Thursday, March 12, 2015

A Few Recipes From The Space Dallas Demo

I will fix this up with pretty pictures later.

Pork Tenderloin Stuffed with Crawfish Dressing


Season pork tenderloin and allow it to marinate overnight.

Rub pork tenderloin with spicy brown mustard

Season with garlic powder, salt, pepper, smoked paprika

Cover with chopped onions, bell peppers and one fresh lemon

Allow to sit overnight

The next day cut a slit through the center of the pork tenderloin

Make sure the opening is large enough to stuff the dressing in.

Stuff the loin then place it on a baking sheet. Cover the loin with the onions and peppers from the marinade. Bake covered with foil for 35 to 45 minutes on 350.


Crawfish Dressing Recipe:


10 tablespoon butter or margarine

1 large onion, chopped

2 small green bell peppers, chopped

1 cup chopped carrots

1/4 cup chopped celery

1/4 cup chopped fresh parsley

2 cups crumbled cornbread

2 cups dried and cubed dressing mix

1 package frozen peeled, cooked crawfish tails (thawed and washed)

1 pound spicy breakfast sausage (cooked)

3 cups chicken broth

1 teaspoon ground white pepper

1 teaspoon ground red pepper

1 teaspoon ground black pepper

salt to taste


Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.

In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.


Hot Water Cornbread

1 cup corn meal

¼ cup flour

1 tsp salt

1 tsp sugar

¼ tsp baking soda

1 tbls softened butter

1 cup boiling water

Mix dry ingredients well, add softened butter then pour in boiling water. You should get play dough consistence. Form balls with the dough then flatten with the palm of your hand. In a cast iron skillet add bacon fat, once heated cook corn bread for 2 minutes on each side or until it’s slightly browned.


No Bake Cheesecake Filling

3 packs of cream cheese (soft)

¾ cup sugar

½ cup sour cream

½ cup of marshmallow cream

½ cup heavy whipping cream

1 tsp vanilla extract


In a mixer cream the cream cheese and sugar until well combined. Add sour cream, vanilla and marshmallow cream. Drizzle in heavy whipping cream and mix until light and fluffy.

Serve with graham cracker crust and chocolate drizzle to make s’mores cheesecake cups.


Corn Bisque with Crispy Bacon and Fried Okra

Chef MiMi J’s Corn Bisque

1/4 cup butter or bacon fat
3/4 cup onion, chopped
¼ cup bell pepper
1 jalapeno chopped
2 tablespoons fresh parsley
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1 tablespoon herb de Provence
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1 cup heavy cream
1 cup smoked gouda
 1/4 cup all-purpose flour
Thick fried bacon pieces and fried okra pieces to top bisque


 Heat butter in a large pot over medium heat. Stir in onion, bell pepper and jalapeno; cook until soft and add flour. Cook for an additional 5 minutes on low then pour in heavy cream. Add smoked gouda and stir until completely melted. If the mixture gets too thick add some of the broth. Once the cheese is melted add the broth and bring to a boil. Stir in parsley, garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

Add fried bacon and okra to plated bowls of soup to keep it crispy.