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Creole Bread Pudding
Creole Cashews
Creole Cheese Log
Creole Coleslaw
Creole Dumplings
Creole Oysters
Creole Pecans
Creole Seasoning Mixture
Creole Stuffed Eggplant
Creole-Seasoned Flour
Delta Gumbo
Deviled Crab
Dirty Rice
Dixie Corn Muffins
Easy Jambalaya
File Gumbo
File-Crab Gumbo
French Fried Shrimp
French-Fried Onion Rings
Fried Onion Flakes
Fritter Batter
Fruit-Cornbread Dressing
Garlic Broiled Shrimp
Grilled Garlic Oysters
Gumbo Ya Ya
Honey Roasted Cashews
Hot Nuts
Hot Toasted Crab
Lacy Corn Cakes
Lacy Onion Rings
Lacy Potato Cakes
Lobster Bisque
Lobster Creole
Lobster Crepes
Lobster Mousse
Lobster Newburg
Lobster Quiche
Lobster Souffle
Lobster Thermador
Louisiana Fried Chicken
Louisiana Oyster Chowder
Marinated Cole Slaw
Mississippi Jambalaya
Mixed Seafood Crepes
Ms Gumbo
New Orleans Crab Soup
New Orleans French Bread
Oysters Florentine
Oysters in Ginger Butter
Oysters Rockefeller
Pan Fried Onion Steaks
Pan-Fried Crab Cakes
Pancake Batter
Peppercorn Oysters
Peppered Crab Cakes
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| 1 | loaf day old French bread |
| 1 | cup sugar |
| 1 | cup raisins, black or golden |
| 1/2 | cup chopped pecans |
| 2 | tablespoons vanilla |
| 6 | cups half and half, or light cream |
| 5 | each eggs, beaten |
| 1 | teaspoon cinnamon, or more to taste |
| 1/2 | cup butter |
| 1/2 | cup sugar |
| 1/2 | cup water |
| 3 | each eggs, beaten |
| 3 to 2 | tablespoons bourbon whiskey |
CUT BREAD INTO 1-INCH CUBES
COMBINE BREAD, SUGAR, RAISINS, PECANS, AND VANILLA
ADD LIGHT CREAM AND 5 EGGS-MIX WELL
POUR INTO GLASS BAKING DISH OR CASSEROLE
SPRINKLE WITH CINNAMON
BAKE @ 350 DEGREES FOR 45 MINUTES UNTIL LIGHTLY BROWN AND FIRM ON TOP
MEANWHILE, COMBINE BUTTER, SUGAR, AND WATER IN A SAUCEPAN
HEAT AND STIR, OVER A LOW FLAME, TO A BOIL
REMOVE FROM HEAT, COOL FOR 30 MINUTES
ADD 3 BEATEN EGGS AND BOURBON-MIX WELL
POUR OVER BREAD PUDDING
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 705 - Calories from Fat 383
Percent Total Calories From: Fat 54%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 22g, Cholesterol 311mg, Sodium 275mg, Total Carbohydrate 65g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1552 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 | tablespoon unsalted butter, room temperature |
| 2 | teaspoons vinegar |
| 2 | teaspoons tabasco sauce |
| 1 | teaspoon cayenne |
| 1/2 | teaspoon garlic salt |
| 1/2 | teaspoon salt |
| 2 | teaspoons raw, unsalted, cashews |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD VINEGAR, TABASCO SAUCE, CAYENNE, GARLIC SALT, AND SALT-MIX WELL
REMOVE FROM HEAT, STIR IN CASHEWS
SPREAD CASHEWS ONTO A FOIL-LINED BAKING SHEET
TOAST @ 350 DEGREES FOR 10 MINUTES, SHAKE PAN WELL
TOAST @ 350 DEGREES FOR 2-8 MINUTES, UNTIL GOLDEN SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 19 - Calories from Fat 16
Percent Total Calories From: Fat 87%, Protein 3%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 153mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 149 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups grated sharp cheddar cheese |
| 1/4 | pound cream cheese, room temperature |
| 1 | tablespoon white wine |
| 1 | tablespoon mayonnaise |
| 1 | teaspoon creole mustard |
| 1/4 | teaspoon cayenne |
| 3 | tablespoons sweet pickle relish |
| 1/2 | cup chopped and toasted, blanched almonds |
COMBINE CHEDDAR, CREAM CHEESE, WINE, MAYONNAISE, MUSTARD, AND CAYENNE IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED AND SMOOTH
ADD RELISH AND PULSE TO MIX
COVER AND CHILL FOR 1-2 HOURS
FORM INTO A LOG COVER AND CHILL FOR 2-96 HOURS
UNWRAP AND ROLL IN ALMONDS TO COAT WELL
SERVE AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKER
Nutrition Facts
Amount Per Serving:
Calories 486 - Calories from Fat 367
Percent Total Calories From: Fat 76%, Protein 16%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 20g, Cholesterol 92mg, Sodium 556mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 20g, Vitamin A 1074 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | pounds cabbage, shredded |
| 6 | each carrots, peeled, shredded |
| 2 | teaspoons kosher salt |
| 2 | tablespoons vinegar |
| 2 | teaspoons salt |
| 1 | teaspoon creole mustard |
ADD SALT TO CABBAGE-TOSS TO MIX WELL
LET STAND FOR 1-3 HOURS, RINSE, AND DRAIN WELL
COMBINE VINEGAR AND SUGAR IN A BOWL
STIR TO DISSOLVE SUGAR
STIR IN MUSTARD
COMBINE CABBAGE, CARROTS, AND DRESSING-TOSS TO MIX WELL SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 39 - Calories from Fat 2
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 815mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 10236 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units
| 4 | each eggs, beaten |
| 1/2 | cup finely minced onion |
| 2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1 | teaspoon dry mustard |
| 1 | teaspoon cayenne |
| 3/4 | teaspoon thyme |
| 1/2 | teaspoon nutmeg |
| 1/2 | teaspoon sage |
| 1/2 | cup milk |
| 1/2 | cup melted unsalted butter |
| 2 | cups flour |
COMBINE EGGS AND ONIONS IN A MIXER BOWL
BEAT FOR 2 MINUTES ON MEDIUM SPEED
MIX IN BAKING POWDER, MUSTARD, CAYENNE, THYME, NUTMEG, AND SAGE
MIX IN MILK AND BUTTER
GRADUALLY BEAT IN FLOUR, UNTIL SMOOTH
DROP BY SPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER FOR 10-15 MINUTES, UNTIL DONE IN CENTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 90 - Calories from Fat 45
Percent Total Calories From: Fat 50%, Protein 11%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 46mg, Sodium 141mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 238 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 12 | each fresh, shucked oysters |
| 1 | tablespoon butter |
| 1/4 | cup minced scallions |
| 2 | tablespoons flour |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon nutmeg |
| 1/8 | teaspoon cayenne |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon minced parsley |
| 1 | teaspoon Dijon mustard |
| 1/4 | pound minced, fresh mushroom |
| 1 | each egg yolk, beaten |
| rock salt, as bedding material | |
| 1/2 | cup cracker crumbs |
| 1 | tablespoon melted butter |
SHELL OYSTERS, RESERVING DEEP SHELLS AND LIQUOR
WASH, DRAIN, AND MINCE OYSTERS, SET ASIDE
WASH AND DRAIN OYSTER SHELLS, SET ASIDE
HEAT 1 TABLESPOON BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SCALLIONS AND SAUTE FOR 2 MINUTES
WHISK IN FLOUR AND COOK UNTIL BUBBLY
WHISK IN RESERVED LIQUOR, SALT, NUTMEG, CAYENNE, WORCERTERSHIRE, PARSLEY, MUSTARD, AND MUSHROOMS
ADD MINCED OYSTERS, HEAT AND STIR FOR 3 MINUTES
REMOVE FROM HEAT AND STIR IN EGG YOLK
PLACE KOSHER SALT IN BAKING PANS OR PIE TINS
ARRANGE RESERVED SHELLS IN PANS
FILL SHELLS WITH OYSTER MIXTURE
COMBINE CRACKER CRUMBS WITH MELTED BUTTER
SPRINKLE OVER OYSTERS
BAKE @ 350 DEGREES FOR 15 MINUTES
SERVE ON A BED OF ROCK SALT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 153 - Calories from Fat 94
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 68mg, Sodium 436mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 399 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons melted butter |
| 1 | teaspoon cumin |
| 1 | teaspoon celery salt |
| 1 | teaspoon very finely minced garlic |
| 1 | teaspoon cayenne |
| 1 | teaspoon hot curry powder |
| 1 | pound pecan halves |
| corn oil, for frying | |
| 1 | tablespoon kosher salt |
COMBINE BUTTER, CUMIN, CELERY SEED, GARLIC, CAYENNE, AND CURRY IF USED-MIX WELL
ADD NUTS AND STIR TO COAT WELL
ALLOW TO STAND AT ROOM TEMPERATURE FOR 1-8 HOURS
HEAT OIL TO 375 DEGREES IN A LARGE SKILLET OR DEEP FRYER WITH A BASKET
