Texas Crab Cakes 1-23-2011

Texas Crab Cakes

3 oz. snow-crab meat
4 1/2 oz. lump-crab meat
1 oz. eggs, beaten
2 pinches cilantro
1 pinch salt and pepper mix
1 oz mayonnaise
0.5 oz. breadcrumbs
1 pinch fresh parsley
0.5 oz. heavy cream
9 oz. Panko bread crumbs
4 oz. eggs beaten (separate from above)
4 oz. flour

Method:

1. Mix all but the last three ingredients gently until well blended.

2. Roll mixture into 1.5 oz cakes and place in freezer until firm.

3. When firm, dust cakes with flour.

4. Roll dusted cakes in the 4 oz. portion of beaten eggs and then coat in Panko breadcrumbs.

5. Deep fry in cooking oil for 2 1/2 to 3 minutes until cakes are golden brown and reach an internal temperature of 165 degrees.

Bayou Crawfish Pasta -

Bayou Crawfish Pasta

Yield = 6 Entree Portions

Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half

**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.

Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.

Workingman Charters

Finsanity Charters

Banana Split cake

Sponge Cake

32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda

Whip egg yolks and sugar to soft peaks.

Mash together the banana, walnuts and vanilla.

Whip egg whites and sugar to soft peaks.

Gently combine egg yolks and banana mixture with egg whites.

Sift flour, baking powder and baking soda.

Fold into above ingredients.

Bake in a sheet pan at 335 F for 15 min.

Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.

AuGratin Potatoes

Au Gratin Potatoes

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes:

Heavyu Cream 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Method:

1. Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves.

2. Pour mixture over potatoes and onions and cover.

3. Put in a pre-heated 350F degree oven, and bake for about one hour.

4. When potatoes are tender, remove from oven and sprinkle with parmesan cheese.

5. Put back in the oven uncovered and bake for ten minutes more until brown.

By Workingman Charters

Chatinos or fried green plantains

Cooking instructions:

Peel and slice the plantains into 3 cm. thick pieces. Toss into the frying pan with cold oil and cook until slightly golden. Let cool.

Crush wrapped in the skin of the plantain or in a thick paper.

At the time of serving, fry again in hot oil.

Sprinkle with salt before serving.

Ripe fried plantains (platanos maduros fritos)

Cooking instructions:

Peel the plantain and cut it into long slices. Fry them in a frying pan with an inch of sizzling hot oil until they are golden brown. Drain the plantain slices on paper towels.

Clam Rice

I use the canned kind just as good

Cooking instructions:

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

By Workingman Charters

Stuffed Red Snapper

Stuffed Red Snapper

Cooking instructions:

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.

Given by Finsanity Charters