How to make a Roux Video

How to make a Roux that is used in Cajun dishes.

Green Onion And Soy Sauce Mayonnaise

Ingredients


 1/2 cup mayonnaise
 1 green onion including green tops, very thinly sliced
 1 teaspoon fresh lemon juice
 2 teaspoons soy sauce      


       
                           
Directions

 1. In a small bowl, mix together the mayonnaise, green onion,
lemon juice, and soy sauce until well blended. Cover and refrigerate
for up to 1 day.

Applesauce Cranberry Pecan Muffins

Ingredients 

 2 cups all-purpose flour 

 1/2 cup sugar 

 1 teaspoon baking soda

 1 teaspoon ground cinnamon 

 1/2 teaspoon salt

 1 egg, lightly beaten 

 1/3 cup vegetable oil 

 1 cup unsweetened applesauce 

 1 cup cranberries, chopped 

 1/2 cup pecans chopped        

  

  

         

                             

Directions  

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 

baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 

mix together gently, do not over mix. Gently fold in the chopped 

cranberries

 6. Add mixture into muffin cups filling until 2/3 full. 

Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Sourdough Waffles

Ingredients

 1 cup sourdough
 1/4 cup cooking oil
 1/2 teaspoon baking soda
 1/2 t
 5. Preheat waffle iron, set it to high heat.
Cook till golden brown.easpoon salt
 2 large eggs - separated
 1 Tablespoons sugar
 1/4 cup dry powdered milk    


       
                           
Directions

 1. Separate the eggs into two separate bowls.

 2. In a mixing bowl beat egg yolks until they turn a
light lemon color.

 3. Add all other ingredients, except whites to the
yolks and mix until well blended.

 4. Beat the egg whites until soft peaks form.
Fold in egg whites gently.

Blackened Catfish with Dipping Sauce

Ingredients


 4 6 oz. catfish fillets
 4 tablespoons blackened seasoning
 2 tablespoons olive oil

 Dipping Sauce:

 3/4 cup mayonnaise
 4 tablespoons ketchup
 3 tablespoons fresh lemon juice
 salt and ground black pepper
 1 tablespoon finely sliced scallions    


       
                           
Directions

 1. To make the dipping sauce:
 In a medium mixing bowl whisk together the mayonnaise,
ketchup, and lemon juice. Season with salt and pepper to
taste. Stir in the scallions. Cover and refrigerate until ready to serve.

 2. To make the catfish:
 Season both sides of the fish with the blackened seasoning.
In a large skillet over medium-high heat, warm the oil until
a few droplets of water sizzle when sprinkled in the skillet.
Sear the fish on one side until the meat is well browned and
releases easily from the pan, about 4 to 6 minutes. Turn over
the fillets and cook to desired doneness, about 5-6 more minutes.
Serve warm with a spoonful of the dipping sauce.

Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.

Grapefruit Cocktail

Ingredients 

1 part gin     

1 part grapefruit juice     

Garnish: maraschino cherry      

  

  

         

                             

Directions  

1. Stir with ice and strain into a cocktail glass. 

Garnish with maraschino cherry or grapefruit wedge.