Shrimp Po' Boy

Remoulade sauce

4 ounces mayonnaise
1 tablespoon horseradish
1 tablespoon pickled relish
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons lemon juice

Shrimp

1 lb shrimp
oil (for frying, enough to cover shrimp)
1/2 cup all-purpose flour
1 egg
1/2 cup milk
salt
pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika

Directions

1. Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice. Combine in large bowl and whisk. Refrigerate.

2. Clean and de-vein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.

3. Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.

4. Serve with remoulade sauce on baguette style bread "dressed" with lettuce and tomato.

Standard Pastry (Old Betty Crocker)

One Crust Pie:
8 or 9 inch
1/3 cup plus 1 Tbsp shortening or 1/3 cup lard
1 cup all-purpose flour
1/2 tsp salt
2 to 3 Tbsp cold water

10 Inch
1/2 cup shortening or 1/4 cup plus 3 Tbsp lard
1 1/3 cups all-purpose flour
1/2 tsp salt
3 to 4 Tbsp cold water

No Bake Cookies

2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cup cocoa
3 cup oats
1/2 cup flaked or shredded coconut (opt.)
1/2 cup peanut butter
1 tsp vanilla

Combine sugar, milk, butter and cocoa. Bring to a boil - 1 min
Remove form heat, mix with the rest of ingredients
Drop on wax paper
cool and inhale

Caribbean Soup

1 large onion, diced
2 big carrots, shredded
3 cups sweet potatoes, chopped
3 cups white potatoes, chopped
4 cloves garlic, minced
2 leeks, sliced
4 cups chicken broth
1 can coconut milk
2 Tbsp Caribbean jerk spice seasoning

Saute' onions and shredded carrots and spices in large pot, add potatoes, garlic and leeks.

Add 4 cups of chicken broth to the pot and simmer for about 30 minutes.

Add the coconut milk , cook some more.

eat

Baked Mac & Cheese

10 cups water
kosher salt
3 cups elbow mac
1 qt heavy cream
2 cloves garlic, peeled and lightly crushed with knife
2 Tbsp Dijon Mustard
3-3 1/2 cups Gruyere (grated)
Freshly ground white pepper
1/2 cup finely grated parm cheese
1/2 cup grated sharp cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 - 1/2 cup toasted bread crumbs

Preheat oven to 350

In a large pot, bring water to boil. Add Salt (make it salty!) Add Macaroni and stir. Cook aldente' 8-10 min. Pour and reserve 1 cup of liquid.

In the same pot, bring the cream, garlic, and the reserved liquid to a simmer. Add the mustard and 3 cups of the Gruyere Cheese. Season with salt and pepper - to taste. Simmer gently , stirring constantly, until cheese is melted and integrated with the cream Add the parm cheese and cheddar. Stir and simmer until smooth. Add a splash of Worcestershire sauce and a splash of hot sauce. Stir to blend.

Add macaroni to the cream and stir gently to blend. Allow the mac to rest on stove 5-10 min. Remove and discard the garlic clove.

Fill a baking dish with mac mixture, top with bread crumbs and remaining cheese. Bake 10-12 minutes or until crusty and gooey on top

Almond Blueberry Cookies

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1 cup of sugar
1 egg
1/4 to 1/3 cup of whole milk
1 tsp almond extract
2 tsp lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

In a med bowl, combine flour, baking powder and salt

In another med bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.

Stir in dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 375

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.

Albondigas Soup (mexican soup)

2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 qts of chicken stock or beef stock or water or a mixture of both
2 large carrots, sliced
1/2 lb of string beans, cut into 1 in pieces
1 lb ground beef
1/3 cup raw white rice
1 raw egg
1/2 cup chopped fresh mint leaves and/or parsley
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cup of peas (frozen or fresh)
Dried oregano
salt and pepper
1/2 cup chopped fresh cilantro

1. Heat oil in heavy med saucepan over medium high heat. Add onion and garlic and saute' until tender, about 5 min. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.
2. Prepare meatballs. Mix rice into meat, adding mint and parsley leaves, salt and pepper. Add egg. Form beef into 1 in meatballs
3. Return soup to a gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 30 minutes. Add peas towards the end of the 30 minutes. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro