CRAWFISH PIE

Ingredients:

1 large onion, chopped
1/4 cup chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 cup butter
1 (10 3/4 ounce) can cream of celery soup
4 tablespoons tomato sauce
1 pound peeled crawfish tails
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup milk
1/2 cup Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells

Directions:

Saut onions, garlic, bell pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 minutes. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees F for 35 to 40 minutes. Makes 18 individual pies, which will serve 8 to 10 people.

NOTE: These pies freeze well. Do not bake until ready to use.

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LAMB AND EGGPLANT LASAGNA

Ingredients:

30 ¼-inch thick slices of eggplant.
3 cups of Flour.
3 eggs beaten with 2 tablespoons of Milk.
3 cups of Fine dried bread crumbs.
Bayou Blast.
1 cup of Vegetable oil.
1 lb Feta cheese crumbled.
2 cups of Bechamel Sauce.
Ready-to-use Lasagna slices.

For the Lamb Sauce.

2 tablespoons of Olive oil.
1 lb Ground lamb.
Salt to taste.
2 teaspoons of Crushed red pepper.
2 cups of Finely-chopped onions.
½ cup of Finely-chopped celery.
½ cup of Finely-chopped carrot.
Freshly-ground black pepper to taste.
2 tablespoons of Chopped garlic.
2 can Peeled, seeded, chopped tomatoes.
1 small can Tomato paste.
3 cups of Beef stock or water.
2 x Fresh thyme sprigs.
2 x Bay leaves.
2 teaspoons of Dried oregano.
2 teaspoons of Dried basil.
2 oz Parmigiano-Reggiano cheese.
Directions:

For the Lamb Sauce:

In a large saucepan heat the oil. Add the lamb and season with salt and crushed red pepper. Brown the meat for 6 minutes. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes to the saucepan. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, oregano, bay leaves, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if required. During the last 30 minutes, stir in the cheese. Leave to cool.

To make the egg plant:

Cover the eggplant slices in flour. Dip in the egg wash and bread crumbs mixed with Bayou Blast. In a large pan, over medium heat, add 1/2 cup of the oil. Pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning.

To assemble:

Grease a lasgna pan. Spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/4 of the cheese over the sauce. Lay 10 slices of the eggplant onto the cheese.
5. Cover with a layer of lasagna slices. Repeat the process with the remaining ingredients to form 3 layers. Spread the Bechamel Sauce over the top and sprinkle with the remaining cheese. Bake at 375 F for about 45 minutes or until golden and bubbly.

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JAPANESE FUSION GUACAMOLE

Ingredients

* 2 large avocados - halved, peeled, and pitted
* 1 lime, juiced
* 1 onion, minced
* 2 jalapeno peppers, or to taste, seeded and minced
* 10 shiso leaves, chopped
* 1 tablespoon minced fresh ginger root
* 1 teaspoon wasabi paste
* 1/2 teaspoon ground white pepper
* 2 drops hot pepper sauce (such as Tabasco®)
* 1 tomato, chopped
* salt and black pepper to taste

Directions

Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.

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THAI SPRING ROLLS

Preheat oven to 375 degrees F (190 degrees C).

1 pound pork tenderloin (500 g)

Garlic Marinade

3 tablespoons fish sauce (50 mL)
2 cloves garlic, minced
2 tablespoons honey (25 mL)
1 (5 ounce/150 g) package thin rice noodles,
softened in water and then drained
2 large carrots
1/2 cup fresh mint, shredded (125 mL)
1/2 cup fresh cilantro, shredded (125 mL)
24 rice paper wrappers
1 small head Boston lettuce

Place pork on foil-lined baking sheet; brush on garlic marinade. Roast in oven for about 25 minutes or until pork is slightly pink inside. Let cool; cut into thin 1 1/2?inch long slices.

In large bowl, toss together pork, rice noodles, carrots, mint and cilantro.

Fill wide shallow pan with hot water and spread dish towel out on work surface. Dip rice wrapper into water for about 3 seconds, until softened, and place it in front of you on towel.

Place lettuce leaf on lower third of rice wrapper. Arrange 2 tablespoons (25 mL) of the noodle mixture on lettuce. Fold bottom edge over the filling, tucking in sides; roll up into a tight cylinder. Place roll on platter and cover with a damp towel to prevent from drying out. Repeat with remaining wrappers and filling.

