Snook Tacos with Cilantro Infused Cole Slaw

1.5 pounds of Snook filets

Batter:
1 cup of all purpose flour
1 tablespoon of baking powder
1 cup of lager beer
1 egg
Pinch of salt
Pinch of pepper

Frying and Assembly:
Peanut oil (enough for whatever sized fryer you use)
Creole Seasoning to taste
10 taco sized tortillas (for stuffing with the fish and cole slaw)

Cole Slaw:
1 cup of Cilantro Dressing (see recipe)
2 tablespoons of chipotles in adobo (added to cole slaw Cilantro Dressing during prep)
2 tablespoons of Mexican crema (added to the cole slaw Cilantro Dressing during prep)
5 cups of shredded purple cabbage

Fish tacos have become the rage lately. I don’t know why it took off all of a sudden but it did. We have been making these things for as long as there have been fish. Well… maybe not that long but you get the idea.

Heat the peanut oil in a deep fryer to 375 degrees. If you don’t have a deep fryer you can use a deep frying pan. Just fill it half way with the oil. You don’t want it to boil over.
Mix all of the ingredients of the batter together and set aside for the moment. Cut the tilapia filets into one-inch wide strips. Dip the fish strips into the batter and then put them into the hot oil. Don’t overload the fryer. Do a few at a time. Fry them until they turn a nice golden brown color. Remove and let them drain on a plate with paper towels. Sprinkle on some FOS as soon as they come out of the fryer. Continue until they are all done.
Keep the tortillas warm until you are ready to assemble and eat. The recipe for the cilantro dressing calls for adding the chipotle and crema to the food processor while making the dressing for this particular dish (see cilantro dressing recipe note). Once it is all mixed, put the shredded cabbage into a bowl and pour on the dressing. Mix well. You can make this ahead of time but keep it handy and at room temperature.
Put some of the fried fish into a warm tortilla and cover with a helping of cole slaw.
There should be enough there for ten tacos. Once again, that should be enough to feed four or five normal people or a couple of firemen.


Cilantro Dressing

1 bunch of fresh cilantro (rinsed and spin dried)
3 cloves of garlic
∏ cup of olive oil
∏ cup of Homemade Mayonnaise (see recipe)
1 tablespoon of Worcestershire sauce
1 tablespoon of lime juice

Put the cilantro, garlic, mayo, Worcestershire and lime juice in a food processor. Turn on and process for thirty seconds. Now slowly drizzle in the olive oil. That’s about it.

Note: If you were making cilantro infused coleslaw for fish tacos, you would add the Chipotles and the Crema after the dressing itself is made in the food processor (see recipe for fish tacos). Process for another twenty seconds, put it into a bowl and mix with the shredded red cabbage. Make it ahead of time if you are going to make fish tacos. That way the dressing has time to permeate the cabbage and give it an awesome flavor.

Homemade Mayo

1 large egg
1 Tbsp of fresh lemon juice
∏ tsp of yellow mustard
∏ tsp of salt
1 cup of olive oil

Put egg and all other ingredients except oil in blender or food processor.  Pulse to mix well……Then slowly add olive oil in a thin stream until mixture becomes thick.  When blender or food processor changes pitch then stop.  You may of may not need to use all of the oil, just don’t try to force or it will break.

Recipe courtesy of Robert Medina: “If You Can’t Stand the Heat:  A New Orleans Firefighter’s Cookbook”

Grilled Snook with Chipotle Cream

2.5 Lbs snook fillets
1 small creole onion, pureed
2 cloves garlic, pureed
salt
black white and cayenne pepper to taste.

MARINADE:juice and zest of one orangejuice and zest of 2 large limes1/3 cup dark rum1.5 tablespoons light brown sugar
Chipotle Cream Sauce
8 ounces greek yogurt
2 cloves garlic, minced
2 tablespoons creole onion, finely chopped
2 green onions, chopped
1 whole canned chipotle pepper in adobo sauce, chopped(seed if you want less heat)
1 teaspoon adobo sauce (from the can)
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice

Mix all ingredients for Chipotle Cream sauce together well and refrigerate for at least one hour. Make marinade and marinate fillets for 45 minutes. Make a paste out of the onion, garlic, salt and peppers.

Remove fillets from marinade, season both sides of fillet with kosher salt, fresh ground black pepper and paprika. Heat grill to medium high. Grill fillets for one minute then turn over, place a thin layer of the paste on the fillets and cook until just barely done. Depending on thickness of fillets, 5-6 minutes. Serve immediately with Chipotle Cream Sauce

Captain Rick’s Favorite Fish Recipe

Preparation Time: 15 minute
4 servings
Ingredients:
4 (small to medium filets) filets of fish
Winn-Dixie Sazon all purpose seasoning
1 can - Winn-Dixie artichoke hearts
1 jar - Winn-Dixie mushrooms (fresh if preferred)
1 jar roasted red sweet peppers
1 jar Capers
1 Onion (optional)
Tbs of butter (optional) or olive oil

Directions:
Heat skillet on medium
Sauté butter or olive oil with onions and mushrooms
Season with Sazon
Add artichokes hearts and roasted peppers
Sauté for 5 minutes
Lay fish filets and capers on top of the ingredients
Cover¬- until the fish is cooked (white)
Serve with salad.