ADD NUTS AND FRY UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SPRINKLE LIGHTLY WITH KOSHER SALT
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 926 - Calories from Fat 813
Percent Total Calories From: Fat 88%, Protein 4%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 90g, Saturated Fat 11g, Cholesterol 16mg, Sodium 2207mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 560 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
| 1/2 | teaspoon ground bay leaf |
| 3/4 | teaspoon dried oregano |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon white pepper |
| 1/2 | teaspoon cayenne pepper |
| 1/2 | teaspoon paprika |
| 1/2 | teaspoon dried thyme |
| 1/2 | teaspoon dried basil |
COMBINE INGREDIENTS-MIX WELL
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 2 - Calories from Fat 0
Percent Total Calories From: Fat 19%, Protein 13%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 74mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | each large eggplants |
| 1 | cup minced sweet red onion |
| 1/2 | cup celery leaves |
| 1 | pound cleaned, minced shrimp |
| 2 | tablespoons minced garlic |
| 2 | tablespoons melted butter |
| 6 | slices bread |
| 1 | cup water |
| 1/4 | cup parsley flakes |
| 1 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon cayenne |
| 2 | each eggs, beaten |
| 1/2 | cup grated parmesan cheese |
| 2 | cups thick tomato sauce |
SIMMER EGGPLANT IN WATER TO COVER FOR 15-18 MINUTES, UNTIL ALMOST TENDER
REMOVE FROM LIQUID AND ALLOW TO COOL TO THE TOUCH
HALVE LENGTHWISE AND SCOOP-OUT FLESH, LEAVING A 1/2-INCH THICK SHELL
FINELY DICE REMOVED FLESH, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, CELERY LEAVES, SHRIMP, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL ONIONS HAVE SOFTENED
REMOVE FROM HEAT, SET ASIDE
COMBINE BREAD AND WATER TO SOAK UNTIL FULLY MOISTENED SQUEEZE-OUT EXCESS WATER WITH YOUR HANDS
COMBINE BREAD, PARSLEY FLAKES, DICED EGGPLANT, SALT, WHITE PEPPER, AND ONION MIXTURE-MIX WELL
ADD EGGS-MIX WELL
ARRANGE EGGPLANT HALVES INTO A BAKING PAN
SPOON FILLING MIXTURE INTO EACH
SPRINKLE WITH GRATED PARMESAN
BAKE @ 400 DEGREES FOR 20-30 MINUTES, UNTIL TENDER AND LIGHTLY TOASTED
REMOVE FROM OVEN
MOISTEN WITH TOMATO SAUCE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 222 - Calories from Fat 63
Percent Total Calories From: Fat 29%, Protein 34%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 176mg, Sodium 1043mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1138 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units
| 1 | cup flour |
| 1 | teaspoon white pepper |
| 1 | teaspoon onion powder |
| 1 | teaspoon cayenne pepper |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon ground thyme |
| 1/4 | teaspoon ground oregano |
COMBINE INGREDIENTS-MIX WELL
USE AS A COATING FOR FRYIN
Nutrition Facts
Amount Per Serving:
Calories 79 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 12%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 132 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1 | head cabbage, medium dice |
| 1 | pound spinach, chopped |
| 1 | bunch turnip, mustard, beet, or collard greens |
| 1 | bunch watercress, chopped |
| 1 | bunch parsley, chopped |
| 2 | pounds boneless brisket of veal |
| 3/4 | pound lean boneless ham |
| 2 | tablespoons butter |
| 1 | cup minced onion |
| 1/4 | teaspoon marjoram |
| 1/4 | teaspoon thyme |
| 1 | each bay leaf |
| 1/2 | teaspoon red pepper flakes |
| 3 | each whole cloves |
| 1/4 | teaspoon ground allspice |
BRING 4 QUARTS WATER TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE CABBAGE, SPINACH, GREENS, WATERCRESS, AND PARSLEY PAR-BOIL FOR 5 MINUTES AND DRAIN WELL, RESERVING LIQUID
TRIM FAT FROM THE VEAL AND HAM, CUT INTO 3/4-INCH DICE
HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD THE VEAL AND HAM, HEAT AND STIR FOR 3 MINUTES
ADD THE MINCED ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN
ADD THE DRAINED GREENS, REDUCE HEAT, AND STIR-FRY UNTIL WELL BROWNED-REMOVE FROM HEAT
BRING THE RESERVED LIQUID TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD WATER AS NEEDED TO MAKE 3 QUARTS LIQUID
ADD THE MEAT MIXTURE AND THE REMAINING INGREDIENTS
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 271 - Calories from Fat 83
Percent Total Calories From: Fat 30%, Protein 53%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 124mg, Sodium 846mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 36g, Vitamin A 5175 units, Vitamin C 74 units, Calcium 0 units, Iron 4 units
| 4 | cups minced celery |
| 2 | cups minced onions |
| 2 | cups minced scallions |
| 1 | cup small dice red bell pepper |
| 1 | cup small dice green bell pepper |
| 5 | pounds fresh, picked, lump crabmeat |
| 4 | each eggs, lightly beaten |
| 4 | cups herbed fresh breadcrumbs |
| 3 | tablespoons Dijon mustard |
| 1 | cup sour cream |
| 1/2 | teaspoon tabasco sauce, or more to taste |
| 2 | cups melted butter |
| 2 | tablespoons butter, to grease pans |
| 1/2 | cup finely snipped chives |
COMBINE CELERY, ONIONS, SCALLIONS, BELL PEPPERS, AND CRAB
ADD EGGS AND STIR TO BLEND
STIR IN 2 CUPS OF THE HERBED BREADCRUMBS, MUSTARD, SOUR CREAM, TABASCO SAUCE TO TASTE, AND 1 CUP OF THE MELTED BUTTER
GENEROUSLY BUTTER SEVERAL GRATIN CUPS OR THREE 8-CUP SOUFFLE DISHES
DIVIDE CRAB MIXTURE EVENLY BETWEEN GREASED CUPS OR DISHES TOP WITH REMAINING HERBED BREADCRUMBS
COVER AND CHILL FOR UP TO 24 HOURS
REMOVE COVER AND DRIZZLE WITH REMAINING MELTED BUTTER
BAKE @ 350 DEGREES FOR 30-35 MINUTES, UNTIL GOLDEN BROWN
TOP WITH MINCED CHIVES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 398 - Calories from Fat 247
Percent Total Calories From: Fat 62%, Protein 18%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 217mg, Sodium 1059mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1394 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units
| 2 | cups long grain rice |
| 3 | tablespoons flour |
| 1/2 | cup peanut oil |
| 2 | cups minced onions |
| 1 | pound giblets, chicken gizzards and/or livers |
| 1/2 | cup medium dice celery |
| 1/2 | cup minced parsley |
| 1 | cup minced scallions |
| 1/2 | cup minced green bell pepper |
| 1 | teaspoon minced garlic |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon pepper, to taste |
| 1/4 | teaspoon cayenne, to taste |
| 4 | cups chicken broth, or beef broth |
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM TO MODERATE FLAME WHISK IN FLOUR; HEAT AND STIR TO MAKE A BROWN ROUX
ADD THE ONIONS AND STIR UNTIL BROWN
STIR IN THE GIZZARDS, CELERY, PARSLEY, SCALLIONS, BELL PEPPERS, AND GARLIC
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
HEAT AND STIR OVER A MEDIUM FLAME FOR 5 MINUTES
ADD 1/2 CUP OF THE CHICKEN BROTH AND SIMMER FOR 15 MINUTES REMOVE FROM HEAT, SKIM FAT FROM THE TOP, AND SET ASIDE
HEAT REMAINING 4 CUPS STOCK TO A BOIL IN A SAUCEPOT
ADD RICE, COVER, REDUCE HEAT, AND SIMMER FOR 18-20 MINUTES COMBINE RICE AND VEGETABLE MIXTURE IN A HOTEL PAN
ADJUST SEASONINGS AS NEEDED
BAKE @ 350 DEGREES FOR 10-20 MINUTES, UNTIL JUST MOIST
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 482 - Calories from Fat 202
Percent Total Calories From: Fat 42%, Protein 14%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 198mg, Sodium 1155mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 7276 units, Vitamin C 29 units, Calcium 0 units, Iron 8 units
| 2 | each eggs, beaten |
| 2 | cups buttermilk |
| 1 | cup finely ground yellow cornmeal |
| 1 | cup flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon baking soda |
| 2 | * teaspoon baking powder |
| 2 | tablespoons rendered bacon fat |
