Cajun Chef Ryan - Feeling & sharing a world of cooking ~ more than your average Cajun

Chocolate Mocha Bavarian Crème filled Crêpes with Bananas Foster Sauce

August 4th, 2010 · 21 Comments

This is a recipe created a little over two years ago in celebration of the dear wife’s birthday. She has a passion for desserts, and at one time could recite the desserts for which their reputation stood on restaurants fame in New Orleans, and made them popular. Now that memories are fading, newfound fame is upon us as we attempt to create a new taste sensation. This dessert is completely made from scratch, the crepes, the chocolate mocha custard (or Bavarian Cream variation), and the bananas foster sauce. All combine for a sweetness and flavor explosion not seen in these parts for some time.

First, we will start with the crêpes or better known for their French heritage…

Crêpes Fines Sucrées, which translates into Sweet Delicate Crêpes

Fair warning, this recipe takes a bit of skill, and would say is on the advanced end of the culinary scale. Making the thin French pancake style crêpes from scratch takes some skill, but with practice this is one of those “aha” moments and skills that you never forget once you have mastered the technique.

With all the individual recipes shown first, and then the final finishing technique presented at the end.

TIP: You will need an electric blender for preparing the batter. Should you be without an electric blender, a manual mixing method will work just fine, but you will want to put the flour into a large bowl first, and then gradually work in the egg yolks with a wooden spoon. Then beat in the liquid ingredients a little at a time until all incorporated. The final step for the manual mixing method is to strain the batter to remove any lumps, insuring a smooth batter.

Notes:

This recipe will yield about 18 to 20 crêpes, 6-inches in diameter.
You must know and prepare ahead of time, once the batter is prepared it should be covered and refrigerated for at least 2 hours, and preferably overnight before actually making the crêpes.
The flour measurement in the crêpe recipe is a leveled cup. This means you scoop the flour with a 1-cup measure, and then use the back of a knife to level out the flour.
Grand Marnier orange flavored liquor is in this recipe, however, you can use any rum or brandy.
Once made, the crêpes can be refrigerated for several days, or frozen for up to several months.
Reserve the two egg whites from this recipe for use in the Bavarian Crème.

Ingredients
¾	Cup	Milk
¾	Cup	Cool water
3	Each	Egg yolks
1	Tbsp	Sugar, granulated
3	Tbsp	Grand Marnier, orange liquor
1	Cup	Flour, all-purpose, level
5	Tbsp	Butter, melted

Procedure Steps
1.	Place the ingredients in the bowl of a blender in the order listed starting with the milk and ending with the butter.
2.	Cover and blend on the highest setting for at least 1 minute, or until smooth. If clumps of flour adhere to the sides, scrape them down with a rubber spatula and blend for several seconds more to incorporate.
3.	Transfer to a small bowl and cover, then refrigerate for at least 2 hours or overnight.

Preparing the Crêpes

Have a sheet pan ready and at least six to eight sheets of wax paper ready before you start cooking the crêpes.
Heat a 6-inch non-stick or coated sauté pan over a medium-high heat. Add a small amount of butter to just coat the pan, or spray it with a light coating of no-stick butter spray, allow the pan to heat the butter or coating.
Ladle 1 fluid ounce of the crêpe batter into the middle of the sauté pan, immediately start turning the pan to coat the bottom with the batter until a thin pancake forms and the batter starts to cook. Continue to cook the crêpe until you hear a slight popping or sizzling sound.
Turn the crêpe onto one side of the sheet pan that is covered with a sheet of wax paper. Place a sheet of wax paper over each layer of crêpes to keep them from sticking.
Continue with step 2 through 4 to make up to 16 or 18 6-inch crêpes. Once completed with the entire crêpe making, cover them and refrigerate until ready for use.

Chocolate Mocha Custard (and a Bavarian Crème variation follows)

This recipe combines the custard made from semi-sweet chocolate and strong coffee with egg yolks and sugar custard. A variation offered for preparing a Bavarian Crème using whipped egg whites and additional whipped cream.

Notes:

Reserve the egg whites for use in the Bavarian Crème.
The double boiler method employed here for making the chocolate mocha custard; however, a large stainless steel bowl covering a saucepot filled with hot water over a low flame will work also.
Tempering the egg yolks first with a little of the hot chocolate/crème/coffee mixture will ensure that the custard will not break.
The Bavarian Crème requires refrigeration for at least 6 hours or overnight, you will want to remember that when preparing this variation.

Ingredients
2	Ounces	Semi-sweet chocolate, 2 squares bakers
2/3	Cup	Heavy cream
1 1/3	Cup	Strong coffee
3	Tbsp	Cornstarch
2	Tbsp	Cold strong coffee
4	Each	Egg yolks
1	Each	Whole egg
¼	Tsp	Salt
1 ¾	Cups	Sugar, granulated

Procedure Steps
1.	In the top of a double boiler, add the chocolate, heavy cream and 1 1/3 cups of the strong coffee. Heat over medium flame and melt the chocolate into the mixture until smooth.
2.	Combine the cornstarch with the 2 tablespoons of cold strong coffee until a smooth paste forms. Add the paste mixture into the chocolate/cream/coffee mixture and stir well to incorporate. Continue to heat and cook for 8 minutes. Then cover and continue to cook for another 10 minutes.
3.	Meanwhile, combine and beat together the egg yolks, whole egg, and the granulated sugar until smooth.
4.	Pour a small amount of the hot chocolate/cream/coffee mixture into the egg mixture to temper. Then add the entire egg mixture into the chocolate/cream/coffee mixture and stir well to incorporate.
5.	Continue to cook for 5 minutes in the double boiler and stir lightly.
6.	Remove the custard from the double boiler and allow to cool until thickened.

Bavarian Crème variation

This is a three-step procedure, as we will be preparing the egg whites, and then preparing the whipped cream, and then adding them both to the chocolate mocha custard. Both of these two preparations combine with the cooled chocolate mocha custard to create the Chocolate Mocha Bavarian Crème.

The egg whites

Ingredients
7	Each	Egg whites
¼	Tsp	Salt
2	Tbsp	Sugar, granulated
½	Tsp	Cream of tarter

Procedure Steps
1.	Combine the reserved seven egg whites from the previous recipes and place them into the bowl of a mixer with a wire whip attachment.
2	Beat the egg whites with the salt until soft peaks form, then add the sugar and cream of tarter and continue to beat until stiff peaks form.
3.	Using a rubber spatula, delicately fold the egg whites into the cooled chocolate mocha custard.

The whipped cream

Ingredients
1	Cup	Heavy whipping cream, chilled

Procedure Steps
1.	Beat the cream in the bowl of a mixer with a wire whip attachment until doubled in volume and the wire whip leaves faint traces through the surface of the whipped cream.
2.	Using a rubber spatula fold the whipped cream into the custard and egg white mixture.
3.	Transfer the Bavarian crème to a storage container, and cover, then refrigerate for 4 hours or overnight.

Bananas Foster Sauce

Bananas Foster Sauce

This is one of those recipes that always just gets throw together when we want some quick foster sauce for ice cream, and I had to actually measure everything this time around so that it could be documented for your benefit and mine.

Once the crêpes are filled with the Chocolate Mocha Bavarian Crème then the Bananas Foster sauce can be made, it only takes about 10 minutes to prepare, so can be made at right before service.

NOTE: Pour the liquors into a separate container and then slowly add them to the saucepan away from the flame, then add the pan back to the flame. If the liquors ignite, the flames will die down within a minute or so, be sure that no flammable material is near the pan.

Ingredients
1	Stick	Butter, melted (8 Tbsp, ¼ lb.)
½	Cup	Brown sugar, firm packed
¼	Cup	Crème de Banana liquor
¼	Cup	Light rum
2	Tbsp	Lemon juice
½	Tsp	Cinnamon, ground
¼	Tsp	Nutmeg, fresh ground
4	Medium	Bananas, cut into 6 lengthwise pieces
¼	Tsp	Salt

Procedure Steps
1.	Melt the butter in a large sauté pan over medium heat, and add the sugar to dissolve, stir well until smooth and bubbling.
2.	Add the liquors and lemon juice and stir well, simmer for a minute or so, it will be bubbling. See note above on adding liquor to the pan.
3.	Stir in the cinnamon, nutmeg, and salt, and then add the sliced bananas, continue to simmer until the bananas are soft.
4.	Serve the sauce over the filled crêpes.

Putting it all together

To fill the crêpes you can use either a spoon or a pastry bag, ultimately you will be adding about 1 cup of the filling into each crêpe, and then rolling them up, and placing two filled crêpes on each plate for service.

Take a crêpe and be sure that the cooked side is facing down on your cutting board or preparation table, then spoon or pipe one cup of the chocolate mocha filling onto the bottom 1/3 of the crepe, be sure to keep the filling on the lower 1/3 of the crêpe. Then lifting up the bottom edge of the crêpe from the side with the filling, gently roll the remaining crêpe over and around the filling, ensuring that no filling falls out and that the crêpe covers all of the filling. Gently transfer the crêpe to a serving plate. Do this for all the crêpes, placing two filled crêpes per plate.

