Seafood

SeafooD & fOWL

Bloody Mary Shrimp Cocktail

Cat Fish-

Oven fried

Sonny’s(& also with other fish)

Ceviche’

Chilie Shrimp/or crab (S’pore)

Crab Meat Casserole

Crab Cakes (see also under appetizers)

Crawfish Etouffee

Crawfish Cornbread (see also breads)

Crawfish Boil (see under shrimp-boil this section)

Creole Stuffed Peppers

Dressings

Oyster

Other non seafood dressings-see Main Dish

Stuffed Egg Plant

Dips (other seafood dips see also under Appetizers)

Duck

Roasted

Smothered

Tipsy

Grilled Fish

Gumbo

Chicken & Sausage

Duck

Seafood

*Roux from scratch, oven

Harissa

Hushpuppies (see above w/ Sonny’s catfish)

Marinated stuffed Shrimp (see also Appetizers)

Nasigoreng (fried rice)w Indonesian Chili Sauce

Oysters

• Bienville
• Fried
• Rockefeller

Paella (three)

Salmon

• Barb b q roasted salmon
• Salmon Croquets
• Salmon (Seared) with Citrus Soy Glaze

Seafood dips –(see also appetizers)

Shrimp Batter

Shrimp & Crawfish Boil

Shrimp n Chili Sauce

Shrimp-marinated-stuffed (See also appetizers)

Shrimp Oyster Sauce-dip

Spicy Shrimp Salad (see also salads)

Tartar Sauce

Tempura

Tom Yam Kung Soup (see also soup)

Tuna Taco’s

BLOODY MARY SHRIMP COCKTAIL

½ – 1 C. V-8 or tomato juice

1-2 t. horseradish

celery salt

½ lemon

½ lime

salt-pepper to taste

1 oz. Vodka

1 T. Worchester sauce

1 T. A-1 steak sauce

lettuce or cabbage

Mix it altogether, adjust according to taste and amount of shrimp served, making a small batch or large. Chill sauce. Shred lettuce or cabbage and place in bottom of fancy glass or bowl, place most of the shrimp next, leaving a few to go around the glass. (can use margarita glass) Keep shrimp in fridge before serving and sauce, pour over shrimp in glass before serving. Serve with boiled shrimp.

OVEN FRIED CATFISH

4 (4-5 oz.) fresh catfish fillets

2 T plus 2 t. chef Paul Prudhomme’s Seafood Magic or Chef P. P. Meat Magic or Chef P.P. Veg. Magic

In all

½ C. toasted bread crumbs

2 T. finely chopped fresh parsley

3 T. finely sliced green onions

1 T. olive oil

Sprinkle all surfaces of the fish evenly with 1 T. plus 2 t. of the seafood magic (or other magic Seasoning) and gently rub it in. Preheat the oven to 450 degrees. Combine the bread crumbs, parsley, green onions, and remaining Seasonings food magic (or other Magic seasonings) in a bowl. Add the oil and combine it until the crumbs are moist.

Dredge the fillets, one at a time, in the bread crumb mixture, pressing down gently on each side. Shake off any excess crumbs. Place the seasoned fish on a nonstick baking sheet, presentation side up and cook for 6 minutes. Turn the fish over and cook for 6 minutes. Turn over one more time (presentation side up) and cook until done, about 4 minutes more. Serve immediately.

Chef Paul Prudhomme’s Pure Magic cookbook- need to get permission

CATFISH-Fish Fry (mustard marinade)

Note: Use any white fish such as: catfish, snapper, bass, white perch, speckled trout, grouper, red fish, etc.

Note: Figure on ½ pound filleted fish per person. If buying / using whole fish, you will only have approx ½ the original weight after fish is filleted.

Fish Preparation:

Fish must be “filleted” and cut into medium size pieces (2 or 3 bite size). Rinse fish with fresh cold water, drain, cover and put in refrigerator.

Marinade Preparation:

Note: Amount of marinade depends on the quantity of fish. This recipe is enough for 5 lbs of filleted fish. Adjust as necessary depending on amount of fish.

Note: Once fish is marinated, it should be cooked within one hour.

Prepare in a large bowl medium size jar French’s yellow mustard, 1 small bottle of Tabasco sauce (yes, all of it), ½ tsp black pepper, ¼ tsp red (cayenne) pepper.

Thin the mixture with cold water until it is the consistency of buttermilk – not too thin and not too thick. Mix well with spoon.

Soak filleted fish in mixture for 20 – 30 minutes. Remove and put marinated fish into a bowl. It is now ready to be mealed(with cornmeal) and cooked or put back into the refrigerator. (cook within 1 hour)

Corn Meal Preparation:

Use any yellow corn meal and pour in a large bowl. (Approx. 1 lb corn meal per 4 lbs. of fish)

Mix in white flour with corn meal (Approx. 30% ratio to corn meal)

Mix into meal plenty of salt, black pepper & red (cayenne) pepper

Note: You can also use packaged fish fry premix(Zatarains)

Note: When cooking fish with mustard marinade, you will need to double the corn meal and put in 2 separate bowls. If not using marinade then use cornmeal preparation only.

 

Fish Fry Accessories / other preparation:

Hush Puppies: Use packaged hush puppy mix and follow the instructions. For extra taste, add a diced onion and Jalapeño peppers to the batter. (batter needs to be thick). (see also Hushpuppy recipe)

French Fries: Frozen shoe string potatoes are the best.

