Posts Tagged "Recipes"

Garlic Cheese Grits

Posted by on Oct 26, 2015

Garlic Cheese Grits 1 Tbl                Bacon grease or canola oil 1 Tbl                Garlic, minced 1 tsp                Salt 2 cups             Milk 2 cups             Chicken broth 1 ¼ cup          Grits 1 tsp                Creole Seasoning 1 tsp                Hot Sauce 8 oz                 Sharp cheddar cheese, shredded Melt bacon grease over low heat in a 2-quart sauce pot. Add garlic and salt and cook for one to two minutes being careful not to brown the garlic. Add milk and broth and increase heat. Bring to a simmer and slowly pour in the grits. Lower heat and cook grits for 15 minutes, stirring often. Add remaining ingredients and stir until cheeses are melted. Serve immediately. Yield: eight servings...

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Silver Queen Corn and Shrimp Dip

Posted by on Jul 27, 2009

Ingredients: 2 quarts water 1 Tbl crab boil 2 Tbl kosher salt 3/4 pound small shrimp, peeled 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup red onion, minced 1/2 cup green onion, minced 1 Tbl fresh jalepeno, minced 1 Tbl hot sauce 1 Tbl fresh lime juice 1/8 tsp cayenne pepper 1/4 tsp ground cumin 1/3 cup fresh cilantro, chopped 1 1/2 Roasted Silverqueen corn, cut from the cob* (3 ears), or canned corn, drained 1 tsp salt Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly/ Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping. Yield: 6-8 servings *To roast the corn: Preheat oven to 375. Wrap each ear individually in aluminum foil and place them on a baking sheet. Cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove from the oven and cool for 30 minutes. Remove the foil, husks and silk and using a sharp knife, cut the kernels from the corn, being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the...

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Purple Parrot Chocolate Martini

Posted by on Jul 27, 2009

Ingredients: 1 /2 oz. Absolut 1 /2 oz. Kahlua 1 /4 oz. Godiva Dark Chocolate Liqueur 1 /4 oz. Godiva White Chocolate Liqueur 1 Tbl Half and Half In a cocktail shaker, add ice. Add liquor and liqueurs in order. Shake with ice and fine strain into a chilled martini glass. Yield: 1 martini

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Purple Parrot Corn and Crab Bisque

Posted by on Jul 27, 2009

Ingredients: 1/2 tsp Clarified Butter (page xxx) 1/3 cup yellow onion, medium diced 1/4 cup green bell peppers, medium diced 1/4 cup celery, medium diced 1 tsp garlic, minced 1 1/2 tsp basil, dried 1 tsp white pepper 1/4 tsp cayenne pepper 1/2 tsp thyme 1 1/2 qts Chicken Stock (page xxx) or low sodium chicken broth 1/4 cup white wine 1 Tbl brandy 2 tsp Worcestershire 2 tsp Crescent City Grill Cayenne and Garlic Sauce 3 cups fresh corn kernals, scraped with pulp (or 2 cans whole kernal corn, drained) 1/2 cup margarine 1/2 cup flour 3 cups heavy cream 1 cup Half-n-Half 1 Tbl Crescent City Grill Creole Seasoning 2 lbs jumbo lump Crabmeat, picked of all shell In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley. Yield: 1...

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Crabmeat Holleman

Posted by on Jul 27, 2009

Ingredients: 1/2 cup Hellman’s Mayonnaise 2 egg yolks 1 teaspoon Worcestershire 1 teaspoon Crescent City Grill Cayenne and Garlic Sauce 1 tablespoon sherry 1 tablespoon creole mustard 1 tablespoon lemon juice 1 teaspoon Crescent City Grill Creole Seasoning 1/3 cup green bell peppers, small diced 1/3 cup red bell peppers, small diced 1 pound jumbo lump crabmeat 1/2 pound backfin crabmeat 2 8-ounce wheels or wedges of Brie (remove rind and cut into 1/2 inch cubes) 6 tablespoons seasoned breadcrumbs Preheat oven to 375 degrees. Combine mayonnaise, egg yolks, Worcestershire, cayenne and garlic sauce, sherry, creole mustard, lemon juice, and creole seasoning; mix well with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture, being sure not to break up lumps. Place a layer of crabmeat mix in ovenproof ramekin or scallop shells, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10-22 minutes, until mixture bubbles and crumbs are brown. Garnish with chopped parsley. Yield: 8...

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