Famous Recipes - FW: [life-story-writing] Black-Eyed Peas for New Years

Famous Recipes - Cajun Fried Catfish - Mardi Gras

Cajun Fried Catfish - Mardi Gras
Serves 6 to 8

5 pounds catfish filets
1/2 cup prepared yellow mustard
1/4 cup Tabasco® sauce
2 tablespoons Worcestershire sauce
1/4 cup half and half cream
1/2 cup water
3 tablespoons dry white wine
2 cups white cornmeal
2 cups all-purpose flour
3 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
cooking oil to deep fat fry the fish

Preheat the oil in a deep fat fryer to 375°F.

Cut the fish into 2 to 3 ounce pieces.

Combine mustard, Tabasco sauce, Worcestershire sauce,
cream, water, and wine in a large mixing bowl until
well blended. Put the white cornmeal in a food
processor and blend at high speed for 3 minutes. 
It will make the mixture much finer. Pour the mixture
into another large, dry mixing bowl and add the flour
and remaining ingredients, except for the cooking oil.
Mix well together with a flexible wire whisk until
well blended. Coat the fish pieces in the mustard
mixture, then roll the fish in the dry cornmeal
mixture.

Fry the fish in a deep fat fryer at 375°F. The fish
should float to the top of the grease and turn a
golden brown. Remove from the fryer and drain on a
stack of dry paper towels. Serve with French fries and
coleslaw.

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Famous Recipes - Cajun Boiled Shrimp - Mardi Gras

Cajun Boiled Shrimp - Mardi Gras

1 gallon cold water
2 tablespoons salt
12 whole black peppercorns
5 whole bay leaves
1 large lemon, sliced
1 medium onion, quartered (leave the skin on)
2 stalks celery, chopped
3 cloves garlic, crushed
10 whole cloves
1/2 teaspoon dried thyme leaves
1/4 cup fresh basil, chopped
4 sprigs fresh parsley, whole
2 tablespoons sugar
2 fresh cayenne peppers, cut in half (or you can use
pickled)
2 pounds fresh shrimp tails, unpeeled (21 to 25 to a
pound count)

In a large stock pot over high heat combine all the
ingredients except for the shrimp, and bring to a hard
rolling boil. Let the mixture hard boil for 5 minutes,
then reduce to a low rolling boil. Add the shrimp.
Once the liquid begins to boil again, wait exactly 3
minutes; then turn the heat off. Let the shrimp stand
in the liquid for 5 more minutes. Drain the shrimp and
serve at once.

Lagniappe:
Plain boiled shrimp are great alone. Just cover your
table with old newspapers and place the shrimp right
in the middle of the table --Cajun style. Serve with a
cold, crisp green salad or coleslaw, French bread, and
a seafood sauce of your choice. It is simple food at
its best.

If you wish to serve the shrimp chilled, drain the hot
shrimp and cover immediately with ice. Once the shrimp
are cold, put them in an airtight container and
refrigerate until you are ready to serve.
Refrigerated, they will keep nicely for 24 hours. You
can hold them for longer, but they begin to lose their
quality. Never keep them for longer than 2 days.

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Famous Recipes - Chicken, Beef and Vegetable Kebabs

Chicken, Beef and Vegetable Kebabs

1 cup fresh pearl onions 
1/3 cup olive oil 
2 tablespoons balsamic vinegar 
1 tablespoon Original TABASCO® brand Pepper Sauce 
1 tablespoon dried basil leaves 
2 large cloves garlic, crushed 
1 teaspoon salt 
1 pound boneless, skinless chicken breasts 
1 pound boneless beef sirloin 
2 large red bell peppers, cut into 3/4-inch pieces 
1 large green bell pepper, cut into 3/4-inch pieces 
1 large zucchini, cut into 3/4-inch pieces 

Soak 3 dozen 4-inch long wooden skewers in water
overnight. Place pearl onions and enough water to
cover them in a 1-quart saucepan over high heat. Bring
to a boil; reduce heat to low, cover, and 
simmer 3 minutes or until onions are tender. Drain.
Peel away outer layer of skin when onions are cool
enough to handle.

