Authentic Cajun Roux

Making a good roux is very basic to Cajun cooking. It is basically a combination of flour and some kind of fat. Either butter, oil or lard. There are three color stages that roux can be used either White, Blonde or Chocolate. For dishes like gumbo the chocolate is traditionally used. The color of the roux is determined by how long you cook it. To gain the deep chocolate color the flour and oil has to be constantly stirred for at least 30 minutes, sometimes a little longer. It is truly a labor of love, that is well worth the effort.

Ingredients:


  • 1 cup butter, lard or oil
  • 1 cup ap flour

Directions:
  • In a cast iron skillet heat the oil over medium high heat.
  • Slowly add the flour, stirring constantly.
  • Reduce the heat to medium and continue stirring.
  • Do not walk away from the stove, roux takes you full time and attention.
  • As you stir you will witness the roux slowly getting darker and darker, when you are satisfied with the color for your particular use, remove the roux from the heat.
  • Typically for many Cajun dished the roux is stirred until it becomes a dark chocolate brown.
  • The roux may be used at once or it may be refrigerated or even frozen for use on another day.

The Best Boston Cream Pie

This is a classic American pie. It is actually more like a cake than an pie. But whatever you want to call it, it is absolutely delicious. This is a very elegant pie that is made with with delicate cake layers instead of pie crusts.


Ingredients:
  • 2 cups unsifted flour
  • 1 and 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 and 1/2 tsp pure vanilla
  • 1 and 1/4 cups butter milk
  • 4 egg whites (reserve 2 egg yolks for filling)
  • Cream filling (to follow)
  • Chocolate glaze (follow)
Directions:
  • Grease and dust with four to 9 inch layer pans.
  • Combine flour, sugar, baking soda, baking powder and salt in a large mixer bowl.
  • Add butter, shortening, vanilla and buttermilk.
  • Beat on a low speed for 30 seconds.
  • Beat on a medium speed for 2 minutes.
  • Add egg whites, and beat 2 minutes.
  • Pour into pans and bake in a preheated 350 degree oven for 30 to 35 minutes or until a tooth pick inserted in the middle comes out clean.
  • Cool for about 15 minutes then remove from pan, and cool completely. 
Cream  Filling:
  • 1/3 cup sugar
  • 2 tbs cornstarch
  • 1/8 tsp salt
  • 1 and 1/2 cups milk
  • 2 egg yolks
  • 1 tbs butter
  • 1 tsp vanilla
Directions:
  • Combine sugar, cornstarch and salt in a sauce pan.
  • Gradually add 1 and milk and reserved 2 egg yolks. Blend well
  • Cook and stir over medium heat until mixture boils. Boil and stir for 1 minute.
  • Remove from heat and blend in 1 tbs of butter and 1 tsp vanilla. Cool for 10 minutes
  • Place 1 layer of cake on a cake dish or large plate and spoon cream filling evenly over it.
  • Carefully top with remaining layer.
Chocolate Glaze:
  • 3 tbs water
  • 2 tbs butter
  • 1/4 cup cocoa powder
  • 1 cup confectioners sugar
  • 1/2 tsp pure vanilla
Directions:
  • Combine water and butter in a small saucepan. 
  • Bring to a full boil and remove from heat.
  • Add Cocoa.
  • Stir until mixture leaves side of pan and forms a ball.
  • Beat in 1 cup confectioners sugar and vanilla until smooth.
  • Pour over cake and allow some to drizzle over the side.
  • Serve.

Asian Turkey Burgers

These spicy burgers explode with Asian flavors.

Ingredients:
  • 4 medium button mushrooms, stems removed and quartered
  • 1 tsp rice wine or sherry
  • 1 tsp sesame oil
  • 1 tbs soy sauce
  • 1/2 tsp crushed red pepper flakes, more if you like it very spicy
  • 1 tsp black pepper
  • 1 egg
  • 1/2 tsp white pepper
  • 1 tsp fresh ginger, grated
  • 1 carrot, peeled, cut in eighths 
  • 2 scallions, quartered
  • 1 lb ground turkey
  • 4 tbs dried bread crumbs
  • 4 sesame seed buns
Directions:
  • In a bowl of a food processor, add the mushrooms, ginger, carrot and scallions. Run processor until the mixture is minced.
  • In a bowl add the rice wine or sherry, sesame oil, sauce, black pepper, and white pepper. Mix well.
  • In a large bowl add the turkey, minced vegetables, egg, bread crumbs and the soy sauce mixture.
  • Using your hands, gently combine well.
  • Form the mixture into 4 quarter pound patties.
  • You may cook the patties over hot charcoal, baked or saute in a hot pan
  • Cook until internal temperature reaches 150 degrees and let rest 5 minutes before serving.
  • Serve on sesame seed buns, with crispy lettuce.
  • Serves 4.