Oysters Bienville 

Ingredients:

24 Shucked Oysters, Liquor, and 24 deep shells
3/4 cup chicken stock
4 TBS butter
1/4 cup finely chopped mushrooms
1/4 cup finely chopped shallots
2 TBS flour
2 egg yolks
1/2 cup light cream
1 cup chopped cooked shrimp or back fin crabmeat
3 TBS dry Sherry
Salt and freshly ground pepper
Cayenne pepper, Paprika (if desired)
1 cup panko bread crumbs

Procedure:
Preheat oven to 450 degrees
1. Shuck Oysters, drain and reserve oyster liquor (1/4 cup) Add it to the stock and
heat in a small sauce pan.
2. Melt butter in another saucepan and saute mushrooms and shallots until tender.
Stir in flour and cook until bubbling.  Remove from heat and whisk in the stock mixture.
Return to heat and boil, stirring constantly, unti the sauce thickens.  Simmer for 3 minutes
3.  Whisk egg yolks and cream in a bowl. Whisk in 1/2 cup of the hot sauce, a spoonful at a time.  Then slowly beat in the reaming sauce.  Transfer the enriched sauce to the saucepan.  Place over moderate heat and, stirring carefully, bring to a simmer.
4.  Add the shrimp or crabmeat, and sherry.  Season to taste with salt, pepper, and cayenne.
5. Arrange oysters in their shells on a baking sheet, lined with aluminum foil.  Distribute the seafood mixture over the oysters and lighlty sprinkle with panko and paprika (if desired)
Bake from 5-10 minutes until the sauce is bubbling and the bread crumbs are lightly browned.

Herb Butter

Ingredients

Palm Gardens, Florida

1 lb butter, room temperature

3/4 cup chopped herbs

(Basil, Garlic, Sage, Parsley-choose one or two)

Combine in food processor

or use mixer to blend thoroughly

Press into square or oblong pan

 lined with plastic wrap

Refrigerate until solid

Cut into squares and freeze in

plastic containers with tight fitting lids

Use for roasting meats, vegetables and breads

A convenient seasoning for cooking a variety of meats, fish, vegetables or breads.  Sage Butter is very good for pork chops and sweet potatoes

Avocado and Roasted Corn Guacamole

Ingredients


1 cup fresh or thawed frozen corn kernels

A Recipe for Matthew's Graduation Party

1/4 cup plus 3 TBS olive oil
2 large avocados cut into 1/2 inch dice
1 large tomato cut into 1/4 inch dice
1/4 cup chopped fresh cilantro
2 TBS minced red onion
1 tsp chopped fresh or pickled Jalapeno
1 tsp minced garlic
2 TBS fresh lime juice
1 tsp cider vinegar
1/2 tsp coarse salt
1//4 tsp cumin

Preparation


1.   Preheat the oven to 450 degrees.  On a baking sheet, toss the corn with 1TBS of the oil.  Roast corn, tossing often for 7-8 minutes until golden brown.  Let cool, then transfer to a medium bowl.

2.   Fold in the avocado, tomato, cilantro, onion, Jalapeno and garlic.  Stir in the lime juice, vinegar, coarse slat, and cumin.  Add 2 more TBS of the olive oil.  Cover and refrigerate for up to 6 hours.

Serve with tortilla chips and cold guacamole.

Stuffed Mushrooms

Good for the holidays or anytime

Ingredients

1 1lb medium mushroom
(the secret is to buy fresh, not packaged
in plastic)
1 small onion, finely chopped
1/2 small green pepper, finely chopped
3 Tbs butter
1 1/2 cup Panko bread crumbs
1/2 tsp salt
1/2 tsp thyme leaves crushed
1/2 tsp turmeric
1/2 tsp black pepper
1 Tbs butter

Preparation

Buy the freshest mushrooms, wash and dry thoroughly.  Preheat oven to 350 degrees.  Twist stems from mushrooms, leaving caps.  Finely chop tender portions of stems to equal 1/3 cup.  Cook and stir chopped ( I use electronic food chopper for onions and peppers) mushrooms, onion and green pepper in 3 tablespoons butter for 5 minutes.  Stir in bread crumbs, salt, thyme, turmeric, and pepper.  Heat 1 tablespoon butter in shallow oven proof pan.  Distribute melted butter on the bottom of the pan.  Fill mushroom caps with stuffing mix and place in ovenproof pan.  Bake for 15 minutes.  Turn oven to broil and broil mushrooms 3-4 inches from heat for 2-3 minutes (carefully monitor the broiling).  When mushrooms are browned on top, remove from oven and serve immediately.

