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Double Musky Inn Recipes

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Appetizers • Breads • Salmon • Beef, Lamb, Chicken • Shrimp • Rice & Beans

Sauces & Seasoning • Dressings • Spices & Seasoning • Desserts

Garlic Butter

2 c 60% butter - 40% margarine blend
1/8 c dehydrated parsley
scant 1/4 c garlic powder

Bring 60-40 butter blend to room temperature. Mix thoroughly and refrigerate until ready to use. Can be made ahead and refrigerated for 6 days.

Garlic Butter

20 lbs. Butter
2 cups parsley flakes
3 cups granulated garlic

Whip in large mixer until fluffy.

Lobster Butter

6 lbs. butter
1/2 cup brown mustard
3 tb chili powder
1 1/2 tsp basil
1 1/2 tsp thyme
6 tb coarse black pepper
1 tb oregano
2 tb granulated garlic
1 tb Tabasco sauce
2 tb liquid smoke
2 tb granulated onion

Melt butter and add the rest of the ingredients. Cool until hard, stirring occasionally to keep the spices suspended.

Cocktail Sauce

2 c ketchup
1 T lemon juice
4 T bottled horseradish

Mix well and serve. Can be refrigerated for 3 days.

Mustard Sauce

2 c sour cream
1 c brown mustard
2 1/2 T Worcestershire sauce
2 T prepared mustard
1 t salt
3 t black pepper
1/2 t white pepper
1/2 t cayenne
1/2 t basil
1 oz mustard seed

Mix all ingredients. Can be refrigerated for 7 days. Serve with Cajun Stuffed Mushrooms.

Mustard Sauce

6 cups sour cream
3 cups Dijon mustard
1/2 cup Worcestershire sauce
4 tb yellow mustard
2 tb salt
1 tb black pepper
1 1/2 tsp white pepper
1 1/2 tsp cayenne
1 1/2 tsp basil
1/2 cup whole mustard seed
2 tb dry mustard

Heat until simmering in stainless steel saucepan.

Sweet and Sour Sauce

3 cups grape jelly
1 cup brown mustard
1 tb horseradish

Heat to simmer in saucepan until all lumps are gone.

Cocktail Sauce

1 #10 can ketchup
1 cup horseradish
1 cup lemon juice

Mix well.

Remoulade Sauce

1 egg
1/2 c onion, chopped
1/2 c celery, chopped
1 c green onion, chopped
1/2 c oil
2 whole tomatoes, quartered (1 1/2 c canned)
3/4 c ketchup
2 1/2 T mayonnaise
2 1/2 T horseradish
1 1/2 T brown mustard
2 T worcestershire sauce
1 T vinegar
2 T lemon juice
1 t cayenne
2 t remoulade spice
2 t minced garlic
2 t paprika

Put eggs in food processor and blend 30 seconds. Add remaining ingredients and pulse until vegetables are semi-chunky.

Remolade Sauce

2 eggs
1 cup white onion
1 cup celery
2 cups green onion
1 cup vegetable oil
3 cups tomatoes (quartered)
1/2 cup ketchup
1 tb mayonnaise
5 tb horseradish
5 tb brown mustard
3 tb yellow mustard
4 tb Worcestershire sauce
2 tb vinegar
4 tb lemon juice
2 tsp cayenne
4 tsp Remolade spice
4 tsp granulated garlic
4 tsp paprika

Blend eggs in food processor. Add the rest of the ingredients and process until semi-chunky.

Sour Cream and Horseradish Sauce

1 lb sour cream
5 tb horseradish
1 tb lemon juice

Mix well.

Rockefeller Sauce

5 lb fresh spinach
2 lb fresh parsley
5 lb green onions
3 1/2 lb white onions
4 lb butter
1/2 cup fennel
26 oz anchovies
28 cups bread crumbs
1 bottle Pernod
6 tb black pepper
6 tb Tabasco sauce
5 tb salt

Cook down all ingredients except bread crumbs and anchovies in large pot. Add bread crumbs and anchovies. Grind in food processor.

Sweet and Sour Sauce

1 c grape or blackberry jam
3 oz. brown mustard
1 t prepared horseradish

Mix and refrigerate until ready to serve. Can be refrigerated for up to 2 weeks, covered.

(authors note, must heat ingredients to combine, then cool and refrigerate)

Creole Sauce

This is a highly acidic sauce, and unless you like tasting aluminum in your food, make sure to use a stainless steel sauté pan.