Once you are ready to serve, and actually, the crêpes can be filled ahead of service and chilled. When ready for service, just pour about ½ cup of the foster sauce with at least four banana slices over the top of the two crêpes and serve immediately.

A few snaps of the plated creation!

Pic 1: Chocolate Mocha Bavarian Crème filled Crêpes with Bananas Foster Sauce

Pic 2: Chocolate Mocha Bavarian Crème filled Crêpes with Bananas Foster Sauce

Bon appetit!

CCR

=:~)

→ 21 CommentsTags: Desserts · French Cuisine · Recipes

Canned Fire Roasted Tomato Sauce

August 2nd, 2010 · 27 Comments

Canned Fire Roasted Tomato Sauce

The procedure for preparing the sauce changes a bit to aid in a successful canning project. Once canned, this sauce should keep for up to one year from the processing date, and requires refrigeration once opened.

A variation on the original Fire Roasted Tomato Sauce posted on March 19, 2010, now with the addition of extra Concasee tomatoes, some sugar, and a touch of Worcestershire sauce. All the ingredient amounts have increased with the larger batch; this recipe will yield eight, 1-pint jars when finished.

Yield eight 1-pint jars

Ingredients
		Cooking spray
30	Each	Roma or plum tomatoes, halved
1	Tbsp	Garlic salt
2	Tsp	White pepper
4	Lb.	Concasee tomatoes, diced
6	Tbsp	Balsamic vinegar
1	Tbsp	Crystal hot sauce
1	Tbsp	Chili powder
¼	Cup	Smoky paprika
¾	Cup	Fresh basil, chopped
3	Tbsp	Fresh oregano, chopped
3	Tbsp	Fresh thyme, chopped
1	Tbsp	Worcestershire sauce
2	Tbsp	Granulated sugar
½	Tsp	Liquid smoke

Procedure Steps Note: Pre-heat oven to 400° F.
1.	Place halved tomatoes on a baking sheet coated with cooking spray. Season them with the garlic salt and white pepper. Place in the oven and roast for 30 minutes. If roasted in the pan on indirect heat on a charcoal grill double the cooking time.
2.	In the bowl of a food processor or blender, add 22 of the tomatoes (44 halves) with the remaining ingredients and process until smooth.
3.	Transfer the blended sauce into a large saucepot. Dice the remaining 8 (16 halves) tomatoes and fold into the sauce. Add the diced tomato concasee and stir well. Bring to a boil, and then reduce to a simmer for 30 minutes. Allow the sauce to maintain a temperature of at least 180° F or higher for the entire 30 minutes of simmering.
4.	Have eight 1-pint canning jars with lids and rings prepared in a canning pot, and ready to fill. Fill the hot tomato sauce with ½” head space, clean the rims, and then seal tightly with the lids and rings. Process the filled and sealed jars in a water bath for 15 minutes. Then turn off the heat and allow to sit in the water bath another 5 minutes. Remove the jars from the water bath and allow to cool for 24 hours. Label the jars and store in a cool dry place for up to one year. Be sure to refrigerate any opened and unused sauce.

Canned Fire Roasted Tomato Sauce, jars labeled

Canned Fire Roasted Tomato Sauce, another angle

If you don’t have Roma tomatoes, then any good full fleshed tomato will do for this sauce, just like the tomato on rail below.

Garden Tree Tomato on Rail

Bon appetit!

CCR

=:~)

→ 27 CommentsTags: Canning · Recipes · Sauces · Vegetarian · Whole Foods Cuisine

Shrimp, Smoked Sausage, and Grits

July 28th, 2010 · 20 Comments

Shrimp, Sausage, and Grits

With plans to make our shrimp and grits from some of the wonderful fresh morsels we bought on the North Carolina coast over the weekend, we ended up with just 1 pound of the delightful crustacean for this recipe, we used the other two pounds for some New Orleans Style Barbecue Shrimp the day before, so when necessity calls, invention happens!

I thought, “What could I put in place of the missing 1 pound of shrimp that the recipe calls?” Sausage, and indeed I found a pound of smoked sausage in the freezer, quickly thawed it out and cut the link into small ½ inch cubes.

Shrimp, Sausage, and Grits

Taking the original shrimp and grits recipe that I posted on October 20, 2009, I have made a few modifications, and they include:

Replacing 1 pound of shrimp with 1 pound of smoked sausage.
Replacing the 2 cups of chicken stock with 1 cup shrimp and 1 cup fish stock for cooking the grits.
Increased the amount of mushrooms from half-pound to a full pound.
Increased the green onions to 1 cup, and dividing ¼ cup for garnish at the end.
Added parmesan cheese for a garnish at the end.

