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ALABAMA

Chef Lucy Buffet: Lucy Buffett's LuLu's

 

 

 

Screaming Easy Wild Alabama Shrimp Wasabi Sweet Tomato Pie Such-A-Tash

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

Portion/Unit: 2 pounds 1 T 1 T 1 T 1/4 cup 2 T 1 T

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: 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

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

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.