CAJUN QUICKIE RECIPES

CAJUN QUICKIE CHICKEN (serves four)

4 Chicken Breasts, halved
3 Tablespoons Butter, Melted
1/2 cup Cajun Quickie
Corn oil as needed

* This must be done in a room with a very good kitchen fan or out in the backyard over a very hot charcoal barbecue fire.

Dredge chicken breast in butter and then dip in Cajun Quickie, coating both sides. Add enough oil to the bottom of a black iron frying pan just to cover. Cook over medium-high heat, 7 minutes each side, or until blackened.

Wine Suggestion: Pair this chicken with an austere red wine, such as Cabernet Sauvignon, which has enough bitterness and dryness to complement the blackening flavour of Cajun Quickie.

CAJUN QUICKIE CATFISH (serves four)

4 lbs. catfish fillets
Corn oil as needed
1/2 cup Cajun Quickie (1 bag)
1/2 stick butter

* This must be done in a room with a very good kitchen fan or out in the backyard over a very hot charcoal barbecue fire.

Cut each of the fillets in half. Melt the butter and mix with the oil. Place the Cajun Quickie on a plate. Dip the fish into the butter and oil and then dredge on both sides in Cajun Quickie. Fry in oil in a very hot black iron frying pan just a few minutes on each side.

Wine Suggestion: Choose a complex light, fruity red, such as Pinot Noir, but one with more than enough structure to stand up to the big flavour of blackening. Serve this with an enormous green salad using balsamic a toasted walnut and blue cheese dressing.

CAJUN QUICKIE STEAK (serves four)

4 steaks
1/2 stick butter
1/2 cup Cajun Quickie
Corn oil as needed

* This must be done in a room with a very good kitchen fan or out in the backyard over a very hot charcoal barbecue fire.

Dip steaks in melted butter until well coated. Dredge in Cajun Quickie. Fry in oil in a very hot black frying pan until desired doneness.

Wine Suggestion: Choose an austere red, such as Cabernet Franc to harmonize with the bitterness and weight of Cajun Quickie steak.

TOP

||  CAJUN QUICKIE  ||  TICKLE MY RIBS   ||  SWEET JERK   ||  FRENCH KISS  ||

TICKLE MY PECAN CRUSTED ROAST LOIN of PORK
(serves four to six)

4 pounds boneless loin of pork
Olive oil as needed
1/2 cup Tickle My Ribs
3 tablespoons olive oil

1/4 pound shelled pecan halves

Rub the pork loin with olive oil, making sure that it is well covered. In a bowl combine Tickle and olive oil and mix to a paste. Slather the paste all over the pork loin. Cover it with plastic wrap, and refrigerate it over night.

Preheat the oven to 400 degrees F. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.

Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.

Wine Suggestion: Choose a red wine with forward fruit character and soft tannin, such as Shiraz or Merlot. This is so that the sweetness of the crust will not clash with the wine. (Reds with heavy tannin are bitter and astringent and will clash with the Tickle.)

TOP

SWEET JERK  SALMON in BANANA LEAF
(serves four)

This recipe was developed by award winning Chef Brian Henry. Chef Brian owns and operates The Residence, a private chef services company in the Kawartha’s. As well chef Brian enjoys ice sculpting and is a writer. Chef Brian can be reached at: chef_henry@hotmail.com
 
1/2 cup mayonnaise
Juice of 1 lemon (or 1 lime)
1/4 cup Sweet Jerk dry rub
2 tbsp. chopped fresh parsley
Pinch of salt & pepper
1 side of salmon
1 banana leaf

Preheat oven to 350 F. In mixing bowl combine the mayo and lemon juice. Stir in the Sweet Jerk, parsley, salt and pepper. Let mixture rest for five minutes. Meanwhile, inspect the salmon, removing any bones and scales. Rinse with cold water and pat dry with paper towels.

Open up the banana leaf and with a pair of scissors remove the centre rib, reserving it for later. Using a spoon, spread about a quarter of the Sweet Jerk mixture in the centre of the banana leaf. Lay the salmon skin side down onto the leaf and mixture. Spoon the remaining Sweet Jerk mixture over the salmon, spreading it over the entire fillet. Fold the banana leaf over itself to create a closed packet around the salmon. Use the previously removed rib as string to tie the banana leaf closed.

Transfer the salmon packet to a baking sheet and place in the oven at 350 F for 30-45 minutes. Remove from oven and serve immediately by cutting open the banana leaf. Although banana leaves impart a nice mild flavour, eating them is not advised.

Wine Suggestion: Choose an off dry white with enough sweetness to harmonize with the sweetness in the Sweet Jerk.

SWEET JERK  PARMESAN PRAWNS (serves four)

This is another recipe developed by award winning Chef Brian Henry.

