Menu Ideas from Our Chef

Guest Chef Nari Williamson

Chef Tony Zeringue
Bruce Foods Corp.


Here are some great great recipes by Chef Tony Zeringue.




Bruce's Sweet Potato Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Yields: 6 loafs (2 pound tins) or 12 loafs (1 pound tins)


Ingredients:

  •   1 - #10 can of Bruce's Cut Yams (drained & mashed)
  •   4 - lb white flour
  •   5 - lb brown sugar
  •   2 - tbsp baking soda
  •   2 - tbsp sea salt
  •   3 - tbsp cinnamon
  •   3 - cups vegetable oil
  • 14 - eggs
  •   2 - cups water
  • vegetable spray as needed

Directions:

Mix flour, brown sugar, baking soda, salt, cinnamon, oil, eggs and water in large mixing bowl with paddle attachment. Add mashed yams and mix to incorporate evenly. Pour mixture into loaf pans sprayed with vegetable spray, filling it half way, and bake at 350°F for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool and then wrap with plastic wrap to store.

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Cajun Injector Deep Fried Turkey

Prep Time: 20 minutes

Cook Time: 35-45 minutes

Yields: 8 servings


Ingredients:

  •   1 - Outdoor Turkey Frying Kit
  •   3 - gallons Turkey Gold Cotton Seed Oil
  •   1 - 10 to 12 lb whole turkey
  • 16 - ounces Cajun Injector Marinade (Creole Butter or Jalapeño Butter)
  •   1 - 8oz Canister Cajun Shake

Directions:

Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket. At medium-high setting, heat the oil to 350°F. (Tip: depending on the amount of oil, outside temperature and wind conditions, this should take 20 to 40 minutes.) Remove the giblets and neck from the turkey, cut off the wing tips and plump little tail as they may get caught in the fryer basket. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry inside the cavity. Place in a large pan and inject with 2 oz. per pound of Cajun Injector marinade, then season liberally inside and out with Cajun Shake. To allow for good oil circulation through the cavity, do not truss or tie legs together. Place the turkey in the basket, neck down. When the deep-fry thermometer reaches 350°F slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey, but will stabilize in about 1 minute. (Tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even sun glasses. It is wise to have 2 people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F or below, oil will begin to seep into turkey. Fry about 3 minutes per pound, or about 35 to 45 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170°F in the breast or 180°F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

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Cajun Injector Hickory Baked Beans

Prep Time: 3 minutes

Cook Time: 20 minutes

Yields: 4 servings


Ingredients:

  •   1 - #10 can of Casa Fiesta Pinto Beans
  • 16 - ounces Cajun Injector Hickory BBQ Marinade
  •   4 - tbsp brown sugar
  •   1 - cup diced onions
  •   1 - tsp Cajun Shake
  •   2 - tbsp mustard
  •   1 - tsp Original Louisiana Hot Sauce
  •   1 - tsp Louisiana Gold Green Sauce

Directions:

Mix all ingredients together in a sauce pot, bring to a boil, then lower to a simmer and cook for 20 minutes.

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Cajun King Turkey & Sausage Pastalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 4 servings


Ingredients:

  •   1 - 1.25 oz. package Cajun King Jambalaya Seasoning Mix
  •   1 - cup chicken broth
  •   3 - tbsp butter
  •   1 - pound turkey breast (cut into chunks)
  •   1 - pound smoked sausage (sliced)
  •   2 - cups uncooked rotini pasta
  •   1 - 8 oz. can tomato sauce

Directions:

Re-hydrate seasoning mix by combining it with 1 cup of water; stir until well blended. While mixture re-hydrates, sauté turkey and sausage in butter about 8 minutes; add the uncooked pasta. Add re-hydrated mixture and tomato sauce stir to incorporate. Bring up to a simmer, cover and cook 30 minutes until all liquid is absorbed and pasta is tender.