Note: Prepare hush puppies approx 15 minutes before the fries are cooked. Keep potatoes frozen until ready to use.

Prepare a flat pan(s) with double paper towels large enough to hold the cooked fish, fries and hush puppies

Note: When cooking for 6 + persons, it is best to have 2 or 3 large pans ready. Normally, you want to pre-heat the oven to warm (175F degrees) and work a tray ‘system’ to bring in hot fish just fried & place in oven and have another pan ready for the next load of fish.  

Cole Slaw: Cut up fresh head of cabbage + diced green onion tops. Mix mayo + lemon juice for dressing. Salt & pepper to taste.

Condiments: Sliced pickles, onion, ketchup & tartar sauce.

 

Fish Cooker Preparation:

Note: You can use a “fry daddy” electric cooker which will only fry approx 1 – 1½ lbs filleted fish at a time. Heat setting on a fry daddy is automatic.

Note: When frying fish for more than 4 persons, it is recommended that a proper outdoor fish frying gas burner & an 8-10 quart pot & screen basket be used.

Note: Peanut Oil is the best frying oil and can be re-used several times. Corn Oil is the best alternative. All other oils burn too easily.

Note: Never overfill a pot with oil – use only 50-60% of the pot capacity. You need enough oil to cover x 2 the amount of fish you will cook at one time.

Heat the oil to 350 – 375F degrees using a thermometer. (Maintain temp closely and adjust fire accordingly. Do not burn (400+ will burn) oil as it will ruin the taste of the fish

Be ready with the marinade fish in one bowl and the meal in another bowl.

Liberally meal enough fish to be fried at one time.

Put into basket and lower basket into oil.

Cook approx. 6 to 8 minutes. Fish will float to the top when ready. (do not over cook)

Remove fish, drain excess oil and place in pan covered with paper towels. Place pan in oven to keep warm until the next batch is ready.

Repeat process until all fish is cooked.

The fries are next. Be careful when cooking frozen fries. Once fries are in oil, increase fire to compensate for cooling oil. Cook approx 15 minutes or until they start browning.

Remove fries, drain excess oil & place on pan covered with paper towels. Sprinkle with salt (Tony’s is best) and place in oven.

The hush puppies are last. Use a tablespoon and ‘spoon in’ hush puppies into oil. Turn them over one time while cooking. Approximate cooking time is 6 minutes (do not over cook)

Remove and drain. You are ready to eat.

Serve with Hushpuppies. (See below).

*Sonny loves his hushpuppies served with this fish.

Sonny Brown

HUSH PUPPIES

1 C. corn meal

½ C. flour

3 T. sugar

2 t. baking powder

1 t. salt

¼ C. grated onion

1 egg

2/3 C. milk

2 T. melted shortening

Mix dry ingredients and onion, add egg and beat mixture well. Add shortening and milk. Form into small patties or drip in small portions in deep hot fat. Fry until golden brown.

CEVICHE`

(Peru)

1 King fish, hammour (sm. cubes)

20 lemons (juice)

½ C. celery (chopped)

2 Lg. onions (slices)

¼ C. cilantro/coriander (chopped)

1 T. salt

¼ t. black pepper

¼ t. hot red peppers

¼ t. garlic (chopped)

Sides:

sweet potatoes (broiled with sugar)

corn on cob

lettuce (rinse well)

• Put the fish in a glass bowl, add salt, pepper, garlic, celery and red pepper.
• Add the lemon juice, mix well with all the ingredients. (Leave the marinated fish for 3 hours inside the refrigerator, cover with plastic film.
• After 3 hrs. the fish is cooked in the juices. Wash the onion with salt very good and rinse, put the onion on the side of the fish bowl and put the coriander chopped on to the top of the onion. Ready to eat. Serves4-6.

*Can serve with sweet potatoes, corn and salad.

CHILI SHRIMP/CRAB

Singaporean Dish

1-2 lbs shrimp-raw peeled

3 T. Peanut oil

4 slices fresh ginger, finely chopped

3 cloves garlic, finely chopped

3-4 fresh chilies, finely chopped

1 T. light soy sauce

1 t. salt

1 T. sugar

½ C. chili sauce (pre-bottled hot variety-maggi)

1C. water

6 T. tomato Sauce

Fresh French Bread (cut into one in. cubes)

Directions

Heat a large wok, add oil and when the oil is very hot, fry the shrimp, stirring constantly to cook on all sides, until they change color. (pinkish). Remove to a dish.

Turn the heat down to low under the wok. Add the ginger, garlic, chilies and cook for 2-3 minutes. Add soy sauce and vinegar and heat for another minute.

Return the shrimp pieces to the wok and stir fry over high heat for 3-5 minutes. Add salt, lower the heat and add sugar, bottled chilie sauce, water and tomato sauce. Cover pan and simmer for about 5 minutes, stirring occasionally. Serve immediately with plenty of bread cubes to mop up the sauce.

Serve over rice.

***The hot and spicy chili shrimp/crab can be adjusted to taste by altering the number of fresh chilies and amount of chilie sauce used. The amount of chilie sauce can be varied by adding more or less tomato sauce. For a side dish, try shrimp fried rice.