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STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Ingredients

* 4 green bell peppers, tops removed, seeded
* 1 pound ground turkey
* 2 tablespoons olive oil
* 1/2 onion, chopped
* 1 cup sliced mushrooms
* 1 zucchini, chopped
* 1/2 red bell pepper, chopped
* 1/2 yellow bell pepper, chopped
* 1 cup fresh spinach
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 tablespoon tomato paste
* Italian seasoning to taste
* garlic powder to taste
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

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CAJUN BRUNSWICK STEW




Ingredients

3 ounces salt jowl, finely diced
12 ounces salt pork, finely diced
1 pound to 1-1/2 pounds smoked sausage, cut in 1/2 inch to 3/4 inch slices
2 heaping cups onions, coarsely chopped
3 or 4 cloves garlic, minced
1-1/2 cups carrots, sliced to 1/2 inch lengths
1-1/2 cups celery, sliced to 1/2 inch lengths
2 heaping cups peeled sweet potatoes, coarsely diced
1 can 1-3/4 cups chicken broth
1 can (2 cups) tomatoes with juice, coarsely chopped or 2 cups fresh tomatoes, chopped
1/3 cup pearl barley
1 beef bouillon and 1 onion bouillon cube, dissolved in 1 cup hot water
1 cup hot water with 1 teaspoon Tabasco brand hot pepper sauce
1 teaspoon Tabasco brand jalapeno sauce
3 tablespoons Worcestershire sauce
1-1/2 tablespoons vinegar
3 tablespoons maple syrup or brown sugar or molasses
3 tablespoons barbecue sauce or catsup mixed into it
1 cup zucchini, sliced
One 16-ounce package frozen Lima beans
3/4 cup red and/or green sweet peppers, coarsely chopped
1-1/2 cups okra, sliced to 1/2 lengths, or 10 ounces frozen slices
1 cup hot water
1 can whole kernel corn, or 1-1/2 cups fresh, or 10 ounces frozen corn

Directions

In a large heavy bottomed pot, cook the salt meats slowly, until partially rendered of fat. Drain what will pour off easily. Add the sausage, cook and stir 3 or 4 minutes. Add the onion and garlic, cook until the onions turn clear. Turn heat up to medium and add carrots, celery, and sweet potatoes. Stir and cook 3 or 4 minutes. Add broth, tomatoes, barley and bouillon cubes dissolved in 1 cup hot water. Mix Tabasco sauce, Worcestershire sauce, vinegar, maple syrup and barbecue sauce in another cup of hot water. Add to pot. Cook medium low (slow boil) or, 30 minutes. Then add squash, lima beans, bell peppers, okra, and corn with another cup of hot water. Cook 30 minutes or until barley and vegetables are cooked. Taste. Add salt and/or pepper to taste and more water if you like the stew more soupy.

Serves 8-10.

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ASPARAGUS WITH PECANS AND PARM

Ingredients

* 1 bunch asparagus spears, ends trimmed
* 2 tablespoons butter
* 1 (8 ounce) package sliced mushrooms
* 1 onion, minced
* 1/2 cup coarsely chopped pecans
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup freshly grated Parmesan cheese

Directions

Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm. Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more. Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

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GARLIC AND ARTICHOKE PIZZA

Ingredients

* 1 unbaked pizza crust
* 3/4 cup spaghetti sauce
* 1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
* 1 medium tomato, cut in half and sliced
* 2 cloves garlic, minced
* 1 pound shredded Colby-Monterey Jack cheese

Directions

Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan. Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside. Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

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PENNE WITH CHICKEN AND ASPARAGUS

Ingredients

* 1 (16 ounce) package dried penne pasta
* 5 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves - cut into cubes
* salt and pepper to taste
* garlic powder to taste
* 1/2 cup low-sodium chicken broth
* 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
* 1 clove garlic, thinly sliced
* 1/4 cup Parmesan cheese

Directions

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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YUCA WITH GARLIC SAUCE

Ingredients

1 1/2 lbs yuca (peeled, chunks)
1/2 cup olive oil
6 garlic cloves (minced)
1 cup large onion (sliced thin)
2/3 cup sour orange juice or lime juice
1/2 tspn oregano
1/2 tspn salt
1/2 tspn black pepper

Directions

You will need a big pot, because all the yuca has to be submerged fully in boiling water. If you can't find fresh yuca, frozen is also fine. Place the yuca in the pot, and fill up with water until yuca is fully covered. Bring water to a boil, and then lower to low and cover and simmer for half an hour. The yuca should be fork tender at this point. Drain the yuca and be sure to remove the roots.

