Real Vermont Cooking

Ingredients 1/3 c. light oil 2# cut okra 2 c. chopped onions 1 c. celery 1 c. bell pepper 2 c. chopped tomatoes 1 # smoked or Andouille sausage 5 # peeled head on shrimp (make a stock with the shells) 1/2 c. chopped green onions 2 tbsp minced garlic 10 c. seafood or shrimp stock Salt, white pepper, leaf thyme, cayenne pepper, black pepper Saute half the okra in hot oil, season with white, red, and black pepper and cook until browned. Stir in the onions, celery, bell pepper, and garlic. Cook about five minutes. Add 1 c. of the stock and simmer another five minutes. Stir in the tomatoes and two more cups of stock. Simmer, add the remaining okra, leaf thyme, season with red, white and red pepper, and then the last of the stock. Bring to a boil, reduce and add sausage. Simmer 45 minutes, add shrimp and green onions. Skim the surface for excess oil, serve over rice. Serves about 8

Marinate 6- 8 ounce catfish filets 1/2 c melted butter 1/2 c cane syrup 2 tbsp thyme 2 tbsp basil 2 tbsp cracked black pepper Salt to taste In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended. Allow fillets to set in marinade about thirty minutes. Charbroil the filets on a hot grill three to five minutes on each side or until done. Remove and keep warm. Salad 12 leaves red leaf lettuce 12 leaves romaine lettuce 12 leaves curly endive 12 leaves bibb lettuce Any other available greens 1 c crumbled blue cheese 2 cups blue cheese dressing Tomatoes for garnish Cracked black pepper to taste Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf lettuce. Cut the grilled catfish in 1″ strips and place on top of salad. Sprinkle with crumbled blue cheese and top with dressing. Garnish with tomato.

INGREDIENTS 3 Whole eggplants (medium size) 1/2 Pound Lump Crab Meat 1/2 Pound medium shrimp peeled 1/4 Pound Butter 2 Medium Onions (chopped fine) 1/4 Cup Parsley (chopped) 1 Stalk of Celery (chopped fine) 3 Cloves Garlic (chopped fine) 2 Bell Peppers (chopped) Salt and Pepper to taste 1 tsp. Paprika 1/2 Cup Bread Crumbs 2 tps. Olive oil Directions: Place whole eggplants in large pot with enough water to cover the whole eggplants, and simmer until they are soft. When soft remove from heat and cool in cool water. When cool cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next saute onions, celery, bell pepper in butter until soft. Add the eggplant meat that you scraped out and cook until all the liquid had evaporated. Add shrimp and cook about five minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give the mixture consistency. Fill the empty shells with the mixture and lightly spread bread crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350 degree oven for about twenty-five minutes.