Real Vermont Cooking

5 # head on Shrimp 1/2 # butter 1/2 # flour 1 bunch onion tops, chopped, white and green separated 1 carrot 2 sprigs celery 1 qt heavy whipping cream 4 tbsp butter 4 tsp chopped garlic Black pepper, salt Chopped fresh parsley 3 # fettucini, linquini, angel hair pasta, or other pasta, cooked and set aside Peel and devein shrimp. Put heads, shells, celery, root ends and cutoff of the onion tops, carrot in small stock pot, cover with water and bring to a simmer. Turn off fire and let steep for 20 minutes, strain and replace into stock pot, bring to simmer, allow to reduce by half. Combine flour and butter and cook to a light blond roux. Add small amounts of roux to hot stock until it reaches a thick but not pasty sauce. Simmer 10 minutes or more. Saute onion whites and garlic in 4 oz butter. Add peeled shrimp. When lightly cooked add shrimp to sauce and bring to a simmer. Add heavy cream, return to simmer, add Parmesan cheese, black pepper and salt to taste. Reheat your pasta (hot water or steamer) and spoon shrimp sauce over drained pasta. Garnish with fresh parsley.

Makes 4 Servings INGREDIENTS 2 Pounds of Catfish Fillet cut into 2 inch chunks 1 Bay leaf 4 Cloves of garlic minced ½ Teaspoon sugar 1 Large onion chopped fine 1 and a 1/2 Quarts of water 1 Stick of celery, chopped fine 3 Tablespoons chopped parsley 1 Cup whole tomatoes chopped 4 Tablespoons chopped green onions ¼ Cup tomato sauce ½ Lemon sliced thin Salt and Red Pepper to taste Directions: Season catfish with salt, red pepper, black pepper and garlic. Let sit in refrigerator until ready to use. The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot. Add the flour and stir constantly over medium heat until the color of a penny. Remove from heat and add onions and celery, stir mixture well and return the pot to the fire. Cook for about 8 to 10 minutes on medium heat. Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux dissolved. When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1 hour. Add your Catfish and lemons and bring back to a simmer for 15 minutes. You do not want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire. Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice.

12-3 oz port loin or tenderloin medallions 1/4 c. oil 1/4 c diced onion 1/4 c diced celery 2 tbsp chopped garlic 1/4 c sliced mushrooms 1/4 c green onions 2 oz red wine 3 cups of brown sauce Salt and black pepper to taste Stale french bread Season medallions with salt and pepper. Saute in oil over medium high heat, browning on both sides. Add onion, celery, garlic, mushrooms, and green onions. Saute until vegetables wilt, deglaze with red wine, reduce by half, and add brown sauce. Cook until done. Slice and toast stale french bread, serve one medallion per slice of bread (2) and cover with sauce. Serves 6

Ingredients 1-1/2 Lbs. – Boneless Skinless Chicken Thigh Meat – Chopped 1-1/2 Lbs. – Manda (or your favorite) smoked Pork Sausage – Sliced 1-1/2 Lbs. – Boneless Boston Butt Pork – Cubed 1-1/2 Lbs. Onions – Chopped 4 – Stalks of Celery – Chopped 2 – Small Bell Peppers (Green, Red, Or Yellow) – Chopped 1 – Bunch Of Green Onions (Shallots) – Chopped 1/2 Cup – Parsley Flakes 1 – Tablespoons of Sweet Basil 3 – Bay Leaves 3 – Tablespoons of Fresh Garlic – Minced 1 – 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes 1 1/2 Lbs. – No.3 Luxury Spaghetti 4 1/2 Cups – Water Dash of your Favorite Hot Sauce (Crystal or Tobasco) Dash of Black Pepper Dash of Cayenne Pepper Dash of Tony Chachere’s Creole Seasoning 2 tbls – Garlic Powder 2 tbls – Worcestershire Sauce 2 tbls – A1 Steak Sauce Brown the chicken sprinkled with Tony’s seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony’s. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes. Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve….Enjoy !!!

