Cajun Shrimp Hushpuppies with a Green Tabasco Cream Sauce for dipping
- 1 cup yellow cornmeal
- 3/4 cup self-rising flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 small onion, grated
- 1/4 cup chives, chopped
- 1/2 pound cooked shrimp, cleaned and tails removed, chopped
- 1 cup buttermilk
- 1 egg, beaten
- 1/4 cup cheddar cheese, grated
- Peanut oil, for frying
Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.
Green Tabasco Cream Sauce
1 cup whole cream
1/4 cup green tabasco
1 shallot thinly diced
1 garlic clove thinly diced
salt and papper to taste
combine all ingredients in sauce pan and let reduce by 50% cool and serve.
Stuffed Breast of Chicken with Pepper Jack, Boursin and Country Ham with Habanero Hollandaise
4 boneless breast of chicken
1 block of pepper jack cheese
1 container of herb boursin cheese
1/4 pound of country ham
flatten out chicken breast and place country ham first spread boursin on top then thinly slice the pepper jack cheese. roll together and fasten with 2 or 3 toothpicks. Bake in oven at 375 degrees for 25-30 minutes.
1 lb fresh asparagus spears, trimmed4 cloves garlic, minced 1/2 tbsp ground cumin 1/2 tbsp fresh basil, finely chopped 1/4 tbsp crushed red pepper 2 tbsp olive oil Heat oil in a skillet over medium heat. Add minced garlic; saute for 1 minute. Add asparagus spears; stir to coat with olive oil. Continue to stir fry for 7 minutes. Add cumin, basil, and crushed red pepper; stir fry for an additional minute.