licencieux: (Default)
On a lighter note, I received some recipes in my email from the Court of Two Sisters (a BADASS restauraunt I love in NOLA). So I will share them with ya'll.

PECAN RICE PILAF
Ingredients:
1/3 lb. butter
2 1/3 cups pecan pieces, chopped
4 stems, celery, diced small
¼ cup garlic, minced
1 pinch cayenne pepper
1 pinch ground black pepper
1 tbsp. salt
1 gallon vegetable stock
½ gallon rice, uncooked

Method: In a heavy bottom pot, over medium heat, melt butter and add pecans, celery, garlic, cayenne pepper, black pepper and salt. Raise heat to medium high and cook until pecans start to release smell. Add vegetable stock and turn fire to high. Once at a rolling boil, add rice and cook until half of the stock is absorbed. Reduce heat to a simmer and reduce another quarter of the way. Turn flame off and let rice absorb to rest of the stock.

Yield: approximately 20 servings (16 cups)

GLAZED SWEET POTATOES
Ingredients:
½ cup unsalted butter, melted
½ cup sugar
2 eggs, beaten
1 tsp. vanilla
1/3 cup milk
6 cups sweet potatoes, peeled,
cut into one inch cubes, steamed and cooled

Method: Combine butter, sugar, eggs, vanilla and milk in a mixing bowl and stir well. Fold in sweet potatoes. Place in a 2-quart casserole dish and top with the topping (see recipe below). Bake at 350 degrees for 20-25 minutes.

Topping:
½ cup unsalted butter, melted
1 cup dark brown sugar
½ cup flour
¼ tsp. cinnamon
1 pinch nutmeg
1 cup pecans, chopped

Method: Combine all in a mixing bowl and stir well.

Yield: 10-12 servings


THINK I'll be making these for a festive meal.
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licencieux: (Default)
Bacchantes

July 2014

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