Spring Break Menu-New Orleans

by Michele Cheplic | More from this Blogger

06 Mar 2009 05:17 AM

The Big Easy is a big draw for many spring breakers. Not only is it home to waterfront attractions and legendary landmarks, but it also boasts some of the most incredible cuisine in the country. If you can't make it to New Orleans this spring, then consider cooking up some of the region's most iconic dishes in your own kitchen.

CLASSIC SHRIMP PO' BOY

Ingredients:

10-inch crusty French bread

10 lightly breaded, fried shrimp

Cajun tartar sauce

Marinated salad mix

Cajun Tarter Sauce Ingredients:

Mayonnaise

Relish

Cajun seasoning (available in your grocer's spice aisle)

Directions:

Combine ingredients to taste.

Marinated Salad Ingredients:

Diced Tomato

Romaine lettuce

Sliced onions

Olive oil

Cajun seasoning

Directions:

Toss ingredients together to form a salad.

Directions:

Slightly grill French bread. Spread with a generous amount of Cajun tartar sauce. Top with salad mix and fried shrimp. Sprinkle with Cajun seasoning before serving.

BEIGNETS

Ingredients:

1/2 envelope active dry yeast

3/4 cup warm water

1/4 cup granulated sugar

1/2 teaspoon salt

1 egg, beaten

1/2 cup evaporated milk

1/2 teaspoon vanilla

3 1/2 cup flour, divided

1/8 cup shortening, softened

Oil for deep-frying

Powdered sugar

Directions:

Sprinkle yeast in the warm water. Stir to dissolve and allow to rest for 5 minutes.

Mix sugar, salt, beaten egg, evaporated milk and vanilla. Add 2 cups of flour at first, and then add the last 1 1/2 cups gradually after adding the 1/8-cup shortening.

If dough gets stiff, mix by hand pulling all the dough away from the edges of the bowl.

Cover dough with plastic wrap and chill at least 4 hours or overnight.

Use a rolling pin and roll out on a floured surface to 1/8-inch thickness.

Cut dough into 3-inch strips, and then cut again diagonally into diamond shapes. Be careful not to cut shapes too large because the beignets puff up in the oil.

Deep fry in oil heated to 375 degrees for 2-3 minutes on each side, until light brown.

Drain on paper towels.

Cover with powdered sugar and serve warm.

Makes 50.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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