Combine all ingredients and mix well. Store in an airtight container.
Recipe Archives
Eggplant Casserole
This recipe calls for Mushroom Béchamel Sauce. You can find that recipe here. Preheat oven to 350 degrees. Place eggplant on baking sheet and bake 20 minutes. Rotate and continue baking 20 minutes more. Remove and allow to cool. Using a paring knife peel the skin from the eggplant. Cut eggplant into two-inch cubes. PlaceContinue reading “Eggplant Casserole”
Paneed Red Snapper
Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter in a large skillet over medium high heat and brown both sides of fish. Do not overload the sauté pan. After fish is brown, place filets on baking sheet and cook in oven for 5–10Continue reading “Paneed Red Snapper”
Garlic-Herb Cheese Spread
Place all ingredients in the bowl of an electric mixer. Using the paddle attachment, beat on high speed until all ingredients are well incorporated, scraping sides of the bowl occasionally to ensure all ingredients are combined. Yield: 2 cups
Deep South Potato Salad
Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool. Combine Blue Plate Mayonnaise, yellow mustard, Dijon Mustard, cider vinegar, white pepper, black pepper, and salt to form a dressing. Add potatoes and all other ingredients to the dressing and mix well. Yield: two quarts
Redfish on the Half Shell
Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole seasoning. Place fillets, skin-side down, on a gas or charcoal grill over medium-high heat. Grill the fish, never turning. Do not worry- the skin and scales will char, flame up, and smoke. Grill fillets approximatelyContinue reading “Redfish on the Half Shell”
Breakfast Casserole Number 1
Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic, and seasoning and cook five minutes. Set aside. Mix together eggs, half and half, and dry mustard in a mixing bowl. Cut the bread (or croissants) into small cubes. Fold the bread, cheeses and sausageContinue reading “Breakfast Casserole Number 1”
Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus
Portabella 5-6 fresh portabella mushrooms, stems and gills removed* Combine the first 8 ingredients in a mixing bowl. Dip each portabella mushroom in the mixture to coat them completely. Refrigerate for 1 hour. Preheat oven to 350 degrees. After the mushroom have marinated, place them on a baking sheet with the top side down. CoverContinue reading “Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus”
Robert’s Seafood Remoulade
Place onion and celery into a mixing bowl. Add remaining ingredients and blend well. Remoulade sauce tastes better if made at least 1 day in advance. Yield: 2 cups