((Thai Shrimp and Straw Mushroom Curry) * Soak the dried chilies (Prik Hang) in warm water until soft and drain. ** Powdered dried fish (Pla Yang Pone) are available in jars. In a blender, combine soften dried chilies, salt, Kaempfer, garlic, shrimp paste, onions, coriander seeds, powdered fish and blend until smooth to make curry […]

Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 […]

–FOR COOKING– 4 5-8 oz catfish fillets 1 c 90-110 count shrimp (peeled And deveined) Reserved Creole sauce 4 c Cooked white rice 1/4 c Chopped parsley FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, […]

Wash, dry and season fish with salt and pepper inside and out according to taste. Place in an open baking pan. Pour wine over the fish and set aside until sauce is ready. To make sauce: saute onions, celery, green pepper and garlic in butter; add tomato sauce, sugar, mushrooms and lemon. Mix well; cook […]

-ACHOVY BUTTER- 8 tb Sweet butter, softened 2 ts Anchovy paste 1 tb Lemon juice -GARNISH – 6 Rolled anchovy filets Quartered lemons Finely minced parsley Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt. Let them drain on a large plate for 30 minutes. Dip the filets in […]

Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon […]

In a double boiler, melt butter. Add cream cheese , broken in pieces; melt together as much as possible. Add crabmeat and blend well. Season to taste with Worcestershire sauce. Can be served over toast as a main dish or as a dip.

1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally. 2) Remove shrimp pan and set aside. 3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally. 4) Stir in lime […]

Mix and refrigerate for at least four hours. Gives this appetizer a real twist by adding cubes of canteloupe

1. Preheat oven to 350 degrees. Coat small souffle dish with non-stick spray. 2. In bowl, break bread into small pieces. 3. Mix in remaining ingredients. 4. Pour mixture into prepared souffle dish. 5. Bake 35 minutes or until knife inserted in center comes out clean.