CRAWFISH FETTUCINI
8 oz fettuccini, cooked according instructions, drained
1 pound crawfish tail meat (freezer section at Mad Butcher)
1 stick butter, divided
Salt and pepper
4 cloves garlic, minced
1/2 tsp oregano
1/2 tsp red pepper flakes
2 cups fresh baby arugula or spinach (remove stems from spinach)
1/4 cup grated parmesan
2 tbls chopped parsley
Season crawfish with salt and pepper. Melt 2 tbls butter in skillet. Add garlic, oregano and pepper flakes. Cook until fragrant. Add crawfish and saute for 3 minutes. Set aside. Melt remaining butter in skillet. Stir in pasta, greens and parmesan. Cook until greens wilt. Add crawfish, heat. Garnish with parsley.
FRIED CHICKEN SALAD
1 1/2 cup mayonnaise
1/2 cup buttermilk
2 tbls hot sauce
1 cup minced celery
3/4 cup grated yellow onion
1 tbls red pepper flakes
2 1/2 tsp salt
1 1/2 tsp black pepper
7 cups diced fried chicken
Mix together until blended. Refrigerate and serve with Alabama firecrackers.
CORN AND ZUCCHINI CHOWDER
3 strips bacon
1 cup diced yellow onion
1 carrot, diced
1/2 cup diced celery
2 cloves minced garlic
2 russet potatoes, diced
1 tsp thyme
2 bay leaves
1 quart chicken broth
4 ears corn, cut off the cob
1 cup 1/2 and 1/2
Salt and pepper to taste
Parsley, cayenne and paprika to garnish
Cook bacon, drain and crumble. Reserve 2 tsp drippings. Saute onion, celery and carrot in drippings. Add potatoes, thyme, bay leaves and broth. Cook until potatoes are tender. Add zucchini and corn; simmer until tender. Add 1/2 and 1/2 and bacon. Heat thoroughly.
BAKED FRUIT
16 oz can apricots
16 oz can peaches
1/2 cup sliced cherries
16 oz can pineapple chunks
1/3 cup butter
3/4 cup brown sugar
2 tsp curry powder
1 stp ginger
Drain fruit and pour in casserole. Melt butter, add sugar and spices and mix. Pour over fruit. Bake at 325 for 1 hour. Serve hot.
GRUYERE TOMATO QUICHE
1 9 inch unbaked pie crust
1 cup half and half
3 tbls mayonnaise
3 large eggs,
1/2 cup cream
3 tbls shredded gruyere cheese
1/4 cup parmesan cheese
2 tbls olive oil
2 tsp chopped fresh basil
1 1/2 tsp minced garlic
1 large ripe red tomato, sliced
Salt and pepper
Fresh basil or chives for garnish
Prick pie crust with fork, bake at 400 for 15 minutes until lightly browned. Remove from oven. Layer slices of tomato on crust. Sprinkle with salt and pepper. Drizzle with oil and sprinkle with basil and garlic. Mix together half and half, mayonnaise, eggs, cream and cheeses. Pour over tomatoes. Reduce heat to 325 and bake for 1 hour until crust is set. Cool. Garnish with fresh basil or chives.
HERSHEY BAR PIE
6 Hershey bars with almonds
18 large marshmallows, quartered
1/2 cup milk
1 cup XX whipping cream stiffly whipped
1 graham cracker crust
Whipped cream
Shaved chocolate
In a saucepan, stir together Hershey bars, marshmallows and milk until melted. Cool slightly. Combine with whipped cream and spread into crust. Chill. Top with more whipped cream and garnish with chocolate shavings.
