(A unit can be any measurement that you wish. 1 Tsp is recommended.)
6 units salt
3 units cayenne pepper
2 units of each of the following
black pepper
chili powder
paprika
garlic powder
MSG (preservative-gives shelf
life of about 6 months)
1 unit of the following
white pepper
ground oregano
ground thyme
Substitute Cajun Seasoning for
salt on popcorn, corn-on-the-cob,
hamburgers, steak, and eggs.
Filleted, thinly sliced Orange Roughey (or similar type fish).
Sprinkle fish (both sides), with melted butter or margarine.
Then sprinkle, both sides of fish with CAJUN SEASONING. Place in
white hot, black cast iron skillet for about one minute each
side. (Skillet should be heated on high setting for about seven
minutes or until the bottom of the skillet becomes ash white.
Make sure that the stove vent is on HIGH. There will be
smoke.
You may have to disconnect your smoke alarm)!
Skin and debone chicken thighs. Sprinkle both sides with CAJUN
SEASONING. Place in white hot skillet. (See instructions for
fish above). Cook about one minute each side. Remove and
finish
cooking in micro-wave oven or conventional oven (4 pieces chicken
-- 4 minutes micro-wave or 13 minutes at 350 in conventional
oven). Check chicken by cutting center. It's ready to eat
when
no longer pink.
Melt 2 1/2 sticks of butter. Mix in 1 1/2 tablespoons of CAJUN
SEASONING and 1/4 teaspoon cinnamon. Pour over 1 lb. medium to
large shrimp (uncooked with shells on). Bake in micro-wave for 7
minues or conventional oven for twenty (20) minutes. Shrimp will
be pink and shells soft when finished. Serve with hot FRENCH
Bread. Bread is dipped in sauce.(In New Orleans shrimp are eaten in
shells.)
Prepare 1 1/2 cup long grain rice. Melt 1/2 stick butter. Mix
well rice, butter, and 1 Tbs CAJUN SEASONING.
1/4 Cup Vinegar
1/2 Cup Water
1 Tsp. Brown Sugar
1 Tsp. Maple Syrup
1 Tsp. Dry Mustard
1 Tsp. Onion Powder
1 Tsp. Cajun Seasoning
1/2 Cup Ketchup
2 Tsp. Worcestershire Sauce
1 1/2 Tsp. Liquid Smoke
Mix ingredients, vinegar through cajun seasoning. Simmer 20
minutes or (4 min. on high in a micro-wave). Blend in ketchup,
Worcestershire and liquid.
REMOULADE
SHRIMP SAUCE
1 Cup French Dressing
1 Bunch Green Onions, Minced
5 Tsp. Creole Mustard
2 Tsp. Paprika
1 Tsp. Horseradish
Mix all ingredients. Pour over shrimp or dip shrimp in it.
Mix 1 tsp powdered beef bouillon, 1 tsp Cajun Seasoning, 1/8 tsp
garlic powder, 1/8 tsp oregano, 1/8 tsp thyme, 1 tsp wine
vinegar. Dissolve in 1/4 cup boiling water. Add 1/2 cup salad
oil (preferably safflower oil.)
Lightly coat 3 cups of
coleslaw. (Full amount of dressing probably not needed.)
BREAD
PUDDING (MICROWAVE)
8 Slices white bread
2 Cups milk
1 Tbs. butter
2 Eggs beaten
1 1/4 Cup sugar
1/4 Tsp. salt
1/2 Tsp. cinnamon
1 Tsp. vanilla
1/2 Cup raisins
1/4 Cup butter
1/2 Cup sugar
2 Tbs. rum or whiskey
Tear bread into small pieces (crust, too). Place in a 9" round glass pie dish. Heat milk and butter on Hi for 3 minutes in
a 4ªcup measure. Stir small amount of
hot milk into beaten eggs.
Return eggs to milk. Add sugar,
salt, cinnamon, vanilla, and
raisins. Pour mixture over bread
pieces. Cook on Hi for 7
minutes. Cook two minutes longer
if center is not firm.
Mix sugar and rum or whiskey together in a 2 cup measure. Add
butter. Cook on Hi for 2
minutes. Serve over bread pudding.
AMBROSIA BREAD
PUDDING
Make the following changes to the Microwave Bread Pudding recipe.
Add one small can of mandarin oranges drained. Substitute ¼ tsp cinnamon
and ¼ tsp nutmeg for ½ tsp cinnamon. Substitute ½ tsp vanilla extract and ½ tsp
almond extract for 1 tsp vanilla extract. Substitute amaretto for the rum or
whiskey in the sauce. Sprinkle chopped pecans on top.
1 1/2 Cups oil
1 Egg
3 Tbs. chopped onion
1 Tbs. Creole mustard
3 Tbs. vinegar, or lemon juice
1/4 Tsp. paprika
Tabasco to taste
1 Tsp. prepared yellow mustard
1 Tsp. salt
In blender or food processor, place 1/4 Cup oil. Add remaining
ingredients and blend on high speed until smooth. Immediately add
remaining oil, a little at a time, until all is used.
2 Tbs. butter
1 Cup chopped bell pepper
1 Cup chopped onion
3 Cups chopped tomato pulp
1/4 Tsp. dried thyme
2 Bay leaves
4 Cloves garlic, minced
2 Tbs. parsley, minced
1 Tsp. paprika
1 Tbs. cornstarch
Salt and cayenne pepper to taste
Melt the butter and saute the onions and bell pepper until they
become limp. Add all the remaining ingredients except the
cornstarch, and season to taste with salt and cayenne pepper.
Simmer for 20 minutes.
Mix the cornstarch with a little water and blend into the sauce.
Cook for a few minutes more to thicken. Makes 3 cups.
SHRIMP
CREOLE
1 1/2 Lbs. raw shrimp, peeled
1 Stick butter
Salt and cayenne pepper
3 Cups creole sauce
3 Cups hot cook rice
Heat the butter and saute the shrimp with a little salt and
cayenne pepper until the shrimp become firm. Add the Creole Sauce
and simmer together for 20 minutes. Serve over rice.
1 Clove garlic minced
1/4 Cup tomato sauce
1/3 Cup red wine vinegar
1 Tbs. sugar
1/2 Tsp. salt
1 Tsp. dried basil
1 Tsp. Worcestershire sauce
1/2 Tsp. Creole mustard
1/4 Tsp. ground pepper
1/4 Tsp. Tabasco sauce
1 Cup olive oil
Add all ingredients to a food processor or blender. Process until
blended. While running, add oil slowly, in a steady stream.
Process until smooth.
1/2©3/4 Cups sugar
1 Tsp. dry mustard
1 Tsp. salt
1/2 Medium onion
1 Cup safflower oil
1/3 Cup vinegar
1 1/3 Tsp. poppy seed
Chop onion fine in food processor or blender. Add sugar, mustard,
and salt. Mix. Add oil and vinegar slowly while motor is running.
Add poppy seeds. Mix.(Dressing goes well over spinach sprinkled with
hard-boiled eggs and bacon.)
1/4 Cup butter
4 Tbs. brown sugar
1 Tsp. cinnamon
4 Bananas, split and quartered
3 Tsp. Banana liquer
1/3 Cup rum
In an 8" square dish, melt butter. Stir in brown sugar and
cinnamon. Bring to a boil on Hi for 3©4 minutes. ”Stir at 1 minute
intervals.
Add Bananas. Microwave on Hi for 2 minutes. Stir in banana
liqueur.
Heat rum in a 1©cup measure on Hi for 45 seconds. Pour hot rum
over bananas. Carefully ignite.
When flame dies out, spoon over vanilla ice cream.
1 1/2 Lbs. calf liver
2 Kidneys
2 Thymus glands (sweet bread) (soak in 1 cup water and
2 tsp. salt for 15 minutes to remove excess blood)
1/2 Heart
2 Large onions (diced)
1 Large bell pepper (diced)
2 Stalks celery (diced)
1/2 Cup onion tops (cut)
1/2 Cup oil
Meat seasonings: salt, black pepper, and Cayenne red pepper
Cut all meat into bite size pieces, season, and keep separate.
In Dutch oven cook heart pieces with diced onions, celery and
bell pepper in oil for 1/2 hour adding 1/8 cup water at a time as
necessary not to fry dry © but let it cook down to oil before
adding water. Add kidney pieces to heart pieces and cook for 1/2
hour adding water, as above, preventing dry frying. Add sweet
bread and cook for 1/2 hour as before. Add liver pieces and
onions tops and cook for 1/4 hour without adding water. Now add
1/4 to 3/4 cup water for desired consistency and simmer 10
minutes. Serve over rice with pickle beet salad and green beans.
For
a delicious meal, try chicken sauce piquante, shrimp and crab sauce piquante,
or turtle sauce piquante or debris sauce piquante.
Because
this recipe takes so long to prepare, a smart thing to do is to double it and
freeze half for later. Therefore, I have
taken
the liberty to do just that. What follows is enough sauce for two chickens.
1
1/2 Cup
oil
1
1/2 Cups
of all purpose flour
1 Large
and 1 small cans of Contadina tomato paste
6
Medium
onions, diced
1 Medium
bell pepper, diced
6 Toes
garlic, minced
3 Stalks
celery, minced
3/4 Cup
onion tops
1/2 Cup
parsley
1 Tbs.
mustard
1 Tbs.
Lea & Perrin
1 Tsp.
sugar
1 Tsp.
tabasco
Meat:
Chicken
Sauce Piquante (2 large fryers cut up)
Shrimp
& Crab Sauce Piquante (1 doz. crabs & 2 lb. cleaned
shrimp)
Debris
Sauce Piquante (3 pounds of debris)*
The
most important part of cooking a sauce piquante is the roux. Combine oil and
flour in a heavy pot and cook on a medium low fire, stirring constantly, until
the oil begins to separate from the flour. Mixture should be the color of cocoa
(approximately 50 minutes).Remove from heat and then add both cans of tomato
paste and sugar, mixing very well. Place on burner and cook over low fire for
1/2 hour. Add onions and cook 1/2 hour. Add bell pepper, garlic and celery and
cook for 10 minutes. Add 6 ounces of water, salt, pepper, mustard, Lea & Perrin,
and Tabasco. Simmer for about 2 hours, stirring so it doesn't stick. If you're
not in a hurry, the longer it simmers, the better it is. You may have to
add
water, but not too much, as the chicken or seafood will give off plenty liquid.
If making debris sauce piquante, add a little more water as debris does not
give off as much liquid.
In a heavy pot cook slowly, stirring occasionally, adding a
little water at a time while the meat browns. Do not fry dry.
5 lbs. pork meat well seasoned
Add to the browned meat and simmer for five minutes:
2 Cups chopped onions
1 Cup chopped bell pepper
1 Cup chopped celery
Add to the browned meat and bring to a hard boil:
(If meat is not brown enough, add Kitchen Bouquet.)
7 Cups water
salt
red pepper
black pepper
Add to mixture:
6 Cups uncooked rice
2 Cups cut onion tops
2 Cups chopped parsley
Continue boiling until water evaporates. Change to low heat and
cook until rice is cooked.
FISH
COURTBOUILLON
1/2 Cup flour
1/2 Cup oil
2 Cups chopped onions
1 Cup chopped bell pepper
1 Cup chopped celery
1/2 Cup chopped parsley
1 Cup chopped mushrooms
4 Tbs. tomato paste
4 Cloves chopped garlic
4 Cups water
Salt and Cayenne pepper to taste
1 Tbs. Worcestershire sauce
2 Bay leaves
1/4 Tsp. thyme
1/4 Tsp. sweet basil
1/4 Tsp. dill
1/2 Cup white wine
3 Pounds fish fillets
In a heavy pot, cook oil and flour until golden brown. Add
onions, celery, bell peppers © saute until done (5 minutes). Add
all ingredients except parsley, fish, and wine. Blend well and
simmer over medium heat approximately 1 1/2 hours. Cut fish into
cubes. Add to sauce. Stir in wine and parsley. Season to taste.
Cook until fish is flaky adding water to desired consistency.
CRAWFISH BISQUE
Roux:
2/3 Cup flour less 2 T.
2/3 Cup oil
2 Onions (diced)
4 Toes garlic (diced)
1/2 Cup celery (diced)
1/2 Cup bell pepper, diced
1 Tbs. catsup
1 Tsp. sugar
2 Tsp. salt
1/4 Tsp. Cayenne
1/4 Tsp. black pepper
Cook roux until oil separates from flour. Add other ingredients
and cook for about two minutes.
Sauce:
2 Cups water
1 1/2 Lb. Crawfish tails
Crawfish fat
Add two cups of water and cook for one hour. Add crawfish and
crawfish fat and cook for 30 minutes.
Stuffed Heads:
18 Cleaned crawfish heads
2 Larger onions (chopped diced)
1 Stick butter melted
1 1/2 Cups chopped crawfish
1/2 Cup of sauce (above)
1/4 Cup breadcrumbs (app.)
In melted butter sauce onions. Add crawfish and sauce. Cook for
about ten minutes. Add breadcrumbs to desired consistency (should
hold together enough to stuff heads). Stuff heads, top with more
breadcrumbs, and bake for 15 minutes at 400 degrees.
Serve sauce over rice in gumbo bowls. Some may want heads in bowl
with sauce or aside in a saucer.
Fattening but delicious served with potato salad!
3/4 Cup oil
3/4 less 2 tbs. flour
2 Large onions, diced
1 Bell pepper, diced
3 Stalks celery, diced
2 Toes garlic, minced
1 Cup onion tops
1/4 Cup parsley
6 Cleaned crabs
1 Lb. cleaned crab meat (optional, but Ooh la la)
1 Lb. cleaned shrimp
1 Pt. oysters
Salt, Cayenne, Black pepper
2 Cups water
1 Tbs. file'
Cook roux with oil and flour on medium low fire, stirring
constantly, until oil separates from flour. Mixture will be the
color of cocoa. Add onions, bell pepper, and garlic. Cook for
about 2 minutes. Add 2 cups water, salt, Cayenne, and black
pepper and bring to a boil, stirring occasionally.* Simmer for
1/2 hour. Add shrimp and cook for 5 minutes. Add crabs, onion
tops, and parsley and cook for 5 minutes. Meanwhile, place
oysters in a saucepan and heat over medium heat until edges begin
to curl. Add oysters and desired amount of liquid to mixture and
cook for 5 minutes. Test for seasoning and add if necessary. You
may want to add more water depending on how thick you like gumbo.
Just before serving, add file' or place it on the table with a
small spoon (demitasse) for individual servings.
Serve on hot rice with a serving of potato salad! Talk about
good, yea!
* Amount of salt will depend on salinity of oysters.
Hint: Taste of gumbo is enhanced
if it is made ahead of time
and left soaking for about 1 hour (or longer) before
eating.
Stews of seafood can be made by following the recipe for seafood
gumbo but adding much less water and omitting the oysters. Add
1/2 cup water instead of 2 cups.
Mix together and beat until creamy
2 Cups sugar
2 Sticks butter or margarine
1/2 Cup cooking oil
4 Eggs
Combine and add to sugar mixture:
1/2 Cup flour
6 Tsp. baking powder
Stir
Alternately stir milk and flour mixtures. Chill dough for 20
minutes which will make it easier to roll. Roll out and cut with
a round cutter.
