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La Belle Cuisine
8 ounces good white crabmeat,
Preheat oven to 425 degrees F.
picked free of all shells
1 (5-ounce) jar Cheddar-horseradish spread
(recommended: Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted bread rounds
Chopped parsley leaves, for garnish
In a large bowl, combine crab, cheese spread, mayonnaise, garlic
powder, butter and hot sauce. Divide mixture evenly over bread
rounds and spread. Score each round into quarters and place on a
greased baking sheet. Bake until topping is heated through and
golden brown on top, about 10 to 15 minutes.
Sprinkle with parsley. Serve hot. These freeze and store well for
drop-in company. Yield 8 servings.
Hogs in a Sleeping Bag
1 (16-ounce) package polska kielbasa
2 sheets puff pastry, thawed and
lightly rolled out
Honey mustard, barbeque sauce or
apricot jam, for serving, optional
Preheat oven to 400 degrees F.
Cut kielbasa into 6 (4-inch) pieces. Cut puff pastry sheets into thirds
(6 strips). Roll each piece of kielbasa in puff pastry and place on a
Beat egg in a small dish and brush generously over pastry. Bake until
pastry is golden brown and puffed, about 20 minutes. Serve with
mustard, barbeque sauce, or jam, if desired. Yield: 4 to 6 servings
Barbecued Shrimp and Bacon
Recipe courtesy Garde Manger,
John Wiley and Sons, Inc.
30 (31 to 35) shrimp, peeled and deveined
15 strips bacon, partially cooked and cut in half
Vegetable oil, as needed
1 cup barbecue sauce
Equipment: Small bamboo skewers
Preheat the broiler. Wrap each shrimp
with a bacon slice. Thread
each shrimp on a small bamboo skewer and brush
lightly with oil
before broiling. Place skewers on a wire rack set into a
Broil the shrimp until the bacon gets crispy on all sides. Baste
sauce and broil for 2 minutes. Turn once and finish,
3 to 6 minutes, or until shrimp are just cooked through.
Cook's Note: Soak the skewers in water before using to prevent
them from catching fire when the shrimp are cooking.
Bacon Wrapped Pineapple Shrimp
12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite-sized chunks or
1 (14-ounce) can pineapple chunks in
natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks
Heat a nonstick skillet over medium-high heat. Holding a
shrimp, nest a chunk of pineapple in the natural curve of the
shrimp then wrap bacon around the shrimp and pineapple and
secure with a wooden toothpick.
Wrap and secure all 12 shrimp
then add to the hot pan and cook 3
minutes on each side or until bacon is crisp and shrimp are opaque
and firm. Yield: 4 servings
Bacon-Wrapped Buffalo Shrimp Cocktail
2 pounds peeled, deveined tail-on jumbo
(called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks
Preheat the oven to 400 degrees F.
Arrange the bacon on baking sheet and bake until half-cooked, about
6 minutes. Let cool and cut each slice into thirds.
Reserve the baking sheet - don’t drain the fat.
Stretch 1/3 of a bacon slice tightly around the center of each shrimp,
and secure with a toothpick. Arrange the shrimp on the reserved baking
sheet and bake until just cooked through and
the bacon is crispy, about
6 minutes more. Immediately transfer the shrimp to a bowl and gently
toss with the hot sauce.
To serve, pour the blue cheese dressing in a bowl and place in
of a serving platter, surrounded by the shrimp,
celery sticks, and lemon
wedges. Yield: 6 servings
Emeril Lagasse, 2002
1 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced gingerroot
1 teaspoon minced garlic
12 ounces chicken livers, rinsed, drained
and cut into 24 pieces
4 cups vegetable oil
1 (4-ounce) can water chestnuts,
drained and cut into 24 pieces
12 slices bacon, cut in half lengthwise
Skewers or toothpicks
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
Add the chicken livers and toss to coat. Let marinate refrigerated for
2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place
the bacon flat on a work surface and scrape with the back of a knife
to prevent from shrinking while cooking.
Remove the livers from the marinade and pat dry. Place 1 chicken liver
each bacon half and top with a water chestnut slice. Roll up
to enclose the livers and chestnuts in the bacon. Secure with a tooth-
pick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and the
livers are cooked
through, about 3 minutes. Remove and drain on paper
towels. Remove skewers
or toothpicks and place the rumaki on a platter.
[Alternatively rumaki may be broiled on rack of a broiler pan 2 inches
from heat, turning once, until bacon is crisp and livers are cooked but
still slightly pink inside, 5 to 6 minutes. Unwrap one to check for
ness.] Serve immediately. Yield: 2 dozen
Cajun Trail Mix
1/2 cup whole raw almonds
1/2 cup pecan halves
1/2 cup walnut halves
1/4 cup unsalted shelled sunflower seeds
1/4 cup unsalted shelled pumpkin seeds
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 pinches cayenne pepper
Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients and toss well to coat.
Spread the nuts in a single layer on a baking sheet and bake, shaking
them every few minutes, until toasted and fragrant, about 15 minutes.
Let the nuts cool and store in an airtight container.
Yield: 6 servings
Mississippi Spiced Pecans
"Make plenty of these mildly sweet and salty nuts—
they are great to have on hand over the holidays."
1 pound pecan halves
1 tablespoon packed dark brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1/2 teaspoon piment d’Espelette*
[or a pinch of cayenne pepper]
2 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees F.
Spread pecans on a large baking sheet. Roast until fragrant, about
12 minutes. Watch carefully so they don’t burn.
Combine brown sugar, salt, thyme, rosemary, pepper and piment
cayenne) in a small bowl. Transfer roasted pecans
to a large bowl, drizzle with oil and toss well to coat completely.
Sprinkle with the spice mixture and toss again. Serve warm or let
cool completely and store in an airtight container.
*Piment d’Espelette is a sweet, mildly spicy chile pepper from the
Basque region of France, ground into a powder. Find it online
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