GAMBLER'S EGGS

GAMBLER'S EGGS

4 potatoes boiled and cut into small dice

1 large slice ham, cut into small cubes

2 medium onions, chopped fine

4 average size fresh tomatoes, diced

1/2 pound fresh mushrooms, chopped

1 large green pepper, diced fine

10 eggs

4 Tbsp. melted butter

Place all ingredients in a large skillet in which the butter was melted with the exception of the eggs and green pepper.  Beat eggs well and pour over all.  Add green pepper while cooking.  Cover with a lid and cook until eggs are set and all is hot through, about 20 minutes.

EGGS IN HELL

EGGS IN HELL

4 Tbsp. olive oil

1 clove garlic

1 onion, minced

2 cans tomato sauce

1/2 teaspoon minced thyme

1/2 teaspoon minced sweet basil

1 teaspoon minced parsley

salt and pepper 

8 eggs 

Heat oil in saucepan that has a tight cover.  Split garlic lengthwise and run a toothpick through each piece.  Cook in. The oil very slowly over low heat until fragrant.   Add minced onion and cook 10 minutes until yellow.  Add tomato sauce and all seasonings and herbs.  Cook 15 minutes, stirring often.  When done remove garlic and toothpicks and discard.  Break eggs into sauce, spacing evenly.  Spoon sauce over them, cover loosely and cook slowly for 20 minutes or until eggs are cooked through.  Serve over French bread, sliced thin and dry- toasted in the oven.  Serves 4

BUTTERMILK DROPS

BUTTERMILK DROPS

 These are one of the easiest types of doughnuts to make, because the dough is dropped by the spoonful into hot oil. The cinnamon-sugar coating is also a New Orleans tradition.

Buttermilk Drops

Makes 16 to 18

2-2/3 cups all-purpose flour

1-1/2 cups granulated sugar, divided

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

1 teaspoon ground cinnamon

Vegetable oil for frying

Combine the flour, 1/2 cup of the sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl. Whisk well to mix the ingredients.

Combine the egg and egg yolk in a mixing bowl and whisk well. Stir in the buttermilk and melted butter, and whisk well.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture comes together and only small lumps remain. Do not beat the batter until smooth.

Combine the remaining sugar with the cinnamon in a shallow bowl.

Heat at least 2 inches of oil to a temperature of 375 degrees in a Dutch oven or deep skillet. Place a few layers of paper towels on a baking sheet and top it with a wire cooling rack.

Drop balls of dough about the size of a walnut into the hot oil, being careful not to crowd the pan. Fry the balls for 1-1/2 to 2 minutes per side, turning them gently with a wire mesh spoon.

Drain the drops on the rack, blotting them gently with additional paper towels. Fry the remaining dough in the same manner. Roll the drops in the cinnamon sugar, and serve immediately.

The dough can be refrigerated for up to 3 hours. Fry the buttermilk drops just prior to serving.

Variations: Add 1 cup of fresh blueberries or raspberries, sliced strawberries, or diced cherries or peaches to the dough.

BLUE CHEESE GOUGERS

Blue Cheese Gougeres

Makes about 2 dozen

1/4 cup butter (1/2 of a stick)

3/4 cup water

3/4 cup flour

3 eggs

4 ounces crumbled blue cheese

Preheat oven to 400 degrees and butter two baking sheets.

In a heavy saucepan, bring the butter and water to a boil. Remove from heat. Add flour to the butter and water, off heat, and beat until the mixture leaves the sides of the pan and forms a smooth ball.

Add eggs, one at a time, beating until smooth after each addition. Stir in blue cheese. Let the batter sit for 15 minutes.

Drop the batter by rounded tablespoons, 2 inches apart, onto baking sheet. Bake until golden, 20 to 30 minutes. Serve warm, or at room temperature.

