RECIPES
Bourbon Street Bend
Jeff Schon, Exec. Chef
5 NW Minnesota Ave., Suite 100
Bend, OR 97701
www.bourbonstreetbend.com
(541) 323-2833
Debut Airs: Nov 29, 2010
Recipes Featured: Shrimp Etouffee
Bourbon Pecan Sauce
Bread Pudding
Lara Smith, Exec. Chef Jeff Schon, Host Donna Britt, & Keller Christensen.
Lara & Keller were our “Behind the Scenes” guests for this episode.
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RECIPES
Etouffee Base
Yield: 8 Servings
¼ Cup Canola Oil
1 Qt. Trinity*
1 Tbsp. Shallots, minced
2 Tbsp. Garlic, minced
2 Tbsp Cajun Spice Blend
1 Tsp. Cayenne Pepper
1/2 Tsp. Coriander, ground
1/2 Tsp Allspice, ground
1/2 Cup Lemon Juice
1/2 Gallon Seafood Stock
1/4 C. Worcestershire Sauce
2 Cups Red Roux
1 Tsp. Kosher Salt
1 Tsp. Black Pepper
Sweat Trinity in oil until soft. Add garlic, shallots, and spices and toast lightly.
Add stock and lemon juice and let simmer for one (1) hour. Add roux and
remaining ingredients and simmer until thick.
*As a culinary term, the holy trinity originally refers specifically to chopped onions, bell peppers, and
celery, combined in a rough ratio of 1:2:3 and used as the staple base for much of the cooking in the
Cajun and Louisiana Creole regional cuisines of the state of Louisiana, USA. The preparation of classic
Cajun/Creole dishes such étouffée, gumbo, and jambalaya all start from the base of this holy trinity.
(Wikipedia online , http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) .)
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RECIPES
Bourbon Pecan Sauce
Yield: 1 Quart
Pecan Pieces (4 Ounces)
½ Cup Dark Corn Syrup
½ Cup Molasses
1 Cup Sugar
2 Cups Water
2 Ounces Butter
1/2 Cup Bourbon
COMBINE ALL INGREDIENTS IN SAUCEPAN AND SLOW SIMMER
FOR 40 MINUTES OR UNTIL THICK.
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RECIPES
Bread Pudding
Yield: 1 9X12 Casserole Dish
1 Loaf Pullman Bread, 1” cubed 1 Tsp. Vanilla Extract
2 Cups Milk 1 Tsp. Cinnamon
1 Cup Heavy Cream 1 Tsp. Nutmeg
6 Ounces Butter 1 Tsp. Allspice, ground
2 ½ Cups Sugar, white ½ Tsp. Kosher Salt
3 Each Eggs Whole, beaten 1 Cup Golden Raisins
Heat milk, cream, & butter until butter is melted. Mix bread, raisins,
& milk mixture and let stand until liquid is absorbed.
Mix eggs, sugar, spices, & vanilla until incorporated. Pour over bread mixture
& continue to incorporate.
Pour into greased hotel pan & bake at 350° for 35-40 minutes, or until crisp
on top.
We’d show you the bread pudding, but as proven by the full mouths
seen here ….we could not get our camera to it in time! mmmmm
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