Best Zydeco Salad Recipes
ZYDECO SAUCE
Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.
Provided by Penny Stettinius
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
- Cover and refrigerate.
ZYDECO SOUP
This is a delicious soup that I originally found on the Better Homes and Gardens website, but I've seen it reprinted on a variety of other cooking and recipe sites. I tried to research the background so I could accurately list its origin when posting this recipe. But there doesn't seem to be any sort of consensus whether this soup is more accurately classified as a Cajun or Creole recipe. It seems to be one of those age-old questions that has no definite answer one way or the other, though most sites seem to agree that its roots are firmly planted in Louisiana. So, I'll leave it up to each individual to decide if this is Cajun or Creole.
Provided by Northwestgal
Categories Ham
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
- Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.
ZYDECO GREEN BEANS
Haricots verts are very slender French green beans. You can substitute other young, tender, very thin green beans. Dill heads are the matured tops of dill that contain the seeds. Use jalapeño chilies for a milder version or serrano for a spicier version. Use caution when handling fresh chilies, being careful not to touch face or eyes and washing carefully afterward.
Provided by byZula
Categories Beans
Time 20m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Into each of six sterile pint mason jars, put 1 sliced garlic clove and 1 teaspoon mustard seeds.
- Pack beans vertically into jar, adding 1 to 2 chilies, and, if you like, dill.
- In a nonreactive saucepan, bring vinegar, water and salt to a boil.
- Pour hot liquid over beans, covering them completely.
- Close jars and refrigerate at least one month before eating.
- Keep refrigerated.
Nutrition Facts : Calories 103.1, Fat 1.3, SaturatedFat 0.2, Sodium 2347.3, Carbohydrate 21.6, Fiber 7.1, Sugar 9.9, Protein 5.8
MARDI GRAS SLAW
This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest.
Provided by Penny Stettinius
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
- Refrigerate.
- About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
- Add the crumbled blue cheese and toss again, evenly combining the cheese.
- Add the salt and pepper.
- *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.
Nutrition Facts : Calories 422.4, Fat 37.2, SaturatedFat 10.1, Cholesterol 25.3, Sodium 990.5, Carbohydrate 14.8, Fiber 4, Sugar 5.9, Protein 10.2
ZYDECO SALAD
Recipe courtesy of B&C Seafood, Vacherie, LA adapted from Alton Brown's cookbook "Feasting on Asphalt". Take this to your next covered-dish dinner or picnic. Finding the Italian olive salad-the chopped olive spread that's an essential component of a muffaletta sandwich-is the trick. If you can't find it at the megamart do a search on 'Zaar, there are many authentic recipes. If you have Minor's Kalamata Olive Base, be SURE to use it in the olive spread. Three Bean Salad: B&C Seafood uses "READ" brand of three-bean salad. If you can't find it at your grocery store try www.senecafoods.com. The olive salad and canned beans marry into the lettuce and tomatoes. Zydeco comes from "les haricorts cont pas sales", which means "The beans aren't salty", an expression for hard times when there wasn't enough salt meat to season the beans. So this salad, with it's three different beans, is actually zydeco and the musical genre is named after it. Food is facinating stuff. Edited 5-18-09 I just made another batch of this, found a huge jar of the bean salad at Costco. This is so good, I could live on this salad. You really need to try this one. I made my olive salad from scratch this time with both kalamata and green olives, and will continue to go this route.
Provided by TxGriffLover
Categories < 15 Mins
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the lettuce on a platter or serving dish. Top with tomatoes, then the
- olive salad, then the three-bean salad. Serve immediately.
Nutrition Facts : Calories 14.1, Fat 0.1, Sodium 6.8, Carbohydrate 3, Fiber 1.1, Sugar 2, Protein 0.8
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