For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients and let sit for 30 mins. Then pour over the yuca and enjoy!

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FRIED STUFFED POTATOES


Ingredients

4 large potatoes (peeled)
1 lb seasoned ground beef
vegetable oil
4 eggs
2 tbsp milk
1 tspn salt
dry bread crumbs

Directions

First boil the potatoes until they are fully cooked. You should be able to stick a fork in them. Take the potatoes out and place on a dish. Mash the potatoes, adding the salt milk. Stir well. For the seasoned ground beef, use seasoned ground beef (picadillo) recipe from the recipe section.

After the picadillo is prepared, grab a handful of mashed potatoes and indent a hole in it to make a bowl shape. Grab another handful and repeat. Now place a few tbsp of the picadillo in the hole and bring the two halves together and make into a round ball. Whip the eggs into a bowl, and prepare the dry bread crumbs by spreading them on a plate. Dip the potato ball into the egg mixture, using a fork to roll the potato ball so that it is fully covered in egg. Then place the potato ball on the plate with the bread crumbs, and spread it around until it is fully covered. Repeat this until you have used up all the potato or picadillo. Refrigerate for 4 hours.

In a frying pan, heat the oil over medium-high heat. Fry the potato balls until they are golden brown. Make sure they are cooked all around, but do not burn them! Place on a plate with paper towel to soak the excess oil. Enjoy!

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MALANGAS FRITTERS

Ingredients

4 malangas (peeled & grated)
1/2 tspn onion powder
3 garlic cloves (mashed)
2 tbsp parsley (chopped)
vegetable oil
3 small eggs
1 tspn salt

Directions

In a bowl, whip eggs. Add onion powder, garlic, parsley and salt. Mix well, then add the malangas. Mix again, then refrigerate for a few hours. Using a frying pan, heat the oil over medium-high heat. Using a spoon, grab spoonfuls of the malanga, and drop it into the pan. You can fry five or six at a time. Make sure to fry on both sides until the malanga fritters are golden brown. Place on a large platter with paper towel to drain the excess oil. Serve hot and enjoy!

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CUBAN BEEF AND POTATOES

Ingredients

2 lbs top sirloin tip lean beef (cut in 2 inch cubes)
2 large potatoes (peeled, cubed)
2 tbsp olive oil
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
16 ounces tomato sauce
1 small pack of frozen green beans
1 cup red wine
1 tspn cumin
1 tspn oregano
2 cups water
2 tspn salt
1 tbsp capers
1 bay leaf
3 tbsp vinegar
salt and black pepper

Directions

For this recipe, you will need a large saute pan or a pressure cooker. The saute pan with take longer to cook with. Prepare the beef by lightly sprinkling salt and pepper around all sides. Set aside. Heat the oil over medium-high heat in a large saute pan. Saute the bell peppers, onions for a couple of minutes until the onion is translucent. Then add the garlic, and saute for an additional 2 minutes.

Add the tomato sauce, cumin, oregano, salt, wine, vinegar, capers, water and bay leaf. Stir ingredients well. Add beef. Stir the beef with the ingredients, then bring to a boil. Lower heat to low, cover, and let simmer for 1 hour. Beef should be fork tender, if not continue to cook. After 1 hour, add the potatoes and green beans, and allow to cook until the potatoes are tender. Serve with white rice, enjoy!

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LEMONY GREEN BEANS

This recipe was provided by Honay Martinez

1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
3 Tbsp. extra-virgin olive oil
3 large shallots, cut into thin wedges
6 cloves garlic, thinly sliced
1 Tbsp. finely shredded lemon peel
1/2 tsp. salt
1/8 tsp. ground black pepper
Lemon wedges

In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Set aside. In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 1 to 2 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.

Make-Ahead Tip: Two hours ahead, cook beans as directed in Step 1; cover and refrigerate beans. Thirty minutes ahead, finish recipe as directed in Step 2.

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