Combine olive oil, balsamic vinegar, TABASCO® Pepper
Sauce, basil, garlic, and salt in a medium bowl. Pour
half of mixture into another bowl. Cut chicken and
beef into 3/4-inch chunks and place in a bowl 
with TABASCO® Sauce mixture, tossing to coat well .
Toss cooked pearl onions, red and green peppers and
zucchini in remaining bowl of TABASCO® Sauce mixture.
Let stand at least 30 minutes, tossing occasionally.

Preheat grill to medium-high. Skewer one chunk of
chicken or beef and one each of red pepper, green
pepper, onion, and zucchini onto each wooden pick.
Grill 4 to 6 minutes or until chicken and beef are
done, turning occasionally.

Makes 6 to 8 main dish servings, or 18 appetizer
servings. 

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Famous Recipes - Spicy Mashed Potatoes

Spicy Mashed Potatoes 

6 medium russet potatoes, peeled and cubed 
1/2 cup warm milk 
1/4 cup butter or margarine 
1/2 tsp salt (I used less)
1 tsp chili powder 
dash pepper 

Place potatoes in a saucepan and cover with water.
Cover and bring to a boil; cook for 20-25 minutes or
until very tender. Drain well. Add milk, butter, salt
and pepper; chili powder mash until light and fluffy. 

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Famous Recipes - Louisiana Chicken Gumbo

Louisiana Chicken Gumbo

1/4 cup flour 
1 teaspoon salt 
1 (3-pound) chicken, cut into 8 pieces 
1/4 cup vegetable oil 
1 1/2 cups chopped onion 
1 cup chopped celery 
1 cup chopped green onion 
3 cloves garlic, pressed 
1 quart chicken broth 
1 (14.5-ounce) can diced tomatoes 
1 bay leaf 
2 teaspoons Original TABASCO® brand Pepper Sauce 
1 (10-ounce) package frozen whole okra 
Hot cooked rice 

Combine flour and salt in a plastic or paper bag; add
chicken pieces, close bag, and shake to coat well.

Heat oil in a large, heavy Dutch oven over medium-high
heat. Shake excess flour from chicken and place in hot
oil; cook until browned on all sides, about 10
minutes. Remove chicken from pot and set aside. Add
onion, celery, green onion, and garlic to pot and cook
5 minutes, stirring often.

Return chicken to pot. Stir in broth, tomatoes, bay
leaf, and TABASCO® Sauce and bring to a boil; reduce
heat and simmer, uncovered, 45 minutes, stirring
occasionally. Add okra and cook 10 minutes longer.
Serve in bowls and top each serving with a scoop of
rice.

Makes 8 servings. 

From Tabasco

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Famous Recipes - Salmon Pasta Salad with San Francisco Vinaigrette

Salmon Pasta Salad with San Francisco Vinaigrette

--SALMON PASTA SALAD:--
1 green bell pepper, seeded, washed & minced
1 red bell pepper, seeded, washed & minced
1 bunch celery stalks, minced
1 bunch fresh dill, minced or 2 tsp. dried
2 tsp. olive oil
3 c. mayonnaise
1/4 c. Dijon mustard
Salt & pepper to taste
1 (15 1/2 oz.) can salmon, drained & flaked
2 lbs. shell pasta, cooked al dente
1 1/2 c. San Francisco Vinaigrette, recipe below
1 c. fresh Parmesan cheese, grated or use shaker style
Green pepper, mushrooms, cherry tomatoes or avocados
or any combination thereof for garnish

In a large bowl place the minced green and red
peppers, celery, dill, olive oil, mayonnaise, mustard,
salt and pepper. Mix the ingredients together. Add the
salmon and mix it in. Add the pasta and mix it in. Add
the Vinaigrette and mix the ingredients together
thoroughly. Adjust seasonings if necessary. Sprinkle
with the Parmesan and garnish. Serves at least 10.

--SAN FRANCISCO VINAIGRETTE--
2 cloves garlic, chopped
1/4 red bell pepper, seeded, washed & chopped
1 tsp. thyme
1/2 c. red wine vinegar (or mix 1/2 & 1/2 with
balsamic vinegar)
2 tsp. Dijon mustard
1 c. olive oil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper

Mix all ingredients except the oil together. Add oil
in a steady stream while using a wire whisk or fork
until desired consistency is achieved. Cover and
refrigerate. 

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Famous Recipes - Zippy Turkey Pot Pie recipe

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Famous Recipes - Mexican Turkey Tortilla Soup recipe