Kevin Belton’sKevin Belton’sNEW ORLEANSCELEBRATIONSNEW ORLEANSCELEBRATIONS; Rhonda k. Findley; Rhonda k. FindleyThe French Quarter = 19FRIED GREEN TOMATOES WITH LEMON AIOLIServes 4 to 64 large green tomatoes2 eggs1⁄2 cup milk1 cup all-purpose flour2 tablespoons Creole seasoning1⁄2 cup cornmeal1⁄2 cup seasoned breadcrumbs1 teaspoon kosher salt, plus more1⁄4 teaspoon white pepper1 quart vegetable oil, for fryingSlice tomatoes 1⁄2-inch thick. Discard the ends.Whisk eggs and milk together in a medium bowl. Scoop flour onto a plate and stir in Creole seasoning. Mix cornmeal, breadcrumbs, salt, and pepper on another plate. Dip toma-toes into flour to coat thoroughly. Then dip the tomatoes in the egg mixture and dredge in breadcrumb mixture to completely coat.In a large skillet, heat oil (1⁄2-inch of oil in the pan) over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes as they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels. Sprinkle with a pinch of salt.LEMON AIOLI Makes 1 cup1 cup mayonnaise2 cloves garlic, minced1 tablespoon grated lemon rind1 tablespoon fresh lemon juice1⁄4 teaspoon salt1⁄4 teaspoon white pepperStir together all ingredients. Serve as a dipping sauce with the fried tomatoes.88 = Jammin’ on JambalayaJAMBALAYA-STUFFED CHICKEN THIGHSServes 6 to 8JAMBALAYA2 tablespoons vegetable oil1 pound smoked sausage, sliced2 cups chopped onions 1 cup chopped celery1 cup chopped green bell pepper1 tablespoon minced garlic 1 chicken thigh, diced2 tablespoons Creole seasoning1 teaspoon salt2 1⁄2 cups chicken stock3 tablespoons Kitchen Bouquet 2 cups uncooked long-grain rice1⁄4 cup chopped parsley CHICKEN THIGHS12 deboned chicken thighs with skin on4 tablespoons Creole seasoning2 tablespoons sour cream2 tablespoons paprikaJAMBALAYA In a pot, heat oil over medium heat. Add sausage and cook for 2 minutes. Add onions, celery, and bell pepper and sauté for 5 minutes. Stir in garlic, chicken, Creole seasoning, and salt. Stir well, add stock and Kitchen Bouquet, and bring to a boil. Stir in rice, bring back to a boil, cover, and reduce heat to a simmer for 10 minutes. Remove from heat, stir in parsley, mixing well, cover, and let set for 15 minutes. CHICKEN THIGHS Preheat oven to 375 degrees. Place 1 or 2 chicken thighs, skin side down, on a piece of plastic wrap. Season each thigh with Creole seasoning. Place another piece of plastic wrap over the seasoned thighs and beat with a meat mallet until the chicken is about 1⁄4 inch thick. Repeat with remaining thighs.In the middle of each chicken thigh add 2 to 4 tablespoons of Jambalaya. Roll each thigh tightly, making sure to keep the rice from coming out of the sides. Place each roll in a 9 x 13-inch baking dish and brush the tops with sour cream.Cover with aluminum foil and bake for 20–25 minutes. Make sure the foil is not touching the rolls. After 25 minutes, remove the foil. There will be excess oil and liquid in the dish. Drain out some of the oil, lightly sprinkle the tops with paprika, and bake for another 15 minutes. To check for doneness, place a thermometer in thickest part of the chicken, making sure it has reached 165 degrees internal temperature. Serve chicken with extra Jambalaya not used for stuffing. Celebrating Latin Influence = 177SWEET POTATO EMPANADASServes 4DOUGH1 cup butter, room temperature1 (8-ounce) package cream cheese, room temperature2 1⁄2 cups all-purpose flour1⁄4 teaspoon salt1⁄4 cup sugarSWEET POTATO FILLING1 large sweet potato, peeled and diced2 tablespoons butter1⁄4 teaspoon ground cinnamon4 tablespoons brown sugar4 tablespoons honey1⁄4 teaspoon saltTOPPING1 egg 1 tablespoon water1⁄2 cup sugar1 tablespoon ground cinnamonDOUGH In food processor, add butter, cream cheese, flour, salt, and sugar. Pulse until dough comes together. Turn out dough on a floured surface and gather into a ball. Wrap with plastic wrap and chill for 1 hour. This step can done ahead of time. SWEET POTATO FILLING In a small pot, add sweet potato and cover with water. Bring to a boil and cook for 20–25 minutes until fork tender. Drain, discarding the water, and add sweet potato back into pot. Stir in butter, cinnamon, brown sugar, honey, and salt. Mash with wooden spoon or potato masher. Place mixture in the refrigerator to cool for about 1 hour.Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly flour your work surface and roll out dough to 1⁄4 inch thick. Using a 3-inch round cutter, cut out the dough into as many rounds as you can get. Place 1 teaspoon of filling in middle of each round, fold over, and press edges together then crimp with a fork. Whisk whole egg and water together for the egg wash. Place empanadas on the prepared baking sheets and brush with egg wash. Mix sugar and cinnamon together and sprinkle on empanadas. Bake for 25 minutes. Remove from oven and let cool for 10 minutes before serving.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >