| BOILED CRAWFISH |
Ingredients :
50 pounds Crawfish, live
2 Ice cream salt, boxes
4 ounces Liquid crab boil
3 Cayenne, large stirring spoons
6 Bay leaves, whole
6 Celery, ribs
4 Onions, medium
3 Lemons or 1 tsp lemon oil
8 ounces Honey
3 Oranges, halved
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| Preparation : |
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Fill a 60 qt pot 1/2 full. Add all ingredients except crawfish and bring to a boil. Add crawfish. When it boils again, time for 7 minutes. Remove from fire, add one bucket cold water. Let it soak for one hour.
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| PRAWNS Recipe |
Ingredients :
1 Piece ginger (2"); peeled and coarsely chopped
1 large Onion; coarsely chopped
1 Red bell pepper; coarsely -chopped
4 Ripe tomatoes; coarsely -chopped
4 cups Fish stock
1 tablespoon Fish sauce (Nam pla)
1/4 teaspoon Cayenne
4 cups Coconut milk
24 Prawn tails
3/4 cup Cilantro; finely minced
1/2 cup Parsley; finely minced
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| Preparation : |
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Place the ginger, onion, red pepper and tomato in the food processor until smooth.
Transfer to a heavy casserole and cook at high heat, stirring, for 3-4 minutes, Add the fish stock, fish sauce and cayenne,
and stir to mix well. Bring to a boil, turn the heat down and simmer for about 10 minutes.
Add the coconut milk and prawns and cook on high heat stirring, for about 3 minutes.
Turn down to a simmer and cook another 3 minutes. Stir in the cilantro and parsley before serving.
Taste and adjust seasonings by adding more fish sauce and cayenne.
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| BAKED STUFFED LOBSTER |
Ingredients :
2 live Maine lobsters, 1 1/2 pounds
1/4 pound unsalted butter, melted
1 medium onion, finely chopped
2 sprigs fresh chopped Italian parsley
1/4 pound raw Maine shrimp
salt and freshly ground pepper
1/2 sleeve Ritz crackers, crumbled
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| Preparation : |
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Saute the onion in half of the butter until soft but not browned. Stir in the parsley and shrimp and cook for 1 minute. Remove from heat and let cool slightly.
Season with salt and freshly ground pepper.
Put the lobster on its back, and hold firmly with one hand. Insert a sharp, heavy knife into the lobster where the head meets the body, and quickly slice through the entire length of the body and tail. Spread the lobster open. With your fingers, remove and discard the food sac near the head. Remove and reserve the tomalley and eggs, if present. Remove and discard the vein that runs down the middle of the tail. Crack the claws. Rinse the lobster under cold running water.
Season the lobsters lightly with salt and freshly ground pepper. If you want to use the tomalley and eggs, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture.
Divide the mixture evenly between the two lobsters, spreading the stuffing over the center so that the lobsters look whole again.
Brush the tail, stuffing, and cracked claws with the remaining melted butter. Bake approximately 18 minutes in a 350-degree oven or until done.
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| BANANAS LOBSTER |
Ingredients :
2 tablespoons butter
3 shallots
2 pounds Florida lobster meat, cut in medallions
1 tablespoon cornstarch
1/3 cup fish stock or clam juice
1/2 cup Florida carambola wine (any fruity wine may be substituted)
1 cup whipping cream
2 cups Florida bananas, sliced
2 Florida limes, peeled and sections removed from membrane
1 whole serrano pepper, chopped
salt and pepper to taste
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| Preparation : |
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Place 2 tablespoons butter in skillet over medium-high heat. Add shallots, do not brown, saute for 1 minute. Add lobster meat. In a separate bowl, combine cornstarch, fish stock or clam juice, carambola wine and cream.
Add mixture to skillet and bring to a boil, stirring constantly. Add bananas, limes, serrano pepper, salt and pepper. Cook until lobster is opaque. Serve over rice or pasta.
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| FRIED FROG LEGS |
Ingredients :
1 egg -- beaten
1/2 teaspoon salt
2 pounds frog legs
1/2 cup cornmeal
1/8 teaspoon pepper
1/2 cup cooking oil
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| Preparation : |
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Mix the egg, corn meal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.
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| CHICKEN POT PIE |
Ingredients :
1 teaspoon butter
2 cups chopped onion
1/2 cup chopped green bell pepper
4 ounces canned chopped green chilies
1 clove garlic -- minced
1 1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken
2 tablespoons brown sugar
1 ounce unsweetened chocolate -- grated
12 ounces chili sauce
10 ounces chicken broth
1 package refrigerated corn bread twists
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| Preparation : |
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Preheat oven to 375F. Melt the butter in a large skillet over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits.
Add the chicken and the next 4 ingredients, and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a greased 11 x 7-inch baking dish. Unroll corn bread dough, separating into strips.
Place strips in a lattice fashion over chicken mixture. Bake for 25 minutes or until golden brown; let stand 15 minutes before serving.
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| CHICKEN NOODLE SOUP |
Ingredients :
4 pounds boneless skinless chicken breast
3 carrots -- peeled
1 small sweet potato -- peeled
4 ribs celery -- sliced
1 small parsnip -- peeled and sliced
sprigs fresh dill
Pepper -- to taste
8 ounces thin egg noodles -- cooked and drained
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| Preparation : |
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Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.
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