Crab Stuffed Halibut

4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon

Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.

Shrimp Scampi

3 tablespoons butter
2 garlic cloves, minced
 salt
Freshly ground black pepper
Juice of half a lemon
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on
Pasta, crusty bread, or rice, for serving
2 teaspoons coarsely chopped Italian parsley, for garnish
Lemon wedges

Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, lemon juice and cook, stirring occasionally, until fragrant, about 30 seconds.
Add the wine or vermouth and cook about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
Serve over pasta, with crusty bread, or over rice,  garnish with parsley and lemon wedges.

Chicken and Shrimp Gumbo

 2 tablespoons butter
 2 cloves garlic
 2 cups chopped onion
 1/2 cup chopped green bell pepper
 1/2 cup chopped celery
 1 pound okra, chopped
 1/4 cup vegetable oil
 1/4 cup all-purpose flour
 1 pound chicken thighs
 1 pound andouille sausage links
 2 cups water
 6 cups chicken broth
 2 pounds fresh shrimp, peeled and deveined
 1 sprig fresh thyme
 3 teaspoons chopped fresh parsley
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 1/2 teaspoon hot pepper sauce
 1/2 teaspoon file powder (optional)

Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until vegetables are tender and just browned. Remove from the skillet, and set aside.

Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Serve with rice

Pork and Winter Greens Chowder

2 slices of bacon chopped

2lbs of bone in Pork (I use Country Style Ribs or steaks)

2 Large bunches of greens- cleaned and tuff stems removed and chopped

2 potatoes- chopped into 1/2” cubes

1 tablespoon butter

1 small onion chopped

1 bell pepper chopped

1 stalk celery chopped

2 cloves garlic peeled and chopped

1 tablespoon flour

32 ounces of stock (as needed)

Bouquet garni of fresh basil, sage, bay leaf and rosemary

1 pint heavy cream

Salt and pepper

Crushed red pepper (optional)

Season the pork well on both sides with salt and pepper. In a medium stock pot, render the bacon down on medium heat. After rendering remove the bacon and add the pork and sear on both sides and remove from pot as well. Place all the chopped veggies into the pot, including the potatoes and cook on medium for about 5 minutes stirring to prevent sticking. At this point, add the butter and flour and stir well until flour has time to cook out the raw taste, about 2 minutes. Add half the stock, stir well until flour has started to thicken, add the greens and enough stock to cover them about half way. Then place the pork on top, cover with a lid and cook on medium low about 30 minutes. Remove the pork to cool add more stock if needed and add the Bouquet garni, cover and lower the heat to low. Once the pork has cooled enough, remove from bone and tear or chop into bite size pieces. Add the pork and the bacon back to the pot and cover for 20-30 minutes. Add the cream stir well and taste for seasoning. Add any additional seasonings you prefer at this time, Crushed pepper, seasoning mix, etc. Cover for 10-15 more minutes stirring once or twice and now it’s ready to serve with your favorite breads or crackers.

Shrimp Bascom (Cooking With Purpose Style)

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's   blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

Cajun Ribeye’s

4 beef rib eye steaks (6-ounces) cut 1-inch thick

 3 Tbsp. Cajun spice mix

 1 Tbsp. olive oil

 2 Tbsp. fresh oregano, chopped fine

 1 Tbsp. fresh thyme, chopped fine

 1 Tbsp. fresh rosemary, chopped fine

 1 tsp. garlic, minced

 1 cup Burgundy wine


1-2 tablespoons Butter

 salt and pepper to taste

Pre-heat oven to 300 deg.

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.

In a Dutch oven, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.

Reduce heat to medium and add oil. Sauté the herbs and garlic in oil until fragrant and slightly brown.

Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Remove from heat, Cover and place in a 300 deg. oven for 5 minutes. Turn your stove eye to medium high.

Remove steaks to platter and keep warm in the cooling oven. Place the Dutch oven uncovered on the eye and boil liquid until reduced by half. Add desired amount of butter into the sauce, stirring slow not to break. Spoon sauce over steaks and serve.

Asparagus and Leek Soup

2 tablespoons butter

1 leek, white part only, halved lengthwise, washed thoroughly and chopped

3/4 pound asparagus, cut into 1/2-inch pieces

1 garlic clove, crushed

1 cup chicken broth

1/3 cup heavy cream

Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.

Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

Add chicken broth and bring to a boil over high heat. Lower the heat, cover and simmer 10 minutes, until asparagus is tender.

