City Social Magazine

MAR-APR 2017

City Social Magazine in Baton Rouge, Louisiana

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Page 21 of 59

22 Story and Photos by Teresa Day Stirring It Up c asian Fusion Our state has long been a melting pot for different cultures, so our cuisine has evolved to reflect the influ- ence of many different countries. In fact, quintessential Louisiana fare like jambalaya and gumbo were born from a blend of cultures. This evolution continues to deepen with new combinations of flavors today. Cajun-Asian, or Casian, fusion has become a new culinary trend in Louisiana. It's a combination of tradi- tional Asian dishes with Cajun flavors. From boudin wontons to pulled pork egg rolls, many delicious Asian dishes can be kicked up a notch with some Louisiana influence. The following recipes are some traditional Asian dishes made with a Cajun twist. By adding some pepper jelly, cane syrup or other local ingredients, you can make these dishes a delicious blend of Louisiana and Asian flavors. For example, in these traditional almond cookies, you can substitute pecans. Mixing Asian favorites with Louisiana flavors meets the best of both worlds. Orange Pepper Jelly Glazed Chicken • 8 chicken tenderloins (about 1 1/2 pounds) • 1 tablespoon olive oil • 1/2 cup panko breadcrumbs • 2 eggs • 1/2 cup milk • 3/4 cup flour • 1/2 teaspoon salt • 1/8 teaspoon pepper • 1/2 teaspoon garlic powder • 1/2 cup orange juice • 1 cup pepper jelly • 1/2 cup packed brown sugar • 2 tablespoons cane syrup • 2 teaspoons red wine vinegar • 1 tablespoon low sodium soy sauce • 1/2 teaspoon ground ginger • 1 tablespoon cornstarch • 1 tablespoon water • 2 bunches green onions • 1 tablespoon orange zest Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside. Whisk milk and eggs together in a bowl or shallow dish. Mix flour, salt, pepper and garlic powder in a shallow bowl. Place seasoned flour, egg and milk mixture and panko breadcrumbs each in separate shallow bowls. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk and egg mixture and drain off any excess. Roll chicken in panko, pressing to adhere. Shake off any excess and place on baking sheet. Repeat until all chicken tenders are breaded. Bake for 10 minutes, turn and bake an additional 10 minutes or until chicken is cooked through. Broil 1 to 2 minutes or until golden on each side. Let cool for 10 minutes while you prepare your glaze. r e a d u s o n l i n e a t w w w . c i t y s o c i a l . c o m 22

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