COMBINE EGGS AND BUTTERMILK-MIX WELL
COMBINE DRY INGREDIENTS-MIX WELL
COMBINE BUTTERMILK MIXTURE, DRY MIXTURE, AND BACON FAT-MIX WELL
POUR INTO A GREASED MUFFIN TIN
BAKE @ 475 DEGREES FOR 15-20 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 85 - Calories from Fat 23
Percent Total Calories From: Fat 27%, Protein 14%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 26mg, Sodium 194mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 76 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons butter |
| 2 | tablespoons oil |
| 3 | pounds chicken thighs |
| 1 | cup long grain rice |
| 1 | cup minced onion |
| 1 | cup minced green bell pepper |
| 2 | cups minced celery |
| 1 | tablespoon minced garlic |
| 1/2 | pound smoked summer sausage, sliced to 1/4-inch |
| 2 | cups beef broth |
| 6 to 1 | teaspoon to taste |
| 1 | teaspoon salt |
| 1/4 | teaspoon cayenne, or more to taste |
| 1/4 | teaspoon ground thyme |
| 2 | tablespoons minced parsley |
COMBINE BUTTER AND OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN ON ALL SIDES
REMOVE CHICKEN, SET ASIDE
ADD RICE, HEAT AND STIR UNTIL GOLDEN
ADD ONIONS, BELL PEPPERS, CELERY, GARLIC, AND SAUSAGE
STIR IN BROTH, CHILE POWDER, SALT, CAYENNE, AND THYME
TOP WITH CHICKEN
COVER AND SIMMER FOR 35-40 MINUTES, STIRRING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 569 - Calories from Fat 251
Percent Total Calories From: Fat 44%, Protein 37%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 9g, Cholesterol 224mg, Sodium 1359mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 52g, Vitamin A 698 units, Vitamin C 33 units, Calcium 0 units, Iron 5 units
| 1/2 | cup oil |
| 1/2 | cup flour |
| 1 | cup minced onion |
| 1 | cup minced celery |
| 1 | cup minced green bell pepper |
| 1/2 | teaspoon paprika |
| 1/2 | teaspoon thyme |
| 1 | teaspoon minced garlic |
| 2 | cups tomato concasse |
| 1/4 | pound smoked summer sausage, small dice |
| 5 | cups chicken broth |
| 1/2 | teaspoon file powder |
| 1/2 | pound shelled and deveined, raw shrimp |
| 1/4 | pound picked lump crabmeat |
| 3 | cups hot cooked rice |
HEAT OIL IN A DUTCH OVEN, OVER A MEDIUM FLAME
ADD FLOUR, HEAT AND STIR TO MAKE A LIGHT BROWN ROUX
ADD ONIONS, CELERY, BELL PEPPERS, PAPRIKA, THYME, AND GARLIC-MIX WELL
REDUCE HEAT, HEAT AND STIR FOR 5 MINUTES, UNTIL TENDER
ADD TOMATOES, SAUSAGE, BROTH AND FILE POWDER
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
COOK AT A MEDIUM SIMMER FOR 35-40 MINUTES
STIR IN SHRIMP AND CRAB
REMOVE FROM HEAT, COVER AND LET STAND FOR 10 MINUTES
SERVE OVER HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 717 - Calories from Fat 244
Percent Total Calories From: Fat 34%, Protein 13%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 5g, Cholesterol 113mg, Sodium 1679mg, Total Carbohydrate 95g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 809 units, Vitamin C 38 units, Calcium 0 units, Iron 7 units
| 1 | cup butter |
| 3 | cups minced onions |
| 2 | tablespoons flour |
| 12 | each cleaned, quartered, crabs |
| 1 | cup medium dice smoked ham |
| 12 | cups cold water |
| 1/2 | teaspoon salt |
| 1 | teaspoon white pepper, or more to taste |
| 2 | tablespoons file powder |
| 12 | cups hot cooked rice |
HEAT BUTTER IN A STOCKPOT, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN
STIR IN FLOUR, HEAT AND STIR TO MAKE A LIGHT-BROWN ROUX
ADD CRABS, HAM, AND WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60-90 MINUTES SEASON TO TASTE WITH SALT AND PEPPER
REMOVE FROM HEAT AND STIR IN FILE POWDER
SERVE HOT, OVER HOT-COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 998 - Calories from Fat 177
Percent Total Calories From: Fat 18%, Protein 18%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 11g, Cholesterol 142mg, Sodium 891mg, Total Carbohydrate 161g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 774 units, Vitamin C 11 units, Calcium 0 units, Iron 10 units
| 2 | pounds tiger prawns, shelled, deveined, |
| 1 | cup flour |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1 | each egg, beaten |
| 1 | cup water |
| 2 | tablespoons oil |
| 2 to 1 | cup flour, for dredging |
| peanut oil, for frying |
BUTTERFLY SHRIMP, SET ASIDE
COMBINE FLOUR, SUGAR, SALT, EGG, WATER, AND 2 TABLESPOONS OIL BEAT UNTIL SMOOTH
HEAT PEANUT OIL TO 375 DEGREES
COAT SHRIMP WITH FLOUR
DIP INTO BATTER, ALLOW EXCESS TO DRIP OFF
FRY IN OIL FOR 2-3 MINUTES, UNTIL GOLDEN
DRAIN ON PAPER TOWELS
KEEP WARM IN A 325 DEGREE OVEN
Nutrition Facts
Amount Per Serving:
Calories 281 - Calories from Fat 72
Percent Total Calories From: Fat 26%, Protein 39%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 199mg, Sodium 323mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 244 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 6 | each sweet red onions, sliced |
| 1 | each egg, beaten |
| 1/2 | cup milk |
| 1 | cup sifted flour |
| 1/4 | teaspoon salt |
| corn oil, for frying |
SEPARATE ONIONS INTO RINGS
COMBINE EGGS AND MILK-MIX WELL
ADD FLOUR AND SALT, STIR TO MAKE A BATTER
HEAT OIL TO 375 DEGREES
DIP ONIONS IN BATTER, ALLOWING EXCESS TO DRIP OFF
ADD ONIONS TO HOT OIL AND FRY UNTIL GOLDEN
TURN AND FRY UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 220 - Calories from Fat 39
Percent Total Calories From: Fat 18%, Protein 12%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 38mg, Sodium 126mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 79 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| Asian dehydrated onion flakes | |
| peanut oil, for frying |
HEAT OIL TO 370 DEGREES
ADD FLAKES AND FRY UNTIL LIGHTLY BROWNED
DRAIN ON PAPER TOWELS
COOL AND SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 122
Percent Total Calories From: Fat 97%, Protein 0%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 1 | tablespoon sugar |
| 1/4 | teaspoon salt |
| 1 | cup white wine |
| 2 | tablespoons melted butter |
| 2 | each egg yolks, beaten |
| 2 | each egg whites, beaten |
COMBINE SUGAR, SALT, AND FLOUR IN A MIXER BOWL
STIR IN EGG YOLKS, WINE, AND BUTTER
PROCESS ON LOW FOR 2 MINUTES, UNTIL SMOOTH
COVER AND CHILL FOR 1-2 HOURS
BEAT WHITES TO SOFT PEAKS
FOLD INTO CHILLED BATTER
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 38
Percent Total Calories From: Fat 31%, Protein 10%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 59mg, Sodium 120mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 186 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups chicken broth |
| 1 | cup minced dried apricots |
| 1/3 | cup unsalted butter |
| 1 | cup minced onion |
| 3/4 | cup minced celery |
| 5 | cups finely crumbled cornbread |
| 4 | cups fresh breadcrumbs |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon rubbed sage |
| 4 | each eggs, beaten |
SOAK THE APRICOTS IN THE CHICKEN BROTH FOR 1-2 HOURS
HEAT THE BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 3-4 MINUTES
ADD THE CELERY, HEAT AND STIR FOR 5-6 MINUTES, REMOVE FROM HEAT
COMBINE THE ONION MIXTURE, CORNBREAD, AND BREADCRUMBS-MIX WELL
ADD THE SALT, PEPPER, AND SAGE-MIX WELL
ADD THE EGGS, BROTH, AND APRICOTS-MIX WELL
SPOON INTO A BAKING PAN
BAKE @ 350 DEGREES FOR 30-35 MINUTES, UNTIL GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 603 - Calories from Fat 174
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 143mg, Sodium 1678mg, Total Carbohydrate 94g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 1848 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units
| 2 | pounds jumbo shrimp, peeled, deveined, |
| 1/2 | cup unsalted butter |
| 1/2 | cup olive oil |
| 1 | tablespoon strained fresh lemon juice |