Stir in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

Lemon Cheese Sauce

4 tablespoons butter

½ cup crumbled feta cheese

¼ cup whole milk

1 tablespoon fresh lemon juice

1 clove garlic minced

Melt butter in a small pot over medium heat; add cheese, milk, lemon juice, and garlic; cook until smooth, whisking to blend, about 3 minutes. Keep warm on low heat.

Busters and Grits

1 qt canola or peanut oil

1/2 cup buttermilk

4 eggs (beaten)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp. creole or Cajun spice

6 soft shell blue crabs cleaned and trimmed

For grits you need:

3/4 cup water

1/4 cup milk

1 cup fine ground white corn grits

6 tbsps. butter

4 tbsps. mascarpone cheese

Salt and black pepper

For a pan sauce you need:

1 cup crab, picked through for shells

3 cloves garlic minced

1 green onion (chopped)

2 dashes hot sauce

1 tbsp extra-virgin olive oil

1 onion (diced)

2 cloves garlic, minced

1/4 cup celery root, minced

1 tsp. crushed red pepper flakes

1 sprig fresh thyme chopped

1 sprig tarragon leaves chopped

1 bay leaf

1 cup heavy cream

1/2 cup dry vermouth

1 cup clam juice

Salt and black pepper

Preheat a deep-fryer with the canola or peanut oil to 350 degrees F.

In a mixing bowl combine the buttermilk, eggs, cornmeal, flour and Creole or Cajun spice using a wire whisk, until smooth.

In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly. Once the grits come to a boil, reduce the heat to a low simmer. Add the milk, cover and simmer for 20 minutes, stirring occasionally.

Heat the olive oil in a pan over moderate heat. Add the onions, garlic, celery root, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.

Add the thyme leaves, tarragon leaves, bay leaf, cream, vermouth and clam juice to the pan. Increase the heat to medium high and reduce the sauce by half, about 10 to 12 minutes. Remove from heat and discard the bay leaf.

Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time. Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt.

Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese. Season to taste with salt and pepper.

Reheat the Crab Pan Sauce to a slow boil and stir in the remaining 3 tablespoons of butter, the hot sauce, and salt and pepper, to taste. Remove from heat once the butter has been added.

To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab.

Creamed Spinach with Leaks and Garlic

2 pounds fresh spinach, washed and tough stems removed

2 tablespoons unsalted butter

1/2 cup sliced and cleaned leeks

1 teaspoon minced garlic

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

1/2 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the leeks and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Beer Braised Brisket With Horseradish Gravy

4 slices of bacon, chopped

1 (2-pound) beef brisket

Favorite cajun seasoning

2 large onions, sliced thinly

4 cloves garlic, smashed

2 tablespoons tomato paste

1 (12-ounce) bottle beer, I use Shock Top

1 cup beef broth

2 carrots, cut crosswise into 1 1/2-inch-thick pieces

1 boiling potato, cut into 1-inch pieces

1 turnip, cut into 1-inch pieces

1 Bay Leaf

1/2 cup minced fresh parsley leaves

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and Cajun seasoning. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, Bay leaf and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes and turnips for the last 45 minutes.

Remove the vegetables and brisket from the dutch oven with a slotted spoon and set a side covered to keep warm. Discard bay leaf. Pour liquid into a bowl. Melt 1 Tbs butter on medium and add 1 Tbs flour. When flour is just about blond in color, add 1-2 Tbs horseradish and cook 1 minute. Add Liquid back to the dutch oven and bring to a boil a turn to low.

I like to take the veggies and lay on a baking sheet with a little olive oil and top with Parmesan chess and place under a broiler just long enough to lightly brown the cheese.

Slice the brisket across the grain and serve topped with gravy with the veggies and rice on the side. Of course you can gravy them up as well!

Corn and Crab Bisque

You can subtitute other seafood for the crab or just add them on in.

4 tablespoons butter

1/2 cup minced onions

1 cup uncooked sweet corn from the cob

2 tablespoons minced shallots

1 tablespoons minced garlic

2 tablespoons minced celery

Favorite Cajun spice blend

1 cup crab stock or fish stock

3 bay leaves

Salt and pepper

2 cup milk

2 cup heavy cream

1 teaspoons liquid crab boil

3 tablespoons flour

1/2 -1 cup lump crab meat, picked over for shells and cartilage

1/4 cup chopped green onions

1/2 teaspoons Worcestershire sauce

Chives for garish

In a large sauce pot, heat the pan to medium low and add butter. Add the onions, corn, shallots, garlic, celery and saute for 1 minute. Add the flour and stir until you get a blond roux. Season with Cajun spice. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Remove the bay leaves and Ladle into a shallow bowl and garnish with chives.

