NO BALONEY ON MY BOAT!

Many of my most cherished childhood memories are connected to the water. Many weekends found me and my family at our camp at Catahoula Lake near the levee of the great Atchafalaya Basin. Papa would often take me in his boat to plunk our fishing lines along the banks of the lake in hopes of catching a few bream or sac-a-lait.

But we also spent long weekends at my Uncle George and Aunt Eva’s camp at Cypremort Point on Vermilion Bay. There, crab traps were baited with chicken necks and more often than not we had more than we could eat by the end of the day. Sometimes Papa, Uncle George and I were up before dawn for treks to the Trash Pile, Dry Reef or Marsh Island to try our luck catching redfish or speckled trout.

On these outings, my father always brought along a pound of baloney, sliced white bread, a couple of tins of sardines and a sleeve of crackers for our lunch to be washed down with cold beers or soft drinks.

As I grew older, I came to love sailing on Lake Pontchartrain with friends. I was also lucky enough to join other friends on fishing trips into the Gulf of Mexico. Oh the glory of being on the water!

It was on one such fishing trip that Babs and Richard Grant introduced me to boat food that included ceviche, antipasto platters and pre-prepared sausage bread – nary a baloney sandwich could be found on their Hatteras they called The Sundance.

Since then I’ve been compiling recipes for food that could easily be prepared onboard or fixed ahead of your departure time to store in ice chests. The result of that effort has resulted in a book I have titled NO BALONEY ON MY BOAT, which you can now purchase right here on this website! It’s a small, portable book that’s easily stowed onboard and it gives you some alternatives to baloney sandwiches.

Here are a couple of recipes from the book that might whet your appetite.

MARINATED SHRIMP AND CORN

Makes 2 servings

• 1 pound medium shrimp, peeled and deveined
• Salt and cayenne
• ¾ cup fresh corn (or canned, drained)
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 ½ tablespoons Creole mustard
• 1 ½ tablespoon finely chopped green onions
• 1 ½ tablespoons chopped parsley
• 1/4 teaspoon freshly ground black pepper

Put the shrimp in a saucepan and cover with water. Season with salt and cayenne (or if you prefer a tablespoon or two of liquid crab and shrimp boil seasoning) and bring to a boil. Boil for two to three minutes and remove from the heat. Let stand for two to three minutes then drain. Set aside.

Steam the corn for three minutes and set aside.

Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand, covered, in the refrigerator for about one hour.

SOUTHERN SAUSAGE CAKE

Makes about 8 servings – freezes well

This can be prepared in advance in a disposable 9×9/2-inch baking tin, and either frozen or refrigerated until time to be served. As it is best slightly warm or at environmental temperature, it’s usually best to take it out ahead of time. It’s a good breakfast item but it certainly is appropriate for a snack or appetizer with cocktails.

• 1 pound hot bulk sausage
• ½ cup chopped onions
• 1 cup chopped red bell peppers
• 1 cup chopped green bell peppers
• ¼ cup grated Parmesan cheese
• ½ cup grated Velveeta cheese
• 1 egg, slightly beaten
• ¼ teaspoon hot sauce
• ½ teaspoon Cajun or Creole seasoning (I use Tony Chachere’s)
• 2 cups Bisquick
• ¾ cup milk
• ¼ cup sour cream

Preheat the oven to 350 degrees.

Cook the sausage in a skillet over medium heat. As the sausage begins to brown, add the bell peppers and cook until soft, 3 to 4 minutes. Remove from the heat and drain of excess fat. Add the cheeses, egg, hot sauce and seasoning. Mix well.

Make a batter with the Bisquick, milk and sour cream in a large mixing bowl. Gently stir in the sausage mixture and spoon into a lightly greased disposable 9×9/2-inch baking tin, spreading evenly.

Bake until browned, 25 to 30 minutes.

Cool before storing in an airtight container to freeze or refrigerate. When ready to serve, cut into squares.

Note: Bisquick is also handy for making biscuits and pancakes. Store it in an airtight container on your vessel.

SUMMER FISH DISHES

And now that summer is just about upon us, I’m sure that many of you will be heading out on fishing trips and I hope you’re lucky enough to bring in some fine catches. And if you want or need some inspiration, here are some recipes for fish of all kinds.

BROILED TROUT WITH LEMON BUTTER

Makes 6 servings

• 6 trout (or any firm white fish) filets, each about 8 ounces
• Salt and cayenne, to taste
• 1 stick butter, melted and clarified
• 3 tablespoons fresh lemon juice
• 3 tablespoons White Wine Worcestershire Sauce
• 1 medium-size yellow onion, peeled and thinly sliced

Preheat the broiler.