3 tablespoons of butter at room temp
16 prawns peeled and deveined
2 tablespoons plus 2 teaspoons Sweet Jerk seasoning
Lemon wedge or lime wedge
cup freshly grated parmesan cheese

Preheat oven to 400 F (200 C). In a sauté pan over medium heat, melt butter. When butter is melted, lower heat to medium and add the prawns, tossing them in the pan. Add one tbsp. of Sweet Jerk Seasoning. Sauté for about two to three minutes until prawns turn white. Remove from heat and arrange on an ovenproof plate. Be sure to pour all of the butter sauce from the pan over the prawns. Squeeze some lemon juice on top of the prawns. Sprinkle cheese over the prawns, and then sprinkle remaining teaspoon of Sweet Jerk. Place in oven for three to five minutes to melt cheese to desired consistency. Serve immediately.

Wine Suggestion: Choose an off dry white with enough sweetness to harmonize with the sweetness in the Sweet Jerk.
 

CARIBBEAN SWEET JERK PORK with MANGO SALSA
(serves four)

Chef Anne Kaukonen, chef of the successful catering company in Unionville, Ontario, called Appetizers and More, developed this recipe. Chef Ann can be reached at appsandmore@sympatico.ca
 
Mango Salsa
1 mango, diced into small cubes
1 tablespoon finely chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
1/2 red pepper, diced
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice

2 tablespoons Sweet Jerk 
2 tablespoons olive oil

1 Pork tenderloin

To make salsa, mix all ingredients in a bowl. Cover and refrigerate for an hour or until needed.

Preheat oven to 350. Mix one-tablespoon oil and Sweet Jerk together and rub over pork tenderloin. Heat one-tablespoon oil in pan.  When hot sear pork on all sides. Transfer to baking dish and bake at 350 F, until done, approx. 20 minutes. Remove from oven, tent with foil for 10 minutes.  Slice and serve with mango salsa.

Wine Suggestion: Choose an off dry white with enough sweetness to harmonize with the sweetness in the Sweet Jerk.

SWEET JERK CRUSTED RED SNAPPER
(serves four)

1/2 cup Sweet Jerk
1/2 cup flour
1 egg
1/2 cup milk
1 Tablespoon olive oil
4 (8 oz.) red snapper fillets with skin (boned, rinsed, and patted dry)

In a shallow bowl combine Sweet Jerk and 1/4-cup flour. Mix the ingredients together until evenly combined.

In another shallow bowl whisk together the egg and the milk. Dip fillets in egg mixture and the dredge in Sweet Jerk mixture.

Heat the 1-tablespoon of olive oil in a large sauté pan until hot. Then add the fillets to the pan. Cook 3 minutes. Then turn and cook until done, about one minute more.

Wine Suggestion: Choose an off dry white with enough sweetness to harmonize with the sweetness in the Sweet Jerk.

SWEET JERK CRUSTED SOFT SHELL CRAB
with MANGO CHUTNEY (serves four)

Chutney:
2  cups chopped peeled mango
1/2  cup finely chopped onion
1/2  cup water
1/4  cup dried currants
1/4  cup cider vinegar
3  tablespoons sugar
2  tablespoons chopped crystallized ginger
1/2  teaspoon chili powder
1/4  teaspoon ground red pepper

4  teaspoons vegetable oil, divided
8  (3-ounce) soft-shell crabs, cleaned
1/2  cup  Sweet Jerk (2 bags)
1  large egg white, lightly beaten
Cooking spray

Combine first 9 ingredients in a medium skillet over medium-high heat. Bring to a boil; reduce heat and simmer 15 minutes or until thick. Set mango chutney aside.

Preheat broiler. Heat 2 teaspoons oil in a large skillet over medium-high heat. Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan. Place sautéed crabs, topsides up, on a baking sheet. Repeat procedure with remaining oil and crabs.

Combine Sweet Jerk and egg white; divide evenly among top shells of crabs. Press Sweet Jerk mixture on top shells of crabs, leaving a 1/8-inch margin around outside edge of shells. Lightly spray crabs with cooking spray. Place baking sheet 8 inches away from broiler; broil 5 minutes or until Sweet Jerk mixture is browned and crisp.

Wine Suggestion: Choose an off dry white with enough sweetness to harmonize with the sweetness in the Sweet Jerk.

TOP

||  CAJUN QUICKIE  ||  TICKLE MY RIBS   ||  SWEET JERK   ||  FRENCH KISS  ||

FRENCH KISS RECIPES

FRENCH KISS ONION SOUP (serves four to six)

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup dry white wine
6 cups canned low-salt chicken broth
2 tbsp French Kiss
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in broth and French Kiss. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broiler-proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Wine Suggestion: Choose a red wine with forward fruit character and soft tannin, such as Shiraz. The caramelized onions call for a wine with ripe, almost sweet tasting berry flavour for harmony.

