New orleans crab cakes

Ingredients

1 tbsp reduced calorie margarine
2 tbsp finely chopped onions
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
1/2 lb fresh crab meat, picked over
1/2 cup fine dry bread crumbs
1 tbsp prepared mustard

1 tbsp worcestershire sauce
1/4 tsp salt
1/4 tsp granulated garlic
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 egg
1 egg white

How to prepare

Preheat oven to 375

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Grilled bourbon-glazed chicken

Ingredients

2 lbs boneless chicken breasts, cut up
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worcestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice

3 cloves garlic, minced
1/2 tsp dry mustard
salt and pepper to taste

How to prepare

Combine the whiskey, sugar, ketchup, worcestershire, lemon juice, garlic, salt and pepper; mix well. Brush chicken with a thin coating of the glaze and place on grill. Continue to baste when turning chicken.

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Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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New orleans style barbecue shrimp

Ingredients

2 large artichokes (each about 3/4 lb)
1 large garlic clove
1 tbsp fresh lemon juice, or to taste
1 tbsp freshly ground black pepper
2 tsp worcestershire sauce
1/2 tsp tabasco
1/2 tsp dried basil, crumbled
1/2 tsp salt, or to taste
1/2 tsp dried oregano, crumbled
1/4 tsp cayenne
1/2 cup cold unsalted butter, cut into bits
1/2 lb small shrimp in their shells, (about 24)
3 scallions, minced

accompaniments:
crusty bread
lemon wedges

How to prepare

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierced with a knife
while artichokes are cooking, preheat oven to 500

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Bread pudding with whiskey sauce

Ingredients

Pudding 888
3/4 cup raisins
2 tbsp dark rum
1 lb french bread, cut into 1″ cubes
3 cups milk (do not use low fat)
1 cup half and half
3 eggs, beaten to blend
2 cups sugar
3 tbsp unsalted butter, melted
2 tbsp vanilla extract
1/2 tsp ground cinnamon
sauce 8888
1/2 cup unsalted butter

1/2 cup firmly packed golden brown sugar
1/2 cup sugar
1 egg
3 tbsp whiskey sweetened whipped cream

How to prepare

For pudding: place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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Cajun shrimp pasta

Ingredients

2 tbsp olive oil
1/2 onion, chopped
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1 tbsp chopped garlic
1 tbsp worcestershire sauce
1/2 tsp tabasco sauce
2 cup diced peeled and seeded tomatoes
2 tbsp sugar
1/2 cup green onions, chopped
3 cup chicken or shrimp stock
1 lb vermicelli pasta or linguine
1 lb fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated parmesan cheese

How to prepare

Saut

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