| 1/4 | cup finely minced shallot |
| 1 | tablespoon finely minced garlic |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon white pepper, to taste |
| 2 | tablespoons minced cilantro |
| 3 | each lemons, quartered |
COMBINE INGREDIENTS, EXCEPT LEMONS, IN A BAKING DISH-MIX WELL
BROIL FOR 5 MINUTES, WITHOUT BROWNING, TURN SHRIMP
BROIL FOR ANOTHER 5 MINUTES, WITHOUT BROWNING
PLACE ONTO A SERVING PLATTER, DRIZZLE WITH PAN DRIPPINGS SERVE HOT, WITH LEMON WEDGE
Nutrition Facts
Amount Per Serving:
Calories 239 - Calories from Fat 162
Percent Total Calories From: Fat 68%, Protein 27%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 6g, Cholesterol 136mg, Sodium 163mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 864 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 4 | cups butter, room temperature |
| 2 | tablespoons Dijon mustard |
| 1 | cup finely minced shallot |
| 1/3 | cup minced scallion greens |
| 2 | tablespoons finely minced garlic |
| 1 | cup finely ground almonds |
| 1 | cup minced parsley |
| 3 | cups fresh breadcrumbs, sourdough if possible |
| 3/4 | cup white wine |
| 1/3 | cup dry sherry |
| 1/2 | teaspoon tabasco sauce, or more to taste |
| 1 | teaspoon crumbled dried dill |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon white pepper, or more to taste |
| 300 | each scrubbed, small live oysters |
| cup rock salt, as a bedding medium |
COMBINE ALL INGREDIENTS (EXCEPT OYSTERS) IN A FOOD PROCESSOR PROCESS UNTIL WELL BLENDED
COVER AND CHILL FOR 4-24 HOURS
SEASON WITH TABASCO SAUCE, SALT, AND WHITE PEPPER TO TASTE SEPARATE OYSTERS, DISCARDING SHALLOW SHELL
ARRANGE ONTO A BED OF ROCK SALT IN A SHALLOW BAKING PAN PLACE 1-1/2 TABLESPOONS FILLING MIXTURE ONTO EACH OYSTER BROIL UNTIL LIGHTLY TOASTED AND GOLDEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 225
Percent Total Calories From: Fat 52%, Protein 28%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 11g, Cholesterol 190mg, Sodium 2791mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 1861 units, Vitamin C 25 units, Calcium 0 units, Iron 16 units
| 10 to 8 | each chicken thighs |
| 1 | tablespoon salt |
| 1 | tablespoon cayenne |
| 1 | tablespoon garlic powder |
| 1/2 | cup peanut oil |
| 1/2 | cup flour |
| 3 | cups chicken stock |
| 1 | cup minced onion |
| 1 | cup minced green bell pepper |
| 3/4 | cup minced celery |
| 1 | teaspoon minced garlic |
| 1/2 | pound andouille, or smoked summer sausage, sliced |
| 4 | cups hot cooked rice |
COMBINE CHICKEN, GARLIC POWDER, SALT, AND CAYENNE-TOSS TO COAT EVENLY
LET STAND FOR 30 MINUTES
HEAT OIL IN A LARGE SKILLET
ADD CHICKEN PIECES AND COOK UNTIL WELL BROWNED ON ALL SIDES REMOVE TO DRAIN ON PAPER TOWELS
WHISK IN FLOUR; HEAT AND STIR UNTIL BROWNED
WHISK IN STOCK OVER A MEDIUM FLAME
TRANSFER TO A STOCKPOT
ADD ONIONS, BELL PEPPERS, AND CELERY
BRING TO A BOIL
ADD SAUSAGE AND GARLIC, SIMMER FOR 45 MINUTES
REMOVE BONES FROM CHICKEN
RETURN TO SAUCEPAN UNTIL HEATED THROUGH
SERVE OVER HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 1389 - Calories from Fat 473
Percent Total Calories From: Fat 34%, Protein 15%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 13g, Cholesterol 150mg, Sodium 3538mg, Total Carbohydrate 176g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 858 units, Vitamin C 32 units, Calcium 0 units, Iron 12 units
| 2 | tablespoons honey |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground mace |
| 1 | tablespoon melted unsalted butter |
| 3/4 | pound salted cashews |
COMBINE HONEY, CINNAMON, MACE, AND BUTTER-MIX WELL
ADD NUTS-MIX WELL
SPREAD ONTO A PARCHMENT-LINED BAKING SHEET
ROAST @ 325 DEGREES FOR 5 MINUTES, STIR
ROAST @ 325 DEGREES FOR ANOTHER 5-7 MINUTES
REMOVE FROM OVEN, COOL TO ROOM TEMPERATURE
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 389 - Calories from Fat 264
Percent Total Calories From: Fat 68%, Protein 9%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 7g, Cholesterol 5mg, Sodium 10mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 73 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 2 | cups roasted mixed nuts |
| 3 | tablespoons melted butter |
| 1/8 | teaspoon cumin |
| 1/8 | teaspoon cayenne |
| 1/8 | teaspoon garlic powder |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon ground coriander |
ARRANGE NUTS IN AN UNGREASED BAKING PAN
BAKE @ 350 DEGREES FOR 7 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER NUTS-TOSS TO MIX WELL
BAKE @ 350 DEGREES FOR 5 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 361 - Calories from Fat 288
Percent Total Calories From: Fat 80%, Protein 8%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 16mg, Sodium 165mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/4 | cup butter |
| 1/2 | pound bacon, minced |
| 1/4 | cup minced scallions |
| 1/4 | cup small dice green bell pepper |
| 1 | pound lump crabmeat, picked, |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 1/4 | cup white wine |
| 1 | cup chicken broth, heated |
| 2 | cups eggs, beaten |
| 1/4 | cup cracker crumbs |
| 1/4 | cup grated parmesan cheese |
| 2 | each lemons, cut into wedges |
COMBINE BUTTER AND BACON IN A LARGE SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10 MINUTES
ADD SCALLIONS AND BELL PEPPERS, HEAT AND STIR FOR 6-8 MINUTES ADD CRAB, HEAT AND STIR FOR 1-2 MINUTES
ADD WORCESTERSHIRE, SALT, AND PEPPER-MIX WELL
ADD WINE, HEAT AND STIR FOR 1 MINUTE
ADD BROTH, HEAT AND STIR FOR 1 MINUTE
ADD EGGS, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT, STIR IN CRACKER CRUMBS AND HALF OF THE PARMESAN
SPOON INTO SCALLOP SHELLS
SPRINKLE WITH REMAINING PARMESAN CHEESE
PASS UNDER THE BROILER TO TOAST THE TOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 560 - Calories from Fat 411
Percent Total Calories From: Fat 73%, Protein 19%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 19g, Cholesterol 499mg, Sodium 1444mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 1125 units, Vitamin C 27 units, Calcium 0 units, Iron 3 units
| 1 | cup finely ground yellow cornmeal |
| 1 | cup boiling water |
| 1/4 | cup flour |
| 1 | teaspoon salt |
| 1 | teaspoon sugar |
| 1 | tablespoon baking powder |
| 1 | each egg, beaten |
| 3/4 | cup milk |
| 1/2 | cup butter |
COMBINE CORNMEAL AND BOILING WATER IN A BOWL
ALLOW TO STAND FOR 10 MINUTES
ADD FLOUR, SALT, SUGAR, BAKING POWDER, EGG, AND MILK-MIX WELL TO MAKE A VERY THIN BATTER
DROP BATTER BY TABLESPOONSFUL ONTO A GREASED HOT GRIDDLE OR SKILLET
HEAT UNTIL BUBBLES COME UP AND BROWNED ON ONE SIDE
TURN AND BROWN ON THE OTHER SIDE
REMOVE TO A HEATED PLATE
REPEAT WITH REMAINING BATTER
SERVE WARM, WITH BUTTE
Nutrition Facts
Amount Per Serving:
Calories 92 - Calories from Fat 53
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 27mg, Sodium 250mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 255 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup yellow cornmeal |
| 2/3 | cup flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 | each beaten egg |
| 1 | cup milk |
| 1 | tablespoon oil |
| 4 | each sweet red onions, sliced |
| peanut oil, for frying |
COMBINE DRY INGREDIENTS
BEAT TOGETHER EGG, MILK, AND 1 TABLESPOON OIL
ADD DRY INGREDIENTS, BEAT UNTIL SMOOTH, AND COVER
SEPARATE ONIONS INTO RINGS
HEAT OIL TO 375 DEGREES
DIP RINGS INTO BATTER, ALLOW EXCESS TO DRIP OFF
FRY IN OIL, A FEW AT A TIME, UNTIL GOLDEN ON BOTH SIDES
DRAIN WELL ON PAPER TOWELS
KEEP WARM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 66
Percent Total Calories From: Fat 28%, Protein 11%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 41mg, Sodium 192mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 152 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 2 | each eggs, beaten |
