Kean Miller Kitchens

Corn Dip

10—12 Servings

2 Hours 15 Minutes

Directions

  1. Mix all ingredients together.

  2. Chill in refrigerator.

  3. Best served after several hours of chilling.

  4. Serve with Fritos.

Ingredients

2 - 12 oz. cans Mexicorn

1 c. sour cream

1 c. mayonnaise

2 - 3 small green onions, chopped

1 can chopped green chiles

1 - 10 oz. bag grated cheddar cheese

3 chopped jalapeño peppers

Hot sauce to taste

Generous portion of seasoned salt to taste

Note: I now use more sour cream and less mayonnaise. I usually use one bunch of green onion – just the green tops. I use more cheddar cheese and usually more jalapeño peppers. I add a little Nature’s Seasons seasoning and sometimes a little hot sauce.

Provided by R. Chauvin Kean, Partner, New Orleans

8-10 Servings

Pastalaya

2 Hours

Ingredients

1 lb. sausage (your choice)

1½ lbs. pork (cubed Boston butt or equivalent)

Salt and pepper to taste or other seasonings
as desired

2 c. + 1 quart water

2-3 large onions

2-3 large bell peppers

3-4 green onions, chopped

1 can Rotel tomatoes (your choice of heat range)

1 can cream of celery

1 can cream of mushroom

1 lb. uncooked noodles (your choice of style)

1 tub raw mushrooms, sliced

Directions

  1. Brown sliced sausage (it’s okay if it is a little burnt; this will help color and rinse off later in the cooking) and set aside.

  2. Keeping the sausage drippings in the pot, add the cubed meat. Season and mix well.

  3. Heat to brown, then add 2 c. water, as well as onion, white portion of green onions, peppers and mushrooms.

  4. Cover and cook at a boil until tender enough to cut the meat with stirring spoon.

  5. Add sausage back in and stir to mix.

  6. Add Rotel, cream of mushroom and celery, and remaining water. Stir thoroughly until mixed.

  7. Add noodles and boil until noodles are tender, stirring often to prevent sticking to bottom of pot.

  8. Once noodles are al dente, add greens from green onions.

  9. Serve with Texas Toast or French bread and a green salad.

Note: Use 2 quarts water for every pound of noodles. You should generally have enough water with 1 quart when you boil the meat like I do. You can always add “kitchen bouquet” for more darker color if you like.

Provided by Lauren J. Rucinski, Senior Associate, Baton Rouge

Key West Key Lime Pie

10—12 Servings

20 Minutes

Pie Crust Ingredients

1½ c. graham cracker crumbs

¼ c. white sugar

½ c. melted butter

3 tsp. cinnamon

Key Lime Ingredients

3 egg whites

4 egg yolks

1⁄2 c. Key lime juice, fresh or bottled (can use fresh squeezed lime juice if needed; Key limes are not easy to find)

Pie Crust Instructions

Mix ingredients and press into an 8” or 9” pie pan. Bake at 325° for approximately 10 minutes. Cool and fill.

Key Lime Pie Directions

1. Preheat oven to 325°.

2. Make sure the bowl is very clean or the egg whites will not stay stiff. Beat egg whites until stiff. Set aside.

3. In another bowl, beat egg yolks well.
Slowly add sweetened condensed milk and continue beating. Slowly add Key lime juice while beating.

4. Fold egg whites into egg yolk mixture with
a spatula; the mixture should be even
(no lumps). Pour into pie crust.

5. Bake 20-25 minutes or until just set.
Cool completely before refrigerating.

6. Refrigerate at least 2 hours before serving. Top each slice with whipped cream and serve in a bowl.

Provided by Brad J. Schlotterer, Partner, New Orleans