Cajun Comfort Food Chases Away Winter Cold, 3 Recipes

Photo of Jumbolia from McIlhenny Comapny Tobasco sauce

From Denny: At the first sign of chilly temperatures in January, Louisiana people turn to cooking up tummy satisfying comfort food like gumbo, jambalaya and seafood or chicken stews! Comfort food is the new trend in 2010 and it's no wonder as to why: it tastes good and it's easy to make.

With the heavy French influence, Louisiana has long been a place where we preserve our culture and market it as well. One of the oldest institutions in Louisiana is the company that makes the internationally famous Tabasco brand hot pepper sauce, the McIlhenny Company from Avery Island, Louisiana, where the salt mines abound. Recently, they updated some of their old family recipes for the company's history book, “Tabasco: An Illustrated History,” written by Shane Bernard.

Many of these recipes date all the way back to 1895, originally written by Mary Avery McIlhenny Bradford. Instead of the Jambalaya spelling we see Creole Jumbolia that is a New Orleans-styled version. Oddly enough, this older recipe does not include onions, bell pepper and celery - the Holy Trinity - like we are used to in current day recipes. Creole Jumbolia is a recipe originally handwritten in 1875 by Edmund McIlhenny.

For more mouth-watering recipes, the history of the McIlhenny Company and the 141-year-old tradition of making Tabasco sauce, visit Tabasco.


Creole Jumbolia

From: Tabasco

Serves: 6 to 8

Ingredients:

2 tbls. vegetable oil
1 lb. fresh, pure pork sausage, removed from the casing
1 fryer chicken (3-1/2 to 4 lbs.), cut into serving pieces
1 tsp. salt
1-1/4 cups long-grain rice
1-1/2 cups canned diced tomatoes
2 cups beef broth
2 tsps. original Tabasco brand pepper sauce
Garlic-Flavored Oil, if desired (recipe follows)

Directions:

1. Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring to break the meat up, until all pink has disappeared, 5 to 6 minutes. Transfer the sausage to a plate lined with paper towels to drain.

2. Season the chicken pieces with the salt. Add the remaining tablespoon of oil to the pot. Add the chicken and brown evenly on all sides. Remove the pan from the heat and carefully drain off any excess oil that has accumulated in the pot.

3. Add the sausage, rice, tomatoes, broth and Tabasco sauce. (If using the Garlic-Flavored Oil, add here.) Bring to a boil, then reduce the heat to medium-low, cover the pot and simmer until the rice is tender and most of the liquid has been absorbed, about 25 minutes.

4. Remove from the heat and let stand, covered, for 10 minutes. Serve warm from the pot.


Crawfish Bisque

From: Tabasco

Serves: 8

Ingredients:

2 gallons water
1/4 cup salt
1/4 cup original Tabasco brand pepper sauce
10 lbs. live crawfish

Stuffing:

1-1/2 lbs. peeled crawfish tails
6 tbls. butter
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1/4 cup finely chopped green onions
2 tsps. minced garlic
2 tbls. minced parsley
1 tsp. salt
2 tsps. original Tabasco brand pepper sauce, or to taste
1 cup plus 1/2 cup fine dried bread crumbs
1 egg, lightly beaten

Crawfish Bisque:

6 tbls. vegetable oil
6 tbls. all-purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1 tsp. minced garlic
Reserved crawfish fat
6 cups reserved stock (from boiling the peelings, etc.)
2 tbls. tomato paste
1-1/4 tsps. salt
2 tsps. original Tabasco brand pepper sauce
1 lb. peeled crawfish tails
1/4 cup chopped green onions
2 tbls. chopped fresh parsley

Directions:

1. Combine the water, salt and Tabasco sauce in a boiling pot large enough to accommodate the crawfish. When the water comes to a boil, carefully add the live crawfish. Return to a boil and cook for 3 minutes. Remove from heat, cool and strain. Cool the crawfish to room temperature.

2. Peel the tails (you should end up with 2-1/2 pounds peeled crawfish tails), remove the fat from the heads (put in a separate container), and reserve 50 to 60 of the largest heads. Set aside the peeled crawfish and the crawfish fat.