FRENCH KISS SALAD DRESSING

1/4 cup olive oil
2 tbsp. White balsamic vinegar
2 tbsp. freshly chopped parsley
1 tbsp. minced garlic
1 tbs French Kiss

In a small bowl whisk all ingredients well to combine. Use as drizzle for sandwiches or salads, or to add to vegetables. Makes 1/3 cup. Add dressing to your favourite salad of greens.

Wine Suggestion: Choose a crisp, dry white, such as Sauvignon Blanc that possesses enough sourness to match the tangy flavour of white balsamic vinegar. Pair this wine and salad with filet of sole.

SCALLOPED POTATOES with GOAT CHEESE and FRENCH KISS
(Serves Four to Six)

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons French Kiss
3/4 teaspoon salt
1 log (10 to 11 oz) soft fresh goat cheese, crumbled
4 lbs russet potatoes, peeled, thinly sliced

Preheat oven to 400°F. Butter 13 x 9-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to same pot; bring to simmer.

Carefully transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Wine Suggestion: Choose a big, fat white, such as barrel fermented and aged Chardonnay. The fattiness in the wine (viscosity) harmonizes with the fat and weight in whipping cream and potatoes. A great side dish to pair with wild salmon.

FRENCH KISS BREAD (Serves Four to Six)

2 1/2 cups warm water
2 tsp. dry yeast
2 tbsp. granulated sugar
1 tbsp. salt
2 tbsp. French Kiss
7 cups all-purpose flour
1 egg white; lightly beaten

Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. Let rise, covered, until doubled in bulk. Punch down; knead three or four times to remove air, and then divide in four equal pieces. Shape each piece into a long loaf and place in a well-greased French bread pan (or form into loaf on a baking sheet) slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 10 minutes in an oven preheated to 400F, then reduce the heat to 350F and bake 20 min. longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks.

Wine Suggestion: Add to this bread a hunk or two of Brie and Cheddar and pair with a light, fruity red, such as Pinot Noir. This wine has enough complexity to complement the complex flavours of French Kiss.

FRENCH KISS POTATOES (Serves Four to Six)

3 large potatoes, scrubbed
2 tbsp. olive oil
1 tablespoon plus 1 teaspoon French Kiss
Sea salt to taste

Preheat oven to 450 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in thinly with oil, then sprinkle with French Kiss. Toss potatoes to coat evenly. Roast the potatoes for 25 minutes, until crisp and golden at edges. Season while hot with salt if desired.

Wine Suggestion: Choose a big, fat white with enough fattiness to match the weight of potatoes. A great side dish to serve alongside grilled swordfish or tuna.

GRILLED TUNA with FRENCH KISS and AIOLI
(Serves Four)

Aioli:
2 garlic cloves, pressed
Sea salt and fresh ground black pepper as desired
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

To make aioli, mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Nonstick vegetable oil spray
Olive oil as needed
4 5-ounce albacore tuna steaks (from Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons French Kiss
2 garlic clove, minced

To prepare fish, spray grill with nonstick spray. Prepare barbecue (medium-high heat). Brush tuna steaks, zucchini, and eggplant with olive oil. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, French Kiss and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli.

Wine Suggestion: Choose a big, fat white with enough fattiness to match the weight and fattiness of tuna.

FRENCH KISS CHICKEN with WHITE WINE
(Serves Four to Six)

2 pounds boneless chicken breasts, trimmed of any fat
1/4 cup flour
1/2 tsp. paprika
3 tbsp. olive oil
3 cloves of garlic, minced
2 cups wine
2 tbsp. French Kiss

Mix the flour and paprika. Roll the chicken breasts in the flour mixture. Heat olive oil in a large pot, browning it in small enough batches so that the meat browns nicely.

Remove meat, and sauté the garlic. Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms. Turn down heat to a low simmer, add the chicken back to the pot. Sprinkle with French Kiss. Bake at 300F for 2 .5 hours or until the breasts are quite tender.

Wine Suggestion: Choose a well-balanced, medium bodied white wine, such as Pinot Blanc with just enough weight to stand up to chicken. A few side dishes of spring vegetables would be ideal, such as a tomato based salad.

FRENCH KISS CRUSTED RACK OF LAMB
(Serves Four to Six)

3 large garlic clove
1/2 cup chopped fresh basil
1/3 cup freshly grated Pecorino Romano cheese
1/3 cup plain dry breadcrumbs
2 tablespoons French Kiss
2 1/2 tablespoons olive oil
1 1 1/2-pound rack of lamb, trimmed

Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
Preheat oven to 425°F. Coat lamb with olive oil. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.

Wine Suggestion: Choose an austere red wine with loads of flavour and complexity to stand up to the gamy taste of lamb, such as Cabernet Sauvignon. Great side dishes include winter vegetables, such as beets and carrots.

TOP