Season the fish with salt and cayenne. Place in a shallow baking dish. Combine the butter, lemon juice, and Worcestershire sauce. Pour over the fish. Broil for about five to six minutes, then turn the fish over with a spatula. Scatter the onion slices evenly over the fish and broil for about five or six minutes more. Watch carefully so as not to overcook. The fish is done when it flakes easily with a fork. Serve with the pan juices.

TROUT OR REDFISH ROULADES

Makes 6 servings

• 6 fillets of trout or redfish, 6 to 8 ounces each
• 3 tablespoons fresh lemon juice
• 4 tablespoons butter
• 4 green onions, finely chopped
• 1 garlic clove, minced
• 1/2 pound fresh mushrooms, wiped clean, stemmed and chopped
• 1 pound shrimp (peeled and deveined) or 1 pound lump crabmeat (picked over for shells and cartilage)
• 1 teaspoon dried basil leaves
• Salt, freshly ground black pepper, and cayenne pepper
• 1 cup chicken broth
• 1 cup fine dried bread crumbs (more or less as needed)
• 1/2 pint half-and-half

Preheat the oven to 350 degrees.

Pound the fillets a bit to make them lie flat. Sprinkle with lemon juice and set aside. Heat 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, garlic, and mushrooms and cook, stirring, for 2 minutes. Add the shrimp or crabmeat and basil, and season with salt, black pepper and cayenne. Add ¾ cup of the chicken broth and simmer for 5 minutes.

Add the bread crumbs and stir so that the mixture binds together. Remove from the heat and cool. Place a tablespoon or so of the mixture on top of the fish fillet and roll up like a jelly roll. (You may have to use a toothpick to hold the roll together.)

Place the roulades in a baking pan with the remaining ¼ cup chicken broth and the half-and half. Dot with the remaining butter. Bake until the fish flakes easily with a fork, 20 to 25 minutes.

PAPA’S FRIED CATFISH

Makes 6 to 8 servings

• 3 pounds catfish fillets
• Salt and cayenne to taste
• 3/4 cup yellow cornmeal
• 1 cup milk
• 1 1/2 cups vegetable oil
• 1 medium-size yellow onion, peeled and thinly sliced (separate into rings)
• Lemon wedges
• Tartar Sauce

Rinse the catfish in cool water and pat dry. Season the fish generously with salt and cayenne. Combine the flour and cornmeal in a shallow bowl and season with salt and cayenne.

Pour the milk into another shallow dish.

Heat the oil in a large, heavy skillet to about 360 degrees. Dip the catfish, two to three at a time, in the milk, then dredge in the cornmeal mixture, tapping off any excess. Let sit for about one minute, then fry (two to three pieces at a time) in the hot oil. Cook for about three minutes on each side, or until golden brown. Drain on paper towels. Scatter several onion rings over the fish as they cook and squeeze lemon juice over them. Repeat the process until all the fish is cooked.

Serve warm with the tartar sauce.

April/May 2011

I’ve been eating so much crawfish, I’m crawling backwards! My husband and I have been on a crawfish mission, checking out some of our favorite, local spots for boiled crawfish, and we have enjoyed them all. For you that live “away” I urge you to get online or on your mobile, and place your order PRONTO with cajungrocer.com. Some people think I’m crazy, but always have a bowl of “dipping” sauce in which to dip my peeled crawfish tails (or boiled shrimp or fried catfish). It’s also good on those boiled potatoes and onions from the crawfish boiling pot! YUM! DIP FOR SEAFOOD Makes about 2 ½ cups

• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce

Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve. Last month I gave you a couple of my favorite crawfish recipes, but wait, I have more! When those freshwater crustaceans are in season, I see no reason not to have them as often as possible. CRAWFISH PIZZA Makes about 4 servings

• 1 large pizza bread crust
• 2 tablespoons olive oil
• 1 1/2 cups tomato sauce or commercial pizza sauce
• 1/4 cup chopped green onions (green part only)
• 1 pound peeled crawfish tails
• Salt and cayenne to taste
• 1/2 pound freshly grated mozarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon dried oregano leaves

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or lightly oil the baking sheet. Place the pizza bread crust on the prepared pan, then spread it evenly with one tablespoon of the olive oil. Spread the tomato sauce evenly over the oil. Set aside. In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the green onions, the crawfish tails and season with salt and cayenne. Cook, stirring, for about two minutes. Remove from the heat and cool. Spread the crawfish mixture over the tomato sauce, then top with the cheeses. Sprinkle with the oregano. Bake until the cheese melts and the sauce bubbles, about 20 minutes. Cut into wedges to serve. SHRIMP AND CRAWFISH FETTUCCINI Makes about 12 servings

