Cajun Garlic Fingers Recipes

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!

CAJUN GARLIC FINGERS

Steps:

• Melt butter in a saucepan over low heat.
• Stir in the minced garlic.
• Pre-heat the oven to 400 degrees F.
• Cut the French bread in half lengthwise then cut it cross ways in 1" inch strips.
• Dip the bread strips into the butter/garlic mixture soaking all sides.
• Place on a cookie sheet.
• With a basting brush, brush the rest of the butter/garlic onto bread.
• Sprinkle with the Parmesan cheese.
• Put in the oven and bake for 15 minutes.
• Remove.
• Sprinkle with Cajun seasoning and serve.

CHEESE GARLIC FINGERS

Steps:

• In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
• Make a well in the middle of the flour and pour in the warm water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. If it seems too dry, add a little more water. The dough should be really sticky at this point.
• Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it's soft, elastic and springs back when touched. This will take between 5 - 10 minutes.
• Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
• Preheat oven to 450 degrees F. Place a cast iron plate, pizza stone or baking steel in the oven on the lowest rack.
• Divide the dough into two equal parts and form into balls. Place one ball of dough on a lightly floured surface and press down with your hands until you have a disk. Roll it out it about a 10 inch circle. Place it on a sheet of parchment paper.
• In a small saucepan set over low heat, add the butter until it melts. Add the crushed garlic and salt. Cook for just a minute and remove from heat.
• Using half of the ingredients, brush the garlic butter over the dough, top with cheese and sprinkle with parsley. Transfer to the oven and cook for 6 - 8 minutes or until bubbly, golden and risen.
• Cut into strips using a pizza cutter and serve immediately.
• Repeat for other dough ball if using.

GARLIC FINGERS

Steps:

• Preheat oven to 450 degrees F.
• Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
• Sift flour, baking powder and salt into a mixing bowl.
• Cut in 4 T butter until mixture is crumbly like cornmeal.
• Add parsley, dill, and milk, stir just until evenly moist.
• Pour into well-greased 8 x 8-inch pan.
• Spread garlic on top, then cover with cheese.
• Bake for 25 to 30 minutes.
• Cool slightly and cut into fingers.
• For a variation, combine 1 cup of thinly sliced onions in with the garlic before you saute them.

CAJUN CHICKEN FINGERS

Steps:

• In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate.
• To make it more healthy cook them in the oven with this method : Instead of frying, baking in a 450°F oven for 12 minutes.
• OR.
• In a large skillet, heat 1/4 cup oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5 to 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.