From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.
And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.
You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)
Recipes Featured:
Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars
Lou’s Barbecue Sandwiches
From: Lou Staples
Serves: 12
Ingredients:
1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices
Directions:
Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water
Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.
Cajun Crackers
From: Dale Mouton
One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”
Ingredients:
1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper
Directions:
Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.
In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.
Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.
Fleur de lis Pasta Salad
From: Linda Fresina
Serves 6 to 8. This is a cold pasta dish.
Ingredients:
1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish
Dressing:
3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.
Directions:
Place salad ingredients in large salad bowl.
Whisk dressing ingredients together and toss with pasta.
Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.
Fresina’s New Orleans Black & Gold Pasta
From: Fresina’s Pasta Co.
Serves: 6 to 8. The pasta can be served warm or cold.
Ingredients:
1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated
Directions:
Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.
Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.
Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.
Add the sliced squash and cook slightly.
Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.
Top with Pecorino Romano Cheese and serve warm.
Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.
Toffee Bars
From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.
Serves: 12
Ingredients:
15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips
Directions:
Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.
Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.
Pour the hot mixture evenly over the graham crackers.
Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.
Cool completely on a wire rack. Break into pieces.
*** All photos from 2theadvocate
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