Category: Morsel

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Bayou Broccoli Balls

Join Big Juicy in the kitchen along with the “Cajun in Your Pocket” as he fries up a healthy and delicious appetizer perfect for the Super Bowl or a midnight snack. For the full recipe, go to bigjuicytidbits.com

Bayou Broccoli Balls

This recipe is similar to an appetizer at Copeland’s of New Orleans. This base recipe can be modified into a variety of other appetizers. Keep it juicy!

Ingredients

8 ounces Colby-Jack Cheese, shredded

2 1/2 ounces cooked bacon pieces

4 ounces broccoli florets, cooked and minced

1 egg

1/2 cup milk

1/2 cup all-purpose flour

1/2 tablespoon cajun seasoning

1/2 cup plain bread crumbs

vegetable oil

1/4 cup mayonnaise

1/2 tablespoon white sugar

1/2 tablespoon white vinegar

4 teaspoons prepared horseradish

1/2 teaspoon Tabasco Sauce

Directions

Add cheese, bacon pieces, and broccoli in a medium-sized mixing bowl and combine by hand until the mixture is uniform.

Portion out to 1 1/2 ounce balls (about the size of a golf ball). You should have about 8 balls. Compress the mixture into a firm, round ball. Place in the refrigerator for about 30 minutes.

Meanwhile, for the tiger sauce, add mayonnaise, sugar, vinegar, horseradish, and Tabasco to a small bowl and mix until smooth. Refrigerate until ready to serve.

In a small bowl, beat egg and whisk in milk. In a second bowl, add flour and cajun seasoning and mix together. Add bread crumbs to a shallow dish.

Coat the balls by rolling in the flour mixture, then coating with the egg mixture. Finally, roll around in the bread crumbs until they are covered completely. Continue with the rest.

Heat up about 2 inches of cooking oil in a large dutch oven to 350 degF. Add all the balls to the oil at one time. Fry for 2-3 minutes or until they are a deep brown color. Remove from the oil and place on a paper towel-lined plate to drain and cool.

Serve hot with tiger sauce.

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Recipe: Smoked Scotch Eggs

Big Juicy contributes to Dry January with a non-alcoholic version of scotch eggs. These sausage covered eggs are an easy and delicious appetizer for any time of year.

Smoked Scotch Eggs

Ingredients

1 lb breakfast sausage

6 hard or soft boiled eggs, peeled

Directions

Portion out meat into 6 equal portions. Working with one egg at a time, press the sausage into a 4-inch disc and wrap it around the egg making sure to completely cover it and healing up any cracks. Repeat with remaining eggs. Refrigerate for 1 hour.

Heat smoker to 250 degrees and place scotch eggs onto grate. Cook for about 1 hour 15 minutes. Serve with mustard cream sauce.

Mustard Cream Sauce

Ingredients

1/4 cup mayonnaise

1 1/2 tablespoon whole grain mustard

Directions

Mix ingredients and chill until ready to serve.

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Recipe: Jalapeño Chicken Poppers

Join Big Juicy outdoors as he smokes up one of his favorite appetizers — Jalapeño Chicken Poppers. These are chicken thighs stuffed with jalapeños and cream cheese, wrapped with bacon, and smoked to perfection.

Jalapeño Chicken Poppers

Ingredients

6 boneless skinless chicken thighs, trimmed and cut into 3rds

1 teaspoon of cajun seasoning (Tony Cachere’s)

9 strips of bacon, cut in half

3 jalapeño peppers, stemmed, seeded and cut into 3rds (6 pieces)

8 oz cream cheese

toothpicks

1/2 cup of your favorite BBQ sauce

Directions

Get fire started in your smoker, and bring to about 250-300 degrees. If you are using an oven, adjust a cooking rack to the middle position and place a bakers rack inside a rimed baking sheet Preheat the oven to 300 degrees.

Season chicken thigh pieces with cajun seasoning and prep other ingredients.

Working with one piece at a time, stuff jalapeño pieces with cream cheese. Wrap chicken piece around jalapeño and secure with a toothpick. Take a piece of bacon, stab it on the toothpick and wrap it around the chicken securing the other end on the toothpick. This should be 90 degrees to the direction the chicken was wrapped (this helps hold things together). Repeat with the remaining components.

Smoke at 250-300 degrees for about 1 hour or until brown and crisp. Lightly glaze the poppers with BBQ sauce and continue to smoke for another 15 minutes. 

Remove from the smoker and serve.

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Recipe: Cowboy Cookies

Join Big Juicy in the kitchen as he rustles up a batch of cowboy cookies. These delicious cookies have pecans, coconut, oats, and chocolate. They are sure to please guests coming over for the big game or any occasion.

Cowboy Cookies

Ingredients

1 1/4 cups (6 1/4 ounces) all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed (10 1/2 ounces) light brown sugar

12 tablespoons unsalted butter, melted and cooled

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups (3 3/4 ounces) old fashioned rolled oats

1 cup pecans, chopped

1 cup (3 ounces) sweetened shredded coconut

2/3 cup (4 ounces) semisweet chocolate chips

Directions

Adjust oven rack to middle position and preheat to 350 degrees. Line 2 cookie sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Whisk sugar, melted butter, egg and yolk, and vanilla in a large bowl until smooth and combined. Stir in flour mixture until no streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined.

Use a 1/4 cup measuring cup sprayed with non-stick spray to portion out cookies onto prepared sheets. Keep them spaced out by 2-3″ to prevent them from touching.

Bake cookies, one sheet at a time, until edges are brown and set and centers are puffed up with pale, raw, spots. Try not to overbake.

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

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Recipe: Sauce Piquante

Join Big Juicy in the kitchen for his first Big Juicy morsel. He is preparing a south Louisiana dish called Chicken Sauce Piquante. Things are heating up in the kitchen.

Chicken Sauce Piquante

Ingredients

1/2 cup all-purpose flour

2 pounds boneless, skinless, chicken thighs (quartered)

3 1/2 teaspoons Louisiana seasoning (Tony Chachere’s)

5 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 (28 ounce) can of crushed tomatoes

3 cups chicken broth

2 slices of bacon

2 tablespoons Worcestershire sauce

1 bay leaf

1 teaspoon Tabasco sauce

salt and pepper

cooked rice

4 green onions, sliced thin

Directions

Adjust oven rack to lower-middle position and heat to 350 degrees. Place flour in a bowl and mix in 1 tablespoon of Louisiana seasoning. Toss chicken in flower mixture to coat.

Heat 1/4 cup oil in a dutch oven over medium high heat until shimmering. Shake off excess flour and add half of the chicken to the pot. Brown on both sides (3-5 minutes per side). Remove chicken and repeat with the second half. Keep the extra flour.

Add onion, bell pepper, celery, garlic, remaining 1/2 teaspoon Louisiana seasoning, remaining 1 tablespoon of oil, and reserved flour to the pot. Cook until vegetables are softened (5 minutes).

Stir in tomatoes, broth, bacon, Worcestershire sauce, and bay leaf. Scape bottom of pot to loosen up brown bits. Add chicken back to the pot and bring to a simmer. Cover and cook in oven for about 45 minutes.

Remove from the oven and discard bacon and bay leaf. Stir in Tobacco and season with salt and pepper. Serve over rice and top with green onions and additional Tabasco.