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Saturday, March 19, 2011
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- 3 oz. orange juice
- 3 oz. pineapple juice
- 1 oz sweet & sour mix
- ½ oz. grenadine
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
- 1 pound crabmeat, picked free of shells – or used canned
- 1/3 cup crushed crackers
- 3 green onions, finely chopped
- ½ cup finely chopped bell pepper
- ¼ cup mayonnaise
- 1 egg
- 1 tsp. Worcestershire sauce
- ½ lemon – juiced
- ¼ tsp. garlic powder
- Dash of cayenne pepper
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Alternative Crab Cake – without the Crab – “Zucchini Cakes”
- 2 1/2 cups grated zucchini
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 cup bread crumbs
- 1/4 cup minced onion
- 1 teaspoon Old Bay Seasoning TM
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil for frying
Shape mixture into patties. Dredge in flour. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
- 2 ½ cups warm water
- 2 TBS sugar
- 2 TBS yeast
- 2TBS oil
- 1 TBS salt
- Let salt dissolve in mixture.
Let rise until doubled. Punch down.
Divide dough in half, with a rolling pin, roll into a rectangle.
From the long horizontal side, roll into a loaf, pinching the ends as you go.
Let rise about ½ hour.
Cut slits in the top, wash with an egg.
Bake at 350 for 30 minutes.
In large bowl toss above ingredients together.
- Yellow Bell Peppers, Cut in ¼ inch strips
- Chopped Green Leaf Lettuce
- Seedless Cucumber, Thinly Sliced
- Red Cabbage, Thinly Sliced
Serve with Creole Thousand Island Dressing
Creole Thousand Island Dressing
- 2 cups mayonnaise
- ½ cup ketchup
- ¼ cup sweet pickle relish
- 1 TBS. Creole Mustard
- 2 tsp. hot pepper sauce
- ½ tsp. Creole seasoning
In a medium bowl, combine chicken and 1 TBS. Creole seasoning, set aside. In another medium bowl, combine shrimp and 1 TBS Creole seasoning, set aside.
- 2 pounds boneless chicken breasts, cut into 1 inch pieces
- 3 TBS Creole seasoning, divided
- 2 pounds large fresh shrimp, peeled and deveined (tails left on)
- ¼ cup olive oil, divided
- 1 pound andouille sausage, cut into ½ inch thick slices
- 2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cups long-grain white rice
- 1 TBS. minced garlic
- 2 quarts chicken broth
- 2 cans fire-roasted diced tomatoes, undrained
- 2 TBS. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. hot pepper sauce
- 3 bay leaves
Heat 2 TBS. olive oil over medium high heat. Add chicken and sausage; cook for 10 – 12 minutes, stirring frequently, or until browned. Remove chicken and sausage from pan and set aside.
Heat remaining 2 TBS olive oil over medium heat. Add onion, peppers, celery and 1 TBS. Creole seasoning. Cook for 5 minutes, or until tender. Add rice and garlic, cook for 2 minutes, stirring constantly.
Add reserved chicken, sausage, chicken broth, tomatoes, Worcestershire sauce, salt, hot pepper sauce and bay leaves, stirring to combine.
Reduce heat to medium low. Cook, covered for 30 – 35 minutes, stirring occasionally until rice is tender.
Add reserved shrimp; cover and cook for 5 more minutes or until shrimp are pink and firm. Discard bay leaves. Serve as a main course or a side.
- ¼ cup fresh lemon juice
- ¾ cup vegetable oil
- ½ cup chopped onion
- ½ cup chopped green onions
- 2 TBS. chopped garlic
- 2 TBS. prepared horseradish
- 3TBS. Creole whole grain mustard
- 3 TBS prepared yellow mustard
- 3 TBS ketchup
- 3 TBS. chopped parsley leaves
- ¼ tsp. cayenne pepper
- 1/8 tsp. freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
Place chops in a ziploc bag and pour in the buttermilk. Squeeze and mush together to make sure the chops are thouroughly covered. Let stand in the buttermilk in the fridge for several hours.
- 4 center cut pork chops (about ½ inch thick)
- ½ cup buttermilk
- 1 ½ cups seasoned flour*
- 2 cups flour
- 2 TBS salt
- 1 TBS celery salt
- Cooking oil
Dredge in seasoned flour. Put chops on a cooling rack and let sit for a few minutes before cooking.
Heat oil in a large heavy frying pan to medium high heat. (I put in enough oil to cover the bottom of the pan, but not so much that they are deep fried).
When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook until bottoms are browned and juices accumulate on top.
Grease a heavy-bottomed baking dish with some of the butter.
- 3 pounds potatoes, thinly sliced
- 6 ounces Gruyere cheese, grated
- ¾ pint double cream
- Fresh Ground Pepper
- 2-4 garlic cloves, peeled and crushed
- 2 sprigs fresh thyme
- 1 ounce butter
Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling with cheese on each layer.
Sprinkle with cheese on the last layer.
Put the cream, garlic and sprigs of thyme in a pan and bring them gently to a boil, then remove the thyme and pour the hot cream over the potatoes.
Dot the top with remaining butter, and cheese, if desired.
Bake for about 1 -1 ½ hours at 300, or until the potatoes are soft and the top is crispy and golden brown.
Place a small pot of water over high heat to boil. Drop the trimmed green beans into the boiling water for about 5 minutes, until tender, but crisp.
- 1 pound Fresh green beans
- 4 ounces bacon
- ¼ cup pecan halves
- 1 roasted red pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. freshly ground pepper
- 2 TBS. butter
While the green beans are cooking, brown the bacon and nuts in a large sauté pan over medium heat. When the green beans are done, drain them and add them to the sauté pan.
Add the pepper strips, garlic powder, pepper, salt and butter. Sauté together for 2 minutes on high
Keep warm, but do not boil.
- 1 pkg. Active Dry Yeast
- 1 ½ cups Warm Water
- ½ cup sugar
- 1 tsp. salt
- 2 eggs, beaten
- 1 cup evaporated milk
- 7 – 8 cups all purpose flour
- ¼ cup soft shortening
Cover with plastic wrap and let chill overnight. Roll out on floured surface to ¼ inch thick. Cut into squares. Deep fry for 2-3 minutes until lightly browned on both sides.
Serve warm sprinkled with powdered sugar.
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup evaporated milk
- 2 TBS. butter
- 1 ¼ cups pecan halves
- ¼ tsp. vanilla
In a saucepan over medium heat, combine sugars and milk. Bring to a boil. Stir in butter, pecans and vanilla.
Heat, without stirring, to between 234 and 240 degrees.
Remove from heat and let stand for 5 minutes.
Beat until thickened, the drop onto prepared surface and let rest until completely cooled.