Enjoy,
Capt. Rick

Root Beer Rabbit Sauce Piquant

One Large rabbit, cut in pieces
16oz of flat root beer (Barq’s if you can find it)
2 cups chopped onions
1 cup celery chopped
3 cups tomatoes, crushed
3 carrots, peeled and dices
1 red and 1 green bell pepper minced
4 cloves garlic, minced
1 cup minced parsley and green onion tops
3 medium size jalapenos, minced
1 cup of chicken stock
Bay leaves
1.25 cup of flour
BooDreaux’s Cajun Rocket Fuel to taste..(are ya surprised???)
Peanut oil
2 teaspoon each:
Salt, black pepper, cayenne, paprika, onion powder, dry mustard, white pepper, lemon zest and fresh oregano/thyme
Mix all spices and herbs together well. Add a tablespoon or so to 1⁄2 cup of flour and mix well in a paper bag. Season rabbit pieces with well with spice mixture and toss well in flour mixture and brown well in peanut oil until golden brown in a large black iron Dutch oven. Remove rabbit from oil and set aside.
Wipe or pour excess oil from pot, leaving the crusty pieces. Add a half cup of oil and sauté all vegetables except tomatoes and parsley and green onion tops for 10-12 minutes.
Add 1/4 cup of oil and 3/4 cup of flour and cook well for 15-20 minutes over low to medium heat stirring often until medium brown color.
Add the root beer, tomatoes, chicken stock and rabbit and bring to a boil stirring constantly. Cover and reduce heat to low for one hour. Stir occasionally to make sure it doesn’t stick.
Adjust seasoning to taste and serve over brown rice.

Chili-Espresso Rubbed Ahi Tuna with Grilled Pineapple Salsa
Tuna

4 8-oz, about 1.5 inch thick tuna filets
1 TBSP chili powder
1 TBSP Espresso powder
1 TBSP  Dark brown sugar
1.5 TSP garlic powder
1.5 TSP onion powder
1.5 TSP Cayenne pepper
Sea Salt and Fresh Ground Black Pepper to taste
Pineapple Salsa:
6 slices fresh pineapple, cut in rounds about 1/2 -3/4” thick
1/3 cup fresh tomatillo, diced
1 jalapeño pepper, diced
1/4 cup red onion, chopped
1/2 cup fresh cilantro, chopped
Juice of One Lime
Sea salt

1. For tuna, mix all dry ingredients together well. Lightly oil fillets and coat each piece well with spice mix.  Let sit for 30 minutes.
2. Heat grill to high heat and brush grates lightly with vegetable oil.. Sear tuna 1-2 minutes per side until nicely browned and middle is rare/medium rare.
3. Grill pineapple slices until nicely carmelized on both sides. 
4. Coarsely chop pineapple, mix together with tomatillo, jalapeno, red onion, cilantro and lime juice, and sea salt to taste.
5. Serve tuna fillets topped with grilled pineapple salsa.

Avocado Crab and Shrimp Soup

3 Large Avocado, cut in small chunks
3 cups cucumber peeled and cut in small chunks
1 medium poblano pepper, roasted and skinned
1.5 cups cantaloupe cut in small chunks
3/4 cup red onion diced
3/4 cup seafood stock
1/3 cup fresh squeezed lime juice
Sea Salt, white pepper and cayenne to taste

Place all ingredients in food processer and process to desired thickness. Chill for 3-4 hours or overnight.

Topping for Soup

3/4 lb cooked seasoned fresh shrimp, deveined and chopped
3/4 cup crabmeat, your choice of grade
1/2 cup fire roasted corn, cut from cob
1/4 cup green onion, white and green chopped
1/4 cup cilantro, chopped
1/4 cup champagne vinegar
Greek yougurt
Paprika
Sea Salt, white pepper and cayenne to taste

Mix all ingredients except for yogurt and paprika together well in a bowl and chill well.

Ladle soup into bowls, place a large tablespoon of yogurt in center, top with crabmeat/shrimp mixture and sprinkle with paprika.

