Tag: Benny Cenac recipes

Soft-shell Chargrilled Oysters

Created in the Big Easy, this recipe truly lives up to that name because it packs a big punch and is a super easy-to-make-and-eat dish that has quickly become an alternative to traditional chargrilled oysters, which are made on a half-shell. Rather than the shell, you will use a slice of French bread. One side is dipped in a sauce and the oyster is placed on top of the sauce then dressed up with cheese and green onion.

The dry side of the bread is placed directly on the grill over indirect heat. When these are done, the bottom of the bread is firm and crisp, so folks can simply pick the treat up off a platter and chow down. Below you will find the oyster and special sauce recipe.  Enjoy, Cher!

 

Ingredients

(Makes around 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
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

Preparation

Shuck oysters, or buy them un-shucked.  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.  Oysters are done when bread just starts to brown and cheese bubbles. Oysters will be hot, so allow to sit for about 5 to 10 minutes before serving.

Squeeze a bit of fresh lemon juice on top and serve.

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Sweet and Spicy Roast Chicken

This sweet and spicy roast chicken has just enough summer sass and the perfect amount of spicy heat. Its Chile-honey marinade gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of pistachios gives it a nice crunch. It’s dinner party food at its most flavorful and convenient; the ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.

INGREDIENTS

  • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons kosher salt, more for pot
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 ½ tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • ½ to 1 teaspoon crushed red pepper flakes, to taste
  •  Black pepper, to taste
  • 1 4-pound chicken, cut into 8 pieces
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 onion, halved and thinly sliced
  • ⅔ cup sliced dates
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped cilantro or parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
  • ¼ cup chopped toasted pistachio nuts, for garnish

PREPARATION

  1. Quarter the lemon and remove seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
  2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
  3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
  4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
  5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

 

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Sheet-Pan Indian Chicken

This easy weeknight sheet-pan chicken recipe is brilliant and delicious.  It could easily be added into your rotation of weekly standards that the whole family loves.  Get creative with it but be sure to keep the yogurt part of the recipe. The yogurt marinade does two very important jobs. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

INGREDIENTS

  • 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • Kosher salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon fennel seed
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn

PREPARATION

  1. Season chicken parts with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees.
  4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

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Labor Day Banana Cake

Labor Day weekend is one of the most traveled weekends of the year.  Sometimes it is difficult to find a delicious recipe that also travels well, especially several hours away, and you don’t want to show up empty handed using the travel time as an excuse (we see your side-eye, Aunt Patty).  This Labor Day Banana Cake is anything but laborious, but travels like a dream and satisfies even the most picky eaters. Soft, moist, perfectly sweet, this recipe is for you.

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant banana pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3/4 cup mashed bananas
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 dash vanilla extract
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

 

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Quick After School Snacks

Now that school is back in session its time to load up on quick and easy back to school snacks. It’s easy to tell when school is back in gear.  We see the first day pics of smiling kiddos on our social media feeds, we pause for the yellow school buses as they pick up and drop off, the school supply section in stores have turned into almost-empty boxes, and the traffic……well, to say it picks up is an understatement.

 

If you are a busy parent trying to juggle it all, the following is just for you!  Here are 10 snack ideas to make your life easier and your little ones healthier. Click here for the full recipes and for more snack ideas.

 

  1. Mini Zucchini Pizzas: This snack is sure to satisfy your family’s pizza craving but is much better for you- and your kids will love the miniature size!

 

  1. Double-Berry Quick Bread: This easy bread is perfect for those mornings when you don’t have time to sit and eat breakfast at the table.  Grab it to go and eat it in the car!

 

  1. Homemade Peanut Butter: What household with young kids DOESN’T go through a ton of peanut butter? Did you know it’s pretty simple to make yourself? It’s tastier, cheaper, and you know exactly what’s in it!

 

  1. Berry Smoothie Bowl: Your kids will think you’re the best because they’ll think they are getting dessert. What they don’t know won’t hurt them!  This smoothie bowl is chock full of fruits, nuts and nutrients and is super versatile- add whatever your kids like or whatever is in season!

 

  1. Cheesy Cauliflower Bread Sticks: You’ve been living under a rock if you haven’t heard of the recent cauliflower trend.  Replace your bread with cauliflower and cover it with cheese- what kid would deny it?! Serve with a side of marinara for dipping and you’ve got yourself a winning snack full of veggies!

 

  1. Orange Berry Yogurt Muffins:  These are the perfect snack to make ahead of time and a go-to for many meal preppers because they freeze and reheat beautifully.  Have them for breakfast or an after school snack!

 

  1. Elvis Banana Bread: Most people always have bananas on hand yet rarely eat them all before they get too ripe.  Here is the perfect (and most delicious) solution for that problem!

 

  1. Mango Guacamole: This tropical twist on your standard guacamole your family will love because of the added sweetness.

 

  1. Chicken Bacon Roll Ups: Another way to resourcefully use leftovers- roll them up in a tortilla and cut them up in bite sized pieces!  These would be great in your kids’ lunch boxes as well.

 

  1. Asian Wraps: Skip ordering out- grab some rice paper next time you’re out and make fresh spring rolls yourself!  You could follow a recipe or make them sweep-the-kitchen-style by adding whatever veggies you have on hand and need to get rid of.

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The Best No-Churn Ice Cream Recipe

Is there anything more nostalgic than the taste of home-made ice cream?  These days summer BBQ’s are having less and less of the old-style churning machines because the process is a bit laborious.  No-churn is the way to go and we came across the easiest and most delicious way to whip a batch up.

Ingredients for No-Churn Cinnamon Brown Sugar Ice Cream

(12 servings; makes about 6 cups)

4 large eggs (about 7 ounces, shelled)

3 1/2 ounces granulated sugar (about 1/2 cup)

1 1/2 ounces light brown sugar (shy 1/4 cup, loosely packed)

1/2 ounce vanilla extract (about 1 tablespoon)

1/2 teaspoon Diamond Crystal kosher salt; for other brands, use less

Pinch ground cinnamon

6 ounces chilled heavy cream (about 3/4 cup)

Preparation

Combine the eggs, granulated and brown sugars, vanilla extract, salt and cinnamon in a large glass or ceramic bowl. Stir with a flexible spatula until well combined, then place the bowl over a large pan of gently bubbling water. Stir and scrape continuously until the mixture registers 160 degrees on a digital/instant-read thermometer. This should take no more than 10 minutes, so adjust the heat as needed to keep things moving along. Transfer the bowl to a cool work surface.

Use a handheld electric mixer to beat the warmed egg-sugar mixture until pale and thick enough to hold soft peaks, about 15 minutes (the timing will vary with the power of the mixer). When properly mixed, the mixture will be thick enough to mound up on itself in the bowl when dropped from a spoon.

Whip the cream to stiff peaks in a separate large bowl, then add about one-third of the foamed egg mixture, whisking by hand to incorporate. Add the remaining egg mixture, and fold until well combined.

Scrape into a 2-quart glass or ceramic baking dish, cover with plastic wrap, and place in the freezer for about 1 hour, until thick and firm. Serve as you would traditional ice cream, in ice cream cones or chilled bowls.  For optional mix-ins, click here.

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