Beef Court-Bouillion

le Vach-e’rit Beef & Potato Court-bouillon  (“cou-be-yon”)


Prep Time: 15  minutes

Cook Time: 4-6 hours

Serving Size: 6-8

2 lbs. Beef Stew Meat 

Roux: ¾ cup each flour and Canola cooking oil 

2 large Onions , diced

1 each Red and Yellow Sweet Bell Peppers, coarsely chopped

1 bunch finely chopped Shallots (green onions/scallions) 

1 and 1/4 cup Diced Stewed Tomatoes 

4 White Mushrooms, sliced 

1/4 cup Worcestershire

1/4 cup Italian Dressing

1/4 cup Red Wine

1 tablespoon Tabasco Sauce 

2 tablespoon Morton Season-All 

1 tablespoon ground Cayenne 

1 teaspoon Paprika

2 cups Beef Stock/Broth 

8 baby Red Potatoes, peeled

1 tablespoon Parsley, finely chopped

Marinate meat in Worcestershire and Italian, then lightly coat with Season-All and Cayenne. Let sit while browning Roux and vegetables. 

Mix oil and flour in heavy bottom/thick walled 5-8 qt. pot. **On med/low heat, brown Roux to a dark chocolate color.  Blend in onions, shallots and sweet peppers, then sauté 15 min.

Add in tomatoes and wine, then stir heavily while cooking another 5 min. Add in meat and stir around till lightly browned. Add mushrooms and broth and continue cooking 1 hr. occasionally stirring. 

Add in all remaining ingredients except parsley, cover and simmer on very low heat 2-3 hours, stirring every 10-15 min. If any sticking, add a couple of ounces of water. Meat should be tender enough to easily break up with fork. 

Add in Parsley 30 minutes before serving.

Suggested: Serve over hot, cooked rice or noodles with halved boiled eggs.

**See Niki’s “Featured Ingredient” tab to assist in making a perfect Roux!

Submitted By: Tony Guidry EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Le Fargue de Patata Douce

(Forced meat dressing with sweet potato) 

AKA "Sweet Farre"

Prep Time: 30 minutes

Cook Time: 1.5-2 hours

Serving Size: 8-10

Mix of 1½ pounds ground beef, 1½ pounds ground pork and ½ pound ground chicken livers and / or gizzards.

2 large Onions, diced 

¼ cup Celery, chopped

1 each Green, Red and Yellow Bell Pepper, diced 

1 tablespoon Garlic, minced

1 can 14oz Chicken Broth

1 medium Sweet Potato, peeled and shredded

1 bunch of diced Shallots (green onions)

1/4 cup Parsley, chopped

1 tablespoon Season-All or Salt. 

2 tablespoons Tabasco/Louisiana Hot Sauce 

2 tablespoons Tiger Sauce

In a cast iron skillet, sauté onions, celery, bell peppers and, garlic about 10 min. on medium-high heat. Add ground meat mixture of beef, pork and giblets and cook until meat is browned (20-30 minutes), stirring occasionally. Add chicken broth, sweet potatoes, shallots, parsley, salt, Tabasco and Tiger sauce. Reduce heat and simmer 2 hours or until meat is extremely tender and sweet potatoes have totally disappeared, stirring occasionally. 

NOTE: If using as Dirty Rice (Farge de Riz), combine meat dressing with 4 cups cooked rice.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

Cajun Fried Turkey

Prep Time: 1 hour

Cook Time: 45 minutes

Serving Size: 8-12

10-14 lb. fully thawed Turkey, giblets removed.

3-5 gallons  Peanut Oil (will depend on size of pot/turkey) 

CAUTION: You must use ONLY peanut oil or lard; anything else such as Vegetable or Canola Oil will catch on fire.

Marinade: (to be injected with meat syringe)

1 stick of Butter, melted

2 ounces Tabasco Hot Sauce 

2 ounces Pickapeppa Sauce

4 ounces Worcestershire Sauce

2 ounces Lime Juice

2 tablespoons Garlic Powder, or 1 ounce Cajun Power Garlic Juice

Optional Commercial Marinade: “Cajun Injector” Creole Butter

Place turkey in 20-36 quart stock pot or cast iron round belly pot. Pour water in until turkey is just barley covered.

Take turkey out, then mark water level (this is how muck oil you will need.)

Rinse turkey and paper-towel dry. Inject Marinade into breasts, thighs, drumsticks, etc. TIP: Best way is with each stick (from Marinade Injector) go in  3 different directions without fully removing needle. Best if done night before or at least a couple of hours prior to cooking.

Cooking: CAUTION: (outdoors away from buildings, wooden decks or overhangs.) Overflow will catch wood on fire. On high fire bring up oil to 350 degrees Fahrenheit.  Slowly lower turkey into oil.  Caution: Oil WILL splatter!

Cook 3 ½ min. per lb. keeping oil at 325-350 degrees Fahrenheit. You will need a long probe cooking thermometer.

Chef’s Note: Again I stress CAUTION; overflow/splatter of hot oil will burn skin and set wood/buildings on fire. Safest way to lower/raise turkey is using a mounting rack with hooks using heavy oven gloves. 

