The Menu
CAJUN SEAFOOD AU GRATIN
rice, pasta, with a loaf of crusty bread
TOMATO AND CUCUMBER SALAD
HONEY CAKE
The Recipes
CAJUN SEAFOOD AU GRATIN
6 servings
35 min 15 min prep
This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company. I have also doubled this for a crowd - works well, but it does make a lot when you do this.
1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tails
1/2 lb lump crab meat or white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese
In heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps).
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large oven proof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
You may eat this over rice, pasta, or my preference, with a loaf of crusty bread.
TOMATO AND CUCUMBER SALAD
4 lg. tomatoes, cut into wedges
2 cucumbers, peeled & cubed
1 lg. Vidalia onion, peeled & sliced
1/2 c. olive or salad oil
1/4 c. cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. oregano
Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with wire whip until salt and sugar dissolve. Pour dressing over vegetables and refrigerate about 1 hour before serving.
HONEY CAKE
1 cup brown sugar
1 cup honey
4 eggs
1 cup strong black coffee (cold)
1/2 cup chopped nuts
1 tsp. vanilla
2 Tbsp. vegetable oil
Sift together:
3-1/2 cups sifted flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon
Beat sugar, honey, and eggs together well. Add sifted dry ingredients alternately with coffee. Add vanilla, then oil, and nuts and beat well. Top may be garnished with almond halves.
Bake in greased and floured 9 x 13 inch pan for 1 hour at 350°F. Cake is done when toothpick tested in the center comes out clean.
CAJUN SEAFOOD AU GRATIN
rice, pasta, with a loaf of crusty bread
TOMATO AND CUCUMBER SALAD
HONEY CAKE
The Recipes
CAJUN SEAFOOD AU GRATIN
6 servings
35 min 15 min prep
This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company. I have also doubled this for a crowd - works well, but it does make a lot when you do this.
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1 pint heavy cream
1 tablespoon fresh basil or 2 teaspoons dried basil
1 tablespoon fresh thyme or 2 teaspoons dried thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons ground red pepper
1 teaspoon white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 lb medium shrimp, peeled and deveined
1/2 lb crayfish tails
1/2 lb lump crab meat or white crab meat (we use blue crab)
1 1/2 cups grated cheese (Jack, Swiss, and American work well)
2 tablespoons grated parmesan cheese
In heavy skillet or saucepan and place over medium-high heat.
The cream will rise before it begins to boil; just stir it to keep it from overflowing.
Once it begins to simmer, add the herbs, salt, peppers, green onions, and parsley, and continue to let simmer until it becomes thick, 7-8 minutes.
Stir in the shrimp and let cook 3-4 minutes, then add the crawfish.
Mix well and let cook 2-3 minutes.
Gently fold in the crab meat (you paid a premium price for it, so don’t destroy those precious lumps).
Let cook 2-3 minutes more, then add the 1-1/2 cups cheese and stir gently until it has melted.
Preheat the broiler.
Pour the hot seafood mixture into a large oven proof dish or individual ramekins.
Sprinkle the top with the Parmesan cheese and glaze under the broiler.
You may eat this over rice, pasta, or my preference, with a loaf of crusty bread.
TOMATO AND CUCUMBER SALAD
4 lg. tomatoes, cut into wedges
2 cucumbers, peeled & cubed
1 lg. Vidalia onion, peeled & sliced
1/2 c. olive or salad oil
1/4 c. cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. oregano
Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with wire whip until salt and sugar dissolve. Pour dressing over vegetables and refrigerate about 1 hour before serving.
HONEY CAKE
1 cup brown sugar
1 cup honey
4 eggs
1 cup strong black coffee (cold)
1/2 cup chopped nuts
1 tsp. vanilla
2 Tbsp. vegetable oil
Sift together:
3-1/2 cups sifted flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon
Beat sugar, honey, and eggs together well. Add sifted dry ingredients alternately with coffee. Add vanilla, then oil, and nuts and beat well. Top may be garnished with almond halves.
Bake in greased and floured 9 x 13 inch pan for 1 hour at 350°F. Cake is done when toothpick tested in the center comes out clean.