New Orleans Gourmet Specialties

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1 New Orleans Gourmet Specialties

2 Introducing a legendary recipe born in the kitchen of a renowned New Orleans restaurant. Simple to prepare, yet intense with flavor, Big Al s Creole Seasoning Concentrates are now available in three unique multi-purpose varieties. Use as a sauce base, seasoning, rub or marinade to create hundreds of gourmet meals in minutes. Be creative and feel free to experiment a little goes a long way! Big Al s Original New Orleans In-A-Jar Creole Seasoning Concentrate A perfect blend of over 12 seasonings and spices providing all the flavor of New Orleans without all the work! Big Al s Creole Lemon Cooking Sauce Concentrate A lighter version of our legendary Creole product with fresh herbs and a hint of lemon perfect for all seafood, especially fish and lobster. Big Al s Creole Asian Cooking Sauce Concentrate Creole seasonings paired with fresh ginger, sesame oil, dark brown sugar, low sodium soy perfect for salmon, pork, chicken, wings, stir-fry.

3 TRADITIONAL NEW ORLEANS BBQ SHRIMP Prep: Rinse and drain shrimp. Use 3 tablespoons Big Al s Creole Seasoning Concentrate and 6 tablespoons butter per pound (adjust Big Al s /butter to taste). Quick and Easy Stove Top Method: On low heat, melt butter. Stir in Big Al s, blend well. Add shrimp and simmer until shrimp turn pink. Serve with crusty French bread for dipping the luscious sauce! Oven Method (when you re having a party and want to prepare large amounts): Place shrimp in a single layer in baking dish, coat with Big Al s/butter. Bake at min. Stir shrimp after about 8 minutes to coat with sauce. Crock Pot Method (for football season): Throw shrimp, Big Al s and butter in crock pot. Cook on high until shrimp turn pink and bubbly. Have plenty crusty bread on hand for dipping (or garlic bread). This divine appetizer will not last until half-time! NOTE: Margarine, olive oil can be substituted for butter, but low-fat butter substitutes are not recommended.

4 TROUT/TILAPIA (OR FISH OF YOUR CHOICE) AMANDINE A NEW ORLEANS FAVORITE 4 fish filets 6 tablespoons butter Lemon pepper seasoning 1/3 cup sliced almonds Salt to taste 2 tablespoons Big Al s Creole Lemon Cooking Sauce Concentrate 2-3 tablespoons flour 1/3 cup sliced almonds 2 tablespoons olive oil Season fish filets with salt and lemon pepper seasoning. Lightly dust with flour. On medium heat, pan fry in olive oil 2-3 minutes each side. Remove from pan and keep warm. Lower heat, add butter and almonds. Stir until almonds are light brown. Add Big Al s Creole Lemon Cooking Sauce Concentrate. Stir until combined. Pour over fish and serve. Yum!!

5 Gourmet Shrimp and Pasta in a Snap Per pound of shrimp blend 4 tablespoons Big Al s (any flavor) and 6 tablespoons melted butter on low heat. Add shrimp and simmer on low heat 7-8 minutes or until shrimp are cooked (pink). DO NOT OVERCOOK. Pour shrimp and sauce over your favorite pasta. For added creamy richness, blend in ½ - ¾ cup heavy cream and top with grated parmesan or romano cheese. Serve with a green salad and crusty bread for a complete gourmet meal. ** This is great with crawfish or sea scallops, too! Kim s Creamy Pasta Jambalaya: Serves 4 1 tablespoon olive oil 2 boneless chicken breasts cut into small chunks ½ lb of your favorite smoked sausage sliced thin 1 med sweet onion diced fine 1 small bell pepper diced fine 1 ½ cups low sodium chicken stock or broth 3 tablespoons Big Al s Creole Seasoning Concentrate ½ cup heavy cream 1 box of cooked penne or bow tie pasta