Submitted By: Tony Guidry, EMT-Paramedic

Lousiana, USA

Contest: EMT Nationwide

Chicken Pasta Salad

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 6-8

1/2 red Onion 

1 1/2 cup Cherry Tomatoes

1 English Cucumber 

1 bottle Balsamic Vinaigrette dressing (Newman's Own)

1 pound Pasta (farfalle)

1/2 pkg Vermont Sharp Cheddar Cheese 

1 lb boneless Chicken Breast (grilled)

Cook pasta according to box, strain and leave in strainer placing on top of pot used to boil water. Run cold water over pasta until covered completely and let sit until chilled. 

Grill chicken breast until done, let cool. Dice/slice chicken into small strips.

Dice Onion, cut tomatoes into halves, and slice cucumber into quarters. In a large mixing bowl add veggies. Cut cheese into cubes and add to bowl. Once pasta and chicken is cooled add to veggies and cheese.  Pour 1/2 bottle balsamic dressing into bowl and mix. Add more dressing or less, your preference. Also, can add other veggies if you like. 

Submitted By: Olivia, EMT

Rhode Island, USA

Contest: Nationwide EMT

Slip n' Slide

Prep Time: 2 minutes

Cook Time: n/a

Serving Size: 1

1 ounce Coconut Rum

1 ounce Baileys

1 ounce Kahlua

1 cup whole Milk

2-3 scoops Ice Cream (vanilla or chocolate)

Optional: 

Chocolate Syrup

Whipped Cream

Jimmies

Cherry

In a blender combine all but the optional ingredients and blend until smooth. Pour into glass. Add more liquor, to taste. 

Swirl glass with chocolate syrup. Garnish with whipped cream, cherry, and jimmies. 

Enjoy! 

Submitted By: Stephen Cody

Contest: Cocktails

Cran-Pomelo Martini

Prep Time: 5 minutes
Cook Time: n/a
Serving Size: 1

1 ounce Vodka

1 teaspoon Pomelo Tang

3 ounces Cranberry Juice 

Place vodka in Martini Shaker. Add Pomelo tang and Cranberry juice. Add ice, shake for 20 seconds and ready to serve!

Submitted By: Yvett Montemayor-Milan

Contest: Cocktails

Cinnamon Buns

Steve’s Super Gooey Cinnamon Buns (Death by Cinnbun)




Prep Time: 3-4 hours

Cook Time: 20 minutes

Serving Size: 8

1 cup Milk (warmed to 120 degrees

1 Egg, beaten 

5 tablespoons Butter, melted 

3 tablespoons Water 

1 ounce package of instant full sugar Vanilla Pudding

1 ounce package of instant full sugar Butterscotch Pudding

4 cups all purpose flour 

1/4 cup white Sugar 

1/2 teaspoon Salt 

5 teaspoons Bread Yeast 

4 teaspoons Cinnamon

1 teaspoon Vanilla

Filling:

3/4 cup Butter, softened 

1 1/2 cup packed Brown Sugar 

4 teaspoons ground Cinnamon 

Frosting:

2 teaspoon Milk 

2 cups Confectioners' Sugar 

1 teaspoon Vanilla Extract

In a large mixing bowl, mix together milk, egg, melted butter, water, sugar, salt, vanilla and yeast and set aside for 5 minutes. 

Add the two powdered puddings into the wet mix, followed by cinnamon. When mixed thoroughly, add in 3 cups of flour and begin mixing. Add in the remaining flour a little at a time until you get a pizza dough consistency and the dough does not stick readily to the side of the bowl. Remove the dough from the bowl and knead for 5 minutes. Place the dough in the bowl and cover with a clean dish towel. Set in a warm place until the dough doubles. Punch down the dough, reform into a ball and allow the dough to double again. 

While the dough is doubling a second time prepare the filling. Mix softened butter (not melted) with brown sugar, vanilla and cinnamon into a crumbly mixture. 

When the dough is finished doubling spread it into a large rectangle on a floured surface. The dough should be spread out about 2 feet by 16 inches. Spread the crumbled brown sugar evenly across the dough leaving about 1 inch from the top open. Beginning from the bottom, slowly and carefully roll the entire width of the dough up toward the top without pushing the brown sugar filling out. Use a bit of butter or milk to seal the top end. Using a sharp knife, cut the dough roll into 3 inch slices resulting in 8 individual buns. Place 4 buns in each of two 9 x 9 buttered and sugared glass pans (not metal) and sprinkle the tops of the buns with more brown sugar. Cover the buns and let them rise for an another hour or until they rise significantly. 

Bake at 350 degree for 18—20 minutes. 

While baking mix the powdered sugar, milk and vanilla and set aside. 

When the buns are done, let them cool in the pan for 5 minutes then drizzle the frosting mix on top. Serve warm or cold. Does not need to be refrigerated. 

Submitted By: Steve Cody, EMT-Paramedic

Massachusetts, USA

Contest: Nationwide EMT