3. Clean heads by snipping off eyes and mouth section, then clean out the shells, rinsing well in cool water. Drain on paper towels and set aside.

For the stock:

Crush the remaining heads, peelings and claws, and put in a large pot with 3 quarts water. Bring to a boil, then reduce heat and simmer 30 minutes. Remove from heat and cool. Strain through fine sieve and reserve 6 cups. Set aside.

For the stuffing:

1. Finely chop the crawfish tails or pulse them two to three times in a food processor and set aside.

2. Heat butter in large sauce-pan over medium heat. Add the onions, bell peppers, celery, green onions, garlic and parsley. Cook, stirring, until vegetables are soft and lightly golden, about 5 to 6 minutes.

3. Add the chopped crawfish tails and cook, stirring, for 3 minutes. Remove from heat. Add the salt and Tabasco sauce. Add 1 cup of the bread crumbs and the egg, and stir to mix. The mixture will be thick. Set aside to cool.

4. Preheat oven to 375 degrees. When crawfish mixture has cooled, stuff each head with a heaping teaspoon (more or less depending on the size of the head) and arrange them in a shallow baking pan. Generously dust the stuffed heads with the remaining 1/2 cup bread crumbs, patting crumbs gently into the stuffing.

5. Bake the heads until the bread crumbs are lightly golden, about 20 minutes. Remove from the oven and set aside.

For the bisque:

1. Combine oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring constantly, make a roux the color of peanut butter. Add the onions, bell peppers and garlic. Cook, stirring, until vegetables are soft, about 5 minutes.

2. Add the crawfish fat, reserved stock, tomato paste, salt and Tabasco sauce and stir to blend. Bring to a boil, then reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.

3. Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads.

4. To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl.


Farci Crabs

From: Tabasco

Serves: 6

Ingredients:

2 slices day-old white bread, broken into small pieces
1/2 cup milk
1 egg, lightly beaten
3 cups (1 lb.) white crabmeat, picked over for shells and cartilage
1 tbl. finely chopped fresh parsley
1/2 tsp. original Tabasco brand pepper sauce
1/2 tsp. salt
1 tbl. butter
1 tbl. chopped onions
1 tbl. vegetable oil
1/4 cup fine dried breadcrumbs
6 lemon slices, for garnish

Directions:

1. Combine the bread pieces, milk and egg in a large mixing bowl; stir to mix. Add the crabmeat, parsley, Tabasco sauce and salt, and gently stir to mix.

2. Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, until soft, about 2 minutes. Add the crabmeat mixture and cook, stirring occasionally, until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat and cool for about 5 minutes.

3. Preheat the oven to 375 degrees. Lightly oil 6 clean crab shells, 6 small ramekins or an 8-inch square casserole. Spoon the mixture into crab shells, ramekins or an 8-inch square casserole. Sprinkle the mixture with the bread crumbs and bake until the crabmeat is bubbly and the bread crumbs are golden, about 20 minutes. Garnish with the lemon slices and serve warm.


*** THANKS for visiting! You are welcome to return again and again to fill up on good food! :)

Recipe: Eula Mae's Cajun Seafood Gumbo

Image by Southern Foodways Alliance via Flickr

From Denny: Just loading this recipe into the online editor is making my mouth water! This version of famous Cajun gumbo has shrimp and lump crabmeat in it. We love Honey-Baked Ham brand in our house as the smoky and sweet flavors go so well as a flavoring for seafood dishes. Cajun tasso is wonderful too - just use a lot less of that as it is salty like Virginia cured ham or country ham as some people know it.

Make sure you have some file powder on hand to sprinkle on your gumbo after you ladle it over the hot cooked rice in the bowl as you serve it. File powder is ground sassafras root which acts as a digestive. File came to us from the Choctaw Indians when the Cajuns settled south Louisiana. In fact, if it weren't for the Choctaw the early settlers would never have been able to navigate the natural winding and twisting bayous to discover Baton Rouge, the capital city! The Choctaw did a lot to help develop this area and food culture.

From: THE TABASCO® COOKBOOK 1993 by Paul McIlhenny with Barbara Hunter. The McIlhenny family are the original founders and creators of Tabasco sauce from Avery Island where there is the salt mine and bird sanctuary.

