Please select from one of the following recipes:
Trim and boil mushrooms, marinate with julienne onion and quartered artichoke hearts. Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge.
Combine garlic, eggs, cheese, vinegar, mustard, anchovies, salt and pepper in food processor or blender. With the machine running, slowly add oil to form an emulsion. Continue to add until all oil is incorporated. Store in refrigerator.
Combine all ingredients, stir occasionally, let sit 1 hour minimum, overnight if possible. Serve on bed of fresh greens.
1/4 c sour cream
1/3 c plain yogurt
1 1/2 tsp rice wine vinegar
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
3 cucumbers, thinly sliced
1 Vidalia or red onion, thinly sliced
Combine dressing ingredients. Toss with cucumber and onion, chill 2 hours.
6- 8 ounce catfish filets
In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended. Allow fillets to set in marinade about thirty minutes. Charbroil the filets on a hot grill three to five minutes on each side or until done. Remove and keep warm.
12 leaves red leaf lettuce
Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf lettuce. Cut the grilled catfish in 1" strips and place on top of salad. Sprinkle with crumbled blue cheese and top with dressing. Garnish with tomato.
many or none)
Marinate warm potatoes in French dressing, cool one hour or more. Add mayonnaise and any combination of garnishes, finish with watercress.
peeled, deveined 21-25 count shrimp
Sauté onion bottoms and garlic in olive oil. Add shrimp and sauté until pink all around, need not be fully cooked. Remove shrimp, add whipping cream, thyme, dill, Lea and Perrins, and hot sauce and base, if available. Reduce cream until it begins to thicken, add shrimp and Tortellini, bring to a simmer, add onion tops, parsley, season with peppers and salt as needed. Sprinkle cheese and mix thoroughly, serve immediately.
Hearts of Palm
Mix Creole mayonnaise. Cook shrimp in salted and peppered water until done. Cool completely. Cut hearts of palm in six pieces. Mix hearts of palm, shrimp, capers and Creole mayonnaise, add onion tops. Place mixture in refrigerator for at least one hour. Serve on bed of lettuce with lemon garnish. Serves about 30.
1 # large shrimp
Puree peeled mango with lemon or lime juice, reserve. In a sauce pan, combine shrimp, stock, chili, and hot sauce. Cook till the shrimp are done. Remove from heat, add tomatoes, pineapple and onion. Chill. Arrange on lettuce, spoon mango dressing over.
Toss spinach with bacon bits and Chinese noodles and egg yolks. Garnish with egg whites.