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Alligator Balls Recipe

Ingredients

1 lb Chopped alligator meat
1 Egg
1 TBS. Finely chopped onions
1 TBS. Finely chopped celery
1 TBS. Finely chopped parsley
2 TBS. Finely chopped shallots
2 tps. Lemon pepper
½ tps. Salt
¼ cup Bread Crumbs
1 cup Cooking oil Flour to dredge

Directions

Combine all ingredients, form 1 inch diameter balls, allow to set one hour. Dredge in flour and fry till brown. Serve hot

Crab Cake Recipe

Ingredients

• 1 lb. crab meat, backfin
• 3 TBS. self-rising flour
• 1 tsp. Worcestershire sauce
• 1 egg
• 1 TBS. minced parsley
• 1 TBS. mustard
• 2 TBS. mayonnaise
• ¾ c. vegetable oil

Directions

Add the flour, Worcestershire sauce, egg, parsley and mayonnaise to the cleaned crabmeat. Form crab patties and fry in 1 inch of hot vegetable oil. Cook until brown, about 2 minutes on each side. Drain on paper towels. This recipe makes about 8 cakes.


Crab Mornay Recipe

Ingredients

• ¾ lb. sharp cheese
• 2 lbs. crab meat
• Salt and Pepper
• You will also need a white sauce of your choice for this recipe.

Directions

Spread 1 lb. of crab meat in the bottom of buttered casserole or baking dish, 10 x 10. This layer should be at least one inch thick. Salt and pepper to taste. Cover with your white sauce, then layer the cheese. Repeat layers. Baked at 300 for about 40 minutes or until cheese on top is lightly browned. You may also use your choice of other seafood, with the crab or without the crab.

Hot Crab Dip Recipe

Ingredients

• Equal parts of crabmeat and Philadelphia cream cheese
• Lime Juice
• Louisiana Hot Sauce or Tabasco Hot Sauce to preference
• ½ cup of chopped pecans
• Salt

Directions

Clean crabmeat. Allow cream cheese to get to room temperature and combine all ingredients in a bowl. Add salt and hot sauce to taste. Serve hot in chafing dish or Crock-pot. Add pecans at this time.

Catfish Courtbouillon Recipe

4 Servings


Ingredients

2 Pounds of Catfish Fillet cut into 2 inch chunks
1 Bay leaf
4 Cloves of garlic minced
½ Teaspoon sugar
1 Large onion chopped fine
1 and a 1/2 Quarts of water
1 Stick of celery, chopped fine
3 Tablespoons chopped parsley
1 Cup whole tomatoes chopped
4 Tablespoons chopped green onions
¼ Cup tomato sauce
½ Lemon sliced thin
Salt and Red Pepper to taste

Directions

Season catfish with salt, red pepper, black pepper and garlic. Let sit in refrigerator until ready to use. The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot. Add the flour and stir constantly over medium heat until the color of a penny. Remove from heat and add onions and celery, stir mixture well and return the pot to the fire. Cook for about 8 to 10 minutes on medium heat. Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux dissolved. When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1 hour. Add your Catfish and lemons and bring back to a simmer for 15 minutes. You do not want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire. Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice.


Catfish Courtbouillion Recipe

Ingredients

• 2 medium yellow onions, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• 1 bunch parsley, chopped
• 1 bunch green onion tops, chopped
• 1 8-ounce can tomato sauce
• 1 cup (8 ounces) water
• 2 tablespoons flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 3 pounds of catfish (preferably Spotted, but Blue may be substituted)

Directions

Put 1 tablespoon of cooking oil in a #14 cast iron pot. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Drizzle some of the tomato sauce and water over the seasonings. Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over boiled rice. YIELD: serves 6

Creole/Cajun Beef Recipe

Ingredients

2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
red pepper flakes to taste
salt to taste
6 ground beef buns, toasted

Directions

Combine the beef, green pepper, scallions and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place ground beefs on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.

Stuffed Cabbage With Andouille Sausage Recipe

Tradition has it that cabbage eaten on January 1st will ensure financial security in the upcoming year.


Ingredients

• 1 Large head of cabbage
• 1/2 pound andouille sausage, sliced
• 1/2 cup bacon drippings
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/4 cup garlic, minced
• 1 cup green onions, sliced
• 1 1/2 cups chicken stock
• salt and cracked black pepper

Directions

Cut cabbage in quarters and discard the center heart and all large, exterior leaves. Chop quarters into 2-3 pieces and separate the leaves. In a 4-quart sauce pot, melt bacon drippings over medium heat. Add onions, celery, bell pepper, garlic, green onions and andouille. Sauté approximately 5 minutes or until vegetables are wilted. Add cabbage and blend well into vegetable mixture. Continue to sauté until cabbage leaves are wilted. Add chicken stock and reduce heat to simmer. Cover pot and allow to cook, stirring occasionally, for approximately 45 minutes. Season to taste using salt and pepper and continue cooking until cabbage is well smothered. This dish, similar to snap beans, will be overcooked by most standards. However, this is the method preferred by both Creoles and Cajuns.

Creole Cornbread Stuffing Recipe

Ingredients

• MAKE CORNBREAD BY DIRECTIONS BUT LEAVE OUT SUGAR.
• COOL AND CRUMBLE.
• 1 CUP DICED BELL PEPPER
• 2 BUNCHES OF GREEN ONIONS DICED
• 4 LARGE STALKS OF CELERY DICED
• 4 EGGS BOILED AND DICED
• 1 POUND GROUND PORK SAUSAGE BROWNED AND DRAINED WELL
• 1 SMALL PACKAGE PEPPERIDGE FARM HERBED STUFFING OR ½ LARGE PACK
• CHICKEN BROTH 2 TABLESPOONS POULTRY SEASONING

Directions

SAUTE THE BELL PEPPER, CELERY AND GREEN ONIONS IN TWO TABLESPOONS OF CANOLA OIL OR ANY OTHER OIL THAT YOU MAY HAVE. ADD THIS TO THE CORNBREAD AFTER IT HAS COOLED AND CRUMBLED (OIL AND ALL) ADD THE BROWNED DRAINED SAUSAGE NEXT. ADD THE BOILED EGGS AND PEPPERIDGE FARM STUFFING MIX. ADD CHICKEN BROTH UNTIL THE MIX IS PRETTY WET. IT WILL DRY OUT SOME DURING BAKING. ADD A LITTLE SALT AND PEPPER TO TASTE. IF YOU NEED MORE POULTRY SEASONING………..GO FOR IT. MIX WELL AND BAKE IN AT 350 DEGREES FOR ABOUT AN HOUR OR UNTIL EVERYTHING IS BROWN AND HOLDING TOGETHER. NOT TOO MUSHY. IF YOU HAVE JUICE OFF THE TURKEY YOU CAN ADD A LITTLE OF THAT IN THE DRESSING AND THIS GIVES IT A MORE TURKEY FLAVOR.

Creole/Cajun Meat Loaf Recipe

Seasoning Mix

• 2 each Whole bay leaves
• 1 teaspoon Ground cayenne pepper
• 1/2 teaspoon White pepper
• 1/2 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1/2 teaspoon Ground cumin

Ingredients

• 4 tablespoons Unsalted butter
• 1/2 cup Green bell peppers -- chopped
• 2 teaspoons Minced garlic
• 1 tablespoon Worcestershire sauce
• 1/2 cup Catsup
• 1/2 pound Ground pork
• 1 cup Very fine bread crumbs
• 3/4 cup Finely chopped onions
• 1/4 cup Green onions -- finely chopped
• 1 tablespoon Tabasco sauce
• 1/2 cup Evaporated milk
• 1 1/2 pounds Ground beef
• 2 Eggs -- lightly beaten

Directions

Combine the seasoning mix ingredients in a small bowl onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue cooking until done, about 35 minutes longer. Serve immediately.

Chaurice Recipe

This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs!