6 On medium heat, brown chicken in olive oil, remove from pan, set aside. Brown sausage, drain fat, set aside. Sauté onions and bell pepper about 5 minutes until soft (do not brown). Add chicken and sausage back to pan. Add chicken stock, combine well. Cover and simmer on low minutes. When stock has cooked down to about half, lower heat and add Big Al s and heavy cream. Stir well until thickened. Combine mixture with cooked pasta. Note: For added richness, sprinkle with Parmesan or Romano cheese. Enjoy! Scrumptious Oven Baked Fish Blend 2 tablespoons Big Al s Creole Lemon Cooking Sauce Concentrate with ½ cup olive oil or melted butter. Lightly coat fish filets with mixture and roll in Panko bread crumbs. Line baking sheet with parchment paper for even browning and place fish on sheet. Bake in 450 degree oven about minutes until golden brown. This is great with the Amandine sauce featured on page 4. Oven Grilled Salmon with Creole Asian Glaze: Blend 2 tablespoons Big Al s Creole Asian with 1/3 cup of honey, pure maple syrup, molasses or agave nectar, and juice of ½ fresh squeezed lime. Spread evenly over salmon filet and bake at 425 degrees for minutes depending on size of fish. Awesome Pork Tenderloin: Coat pork tenderloin with Big Al s Creole Seasoning Concentrate, Creole Lemon or Creole Asian, wrap in aluminum foil, refrigerate overnight or at least 3 hours. When ready to

7 cook, unwrap and coat entire pork loin with crushed French fried onions. Bake at 350 degrees until desired doneness (about 20 minutes per pound). Cover lightly with aluminum foil towards the end of cook time to avoid burning. Grilled chicken/steak: Blend 2 tablespoons Big Al s Creole Seasoning Concentrate, Creole Lemon or Creole Asian and 2 tablespoons olive oil. Coat chicken/steak thoroughly and grill as usual. Turn up the fire to for a blackened result. Beer Can Chicken: Blend 2 tablespoons Big Al s Creole Seasoning Concentrate, Creole Lemon or Creole Asian and 2 tablespoons olive oil. Coat chicken inside cavity and entire outside. Open one can of beer, pour out (or drink) 1/3 of beer. Place can inside cavity of chicken and stand upright in baking pan. Bake on 350 degrees for 45 minutes to one hour. This can be cooked on outdoor grill as well. No Fuss Chicken, Beef or Pork Marinade: Blend 2 heaping tablespoons Big Al s (variety of your choice) with two tablespoons fresh lime juice and 4 oz. dark beer. Place meat in large plastic zipper bag and pour cover with marinade. Refrigerate for two to 24 hours.

8 Taste of New Orleans Wings: For 3 lbs chicken wings, blend 4 tablespoons Big Al s Creole Seasoning Concentrate and 4 tablespoons melted butter or olive oil in large bowl and toss chicken wings. Bake in oven as usual. (Big Al s Creole Lemon and Creole Asian work just as well take your pick!). The best steak you ever ate: Spread 1 tablespoon Big Al s Creole Seasoning Concentrate on your favorite steak. Sear on high heat on stove top. Pat with butter and finish cooking in 400 degree oven until desired temperature. Crusty bread is necessary for this one! The butter, Big Al s and meat drippings create a sauce to die for! Easy Crock Pot Brisket: Lightly salt brisket and sear in fry pan until brown. Spread 3-4 tablespoons (depending on size of brisket) Big Al s Creole Seasoning Concentrate or Creole Asian over entire brisket. Place in crock pot and sprinkle with worcestershire sauce. Set on low for 7-8 hours. When done, remove from crock pot, and if desired place under broiler for 10 minutes or until sizzling brown. Oven Roasted Potatoes: Dice potatoes into bite-size chunks or slice into wedges. Blend 2 tablespoons Big Al s of your choice with 2 tablespoons olive oil in large bowl. Toss in potatoes and thoroughly coat. Spread in thin layer on baking sheet. Bake in 400 degree oven minutes until golden brown.