Serves: 12 to 16

Ingredients:

3/4 cup vegetable oil, divided

2 pounds fresh okra, or 2 (16-ounce) packages frozen okra, thawed
and thinly sliced (about 8 cups)

1 tablespoon white vinegar

4 quarts water

2 pounds cubed cooked ham (about 6 cups)

3 large onions, diced

2 stalks celery, diced

1 head garlic, cloves peeled but left whole

1 green pepper, diced

1 (14.5-ounce) can diced tomatoes

4 pounds medium shrimp, peeled and deveined

2 pounds lump crab meat, picked over

1 1/2 tablespoons Original TABASCO® brand Pepper Sauce

6 cups cooked rice

Directions:

Heat 1/2 cup of the oil in a large skillet (not cast iron) over medium heat. Add okra and cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar; cook and stir another 10 minutes, until okra takes on a brownish color and is reduced to about a quarter of its original volume. Spoon okra into a bowl and set aside.

Bring water to a boil in a large stockpot over high heat. Meanwhile, add remaining 1/4 cup oil to skillet over medium-high heat; add ham and sauté 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic, and green pepper and cook, 10 minutes or until vegetables are tender, stirring constantly; add to stockpot along with okra and tomatoes. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Reduce heat to very low, add shrimp, and simmer 10 minutes. Add crab meat and TABASCO® Sauce; simmer 5 to 10 minutes longer. Serve gumbo in soup bowls with mounds of rice.

Note: This recipe is HIGH in sodium so if you have a health issue take time to look at the recipe to cut the salt level. Remember, Louisiana in the summer time is a hot and humid climate where a high salt diet can be tolerated if there is no air conditioning.

Nutritional information per serving: 597 Calories (and worth every calorie!), 58g protein, 42g carbohydrate, 21g fat, 244mg cholesterol, 1799mg sodium


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Recipe: Slow Cooker Chicken and Andouille Sausage Gumbo

From Denny: Use a larger slow cooker for this recipe, a 5 to 6 quart size is better as anything smaller is filled to the brim and may bubble over! Before you know the cats may be jumping up on the counter to lick up all the gumbo goodness... :)

From: Delicious Tabasco Recipes for your Crock-Pot Slow Cooker

Serves: 8 to 10

Ingredients:

1 cup onion, coarsely chopped

1 cup celery, coarsely chopped

1 cup green bell pepper, coarsely chopped

2 cloves garlic, minced

6 Tablespoons vegetable oil, divided

2 1/2 to 3 pounds chicken parts

1/2 pound andouille sausage or kielbasa sausage, cut into 3/4-inch cubes

2 teaspoons fresh parsley, chopped

2 bay leaves

1/2 teaspoon dried thyme

2 teaspoons Tabasco brand pepper sauce, or to taste

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 quarts water

1/3 cup all-purpose flour

1/2 cup green onions, chopped

Hot cooked rice


Directions:

Image via Wikipedia

1. Add onion, celery, green bell pepper and garlic to bottom of stoneware. In skillet, over medium-high heat, brown chicken pieces in 3 Tablespoons vegetable oil until almost golden. Add sausage to skillet and continue cooking meat until chicken is golden brown.

2. Add all browned meat and poultry to stoneware on top of the vegetables. Add parsley, bay leaves, thyme, Tabasco pepper sauce, salt and pepper to stoneware. Pour water over all. Cover and cook on Low 5 to 7 hours or on High 2 to 4 hours.

3. In skillet, over medium heat, mex flour with the remaining 3 Tablespoons vegetable oil and cook, stirring constantly until the roux is dark brown. Add 1 cup of hot liquid from the slow-cooker mixture to the roux, a little at a time, stirring until smooth.

4. Stir roux mixture into stoneware, cover and finish cooking, 1 1/2 hours on Low or 1 hour on High. Add green onions at end of cooking time and let stand at least 10 minutes before serving. Remove chicken bones and skin before serving, if desired.

5. Remove from heat and stir in green onion and parsley; adjust seasoning if needed. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

Note: Leave yourself a little time for deboning and removing the skin from the chicken meat, adding to the overall time to prepare this slow cooking dish.



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Recipe: Incredible Cajun Greens

mustard greens Image by rachel is coconut&limevia Flickr

From Denny: OK, WOW! Now this is a dressed up greens recipe that men will happily eat in large quantities! There won't be any whining about eating vegetables at the table when you serve this outstanding recipe. Why? It has lots of meat in it in the form of smoked sausage as well as pork butt along with incredible seasonings.

Why eat greens? Are you kidding? Besides the fact they just taste good (Tabasco pepper white vinegar dabbled on it to tamp down the intensity), greens are stuffed full of the mineral calcium! If you can't drink milk or don't like it this is another way to get easily digestible calcium, fiber and B vitamins for your nervous system and liver. Give this recipe a try at your house!

R. L. Greens by R. L. Holmes

From: R.L.'s Greens - from R.L.'s Off the Square Cajun restaurant, 1113 Floyd St., Covington, Georgia, published in the Atlanta Journal-Constitution. R. L. Holmes is from Alexandria, Louisiana, almost northern Louisiana, far from New Orleans. The man can cook!

Hands on time: 1 hour

Total time: 1 hour and 45 minutes

Serves: 16


Ingredients:

2 tablespoons vegetable oil, divided

1 pound pork butt, diced

Salt and pepper

1 pound smoked sausage, diced

1 pound bacon, diced

1/2 cup diced onions

1/2 cup diced carrots

2 cloves garlic, finely chopped

1 head cabbage, cut into 1 inch pieces

1 bunch collard greens, cut into 1 inch pieces

1 bunch mustard greens, cut into 1 inch pieces

1 bunch turnip greens, cut into 1 inch pieces

1 quart chicken stock

1 ham hock

1/4 cup Tabasco sauce

3/4 cup white vinegar

1/4 cup meat seasoning (such as Chef Paul Prudhomme's Pork and Veal Magic Seasoning Blend)

2 tablespoons packed brown sugar

Instructions:

Preheat oven to 500 degrees. Coat the bottom of a roasting pan or baking dish with 1 tablespoon vegetable oil. Add the diced pork butt, season with salt and pepper, and roast 20 to 30 minutes, stirring frequently, until it starts to brown. Add the sausage and cook an additional 15 minutes, stirring frequently, until meat is browned and sizzling.

In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside; drain off most of the grease but reserve about 1 tablespoon, leaving it in the skillet. Add the onions. Cook slowly over medium heat, stirring occasionally, until onions are brown but not burned, about 30 minutes. Add the carrots and garlic and saute an additional 10 to 15 minutes.

In a large stockpot, heat the remaining tablespoon of vegetable oil over medium heat. Add the cabbage, stir lightly and then cover the pot and cook about 15 to 20 minutes, stirring once or twice to prevent scorching. Add the collard, mustard and turnip greens and the chicken stock. Bring to a simmer, then add the pork butt and sausage, bacon, onion and carrot mixture, the ham hock, Tabasco sauce, vinegar, meat seasoning and brown sugar. Cover and cook about 45 minutes, until greens are tender and flavors are well-incorporated. Adjust seasonings to taste.

Notes:

The quantities in this recipe are reduced from the much larger batch that Holmes makes at his restaurant, so the proportions are just a bit off. If you want to reproduce his version exactly, increase the pork butt, smoked sausage and bacon to 1 1/4 pounds each. Holmes also makes his own meat seasoning, which can be purchased at the restaurant.

For simplicity's sake, this recipe uses store-bought chicken stock and a ham hock. The greens are well-seasoned with hot sauce and vinegar, so Martin always advises restaurant patrons to try them before they start dumping on the condiments.


Nutrition:

Per serving: 367 calories (percent of calories from fat, 69), 21 grams protein, 7 grams carbohydrates, 2 grams fiber, 28 grams fat (9 grams saturated), 70 milligrams cholesterol, 1,338 milligrams sodium.

Recipe: Fried Catfish with Remoulade Sauce

Image by El Destructo via Flickr

From Denny: This is so Louisiana and can be found in any grocery store that runs a plate lunch deli and other small mom and pop eateries. Louisiana raises a lot of catfish on "farms" just like we raise crawfish. Actually, they are ponds but farms are what most people call them.

Here is a good basic version from CBS' Chow.com though in Louisiana we would spice it up, often putting hot Tabasco pepper sauce on it to eat.

INGREDIENTS

1/2 cup finely ground yellow cornmeal

1/2 cup cake flour

2 teaspoons ground cayenne pepper

(From Denny: we often use a spice blend of Cajun seasonings like Emeril's or Chachere's. It includes lots of garlic and onion powder, paprika, salt, black pepper, cayenne pepper and sometimes other spices depending upon the brand. It isn't catfish around here without lots of garlic in the seasoning!)

1 teaspoon paprika

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 cups vegetable oil for frying

2 pounds catfish fillets, cut into 3- to 4-ounce strips

Lemon wedges

Rémoulade

INSTRUCTIONS
Combine cornmeal, flour, cayenne, paprika, salt, and pepper in a shallow dish and a whisk to thoroughly combine.
Heat vegetable oil over medium heat in a 12-inch cast iron skillet to 350°F. Line a plate with several layers of paper towels; set aside.

Use a paper towel to blot the fish pieces dry, season on all sides with salt and freshly ground black pepper, then dredge them in the cornmeal mixture, being sure to cover all sides. Tap fish pieces lightly to shake off excess.

Fry fish in batches, turning once, until deep golden brown and crisp on the outside with a flaky interior, about 6 minutes total.
Remove fish from the pan with a slotted spatula to the paper-towel-lined plate to drain, and while it’s still hot, season well with salt. Serve with lemon wedges and rémoulade.

Note: If you don’t have cake flour on hand, all-purpose can be used though the results won’t be quite as crispy.

From Denny: Even though fried catfish is a working man's dish, finer French sauces still exist here and are made daily as expected side offerings. Don't even get me started on how much people around here in Louisiana love their potato salad!

Remoulade Sauce:

Rémoulade is a mayonnaise loaded with flavor. Originally created in France but common in Creole cooking, it is made with Louisiana-style hot sauce, capers, and tarragon; we added Worcestershire and bell pepper. Though it is normally served with fried-fish dishes such as our Cornmeal Fried Catfish, we also like it with boiled shellfish or mixed into a potato salad.

What to buy: Use the freshest eggs you can find.

INGREDIENTS

2 large egg yolks

1 tablespoon Dijon mustard

1 cup vegetable oil

1 teaspoon Louisiana-style hot sauce, such as Tabasco

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon ground white pepper

2 teaspoons minced capers

2 teaspoons minced shallots

1 1/2 teaspoons minced fresh tarragon

1 teaspoon minced fresh Italian parsley

2 teaspoons minced red bell pepper

INSTRUCTIONS

In a medium mixing bowl, whisk egg yolks and Dijon mustard until eggs are broken up and evenly blended. Continue whisking and slowly add oil by pouring it down the side of the bowl in a thin stream.
Once all the oil is added, whisk in Tabasco, Worcestershire, lemon juice, salt, and pepper until well incorporated.

Mix in capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Garnish with the remaining bell pepper and serve.

Recipes: Spring Comfort Food on a Budget From Former Ballerina

Image via Wikipedia

From Denny: Louisiana has always been about two things - food at an affordable price and French cooking!

Patricia Williams is a former ballerina who retired at age 30. She followed her passion and became a chef, studying in France. She answered the CBS Morning Show's challenge of a meal for a family of four on $35 or less.

Seriously mouth-watering is this comfort food! She lines the meatloaf pan with smokey bacon and it adheres while it is baking in the pan. To serve, take it out of the pan, flip it over so the bacon is now on top: awesome!

Chef Williams shows you how easy it is to make your own fresh Green Goddess salad dressing and finally, a small bite version of Strawberry Shortcake. A lot of nutritional and taste value for reasonable money definitely qualifies as great comfort food in my book!



Recipes from CBS:

Arugula Salad

Serves 4

INGREDIENTS:

1 pound Arugula

16 asparagus green stalks, standard size

2 tablespoons olive oil

2 teaspoons lemon juice

Salt and pepper

METHOD:

Wash and dry the arugula. Cut the woody stems off the asparagus; peel the asparagus and save for the salad. Blanch the asparagus in salted water then shock in ice water.