Thai Basil Shrimp

2.5 lbs 20-25 fresh shrimp, peeled and deveined
2 TBSP Fresh Ground Szechuan Peppercorns
3 TBSP Fresh Lemongrass, pounded and minced
5 Cloves Garlic, minced
3 Green Onions, chopped
4 TBSP Fresh Ginger, minced
3 TBSP Chili Garlic Paste
2 TBSP Red Jalapeno Puree
1/2 Cup Dark Roasted Sesame Oil
1/4 Cup Chili Oil
1/3 Cup Sweet Soya Sauce
3/4 Cup Thai Basil

Combine all ingredients in a large bowl and mix well. Add shrimp and coat well, let marinate for 3-4 hours or overnight. In a large heavy skillet, heat sesame oil till very hot. Add shrimp and stir well and constantly, for 3-4 minutes until cooked. Pour shrimp and sauce over warmed Shiritaki noodles, garnish with Thai basil leaves.

Louisiana Crab Cakes w/Seafood Bechamel Sauce

1.5 Lbs Blue Crab lump crabmeat, make sure clear of shell
1/3 cup minced Red Onion
1/3 cup minced celery
4 cloves garlic, minced
1/3 cup red bell pepper minced
2 tbsp each of fresh thyme, oregano and basil
1/4 cup unsalted butter
2 eggs, beaten
1/3 cup no or light fat sour cream
1/3 cup creole mustard or a coarse ground mustard
1/3 cup panko bread crumbs
1/4 cup fresh lemon juice
1/4 cup worcestershire
Kosher salt, fresh ground black pepper, cayenne and white pepper to taste
Paprika
Hot sauce to taste
3/4 cup flour
1/3 cup peanut oil

Saute the onions, celery, bell pepper and garlic in the butter until lightly cooked. Allow to cool in a large mixing bowl. Gently fold in the crab(being careful not to break up lumps), egg, sour cream, mustard, bread crumbs, fresh herbs, lemon juice, and worcestershire sauce. Season to your taste with the salt, peppers and hot sauce. Form into cakes about 1 inch or so thick. Dredge cakes in flour, shake off excess and sprinkle each side with paprika. In a large heavy skillet heat the oil and saute the crab cakes for 4 to 6 minutes on each side or until golden brown.

Carpaccio of Wahoo

3 cloves garlic , finely minced
3 tablespoons shallots , finely minced
1 small red onion, finely minced
1 red serrano pepper, minced finely
1/4 c each fresh basil, cilantro and chives, chopped
1 tbsp sea salt
1 tbsp dark brown sugar
1/4 cup orange juice
1 lime, squeezed
2 tbsp, lime zest
3/4 cup extra-virgin olive oil
2 tbsp of Creole Mustard or any coarse ground style brown mustard
Fresh ground black pepper to taste
3 pounds wahoo fillet, sliced as thinly as possible on bias

Mix all ingredients in bowl except the wahoo and let cool in refrigerator. Slice wahoo and place half of the slices on large platter. Place half the herb mixture on top. Drizzle with 1/4 of the sauce, then add the remaining wahoo and top with the remaining herb mix. Top with 1/2 of the remaining sauce and chill for 2 hours. Serve with lime slices and remaining sauce with your favorite crackers or toasted bread rounds.(If you like more heat substitute a habanero or scotch bonnet)

Mahi Tacos

Mahi Fillets, cut into 1-2” wide pieces and a little shorter than tortillas (kind of like fish sticks)
Flour, seasoned with salt, pepper and garlic powder
Honey Panko Bread Crumbs, seasoned with paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon powdered coriander, 1 teaspoon cayenne pepper.
Eggs and Beer, combined
Red cabbage, shredded finely
Fresh ginger, minced
Rice wine vinegar
Fresh cilantro, chopped
Fresh limes
Corn tortillas
Peanut oil

Make the Roasted Tomatillo and Avocado Chipotle Sauce (recipe below) and chill well. Mix shredded cabbage, fresh ginger, rice wine vinegar and cilantro together well and chill. Dredge mahi pieces in seasoned flour, then dip in egg and beer wash, then coat with seasoned panko bread crumbs until all pieces are coated and chill for 15-30 minutes.

Heat peanut oil to 365-375 degrees in a large high sided heavy skillet or fish fryer and fry mahi in small batches until golden brown and crispy. Remove and drain well and place in oven set to low temp to keep warm. Lightly toast or fry corn tortillas just enough to heat through.(You don’t want them crisp, just pliable)
Place a few pieces of fish on each tortilla, add cabbage mixture and then top with the sauce. Drizzle fresh squeezed lime juice over, wrap up and enjoy.

Roasted Tomatillo and Avocado Chipotle Sauce

2 lbs tomatillos, remove husks
3 large ripe avocado’s
3/4 cup red onion, chopped
1 large ancho chili
1 large poblano chili
2 chipotle peppers in adobo, minced
4 cloves of garlic finely minced
1 cup fresh cilantro chopped
16 oz greek yogurt
1/2 cup low fat sour cream
1/4-1/2 cup fresh lime juice
2 tsp ground cumin
Kosher Salt and Black Pepper to taste

Heat grill to medium high. Cut tomatillos, poblano and ancho chili in half and grill until lightly charred on both sides. Remove and cool. When cool, place all ingredients except for avocado, yogurt, sour cream in large food processor and process until vegetables are chopped and smooth. Adjust seasonings to taste and add yogurt, sour cream and avocado and process until smooth. Chill and serve with fish tacos.

