Shrimp Creole

This was the standard company dish when I was growing up. Here it is in its inauthentic glory. Adapted from Better Homes and Garden Cookbook, 1954.Paula Dean's recipe is almost identical.

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 4 (14 1/2-ounce) cans diced tomatoes, I like the fire-roasted ones
• 2 (8-ounce) cans tomato sauce
• 1/ 1/2 teaspoon salt
• 2 teaspoon sugar
• 2 teaspoons chili powder, I use ancho chile powdr
• 2 teaspoons dried basil
• 2 tablespoons Worcestershire sauce
• 4 to 8 drops of Tabasco
• 2 lbs pounds medium shrimp, peeled and deveined

Heat the olive oil in a large heavy skillet and cook the onion, celery, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, basil, Worcestershire sauce, and Tabasco sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Serve in bowls with rice.

Pear Clafoutis

This is quick and easy. We served it to family today. Recipe courtesy Barefoot in Paris, 2004

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy (recommended: Poire William)
• 2 to 3 firm but ripe Bartlett pears

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and thecustard is firm, 35 to 40 minutes. Serve warm or at room temperature.

Cajun Blackened Redfish

I am not a huge fish fan, but Steve and friend caught some awesome Redfish in the Intercoastal. I went back for seconds. It combines coating and moistness like most blackened recipes don't get. Also, you can use it for any firm fish. I used the Good Seasons Italian dressing that you make in the cruet. Then you can use olive oil.

Serves 4-6

1/4 Cup butter, melted
1T cayenne pepper
1t ground pepper
1T garlic powder
1t Old Bay Seasoning
1 1/4 C Italian style salad dressing
4 (4-6 oz) filets Red Drum or equivalent firm fish

1. Preheat oven 350 degrees
2. Melt butter.
3. Combine spices in another dish or bag.
4. Dip filets in butter.
5. Sprinkle, generously, spices over fish
6. In a large hot skillet, over high heat (don't use teflon) sear fish on each side 2 minutes or until slightly charred.
7. Place in a 11x7 inch baking dish and pour Italian dressing over each filet. Cover and bake for 30 mins. until flakey and tender.

Broccoli Salad

In the same Christmas card as the Convent Chicken was this one from Paula Deen's "The Lady & Sons, Savannah Country Cookbook". This serves 6-8 as a side dish.

Ingredients:

1 head broccoli, washed and cut into flowerets
1 cup chopped red onion
2 tablespoons vinegar
8 ounces sharp cheddar cheese, cut into very small chuncks
1/2 pound cooked crispy bacon, crumbled
1 cup mayo
1/4 cup sugar
1 cup halved grape tomatoes

Trim off large leaves of broccoli. Remove tough stalks at end and was broccoli thoroughly. Cut flowerets and stems into bite sized
pieces. Place in large bowl. Add crumbled bacon, onion and cheese. In a small bowl, combine mayo, sugar and vinegar, stirring well. Add broccoli mixture and toss gently. (This salad is even good as leftovers).

Convent Chicken

This was in our Christmas card in either 2004 or 2005. It comes from "The Best American Recipes 2003-4" Mostly I recommend using thighs, but I have put in their recommended parts.

Ingredients:
4 chicken breast halve, skin on, 5 chicken leggs , skin on, 6 chicken thighs, skin on
1 cup low sodium soy sauce
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon ground pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/2 cup fresh lemon juice

Combine all ingredients except chicken in a bowl and stir. Divide the chicken and the marinade evenly between two large zip top plastic bags. Massage the marinade into the chicken to coat evenly. Place in the refrigerator and marinate overnight. Turn occasionally. Drain the chicken in a colander about a half hour before cooking. Preheat oven to 375 degrees and cook for about 35-45 minutes. For an extra crispy skin, grill on the BBQ the last 5-10 minutes of cooking

Gourmet Meat Loaf

This meat loaf recipe is adapted from a microwave recipe from over 25 years ago. S loves meatloaf and I really don't except this one. This works in families where some like meatloaf and others don't.

Ingredients:

1 1/2 lb ground beef
2 eggs, beaten
1/2 cup saltine cracker crumbs
1/2 cup onion chopped
2 tablespoons worcestershire sauce
1 1/2 t salt
12 t pepper

Filling:

8 oz fresh mushrooms
1 med. onion chopped
2 tablespoons butter
1 teaspoon thyme
1 teaspoon cumin
3/4 cup sour cream
3/4 bread crumbs

Mix meat loaf ingredients thoroughly. Set aside. Saute onions and mushrooms in butter over medium heat until tender. Add thyme, cumin, sour cream and bread crumbs. Spread out meatloaf mixture on wax paper flat and rectangularly. Spread filling on top. Roll the entire mixture in a meat loaf shape and put in a 9 x 13 pan. Cook in preheated 350 degree oven for 45 to 55 minutes.

Instant Black Beans

I last made this in January of '05 and noted that it was outstanding. S does not like beans so I don't make them very often. My friend Sharon was asking for a black bean recipe and I accidently found this in the same book I was heralding: The Best American Recipes 2003-2004. This serves four and you can serve it over rice. ps if the chorizo is unpleasantly hard, grind it before adding it to the pan.

2 strips of bacon, chopped
6 ounces of garlicky sausage such as chorizo or kielbasa, diced
2 garlic cloves finely chopped
2 15 1/2 ounce cans Goya black bean soup
1 cup hot water
1/2 bay leaf, finely chopped

Fry the bacon until crisp in a large saucepan over medium heat. Add the sausage and saute until browned about 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the soup, water and bay leaf and bring to a boil. Reduce the heat to medium low and simmer uncovered unti. the mixture has thickened, 15 to 20 minutes. Sear hot.