New Orleans BBQ Shrimp and Cheddar Polenta

BBQ Shrimp 16 large shrimp (shell on)

½ cup Worcestershire sauce

2 Tbl Lemon

2 tea ground pepper

2 tea cracked black pepper

1 tea minced garlic

1 ½ cups of unsalted butter

2 tea Creole seasoning

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.

Creole Seasoning

1 ½ cup paprika

¾ cup black pepper

½ cup kosher salt

1/3 cup granulated garlic

1/3 cup dried thyme

1/3 cup dried oregano

1/3 cup dried basil

¼ cup granulated onion

¼ cup cayenne

Cheddar Polenta

1 1/2 cups water

2 cups milk

1 bay leaf

2 teaspoons chopped fresh thyme leaves

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup polenta

4 tablespoons unsalted butter

1/2 cup grated cheddar cheese

2 tablespoons grated Parmesan

In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.

Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.

[vimeo 20972399]

Pecan Crusted Catfish with Wilted Greens & Green Tomato Chutney

Serves 8 4 cups pecans

1/2 cup all-purpose flour

Salt and freshly ground black pepper

Cayenne pepper

1 large egg

3 tablespoons milk

8 catfish or red-snapper fillets, about 4 ounces each

2 bunches (about 1 1/2 pounds) mustard greens or kale

Juice of 1 lemon

Tomato Chutney

Preheat oven to 450, Grind pecans In a food processor with on-off pulses, leaving some larger pieces Intact and some of the pecans almost a powder. Spread on a plate, and set aside,

Mix flour with salt, pepper, and cayenne to taste, Spread out on a plate. Whisk together egg and milk In a shallow bowl.

Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip In egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.

Arrange fillets on a baking sheet, being careful not to overlap. Place In oven, and bake for 15 minutes.

While fish Is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place In a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon Juice and black pepper.

Place a serving of greens and lay a fish fillet on top. Spoon a few tablespoons of chutney and serve.

1 pound green tomatoes, chopped

1/2 medium white onion, chopped

1/2 cup golden raisins

1 cup brown sugar

1/2 teaspoon freshly grated ginger

1/4 teaspoon ground allspice

1/8 teaspoon freshly ground black pepper

1 teaspoon salt

3/4 cup apple cider vinegar

Simmer all ingredients in a small covered saucepan for 30 minutes. Remove lid to cool; excess moisture will evaporate during this time.

Roasted Salmon with Couscous Crust

1/2 bunch fresh flat-leaf parsley, chopped 1/2 cup golden raisins, coarsely chopped

3 tablespoons coarsely chopped green olives (pimento removed)

2 tablespoons capers, chopped

3 tablespoons pine nuts, toasted and coarsely chopped

1/4 cup extra-virgin olive oil, plus extra for drizzling

1 lemon, juiced

Salt and freshly ground black pepper

1 1/2 cups couscous

2 salmon fillets skinned (6 oz)

2 cups water

Preheat the oven to 375 degrees F.

In a bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.

Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes.

Braised Swordfish w/ Tomatoes, Olives, and Capers

1/2 Wondra Flour Salt and Pepper to Taste

6 Swordfish Steaks (8 oz each)

1/4 cup olive oil

1 red bell pepper, thinly sliced

1 yellow pepper, thinly sliced

1/2 large white onion

6 garlic cloves, finely chopped

1 cup dry white wine

2 cans (28 oz each) Peeled tomatoes, chopped, with juice

3/4 cup pitted green olives, chopped

3 Tbl drained capers

Pinch sugar

Pinch crushed red pepper flakes

1/4 cup chopped fresh basil

Saute the Fish: In a bowl mix together the flour, and salt and pepper.  Dredge the fish in the flour, shaking the pieces to remove the excess

In large skillet, heat the oil over high heat.  When hot add half the fish.  Brown it well about 2 minutes on each side.  Remove fish and to a plate and brown the remaining fish.

Cook the Vegetables: Turn the heat to medium. Stir the peppers, onion, and garlic into the oil in the skillet. Cover and cook until the vegetables are soft about 15 minutes.  Add the wine and cook uncovered.  5 minutes scraping the bottom of the pan.

Make the Sauce: Add the tomatoes, olives, capers, sugar, and red pepper flakes. Bring the sauce to a simmer and cook for 10 minutes.

Finish the Cooking: Return the fish to the skillet.  Baste the fish with the sauce so that fish is completely covered.  Simmer for 20 to 30 minutes on low heat, or until the sauce is slightly thickened and swordfish is very tender. Do not overcook or fish will break apart. Chop the basil and stir in the sauce right before serving.

Pairing Suggestion:

These steaks, served with this robust tomato sauce, taste better with a fruity rosé than a white, which would be overpowered by the food's strong flavors. Australian rosés typically have the substance needed here.

Old Bay Crab Cakes

1 lb jumbo lump crabmeat 1 lb backfin crabmeat

8 oz mayonnaise

2 eggs, large

1 1/2 oz Dijon mustard

8 oz Japanese bread crumbs

1 oz fresh lemon juice

2 oz Old Bay seasoning

1/2 oz fresh chopped parsley

Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.

Form crab cake mixture into 3.5-oz balls, and flatten slightly.

Bake on lightly oiled baking pan at 375 degrees for 12 Minutes or to light brown in color