To assemble the salad, place a large dollop of green goddess dressing on the plate. Place the arugula and the asparagus shavings in a bowl. Season with salt and pepper; add the olive oil and the lemon juice and toss. Place 4 asparagus on each plate (2 green and 2 white) and top with arugula.

Green Goddess Dressing

Serves 4

INGREDIENTS:

2 egg yolks

2 cups extra virgin olive oil

2.5 cups parsley leaves

2 cups arugula leaves

4 tablespoons tarragon

6 tablespoons minced chives

2 cloves garlic, chopped

4 white anchovies

Juice of 2 lemons

3 tablespoons white wine vinegar

1 ripe avocado

METHOD:

Slice the herbs and arugula thinly and puree with anchovies, garlic, lemon juice, avocado with ½ cup extra virgin olive oil.

To make the mayonnaise, blend the egg yolks and white wine vinegar and slowly add 2 cups extra virgin olive oil; combine and season with salt and pepper.

Bacon and Beef Meatloaf

Serves 4

INGREDIENTS:

1 small onion, diced

2 cloves of garlic, minced

3 tablespoons ketchup

1 tablespoon mustard

2 ounces breadcrumbs

1 tablespoon chopped parsley

1 egg slightly beaten

2 pounds ground beef

1.5 ounces heavy cream

1 tablespoon tabasco sauce

2 teaspoon kosher slat

1 piece of diced bacon

1 pound fresh green beans, cleaned & blanched

METHOD:

Sauté the bacon and add the onions and the garlic; let cool. Mix the remaining ingredients and combine everything with the beef; do not over mix. Place in a 1-pound loaf pan and bake at 320°F for 30 minutes.

Drain the oil that has accumulated during cooking. Remove from the mold and serve with spicy ketchup sauce and green beans.

Spicy Ketchup Sauce

Serves 4

INGREDIENTS:

1.5 cups ketchup

1 cup soy sauce

1 cup red wine vinegar

2 sticks butter

Tabasco to taste

METHOD:

Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with the meatloaf.


Strawberry Shortcake

Serves 4

INGREDIENTS:

Topping:

1 pint strawberries - washed, hulled and sliced

1 cup heavy cream

2 tablespoons powdered sugar

METHOD:

Topping: Whip the heavy cream and add the powdered sugar. Set aside until ready to serve.

INGREDIENTS:

Shortcake:

2 cups flour

1.5 teaspoons baking powder

2 tablespoons sugar

Pinch of salt

3.2 ounces butter

4.8 ounces heavy cream

2 eggs

3 tablespoons flour for the surface

1 tablespoon cream for tops

1 tablespoon sugar for the tops

METHOD:

Shortcake: Cut the butter in small pieces. Place the flour, baking powder, salt and sugar in the bowl of the mixer. With the paddle, beat the butter into the flour mixture; do not over mix.

Beat the eggs and combine with the heavy cream and add to the flour mixture.

Lightly flour the surface and roll the dough into 1 inch height and cut with a 3-inch cookie ring.

Brush with heavy cream and top with sugar. Bake in a preheated 300°F. oven for 20 minutes or until lightly golden.


So, how did Williams do with our $35 budget?

Arugula Salad:

arugula $4.50
asparagus $1.75
parsley $.69
tarragon $1.49
chives $1.69
garlic $.39
anchovies $.99
lemons $.98
avocado $2.00

total $14.48

Meatloaf:

onion $.52
ketchup $.99
mustard $.89
breadcrumbs $.99
ground beef $4.58
heavy cream $1.19
bacon $1.00
green beans $1.99
soy sauce $1.39
butter $1.79
tobasco $1.39

total $16.72

Strawberry Shortcake

strawberries $2.49
heavy cream $1.19

total $3.68

Grand total: $34.88

Leader chefs so far this year in "How Low Can You Go?":

1. Scott Peacock $32.60
Watershed Restaurant

2. Joey Campanaro $33.27
The Little Owl

3. Patrick Connolly $33.32
Bobo Restaurant

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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.