Tag: Benny Cenac recipes

Pumpkin Pecan Bread Pudding

 

Fall is in the air and Thanksgiving is only weeks away! This November we will be featuring some great ideas you can bring to your family Thanksgiving gathering that everyone is sure to love!

What better way to start than with bread pudding!? Not to mention it is pumpkin and pecan infused.

This amazing recipe is also couple with a bourbon sauce to top it off. Do not miss out on this original recipe!

Ingredients

Bread Pudding

  • Cooking spray
  • 3/4 c. pure pumpkin puree
  • 2 large eggs
  • 1 c. milk
  • 1/2 c. heavy cream
  • 1/2 c. packed dark brown sugar
  • 4 tbsp. unsalted butter, melted
  • 1 tsp. ground cinnamon
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 7 c. day-old brioche, cut into 1-inch cubes
  • 1/2 c. pecan halves, roughly chopped

Bourbon Sauce

  • 1 c. granulated sugar
  • 1/2 c. heavy cream
  • 1 tbsp. bourbon

Directions

  • Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish.
  • Make bread pudding: Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.
  • Make bourbon sauce: Combine sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.
  • Serve pudding with sauce alongside.

‘Soft-shell’ chargrilled oyster recipe for Tailgating

 

Here in Louisiana, we are always looking for new ideas when it comes to what to cook for tailgating events. We are also always up for a delicious recipe when it comes to Oysters – and the fact that this one includes French bread doesn’t hurt!

Scott “Sparky” Sparks talks about how he created this recipe here. Be sure to check it out with more information and tips on how to perfect this style of cooking oysters.

Soft-shell chargrilled oysters Ingredients
Makes 2 dozen

  • 24 to 48 raw oysters, depending on size
  • 1 long loaf French bread, enough to slice 24 1-1/2- to 2-inch-thick pieces

Ingredients For sauce

  • 3/4 pound butter
  • 6 garlic cloves, minced
  • 1 tablespoon hot sauce, or to taste
  • 3 teaspoons white vinegar
  • 3 tablespoons molasses
  • 1/2 teaspoons paprika
  • 3 teaspoons Worcestershire
  • 1/4 cup chopped fresh parsley
  • Salt, to taste
  • Pepper, to taste
  • To top and assemble
  • 1 pound to 3/4 pounds cheese, grated
  • Creole seasoning, to taste
  • 4 to 6 green onions, coarsely chopped
  • 4 or 5 fresh lemons

Directions

  • Shuck oysters, or buy them unshucked.
  • Slice French bread on an angle, or bias, into 1/2-inch slices.
  • Make sauce: Combine butter, garlic, hot sauce, vinegar, molasses, Worcestershire in a bowl and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper. Taste and adjust seasoning.
  • Pour sauce into a shallow side pan or bowl. Allow sauce to cool for about 10 to 15 minutes.
  • Place bread slices on sheet pans. Dip one side of bread slice into the sauce. Place it dry side down on the sheet pan. Continue until all slices are dipped. (Only dip one side, so that the bottom of the bread can get crisp and firm, making the oysters easier to manage.)
  • Lift oysters out of oyster liquid and allow to drip for a few seconds. Place an oyster on top of each bread slice. If oysters are small, put 2 on each slice.
  • Sprinkle Creole seasoning on each oyster, to taste. Top each with a generous tablespoon of grated cheese. Sprinkle chopped green onions op top.
  • Preheat grill or oven to 350 degrees.
  • If using oven, slide sheet pans into oven and bake about 30 minutes, checking after 15 minutes.
  • If grilling, use indirect heat by pushing coals to other side of grill; then place bread directly on the grill. Close grill and allow to cook for about 30 minutes, checking after 15 minutes.

Enjoy!

 

New Orleans Extinct Compagno’s Tiramisu Recipe Revealed

 

There is nothing better than going to a restaurant, enjoying your meal to no end, THEN finally getting your hands on that secret recipe. Which is why we were so excited when we saw the Compagno’s Tiramisu recipe finally revealed!

If you haven’t heard of Compagno’s before you missed out because they are no longer open but they definitely made their mark over the years on St. Charles Street in New Orleans. To read more on the full history of this famous restaurant, you can read this article which also has more information on the delicious recipe.

 

Tiramisu
Serves 20

2 cups espresso coffee (very strong)
1-3/4 cup sugar, divided
1 cup rum, divided
4 eggs, separated
17-1/2 ounces marscapone cheese
8 ounces cream cheese, room temperature
14 ounces lady fingers, about 48
3-4 tablespoons cocoa

Make strong coffee. Add 3/4 cup sugar and allow to cool. Add 1/2 cup rum. Set aside.

Beat egg white until stiff, then refrigerate.

Mix 1 cup sugar and egg yolks until light yellow and creamy. Add 1/2 cup rum and mix. Add room temperature cream cheese and mix until very creamy. Add marscapone and mix until creamy.

Turn mixture to slowest speed and gently fold in egg whites until well blended.

To assemble: In a 9-by-13-by-2 pan. (If you have 9-by-13-by-3 pan, use that.) Dip each lady finger into coffee for just a few seconds. Allow to drip and place in pan with the long side of the lady finger to the long side of the pan. Form a single layer.

Pour half of the mascarpone cheese mixture on top and spread, being sure to cover the entire surface evenly.

Add the next layer of coffee-dipped lady fingers on top of the cheese mixture, placing the long side of the lady finger to the short side of the pan. Pour the remaining cheese mixture on top, once again, being sure to cover it completely and evenly.

Sift cocoa on top of cheese layer. Cover and refrigerate overnight for best results.

 

 

Wild Game Jambalaya

 

This venison sausage and duck breast jambalaya is a staple recipe that could be used with any of your favorite types of wild game meat. As stated on the website where you can find more information on the recipe here, this method is not your typical jambalaya with tomatoes, although you are more than welcome to add them to your liking. This technique is referred to as “brown jambalaya’. Either way, with or without tomatoes and whichever wild game meat you decided to use, this jambalaya is sure to be a family favorite that could easily be made to feed a large group.

Ingredients
2 Tbsp. canola oil
2 links venison Andouille sausage, sliced ¼ inch thick
12 duck breast tenders
1 medium onion, chopped
3 stalks celery, sliced
1 green pepper, chopped
3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. smoked paprika
Pinch of sugar
1 cup poached pheasant, shredded
2 cups uncooked rice
4 cups pheasant or chicken stock

Directions
1. Heat canola oil in a Dutch oven or stockpot set over medium-high heat. When the oil starts to shimmer, add the sliced Andouille. As the sausage browns, add the duck tenders to the pot, followed by the mirepoix of onions, celery, green pepper. Sauté for 3 to 4 minutes, scraping the bottom of the pan to remove any browned bits.

  1. Sprinkle the seasonings and sugar each over the meat and vegetables to cover them well. Stir and sauté for a few minutes, then add the minced garlic. Cook for 30 seconds, until the garlic becomes fragrant.
  2. Add the poached pheasant, along with the uncooked rice and stock. Raise the heat to high, then let everything come just to the boiling point. Lower the heat to a slow simmer, cover the pot and cook for 25 minutes, or until the rice is cooked through.