Rebel Without a Cake (29 page)

Cajun Boudin Sausage

Makes 4 to 4½ pounds sausage

1½ pounds pork steak

½ pound fresh pork liver, rinsed (Use the freshest liver possible, and for best results, don't use frozen.)

1 medium onion, coarsely chopped

3 garlic cloves

1 sprig fresh thyme

2 bay leaves

cold water as needed

4 feet of 1½-inch sausage casings (Can be found at many grocery stores and specialty markets or even ordered.)

kosher salt and black pepper to taste

2 cups uncooked long-grain rice

1 bunch green onions, thinly sliced

½ cup Italian parsley, finely chopped

cayenne pepper to taste

Cut the pork steak and liver into 2-inch pieces and place in a large saucepan. Add the onion, garlic, thyme, and bay leaves. Cover with water (1 to 1½ inches over the contents of the pan). Season to taste with salt and black pepper.

Bring to a boil then lower the heat to a simmer; skim off any foam that rises to the surface. Simmer for about 1 hour or until the meat is very tender. Remove the bay leaves and thyme, then strain the solids from the broth. (Be sure to reserve the broth.)

Grind the meats and cooked onion and garlic while they're still hot. If you don't have a meat grinder, you can chop the meat into small pieces by hand.

To make the rice: In a saucepan with a lid, combine the rice with 3 cups of the reserved broth. (You can make the rice with water, but using the broth adds a lot of wonderful flavor.)

Taste the broth for seasoning. If necessary, season with salt and black pepper. Bring to a boil, then turn down to very low heat and cover. Cook until the rice is tender and the liquid is absorbed, about 20 minutes. Do not remove the lid from the pot during cooking time.

When the rice is cooked, combine it with the ground meat mixture, green onions, and parsley. Mix thoroughly and season to taste with salt, black pepper, and cayenne.

Stuff into prepared hog (sausage) casings or form into patties or balls for pan frying.

Boudin also makes a great stuffing.

To heat the stuffed boudin sausages, either poach them in water between 165ºF and 185ºF, or brush the casings with a little oil and bake in a 400ºF oven until heated through and the skins are crispy. If poaching, take the boudin out of the casings to eat it because the casings can become rubbery.

*   *   *

Aunt Margaret's Pea-Picking Cake

(aka Pig-Picking Cake)

Makes one three-layer cake using 8- or 9-inch round cake pans

1 (18-ounce) “moist”-type yellow cake mix (Regular cake mixes will work as well, but the layers may be shorter and denser.)

1 (11-ounce) can mandarin oranges with juice

4 eggs

½ cup vegetable oil

1 (8-ounce) carton frozen whipped topping, thawed

1 (8-ounce) can crushed pineapple, with juice

1 (3.4-ounce, 4-serving) box instant vanilla pudding

Preheat the oven to 350ºF. Grease and flour three 8- or 9-inch cake pans.

In a mixing bowl, combine the cake mix, mandarin oranges and juice, eggs, and oil. Beat for 2 minutes with an electric mixer.

Pour into the pans and bake for 20 to 25 minutes or until the cake tester comes out clean.

Cool in the pans for 5 minutes, turn out of the pans, and finish cooling on wire racks.

To make the frosting: In a mixing bowl, combine the whipped topping, pineapple and juice, and vanilla pudding mix. Frost between the layers and on the top of the cake. (The frosting will be too light to stick to the sides of the cake.)

*   *   *

Homemade Banana Pudding

This recipe has been passed down for a few generations and, like so many recipes of its kind, information on serving sizes has been lost (if it ever existed). I'm going to say this recipe will serve 12, but if you have a table full of folks who really love their banana pudding, it may only serve 6.

1 box vanilla wafer cookies

5 bananas

½ cup sugar

⅓ cup flour

3 egg yolks

2 cups milk

dash salt

½ teaspoon vanilla

whipped cream (You can use a prepared whipped topping if desired.)

Place a layer of vanilla wafer cookies in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.

In a saucepan (or double boiler) on medium-low heat, combine the rest of the ingredients except the vanilla. Stir well with a wire whisk.

