Wednesday, 23 January 2013 16:09

Twice-Baked Yams

MAKES 8 SERVINGS

Courtesy of Katie Leithead

 

·         4 medium Louisiana yams

·         1½ cups brown sugar, divided

·         1 large egg

·         4 tablespoons butter, softened and

divided

·         ¼ cup evaporated milk

·         1 teaspoon vanilla extract

·         ½ teaspoon ground nutmeg

·         ½ teaspoon ground cinnamon

·         ¾ cup crushed cornflakes cereal

·         ½ cup chopped pecans

        

1. Preheat oven 350°. Pierce yams with a fork,

and bake for 45 minutes to 1 hour or until soft. Cut

in half lengthwise, and scoop flesh into large bowl,

leaving ½-inch interior border. Place yam shells on

a baking sheet.

 

2. To flesh, add 1 cup brown sugar, egg, 2 tablespoons

butter, milk, vanilla, nutmeg, and cinnamon; mix well.

Fill each yam shell with about ⁄ cup filling.

 

3. In a medium bowl, combine cereal, pecans,

remaining ½ cup brown sugar, and remaining 2

tablespoons butter. Sprinkle topping over yams.

 

4. Bake for 15 minutes or until topping is lightly

browned and filling is hot.

Published in Vegetables
Wednesday, 23 January 2013 15:44

Smoked Pork Butt Roast with Satsuma Glaze

MAKES 8 SERVINGS

Courtesy of Katie Leithead

 

·         1 (6-pound) pork butt roast

·         1 cup finely chopped garlic

·         1 cup finely chopped yellow onion

·         1 cup finely chopped bell pepper

·         2 tablespoon finely chopped fresh parsley

·         1 cup barbecue rub, such as Southern

Cajun Grill-N-Que

·         1 tablespoon ground black pepper

·         ½ cup Louisiana pecan oil

·         Satsuma Glaze, recipe follows

·         Garnish: Louisiana satsuma segments

 

1. Using a small serrated knife, cut four X shapes into

each side of pork, each about ½ inch wide and deep.

 

2. In a medium bowl, combine garlic, onion, bell

pepper, and parsley. Stuff each incision with vegetable

mixture. Sprinkle pork with barbecue rub and pepper,

and rub into meat. Drizzle pecan oil on all sides of

pork, and rub into meat. Wrap pork in plastic wrap,

and refrigerate 8 hours or overnight.

 

3. Preheat a large gas smoker grill to 500°. Unwrap

pork, and let stand at room temperature while

grill heats.

 

4. Grill all sides of pork until very brown, about 8

minutes per side. Lower temperature to 225°, and

place pork on a rack in roasting pan. Close grill,

and smoke pork for 5 to 6 hours or until the internal

temperature reaches 155 to 160°.

 

5. Brush pork with half of Satsuma Glaze on all sides.

Close lid, and smoke pork 7 to 10 minutes more.

Repeat glazing as desired.

 

6. Remove pork from grill, and let stand 5 minutes.

Cut into ¼-inch-thick slices. Add any accumulated

juices from roasting pan to reserved portion of

Satsuma Glaze. Heat glaze until warm, and serve

over sliced pork. Garnish with satsuma segments,

if desired.

 

Satsuma Glaze

MAKES ABOUT 2 CUPS

 

·         8 Louisiana satsumas, peeled

·         ¼ cup butter

·         ¼ cup dark brown sugar

·         ¼ cup cane syrup, such as Steen’s

·         1 tablespoon Louisiana honey

·         1 teaspoon vanilla extract

·         1 teaspoon ground cinnamon

·         1 teaspoon ground cloves

·         ¼ cup crushed Louisiana pecans

·         ¼ teaspoon cornstarch

 

1. Cut satsumas into segments, reserving any juice,

and chop segments. In a saucepan, whisk together

butter, brown sugar, cane syrup, honey, vanilla,

cinnamon, and cloves over low heat. Add pecans,

stirring until coated. Add cornstarch; cook for

2 minutes, whisking until thickened.

 

2. Add reserved satsuma juice, whisking until well

blended. Remove from heat. Pour half of sauce into a

small bowl to use for glazing pork while smoking. Stir

chopped satsumas into remaining sauce, and set aside

to serve with cooked pork.

Published in Pork
Wednesday, 16 January 2013 22:24

Cream of Mirliton and Shrimp Soup

MAKES 10 SERVINGS
Courtesy of Katie Leithead

·         8 mirlitons*, halved

·         ¼ cup Louisiana pecan oil

·         ½ cup butter

·         1 cup chopped sweet onion

·         1 cup chopped celery

·         1½ teaspoons minced garlic

·         1 pound small Louisiana shrimp, peeled

and deveined

·         1 teaspoon ground black pepper

·         1 teaspoon ground white pepper

·         1 teaspoon cayenne pepper

·         ½ teaspoon salt

·         ½ teaspoon ground ginger

·         ½ teaspoon dried basil

·         2 tablespoons quick-mixing fl our, such as

Wondra

·         2 quarts chicken broth

·         1 cup half-and-half

1. To a large pot, add mirlitons and enough water to

cover. Bring to a boil, and cook until fork-tender, about

45 minutes. Transfer mirlitons to a colander, and let stand

until cool enough to handle.

 

2. Remove and discard seeds and fibrous membranes

from mirlitons, and scoop out as much flesh as possible.

Place flesh in a large bowl, and mash until smooth.

 

3. In a large Dutch oven, heat pecan oil and butter over

low heat until melted. Add onion, celery, and mirliton;

cook until onion is soft, about 8 minutes. Add garlic and

shrimp; cook for 2 minutes. Stir in peppers, salt, ginger, and

basil. Add fl our, stirring well.

 

4. Stir in broth, and bring to a boil over high heat. Reduce

heat, and simmer, stirring occasionally, for 30 minutes.

Remove from heat, and add half-and-half. Serve immediately.

 

*Mirliton is labeled as chayote in some supermarkets

Published in Shrimp