| 1/2 | cup flour |
| 1/2 | teaspoon salt |
| 2 | ounces beer |
| 2 | each scallions, minced, white part only |
| 2 | each large Idaho potatoes |
| corn oil, for frying | |
| 1/2 | teaspoon salt, to taste |
| 1/2 | teaspoon pepper, to taste |
PEEL POTATOES AND COVER WITH WATER UNTIL READY TO USE COMINE EGGS, FLOUR, SALT, BEER, AND SCALLIONS-MIX WELL
REMOVE POTATOES FROM WATER SHRED WITH A FINE GRATER SQUEEZE OUT MOISTURE WITH A KITCHEN TOWEL
ADD POTATOES TO THE BATTER-MIX WELL
FORM INTO SMALL CAKES WITH YOUR HANDS
HEAT 1/2-INCH OIL TO 370 DEGREES
ADD POTATOES TO OIL IN SMALL BATCHES
FRY POTATOES FOR 3-4 MINUTES, UNTIL BROWN
TURN AND FRY FOR ANOTHER 3-4 MINUTES, UNTIL BROWN
DRAIN ON PAPER TOWELS
KEEP WARM IN A 250 DEGREE OVEN
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 161 - Calories from Fat 37
Percent Total Calories From: Fat 23%, Protein 12%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 71mg, Sodium 419mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 107 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 3/4 | cup butter |
| 1 | cup minced onion |
| 1 | cup minced celery |
| 3/4 | cup minced carrot |
| 1 | cup white wine |
| 1 | cup chicken broth, or fish stock |
| 1/2 | cup minced parsley |
| 1 | each bay leaf, crumbled |
| 1/4 | teaspoon thyme |
| 1/4 | teaspoon cayenne |
| 28 | ounces Italian plum tomatoes |
| 1/4 | cup flour |
| 3 | cups scalded milk |
| 2 | pounds lobster meat, finely minced |
| 1 | cup heavy cream, heated |
HEAT 1/2 CUP BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME ADD ONIONS, CELERY, AND CARROTS
HEAT AND STIR FOR 5 MINUTES, UNTIL ONIONS ARE TRANSPARENT ADD WINE, CHICKEN BROTH OR FISH STOCK, PARSLEY, BAY, THYME, CAYENNE, AND TOMATOES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES, STIR OFTEN
STRAIN THROUGH A CHINOIS OR CHEESECLOTH, DISCARD VEGETABLES HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME WHISK IN FLOUR, HEAT AND STIR FOR 3-4 MINUTES
WHISK IN SCALDED MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND STIR IN 1 CUP OF THE STRAINED BROTH
STIR INTO THE BROTH
STIR IN LOBSTER, HEAT AND STIR, FOR 20 MINUTES, OVER A MEDIUM FLAME
REMOVE FROM HEAT AND STIR IN HEATED CREAM SEASON TO TASTE WITH SALT AND PEPPER SERVE HOT
NOTE: SOME VERSIONS FINISH WITH 1/4 CUP SHERR
Nutrition Facts
Amount Per Serving:
Calories 332 - Calories from Fat 198
Percent Total Calories From: Fat 60%, Protein 22%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 139mg, Sodium 523mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 3442 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units
| 1/4 | pound bacon |
| 2 | tablespoons peanut oil |
| 2 | cups very finely minced onions |
| 1 | cup thinly sliced fresh or frozen okra |
| 1 | cup tomato sauce |
| 1 | cup cooked rice |
| 1 | cup minced lobster meat |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon white pepper, to taste |
| 2 | teaspoons unseasoned dry breadcrumbs |
| 2 | tablespoons melted butter |
COOK BACON IN A SKILLET, OVER A MEDIUM FLAME, UNTIL CRISP REMOVE FROM SKILLET, SET ASIDE
ADD PEANUT OIL TO BACON DRIPPINGS AND RETURN TO FLAME
ADD ONIONS AND OKRA, HEAT AND STIR FOR 5-6 MINUTES
ADD TOMATO SAUCE, RICE, AND LOBSTER-MIX WELL
REMOVE FROM HEAT AND SEASON TO TASTE WITH SALT AND PEPER SPOON INTO BUTTERED RAMEKINS
COMBINE BREADCRUMBS AND BUTTER-MIX WELL
TOP LOBSTER MIXTURE WITH BUTTERED CRUMBS
BAKE @ 350 DEGREES FOR 20-30 MINUTES, UNTIL TOASTED ON TOP SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 288 - Calories from Fat 177
Percent Total Calories From: Fat 62%, Protein 12%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 45mg, Sodium 594mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 663 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
| 1/2 | cup finely chopped mushroom |
| 1/2 | cup minced scallions |
| 3 | teaspoons butter |
| 3 | cups minced lobster meat |
| 9 | ounces cream cheese, cut up |
| 1/3 | cup half and half |
| 3 | tablespoons minced parsley |
| 2 | tablespoons white wine |
| 1 | cup grated Swiss cheese |
| 2 | cups flour |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon baking powder |
| 3 | cups milk |
| 3 | each eggs, beaten |
| 2 | teaspoons melted butter |
HEAT 3 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME ADD MUSHROOMS AND 1/4 CUP MINCED SCALLIONS, SAUTE FOR 5 MINUTES
ADD LOBSTER, CREAM CHEESE, HALF & HALF, AND PARSLEY
HEAT AND STIR FOR 5 MINUTES, UNTIL CHEESE MELTS
STIR IN WINE, REMOVE FROM HEAT, AND SET ASIDE
COMBINE FLOUR, SALT, AND BAKING POWDER IN A MIXER BOWL
STIR IN MILK, EGGS, AND MELTED BUTTER AND BEAT UNTIL SMOOTH
HEAT A GREASED OR NON-STICK PAN OVER A MEDIUM FLAME
ADD 1/4 CUP BATTER TO SKILLET AND TILT TO COAT EVENLY
BROWN LIGHTLY ON BOTH SIDES, REMOVE FROM PAN, AND SET ASIDE REPEAT WITH REMAINING BATTER
PLACE 1/4 CUP LOBSTER MIXTURE ONTO EACH CREPE
ROLLUP AND PLACE ONTO A BAKING SHEET, SEAM-SIDE DOWN SPRINKLE WITH GRATED CHEESE
COVER PAN WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
GARNISH WITH REMAINING 1/4 CUP MINCED SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 449 - Calories from Fat 219
Percent Total Calories From: Fat 49%, Protein 23%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 200mg, Sodium 630mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 1115 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1/2 | cup cold water |
| 2 | tablespoons unflavored gelatin |
| 1 | cup mayonnaise |
| 1/3 | cup strained fresh lemon juice |
| 1 | cup minced celery |
| 1/2 | cup minced onion |
| 3 | cups cooked lobster meat |
| 2/3 | cup whipping cream, whipped stiff |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon white pepper, to taste |
SOFTEN GELATIN IN WATER FOR 5 MINUTES
PLACE OVER A LOW FLAME; HEAT AND STIR UNTIL DISSOLVED COMBINE GELATIN MIXTURE AND MAYONNAISE IN A LARGE BOWL
STIR IN LEMON JUICE-MIX WELL AND SET ASIDE
COMBINE CELERY, ONIONS, AND LOBSTER IN A FOOD PROCESSOR PULSE TO MIX VERY WELL
STIR INTO MAYONNAISE MIXTURE-MIX WELL
FOLD IN WHIPPED CREAM
SEASON TO TASTE WITH SALT AND PEPPER
POUR INTO A 2-QUART MOLD
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 225 - Calories from Fat 180
Percent Total Calories From: Fat 80%, Protein 16%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 6g, Cholesterol 58mg, Sodium 276mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 301 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 1/4 | cup butter |
| 2 | tablespoons flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon paprika |
| 1/8 | teaspoon white pepper |
| 1/8 | teaspoon cayenne |
| 2 | cups half and half, or light cream |
| 2 | each egg yolks, beaten |
| 2 | tablespoons white wine |
| 1 | pound lobster meat, minced |
| 6 | each pre-baked puff pastry shells |
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD FLOUR, SALT, PAPRIKA, PEPPER, AND CAYENNE
HEAT AND STIR FOR 1-2 MINUTES
GRADUALLY WHISK IN HALF & HALF
REDUCE FLAME TO LOW, HEAT, AND STIR UNTIL THICKENED SLIGHTLY COMBINE 2 TABLESPOONS CREAM MIXTURE WITH THE EGG YOLKS
STIR THE YOLK MIXTURE INTO THE HEATED SAUCE
ADD LOBSTER AND STIR FOR 1 MINUTE, UNTIL HEATED THROUGH REMOVE FROM HEAT AND GRADUALLY STIR IN WINE
SPOON INTO BAKED PASTRY SHELLS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 484 - Calories from Fat 309
Percent Total Calories From: Fat 64%, Protein 17%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 18g, Cholesterol 191mg, Sodium 909mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 871 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3 | each eggs, beaten |
