Waffles with Caramelized Bananas

I know most of us don’t need a recipe for waffles, because we just pop them out of the freezer, and into the toaster. Or, we’ll measure a cup of powder, and add water. I’ve always wanted to make my pancakes and waffles from scratch but I always use Aunt Jemima. After culinary school, I’ve learned that even though it says “just add water”, I should always use milk, and add an egg or two (depending on the amount of batter I’m making). I took it an extra step and add cinnamon and vanilla extract too, fancy. Today we have an easy recipe for waffles from scratch. You could also make the syrup (used for caramelizing the bananas) with just brown sugar and butter, just in case you don’t have any corn syrup handy [I’m also not opposed to adding a little brandy either]. This recipe comes from the new Party book I just got, and this is suggested for a brunch party. ENJOY!

Yields 12 waffles

1¼ C all-purpose flour
2 tsp baking powder
½ tsp salt
2 tsp super fine sugar
2 eggs, separated
1 c milk
3 oz butter, melted

For bananas

3/12 oz butter, cut into pieces
3 tbsp corn syrup
3 large ripe bananas, peeled and thickly sliced

1. Mix the flour, baking powder, salt, and sugar together in a bowl. Whisk the egg yolks, milk, and melted butter together with a fork, then stir this mixture into the dry ingredients to make a smooth batter.
2. Using a handheld electric mixer, beat the egg whites in a clean glass bowl until stiff peaks form. Fold into the batter mixture. Spoon 2 large tablespoons of the batter into a preheated waffle maker and cook according to the manufacturer’s instructions.
3. To make the caramelized bananas, melt the butter with the corn syrup in a pan over low heat and stir until combined. Let simmer for a few minutes until the caramel thickens and darkens slightly. Add the bananas and mix gently to coat. Pour over the warm waffles and serve at once.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Chicken Gumbo

Staying with the Mardi gras theme, this chicken Gumbo sounds delicious. I had some seafood gumbo at Philips Restaurant on Sunday, and it was great. I’m sure you could add any meat you’d like to this dish. It has plenty of steps, and the most important step is to get the roux the right color. There’s white, blonde, brown and dark brown, and this affects the color of your stew, as well as the flavor. As listed below, if you burn it, please start over, because it’ll taste bitter. New Orleans have a very large French influence in their cooking because if was once French territory (I’m not a history major so I don’t recall exactly when and why that happened). The celery, carrot, and onion combination is used as a base in most French stews and sauces, and it’s called mirepoix. This is your French lesson for the day, thanks to Le Cordon Bleu culinary institutes (LOL!). Enjoy the dish, if you have other recipes you’d like to share, please do so.

Yields 4-6 servings
1 Chicken, weighting 3 ½ lbs, cut into 6 pieces
2 celery stalks, 1 broken in half and 1 finely chopped
1 Carrot, chopped
2 Onions, 1 sliced and 1 chopped
2 bay leaves
salt (TT)
4 Tbsp corn or peanut oil
1/3 c all-purpose flour
2 large garlic cloves, crushed
1 green bell pepper, seeded and diced
1 lb fresh okra, trimmed, then cut crosswise in ½ inch slices
8 oz andoullie sausage or Polish kielbasa sliced
2 tbsp tomato paste
1 tsp dried thyme
½ tsp salt
½ tsp cayenne pepper
¼ tsp pepper
14 oz canned peeled plum tomatoes
Cooked long-grain rice, to serve

