Beasts of the Southern Wild: Creole recipes and competition to win a copy of the DVD

[msmarmitelover]

The Oscar nominated film Beasts of the Southern Wild is one of the most unusual films I've seen in a while: almost impressionistic, with a post Katrina apocalyptic feel, set in the swollen rivers reminiscent of New Orleans. The 6 year old actress, a sweet faced urchin called Quvenzhané Wallis is surviving with her alcoholic dad in the aftermath of the floods. But it's not depressing, there is good cheer and resourcefulness, community goodwill and beauty amongst the poverty.

To win one of 3 copies of the DVD please add your name below, with a link to a tweet, blog post, or facebook link asking people to join Find a Supper Club. Lets spread the supper club word!

This competition closes 24th February. Terms and conditions: you must join this site and be genuinely interested in supper clubs.  Erm. Can't think of any others. Be a nice person.

This competition is open worldwide as it doesn't cost very much to send a DVD. 

Of course New Orleans cuisine is famous for it's Creole and French influence. Here are a few recipes typical of the region, there is something for everyone here.

DAVE CASH'S RED BEANS 

from David Martin 

vegetarian 

INGREDIENTS 

2 lbs dried camelia red beans 

A dash spice mix 

A dash cumin, chili powder, garlic, paprika 

2 1/2 quarts water 

Onions, bell peppers, celery stalks 

Olive oil 

COOKING INSTRUCTIONS 

1. Add red beans to a crock pot first thing in the morning. 

2. Add a dash of spice mix, cumin, chili powder, garlic, and paprika. 

3. Bring 2 1/2 quarts of water to boil on high heat. 4. Chop onions, bell peppers, and celery - Justin 

Wilson’s holy trinity of Cajun cooking - cook these in a little olive oil until the onions are browning. 

5. Stir them into the beans and cook covered. 

6. Should be ready at about 6PM. 

7. Serve over rice. 

NOTE: Recommended to taste at about 4PM to adjust

REDFISH ON THE HALF SHELL 

from Dante's Kitchen 

makes 4 servings 

INGREDIENTS 

4 redfish unskinned filets (8 to 10 oz. each) 

1l2 tbsp creole seasoning mix 

1l2 lb jumbo lump crabmeat 

5 sprigs each: 

parsley, cilantro, tarragon, chervil, 

mint, dill 

Extra virgin olive oil 

1 tsp sugar cane vinegar, or any light flavored vinegar 

Juice of 1 lemon 

Salt and pepper to taste

COOKING INSTRUCTIONS 

1. Best if cooked on an outdoor grill or ventilated kitchen... 

3. Start a charcoal fire on the girll and let coals settle down to a good hot red. 

4. Check redfish for any remnants of rib bones, then lightly coat redfish with oil and sprinkle with seasoning mix. Place the redfish on the grill, skin-side down. 

5. Do not turn the fish over, as we will cook it entirely on the skin side, thus preserving the 

moisture and not encumbering the fish with grill flavors. Takes 10 to 15 min on a hot grill. 

6. While it is cooking, pick the herbs off the stems. Use small leaves, and tear up large leaves. Put all leaves into bowl. 

7. Add crabmeat to the bowl. 

8. Toss with olive oil, vinegar, lemon juice, salt, 

pepper. 

9. When the fish is done, place on plates and top with 

crab salad. 

NOTE: Recommended to serve with popcorn rice and a chablis. 

Special Thanks to Dante's Kitchen a restaurant in 

New Orleans (danteskitchen.com) 

for providing this recipe for us.

HUSHPUPPIES 

from Nitehawk Cinema 

vegetarian 

makes about 4 dozen 

COOKING INSTRUCTIONS 

1. Keep dry ingredients and wet ingredients in separate bowls. 

2. Mix bowls individually and then fold 

together. 

3. Use ice cream scoop and place in oil that is around 275 degrees until golden brown. 

NOTE: Recommended to serve with Hushpuppy Remoulade as a dipping sauce. 