OYSTER DRESSING

INGREDIENTS

2  pints oysters chopped reserving liquid
1 pint oysters whole
3 medium onions chopped
4 green onions, chopped
1/2 cup chopped celery 
8 cloves garlic, minced
1/3 cup chopped parsley
3 cups cornbread crumbled
2 eggs
1/2 lb. mushrooms, chopped
1 lb pork sausage (mild or hot)
4 giblets chopped
Bay leaf
Salt and pepper and cayenne to taste 

PREPARATION:                                                      
Sauté all ingredients slowly in medium pan except mushrooms, cornbread, eggs and oysters.  Add cornbread,  after sausage and giblets lose color.  Add mushrooms and eggs.  Blend in well.  Add oysters and reserved liquid and cook just until edges of oysters curl.  Remove bay leaf. Pour into and bake in oven-proof casserole dish at 350 degrees for 15-20 minutes.

Trout Meuniere

Literally, in the manner of a miller's wife
dusted lightly with flour and sautéed in butter.

4 Trout Fillets 1/2 to 3/4  inch thick
Seasoned Flour
Unsalted butter

Season flour with salt, paprika, red, white and cayenne pepper to taste, garlic powder &onion powder.
Lightly dredge fillets in flour and saute’ lightly over medium high heat until golden brown on both sides.  Keep warm and repeat.  

Sauce
1 stick of Butter
Juice of 3 Lemons or Limes
3 Tbsp Parsley,  finely minced
1-2 Green Onions,  finely minced
3 Garlic Cloves,  finely minced
1/2 -1 tsp Sea Salt
1 tsp White Pepper
1/2 tsp Cayenne Pepper
1/4  cup  Dry White Wine

Hot Sauce to taste

Melt butter in a heavy saucepan and allow to brown, until that slightly nutty aroma is released, being careful to not let burn.  Add onion and parsley, sautéing lightly for 2-3 minutes over medium heat. Add garlic and sauté for an additional 3 minutes.  Add all other ingredients and cook over medium high heat stirring constantly for 3 minutes. Adjust seasonings to taste and pour over fish.

Cobia Ceviche

2 pounds cobia fillets, cut in 1.5 inch cubes
1.5 pound (30-36 count) shrimp, peeled and deveined
3/4 pound claw crabmeat
2 cup freshly squeezed lime or lemon juice
1 cup chopped roma tomatoes
1 medium red onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 diced jalapeno pepper
1 diced serrano pepper
2 small garlic cloves, minced
1/2 cup olive oil
1/2 tsp dried oregano
3/4 cup chopped cilantro
Sea salt and freshly ground black pepper to taste
2 tsp sugar
Lime wedges
Cilantro sprigs
BooDreaux’s Cajun Rocket Fuel or your favorite hot sauce

Place shrimp into a glass dish and cover with 1 cup lime or lemon juice.
Cover and chill 4-6 hours or overnight turning every few hours..
Drain shrimp and reserve juice. Return shrimp to glass dish, add cobia and set aside.
In a large bowl mix tomatoes, onion, bell peppers, garlic, jalapeno, serrano, olive oil, oregano, hot sauce and chopped cilantro then season to taste with salt and pepper.
Pour in the remaining cup lime or lemon juice and the reserved liquid mixed with the sugar. .
Pour mixture over cobia and shrimp, cover dish and return all to refrigerator for about 3-4 hours to let flavors blend. Gently fold in crabmeat during last hour.
Let it stand at room temperature for 15 minutes before serving. Gently stir
Garnish with lemon wedges and cilantro sprigs.

Fresh Grouper Fillets (1 to 1.5 inches thick)

Blackening Mix
Garlic Powder
Onion Powder
Dried Thyme
Dried Oregano
Dried Basil
Dried Rosemary
Kosher Salt
White pepper
Freshly ground black pepper
Cayenne pepper
Smoked paprika
Chili powder

Unsalted butter
Olive oil

Mix together all dry seasonings to your own individual taste. Can be as hot or mild as you desire. Lightly brush fillets with olive oil on both sides and then coat with seasoning mix. Heat olive oil and unsalted butter in a large heavy skillet(black cast iron is best) until smoking hot. Place fillets a few at a time in skillet and cook 1.5 to 2 minutes per side. (This may be better done outside on a burner as it will smoke) Wipe skillet after each batch and add new olive oil and butter.

