Posts Tagged ‘Recipes’

Silver Queen Corn and Shrimp Dip

Monday, July 27th, 2009

2 quarts water
1 Tbl crab boil
2 Tbl kosher salt
3/4 pound small shrimp, peeled
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup red onion, minced
1/2 cup green onion, minced
1 Tbl fresh jalepeno, minced
1 Tbl hot sauce
1 Tbl fresh lime juice
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1/3 cup fresh cilantro, chopped
1 1/2 Roasted Silverqueen corn, cut from the cob* (3 ears), or canned corn, drained
1 tsp salt

Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly/ Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping.

Yield: 6-8 servings

*To roast the corn: Preheat oven to 375. Wrap each ear individually in aluminum foil and place them on a baking sheet. Cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove from the oven and cool for 30 minutes. Remove the foil, husks and silk and using a sharp knife, cut the kernels from the corn, being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the dip.

Purple Parrot Chocolate Martini

Monday, July 27th, 2009

1 /2 oz. Absolut
1 /2 oz. Kahlua
1 /4 oz. Godiva Dark Chocolate Liqueur
1 /4 oz. Godiva White Chocolate Liqueur
1 Tbl Half and Half

In a cocktail shaker, add ice. Add liquor and liqueurs in order. Shake with ice and fine strain into a chilled martini glass.

Yield: 1 martini

Purple Parrot Corn and Crab Bisque

Monday, July 27th, 2009

1/2 tsp Clarified Butter (page xxx)
1/3 cup yellow onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup celery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp thyme
1 1/2 qts Chicken Stock (page xxx) or low sodium chicken broth
1/4 cup white wine 1 Tbl brandy
2 tsp Worcestershire
2 tsp Crescent City Grill Cayenne and Garlic Sauce
3 cups fresh corn kernals, scraped with pulp
(or 2 cans whole kernal corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 Tbl Crescent City Grill Creole Seasoning
2 lbs jumbo lump Crabmeat, picked of all shell

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Crabmeat Holleman

Monday, July 27th, 2009

1/2 cup Hellman’s Mayonnaise
2 egg yolks
1 teaspoon Worcestershire
1 teaspoon Crescent City Grill Cayenne and Garlic Sauce
1 tablespoon sherry
1 tablespoon creole mustard
1 tablespoon lemon juice
1 teaspoon Crescent City Grill Creole Seasoning
1/3 cup green bell peppers, small diced
1/3 cup red bell peppers, small diced
1 pound jumbo lump crabmeat
1/2 pound backfin crabmeat
2 8-ounce wheels or wedges of Brie
(remove rind and cut into 1/2 inch cubes)
6 tablespoons seasoned breadcrumbs
Preheat oven to 375 degrees.

Combine mayonnaise, egg yolks, Worcestershire, cayenne and garlic sauce, sherry, creole mustard, lemon juice, and creole seasoning; mix well with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture, being sure not to break up lumps. Place a layer of crabmeat mix in ovenproof ramekin or scallop shells, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10-22 minutes, until mixture bubbles and crumbs are brown. Garnish with chopped parsley.

Yield: 8 servings

Tea Room Tomatoes

Monday, July 27th, 2009

2 cans Tomatoes, diced
1/2 cup Onion, chopped
1/4 cup Bell pepper, chopped
1 1/2 tsp Celery salt
1 cup Cornbread crumbled, toasted, very small dice
2 Tbl Parsley
1 Tbl Dried Onion
2 cup Light brown sugar, firmly packed
Worcestershire sauce
2/4 tsp Creole seasoning (recipe page xxx)
1 cup Sharp cheddar cheese, grated
Preheat oven to 350 degrees.

Combine all ingredients, stirring well. Pour into 13 x 9 baking dish. Bake 30-45 minutes or until bubbly.

Yield: 8 portions

The World’s Last Meatloaf

Monday, July 27th, 2009

2 lbs Ground beef
1 Tbl Bacon grease (or canola oil)
1 cup Onion, minced
1 Tbl Worcestershire sauce
3/4 cup Celery, minced
3/4 cup Bell pepper, minced
1 tsp Garlic, minced
1/8 tsp Thyme, dry
1/4 tsp Oregano, dry
1 cup Breadcrumbs, coarse
1 Tbl Salt
1 cup Milk
1/2 cup Ketchup
3 Eggs
2 tsp Steak Seasoning (recipe page 253)
Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. Sauté vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the bread crumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Using your hand, make an indentation down the center of the loaf (This is where the glaze goes). Bake 50 minutes.

While meatloaf is cooking make the glaze. Remove from the oven and spoon glaze down the center of the meatloaf and spread over the sides. Return meatloaf to oven, lower heat to 300 degrees and bake 30 minutes more. Allow meatloaf to rest 15 minutes before serving.

Yield: 8-10 servings

Comeback Sauce

Monday, July 27th, 2009

The ultimate Mississippi condiment. Invented in the Greek restaurants of Jackson, Mississippi. At the restaurant, we receive more comments on Comeback dressing than any other. People love it. It is versatile, and it is good. Use as a salad dressing, or as a fried-seafood condiment. I enjoy dipping crackers into it. Linda likes it on burgers, and there is absolutely no other condiment that should be served with onion rings.

1 cup Mayonnaise
1/2 cup Ketchup
1/2 cup Chili Sauce
1/2 cup Cottonseed Oil
1/2 cup Yellow Onion, grated
3 tbl Lemon Juice
2 tbl Garlic, minced
1 tbl Paprika
1 tbl Water
1 tbl Worcestershire
1 tsp Pepper
1/2 tsp Dry Mustard
1 tsp Salt
Combine all ingredients in a food processor and mix well.

Yield: 3 1/2 cups

Black Eyed Peas With Roasted Red Pepper Aioli

Monday, July 27th, 2009

A pure Southern treat with a twist, and a perfect use for leftover black-eyed peas. However, the recipe so good, you’ll end up making them exclusively for this application and using the leftover black-eyed peas for a side dish with supper.

1 tbl Bacon Grease (or Canola Oil)
1/4 cup Red Pepper, finely diced
1/4 cup Red Onion, finely diced
1/2 cup Green Onion, thinly sliced
1/2 tsp Garlic, minced
2 tsp Cumin
1/4 tsp Creole Seasoning
1/2 tsp Salt
3 cups Black-Eyed Peas, cooked
3/4 cup Japanese Bread Crumbs
2 Eggs
1/4 cup Olive Oil
1/4 cup Sour Cream
1/4 cup Roasted Red Peppers, small diced

Melt the bacon grease over medium heat and cook onions, red pepper, garlic and seasonings for four to five minutes. Remove from the heat.

Place two cups of black-eyed peas with eggs into a food processor, and puree until smooth.

Remove from processor and place processed peas in a mixing bowl. In a separate bowl, add vegetables, bread crumbs and remaining cup of whole peas, stirring gently. Firmly form the mixture into one-ounce cakes and refrigerate for one hour.

Preheat oven to 300 degrees.

In a large nonstick sauté pan, heat one to two tablespoons of olive oil over medium-high heat. Gently place the cakes into hot pan, and brown on both sides. Add more oil as needed.

Once all cakes are brown, place on a lightly oiled baking sheet, and bake 10 minutes. Top each black-eyed pea cake with a small dollop of sour cream and a few pieces of diced roasted peppers.

Yield: 20