Ingredients

• 4 pounds lean fresh pork, butt or shoulder
• 2 pounds fresh pork fat
• 2 cups onion, finely minced
• 1-1/2 tablespoons garlic, finely minced
• 1-1/2 teaspoons cayenne
• 1/2 teaspoon chili powder
• 1 teaspoon crushed red pepper flakes
• 8 teaspoons salt
• 2 teaspoons freshly ground red pepper
• 2 teaspoons dried thyme leaves, crushed
• 5 tablespoons parsley, finely chopped
• 3 bay leaves, finely crushed
• 1/2 teaspoon allspice
• 3 yards small sausage casing (optional)

Directions

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended. Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length. YIELD: Approximately 18 servings.

Roast Beef Po-Boy Recipe

Ingredients

• 1 beef shoulder roast, about 5 lbs.
• 1/4 pound piece of salt pork, sliced into 1/4-inch strips
• 6 to 8 cloves garlic, minced
• cups minced onion
• 1 tablespooon salt
• 1 teaspoon black pepper
• 1 tablespoon Cajun seasoning blend
• 1/4 cup lard, bacon drippings or solid shortening (e.g., Crisco)
• 6 carrots, diced
• 6 ribs celery, sliced
• 1 tablespoon minced parsley
• 2 to 3 sprigs fresh thyme
• 1 bottle good red wine
• 2 beef marrow bones
• 2 quarts beef stock or water, hot (but don't use water ... if you're going to go to all this trouble, MAKE THE STOCK!)

Directions

Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking. In a pot broad and deep enough to hold the roast with room to spare for all the braising liquid, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough hot beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender. Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out. Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy. Serve on fresh, crisp crusted New Orleans-style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef po-boys dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. YIELD: enough roast beef debris for about 10-12 good-sized poor boys.

Creole Hot Sausage Recipe

Ingredients

• 4 pounds lean fresh pork
• 2 pounds pork fat
• 2 teaspoons finely minced garlic
• 3-4 tablespoons cayenne pepper
• 2 tablespoon freshly ground black pepper
• 2 tablespoons salt
• 3 teaspoons ground bay leaf (use a coffee or spice grinder)
• 3 tablespoons paprika
• 1/2 teaspoon sugar
• 3 yards sausage casing (optional)

Directions

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like. Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.

Tasso Recipe

Tasso, a highly seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes.


Ingredients

• 8-10 pounds boneless pork butt
• 5 tablespoons salt
• 5 tablespoons cayenne pepper
• 3 tablespoons freshly ground black pepper
• 3 tablespoons white pepper
• 2 tablespoons paprika
• 2 tablespoons cinnamon
• 2 tablespoons garlic powder or granulated garlic

Directions

Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

Pickle Meat (Creole Pickled Pork) Recipe

Pickled pork, or "pickle meat", as it's called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use tasso. But you'll find a significant number of Creole mamas who'll tell you that it ain't red beans without pickle meat.


Ingredients

• 2 pounds boneless pork butt, cut into 2-inch cubes
• 1 quart distilled white vinegar
• 1/2 cup mustard seed
• 1 tablespoon celery seed
• 2 tablespoons Tabasco sauce
• 1 bay leaf
• 6 cloves garlic, peeled and cracked (not smashed)
• 1 tablespoon kosher salt
• 12 peppercorns

Directions

Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container (plastic, glass or stainless-steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.

Stuffed Crabs Recipe

Usually the way to do it is not to pick meat out of boiled crabs, but to buy the lump crabmeat separately, get some washed crab shells from the seafood market (left over after the crabs had been cleaned to use for gumbo), then mix the dressing and stuff them into the crabs. The best way to get these is in real crab shells, but you never see these in restaurants these days (nor in seafood markets that sell prepared dishes), due to a few unscrupulous restauranteurs way back when who would try to reuse the crab shells after they'd already been stuffed, heated, and served to customers. Yuck. (A recipe for food poisoning, that.) When you do see stuffed crabs nowadays, you see them in pseudo-crab shells made of thick aluminum foil, and roughly crab-shaped. Not as good. The only way to get 'em the real way (i.e., in crab shells) is to get 'em homemade. The secret to this recipe is to moisten the bread used to make the dressing with crab or shrimp stock. If you use chicken stock, it won't taste nearly as much of seafood. If you use water, it'll taste like ... blah. You can take a little bit of crabmeat and make it go a long way with some crab stock you make from a few leftover shells.