Mango and Nectarine Salsa

1 Large Ripe Mango, peeled and diced
2 ripe Nectarines, peeled and diced
3/4  Large Ripe tomato, diced
1/2  Large Red Onion, diced fine
3 Cloves Garlic, minced fine
1/2 Habanero, minced fine
1 Finger Hot pepper, minced fine
1 Serrano Pepper, minced fine
1 tsp Ghost Pepper Powder or 1/2 small ghost pepper minced fine
1/2 bunch Cilantro, chopped
Juice of 2 Limes
Sea Salt to taste

First of all this is HOT (I don’t remove the seeds or ribs personally of the peppers which is where the majority of the capsaicin is, which causes the heat) , though with the sweetness and cilantro it is balanced and has flavor first, then heat.  As with all recipes, make it to suit your own individual tastes.  Mix all ingredients together well.  Let stand at least an hour and preferably overnight. Goes exceptionally well with simple grilled fish, fish tacos, shrimp, most seafood’s as well as pork and chicken. 

Poulet à la Sauce Café (Chicken in Coffee Sauce)

1 Large Chicken, cut in Pieces
1/2  Cup Olive Oil
1/2 stick Unsalted Butter
4 cloves Garlic, sliced medium

Mixture of Salt, Black and Cayenne Pepper, Smoked Paprika, Coriander and Cumin, to taste ( You may substitute the Paprika, Coriander and Cumin with Symphony of Seasonings for Sweet Life Sauce Company if available) 

Melt butter and olive and bring to medium heat.  Add garlic and allow to lightly brown on each side as oils are released.  Do not burn.  Remove garlic and discard.  Season chicken pieces with spice mixture coating well and brown pieces.   Reserving 2 tbsp of oil and butter for sauce.

Place chicken in an large oven-proof glass baking dish that has been lightly oiled. ( Pieces should not be crowded )  Pour sauce(recipe below) over chicken and bake in a pre-heated 350 degree oven for 1 hour and 15 minutes.  Baste chicken every 15 minutes with sauce until chicken is dark brown.  Then cover with aluminum foil until time is elapsed.  Pour sauce into a small pot and place over high heat until boiling and reduce for 5 minutes until slightly thickened.  Serve chicken with sauce and wild rice.  Serves 4-6

Sauce Café’

1/4 Cup Kahlua
3 Cups Strong black coffee
1/2 Cup Fresh lemon juice
2 Tbsp Worcestershire
1/4 Cup Dry white wine
3 Tbsp Tarragon Vinegar
1/2 Cup Dark brown sugar
3/4 Cup Ketchup
2 Tbsp Reserved Oil and butter
2 tsp Grated lemon zest
3/4  lb Fresh mushrooms, cleaned and sliced

In large saucepan combine first 8 ingredients and bring slowly to a boil.  Add the reserved oil and butter and reduce heat to a low simmer.  After 5 minutes, add mushrooms cooking for 5 additional minutes. Remove from heat and stir in the grated lemon zest.

New England Clam Chowder by Earl.

Ingredients Needed:
2 medium yellow onions chopped
7 stalks celery chopped
1lb plain bacon, nothing maple or sweet chopped
10 medium russet potatoes peeled and chopped not too small now, good size chunks
6 cans Geisha Whole Baby clams with juice, not chopped, minced or diced clams
6 cups heavy cream
1 stick butter no margarine
1 bag oyster crackers
Salt and pepper to taste

START BY FRYING BACON IN POT BIG ENOUGH TO HOLD THE ABOVE INGREDIENTS a NORMAL CHILI SIZE POT WORKS FINE. Be sure not to burn the bacon. When the bacon is just starting to brown pour off most of the grease. Now add chopped onion and chopped celery to the pan with bacon add the stick of butter cook until onions start to caramelize again not burned or blackened. Be sure to use the butter to get the bacon drippings off the bottom of the pan. Now add the potatoes and just enough water to cover the potatoes Now boil until potatoes are just fork tender then turn down the heat. Now add the clams with their juice and the heavy cream Add salt and pepper to taste simmer for five minutes. Now enjoy the best Clam chowder you will ever eat. This recipe will become a new item on your family’s favorite food menu .

Grilled Cobia with Lump Crab and Brown Butter Sauce

4 tablespoons unsalted butter
1 pound  lump crabmeat, picked and cleaned
4  8oz Cobia Fillets
Paprika
Kosher salt, fresh ground black pepper, cayenne and white pepper to taste
1/3 cup olive oil
2 lemons, cut in wedges

Brown Butter Sauce
1/3 cup unsalted butter
1 Tbsp fresh lemon juice
1 1/2 Tbsp Parsley, minced
1 Tbsp of Capers, drained
1/4 tsp kosher salt and white pepper

While fish is grilling, melt butter in a heavy sauce pan over medium low heat until it turns a light brown and has a nut-like aroma.  Add lemon juice and salt and pepper to pan shaking pan to combine.  Add parsley and capers.

Lightly coat Cobia fillets with olive oil and season with salt and peppers and dust with paprika on each side.