MOUSSAKA

This recipe makes two casseroles.  Also this is not a quickie!!

Ingredients:

     3-4 eggplants, about 4 lbs. total

     1 lb. potatoes

     1 1/2 lbs. ground beef (or lamb)

     2 large onions, finely diced

     2 cloves garlic, minced

     1/2 cup red wine

     1/4 cup chopped fresh parsley

     1 tsp. ground cinnamon

     1/4 tsp. ground allspice

     1 cup tomato puree (or crushed tomatoes)

     2 tbsp. tomato paste

     1 tsp. sugar

     Salt and pepper to taste

     2 cups plain breadcrumbs

     8 egg whites, lightly beaten (reserve yolks for bechamel)

     1 cup grated Kefalotyri or Parmesan cheese

 Bechamel Sauce:

 1 cup salted butter (2 sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly beaten
 Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large saute pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

In a medium sauce pan melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir a small amount into beaten egg yolks to temper. Add the tempered egg yokes and pinch of nutmeg back to the pan. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease 2 casserole dished. Sprinkle the bottom of the dishes with breadcrumbs. Leaving a 1/4 inch space around the edges of the dish, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the bechamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the bechamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the bechamel sauce and refrigerate. Make the bechamel sauce right before you intend to bake it.

Artichoke Tart

8-12 artichoke hearts

1/8 stick of butter

1 cup sweet onion chopped

1/4 cup red bell pepper, small diced

1 tablespoon minced garlic

1/8 teaspoon oregano

1/8 teaspoon thyme

4 eggs

1 teaspoon creole mustard

1 teaspoon creole seasoning

1/2 cup panko bread crumbs

1/4 teaspoon hot sauce

1/2 teaspoon grated parmesan cheese

1 cup grated cheddar

1 teaspoon freshly ground black pepper

1/4 cup minced green onion

frozen pie crust thawed.

Preheat oven to 325 degrees. Place pie crust in for ten minutes while crust is baking.

Melt butter in a small saute pan over medium heat. Add onion and red bell pepper and cook 3 to 4 minutes. Add garlic, oregano, thyme and cook 2 to 3 minutes more. Remove both from heat and cool.

Roughly chop the artichokes. Whip the eggs in a large mixing bowl, and mix in the rest of the ingredients.

Spread the mixture into the pie. Bake 30 minutes.

Let cool to room temp

Mushroom Grillades

2 Portobello mushrooms, stemmed, cut in half and sliced (use stems for stock)

4 tablespoons olive oil (or butter)

3 stalks celery, chopped

1 large onion, chopped

1/2 tablespoon minced garlic (2 cloves)

3 tablespoons flour

2 cups mushroom stock

2 cups vegetable stock

1/2 cup red wine (optional)

1 pound shiitake mushrooms, stemmed and sliced  (use stems for stock)

1/2 pound button mushrooms, sliced

1 (28-ounce) can diced tomatoes

1 (8-ounce) can tomato paste

1 roasted red bell pepper, peeled, seeded, diced

1 tablespoon cayenne

1/2 tablespoon thyme

Salt and pepper

1/2 cup cream (optional)

Hot cooked grits or rice

Put mushroom stems in a pot with 4 cups water. Bring to a boil; reduce heat; simmer 25 to 30 minutes. Strain and return liquid to pot. Reduce liquid by half to make about 2 cups of mushroom stock.

Saute portobello mushrooms in heated olive oil(or butter) for 4 to 5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add celery and onion to oil and wilt down for 4 to 5 minutes. Add garlic and cook 1 minute. Then add flour to make a light roux.

Add mushroom stock, vegetable stock and red wine if using. Stir well to eliminate lumps. Add sauteed mushrooms, shiitakes, button mushrooms, tomatoes, tomato paste, roasted red pepper, cayenne and thyme. Stir well. (Add cream) Simmer over medium heat 35 to 40 minutes. Season to taste with salt and pepper.

Serve over grits or rice.

Crab and Shrimp stuffed Eggplant

3 Whole eggplants (medium size)

1/2 Pound Lump crab Meat

1/2 Pound medium shrimp peeled

1/4 Pound butter

2 Medium onions (chopped fine)

1/4 Cup parsley (chopped)

1 Stalk of celery (chopped fine)

3 cloves garlic (chopped fine)

2 bell peppers (chopped)

salt and Pepper to taste

1 tsp. paprika

1/2 Cup bread Crumbs

2 tsp. olive oil

Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cold water. When cool, cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next sauté onions, celery, bell pepper in butter until soft. Here in the South this is called the Trinity. Add the eggplant meat that you scraped out and the garlic cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.

