Cookin With The Cajun Grocer

Reserve your Turducken today! Don't get caught in the holiday rush. Here's How

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Wednesday December 30th, 2009

Stuffed Eggplant Bechamel

STUFFED EGGPLANT BECHAMEL

Bechamel sauce:

1/4 cup butter
1/2 cup chopped onions
1/4 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

Heat the butter in a medium-size saucepan over medium heat. Add the onions and cook, stirring, until soft and golden, 6 to 8 minutes. Blend in the flour and milk and season with salt. Cook, stirring, until the mixture is thick and smooth. Set aside.

2 eggplants, each about 1 pound
1 cup of the béchamel sauce
1/4 cup butter
2 cups coarse dried breadcrumbs
1/2 teaspoon salt
1/4 teaspoon cayenne
White or black pepper to taste
1/8 teaspoon allspice
1/2 pound shrimp, boiled, peeled and chopped
1/2 pound lump crabmeat, picked over for shells and cartilage
Grated Parmesan cheese

Place the whole eggplants in a shallow pan and bake at 350 degrees until soft, 45 minutes to one hour. Remove from the oven and let cool. Cut off the stem ends. Cut each in half lengthwise and carefully scoop out the pulp, leaving about 1/4 inch of the flesh with the shells. Chop the pulp finely, then measure out two cups.

Melt the butter in a large saucepan and stir in the breadcrumbs. Add the eggplant pulp, seasonings and the bechamel sauce. Mix well. Add the shrimp and crabmeat and gently stir. Fill the eggplant shells with the mixture. Sprinkle generously with the Parmesan cheese.

Set the stuffed eggplants in a shallow baking pan and bake at 375 degrees until hot, bubbly, and lightly browned, 15 to 20 minutes.

Monday December 21st, 2009

All Seafood Holiday Meal

Although I love all the holiday food that includes baked turkeys, roasted wild ducks and geese, turduckens and all the popular sides like rice dressing, sweet potatoes, macaroni and cheese, green bean casserole and a whole lot more, I often host an all-seafood holiday meal. You might want to entertain the idea of doing this for your family and friends.

If you can, get a sack of oysters to shuck for oysters on the half-shell – some to serve with cocktail sauce (a combination of ketchup, horseradish, hot sauce and fresh lemon juice) and others to prepare for oysters Bienville. Then again, you can fry some up to make oyster po-boys (don’t forget the French bread) and dress the sandwiches with tartar or remoulade sauce. If oysters aren’t an option, by all means, begin the meal with crawfish or shrimp boudin (yes, we have both on our website). Offer remoulade sauce in which to dip the boudin! Wonderful.

Move on to lobster tails (we have that too), which can be slow-poached in butter to prevent the tail meat from becoming dry and tough. I pinched the recipe for this from Thomas Keller at the French Laundry, and I think you’ll love this technique.

Maybe shrimp is more to your liking? Shrimp is so versatile – they can be boiled and served with cocktail and/or remoulade sauce. Try them tossed with salad greens and dressed with vinaigrette dressing for a light supper. Hey, get some eggplant and make eggplant Bechamel.

You can also opt to try our yellow fin tuna (sashimi grade). I’ll tell you how to prepare it for an appetizer or main course.

Monday November 30th, 2009

Shrimp Etouffee

With our delectable fresh shrimp, you can also make this delicious etouffee.

SHRIMP ETOUFFEE

Makes 6 servings

1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon chopped garlic
3 pounds shrimp, peeled and deveined
1/2 cup water
Salt and cayenne to taste
1/4 cup chopped parsley
2 tablespoons chopped green onions

Melt the butter in a large heavy skillet over medium heat. Add the onions, bell peppers, celery and garlic and cook, stirring, for about five minutes, or until vegetables are soft.

Add the shrimp. Cook, stirring often, for about five to 10 minutes, or until the shrimp turn pink and are cooked through. Add the water and simmer, stirring, occasionally, for about 5 minutes to make a gravy. Add the salt, cayenne, parsley and green onions. Cook for two minutes. Serve over rice.

Wednesday September 30th, 2009

Shrimp Salsa

SHRIMP SALSA

This is an easy appetizer to make and bring along.

Makes about 5 cups

1 1/2 pounds boiled shrimp, peeled and deveined
2 ripe medium-size avocados, peeled and cubed
1/4 cup fresh lime juice
3 cups coarsely chopped ripe tomatoes (about 1 1/2 pounds)
1 1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon chopped garlic
1 tablespoon chopped pickled jalapenos
Pinch of ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

Coarsely chop the shrimp and set aside

Combine the avocados with the lime juice and toss gently to coat. Set aside.

Combine the shrimp, tomatoes, green onions, cilantro, garlic, jalapenos, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least two hours before serving with tortilla chips.

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