CREOLE COFFEE PUNCH
Chicory was used in New Orleans during the Civil War to stretch limited coffee supplies. Over the years, blending the slightly bitter root with coffee beans became a local tradition.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h40m
Yield Makes 5 3/4 cups
Number Of Ingredients 6
Steps:
- Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.
SEAFOOD CREOLE
This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.
Provided by Plain ole Bob
Time 1h10m
Yield 6
Number Of Ingredients 21
Steps:
- Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
- Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
- Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
- Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g
CAFé CON LECHE
A popular Spanish coffee drink, often served at breakfast. The proportions should be equal quantities milk and strong coffee. The ingredients and instructions include making the coffee with a French press, but you can substitute any very strong brewed coffee or espresso. I wouldn't recommend instant coffee or decaf as neither would likely be strong enough. The scalded milk will be sweeter than fresh milk, so keep that in mind when adding sugar. This recipe is from mrbreakfast.com. Times are estimates.
Provided by Halcyon Eve
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place coffee in bottom of prewarmed French press. Add boiling water, replace lid (without lowering filter), and allow to brew for 5 minutes.
- Meanwhile, place milk in a small saucepan. Bring just to boiling point (the first larger bubble breaking on surface), then reduce heat to barely simmering. Simmer gently for a few minutes, stirring occasionally, until coffee is done.
- After the 5 minutes are up, depress plunger on press to strain grounds. Divide coffee evenly between 4 mugs. Add hot milk to each cup in equal amounts to coffee.
- Sweeten to taste. Garnish with a dash of cinnamon, if desired.
CREOLE COFFEE (ALCOHOLIC)
This is my own creation. I had a couple bags of Community Coffee and decided to create a drink. I was inspired by the Spanish coffee, and wanted to go with a rum base due to the fact that "Creole" style in general is very prevalent in the caribbean. And seeing that New Orleans is very Creole in of itself and has many wide influences from the Caribbean, I figured this recipe would come close authentic wise. Plus is DELICIOUS!
Provided by graniteangel
Categories Creole
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Coat the rim of a 8oz glass mug with sugar (wet edges with sweetened lime juice or water and then dip into container of sugar).
- Add the 151 rum and light on fire with match or long tipped candle lighter. gently swirl lit rum around the glass to caramelize the sugar on the rim. Add dash of cinnamon to firey rum to toast.
- Immediately add coconut rum, chocolate liquor and chicory coffee.
- Garnish with whipped cream and top with dash of coco powder.
- Serve immediately.
Nutrition Facts : Calories 340.8, Sodium 2.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
CREOLE CAFE BRULOT
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
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