3/4 c onion, chopped
3/4 c celery, chopped
2 t garlic
1 t dehydrated parsley
1/4 c 60-40 blend butter
1 pound crushed whole canned tomatoes
1/4 pound sliced mushrooms
2 bay leaves
5 dashes tabasco sauce
1 6 oz can tomato paste
1 T worcestershire sauce
Salt and pepper to taste
1/2 onion, slices paper-thin
1/3 lemon, sliced paper-thin

Sauté onion, celery, garlic and parsley in butter blend until soft. Stir in tomatoes, mushrooms, bay leaves, tabasco, one can tomato paste. Bring slowly to boil and simmer, stirring occasionally, until mixture is slightly thickened. Watch carefully, this will scorch easily unless stirred. Cook until mushrooms are done. Remove from heat, add thinly slices lemon and onion.

Creole Sauce

1 cup butter
3 cups diced onion
3 cups diced celery
3 cups diced bell peppers
4 cups whole peeled tomatoes (drained and diced)
2 tb minced garlic
8 whole bay leaves
1 tb oregano
2 tsp salt
2 tsp white pepper
1 1/2 tsp cayenne
2 tsp paprika
1 1/2 tsp black pepper
2 tsp thyme
2 tsp basil
2 tsp Tabasco sauce

Sauté all of the above until vegetables are tender.

Add:

4 cups tomato sauce
2 tsp sugar
1 cup shrimp sauce

Simmer until slightly thickened.

Bearnaise

2 egg yolks
1/2 t lemon juice
2 T chablis
2 T cider vinegar
1/2 t scallion, minced
1/8 t dried parsley
1 t dried tarragon
1 stick 60-40 butter blend

Melt butter and cool to warm room temperature (must be liquid). In saucepan, boil wine, vinegar and herbs until nearly evaporated, about 15 minutes (watch carefully). In double boiler, beat egg yolks with lemon juice, whisking very rapidly, for about one minute or until yolks are lemon-colored. Add butter, spoon by spoon, to egg mixture, beating slowly after each addition. Add wine-herb mixture. Should contain no more than 1/4 t liquid. Return to double boiler and beat briskly until thickened and set, about 15 min. Should be hot enough to sting your finger. Remove from double boiler and continue to whisk until steam no longer rises. Keep warm until ready to serve. This is a delicate sauce and cannot be refrigerated and reheated.

Sour Cream Horseradish Sauce

16 oz sour cream
1/4 c hot horseradish

Dip fried zucchini

Tartar Sauce

1 egg, raw
1/2 garlic clove
1/2 c onion, chopped
1/2 T sugar
3/4 t white vinegar
1/8 c Worcestershire sauce
juice of 3/4 lemon
salt to taste
cayenne to taste
white pepper to taste
1 1/2 c oil
1 dill pickle, chopped fine

Using a food processor or blender, mix egg, garlic, onion, sugar, vinegar, worcestershire sauce, lemon juice, herbs and spices. Whirl until blended, mixture will be dark brown.

Slowly begin adding the oil starting with a few drops, then a very fine stream. As the emulsion begins to form, you can add flavor. When sauce is thick enough, add pickles and give one final swirl.

If sauce is too thick, add more vinegar, a drop at a time. If too thin, add more oil, a drop at a time.

Teriyaki Marinade

3 c water
1 c soy sauce
1/3 c honey
1/4 t powdered ginger
1/4 t garlic powder
2 T lemon juice

Mix all ingredients and reserve for marinade. May be made as long as 24 hours in advance. Remix.

Brown Sauce

2 T butter
1/3 c flour
1 1/4 c water or canned beef stock
salt and pepper to taste

Starting with a cool skillet, make the roux by melting the better and whisking in the flour, keeping the mixture constantly in motion. When the roux is the color of semi-sweet chocolate, add the water or stock. There'll be a rush of steam, avoid breathing that, but keep whisking the sauce together. Simmer, whisking constantly, for about two more minutes. Add more stock if mixture is too thick. Add salt and pepper to taste.

At the Musky, this sauce appears in Shrimp Etouffe and Pepper Steak, among other dishes. But when we're cooking just for ourselves, it can be the basis of some really simple and inexpensive eating, which is, after all, what ordinary Cajun food is all about. Toss in a couple of handfulls of sliced onions and a tin of corned beef and cook for about a half an hour, and you've got a hearty, filing stew mixture. The combinations are endless, all you have to do is use your imagination which has always been one of the key ingredients for Cajun cooks out in the bayous.

White Sauce

One gallon

1/2 gallon milk
1/2 gallon water
2 tsp chicken base
1 tsp white pepper
2 cups flour
Butter

Combine milk, water, chicken base, and white pepper in pot and heat to simmer. In saucepan, make a blond roux with the flour and butter. Add the roux to the liquid and bring to a boil. Simmer for 20 minutes.

Golden Roux

1/2 lb 60-40 butter blend
2 c flour

Melt butter over high heat. Add flour, about 1/3 at a time, whisking constantly so as not to burn, and cook until flour is cooked and incorporated and color is a pale butterscotch.

Remove immediately from heat.

Brown Roux

1 pound 60-40 butter blend
2 1/2 c all purpose flour

Melt the 60-40 butter blend in a very large sauté pan, one with sloping sides.

Start with a cold skillet. When the 60-40 butter blend is hot, whisk in the flour (a cup or so at a time), whisking constantly and making sure that flour doesn't stick to the pan or burn. Little black specks mean its burned--and this is one of the few dishes in Can cooking that you can't save. If it burns, throw it out. But this is much looser rowx than the golden roux, although it browns faster, it's much easier to work with.

How do you know it's done? You'll just know, after the first few times, but there are a few things to look for. For one thing, the kitchen will start smelling warm and nutty, it's surprising how good plain old flour and butter blend can smell. Look also for color (a deep, deep mahogany brown, darker than milk chocolate) and for texture (a roux is a living thing, like lave or hot mud).

Finally, be careful. At the Musky, we call the roux Cajun napalm, and most of us have the scars to prove we've been splashed by this 700 degree stuff. Wear a long oven-mitt and a long-sleeved shirt, use as big a sauté pan as you've got, and don't worry about cleaning the pan and stove until you're done.

Veloute

Golden roux made with 1/4 pound 60-40 butter blend
1 qt. chicken stock
1 qt. milk
1 T chicken base
1/2 t white pepper
1/2 t grated nutmeg
salt to taste

In large stock pot, bring stock to boil, turn off heat, add hot golden roux carefully (avoid splashing) and whisk constantly to blend. Turn on heat, bring to simmer, whisking constantly. Add milk and whisk, add seasonings to taste. Chicken base may not be needed.

Simmer 30 min, whisking occasionally. If mixture is too thick, thin with additional milk or stock. Check again for salt after thinning.

Beer Batter

1 cup vegetable oil
16 eggs
2 tb salt
2 tsp black pepper
4 tb granulated garlic
8 _ cups beer
6 _ cups water

Combine all ingredients except flour in 4-gallon bucket. Add flour and mix well.

Thousand Island Dressing

1 c Mayonnaise
1/8 c sweet pickle relish
1/4 c ketchup
1 t lemon juice

Mix well and adjust seasoning to taste.

(Larger Recipe)

2 gallons mayonnaise
4 cups pickle relish
8 cups ketchup
3 cups lemon juice

Mix well in 4-gallon bucket

Bleu Cheese Dressing

5 c mayonnaise
1 T lemon juice
1 1/2 t garlic powder
1 1/2 t coarsely ground black pepper
1/2 pound bleu cheese, approximately
6 T milk, approximately

Cut cheese into small pieces and crumble by hand into smaller bits. Stir all ingredients together until well mixed. Can be refrigerated for 1 week

(Larger Recipe)

3 gallons mayonnaise
1 cup lemon juice
3 tb granulated garlic
3 tb coarse black pepper
4 lbs. Blue cheese crumbles

Mix well in 4-gallon bucket

French Dressing

2 c oil
1/2 c sugar
1 1/2 c ketchup
1/2 c vinegar
1 T Worcestershire sauce
1 T garlic powder
1/2 T paprika
1/4 T salt

Using an electric mixer or blender, combine all ingredients until extremely smooth. This will take a long time. Can be refrigerated for 3 weeks. Remix.

d, about 15 minutes (watch carefully).

In double boiler, beat egg yolks

Musky Oil And Vinegar Dressing

3 c oil
1 c vinegar
1 T dried parsley
1 1/2 T dried basil
1 1/2 T dried oregano
1 T dill weed
1/3 T salt
1 1/2 T garlic powder
3/4 c sugar

Using an electric mixer or blender, combine all ingredients until smooth. Can be refrigerated for up to 3 weeks.

(Larger Recipe)

2 gallons + 1 quart vegetable oil
12 cups cider
_ cup parsley flakes
_ cup basil
_ cup oregano
_ cup lemon juice
_ cup dill weed
_ cup salt
_ cup granulated garlic
8 cups sugar

Mix well in 4-gallon bucket

Peppercorn Vinaigrette

_ cup honey
_ cup Dijon mustard
_ cup red wine vinegar
1 bunch chopped fresh mint
1 jar peppercorns (drained)
_ cup cocktail sauce
2 cups olive oil

Combine all ingredients except olive oil. Slowly whisk in olive oil.