1. Put the chicken into a large pan with water to cover, place over medium-high heat, and bring to a boil, skimming the surface to remove the foam. When the foam stops rising, reduce the heat to medium, add the celery stalk halves, carrot, sliced onion, 1 bay leaf, and ¼ tsp of salt and simmer for 30 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Remove the chicken, straining and reserving 1¾ pints (2 ¾ c) of the liquid. When the chicken is cool enough to handle, remove and discard the skin, bones, and the other ingredients. Cut the remaining chicken into bite-sized pieces and reserve.
2. Heat the oil in a large pan over medium-high heat for 2 minutes. Reduce the heat to low, sprinkle in the flour, and stir to make a roux. Stir constantly until the roux turns hazelnut-brown. If black specks appear, it is burned and you will have to start again.
3. Add the chopped celery, chopped onion, garlic, bell pepper, and okra to the pan. Increase the heat to medium-high and cook, stirring frequently, for 5 minutes. Add the sausage and cook, stirring frequently, for 2 minutes.
4. Stir in all the remaining ingredients, including the second bay leaf, and the reserved cooking liquid. Bring to a boil, crushing the tomatoes with a wooden spoon. Reduce the heat to medium-low and let simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the chicken to the pan and let simmer for an additional 30 minutes. Taste and adjust the seasoning, if necessary. Discard the bay leaf, spoon the gumbo over the rice, and serve.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Mississippi Mud Pie

I got recipe from a book that has a party theme, and this one was listed under “Mardi Gras party”. I noticed this recipe calls for superfine sugar, I’m not used to using that, but it’s defined as: regular (granulated) sugar that has been ground more finely. It is sometimes sold as baker's sugar and is also known as castor sugar. I’m sure you could find it in grocery stores, but I don’t know what the harm would be if you used regular sugar, but I shall find out. I’m sure you could also find shaved chocolate as well, or you could use a veggie peeler and make your own. For par-baking the piecrust, be sure to put some plastic wrap over your dough (once in the pan), fill it with dry beans, and seal it, this helps the crust keep it’s form, and cuts down on the mess. Let me know if you have any questions, enjoy!

Yield 4 servings

Pie Dough

1 5/8 c All-purpose flour, plus extra for dusting
2 tbsp unsweetened cocoa powder
5 oz butter
2 tbsp superfine sugar
1-2 tbsp cold water

Filling

6 oz butter
1 ¾ c packed brown sugar
4 eggs, lightly beaten
4 tbsp unsweetened cocoa powder, sifted
5½ oz semisweet chocolate
1¼ c light cream
1 tsp chocolate extract

Garnish

2 c heavy cream, whipped (already prepared whipped cream)
Chocolate flakes and curls

1. To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and let chill in the refrigerator for 15 minutes.
2. Preheat the oven to 375ºF. Roll out the dough on a lightly floured counter, and use dough to line a 9-inch loose-bottom tart pan or ceramic pie dish. Line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Bake the pastry shell for an additional 10 minutes, then remove from the oven and cool on a wire rack.
3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the light cream and the chocolate extract.
4. Reduce the oven temperature to 325ºF. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling has set.
5. Let the mud pie cool completely, then transfer it to a serving plate, if you like. Cover with the whipped cream. Garnish the pie with chocolate flakes and curls and then let chill until ready to serve.


Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Lime and Ginger Chutney

I love chutney, but I never know what to eat it with, because it’s a little too chunky (in some cases) to use as a dip, and a little to flavorful to eat on it’s own, with chips or bread. I’m sure this chutney will be awesome with the Crab Beignets, I cannot wait to try it!.

Yields 14 oz

4 Limes
1 ¾ oz Raisins
1 fl oz Brandy
3 ½ oz Onions, chopped fine
1 Garlic clove, chopped fine
1 oz Ginger rood, grated
small pinch saffron
1 bay leaf
2 cloves
3 ½ fl oz white wine vinegar
2 fl oz lemon juice
6 fl oz orange juice
2½ oz brown sugar
1 tsp tomato paste

1. Grate the zest of the limes, then peel and segment the limes. Cut each segment into 4 or 5 pieces.
2. Soak the raisins in the brandy
3. In a stainless-steel saucepan, combine the grated lime zest, soaked raisins, onions, garlic, ginger, saffron, bay leaf, cloves, white wine vinegar, lemon juice, orange juice, brown sugar, and tomato paste. Simmer until almost dry. Cool
4. Add the lime segments and stir in.Serve at once, or keep 2-3 weeks in a sterilized jar.

Crab Beignets with Lime and Ginger Chutney

I came across this recipe while doing some studying about Hors d’ Oeuvres in one of my textbooks from school, and came across this delicious looking recipe I would like to try. A Beignet (ben yay) is defined: Food dipped in a thin batter and deep-fried. When describing something on a menu, would you rather write “Crab Puffs” or “Crab Beignet”? The ladder will separate you from your average Joe caterer/restaurant. Potato Starch is a substitute or Corn Starch or Wheat flour. It could be found in your local supermarket, but it could be seen as potato flour or starch flour.

You cannot go wrong with chutney, I make a delicious Mango Chutney that I’m sure will go well with this recipe as well. Remember if you’re preparing anything that is dipped in a thin batter and fried, be sure to call it a beignet, it’s sure impress your guests. ENJOY!

Yields 36 pieces

3 oz Flour
2½ oz Potato starch
1 tsp Baking Powder
Pinch Salt
2 tsp oil
5 oz Water

1 ¾ oz Onion, chopped fine
1 tbsp Olive Oil
1 ¾ oz Red bell pepper, chopped fine
1 egg
3 tbsp plus 1 tsp Heavy Cream
½ oz Chives, chopped fine
6 oz Crabmeat
6 oz breadcrumbs
8 oz Lime and ginger Chutney (recipe below)

1. Sift the flour, potato starch, baking powder, and salt into a bowl. Whisk in the oil and then the water.
2. Stain through a sieve. Set aside to rest for at least 30 minutes
3. Sweat the onion in the olive oil.
4. Add the diced red pepper and sweat with the onion until soft
5. Set aside in a large bowl to cool.
6. Beat the egg with the cream and add to the cooled onion and pepper mixture. Add the chives and mix well.
7. Stir in the crab, then add the fresh bread crumbs. Mix well and season to taste
8. Make the mixture into tightly packed balls of about ½ oz each.
9. Dip in the batter and deep-fry at 400ºF until golden brown, and about 2-3 minutes. Remove and place on paper towels to drain.
10. Serve with the lime and ginger chutney on the side.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com

"With man this is impossible, but through Christ all things are possible".

Tortellini with Crab & Gorgonzola

I had some tortellini at this banquet I attended last night, and it was absolutely wonderful! This is the first time I’ve seen a pasta bar, it was really cool (I’m going to use It by the way, just FYI, lol!). They had veggies for you to choose from, two types of pasta, tortellini & bow tie, and tomato and alfredo sauces. I’ve wanted more of that all day, and was going through my cookbooks for inspiration, and came across this recipe. I love blue cheese and crab, so why not put it together with a white cream sauce, brilliant idea. Why didn’t I think of that? Well, this is something that should be for someone special, candlelight, and wine, and chocolate for dessert. I’m going to try it first, and if it comes out the way I know it will, this is my plan. This dish is quick and easy, but sure to impress your guest. ENJOY!

Yield 2 servings

½ pound dry or 1 pound fresh tortellini, cheese filled, precooked, rinsed and drained
8 oz Dungeness crab meat
6 oz Gorgonzola cheese
2 tbsp butter
2 tsp shallots, minced
¼ c dry white wine
½ c dream
Salt & Pepper (TT)
1 tbsp parsley, chopped fresh

1. Pick over the crabmeat to remove any lingering shell fragments. Set aside 1/3 of the crab for garnish. Crumble the cheese.
2. Sauté the shallots in butter over low heat until softened. Add wine and cream and heat to boil. Add crumbled cheese and the rest of the crab. Reduce the sauce over high heat for 1 minute.
3. Add the tortellini and continue cooking over high heat for another 2 minutes.
4. Season with salt and pepper and transfer to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley.



Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".

Fish Tocos with Corn Salsa

Yummy! I was thinking what to do with this leftover fish in my freezer, and fish tacos came to mind. I found this awesome recipe online, and am very eager to try it. I’ve heard people rave over McCormick and Schmicks Fish Tacos, but I haven’t brought myself to order any yet, even though the restaurant is in the lobby of my office. If you have any yummy Fish Taco recipes, please share them on the Forum of my website. ENJOY!

Yields 6 servings
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in limejuice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible