BANANA BUNDT CAKE, Roasted Banana Caramel Sauce

Banana Bundt Cake 
14 servings

3 cups flour
2 tsp baking soda
½ tsp salt
2 sticks (8 oz) butter, room temperature, that means squeezably soft
2 cups sugar
2 tsp vanilla
2 large eggs, room temperature
4 very ripe bananas, mashed
1 cup sour cream

Put the rack in the center of the oven and preheat to 350 degrees. Spray your Bundt pan generously with Baker’s Joy-the one that includes flour. Or butter it generously.

Whisk together flour, baking soda and salt.
Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be shocked when the batter curdles), all the sour cream and then the rest of the flour mixture.

Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a skewer or toothpick inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes-if it is browning too quickly, cover it loosely with a foil tent.

Transfer the cake to a rack and cool for about 10 minutes before unmolding it onto a rack (use an extra oven rack if nothing else-air circulation) to cool to room temperature. If you can, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving-it’s better the next day. The flavors mellow and ripen.

Optional Lemony White Glaze:
Sift 3/4 cup confectioner’s sugar (measure before sifting) into a bowl and squeeze in enough fresh lemon juice (start with 2 tsp. And add more by drops) to make an icing just thin enough to drizzle down the Bund cake’s curves.


Roasted Banana Caramel Sauce for the Sour Cream Banana Bundt Cake

Roasting bananas intensifies their flavor and is particularly useful for not–quite-ripe fruit. The resulting puree lends a deliciously different taste dimension to the sweet, creamy caramel and additionally thickens the sauce.

1 medium banana, unpeeled
3/4 cup pecan halves
1/4 cup water
1 cup sugar
1 cup heavy whipping cream at room temperature
1/4 tsp. Vanilla

Heat oven to 350 degrees. Place banana on a piece of foil and in place it, in turn on a baking sheet (to avoid the juice messing up the baking sheet should it’s juices leak) and bake for 20 minues or until the skin blackens and the pulp is soft, turning once.
Meanwhile, place pecans on a small rimmed baking sheet (or once again on a piece of foil). Bake in same oven with banana 8-10 minutes, or until fragrant and light brown.

Let banana stand 10 minutes or until cool enough to handle. Peel and remove the pulp. Place pulp on a plate and mash with a fork until smooth.
Meanwhile, place water in a heavy medium saucepan; add sugar. Bring to a boil over medium heat, I stir mine with a wooden spoon while the sugar dissolves and continuing until it begins to turn amber, thin I stand back and watch until just the right shade of light brown (like an old copper penny) appears.
Remove the pan from heat; add cream (STAND BACK) stirring with a long-handled wooden spoon.
Place pan on medium low heat; stir constantly until any hardened caramel dissolves. Stir in banana puree and vanlla; cool slightly. Place in blender or food processor; process until smooth. Serve with slices of Banana Bundt cake and garnish with a few roasted pecans.
Makes 2 cups

CHOCOLATE YUMMY

Chocolate Yummy

Pecan shortbread:
3 ounces pecans, toasted-just 5 minutes in a 350 degree oven will do it.
3 Tbsp. Granulated sugar
½ cup butter
½ tsp. Vanilla
1 cup flour
½ tsp. Salt

Chocolate Pudding:
1 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
3 ½ ounces dark chocolate (semi-sweet will do) coarsely chopped
1 ounce milk chocolate, coarsely chopped
1 Tbsp. Butter
1/4 tsp. Vanilla
pinch of salt
(Note: I just use 4 ½ ounces of semi sweet and never had a complaint.)

Cream Cheese Layer:
1 lb. Cream cheese
½ cup plus 2 Tbsp. Powdered sugar
2 cups heavy cream
chocolate shavings for garnish
Place the pecans and sugar in a food processor and pulse together for 30 seconds. In the bowl of an electric mixer, cream together the butter, vanilla and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.

Preheat the oven to 325 degrees.
Use your fingers to press the chilled dough into a 9-inch ssquare baking diwh. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.

Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat (Thick bottomed pans mean less liklihood of scorching). Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes. Until it is thick enough to coat the back of a spoon.

Place the chocolate(s) in a mixing bowl with the butter, vanilla and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.

In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and ½ cup powdered sugar together until smooth.
In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 Tbsp. Sugar and whip a few minutes more, until soft peaks form.

Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight.
Garnish with additional chocolate shavings if desired.

PORCHETTA

Porchetta

1 (7-pound) boneless pork butt
Inside Seasonings:
3 Tbsp. Kosher salt
1 tsp. Black pepper
1 Tbsp. Ground fennel
1 Tbsp minced garlic
1 Tbsp chopped fresh thyme or rosemary
Outside Seasonings:
2 Tbsp kosher salt
1 tsp. Ground black pepper
4 Tbsp. Oil
1 large onion, cut into ½-inch slices

Make a vertical cut down the center of the pork, cutting only halfway through, then turn the knife to the right and cut halfway through. Do the same on the other side of the center cut. This technique is called butterflying.) This will open up the pork into a flat slab to allow you to season it well.

Using your hands, smear the seasoning all over the meat. I usually make a few small cuts inside the meat, about 1-inch deep, so that I can really get the seasonings worked in. Fold the pork back up and truss with kitchen twine. Coat the outside of the roast with salt and pepper.
Preheat the oven to 325 degrees.

Heat the oil in a dutch oven or roasting pan over medium high heat. Add the roast and sear on all sides until crusty and brown all over.

Arrange the sliced onion in a roasting pan and set the roast on top. Roast for 1 ½ to 2 hours, until the pork reaches an internal temperature of 145 degrees. Allow the roast to rest for at least 30 minutes before slicing.

SIMPLE FRIED OYSTERS

Simple Fried Oysters

½ cup flour
½ cup cornmeal
1 tsp salt
1/4 tsp black pepper

Whisk together the flour, cornmeal, salt and pepper. Heat 2 inches of oil in a dutch oven until it reaches 350 degrees. Toss the oysters in the seasoned flour, shake off the excess, and fry for 3 to 5 minutes, until slightly golden, then drain on paper towels. Don’t over-fry them or they will become dried out and a little chewy-you want them to be nice and plump.

BASIC FRIED SHRIMP & COCKTAIL SAUCE

Simple Fried Shrimp

2 dozen large shrimp, peeled
½ tsp. Plus 1 ½ Tbsp salt
1/4 tsp plus 1 Tablespoon black pepper
2 cups flour
2 tsp. Cayenne
oil for frying
1 cup well-shaken buttermilk
2 tsp. Creole mustard (if you want your shrimp tangier)

Place shrimp in a medium bowl and season with1/2 tsp salt and 1/4 tsp black pepper:
In a separate bowl, whisk together the flour with the remaining salt, pepper and the cayenne.
Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Use a separate dry spoon or your fingers, to toss and evenly coat. Carefully slip the battered shrimp in to the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t over-crowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or as nicely as they should.

Cocktail Sauce:
1 cup ketchup, 3 Tbsp. horseradish, 2 Tbsp. Lemon juice, 2 Tbsp. Tabasco sauce, and 2 tsp. Worcestershire sauce.

HOMEMADE HOT SAUCE

Basic Homemade Hot Sauce

3 cups chopped hot peppers
1 cup salt
½ cup white vinegar
1 cup cider vinegar
2 bay leaves
3 garlic cloves
1/4 cup sugar

Combine chopped chiles and salt in an airtight container and seal. Set aside at room temperature for 4 days. Rinse the salt off the chiles and drain. Heat the chiles, vinegars, bay leaves, garlic and surgar in a medium saucepan over medium heat. Bring the mixture to a boil. Reduce the heat to low, and simmer for 15 minutes.

Allow the mixture to cool, then transfer to a blender and puree until smooth. (Use extreme caution when blending so you don’t splatter the sauce anywhere near your eyes) Store the sauce in the refrigerator, in a tightly sealed glass jar.

CREOLE TOMATO SALAD

Creole Tomato Salad

Leave the skins on and slice the tomatoes about 3/8 of an inch thick.  Arrange them in concentric circles on a plate and drizzle them with olive oil and sprinkle them with salt and pepper. That’s all.

Sometimes if I’ve got a really good onion I slice some of it paper thin and scatter the slices over the tomatoes. If it’s for company I might alternate slices of fresh mozzarella cheese with the slices of tomato and scatter torn fresh basil leaves over the salad as well. Never more elaborate than that.

I cringe when I see ladies have to take a knife to a salad.

NEW ORLEANS BORDELAISE SAUCE

New Orleans Style Bordelaise Sauce

Invented by Mandich Restaurant. It bears no resemblance to the French classic. It’s good with grilled or sautéed veal, shrimp, and especially chicken. Toss with cooked chicken and pasta. 

3 Tbsp Extra Virgin Olive Oil
4 Cloves of Garlic, roughly chopped
1 Sprig of Thyme
1 Bay Leaf
1 Spritz of fresh lemon juice
1/2 stick of Unsalted Butter
1 Tbsp Italian Parsley, minced
Salt & Pepper to taste

Add the oil to a heated saute pan. Add the garlic, Thyme, and Bay leaf. Saute the garlic until it just starts to slightly brown then add the lemon juice, and the cold butter, incorporating by shaking the pan back and forth until melted. When the butter is totally melted strain the sauce through a fine mesh sieve, then add back to the pan. Add the parsley and season to taste with Kosher salt and pepper.

PASTA CREAM SAUCE

Cream Pasta Sauce
1 serving.

½ cup heavy cream
1 Tbsp. green onions, chopped
2 Tbsp. onions, sliced
1/4 cup sliced mushrooms (optional)
2 tsp. Dill weed
salt and pepper to taste

1 Tbsp. White wine for chicken, Brandy for crawfish or Pernod or Herbsaint for shrimp
5 medium shrimp, peeled and deveined or 10 crawfish tails or one chicken breast half, sauteed and chopped
Combine the ingredients in a saucepan over medium heat. If using shrimp, saute them for 2 or 3 minutes first. You should bring the sauce to a boil and simmer until it thickens slightly so it will cling to the pasta. Put the pasta portion in the pan with the sauce, stir to coat with sauce and then pour into the bowl.
　

SUPREME LEMON PIE

Supreme Lemon Pie
6 to 8 serves

Classic Crust:
(have all ingredients very cold or frozen)
1 1/3 cups flour
½ tsp. Salt
½ cup shortening
3 Tbsp ice water
Preheat oven to 425 degrees

Combine the flour and salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle with the water, one Tbsp. At a time and toss lightly with a fork until dough forms a ball.
Press the dough between your hands to form a 5-to 6 inch "pancake." Lightly flour a work surface as well as your rolling pin. Roll the dough into a circle about an inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.

Fluffy Filling:
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen lemonade concentrate, thawed
1 4-serving box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped to stiff peaks

For the Fluffy Filling:
Combine the cream cheese and condensed milk in a mixing bowl. Beat at low speed until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling, 1-inch from the edge and refrigerate. That means make a bowl for the clear filling leaving a one-inch dam of fluffy filling to hold the clear filling.

Clear Filling:
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice and the zest of the lemons you squeeze
1 ½ cups granulated sugar
1 Tbsp. Butter

For the Clear Filling:
Combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-sized mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1 ½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely and spread gently into the "bowl" shaped well in the center of the fluffy filling. Mound it up, there will be plenty.

Topping:
1 cup whipping cream
2 Tbsp powdered sugar
3/4 tsp. Vanilla
For the Topping:
Beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the powdered sugar and vanilla. Spread over the clear filling. Refrigerate until firm.

MUSHROOM SOUP

Mushroom Soup

Simple! Yes, but just taste it!

1 ½ qts. Strong chicken stock
3 cups mushrooms, finely chopped
1 cup cream sherry
salt and pepper to taste
½ cup cream, whipped, for garnish

Put the stock and mushrooms in a 3-quart soup pot and cook for 45 minutes. Add the sherry; cook for 15 minutes and taste for seasoning. Serve in warmed soup cups, topping each with a spoonful of unsweetened whipped cream.

OAXACA LIME SOUP

Oaxaca Lime Soup
6-8 servings

2 quarts rich chicken stock
1 cup fresh spinach, cut in small strips
1 cup radishes, thinly sliced
1 cup mushrooms, thinly sliced
1 cup avocado, chopped
1 cup boiled chicken, diced
1 cup lime juice
toasted tortilla strips for garnish
Lime wedges for garnish
chopped cilantro for garnish

Heat or make the stock, it must be strong so have a gallon and reduce it down to half a gallon. Put about 1 Tbsp of each ingredient in the bottom of each bowl. Pour in the boiling chicken stock. Sprinkle in some tortilla chips, cilantro, and place a bowl of lime wedge on the side for each guest to squeeze into their soup as they like.

ASIAN SESAME SALAD DRESSING

Asian Sesame Salad Dressing

1/2 cup mayonnaise
5 tablespoons rice wine vinegar
2 tablespoons sugar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Combine dressing ingredients in a jar with a lid and shake vigorously until sugar is dissolved.

CURED SALMON

Cured Salmon
Serves 12, with leftovers

Ingredients
1/3 cup sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 whole side of salmon (2½ to 3½ pounds, with the skin on
3 tablespoons tequila
Half a bunch of cilantro
12 very thin lime slices

Stir together the sugar, salt, and pepper. Set aside.
Using tweezers or needle-nose pliers, pull out any bones remaining in the salmon. (There can be as many as 30.) Cut the side of salmon in half crosswise.
Lay one piece of salmon skin side-down in a plastic container or glass baking dish. Drizzle with half the tequila. Sprinkle with half the sugar mixture, patting it firmly into the fish. Layer the cilantro over the salmon; arrange the lime slices over the cilantro. Drizzle the second piece of salmon with the remaining tequila and sprinkle it with the remaining sugar mixture, patting it firmly into the fish. Lay the second piece of salmon on top, skin-side up. Cover with plastic wrap. Set a small, flat-bottomed dish (or cutting board, or brick or whatever) atop the stack of salmon and weight it with 2 heavy cans or a small saucepan. Refrigerate for 24 hours.
Remove the weights, the dish, and the plastic wrap. With a spatula, flip the two pieces of salmon as one, so that the top piece is now on the bottom. With the spatula, lift the salmon piece now on top and baste the cilantro layer with the accumulated juices from the dish. Replace the salmon. Cover with plastic, top again with the dish and the weights, and refrigerate another 24 hours.
Remove the dish, weights, and plastic. Scrape off the cilantro, limes, and the salt mixture and pat the salmon dry with paper towels. Transfer to a cutting board. Beginning with the tapered tail-end piece of the salmon, using a long, thin, sharp knife, cut the salmon, across the grain and at an angle almost parallel to the work surface, into thin slices, releasing the slices from the skin as you go.
Arrange the salmon on plates as you slice, overlapping slightly. About 2 ounces of salmon is a suitable portion (like all raw fish, it is rich). You may drizzle sour cream mixed with lime juice and zest over the salmon or serve it alongside.
Serve with the usual side garnishes: Chopped onions and capers will be enough for this one. Little toasted bread rounds or crackers would be excellent.

OVEN RIBS

OVEN RIBS

Beef ribs, pork ribs and pork butt all work this way, you may need more time for pork butt.

Preheat oven to 325 degrees.

If you are doing untrimmed ribs remove the membrane that covers the bone side of the rack.
Take your racks of ribs and season them any way you want: salt and pepper, Cajun seasoning,  herbs, barbeque sauce, Italian seasoning, teriyaki sauce, stay simple. Once they're seasoned, wrap each rack separately in saran wrap. Make sure that they're firmly sealed.

Once they're wrapped in the saran wrap, lay the racks of baby back ribs in a baking pan lined with heavy duty aluminum foil. Once they're all in there, seal the aluminum foil tightly. Make sure there's no openings in the package.

Bake at 325 degrees for 1.5 - 2 hours, depending on how many ribs there are. In my experience, the 1.5 hours is sufficient to bake them to perfection. They should be tender to the touch without unwrapping them.You can eat them immediately or finish them off by browning on a hot grill for 5 minutes or so.

ASIAN NOODLE SALAD

Asian Noodle Salad  
Makes 4 cups

1 cup bok choy (save the big outer leaves for stuffed cabbage and the remaining cabbage for a mild slaw)
3/4 cup snow peas or sugar snaps, chopped
½ cup red pepper, cut in matchsticks
½ cup carrots , cut in matchsticks
½ cup bean sprouts (optional)
1/4 cup green onions, sliced (the Asian way is very thin, on the bias, slanted)
cook in boiling water, cool:
1 3oz. Pkg ramen noodles, without the seasoning packet

Dressing:
Combine in a processor or blender:
1/4 cup sugar
1/4 cup orange juice
1/4 cup ketchup
1/4 cup vinegar
2 Tbsp. Thai chli garlic paste
2 Tbsp. Smooth peanut butter
1 Tbsp. Toasted sesame oil
2 cloves garlic
1 ½ tsp. Dry mustard
1 tsp. Soy sauce
1/4 t. salt
1/4 cup fresh cilantro, coarsely chopped.

Keep noodles, vegetables and dressing seperate until ready to serve. Break noodles in half into boiling water. Cook 3 minutes. Drain and rinse in cold water to stop cooking.

Process or mix all dressing ingredients except cilantro until smooth, then add cilantro and pulse just to combine. Toss with hands before serving-not more than 1 hour prior to serving.

ROAST BEEF PO BOYS with Debris Gravy

Roast Beef Po-Boys with Debris Gravy
Makes 6 Po-Boys

1 tsp. Black pepper
1 tsp. Granulated onion
1 tsp. granulated garlic
½ tsp. ground thyme
1 (4-5 pound) bottom round roast, (almost any will do)
2 medium yellow onions, quartered
3 medium carrots, halved
3 celery ribs,halved
2 whole garlic heads, halved, with skins on
12 cups beef stock (or enough to cover three-quarters of the meat)
6 10-inch sections of New Orleans French bread (use what you must) cut in half horizontially, but leaving a "hinge" of bread in the back.
Your favorite sandwich condiments


Preheat oven to 350 degrees

Combine dry seasonings and rub outside of roast thoroughly-go ahead, massage it in.

If your roasting pan has a rack put it on the bottom and place the roast on top. Scatter the onions, carrots, celery and garlic on the bottom of your roasting pan. Pour beef stock into pan until it covers three-quarters of the roast. Place in the oven and cook until internal temperature reaches 170 degrees or until the outside of the roast begins to fall apart; at least 2 to 3 hours-it may take longer. Remove from the oven and slice the roast as thinly as possible.


Strain the pan gravy and discard the solids (or eat’em). Put the sliced roast and the little bits of meat (the debris) back into the pan gravy. When ready to serve, put mayonnaise on both the bottom and top of the bread and assemble generous portions of the roast beef on the slices of French bread and dress with your favorite condiments. Mother’s debris Po-Boy features sliced roast beef, debris gravy, and pile on the frills. ("dressed" with mayonnaise, Creole, yellow or French mustard and dill pickles.) You can cut each individual sandwich in half vertically; on the bias is nice because it gives a wider bottom to hold onto. Some places also include sliced tomatoes, and shredded iceberg lettuce. It’s up to you.

You should not need to thicken the gravy. It is messy and fun.

CHILI RUB for GRILLING PORK CHOPS

Chili Rub for Grilling Pork Chops

Rub this in about half an hour before you grill.
On the menu in the restaurant in Darlinghurst, Sydney.

3 Tbsp. Chli powder

1 Tbsp. Cumin

2 tsp. Thyme

2 tsp. Sugar

1 ½ tsp. Salt

3/4 tsp. Ground allspice

1 tsp. Black pepper

Mix it up, rub into your pork chop, grill it.

TOMATO DUMPLINGS

Tomato Dumplings

1/4 cup butter
½ cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced celery
1 bay leaf
1 (28-ounce) can whole tomatoes, and their juice, coarsely chopped
2 tsp. Brown sugar
½ tsp. Salt
1/4 tsp. Pepper
½ tsp dried or1 Tbsp chpped fresh basil (optional)
1 cup flour
1 ½ tsp. Baking powder
½ tsp. Salt
1 Tbsp butter, cut up
1 large egg, lightly beaten
1/3 cup milk
1 Tbsp. Minced fresh parsley

Melt the 1/4 cup butter; add onion and next three ingredients. Saute 5 minutes or until vegetables are tender. Stir in tomatoes, next three ingredients, and , if desired, the basil. Bring to a boil; reduce heat and simmer 3 minutes.

Combine flour, baking powder, and salt. Cut in the Tablespoon of butter with a pastry blender, or rub between your hands until the mixture is crumbly. Add egg, milk, and parsley, stirring until dry ingredients are moistened. Drop dough by Tablespoonfuls into simmering tomato mixture.
Cover and cook over mediumlow heat 20 minutes. Remove and discard bay leaf. Serve immediately.

Yes, the vegetarian version is great but this version exceeds expectations:

Sausage Variation: 

Start off by cooking one pound of country sausage (any roll of breakfast sausage will do) shaped into meatballs. Drain off the grease and set the sausage balls aside and proceed with sauteeing vegetables. Add the sausage with the tomatoes and proceed
.
CAVEAT: This version converted one stalwart vegetarian.

HOMEMADE MAYONNAISE

Homemade Mayonnaise

1 tsp. Salt
1 tsp. Coleman’s dry mustard
½ tsp. Sugar
2 egg yolks, divided
1 cup Wesson oil
2 Tbsp. lemon juice, divided (you'll add half of it in the beginning and the other half when it starts to thicken)
pinch Cayenne

Mix at low speed with an electric mixer or by hand with a wire whip. Heck, almost anything will do, even a wooden spoon can work. A processor is great but the texture won’t be as fine. Mix the first three ingredients together. Add egg yolks and 1 Tbsp. of the lemon juice and beat to a pale yellow. Beat and at the same time begin to drizzle in the oil by drops. Be patient.
When the oil begins to emulsify increase the flow of oil, beating all the time, to a tiny, steady stream. When it begins to thicken add beat in the second Tbsp. of lemon juice and become just a tad more generous with your stream of oil. When all the oil is incorporated you will have mayonnaise; thick, unctuous, mayonnaise.
Or

HOT PEPPER JELLY

Hot Pepper Jelly
Pour on a block of cream cheese and serve with crackers.

3/4 cup red bell pepper, ground
6 ½ cups sugar
1/4 cup hot red jalapeno peppers, or your choice, you might throw in a couple of yellow and green for color contrast-this should look like jellied confetti.
1 ½ cups vinegar-I like champagne vinegar in this for both the flavor and the neutral color. I like to see real peppers.
½ tsp. Salt
1 bottle liquid certo, or two boxes , your choice

Grind the hot peppers (the bell pepper you’ve already ground) in the blender or grind them in a processor. Put juice, sugar, salt and vinegar in kettle. Bring to boil. Boil and stir 5 minutes. Let cool 10 minutes. Add certo. Pour into jars. After 10 minutes turn upside down for five minutes to distribute seeds and bits of pepper evenly.
Makes six 8-ounce jars.

SHRIMP with LOBSTER SAUCE

Shrimp in Lobster Sauce

No lobster in this. It’s a relic of the age when America fell in love with Chinese carry-out.

2 Tbsp. Peanut oil
2 cloves garlic, crushed
1/4 pound ground pork
1 pound fresh shrimp, cleaned
1 Tbsp soy sauce
½ tsp. Salt
½ tsp. Sugar
2 green onions, cut in 2-inch pieces
½ cup water
1 Tbsp. cornstarch
1 Tbsp.water
2 eggs, lightly beaten

Heat oil over medium heat. Stir in garlic; then add pork and continue stirring until pork turns white, about 3 minutes. Add shrimp, stir until they turn pink. Add soy sauce, salt, sugar and green onions, mix well. Add water and bring to boil. Cover and cook for 3 minutes. Dissolve cornstarch in water and add to mixture, simmer until thickened, stir in eggs, turn off heat immediately and serve, over rice of course.

SALMON CROQUETTES & ONION SAUCE

Salmon Croquettes

1 can salmon
1 cup soft fresh bread crumbs
2 Tbsp. grated onion
1 Tbsp. minced parsley
½ tsp. salt
1/8 tsp. Pepper
2 eggs, well beaten
1 cup seasoned bread crumbs

Drain salmon; flake fish coarsely and crush bones. Add bread crumbs, onion, parsley, salt, pepper and 1 beaten egg. Mix thoroughly; chill. Shape croquettes into a cone, cork or a hockey puck shape. Roll in seasoned bread crumbs, dip in remaining beaten egg, and then roll in crumbs again. Fry in 365 degree fat deep enough to come at least halfway up the shaped croquettes (or just throw all care to the winds and deep fry them). Until croquettes are golden brown. If you shallow fry them you’ll need to turn them to make sure they get cooked golden brown all over.

You may also bake the croquettes (reccommended) in a 350 degree oven for 20 minutes, or until golden brown.
6 servings

Onion Sauce: 

Saute ½ cup minced onion in 2 Tbsp. Butter. Stir in 2 Tbsp. Flour, 1/4 tsp salt and dash of pepper. Gradually add 1 cup milk; cook until thickened. If desired omit onions and add instead 1 cup cooked peas, drained. Serve over salmon croquettes.

SOFT SHELL CRAB

Fried Soft Shell Crabs
These as a sandwich are the remarkable. Lettuce, tomato onion and Mayo please!

6 soft-shell crabs
1 egg
1 cup flour
1 cup milk
Salt and pepper

Clean crabs by cutting off the face and eyes. Lift up the shell at both pointed sides and pinch out the gills (or "dead man’s fingers"). Rinse well; crain and pat dry. Soak crabs in mixture of egg, milk, salt and pepper for 15 minutes. Coat with flour and fry in 375 degree deep fat (probably need to turn them once to make sure you get both sides brown) unntil golden brown, about 3 minutes on each side or 6 minutes total. They must be steaming hot inside. Drain and garnish with sliced lemon and minced parsley. Serve with tartar sauce.
6 servings

To Broil:
Clean crabs and follow directions for frying except omit egg and use 1 Tbsp flour instead of 1 cup. Melt ½ stick butter and brush crabs thoroughly. Broil 3 inches from source of heat, top side down, for about 5 minutes until golden brown. Remember broiler units are notoriously unreliable so go by eye-it could take as long as 8 minutes. Turn, brush top side with butter and continue broiling for 5 to 8 minutes or until golden brown and steaming hot inside. Garnish with parsley and lemon wedges

BROILED FISH

Broiled Fish 

1/4 cup melted butter
1 Tbsp lemon juice
1 Tbsp chopped chives or green onions
1 Tbsp minced parsley
2 pounds fish fillets
½ tsp salt
1/8 tsp pepper

Combine butter, lemon juice, chives and parsley; set aside 2 hours to flavor butter well. Place fish, skin side down on broiler rack; season with combined salt and pepper. Brush fish with butter mixture and broil 3 inches from heat for 10 to 15 minutes or until fish flakes easily.
4 servings.

BREADED FISH I

Breaded Fish

1 pound fish fillets, steaks or small fish (catfish "nuggets" are just fine)
½ cup milk
1/8 tsp. Paprika
1 tsp salt
½ cup bread crumbs
2 Tbsp butter

Dip fish in combined milk and salt; coat with crumbs. Place in shallow baking dish; dot with butter and sprinkle with paprika. Bake in 500 degree oven 10 to 12 minutes on bottom rack or until fish flakes easily

MEATBALLS IN SPANISH RICE

Meatballs in Spanish Rice

1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup milk
1 tsp salt
1 Tbsp. Oil
1/4 cup chopped green pepper
1 onion, chopped
3/4 cup uncooked rice
1 can (1 lb 13 ounnces) diced tomatoes
1 ½ tsp. Salt
1 tsp chili powder
1 small bay leaf, crumbled

Combine beef, bread crumbs, milk and 1 tsp. Salt. Shape into 20 balls (ping pong ball size). In large skillet, brown meatballs in oil. Reserve meatballs and drain off excess drippings. Stir in onion, green pepper and rice. Cook, stirring constantly until onion is clear and rice is lightly browned. About 8 minutes. Add remaining ingredients and meatballs. Stir to blend. Cover with a lid and cook over low heat until rice is done. About 35 minutes.
6 Servings.

BOILED SWEET POTATOES (And How to Finish Them)

Boiled Sweet Potatoes (And How to Finish Them)

Don't boil them until they're mush but still have some resistance when pierced with a knife. You can also add savory things to finish them, sauteed bacon and onions, ham, some or prosciutto. I also like a dusting of Parmesan cheese and some fresh basil is nice if you use the Parmesan and Prosciutto.

Variations:
Orange: Combine 1/3 cup sugar, 1/3 cup brown sugar and 1 Tablespoon cornstarch. Stir in 1 cup orange juice and 1 Tablespoon grated orange peel. Cook over low heat until mixture begins to thicken. Pour over sliced potatoes. Dot with 2 Tbsp. Butter. Cover with foil and bake in a 350 degree oven for 20 minutes, Baste occasionally. Uncover, turn potatoes and bake 15 minutes longer.

Sugar: combine 3'4 cup brown sugar, ½ cup water, ½ tsp. Salt, 1/4 stick butter and 1/8 tsp. Cinnamon. Pour over sliced potatoes. Bake, uncovered, in 350 degree oven for 30 minutes. Baste occasionally. Turn once.

Tangy Lemon: Combine 3/4 cup brown sugar, ½ tsp. Grated lemon peel and 2 Tbsp lemon juice. Pour over sliced potatos. Dot with 2 Tbsp butter. Bake, uncovered, in 350 degree oven 25 minutes.

Sherry-Orange Pecan: Sprinkle yams with ½ cup brown sugar and 1/3 cup pecans. Pour 1 cup orange juice, 1 Tbsp grated orange peel and 1/3 cup sherry over sliced potatoes. Dot with 1/4 stick butter. Cover and bake in 350 degree oven about 35 minutes or until liquid is absorbed.