Ingredients

• 1 pound lump crabmeat (worth the splurge)
• Two sticks (16 tablespoons) unsalted butter
• 1 large yellow onion, finely chopped
• 1/2 rib celery, finely chopped
• 1 bunch green onions (including the green part), finely chopped
• 4 tablespoons finely minced flat-leaf Italian parsley
• 1 tablespoon finely chopped garlic
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• A dash or two of Tabasco or Crystal Hot Sauce, to taste
• 1/2 loaf stale French bread, cubed (about 3 cups)
• 1 cup homemade French bread crumbs (not from a can)
• 2 cups homemade crab stock or shrimp stock
• A dozen or so reserved crab shells, washed thoroughly, or you may substitute aluminum crab forms if you can get them

Directions

Heat your oven to 400°F. Heat 1-1/2 sticks (12 tablespoons) of the butter and heat in a heavy skillet. When the butter is sizzling, sauté the onions and the celery until the onions begin to brown (be careful, make sure you brown them and not burn them). Add the green onions, garlic, salt and pepper and continue to cook until the vegetables are tender. Add the parsley and cook one minute. Season to taste with the Tabasco or Crystal (just a little, don't overdo it here). Add the crab stock, mix well, then bring to a boil. Add the bread cubes and bread crumbs, and mix very thoroughly. Taste and adjust seasonings if necessary, then let the mixture cool. Take 2-1/2 to 3 cups of the bread mixture and place in a large bowl, breaking it up with your fingers. Add the crabmeat (which has been picked over for cartilege and shell bits) and use your hands to combine it with the bread mixture, very carefully. You pay a premium for lump crabmeat, so don't break it up; leave some lumps! Stuff each crab shell or aluminum crab form with a generous amount of the stuffing. Melt the remaining 4 tablespoons of butter and drizzle over each mount of stuffing. Bake for about 10 minutes, and if you like turn on the broiler for the last 30-60 seconds, so that the bread crumbs will toast slightly (be VERY careful if you do this, and watch constantly). Makes about one dozen stuffed crabs. These make great appetizers (you can serve as they are or drizzle with hollandaise), as a side dish, or serve three crabs as a main dish with a vegetable.

Tilapia With Smoked Mushroom Aioli And Ginger Flavored Vegetables Recipe

Ingredients and Directions

For the tilapia:
• Six 6-ounce portions tilapia, or other mild white fish
• 1-1/2 cups stone ground cornmeal
• 1/2 cup corn flour
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 1 teaspoon cayenne
• 1 teaspoon ground chipotle (smoked red jalapeno)
• 2 teaspoons ground mixed herbs (rosemary, cilantro, thyme, parsley)
• 2 egg whites
• 1 cup extra virgin olive oil

Mix the dry ingredients. Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish in olive oil over low heat, 2 to minutes per side.


For the smoked mushroom aioli:
• 6 shiitake mushrooms
• 2 portobello mushrooms
• 10 button mushrooms
• 1-1/2 cups extra virgin olive oil
• 2 egg yolks
• 1 teaspoon garlic
• Juice of 2 lemons
• Cayenne pepper to taste
• Salt and freshly ground black pepper to taste

Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature. Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.


For the gingered vegetables:
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium eggplant
• 1 red onion
• 1 zucchini
• 1 yellow squash
• 1 teaspoon garlic
• 1 teaspoon fresh grated ginger
• 1/2 cup extra virgin olive oil
• 1/4 cup soy sauce
• 1 tablepsoon chopped cilantro

Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.

To assemble the dish: Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.

Grilled Creole-Seasoned Salmon with Tomato-Parmesan Linguine Recipe

Ingredients

• Creole seasoning blend to taste
• 1/2 - 3/4 cup olive oil
• 8 salmon filets, about 6 ounces each.
• 1 cup green bell pepper, brunoise

Directions

Brush each salmon filet on both sides with olive oil. Sprinkle both sides of each filet with fresh Creole seasoning, using about a teaspoon for each side of the filet. Grill filets until just cooked. Be careful no to overcook the edges. If necessary, leave the middle a little more rare, and carry-over cooking will complete the center after the fish is taken off the grill. To serve: Place about 4 ounces of linguine with tomato-parmesan sauce on each plate. Top fettuccine with salmon filet. Garnish each plate with about 2 tablespoons brunoise of bell pepper. YIELD: 8 servings

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Catfish Pecan Meuniere Recipe

A classic preparation with the addition of a pecan crust to the pan-fried catfish.


