Rouses_May-June-2018

the Eat Local issue

Marcelle’s Stuffed Pistolettes Makes 12 servings WHAT YOU WILL NEED 12 French rolls (pistolettes) 2/3 cup water ½ cup chopped parsley ¼ cup Dijon mustard 2 eggs, lightly beaten ½ teaspoon dried oregano leaves ½ teaspoon freshly ground black pepper 1 pound sweet Italian sausage (removed from the casings and crumbled) 1 pound lean ground beef 1 cup chopped onions ¾ stick (6 tablespoons) butter 1 teaspoon minced garlic HOW TO PREP Halve the rolls lengthwise.

Jerry’s Crawfish Bread ( From Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans , Chronicle Books) “I thought you would be interested in my version of crawfish bread,” wrote Jerry H. of Destrehan. “This is fantastic and as good as anything served at any festival. I was moved to create this recipe after my wife and I, who are volunteers at the Destrehan Plantation Fall Festival, ate the wonderful crawfish bread served there by one of the vendors.” ½ cup finely chopped celery ½ cup finely chopped green bell pepper 4 garlic cloves, finely chopped ½ cup dry white wine 1 pound peeled crawfish tails with fat 1 (8-ounce) package cream cheese, cut into small squares ½ teaspoon Creole seasoning, such as Tony Chachere’s, Zatarain’s or Paul Prudhomme’s Seafood Magic, to taste 1 (11-ounce) roll refrigerated French bread dough ½ pound shredded pizza cheese mix or mozzarella cheese HOW TO PREP Preheat the oven to 350 degrees. Grease a baking sheet. In a large skillet, melt the butter with the olive oil over medium heat. Sauté the green onions, celery, bell pepper and garlic until wilted. Add the wine and the crawfish tails with their fat. Stir well and add the cream cheese. Stir until melted. Add the Creole seasoning and cook until the mixture is thickened, just a few minutes. Remove from the heat and let the flavors blend. WHAT YOU WILL NEED ¼ cup butter ¼ cup olive oil 1 cup chopped green onions (tops and bottoms)

Carefully remove the soft centers, leaving bread “shells” that are about ¼-inch thick. Let the soft centers you removed dry out a bit, then pulse them several times (in batches) in a food processor until coarsely crumbled. Transfer the bread crumbs to a bowl and add the water, parsley, mustard, eggs, oregano and pepper. Preheat the oven to 400 degrees. Cook the sausage, ground beef and onions in a large skillet over medium-high heat until the meat is browned through. Remove from the heat and drain off any excess grease. Cool the mixture for about 10 minutes. Combine the meat mixture and the breadcrumbs in a bowl and blend well. Divide the mixture equally among the rolls, packing it slightly. Place the rolls on an ungreased baking sheet. Melt the butter in a small saucepan and add the garlic. Cook, stirring, for about 1 minute. Brush the butter over the filling and the edges of the rolls and bake until hot and browned, 10 to 15 minutes. Serve warm.

Also Try Savory, crescent-shaped hand pies are one of the most-loved festival foods on the Gulf Coast. These deep-fried delights originated in Natchitoches — pronounced nack-a-tush — one of the oldest known towns in Louisiana. Natchitoches meat pies are a spicy blend of beef and pork. Crawfish pies typically hold a creamy rice and crawfish mixture. Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over the mixture to make a loaf. Cut 2 small slits in the top of the dough. Place in oven and bake for about 20 minutes, or until the loaf is golden brown. Remove from oven and let sit for a few minutes before slicing into serving-size pieces.

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MY ROUSES EVERYDAY MAY | JUNE 2018