Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

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Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Dirty rice

Ingredients

2 medium onions finely chopped
1 green pepper, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, crushed
1/2 lb chicken giblets, finely chopped
1 lb bulk sausage, crumbled
1/2 cup bacon drippings or oil

1/2 cup flour
2 cup water
salt and pepper to taste
tabasco sauce to taste
6 green onion tops, chopped
6 sprigs parsley, chopped
9 cup hot cooked rice

How to prepare

Prepare vegetables as directed in food processor. Add crushed garlic. Chop chicken giblets in same manner; set aside. Brown sausage in large pot. Remove and set aside. To sausage drippings, add enough bacon drippings or oil to make 1/2 cup. Add flour and brown, stirring constantly, over medium heat until the roux is very dark brown, about the color of an old penny. Be very careful not to scorch this roux. Immediately add chopped vegetables and stir and cook a few minutes; then add chopped chicken giblets and cook until the pink color is gone. Add water, the sausage and seasonings and simmer two hours or more. Thirty minutes before serving, add onion tops and parsley. Before serving add hot cooked rice and mix well.

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Basic rib rub

Ingredients

1 tbsp ground black pepper
1 tsp cayenne pepper (optional)
2 tbsp chili powder
2 tbsp cumin
2 tbsp packed dark brown sugar
1 tbsp granulated sugar
1 tbsp ground oregano
4 tbsp paprika
2 tbsp salt
1 tbsp white pepper
3 tbsp celery salt
3 tbsp garlic powder

How to prepare

Blend all ingredients. Use about 3 tbsp rub per side of ribs. Makes about 1 1/3 cups. Source: dallas morning news – 6/29/94

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roasted chicken soup w/ sage dumplings

Ingredients

1 lb yellow onion chopped finely
2 to 3 garlic cloves, minced
1 tsp olive oil
1 tsp butter
2 cups chopped roasted chicken
4 plum tomatoes, peeled/seeded/chopped
3 cubed med potatoes
2 cubed carrots
2 to 3 roasted ears of corn off the cob
2 roasted/peeled/seeded poblano chiles
6 cups chicken stock
2 bay leaves
1 tsp dried cumin
1 tsp chile powder
1 tsp worcestershire sauce
1 tsp dried sage (to be added to dumplings)
Salt and pepper to taste
Bisquick or other dumpling recipe

How to prepare

Saut

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Cajun prime rib

Ingredients

4 lb prime rib roast (10-1/2 lbs)
1/4 cup garlic powder
2 onions, thinly sliced
1/4 cup salt
1/4 cup black pepper
Seasoning mix
1 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tbsp dry mustard
2 1/2 tbsp ground cayenne pepper

How to prepare

Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat until it is beyond the smoking stage and you see White ash on the skillet bottom-at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don’t have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it’s worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn’t get hot enough to “blacken” the steak properly yield: 6 servings

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Crawfish etouffe

Ingredients

1/4 cup butter or margarine
3 tsp flour
1 1/2 cup onion; minced
1/2 cup scallion; chopped
1/2 cup celery; chopped
2 garlic clove; minced
1 tsp tomato paste
2 cup fish stock (see note)
1 cup tomato; chopped
2 cup crayfish meat
1/4 cup parsley; chopped
1 tsp salt
1/2 tsp pepper, black
1/2 tsp cayenne pepper
2 cup rice, cooked – hot

How to prepare

Melt butter in lb saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. Note: make fish stock from heads and tails of fish and/or crawfish. Yield: 4 servings.

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Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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