Here is the commentary from the original recipe.

A few months ago, Ben got braces put on his teeth, and the staff at Gladwell orthodontics pleasantly treated us for what typically would be a traumatic event, had turned into a delightful time. You might be wondering what orthodontic braces have in common with a seafood dish, and you would be correct! Turns out that I was wearing my Emerils.com polo-style shirt with the logo that day and the assistant asked me if I worked for Emeril. The answer of course was yes I did, and no, not currently. Eventually the discussion turned to food, which seems to happen for me a lot, and the receptionist asked if I had a good recipe for shrimp and grits. At the time, I did not have an answer, but told her that a shrimp étouffée served over grits would most likely be very good, and that there was a recipe for that on my site. To this day, I have not tried the étouffée over grits, but now have this true shrimp and grits recipe to share. Therefore, Gladwell staff, this one is for you!

Shrimp and Grits is a Carolina favorite served up and down the coastline and into the Piedmont regions, found on many a local restaurant menu and seems to be a favorite for Sunday brunch menus as well. Now I have had Grillades and Grits, the old New Orleans favorite which is sort of veal stew served over grits, and it is some good too!

This recipe inspired by the Cooking up a Storm cookbook, with a few slight variations. The original recipe, found on page 137, has the preparation setting up the grits in a casserole dish and then finishing in the broiler or oven with the shrimp and cheese sauce. Therefore, a casserole style dish transforms into a plated entrée with this variation listed here.

Serves 6 portions

Ingredients
4	Cups	Shrimp, fish, seafood stock, or a combination
1	Cup	Grits, instant or 5-minute
½	Lb.	Jarlsberg cheese or Swiss cheese, grated, divided
1	Lb.	Smoked sausage, ½ inch cubes
4	Tbsp	Butter
1	Lb.	Button mushrooms, sliced
1	Cup	Green onions, finely chopped (white and green parts), divided
4	Cloves	Garlic, minced
½	Cup	Dry white wine
1	Lb.	Shrimp, medium-sized, peeled and deviened
1	Tsp	Cajun Spice Blend
¼	Cup	Parmesan cheese, grated

Procedure Steps
1.	In a large saucepan, bring the seafood stocks to a boil and add the grits, stirring well. Cook until thick but still pourable, about 5 to 7 minutes. Stir in ½ of the cheese and allow it to melt into the grits well. Turn off the heat, cover, and reserve for plating.
2.	Heat large sauté pan over medium high flame until hot, then add the sausage and brown well (see tip below). Stirring periodically to evenly brown the sausage. Remove from the pan and allow to drain on paper towels. Then add and melt the butter over medium-high heat and sauté the mushrooms, add 3/4 of the green onions, and garlic for 4 minutes, or until mushrooms are soft. Add the dry white wine and allow it to reduce just a bit, and then add the shrimp and the Cajun spice blend. Stir well and continue to cook until the shrimp are slightly undercooked. Then add the browned sausage back into the pan and stir well. Then fold in the remaining ½ of the shredded cheese and allow it to melt into the shrimp and sauce, stirring frequently. Garnish the top with the remaining 1/4 of the green onions and the parmesan cheese.
3.	Portion the grits evenly onto 6 serving plates and then spoon the shrimp evenly over them. Serve immediately. A side of cheesy garlic bread goes well with this dish.

TIP: After cutting the smoked sausage pat the cubes dry with paper towels before adding them to the pan, this helps to get them to brown quicker and evenly.

Shrimp, Sausage, and Grits

Bon appetit!

CCR

=:~)

→ 20 CommentsTags: Cajun · Entrees · Recipes · Seafood

Stuffed Flounder

July 23rd, 2010 · 20 Comments

Absente, the modern day Absenthe!

So we had some flounder fillets on hand and wanted to come up with a way to prepare them that was a little different, but not too unusual. After lurking around the pantry and fridge, finding some spinach, and decided to build on those two ingredients as the base for this dish.

The stuffing grew in a creation of spinach, artichoke, Absinthe, garlic, onion, Gorgonzola, cream cheese, and parmesan cheese. An amazing texture and flavor with a reminiscence of a Rockefeller stuffing found on many a baked oyster on New Orleans menus, but this one with a creamy texture and artichoke hearts.

Once in the kitchen, the recipe came together as decisions on how to “stuff” the flounder, and the combination of ingredients in the stuffing evolved from a simple flounder rolls with steamed spinach recipe from the days of yore to a full-blown vegetable and cheese potpourri.

