Special Catfish Remoulade

Catfish Remoulade

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Materials:

1 Cup Nonfat Mayonnaise

1 Tablespoon Worcestershire Sauce

1/3 Cup Fresh Horseradish

8 Catfish Fillets

1 Quart Water

2 Teaspoon Old Bay Seasoning

4 Drop Tabasco

2 Beefsteak Tomatoes; cut into wedges

Parsley

1/2 Teaspoon Cayenne Pepper

1 Head Butter Lettuce; torn into bite-sized pieces

1 Tablespoon Onion; grated

1/3 Cup Creole Mustard

1 Tablespoon Lemon Juice

2 Bay Leaves

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight.

Cut catfish fillets into bite-sized pieces.

Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets.

Cook until the meat flakes, about 10 minutes.

Remove from heat, cover and let the fish cool in the cooking liquid.

Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a lettuce-lined platter.

Place the remoulade sauce in a bowl and nestle it in the center of the

serving platter and serve.


Garnish with tomato wedges and parsley.

Recipe Catfish - Special

Catfish a la Don

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Materials:

8 Large catfish filets

2 Tablespoon Chopped scallion greens

2 Tablespoon Fresh ground black pepper

2 Garlic cloves finely minced

1/2 Cup Chablis wine

1 Teaspoon Basil crushed

2 Tablespoon Cider vinegar

1 Cup Lime/lemon juice fresh squeezed

1-1/2 Tablespoon Cayenne pepper flakes

1/4 Cup Corn or peanut oil

1/2 Teaspoon Dried tarragon

Preparation:

• Rinse the filets, pat dry, and place flat in a large glass baking pan.
• Mix all other ingredients together and pour over the filets.
• Cover and refrigerate for 8-24 hours.
• Turn every 4-6 hours. You may either broil these in your oven or upon your grill.

Boiled Alligator Tail with Lemon

Broiled Alligator Tail with Lemon

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Materials for  Lemon Butter Sauce

1-1/2 Teaspoon Salt

1/4 Pound Butter/margarine

1 Tablespoon Parsley; fresh choped

1-1/2 Teaspoon Parsley; dried

Cayenne pepper to taste

1-1/2 Teaspoon Lemon juice

1/2 Teaspoon Onion powder

PREPARATION LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients;

DON'T LET IT BOIL.

Let heat through,

then serve immediately. : Yield: About 1/2 cup :

PREPARATION BROILED ALLIGATOR TAIL:

Lay alligator slices on a flat broiler pan, and

place about 6 inches from the heating element.

Broil for 10 to 15 minutes or

until done.

Remove the pan from the oven and brush the top of the meat with

the lemon-butter sauce, making sure to coat the entire surface.

Serve

immediately.

Boiled Crawfish

Boiled Crawfish

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Materials:

4 Boxes salt

6 Pouches crab boil

9 Lemons

8 Ounce Cayenne pepper

5 Pound Small white onions

Garlic

24 Small potatoes

Smoked sausage

Corn

50 Pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes.

Add potatoes, corn, and smoked sausage.

Boil for another 10 minutes.

Add crawfish. Bring back to boil.

Cut fire off immediately.

Let soak for 20 to 30 minutes.

Drain, Peel and eat.

While water is coming to a boil, cull and clean crawfish.

Rinse well withgarden hose and remove any dead ones.

Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

Boiled Crabs

Boiled Crabs Recipe

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Materials:

4 Small ears fresh corn

1/2 Cup Ground white pepper

1/2 Cup Ground black pepper

12 Live blue crabs

4 Small yellow onions

1 Cup Salt

2 Lemons, quartered

8 New red potatoes

1/2 Cup Ground red pepper

Preparation:

Fill a large [10-quart] stockpot one-third full with water.

Add the lemons, potatoes, corn, onions, salt, and peppers.

Cover and bring to a boil over high heat.

Let boil for 10 minutes.

Add the crabs, [if blue crabs are not available, substitute other small to medium crabs], cover, and return to boil.

Once steam starts to escape from under the cover, let cook for 15

Blackened Arctic Char

Today's recipe is Blackened Arctic Char. It s a delicious food

Materials:

6 Tablespoon Butter

1 Tablespoon Cajun Spice

2 Pounds Arctic Char

2 Lemons, Cut Into Wedges

How to Make?

Fillet the Char [fresh or thawed] about 25 mm thick [1-1/2"]. Don't be

afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or

fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan

over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in

pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on

each side. Serve with remaining lemon wedges and pan drippings.


Good Appetit

Barbecue Sauce Recipe

Sauce Recipe

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Materials

1-1/2 Teaspoon Black pepper

1 Teaspoon Garlic powder

1/2 Teaspoon White pepper

1 Teaspoon Salt

1/2 Teaspoon Ground cayenne pepper

1 Teaspoon Onion powder

1/2 Pound Bacon, minced

2 Teaspoon Minced garlic

2 Teaspoon Lemon juice [1/4 lemon]

Rind & pulp from 1/4 lemon

1 Teaspoon Tabasco sauce

4 Teaspoon Unsalted butter

1-1/2 Cup Chopped onions

5 Teaspoon Orange juice [1/2 orange]

Rind & pulp from 1/2 orange

2 Cup Pork, beef or chicken stock

1-1/2 Cup Bottled chili sauce

1 Cup Honey

3/4 Cup Dry roasted pecans, chopped

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp.

Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not

burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning

mix and cook about 1 minute.

Add the stock, chili sauce, honey, pecans,

orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and

Tobasco, stirring well.

Reduce heat to low; continue cooking about 10

minutes, stirring frequently.

Remove orange and lemon rinds.

Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the

butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 Cups.

Peppered Shrimp

Peppered Shrimp

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Materials:

1.   5 Garlic cloves, minced
2.   1 Pound Butter
3.   2 Teaspoon Fresh basil, chopped
4.   1 Bay leaf, crumbled
5.   Salt
6.   4 Pound Large raw shrimp in shells
7.   1/2 Cup Lemon juice
8.   2 Teaspoon Cayenne pepper
9.   1/2 Cup Black pepper, finely ground
10.   2 Teaspoon Fresh oregano, chopped

Preparation:

• The shrimp should be of a size to number 30-35 per pound.
• Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
• When melted, raise the heat, and add the remaining ingredients except the shrimp.
• Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
• Add the shrimp, stir- ring and turning to coat well with the seasoned Butter.
• Cook until the shrimp have turned a rich deep pink, about 10 minutes.
• Serve the shrimp in their shells, peeling them at the table.