CRAWFISH STUFFED EGGS

Crawfish-Stuffed Deviled Eggs

• INGREDIENTS

• 8 large eggs
• 2 tablespoons butter
• 1/2 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1 small jalapeno, finely diced
• 1/2 small poblano, seeded and finely diced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• salt & pepper
• 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
• 2 teaspoons fresh chives, minced
• 1 tablespoon fresh lemon juice (1/2 lemon)
• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard

DIRECTIONS

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside.

In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool.

Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture.

Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

PEPPERED HAM SALAD SPREAD

Peppered Ham Salad Spread 

3 cups diced cooked ham 

1/2 cup minced green onions 

3/4 cup minced celery 

1/4 cup minced black olives 

2 tablespoons minced pimientos 

Mayonnaise 

1 tablespoon hot sauce or to taste 

Black pepper to taste 

Worcestershire sauce to taste

Party crackers or small slices of rye bread 

Finely chop the ham in a food processor. In a mixing bowl, combine the ham with the rest of the ingredients (except the bread). Cover and chill for an hour before serving. Serve with the party crackers or rye.

ITALIAN PICKLED EGGPLANT

The name refers to the preparation using olive oil and vinegar, not to the type of eggplant. 

Make Ahead: The pickles need to sit for 1 month in sterilized jars (see NOTE) before they are served.

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SERVINGS: 16 

Yield: Makes 2 quarts (4 pints) 

INGREDIENTS

• 5 to 6 pounds medium eggplants
• 1/3 cup sea salt
• 6 cups white wine vinegar or apple cider vinegar
• 2 cups olive oil, plus more as needed
• 2 or 4 teaspoons coriander seed
• 4 or 8 dried chili peppers
• 2 teaspoons ground coriander (optional)

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DIRECTIONS

Line a few baking sheets with several layers of paper towels. 

Cut the eggplants crosswise into 1/2-inch rounds; season with salt on both sides, then lay on the lined baking sheets. Use other baking sheets and heavier objects to weigh down the slices; let sit for 1 hour, then rinse the eggplant slices well to remove the salt. 

Meanwhile, boil the vinegar in a large pot over medium-high heat. Add the eggplant, turning to ensure that the slices are coated. Once the vinegar returns to a boil, reduce the heat to medium and cook for 5 minutes; the eggplant slices should darken in color. Drain and pat dry with (clean) paper towels. 

Pour 1 cup of the oil into each of two sterilized quart jars or 1/2 cup of the oil into each of four pint glass jars (see NOTE). Add 1 teaspoon of coriander seeds and 2 chili peppers to each jar, then add enough of the eggplant slices to fill, leaving at least 1/2 inch of head space at the top. If desired, add 1 teaspoon of ground coriander to each quart jar or 1/2 teaspoon to each pint jar. Then add oil as needed to ensure that the eggplant slices are completely submerged. Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.

Let sit for 1 month at room temperature before serving.

NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready 2 quart jars or 4 pint (16-ounce) canning jars with 2-piece lids. Immerse the jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the eggplant.

ONE-MINUTE BREAD AND BUTTER PICKLES

One-Minute Bread and Butter Pickles
Makes about 4 cups, or 4 half-pints

1 quart peeled, sliced cucumbers
Few slices of onion
1  cup vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon white mustard seed
1 teaspoon turmeric

Put  onion, vinegar, sugar, salt, mustard seed and turmeric in an appropriate  pan and let  come to a light boil.  Add cucumbers .  
Let come back to a boil. Boil  for 1 minute. Remove from heat.
Pack in  sterilized jars. Seal with two-piece lids while hot.
Process 10 minutes in a boiling water bath. 

QUICK DILL PICKLES

Quick Dill Pickles
Use the same brine and add shredded purple cabbage and red onion. "It is the wow factor as well."

1 cup white vinegar
1/4 cup sugar (or 2 teaspoons Sweet and Low, or 1 1/2 teaspoons Sweet and Low plus 1/2 teaspoon Equal)
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1 teaspoon red pepper flakes
1 teaspoon dill seeds or 2 sprigs fresh dill
1 small white onion, thinly sliced, or more to taste
4 or 5 small cucumbers, sliced 1/8-inch thick

In a 1-quart jar, combine vinegar, sweetener, salt, black pepper, cloves, bay leaves, red pepper and dill. Shake jar until sugar or sweetener dissolves.
Layer cucumber slices and onion in the liquid, using a wooden spoon to press them tightly into the jar. Put on lid, and shake well.

Refrigerate at least 4 hours before using, shaking jar occasionally. Will keep at least a month -- if they last that long.

PICKLED GREEN BEANS

Zydeco Pickled Green Beans
Makes 6 pints

6 garlic cloves, sliced
6 teaspoons yellow mustard seeds
3 pounds haricots verts or other young, tender very thin snap beans, trimmed if necessary to 4 inches
6 to 12 small fresh or dried chile peppers
6 dill heads (optional)
3-1/2 cups white wine vinegar
3-1/2 cups water
2 tablespoons pickling salt 

Into each of six sterile pint mason jars, put one sliced garlic clove and one teaspoon mustard seeds. Pack beans vertically into jar, adding one or two chile peppers and, if you like, a dill head to each jar.

In nonreactive saucepan, bring to boil the vinegar, water and salt. Pour hot liquid over beans, leaving 1/2 inch headspace. Close jars with hot two-piece caps. Process jars for 5 minutes in boiling-water bath, or pasteurize them for 30 minutes in water heated to 180 to 185 degrees.

Store cooled jars in cool, dry dark place for at least one month before eating beans. 

CORN AND SWEET PEPPER RELISH

Use it as a side, a dip for chips, a sauce for grilled meats, or a topping for black beans or fish tacos.

Corn and Sweet Pepper Relish

Makes 6 pint jars

4 cups white vinegar

1-1⁄2 cups sugar

2 teaspoons pickling salt or iodine-free kosher salt

2 teaspoons dry mustard

1 teaspoon celery seeds

1 teaspoon turmeric

1⁄2 teaspoon cayenne pepper, or to taste

2 teaspoons coriander seeds

8 cups corn kernels

4 cups finely diced onion

4-1⁄2 cups finely diced sweet bell pepper, any color

2 tablespoons ClearJel or 3 tablespoons cornstarch dissolved in 2 tablespoons cold water (don't use the water if you use the ClearJel), optional

In a large pot, bring the vinegar, sugar, salt, mustard, celery seeds, turmeric, cayenne, and coriander seeds to a boil over medium-high heat, stirring to dissolve the sugar. Gradually add the corn, onion, and bell pepper and return to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

If using, add the ClearJel or dissolved cornstarch and cook until the mixture is thick and bubbly and will mound on a spoon, about 2 minutes more.

Ladle the relish into hot, sterilized jars, leaving 1⁄2 inch of headspace. Follow the instructions for boiling-water canning here. Process the jars for 15 minutes.

RED CABBAGE PICKLE

It can be kept refrigerated for about a month if you don't want to can it.

Red Cabbage Pickle
Makes several pints

1 fresh, firm head red cabbage
Salt
1/2 box pickling spice
1 cup apple cider vinegar
Additional apple cider vinegar, warmed

Cut up cabbage into rather coarse slivers. Place in a crock, adding about 1 tablespoon salt to each layer of cabbage. Let sit overnight. Drain off liquid.
In a saucepan, combine pickling spice and vinegar and boil until strength is out of the spices, about 15 minutes. Cool. Strain mixture and serve the liquid.
Put cabbage into sterilized canning jars. Divide the spiced vinegar among the jars. Finish filling the jars with warmed plain cider vinegar. Cover with lids and rings.
Process in a boiling water bath until jars seal. Be sure jar lids are covered by at least one inch of water. Lids will "pop" when the seal is completed. Remove from water bath and cool.
Store for at least several weeks. Chill before serving; refrigerate after opening.

