Neworleansstylechouxfritters Recipes

NEW ORLEANS' STYLE CHOUX FRITTERS

Steps:

• *Melt butter in boiling water, add salt and flour and beat vigorously by hand. Remove from heat as soon as mixture leaves side of pan (this will only take a few seconds.). *For best results use a non-stick pan.
• Transfer mixture to bowl. Cool slightly.
• Add the eggs, one at a time, beating after each addition.
• Heat about 3/4 cup of oil in a tall, narrow pan to 375 degrees. Dip a tablespoon into the oil first to coat, then into the batter.
• Carefully drop tablespoonfuls of batter into the hot oil and fry until brown on all sides and fritters are about the size of a small egg. Only cook about 3 or 4 fritters at one time making sure not to overcrowd.
• With slotted spoon, remove fritters from oil and drain on paper towel.
• Roll in granulated sugar and serve hot. Crank up the Clifton Chenier music to high volume and enjoy the fritters! Aieeee!

NEW ORLEANS-STYLE SUBS

Steps:

• Place giardiniera and olives in a food processor; cover and process until coarsely chopped. Set aside., Cut bread in half lengthwise; carefully hollow out top and bottom of loaves, leaving 1/2-in. shells (discard removed bread or save for another use). Place on two large baking sheets. Broil 4-6 in. from the heat for 3-4 minutes or until toasted. Brush bottom halves with dressing; layer with ham, turkey and provolone cheese. Spread top halves with olive mixture; layer with roast beef and Colby-Monterey Jack cheese., Broil 2-3 minutes longer or until cheese is melted. Layer bottom halves with tomatoes, lettuce and onion; replace tops. Cut each loaf into six slices.

NEW ORLEANS-STYLE GRITS AND GRILLADES

Steps:

• Cut tenderloin into 12 cutlets, place each between sheets of plastic wrap and pound with a mallet until very thin, about 1/8 inch. In a small dish, mix 1 cup of the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly dust each cutlet on both sides, set aside on a plate. Heat a 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of the oil and sauté cutlets in batches of 4 at a time. Cook for 1 minute on each side. Repeat with remaining oil and cutlets. In same skillet, cook bacon. Transfer bacon to a paper-lined plate, keeping bacon fat in skillet. Reduce heat, whisk in remaining flour. Simmer and stir continuously until roux becomes light brown, about 10 minutes. Add bell peppers, onion and garlic and cook until tender, about 3 minutes. Carefully whisk in remaining salt and pepper, Creole spice, cumin, paprika and bay leaves. Next, whisk in stock and tomato. Bring sauce to a simmer, and cook on low for 10 minutes, skimming off excess fat. Strain sauce through a sieve and then return to skillet; warm pork cutlets in sauce.
• Make the Grits: Scald milk (skin forms on top). Whisk in grits and cook over medium-low heat for 10 minutes, whisking again now and then. Whisk in butter, cream, salt and pepper. Cover and remove from heat. It will stay hot for about 15 or 20 minutes, covered.