Real Vermont Cooking

INGREDIENTS 4 Eight Ounce Fillets of Fish 6 Garlic cloves crushed 2 Tsp. Grated Lemon Peel 1/3 Cup Olive Oil (extra virgin) 1 Bunch Basil (thinly sliced) 1/3 Cup Capers ( small ones) 1 Lemon (juice) Salt and Pepper to taste. Directions: Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature. Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

2 – 3 pounds redfish Hot sauce Marinate redfish in hot sauce for 1 hour or more. Beignet Breading: 3 cups flour 1 cup cornstarch 1 tablespoon paprika 1 teaspoon cayenne pepper 2 tablespoons salt 1/2 teaspoon garlic powder Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel. Beignet Sauce: 1 cup mayonnaise 1/4 cup sour cream Chopped parsley, to garnish 1 tablespoon Dijon mustard Salt and pepper to taste Mix together the above ingredients well. Directions: Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve. Serves 4.

INGREDIENTS 2 Pounds of Turtle Meat (cubed) 3 Bay leaves 2 Sticks Butter (unsalted) 1/2 Tsp. Oregano Cup All Purpose Flour 1/2 Tsp. Thyme 1 Cup Celery (diced) 1 Tsp. Course Black Pepper 2 Cups Yellow Onions (diced) 1 Shot Dry Sherry 1 1/2 Cups Tomato Puree 3 Tbs. Minced Parsley 1 Quart Beef Stock Juice of One Lemon 6 Hard Boiled Eggs (chopped fine) Salt and Pepper to Taste Directions: In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

Angel hair pasta 1 teaspoon crushed red peppers 1/4 cup olive oil 1/2 cup romano cheese, grated SAUCE: 2 cloves garlic, finely chopped 1 medium onion, finely chopped 1/2 green bell pepper, finely chopped 1 cup tomato puree 1 teaspoon oregano 2 bay leaves, crushed 1 cup olive oil 1 pint boiling water Salt and pepper Directions: Heat olive oil in medium skillet. Saute chopped ingredients. Add tomato puree, water, oregano and bay leaves. Simmer for at least 30 minutes. Prepare pasta al dente. Fold in olive oil, cheese and crushed red pepper. Add a little sauce at a time to provide a light coating. Add salt and pepper to taste. Serves 6.

INGREDIENTS 10 each duck legs 2 pounds pork butt, boneless 3 ounces vodka 5 basil leaves Salt and pepper Sausage skins Directions: Bone and cut duck legs with 1/2 the fat to fine dice. Grind pork with fat through grinder, 1/8-inch diameter. Chop basil fine. Put meat, vodka, basil, salt and pepper in mixer with paddle, mix until combined. Check seasonings. Clean skins in cold running water inside and out. Use sausage stuffer on mixer and feed about 4 feet of sausage, tie sausage of size desired. Let hang in cooler for 2 days, cook on grill until golden brown.

INGREDIENTS 1 1/2 pound butter 1 teaspoon rosemary 1 teaspoon leaf oregano 1 teaspoon paprika 1 teaspoon salt 1 teaspoon red pepper 8 cloves garlic, chopped 4 bay leaves Juice of 1 lemon 12 large shrimp, heads on (16 to 20 to the pound) Directions: Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight. Makes 2 Servings