Shrimp Louis Salad with Avocado and Roma Tomato
Ingredients:
1 cup mayonnaise
½ cup chili sauce
¼ cup dijon mustard
¼ cup fresh lemon juice
¼ cup lemon zest
1 gallon mixed baby greens
4 avocados
1 Tbsp salt
1 Tbsp black pepper
1 ½ lb 31-40 boiled shrimp
1 cup finely chopped green onions
4 roma tomatoes, sliced
Instructions:
Whisk mayonnaise, chili sauce, mustard, lemon juice, lemon zest and salt & pepper in a small bowl. Arrange greens on salad plates. Top greens with avocado half and fill with shrimp. Spoon dressing over and garnish with green onions and sliced Roma tomatoes.
Cochon De Lait
Ingredients:
25 lb suckling pig (or pork shoulder)
1 qt garlic marinade
2 bulbs of garlic
3 large jalapenos
1 cup Creole seasoning
Instructions:
Lay pig out flat and inject marinade into all parts of the pork. Cut slits in the skin and stuff garlic cloves and sliced peppers into the meat. Rub seasoning over surface of the meat and let rest for thirty minutes. Lay meat skin side up and cook over low coals on a grill for approx. 4 hrs, turning meat once. When meat is turned, pour 1 cup barbecue sauce into cavity. Add andouille sausage and continue cooking until meat comes off the bone.
Beignets
Makes 2-3 dozen
Ingredients:
Ingredients:
½ cup warm water
1 pkg. yeast
¼ sugar
1 tsp. salt
1 egg beaten, at room temperature
1 can evaporated milk
3 cups flour, sifted
1 Tbsp. shortening
Instructions:
Put warm water in a bowl, sprinkle in yeast and stir until dissolved. Add all remaining ingredients except flour and shortening and mix well. Add 1/2 the flour and beat with a wooden spoon until smooth. Cut in shortening and then add the other 1/2 of the flour, about 1/3 cup at a time. If it gets stiff, add the rest with your fingers. Cover in a bowl with plastic wrap and refrigerate overnight.
To serve:
Roll the dough on a floured board to 1/8" thick. Cut into rectangles approx. 2"x3". Let pieces sit for 10-12 minutes before frying. Fry in 350º oil until puffed and golden, about 2-3 minutes per batch. Turn the beignets as they puff in the oil. Drain on lined paper plates and sprinkle heavily with confectioners’ sugar.
Buttermilk Pie with Blackberries
Ingredients:
1 ½ cups sugar
1 Tbsp lemon zest
1 Tbsp flour
4 large eggs
1 cup buttermilk
1 stick melted butter
1 10-inch pie crust
1 cup blackberries
1 cup sugar
2 Tbsp pomegranate juice
1 tsp cornstarch
Instructions:
Preheat oven to 350 degrees.
In a mixing bowl combine sugar flour and zest. Whisk eggs in one at a time. Stir in buttermilk and melted butter. Cook ingredients over low heat until syrupy. Add cornstarch to thicken. Pour into pie shell and bake for approx. thirty minutes. |
