Fried Eggplant with Cane Syrup

Berenjena frita con miel de caña

 

1 large eggplant

1 to 2 teaspooons salt

1 cup olive oil for frying

1 cup unbleached white flour

2 to 3 ounces molasses, honey or Steen’s Cane Syrup 

Rinse eggplant well and dry it. Slice into rounds 1/8-inch thick. Use mandolin slicer for uniform size to fry better. Place slices on large cookie sheet, lightly salt. Turn over and salte the other side. Allow them to sit for one hour to draw the moisture out. Then, pat dry with paper towel. Pour olive oil into medium frying pan and heat on medium-high heat. Pour flour onto a large dinner plate, place near the stove. When oil is hot, dredge slices of eggplant to cover both sides, shake off excess, then fry turning when bottom begins to turn golden color. Remove when done and place on paper towels.

Gladys Chapman, New Iberia

 

Spanish Churros with Hot Chocolate

 

For the churros:

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

2 large eggs

Vegetable oil for frying

For sugar coating:

1/4 cup granulated white sugar

For the thick hot chocolate:

4 ounces chopped dark chocolate

2 cups milk

1 Tablespoon cornstarch

4 Tablespoons sugar

 

In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough. Scoop dough into a pastry piping bag and use a 1M wilton star tip.

In another medium saucepan, fill with oil until about 1 1/2 inches deep, heat to medium. Lay a piece of parchment paper onto working area. Pipe churros into loops onto parchment paper, press the ends to seal the loops. When oil is hot, gently slide a few churros into hot oil. Let until golden brown (2-3 minutes) then flip to other side and cook until they are golden brown. Remove and place onto paper towel to soak up excess oil. When churros are finished, add 1/4 cup sugar to a plastic ziploc bag. Add a handful of churros into the bag and gently shake/move around until sugar fully coats the churros. 

Make the chocolate sauce right before eating. In a medium saucepan, add chocolate and milk (reserving 2 tablespoons of milk) Cook on low heat until chocolate is completely melted. Dissolve cornstarch in remaining milk. Add into simmering chocolate milk and stir until chocolate thickens. Pour into cups and serve with churros. Once the sauce cools, it may begin to clump up because of the cornstarch. You can smooth it out again by reheating it in the microwave.

Gladys Chapman, New Iberia

 

Paella

Spanish version of Cajun Jambalaya

 

2 pounds medium to large shrimp cleaned, peeled

2 pounds smoked sausage sliced

4 cups chicken, cooked

2 cups onions

2 or 3 cloves garlic, chopped

1/2 cup olive or vegetable oil

6 cups of water 

3 cups long grain rice (add 1/2 teaspoon of saffron) or use saffron rice

2 13-to16-ounce cans stewed tomatoes

4 Tablespoons chicken bouillion cubes

4 to 6 teaspoons paprika

1/2 to 1 teaspoon cayenne pepper

1 teaspoon black pepper

2 10-ounce frozen green peas thawed or 2 small cans petit pois

2 2-ounce jars pimentos for garnish

In heavy pot, cook sausage, onion and garlic in oil until onions are tender. Stir in chicken, water, rice, tomatoes, bouillion cubes, paprika, cayenne, black pepper and saffron if using regular rice. Bring to boil, reduce to simmer and cover for 20 minutes. Stir in shrimp, cover and cook 10 minutes longer. Stir in peas, cover and cook until heated for 10 to 15 minutes more. Garnish with pimentos, if desired. Serves 12 large servings.

Ebrar Reaux, New Iberia