Spoon your favorite filling (fig or blackberry preserves,
custard, cherry, blueberry, etc.) onto dough rounds and crimp
edges. Bake at 375 degrees until golden brown. Makes 45 to 50
tarts. What a good old fashioned treat!
2 Cans red kidney beans
1/2 Cup chopped onion
1/2 Cup chopped green onion
1/2 Tsp. minced garlic
1/4 Cup olive oil or butter
1/2 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. oregano
Ham hocks
Rice
Sauté onions and garlic (2©3 minutes, microwave) in oil. Add
remaining ingredients plus 2 cups water. Mix and cook on high for
10 minutes. Stir and mash about 1/4 the beans. Cook on medium for
30 minutes. Stir occasionally and mash beans. Mixture should be
creamy when ready. Serve over
rice.
PECAN
PRALINE
1 Cup light brown sugar
1 Cup sugar
1/3 Cup light corn syrup
1/4 Cup water
1 1/2 Cups pecan halves
1 Tbs. butter
1 Tsp. vanilla extract
In a 5 qt. microwave container (casserole dish or bowl) mix well
sugar, brown sugar, syrup, and water.
Microwave on Hi for 7 to 9
minutes or until mixture reaches soft ball stage (small amount
forms soft ball when dropped into cold water or 238 degrees
Fahrenheit on a candy thermometer).
Stir in the butter and
vanilla. Stir well. Add pecans and stir well. Drop by
tablespoonful onto buttered foil.
Let stand until set.
3 Apples
1/2 Stick butter
2 Tsp. cinnamon
3 Tsp. nutmeg
1/4 Tsp. clove
1/4 Cup sugar
2 Tsp. lemon juice
1/3 Cup calvados brandy(or apple brandy)
1/4 Cup rum
Melt butter. Add everything but rum. Cook slow. Stir till tender
apples. Heat rum pour and light.
ROUX
1 part flour 1 part oil or lard
Heat oil or lard in a 12 inch skillet or heavy Dutch oven over
medium heat. When oil is hot add
flour. Stir briskly to mix
flour and oil. Smooth out any
lumps of flour. Reduce heat.
Cook, stirring constantly © about 45 minutes for peanut butter
color or 55 minutes for dark mahogany.
Light color roux is used for sauces and gravies. Dark color roux
is used in gumbo.
If black flecks appear in roux, throw the roux away. You've
burned it. Burnt roux has a
bitter taste.
You can freeze roux or keep it refrigerated for a couple of days.
1/2 Cup flour 1/2 Cup oil
In a 4 cup glass measure, combine oil and flour. Mix well.
Microwave on Hi for 6 minutes or until as dark as desired. (Stir
at 4 minutes, 5 minutes, and 5 minutes 30 seconds.)
Stir when timer count is zero.
To darken, cook on Hi for 30 seconds.
Drain off excess oil.
Onion, celery, garlic, and bell peppers are usually added to the
roux and cooked until they are soft. (About 5 minutes on Hi).
ETOUFFEE
1 1/2 Lbs shrimp, small or 2 lbs crawfish
1 Cup roux, mahogany colored
2 Medium onion chopped
3 Medium garlic cloves, minced
1 Large green bell pepper chopped
2 Celery stalks, chopped
1 1/2 Tbs. plus 1 tsp. tomato paste
1/2 Tsp. cayenne pepper
1 Tsp. black pepper
1 8 oz. bottle clam juice
1/4 Cup minced parsley
8 Green onions chopped
To hot roux, add onions, garlic, bell pepper, and celery. Cook
and stir until vegetables are soft (about 5 minutes). Stir in
tomato paste, cayenne pepper, and black pepper. Stir in shrimp.
Slowly stir in clam juice. Season
with salt. Reduce heat.
Simmer, uncovered, 45 minutes.
Stir in parsley and green onions;
remove from heat. Serve over
rice.