Note: if using crabs, 3 raw crabs (1/2 lb. ea.), can place crabs in freezer 10-15minutes to stun them. ( makes them easier to handle). Remove crabs from freezer and chop in half, length wise, immediately. Remove stomach bag and fibrous tissue. Scrub shells under running water to remove any mossy patches and then remove back of shell. With cleaver, chop crabs into 4-6 pieces, depending on size of crabs. Disjoint the two claws and with a blunt edge of the cleaver crack the crabs in several places. Drain well, continue with #1.

*This dish is typical and favorite in Singapore and served at local stallsides on the sea and in hawker center’s.

CRAB & RICE CASSEROLE

1 stick butter

½ C. chopped onion

1 bell pepper

1 C. Mushroom Soup

5 sm. garlic pods

3 sprigs, parsley

¼ C. pimentos

2 celery Stalks

2 C. crabmeat

4 slices moist bread

2 C. cooked rice

seasonings

½ C. water

bread crumbs

4 sm. slices butter

Sauté butter, onions, bell pepper and celery until wilted. Add soup, pimentos, parsley and crabmeat. Cook 5 minutes. Add bread, rice, water and seasonings to taste. Pour into 2 qt. casserole dish, sprinkle with bread crumbs, and dot with butter.

Bake 30 minutes on 475 degrees, covered, then uncover and bake 5 minutes longer. Can be made ahead of time.

Jackie “Nana” Brown

CRAWFISH ETOUFEE’

1 T. salt

1 t. red pepper

1 stick butter(melt in skillet)

2 chopped onions

½ C. bell pepper chopped

½ C. flour

Heat and stir flour in butter until color of light brown or brown paper bag, then add onions, bell pepper and fresh green onions and tops for 10 minutes. Add crawfish and 2 C. water add 1 t. garlic powder. Cook for ½ hour. Opt: parsley.

Rita “Nonnie” Ratcliff

CRAWFISH CORNBREAD (see also bread

CREOLE STUFFED PEPPERS

1lb. unpeeled fresh shrimp

8 lg. green or yellow bell peppers

2 mirlitons, peeled & chopped

1 lb. yellow squash, chopped

1 onion, chopped

4 green onions, chopped

3 tomatoes, seeded & chopped

1 jalapeno pepper, diced

2 garlic cloves, minced

2 T. olive oil

1 C. chopped tasso*

1 T Creole Seasoning

1 – 1½ C. fine, dry breadcrumbs

1/3 C. grated Parmesan cheese

Peel shrimp; devein. Set aside.

Cut tops from bell peppers: discard seeds and membrane.

Cook Bell Pepper shells in boiling water to cover in a saucepan over medium high heat 6 minutes; drain. Plunge into ice water to stop the cooking process; drain.

Sauté mirliton and next 6 ingredients in hot oil in a skillet over medium-high heat until tender; add shrimp and tasso, and sauté 7 minutes or until shrimp turn pink. Remove from heat. Stir in Creole seasons and breadcrumbs; spoon into bell peppers. Sprinkle with cheese; replace pepper top. Place in a greased 13 X 9 in. pan.

Bake peppers, covered at 350 for 30 minutes makes 8 servings. * Country ham may be substituted.

HERB OYSTER STUFFING-DRESSING

2 loaves Italian or French bread (1 lbs total) cut into ¾ in. cubes (12 Cups)

½ lb. sliced bacon, cut into ½ in. pieces

2-3 T. olive oil (if needed)

2 medium onions, finely chopped (2 C.)

1½ C. chopped celery

3 T. chopped fresh thyme or 1 T. dried crumbled

1 T. finely chopped fresh sage or 2 t. dried crumbled

1 T. minced garlic

½ t. salt

¼ t. black pepper

2/3 C. finely chopped fresh flat-leaf parsley

1 stick (1/2 C) unsalted butter, melted

18 oysters, shucked, drained, and chopped (3/4 C.)

2¼ C turkey giblet stock or low sodium chicken broth

Pre-heat oven to 325F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12 inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towel to drain, reserving fat in skillet.

If bacon renders less than ¼ C. fat. Add enough oil to skillet to total ¼ C. fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- 3½ qt. shallow baking dish. Bake, covered, in middle of oven 30 minutes then uncover and bake until browned, about 30 minutes more.

Note: stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.

** sometimes served at Thanksgiving.

Jamie Brown

STUFFED EGG PLANT DRESSING

4-8 eggplants (or no. of guests)

salt, pepper

1 bunch spring onions & tops

1 onion

3 garlic pods

1 jar pimientos

1 tomato

olive oil

rice

2 boiled eggs

¼ C. black olives

shrimp

crab meat or crawfish

Romano Cheese

bread crumbs

Pre-heat oven 320F. degrees. Wash eggplant, cut in half, salt and pepper. Place in oven and bake. When done take out the insides of eggplant, cut in small pieces- put aside. In 2 in. skillet sauté in olive oil, green onion tops, onions, garlic, chopped pimentos and tomatoes. In another dish put approximately 1-2 cups rice, chopped boiled eggs, black olives and sea food. Add shrimp and crabmeat(or crawfish) cut up. Toss all together and add onions, a little bread crumbs and eggplant. Stir real well and stuff egg plants . Sprinkle a little Romano cheese on top. Put back in oven on 320F for 10-15 minutes.