Ingredients

Catfish Filets:
• 6 catfish filets, 5 to 7 ounces each
• 3 cups roasted pecans
• 1 cup fresh bread crumbs
• 1 cup seasoned flour (season with salt, black and red peppers)
• 3 eggs
• 1/2 cup milk
• Creole seasoning blend
• Olive oil
• Chopped parsley

Meuniere Sauce:
• 3 lemons, peeled and quartered
• 7 tablespoons Worcestershire sauce
• 3 tablespoons Crystal hot sauce
• 1/2 cup heavy whipping cream (UK: single cream)
• 2 tablespoons unsalted butter, room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Directions

Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm. Preparing the catfish filets: Trim the fat and any rough edges off the catfish filets. Lightly season with Creole seasoning; place in refrigerator. Grind 2-1/2 cups of the pecans and the bread crumbs together in a food processor. Place in a shallow pan or plate and set aside. In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs and 1/2 cup of milk. Set up a standard breading station on your table or counter top. Bread filets by first coating them with the seasoned flour, then placing each in the egg wash and then finally pressing each into the ground pecan/bread crumb mixture, making sure the entire filet is coated well. Refrigerate if you're unable to fry them immediately. Using a large skillet or sauté pan, cover the bottom with olive oil, and heat. Gently place the fish into the hot oil. Cook until lightly brown, turn fish and repeat. If fish isn't cooked all the way through, place in a shallow baking pan in a 450°F oven for about 5 minutes. To serve: Place one filet on the plate, drizzle with meuniere sauce, and top with the rest of the roasted pecans, and sprinkle with chopped parsley. Serve with white rice and your favorite sautéed or steamed vegetables. Yield: 6 servings

Oyster Shooters Recipe

Ingredients

• 4 eggs
• 1/4 cup Creole mustard
• 1/2 cup red wine vinegar
• 2 cups olive oil
• 1/4 cup shallots, minced (about 5)
• 1 teaspoon coarse-grind black pepper
• Salt to taste

Directions

In a food processor, add the eggs, mustard and vinegar. Blend for 30 seconds. Slowly add the oil while blending until all the oil is added. Finally, add the minced shallots and pepper, and blend. Add salt to taste. Put a tablespoon or so of sauce on top of each raw oyster in either a shotglass or on the half-shell.

Charbroiled Oysters Recipe

Ingredients

• 32 oysters, on the half shell
• 1 cup (2 sticks) butter
• 2 tablespoons finely chopped garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese (use Parmagiano Reggiano)
• 1/4 cup grated pecorino Romano cheese
• 1/2 cup finely chopped parsley

Directions

Heat the grill over medium-high heat. Melt the butter with the garlic and pepper in a large skillet. Mix the Parmagiano and Romano cheeses in a small bowl. Spoon some of the melted butter mixture onto each oyster. Add a pinch of the combined cheeses to each oyster, add a pinch of parsley, then place on the grill. Grill the oysters until they are hot,bubbly and puffed, about 8 minutes. YIELD: 8 servings.

Pan-Seared Sea Scallops on Saffron-Asparagus Risotto with Fried Spinach, Parmesan Cheese and a Tomato Saffron Broth Recipe

Ingredients and Directions

For the Broth:
• 2 tablespoons extra-virgin olive oil
• 1/2 cup sliced onions
• 1/2 teaspoon saffron threads
• 2 large cloves garlic, chopped
• 3/4 cup chopped fresh tomatoes, cored and seeded but not peeled
• 1/2 cup canned Italian plum tomatoes
• 2-1/2 cups fish stock or chicken stock
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon fennel seeds
• A 3" by 1" piece of dried orange peel
• Salt and freshly ground black pepper to taste

Heat the olive oil in a saucepan. Add the onions and saffron, and sauté, stirring frequently, until the onions are tender, but not browned. Add the garlic, tomatoes and seasonings. Simmer 3-4 minutes, then add the stock. Adjust salt to taste, bring to a boil, then simmer loosely covered for 30 minutes. Strain through a fine strainer, and be sure to press all the solids to squeeze out all the juices. Return the broth to the pan, and adjust seasoning as necessary. Makes about 2 cups.


