French Quarter Catfish

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

24 Catfish fillets

1 qt White wine

1 c Vegetable oil

2 tb Thyme

3/4 c Butter,margarine,bacon fat

Paprika

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STUFFED CHILI RELLENOS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Tex-mex
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GUY ATTWOOD
1 cn Whole Ortega chilies
Monterey Jack cheese — grated
6 oz Crab — and/or cooked and
diced
1/2 lb Very sharp cheddar cheese
-grated
3 Eggs
1/4 c Milk — please use whole
milk
1 tb Bisquick — heaping
1 t Flour — for dusting cheeses

Drain the chilies. Plan about 4 per person. Open each
chili flat. In the bottom of a well buttered glass
oven dish; place a layer of chilies. Dust the jack
cheese with a small amount of flour. Mix together the
crab and/or shrimp with the Jack cheese. Place a thin
layer of this mix over the bottom layer of chilies.
Place another layer of chilies on top and repeat
process ending with a top layer of chilies.

Cook in a 375*F oven for 7-10 minutes; uncovered.
Remove from oven and reduce heat to 300*F. Mix
together the batter–you may have to double the batter
to be sure you cover the dish well–and pour over the
chilies. Add the cheddar cheese and cook, COVERED,
slowly in a 300*F oven until done. You will know it is
done when a knife inserted in the middle comes out
relatively clean. If the center does not set up
completely after about 30 minutes, don’t worry just
serve it up with a salad and, I like corn with it.

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APPLE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unbleached flour
3 tb Rolled oats
1 tb Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/4 ts Salt
1/2 c Raisins
2 sm Apples, pared/cored/cubed
3/4 c Skim milk, room temp
1/2 c Brown sugar, packed
1/4 c Applesauce, room temp
1 Egg white, whipped

Preheat oven at 350. Prepare 12 muffin pans with
cooking spray and flour. In a mixing bowl, combine
flour, oats, baking powder, cinnamon, nutmeg, cloves,
salt and raisins. In another mixing bowl, combine
apples, milk, brown sugar, applesauce, and egg white.
Mix wet ingredients with dry ingredients just until
moistened. Use an ice cream scoop to fill muffin tins
2/3 full. Bake 20 to 30 minutes, or until lightly
browned.

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Title: GARLIC SKEWERED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

1 1/2 lb Jumbo shrimp
1/2 c Garlic oil
1 tb Tomato paste
2 tb Red wine vinegar
2 tb Chopped fresh basil or 1 1/2
-tsp dried
Salt
Freshly ground pepper

Shell and devein shrimp. Mix together remaining
ingredients. Toss with shrimp and refrigerate 30
minutes to an hour, tossing occasionally. Remove
shrimp, reserving marinade. Skewer shrimp by by
bending each almost in half, so the large end almost
touches the smaller end, then insert skewer just above
the tail so it passes through the body twice. Grill
4-6 inches from coals for 6-8 minutes, or until cooked
through, turning frequently and brushing two or three
times with reserved marinade.

Source: Williams-Sonoma

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title: sausage-leek soup
categories: soup
servings: 6

1/2 lb smoked summer sausage
1/4 c unsalted butter
3 c leek
2 t fresh dill weed
4 c chicken broth
1 c cream
1/2 c parmesan cheese
1/4 t salt
1/4 t pepper

mince or cut the sausage into thin slices
heat butter in a large saucepan, over a moderate flame
add the sausage, heat and stir for 5-6 minutes
add the minced leeks, heat and stir for 5 minutes
add the dill, stir
add the chicken broth
bring to a boil, reduce heat, and simmer for 20-30 minutes remove from
heat and puree with a hand blender or in a food processor
place over a low flame
stir in cream
gradually stir in the grated cheese
season to taste with salt and pepper
serve hot

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Baked Apples

Recipe By :
Serving Size : 4 Preparation Time :1:40
Categories : Sugar Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large apple — cored
1 teaspoon cinnamon
4 whole cloves
1 teaspoon nutmeg
8 teaspoons apple juice, frozen concentrate
1 cup water
1 teaspoon cinnamon
2 whole cloves

Many different kinds of apples, such as Mackintosh, Rome Beauty,
Gravenstein, etc., can be used in this recipe. Store leftover baked apples
in the refrigerator for an easy snack or quick breakfast.

