Real Vermont Cooking

Ingredients 1# cooked Tortellini 1# crawfish tails 1 pt. whipping cream 1 tsp. butter 1/4 c. diced onion 1/4 c diced red or green bell pepper 2 tbsp chopped garlic 2 tsp chopped parsley 2 tsp chopped green onion tops Salt and cayenne to taste Melt the butter in a skillet, add onions and bell pepper and sauté until the onions clear. Add whipping cream and simmer until the cream coats the back of a spoon. Add crawfish tails and reheat to simmer, add Tortellini, parsley, green onions, salt and pepper to taste. If too thick, add a little more cream, too thin, a tsp of corn starch in cold water can be added while simmering.

Ingredients 2 Tbsp. oil 5 # beef round cut in 3″ squares and pounded thin 4 tbsp. flour 2 medium onions diced 1 bell pepper diced 3 tbsp. minced garlic 2 tsp leaf thyme 3 bay leaves 3 c. beef stock 1 can tomatoes 1 small can tomato paste 1 c. chopped parsley Salt and white pepper to taste Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, “Rotel” tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves about 12. \

(Scallops) INGREDIENTS POACHING 1 C: dry white wine 1 bay leaf ½ Teaspoon salt 1 Pound Sea Scallops ½ Teaspoon pepper ½ Pound sliced fresh mushrooms SAUCE 3 Tablespoons butter 2 Egg yolks 4 Tablespoons flour ½ Cup whipping cream ¼ C: scallop liquid or seafood stock ¼ Lemon juiced ¾ C: of whole milk 10 Tablespoons Swiss cheese Salt and pepper for taste Directions: Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes. Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.

Ingredients 4 racks of Baby Back Pork ribs (1 rack per person) 1 liter Coke 1 liter Pineapple juice 1 cup brown sugar Bar-B-Q Sauce 2 large onions, chopped 2 cloves of garlic, chopped 1 bell pepper, chopped 1 small can tomato paste 2 tablespoons canola or corn oil 2 tablespoons Worchestershire sauce 1 large tablespoon Dijon mustard 1 cup Balsamic vinegar 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 cup lemon juice 1. Boil ribs in mixture of Coke, pineapple juice, brown sugar. If ribs are not submerged in liquid, add water. Boil 1 hour. (Don’t throw out the liquid!) 2. Grill ribs on Bar-B-Q for 5-10 minutes on each side. 3. To make sauce…sauté onions, garlic, bell pepper in oil for about 5 minutes. Then add tomato paste and about 3 cups of the liquid remaining from boiling. Now add Worchestershire sauce, mustard, vinegar and spices. Let boil down until thick like Bar-B-Q sauce. Add lemon juice at the end. (Here’s a little trick…if you like your B-B-Q sauce a little sweeter, add more brown sugar here!) 4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for another 10-15 minutes. Don’t let the sauce burn… 5. Now its time to get dirty…the meat will fall off da bones and into yo mouth. Enjoy!!!

On Italian or French Bread, layer thin slices of Genoa Salami (1/4 lb.), Ham (½ lb.), Mortadella (1/4 lb.), Provolone Cheese (1/3 lb.). Top with Boscoli Italian Olive Salad. Heat & Serve. Traditionally served on an 8 inch round, 2 inch thick, crusty Italian bread made in New Orleans, especially for the Muffuletta Sandwich.

5 # crayfish tails (the best are from Louisiana waters) Vegetables: 9-10 bunches of green onions (chopped) 2 onions (chopped) 1 bunch celery – about 9 pieces (chopped) 7 toes garlic (chopped) and garlic powder (to taste) 1 bunch parsley (chopped) 1 1/2 sticks of butter (to sauté the vegetables) OR canola oil 5 cans of chicken broth (if too thick add a sixth can) 1/2 can tomato paste (to color and thicken) Approx.3 lg. cooking spoons flour (not tablespoons) A little water from rinsing crayfish bags Salt (to taste) Pepper (to taste) Creole Seasoning (to taste) Sauté vegetables in butter. Add chicken broth, tomato paste, flour, crayfish, and water. Add salt, pepper, and Tony Chacherie’s to taste. May add a dash of Tabasco. Cook approximately 1 hour on low heat. Serve over rice.

Ingredients 6 chicken breasts or one whole chicken, cut up into bite size pieces 1 pound of sliced sausage 3 tablespoons of oil 1 cup chopped green pepper 1 cup chopped onion 1 tablespoon chopped or minced garlic 3 teaspoons Worcestershire sauce 1 cup tomato sauce Salt and Pepper to taste 4 cups of chicken broth 2 1/2 cups uncooked rice In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

Ingredients 1 # crawfish tails (fat pack if available) 1/4 # butter 2 tbsp all purpose flour 1 medium onion Рdiced 1/2 bell pepper- diced 3 stalks celery- diced 2 pods garlic or 1 tsp- minced 1 tsp sweet basil 1 tsp leaf thyme 1/4 c. diced parsley 1/4 c. diced onion tops 1/2 c. shrimp or seafood stock, water if unavailable Red, white, black pepper, and salt to taste Saut̩ flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, saut̩ until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice. Serves up to 4 people.

Ingredients 1/4 c. melted butter 2 tbsp garlic 1/4 c. green onions 1/4 c sliced mushrooms 1/4 c dry white wine 1/2 c whipping cream 1 # crawfish tails 3/4 # butter chips cold Salt and pepper to taste 1/4 c melted butter, add garlic, mushrooms, green onions and sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce by half again. Add crawfish. A little at a time, swirl in the cold butter chips. Remove from heat, season with salt and pepper (red or white). Serve over or under your best fish.

1 # lump crabmeat 1 # backfin crabmeat 1 # clawmeat 1 tsp dry mustard 1 tsp cayenne 1 Tbsp Worcestershire sauce 1 Tbsp Chopped parsley 3 eggs beaten 1 cup mayonnaise 1/2 cup Bread crumbs 6 oz. clarified butter Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.