FRENCH PICKLED GARLIC

Note: This is the time of year that most garlic you buy has sprouted. After you peel the cloves, cut them in half and remove the bitter green sprout in the center. 

Variation: Top the jar with good-quality olive oil. 

French Pickled Garlic 

Makes 1 cup

1/2 cup white wine vinegar

1/2 cup dry white wine

1 small dried chile pepper

1 small thyme sprig

1 small rosemary sprig

1 small bay leaf

10 black peppercorns

2 teaspoons sugar 

1/2 teaspoon salt

1 cup peeled fresh garlic cloves

Place all ingredients except garlic into nonreactive saucepan. Bring contents to boil; then continue boiling gently for 5 minutes. Add garlic. Return contents to boil; then cover pan and remove from heat. Let stand at room temperature for 24 hours.

Bring mixture to boil again; then transfer to a half-pint jar. Let jar cool; then cover tightly with a nonreactive cap.

Store jar in refrigerator. The garlic will be ready to eat in about 5 days and will keep well for about one year. 

GIARDINIERA

Giardiniera 

Makes 6 pints

1/2 pound pickling cucumbers, about 3/4 inch in diameter

2 celery stalks, cut crosswise into 3/4-inch lengths

5 teaspoons pickling salt

1/2 small cauliflower head, broken and cut into florets

1 large carrot, cut into thin rounds

1 cup peeled whole shallots or very small onions

1/2 pound Italian sweet peppers, seeded and cut into 3/4-inch rings, or whole sweet cherry peppers, left whole but slit twice lengthwise

6 bay leaves

12 garlic cloves

1-1/2 teaspoons black peppercorns

6 oregano sprigs

2-3/4 cups white wine vinegar

2-1/2 cups water

6 tablespoons olive oil

Gently wash cucumbers, and remove blossom ends. Cut cucumbers crosswise into one-half-inch-thick rounds. In a bowl, toss cucumbers and celery with one teaspoon of salt. Let mixture stand for one to two hours.

Drain cucumbers and celery well. Combine in large bowl with remaining vegetables.

Into each of six pint jars, put one bay leaf, two garlic cloves and 3/4 teaspoon peppercorns. Pack jars with vegetables, adding an oregano sprig to each, and shaking jar to settle vegetables.

In nonreactive saucepan, bring to boil the vinegar, water and remaining 4 teaspoons salt, stirring to dissolve salt. Pour hot liquid over vegetables, leaving 1/2  inch headspace. Top each jar with 1 tablespoon olive oil. Close jars with two-piece caps, and process them for 20 minutes in a boiling water bath.

Store cooled jars in cool, dry, dark place for at least three weeks before eating the pickles.

KUMQUAT PRESERVES

Kumquat Preserves

Makes about 24 half-pint jars or 12 pint jars 

32 cups (2 gallons) kumquats

10 to 12 cups sugar

4 cups water

Juice of 1 lemon

1 thinly sliced lemon or lime

Wash kumquats. Quarter kumquats by cutting in half crosswise (to cut seeds) and then lengthwise.

In a (very) large pot, dissolve sugar in water and then add quartered kumquats, lemon juice and lemon or lime slices. Bring to a boil and let simmer for 1½ to 2 hours, stirring frequently. 

Using a canning funnel, pour kumquat mixture into sterile half-pint or pint jars. Process in a boiling water bath for 10 to 15 minutes. 

PICKLES 101

Pickled okra from Dante's Kitchen 
is used in their bloody marys, along with their house-pickled green beans.

Makes 2 wide-mouth quart jars

1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
10 garlic cloves, cut in half
5 bay leaves
6 dried chiles
1/2 tablespoon allspice
1 tablespoon coriander
1 tablespoon black peppercorns
1/4 tablespoon mace
3 tablespoons kosher salt
1 pound fresh okra

Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all spices and salt in a small bowl. Wash and trim okra, then blanch in boiling water for 2 minutes. Divide okra and spices into wide-mouth canning jars. Pour boiling pickle base into jars, leaving 1/2 inch head space. lid- band- process the same way.
Let jars mellow for three weeks before using.