Rita “Nonnie” Ratcliff

DUCK-ROASTED

4-8 ducks cleaned

apple (quartered)

onion (quartered)

potatoes(quartered

salt pepper

4-6 garlic pods

Season ducks; stuff with apple, onion, garlic and potatoes. Place in electric roaster. Pour 2-3 cups of water in roaster. Heat 350F, cook 4 hours. Use basting bulb every hour to pour gravy/water over ducks.

Rita “Nonnie” Ratcliff

SMOTHERED DUCK

ducks or geese

garlic salt

red pepper

Tony Chachere’s

flour

oil

chopped onions

bell pepper

garlic pods-4

½ bottle burgundy wine

½ bottle water

1 pkg. Lipton Onion Dip Mix

Season ducks inside and out with mixture of garlic salt, red pepper and Tony’s. After this flour generously. Brown ducks in ½ oil. Brown breast first then thoroughly on all sides. Stuff the ducks with chopped onions, bell pepper and 4 garlic pods. Turn to breast down. Add ½ bottle burgundy wine and ½ bottle water. 1 pkgs. Lipton Onion Dip Soup Mix. Cook tightly covered 2½ hours at 350F degrees. Let gravy cook down to consistency that you like.

** Geese need to be cooked an hour longer

Bernelle Clemons

TIPSY DUCK

wild ducks

1 lg. can sauerkraut

1 apple

1 sm. onion

¼ C. butter

1 C. dry wine

salt & pepper to taste

Season ducks inside and out. Drain sauerkraut and wash twice. Chop apple and onion; Mix with sauerkraut in saucepan. Cook low heat 20 minutes. Stuff ducks with this mixture. Melt butter, add wine. Cook ducks in covered roasting pan.

Bernelle Clemons

GRILLED FISH

fillet of fish (4 med. pieces)

garlic

lemon

olive oil

butter

salt and pepper

Prepare grill just like you do for steaks (see main dish), and it depends on size of fish. Place an average amount of charcoal inside outdoor grill, if grilling for say two – 4 people. Rub olive oil all over fish. Heat & mix together some garlic, lemon and butter. Salt and pepper the fish, place on grill when fire is ready. Spoon over fish the garlic mixture. Cook 5-7 minutes on each side, depending on size of fish. Baste the other side when you turn it over. Keep moist. Serve

** Can spread Harissa over the fish. (A Middle Eastern orange spicy paste).

Sonny Brown

GUMBO

1 six lb. hen

1 lb smoked sausage chopped

½ C. chopped onion tops

1 med. onion chopped

¼ C. parsley

1 C. celery

1 C. bell pepper

5 qts. liquid (1/2 water & ½ chicken stock)

1 t. salt

½ t black pepper

½ t. red/cayenne pepper

12oz. Kary’s Roux

Boil chicken in a pot for 1 hour take chicken out, set aside. Keep chicken stock. Add the 5 qt. of liquid to another large pot, bring to boil, once boiling add roux. (inside the jar the oil goes to the top, be sure to stir it, or pour all of it in a large separate bowl and stir then measure the 12 oz.) Stir the roux in boiling liquid until dissolved (approx. 15 minutes) Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to gumbo. In a separate small pot fill with water and bring to boil add cut up sausage pieces, bring to boil again, this will help drain grease. Let boil 4 minutes, drain and place sausages in gumbo. Serve gumbo over rice. (You can add more roux if you want to make the gumbo more rich in flavor)

** You can follow directions of Kary’s Roux but we have added a few extra’s to make it even better. When the recipe calls for 5 qts. Liquid that means 2½ qts. of water and 2½ qts. of chicken stock.

*Nonnie likes adding more roux; it makes the gumbo darker which is more like New Orleans gumbo. We only use Kary’s Roux.

Note: You can make roux from scratch, but this is our favorite.

Rita “Nonnie” Ratcliff

STEVE’S DUCK GUMBO

 

2 lg. or 3 med. ducks

Medium to Large Cast iron pot

cooking oil or olive oil to cover bottom of pot

 flour – 1/2 cup (may need more to desired consistency)

 3 lg. onions – chopped

3 lg. bell peppers – chopped

Tony Chachere’s seasonings

salt

black pepper

2 bundles of green onions – chopped

2 bundles of parsley – chopped discard stalks

 

Cut duck up into quarters with skin on.  Lay on flat pan and blot excess water from duck and season with Tony Chachere’s Seasoning and salt and pepper.  Heat oil in cast iron pot on a medium heat (not smoking hot).  Place duck pieces in the pot with skin side down.  Turn frequently to brown and sear seasonings into duck.  Make sure heat remains high.  After browning remove duck and set aside. 

 

Making the Roux – Turn heat to medium low and sprinkle flour in the remaining drippings where the duck was browned. Maybe necessary to add a little more oil at this time depending on how much Gumbo you are going to make. Enough flour should be used to allow the Roux to (flow).  If too much flour is used and it balls up use more oil to get the consistency back.  The Roux must be stirred frequently so it will not stick to bottom of pot.  It is normal to scrape the bottom of the pot to insure all the ingredients are mixed consistently.  Roux should be browned on a medium to medium low heat.  While browning the Roux never let it get so hot as to start smoking.  This means the Roux is going to burn and if it does – throw it out and start over.  In general browning the Roux takes time and patience.  The color as it browns will change from light brown to brown to dark brown and then almost a chocolate brown.  “Ma’das when you know you gett-in close”. Have onions and bell peppers chopped up.  When the color and consistency of the Roux has been achieved mix in chopped onions and bell peppers – Stir-Stir-Stir.  The stirring allows the vegetables to smother down and this will keep the Roux from burning.  Fire should still be on medium to medium low.  You can put a lid on until vegetable are smothered down – about 10 minutes.  Add water – 1 to 2 pints.  The ingredients will look like a thick gravy stir to equalized the consistency, add more water to build volume and continue to bring to a light boil.  Add enough water to level equal to about 1/2 the capacity of the pot and bring to a medium boil.  Then place the duck in the pot bring to light boil and cook for approximately 3 to 3 1/2 hours on low heat covered.

 

Helpful Hints:  If your gumbo is too thin and too much volume, just remove lid to allow it to boil off.  If the consistency is too thin and the volume is ok then you can thicken with corn starch or flour mixed in a mixing cup with water and I suggest doing at 1/4 cup increments until desired consistency is achieved.  Some people like it thick some like it thin.  It’s not soup and it’s not stew.  The consistency should be thicker than water but not as thick as a gravy.  It will be necessary to add salt to taste and sample as cooking.  Add green onions and parsley about 15 to 20 minutes prior to serving.  Serve over rice in a bowl.  Add Gumbo File to increase consistency for individual taste.  Side dishes that go well with this is potato salad, french bread.  Smoke sausage can also be mixed with the gumbo cut in 1 inch pieces.  Duck can also be substituted with chicken. Kary’s Dark Roux or Savoy’s Roux can also be substituted in the making of your own Roux.  Figure about 1 pint for a large pint of Gumbo.  No okra – this is Cajun File Gumbo as passed on to me by my Grandmother from Ville Platte, La.

Steve Ratcliff

GUMBO (SEAFOOD)

2½ lbs. peeled fresh shrimp

8 ozs. (imitation crab meat chopped)

1 pt. oysters(opt.)

½ C. chopped onion tops

1 med. onion chopped

¼ C. parsley

4qts. Liquid (water)

8 oz. chicken stock

1 t. salt

½ t. black pepper

½ t. red/cayenne pepper

12oz. Kary’s Roux

1 C. celery (opt.)

1 C. bell pepper (Opt.)

Add water to large pot, once boiling add roux, onions, onion tops, parsley, crabmeat, chicken broth and seasonings. (also if using celery & bellpepper)

Boil for 45 minutes over medium heat, stirring continuously until roux is completely dissolved. Then add shrimp and oysters. Let boil another 10 minutes until ready. Serve over rice

*By adding more roux it will make it darker. If cooking for fewer guests, you can follow on the back of jar.

Rita “Nonnie” Ratcliff

ROUX-MARGARINE

2 sticks margarine

½ C. flour

1 C. onions

1 C. shallots

½ C. celery

½ C. bell pepper

4(cloves) garlic

4C. water

In a heavy pot, melt margarine, add flour and brown lightly, stirring frequently. Add onions, shallots, celery, bell pepper, garlic and fry for about one hour with cover on pot. Stir frequently.

ROUX-OVEN

Recipe is for regular oven not microwave

In a dark metal baking pan mix 1/2 cup oil and 1 cup flour.  Heat oven to 375F and bake roux for about 30 minutes until color is the way you want it.  While roux is cooking, you can sauté vegetables, or do whatever.  Stir occasionally to make sure color is consistent.  It is almost impossible to burn the roux.

Billy Mayfield

Harissa*

The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines — meat or poultry stews.

*1 lb. oil – cured black olives (preferably Moroccan)

For harissa*

1 t. cumin seed

1/2 t. coriander seeds

1/2 t. caraway seeds

2 hot red dried chili’s*, stemmed but not seeded (about 2 inches in length)

2 garlic cloves

1/2 t. salt to taste

1 T. olive oil

*available at Middle Eastern or Mediterranean markets . Used to spread on fish, then grill the fish in foil.

In a colander(cilantro) rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
Make harissa:
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature.

NASIGORENG

(Indonesian Fried Rice)

1 Stick oleo

1 bunch green onions, chopped

1 bell pepper, chopped

¼ bunch celery, chopped

3-4 pods garlic, chopped

3 C. cooked rice

1 jalapeno pepper

1/3 jar (olive) salad mix

1 bunch parsley, chopped

salt and pepper

1 (10 oz.) can tomatoes

Sauté first four ingredients in oleo, add chopped hot pepper, cook till soft then add rice, tomatoes, plenty salt and more pepper if needed. Cook till almost dry and add olives and parsley. When done, place in rice pot or colander and steam till dry.

A cup or more of chopped shrimp, ham or ground meat may be added during the cooking (the shrimp and ham are especially delicious). This must be well seasoned and not at all gummy. All vegetables must be very finely chopped. Delicious. Good with chili sauce.

