Louisiana Culture: Heavenly Hash Cake (and recipe)

Louisiana Culture: Heavenly Hash Cake: "Heavenly hash “cake” is quite popular with home cooks. It is basically a marshmallow cake mixed with nuts and some chocolate and then bathed again in a chocolate glaze to seal the marshmallow. If you love marshmallows you will love this 'cake.'"

Photo by Flirty Kitty @ flickr

Recipe: Chocolate Chip Cherry Snack Cake

Recipe Chocolate chip cherry snack cake - here's a cute recipe for parents and children to enjoy making together!

A few typos: all-purpose flour, semi-sweet chocolate and margarine.

Recipes: Crab Fingers, Doorstop Pork Chops, Hazed Ribs

Louisiana’s Abita Brewing Company is a bit hit!

This is the place where Louisiana’s Abita Brewing Company began. Since 1994 it has moved to a larger location, growing to more than a local and then regional beer; it now has national presence. Examples of Abita beer: Winter Warmer, a delicate spice taste; Amber Light; Wheat, a summer brew; English Bitter, which has a bite to it; Cask Condition Double Bock, a non-filtered, self-carbonated, hand-pumped, English-style bock; Purple Haze; Turbo Dog and many others. The names as are colorful as the Louisiana people. They also make some great non-alcoholic root beer.

This full service 100 table restaurant in Abita Springs, Louisiana (near Baton Rouge) still retains the original brewing equipment of the brewery’s humble beginnings. Abita Beer can be viewed by diners making special small batch brews for the restaurant.

Martin and Vula Essaied have owned the Abita Brew Pub since 1998. Vula is a native of Greece and Martin is from Tunisia. They met while working in a restaurant in Canada. They say they use beer in 75% of their recipes at the pub.

It didn’t take long for this couple new to Louisiana to start giving Louisianans what they love: seafood and meat dripping in sauces and marinades. They chose to promote locally brewed Louisiana Abita beer. Here are three of their most popular dishes. When you visit south Louisiana, make sure to come by this Abita Brew Pub (985 - 892 – 5837) and the Abita Brewing Company’s site nearby for an enjoyable visit!

***

Brewers’ Crab Fingers


Yield: Serves 4 to 6 as an appetizer

From: Martin and Vula Eaasied, Abita Brew Pub, Abita Springs, Louisiana

Ingredients:

4 Tablespoons butter, softened

2 ounces Worcestershire sauce

4 sprigs fresh rosemary

3 cloves garlic, chopped

Salt, black pepper, Creole seasoning, Tabasco sauce to taste

1 pound crab fingers

8 ounces Abita Amber beer


Directions: Combine all ingredients except the crab fingers and the beer.

Heat sauté pan and add butter mixture. Saute crab fingers in butter.

Add beer and let simmer no more than 4 minutes. Serve with hot French bread.


***

Doorstop Pork Chops


Ingredients:


Cornbread (1 pan of your favorite cornbread recipe)

4 to 6 double-cut (thick) pork chops

Salt, black pepper, Creole seasoning, oregano, thyme to taste

2 green bell peppers, diced

1 large onion, diced

4 stalks celery, diced

½ pound andouille sausage, diced

6 Tablespoons butter or oil

Root Beer Glaze (recipe follows)


Directions: Prepare a pan of your favorite cornbread recipe. Break up cornbread into small pieces.

Combine salt, black pepper, Creole seasoning, oregano and thyme and rub on pork chops. Grill chops and set aside.

Dice peppers, onion, celery and sausage. Sauté in butter or oil until soft.

Combine vegetable sausage mixture with cornbread pieces.

Place a mound of cornbread mixture on plate; top with a grilled pork chop and spoon Root Beer Glaze over chop. Serves 4 to 6.


Root Beer Glaze


3 cups Abita Root Beer

A few sprigs rosemary

Directions: Place root beer and rosemary sprigs in saucepan on simmer. Reduce until you have a thick glaze. It’s ready when it coats a spoon.


***

Hazed Ribs

Yield: Serves 6.


Ingredients:


3 racks baby-back ribs

1 ounce whole black peppercorns

¼ cup Zatarain’s Crab Boil

Salt and black pepper to taste

Abita Purple Haze beer, enough to cover ribs

16 ounces Brewmaster’s BBQ Sauce or your own favorite barbecue sauce recipe

6 ounces Abita Golden Beer

1 bell pepper, diced

½ onion, diced

1 stalk celery, diced

Vegetable oil


Directions:

Combine ribs, peppercorns, crab boil, salt and pepper in a baking pan. Add ribs and enough Abita Purple Haze Beer to cover ribs. Bake in a 350° F. oven for 2 hours or until tender.

Meanwhile, sauté diced vegetables in enough vegetable oil to coat bottom of pan (about 2 tablespoons) until tender. Add barbecue sauce and Abita Golden Beer. Let simmer until mixture thickens.

Grill baked ribs, basting with vegetable-barbecue sauce mixture, until warmed through. Fall-off-the-bone good! Serves 6.


Note: For other recipes visit my other fun blog -
Romancing The Chocolate

Recipe: Fudgy Mocha Toffee Brownies

Fudgy Mocha Toffee Brownies



Yield: 20 servings

From: Cooking Light magazine

If there are actually any brownies remaining, you can wrap them tightly in aluminum foil and freeze up to four months. At room temperature, placed in an airtight container, they can last up to a week.


Ingredients:


Cooking spray

2 Tablespoons instant coffee granules

¼ cup hot water

¼ cup butter

¼ cup semisweet chocolate chips

1 ½ cups all purpose flour

1 1/3 cups sugar

½ cup unsweetened cocoa

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

¼ cup toffee chips


Directions: Preheat oven to 350° F. Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts, stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350° F. for 22 minutes. Cool on a wire rack.

Nutritional Information: 145 calories (30% from fat), 4.8 g Fat, 2.2 g Protein, 24.9 Carbs, 1.1 g Fiber, 30 mg Cholesterol, 121 mg Sodium, 23 mg Calcium.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Obama is now the 44th President!

Just finished watching Obama's speech and other news coverage - what an historic time, what emotion for millions around the world. There must be millions of people crowded together on the Washington Mall. It reminds me of when the Pope in Rome, Italy celebrates Mass in St. Peter's Square and a million strong gather.

Interesting is that the ceremony ran a little long and by so doing Obama became the 44th President exactly at noon BEFORE he took the oath of office four minutes later. How many of you knew that bit of trivia?

Congrats Mr. President! May you be successful in all endeavors.

Denny

A new day is here!
Photo by stephentrepreneur @ flickr