Recipes

Savory Crawfish Bread Pudding and Cream Sauce

Serves 8

 Prep time 10 minutes

Cook time 20 minutes

  •  1 Loaf French bread cubed 1″
  •   ½ cup margarine
  • 1 cups onions, small diced
  • ½ cup bell pepper, small diced
  • 1 rib celery, small diced
  • 1 pound crawfish tails
  • ½ pound Andouille, diced small (OPTIONAL)
  • ½ teaspoon Tony Chachere’s
  • 1 tablespoon dried parsley
  • 2 teaspoons pure ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • ¼ teaspoon thyme
  • 12 ounces Evaporated milk
  • 4 ounces heavy cream
  • 3 whole eggs

 DIRECTIONS:

  1.  *Cube bread and set aside.
  2. *In a large mixing bowl combine the eggs, milk, and cream.  Set aside.
  3. *In a large sauce pot melt the margarine and add the onion, bell pepper and celery.  Cook until onion is translucent.
  4. *Add Andouille and cook (5) minutes (OPTIONAL).
  5. *Add crawfish tails and cook for five (5) minutes.
  6. *Add the spices and mix well.
  7. *Remove from fire and mix with bread mixture.
  8. *Pour milk mixture over bread and mix gently to combine.
  9. *Adjust seasonings to taste.
  10. *Bake uncovered in a 350 F oven for 30 minutes or until golden brown.

Savory Crawfish Bread Pudding Cream Sauce

Prep time 10 minutes

Cook time 20 minutes

  •  ½ cup margarine
  • ½ cups onions, small diced
  • ¼ cup bell pepper, small diced
  • ¼ cup celery, small diced
  • 12 ounces crawfish tails
  • ½ teaspoon Tony Chachere’s
  • ½ tablespoon dried parsley
  • ½ teaspoon pure ground black pepper
  • 1 tablespoon granulated garlic
  • 1/8 teaspoon thyme
  • 3 tablespoons flour
  • 1 cups water
  • 1 cup heavy cream
  • ½ cup butter

DIRECTIONS

  1. *In a large sauce pot melt the margarine and add the onion, bell pepper and celery.  Cook until onion is translucent.
  2. *Add crawfish tails and cook for five (5) minutes.
  3. *Add the spices and mix well.
  4. *Sprinkle the flour over the top of the mixture and stir well to combine.
  5. *Add the water and allow mixture to boil, once thickened reduce heat and simmer for 10 minutes.
  6. *Add heavy cream stir to blend
  7. *Turn fire off and stir in the butter.
  8. *Adjust seasonings to taste.

Thai Style Pork-Watermelon Tacos

Ingredients (Pork)

  • 2 pork tenderloin (silverskin removed) cut into ¼ in thick slices
  • 1 T onion powder
  • 1 tsp red pepper flake
  • 1 T fresh ground black pepper
  • 2 T chopped fresh ginger
  • 1 T seeded/minced Serrano chile
  • 2 T minced fresh garlic
  • 3 T soy sauce
  • 2 T oyster sauce
  • ½ tsp sesame oil

Ingredients (Salsa)

  • 2 T rice vinegar
  • ¼ C olive oil
  • 1 T soy sauce
  • ¼ tsp sesame oil
  • 1 C (small dice) watermelon cubes
  • ¼ English cucumber, seeded cut into ¼ in cubes
  • 1 Hass avocado, pitted, peeled, cut into ¼ in cubes
  • 4 large romaine heart leaves, cut into 4 in lengths

Directions

  1. Combine all pork ingredients in re-sealable container and marinate for 1 hr. Meanwhile, for the salsa, whisk together liquid ingredients and then fold in watermelon, cucumber and avocado. Refrigerate until needed.
  2. Preheat grill to a med heat. Remove pork from marinade and place on grill. 2 minutes on one side, flip and grill for an additional minute. Remove from heat and let rest for few minutes. Cut pork into ¼ in strips.
  3. Fill lettuce “shell” with pork and top with salsa.

___________________________________________________________________________________________________

Penne a la Chef Matt (Shrimp Pasta)

Ingredients

  • 1 box Penne Pasta
  • 1 pound Shrimp (peeled)
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cups White Wine, Or To Taste
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil – To Taste
  • Salt To Taste
  • Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit (onions becoming clear) add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer (about 10 min).

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir. Garnish with Parmesan cheese.

