Recipes tagged with « Creole »
Creole Pecan Glazed Ham Twist
Slow-baked ham with nutty, spicy glaze. Uses brown sugar, Dijon mustard, maple syrup, and smoked paprika. Pecans replaced with chopped walnuts for texture and earthiness. Slow roast at low heat. Glaze applied near end to caramelize and cling. Water bath keeps ham moist; foil traps steam. Watch for bubbling glaze and golden nuts. Adjust bake time slightly to avoid drying out. Perfect balance between sweet, heat, and nut crunch. Flavors build gradually, not rushed. Smoky paprika swaps heat for subtle depth. Maple syrup replaces honey for richer sweetness and natural caramel notes.
Rustic Creole Sloppy Joes
Brown ground beef with diced onions and bell peppers till browned and softened. Drain excess fat; return meat to pan. Add minced shallots and smoked paprika for depth. Stir in tangy apple cider vinegar, a touch of molasses instead of brown sugar, plus ketchup and fire-roasted tomatoes. Season boldly with Creole spices. Simmer until thickened with rich aroma filling kitchen. Serve piled high on toasted bun halves. Hearty weekend meal with a punch.
Rustic Creole Drumsticks
Chicken drumsticks browned in batches to lock juices, stewed in a chunky vegetable-tomato sauce with smoky andouille sausage. Key is low and slow melding of flavors, rendered down sauce picking up herbs and sautéed aromatics. Oven finish ensures tender meat, safe internal temp reached, and sauce thickened. Technique focuses on tactile cues over timers. Practical adjustments included for common pantry swaps and troubleshooting dryness or lack of caramelization. Reworked vegetable mix and seasoning to bring a different spin, subtle heat and earthiness. Hearty serving, no fluff. All steps aligned for confident home cook execution.