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Casa Fiesta Bean Salad

Prep Time: 15 minutes

Cook Time: none

Yields: 38 (4oz.) servings


Ingredients:

  •   1 - #10 can Casa Fiesta Pinto Beans (rinsed and drained)
  •   1 - #10 can Casa Fiesta Garbanzo Beans (rinsed and drained)
  • 12 - stalks celery (minced)
  •   3 - red onions (minced)
  •   6 - cups flat leaf parsley (chopped)
  •   2 - cups apple cider vinegar
  •   2 - cups sugar
  •   1 - cup olive oil
  •   2 - tbsp salt
  •   1 - tsp black pepper
  •   2 - tbsp Louisiana Gold Pepper Sauce

Directions:

In a large bowl, mix the bean, celery, onion and parsley. In a separate bowl, whisk together the vinegar, oil, salt, black pepper, and hot sauce. Add mixture to beans. Toss to coat. Chill beans in refrigerator for several hours to allow flavors to develop.

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Casa Fiesta Mexican Bean Salad

Prep Time: 15 minutes

Cook Time: none

Yields: 38 (4oz.) servings


Ingredients:

  •   1 - #10 can Casa Fiesta Black Beans (rinsed and drained)
  •   1 - #10 can Casa Fiesta Pinto Beans (rinsed and drained)
  •   1 - #10 can Casa Fiesta Garbanzo Beans (rinsed and drained)
  •   1 - #10 can corn (drained)
  •   6 - green bell peppers (chopped)
  •   6 - red bell peppers (chopped)
  •   6 - red onions (chopped)
  •   3 - cups olive oil
  •   3 - cups red wine vinegar
  •   1 - cup fresh lime juice
  •   1 - cup fresh lemon juice
  •   1 - cup sugar
  •   1 - cup salt
  •   6 - cloves garlic (crushed)
  •   1 - cup fresh cilantro (chopped)
  •   3 - tbsp cumin
  •   3 - tbsp black pepper
  •   2 - tbsp Louisiana Gold Pepper Sauce
  •   3 - tsp Mexene Chili Powder

Directions:

In a large bowl, mix the beans, corn, bell peppers, and red onion. In a separate bowl, whisk together the oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder. Add mixture to beans. Toss to coat. Chill beans in refrigerator for several hours to allow flavors to develop.

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Hot & Spicy Cajun Injector Corn

Prep Time: 3 minutes

Cook Time: 8 minutes

Yields:


Ingredients:

  •   1 - #10 can whole kernel corn
  •   1 - 16 oz. jar Cajun Injector Jalapeño Butter

Directions:

Drain half of liquid out of corn and add Jalapeño Butter. Heat and serve.

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Louisiana Gold Horseradish Crab Dip

Prep Time: 15 minutes

Cook Time: none

Yields: 2 cups


Ingredients:

  •   8 - oz. crab meat
  •   8 - oz. cream cheese (softened)
  •   1 - 5 oz. bottle Louiziana Gold Horseradish Pepper Sauce

Directions:

Place all ingredients in a bowl to incorporate, store in airtight container in refrigerator overnight. Serve chilled with favorite crackers.

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Lemon Butter Garlic Vinaigrette

Prep Time: 4 minutes

Cook Time: none

Yields:


Ingredients:

  •   1 - 16 oz. jar Cajun Injector Lemon Butter Garlic
  • 16 - oz. olive oil
  •   1 - tsp black pepper
  •   1 - tsp vinegar
  •   2 - tsp sugar
  •   4 - tsp shredded parmesan cheese

Directions:

In blender add Cajun Injector Lemon Butter Garlic, pepper, sugar, and vinegar and mix on high for a few seconds. While blender is running, slowly drizzle in the olive oil to emulsify. Blend for about 3 minutes then add the cheese and blend to incorporate.

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Louisiana Gold Horseradish Vinaigrette

Prep Time: 15 minutes

Cook Time: none

Yields: 1 cup


Ingredients:

  •   1 - 5 oz. bottle Louisiana Gold Horseradish Pepper Sauce
  • 16 - oz. olive oil
  •   2 - tsp sugar
  •   2 - tsp soy sauce
  •   1 - tbsp lime juice
  •   5 - oz. extra virgin olive oil

Directions:

Place first 4 ingredients in food processor or blender for 30 seconds then slowly drizzle in the oil to form an emulsion. Pour vinaigrette into airtight container and store in refrigerator for up to a week.

