The maker of each cake hides a token in the cake. The tokens used are a dried red bean or a figurine of a baby, representing the Christ child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck for the coming year.

Stop by the prepared foods department –  try the Alligator Sausage w/Broccoli Rabe, or Sun-Dried Tomato Ravioli. The bakery will also have King Cakes for sale!

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

source:foodnetwork – see recipe below

This weeks specials: 

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

ingredients

• 32 ounces shucked oysters
• 1 cup plus 1 tablespoon milk
• 1 tablespoon water
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1 cup all purpose flour
• 1/2 cup cornmeal (recommended: Indian Head)
• 1/2 teaspoon freshly ground black pepper
• Kosher salt
• Vegetable Oil for frying
• 4 (6-inch) hoagie loaves
• Remoulade Sauce, recipe follows
• 4 leaves romaine lettuce
• 1 to 2 lemons
• Special equipment: brown paper bag

Directions

Spicy Remoulade Sauce:

• 1 1/4 cups mayo
• 1/4 cup stone-ground mustard
• 1 garlic clove, smashed
• 1 tablespoon pickle juice
• 1 tablespoon capers
• 1 teaspoon prepared horseradish
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon hot paprika
• 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
• Special equipment: a food processor

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(Makes about 20 wings)

3 pounds chicken wings

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

½ poblano chile pepper (or substitute a green bell pepper), finely diced

½ medium onion, peeled and finely diced

1 large clove garlic, smashed and finely chopped

Salt and freshly ground black pepper

¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)

1 cup Slatherin’ Sauce Original Recipe – available at Janssens Market

½ cup best quality, low sodium chicken stock

Juice of ½ lime

Dash salt and freshly ground pepper

For the dipping sauce:

Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream

Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.

Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary).  When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.

(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)

Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done.  Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about  ¾ cup of sauce total.  Brush the top  of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!

*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.

Kale is one of the nutrition stand-outs among vegetables.  Kale is high in fiber, and has an excellent source of nutrients – a great source of vitamin A, calcium, beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer and heart disease.  The manganese in kale helps your body’s own antioxidant defense system, superoxide dismutase, protecting you from damaging free radicals. Its folate and B6 team up to keep homocysteine levels down, which may help prevent heart disease, dementia, and osteoporosis bone fractures. Do you need more reason to add Kale to your diet?

Kale Chip Recipe

Source:  the Food Network

Call or email us today: catering@janssensfinefoods.com 302.654.9941

Meyer lemons are generally smaller than regular lemons, with a spherical shape and a thin peel. They tend to be more of a golden color than a bright yellow. Since Meyers are a hybrid, they have a different flavor than standard lemons. They are slightly sweeter and much less acidic. They still taste like lemons, of course, they just don’t have the same zesty bite to them. They’re more expensive than regular lemons, but tend to be very juicy.

Meyer lemons are a good choice for most recipes that call for lemon because you can get a full lemon flavor without having to add excess sugar (or other ingredients) to temper the acidity of the lemon. They’re great in desserts and all kinds of baked goods, and work wonderfully in savory dishes where you don’t want lemon to overwhelm the rest of the meal. That being said, they’re not the greatest choice for lemon recipes where you really want that extra acidity – like lemonade, for instance.

source: Baking Bites www.bakingbites.com