STUFFED EGGPLANT AND VARIATIONS

Stuffed Eggplant
I know, not pretty, but once you start stuffing eggplants you'll think they are. The oyster version is something people fall out for.

2 eggplants, do not peel
1 cup soft, fresh breadcrumbs
1 large onion, finely chopped
1 clove garlic, minced
3 Tbsp butter
½ tsp salt
dash black pepper
1 egg, well beaten
1 tsp chopped parsley
1 sprig thyme

½ cup buttered bread cubes (I use about 2-3 tablespoons melted butter tossed with the half cup of bread crumbs, dried in the oven-just as you would for Macaroni and Cheese. You can also throw in a couple of Tablespoons of grated Parmesan as well, if you like)

Simmer eggplants in salted water until tender. Cut in half; remove seeds and discard; carefully spoon out the pulp. Chop pulp and add add bread crumbs. Saute onion, garlic and one of the variations listed below in butter over medium heat until tender, about 10 to 15 minutes. Stir in pulp, salt and pepper; continue cooking for 5 minutes, stirring frequently. Cool. Add egg, parsley, and thyme; mix thoroughly. Fill eggplant shells and sprinkle top with buttered crumbs. Bake in a 375 degree oven for 25 minutes.
8 servings.

Shrimp, Crawfish, Crab or Oyster Stuffing: Add ½ pound desired seafood, or a mixture, coarsely chopped. Feel free to use canned or frozen. The juices in the canned products should go in the stuffing as well.

Ham or Sausage Stuffing: Add ½ pound ham, coarsely chopped, sliced smoked sausage (ready to eat) or bulk sausage-you'll need to cook it and drain off the grease.

Ground Beef Stuffing: Add ½ pound ground beef-cooked, drain excess drippings.

SAUSAGE AND SHRIMP JAMBALAYA

Sausage/Shrimp Jambalaya

1 pound pork bulk sausage (Hot Italian is good)
½ pound thick sliced bacon, cut into pieces
3 large onions, chopped
1 green pepper, chopped
½ cup minced parsley
1 1/3 cups rice
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon cayenne
1 pound shelled shrimp

Fry sausage and bacon, stirring frequently. Remove and drain all but 2 Tbsp. fat. Add onions and pepper; cook 8 to 10 minutes. Add parsley, bacon, sausage, garlic and seasonings and mix well. Place shrimp over mixture. Do not stir. Pour rice over shrimp. Add water to barely cover rice. Do not stir. Cover, bring to boil; reduce heat and cook 30 minutes. Remove cover, reduce heat and continue heating 15 minutes to dry jambalaya.

8 servings.

CRAWFISH JAMBALAYA

Crawfish Jambalaya
A Cajun Jambalaya...no tomatoes!

1 ½ cups diced ham
1 package frozen crawfish tail meat (it comes in 12 ounce or 16 ounce packages where I am, use the 1 pound package if you can but the 12-ounce will suffice.)
2 Tbsp. Oil
1 ½ Tbsp. Butter
2 large onions, minced
2 garlic cloves, minced
1 bay leaf
Salt and pepper
2 cups rice
1 quart beef consumme (canned) or very strong beef or chicken broth
4 cups diced tomatoes
1 green pepper, chopped
Cayenne
½ cup sherry wine
1/4 cup dry red wine

Saute ham and crawfish meat in oil untl heated through. Add butter, onion, garlic, bay leaf, salt, pepper and rice. Saute until rice is brown. Add consumme, tomatoes, green pepper and cayenne. Carefully stir mixture; cover and simmer until rice is tender, about 25 to 30 minutes. Add sherry and red wine. Do not stir. Cook 5 to 10 minutes to heat throughly. Remove bay leaves.
8 servings.

CHICKEN AND SAUSAGE JAMBALAYA

Chicken and Sausage Jambalaya


1 3-pound chicken, cut into serving pieces (or just use the equivalent in pieces-I like thighs)
2 Tbsp. Oil
2 Tbsp flour
1 pound smoked sausage
2 onions, minced
3 cups canned diced tomatoes
1 green pepper, minced
1 clove garlic, minced
3 cups water
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon Tabasco sauce
2 cups rice
3 green onions, minced
3 Tablespoons minced parsley

Season chicken with salt and pepper. In a Dutch oven, brown chicken pieces in oil on all sides. Remove chicken; add flour and stir until light brown. Add sausage which has been parboiled for 15 minutes (to render out some of the fat), drained and sliced. Stir in chicken, onions, tomatoes, green pepper and garlic. Cook, stirring constantly for 10 minutes. Add water, salt, pepper and hot sauce. Bring to a boil: add rice. When mixture comes to a boil again, stir thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or until rice is tender. Add green onions and parsley; stir lightly with a fork. Cover for 5 minutes longer to heat thoroughly.

8 servings.

OYSTER STEW

Oyster Stew

Simple Homestyle Recipe.  Canned oysters work just fine here!

1 pint oysters, with liquid
1/4 cup butter, melted
1 cup half and half, scalded
1/8 tsp pepper
3 cups milk, scalded
½ teaspoon paprika
½ teaspoon salt
Dash of Nutmeg
Dash Tabasco

Simmer oysters in butter and oyster liquid until edges curl, they will be hot through. Add cream and milk. Heat to boiling; season with paprika, salt and pepper, nutmeg and Tabasco. Serve at once.
4 servings.

SAUCE PIQUANT

Sauce Piquant

So close to Creole Sauce you might mistake them for cousins. In fact I do.

6 Tbsp. Flour
3/4 cup oil
3 large onions, minced
4 stalks celery, minced
4 cloves garlic, minced
1 (6-ounce) can tomato paste
3 green peppers, minced
3 Tbsp Worcestershire sauce
1 lemon, juice and grated zest
salt and cayenne pepper to taste
1 Tbsp prepared mustard, yellow or Creole

Brown flour in oil, slowly, stirring all the while. Add remaining ingredients; cook over low heat for 30 minutes. The more red pepper, the more "piquant" the gravy will be. To use sauce with chicken, rabbit, sqkuirrel or turtle, brown meat in oil. Remove meat and prepare sauce piquant. Return meat to sauce and continue cooking until tender. Add water, if necessary.