Commander's Palace's recipe for Quick Refrigerated Pickled Mirlitons 

3 mirlitons, seeded, sliced and rinsed
1 ¼ cups seasoned rice wine vinegar 
¾ cup cold water
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
3 cloves garlic, whole or sliced
Sterilize a 1-quart Mason jar. Place mirlitons in the jar.
Combine remaining ingredients in a small bowl. Pour over mirlitons. Cover with lid and refrigerate overnight.

Commander's Pickled Peppers
Makes 2 quarts
1 cup cane vinegar
½ cup white sugar
2 tablespoon (approximately 1) shallot, sliced
8 garlic cloves, chopped
1 ½ tablespoon kosher salt
2 teaspoons whole coriander
2 cups water
1 ½ pounds banana or other sweet peppers, large ones cut into 2 or 3 sections
2 ounces cayenne or other hot peppers

Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers. 
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.

Commander's Quick Pickled Grapes
Makes about 3 cups

1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon Kosher salt

Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes.
Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold. 

SMALL STUFFED RED POTATOES

Small Stuffed Red Potatoes with Creme Fraiche and Caviar
Makes 6 appetizer servings

6 small red potatoes
Salt
1/4 cup creme fraiche
Caviar for garnish

Put the potatoes in a pot of salted water to cover. Bring to a boil and boil for 5 minutes. Turn off the heat, cover the pot with a lid and let stand for about 30 minutes. The potatoes should be perfectly cooked and the skins will not burst. Cool.

Make a crosswise X on the top of each potato and scoop out about 1 tablespoon of the flesh. Combine with the creme fraiche. Spoon the mixture back into the potato and garnish with caviar. 

COWBOY CAVIAR

COWBOY CAVIAR

Versatility again.  Good as a side.  Also with corn chips (like the new Fritos "scoops") or crackers.

3 (15-ounce) cans black-eyed peas, rinsed, drained
1 large Vidalia onion, cut in small dice
2 red bell peppers, cut in small dice
4 ribs celery, cut in small dice
2 tablespoons cilantro, chopped

Toss all ingredients with Cilantro Lime Vinaigrette (below) and chill overnight. Serve cold or at room temperature.

Cilantro Lime Vinaigrette
1/4 cup freshly squeezed lime juice
1/2 cup canola oil
2 tablespoons honey
2 jalapenos, seeded, minced
2 cloves garlic, minced
1/2 cup loosely packed cilantro
1 teaspoon salt
1 teaspoon pepper

Place all ingredients in a blender and puree until emulsified.

TUNA CROQUETTES

Tuna Croquettes

7 ounces albacore tuna, well shredded
2 tablespoons green onions
2 tsp. Dijon mustard
2 eggs, beaten
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup panko bread crumbs
Olive oil

Combine the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine.
Divide the mixture into 8 rounds and set aside on a parchment-lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

MACHO NACHOS

MACHO NACHOS
Guests can customize their own servings.


Across tortilla chips spread thickly on a jelly roll pan, lightly daub taco meat (beef or turkey) or chili and heated black or pinto refried beans. Sprinkle lightly with shredded cheese.


Run under a preheated broiler until cheese is just bubbling, 3 to 5 minutes. Serve with chopped tomatoes, chopped green onions, sliced jalapenos, chopped green chiles, plus sour cream and salsa.

To keep it crunchy: Use a light hand with the protein toppings and work quickly to serve with a large spatula, before the meat, beans and cheese soak in and soften the chips.


Go for extra points: Thin the sour cream a bit with lime juice and serve it in a squirt bottle so guests can drizzle it onto their nachos.

RED ONION CONFITURE

Red Onion Confiture

From the restaurant where I first became chef in Sydney.

Makes about 2 cups

3 tablespoons olive oil

3 medium-size red onions, thinly sliced

2 tablespoons balsamic vinegar

1 cup dry red wine

1/4 cup packed light brown sugar

Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes. Add the vinegar, red wine and sugar and stir to blend. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture is thick and syrupy, 20 to 30 minutes.

Season with salt and pepper. Remove from the heat and cool. Store in an airtight glass or plastic container until ready to serve. When ready to serve, let the confiture come to room temperature.

Use as a condiment.  Good with pork or chicken prepared almost any way from confit to rillettes, from southern fried to grilled.  A versatile and underrated little adornment!

FRESH TOMATO AND PINEAPPLE CHUTNEY

Fresh Tomato and Pineapple Chutney
Makes 2 cups

2 ripe tomatoes, seeded and finely chopped

1 cup finely chopped fresh pineapple
1 yellow bell pepper, seeded and finely chopped
1/4 cup golden raisins
1/4 cup sliced green onion
2 teaspoons grated ginger
1 to 2 fresh jalapenos, minced (seeded for less heat, if desired)
1 teaspoon cumin seeds, roasted in dry skillet and crushed
2 tablespoons brown sugar
1 tablespoon cider vinegar
Salt and freshly ground black pepper


Mix all ingredients together and allow to stand for one hour before serving.
The chutney is best served fresh, but it will keep for two days if tightly covered and refrigerated.

CHOCOLATE CHESS PIE

CHOCOLATE CHESS PIE 

 Serves: 8

INGREDIENTS

1¼ cup granulated sugar

3 tablespoons unsweetened cocoa powder

¼ teaspoon espresso powder (optional) Medaglia d, Oro

pinch of salt

4 tablespoons butter, melted and slightly cooled

5 ounces evaporated milk

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 (9 inch) unbaked pie crust

INSTRUCTIONS

Preheat oven to 350º F.

Whisk sugar, cocoa, and espresso powder (if using) and salt together. Pour butter and evaporated milk into sugar and cocoa mixture and beat on high speed. Add vanilla and eggs. With mixer speed on high speed, mix for approximately 2-3 minutes to lighten.

Pour mixture into 9 inch unbaked pie shell and bake for 35-40 minutes. The center of the pie will be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

SHRIMP CREOLE

SHRIMP CREOLE

2/3 cup vegetable oil

3/4 cup flour

3 finely chopped onions

6 cloves garlic

1 cup finely chopped celery

1 cup finely chopped bell pepper

2 bay leaves

Juice of one fresh lemon

1 small can tomato paste

3 pounds peeled shrimp

Salt, pepper, Worcestershire, chili powder, and Tabasco to taste

Make a roux with the oil and flour.  Add onions and sauté till soft.  Add all other ingredients except shrimp and enough water or chicken stock to cover them.  Simmer until all the vegetables are tender.  Add the shrimp and simmer until the shrimp turn pink.  Stir occasionally and season to taste.  Serve over rice, garnish with chopped parsley and green onions if desired.  Serves 6-8.

RICE EGGPLANT DRESSING

RICE EGGPLANT DRESSING

2 cups rice

3 eggplants

3 slices bread

3 pounds ground beef

2 onions, finely chopped

1 bell pepper, chopped finely

 5 stalks celery, chopped finely

1 can tomatoes, chopped with their liquid

1 Tbsp. garlic salt

1 Tbsp. salt

1 Tbsp. black pepper

1/2 Tbsp red pepper

Parmesan cheese

Bread crumbs

Cook the 2 cups of rice.  Peel and cut the eggplants into 1/2-inch cubes.  Boil for 20 minutes in a little salted water.  Add 5 slices shredded bread to soak up water.  Brown ground meat.  Add onions, celery and bell pepper to meat and cook till soft.  Add the meat mixture to the eggplant along with the can of tomatoes, garlic salt, salt, black and red peppers.  Add the rice. Top with Parmesan cheese and bread crumbs.  Bake for 30 minutes at 350°.  Fills two 2 quart casseroles.  Freezes well.  Serves 16.