Cream Of Avocado And Mushroom Soup

2 ripe, avocados

 16 ounces or two cups mushrooms chopped to desired size

 1 cup half and half

 1/4 cup milk

 3/4 stick. butter

 2 Tbsp flour

 1 clove garlic, minced

 3 Tbsp. chopped fresh basil

 salt and pepper to taste

     In a sauce pan, saute mushrooms in 1/2 stick of the butter on medium until just tender. Add the rest of the butter, flour and garlic stir for 1 minute. Add1/2 cup of the half and half lower heat to low, season and cover.

     While mushrooms are simmering , remove pits and flesh from avocados and dice to a size that will easily blend smooth in a blender. Add the avocado and the rest of the half and half plus the 1/4 milk into a blender and blend till smooth. The mushrooms should be just right by this point.

     Add the contents of the blender and the basil to the sauce pan stir well and taste for seasoning. Let simmer until desired thickness and flavor has been achieved. I like a creamy thickness for serving as a soup, or let it reduce more to make a great green bean casserole. Just make the classic with the French fried onions, just omit the can of mushroom soup. Heck if you went as far as to make your on soup. Make that casserole any ole way you please.

Pad Thai

1/2 lime

1 egg

4 teaspoon fish sauce

3 cloves garlic, minced

1/2 teaspoon ground dried chili pepper

ground pepper

1 shallot, minced

2 tablespoon sugar

2 tablespoon tamarind

1/2 package Thai rice noodles

2 tablespoon vegetable oil

1/2-1/4 lb shrimp

1/2 cup All purpose flower

1/3 cup tofu - extra firm

1-1/2 cup chives

2 tablespoons peanuts

1-1/3 cup bean sprouts

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the bean sprouts on top.

Sea Trout Almondine

This can be done with fresh water Trout or any other white flesh fish.

8 tablespoons butter

1/2 cup slivered almonds

1 cup buttermilk

2 teaspoons black pepper

1 1/2 teaspoons garlic powder

Salt, to taste

4 fresh sea trout fillets, 5 to 6 ounces each shopping list

All-purpose flour, as needed

Juice of 1 lemon

2 tablespoons fresh parsley

In a skillet over medium heat, melt 1 1/2 tablespoons butter. Sauté the almonds in butter until golden brown. Remove and set aside.

Season the buttermilk with salt, pepper, and garlic powder. Dip fish in buttermilk, then roll in flour, coating both sides. Shake excess flour from fillets.

Melt 5 tablespoons of butter in a skillet and sauté fillets until golden brown. Remove fish. Place on warm serving plates and keep hot.

In the same skillet, add the lemon juice, 1 1/2 tablespoons butter, and toasted almonds. Sauté for 1 minute until hot. Pour over fish, sprinkle with parsley and serve.

Deviled Crab

On the Gulf Coast, the crabs are not very large. I always added a dozen to shrimp or crawfish boils to make stuffed or deviled crab.

4 tablespoons butter + 12 pats

1/2 cup finely chopped onion

2 tablespoons minced celery

2 tablespoons minced bell pepper

1 tablespoon minced garlic

1 teaspoon cajun spice

1 teaspoon sage

1 teaspoon finely chopped fresh thyme leaves

Pinch cayenne

1 bay leaf

12 boiled crabs, meat removed and top shell cleaned and reserved

2 tablespoons minced parsley leaves

1/4 cup minced green onions

1 egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Pinch ground black pepper

A dash or two of Tabasco or Crystal hot sauce, to taste

1/2 loaf stale French bread, cubed (about 3 cups)

1/2 fine dried bread crumbs, + about 2 tablespoons or so for topping shopping list

1/2 cup heavy cream

2 cups of the liquid used to boil crabs, strained

Preheat oven to 375

Add the 2 cups of liquid to the french bread to soak

In a large skillet heat the butter and, when it begins to foam, add the onion, celery, and bell pepper. Cook until softened, about 4 minutes. Add the garlic, cajun spice, thyme, cayenne and bay leaf and cook for 1 minute. remove bay leaf and add to soaked bread and stir well

gently fold in the crab meat, parsley, green onions, egg, salt, cayenne, sage and black pepper, 1/2 cup of the bread crumbs, and the heavy cream into the soaked bread and veggies. Stir well to combine. Transfer the crab meat mixture to the cleaned crab shells and sprinkle each with 1 teaspoon of the remaining bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes. Serve Warm