Prep Time: 1 day
Servings: 6
Ingredients:
0.5 gallon of white wine, Chablis is excellent
0.25 cup lemon juice
0.5 cup orange juice
2/3 cup sugar
2 oz vodka or vermouth
orange and lemon slices
apple wedges
Method:
Mix all ingredients thoroughly and chill. Float slices of orange and lemon in the bowl. Note: Best when made the day before. Adjust amount of sugar to suit your taste. Any white or red wine combination of the two may be used.
Thursday, July 31, 2008
Sunday, July 27, 2008
Trout a la Meuniere
Prep Time: 15 minutes
Yields: 6 servings
Ingredients:
6 trout fillets (at least 7 ounces each)
0.5 cup vegetable oil
2 cups rice flour
1 cup egg wash (1 egg, 0.5 cup milk, 0.5 cup water)
salt and black pepper to taste
1 lb butter
juice of 1 lemon
1 tbsp minced parsley
Method:
In a heavy-bottomed saute pan, heat oil over medium-high heat. Separetly season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saute 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skilliet, melt butter over medium-high heat until it browns around edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over sauteed trout.
Yields: 6 servings
Ingredients:
6 trout fillets (at least 7 ounces each)
0.5 cup vegetable oil
2 cups rice flour
1 cup egg wash (1 egg, 0.5 cup milk, 0.5 cup water)
salt and black pepper to taste
1 lb butter
juice of 1 lemon
1 tbsp minced parsley
Method:
In a heavy-bottomed saute pan, heat oil over medium-high heat. Separetly season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saute 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skilliet, melt butter over medium-high heat until it browns around edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over sauteed trout.
Saturday, July 26, 2008
Shrimp Creole
Prep Time: 1 hour
Yields: 6 servings
Ingredients:
3 lbs (21-25 count) shrimp, peeled and deveined
0.75 cup vegetable oil
0.75 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsp minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1.5 quarts shellfish stock
1 cup chopped green onions
0.5 cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste
Method:
In a 2-gallon heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions, and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.
Yields: 6 servings
Ingredients:
3 lbs (21-25 count) shrimp, peeled and deveined
0.75 cup vegetable oil
0.75 cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsp minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1.5 quarts shellfish stock
1 cup chopped green onions
0.5 cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste
Method:
In a 2-gallon heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. More stock may be added if mixture becomes too thick. Add shrimp, green onions, and parsley then cook 5 minutes. Season with salt and pepper. Serve over steamed white rice with a dash of hot sauce.
Fish or Shellfish Stock
Prep Time: 1 hour
Yield: 2 quarts
Ingredients:
2 lbs of fish bones
OR 1 lb each of crab, shrimp, and crawfish bones
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
6 garlic cloves
4 sprigs parsley
2 bay leaves
1 tsp dried thyme
6 whole black peppercorns
1 lemon, sliced
1 gallon cold water
3 cups dry white wine
Method:
Ask your seafood supplier to reserve 2 pounds of white fish bones or 3 pounds of shellfish shells, depending upon stock desired. Combine all ingredients in a 2-gallon stockpot. Bring to a rolling boil, reduce to simmer and cook 45 minutes. During cooking process, skim off all impurities that rise to surface. Add water if necessary to retain volume. Strain stock through cheesecloth or a fine sieve. Return stock to simmer and reduce to 2 quarts.
Yield: 2 quarts
Ingredients:
2 lbs of fish bones
OR 1 lb each of crab, shrimp, and crawfish bones
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
6 garlic cloves
4 sprigs parsley
2 bay leaves
1 tsp dried thyme
6 whole black peppercorns
1 lemon, sliced
1 gallon cold water
3 cups dry white wine
Method:
Ask your seafood supplier to reserve 2 pounds of white fish bones or 3 pounds of shellfish shells, depending upon stock desired. Combine all ingredients in a 2-gallon stockpot. Bring to a rolling boil, reduce to simmer and cook 45 minutes. During cooking process, skim off all impurities that rise to surface. Add water if necessary to retain volume. Strain stock through cheesecloth or a fine sieve. Return stock to simmer and reduce to 2 quarts.
Friday, July 25, 2008
Oyster and Artichoke Bisque
Prep Time: 1 hour
Yield: 12 servings
Ingredients:
6 dozen freshly shucked oysters
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
0.5 cup chopped bell peppers
0.25 cup diced garlic
1 cup flour
1.5 quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste
Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, and artichoke bottoms. Saute 5-10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is pureed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil, and cook until edges of oyster begin to curl. Season to taste using salt and white pepper.
Note: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.
Yield: 12 servings
Ingredients:
6 dozen freshly shucked oysters
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
0.5 cup chopped bell peppers
0.25 cup diced garlic
1 cup flour
1.5 quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste
Method:
In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, and artichoke bottoms. Saute 5-10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is pureed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until a white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil, and cook until edges of oyster begin to curl. Season to taste using salt and white pepper.
Note: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.
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