Black Jack Creole Burger
1 tablespoon Maison Louisianne Creole Mustard
12 tomato slices
12 red onion slices
2 tablespoon Maison Louisianne Creole Marinade
2 lb. ground chuck, formed into 6 patties
6 slices Monterey Jack cheese
6 sesame seed buns or Kaiser rolls
Maison
Louisianne Creole Spices
In bowl, mix mayonnaise and Maison
Louisianne Creole Mustard
until blended. Cover and refrigerate at least 30 minutes.
In another bowl, gently toss tomato and onion slices in Maison
Louisianne Creole Marinade
to coat. Cover for 30 minutes, then drain excess liquid.
Shake Maison
Louisianne Creole Spices
onto both sides of each meat patty to taste. Like it hot?
Shake-A-Lot!
Broil, grill, or BBQ burger to your liking.
Top each burger with a slice of cheese to melt.
Spread 1 tablespoon
of Maison
Louisianne Creole Mustard-mayonnaise
mixture on each half of buns or rolls.
Assemble correctly:
Bun, patty with cheese, 2 tomato slices, 2 onion slices, and bun!
Still to do
Cajun Remoulade Sauce
1 medium onion
1 bunch green onions
1 stalk celery
2 gloves garlic
1/4 cup parsley
1 tablespoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 cup Maison Louisianne Creole Mustard
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Maison Louisinanne Creole Pepper Sauce or Tabasco
3/4 cup vegetable oil
Combine all ingredients except for the oil in food processor. Turn on the food processor and slowly dribble in the oil. Allow flavors to marry for 24 hours or at least 20 minutes. Season to taste. (You can use 1 tablespoon of Maison Louisianne Creole Spices instead of the paprika and cayenne pepper instead.) Enjoy! Maison Louisianne Quick Remoulade Sauce Mix together one jar of Maison Louisianne Creole Mustard, with lemon juice and 1/2 cup finely chopped celery. Tujaque's Remoulade Sauce 3 cups finely chopped white onions (about 3 large onions)
2 cups finely chopped celery
1 cup finely chopped green onions and green tops
1 cup finely chopped fresh parsley
1 cup finely chopped lettuce
16 ounces Maison Louisianne Creole Mustard
8 ounces horseradish
1 1/2 pints olive oil
red pepper to taste
paprika - generous amount to get red color
salt
lemon juice
vinegar Mix all chopped vegetables together. Add Maison Louisianne Creole Mustard. Mix well. Add paprika, then olive oil, salt and pepper to taste. Add a little lemon juice and vinegar to taste. Makes about 2 quarts of sauce. Sauce can be made in advance and keeps very well for several days. Crawfish Puppies I call those stuffed crawfish heads Puppies. At PJ's, I use left over corn bread, bell peppers, celery, GREEN onions (The Holy Trinity), my Maison Louisianne Creole Spices, Tabasco, and lemon juice. Stuff the CLEANED heads and bake @ 550 F, 5 min. Then put 2 or 3 on a plate of crawfish etouffée. Creamy Creole Salad Dressing 1 cup plain yogurt
1 tablespoon white vinegar
3 tablespoon Maison Louisianne Creole Mustard Mix yogurt and Maison Louisianne Creole Mustard. Add white wine vinegar. Stir well. Creole Mustard Dressing 1 oz. apple cider or apple juice
Juice of 1/2 lemon
5 tablespoon. Maison Louisianne Creole Mustard Mix all ingredients in one jar. The taste is enhanced with age. Keep refrigerated. Creole "Shut My Mouth" French Bread One baguette
Butter, melted
Parmesan Cheese
Chopped garlic
The History of Creole Cooking: Traditional Creole cooking has its beginnings in the 18th century. French colonists settled in the rich Mississippi Delta area, bringing with them over six centuries of culinary expertise. Spanish colonists settled the region half a century earlier, and had already introduced peppers, spices, and seasonings from the Caribbean, Mexico, and Latin America into the native Louisiana Indian cuisine. Gradually, the separate cuisines intermingled, and Creole cooking -- a blend of Spanish, French, African-American, and Louisiana native Indian cuisine --was born. Here, you will find an ever expanding comprehensive index of Creole recipes. Should you need further recipes, please ask the Creole Chef himself! Write to him at chef@honestfoods.com. Hot Recipes is brought to you by and features Maison Louisianne Creole Products, makers of delicious authentic gourmet Creole flavors for over 15 years. Make sure to visit our home page at http://www.shutmymouth.com, and don't forget to bookmark us!
1 bunch green onions
1 stalk celery
2 gloves garlic
1/4 cup parsley
1 tablespoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 cup Maison Louisianne Creole Mustard
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Maison Louisinanne Creole Pepper Sauce or Tabasco
3/4 cup vegetable oil
Combine all ingredients except for the oil in food processor. Turn on the food processor and slowly dribble in the oil. Allow flavors to marry for 24 hours or at least 20 minutes. Season to taste. (You can use 1 tablespoon of Maison Louisianne Creole Spices instead of the paprika and cayenne pepper instead.) Enjoy! Maison Louisianne Quick Remoulade Sauce Mix together one jar of Maison Louisianne Creole Mustard, with lemon juice and 1/2 cup finely chopped celery. Tujaque's Remoulade Sauce 3 cups finely chopped white onions (about 3 large onions)
2 cups finely chopped celery
1 cup finely chopped green onions and green tops
1 cup finely chopped fresh parsley
1 cup finely chopped lettuce
16 ounces Maison Louisianne Creole Mustard
8 ounces horseradish
1 1/2 pints olive oil
red pepper to taste
paprika - generous amount to get red color
salt
lemon juice
vinegar Mix all chopped vegetables together. Add Maison Louisianne Creole Mustard. Mix well. Add paprika, then olive oil, salt and pepper to taste. Add a little lemon juice and vinegar to taste. Makes about 2 quarts of sauce. Sauce can be made in advance and keeps very well for several days. Crawfish Puppies I call those stuffed crawfish heads Puppies. At PJ's, I use left over corn bread, bell peppers, celery, GREEN onions (The Holy Trinity), my Maison Louisianne Creole Spices, Tabasco, and lemon juice. Stuff the CLEANED heads and bake @ 550 F, 5 min. Then put 2 or 3 on a plate of crawfish etouffée. Creamy Creole Salad Dressing 1 cup plain yogurt
1 tablespoon white vinegar
3 tablespoon Maison Louisianne Creole Mustard Mix yogurt and Maison Louisianne Creole Mustard. Add white wine vinegar. Stir well. Creole Mustard Dressing 1 oz. apple cider or apple juice
Juice of 1/2 lemon
5 tablespoon. Maison Louisianne Creole Mustard Mix all ingredients in one jar. The taste is enhanced with age. Keep refrigerated. Creole "Shut My Mouth" French Bread One baguette
Butter, melted
Parmesan Cheese
Chopped garlic
Maison Louisianne Creole Spices
Cut baguette in slices. Brush on melted butter. Sprinkle chopped
parmesan, garlic, and Maison Louisianne "Shut My Mouth" Spices. Broil
3-4 minutes and serve.
The History of Creole Cooking: Traditional Creole cooking has its beginnings in the 18th century. French colonists settled in the rich Mississippi Delta area, bringing with them over six centuries of culinary expertise. Spanish colonists settled the region half a century earlier, and had already introduced peppers, spices, and seasonings from the Caribbean, Mexico, and Latin America into the native Louisiana Indian cuisine. Gradually, the separate cuisines intermingled, and Creole cooking -- a blend of Spanish, French, African-American, and Louisiana native Indian cuisine --was born. Here, you will find an ever expanding comprehensive index of Creole recipes. Should you need further recipes, please ask the Creole Chef himself! Write to him at chef@honestfoods.com. Hot Recipes is brought to you by and features Maison Louisianne Creole Products, makers of delicious authentic gourmet Creole flavors for over 15 years. Make sure to visit our home page at http://www.shutmymouth.com, and don't forget to bookmark us!
