LEMON RECIPES

Catfish Remoulade -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-. 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 t...

Catfish a la Don ___________________________ 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.

Broiled Alligator Tail with Lemon ------------------------------------------- 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 - - - - - - - - - - - - - - - - - - - - -  - - - 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 Recipe --------------------------------------- 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

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

Sauce Recipe ---------------------------------------------------- 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 an...

Peppered Shrimp ............................................................... Materials:   5 Garlic cloves, minced   1 Pound Butter   2 Teaspoon Fresh basil, chopped   1 Bay leaf, crumbled   Salt   4 Pound Large raw shrimp in shells   1/2 Cup Lemon juice   2 Teaspoon Cayenne pepper   1/2 Cup Black pepper, finely ground   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....