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.

　

CHICKEN LOAF

Chicken Loaf

A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.

2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)

Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavily greased 9 x 5 x 3-inch loaf pan. 

Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.
Yields 8 servings.

Mushroom Sauce:
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika

Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.
Yield: 4 cups.

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. 

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.

COCHON DE LAIT

COCHON DE LAIT

1 30 pound pig with feet, ears and tail intact (when dressed approximately 20 pounds) will fit in conventional oven

Paste:

1/2 cup salt

1/2 cup cayenne

1 Tbsp. garlic salt

1/4 cup vinegar

1/4 cup oil

Place pig in large pan.  Rub pig inside and out with paste.  Marinate overnight.  When you are ready to roast pig curl rear feet and extend fore legs.  Place tent of foil over pig, loosely.  Bake for three hours at 275°.  Remove foil, raise heat to 300° and bake for four hours or until done.  While pig is still hot,  glaze with pan drippings.  Insert apple in mouth.  Use dark grapes for the eyes.  Decorate around pig with fresh fruit and flowers.  Cover feet with parsley.  Place a gold paper crown on pig's head and tie Mardi Gras colored ribbon (purple, green, gold) around tail.

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!

BAKED BRIE

BAKED BRIE

1 (6-8") round Brie cheese
Pie crust (homemade or store bought)
One of the following: 1) 1/4 cup brown sugar, 1/4 cup chopped pecans 

2) Apricot preserves
3) Hot pepper jelly and minced garlic

Roll out pie crust large enough to encase the cheese. Place 1/2 of 1), 2), or 3) in center of crust, then Brie and remainder of topping and gently fold crust together, pinching edges. Close all openings. Carefully turn over. Bake at 350° for 30 minutes. A bit of extra pastry is usually wanted.

SPICY DRUMMETTES

Spicy Drummettes

Serves 10 or more

INGREDIENTS

1/4 cup (60ml) lemon juice

2 tablespoons olive oil

2 tablespoons honey

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

2 cloves garlic, crushed

2 teaspoons finely grated lemon rind

1/2 teaspoon chilli powder

24 (1.7kg) chicken drummettes

1 green onion (green shallot)

1. Combine all the ingredients, except the chicken and onion, in a large shallow dish. Add the chicken; stir until well coated in the marinade. Cover, refrigerate for 3 hours or overnight, stirring occasionally.

2. Preheat the oven to 200°C (180°C fan-forced). Cut the onion into long thin strips; place 

in a bowl of iced water. 

3. Place the drained chicken in a shallow baking dish. Roast, uncovered, for 35 minutes or until cooked through, brushing with remaining marinade after 10 minutes. 

4. Serve chicken topped with drained onion. 

JULIA REED'S DEVILED EGGS

Julia Reed's Deviled Eggs

Makes 24

1 dozen eggs

1/4 cup mayonnaise

1/4 cup Dijon mustard

4 tablespoons butter, at room temperature

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper

Pesto for garnish (recipe follows)

Place the eggs in a saucepan large enough to hold them in a single layer and cover with tap water. Bring to a boil, cover, turn off the heat and let sit for 15 minutes. Drain and run under cold water until the eggs are completely cool.

Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice and season with salt and pepper. Place in a pastry bag or Ziploc bag with a cut-off corner. Fill the egg whites by pressing the bag. Garnish each with a small dab of pesto.

Garden Pesto

Makes 2 cups

3 cups fresh basil (tightly packed), gently rinsed and patted dry

5 cloves garlic

1/2 cup toasted pine nuts (or walnuts or pecans)

1/2 cup freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino Romano cheese

2/3 cup virgin olive oil

Salt and freshly ground black pepper to taste

In a food processor, combine the basil and garlic and pulse two to three times to chop. Add the nuts and cheeses, and pulse once or twice. Slowly add the oil while the processor is running, and blend. Season with salt and pepper.

The mixture can be stored in the refrigerator in airtight containers (I use small sterilized jars) for several weeks. The pesto can also be tossed with pasta, spread on crostinis, and dabbed on thick slices of tomatoes.

STEAK TARTARE

Steak Tartare

2 egg yolks
2 Tbsp. Dijon Mustard
4 anchovy fillets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco
freshly ground black pepper
1/4 cup salad oil
1 oz. Cognac
1 small onion, freshly and finely chopped
1 oz. Capers, rinsed
2 oz. Cornichons, finely chopped
4 sprigs parsley, finely chopped
1 1/4 lbs. Fresh sirloin, finely chopped

Serves 6
Place the yolks in a large bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into discs on the plates. Serve immediately with French fries and toasted bread points.

CHINESE TURKEY, For buffet service

Chinese Turkey 
For cold buffet service.  

Very versatile.  Serve hot or cold.

1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper

The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:

Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper.  Place on rack in roasting pan; do NOT cover!  bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours. 

Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.

BEER CHEESE SPREAD

Beer Cheese Spread

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

	Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
	Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
	Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
	Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

SPEEDY BORSCHT

Speedy Borscht
It pays to keep a few convenience foods around.  This is brutally good.  Serve it HOT in winter too.
Serves 6

1 16-oz. Can beets
1 10 1/2-oz cans beef consumme
2 Tbsp. Lemon juice
Sour cream
Snipped or chopped parsley for garnish

Drain beets, reserving the liquid. Finely chop 2/3 cup of beets. Combine reserved beet liquid, chopped beets, consume and lemon juice. Chill soup. Also chill cups or bowls so that each serving will be frosty cold.

Stir borscht just before ladling into bowls. Top each serving with a dollop of sour cream. Sprinkle with parsley.

CHILLED TOMATO BOUILLION

Chilled Tomato Bouillon
More popular today in France than here, but once all the rage.
Serves 6

1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups tomato juice
1/8 to 1/4 tsp. White pepper
6 whole cloves
1 bay leaf
1 tsp. Salt
1/8 tsp. Dried thyme
2 cups chilled beef bouillon or consume 
6 thin slices lemon for garnish

Combine all the ingredients except the bouillon or consume, the lemon slices and green onions. Bring to a boil. Reduce heat, cover, and simmer over very low heat 1 hour. Strain; then refrigerate overnight to chill.

Fifteen minutes before serving, combine the tomato mixture with bouillon. Serve in punch cups, filled 1/4 full of crushed ice. Garnish with lemon slices.
For an elegant touch serve soup in silver or chilled crystal punch cups prior to dinner.
Serve green onions to the side as stirrers when using old-fashioned glasses.

HAM MOUSSE with CUMBERLAND SAUCE

Ham Mousse
Serve on slices of good French bread and Cumberland Sauce

2 Tbsp. Unflavored gelatin
½ cup cold chicken broth
1 cup hot chicken broth
3 egg yolks
1 ½ cups cream
2 cups cooked ham, cut in small pieces
½ cup sherry
1 cup heavy cream, whipped

Soften the gelatin in the cold broth, then dissolve the softened gelatin in the hot broth.
Beat the egg yolks, add cream and cook over low heat, stirring constantly until it thickens and the sauce coats the back of a spoon. Add gelatin mixture.

Put 1/4 of the chopped ham in a blender, add 1/4 of the cooked gelatin mixture and blend. Continue until the ham and sauce are all blended. Add sherry. Chill until mixture begins to set.
Whip the cream and fold it into the ham mixture. Pour into a mold (a glass mixing bowl will do) rinsed with cold water. Cover with plastic wrap and chill until firm.
NOTE: This has been adapted to a blender. The original called for chopping the meat very finely and added all of it to all of the sauce. 

Cumberland Sauce
This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats, with smoked meats and chicken as well.

With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).

Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps, if you do blend, it in your blender. Serve cold.

LAVENDER EGG SALAD

Makes 12 Tea Sandwiches-lavender, matcha tea and curry

10 eggs
 ½ cup mayo
1/4 cup sour cream
2 tsp. Dried lavender
1 tsp Dijon mustard
½ tsp curry powder
½ tsp matcha green tea
powder, or more to taste
1/8 tsp each salt and pepper

1 cup mixed baby salad greens and 12 thin baguette slices,
olive slices and chive sprigs for garnish.

Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat. Cover the pot and let sit for 14 minutes. Drain and run cold swater over the egs until water stays cold. Let the eggs sit in the cold water while you prepare the dressing.

In a large bowl, whisk together the mustard and sour cream until smooth. Add the lavender, Dijon, curry, matcha, scallion, salt and pepper. Stir until blended. Drain the eggs, peel, and chop coarsely. Add the chopped eggs to the dressing and stir until combined. Taste and adjust seasonings as desired. The egg salad may be made 1 day in advance and stored, and refrigerated, in an airtight container. Put a few baby greens on each bead slice. Divide egg salad among 12 slices and serve. Open faced. Garnish with chives, sliced olives or pimento etc. 

HOT BUTTERED RUM MIX

Hot Buttered Rum Mix

One of the Joys of Winter!  Keep the batter in the fridge and make it in a cup by adding boiling water.  You will bless me many times for this.

Makes about 20 drinks:
½ cup butter, room temperature
1 cup brown sugar
1 heaping tsp. Cinnamon
1 heaping tsp. Nutmeg
1/8 tsp. Ground Allspice
1/4 tsp. Ground ginger
½ tsp Angostura bitters (optional)

To make the mix; place the softened butter in a bowl. Add the brown sugar gradually, and cream the butter and sugar together. Mix in spices and optional bitters. Store covered in the refrigerator. Keeps for months.

To use the mix, stir 1 to 2 tsp. Of the butter-spice mix into 2 oz of dark rum and 4 oz boiling water for each serving.