9 Leftover Turkey or Chicken Sliders: Blend 1 1/2 cups turkey gravy, 2 tablespoons of any flavor Big Al s Creole Seasoning Concentrate and one cup chopped cooked turkey or chicken. Heat on low until bubbly. Serve on slider buns, dinner rolls or mashed potatoes. No leftover gravy? Whisk together 1 ½ cups chicken stock and 2 tablespoons flour. Simmer on low until thick, then add concentrate of choice. For a creamy result, stir in 2 tablespoons half and half or milk. Kicked up Sandwich Spread Blend equal parts Big Al s Seasoning Concentrate and mayonnaise spread on both sides of bread before layering turkey, cranberry sauce, avocado slices, or tomato slices for a delicious gourmet sandwich. Big Al s Quick and Easy Leftover Turkey Salad 2 cups chunked cooked turkey 1 stalk celery diced ½ diced apple (with skin) ½ cup fat free or regular mayonnaise

10 2 tablespoons Big Al s Creole Lemon Seasoning Concentrate Blend all ingredients, cover and let sit in refrigerator for several hours or overnight for flavors to blend. Optional add-ins: 1/3 cup chopped walnuts or pecans 1/3 cup dried cranberries, raisins, or craisins Big Al s Creole Asian Leftover Turkey Tacos 2 cups chopped leftover turkey 2 tablespoons Big Al s Creole Asian Seasoning Concentrate 2 tablespoons low sodium soy sauce 2 tablespoons lime juice Coleslaw mix or salad greens 4-6 Flour tortillas For the Asian taco sauce, blend 4 tablespoons Creole Asian Seasoning Concentrate and 4 tablespoons mayonnaise (regular, low fat or fat free)

11 On stovetop, turn burner on low heat. Blend soy sauce, Creole Asian Seasoning Concentrate and lime juice in a sauce pan and add turkey. Simmer 2-3 minutes just until turkey is warm. Place flour tortillas in damp paper towel and heat in microwave for seconds. Place 1/3 cup of turkey mixture on one half of the tortilla and top with greens or coleslaw. Top with 1-2 tablespoons of Asian taco sauce, fold in half and enjoy! Big Al s Pulled Leftover Turkey 2 cups cooked turkey cubed or sliced thin 1 cup ketchup 2 tablespoons Big Al s Creole Seasoning Concentrate Optional - 1 tablespoon dark brown sugar Blend ketchup, Concentrate and sugar, add turkey and simmer over low fire (so the sugar doesn t burn) minutes.

12 Other Delicious and Easy Ideas: For a real New Orleans treat, prepare the BBQ shrimp recipe. Put on crusty French bread for a po-boy experience you will never forget. Make sure to pour plenty sauce over the shrimp and to let the bread soak it up. Now, that s New Orleans! The next time you prepare potato salad, blend 2 tablespoons Big Al s Creole Lemon Cooking Sauce Concentrate with the mayonnaise. Wow! Add 1 tablespoon Big Al s (any variety) to 1/3 cup mayonnaise for a heavenly sandwich spread or Fish Taco Sauce. Quick and creamy dip: Blend 2 tablespoons Big Al s, 1 cup sour cream and ½ cup mayonnaise. This one doesn t last long in the fridge. Add 2 tablespoons Big Al s Creole Asian to your favorite stir-fry dish. Sweet and Savory Rib Glaze: Blend 2 tablespoons Big Al s Creole Seasoning Concentrate or Creole Asian with one cup catsup and ¼ cup honey, agave nectar, cane syrup or dark brown sugar. Brush on ribs during last 10 minutes of cook time.

13 Try fresh boiled or grilled corn with Creole butter. Soften a stick of butter (do not melt) and blend in 2 tablespoons Big Al s Creole Seasoning Concentrate or any other variety. Seafood dipping sauce for boiled shrimp, crawfish, oysters, crab cakes: Blend ½ cup mayonnaise, ¼ cup catsup and 1-2 tablespoons Big Al s Creole Seasoning Concentrate. Fast and easy New Orleans Remoulade Sauce: Blend 2 tablespoons Big Al s Creole Lemon Cooking Sauce Concentrate and ½ cup mayonnaise.

14 Try Big Al s Cooking Sauce Concentrates in or with: marinades roasted/grilled turkey wild game jambalaya gumbo crawfish/shrimp etoufee fajitas nachos baked beans hot seafood dips hummus vegetables salad vinaigrette stir fry guacamole lobster butter omelettes chili crawfish oysters pork chops cole slaw Chinese pepper steak Thai dishes Feel free to us with any questions or submit your ideas at info@bigalsgourmet.com