Hey Young Chefs!
This week, I interviewed Carolyn Shelton. She is an author, chef, and etiquette consultant. She appears weekly on Passe Patout, a local TV show in Lafayette, Louisiana and often does national television appearances demonstrating her famous Creole and Cajun recipes. A former restaurateur and food editor, Chef Carolyn is the author of 5 books with more on the way. A former flight attendant, she traveled around the world and tasted delicious food, but it was the Creole food of Louisiana that called her home and inspired her to begin a business built around the “soul food” her mother and grandmother taught her to cook. Even superstars like basketball legend, Michael Jordan, can’t get enough of her gumbo! She believes it is important to pass on the traditions of food, culture, and etiquette so that generations to come will carry on their family legacies.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredients are… Lemons and Blue Crabs. First, let’s talk about Lemons. Here is my recipe for “Lemon Chicken Piccata.”
Ingredients:
3 boneless, skinless chicken breasts, cut into medium-sized pieces
1/2 c. milk
1 c. flour
1 tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
6 tbsp. olive oil, divided
2/3 c. chicken stock, divided
1 c. freshly squeezed lemon juice (2 large lemons)
1 tbsp. capers, divided
Salt and pepper to taste
Directions:
Mix flour with Italian seasoning, salt, and black pepper. Dip chicken pieces in a bowl of milk and then dredge in seasoned flour. The chicken piccata has to be cooked in two batches, in order not to crowd the pan. These are the directions for one batch.
In a large skillet, heat 3 tbsp. olive oil over medium heat. Fry half of the chicken pieces until crisp and golden brown on both sides. Deglaze pan with 1/3 cup of chicken stock and 1/2 cup lemon juice. Let simmer for 3 to 4 minutes. Add 1/2 tbsp capers. Salt and pepper to taste. Remove chicken and sauce from the pan and repeat process with the rest of the ingredients. Serve over angel hair, linguine, or fettuccine pasta. Serves 6.
Now, let’s explore the Blue Crabs. Here is a recipe for “Blue Crab Dip.”
Ingredients:
12 oz. shredded crab
1 pkg. softened cream cheese
1/4 c. of mayonnaise
3 tbsp. milk
1 tsp. Creole seasoning
Salt to taste
Directions:
In a bowl, mix all ingredients except crab. When the mixture is creamy, gently fold in crab. Serve with crostini or crackers. Serves many.
“Kitchen Tips N Tools!”
Today’s kitchen tips are all about etiquette. These tips are courtesy of Chef Carolyn Shelton.
* Arrive at the table clean with manners ready.
* Ask for dishes to be passed to you rather than reaching across the table.
* Bring your food to your mouth rather than eating your food with your face in the plate.
* Take small bites and chew quietly with your mouth closed, rather than talk with your mouth full of food.
* Don’t burp, belch, slurp, or smack at the table.
* Chicken is always eaten with a knife and fork.
* Cut as you eat. Never cut your food in bite-size pieces.
* When eating a dinner roll, break the bread into pieces and butter them as you eat.
* Use your napkin to wipe the corners of your mouth. Never use a napkin like a washcloth.
* If someone asks you to pass the salt. Pass both the salt and the pepper. Never separate the two.
* If you leave for the ladies room or men’s room, rest your napkin on the arm of a chair or in the seat.
* When you have completed your meal, place napkin to the left of the plate.
* Never use a toothpick at the table.
* If you have to sneeze, sneeze away from guests and the food. If you have to cough, excuse yourself from the table.
“Spice Detective!”
Today we’re investigating… Annatto seeds! Here is a recipe for “Achiote Oil”
Ingredients:
1/2 c. achiote or annatto seeds
1 c. olive oil
Directions:
Heat the oil over medium heat in a small skillet and saute annatto seeds until they start to sizzle. Immediately take the skillet off of the heat. If you overheat the seeds, they will turn black and the oil will turn an ugly, gross green color. You’ll have to start from scratch again. Let the oil cool and store in a glass jar in the refrigerator for up to 1 week.
“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… Guaca-Salsa!
Ingredients:
2 avocados, mashed
1 large tomato, diced
1 c. corn kernels, roasted
2 shallots, minced
1 large clove garlic, minced
1 tsp. pickled jalapeños, minced
1 lime, juiced
1/2 tsp. cumin
1 tsp. salt
Directions:
Mix all ingredients in a large bowl. Serve with tortilla chips or as a side with your favorite Mexican dish.
“Creative Cuisine”
This is my recipe for “No-Bake Chocolate Mousse Pie.”
Ingredients:
1 8 oz. pkg. cream cheese, softened
1 c. heavy whipping cream
1/2 c. confectioners sugar
1 tsp. nutmeg, freshly grated
1 tsp. lemon juice
1 c. chocolate semi-sweet chips
1 c. white chocolate chips
1 ready-made graham cracker pie crust
Directions:
Place softened cream cheese in a large bowl. In a medium bowl, place the heavy whipping cream, confectioners’ sugar, nutmeg, and lemon juice. Using a hand mixer, whip cream in a medium bowl until it turns into whipped cream. Set aside. In a double boiler, melt chocolate. Add melted chocolate to cream cheese and mix well. Fold in whipped cream. Pour mixture into graham cracker pie crust. Refrigerate for at least one hour. Serves 8.
“The Fab Five Meal!”
I will give you a recipe using only five ingredients. Today’s recipe is “5 Ingredient Jambalaya.” FYI, water doesn’t count as an ingredient.
Ingredients:
1 medium onion, chopped
1 lb. Andouille or smoked sausage cut into 1/2 inch rounds
1 15-oz. can diced tomatoes
1 c. plus 1 tbsp. water
1 c. uncooked long grain white rice
1 tbsp. Creole seasoning
Directions:
In a large non-stick pot over medium heat, sauté onion and sausage with a tbsp. of water until onions are translucent and sausage is brown. Add remaining ingredients and mix well. Bring to a boil. Reduce heat to low. Cover and simmer for 30 minutes or until liquid is absorbed by rice. Serves 4.
“Cookin’ Crafts”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Kool-aid Play Dough.”
Supplies:
2 1/2 c. flour
1/2 c. salt
2 (4 g) packages unsweetened Kool-Aid powdered drink mix
2 c. boiling water
3 tbsp. vegetable oil
Directions: Step 1: Mix flour, salt, and Kool-Aid until well blended.
Step 2: Add oil to boiling water.
Step 3: Add oil water to dry ingredients.
Step 4: Knead until color is completely blended.
Step 5: Store in an airtight container in the refrigerator.
That’s all for this week!
Bon Appetit, Kid Chef Eliana
