re: Recipes/Recipe Reviews.....

Well, it's done. I think it's kind of spiffy, if I do say so myself. Figuring out how to put it on here is another matter in itself though.

R & C Crawfish etouffe' even better with a little cream, green oinions and parsley to taste

2 pounds crawfish tails
1 cup oil
3/4 cup flour
1 1/2 cups chopped onions
1/4 cup chopped celery
1/3 cup garlic, mashed and finely minced
2/3 cup chopped green peppers
1/4 cup butter
1/2 cup tomato paste
1 can chicken broth
3 cup water
2 chicken flavored bouillon cubes
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco pepper sauce
1 teaspoon fancy paprika

In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and saut� for 5 minutes.

In another skillet (small) melt butter and add tomato paste. Saute paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes.

Add crawfish tails 5 minutes before serving.

Serve with rice

Tried this last nite. Pretty good ettoufe. I used shrimp and added a little heavy cream , green onions, and parsley at the end as suggested. Where is this recipe from?

Summer Squash Casserole



1 pound yellow squash, chopped
1 onion, chopped
1/2 cup French-fried onions
1 pound peeled shrimp
1/2 cup shredded sharp Cheddar cheese
1/2 stick butter, softened
1 egg, lightly beaten
1 heaping tablespoon sour cream
1 teaspoon salt
1/2 sleeve round crackers, crushed
1/2 stick butter, melted


Bring a small amount of water to a boil in a saucepan. Add the squash and onion and cook until tender. Drain well and mash. Place in a bowl and stir in the French-fried onions, cheese, 1/4 cup butter, the egg, sour cream, shrimp and salt. Spoon into a greased baking dish. Bake at 375 degrees for 30 minutes. Sprinkle with the crackers and drizzle with 1/4 cup melted butter. Bake until brown. Note, you mau sustitute 1 pound cooked ground meat for the shrimp.

Here is a fudge recipe that is different and popular here in Alabama. I really like this and I prefer it over chocolate. It's easy and delicious.



Buttermilk Fudge





2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 stick butter softened
2 tablespoons corn syrup
1 cup pecans





Pour the sugar into a 4 quart saucepan. C+
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ombine the buttermilk and baking soda in a bowl and add to the sugar. Stir in the butter and corn syrup. Cook, uncovered, over medium heat to 240 to 248 degrees on a candy thermometer, firm ball stage. Remove from heat and beat until the mixture thickens and loses its luster. Stir in the pecans. Pour onto a buttered surface or drop by spoonfuls onto a baking sheet. Let stand until firm.

Chicken and Veggie Wrap

8 boneless Skinless Chicken Breasts
Just wash them and set them aside...

2 Yellow Peppers
2 Green Peppers
2 Red Peppers
1 Purple Onion
2 Yellow Squash
2 Zucchini

Dice all of the vegetables about 1/2 inch and wash them in cold water, set aside in a colander in ice and paper towels (After you wash them, this drains the water and keeps them from getting soggy and keeps them cold...)

It's time to prepare the Veggie dry mix:
1 Tsp Salt
1 Tsp Black pepper
1 Tsp White pepper
1 Tsp Paprika
1 Tsp Garlic powder
1/2 Tsp Rubbed Sage

Grind all of this together... then Take about 30 wooden skewers and soak them in 1 part red wine 1 part water for about 3 hours...

Now it's time to prepare the chicken.

Put the chicken breasts in a container of some kind and do the following:

Take the chicken breasts and pour olive oil on them - just a little, and rub it in...
Take 2 cloves of Garlic and mince them fine and rub them all over too.

Crack Black Pepper all over them, and then turn them over and do the same.
After that, sprinkle a small bit of rubbed Sage and onion powder all over them and turn over again and do the same... and black pepper should be used liberally.
At this point, the chicken breasts will be done. Put them in the Fridge...
Let stand for about an hour...

The hour is done...

Okay, put the chicken and all the fixens' in a zip-lock bag and shake well.

Now - Take the Vegetables and throw them in a zip-lock bag with the Mix, and shake liberally too.

It's time to cook!

Take the vegetables out and skewer them on the skewers... place over indirect heat for about 30 - 40 minutes...

