On The Bayeaux Catering & Distribution

Louisiana Crabmeat Cakes

Louisiana Crabmeat Cakes

4 portions of Crab cake mix

1 pound of Jumbo lump crab meat, picked
2 tablespoons of red bell peppers, diced small
2 tablespoons of green bell peppers, diced small
1 stalk of green onions, sliced
1 teaspoon of Italian parsley washed and chopped
1 tablespoon of lemon juice
2 tablespoons of mayo
1 teaspoon of creole mustard
1/2 teaspoon of horseradish
1 pinch of salt
1 pinch of black pepper
2 tablespoons of bread crumbs
1 teaspoon of creole seasoning

Combine all ingredients, and portion in to 2 oz cakes. Sprinkle Seasoned flour on both sides and pan sautee.

Corn and Jalapeno puree

1 oz butter
4 stalks of corn, shucked and cut from cob
3 oz of cream
1 oz of white wine
1/2-teaspoon jalapenos, small dice
1 clove of garlic, chopped
1/4 stalk of celery, small dice
1/4-ea onions, small dice
1 pinch of salt
1 pinch of black pepper

Sweat onions, garlic, and celery in butter. Add corn and let sweat. Add white wine and let reduce by 1/3, then add cream and jalapenos and let reduce by 1/3. Remove from stove and puree well with burre mixer or blender. Season with salt and pepper

Shrimp Creole

Shrimp Creole

Shrimp Creole

8 Shrimp 21/25 peeled
3 oz of Creole sauce
1 1/2 oz mixed mushrooms (optional) 
1 1/2 oz butter
1 pinch of Creole seasoning
1 oz of white wine
3 oz of shrimp stock
5 oz of parboiled rice
Green onions to garnish, sliced thinly
1 oz of clarified butter

Start with clarified butter in pan. When pan is hot add shrimp and garlic. Let start to caramelize then add mushrooms (optional). Let sweat and add Creole seasoning. Let sweat, deglaze with wine then add shrimp stock and Creole sauce. Let simmer finish with butter.




1 quart of Creole Sauce

1/2 ea onion, small dice
2 cloves of garlic, chopped
1 stalk of celery, small dice
1/2 ea green bell peppers, small dice
1 tablespoon of Creole seasoning
3 tablespoons of Worcestershire
1 tablespoon of  hot sauce
1 pinch of salt
1 pinch of pepper
3-ea bay leaf
1/4 cup white wine

Sweat garlic, onions, and celery together. Then add wine and let simmer for 5 minutes and add rest of the ingredients and let simmer for 40 minutes. The hot sauce is of your own choosing, I prefer louisiana hot sauce. 

Creole Cabbage & Meatballs

Ingredients:

Cooking Instructions:

• In a large pot combine cabbage, onion, tomatoes, garlic, salt, oregano, pepper and hot pepper sauce.
• Cover and cook over medium low heat for 20 minutes or until cabbage is tender, stirring occasionally.
• In a mixing bowl combine your ground chuck and your eggs and bread crumbs ( I like to finely chop a few onions and garlic and add to the mixture)
• Form your meatballs to your own specifications not to large when you sautee them you want them to cook until they are almost done then add to your cabbage about 10 minutes into the cabbage cooking process.
• Feel free to add some lipton beefy onion soup to enhance the flavor of your stock.
• Cover and cook for 10 minutes or until heated through.
• Makes 6-8 servings.

Creole Meatloaf

Ingredients

• 2 Whole bay leaves
• 1 tablespoon salt
• 1 teaspoon ground red pepper( cayenne)
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 4 tablespoons unsalted butter
• cup finely chopped celery
• 1/2 cup of celery finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup chopped greens onions
• 12 teaspoon of minced garlic
• 1 tablespon tabasco sauce
• 1 tablespoon worecestershire sauce
• 1/2 cup milk
• 2 pounds ground beef
• 1/2 pound of ground pork (optional)
• 2 eggs lighthy beaten
• 1 cup very fine dry bread crumbs

Cooking Instructions

1. combine the seasoning mix ingredients in a small bowl and set aside.
2. melt the butter in 1 quart saucepan over medium heat.
3. add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
4. saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
5. stir in the milk and 1/2 cup catsup.
6. continue cooking for about 2 mins, stirring occasionally.
7. remove from the heat and allow mixture to cool to room temperature.
8. place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
9. add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
10. mix by hand until thoroughly combined in the center of the pan ... shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
11. bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
12. Serve and enjoy!!!

Bar B Qued Shrimp

Ingredients:

• 4-5 lbs. shrimp
  
• 4 cloves garlic (sliced)
  
• juice of 2 lemons
  
• 1/2 cup butter, melted
  
• 1 Tbsp. Worcestershire sauce
  
• 1 cup barbeque sauce
  
• salt and pepper to taste
• (optional) gumbo file
  

Cooking Instructions

• Remove heads from shrimp.
  
• Place unpeeled tails in baking pan.
• Combine garlic, lemon juice, butter and sauces. (optional) add a pinch or two of gumbo file.
• Pour over shrimp.
• Sprinkle with salt and pepper.
• Bake at 350 degrees for 20 minutes, stirring every 5-7 minutes.
• Serves 3-4.

Praline Bread Pudding

Praline Bread Pudding

Serves 12

18 Each Eggs
1 1/8 Pints Heavy Cream
1 1/4 Pounds Evaporated Milk
1 1/4 Pounds of Sugar
1 Cup Praline Liqueur
2/3 Cup Pecans, chopped
2/3 Cup Raisins
2 1/4 Oz. Butter

Method:
Cook evaporated milk and sugar for one hour. Combine eggs and heavy cream in separate bowl and mix well. Combine them slowly pouring the hot mixture into the cold mixture tempering and stirring the whole time. Finish with praline liqueur.

Slice bread 1/2? thick. Make bottom layer and add raisins and chopped pecans if desired. Add another layer of bread, pour mix over bread filling 3/4 of the way.

Top with chopped pecans and slices of butter. Makes 1 2? Hotel Pan.

Bake at 250 degrees for 2 1/2 hours or until custard is firm inside.

Vanilla Sauce

1 1/2 Cups Milk
1 1/2 Cups Heavy Cream
6 Ounces Sugar
6 Each Yolks
3/4 Each Vanilla Beans

Method:
Combine milk, cream and half of the sugar and bring to a simmer. Blend yolks and remaining sugar until smooth. Add small amount of hot milk mixture to yolk mixture to temper and then add remaining hot milk/cream. Put back on heat and cook on low flame until nappe (coats the back of a wooden spoon).

Do not boil or it will scramble!