Creamy Raspberry Vinegarette

2 T raspberry puree (1/4 c raspberries)
2 T lemon juice
2 T red wine vinegar
1/2 tsp sugar
6 T olive oil
salt/pepper
Add mayonnaise to taste

Banana Nut Bread

2 c sugar
1/2 c margarine/butter
2 eggs
3 c flour
pinch salt
1 1/2 tsp baking soda
2/3 c buttermilk
3 mashed banana's
1/2 c chopped nuts
Mix first six ingredients; separately add soda to buttermilk, mix all ingredients together. pour mixture into 2 loaf pans or make muffins. Bake 350 1 hour for loaves or 30 minutes for muffins.

Red Hot Buffalo Chicken Dip

Makes 4 cups dip:

8 oz Cream Cheese
1/2 cup Gorgonzola/blue cheese or ranch salad dressing
1/2 cup Red Hot Sauce
1/2 cup crumbled blue/Gorgonzola or mozzarella cheese
2 cans (12.5 oz)drained chunk chicken breast

Heat oven 350 degrees. Mix all ingredients into deep baking dish.
Bake 20 minutes till heated thoroughly.

Seafood Slippery Noodle Sauce

Heat and reduce by 2/3rds:
White Wine 3oz dry
Chicken Stock or Fish Stock 3oz
1 medium Shallot, finely chopped
Bay Leaf 1
Thyme 3 Sprigs of Fresh

Add and reduce by another 1/2:
Heavy Cream 2 Tbls

Strain reduction, keeping liquid, pour strained liquid into saucepan, turn off heat and whisk in:
Butter 4 Tbls Cold diced

Season with Salt, pepper, lemon juice and, if desired, additional thyme
Add to pkg of cooked linguine or fettuccine.
Serve immediately.

Chantilly Cream

Chantilly Cream
from Mr. Joe

2/3 cup heavy cream
1 tsp brandy
1 tsp Grand Marnier
1 tsp vanilla
1/4 cup sugar
2 Tbsp sour cream

Refrigerate bowl and beaters. Combine cream, brandy, Grand Marnier and vanilla in bowl. Beat on medium for one minute. Add sugar and sour cream. Beat on medium for 3 minutes or until soft peaks form. Do not over beat.

It's always good to have leftovers, because it's super tasty in your coffee the next morning!

Rachel Louws

Pan Fried Oysters & Tarter Sauce

24 Oysters, shucked

1/2 cup Canola Oil

1/2 cup Butter

1 cup Corn Flour

2 Tablespoons Blackening Spice

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Drain liquid from Oysters and dry with paper towels.

In saute pan, heat oil and butter over medium heat until lightly smoking.

In bowl, mix corn flour, blackening spice, salt n pepper. Dredge oysters, one by one, in corn flour mixture to coat completely.

Work in batches, fry oysters until golden, about 1 minute each side.

Transfer to a plate lined with paper towels.

Serve immediately with the Tarter Sauce:

Tarter Sauce

1 cup Mayonnaise

1 Tablespoon Dill Pickle Relish

1 1/2 Tablespoon finely chopped Onion

1 teaspoon Lemon Juice

1/2 Tablespoon Chopped Capers

1/4 teaspoon Celery Salt

Combine all ingredients in small bowl and refrigerate for at least 2 hours before serving.

Serve with Brut Gruet Rose Methode Champenoise (New Mexico)

From Ray's Boathouse

Shrimp Skewers

Marinate for the Shrimp Skewers:

1 cup plain Yogurt

2 T minced fresh Ginger

2 T minced Garlic

1 T Lemon Juice

2 t Curry Powder

1/2 t Paprika

1/2 t Salt

Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.

24 Large Shrimp, peeled, deveined, tails left on

Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.

For the Chutney:

1 cup minced fresh Pineapple

1/2 c Sugar

6 oz. Pineapple Juice

3 T Lime Juice

1 t Chili Garlic Sauce

2 t Cornstarch

2 t Water

Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.

This is enough for double batch of shrimp.

Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.