Place the chicken breast on the grill over indirect heat - cook for about 12 minutes a side...for about 36 minutes...

Once all of the Veggies and the Chicken is done... take about 4 flour tortillas and throw them on the grill. Sprinkle olive oil on the back side of the tortilla, and then turn it and sprinkle with olive oil again for about a minute.
Do this until you have at least 12 flour tortillas cooked.

And then... throw the chicken breast in the grilled tortilla and put two skewers of Veggies inside that same tortilla.

Here it is

Recipe Book

I'll update it as more recipes come in.

RIB RUB



1/2 cup packed brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon onion powder
3/4 tablespoon garlic powder
1 teaspoon cayenne pepper




Combine the brown sugar, paprika, black pepper, salt, chili powder, onion powder,garlic powder, and cayenne pepper in a bowl and mix well. Rub into pork ribs before grilling.

Here's something different for ya'll to try. I had this at a restaurant here in Alabama and the chef was more than happy to share with me the recipe. I hope ya'll enjoy it.




Maple Chicken Salad



2 cups chopped cooked chicken
2 tablespoons maple syrup
1 cup mayonnaise
1 garlic clove, minced
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
3 cups loosely packed shredded lettuce
2 cups loosely packed shredded spinach
1 cup frozen English peas, thawed
1 red bell pepper, chopped
2 green onions chopped
1 cup shredded Cheddar cheese
1/2 cup dry-roasted peanuts


Toss the chicken with the maple syrup in a bowl until coated. Combine the mayonnaise, garlic, dry mustard, Worcestershire sauce and pepper in a bowl and mix well. Layer half the lettuce and half the spinach in a 41/2 quart salad bowl. Layer with the peas, bell pepper, chicken mixture and green onions. Top with the remaining lettuce and spinach. Sprinkle with the cheese. Spread the mayonnaise mixture over the top, sealing to the edge. Chill, covered, for 8 hours. Toss just before serving. Sprinkle with the peanuts.

GRILLED CHICKEN AND PEACH SALAD



Peach Salad Dressing



1 peach, peeled and chopped
1 cup white wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1 cup olive oil





SALAD



4 boneless skinless chicken breasts
4 peaches, peeled and cut into halves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 cups mixed salad greens
1/2 cup chopped celery
1/2 cup chopped pecans or slivered almonds, toasted
1/4 cup sliced green onions



To prepare the dressing: Process the peach, vinegar, sugar, Dijon mustard and salt in a blender. Add the olive oil gradually, processing constantly at low speed until incorporated.


To prepare the salad: brush the chicken and peaches with the olive oil. Season the chicken with salt and pepper. Place the chicken on a grill rack and grill until cooked through. Place the peaches cut side down on a grill rack and grill for 3 minutes or until lightly charred. Let the chicken and peaches stand until cool. Slice one peach and set aside. Chop the chicken and the remaining three peaches and place in a large salad bowl. Add the salad greens, celery, pecans and green onions. Add the dressing and toss until well coated. Divide among four salad plates. Garnish with reserved peach slices. Note: This salad dressing is great on any fruit salad.

Jamaican Chicken Stew


1 cup long grain rice
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon cracked black pepper
1/4 to 1/2 teasppon crushed red pepper
1 cup chopped onion
11/2 teaspoons jarred minced garlic
2 teaspoons olive oil
1 (15-ounce) can black beans, drained and rinsed
1 (14-ounce) can diced tomatoes
1/4 cup dry red wine
2 tablespoons capers, drained
1 or 2 sweet potatoes, baked and cut into bite-size pieces




Prepare the rice according to the package directions, omitting the salt and grease. Combine the chicken, curry powder, thyme, allspice, black pepper and red pepper in a bowl and mix well. Saute the onion and garlic in the hot olive oil in a large deep skillet over medium-high heat for 3 minutes or until tender. Add the chicken mixture and saute for 4 minutes. Stir in the black beans, tomatoes, wine and capers. Cover and reduce the heat. Simmer for 10 minutes or until the chicken is cooked through. Add the sweet potatoes and simmer until the sweet potatoes are heated through. Serve over the rice. Note: You may substitute pork for the chicken.