1/2 Cup butter, melted
1 1/2 Cups onions, chopped fine
1/2 Cup green bell pepper, chopped fine
1 Clove garlic, minced
2 Tbs. flour
2 Tbs. heaping undiluted cream of celery soup
1 Lbs. peeled shrimp or crawfish
1 1/2 Tsp. salt
1/4 Tsp. black pepper
1/4 Tsp. cayenne pepper
In a 2 qt dish, melt butter. Add
onion, bell pepper, and garlic.
Cover with plastic wrap and microwave on Hi until onions are very
soft. About 6 or 7 minutes. Stir in flour. Add celery soup. Cover and cook on Hi for 4 minutes. Add shrimp or crawfish and cook on Hi until
done.(About 6 minutes). However, check after 4 minutes).Serve over rice.
1 Stick butter (1/2 cup)
1 1/2 Tsp. cornstarch
1 Small onion, sliced
2 Green onion, sliced
1 1/2 Cups heavy cream
1/4 Tsp. cayenne pepper
1/4 Tsp. white pepper
1 Tsp. salt
1/8 Tsp. oregano
1/8 Tsp. thyme
1 Lb. shrimp or crawfish, boiled and peeled
Fettuccine
Parmesan cheese
Melt butter in a 12 inch skillet.
Saute onions until
transparent. Reduce heat to
Low. Stir in cream. Add
seasonings. Dissolve cornstarch
in 1/4 cup water and add.
Constantly stir. When mixture
becomes a thin sauce, add seafood.
Continue to stir until mixture becomes a medium thick sauce.
Serve over fettuccine. Sprinkle
on parmesan cheese.
6 Tbs. butter, melted
1/2 Cup green onions, chopped fine
1/8 Tsp. thyme
1 Bay leaf
1/4 Tsp. cayenne pepper
2 Tbs. flour
1 (13 3/4 oz.) can chicken broth
1 Pint oysters with liquid
1 Can artichoke hearts, drained and chopped
2 Tsp. salt
1/4 Tsp. Tabasco
1/2 Cup whipping cream
3 Sprigs parsley, chopped
Put oysters and liquid in a bowl and add 1 1/2 cups of water.
Cover and place in the refrigerator. In a 3 qt. casserole, melt
butter. Sauté green onions, thyme,bay
leaf and pepper on Hi for 3 minutes.
Add flour and whiskwell. Add broth, oyster water, artichokes, salt and
Tabasco. Microwaveon Hi for 6 minutes.
Add oysters and parsley. Cover with wax
paper. Cook on Hi for 2 minutes. Add
whipping cream and serve.
Roux 2/3 Cup oil
2/3 Cup flour
Follow roux recipe
Seasoned 2 Cups
onion, chopped
Roux 1 Cup celery, chopped
1/2 Cup green bell pepper, chopped
4 Cloves garlic, minced
1/4 Cup parsley, chopped
1/4 Cup green onion tops, chopped
Add onions, celery, and bell
pepper to roux. Stir. Sauté on
Hi for 2 minutes (4 minutes conventional). Add remaining
ingredient. Stir. Sauté on Hi for 2 minutes. (4 minutes
conventional).
Pour off excess oil. Add enough
water to bring to 4 cups.
Stir.
Cooked Chicken & stock 2 1/2 Lb. Chicken
1/2 Onion, sliced
1 Stalk celery and
leaves, sliced
1 Tsp. salt
1/2 Tsp. cayenne pepper
1/4 Cup white wine
2 1/2 Cups water
Place everything in a 3 qt.
casserole. Cover cook on Hi for
20 minutes. Pick meat from bone. Save meat. Save stock.
Gumbo Roux
Chicken
Chicken stock
1 Lb. smoked sausage, cut into 1" slices
1/4 tsp. gumbo file`
2 tsp. black pepper
1/4 tsp. cayenne pepper
Add 4 cups hot water, chicken stock, salt, and peppers to
roux. Stir. Cook 15 minutes on Hi (30 minutes conventional on
medium). Add chicken and sausage. Cook 15 minutes on Hi or (30
minutes conventional on medium). Remove from heat. Add gumbo
file`. Stir. Let stand 5 minutes. Serve over rice in a bowl.