| 1 | cup half and half, or light cream |
| 1 | tablespoon flour |
| 1 | teaspoon Worcestershire sauce |
| 1/2 | teaspoon prepared mustard |
| 1/8 | teaspoon tabasco sauce |
| 1 | cup finely minced lobster meat |
| 1/2 | cup grated Swiss cheese |
| 1/2 | cup grated Gruyere cheese |
| 1 | tablespoon minced parsley |
COMBINE EGGS, HALF & HALF, FLOUR, WORCESTERSHIRE, MUSTARD, TABASCO SAUCE, AND SALT-MIX WELL
PLACE LOBSTER IN PREPARED CRUST
TOP WITH EGG MIXTURE
COVER WITH GRATED CHEESES
BAKE @ 325 DEGREES FOR 45-50 MINUTES, UNTIL ALMOST SET
COVER CRUST WITH FOIL AS NEEDED TO KEEP FROM BURNING REMOVE FROM HEAT
ALLOW TO STAND FOR 10-15 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 171 - Calories from Fat 109
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 130mg, Sodium 160mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 532 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons butter |
| 3 | tablespoons flour |
| 3/4 | cup milk |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup finely minced lobster meat |
| 4 | each egg yolks |
| 4 | each egg whites |
PREHEAT OVEN TO 375 DEGREES
MELT BUTTER IN A DOUBLE-BOILER, OVER A MODERATE FLAME
ADD FLOUR AND WHISK TO BLEND
GRADUALLY WHISK IN MILK
SEASON WITH SALT AND PEPPER,
REMOVE FROM HEAT AND STIR IN LOBSTER
BEAT YOLKS UNTIL LEMON COLORED AND THICKENED
STIR INTO LOBSTER MIXTURE
BEAT WHITES TO STIFF PEAKS
FOLD HALF OF WHITES THOROUGHLY INTO LOBSTER MIXTURE
GENTLY FOLD IN REMAINING WHITES
POUR INTO A GREASED SOUFFLE DISH
BAKE @ 375 DEGREES FOR 25-30 MINUTES
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 229 - Calories from Fat 139
Percent Total Calories From: Fat 61%, Protein 26%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 268mg, Sodium 423mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 720 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | each live maine lobsters, about 1-1/2 lbs each |
| 6 | tablespoons unsalted butter |
| 3 | tablespoons flour |
| 1 | teaspoon salt |
| 1/8 | teaspoon freshly grated nutmeg |
| 1/8 | teaspoon paprika |
| 1 | cup half and half, or light cream |
| 3 | tablespoons white wine, or sherry |
| 1/2 | cup grated cheddar cheese |
| 1 | each lemon, quartered |
| 4 | sprigs parsley |
HEAT 3-4 GALLONS WATER TO BOIL IN A STOCKPOT, OVER A HIGH FLAME
PLUNG LOBSTERS, HEADFIRST, INTO BOILING WATER
COVER AND SIMMER FOR 15 MINUTES
REMOVE FROM POT AND DRAIN WELL
REMOVE CLAWS AND LEGS, LEAVING BODY INTACT
REMOVE FLESH FROM CLAWS AND LEGS, SET ASIDE
CUT THIN UNDERSHELL FROM TAIL WITH SHEARS
GENTLY REMOVE FLESH FROM TAIL SHELL
CUT FLESH TO LARGE DICE AND COMBINE WITH FLESH FROM CLAWS WASH SHELLS WELL, DRAIN
HEAT BUTTER IN A SAUCEPAN WHISK IN FLOUR, SALT, AND NUTMEG HEAT AND STIR UNTIL BUBBLY
WHISK IN HALF & HALF AND WINE
ADD LOBSTER AND STIR TO COAT WELL
REMOVE FROM HEAT
INVERT SHELLS ONTO A BROILER PAN
FILL WITH LOBSTER MIXTURE
TOP WITH GRATED CHEDDAR
PLACE IN BROILER BRIEFLY TO MELT CHEESE AND BROWN LIGHTLY REMOVE TO A SERVING PLATTER
GARNISH WITH LEMON WEDGES AND PARSLEY
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 588 - Calories from Fat 286
Percent Total Calories From: Fat 49%, Protein 43%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 369mg, Sodium 1595mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 63g, Vitamin A 1558 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 24 | ounces evaporated milk |
| 1/4 | cup Worcestershire sauce |
| 9 | pounds cutup broiler-fryer chickens |
| 1 | cup flour |
| 1 | cup yellow cornmeal |
| 2 | teaspoons salt |
| 1 | teaspoon white pepper |
| peanut oil, for frying |
COMBINE EVAPORATED MILK AND WORCESTERSHIRE SAUCE-MIX WELL ADD CHICKEN, COVER, AND CHILL FOR 4-24 HOURS
REMOVE CHICKEN FROM MARINADE, DRAIN WELL, AND PAT DRY COMBINE FLOUR, CORNMEAL, SALT, AND PEPPER-MIX WELL
DREDGE CHICKEN IN FLOUR MIXTURE, SHAKE OFF EXCESS
HEAT OIL TO 370 DEGREES
ADD CHICKEN AND FRY FOR 15-20 MINUTES, UNTIL WELL BROWNED AND DONE, TURNING OFTEN
DRAIN WELL ON PAPER TOWELS
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 873 - Calories from Fat 506
Percent Total Calories From: Fat 58%, Protein 31%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 56g, Saturated Fat 17g, Cholesterol 323mg, Sodium 702mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 68g, Vitamin A 2813 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 1 | pound shucked oysters in liquor |
| 1/4 | pound finely minced sliced bacon |
| 1 | cup thinly sliced celery |
| 1 | cup small dice onion |
| 3 | cups peeled, small dice red or white potatoes |
| 1 | cup very thinly sliced carrot |
| 1 | cup water |
| 1 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon dried thyme |
| 1/4 | cup unsalted butter |
| 5 | tablespoons flour |
| 4 | cups half and half |
CUT OYSTERS IN HALF OR QUARTERS, DEPENDING ON SIZE
HEAT BACON IN A LARGE SAUCEPOT, OVER A MEDIUM-LOW FLAME
ADD CELERY AND ONIONS
HEAT AND STIR UNTIL SOFTENED AND TRANSPARENT
REMOVE FROM POT AND SET ASIDE
COMBINE POTATOES, CARROTS, RESERVED OYSTER LIQUOR, WATER, SALT, PEPPER, AND THYME IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER UNTIL ALMOST TENDER, DRAIN
ADD THE BUTTER TO THE SAUCEPOT, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR UNTIL BUBBLY
SLOWLY WHISK IN THE MILK
ADD THE OYSTERS, BACON MIXTURE, AND POTATO MIXTURE-MIX WELL HEAT AND STIR, WITHOUT BOILING, UNTIL HEATED THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 556 - Calories from Fat 353
Percent Total Calories From: Fat 64%, Protein 11%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 21g, Cholesterol 135mg, Sodium 711mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 6404 units, Vitamin C 24 units, Calcium 0 units, Iron 7 units
| 1 | each cabbage, shredded |
| 1 | cup minced onion |
| 1 | cup minced green bell pepper |
| 4 | ounces diced pimientoes, drained |
| 1/2 | cup vinegar |
| 1/2 | cup oil |
| 1/2 | cup honey |
| 2 | teaspoons sugar |
| 2 | teaspoons salt |
COMBINE CABBAGE, ONION, PEPPER, AND PIMIENTO IN A LARGE BOWL COMBINE REMAINING INGREDIENTS IN A HEAVY SAUCEPAN
HEAT AND STIR, OVER A LOW FLAME, TO A BOIL, REMOVE FROM HEAT POUR OVER VEGETABLES-MIX WELL
COVER AND CHILL FOR 1-3 DAYS
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 198 - Calories from Fat 100
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 489mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 479 units, Vitamin C 63 units, Calcium 0 units, Iron 1 units
| 1/2 | pound bacon, minced |
| 1/4 | cup very finely minced onion |
| 1/4 | cup very finely minced green bell pepper |
| 1 | tablespoon very finely minced garlic |
| 1 | tablespoon flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon cayenne |
| 1/4 | teaspoon paprika |
| 1/2 | cup sliced pitted black olive |
| 2 | cups tomato concasse |
| 2 | cups hot cooked rice |
| 3/4 | pound bay shrimp |
COOK BACON IN A SAUCEPOT, OVER A MEDIUM FLAME, UNTIL CRISP ADD ONIONS, BELL PEPPERS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES
ADD FLOUR, SALT, WORCESTERSHIRE, CAYENNE, AND PAPRIKA
ADD OLIVES AND TOMATOES, HEAT AND STIR UNTIL THICKENED
ADD RICE AND SHRIMP-MIX WELL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 221
Percent Total Calories From: Fat 56%, Protein 18%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 8g, Cholesterol 112mg, Sodium 672mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 642 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 1/4 | teaspoon cayenne |
| 1/4 | teaspoon basil |
| 1/8 | teaspoon thyme |
| 1/8 | teaspoon oregano |
| 1/4 | cup unsalted butter |
