To order Froggy Bottom
send a check or
money order for $13.99,
plus $3.00 for postage
and handling per book to:
Froggy Bottom
549 Kenilworth Parkway
Baton Rouge, LA 70808

To inquire about
becoming a distributor
in your area,
please contact
Faye Brydels
at 1-800-896-9620

 Shrimp & Mushroom Dip | Roast Beef Tenderloin in Cane Syrup
Mississippi Mud Cake | Football Party Dip

Roasted Tenderloin in Cane Syrup

1 special trimmed beef tenderloin or pork tenderloin 1 tablespoon salt
1/2 cup port wine 1 tablespoon thyme
1 cup Louisiana cane syrup 1 tablespoon basil
1/2 cup cracked black pepper 1 tablespoon tarragon

PREHEAT OVEN TO 400 DEGREES.

1. In a baking pan with 1-inch lip, place tenderloin and cover with port wine, rubbing well into the meat. Allow excess wine to remain in bottom of baking pan. Using the same technique, add the cane syrup, making sure the beef is well coated.

2. Season meat completely using all of the remaining ingredients. Allow to set at room temperature for one hour.

3. Place baking pan in center of oven and cook uncovered approximately 25 minutes for medium rare. For accuracy, a meat thermometer may be used. This dish may be served hot or cold. For variation, grill or smoke meat on an outdoor pit and top roasted tenderloin with a Marchand De Vin sauce.

Serves 6

Marchand de Vin

1/4 cup butter 1/2 cup dry red wine
1/4 cup finely minced ham 1 cup demi-glaze (see recipe)
1/2 cup finely sliced green onions 1 teaspoon salt
1/4 cup finely minced garlic 1/4 teaspoon cayenne pepper
2 tablespoons finely minced onion Pinch of cracked black pepper

1. In a heavy bottom sauté pan, melt butter over medium high heat. Sauté minced ham, green onions, garlic and onions three to five minutes or until vegetables are wilted.

2. Deglaze with red wine and reduce to one half volume.

3. Add demi-glaze and return mixture to a simmer. Season to taste using salt, cayenne pepper and cracked black pepper.

4. Continue to reduce until sauce is slightly thickened and all flavors are well incorporated. This sauce is best served over any sautéd or grilled meat or veal.

Makes 2 cups.

Demi-Glaze

2 quarts beef, veal or game stock 1 ounce tomato sauce
1/2 cup light roux  

1. Equally divide the stock into two heavy bottom sauce pans and bring to a boil.

2. Using a wire whisk, add 1/2 cup light roux into one of the sauce pans, stirring constantly as the mixture thickens. Into the thickened mixture, blend tomato sauce. What you have just created is known in classical cooking as an espagnole sauce. If this sauce is not full-flavored, you may wish to add a mirepoix or bouquet garni. Continue simmering while skimming all impurities that rise to the surface.

3. As the espagnole sauce reduces, replace the volume with the stock from the second pot until all has been incorporated.

4. Strain through cheesecloth or fine strainer. You may wish to add an ounce of sherry or brandy to add flavor.

Makes 1 quart.