Seasoned Cornmeal

1/4 c seafood seasoning
4 c cornmeal

Mix well. Store in an airtight container. Will keep for up to one month.

Prime Rib Spice

10 tb salt
10 tb white pepper
10 tb ground fennel
6 tb black pepper
5 tb dry mustard
5 tb cayenne

Vegetable Spice

1 cup salt
1/2 cup black pepper
2 tb paprika

Chicken Spice

1/2 cup salt
2 tb cayenne
2 tb white pepper
1 tb black pepper
1 tb thyme
1 tb basil
1 tb oregano
1/2 cup paprika

Remolade Spice

1 cup celery salt
1/2 cup cayenne
1/2 cup dry mustard
1/2 cup paprika

Pasta Spice

1 tb ground bay
3 cups +2 tb paprika
3 tb oregano
3 tb basil
3 tb thyme
1/2 cup granulated garlic
1/2 cup granulated onion
1 cup + 6 tb salt
3 tb black pepper
1/2 cup cayenne
1/2 cup white pepper

Grind in food processor

Blackened Fish Spice

1 tb ground bay leaves
3 cups + 2 tb paprika
3 tb basil
3 tb thyme
1/2 cup granulated garlic
1/2 cup granulated onion
1/2 cup salt
3 tb black pepper
1/2 cup white pepper
1/2 cup cayenne

Grind in food processor

Shrimp Boil Spice

4 cups celery salt
3 cups cayenne
2 cups dry mustard
1 cup mace
1 cup ginger
4 cups paprika
3 cups ground bay leaves
1/2 cup coriander

Jambalaya Spice

Small Large
5 tb . 4 cups basil
1/2 cup . 6 cups oregano
1/3 cup . 2 cups salt
2 1/2 tb . 2 cups thyme
3 tb . 2 1/2 cups black pepper
1 1/2 tb . 1/2 cup cayenne
2 1/2 tb . 2 cups white pepper
2 1/2 tb . 2 cups granulated garlic

Pork Dressing Spice

7 tb salt
8 tsp onion powder
7 tsp cayenne
2 tb garlic powder
1 tb white pepper
4 tsp dry mustard
4 tsp sage
1 tb black pepper
4 tsp thyme
4 tsp cumin

Seasoned Flour

1 c flour
2 T pasta spice

Mix well. Makes for four dozen fried zucchini spears.

Seafood Seasoning

4 T celery salt
1 T cayenne
1 T dry mustard
1 1/2 t mace
1 1/2 t powdered ginger
1 T paprika

Mix well. Store in a dry place in a tightly covered container. Will keep for one month.

Jambalaya Spice

3 1/2 T dried basil
1 1/2 c dried oregano
1/3 c salt
5 t thyme
3 1/2 T black pepper
5 t cayenne
5 t ground white pepper
5 t garlic powder

Mix well. Store in dry place in tightly covered container. Will keep for one month.

Pasta Spice

2 1/2 - 3 whole bay leaves
1/2 c paprika
1 1/2 t dried basil
1 1/2 t dried oregano
1 1/2 t dried thyme
1 T dried onion flakes
1 T dehydrated minced garlic
3 1/2 T salt
1 1/2 t black pepper
1 T ground white pepper
1 T cayenne

Place bay leaves in food processor with metal blade and chop as finely as possible. Add additional ingredients and mix well.

Dehydrated dried minced garlic

1 c rehydrated minced garlic
1 t lemon juice
1 t olive oil
water to cover

Mix ingredients, making sure to cover the garlic with the liquid, and let rehydrate for 2 hrs. Drain if necessary and use in place of minced fresh garlic. Rehydrated, garlic will keep for 10 days under refrigeration.

Remoulade Spice

4 T celery salt
3 T cayenne
2 T dry mustard
2 T paprika

Mix spices well. Store in a dry place in a tightly covered container. Will keep for one month.

Chicken Spice

1/8 c salt
1 T cayenne
1 T ground white pepper
1 1/2 T black pepper
1 T dried thyme
1 T dried basil
1 T dried oregano
14 c paprika

Mix well. Store in a dry place in a tightly covered container. Will keep for one month.

Béarnaise Reduction

_ cup white wine
_ cup apple cider vinegar
1 tb green onions
5 tb tarragon

Reduce until just moist.

Lamb Marinade

10 cups vegetable oil
3 cups white onions
2 cups sherry
_ cup fresh chopped garlic
4 tb + 1 tsp salt
2 tb + 1 tsp black pepper
4 tsp thyme
4 tsp oregano
4 tb lime juice
1 cup fresh chopped parsley

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