Cajun Prime Rib

4 pounds Prime rib roast (10-1/2 lbs)
1/4 cup Black pepper
1/4 cup Garlic powder
1/4 cup Salt
2 each Onions -- thinly sliced
-----SEASONING MIX (OPTIONAL-----
1 tablespoon Plus
1 tsp -- salt
1 tablespoon Plus 2 tsp -- white pepper
1 tablespoon Plus 2 tsp -- fennel seeds
1 tablespoon Plus 3/4 tsp -- black pepper
2 1/2 teaspoons Dry mustard
2 1/2 teaspoons Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.Place the fat cap back on top.Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly.Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes.Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks.Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.)

Cajun Meat Loaf

2 each Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg
-----MAIN INGREDIENTS-----
4 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Green bell peppers -- chopped
1/4 cup Green onions -- finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1/2 cup Catsup
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs -- lightly beaten
1 cup Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.Place the ground beef and pork in an ungreased 13x9-inch baking pan.Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef.This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

Boiled Crawfish -- Justin Wilson

4 each Boxes salt (no size mentione)
6 each Pouches crab boil
9 each Lemons
8 ounces Cayenne pepper
5 pounds Small white onions
Garlic
24 each Small potatoes
Smoked sausage
Corn
50 pounds Live crawfish

Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil.Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat.While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones.Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other.

Blackened Pork Chops

18 each 5 oz pork chops -- 3/4" thick
3/4 pound Melted unsalted butter (note)
-----SEASONING MIX-----
1 tablespoon Salt
1 tablespoon + 2 tsp white pepper
1 tablespoon + 3/4 tsp black pepper
2 1/2 teaspoons Dry mustard
2 1/2 teaspoons Cayenne pepper
2 teaspoons Garlic powder
3/4 teaspoon Dried thyme leaves

NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening.

Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning mix in another recipe.) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up.) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one.Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed.Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook Some personal notes: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue.This method generates a totally unbelievable amount of smoke.However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience.

Blackened Chicken

8 each chicken breast halves without skin
-----SEASONING MIX-----
2 tablespoons Salt
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Black pepper
1 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
-----OTHER INGREDIENTS-----
3/4 pound unsalted butter -- melted

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these.

Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening.Thoroughly combine the seasoning mix ingredients in a small bowl.Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat.Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck

Beer Marinade for Beef

2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder

Mix all ingredients together and use as a marinade.Then use as a basting sauce for the meat while it cooks.

Beaten biscuits

6 cups All purpose flour (soft)
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade.Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin.when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits.Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer.Split in two before serving.

Basic Cooked Rice - Prudhomme

2 cups Uncooked rice
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions -- chopped very fine
1 1/2 tablespoons Celery -- chopped very fine
1 1/2 tablespoons Bell peppers -- chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter

Basic Cooked Rice

2 cups Uncooked rice
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions -- chopped very fine
1 1/2 tablespoons Celery -- chopped very fine
1 1/2 tablespoons Bell peppers -- chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.

Barbeque Sauce 2

-----SEASONING MIX-----
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper
-----MAIN INGREDIENTS-----
1/2 pound Bacon -- minced
1 1/2 cups Chopped onions
2 cups Pork -- beef or chicken stoc
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans -- chopped
5 tablespoons Orange juice (1/2 orange) Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon) Rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 Cups.