Melt the butter over medium-high heat in a heavy sauce pan. Gently add crabmeat, seasoning with salt and peppers to taste. Sauté for 4 minutes, or until heated through, keep warm.  Grill the fish for 3 1/2 minutes per side over medium high heat, do not overcook. Remove from the grill and transfer to plates.  Place crabmeat on top of each fillet and pour brown butter sauce over each atop each and garnish with lemon wedges.

Zuppa de Pesce(Soup of Fishes)

1/2 cup Olive Oil
8 cloves of garlic,  coarsely chopped
1 Tbsp Dried Red Pepper Flakes, or to taste
1 large Red Onion,  finely diced
1 large Spanish Onion, finely diced
4 stalks of Celery, diced
1 Cup Carrots, diced
1 cup Zucchini, diced
28 oz Crushed Tomatoes
6 cups Seafood Stock
1 cup Dry White Wine
1 pound each of Salmon and Grouper, cubed ( you could use cobia, corvina, snapper, etc)
1/2  pound Shrimp, shelled and deveined, cut in quarters
3/4 pound lobster bites, halved
Kosher Salt,  black pepper and white pepper to taste.
1/2 cup total of fresh Arugula and Basil, chopped
Truffle Oil

In a heavy stockpot pour olive oil and add red pepper flakes, allow to cook on medium low for 5-10 minutes being careful not to burn.  All garlic, cook until lightly browned to extract flavor, do not allow to burn.  Add onions and celery and sauté until slightly caramelized.  Add zucchini and carrots and cook for 10-15 minutes. Add  stock, tomatoes and white wine, bring to a boil and reduce heat to low and simmer for 30 minutes. Add seasonings to taste.   Raise heat to medium,  add grouper cook for 5 minutes, then add salmon and cook for 5 minutes.  Add shrimp and cook for five minutes, then add lobster and cook for 3 minutes. 

Remove from heat, stir in arugula and basil.  Let stand five minutes….Serve in large bowls, drizzling a little truffle oil on each. Goes great with crusty bread and Pinot Grigio along with a salad. 

Shrimp and Corn Beignets

4 cups peanut oil
3 cups flour
2 cups half and half
1 tablespoon baking powder
1 tablespoon Symphony of Seasonings(Sweet Life Sauce Company)
1 tablespoon Cajun seasoning
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon BooDreaux’s Cajun Rocket Fuel hot sauce
1 pound medium shrimp, chopped coarsely
2 cups fresh corn kernels
1/4 cup minced parsley
1/2 cup chopped green onions 1. Heat oil until it reaches 350 F.
2. In a large bowl blend together flour, half and half, baking powder, Symphony of Seasonings, Cajun Seasoning, garlic, thyme, basil, hot sauce and stir until batter is formed.
3. Fold in remaining ingredients until mixed together well.
4. Carefully drop batter by the spoonful into hot oil.
5. Beignets should cook for 4- 5 minutes after they float, turning occasionally until golden brown.
6. Drain well on newspaper or brown paper bags.
7. Serve with a sauce of your choosing, preferably a Remoulade or Creole Mustard Sauce
Depending on size you should be able to make 18 to 30 beignets.

BooDreaux’s Swamp Chili

Ingredients
2 Tbsp    Dried oregano
4 Tbsp    Paprika
1/2 cup   Dark chili powder
4 Tbsp    Symphony of Seasonings(Sweet Life Sauce Company)
4 Tbsp    Cumin
3 cups    Dark roast coffee
2 cups    Water or beer
3.5lb     Sirloin stew meat (cut into 1/4-inch cubes)
3 large   Onions, finely chopped
1 head    Garlic, finely chopped
1         Habanero, finely chopped
2         Red jalapeno’s finely chopped
4        Dried pasilla peppers, rehydrated in cup of hot water(reserve liquid to puree’). 
1/4 cup   Oil
4 Tbsp    Unsweetened chocolate, powdered
2 Tbsp    Sugar
1/4 cup   BooDreaux’s Cajun Rocket Fuel Hot Sauce   
28oz can  Crushed tomato’s
1/2 cup   Masa harina
1/2 cup   Warm water
          Kosher/sea salt, to taste

Cooking
(1)  In a large pot add paprika, oregano,  chili powder,
     cumin, Symphony of Seasonings, pasilla pepper puree’, coffee, and two cups of water/beer. Let simmer. 
(2)  In a separate pot brown meat in oil.
(3)  Drain and add to simmering spices.
(4)  Continue until all meat has been added.
(5)  Saute finely chopped onions, habanero, jalapeno & garlic in oil.
(6)  Add to spice and meat mixture. Add water/beef stock as needed.  Simmer
     two hours.
(7)  Add chocolate, sugar, hot sauce, and crushed tomato   Simmer 45 minutes.
(8)  Dissolve masa harina in warm water and add to chili to thicken.  Add salt, black pepper
     to taste. (Personally I am not a fan of beans in chili, however, canned pintos or small red kidney beans(drained well and rinsed) if you are going to use, add now)                  
     Simmer for 30 minutes, skim any excess fat from top of chili, adjust seasonings to taste and serve.
     This chili is a great dish if you have a LOT of time.

