(Makes 1 ½ Quarts) Ingredients for REMOULADE SAUCE recipe 2 Eggs ½ cup each, shallots & celery 4 Tablespoons paprika 4 cloves garlic 2 Teaspoons salt 5 stalks parsley ½…
Tag: chef murph
STUFFED MERLITON
Makes 2 Servings Ingredients for REMOULADE recipe 2 medium sized merlitons 1/2 pound or 1 cup ground beef 1/2 teaspon salt 1/4 teaspoon cayenne 1 small onion, finely diced 1/2…
COCONUT CANDIES YAMS
Makes 2 Servings Ingredients for COCONUT CANDIES YAMS recipe: 1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks 1 tablespoon soda warm water to…
CREOLE CABBAGE ROLLS
Makes 2 Servings Ingredients for CREOLE CABBAGE ROLLS recipe: 12 or 14 cabbage leaves, cut large ones in half along thick ridge 3 tablespoons bacon grease or sausage drippings 1…
PORK POT ROAST
Ingredients for PORK POT ROAST recipe: 2 1/2 or 3-pound pork shoulder roast 4 tablespoons cooking oil 1 tablespoon prepared mustard salt and red pepper to taste 1/4 cup all-purpose…
RED BEANS and RICE
Ingredients for RED BEANS and RICE recipe 1 pound dried red beans or kidney beans 1 large hamhock from left over ham, or sausage 2 tablespoons margarine or ham fat…
STUFFED CRAWFISH BISQUE HEADS
Ingredients for STUFFED CRAWFISH BISQUE HEADS recipe: 1 – 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk 25 more or less,…
CATFISH COURT BOUILLON
Makes 4 Servings Ingredients for CATFISH COURT BOUILLON recipe 2 Pounds of Catfish Fillet cut into 2 inch chunks 1 Bay leaf 4 Cloves of garlic minced ½ Teaspoon sugar…
COQUILLES ST. JACQUES
(Scallops) Ingredients for COQUILLES ST. JACQUES recipe POACHING 1 C: dry white wine 1 bay leaf ½ Teaspoon salt 1 Pound Sea Scallops ½ Teaspoon pepper ½ Pound sliced fresh…
POMPANO en PAPILOTTE
Makes Serves 2 Ingredients for POMPANO en PAPILOTTE recipe 1/2 cup crabmeat 1/2 shell of a beaten egg 1 pound fillet of pompano 1/2 cup cracker crumbs 4 tablespoons butter…