I’ve been communicating with Janice Duplantis of Bedrock Press lately, and she has agreed to allow me to share some of her recipes. Janice lives in Cajun country down in Moss, MS, and I have been following her for some time now. Love her recipes, and as I am always looking for good Cajun food, subscribe to her newsletter, Gourmet Bytes. It is a very good read, and Janice has monthly contest and lots of great things to offer to the discriminating chef. I advise you check her out.

Janice’s site is one of my favorites. I have added her RSS feed to good old Feed Demon so I can stay on top of the great things she has to offer. Following is her recipe for a chicken Casserole that is to die for…

Enjoy!

Layered Southwestern Casserole

3 split chicken-breasts, cooked and shredded
1-1/2 c. (6 oz.) shredded Cheddar cheese, divided
1/2 c. sliced green onion, white and green portions
2 c. sour cream
1 (4 oz.) can diced green chilies, drained
3/4 tsp. cumin
2 c. mild or medium salsa, divided
8 (8-inch) flour tortillas
Additional salsa

In a large bowl, stir together cooked chicken, 1 cup of the
shredded cheese, green onions, sour cream, diced chilies
and cumin; set aside.
Pour 1 cup of salsa into a 10-inch pie
pan. Lay one tortilla in salsa, coating one side lightly.
Place tortilla, salsa side down, in a 2-quart greased souffle
dish or straight-sided round deep casserole.
Spread 1/2 cup of the chicken mixture on top of the tortilla.
Repeat with 3 tortillas and chicken mixture.
Spread with 1/2 cup of salsa.
Continue layering tortillas and chicken mixture ending with
tortilla.
Top with remaining 1/2 cup of salsa and remaining
1/2 cup of shredded cheese.
Cover and bake in a 400F (200C)
preheated oven for 35 to 40 minutes or until heated through.
Remove from oven and let stand 10 minutes; cut into wedges
and serve with additional salsa. Yields 8 servings.

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Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer.
——————————————————-

Peace,

Charlie~

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On weekends, when we are very busy with the websites and trying to work in a few minutes for a little TV and R&R, we order pizza from Tim’s in town. Their pizza is very good, and they deliver.

But there are times when it is impossible to get pizza from them, such as last night. We live near a college town, and the kids do love to party on Saturday night! Last night, we decided on pizza, and about 10:30 PM, Rosie called Tim’s and tried to order pizza. And guess what? They told her that they were out of dough! Grrrrr…..

So I decided to do something about it. I belong to an extremely good private membership site, and the owner is constantly providing the members with PLR content and materials for building websites. And last night, Noah, the owner, put up a new website for the members that is all about pizza! So, here today, I offer a recipe that will be available soon from a new website I will launch devoted to pizza. This will give you some idea of the quality of this new cookbook.

Enjoy…

New York Style Pizza Dough Recipe

Ingredients:

* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice

Directions:

In a large bowl, dissolve sugar and salt in water.
Add oil and flour to bowl and stir with heavy spoon for 1 minute.
Turn dough out onto a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 4 equal portions for calzones, 3 equal portions for 8″ pizzas, 2 equal portions for 12″ pizzas.
Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location.
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press dough into a circle.
Preheat a pizza stone in a 500 degree oven for 1 hour.
Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal. Spread sauce over crust and top with cheese and desired toppings.
Gently shake the cutting board from side to side, assuring it isn’t sticking to the board.
For a calzone, fold the crust over in half.
Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500 degree oven for 20-25 minutes, until crust is golden.

Peace,

Charlie~

new-york-pizza

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In my research for great Cajun recipes and information last year, I came across a lovely lady in Louisiana named Janice Faulk Duplantis. Janice and her husband Joseph run Bedrock Press, and I originally contacted her because I wanted to buy copies of her cookbook “First You make a Roux” to send to my list as a Christmas present from a thankful webmaster to his subscribers. Regretably, the ebook is a bit outdated and won’t open in Win XP, and it is a task Janice will hopefully have rectifed before long (want that cookbook!)

One thing has led to another, and I am now on her subscriber list, and glad that I am. Her ezines Gourmet Bytes, Lagnaippe Recipe, & Favorite Recipes, are one of my all time favorites.

Recently, I emailed Janice and asked for permission to use some of her great recipes here on the site. She graciously agreed, and so here I present her recipe for Corn & Crab Bisque, which she sent to me in reply.

Look for more great recipes from janice here on All The Best Recipes!

Enjoy…

Lagniappe Recipe: Crab & Corn Bisque

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It’s rich, it’s delicious and it’s unbelievably easy to prepare.

Ingredients:

1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see ‘Recipe Note 1′ below)
2 tsp. salt
1 tsp. coarsely ground black pepper
1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white & green portions
3-4 additional green onions, thinly sliced for garnish

Preparation:

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside.
Melt butter in a 5- to 6-quart Dutch oven over medium heat.
Add chopped onion and saute until translucent (approximately 10 minutes).
Whisk in flour, then add corn kernels.
Continue to cook over medium heat for 5 minutes, stirring frequently.
Add salt and pepper, then stir in heavy cream and lower heat.
Cover and cook over low heat for 20 minutes, stirring occasionally — do not boil (see ‘Recipe Note 2′ below).
Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps.
Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving.
Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree.
Freezes beautifully.

Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.

©2005 Janice Faulk Duplantis

Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer.

Peace,

Charlie~

PS: Wondering what “Lagniappe” is?

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