Indonesia Chili Sauce(Sambal Goreng)

fresh chili

shallot

garlic

salt

fresh tomatoes

ajinomoto

fresh lemon

corn oil

OYSTERS-BIENVILLE

1 lb. shrimp-chopped

2 pt. oysters or

3 doz. fresh oysters

½ stick butter

2 C. chopped green onions

1 T. minced parsley

Parmesan cheese(grated)

bread crumbs

2 egg yolks

4 T. flour

salt and red pepper to taste

1 C. oyster, or shrimp stock

½ C. chopped drained mushrooms

¾ C. white wine

Blend butter and flour in saucepan. Add green onions and cook until wilted. Add 1 Cup oyster, or shrimp stock. Simmer with mushrooms, parsley and wine. Beat eggs and add slowly to mixture. Cook over low heat until thickened. Add shrimp and season to taste with salt and pepper. Wash oysters in fresh water, dry, and prepare oysters, Arranging them on the half shells. Pour mixture over oysters and top generously with Parmesan cheese and bread crumbs. Bake 350 degrees until brown on top.

*can bake in pastry shells

FRIED OYSTERS

1 pt. oysters

1 egg

dry crumbs

lemon wedges

Tabasco (opt.)

salt and pepper

Tony Chachere’s

tartar sauce – see recipe this section

Drain oysters; remove any bits of shell. Beat egg. Roll oysters in crumbs; dip in egg; roll in crumbs. Fry in shallow low-fat oil heated to 375F degrees for 2-3 minutes or until brown. Drain on paper towel. Serve with lemon and Tartar sauce. See Tartar sauce recipe end of this section. Serves 4.

Rita “Nonnie” Ratcliff

OYSTERS-ROCKEFELLER

2 pkg. frozen spinach

4 green onions

2 lg. stalks celery

¼ bunch parsley

¼ head lettuce

seasoned bread crumbs

1-2 T. Worcestershire sauce

Parmesan Cheese

Tabasco Sauce

bell pepper (opt.)

salt

5-6 doz. oysters

Cook Spinach and drain. Chop onions (tops and all), celery, parsley and lettuce. Blend spinach well in blender. Add all chopped ingredients. Blend well. Add enough seasoned bread crumbs to absorb any moisture. Blend in Worcestershire sauce, salt and Tabasco to taste.

Wash oysters well in fresh water and dry on paper towels. Put them in shallow pan under the broiler for a few minutes to remove the excess liquid. When dry remove and put 2-3 oysters in a small shell till you have used all the oysters, place them in a large glass casserole dish filled with rock salt (for atmosphere) or on a cookie sheet.

Put about a spoonful of mixture over oysters on half shell. Cover with buttered fine bread crumbs and sprinkle grated parmesan cheese on top. Place oysters in 500 degree oven and broil for 4 minutes until brown. Serve with slice of lemon.

** If these aren’t done the way you like, you can also try, baking them for 30 minutes on 400F degrees.

PAELLA

6 C. very strong chicken broth – preferably home made

½ t. saffron

1 small onion peeled

1 to 2 small chickens cut into serving pieces

coarse salt

½ C. olive oil

¼ lb. chorizo sausage cut in ¼ inch slices

1 medium onion chopped

4 cloves garlic, minced

2 pimientos diced

2 fresh ripe tomatoes

1 fresh green pepper chopped

1 lb. small shrimp shelled

8 – 10 large shrimp in their shells

3 C. of short grain rice – always use short grain rice in a paella

5 T. parsley

2 bay leaves, crumbled

½ – 1 C. dry white wine

1 T. lemon juice

¼ lb. frozen or fresh peas

18 clams, scrubbed (see note below)

18 mussels scrubbed (see note below)

lemon wedge for garnish

chopped parsley for garnish

NOTE: To scrub clams and mussels: soak them in a bowl of salted water sprinkled with 1 T. of corn meal for several hours or overnight. They will release any foreign materials and at the same time will become quite plump.

Steam the clams and mussels: Fry 1 sliced large garlic clove in about 2 T. olive oil. Add about ½ to 1 cup of white wine. Add clams and mussels and steam covered until they open, about 15 minutes. Save the juice. If the clams and mussels haven’t opened, they probably are bad and should be thrown out.

Heat the broth with the saffron and the whole onion. Cover and simmer for 15 minutes. Remove the onion and measure the broth. You will need exactly 5 ½ cups!

In a metal paella pan, heat the olive oil. Add the chicken pieces and fry until golden. Remove to a platter. Add the chorizo and stir-fry about 10 minutes. Remove and place on the platter with the chicken. Add the chopped onion, garlic, tomatoes, green peppers, and pimientos and sauté until the onion is wilted. Mash the tomatoes until almost puree. Add the shrimp and sauté until they barely turn pink. Remove the large unshelled shrimp. Add the rice to the pan and stir to coat it well with the oil. Add the peas and mix. Sprinkle in the 5 T. parsley and the crumbled bay leaves. You can make in advance up to this point.

Now stir in the broth (it should be hot but not boiling), peas, and the juice from steaming the clams/mussels. Move the pan to even everything out. Cook over medium heat. It should take about 7 minutes and the rice won’t be soupy but there will be liquid. Bury the chicken and chorizo pieces in the rice. Decorate the paella with the clams, mussels and large unshelled shrimp. From the moment the rice is added it usually takes 20 minutes. Once the rice is tender (taste to check to see if the rice is done) and the broth is consumed the paella is removed from the fire and left to rest for about 5 minutes. It should be decorated with lemon slices and parsley. You can also add strips of red and green peppers for garnish.

**According to the “real paella” cooks after you add the rice you never stir the paella again. I always have to because if I don’t it burns in some places!

Marilyn Lewis

FAST EASY PAELLA

4 C. shrimp shell stock or chicken stock

A pinch of saffron (opt.)