CRAB OR SHRIMP MACQUE CHOUX

INGREDIENTS
2 lbs. crab or shrimp
4 onions, chopped fine
3 bell peppers, chopped fine
4 ribs of celery, minced
8 ears of corn or 2 ∏ cans of kernel corn
16 oz. can tomatoes
1 small can green chilies, chopped
6 cloves garlic, minced
1 bunch green onions 
Salt, black pepper, white pepper, cayenne, to taste
BooDreaux’s Cajun Rocket Fuel or your favorite hot sauce, to taste
PREPARATION:                                                      
Sauté onions and bell peppers in butter for 20 minutes over medium heat.  Add corn cut from ears or canned corn.  Add tomatoes and green chilies and garlic.  Add salt and pepper to taste, stirring well.  Cook over medium heat until corn is tender, approximately 1 ∏ hours.  Add seafood and cook for 20 minutes.  Remove from heat and add green onions.  Allow to stand 10 minutes before serving.

Classic Shad Roe with Bacon

Shad are one fish where the eggs are valued more than the fish itself. Shad roe is vaguely fishy, but not overpoweringly so, and the texture is similar to a good meatball -- soft yet meaty. Shad roe cooked in bacon fat, served with lemon and a fresh spring herb is the classic way to cook this delicacy, which only comes around in late spring. The keys to this dish are very fresh roe, very good bacon and a zingy herb to accompany it. NOTE: You need to start this dish a day ahead.
Prep Time: 24 hours, 5 minutes
Cook Time: 20 minutes
Total Time: 24 hours, 25 minutes
Ingredients:
4-6 lobes of shad roe
1 T. salt
6-10 pieces of smoky, thick-cut bacon
Flour for dusting
1 lemon, quartered
Fresh herbs such as chervil, arugula or parsley to garnish
Preparation:
Mix the salt and 2 cups cold water until it's dissolved. Submerge the roes in the salt water and let soak in the fridge overnight.
Slowly cook the bacon in a pan until crispy, then set aside to drain.
Meanwhile, flour the roes and set aside until the bacon is done.
When the bacon is finished, turn the heat to medium-high and cook the shad roe for 1 minute. Turn the heat down to medium, then cook for another 2-3 minutes, until golden. Turn and cook the other side for 2-3 minutes. No longer! Overcooked roe is chalky and nasty.
To serve, arrange bacon on a plate, place the fresh herbs on the bacon and then the roes on top. Serve with a lemon wedge.

Roasted Duck

Takes a couple of hours to prepare and serves 6
Ingredients
3 large or 6 small ducks, cleaned
1/4 cup Fresh Sage, chopped
1/4 cup Fresh Basil, chopped
2 Tbsp Fresh Rosemary, chopped
1/4 cup Fresh Thyme, chopped
Salt, Black, Cayenne and White pepper to taste
Symphony of Seasonings to taste
BooDreaux’s Cajun Rocket Fuel Hot Sauce to taste
2 Creole (red) onions, quartered
2 Vidalia Sweet Onions, quartered
4 Stalks celery, cut in 1/2 inch dice
6 Cloves of garlic, minced
2 cups Andouille Sausage, diced
1/4 cup vegetable oil
6 oranges, quartered
1 quart Low Sodium Chicken Stock
1/2 cup melted unsalted butter
1/2 cup Creole Mustard, Zatarain’s if available
1/2 cup Sweet Life Sauce Company Spice of Life BBQ sauce or Mild BBQ Sauce
Preheat oven to 450 degrees F. Season ducks well inside and out using herbs, salt, peppers and hot sauce. Stuff the cavities of the ducks with quartered onions, cubed celery, garlic, oranges and andouille sausage. In a large cast iron dutch oven, heat oil over medium-high heat. Brown ducks well on all sides, remove from heat place a roasting rack in dutch oven. Place ducks on rack and surround with any leftover oranges and chicken stock. Pour butter over ducks and using a pastry brush, paint the breasts well with the BBQ sauce and Creole mustard which has been blended together. Cover with aluminum foil and roast the birds for 1 3/4 hours. When tender , remove foil and allow breasts to brown evenly. Remove ducks and keep warm. Reduce the stock over medium high heat until thickened to a sauce consistency. Remove the excess grease and strain. To serve: Split large ducks and serve half per person or one whole small duck each. Place sauce on plate, duck then drizzle with sauce.
Goes well with a Pinot Noir, Shiraz, Tempranillo or Rioja

