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Now For The Spices

Add your Creole and chipotle seasoning to the bowl.

Then add your smoked paprika and onion powder to the bowl.

Lastly, add your sweet paprika and garlic powder to the bowl.

Carefully FOLD all your ingredients together. You do this by placing the spatula underneath the mixture and folding the ingredients over and over until they are blended. You do not want to “stir” as it will break up the lump crab meat.

Pictured is a great example of what the crab filling should look like when completed.

Using a pizza cutter, slice your ready made beignet dough into 2 inch wide by 3 inch long slices. Using a tablespoon and spatula, form golf ball sized portions…

and place them on the beignet dough.

Using your fingers, carefully form the crab into a tight ball.

(Mackenzie came up with an excellent technique for doing this.)

Now, pull and fold the beignet dough over the crab from the top and bottom as shown leaving no air gaps. Then seal all sides by pressing down firmly and gently pushing down directly on top of the crab filling.

Here is what the crab beignet should look like when it is ready to be fried.

In a cast iron pot with vegetable oil heated to 325’F, carefully add three to four of your formed beignets to the oil. More than four would bring the temperature of the oil down. Doing this will make the beignets absorb the oil, making them soggy. Fry the beignets until they are golden brown turning when one side is browned.

When done, move the fried beignets to a plate lined with paper towels to absorb the excess oil.

Continue to fry the beignets until they are all done.

This was a simple recipe in keeping with the true New Orleans’s style.

They tasted great!

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Our Bloody Gators w/ Swamp Sauce

Makes enough for 4 large drinks

Ingredients:

~3 Cups Ice

~3 Cups Mr. and Mrs. T’s Bold and Spicy Bloody Mary Mix

~3 Cups Master of Mixes 5 Pepper Extra Spicy Bloody Mary Mix

~ 8 Shots Grey Goose Vodka

4 Tbsp. or more Gator Hammock Gator Sauce

4 Celery Stalks

TIP: The pale leafy inner stalks tend to be slightly sweet and work better with this drink, than the more green thick stalks.

Place your ice cubes into a large pitcher.

Now, pour in both your Bloody Mary Mixes.

Then add your Grey Goose Vodka to the pitcher and stir well to combine.

Pour the Bloody Mary drink evenly into 4 tall glasses.

Lastly, add your leafy celery stalk then your Gator Hammock Gator Sauce into each glass! The combination of these ready made drink mixes, combined with the Grey Goose Vodka and Gator Sauce were perfect together. Both my son and his girlfriend agree with Julie and I, this was one of the best Bloody Mary drinks we have ever had.

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Gordon Cookin’ Up My Critters

Dirty Rice With Crawfish and Crab Boil Critters

1 Lb. Pre-Cooked and Shelled Crawfish – Drained well

2 Tbsp. Olive Oil

3/4 Cup Yellow Onion – Diced

1 Package Zatarain’s Dirty Rice

Thaw and drain your crawfish well. Place the drained crawfish between some paper towels and slightly press out the excess water that is inside the crawfish. Doing this will make the rice cook properly and not be over moist. When completed set aside.

Nice picture of the drained and pressed crawfish Julie!

Saute your diced yellow onion over medium heat until translucent in a large pot with 2 Tbsp. of Olive Oil. This will take ~4 min. Cook your Dirty Rice as per directions, then add your crawfish and mix carefully, so as not to break up the individual crawfish.

This is an easy meal and a great way to use these delicious crawfish!

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Grits for Gorgonzola Grits with Critters

Gordon Making Our GRITS

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Ingredients:

5 Min. Quick Grits

Gorgonzola Cheese

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Just sprinkle the Gorgonzola Cheese on top of the warm grits and add a critter or two.

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Gordon Making a Mini Crab Boil

Ingredients:

2 Cups Water

1 Tbsp. Onion Powder

1 Tbsp. Garlic Powder

1 Tbsp. Sweet Paprika

1 Tbsp. Creole Seasoning

10-12 Crawfish

In a meduim sized pot, add your water, onion powder and garlic powder.

Then add your sweet paprika and Creole seasoning to the pot.

Now, add your Crawfish to the pot and stir all together well.

Bring the Crawfish to a boil then turn off the heat and let them sit for 15 min. in the liquid then serve.

