Ventura Foods, LLC
Prepared by: Chef Carlton Christian
LouAna Carolina Fried Twinkies Treats
Preparation time: 15 min. plus overnight freezing Yields: 6 Servings
Ingredients
6 ea. Twinkies
4 cups LouAna Vegetable Oil for frying
1 cup Milk
1 tbsp. LouAna Vegetable Oil for batter
1 tsp. Baking powder
1 cup Powdered sugar
6 ea. Popsicle sticks
1 cup Flour
1 tbsp. Vinegar
½ cup Flour for dusting
½ tsp. Salt
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups LouAna Vegetable Oil in a deep sauce pot to 375 degrees.
3. To make the batter, mix together milk, vinegar and oil. In another bowl,
blend flour, and baking powder and salt. Whisk wet ingredients into dry
and continue mixing until smooth. Refrigerate while oil heats.
4. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a
handle, dust with flour and dip into the batter. Rotate Twinkie until batter
covers entire cake. Place carefully in hot oil. Fry for 3-4 minutes. Remove
Twinkies to paper towel and let drain. Rest for 5 minutes, sprinkle with
powdered sugar and serve.
Steamed Green Beans with Peppers
Preparation time: 10 minutes Cooking time: 5-7 minutes Yields: 10 Servings
Ingredients
2 lbs. Green Beans, clean
1 cup Bell peppers, red, green & yellow, small diced
6 oz. Water
½ tsp. Salt
¼ tsp. Black Pepper
2 tbsp. LouAna Vegetable Oil
Method:
1. Snap off the end of the bean and remove any tough strings
2. Bring the water to a full boil and add salt and black pepper.
3. Add the beans to the boiling water for approx. 5 to 7 minutes or until tender.
4. Drain the beans and keep warm.
5. In a large sauce pan heat the LouAna Vegetable Oil and the bell peppers. Sauté season
with salt.
6. Add the beans and stir, mixing in the peppers. Cook for another 5 minutes to heat
through and serve in a casserole.
Cajun Trinity Sauce
Preparation time: 10 minutes Yields: 10 Servings
Ingredients
1 tbsp. LouAna Vegetable Oil
2 oz. Onions, small diced
2 oz. Green Bell Pepper, small diced
2 oz. Celery, small diced
1 pkg. LouAna Cajun Marinade seasons
1tbsp. Flour
4 cup Chicken stock
2 cup Water
Method:
1. In a medium size sauce pot heat the LouAna Vegetable Oil and add the trinity of
onions, pepper and celery.
2. On medium heat, cook the trinity until they become tender and the LouAna Cajun
Marinade pkg.
3. Add the flour and stir mixing well.
4. Add the stock, water and bring to a boil, mixing well to work out any lump.
5. Lower the heat and reduce the boil to a simmer. Simmer until the sauce reaches a rich
sauce-texture. Taste and season if needed adjusting to compliment the Deep fried
Cornish hens. Serve and enjoy.
Deep Fried Rock Cornish Game Hens
Preparation time: 15-20 minutes per 1 lb hen Yields: 4 Servings
Ingredients
4 ea. Rock Cornish Game Hen thawed
1 ea. LouAna Cajun Marinade and Injector
2 ½ gal. LouAna Vegetable Oil
As needed Butchers twine
Method:
1. Remove the giblets and neck. Inject LouAna Cajun Marinade into the breast, thighs
and legs, about a ½ oz. if marinade per pound.
2. Pat the hens dry inside and out. Using the butchers twine, truss the hens into a uniform
shape.
3. Pour LouAna Vegetable Oil into the pot or fryer reaching the fill line. Heat the oil to
350 degree. (Follow manufactures instructions)
4. Using a long handle thong carefully lower the dry hens into the hot oil. The oil will
froth and bubble and might splatter, so be careful. Caution: If the deep fryer cannot
hold all 4 hens, cook them separately in batches of 2.
5. The oil temperature will drop when you ass the hen, so be sure to adjust the
thermometer to bring it back up to 350 degrees. Maintain that temperature throughout
the entire cooking process. Be sure to readjust the thermometer once the oil has
recover the heat.
6. Allow the hens to cook for 3 minutes per pound. Turn off the fryer. Using the long
handle thongs carefully remove the hens out the oil and place on sheets of dry paper
towel. Insert a meat thermometer into the thickest part of the breast and thigh. It should
register at least 170 degrees.
7. Place the hens on its back on a platter lined with paper bags or towels to absorb any
juices.
8. Allow the hens to rest in a warm place for approx. 10 minutes, then serve and enjoy.
SAFETY TIPS:
There are two options when frying a hen. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturers safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Masterbuilt Electric Fryer that can be used indoors on kitchen countertops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:
* Never lower a frozen or partially thawed hen in hot oil because it will boil over.
* Wear oven mitts.
* Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type
of cooking.
Deep Fried Trio of Potatoes
(Great when fried in the same oil the hens or turkey were fried in)
Preparation time: 30 minutes Cooking time: 6-8 minutes Yields: 10 Servings
Ingredients
1 lb. Idaho/Russet Potatoes
1 lb. Red Potatoes, also called boiling potatoes
1 lb. Sweet Potatoes
3 ea. Garlic gloves
2 ea. Bay leaves
1 tsp. Black pepper
2 tbsp. Salt, enough to taste like the ocean
1 gal. Water
1 gal. LouAna Vegetable Oil
Method:
1. Peel and cut the potatoes into medium size chucks, about the size of a match book.
2. Bring the water to a boil and add the garlic, bay leaves, pepper and salt.
3. Add the potatoes to the water and simmer until the potatoes are precooked. Not quit
done.
4. Drain the potatoes in keeping the garlic cloves and place on a sheet pan. Chill inside
the freezer for a minimum of 30 minutes.
5. Pour the LouAna Vegetable Oil into the pot or fryer reaching the fill line. Heat the oil
to 375 degrees. (follow manufacturers instructions)
6. Place the chilled par cooked potatoes in a basket and slowly lower into the hot oil. The
oil will froth and bubble and might splatter, so be careful. Cover if necessary. You may
need to work in batches.
7. Fry the potatoes and cloves until golden brown. Remove from the oil and place on an
absorbent paper towel.
8. Season immediately with salt and pepper or Creole season and serve warm.