Pompano en Papillote

4 pompano fillets, 6-8oz
4 cups water
1 lemon, squeezed
3 bay leaves
1/2 tsp. dried thyme, marjoram and basil
2 tsp. Salt
1/2 tsp each of cayenne,
white and black pepper
2 tbsp. unsalted butter
2 tbsp. Flour
4 oz. Mushrooms, chopped finely
1 dozen medium shrimp, chopped
1 dozen oysters, chopped
4 green onions, chopped
4 cloves garlic, minced
1/2 cup dry white wine
paprika
aluminum foil(heavy duty) or you can use parchment paper for a more elegant presentation.
Non-stick cooking spray
Cut 4(12"x14") pieces of aluminum foil or parchment paper into any shape that pleases you. Spray with non-stick spray.(I suggest preparing your foil packages ahead of time before you begin cooking)
Combine lemon juice, bay leaves, thyme, marjoram and basil with the water and poach fillets for about 5 minutes. Carefully remove fillets from the stock and set aside. Reserve stock after straining through a fine sieve.
Take a saucepan and melt the butter and blend in the flour slowly. Add the reserved fish stock slowly, stir constantly until the sauce reaches a medium thick consistency. Blend in the mushrooms, shrimp, oysters, green onion, garlic and seasonings to taste. Bring up heat to achieve a rolling boil, add wine, stir in well and reduce heat.
Place a fillet on one side of your foil package. Spoon 1/4 of the sauce over the fillet and fold the other side over and crimp edges together tightly to make a good seal. Place on a baking sheet in a pre-heated 400 degree oven for 15 minutes.

Serves 4 Bayou Style Fried Crappie, Speck or Sac-a-lait

Serves 4-6
Ingredients:
2 pounds of fillets
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
Sweet Life Sauce Co. Symphony of Seasonings, to taste
3/4 to 1  cup of  Creole mustard
Peanut Oil for frying
Fish Fry Mix   (Mix all ingredients well)
1 cup yellow cornmeal
1 cup corn flour
1 tsp salt
1 tsp black pepper
1 tsp red cayenne pepper
1 tsp white pepper
1/2 tsp onion powder

How to cook

Season fish fillets with salt, pepper, garlic powder and Symphony of Seasonings .
Spread with mustard and set aside.
In a fryer, heat enough oil to deep fry. (Between 350 and 365 degrees)
Place Fish Fry Mix in small paper bag
Place fillets a few at a time in the bag and shake to coat well.
Remove from bag and place in hot oil.
Deep fry until golden brown and crispy.

Black Crappie and White Crappie or Specks (a kind of fresh-water bass) is called Sac-a-lait in South Louisiana. The word Sac-a-lait comes from the fine eating flesh of the fish, it is French for sack of milk.

Stuffed Flounder with Shrimp and Crabmeat Stuffing

4 to 5 pound flounder
1 cup cooked shrimp, chopped
1 pound lunp crab meat
1/2 cup onion, chopped
4 cloves garlic, chopped
1 stick of unsalted butter
1/2 cup whole tomatoes, chopped
1 1/2 tablespoon Worcestershire
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 cup creole mustard
1/2 cup green onions, chopped
1/4 cup parsley, chopped
Garlic powder, salt, red pepper, black pepper, white pepper, to taste
BooDreaux’s Cajun Rocket Fuel to taste
Preheat oven to 350F. Cut a slit from front to back of flounder for stuffing. Season inside and out with salt,  black pepper, red pepper white pepper and garlic powder.  Saute onions and bell pepper in butter until tender,  add garlic and cook until soft. Add crab meat and shrimp and other ingredients. Mix together well and cook for 5 minutes, then place stuffing in flounder. Place stuffed flounder in casserole dish and bake for 20 to 30 minutes until cooked and stuffing is golden brown.
Serves 4 to 6.

Bluefish Recipe from BooDreaux.

Fillet and skin your bluefish take out bloodline.( Some people bleed them as well when caught and keep on ice)

Mix together Olive Oil, Balsamic vinegar, kosher salt, minced garlic, fresh ground black pepper, white pepper, cayenne pepper, honey, dried basil, dried oregano, dried marjoram and parsley and 1/3 cup of fresh lime juice for each filet.  Mix well and pour over fillets.

Marinate filets in mixture for 12-24 hours in fridge.

Use 1/2 stick of unsalted butter. Grease the bottom of a casserole dish.  Place the filets along with the marinade into the casserole dish.  Place pats of butter on top of each fillet. Season fillets with salt, black pepper, white pepper, cayenne, onion powder, garlic powder, dried marjoram, basil and rosemary or use a commercial Cajun seasoning/blackening mix.  I like to add fresh minced garlic and finely diced red onion as well.

Broil for seven  to ten minutes making sure not to overcook, it’s way better to slightly undercook than overcook, since fish will continue to cook even when removed from heat source.  Check to see when fish flakes nicely and mixture is bubbling hot.

Serve with crusty French bread, a green salad and steamed broccoli.