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Cajun Shrimp

In a large saute pan, add 4 Tbsp. butter and melt it on medium heat. When melted, add 2 Tbsp. minced garlic, 1 tsp. of Old Bay Seasoning, and 1 Tbs. of Creole seasoning. Cook for about 1 min. and then add 1 Lb. de-veined, tail on shrimp. Cook the shrimp on Medium heat flipping occasionally until the shrimp turn pink… about 5 min. or so of total time. Turn out onto a platter and dig in!

No cocktail sauce needed!

(Although we did have some.) 🙂

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Dirty Rice with Turkey Sausage and Crawfish

(Write up by Julie)

This recipe could not be easier. The Zatarains Dirty Rice brand is nice no matter what you add to it. Sometimes we will fry up come ground spicy sausage to add to the rice, but here I just fried up some Turkey Sausage into medallion’s.

Just follow the package directions for the rice to cook on the stove top.

I then just sliced the turkey sausage into these rounds and fried them in some olive oil in a saucepan on a medium heat until they were browned.

Then when the rice is ready I added the sausage and stirred together. This in itself is a nice dinner alone. But, I wanted some of my critters with it this time.

Hungry Critters Crawling on the Table

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Blackened Shrimp Po’Boys and Girls

Tarot Cards, Voo Doo Doll and Beads, Optional

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Blackened Shrimp Po’ Boys with Remoulade

and Louisiana Slaw

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Louisiana Slaw

The Ingredients:

1/2 Green Cabbage – sliced thinly

1/2 Red Cabbage – sliced thinly

1 Cup Carrots – pre-sliced

8-9 Mini Multi-Colored Peppers – sliced thinly

5 Green Onions – sliced

1 Tbsp. Red Wine Vinegar

1 Tbsp. White Wine Vinegar

1 tsp. Fine Himalayan Pink Salt

1 Tbsp. Celery Seeds

1/3 Cup Honey

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Shredded Carrots

Remove the damaged outer leaves of the green cabbage.

Do the same for the red cabbage.

Slice the red cabbage in half…

then using your knife, remove the triangle core as shown.

Do the same for the green cabbage.

Slice the green cabbage into thin shreds as shown, and place in a large bowl.

Slice the long shreds in half or into bite sized pieces and place in the bowl.

Remove the stem ends from the mini peppers as shown.

Now, slice the peppers lengthwise in half…

and remove the seeds.

Slice the peppers into half rings as shown.

Place the sliced peppers into the bowl with the cabbage shreds.

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Remove the root ends of the green onions and slice into rings as shown.

Add the green onion slices into the bowl.

Add the sliced carrots to the bowl… what a beautiful mixture of color!

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Next Up!

Add your red wine vinegar to the vegetable mixture.

Add your white wine vinegar to the bowl.

Now, add your salt…

Celery seeds…

and honey to the bowl.

Mix all the ingredients well. As the ingredients mix, the vegetables will begin to wilt slightly and release their juices. Place the slaw into the refrigerator and serve after a few hours.

Beautiful and Crunchy!

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Blackened Shrimp for our Po’ Boys

Ingredients:

2 Lbs Shrimp

Olive Oil

Old Bay Blackening Seasoning

Lemon Juice

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Thaw your shrimp and drain in a colander.

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Peel the shrimp and de-vein them if needed.

Here, I recruited some great help as there were so many shrimp.

Place the prepared shrimp in a large bowl.

Add your Blackening Seasoning, lemon juice, and olive oil to the shrimp and mix well.

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Heat your cast iron skillet on high for about 5 min. Add enough shrimp to fill the pan, but not so many that you can’t handle them all. You will need to hand turn each shrimp individually as they will cook very quickly. Basically as soon as you place the last shrimp into your pan, you will have to turn the first one over on its other side. Then as you turn the last one over to cook it on it’s final side, you will have to remove the first one from the pan. They cook at a rate of about 30 to 45 seconds on each side. They will look burnt, but that is the seasoning… I promise you!

Blackening The Shrimp

Here is what the Blackened Shrimp look like!

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Our Remoulade Sauce

Remoulade Sauce Ingredients:

1 Cup Mayonaise

2 Tbsp Gulden’s Spicy Brown Mustard

1 Tbsp. Sweet Paprika

1 Tbsp. Creole Seasoning

1 Heaping Tbsp. White Horseradish

2 Tbsp. Bread and Butter Pickle Juice – We used our own home made pickle juice!

Hot Sauce to taste… as some is hotter than others. We used about 2 Tbsp. Gator Hammock Gator Sauce

3 Cloves Garlic – chopped

6 Drops Tabasco Sauce

In a large mixing bowl, add your Mayo…

then your mustard…

then your sweet paprika…

and your Creole seasoning….

then your Horseradish…

and your bread and butter pickle juice…

Gator Sauce

….and lastly your hot sauce.

This particular one is not overly hot and has a great deal of flavor!

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Slice, then chop the garlic…

and add the garlic to the bowl.

Using a rubber spatula, mix all the ingredients well.

We thought the sauce needed more heat, so we added some Tabasco Sauce.

Taste the sauce and add more of the ingredients as necessary.

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Delicious Remoulade Sauce!

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Brush French Bread with some Olive Oil and then broil for a few minutes.

Watching it constantly. Until it turns brown.

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Assembling The Sandwich

Drizzle the delicious remoulade onto it.

Just build your sandwich with the Louisiana Slaw, Blackened Shrimp and Remoulade.

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Delicious!

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Our Homemade Bread and Butter Pickles

Click Here For: In a Christmas Pickle

For Our Bread and Butter Pickle Recipe

(A nice accompaniment.)

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February 13, 2020

My 59th. Birthday

For my actual birthday Gordon ran by Tibby’s on his way home from work and brought us all a nice New Orleans dinner. So yes, we do grab food out, and bring it in, but truth be told our homemade foods taste better than take out. But sometimes the convenience and saving our time makes it all worthwhile.

I contributed the beverages, plates and napkins.

Fried Dill Pickles and Dipping Sauce

Gordon’s Chicken Pontchartrain and Cajun Wings

My Chicken and Waffles with Sweet Potato Fries

Overcooked Potato Skins and Veronica’s Chicken Po’Boy Sandwich

Yet another Chicken Pontchartrain and Blackened Chicken Pasta

It was a GREAT Dinner!

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My Children and Me

Happy Birthday Mom!

Veronica was in charge of the cake. It was delicious! It had a chocolate eclair filling with vanilla icing surrounding a white cake. I loved it!

I celebrate birthdays because we never know how many we will get. 🙂

Julie

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Dill Pickle Dip with Cucumber and Potato Chips

I happen to adore pickles and anything dill flavored.

I bought this packet of dill seasoning from:

https://old-mill.com/

The recipe calls for Mayonnaise and Sour Cream.

I ended up using Sour Cream and Greek Yogurt and it was delicious!

I just followed the package instructions on measurements. And then sliced up a few cucumbers and opened a bag of potato chips.

(I do have mayo featured here, but I did not use it.)

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Our Whann Way Muffaletta’s

One of the best sandwiches that I ever ate in my life was a Muffuletta in New Orleans when Gordon and I and little Veronica were driving cross country from Florida to California in 1992. I was pregnant with Brodie at the time. We have made Muffuletta’s a few times and posted them on our site but these are more our Whann Way sandwiches and not necessarily anything traditional. Which is fine, btw! Hope you like!

Served with some Veggie Chips and Dried Green Beans

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Ingredients:

3 Whole Wheat Hoagie Rolls (or any bread you like.)

1/4 Cup Olive Oil

1 – 16 oz. Jar Mild “Sicilian Style” Muffuletta Salad – drained

(You can also use any Olive Tapenade that you buy or make at home.)

~3 Tbsp Balsamic Vinegar

6 Slices Mozzarella Cheese

3 Thick Slices Ham

6 Slices Buffalo Wing Cheese

6 Slices Cajun Turkey Breast

6 Tbsp. Louisiana Slaw (See our recipe above where it was used in our Blackened Shrimp Po’ Boys)

6 Tbsp. Remoulade Sauce (See our recipe above where it was used in our Blackened Shrimp Po’ Boys)

(Our way of using up other ingredients in our refrigerator and adding them here.)

Using a sharp knife, slice the Hoagie Rolls in half.

Place the rolls and a aluminum lined baking sheet.

Drizzle Olive Oil over the rolls on each side, and brush the oil over the entire length of the roll. Doing this will help prevent the liquids from penetrating the bread as oil and water don’t mix.

Broil the rolls until they are golden brown as shown. Watch them closely as they will brown fast.

Pour the Muffuleta Olive Salad in a colander and drain well.

(The oil in this salad is delicious if you wanted to save it to cook something else in it. For example, frying an egg or two in this oil would give the eggs a unique flavor.)

Drizzle Balsamic Vinegar over one half of each roll as shown.

On the opposite side of the roll, spoon on your Muffuletta Olive Salad.

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Place two Mozzarella Cheese slices on top of the Olive Salad.

Then place one slice of your ham on top of the cheese.

Now, place two slices of the Buffalo Wing Cheese on top of the ham.

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Place two slices of Cajun Turkey on top of the Buffalo Wing Cheese.

Lastly, spoon on ~2 Tbsp. Louisiana Slaw on top of the Cajun Turkey on each roll. (Again, see our recipe above where the slaw was used in our Blackened Shrimp Po’ Boys)

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Finally, add 2 Tbsp. of Remoulade Sauce on top of the Louisiana Slaw on each roll. (See our recipe above where the Remoulade Sauce was used in our Blackened Shrimp Po’ Boys)

Our Whann Way Muffaletta’s were inspired by Louisiana ingredients.

Making the slaw and Remoulade Sauce truly gave these sandwiches great flavor.

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Anytime you can combine your own creations made to your own tastes, added to other flavorful ingredients… just has to be good!

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Louisiana Slaw Dawgs

In the south we do love our Slaw Dawgs.

That’s just slaw served on top of hot dogs or brats while nestled in that bun.

Yum Yum!

And, Julie’s Muffuletta Deviled Eggs

I Topped These With Fresh Dill

All I did was to make my Deviled Eggs the usual way except instead of adding a pickle relish or sliced olives, I added the leftover Muffuletta Olive Tapenade from our Whann Way Muffuletta’s. Be sure you drain the oil before adding it to your Deviled Egg mixture though.

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Our Pickled Purple Pearls Make a Delicious Accent

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Louisiana Slaw Dawgs

Ingredients:

Hot Dawg Rolls

8 Chicken and Apple Hot Dawgs

5 Sweet Italian Brats

Louisiana Slaw – (See our Louisiana Slaw recipe above where it was used in our Blackened Shrimp Po’ Boys)

Tarot Cards Optional 🙂

Place your hot dawgs and brats on the your grill at Medium High heat and cook until well browned. Grilling time will vary, but shouldn’t take more than 10 minutes. When done, don’t forget to grill your buns!

Make your Louisiana Slaw as shown above, where it was used in our Blackened Shrimp Po’ Boys.

Here you can see Gordon making the Slaw.

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Add as much as you like of the Louisiana Slaw to the grilled bun, then add your choice of dawg!

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Serve immediately and watch them go!

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Tiana’s Beignet’s

You know you’re in New Orleans if the doughnuts are square and don’t have holes. These pillow shaped French pastries are called Beignets…….

As taken from The Princess and The Frog, Tiana’s Cookbook, Recipes for Kids

I happen to love children’s cookbooks. You will find some surprisingly good recipes. 🙂

Ingredients:

3 Cups Flour

1/3 Cup Sugar

2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1/2 t. Nutmeg

1 Cup Buttermilk

1/3 Cup Water

1 Egg, Beaten

1/2 t. Vanilla Extract

Vegetable Oil, for Frying

Confectioner’s Sugar for Dusting

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Directions:

In a medium bowl, combine 2 3/4 Cups of the Flour with the Sugar, Baking Powder, Baking Soda, Salt and Nutmeg. Whisk everything together.
In a large bowl, whisk together the Buttermilk, Water, Egg, and Vanilla Extract. Stir in the Flour mixture from Step 1.
Use some of the remaining Flour to dust your work surface. Place the dough on it and pat it into a large 1/2 inch thick square. Dust the top with more Flour if it gets sticky. Next, slice the dough into 2 1/2 inch squares.
Now it’s time to fry the Beignets—- be sure to ask an adult to help you! Heat 2 inches of Vegetable Oil in a heavy saucepan on the stovetop until the temperature reaches 325* on a deep-fat thermometer. Check the temperature every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with Confectioner’s Sugar, and enjoy!

Tip: Use a sifter or small sieve to put the sugar on the top of the beignets.