SMOKED EGGS

SMOKED EGGS

1 dozen eggs
1 cup soy sauce
2 tablespoons liquid smoked

Hard boil the eggs.
Let cool or run under water to cool then peel.
Add eggs and soy sauce and liquid smoke together in shallow container. Cover and refrigerate.
Rotate eggs occasionally till all sides brown,  8-12 hours is good.

VIETNAMESE SPRING ROLLS

• VIETNAMESE SPRING ROLLS
• 
  
• 2 oz. thin rice vermicelli
• 8 medium shrimp, cooked, peeled, deveined, and sliced in half lengthwise
• 12 oz. boneless pork loin or chops, pounded thin
• 1 large carrot, shredded
• 1 tsp. sugar
• 8 rice-paper wrappers, about 8 1/2 inches in diameter
• 4 large red leaf or Boston lettuce leaves, cut in half
• 1 c. fresh bean sprouts
• 1/2 c. fresh mint leaves
• 1/2 c. fresh cilantro leaves

Prepare noodles according to directions; set aside. Cook pork in boiling, lightly salted water for 20 minutes. Chill in cold water, and thinly slice into 1-by-2-inch pieces. In a bowl, combine shredded carrot with sugar; let stand 10 minutes.

Have a basin of warm water ready to moisten rice papers. Work with one sheet at a time, keeping remaining sheets covered with a barely damp cloth. Immerse each sheet in water, remove, and spread on a dry, smooth towel.

Lay one piece of lettuce on bottom third of wrapper. On lettuce, place 1 T. of noodles, 1 T. shredded carrot, a few pieces of pork, and a sprinkling of bean sprouts and mint leaves. Roll up paper halfway into a cylinder. Fold both sides of paper inward, enclosing filling. Lay two shrimp halves along crease. Place several cilantro leaves next to shrimp row. Keep rolling wrapper into a cylinder to seal. Cover finished rolls with damp towel while you fill remaining wrappers. Serve with Peanut Sauce (recipe below) Yield: 8 rolls, or 4 servings.

Peanut Sauce

• 1/4 c. hoisin sauce (available at Asian import stores and at many grocery stores) 
• 1/4 c. chicken broth or water 
• 1 T. soy sauce 
• 2 T. dry-roasted unsalted peanuts, crushed 
• 1 fresh red chili pepper, seeded and thinly slices

Mix first three ingredients, and garnish with peanuts and chili pepper.

BOURSIN CHEESE

BOURSIN CHEESE

1 lb. cream cheese, softened 
1/2 lb. butter or margarine, softened 
1 tsp. mashed garlic 
1 1/2 T. chopped sweet marjoram 
1 1/2 T. chopped chives 
1 T. chopped basil 
1 tsp. chopped English or French thyme 
1 T. chopped parsley 
1/2 tsp. salt 
1/4 tsp. freshly ground white pepper 

Beat cheese and butter together. Add mashed garlic to cheese, mixing well. Add finely chopped herbs, salt, and pepper. Chill slightly and form into ball or logs. Wrap tightly in plastic wrap. Refrigerate or freeze. Slice as needed, and serve with toast.
Serves 12.

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs

• 12 large hard-boiled eggs, shells removed
• 1/3 cup mayonnaise
• 2 T prepared horseradish
• 2 T. yellow mustard
• 2 T sweet pickle relish, minced
• salt and pepper to taste
• garnishes: paprika, minced green onion, parsley

Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

ASIAN PICKLED SRIRACHA DEVILED EGGS

Soy-Pickled Sriracha Deviled Eggs

The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat. 

Eggs:

Soy marinade:

• ½ cup sake
• 8 star anise pods
• ½ cup minced green onions
• ¼ cup sugar
• ¼ cup grated ginger
• 2 cups soy sauce
• 1cup water

In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.

Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.

Mash yolks with:

• 1/3 cup mayonnaise
• 1 T Sriracha (or other hot Asian-style chile paste)
• 2 tsp. wasabi paste
• 3 T minced green onions

Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

TERRINE de CAMPAGNE

Terrine de Campagne

The straightforward character of this terrine reminds us of the words of

Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

TOTAL TIME: 3 days (includes marinating and chilling)

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer
Accompaniments: chopped pickles; capers; sieved eggs; mustard; bread or crackers


Assemble and marinate terrine:
Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.

While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.

Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.

Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.

Bake terrine:
Put oven rack in middle position and preheat oven to 325°F.

Discard plastic wrap and cover terrine tightly with a double layer of foil.

Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.

Weight terrine:
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.

