Salad with Creole Roquefort Dressing

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1 Salad with Creole Roquefort Dressing Romaine Lettuce 4 Whole Leaves Medium Tomatoes 2 Crumbled Roquefort 1/4 Cup Anchovy Fillets 4 Egg 1 White Wine Vinegar 1/4 cup Dijon Mustard Olive Oil 3/4 Cup Sugar Garlic Clove 1 Lemon Juice 1 Tbsp. Fresh Oregano 2,, Minced Celery Salt Salt 1/4 tsp. 1. In a food processor, mince garlic. 2. Add all ingredients except olive oil and vegetables and blend. 3. Pour oil in a slow stream. 4. Process until combined and chill. 5. Cut lettuce leafs in half. 6. Arrange two on a plate for 4 salad plates. 7. Cut tomatoes in wedges, and arrange on and around the lettuce. 8. Spoon over chilled dressing and serve.

2 Oyster Artichoke Bisque Bacon Slices 3 Unsalted Butter 1/4 Cup Green Onions 4, Chopped Quartered Artichoke Hearts 14 oz. Can, Drained Medium Onion 1, Diced All-Purpose Flour Oysters (Liquor Reserved) 18 Seafood Stock Smoked Oysters 3 oz., Can 1. Sauté bacon until lightly browned. 2. Add 1/4 cup of butter. 3. Add green onions, artichoke hearts, and onion. 4. Cook until the onion is transparent, but do not brown. 5. Stir in flour and cook 4-5 minutes while stirring. 6. Slowly stir in the reserved oyster liquor, stock and clam juice. 7. Bring to a boil and reduce heat. 8. Add bay leaf, parsley, thyme, black pepper, salt, and cayenne. 9. Add oysters and simmer until oysters begin to curl around the edges. 10. Puree soup in a blender and return to the pot over medium heat. 11. Stir in whipping cream. 12. Heat through, but do not boil. 13. Adjust seasoning. 14. Stir in smoked oysters and heat through. 15. Remove from the heat and stir in the remaining 2 Tbsp. of butte. 16. Spoon in soup bowls, and place 1-2 smoked oysters on top. 17. Garnish with thyme or chopped green onion and serve. Clam Juice Brown Poultry Stock Bay Leaf 1 Parsley, Minced Fresh Thyme 1 Tbsp., Chopped Ground Black Pepper Salt & Cayenne Pepper To Taste Heavy Whipping Cream 1 Pint Sour Cream 1/3 Cup Margarine 2 Tbsp.

3 Crawfish Étouffée Cajun Roux 10 oz. Medium Onions 2, Diced Medium Garlic Cloves 3 Green Bell Pepper 1, Diced Celery Stalks 2, Diced Tomato Paste 1,1/2 Tbsp. Crawfish Tails 2 lbs. Clam Juice Salt Parsley Green Onions White Rice Cayenne Ground Pepper 8 oz. To taste 1/4 Cup, Minced 8, Chopped 6 Cups, Cooked 1. Make a dark roux in a heavy bottom pot. 2. Add onions, garlic, bell pepper, and celery. 3. Cook while stirring until the vegetables are wilted and transparent. 4. Stir in tomato paste, cayenne, and black pepper. 5. Slowly stir in clam juice. 6. Cook for 40 minutes uncovered. 7. Stir in the crawfish tails and cook for 8-10 minutes. 8. Stir in parsley and green onions. 9. Remove from the heat. 10. Pour into bowls. 11. Spoon over rice and serve.

4 Mustard Fried Catfish Catfish Vegetable Oil Yellow Mustard Eggs Tabasco Sauce Corn Flour Yellow Cornmeal 6, Cleaned and Skinned For Frying 2 Cups 3, Beaten All-Purpose Flour Italian Seasoned Breadcrumbs Salt Garlic Powder Ground Pepper Hungarian Paprika Lemon Wedges Green Onions 2 tsp. To Garnish To Garnish 1. Pat fish dry. 2. In a heavy skillet, heat about 1 in. of oil to 350º. 3. In a medium bowl, combine mustard, eggs, and Tabasco sauce. 4. In another medium bowl combine all remaining ingredients except lemon wedges and green onions. 5. Dredge fish into mustard mixture to coat all sides. 6. Dip fish in cornmeal mixture, turning to coat well shaking off any excess. 7. Fry until golden brown and crispy on each side turning once. 8. Drain on paper towels. 9. Serve garnished with lemon wedges and green onions. Find a dirty rice recipe for a tasty side dish

5 Bittersweet Chocolate Cake Bittersweet Chocolate Unsalted Butter Sugar Eggs Grand Marnier 1 lb., Chopped 2 Cups 2, 11, Separated 3,1/2 Tbsp. Vanilla Extract Strawberries 8 Milk Whipping Cream 1/2 Pint Egg Yolks 6, Beaten 1. While oven is pre heating at 250º, butter and flour a 12 in. springform baking pan. 2. Combine chocolate and butter in a sauce pan over low heat until melted. 3. Cool to room temperature, stirring occasionally. 4. In a large bowl, combine 1,1/2 cups of sugar and egg yolks. 5. Whisk until mixture is light, fluffy and lemon colored. 6. Fold in cooled chocolate until blended and set aside. 7. In a medium bowl, beat egg whites until peaks form, about 3 minutes. 8. Fold in 1/4 of beaten egg whites into chocolate mixture. 9. Fold in the remaining egg whites. 10. Pour the batter into the prepared pan and bake until a wooden pick inserted into the center comes out clean, about 3 hours. 11. Cool for about 20 minutes. 12. Remove side of the pan and allow to cool completely. 13. When cool, remove the bottom of the pan and invert the plate. 14. Prepare custard sauce by bringing milk, cream, and 3/4 cups of sugar to a boil over medium heat. 15. Whisking constantly, add 1/4 cup of hot cream mixture in a slow stream to egg yolks, stirring constantly. 16. Reduce heat to medium, whisk warmed egg yolk mixture into the remaining cream mixture. 17. Whisking constantly, cook until thickened, about 3 minutes. 18. Remove from heat and whisk for an additional 3 minutes to cool down. 19. Whisk in the liquor and strain the sauce. 20. Once sauce and cake are chilled, slice the cake into 16 pieces. 21. Pour custard onto a plate. 22. Arrange cake on top of sauce, garnish with a strawberry, and serve.

6 Bananas Foster Firmly Packed Brown Sugar Ground Cinnamon Unsalted Butter Crème de Banana 1/3 Cup 1/4 Cup Dark Rum Bananas Vanilla Ice Cream Mint Sprigs 4, Halved Lengthwise 4 Scoops For Serving 1. In a small sauce bowl, combine brown sugar and cinnamon with a fork. 2. In a skillet, melt butter over medium heat. 3. Add cinnamon-sugar mixture, stirring until the sugar melts. 4. Pour in Crème de Banana (banana liquor) and 1/4 cup of rum. 5. Cook, stirring until syrupy and thickened - about 5 minutes. 6. Add bananas and coat with syrup. 7. Add remaining rum, swirl pan, and ignite. 8. Cook until the flame goes out. 9. Add 2 banana slices on each plate side by side. 10. Place a scoop of ice cream on top of each serving and drizzle with the sauce. 11. Decorate with mint sprigs and serve.

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