Authors: Paula Deen
The Lady and Sons (7 page)
SERVES 8
| 1½ pounds shrimp, cleaned, peeled, and deveined 1 pound fresh sea scallops 12 tablespoons (1½ sticks) butter One 1-pound haddock fillet ½ cup plus 1 tablespoon all-purpose flour 1 cup evaporated milk 1 cup consommé or beef broth 2 tablespoons cornstarch ⅓ cup milk | 1 teaspoon garlic powder 1 tablespoon horseradish ½ teaspoon salt 1 teaspoon soy sauce 2 tablespoons chopped fresh parsley 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard ¼ teaspoon cayenne pepper 1 tablespoon lemon juice 4 teaspoons ketchup ½ cup sherry |
Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bite-size pieces. In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consommé. Cook over medium heat until thick. Mix cornstarch in ⅓ cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 minutes.
SERVES 4
| ½ pound fresh mushrooms, or one 8-ounce can stems and pieces 4 tablespoons (½ stick) butter ½ cup finely chopped celery 5 tablespoons minced onion One 8-ounce can water chestnuts, drained and chopped ½ cup soft bread crumbs 1 egg, lightly beaten | 1 tablespoon soy sauce 1 tablespoon chopped fresh parsley Salt and pepper to taste Two 2½-pound oven-ready whole red snappers, gutted, scaled, and cleaned ½ cup dry white wine ¾ cup water |
Preheat oven to 350 degrees. Rinse, pat dry, and finely chop ¼ pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Sauté for 5 minutes. Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
SERVES 4
| ½ cup crème fraîche 1 pound shrimp, cleaned, peeled, and deveined 1 pound fresh sea scallops 4 tablespoons (½ stick) butter Juice of 1 lemon | 3 cloves garlic, minced 1 tablespoon cognac or wine tablespoon cornstarch tablespoons fish or chicken stock 4 sprigs fresh basil |
| 1 cup heavy cream | 2 tablespoons sour cream |
Prepare crème fraîche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean and devein shrimp, leaving tails on. Pat scallops dry with paper towels. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and sauté until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with crème fraîche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
SERVES 3 TO 4
| 1½ pounds fillet of sole 1 onion, sliced thin 1 cup sour cream ⅓ cup white table wine | 1 tablespoon all-purpose flour Juice of ½ lemon ½ teaspoon paprika Salt and pepper to taste |
Preheat oven to 375 degrees. Arrange fillets in a greased shallow baking dish. Cover with onion slices. Blend sour cream, wine, flour, lemon juice, and seasonings and pour over entire baking dish. Bake for about 25 minutes, or until fish is tender.
SERVES 8
| Two 6-ounce boxes Uncle Ben's long-grain and wild rice 2 pounds shrimp, cleaned, peeled, and deveined 1 onion, diced and sautéed in 2 tablespoons butter 1 bell pepper, chopped | Two 10¾-ounce cans condensed cream of mushroom soup 16 ounces grated Cheddar cheese; reserve ½ cup for top 1 tablespoon Worcestershire sauce ½ teaspoon dry mustard |
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.
SERVES 6
This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
| 1 cup finely chopped onion cup finely chopped celery 2 tablespoons olive oil One 14½-ounce can diced tomatoes 2 bay leaves ½ teaspoon dried thyme One 10-ounce package frozen cut okra | 1 teaspoon lemon-pepper seasoning 1½ teaspoons House Seasoning (see page 160) cup chicken or fish stock cups shrimp, cleaned, peeled, and deveined |
In an iron skillet sauté onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
TOPPING
| 1 egg, beaten ⅓ cup milk | One 12-ounce package corn muffin mix |
Preheat oven to 400 degrees. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
SERVES 4
| 2 pounds Spanish mackerel fillets, skin on | ¼ cup olive oil ½ cup lemon juice |
| 2 tablespoons butter 1 teaspoon salt | 1 teaspoon lemon-pepper seasoning Lemon slices |
Preheat oven to 350 degrees. Rinse fish fillets and lay on paper towels to dry. Rub a glass casserole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on fish (¼ inch in dish) and spread fish with butter. Sprinkle with salt and lemon-pepper seasoning. Put about three slices of lemon on each fillet. Bake for 20 to 30 minutes, until fish flakes easily with fork. If you would like your fillet to brown more, put it under the broiler for 2 to 3 extra minutes.
SERVES 4
This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.
| 8 tablespoons (1 stick) butter ¾ cup all-purpose flour 1½ cups half-and-half One 10¾ A-ounce can condensed cream of mushroom soup One 13¼-ounce can sliced mushrooms, drained | ½ cup grated Parmesan cheese 1 pound cooked shrimp, peeled, deveined, and coarsely diced Garlic powder Buttered bread crumbs for topping |
Preheat oven to 350 degrees. In saucepan over medium heat, melt butter and stir in flour, then slowly blend in half-and-half, stirring constantly. Sauce will be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan cheese. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with buttered bread crumbs. Bake for 25 to 30 minutes.
SERVES 8
| 1 whole dressed red snapper, at least 7 pounds Salt and pepper to taste Garlic powder to taste Onion salt to taste 2 pounds crabmeat, picked free of shell | 2 eggs, beaten 1 medium onion, chopped 1 sleeve saltine crackers, crushed 6 slices bacon 2 slices lemon ¼ teaspoon dried dill or 1 tablespoon chopped fresh dill |
Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won't stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.
SERVES 4
| 2 tablespoons butter 2 tablespoons all-purpose flour 1½ cups half-and-half ¼ cup grated Parmesan cheese ¼ cup sherry 1 tablespoon Worcestershire sauce 1 teaspoon House Seasoning (see page 160) 2 egg yolks, lightly beaten | One 13¾-ounce can artichoke hearts, drained and chopped 1 pound shrimp, cleaned, peeled, and deveined ¼ pound fresh mushrooms ¾ cup grated Cheddar and Monterey Jack cheese (combined) Paprika to taste |
Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring con-
stantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.
SERVES 8 TO 10
This recipe is for the grill. Beef can also be cooked in the oven at 350 degrees for 45 minutes to 1 hour. Use a meat thermometer: rare—115 to 120 degrees; medium rare—130 to 135 degrees; medium—140 to 145 degrees. Buy a whole tenderloin, about 4½ to 5 pounds, and have the butcher remove the “silver” connective tissue.
| 1 cup bourbon 1 cup brown sugar ⅔ cup soy sauce 1 bunch cilantro, chopped ½ cup lemon juice 1 tablespoon Worcestershire sauce | cups water to 4 sprigs fresh thyme, chopped 1 beef tenderloin, silver connective tissue removed Oil for grill |
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350 degrees). When fire is ready, place meat on oiled grill, reserving marinade. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 or 45 minutes in the oven. Serve with Horseradish Cream on the side.
| 1 cup heavy cream | ¼ cup horseradish, drained |
Whip cream until stiff. Stir in horseradish, mixing well.
SERVES 6
| 2 pounds stew beef 2 tablespoons vegetable oil 2 cups water 1 teaspoon Worcestershire sauce 1 clove garlic, peeled 1 or 2 bay leaves 1 medium onion, sliced 1 teaspoon salt 1 teaspoon sugar | ½ teaspoon pepper ½ teaspoon paprika Dash of ground allspice or ground cloves 3 large carrots, sliced red potatoes, quartered 3 ribs celery, chopped 2 tablespoons cornstarch |
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.
The Lady & Sons