To serve:
Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

cooks' notes:Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

DUCK CONFIT and RILLETTES

DUCK CONFIT and RILLETTES 

4 domestic duck leg portions with thighs attached (about 2 pounds)
1 tablespoon kosher salt
1 teaspoon quartre epices
8 garlic cloves, peeled and mashed
8 bay leaves
4 cups olive oil, melted lard or duck fat
Toast points or croutons for serving
1 tablespoons Dijon or Creole mustard
1/4 cup minced red onions for serving

Lay the leg portions on a platter with the skin side down. Sprinkle half of the salt and quartre epices on the leg portions. Flip and season with the remaining salt and quartre epices. Arrange the leg portions, skin side up, in one layer in a shallow glass or plastic container. Spread the mashed garlic pieces and the bay leaves evenly over the leg portions. Cover and refrigerate eight to 12 hours.

Preheat the oven to 325 degrees.
Remove the duck from the refrigerator. Remove the garlic and bay leaves and set aside.
Rinse the duck with cool water and pat dry with paper towels. Put the reserved garlic and bay leaves in the bottom of an enameled cast-iron pot. Lay the ducks on top, skin side down. Add the oil, lard or duck fat and cover the pot with a lid. Bake until the meat pulls away from the bones, 3 to 4 hours. Remove the duck from the fat. Strain the fat and reserve.

Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat making a 1/4-inch layer. It can be stored, covered, in the refrigerator for up to one month.

To serve, remove the duck from the container, wiping off excess fat. Heat the duck pieces in a skillet until warmed through. Shred the meat and serve with toast points or croutons. Drizzle with Dijon mustard and sprinkle with finely chopped red onions.


Duck Rillettes
Makes about 2-1/4 cups

1 recipe Duck Confit (above)
1/4 cup minced yellow onions
1 tablespoon minced parsley
1 tablespoon Cognac
4 tablespoons butter, at room temperaturer
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat reserved from the confit

Combine all of the ingredients in the bowl of a food processor and pulse once or twice to blend. The texture should be like finely chopped meat. Serve immediately, or store in an airtight container, drizzled with some of the fat, in the refrigerator for up to one week.
Serve on crackers, toast points or croutons.

I like serving it also with a red onion confiture.

CRAB CAKES

CRAB CAKES, THAI STYLE

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
¼ cup chopped scallion
¼ cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
 Salt
 freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
 About 1/2 cup all-purpose flour for dredging
 Peanut or vegetable oil as needed
 Lime wedges for serving

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

SALMON RILLETTES

Salmon Rillettes

8 ounce  piece of salmon, preferably wild, bones removed
salt
5 tablespoons  butter
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
2 tablespoons chopped chives
4 ounces smoked salmon, cut into thin strips, then cut into ½-inch  pieces
¼ teaspoon chili powder 

Season the salmon on both sides lightly with a bit of salt. Put on a plate with a Tablespoon of water, cover with plastic wrap and microwave about 4 minutes, until it flakes easily.

In a medium-sized bowl, mash together with a fork the butter and the olive oil until very smooth; otherwise there’ll be big chunks of butter in the finished rillettes.

Stir in the lemon juice, then the chopped chives and smoked salmon.

Remove the skin from the salmon (if it has any) and flake the cooked salmon over the mixture, then fold the pieces of salmon into the rillette mixture along with the chili powder.

Season with salt, if necessary.

Scrape into a serving dish, cover, and chill for at least two hours. Let come to room temperature before serving.

Storage: The rillettes can be made up to two days before and refrigerated. They can also be frozen, well-wrapped, for up to two months.

RILLETTES

Rilletttes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. Doesn’t matter that much.
3 cloves garlic, mashed, no need to peel
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Here’s how to do it:
Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let is gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.

Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.

Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable.  You can make it ultra-smooth by buzzing it up in the processor.

Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

SUSAN SPICER'S BLACK BEAN CAKES

Susan Spicer's Black Bean Cakes

16 medium to large headless shrimp, peeled and deveined

4 tablespoons olive oil

1/2 teaspoon chopped garlic

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Coriander Sauce

2 tablespoons shallots, finely chopped

1 teaspoon orange zest (no white)

2 tablespoons orange juice

1 teaspoon ground coriander

2 ounces white wine

2 tablespoons sherry wine vinegar

6 ounces butter, softened

1 tablespoon cilantro, chopped

Salt and pepper, to taste

Black Bean Cake:

1/2 pound black beans, soaked at least 2 hours, or overnight, and drained

1 small onion, chopped

1 small green bell pepper or poblano, chopped

1 jalapeño, chopped

1 teaspoon garlic, minced

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon chili powder

1 teaspoon ground cumin

Salt

1. Cook black beans in water until tender. Sauté onion, peppers, and garlic over medium heat 2 to 3 minutes and add to beans in pot, along with all other ingredients. Season with salt and stir frequently until beans have absorbed water and start to break down. Drain cooked beans, reserving liquid. Purée in a food processor and spread bean paste onto baking sheet. Dry in low oven until beans are dry enough to form into cakes without sticking to hands. When cool, form beans into cakes, dust with flour, and sauté in oil until crisp on both sides. Keep warm while cooking shrimp. Serve with a dollop of sour cream and cilantro sprig.

2. Toss shrimp with olive oil, garlic, salt, pepper, and spices. Skewer 4 to a portion and set aside.

3. In a small saucepot or saucepan, place chopped shallots, orange zest, ground coriander, orange juice, wine, and vinegar. Simmer over medium heat until liquid is reduced to 2 to 3 tablespoons. While still hot, whisk in softened butter by the tablespoonful until sauce is emulsified (thick and creamy). Stir in chopped cilantro and season with salt and pepper to taste. Keep warm, but not hot. Broil or grill shrimp 2 to 3 minutes on each side until just cooked through. Serve with warm Coriander Sauce and Black Bean Cake.

SHRIMP BALLS or BOULETTES

Shrimp Balls or Boulettes

This recipe can also be used to prepare shrimp cakes. You can pan fry the cakes and serve them "hamburger" style on a bun. Or try serving the balls or patties with a remoulade sauce.

2 lbs raw shrimp, peeled and cut into small pieces
2 eggs
1 medium potato, boiled and mashed
½ cup green onions, chopped fine
½ cup fresh parsley, minced
4 toes garlic, minced
1 medium onion, minced
Salt and hot sauce to taste
Bread crumbs
Egg wash
Flour

Mix shrimp, eggs and potato in a bowl. Add finely chopped seasonings. Mix well. Add enough breadcrumbs until the mixture binds. Form into balls or cakes. Dust the cakes or balls in flour, dredge in egg wash and coat in bread crumbs. Fry in hot oil until golden brown. Drain. Serves 4.

SHRIMP TOASTS, BAKED OR FRIED with DIPPING SAUCES

Baked Shrimp Toast

Always use freshly grated Parmesan cheese. Use Pepper Jelly, Plum sauce or Muscadine sauce dipping sauces for this recipe.

1 qt. water
1 tsp. Crab boil
1 tsp. Salt
1 ½ cups small shrimp
1 8-oz. Pkg. Cream cheese
1 Tbsp. Onion, minced
½ cup homemade mayonnaise
1/4 cup sour cream
½ tsp garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp. Creole mustard
2 Tbsp. Green onions, finely chopped
1 tsp hot sauced
1/4 tsp Old Bay
1/8 tsp. Cayenne pepper

1 small Loaf French bread, cut into 1 1/2-inch rounds
Bring the water, crab boil and salt to a boil. Cook the shrimp and drain and cool. Shen shrimp has cooled rough chop into small pieces. Combine all remaining ingredients except the French bread.
 Add shrimp. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When Completely frozen, transfer to an airtight plastic bag.

To cook. Preheat oven to 350. Remove Toasts from freezer. Place on baking sheet and cook 15 minutes.

Pepper Jelly Dipping Sauce
1 c. water
1/4 cup red chili pepper flakes
1 large red bell pepper, seeds removed
1 Tbsp. Minced garlic
½ cup rice vinegar
3/4 cup corn syrup
1 cup white wine vinegar
1 cup sugar
2 Tbsp. Water
2 Tbsp. Cornstarch

Bring water to a boil in small saucepan. Stir in the chili flakes and simmer 5 minutes. Strain flakes, set aside, and discard water. Place bell pepper and garlic in a small stainless steel sauce pan with the vinegars and simmer 5 minutes. Allow mixture to cool slightly, then puree with the vinegars in a blender. 

Return pureed mixture to the saucepan and add the sugar and the corn syrup. Bring mixture back to a simmer. Dissolve the cornstarch in the water and blend into the bell pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red chili pepper flakes and chill

May be made a week in advance.

Muscadine Dipping Sauce
1 cup muscadine jelly
1/4 cup white vinegar
1/4 cup creole mustard
1/4 cup horseradish
1 tsp. Black pepper, freshly ground
1 tsp. Salt
Melt the jelly with the vinegar and stir till smooth. Remove from heat and stir in the remaining ingredients.

Plum Sauce
1 c. plum preserves or jam
2 Tbsp. Riced wine vinegar
1 Tbsp. Onion, minced
1 tsp. Honey
1 tsp. Fresh ginger, minced
½ tsp garlic, minced
½ tsp. Jalapeno, minced
½ tsp crushed red pepper flakes

Bring all ingredients to boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.
Let cool before serving. Keeps refrigerated 1 week.


Shrimp Toasts (fried version)
½ lb. Shrimp, p & d
1 egg white
1/4 cup green onion, minced
1 Tbsp cilantro, chopped
1/8 tsp. Cayenne
½ tsp soy sauce
1/4 tsp ginger, freshly chopped
1/8 tsp garlic, minced
1/4 tsp creole seasoning
1/8 tsp salt
½ tsp. Sesame oil
2 egg yolks
2 Tbsp. Rice vinegar
1 tsp. Soy sauce
1 Tbsp. Sherry
2 Tbsp water
12 slices white bread, crusts removed (lion’s tooth shape)
6 Tbsp. Oil
Parsley for garnish

Pulse together the shrimp, egg white, gr. Onion, cilantro, cayenne, ½ tsp. soy sauce, ginger, garlic, creole seasoning, salt and ½ tsp. Of the sesame oil 2 or three times to chop. Do not puree.
Put egg yolks, 2 Tbsp. Sesame oil, vinegar, 1 tsp. Soy sauce, sherry and water in a bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto slices of bread. Heat 3 Tbsp. Veg oil in skillet over medium high heat. Dip 6 bread slices into egg mixture, coating evenly on both sides. Place them a few at a time, shrimp side down first, and fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 Tbsp. Veg oil and bread slices. Serve with the shrimp side up. Slice each sandwich into 2 triangles, placed on a serving plate and garnish with parsley.

　

CRABMEAT WONTONS, PINEAPPLE SAUCE

Crabmeat Wontons, Pineapple Sauce

1 1/2 cups fresh pineapple, diced

1/2 cup sugar

1/2 cup water

2 teaspoons chili-garlic sauce

1 lime, juice of (just the juice)

4 ounces cream cheese, softened

1 tablespoon minced fresh cilantro

2 teaspoons scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon sugar

1 teaspoon jalapeno, seeded, minced

1/2 lime (just the juice)

1 cup crabmeat (4 oz.)

32 wonton skins

1 cup vegetable oil

Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.

Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeno, and lime juice in a bowl; gently fold in crab. 

Place wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350

̊in a pan over med.-high.

Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

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.

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. 

CRAWFISH BOULETTES

CRAWFISH BOULETTES

3 Tbsp. butter

1 medium onion, chopped fine

1 pound crab claw meat, drained

1 pound crawfish tails crawfish tails, ground (use a blender)

14 cup green onions.chopped fine

1 egg, beaten

Progresso bread crumbs

salt and pepper to taste 

Few teaspoons lemon juice

Sauté onion and celery in butter until light brown.  Drain.  To this add 1 pound crabmeat and ground crawfish and onion tops.  Stir In egg and add breadcrumbs until moisture is meatball consistency.  Shape into small balls.  Fry until brown in deep fat.  Cooks very fast.  Yield: 50 cocktail size.    You may add lemon juice to give boulettes a slight tartness.

HOG'S HEAD CHEESE

HOG'S HEAD CHEESE

Stock:
4 lb. pork roast
3 c. onions, diced
3 c. celery, diced
2 c. bell pepper, diced fine
1/2 c. garlic, diced fine
2 whole bay leaves
1 tsp. dry thyme
1/4 c. whole peppercorns 

1/2 c. green onions, diced fine
1/2 c. parsley, diced fine
1/2 c. red bell pepper, diced fine
1/2 c. carrots, diced
salt and cracked black pepper
3 envelopes unflavored gelatin, dissolved in 1/2 c. water

In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns. Add enough water to cover contents by 3-inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables. Return stock to a low boil. Add all remaining ingredients, except gelatin, salt and pepper. Boil for 3 minutes and remove from heat. Season to taste using salt and pepper. Add dissolved gelatin and set aside.


Once meat has cooled, remove all bones and chop in a food processor. Place equal amounts of the meat in 4 trays and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.

TORTILLA ROLL-UPS

TORTILLA ROLL-UPS

2 large packages of softened cream cheese

4 cloves minced garlic

1/4 cup chopped green onions 

1/4 cup chopped jajapeño peppers

10-12 flour tortillas

Combine cream cheese, garlic, green onions and jalapeños.  Spread on tortillas.  Roll up Jelly-roll fashion.  Place Seam side down and slice in 1 inch pieces.  Serve with salsa or guacamole!