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Basic Crayfish Boil

Serves 3-6

Ingredients:

  • 10-12 lbs Live crayfish
  • 4 gal. Water
  • 10 tbsp. Salt
  • 4 Lemon halves
  • 2-3 Bay Leaves
  • 2 tbsp. Black peppercorns

 

Preparation:
Bring all ingredients, except crayfish, to a hard boil. Add crayfish and return to a boil. Continue
boiling for 3-5 minutes then remove from heat.

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Bar-B-Barn Ribs

Yield: 4 servings

Ingredients:

  • Ribs, parboiled 2 Ibs.
  • Brown Sugar 2 cup
  • Salt 1/2 tsp.
  • Paprika 1/2 tsp.
  • Cinnamon 1/2 tsp.
  • Apple
  • Sauce 1 cup
  • Lemon Juice 1/2 cup
  • Pepper 1/2 tsp.
  • Garlic Powder 1/2 tsp.

 

Procedure:
In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder
and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for
one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake
for 45 minutes at 350 degrees. Turn ribs and brush underside with the remaining sauce. Continue
baking for 45 minutes. Serves 4.
Source: The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favorite.

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Baked Mango Berry Hawaii

Ingredients:

  • 1 Mango, peeled and cut lengthwise off seed
  • ¼ cup raspberries or crushed pineapple, if no berries are available
  • 1 Tbsp sugar
  • ½ tsp vanilla
  • 1/8 cup late harvest Dessert Wine or while if dessert is not available
  • Aluminum Foil
  • Preheat oven to 450 degrees.

 

Preparation:
Place mango on middle of 18” by 18” piece of foil. Put Berries or crushed pineapple in middle of mango. Put sugar, vanilla, Wine over top. Lift sides of foil and make a foil tent by pulling up Sides like a pyramid, bake for 16 minutes at 450 degrees. Take out of Oven, and place on plate. Cut top of tent with scissors just before Serving. The steam will be addictive!

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Baked Chicken Madeira & Oranges

Serves 4-6
Pre-heat oven to 500 degrees

Ingredients:

  • 1 whole Chicken
  • 2 Oranges in ¼” slices
  • 3 Tbs Olive oil
  • 2 Tbs Herbes de Provence
  • 1 cup Madeira wine
  • 1 tsp ground fresh pepper
  • 2 cups chicken stock
  • 1 onion, chopped – sweet onion preferred
  • 1 tsp butter

 

Preparation:
Brush olive oil over whole chicken with a pinch of herbs and pepper. Place the oranges flat on the bottom of the baking dish with the onion. Place chicken on a rack/grate above oranges and be sure you’re not touching the sides of the pan. Pour chicken stock and Madeira over onions and oranges with a pinch of pepper. Bake at 475-500 degrees to caramelize skin of the chicken and retain juices. Continue cooking for 1 hour at 475. Let chicken rest for 10 minutes before cutting. While resting takes pan juices, strain, de-fat and reduce by half on the stove. Add 1 tsp. butter to bind and serve over chicken. Serve with Saffron rice or potatoes and a vegetable. Freeze leftovers to enjoy later.

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Beam Me Up Jimmy Beam Bourbon Barbeque Sauce

Ingredients:

  • ½ cup Olive oil
  • 1 cup Base BBQ Sauce
  • ½ cup Onions chopped
  • 1Tbsp herbs de Provence
  • ½ cup brown sugar1/2 cup
  • Jim “Beam’s” Bourbon
  • 1/3 cup Fruit Juices/Orange Juice
  • 1Tsp. Hot Peppers
  • 2 ea. Garlic Cloves
  • Juice of 1 lemon

 

Preparation:
Combine all ingredients in blender. Blend until smooth. Place blended ingredients and oil in
saucepan. Boil for 7 to 8 minutes.