| 1/4 | cup minced onion |
| 1/2 | cup minced scallions |
| 1 | tablespoon flour |
| 1 | cup whipping cream |
| 1/2 | pound lump crabmeat, picked, flaked |
| 1 | pound lobster meat, or crawfish, picked, flaked |
| 3/4 | pound medium shrimp, shelled, deveined |
| 12 | each capers |
COMBINE SALT, WHITE PEPPER, CAYENNE, BASIL, THYME, AND OREGANO-SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
ADD SEASONING MIXTURE, HEAT AND STIR BRIEFLY
ADD MINCED SCALLIONS AND FLOUR, HEAT AND STIR UNTIL WELL INCORPORATED
GRADUALLY STIR IN CREAM AND HEAT JUST TO A BOIL
STIR IN CRABMEAT, REDUCE HEAT TO LOW
HEAT AND STIR FOR 1 MINUTE, UNTIL THICKENED
ADD SHRIMP AND LOBSTER OR CRAWFISH TAILS
HEAT AND STIR OVER A MODERATE FLAME FOR 3-4 MINUTES, UNTIL COOKED THROUGH
SPOON 4-5 TABLESPOONS FILLING ONTO EACH CREPE
FOLD TO SEAL AND PLACE 2 ONTO EACH SERVING PLATE
LADLE A SMALL AMOUNT OF SAUCE OVER EACH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 243
Percent Total Calories From: Fat 61%, Protein 33%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, Cholesterol 286mg, Sodium 1009mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1216 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons rendered bacon fat |
| 1 | cup minced onion |
| 3 | cups minced celery |
| 3/4 | cup minced green bell pepper |
| 1 | teaspoon finely grated lemon zest |
| 1 | each bay leaf |
| 3 | tablespoons minced parsley |
| 6 | cups large dice tomatoes |
| 1 | tablespoon minced garlic |
| 1/4 | teaspoon cumin |
| 1/2 | teaspoon salt |
| 6 | cups chicken broth |
| 1 | pound bacon, minced |
| 1/2 | teaspoon fresh ground black pepper, to taste |
| 10 | ounces frozen corn, thawed |
| 10 | ounces frozen okra, thawed |
HEAT BACON FAT IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD ONIONS, CELERY, AND BELL PEPPERS
HEAT AND STIR TO BROWN LIGHTLY
ADD LEMON ZEST, BAY, PARSLEY, TOMATOES, GARLIC, CUMIN, SALT, BROTH, AND BACON
ADD FRESH GROUND PEPPER TO TASTE
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
RAISE HEAT TO HIGH ADD CORN AND OKRA, HEAT AND STIR FOR 10 MINUTES SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 468 - Calories from Fat 341
Percent Total Calories From: Fat 73%, Protein 8%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 14g, Cholesterol 41mg, Sodium 1725mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 1435 units, Vitamin C 72 units, Calcium 0 units, Iron 2 units
| 1 | cup olive oil |
| 6 | cups minced scallions |
| 3 | cups thinly sliced carrots |
| 2 | cups minced green bell peppers |
| 5 | cups minced onions |
| 4 | cups minced celery |
| 1 | tablespoon minced garlic |
| 6 | quarts fish stock, or fumet |
| 12 | each blue crab, scrubbed |
| 6 | cups tomato concasse |
| 1 | cup minced parsley |
| 1 | teaspoon file powder |
| 3/4 | teaspoon powdered saffron |
| 1 | teaspoon tabasco sauce |
| 1 | teaspoon black pepper, or more to taste |
| teaspoon salt, to taste |
HEAT OLIVE OIL IN A HEAVY STOCKPOT, OVER A MEDIUM FLAME
ADD SCALLIONS, CARROTS, BELL PEPPERS, ONIONS, CELERY, AND GARLIC
HEAT AND STIR FOR 2-3 MINUTES
ADD FISH STOCK-MIX WELL
REMOVE TOP SHELLS AND GILLS FROM CRABS, CUT INTO QUARTERS, AND ADD TO SOUP
ADD REMAINING INGREDIENTS-MIX WELL
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30-40 MINUTES SEASON TO TASTE WITH SALT AND ADDITIONAL BLACK PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 69 - Calories from Fat 41
Percent Total Calories From: Fat 60%, Protein 11%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 5mg, Sodium 78mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 2171 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons shortening |
| 1 | tablespoon sugar |
| 1 | tablespoon salt |
| 1 | cup boiling water |
| 1 | cup cold water |
| 1 | package active dry yeast |
| 6 | cups flour, in all |
| 1 | each egg white, slightly beaten |
| 2 | tablespoons cold water |
COMBINE SHORTENING, SUGAR, SALT, AND BOILING WATER IN A MIXER BOWL
STIR TO MIX WELL AND MELT SHORTENING
STIR IN COLD WATER AND ALLOW TO COOL TO 105-110 DEGREES SPRINKLE YEAST OVER THE TOP AND ALLOW TO SOFTEN 5 MINUTES STIR TO DISSOLVE YEAST
BEAT IN 4 CUPS FLOUR, 1 CUP AT A TIME
BEAT IN ENOUGH OF THE REMAINING FLOUR TO MAKE A STIFF DOUGH TURNOUT ONTO A FLOURED SURFACE AND KNEAD FOR 5 MINUTES, UNTIL ELASTIC
PLACE INTO A GREASED BOWL AND TURN TO COAT ON ALL SIDES COVER AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED PUNCH DOWN, COVER, AND ALLOW TO RISE FOR 30 MINUTES
TURNOUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD JUST TO FORCE OUT BUBBLES
SHAPE INTO A LONG LOAF, ABOUT 2-INCHES IN DIAMETER
COVER AND LET RISE FOR 30-60 MINUTES, UNTIL DOUBLED IN BULK MAKE 5-6 DIAGONAL CUTS IN THE TOP OF THE LOAF
COMBINE EGG WHITE AND WATER-MIX WELL LIGHTLY
BRUSH ONTO THE TOP OF THE LOAF
BAKE @ 375 DEGREES FOR 40-45 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL SLIGHTLY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 376 - Calories from Fat 40
Percent Total Calories From: Fat 11%, Protein 11%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 887mg, Total Carbohydrate 73g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 10 | ounces frozen chopped spinach, thawed |
| 1/4 | teaspoon salt |
| 1 | tablespoon butter |
| 2 | tablespoons very finely minced onions |
| 1/2 | teaspoon crushed, dried basil |
| 1 | teaspoon flour |
| 1/4 | cup finely ground fresh breadcrumbs |
| 1 | pint shucked oysters, drained |
| 2 | each eggs |
| 3/4 | cup milk |
| 3/4 | cup flour |
| 1/4 | cup freshly grated parmesan cheese |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/4 | cup freshly grated parmesan cheese, as garnish |
HEAT 1/2 CUP WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SPINACH AND 1/4 TEASPOON SALT AND SIMMER FOR 6-8 MINUTES, DRAIN WELL
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD SPINACH AND BASIL-MIX WELL
SPRINKLE 1 TEASPOON FLOUR OVER SPINACH AND STIR TO MIX WELL REMOVE FROM HEAT, SPOON INTO INDIVIDUAL RAMEKINS OR SCALLOP SHELLS
SPRINKLE BREADCRUMBS OVER SPINACH MIXTURE AND TOP EACH WITH AN OYSTER
PLACE RAMEKINS ONTO A BAKING SHEET OR PLACE SCALLOP SHELLS ON A BED OF ROCK SALT OR UNCOOKED RICE ONTO A BAKING SHEET COMBINE BEATEN EGGS, MILK, 3/4 CUP FLOUR, 1/4 CUP PARMESAN CHEESE, BAKING POWDER, AND 1/4 TEASPOON SALT IN A MIXER OR FOOD PROCESSOR
PROCESS TO A SMOOTH BATTER
POUR OVER AND AROUND OYSTERS
SPRINKLE WITH REMAINING PARMESAN CHEESE
BAKE @ 425 DEGREES FOR 18-20 MINUTES, UNTIL PUFFY AND GOLDEN SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 350 - Calories from Fat 122
Percent Total Calories From: Fat 35%, Protein 26%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 196mg, Sodium 837mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 6274 units, Vitamin C 24 units, Calcium 0 units, Iron 11 units
| 48 | each live oysters, large |
| 1 | cup unsalted butter |
| 2 | tablespoons butter |
| 1/4 | cup minced shallot |
| 1/4 | cup white wine |
| 3 | tablespoons white wine vinegar |
| 1/2 | cup minced ginger |
| 1/8 | teaspoon cayenne |
OPEN OYSTERS, RESERVING LIQUOR & DISCARDING SHALLOW SHELL
REMOVE OYSTERS FROM DEEP SHELLS, RESERVING SHELLS
HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SHALLOTS AND SAUTE FOR 2-3 MINUTES, UNTIL TRANSPARENT STIR IN WINE, VINEGAR, AND RESERVED OYSTER LIQUOR
REDUCE HEAT AND BRING TO A VERY SLOW SIMMER
ADD OYSTERS AND POACH FOR 1 MINUTE
REMOVE OYSTERS TO A COVERED DISH, WITH A SLOTTED SPOON AND CHILL AT ONCE
STIR IN GINGER AND SIMMER UNTIL REDUCED TO 1/4 CUP
STRAIN THROUGH A CHINOIS, PRESSING TO EXTRACT ALL LIQUIDS COVER AND CHILL