Serves 8-10 for appetizers

Kale Chips

Ingredients

October in Cambridge England

1 bunch fresh Kale greens
Olive Oil
Sea Salt or Kosher salt

Preparation

Break Kale in "chip size" pieces, discard thick ribs. Wash Kale and spin dry in salad spinner.  Put Kale in large bowl and add a very small amount of Olive Oil (for the whole bunch - about 1 TBS).  Add salt and toss thoroughly.  Heat oven to 350 degrees F or 175 degrees C.  Line cookie sheet with parchment or spray sheet with spray olive oil.  Spread seasoned Kale in one layer on cookie sheet.  Bake for 8-10 minutes until edges are slightly brown.  After cooking, remove from cookie sheet to paper towel.  Put in bowl and serve warm.

Notes from Liz

You can try a few TBS of parmesan cheese, or a sprinkle of Chipotle Pepper.  You can experiment with flavors.  I like using the parchment paper to reduce the oil.  They are delicious and good for you.

Gorgonzola and Cranberry Cheese Ball

Ingredients

Birches in East Ruston, Great Britain

2 packages (8 oz each) cream cheese
1 cup crumbled Gorgonzola cheese
1 cup dried cranberries
2 TBS each finely chopped:
Onion, Celery, Yellow and Red Sweet Peppers
1/2 tsp hot pepper sauce ( I used Scotch Bonnet)
1 1/2 cups chopped walnuts

Preparation

Let all cheese come to room temperature.  Add cranberries, onion, celery, yellow and red sweet peppers.  Add 1/2 tsp hot pepper sauces.  Mix well with your hands.  Divide in half.  Chop walnuts in food processor until they are medium pieces (not fine).  Make cheese mixture into two balls, roll in nuts.  Wrap in plastic wrap and refrigerate.  Remove from refrigerator and let come to room temperature.  Serve with crackers.

Notes from Liz

You could use pecans instead of walnuts.  You can add more pepper sauce for a little more "bite".  This will store and remain fresh for up to two weeks.  If you are going to store it, do not roll in nuts until you are ready to serve it.

Broiled Crab Cakes with Chive and Caper Sauce

Ingredients Crab Cakes

Maine in Fall

(makes about 20)

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup fresh basil
4 tsp fresh lemon juice
2 tsp Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs
2 large egg yolks, beaten
1/4 cup vegetable oil

Preparation Crab Cakes

Mix first 7 ingredients in medium bowl.  Add crabmeat and toss.  Fold in 1 cup breadcrumbs. Season with pepper.  Mix in egg yolks.  Place 2 cups breadcrumbs on plate.  Using 2 TBS crab mixture for each crab cake, form cakes by shaping with fingers.  Coat each crab cake with breadcrumbs.  Arrange on baking sheet, cover with foil. Refrigerate at least one hour (can be made 1 day ahead, refrigerated).

Place oven rack about 6 inches below broiler.  Brush baking sheet with oil.  Arrange crab cakes on baking sheet, spacing evenly.  Broil until golden brown and cooked through, about 3 minutes per side.  (Can be cooked 30 minutes before serving and kept warm in a 300 degree oven.

Serve with Chive and Caper Sauce

Ingredients Chive and Caper Sauce
(makes about 1 1/2 cups)

1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 TBS minced shallots
2 TBS fresh lemon juice
1/2 tsp hot pepper sauce
2 TBS drained capers

Preparation Chive and Caper Sauce


Mix first 6 ingredients in processor until pale green and well blended.  Transfer to small bowl.   Stir in capers.  Season to taste with salt and pepper.  Cover and chill.  (Can be made 1 day ahead)

Roasted Red Peppers

Oaxacan Peppers

Ingredients

8 Large Red Peppers (sweet)
1 cup freshly squeezed lemon juice (usually 8 or 9 lemons depending on size and freshness)
1 cup extra virgin olive oil
1 cup parmesan cheese (grated, use the type in a jar, not freshly grated-in this case jar is best)
4-6 cloves minced garlic
1 loaf french bread, sliced in thin slices and toasted

Preparation

Wash and dry red peppers, place on cookie sheet.
Broil until blackened on all sides.
Cool completely.
Remove skin and seeds from peppers, cut into strips.
Save any "pepper juice" from the broiling pan

Marinade:
Add lemon juice, olive oil, cheese, garlic and pepper juice.  Stir well

Add peppers to marinade.  Peppers must marinate about 4-6 hours before serving.  Place in refrigerator for marinating.  Remove from refrigerator one hour  before serving.

