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Thread: Copelands - Bayou Brocoli Bites

  1. #1
    Join Date
    Nov 2011

    Default Copelands - Bayou Brocoli Bites

    Anyone know the recipe for this appetizer and the tiger sauce that goes with it?

  2. #2
    Join Date
    Jun 2006
    Central NY

    Default Re: Copelands - Bayou Brocoli Bites

    Broccoli Bites
    Source : Cajun Chef Ryan, October 6th, 2009

    These broccoli bites are a standout favorite and have a devoted following at many restaurants, Copeland’s of New Orleans in particular serves what they call their Bayou Broccoli appetizer. This recipe is a close facsimile of the original served since 1983 at the restaurant chain made famous by Al Copeland himself. I made these last night as part of Monique’s hosted Jewelry Party show, everyone loved them and now you can make them at home too! They are the perfect hot appetizer for any occasion, and keep well for pre-service storage in a low temperature warmer cabinet at around 145° F.

    The recipe ingredients call for finished product weights, for example, the one pound of broccoli florets is the weight after the blanching and chilling, not before the initial cooking steps. Same for the bacon, the one pound of bacon chopped is the specified weight after crisped and chopped, not before cooking. If the weights taken for the broccoli and bacon prior to the blanching for the broccoli or the crisping for the bacon, the resulting yields will be less and will ensure a different outcome in the final product. Just be sure that the broccoli and bacon are weighted just before added them to the cheese mixture in step 4 of the procedures.

    1 Lb. Monterey Jack cheese, finely shredded
    ½ Lb. Colby cheese, finely shredded
    ½ Lb. Cheddar cheese, finely shredded
    1 Lb. Broccoli florets, (Approx 1 ¼ lb uncooked)
    1 Lb. Crisped bacon, (Approx. 1 ½ lb uncooked)
    ½ Tsp Sea salt, fine grind
    ½ Tsp White pepper
    2 Cups Seasoned flour ( 2 cups flour, 2 Tbsp Cajun Spice blend)
    1 ½ Cups Egg wash ( 3 to 4 eggs and 1 cup water whipped)
    2 Cups Breadcrumbs
    1/2 Gal Frying oil

    Procedure steps
    1. Combine and mix the three finely shredded cheeses into a large bowl.
    2. Blanch broccoli florets in boiling water. Remove from water and chill in ice bath to stop cooking. Drain well and then chop into ¼” pieces. Measure 1 pound of the prepared broccoli.
    3. Cook bacon in oven until crisp. Drain grease well and chop into ¼” pieces. Chill well. Measure 1 pound of chopped bacon.
    4. Combine the cheese, cooled chopped broccoli (1 lb) and cooled chopped bacon (1 lb) in a large container, again, being sure each item is cool to prevent lumping. Add the sea salt and white pepper and mix well.
    5. Larger sized portions will weight 2 ounces, for smaller sized portions weight them to 1 ounce each. Portion tightly using your hands to form golf ball size or smaller balls rolling each portion into a tight ball, then place on a sheet pan, cover and refrigerate for several hours.
    6. When ready for service have fryer ready with the frying oil and set to 350° F. Bread 6 broccoli balls in the flour, egg wash, then breadcrumbs and then deep fry until golden brown, or about 2 – 4 minutes. A small batch ensures they will get an even frying and maintain the fryer temperature for most home fryer models.
    7. Serve on a small round plate or platter with a side of Tiger sauce for dipping.

    Tiger Sauce
    Yield: 1 ½ cups
    1 Tbsp Cajun Spice Blend
    2 Tbsp White vinegar
    6 Tbsp Horseradish, prepared
    1 Cup Mayonnaise
    ½ Tsp Worcestershire sauce

    Procedure Steps
    1. In a small bowl, combine the Cajun spice blend with the white vinegar until dissolved.
    2. Fold in the prepared horseradish, mayonnaise and Worcestershire until well mixed.
    3. Cover and store in refrigerator until ready for use.

    Live Laugh Love

  3. #3
    Join Date
    Nov 2011

    Default Re: Copelands - Bayou Brocoli Bites

    Thanks! Can't wait to try it out.

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