Special Thanks to Nitehawk Cinema 

(nitehawkcinema.com) 

in Brooklyn, NY for providing this recipe.

1 bunch scallions 

1 diced white onion 

8 eggs 

1 quart buttermilk 

2 cups vegetable 

shortening 

1/4 cup baking soda 

1/3 cup baking powder 

8 cups cornmeal 

4 cups flour 

1 cup sugar 

1l2 cup seafood seasoning 

Salt to taste

REMOULADE 

from Nitehawk Cinema 

1 cup dijon mustard 

1/2 cup ketchup 

1 tsp worcestershire sauce 

2 tsp prepared horseradish 

2 cloves garlic 

1 tsp lemon juice 

1 tsp black pepper 

1/4 tsp cayenne 

1/2 cup olive oil 

3 stalks of celery 

1/4 cup each parsley, and onion 

5 whites of scallions 

2 1/2 tsp tabasco 

Pinch of korean chili flakes 

Add paprika until dark orange

COOKING INSTRUCTIONS 

1. Add parsley, onion, celery, scallions, garlic, olive oil in blender. Mix until all ingredients are minced. 

2. While blender is still on, add all of the other ingredients except for paprika. (This should be added last to ensure sauce is a dark orange color.) 

NOTE: Recommended 

MISS BATHSHEEBA'S BBQ TOFU

from Gina Montana 

INGREDIENTS 

2, (1 lb) packs of firm or extra firm tofu 

Olive oil 

Green bell pepper 

Vidalia onion or regular onion 

Garlic 

Natural BBQ sauce, (no high fructose syrup, artificial flavor or color) 

Vegan butter substitute for flavoring

COOKING INSTRUCTIONS

1. Rinse tofu and squeeze out the old water. 

2. Cut tofu into small squares by cutting the block across 4 rows and then cut in half. The tofu can be cut long, length-wise or whatever shape you prefer. 

3. Warm olive oil in pan.

4. Place cut tofu in pan, sprinkle with salt, thyme, oregano. Cayenne pepper is optional.

5. Cook tofu until brown and almost crispy.

6. Then add chopped bell pepper, onion and garlic to the tofu, my holy trinity of seasoning.

7. Cook the seasoning vegetables until done. The already cooked tofu will absorb these flavors. 

8. Add a couple of tablespoons of healthy butter substitute. 

9. Add BBQ sauce.

10. Transfer all to a casserole dish. Cover and allow to simmer in the oven for about 20 minutes. 

Special thanks to Gina Montana (AKA Miss Bathsheeba)

from New Orleans for providing this recipe.

 

[msmarmitelover]

Do enter the easiyo competition even if you've won before....

[msmarmitelover]

I never win anything either, so I know how you feel Paulette! Congratulations.  The Fat Carrot, I emailed you for your address....let me know x

[Paulette Francique]

OMG, you would have thought I'd won the lottery.  I am so chuffed!  I never win anything (we all say that, don't we)!  Not that I can remember anyway.   I couldn't log in quick enough and kept putting in the wrong password.  This is a lovely MeatlessMonday surprise.  Thank you Ms Marmite!  I have already sent you my address. :-)

[msmarmitelover]

Great!

[Steve]

Ooh. Many thanks.

Will PM you my address.

[The Fat Carrot]

Yey. Thanks msmarmitelover.

[msmarmitelover]

Thanks everyone for entering the competition. The winners are: (picked randomly from the randomizer site):

Paulette Francique, Steve and The Fat Carrot. 

Tomorrow another competition to win an Easi Yo kit. Please enter....

xx

[The Fat Carrot]

I tweeted the following: The Fat Carrot‏@TheFatCarrot11

For Supper Club events in your area check out: Find A supper Club. http://supperclubfangroup.ning.com/ Become a fan today!

Also gave supper clubs a mention on Kent local food station Scoff & Quaff about 2 weeks ago. @scoffQuoff if you want to follow them on twitter!

[msmarmitelover]

Thanks for your entries!x

[Paulette Francique]

I love the red bean recipe. Very similar to my red kidney bean recipe. :-)