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.

Sweet Pepper Cream Shrimp

This is a great dish to prepare for a special occasion. what with it's colorful nature and silky cream sauce! (from my point of view a new but delicious recipe)

Seasoning Mixture
2 tsp salt

Sweet Pepper Cream Shrimp

1 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried sweet basil leaves
1/2 tsp dry mustard
1/2 tsp white pepper

1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp cayenne pepper

1/4 tsp ground nutmeg
     
1 lb medium peeled shrimp

Creamy Mixture
1 (12 oz) can evaporated skim milk
1/2 cup non fat cream cheese
1/4 chopped onions
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
1/2 defatted seafood stock * (see Remoulade recipe)
1 1/2 cups apple juice
1/2 tsp minced fresh garlic
6 Tb nonfat dry milk
1/4 cup non fat mayonise
3 cups coked rice or 6 cups cooked pasta shells

Combine seasoning mixture in bow set aside. Purée creamy mixture  in blender til smooth and creamy. Preheat heavy (non stick preferably) over high heat (about 350 degrees) 4 min. Add 1/4 only of each color peppers plus 1 TB and 1 tsp seasoning mix. Stir while stirring (3 min.) add stock and 1/2 cup apple juice and garlic. Make certain to scrape all the bits stuck to the pan. Cook til almost evaporated. (12 min.or so) Add another 1/2 apple juice scraping bottom to dissolve any bits til it is kind o clear. (2 min.)
Transfer from skillet to blender, add dry milk, puree til smooth. (Remember pureeing/blending hot  is very volatile) Return puréed mixture to skillet over high heat stirring in remaining portion of peppers and apple juice (7 min.) scraping bottom to keep from sticking. Add the rest of the seasoning mix and the shrimp stir (3 min.) stir in the creamy mixture.
Creamy mixtures tend to "break" (curdle) while heating so bring liquid slowly and softy to the boil. Once broken there's nothing to do. Bring to a gentle boil (3 min.) stir immediately.  Reduce heat to medium cook gently stirring continuously. (2 min.) Turn off heat, remove 1 cup of liquid, strain it and purée with non fat mayonaise. Stir this into the entire  mixture in the skillet. Serve over pasta or rice.

New Shrimp Remoulade

The next few recipes I'm going to take from Chef Paul's cook book, Fork in the Road  It was published in 1993. It was his way of cooking the childhood favorites but in a  lighter style. I will start with a classic dish that we begin our meals with, Shrimp Remoulade. Since he didn't want to mess with tradition too much he re-vamped it with as little still the keeping of the old goodness that would allow!
Seasoning mix
1 tsp sweet paprika

New Shrimp Remoulade

1 tsp garlic powder
3/4 tsp onion powder1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp dried sweet basil leaves
1/2 tsp dried thyme leaves
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper

1 lb unpeeled headless shrimp (medium)
1/2 cup nonfat mayonnaise
1 Tb ketchup
1/2 cup onions (minced)
1/2 cup bell pepper (diced green)
1/2/cup celery (diced)
1/4 cup cucumber (peeled & diced)
1 Tb  plus 1 tsp balsamic vinegar
1 tsp creole mustard
1 tsp Dijon mustard
1 Tb Worcestershire  sauce
1 cup defatted seafood stock *
2 1 gram artificial sweetener **
* this is the way Chef Paul defats all stocks. Refrigerate over night. The next day pack mesh strainer with crushed ice place strain over pot large enough to hold all the stock. Carefully pour stock over the ice in a steady circular stream. No thicker than a pencil. to remove all the fat this may have to repeated at least twice.
**many of our recipes, not just deserts, call for some kind of sweetening. Chef Paul says to combine2 different ones. Experiment as to the amount of your taste liking
Combine seasoning mix in a small bowl. Sprinkle shrimp with a Tb mix well and set aside.
Combine 1/4 cup each of  all the veggies with the Creole mustard, Dijon mustard, vinegar and Worcestershire sauce in a blender and puree. (makes about 1 2/3 cups) set aside
pre-heat heavy skillet over high heat (4 min.) add the balance of the veggies. Cook 1 min. add 1/2 cup stock stir/scrape making certain you get all the bits of flavor. Cook down til most of the liquid evaporates, the veggies begin to stick and get hard. When a good crust forms add the other 1/2 cup of stock and shrimp. Bring to boil cover for 30 seconds turn off heat and set aside for 5 min.
Remove shrimp, put in container place in refrigerator allow to chill. Transfer everything else to blender and purée til smooth and chill with shrimp. Serve when all is chilled




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Catfish Meuniere

12 jumbo shrimp (peeled and deveined)

1 small onion (chopped)

A la meuniere

2 green onions  (sliced/cut)
6 Tbs butter
1/2 cup crabmeat
1 cup soft breadcrimbs
1 med. green pepper (cut into strips)
1 1/2 cups milk
2 eggs
1 tsp salt
1/4 pepper
6 catfish fillets

Baked Stuffed Shrimp

1 cup all purpose flour
1/2 cup butter

1/2 cup lemon juice
tomato, lemon wedges (optional)

parsley (optional)
enough vegetable oil for about 1 1/2 inches in a frying pan

Slit the shrimp from head end to tail tip  slicing deeply enough where the shrimp can lie flat. Saute onions  in the 6 tbs butter til tender. Saute crabmeat about 3 minsutes add breadcrumbs mix well. Stuff the shrimp w/mixture. Arrange shrimp w/green peppers in a 13x9x2 baking dish and set aside.

Combine milk, eggs, salt and pepper; mix well. Dredge fillets in the flour then dip in egg mixture ten back in the flour. Fry in hot oil til golden brown. (drain well) Combine 1/2 cup butter w/lemon juice i small saucepan til blended thoroughly. Broil shrimp r-5 minutes. Place filets on a serving platter; spoon lemon butter over the fish. Then arrange and peppers on platter w/Catfish. Decorate (dress) w/tomato, lemon wedges and parsley (if desired)  (about 6 servings)