Crawfish Mushroom Omlete

Chef Paul, himself, in  Fork in the Road  said this is one of his favorites. It was the biggest  hit while they were testing the recipes.  He said if you can't get crawfish you can  substitute shrimp or diced chicken breast. Here we go with recipe. This makes four omelets.

Seasoning  Mix
2 1/2 tsp sweet paprika
1 3/4 tsp onion powder

Crawfish Mushroom Omlete

1 3/4 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp dry mustard
1 1/2 tsp cilanto
1 1/2 tsp sweet basil
1 tsp thyme
1/2 tsp back pepper
1/4 tsp white pepper
1/4 tsp cayenne

Creamy Mixture
5 oz. evaporated milk
1/2 cup non fat cottage cheese
2 Tb non fat cream cheese

oil cooking spray
1 cup chopped onions
2 Tb flour (all purpose)
1 cup defatted seafood stock*
2 1/2 cups sliced fresh mushrooms
2 oz. peeled crawfish tails (or whatever you're substituting)
4 (8oz.) cartons egg substitute (in case you don't know that's whites only, pure protein)

* again check New Shrimp Remoulade for recipe for defatted stock

Combine the seasoning mix  in a small bowl set a side. Put the creamy mixture ingredients in a blender purée until smooth and creamy. Pre-heat 10 in. skillet over high heat (4 min.) add onions cook til they begin to brown. (3-4 min) Add 1/4 stock scraping the bottom (for all the flavorful good stuff) 'til all the liquid evaporates and onions start to stick. Add another 1/4 cup of stock with the flour, mushrooms with 2 tablespoons plus 2 tsp of the seasoning mix. Stir until the flour is completely absorbed. Spread the mixture across the skillet (evenly) keep cooking scraping the bottom periodically as crust forms. (3-4 min.) Add remaining 1/2 cup of stock get all bits of "good stuff" from the bottom. Add creamy mixture stirring constantly while bringing it to a boil. Watch carefully as this may over flow; if that happens lower the heat. When it comes to the boil take off heat and transfer mixture to another container. Mix 1 1/2 tsp of seasoning mixture in each carton of egg substitute blending thoroughly. Clean pan put back over high heat (2-3 min.) Spray with oil (lightly) empty 1 carton egg substitute lower heat to medium and cook 'bout 30 seconds; with spatula push cooked eggs toward center of pan. When3/4 of the eggs have cooked add 1/2 cup crawfish/shrimp/chicken/whichever mixture across the center, gently fold, cook 1 min. per side. Voila, repeat the same process for the other three omletes.

Maque Choux Thibodaux

This is a highly seasoned corn dish loved by the most Louisianians.  It is pronounced "mock shoe". Thibodaux is the name of a city in Louisiana as well as a family name. This recipe is a variation on Chef Paul's family favorite made in a lighter fashion.

Seasoning Mix
1 1/2 tsp onion powder

"mock shoe"

1 tsp sweet paprika
1 tsp garlic powder
1 tsp dry mustard

1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper

2 cups chopped onion
1 cup chopped celery
4 cups fresh corn kernels
2 cups defatted chicken stock *
1/2 cup apple juice
1/2 cup prune juice
1/2 cup evaporated skim milk
1/4 cup non fat dry milk

* see Sweet Pepper Cream Shrimp recipe again for defatted stock

Combine the seasoning mix in small bowl set aside. Blend 1 cup of onion, 1/2 cup celery, 2 cups of corn with1/2 cup of stock til completely smooth. Pre-heat heavy skillet (non stick) to about 350 degrees over high heat. (4 min.)

This next step Chef Paul claims is the most important to achieve the final favor of the finished dish. He says don't rush the caramelizing of the puréed vegetables and also use the freshest corn you can find. Place the puréed vegetables in the skillet scraping the bottom periodically for about 12-13 min. as a thin brown crust forms and begins to stick to the bottom blend into the mixture. Do this repeatedly (every 2-3min.) You will find when tasting the brown bits it will have a slightly caramelized corn flavor. This is what you're trying to achieve.