Ingredients 2- 2 oz. veal scallopinis 4 oz.. veal demi glace or light espanole sauce 3 sliced mushrooms 2 tbsp chopped shallots or green onion 1/2 c. dry white wine 1/2 tbsp butter Bread crumbs 1 egg 1/4 c milk Tarragon Parsley Salt pepper garlic to taste Seasoned flour Clarified Butter, Olive or other oil for sautéing Beat egg and add milk, season (eggwash). Have all ingredients chopped and ready for use. Pound the veal. Heat the pan for use, add oil or clarified butter. Dust veal in seasoned flour, dip in eggwash, cover with Bread crumbs and sauté, turning once. Should take about 3-4 minutes total. Remove the veal and set aside in a warm oven. Add 1/2 tsp butter to pan, add shallots and mushrooms and sauté. When wilted, deglaze the pan with wine, add tarragon and espanole sauce. Simmer 3 minutes, add parsley, spoon over veal on a bed of rice, pasta, or other starch.

Ingredients 6 oysters 1/4 lemon-juiced 1/4 # butter softened 1 tbsp anchovy paste 1/2 tsp minced garlic 1 tbsp diced pimento 1 tbsp minced onion 1 tbsp minced bell pepper 1/2″ strips of bacon raw Shuck oysters, coarsely chop the meat and spoon back into 4 shells. Sprinkle with lemon juice. In a bowl, combine butter, anchovy paste, garlic, pimento, onion and bell pepper. Mix thoroughly. Fill shells with equal amounts of mixture, top each with strip of bacon. Bake at 450 degrees for 6 minutes on a bed of rock salt. Serves 1.

Ingredients 1 to 2 stalks celery 1/2 to 1 # frozen spinach 1 bunch shallots Anise seed to taste 1 to 1/2 # butter (melted) 1 to 2 oz. Lea and Perrins salt, pepper and cayenne to taste 6 doz. oysters Grind or chop vegetables very fine. Add anise seed to achieve desired flavor. Add melted butter and Lea and Perrins sauce to desired consistency. Blanch oysters at 300 degrees for 3 minutes, discard liquid. Put one oyster in each shell and top with a spoonful of sauce. Broil until heated throughout. Serves 8-12 Please note that this freezes well without the oysters.

Ingredients 1/8 # bacon 4 oz. sliced mushrooms 4 cloves garlic-minced 1/4 bunch green onions-chopped 1/2 stick butter (1/8 #) 2 c. flour 1 1/2 qt. milk 1/4 tsp. egg shade food color 1/2 # boiled shrimp diced 1/2 pt. oyster juice 1/2 c. lemon juice 1/2 c. sherry 1/4 c. chopped parsley 6 doz. oysters with shells Cut bacon into small pieces and fry until brown. sauté mushrooms, garlic and green onions. Add butter and when it has melted, blend in flour. Cook slowly 5 minutes, then gradually stir in milk. After sauce thickens, add egg coloring, shrimp, oyster juice, lemon juice, sherry, and parsley. Simmer slowly 15 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Put a raw oyster ( at room temperature) on each shell and top with sauce. Place under broiler (6 inches from heat) until heated thoroughly and browned on top. Serves 12.

Ingredients 30 oysters and liquid 2 sheets of 8.5 x 13 puff pastry 1 egg beaten 1/4 c. melted butter 1/2 c. diced Andouille sausage 1 tsp garlic chopped 1/4 c. sliced mushrooms 1/4 c. green onions 1/4 c. diced tomatoes 1/4 c. bell pepper 2 oz. champagne or white wine 1 c. heavy whipping cream 1/4 # cold butter chips Salt and pepper to taste Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry. Serves 8.

Ingredients 60 peeled and de-veined 21-25 count shrimp, tail on 4 oz. butter 10 mushrooms sliced 2 bunches green onions sliced 5 tbsp garlic 5 tomatoes wedged 3 Golden bell peppers, julienne 3 red bell peppers, julienne 1/2 c. lemon pepper seasoning 5 c. white wine salt, red pepper, dill 10 tbsp butter, frozen 5 tbsp grated Parmesan cheese 30 oz cooked pasta- angel hair, cappelini, fettucini This is a fast sauté item. Put the first 4 oz butter in a heated sauté pan or rondo. Add shrimp, mushrooms, green onions, and garlic, then sauté. When the shrimp begin to turn pink, add the tomatoes, both peppers, lemon seasoning, other seasoning, and sauté for 1 minute on high. Add white wine and blend together. When the wine has heated, lower the fire, add frozen butter, Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 , serve immediately.