As the spinach and artichokes were heating up in the pan, thoughts of flashing them with some form of white wine passed through the synapses. Further inspection of the cupboard and it was bare of any light wines, and then upon opening the bar thoughts of Rockefeller flashed in the brain, and then opted for the Absinthe, or Absente as it is now known, with its telltale sign of anise like licorice flavor, and high alcohol content, a diminutive portion, anise hints at most.

Spinach and artichoke stuffing

As the stuffing came together wanted to add some breading to help hold it together, but none were found, so no form of flour or bread was added, which turned out to be a good thing, this stuffing is very moist and held together well once roasted with the flounder.

The flounder fillets were thin and delicate, so any cutting of slits or pockets were out of the question.

How would we stuff these elusive white fleshed fish fillets? Roll them over boys, just roll them over! Tails over the heads, or head over tails…something like that!

Tomato Basil Concasee

A sauce, the dish needs a sauce! Roma tomatoes in the front garden, picked sixteen of the red morsels, and created a Basil Tomato Concasee with fresh sweet basil in the patch. This turned out to be more of a stewed tomato than a sauce, but it was still great. The moist dressing made up for any lack of a sauce, so really, no sauce required.

I also made a small batch of wild rice to accompany the dish, when plating I put a small portion of the Basil Tomato Concasee as a base, then added a portion of the stuffed flounder, then added some of the wild rice, and tiny bit of olive oil drizzle on the plate for garnish.

“Where did you find this recipe?” assumed my dear wife “Is this from Julia Child?” Nope, I made it up myself!

Therefore, here is the recipe for Stuffed Flounder that I developed on the fly, creating from a pallet of available ingredients and painting a dish that the family loved. Even the boys ate this up!

Flounder stuffed with Gorgonzola, parmesan, Absente infused spinach and artichokes

Ingredients
½	Tbsp	Olive oil
1	Cup	Red onion, minced
1	Tbsp	Garlic, minced
20	Oz. wt.	Spinach, chopped, cooked, drained
12	Oz. vol.	Artichoke hearts, marinated, drained
3	Tbsp	Absente
8	Oz. wt.	Cream cheese, softened
½	Cup	Gorgonzola cheese, crumbled
¾	Cup	Parmesan cheese, divided
To taste		Salt and white pepper
6	Fillets	Flounder
1	Tbsp	Finger Lickin’ Rub

Procedure Steps Note: Pre-heat oven to 425° F.
1.	Add olive oil to a saucepan over medium heat, add the onions and sauté several minutes until soft and translucent, and then add the garlic and sauté until soft. Fold in the spinach and artichokes and heat through. Add the absinthe, stir well and allow to heat through.
2.	Fold in the tempered cream cheese and fold in well, then add the Gorgonzola and ½ cup of the parmesan cheese and fold in gently. Season to taste with the salt and white pepper.
3.	Allow the stuffing to cool for 15 to 20 minutes before stuffing the flounder.
4.	Lightly season both sides of the flounder with the Finger Lickin Rub or any seasoned rub mixture, or paprika. Coat a sheet pan with olive oil or cooking spray, and with the rounded side of the fillet down on the sheet pan spoon about ¾ cup of the stuffing onto the head end of the filet, then wrap the tail around the filet. Once all the flounder fillets have been stuffed, evenly sprinkle the remaining ¼ of parmesan cheese.
5.	Place the pan in the oven and roast for about 20 – 25 minutes, or until the fillets are opaque or white, the cheese is melted, the stuffing is heated through, and the tops are browned slightly.

Basil Tomato Concasee

Ingredients
16	Each	Roma tomatoes (approx 2 lbs.)
½	Tbsp	Olive oil
½	Cup	Red onion, diced
½	Cup	Cabernet
¼	Cup	Fresh basil, coarse chopped
To taste		Salt and white pepper

Procedure Steps
1.	Score the tomatoes with an X at the bottom, and blanch them in boiling water for several minutes to loosen the skin. Drain them and allow to cool until you are able to handle them. Then peel and discard the skin. Cut the tomatoes in half along the equator, not lengthwise. Then run the open ends of the tomatoes under a stream of cool water to dislodge and remove the seeds. Cut the tomatoes into large chunks.
2.	Heat the olive oil in a large sauté pan and add the onions, sauté until translucent.
3.	Add the concasee tomatoes to the pan and stir well, allow the liquid to cook down, and then add the cabernet and stir well, and continue to simmer until au sec, or almost dry.
4.	Turn off the heat and fold in the basil, then season to taste with the salt and white pepper.