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Louisiana Gold Wasabi Vinaigrette

Prep Time: 15 minutes

Cook Time: none

Yields: 1 cup


Ingredients:

  •   1 - 5 oz. bottle Louisiana Gold Wasabi Pepper Sauce
  •   1 - tbsp ginger (chopped)
  •   2 - tsp sugar
  •   2 - tsp soy sauce
  •   1 - tbsp lime juice
  •   5 - oz. extra virgin olive oil

Directions:

Place first 5 ingredients in food processor or blender for 30 seconds then slowly drizzle in the oil to form an emulsion. Pour vinaigrette into airtight container and store in refrigerator for up to a week.

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Louisiana Wildly Wicked Cole Slaw

Prep Time: 10 minutes

Cook Time: none

Yields: 20 (4 oz.) servings


Ingredients:

  •   2 - cups Louisiana Wildly Wicked Wing Sauce
  • 40 - oz. mayonnaise
  • 20 - oz. sour cream
  • 10 - oz. sugar
  •   5 - oz. apple cider vinegar
  •   5 - clove minced garlic
  •   5 - pound cole slaw mix

Directions:

Mix wing sauce, mayonnaise, sour cream, sugar, vinegar, and garlic together in mixing bowl. Add mixture to the slaw and toss to coat. Serve chilled.

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Sweet Potato & Jalapeño Bisque

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Yields: 1 gallon


Ingredients:

  •   1 - #10 can Bruce's Mashed Sweet Potatoes
  •   7 - Jalapeños (diced, seeds removed)
  •   1 - lb. Onion (diced)
  •   1 - lb. carrots (diced)
  •   1 - lb. celery (diced)
  •   2 - garlic cloves (minced)
  •   2 - qrt. chicken stock
  •   4 - slices of bacon
  •   1 - cup cream
  • Cajun Shake (to taste)
  • Louisiana Gold Green Sauce (to taste)

Directions:

In 5 quart sauce pan, render bacon for 5 minutes on high heat; remove bacon. Add diced vegetables and sauté for 15 minutes on medium heat. After vegetables are sautéed, add the sweet potato mash and chicken stock. Bring to a boil, lower heat and simmer for 1 hour and 15 minutes. To finish the soup, remove from heat and blend with stick blender until velvety smooth. Add cream and season to taste with Cajun Shake and Louisiana Gold Green Sauce.

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Sweet Potato & Pecan Praline Casserole

Prep Time: 20 minutes

Cook Time: 1 to 2 hours

Yields: 40 (6 oz.) servings


Ingredients:

Casserole

  •   2 - #10 can Bruce's Candied Yams
  •   8 - eggs
  • 12 - oz. evaporated milk
  •   2 - sticks unsalted butter (melted)
  •   1 - tbsp vanilla extract

Praline Topping (optional)

  •   1 - cup unsalted butter softened
  •   2 - cups brown sugar
  •   4 - cups pecans (chopped)
  •   8 - cups marshmallows

Directions:

Preheat oven to 350°F. Place yams in bowl of large mixer fitted with paddle attachment. Turn on low; add eggs one at a time to makesure they are properly incorporated. Once all eggs are mixed in, add the evaporated milk, melted butter, and vanilla; mix to incorporate. Make sure to scrape down sides of the bowl at least once before finishing the mix. Pour mixture into a greased whole 200 hotel pan and bake at 350°F for 1 hour. While casserole is baking, mix together the optional topping; mix softened butter, brown sugar, and pecans together until crumbly. Once casserole has baked for 1 hour, remove from oven. Top with pecans and marshmallows. Return to oven for 20 minutes or until marshmallows are golden brown. Casserole can be topped with just marshmallows or pecan topping.

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Sweet Potato Gnocchi with Roasted Garlic Cream Sauce

Prep Time: 45 minutes

Cook Time: 1 minute

Yields: 75 - 100


For Gnocchi

Ingredients:

  •   1 - lb. russet potatoes (peeled and diced)
  •   1 - cup Bruce's Instant Sweet Potato Flour
  •   1 - cup flour
  •   2 - tbsp butter
  •   2 - egg yolks
  • Salt & Pepper (to taste)

Directions:

Preheat oven to 400°F. In a pot of salted water, bring the potatoes to a boil. Reduce heat and simmer; cook potatoes until tender. Remove potatoes from heat and drain completely. Place potatoes in the oven and dehydrate for about 5 minutes, to insure they are completely dry. Puree potatoes in a food mill or ricer. Stir in flour, butter, and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1 inch thick. Slice rolls into 1 inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi with a gnocchi dowel or a fork with slim tines. In a pot of salted boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds. Finish the gnocchi in batches, about 2 dozen at a time. Remove from water and drain completely.


For Sauce

Ingredients:

  •   2 - tbsp olive oil
  •   1 - lb. of tasso (diced small)
  •   1 - cup green onions (chopped)
  •   1 - cup chopped tomatoes (peeled and seeded)
  •   2 - tbsp shallots (minced)
  •   1 - tbsp garlic (minced)
  •   4 - cups heavy cream
  •   2 - tbsp Original Louisiana Hot Sauce
  •   1 - cup Cajun Injector Roasted Garlic & Herb Marinade
  •   1 - cup grated parmigiano reggiano cheese, plus 2 tbsp
  •   2 - tbsp chives (chopped)
  • salt & pepper (to taste)

Directions:

In a sauté pan, add the olive oil. When the oil is hot, render the tasso for 2 to 3 minutes. Add the green onions, tomatoes, shallots and garlic. Sauté for 1 minute. Add the cream, and Louisiana Hot Sauce and Cajun Injector Roasted Garlic & Herb. Bring to a soft boil and reduce to a simmer. Cook until the cream thickens and reduces by . Add cheese and melt. Place sauce over gnocchi and garnish with chives.

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Tomatillo Salsa

Prep Time: 10 minutes

Cook Time: none

Yields: 4 quarts


Ingredients:

  •   1 - #10 can Casa Fiesta Crushed Tomatillos
  •   1 - #10 can Casa Fiesta Diced Jalapeño Peppers
  •   2 - lb. red onion (diced)
  •   1 - cup sugar
  •   1 - tbsp salt
  • juice from 2 limes

Directions:

In 6 quart bowl, combine tomatillos, jalapeños, onionsm sugar salt and lime juice. Mix to incorporate flavors. Chill for at least an hour before serving.

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Bruce's Sweet Pecan Ice Cream

Prep Time: 20 minutes

Cook Time: 15 minutes

Yields: 3 quarts


Ingredients:

  •   1 - 14 oz. can sweetened condensed milk
  •   2 - 12 oz. cans evaporated milk
  •   1 - quart heavy cream
  •   1 - tbsp vanilla
  • 10 - egg yolks
  •   2 - cups sugar
  •   1 - cup firmly packed brown sugar
  •   1 - tsp ginger
  •   1 - tsp cinnamon
  •   1 - tsp nutmeg
  •   1 - lb. Bruce's Mashed Sweet Potato
  •   1 - cup pecans (chopped)

Directions:

In medium saucepan, bring milk, cream, and vanilla to a boil over medium-high heat. Meanwhile, in a medium bowl, whisk egg yolks, sugar, ginger, cinnamon, and nutmeg until smooth. Gradually whisk cream mixture into egg yolk mixture while whisking to avoid cooking the eggs. Add Bruce's Mashed Sweet Potato mash and place boil over a pot with poiling water stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle). Remove saucepan from heat; refrigerate custard until well chilled, at least 2 hours, but not more than overnight. Freeze in ice cream maker as directed by manufacturer. Just before mixture begins to freeze add the chopped pecans.

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Bruce's Sweet Potato Pecan Waffle

Prep Time: 10 minutes

Cook Time: 5 minutes

Yields: 2 - 3 servings


Ingredients:

  •   1 - cup Bruce's Sweet Potato Pancake Mix
  •   1 - cup water
  •   1 - egg
  •   1 - tbsp oil
  •   1 - cup whole pecans

Directions:

Mix first 4 ingredients together until all large lumps disappear, fold in the pecans. Pour batter into lightly oiled waffle iron, cook until golden brown and fluffy on the inside. Should take about 5 minutes.

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