Serves: 4           Prep TIme: 25 min       Cook Time:  30 min

Grilled Fish Tacos with Roasted Chile & Avocado Salsa

INGREDIENTS:

  • 1/2 Avocado, peeled, pit removed
  • 2 poblano chiles, roasted, peeled, seeded
  • 1 jalapeno, roasted, peeled, seeded
  • 1/4 cup plus 2 T Olive Oil
  • 3/4 cup chopped onion
  • 3/4 cup Cilantro leaves
  • Juice of 1 lime
  • 1 1/4 tsp Kosher Salt
  • 3 T water
  • 1 lb Amberjack (Tilapia would also work well) fillet
  • 1/2 tsp cracked black pepper
  • 8 fresh white or yellow corn tortillas, warmed
  • 4 slices ripe tomato, cut in half
  • 2 limes, halved

DIRECTIONS:

  1. In a blender, combine the avocado half with the roasted poblano and jalapeño chiles, the 1/4 cup olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt, and the water. Puree until smooth, and set aside.
  2. Preheat a grill to medium, or preheat a cast-iron grill pan over medium heat.
  3. Season the amberjack with the remaining 1 teaspoon kosher salt and the white pepper. Rub the remaining 2 tablespoons olive oil over both sides of the fish, and place the fish on the grill. Grill until the fish is just cooked through and flakes easily, about 4 minutes on each side. Remove the fish from the grill, and use a fork to break it into flakes or small chunks.
  4. To assemble the tacos, divide the fish evenly among the tortillas. Place 1 tablespoon of the remaining chopped onion and 1 tablespoon of the remaining cilantro leaves over each portion of fish. Place a half tomato slice over each, and drizzle with some of the avocado salsa. Squeeze some lime juice over the tacos, fold the tortilla sides together, and serve immediately.

____________________________________________________________________________________

Seafood Stuffed Pork Loin with Seafood Sauce

INGREDIENTS:

  • 3-4 lb pork loin
  • 1 3/4 stick butter
  • 1/2 pint whipping cream
  • 1/2 tsp Thyme
  • 1 lb peeled shrimp
  • 1 lb peeled crawfish
  • 1 lb crabmeat
  • 3/4 C chopped green onions
  • 1/2 C chopped parsley
  • 1 T minced garlic
  • 3/4 tsp Oregano
  • 1 T diced onion
  • 1 T honey
  • 2 T Worcestershire Sauce
  • 4 T water
  • 1/2 tsp white pepper
  • Salt to taste
  • Black pepper and Red pepper to taste
  1. Slice pork loin down center, do not cut completely through meat. Fold open like a book. Season with salt, red pepper and black pepper.
  2. Heat 3/4 stick of butter in saucepan. Saute 1/2 C green onion, 1/4 C parsley, garlic, and oregano for about 5 minutes. Add 3/4 lb crawfish tails, 3/4 lb shrimp and all of crabmeat. and saute for 5 minutes.
  3. Place pork loin on baking dish and spread mixture down center and spread. Fold pork together and tie with butchers twine or string.
  4. Heat up saute pan with a pat of butte and get pan hot. Brown pork loin on all sides and then transfer to oven
  5. Bake at 350 degrees until pork is at temp of 155 degrees.
  6. While pork is cooking: prepare basting sauce by heating 1/2 stick butter, honey Worcestershire sauce and water. After loin is beginning to cook, baste with sauce every 10 minutes or so, until done.
  7. Prepare shrimp sauce by: heating 1/2 stick butter. Add chopped onion, green onion, parsley, saute 5 minutes. Add thyme, white pepper, salt, oregano and 2 dashes Worchestershire sauce, remaining shrimp and crawfish tails. Saute 5 minutes. Add heavy cream and saute for 3-5 minutes.
  8. Remove loin from oven and cut into 1/2 inch slices. Pour shrimp shrimp sauce over pork and eat.

Yields approx. 12 servings

_______________________________________________________________________________

Honey Glazed Shrimp with Pecans

INGREDIENTS

  • 1 lb shrimp, peeled and deveined
  • 2-3 cups shrimp or chicken stock
  • 1 cup honey
  • 1 cup chopped pecans
  • Salt and pepper, to taste
  • 1 tablespoon Red pepper Flakes
  1. Pour stock in saute pan, on med high heat, and reduce by half.
  2. Add shrimp, salt and pepper & red pepper flakes, reduce heat to medium and cook until shrimp are done.
  3. Remove shrimp from liquid and add honey to liquid. Continue cooking for few minutes to allow honey to thicken sauce.
  4. Add pecans to sauce and stir to coat pecans.
  5. ***If sauce isn’t thick enough, add 1 tablespoon cornstarch to 2 tablespoon cold water and then add to sauce. Bring to boil until thickened.***
  6. Serve honey pecan sauce over shrimp and put over rice or as a side dish.

