BALLS CAJUN SEASONING RECIPES

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CAJUN DEEP FRIED TURKEY | REALCAJUNRECIPES.COM: LA CUISINE ...



Cajun Deep Fried Turkey | RealCajunRecipes.com: la cuisine ... image

One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or New Year's parties. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish.

Provided by Chad LeMaire

Total Time 00:01:30

Prep Time 00:00:45

Cook Time 00:00:45

Yield 1

Number Of Ingredients 6

12-15 lbs turkey
1 1/2 cups Italian dressing
1 stick butter
1 handful Cajun seasonings
Peanut oil, amount depending on size of turkey
Garlic powder and onion powder to taste

Steps:

  • Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
  • Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
  • Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's® blackened seasoning, Zatarins® Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
  • Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
  • Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
  • Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
  • Morning of: Fill fryer approximately 1/3 with oil (You don't need peanut oil, but once you try it, you won't use anything else. It also smokes less).
  • Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
  • Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a “smokin' Cajun turkey.“You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
  • Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to pull the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.

MEXICAN TAMALE BALLS | JUST A PINCH RECIPES



Mexican Tamale Balls | Just A Pinch Recipes image

What a tasty appetizer! These spicy little meatballs are very interesting. The balls are full of Mexican spices. Added corn mean totally gives them the flavor and texture of tamales. While these meatballs cook, they soak up the flavors of the sauce. Serve these alone or on a bun like Stacy suggests. We could see serving these tamale balls with Mexican rice too.

Provided by Stacey Lawson @slawson

Categories     Beef

Prep Time 35 minutes

Cook Time 1 hours 30 minutes

Number Of Ingredients 20

TAMALE BALLS
1 1/2 pound(s) ground beef
1 1/2 pound(s) ground pork
1 1/2 cup(s) cornmeal
3/4 cup(s) apple juice
1/2 cup(s) all-purpose flour
2 teaspoon(s) garlic powder
3 teaspoon(s) chili powder
2 teaspoon(s) cumin
2 teaspoon(s) salt
2 teaspoon(s) cayenne pepper
2 teaspoon(s) Cajun seasoning
SAUCE
60 ounce(s) V8 Juice
2 teaspoon(s) chili powder
2 teaspoon(s) cumin
1 teaspoon(s) salt
1 teaspoon(s) cayenne pepper
1 teaspoon(s) Cajun seasoning
1 teaspoon(s) sugar

Steps:

  • In a large mixing bowl combine the first 11 ingredients to form tamale balls.
  • Form into 1" balls and set aside.
  • In a large pot, combine the remaining ingredients for tamale ball sauce.
  • Add formed balls to sauce and cook over low heat for 1 1/2 to 2 hours or until tamale balls are fully cooked. Tamale balls will increase in size due to the cornmeal and become like a tamale.
  • Alternate Cooking Directions: Follow steps one and two, and then combine sauce in a large slow cooker and add formed balls. Cook on high for five to six hours or until tamale balls are fully cooked.

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