Video: Easy Shrimp Dip!

From Denny: This is something we really enjoy here in Louisiana. If it isn't a gravy with rice, a soaked cake then it's a dip of some kind, preferably with seafood. Shrimp is the number one choice for dips!



From CajunCookingTV.com:

Yield: This quantity will serve a party of 15-20. Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip:

½ pound medium to large boiled shrimp (peeled and deveined)

1 package cream cheese (softened)

¼ cup sour cream

¼ cup chopped green onions

1 tablespoon ketchup

½ teaspoon prepared horseradish

1 stalk celery (cut very small)

Tony’s Creole Seasoning

Directions:

Using a food processor, place all ingredients except the celery. Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula. Carefully remove the mixture from the blade.

Fold in the chopped celery. The celery gives the dip a good crunch.

Mix in a sprinkling of Tony's Creole Seasoning.

Serving Suggestions for Shrimp Dip:

Pour into a pretty bowl or hollowed out Hawaiian sweet bread or serve with Petite Mini Toasts.

Recipe: Chicken and Pistachio Mocha Mole Sauce

From Denny: Chicken Mole sounds divine, especially this exotic recipe I found over at Chocoholic.com! This is a faster convenience version of the traditional complex slow-cooked mole. Wonderful for spring and summer entertaining.

From: Robert Phillips

Yield: 4 servings

Ingredients:

CHICKEN

4 5-to-6 ounce boneless skinless chicken breasts

1 cup plus 1 Tablespoon coffee liquor (Kahlua), separated

SAUCE

1 Tablespoon coffee liquor (Kalhua)

1 cup pistachios, plus extra for garnish

1 poblano chile

1/2 cup chopped onion

3 Tablespoons chopped cilantro leaves, plus extra for garnish

1 Tablespoon finely-chopped bittersweet chocolate

1 teaspoon garlic

1/2 teaspoon chili powder

1/4 teaspoon cumin

salt and pepper

3 cups stock

2 Tablespoon cream

1 Tablespoon cornstarch

Directions:

Trim any excess fat from the chicken breasts. Marinate the chicken in 1 cup of coffee liquor for several hours or overnight.

Shell the pistachios, roast them lightly in a skillet, and then coarsely chop them.

Carefully roast, peel, and chop the poblano.
Preheat a grill or broiler.

In a saucepan combine all of the sauce ingredients ingredients, except the cream and cornstarch, and bring to a boil. Reduce heat and simmer 30 minutes.

Cool slightly. Then carefully pour the sauce into a blender or food processor and puree. Strain through a sieve into a clean saucepan. Mix cream and cornstarch together first, then whisk into the sauce. Heat until slightly thickened.

Adjust seasonings to taste.

Meanwhile, remove chicken from marinade and wipe off excess marinade. Grill or broil the chicken, turning once, until well-browned, about 8 minutes in all. To serve, top each chicken breast with enough sauce to cover and garnish with a sprinkle of chopped pistachios and cilantro leaves.

Recipe: Cornmeal Waffles with Savory Butter

Image by Marilyn M via Flickr

Photo of a cornmeal waffle with pecan butter, yum! We have wonderful pecans here in Louisiana - a favorite brand is Bergeron's.

From Denny: Louisiana has a large German population from the past century. We love sausage down here be it French, German or even Polish versions. These easy waffles are just the ticket for a savory side dish for an easy weekend meal combined with grilled sausages.

From: Eating Well in a Busy World by Francine Allen

Yield: Serves 8


Ingredients for Waffles:

3 eggs

1½ cups buttermilk

6 Tablespoons unsalted butter, melted

¾ cup cornmeal

1 cup self-rising flour

1½ Tablespoons sugar

1 teaspoon baking soda

½ cup grated Cheddar cheese


Ingredients for Savory Butter:


½ cup unsalted butter, softened

1 teaspoon dry mustard

1 Tablespoon or more fresh snipped chives

Dash of Tabasco sauce (more if you are from Louisiana!)


Directions for waffles: Preheat the waffle iron. Put a large platter in the oven to heat.

Mix together the eggs, buttermilk and butter. In a separate bowl, stir together the flour, sugar, soda and cheese. Add the dry ingredients to the liquid; stir gently until the ingredients are combined. Cook the waffles in the waffle iron according to manufacturer’s directions. Cut the waffles into pieces that can be handled like bread. Transfer each to the warm platter as they are cooked, loosely covering with foil so they don’t dry out.

Directions for Savory Butter: Meanwhile, blend together the butter, mustard, chives and Tabasco in a food processor or blender. Serve the waffles with the butter.

Per serving: 366 calories, 26 grams fat, 145 milligrams cholesterol, 438 milligrams sodium.