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Chef
Lucy Buffett
Lucy
Buffett's LuLu's
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Screaming
Easy Wild Alabama Shrimp Wasabi
Sweet Tomato Pie
Such-A-Tash
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| Screaming
Easy Wild Alabama
Shrimp Wasabi
Serves
6
Ingredients
Large shrimp (approx. 36), heads off, peeled and
__de-veined, leaving on the tails
Coarse sea salt
Wasabi powder
Prepared horseradish
Beer (I use Corona and drink the rest while
__cooking.)
Unsalted butter
Fresh cilantro finely chopped
Lime slices for garnish |
Screaming
Easy Wild Alabama
Shrimp Wasabi
Serves
6
Portion/Unit
2 pounds
1 T
1 T
1 T
1/4 cup
2 T
1 T
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Preparation
Combine wasabi,
beer and horseradish. Set aside. Place a cast iron
skillet over high heat. When it begins to smoke,
add shrimp. Toss until shrimp begin to turn pink
(about 15 seconds). Add salt, wasabi-beer mixture
and butter. Stir quickly for another 15 seconds,
then cover tightly and remove from heat. Let shrimp
rest for five minutes. Add cilantro, stir once and
cover again. Wait another five minutes. Garnish
with lime slice. |
| Sweet
Tomato Pie
Serves
6
Ingredients
Pastry:
Pillsbury refrigerated piecrust
All purpose flour
Large onion, sliced
Garlic cloves, sliced
Unsalted butter
Olive oil
Shredded gruyere or swiss cheese
Chopped fresh basil
Large ripe tomatoes, sliced
Mayonnaise
Sour cream
Heavy cream
Honey mustard
Shredded parmesan cheese
Green onions, cut in two inch slices, including
__ green part
Salt
Freshly ground pepper |
Portion/Unit
1
2 T
1
4
2 T
1 T
2 cups
1/2 cup
4
1/2 cup
1 T
2 T
1 T
1 cup
4
Taste
Taste |
Preparation
Prepare pie crust
as instructed on package for a round pie plate or
roll dough on floured surface to fit a 7 x 11 rectangular
baking dish. Bake in a 450 degree oven for 9 minutes.
Remove from oven and reduce heat to 400 degrees.
In a heavy fry pan, heat butter and olive oil over
medium heat until it sizzles. Add onion and sauté,
stirring frequently until onion is golden brown.
Add garlic and continue sautéing until onions
are caramelized to a dark brown. Remove from heat
and set aside.
In a food processor bowl, combine mayonnaise, sour
cream, heavy cream, honey mustard and half of the
parmesan cheese. Mix thoroughly. Add green onions
and pulse several times. Set aside.
Spread half of the caramelized onion mixture in
the bottom of the cooled pie crust. Cover with half
of the gruyere cheese. Place half of the sliced
tomatoes on cheese. Season with salt and freshly
ground pepper. Top with half of chopped basil. Spread
cream mixture evenly over pie. Repeat layering with
remaining caramelized onion mixture, gruyere cheese,
tomatoes, salt, pepper, and chopped basil. Sprinkle
with remaining parmesan cheese. Bake for 25 minutes
in 400 degree oven. Let pie sit for about fifteen
minutes before cutting. It is also good room temperature. |
| Such-A-Tash
Serves
8
Ingredients
Bacon, cut in 2” pieces
Extra virgin olive oil
Medium onion, chopped in a large dice
Fresh butterbeans (any kind) or 1 pound frozen
Rotel Original Diced Tomatoes & Green Chilies
Hot water
Fresh sliced okra or 1 pound frozen
Silver Queen corn
Coarse sea salt
Ground pepper
Ground thyme |
Portion/Unit
2 slices
1 T
1
4 cups
1 can
3 cups
4 cups
4 ears
1 T
1/2 t
1 t |
Preparation
In a heavy dutch
oven, fry bacon over medium low heat until almost
crisp. Add olive oil and onion. While onions are
cooking, cut corn off cobs and set aside. When onions
are translucent, add butterbeans, Rotel tomatoes,
water, salt, pepper and thyme. Increase heat and
bring to a boil. Reduce heat back to medium low
and cook uncovered for 30 minutes. Add okra and
cover. Reduce heat to low and cook for 15 minutes.
Add corn and cover. Cook for five more minutes.
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