At the end of the 12-13 min. add apple juice, prune juice, the rest if the veggies, seasoning mix and stock.  Bring to a full boil (8-10 min.) stirring to loosen any brown bits that may still be sticking to the bottom. Reduce heat to medium for 35 min. always checking that it doesn't stick to the bottom.. Combine the skim milk with dry in blender until the dry milk is completely dissolved. Add that to the mixture in the skillet. Bring to a simmer (5 mi.) making certain it doesn't stick.

Shrimp Stuffed Acorn Squash

One more from Chef Paul's Fork in the Road. Great for a savory winter meal.

2 medium acorn squash
2 1/2 cups of defatted chicken stock *

Seasoning Mix
2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp dried sweet basil 

Shrimp Stuffed  Acorn Squash

1/2 tsp dried oregano
1 tsp garlic powder
1 tsp dry mustard
1 dried thyme
1 tsp white pepper
1 Tb sweet paprika
1/2 tsp black pepper
1/2 tsp cayenne

1 lb medium shrimp
1 whole plain bagel
1 cup chopped celery
2 cups chopped onions
1 tsp minced fresh garlic
1 cup chopped green bell pepper
2 cups finely diced apple (1 large)
1/2 cup apple juice
4 oz grated non fat Cheddar or Muenster cheese

* find how to de-fat stock in the New Shrimp Remoulade recipe

Pre-heat oven to 350  Cut unpeeled squash in half crosswise, scrape out seeds and membrane. Level all ends, stem and blossom, so they won't tip while baking. Put halves in a baking dish with 1 cup of the stock. Cover with foil and bake until tender about 45-50 minutes. When squash is cool enough to handle scoop the meat from the shells leaving jut enough so they'll still holdup. Set them aside, put scraped squash into a large bowl mashing it with a large spoon so it will break up. Set aside. Combine the seasoning mix ingredients in a small bowl. Select 12 of the most perfect looking shrimp set aside for garnish. Cut the remaining shrimp into 1/2 inch pieces sprinkle them with 2 tsp of seasoning mix set aside.
Cut bagel in 3 slices toast then cut into 1/4 inch cubes. Pre-heat 12 inch heavy skillet (preferably non-stick) add onions, peppers, celery, apple and the remaining seasoning mix.  Cook about 10 minutes continuously scraping the bottom, add 1/2  cup of stock and  fresh garlic. (cook 5 min. more, don't stop stirring) add in the last of the apple juice and 1/2 cup  stock. Add shrimp making certain nothing is sticking to anything. Cook 3 minutes more remove from heat add bagel cubes gently mixing thoroughly.
To make the stuffing transfer all from skillet to the bowl holding squash gently fold and toss  until completely mixed. Fill acorn shells by transferring stuffing. (about 1 cup per shell) Garnish with reserved shrimp top with 1 oz of cheese. Add remaining stock to baking pan; bake in a 450 degree pre-heated  oven . (14-15 min)
To make a lovey serving display use the last of the stuffing.  Put a dollop on the plate press with spoon place each squash in it's own little nest .

Macaroni Salad

Another one from Chef Paul's lighter fare from Fork in the Road his cook book I spoke of before. This one is macaroni salad.
Seasoning mix
1 tsp salt
1 tsp dry mustard

Chef Paul's macaroni salad

3/4 tsp garlic powder
1/2 tsp sweet paprika
1/2 tsp onion powder
1/8 tsp cayenne
1/4 tsp white pepper
1/4 tsp black pepper 
     
3 cups dry elbow macaroni
1/2/low-fat sour cream
1 1/2 cups nonfat mayonnaise
5 oz.can evaporated skim milk

1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green cabbage

1 Tb tamari (very intense soy sauce, if you can't find it any good quality soy sauce will do)
Combine seasoning mix in a small bowl. Cook macaroni according to package instructions. Drain, rinse and set aside to cool.Put Mayo, sour cream, skim milk,in bowl a large mix in tamari and seasoning whip until completely blended. Add cooled macaroni with the rest of ingredients and toss gently until all is well mixed.