Mardi Gras 2014

Quick Red Beans and Rice with Andouille Sausage and Bacon

makes 4 servings

3 cups chicken broth

1 bay leaf

1 ½ cups dry white (or brown) rice

2 teaspoons bacon grease (or olive oil if you must)

4 links smoked Andouille pork sausage, each sliced into 1/2-inch rounds

cooked bacon, crumbled (we had some leftover! in the fridge)

1 cup chopped yellow onion

¼ cup chopped red (or green) bell pepper

3 cloves garlic, minced

1 (15-ounce) can red beans, rinsed and drained

1 (15-ounce) can diced tomatoes, in their own juices

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

2 teaspoons Cajun or Creole seasoning

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh thyme leaves

Bring chicken broth and bay leaf to a boil in a small pot. Add the rice, cover, and reduce heat to low. Simmer for about 20-25 minutes if using white rice or about 40 minutes if using brown rice, until the broth has been absorbed into the grains. Turn off the heat and fluff the rice with a fork. Return the lid to cover and set aside.

Heat bacon grease in a large skillet over medium heat. Add the sliced sausage rounds and cook, stirring occasionally, for 3-4 minutes, until browned on both sides. Use a slotted spoon to remove the sausage to a plate; cover to keep warm. To the skillet with the rendered sausage fat, add the onion and bell pepper and cook, stirring frequently, for about 3 minutes, until tender. Add garlic and stir constantly for 30 seconds, until fragrant. Stir in red beans, diced tomatoes and their juices, salt, black pepper, cayenne, and Creole seasoning. Add the rice, parsley, and thyme. Cook for about 3 minutes, stirring occasionally, to allow flavors to blend. Return the sausage to the pan and stir to combine. Serve immediately.

Collin's Spicy Gumbo was also served.  See other post. 

King Cake

Tessa found the trinket this year.

Total Time:12 hr 55 min

Prep: 45 min

Inactive:11 hr 30 min

Cook: 40 min

Yield:12 servings

Ingredients

For the cake:

1/3 cup milk

1 package active dry yeast

2 1/2 cups bread flour, plus more for dusting

2 large egg yolks, plus 2 eggs

3 tablespoons granulated sugar

Finely grated zest of 1 lemon

1 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the filling and glaze:

1/2 cup golden raisins

1/4 cup bourbon

3/4 cup packed dark brown sugar

2/3 cup toasted pecans, chopped

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 teaspoons grated orange zest

1/4 teaspoon salt

1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

1/2 cup confectioners' sugar

Purple, green and gold sanding sugar, for decorating

Directions

Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling: Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze: Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

http://www.foodnetwork.com/recipes/food-network-kitchens/king-cake-recipe2.html?soc=sharingpinterest