Louisiana Cookin’ – September-October 2019

SATSUMASATSUMAANDANDSHRIMPSHRIMPSALADSALAD
MAKES4 TO6 SERVINGS
(photoonpage52)

Withtheseason’sbestsatsumas,this
colorfulsaladis anythingbutboring.

⅓ cupfreshsatsumajuice
1 tablespoonCreolemustard
½ teaspoonsugar
½ teaspoonhotsauce
½ teaspoonplus⅛teaspoonkosher
salt,divided
5 tablespoonsvegetableoil,divided
¾ cupslicedredonion
1½ poundspeeledanddeveined
extra-largefreshshrimp
(tailslefton)
½ teaspoongroundblackpepper
8 cupslooselypackedfresharugula
1 cupfreshsatsumasections
(about4 satsumas)
¼ cupchoppedtoastedpecans
3 tablespoonschoppedfreshparsley

1.Ina mediumbowl,whisktogether
satsumajuice,mustard,sugar,hot
sauce,and⅛ teaspoonsalt;gradually
whiskin2 tablespoonsoil.Addonion;
coverandletstandfor1 hour.
2.Ina largeskillet,heat1½tablespoons
oilovermedium-highheat.Sprinkle
shrimpwithpepperandremaining
½ teaspoonsalt.Addhalfofshrimp
toskillet;cookuntilpinkandfirm,
about2 minutesperside.Remove
fromskillet.Repeatwithremaining
1½tablespoonsoilandremaining
shrimp.Letcoolslightly.
3.Ona largeservingplatter,arrange
arugula,satsumasections,andshrimp.
Sprinklewithpecansandparsley.
Removeonionfromdressing;arrange
ontopofsalad.Serveimmediately
withdressing.

SEAREDSEAREDTUNATUNAWITHWITHSPICYSPICY
NOODLESNOODLES
MAKES 2 SERVINGS
(photo on page 53)

Bursting with bright, citrus fl avor, our
satsuma ponzu sauce pairs perfectly
with seared tuna and rice noodles.

2 tablespoons fresh satsuma juice
2 tablespoons mirin (sweet
Japanese rice wine)
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar

1 cupchoppedfreshsatsuma

sections

2 tablespoonschoppedfresh

cilantro

⅛ teaspooncrushedredpepper

4 ouncesbrownricepadThai

noodles,cookedaccording

topackagedirections,rinsed

incoldwater,anddrained

2 teaspoonsdarksesameoil

2 teaspoonsgroundchilepaste*

1 teaspoonblacksesameseeds

½ teaspoongratedfreshginger

½ teaspoonsatsumazest

2 tablespoonsvegetableoil

2 (5-ounce)tunasteaks

(about¾inchthick)

¾ teaspoongroundblackpepper

½ teaspoonkoshersalt

1.Ina smallbowl,whisktogether

satsumajuice,mirin,soysauce,and

vinegar.Setaside.

2.Inanothersmallbowl,gentlytoss

togethersatsumasections,cilantro,

andredpepper.Setaside.

3.Ina mediumbowl,tosstogether

cookednoodles,sesameoil,chile

paste,sesameseeds,ginger,andzest.

Setaside.

4.Ina mediumskillet,heatvegetable

oilovermedium-highheat.Sprinkle

tunawithblackpepperandsalt.Add

tunatoskillet;cookuntilbrownedon

bothsides,about2 minutesperside.

Reduceheattomedium;cookuntil

medium(pinkincenter),about

2 minutesmoreperside.Remove

fromskillet;letrestfor 10 minutes.

Cutintoslices.

5.Dividenoodlesandtunabetween

2 servingplates.Servewithsauceand

salsa.

*Weusedsambaloelek.

MINIMINISATSUMASATSUMAVANILLAVANILLA

BUNDTBUNDT CAKESCAKES

MAKES 6 MINI BUNDT CAKES

(photo on page 56)

These satsuma-infused mini Bundts are

sweet, satisfying desserts.

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 egg yolk

2 teaspoons satsuma zest

(from about 2 satsumas)

2 teaspoons vanilla bean paste

1 cup all-purpose fl our

½ teaspoon kosher salt

⅓ cup sour cream

Satsuma Glaze (recipe follows)

Garnish: satsuma zest

1. Preheat oven to 350°.


2. In a large bowl, beat butter and
   sugar with a mixer at medium speed
   until fl uff y, 5 to 6 minutes, stopping
   to scrape sides of bowl. Add eggs and
   egg yolk, one at a time, beating well
   after each addition. Stir in zest and
   vanilla bean paste.


3. In a medium bowl, sift together
   fl our and salt. With mixer on low
   speed, gradually add fl our mixture
   to butter mixture alternately with
   sour cream, beginning and ending
   with fl our mixture, beating just until
   combined after each addition.


4. Spray a 6-well mini Bundt pan
   with baking spray with fl our. Spoon
   batter into prepared wells.


5. Bake until a wooden pick inserted
   near center comes out clean, 15 to
   20 minutes. Let cool in pan for
   10 minutes. Remove from pan, and
   let cool completely on a wire rack.
   Place wire rack over a sheet of
   parchment paper. Pour Satsuma
   Glaze over cooled cakes. Garnish
   withzest,if desired.

SSATSUMAATSUMA GGLAZELAZE

MAKES ABOUT ½ CUP

1½ cups confectioners’ sugar

3 tablespoons fresh satsuma juice

1. In a small bowl, whisk together
   confectioners’ sugar and satsuma juice
   until smooth. Use immediately.