New Orleans Diablotins Food
NEW ORLEANS DIABLOTINS
Found this in the Miami Herald - sounds gooood! These would be a lovely appetizer or side with a tasty beans 'n greens soup. I suspect that 200F toasting may be a bit off - I'll likely increase the temp when I make it to hit that 5 minute mark. Also nice is that the cheese mix & the toasts can be made ahead with final assembly coming together quick. Love tasty recipes that do that. Adds to the WOW factor.
Provided by Busters friend
Categories < 30 Mins
Time 20m
Yield 48 strips
Number Of Ingredients 5
Steps:
- Combine Roquefort, walnuts and cayenne.
- Trim crusts from bread, then cut each slice into three long strips about 1 inch wide. Spread butter lightly on one side and toast on a cookie sheet in a 200-degree oven for about 5 minutes, until light golden.
- Spread cheese mixture generously on unbuttered side and broil briefly, until very lightly browned. Serve hot or slightly cooled.
Nutrition Facts : Calories 83.4, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 143.6, Carbohydrate 11.2, Fiber 0.7, Sugar 0.1, Protein 2.1
CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)
A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish works well. If you don't care about fancy presentation, you can just use a saucepan over low heat on the stovetop instead.
Provided by littleturtle
Categories Beverages
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
- Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
- Place dish directly over heat source with the flame on low; add Cognac and liqueur.
- Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
- Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
- As flame begins to subside, slowly stir in coffee.
- Ladle coffee into brulot cups or coffee cups, and serve hot.
- Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.
Nutrition Facts : Calories 48.4, Fat 3.6, SaturatedFat 0.3, Sodium 5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.9, Protein 0.7
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