Allow to cook until thickened, stirring constantly to prevent scorching (about 15 minutes). Add the vanilla and stir.

Immediately pour over the wafers and bananas. Let sit for about 5 minutes or so before serving, to allow the wafers time to absorb the pudding. Top with whipped cream.

*   *   *

Alligator in Garlic Wine Sauce

Serves 8

2 pounds alligator meat, cut into cubes

3 tablespoons fresh lime juice

salt and pepper to taste

approximately 1 cup flour

2 tablespoons olive oil

1 tablespoon minced garlic

½ cup white wine (Use a wine you would drink at the table for best results.)

Toss the alligator cubes with the lime juice, cover, and refrigerate for 1 hour to marinate.

Squeeze any excess liquid from the alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat.

Remove the alligator, shake off the excess flour, and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 30 seconds. Add the alligator, and cook until firm and opaque, 5 to 6 minutes.

Remove and place the alligator in a serving dish, then pour the wine into the skillet and simmer until thickened, about 2 minutes. Pour the sauce over the alligator to serve.

*   *   *

Cousin Eskil's Barbecue Sauce

Makes about a pint

4 tablespoons cornstarch, mixed with water

2 cloves garlic, minced

½ to 1 cup distilled vinegar

½ to 1 cup ketchup

1½ cups brown sugar

1 teaspoon seasoned salt

1 teaspoon soy sauce (up to 1 tablespoon, to taste)

Cook all the ingredients together, stirring constantly until thickened. Pour into a bottle and store in the refrigerator.

*   *   *

Roasted Parmesan Sweet Potatoes

Serves 3 to 4

2 large sweet potatoes, peeled and cubed

2 large cloves garlic, minced

2 tablespoons extra virgin olive oil

2 to 3 tablespoons Parmesan cheese, finely grated

½ teaspoon dried thyme

salt and pepper to taste

Preheat the oven to 400ºF, and put the oven rack in the middle position. Line the bottom of a large baking sheet with aluminum foil.

In a medium-sized bowl, place the cubed sweet potatoes, garlic, olive oil, Parmesan cheese, and dried thyme. Distribute the ingredients evenly to cover the sweet potatoes. Sprinkle with salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking sheet and spread out so that the cubes are in a single layer.

Roast in the oven for about 40 minutes,
or
until the potatoes can be easily pierced with a sharp knife. Set the oven to broil, and broil until the tops of the potatoes start to brown, about 8 to 10 minutes (keep an eye on them when broiling, as your time may differ and you want to take care not to burn them).

Serve immediately.

*   *   *

Candy Corn Cupcakes

Makes 18 cupcakes

CUPCAKES

1 (18-ounce) white cake mix

2 eggs

1 cup sour cream

½ cup milk

⅓ cup vegetable oil (I prefer canola, but use what you like best.)

orange and yellow food coloring

FROSTING

1 cup butter

4 cups powdered sugar

¼ teaspoon salt

1 teaspoon vanilla extract

⅓ cup heavy whipping cream

GARNISH

candy corns

orange sprinkles

Preheat the oven to 350ºF, and line cupcake pan with paper liners. If you use white liners, the colors of the cupcakes will show through beautifully.

Combine all the cupcake ingredients in a large bowl and mix just until incorporated. Scrape the sides of the bowl and then beat on medium-high speed for 3 minutes.

Divide the batter in half. Color one half orange and the other half yellow.

Fill the paper liners with about 1 to 2 tablespoons of yellow batter. Top with 1 to 2 tablespoons of orange batter. Bake according to cake mix package directions—about 15 to 18 minutes.

Cool the cupcakes.

To make the buttercream frosting: In a mixing bowl, cream the butter until fluffy. Add the powdered sugar and continue creaming until the frosting is well blended. Add the salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until the frosting is fluffy.

Frost cooled cupcakes and add garnish.

Note: You can use this technique for fun confetti cupcakes using any color combinations you'd like; e.g., pink and blue for a baby shower or primary colors for a child's birthday.