{"id":802,"date":"2009-10-06T14:43:18","date_gmt":"2009-10-06T18:43:18","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=802"},"modified":"2009-10-07T09:53:41","modified_gmt":"2009-10-07T13:53:41","slug":"broccoli-bites","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/broccoli-bites\/","title":{"rendered":"Broccoli Bites"},"content":{"rendered":"

Yield: 30 large bites, or 60 small bites<\/p>\n

\"Broccoli<\/a>These broccoli bites are a standout favorite and have a devoted following at many restaurants, Copeland\u2019s of New Orleans in particular serves what they call their Bayou Broccoli<\/em> appetizer. This recipe is a close facsimile of the original served since 1983 at the restaurant chain made famous by Al Copeland himself. I made these last night as part of Monique\u2019s hosted Jewelry Party show, everyone loved them and now you can make them at home too! They are the perfect hot appetizer for any occasion, and keep well for pre-service storage in a low temperature warmer cabinet at around 145\u00b0 F. Click on image.<\/p>\n

The recipe ingredients call for finished product weights, for example, the one pound of broccoli florets is the weight after the blanching and chilling, not before the initial cooking steps. Same for the bacon, the one pound of bacon chopped is the specified weight after crisped and chopped, not before cooking. If the weights taken for the broccoli and bacon prior to the blanching for the broccoli or the crisping for the bacon, the resulting yields will be less and will ensure a different outcome in the final product. Just be sure that the broccoli and bacon are weighted just before added them to the cheese mixture in step 4 of the procedures.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nMonterey Jack cheese, finely shredded<\/td>\n<\/tr>\n
\u00bd<\/td>\nLb.<\/td>\nColby cheese, finely shredded<\/td>\n<\/tr>\n
\u00bd<\/td>\nLb.<\/td>\nCheddar cheese, finely shredded<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nBroccoli florets, (Approx 1 \u00bc lb uncooked)<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nCrisped bacon, (Approx. 1 \u00bd lb uncooked)<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nSea salt, fine grind<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWhite pepper<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nSeasoned flour ( 2 cups flour, 2 Tbsp Cajun Spice blend)<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nEgg wash ( 3 to 4 eggs and 1 cup water whipped)<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nBreadcrumbs<\/td>\n<\/tr>\n
1\/2<\/td>\nGal<\/td>\nFrying oil<\/td>\n<\/tr>\n
\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n
Procedure steps<\/td>\n<\/tr>\n
1.<\/td>\nCombine and mix the three finely shredded cheeses into a large bowl.<\/td>\n<\/tr>\n
2.<\/td>\nBlanch broccoli florets in boiling water. Remove from water and chill in ice bath to stop cooking. Drain well and then chop into \u00bc\u201d pieces. Measure 1 pound of the prepared broccoli.<\/td>\n<\/tr>\n
3.<\/td>\nCook bacon in oven until crisp. Drain grease well and chop into \u00bc\u201d pieces. Chill well. Measure 1 pound of chopped bacon.<\/td>\n<\/tr>\n
4.<\/td>\nCombine the cheese, cooled chopped broccoli (1 lb) and cooled chopped bacon (1 lb) in a large container, again, being sure each item is cool to prevent lumping. Add the sea salt and white pepper and mix well.<\/td>\n<\/tr>\n
5.<\/td>\nLarger sized portions will weight 2 ounces, for smaller sized portions weight them to 1 ounce each. Portion tightly using your hands to form golf ball size or smaller balls rolling each portion into a tight ball, then place on a sheet pan, cover and refrigerate for several hours.<\/td>\n<\/tr>\n
6.<\/td>\nWhen ready for service have fryer ready with the frying oil and set to 350\u00b0 F. Bread 6 broccoli balls in the flour, egg wash, then breadcrumbs and then deep fry until golden brown, or about 2 \u2013 4 minutes. A small batch ensures they will get an even frying and maintain the fryer temperature for most home fryer models.<\/td>\n<\/tr>\n
7.<\/td>\nServe on a small round plate or platter with a side of Tiger sauce for dipping.<\/td>\n<\/tr>\n
\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tiger Sauce<\/em>
\nYield: 1 \u00bd cups<\/p>\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nCajun Spice Blend<\/a><\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nWhite vinegar<\/td>\n<\/tr>\n
6<\/td>\nTbsp<\/td>\nHorseradish, prepared<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nMayonnaise<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nIn a small bowl, combine the Cajun spice blend with the white vinegar until dissolved.<\/td>\n<\/tr>\n
2.<\/td>\nFold in the prepared horseradish, mayonnaise and Worcestershire until well mixed.<\/td>\n<\/tr>\n
3.<\/td>\nCover and store in refrigerator until ready for use.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

The recipe ingredients call for finished product weights, for example, the one pound of broccoli florets is the weight after the blanching and chilling, not before the initial cooking steps. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53,11],"tags":[184,307,302,301,304,306,310,303,309,312,305,308,300,311,314,313],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/802"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=802"}],"version-history":[{"count":6,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":805,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/802\/revisions\/805"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}