Zydeco Et Pas Salé

Zydeco Et Pas Salé

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Learn some of the tricks, tips and recipes of south Louisiana cuisine with Zydeco's Cajun Actual. Table of Contents Back to Basics The Trinity, 13 Mirepoix, 13 Basic Roux, 14 Stock Facile (Easy Stock), 15 Brown Stock, 15 Duck Stock, 15 Shrimp Stock, 15 Hollandaise, 16 Mayonnaise, 16 Crawfish Sauce a la Thibodaux, 16 Remoulade, 16 Jus Lie (Simple Sauce), 17 Alphreadeaux, 17 Espagnole Sauce, 17 Marchand de vin Sauce (The Wine Merchant’s Sauce), 17 Béchamel, 17 Bordelaise a la Nouvelle Orleans, 17 Béarnaise Rouge (Red Béarnaise), 18 Meuniere, 18 Zydeco’s Shrimp Sauté, 18 Sausages and Seasoning Meats Andouille, 23 Boudin, 25 Chaurice, 27 Boutte Alligator Sausage, 29 Tasso, 31 Pickled Meats, 33 Sunday Brunch Crawfish Tasso and Chaurice Omelet with Shredded Pepper Jack Cheese, 37 Oyster and Chicken Liver En Brochette with Sweet Mirliton Spears and New Orleans Bordelaise (Angels and Devils on Horseback), 39 German Coast Boudin with Onions, Beer and Creole Mustard Pan Sauce, 41 Shrimp Sauté with Fried Grit Cakes and Béchamel Sauce, 43 Café Nouvelle Orleans, 44 Broiled Frog Legs with Crab Ravigote, Asparagus and Creole Tomato, 45 Andouille and Potato Galette with Braised Cabbage, 47 Lost Bread, 49 Sazerac, 51 Hurricane, 51 Cherry Bounce, 53 Absinthe, 53 Old Square Golden Alligator Sauce Piquant, 57 Crawfish Pie, 59 Red Beans and Rice with Sausage, 61 Seafood Gumbo, 63 Shrimp Creole, 65 Fish and Seafood Catfish Pecandine and Dirty Rice with Blood Orange Olive and Red Onion Salad, 69 Fried “Bustah” Crabs with Tomato and Avocado Remoulade, 71 Shrimp Baronne, 73 Speckled Trout Stuffed with Catfish, 75 Blackened Red Snapper with Chipotle Aioli, Tiger Shrimp, Creole Sauce and Hammered Brussels Sprouts, 77 Fat Tuesday Crawfish Boil, 83 Les Chevrettes Boucane Boutte (BBQ Shrimp), 85 Crab, Artichoke and Garlic Pizza, 87 Beignet L’ecrevisse, 89 Muffulettas with Gaufrettes, 93 Peacemakers with Horseradish Aioli, 95 Buffaleaux Wings with Creole Cream Cheese and Pickled Mirliton, 97 Oreilles Sales (Pigs Ears 3 Ways), 99 Duck and Andouille Jambalaya, 101 Pasta Blackened Crab Cakes in a Nest, 105 North Shore Duck and Tasso Pasta, 107 Jolie Blon Pasta, 109 Madame Chiffonade (Rag Pasta), 111 Meats Beef Tenderloin Au Poivre Piquant with Béarnaise Rouge, 115 Pecan-Encrusted Crawfish and Gruyère-Stuffed Lamb Chops with Orange Reduction Mirliton Slaw and Grilled Eggplant, 117 Pork Debris Boule with Garlic Potato Smash (The Monreauxvia), 118 Tassoed Pork Tenderloin and Potato Nanoose with Onion and Kumquat Gastrique, 121 Panèed Meat and Broiled Oysters with Roasted Beets, Poached Egg and Chevre, 123 Smoked Chicken Ya Ya with Crawfish Maque Choux and Sweet Potato Chloe, 125 Chicken Pontalba with Mirliton, Mission Figs and Red Rice, 127 Duck Clemenceaux, 129 Duck Abbeville with Creole Salpicon, Carrot, Onion and Turnips, 131 Desserts Beignets with Café Au Lait, 135 Pecan Pie with Coffee and Chicory Whipped Cream, 137 Chocolate and Coffee Doberge with Drunken Rum Bananas and Pecans, 139 Blueberry and White Chocolate Bread Pudding with Chambord Sauce, 141
Zydeco Et Pas Salé
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