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.

Homemade Mayonnaise

All ingredients and utensils must be warm.

Whisk together:

2-3 Organic Egg Yokes

1 teaspoon Dijon

Gradually whisk in one tablespoon at a time:

1 cup Vegetable Oil

1/2 cup Olive Oil

1 tablespoon Lemon Juice

3/4 teaspoon salt

Blackberry Pie

Cream Pie Crust

In pie plate combine and press to form single bottom layer crust:

1/2 c Oil

2 T Milk

1 T Sugar

1 1/2 c Flour

1 t Salt

Bake 425 degrees till slightly brown (7 minutes).

Pie Filling

In bowl combine:

3/4 cup Brown Sugar

3 T Flour

1/4 t Salt

1 c Sour Cream

3-4 c Blackberries

Pour filling into baked pie crust plate.

Pie Topping

In bowl combine :

1/4 -1/2 c Flour

1/4 c Brown Sugar

1/4 c Oatmeal

1/4 c soft Butter

Sprinkle over pie and then bake pie at 375 degrees for 45 minutes

Whiskey Crab Bisque

1st Step: Red Sauce. This sauce will make enough for 5 batches of 20 servings of Whiskey Crab Bisque. Each batch of soup takes 1 2/3 cups of Red Sauce.

Combine ingredients in a large fry pan stir fry till carrots and onion tender:

1/4 cup Olive Oil

3 cups shredded carrots

1 Tbls Dried Basil

1/8 cup Minced Garlic

1 1/2 cups Chopped Onion

Add:

5 lbs Canned diced or sliced tomatoes

Cook over high heat stirring constantly for 5 minutes. Cool.

Puree mixture on blender. Label zip lock bags and freeze 1 2/3 cups of red sauce for each batch of Whiskey Crab Bisque.

2nd Step: The Fish Stock Base for Whiskey Crab Bisque.

Boil water in large stock pot:

2 1/2 quarts Water (10 cups)

Add fish base. Bring to boil, reduce heat.

3/8 cup Fish Base (6 Tablespoons)(I found Clam Base at Cash n Carry)

3rd Step: The Roux

Melt Butter in sauce pan, add flour slowly, to boiling butter. Add the spices. Mix till smooth. Add add to Fish Stock Base in the large stock pot:

1/2 lb Butter (2 cubes)

1 to 1 1/2 cup Flour- but we prefer a a lighter Bisque and use 1 cup

3 tsp Old Bay Seafood Seasoning

1 tsp White Pepper.

4th Step: Add 1 2/3 Cup Red Sauce to the Fish Stock Base

5th Step: Liquid Flavorings added to Fish Stock Base:

1/4 cup Lemon Juice

1 Tablespoons Worcestershire Sauce

2 1/4 tsp Tabasco Sauce

6th Step: Add 1 1/2 -2 cups of Crab

7th Step: The Cream and The Whiskey

Add and mix well in the large fish stock pot till slightly boiling:

1 quart Whipping Cream

1/8 cup Sherry (2 Tablespoons)

1 1/4 ounces Jack Daniels

8th Step: Eat!! Yum!!! Eat or Freeze! Makes enough for 20 - 1 cup servings!

Adjustments:

If Bisque is too salty add 1-2 cups heavy cream.

If Bisque has no tang add more lemon juice.

If Bisque has little heat add more white pepper.

Asian Sesame Green Beans

1 pound green beans

2 teaspoons rice vinegar

1/2 teaspoon toasted sesame oil

course salt and ground pepper

1 teaspoon sesame seeds

• Steam beans 15-20 minutes until crisp and tender.
• Meanwhile, in medium bowl whisk together vinegar, oil, season with salt, pepper.
• Add cooked, drained beans and sesame seeds seasoned with salt and pepper, toss and serve on plate next to Asian Soy Glazed Salmon