CAPONATA
2 Lb. eggplant peeled, cut into 1/2" cubes
1 1/2 Tbs. salt
1/2 Cup olive oil
1 Cup chopped onion
1 1/2 Cup finely chopped celery
3/4 Tsp. minced garlic
1 Cup sliced pimento stuffed olives
1 Cup sliced pitted black olives
1/4 Cup capers
1/4 Cup vodka
2 Tsp. sugar, dissolved in 1/2 cup wine vinegar
3 Cups canned Italian plum tomatoes
(partial drained & chopped)
4 Tsp. tomato paste
6 Finely chopped anchovies
1 Tsp. black pepper
1/2 Tsp. Tabasco
Sprinkle eggplant with salt. Let stand in colander for 1 hour.
Drain well on paper towel. Heat oil in Dutch oven. Sauté onion,
garlic and celery for 10 minutes. Remove vegetables, place
eggplant in pan and cook, stirring until lightly brown (about 15
minutes). Add more oil if necessary. Return vegetable mixture to
pan along with remaining ingredient and bring to a boil. Reduce
heat and simmer 45 minutes stirring frequently. Refrigerate at
least 4 days before serving.
Ü8
2 Cloves garlic
2 Tbs. olive oil
2 Cans artichoke hearts (drained and mashed)
2 Eggs slightly beaten
1/2 Cups grated parmesan cheese
1/2 Cup Italian bread crumbs
Sauté garlic in oil. Add artichokes and egg. Cook over low heat
about 5 minutes, stirring constantly. Remove from heat. Add
crumbs and cheese. Roll in balls about the size of a large
marble. Roll balls in a 1 to 1 mixture of cheese and crumbs.
Chill and serve.
1 can Campbells tomato bisque
1/3 cup white wine (Chardonnay is good)
1/8 tsp cayenne pepper
milk
whipping cream
seafood( crab meat, shrimp, crayfish, fish, mussels,etc.)
1/2 stick butter
Heat tomato bisque with a can of milk, white wine, butter and cayenne
pepper. When soup is boiling, add seafood ( I use shrimp and chunks of catfish
or cod. Whatever is cheap. Sometimes I include mussels and oysters.) When
seafood is cooked(about 6 minutes), remove from heat and add about 1/4 cup of
whipping cream. (If whipping cream is cold it will cool down the soup. I like
to have the cream at room temperature.) Serve with a hardcrusted bread.
Sweet Corn
Tomalito
6 c. fresh corn kernels
3/4 c. milk
1/4 c. (1/2 stick) butter
1/2 c. prepared masa for tamales
2/3 c. sugar
3/4 c. cornmeal
3/4 tsp. baking powder
3/4 tsp. Salt
1/4 c. milk
Preheat the other to 250 degrees.
Blend 3 c. of corn kernels and the milk in a blender or food processor
until smooth. Whip the butter, masa,
and sugar together in a food processor until light and fluffy, about two
minutes. Add all ingredients, including
the pureed corn and the remaining 3 c. whole corn kernels, and mix well. Pour the mixture into a 9 X 13 in. pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan
to reach 3/4 inched up the outside of the 9 X 13 in. pan. Bake for 1 1/2 hours to two hours, or until
the corn mixture registers 175 degrees on an instant-read thermometer and corn
mixture is set. Scoop out portions of
the pudding and serve hot.
Pico de Gallo
2 c. (1 lb.) Tomatoes, diced into
3 in. pieces
1/2 c. white onions, diced
2 tbsp. chopped cilantro
1 1/2 table spoons stemmed, seeded, and minced jalapeno
2 tsp. freshly squeezed lime juice
1/2 tsp. salt
Combine all ingredients, mixing well.
Serve chilled.