Recipes

Louisiana

BBQ Shrimp

Number of Portions: 28

Portion Size: 1

Ingredients:

1 1/4 lb Shrimp, large shelled deveined

1 1/2 T. Seasonings: (pre mix)

1 1/2 T. Paprika

1 1/2 T. Onion powder

1/4 T. Cayenne

1/4 T. Blk Pepper

1/4 T. Salt

1/8 T. Red pepper flakes

1 1/2 T. Thyme, dry

1/4 T. Rosemary

1/4 T. Oregano

1 1/2 T. Parsley, dry

1/4 oz. Garlic paste

3 oz. Beer

1/4 C. Worcestershire Sauce

1/4 C. Shrimp stock

8 oz. Butter, cut in chunks

Method:

Organize mise en place: have seasonings pre mixed and all other ingredients organized prior to service. Heat a large pan over high heat, when smoking hot add oil. Add shrimp and briefly sauté. Add seasoning blend and sauté for 30 seconds. Add garlic, sauté for 15 seconds add beer and seasoning. See chef at this point…Serve immediately. Place shrimp on platter, spoon some sauce over.



Corn Macque Shoux

Number of Portions: 15

Portion Size: 2 oz

Ingredients:

2 oz. Butter

4 oz onions small diced

4 oz red bell pepper small diced

11/4 oz garlic, paste

5 ears fresh corn cut off the cob

4 oz tomatoes, small diced

4 oz heavy cream

1 oz parsley chopped (1/4 Cup)

1/2 oz chives chopped

S&P

Method:

Do not throw away cobs. Set aside. In a large pan heat the butter, add the onion and bell pepper and saute until golden. Add garlic and briefly saute. Add the corn kernels and saute until lightly browned and slightly toasty.l Add tomatoes, cream, and reserved corn scrapins. Simmer until cream has thickened. Season to taste with S&P.



Red Snapper on Fettucini with Citrus Cream

Number of Portions: 10

Portion Size: 5 oz

Ingredients:

1 1/2 Cup + 2 T. Extra Virgin Olive Oil

1/2 Cup Shallots thinly sliced

5 cloves garlic chopped

20 oz bottled clam juice

1 3/4 Cup cream

10 oz white wine

1/4 T. Salt

10 oz Orange Juice

5 T. Sun dried tomatoes oil packed drained diced

1 T. + 2 t. Herbes de provence

1 T. + 2 t. Worcestershire sauce

1 1/4 t. orange peel grated

1 1/4 t. lime peel grated

All purpose flour as needed

5 - 5 oz fillets of red snapper

1 T. + 2 t. Basil, thinly sliced

grated orange peel minced as garnish

Method:

Heat half of oil in heavy medium skillet over medium high heat. Add shallots and garlic, saute 30 seconds. Add clam juice, cream, wine, OJ, sun dried tomatoes, lime juice, herbes de provence, worcestershire sauce, 1/2 t. orange peel and lime peel. Boil until sauce is reduced. Stir occsionally for 10 minutes. Place flour in shallow dish. Sprinkle snapper fillets with S&P. Dredge snapper in flour, turning to coat shake off excess. Heat remaining oil in heavy large skillet over medium high heat, ADD snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Retgurn pasta to pot. Add half of sauce and toss to coat. Mound pasta on platter. Top with snapper then drizzle with sauce and sprinkle with basil and additional minced orange peel.



Prailines

Number of Portions: 25

Ingredients:

3 oz Butter unsalted cut in chunks

8 oz sugar

8 oz brown sugar

4 oz heavy cream

8 oz milk

12 oz pecans chopped

1/2 oz vanilla

Method:

USE CAUTION WHEN PREPARING THIS RECIPE: ANY CONTACT WITH COOKING MIXTURE CAN CAUSE SEVERE BURNS! YOU HAVE BEEN WARNED. organize all your mise en place before you start cooking because you cant leave the pan once you start. Using a heavy duty stainless pot, melt the butter, then over high heat, add sugars and cream, cook for about 1 minute, stirring while cooking. Add chopped pecans and milk. Reduce the heat to medium. keep stirring for about 5 minutes, add vanilla and cook while stirring until mixture reads 240 degrees on a candy thermometer. Using a #40 scoop, scoop onto parchment lined sheet pans, make sure you spray the parchment paper with nonstick spray. Let it cool. Then serve.