Makes 2 ½ cups.

HOT PEPPER VINEGAR

Hot Pepper Vinegar

Once on everybody’s dinner table. Used in particular on braised greens. Cayenne peppers were the most common, but any will work.

Wash hot red or green peppers; prick with a large needle (to allow the vinegar to get inside). Pack into sterilized bottles; cover with boiling hot vinegar. Cork at once. Keeps virtually forever at room temperature.

SWEET POTATO CASSEROLE

Festive Sweet Potatoes

6 yams, roasted until tender and cooled, peeled and cut into 1/2-inch rounds
½ cup butter, melted
1 can (1 lb. 4 ounces) crushed pineapple, well-drained
2 cups brown sugar
1 cup pecans
½ cup dry vermouth
1/8 tsp. Cinnamon
1/3 tsp. Nutmeg

Juice and grated zest of one orange
Mix the juice of the orange with the butter
Mix the grated zest of the orange with the brown sugar
Layer yam slices in a 2-quart buttered casserole with the other ingredients, ending with the brown sugar. Bake in 375 degree oven until the sauce thickens, about 1 hour. Yields 8 servings.

ROLLED SANDWICHES (Finger Sandwiches)

Rolled Sandwiches

This way with finger sandwiches is so old it's new. After slicing you have neat little spirals of sandwiches with contrasting layers of bread and filling. Ham salad, chicken salad, shrimp or crab salad and pimento cheese work beautifully. Make sure there are no large chunks in your filling or the bread will tear. A very elegant way to entertain.

Trim crusts from fresh sandwich bread. Put slices between 2 damp tea towels (flour sack towels are perfect) and roll with rolling pin. Spread slices with desired filling. Roll up and seal edges with melted butter. Roll up each sandwich in waxed paper or plastic wrap like a carpet; twist ends tightly. Store in refrigerator. You may cut each sandwich into four smaller cylinders to serve if desired for ease of handling.

CHEESE BALL VIEUX CARRE

Vieux Carre Cheese Ball

1 (8-ounce) pkg. Cream cheese
1/4 pound Cheddar cheese, grated
1 pound blue cheese
2 tsp. Worcestershire sauce
2 tsp onion juice*
½ cup chopped pecans
½ cup chopped parsley
1 small jar chopped pimientos


Have all the cheeses at room temperature. * This modest amount of onion juice is made by grating a small piece of onion, placing the pulp in a clean cloth and squeezing/twisting it to extract the juice.


Cream the cheeses with the Worcestershire sauce and onion juice; easiest to do with an electric mixer but it can be done by hand. Store in the refrigerator overnight. Shape into a ball and roll in the nuts, parsley and pimiento. Place in center of tray on platter and arrange assorted crackers and chips around it.


Storage: Wrap in waxed paper or plastic wrap and refrigerate. Take out of the refrigerator about half an hour before serving.

RAW MUSHROOM SALAD and VARIATION (WITH SEAFOOD)

I think this may be the best of all salads.

Raw Mushroom Salad.

Wash and drain 1/2 lb. of firm white mushrooms. Then slice them fairly thinly and put them in a bowl with olive oil just to moisten (the mushrooms will soak most of it up almost immediately) a pinch or two of black pepper and the juice of about a whole lemon. Finely dice about half a clove of garlic and toss together. Just before serving shave Parmesan cheese over the salad using a vegetable peeler until it looks good to you. That's it.

Variation

Raw Mushroom and Chilled Seafood Salad

To your mushroom salad simply add cooked and chilled seafood of choice. Shrimp, Scallops, Crawfish etc. Toss together and serve.

PECAN PIE

PECAN PIE

½ cup light corn syrup
½ cup dark corn syrup
4 eggs, lightly beaten
2 Tbsp melted butter
½ Tbsp. Vanilla
1 Tbsp. Bourbon
Grated zest of one orange
1 tsp. Cinnamon
1 tsp. Nutmeg
1 cup chopped pecans
1 uncooked 9-inch deep dish pie crust-boughten or homemade
1 ½ cups pecan halves for the top

Combine corn syrups, eggs, butter, Vanilla and Bourbon, orange zest, cinnamon and nutmeg. Mix well. Fold in chopped pecans. Pour mixture into pie crust. Place pecan halves on top of pie, making concentric circles. Bake in oven at 350 for 1 hour, or until a knife inserted in the center of the pie comes out clean.
 

POULET YASSA

Poulet Yassa
This is one of the most venerable and simple of African dishes; simplicity, rich flavor and results that are predictably excellent no matter the experience or skill of the cook.

1/4 cup lemon juice
4 large onions, sliced
salt and pepper
5 Tbsp peanut oil
1 habanero chile
1 frying chicken in pieces (about 3-4 lbs)
½ cup water

The night before, prepare a marinade by mixing lemon juice, onions, salt, pepper and 4 Tbsp. Of the peanut oil in a deep bowl. Prick the habanero with the tines of a fork and add it to the marinade as well. When the marinade has reached the desired degree of hotness, remove the chile and reserve (it can be minced and served separately as a garnish).

Place the chicken pieces in the marinade, cover with plastic wrap, and refrigerate overnight. When ready to cook, preheat the broiler. Remove chicken pieces from the marinade, reserving the marinade and the onions. Place the pieces on the broiler rack and grill them briefly, until they are just lightly browned on both sides. Set aside.

Drain the onions from the marinade. Heat the remaining Tablespoon of oil in a deep skillet and fry the onions over medium heat until they are tender and transluscent. Add the remaining marinade and cook until the liquid is heated through. Add the chicken pieces and the water and stir to mix well.

Lower the heat and simmer covered, until the chicken pieces are cooked through-about an hour.

Serve over white rice.

MAKE AHEAD TURKEY GRAVY

Make Ahead Turkey Gravy

4 (about 3 to 4 lb) turkey wings
2 medium onions, sliced
1 cup(s) water or Marsala wine
8 cup(s) chicken broth
1 chopped carrot
1/2 teaspoon(s) dried thyme
3/4 cup(s) all-purpose flour
2 tablespoon(s) butter
1/2 teaspoon(s) freshly ground pepper

Heat oven to 400F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 ½ hours.

Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.

Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.

Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.

Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey to enhance, augment and intensify this creation.

BLACK EYE PEA SALAD

Black Eye Pea Salad

5 cups cooked and drained dried black-eyed peas (see Note)
4 slices crisp cooked bacon, crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onions (1/2 medium onion)
1/2 cup finely chopped red bell peppers
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Creole Seasoning

3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine the black-eyed peas, bacon, 3 tablespoons reserved bacon fat, and all the remaining ingredients in a large bowl; toss well to combine. Cover and refrigerate for at least 4 hours or preferably overnight, stirring occasionally.

Allow the salad to sit at room temperature for 30 minutes before serving. Toss well just before serving.


Makes 6 cups, 8 servings


Note: To make 5 cups cooked black-eyed peas: Soak 2 cups dried black-eyed peas for 4 hours. Drain the peas and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 20 to 30 minutes. Drain and transfer to a bowl to cool.

SHRIMP de JONGHE

Shrimp de Jonghe

4 cups shrimp, cleaned about 2 lbs.
3/4 cup butter (1 ½ sticks)
4 cloves garlic, sliced
½ tsp. Minced parsley
½ tsp. Minced green onion
1/4 cup Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 cup sherry
1 cup dry bread crumbs
1/4 cup (½ stick) butter

Saute shrimp in butter until very lightly browned. Divide shrimp into 6 individual scallop shells or a glass baking dish. (9 x 12). Saute garlic in butter over low heat for 5 minutes. Remove and discard garlic. Stir in parsley, green onion, seasonings and sherry. Pour over shrimp. Combine crumbs and melted butter; spoon over shrimp. Sprinkle with cheese. Bake in 350 oven until golden brown, about 15 minutes.

6 servings.

RHUBARB PIE

Rhubarb Pie

1 recipe basic pastry (two crust)

4 cups chopped rhubarb
2 cups sugar
Grated rind of 1 orange
2 Tbsp cornstarch
1/4 cup orange juice
½ tsp. Cinnamon
2 Tbsp butter
1 egg yolk
2 Tbsp milk
1/4 cup confectioners’ sugar
Heavy cream
Preheat oven to 450.

Roll out half the pastry and place it in the bottom of the pan. Add the rhubarb. Sprinkle on the sugar and orange rind. Mix the cornstarch with the orange juice and pour it over the fruit. Sprinkle on the cinnamon. Dot with small pieces of the butter. Roll out the rest of the pastry and fit over top of the pie. Trim off the excess pastry. Crimp the two edges of the pastry together with a fork or the fingers. Brush the pastry with egg yolk combined with the milk. Bake in the preheated oven for 40 minutes, until the crust is golden. Dust with powdered sugar and serve with a jug of heavy cream.

NOTE: I always cut up my rhubarb and mix it with sugar and orange zest at least a few hours before baking the pie, preferably overnight. It makes a noticeable difference (to me anyway).

PEACH GLAZED EASTER HAM

Peach Glazed Easter Ham

A welcome change from the traditional adornment of pineapple slices and marashcino cherries.

Serves 10 to 12

2 Tablespoons whole cloves
2 cups packed brown sugar
1 stick butter
1/4 cup orange juice
1 16-oz can peaches with their juice
1/4 cup Creole mustard
½ cup peach or apricot preserves
1 tsp. Cinnamon
2 tsp. Allspice
1 tsp. Ginger
1 10-14 lb. Ham
1 large plastic marinating bag with twist tie

Mix 1 Tbsp. Of the cloves with brown sugar, butter, orange juice, liquid from peaches, mustard, preserves, cinnamon, allspice and ginger together in a large saucepan. Cook on medium heat until mixture becomes thick and bubbly. Remove from heat and let cool. Rinse ham and pat dry. Press the remaining cloves evenly all over the ham. Place ham in the plastic roasting bag and pour the cooled peach glaze over the ham. The glaze will be very thick. Close the bag tightly with a twist tie and leave the ham in the refrigerator overnight.

Next day, dremove it from the refrigerator and put peaches on top, securing with toothpicks. Place ham on cooking rack and put n a baking pan. Pour the glaze from the marinating bag all over ham. Cover the ham tightly with foil and place in a preheated 325 degree oven. Bake 18 minutes per pound. Cook the ham 1–1 ½ hours covered, then remove the foil and finish cooking. Baste ham with the pan drippings every 20 minutes.

You may add 2 Tbsp of peach liqueur, schnapps or vodka to the peach glaze before baking.

CATFISH LOAF

It's just a plain good, humongous po boy really. Casamentos on Magazine calls all it's sandwiches "loaves"

1 big loaf of french or italian bread or two normal sized loaves, a 2-lb loaf is perfect
2 lbs. of catfish fillets (guess what, nuggets are perfect for this)
Cornmeal
1 tsp Tabasco sauce
Juice of 1/2 lemon
2 Tbsps Worcestershire sauce
2 cups catsup
Butter
1 Bermuda onion
6 small, sour pickles
1 small jar olives

Visit your favorite seafood store or deli and purchase 2 lbs. of catfish fillets. Cut the fillets into small pieces, about 1 1/2 inch cubes. Roll in cornmeal and fry in deep fat until brown. When cooked, drain on paper towels and keep in a warm place.
Combine Tabasco sauce, lemon juice, Worcestershire sauce and catsup.

Cut the bread in half lengthwise. And pull out the soft part of the bread, leaving only the crust. Use the excavated bread for whatever. Butter the bread on the inside-both top and bottom. Toast, cut side up in a 350 degree oven. Coat inside of toasted loaf and inside of top crust with the sauce mixture.

Slice the Bermuda onion and small, sour pickles. Open the jar of olives. Layer the bottom of the loaf with fish, onion, sauce, pickles, and olives. Repeat layers until everything is used. Replace the top crust.

Wrap in parchment paper or aluminum foil and bake at 300 degrees for 10 minutes. Remove from paper and serve hot.