Toast thin slices of french bread. Top toast rounds with a few pepper strips and marinade.

Preparation Time:  30 minutes to roast peppers and make marinade, 1 hour to cool, 30 minutes to peel roasted peppers.
Serves at least 10 (or 4 very hungry people)

Left over marinade (no peppers left) makes a great toping for brushetta.

Notes from Liz
This is the number one favorite recipe of all of my guests.  It is delicious year round.  I learned many wonderful recipes at the Seasons of My Heart Chile Tour in Mexico but this one I learned from a chef at a Wellfleet restaurant that has since closed (Aesop's Tables, Chef Anna).  Peeling the roasted peppers is messy but really worth it!

Slow Cooker Asian Ribs

Cape and Islands Orchid Sho

Ingredients

2 lbs beef ribs

Rib Rub
2 TBS Plum Sauce
2 tsp Hoisin
1/3 cup Oyster Sauce
1/2 T black beans, minced
1/2 tsp fresh ginger
3/4 tsp chili paste with garlic
1 TBS flour

Preparation

Mix Rib Rub and coat ribs.

Put coated ribs in slow cooker and cook on high for 2 hours

Serve as an appetizer for 4-6

Preparation time 15 minutes prep and 2 hours cooking time

Notes from Liz


All ingredients for Rib Rub found in most grocery stores.

Shrimp Remoulade

Fall on Pleasant Point

Ingredients

2 lbs raw shrimp
3/4 cup olive oil
1/2 cup tarragon vinegar
2 TBS chopped tarragon (fresh or dried)
3 bunches of green onions (scallions), chopped fine
5-8 large garlic cloves, minced
3 TBS horseradish ( I usually use grated from a jar)
3 TBS dijon mustard
2/3 cup ketchup
2 TBS paprika
1/2 tsp cayenne pepper powder
1 tsp salt

Preparation

Peel and devein shrimp
Boil 2 quarts of water, add shrimp, boil until pink
Drain shrimp
Mix all other ingredients in bowl or 1 gallon ziplock bag
Add cooked, drained shrimp to mixture
Marinate shrimp in mixture for at least 12 hours

Preparation Time
45 minutes to prepare, not counting marinating time.

Serves 6-8 people as an appetizer

Serve with crackers as an appetizer or on a bed of lettuce as a salad.

Notes from Liz
The original recipe was published in a North Carolina state fisheries publication in the 1960's. It is a Sorrell Family Favorite!   I changed the oil to olive oil (it was vegetable oil).  I added chopped tarragon.  If you cannot find tarragon vinegar, use white wine vinegar and 4 TBS of chopped tarragon-replacing the 2 TBS of chopped tarragon.  I have made this recipe for over 40 years.  The secret is to not overcook the shrimp! It is a favorite of all of my guests.

Hot Pepper Jelly

Every year I make Hot Pepper Jelly.  The basic recipe is
(makes 6   1/2 pint  jars)
2 cups of cider vinegar
5 1/2 cups of sugar
6 hot peppers (your choice)
6 ounces of liquid pectin
Food coloring, if desired (green or red depending on the peppers)

Seed and chop hot peppers (use caution-wear gloves)
Put peppers in blender with 1/2 cup of vinegar, Chop fine.
Heat 1 1/2 cups vinegar,5 1/2 cups sugar, and finely chopped peppers until all of the sugar is dissolved. (Add food coloring, if desired)
Add 6 ounces of liquid pectin, when the mixture is boiling, boil for one minute.

Ladle into 1/2 pint jars (jars should be hot-either boil in water or run through rinse and dry in dishwasher).
Leave 1/2 inch space at the top of the jars.
Put the lid on the jars and wait for the lids to "pop".  When jars "pop" they are sealed.  Store in a cool dry place.

This year, I decided to try some different vinegars.   I used Blood Orange Vinegar and Portuguese Hot Peppers.  This combination is delicious.

I decided to make some other vinegars for jelly making.

Lemon Vinegar- 4 cups of white vinegar and the peel of 4 lemons plus the juice of 4 lemons
Lemon-Parsley Vinegar- 4 cups of white vinegar and the peel of 4 lemons plus the juice of 4 lemons and 1 cup finely chopped parsley.
Tarragon Garlic Vinegar-4 cups of white vinegar; 8 cloves of garlic, halved; 2 cups of tarragon leaves
Rosemary Garlic Balsamic Vinegar- 4 cups of Balsamic Vinegar; 8 cloves of garlic, halved; 2 cups of rosemary

Store in glass jars in a cool, dark place for two weeks.  Use for salad dressings or for Hot Pepper Jelly!