3 T. olive oil

1 medium onion, minced

1 t. paprika

1 t. ground cumin

2 C. Spanish (or other short grain rice

2 C. raw peeled shrimp cut into ½ in. chunks

salt

minced fresh parsley, for garnish

Preheat the oven to 450 degrees. Warm the stock in a saucepan along with the saffron, if you’re using it. Separately, place an ovenproof 10-12 inch skillet over medium high heat and add the oil. A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes. Add paprika and cumin and cook 1 minute more.

Add rice and cook, stirring occasionally, until glossy, 1-2 minutes. Stir in the shrimp; season liberally with salt. Add the warm stock. Transfer the skillet to the oven. Bake about 15 minutes, until all the liquid is absorbed and rice is dry on top. Add salt to taste; garnish with parsley; serve immediately. Serves 4.

*For stock, boil the shells from the shrimp in 4 cups water, then remove from heat and let steep until ready to use, or until water cools, strain and us. You can refrigerate the stock for 2 days or freeze up to a month. I use chicken stock and add both chicken and shrimp to paella. (Either stock from a boiled chicken or in a can)

PAELLA VALENCIA

3 C. chicken stock

½ t. saffron

1 sm. onion peeled(whole)

½ onion chopped

salt & pepper

¼ C. olive oil

4-6 pieces , chicken & legs

1 lb. fresh shrimp/prawns

1 lb. sausage (opt.)

1 jar artichoke hearts

2 garlic cloves, minced

1 jar pimentos diced

2 ripe tomatoes

½ can diced tomatoes

½ bell pepper-chopped

1½ C. short grain rice

3 T. parsley

2 bay leaves

1 T. Lemon juice

1½ Cups frozen peas

1 lemon(sliced-wedges)

Fill 5 quart pan with water covering chicken pieces slightly, cook one hour. Take chicken pieces out. Slice sausage and boil separately 5 minutes to draw out grease. Drain sausage. Once chicken stock is cooked heat 3½ cups of C. stock in another pan with saffron and large whole onion. Cover and simmer for 15 minutes set aside.

Heat oil in a paella pan or large cast iron skillet. Add garlic, onion, chopped bell peppers, pimientos, tomatoes, artichokes and sauté’. Add peeled shrimp and sauté until barely turn pink. Add rice to the pan and stir to coat it well with the oil and liquid. Add the peas and mix. Sprinkle parsley and bay leaves. Stir in stock (should be hot but not boiling), and lemon juice. Move the pan to even everything out. Cook over medium heat. It should take about 7 minutes and the rice won’t be soupy but there will be liquid. Bury the chicken pieces and sausage in the rice. Decorate the paella with wedged lemons and parsley. From the moment the rice is added it usually takes 20 minutes. Once the rice is tender (taste to see if done) and the broth is consumed the paella is removed from the fire and left to rest for about 5 minutes. If soupy you can put in oven for a while but not to dry out too much. Can also decorate with strips of green peppers and large unpeeled shrimp.

*This dish is typical from Valencia, Spain

BBQ ROASTED SALMON

1/4 C. pineapple juice
2 T. fresh lemon juice
4 (6-ounce) salmon fillets
2 T. brown sugar
4 teaspoons chili powder
2 t. grated lemon rind
3/4 t. ground cumin
1/2 t. salt
1/4 t. ground cinnamon
cooking spray
lemon wedges (opt)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Jamie Brown

SALMON CROQUETTES

1 large can salmon

½ onion-chopped

1 t. parsley (opt.)

1 egg- beaten

water

¼ C. – ½ C bread crumbs

salt and pepper

Worcestershire sauce-sprinkle

Combine everything; form into small patties, (like hamburger patties) not too thick. Adding bread crumbs to make the necessary consistency needed for frying. Fry in heated oil 375 degrees for 2-3 minutes. Don’t turn over too often or they will crumble and fall apart. Drain on paper towel. Good with A-1 steak sauce.

Rita “Nonnie” Ratcliff

SALMON (Seared)

W Citrus-Soy Glaze

4 C. thinly sliced Napa cabbage

4 C. (packed) thinly sliced fresh spinach

1 red bell pepper, cut into matchstick-size strips

1 carrot, cut into matchstick-size strips

¼ C. rice vinegar

¼ C. plus 1 T. canola oil

1 T. plus 1 tsp. soy sauce

1 T. oriental sesame oil

6 6oz. salmon fillets

1 t. chopped peeled fresh ginger

1 garlic clove, chopped

½ C. fresh orange juice

3 T. fresh lime juice

Toss first 4 ingredients in large bowl to combine. Whisk vinegar, ¼ C. canola oil, 1 T. soy sauce and sesame oil in medium bowl. Set vinaigrette aside

Heat remaining 1 T. canola oil in heavy large skillet over medium high heat. Sprinkle salmon with salt and pepper; ad to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté’ 1 minute over medium-high heat. Add orange and lime juices and 1 t. soy sauce; boil until mixture is reduced to ¼ C glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.

Jamie Brown

SHRIMP BATTER

(for Fried/Onion rings)

1 C. flour

1 t. salt

1 egg

1 C. ice water

2 T. oil

Mix above ingredients. Dip shrimp in batter and drop in deep fat and fry till golden brown. Tempura batter is also delicious for frying onion rings

Rita “Nonnie” Ratcliff

 

SHRIMP/CRAWFISH BOIL

For Small 1-3lb shrimp batch for cooking.