BOIL RESERVED SHELLS IN WATER FOR 15 MINUTES SCRUB, RINSE, DRAIN, PLACE INTO A PLASTIC BAG, AND CHILL FOR 30 MINUTES ARRANGE SHELLS ON A BED OF ROCK SALT OR UNCOOKED RICE IN A BAKING PAN, IN A SINGLE LAYER
PLACE ONE OYSTER INTO EACH SHELL, RESERVING ANY ACCUMULATED LIQUOR
COMBINE RESERVED LIQUOR WITH REDUCED LIQUOR IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL AND REDUCE TO 2 TABLESPOONS
WHISK IN CAYENNE AND 2 TABLESPOONS BUTTER, AND REMOVE FROM HEAT
WHISK IN REMAINING BUTTER, A LITTLE AT A TIME, HEATING PAN OVER WARM WATER AS NECESSARY
PLACE OYSTERS UNDER BROILER BRIEFLY, UNTIL LIGHTLY BROWNED SPOON GINGER BUTTER LIGHTLY OVER OYSTERS AND SERVE REMAINDER TO THE SIDE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 333 - Calories from Fat 199
Percent Total Calories From: Fat 60%, Protein 23%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 12g, Cholesterol 147mg, Sodium 235mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 1620 units, Vitamin C 16 units, Calcium 0 units, Iron 11 units
| 36 | each live oysters, well scrubbed |
| 2 | pounds spinach, well soaked |
| 1 | cup minced scallions |
| 1/2 | cup minced celery |
| 1/2 | cup minced parsley |
| 1 | tablespoon minced garlic |
| 2 | tablespoons anchovy paste |
| 1/2 | cup butter |
| 1 | tablespoon flour |
| 1/2 | cup cream |
| 1/4 | teaspoon tabasco sauce |
| 1 | tablespoon Pernod, or other anise flavored liqueur |
| 1/3 | cup freshly grated parmesan cheese |
SHUCK OYSTERS, RESERVING LIQUOR & DISCARDING SHALLOW SHELL OYSTER ARE TO REMAIN ON THE DEEP HALF SHELL
TRIM SPINACH AND PLACE INTO A SAUCEPAN WITH WATER TO COVER, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
RINSE IN COLD WATER, DRAIN WELL, AND SQUEEZE DRY IN A CLEAN TOWEL
PLACE INTO A FOOD PROCESSOR AND PULSE TO CHOP FINE, WITHOUT PUREEING
ADD SCALLIONS, PARSLEY, AND CELERY AND PULSE JUST TO BLEND ADD GARLIC AND ANCHOVY PASTE-MIX WELL
HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SCALLION MIXTURE AND SAUTE BRIEFLY
REMOVE FROM HEAT, SET ASIDE HEAT
REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME
WHISK IN FLOUR, HEAT AND WHISK UNTIL BUBBLY
GRADUALLY WHISK IN RESERVED OYSTER LIQUOR
WHISK IN CREAM, TABASCO SAUCE, AND PERNOD
STIR IN SPINACH MIXTURE, REMOVE FROM HEAT, AND COOL
ARRANGE OYSTERS IN A SINGLE LAYER, ON A BED OF ROCK SALT OR UNCOOKED RICE, IN A SHALLOW BAKING PAN
TOP OYSTERS WITH 1 TABLESPOOON SPINACH MIXTURE
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 450 DEGREES FOR 25 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 524 - Calories from Fat 266
Percent Total Calories From: Fat 51%, Protein 29%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 15g, Cholesterol 212mg, Sodium 721mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 12248 units, Vitamin C 74 units, Calcium 0 units, Iron 22 units
| 2 | each large sweet red onions |
| 2 to 1 | cup milk |
| 1 | each bay leaf, crumbled |
| 1/2 | cup flour |
| 2 | tablespoons oil |
| 2 | tablespoons butter |
| 1/4 | teaspoon salt, or more to taste |
| 1/4 | teaspoon pepper, or more to taste |
CUT THREE 1/2-INCH THICK SLICES FROM THE WIDEST PART OF EACH ONION
RESERVE REMAINDER FOR ANOTHER USE
CAREFULLY PLACE SLICES INTO A LARGE BAKING PAN, IN A SINGLE LAYER
POUR MILK OVER THE ONION SLICES COVER AND CHILL FOR 3-4 HOURS, CAREFULLY TURNING ONCE
REMOVE FROM MILK, ALLOW EXCESS TO DRIP OFF
COAT WELL IN FLOUR
HEAT BUTTER AND OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND PAN-FRY UNTIL BROWNED WELL ON BOTH SIDES SEASON WITH SALT AND PEPPER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 90
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 16mg, Sodium 160mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 217 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1/4 | teaspoon salt |
| 1 | pound lump crabmeat, picked, flaked, |
| 1/4 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1 | cup chopped hard boiled egg |
| 1/2 | cup melted butter |
| 1 | tablespoon strained fresh lemon juice |
| 1 | tablespoon Worcestershire sauce |
| 2 to 1 | cup finely ground fresh breadcrumbs |
| 1/2 | cup butter, for frying |
COMBINE CRAB, SALT, PEPPER, EGGS, MELTED BUTTER, LEMON JUICE, AND WORCESTERSHIRE-MIX WELL
ADD JUST ENOUGH SOFT BREADCRUMBS TO HOLD TOGETHER
SHAPE INTO SMALL CAKES
HEAT BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD CRAB CAKES AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN BRIEFLY ON PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 373 - Calories from Fat 273
Percent Total Calories From: Fat 73%, Protein 14%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 241mg, Sodium 847mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1180 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 1 | cup flour |
| 1 | teaspoon salt |
| 2 | tablespoons sugar |
| 2 | teaspoons baking powder |
| 1 | cup milk |
| 2 | each eggs, beaten |
| 3 | tablespoons melted butter |
COMBINE FLOUR, SALT, SUGAR, AND BAKING POWDER-MIX WELL COMBINE EGGS, MILK, AND MELTED BUTTER-BEAT TO MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
COVER AND CHILL
ADJUST CONSISTENCY WITH ADDITIONAL MILK AS NECESSAR
Nutrition Facts
Amount Per Serving:
Calories 97 - Calories from Fat 40
Percent Total Calories From: Fat 42%, Protein 12%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 46mg, Sodium 304mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 187 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/3 | cup butter |
| 1 | tablespoon minced garlic |
| 3 | tablespoons cracked peppercorns |
| 36 | each shucked oysters |
| 3/4 | cup strained fresh lime juice |
| 6 | ounces clam juice, fumet, or fish stock |
| 3 | tablespoons butter |
MELT 1/3 CUP BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND PEPPERCORNS, HEAT AND STIR FOR 60 SECONDS ADD OYSTERS, LIME JUICE, AND CLAM JUICE OR FUMET
HEAT AND STIR UNTIL REDUCED BY HALF
STIR IN REMAINING BUTTER, UNTIL MELTED
SERVE AT ONC
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 147
Percent Total Calories From: Fat 83%, Protein 3%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 47mg, Sodium 233mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 638 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 5 | pounds lump crabmeat, picked, flaked |
| 2 | teaspoons freshly ground black pepper |
| 1/2 | teaspoon freshly ground white pepper |
| 1 | teaspoon diced green chiles |
| 1 | cup heavy cream |
| 1 | cup tomato concasse |
| 1 | tablespoon tomato paste |
| 1/4 | cup finely minced scallions |
| 1/4 | teaspoon salt, to taste |
| 1/4 | cup melted butter |
| 1/4 | cup olive oil |
| 1/3 | cup freshly grated parmesan cheese |
| 48 | slices sun-dried tomatoes |
| 1/3 | cup minced parsley |
COMBINE 1 POUND OF THE CRABMEAT, BLACK PEPPER, WHITE PEPPER, GREEN CHILES, AND CREAM IN A FOOD PROCESSOR
PULSE JUST UNTIL MIXED, BUT NOT PUREED
TRANSFER TO A LARGE BOWL
ADD TOMATO, TOMATO PASTE, ONIONS, AND THE REMAINING 4 POUNDS CRAB-STIR TO BLEND WELL
SEASON TO TASTE WITH SALT
FORM INTO 2-INCH DIAMETER 1/2-INCH THICK CAKES
PLACE ON A GREASED BAKING SHEET
COVER WITH PLASTIC WRAP AND CHILL FOR 1-12 HOURS
PREHEAT OVEN TO 425 DEGREES
WHISK TOGETHER BUTTER AND OIL
BRUSH LIBERALLY ONTO TOPS OF CRAB CAKES
DUST LIGHTLY WITH PARMESAN CHEESE
BAKE @ 425 FOR 5 MINUTES
GARNISH WITH A STRIP OF SUN DRIED TOMATO AND PARSLEY
REMOVE TO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 224 - Calories from Fat 139
Percent Total Calories From: Fat 62%, Protein 27%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 152mg, Sodium 762mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 654 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units