For the Risotto:
• 3 tablespoons (1 ounce) unsalted butter
• 2 tablespoons walnut, hazelnut or olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice, imported from Italy
• 1/2 cup dry white wine
• 1-1/2 pounds fresh asparagus
• 4 cups chicken stock, hot
• 2 cups cooking liquid from asparagus
• Salt to taste
• 2/3 cup freshly grated Parmagiano Reggiano cheese

Trim off the bottoms of the asparagus spears and peel the lower portion of the stems. Simmer in water until crisp-tender. Cut off the tips, then return the stems to the water and continue to simmer until tender. Cut the stems into 1/2" pieces and purée, then force the purée through a fine sieve to remove any strings. Reserve 2 cups of the cooking liquid. Heat the stock and asparagus liquid in a saucepan and keep it warm over low heat. Melt 2 tablespoons of the butter in a large saucepan over medium heat, and then add the olive oil. Add the onion and cook, stirring frequently, for 4 minutes, until the onion is translucent and tender. Add the rice and sauté until thoroughly coated with the butter and oil, stirring so that the onion is mixed in as well. Add the wine and cook, stirring constantly, until the wine is absorbed. Add a little stock, stirring constantly, until it has been absorbed almost completely. Continue adding the stock a bit at a time, stirring until absorbed and adding more, for about 12 minutes. Fold in the asparagus purée, and continue adding stock until the rice is al dente, 16-20 minutes total cooking time. Add salt to taste. Fold in the asparagus tips. Remove from the heat and stir in the butter and 1/3 cup of the Parmagiano. The risotto should be very moist and creamy. Makes 4 generous servings.

For the Spinach: Take 1 cup stemmed, washed and thoroughly dried spinach leaves, and drop them in a deep-fryer for 30 seconds until the leaves are crisp. Alternately, deep-fry them in a skillet with 1/2" of oil heated to 350°F. Drain thoroughly, and crumble slightly.

For the Scallops:
• 1/2 pound sea scallops, 30 count
• Salt and Creole seasoning
• 2 tablespoons butter

Season the scallops on both sides with salt and Creole seasoning. As soon as the risotto is finished, heat a large sauté pan over medium-high heat until hot, about 1 minute. Add the butter and shake the pan to coat it entirely. Heat the butter until it is slightly browned. Add the scallops, one at a time. Lower the heat to prevent the butter from burning, and cook the scallops for 90 seconds to 2 minutes. Turn the scallops and cook until medium-rare, another 30 - 90 seconds.

Assembly of the Dish Spoon a small portion, about 1/2 cup, of risotto into the center of a large, shallow bowl (like a pasta bowl); serve more if it's a main course. Add about 1/2 cup of broth around the risotto. Sprinkle about 1/4 cup of crumbled fried spinach around the broth. Top the risotto with 2 scallops for a first course serving, 4-6 for a main. Sprinkle about a tablespoon Parmagiano around the risotto.


Crispy Frog Legs Recipe

Ingredients

5 lbs. small frog legs
3/4 cup lemon juice or vinegar
Crushed ice
1 cup milk
6 eggs, separated
2 tbsp. olive or vegetable oil
1/4 tsp. salt
Salt and pepper
1 1/2 cups all-purpose flour
Vegetable oil

Directions

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. Combine milk, egg yolks, olive oil, and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels. Yield: about 6 servings.

Fried Frog Legs Recipe

Ingredients

Frog legs
Salt
Water
Beaten eggs for dredging
Cracker meal
Vegetable oil

Directions

Wash and soak frog legs in salt water for 2 hours. Pat dry. Dip in beaten egg and roll in cracker meal. In frying pan, heat vegetable oil almost to the boiling point. Add frog leg; turn until golden brown on both sides. Drain on brown paper. Serve hot.


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