In 5 qt. sauce pan fill with water (about half), bring to boil over stove, add crab/shrimp boil-mix (Zatarains) well, put shrimp in water and bring to boil. Boil about 2 minutes, turn off fire, add some ice to shrimp mixture in pot, (this is to help cool down as to not overcook shrimp) and let mixture sit for 15-25 minutes. Drain and peel shrimp. Cut into small pieces. (If you prefer less spicy, don’t let shrimp sit in mixture as long.)

For a crowd-use 42 qt. aluminum. pot. Follow directions on Zatarains powdered Shrimp/crab boil. The “soaking” once fire is off allows for the shrimp to become hotter, so adjust accordingly. Also Amount of shrimp is usually 1½ lbs. per person when having a shrimp boil.

Include corn on the cob, small red potatoes, lemons.

Crawfish- Purge live crawfish before cooking. (Put salt in mixture of clean water; soak crawfish a few minutes. Remove from water)

SHRIMP BOIL

For small portions for inside cooking.

*See recipe for Spicy Shrimp Salad in Salad section.

SHRIMP IN CHILI SAUCE

Fish Bazaar DXB

24 prawns

8 oz. of Red Chili’s

10 cloves garlic

3 garlic heads

(pickled)

12 oz. sugar

4 t. salt

1 pt. vinegar

8 oz. corn starch

2 eggs

4 ½ oz. corn oil

white pepper-pinch

coriander- freshly chopped

Blend together the chili, fresh and pickled garlic. Pour the oil in a frying pan and add the blended ingredients and cook for 5 minutes. Then add the salt, sugar and vinegar and cook for another 2 minutes. In a flat bottom bowl, beat the egg with a little salt and the white pepper and mix with the peeled prawns, coat well. Then coat the prawns with the cornflour and fry in shallow oil for 3 minutes, turning them occasionally. Arrange the prawns on an oval platter, re-heat the sauce and pour over the prawns, garnish with coriander(cilantro) and serve at once.

SHRIMP/OYSTER SAUCE/DIP

(Used at shrimp-crawfish boils)

½ C. ketchup

1 C. mayonnaise

Worcestershire

dash Tabasco

salt – pepper

dash Lemon juice

Mix altogether and season to taste. Dashing ingredients as desired. This is good to dip shrimp, oysters, and crawfish while eating, during a crawfish/shrimp boil.

Paw Paw “Skinny” Ratcliff

TARTAR SAUCE

1 C. mayonnaise

1 T. minced sweet pickle

1 T. chopped olives

1 T. sm. capers

1 T. sweet pickle vinegar

½ t. finely minced parsley

Combine all ingredients and pour into small bowl. Top with a few capers and serve in center of fish and onion platter.

Jewel “Maw Maw” Ratcliff

TEMPURA SHRIMP

1 lb uncooked shrimp (lg.)

¾ C flour

½ salt

1 egg, beaten

2 T. soy sauce

water

Wash and shell shrimp leaving tails attached. Remove sand black vein and split slightly if extra large. Sift together flour and salt. Add beaten egg, soy sauce and enough water to make a very thin batter. Dry shrimp and dip (by tails) into batter, coating well. Fry in deep, hot fat until light and golden brown. Drain on paper towel.

*Can use batter for just vegetables like shredded carrots, zucchini.

CHILI CRUSTED TUNA TACOS

1 C. fresh orange juice

1 T. minced canned chipotles in adobo (including sauce)

1 T. distilled white vinegar

1½ t. ground coriander (cilantro)

1½ t. ground cumin

1½ t. chili powder

1½ t. cracked black pepper

1½ t. kosher salt

¾ lb. (1½ in.-thick) sushi-grade tuna steak

2 T. olive oil

4 (9-10 in.) flour tortillas

1 C. matchstick (1/8 in. thick) pieces of jicama (from 1 sm. Jicama peeled)

¼ C. coarsely chopped fresh cilantro

2 T. fresh lime juice

1 firm-ripe California avocado

1 C. loosely packed arugula, coarse stems discarded

Bring orange juice, chipotles, and vinegar to a boil in a 1 – 1½ heavy saucepan, then reduce heat and simmer stirring occasionally, until reduced to a generous 1/3 C, 15 to 20 min. Remove from heat and cool.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3-4 seconds. If using a gas grill, preheat burner on high, covered, 10 minutes, then reduce heat to moderately high.

While grill heats, stir together coriander, cumin, chili power, black pepper and kosher salt in a shallow bowl. Brush tuna on all sides with 1 T. oil (total), then coat all sides evenly with spice mixture.

Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center 8-10 min. total. Let tuna stand 10 minutes.

While tuna stands, heat tortillas on grill, turning over once, until warm, (about 1 minute), and keep warm, wrapped in foil.

Toss jicama with cilantro, lime juice, remaining T. oil, and salt and pepper to taste in a small bowl . Halve, pit and peel avocado, then cut into ½ inch thick slices.

Put tortilla on each of 4 plates. Divide arugula, jicama and avocado among tortillas, arranging evenly down center of each. Slice tuna ¼ inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.

Cooks Note:

If you aren’t able to grill outdoors, tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. 1 hr. start to finish.

Jamie Brown