Wow…this was a fun one! Challenging but fun none the less! We were full to capacity and frying chicken for fifty people is much more of a challenge then I ever thought it could be. Thank you to my Peeps who were so very forgiving. (you know who you are!)
Next year I promise to check all my dinner dates against the football calendar for Amador High. Ryder is a senior next year, so, I’ll only be a coaches widow one more time. (that is if he can really walk away!)
Enjoy the slide show and the recipes…
Purple Parrot Corn and Crab Bisque
½ teaspoon Clarified Butter
1/3 cup yellow onion medium dice
¼ cup green bell peppers medium dice
¼ cup celery medium dice
1-teaspoon garlic minced
11/2 teaspoons dried basil
1-teaspoon white pepper
¼ teaspoon cayenne pepper
½ teaspoon thyme
11/2 quarts chicken stock
¼ cup white wine
1-tablespoon brandy
2 teaspoons Worcestershire
2 teaspoons Tabasco
3 cups fresh corn kernels scraped with pulp (or two cans whole kernel corn drained)
½ cup margarine
½ cup flour
3 cups heavy cream
1 cup half and half
1 tablespoon Crescent City grill Creole seasoning (recipe follows)
2 pounds jumbo lump crabmeat, picked of all shell
In an 8-quart saucepan sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne and thyme. Stir well making sure that the spices are incorporated. Add stock, wine, brandy, Worcestershire and Hot Sauce. Cook on high 7-10 minutes and then reduce heat to Medium. While stock is boiling make a light peanut butter colored roux with the margarine and flour. Add the corn to the stock. Add the roux slowly to the hot stock whisking as it’s added. Add heavy cream, half and half, Creole seasoning and fold the crabmeat in. Serve hot and garnish with freshly chopped parsley.
1 gallon.
Creole Seasoning
½ cup Lawry’s seasoned salt
2 tablespoons onion powder
2 tablespoons paprika
1-tablespoon cayenne pepper
1-tablespoon white pepper
1 tablespoon plus 1-teaspoon garlic powder
1 teaspoon dried mustard
1 teaspoon dried oregano
1-teaspoon thyme
Pain au Chocolat Bread Pudding yield: Serves 6 to 8
ingredients
- 6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants)
- 6 ounces fine-quality bittersweet chocolate (not unsweetened)
- 3 large eggs
- 3/4 cup sugar
- 1 1/3 cups milk
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
preparation
In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
Butter a 1 1/2-quart shallow baking dish.
Chop chocolate. Arrange half of bread in one layer in baking dish and sprinkle evenly with the chocolate. Top mixture with remaining bread.
In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F.
Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
Serve with Bourbon Sauce.
ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup sugar
- 3 tablespoons whipping cream
- 2 tablespoons bourbon
- Pinch of salt
preparation
Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly. Pool onto plates and top with chocolate croissant bread pudding.