Preheat the oven to 350 degrees. Core the apples, leaving a 1/2-inch base,
and set in a baking dish. Place 1/4 teaspoon of the cinnamon, 1 whole clove,
a dash of nutmeg, and 2 teaspoons apple juice concentrate into each apple.
Pour the water around the apples . Add the remaining spices to the water and
bake for 1 to 1 1/2 hours, until the apples are soft. Serve warm or cold.

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Title: $25,000 Chili
Categories: Meats, Main dish, Chili
Yield: 14 servings

3 md Onions; diced
2 md Green peppers; diced
2 lg Stalks celery; diced
2 sm Cloves garlic; minced
1/2 sm Fresh jalapeno peppers;
8 lb Lean chuck; ground coarsely
1 cn 7 oz diced green chilies
14 1/2 oz Can stewed tomatoes
15 oz Can tomato sauce
6 oz Can tomato paste
6 oz Chili powder
Tabasco sauce to taste
12 oz Beer
12 oz Mineral water; bottled
3 Bay leaves; or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and
brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water
JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better
the 2nd day, if you can wait that long. Also, those I
substitute pure New Mexico ground red chili. Whatever
you use make sure it’s pure chili powder, no
additional seasonings added.

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Title: AVOCADO APERITIF
Categories: Beverages, Vegetables
Yield: 4 servings

1 md Avocado
1 lg Cucumber
1 Lemon; juice of
1/2 c Parsley; chopped
2 c -Crushed Ice

———————————-GARNISH———————————-
Lemon slices; -OR-
Cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add
parsley, lemon, and blend until smooth. Add the crushed ice and blend
together again. Strain into glasses. Garnish with lemon slices or cucumber
peel.

SERVES:4 SOURCE:_The Non-Drinker’s Drink Book_ by Gail Schioler

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SCRAMBLED EGGS WITH FRESH OYSTERS AND CHILES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup flour
Salt and pepper
1 cup fresh shucked oysters — (about 10 to 12)
3 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon minced ginger
1/4 cup chopped green onion
1 tablespoon minced fresh red chile pepper
2 tablespoon soy sauce
4 large eggs, — lightly beaten

In a bowl, season the flour, with salt and pepper, and dredge the oysters.
Shaking off the excess. In
a deep saute pan heat the oils until hot and fry the oysters on both sides for
2-3 minutes. Remove
and drain on paper towels and then set aside. To the same saute pan, add the
ginger, green onions,
and chile to the hot oil, stir and cook for 1 minute. Meanwhile, stir the soy
sauce into the lightly
beaten eggs. Now add the egg mixture to the saute pan, and scramble until they
are as dry as you
prefer. Transfer eggs to a serving plate and top with oysters. Serve
immediately.

Yield: 4 servings

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Title: CHESTNUT MERINGUES
Categories: Cookies
Yield: 36 servings

2 Egg whites
1/2 c Superfine sugar
1 ts Vanilla extract
4 Marrons glaces; chopped
2 ts Superfine sugar

———————————TO FINISH———————————
1 ts Sweetened hot chocolate mix

Grease several baking sheets; line with parchment or waxed paper. Preheat
oven to 275 F (135 C). In a very clean grease-free bowl, beat egg whites
until very stiff, but not dry. Add 1/2 tablespoon of the 1/2 cup sugar;
beat until sugar is incorporated and meringue is stiff and shiny. Add
remaining sugar, a little at a time, beating well after each addition.
Beat in vanilla. Carefully fold in chopped marrons glaces. Using two small
teaspoons, spoon small oval shapes of mixture onto prepared baking sheets.
Lightly sprinkle remaining 2 teaspoons sugar over meringues. Bake
meringues 1-1/4 hours or until crisp and dry on outside, but soft in the
center; cool. Sift hot chocolate mix lightly over each meringue. Remove
meringues from paper.

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