____________________________________________________________________________________

Sweet Potato Soup with Fried Sage

INGREDIENTS

3 ½ pounds sweet potatoes, peeled and quartered
1 can coconut milk
3-4 cups homemade or high-quality chicken stock (I used about 3 cups)
1 bunch fresh sage
4 garlic cloves, peeled and minced
3 large shallots, peeled and chopped
Extra Virgin Olive Oil
Sea Salt
Cayenne pepper
Freshly ground black pepper

Preheat your oven to 425F. Arrange sweet potatoes on a baking sheet and drizzle on about 2-3 tablespoons of olive oil. Add salt and pepper, and toss with your hands to coat. Roast for 30 minutes, flipping the potatoes after 25 minutes.

Finely chop about 6 sage leaves. Pour coconut milk into a small space pan, and throw in chopped sage. Cook on low heat until it simmers, and take off heat. Set aside.

Heat up a Dutch oven on medium heat and add 2 tablespoons of olive oil. Add shallots and cook for 3 minutes, until translucent. Add garlic and continue cooking for 2 more minutes. Throw in roasted sweet potatoes and stir. Cook for 5 minutes. Lower heat and add coconut milk – stir – and add 2 cups of chicken stock. Continue to stir, breaking up the sweet potatoes with the back of your spoon. Stir in the rest of the chicken stock, a little at a time, until fully incorporated. Add a sprinkle of salt, black pepper and cayenne pepper. Cover and cook for 15 minutes.

Pour soup into a food processor and puree until smooth. When serving, drizzle on high-quality olive oil and top with fried sage.

____________________________________________________________________________

N’Awlin’s Shrimp

  • 25-30 Large Shrimp (heads removed and cleaned)
  • 4 sticks butter (hey, this is N’Awlin’s after all!)
  • 2 tsp Cayenne pepper ( add more for KICK!!)
  • 2-3 T Paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground thyme
  • 2 tsp salt
  • 2 tsp black pepper
  • juice from 1/2 lemon
  • green onion, chopped for garnish

1. Soften butter in mixer. After softened, add all spices and continue mixing until incorporated.

2. Add butter mix to hot saute pan and melt over med-high heat.

3. Add shrimp and reduce to medium. Cook for 15- 20 minutes until done. Move from heat & allow sauce to thicken and shrimp to absorb (the longer you wait, the better the taste)

4. Add lemon juice and green onion. Serve  & enjoy

______________________________________________________________________________________

Crabmeat Ravioli

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1-1/4 cups cream
  • 1 pound lump crabmeat
  • 1 tablespoon butter
  • 1/4 cup green onions, minced
  • 1/2 cup cracker crumbs
  • Salt and white pepper to taste
  • 2/3 cup flour
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream
  • 2 ounces butter, softened
  • Salt and white pepper to taste
  • 1/4 cup freshly grated Parmagiano Reggiano cheese

For the crabmeat filling:

Melt the butter in a sauté pan over low-medium heat. Add the flour, salt and pepper. Cook for a few minutes to make a blond roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it’s reduced to about 1 cup. Remove from heat and let cool.

Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt the butter in another pan and sauté the onions until translucent. Add the onions to the sauce, then stir in the cracker crumbs. Mix well, then set aside to cool. When the mixture has cooled, form it into balls about 3/4″ across.

To make the pasta dough:

Place the flour into a bowl and add the egg, water and oil. Using your hands or a wooden spoon, mix together until the ingredients for a ball of dough. Knead the dough for about 5 minutes, then set in a lightly oiled bowl to rest for one hour.

After the dough has rested, place on a board that has been dusted with flour, and roll it out with a rolling pin until it’s paper thin. You can also use a pasta machine to roll the dough out.

To assemble the ravioli:

Space the balls of crabmeat filling out on the sheet of dough, about 1-1/2″ from each other. Paint between the balls of dough with water, then lay another thin sheet of dough atop the balls. Press around each ball with your fingers to seal. Dust the top of the uncut ravoili with flour, then cut them apart with a pastry wheel (preferred) or a sharp knife. Boil the ravioli in rapidly boiling salted water for 5 minutes.

To make the sauce:

Heat the cream and reduce it by 1/3. Season the cream with salt and pepper to taste. Whisk in the butter a little at a time. Serve immediately over the freshly cooked ravioli, and top with the Parmagiano Reggiano cheese.

YIELD: 4 SERVINGS.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s