• 3 sticks butter
• 3 cups chopped onions
• 2 cups chopped green bell peppers
• 1 cup chopped celery
• 1/2 cup all-purpose flour
• 1/2 cup chopped fresh parsley leaves
• 1 1/2 pounds medium shrimp peeled and deveined
• 1 1/2 pounds peeled crawfish tails
• 2 cups half-and-half
• 1 pound Velveeta cheese, cubed
• 2 tablespoons chopped pickled jalapeno peppers
• 2 teaspoons chopped garlic
• Salt and cayenne
• 1 pound fettuccini, cooked and drained
• 1 cup grated Parmesan cheese

Melt the butter in a heavy, large Dutch oven on medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden. Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about five minutes, or until the shrimp turn pink. Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about five minutes. Season to taste with salt and cayenne. Arrange the fettuccini in a three-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese. Bake at 350 degrees for about 10 minutes or until the mixture bubbles. AND MORE SEAFOOD IDEAS Spring is definitely my favorite time of year in Louisiana. The weather is cool and ideal for dining alfresco. My husband and I entertain often on our covered patio that overlooks Bayou Teche, and most of the time we opt for seafood to serve our guests. With luck, friends give us fish from Vermilion Bay or from the Gulf of Mexico, or we take a boat trip to Marsh Island and catch enough shrimp and crabs for all kinds of good things. Be sure and check out what we have here at cajungrocer.com and you too can enjoy great seafood. STUFFED SOFT-SHELL CRABS Makes 6 servings

• 6 jumbo soft-shell crabs
• 1 cup chopped green onions
• 1 garlic clove, minced
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 pound small shrimp, peeled and finely chopped
• 1/2 cup dry white wine
• 2 teaspoons salt
• 1 1/2 teaspoons cayenne
• 1/2 teaspoon white pepper
• 3 cups stale bread crumbs
• 1/2 pound mushrooms, finely chopped
• 3 egg yolks
• 1 (3-ounce) jar diced pimientos
• Flour for dredging
• 2 cups buttermilk
• 4 eggs, beaten
• 3 cups crackermeal
• Peanut oil for deep frying

Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Sauté the green onions, garlic, crabmeat, and shrimp in the wine for several minutes over medium heat. Add 1 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/4 teaspoon white pepper and bread crumbs. Stir to mix. Add the mushrooms, egg yolks and pimiento. Mix gently. Remove from heat and cool to room temperature. Chill the stuffing for at least one hour or until firm. Carefully lift the shoulders on each crab and gently press about one tablespoon of the stuffing into this area. Press the shoulders down to hold the stuffing. Be careful not to break off any of the legs of the crabs. Lay the crabs on a baking sheet and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon cayenne. Combine the flour with the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper in a shallow bowl. In a mixing bowl combine the buttermilk and the eggs. Whisk to blend. Put the crackermeal in another shallow bowl. Heat the oil to 360 degrees in a deep pot. Dredge the crabs in the seasoned flower, then dip them in the buttermilk mixture. Then dredge them in the crackermeal, making sure that the legs are well breaded. Hold each crab by the body, allowing the legs to dip into the hot oil for a few seconds before dropping the whole crab into the hot oil. Fry the crabs until they float to the surface of the oil and are golden brown. Drain on paper towels. If you want to really show off these crabs, serve them on a mound of seafood jambalaya and top with Creollaise sauce which is made by combining two cups of béarnaise sauce with 2 tablespoons of Creole mustard. CRABMEAT SALAD Makes about 4 servings

• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 dashes hot sauce
• 3 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onions
• 1 tablespoon capers
• 3 teaspoons finely chopped fresh parsley leaves
• 1/4 cup mayonnaise
• 2 teaspoons Creole mustard

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least one hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’ouevre, with crackers or toast points.

March/April 2011

The landscape is still a bit drab, but the night air was invigorating. Perhaps a seafood supper would be just the thing to shake off the winter woes. I dug around the freezer and found several packages of shrimp. I made a quick trip to the grocery store and purchased a few ingredients and we were set.

If you don’t have the necessary ingredients, just browse around our website and you should just about everything you need for a seafood dine-around at home. Oh, and don’t forget some crusty French bread!

• SHRIMP AND TASSO SAUTE
• Makes 4 servings
• 2 tablespoons vegetable oil
• 1/2 cup chopped yellow onions
• 1/4 cup chopped red bell peppers
• 1/4 cup minced celery
• ½ teaspoon salt
• 1/8 teaspoon cayenne
• 1 teaspoon Tabasco pepper sauce
• 1 cup chopped tasso
• 1 1/2 cups sliced mushrooms
• 1 tablespoon chopped garlic
• 1 pound shrimp, peeled and deveined
• 1/2 cup shrimp stock
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley leaves

Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, celery, salt, cayenne, Tabasco and the tasso and sauté over high heat for about 5 minutes, or until wilted and slightly brown. Add the mushrooms, garlic, shrimp, stock and white wine and cook, stirring often, for about 5 minutes. Add the green onions and parsley. Adjust seasonings. Serve over rice or your favorite pasta.

• GRILLED SHRIMP WITH SMOKED SAUSAGE
• Makes 4 to 6 servings
• 24 large shrimp, peeled and deveined, tails on
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 3 tablespoons olive oil
• 3 tablespoons butter or margarine, melted
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped basil

Thread the shrimp and sausage alternately on skewers. Combine the olive oil, butter, lemon juice, salt, cayenne, black pepper and basil in a small bowl and mix well. Brush the mixture on the shrimp and sausage. Grill over a medium-hot fire for three to four minutes, turn and cook for three to four minutes or until the shrimp turn pink and are firm. Serve with pasta that has been tossed with Parmesan cheese, olive oil and freshly ground black pepper, or on a bed of rice pilaf. This is probably one of my favorite crabmeat recipes.

• Crabmeat Remick
• Makes 6 servings
• 1 1/2 cups mayonnaise
• 1 teaspoon tarragon vinegar
• 1/2 cup chili sauce
• 1 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1 teaspoon Tabasco pepper sauce
• Dash of celery salt
• 1 pound lump crabmeat, picked over for shells and cartilage
• 6 strips bacon, crisply fried

Preheat the oven to 400 degrees. In a small mixing bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Mix well. Divide the crabmeat evenly into six large ramekins (or twelve small ones). Spoon the sauce generously over the crabmeat and top with the bacon. Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for one to two minutes.   CRAWFISH TIME Crawfish season is upon us, and it appears it will be a better one than last year. In fact, My mouth is watering for a round of my favorite crawfish recipes. Here are some that you might enjoy this time of year.

• LASSERRE’S MAGIC CRAWFISH
• Makes 6 to 8 servings
• 1 pound peeled crawfish tails
• 6 tablespoons butter
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 rib celery, chopped
• 1 (10 3/4-ounce) can cream of shrimp soup
• 1/2 cup water
• 1/3 cup dry white wine or dry sherry
• Salt, cayenne and hot sauce to taste
• Minced green onions for garnish

In a heavy black iron pot, melt the butter and sauté the onions, garlic, bell peppers, and celery until wilted. Add the crawfish tails and cook for 10 minutes. Add the soup, water, and wine and stir. Simmer for 30 minutes. Add the salt, cayenne and hot sauce and simmer another 10 minutes. Stir in the green onions. Serve over steamed rice.  

• CRAWFISH JAMBALAYA
• Makes about 12 servings
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 4 ribs of celery, chopped
• 6 tablespoons vegetable oil
• 2 cups uncooked long-grain rice
• 4 cups water or chicken broth
• 2 pounds peeled crawfish tails
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1/2 teaspoon garlic powder

Cook the onions, bell peppers, and celery in the vegetable oil in a Dutch oven over medium heat until they are transparent, six to eight minutes. Remove the vegetables from the pot and set aside. Add the rice to the pot and stirring constantly, cook until the rice turns golden. Return the vegetables to pot and add the water or broth. Cover with a tight-fitting lid and simmer for about 20 minutes. Stir in the crawfish and seasonings. Cover and cook for an additional 15 minutes. Add a little water if the mixture becomes too dry. This next dish is one that Papa loved. It’s very hardy and can be served over rice. If you add some chicken or seafood broth, it becomes a rich soup.

• CRAWFISH AND CORN
• Makes about 10 servings
• 6 tablespoons butter or olive oil
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 teaspoon minced garlic
• 1 (10-ounce) can diced tomatoes with chile peppers (like the Ro-tel brand)
• 2 (16-ounce) cans shoe peg corn (tiny white corn)
• 1 (8-ounce) can cream-style corn
• 1 pound peeled crawfish tails
• Salt and cayenne to taste

Heat the butter or oil in a large, heavy pot over medium heat. Add the onions, bell peppers and garlic. Cook, stirring, until translucent, about five minutes. Add the tomatoes with chilies, mashing the tomatoes with the back of a heavy spoon. Cook, stirring, for five minutes. Add the corn and cook for 10 minutes. Add the cream-style corn and crawfish. Season with salt and cayenne. Cover and cook for 10 minutes. Serve hot.