New Orleans-Inspired Passover
So I'm starting to plan my Passover Seder and since it will be my first one living in NOLA, I thought it would be appropriate to add some Creole and Cajun flavor to the meal...I have a recipe for Creole Matzoh Ball Soup that I want to try but thought I would see if any other readers had good recipes to add to the mix. My initial thoughts for main dishes include Brisket, Shrimp/Crawfish Stuffed Bell Peppers and a poached salmon dish. Any other ideas? And any thoughts on how to best represent the cuisine from my new hometown?
Franks Famous Creole Seasoning
This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. This is particularly good on grilled chicken or duck.
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
Note: This version of Creole seasoning contains salt -- If you like to control salt content separately, omit the salt from the blend.
1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it's salty enough, it's seasoned to perfection.
3. Store in an airtight container for up to three months.
Note: The amounts in this recipe are given by volume. So a "teaspoon" can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.
Creole Matzo Balls יידלעך kneydlach
Recipe from "Matzo Ball Gumbo: Culinary Tales of the Jewish South" by Marcie Cohen Ferris.
• 2 Tablespoons vegetable oil
• ¼ cup finely chopped onion
• ¼ cup finely chopped flat-leaf parsley
• 2 teaspoons Frank’s Famous Creole Seasoning
• 2 large eggs
• 1 packet (2 ½ ounces) Matzo ball mix
• 1 teaspoon Kosher salt
• 2½ quarts cold water
1. In a small nonstick skillet, heat 1 tablespoon of the vegetable oil over medium heat.
2. Add the onion and cook, stirring often, until tender, 2 to 3 minutes.
3. Stir in the parsley and Frank’s Famous Creole Seasoning and cook, stirring, for 30 seconds.
4. Scrape the onion mixture into a medium bowl and let cool slightly.
5. Add the eggs and remaining 1 Tablespoon vegetable oil.
6. Mix with a fork until the eggs are well broken up. Add the Matzo ball mix and stir until blended.
7. Cover and refrigerate for 20 minutes.
8. Meanwhile, fill a 4 quart pot with 2½ quarts water.
9. Cover and bring to a boil.
10. Moisten your hands and form the Matzo ball mixture into balls approximately 1 inch in diameter, using a heaping Tablespoon mixture for each one.
11. Add a teaspoon of salt to the boiling water and drop the Matzo balls in.
12. Cover pot tightly, reduce the heat to low, and simmer for 20 minutes or until cooked through.
13. Serve soon or, with a slotted spoon, transfer to a container.
14. Cover and refrigerate until ready to serve.
15. Reheat Matzo balls in soup.
Shrimp/Crawfish Stuffed Bell Peppers?? I am Catholic but I thought that according to Jewish dietary restrictions only fish with fins and scales can be eaten. Shellfish do not have these properties, so they can't be eaten.
Le 11:9 "These you may eat of all that are in the water: whatever in the water has fins and scales, whether in the seas or in the rivers-that you may eat."
I just watched an episode of Diary of A Foodie on PBS (taped in mid-February, maybe it's on their website) that had a lovely segment on Southern Jewish that you might really enjoy. Someone wrote a book, and was on this show.
She made a BBQ brisket, pecan kugel, and creole matzoh ball soup as she talked about the similarity to dumplings.
scroll down on this page for the recipes
p.s. the author/cook was on the site. sorry for the caps - that's cut and paste for ya...
MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH
BY MARCIE COHEN FERRIS