Real Vermont Cooking

Ingredients 1 # Margarine 6 medium soft shell crabs Cajun seasoning blend Sliced french bread Bordelaise sauce Pesto sauce Bordelaise Sauce Margarine 2 tbsp olive oil 7 cloves of garlic chopped 1/2 tsp salt 1/4 tsp black pepper 1 tbsp minced fresh parsley Pesto Sauce 2 cups fresh basil 4 cloves garlic minced 1 c. walnuts 1 c. olive oil 1 c. freshly grated Parmesan cheese 1/4 c. freshly grated Romano cheese Salt and ground pepper to taste In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside. Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during the sautéing. Remove the crabs and place on warm platter, add all ingredients for Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley. Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with pesto, season to taste.

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

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.

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

(with Whiskey Sauce) INGREDIENTS 1 loaf French bread 2 Tablespoons Vanilla 1 qt. Milk 1 cup golden raisins 3 eggs 4 Tablespoons butter 2 cups of sugar Whiskey Sauce 1 stick of butter (1/4 Pound) 1 egg 1 cup confectioners sugar 1 jigger of bourbon Directions: Preheat oven to 350 degrees. Break French bread into about 8 pieces. In a large bowl, soak bread in milk until well soaked. Mix the bread around before adding the next ingredients. Beat the egg, sugar and vanilla well then add to bread mixture. Next add the raisins and stir mixture well. Grease a baking pan with butter ; pour the mixture into the pan. Place the pan with the pudding in another shallow pan with about an inch of water in it. Bake at 350 degrees for about 40 minutes or until pudding is firm. When cooked take out of oven and allow to cool. WHISKEY SAUCE In a double boiler, cook butter and sugar until completely dissolved. Add egg, beating very quickly so that it won’t curdle. When the mixture smoothes add whiskey. If you desire a stronger whiskey taste add more. Cut bread pudding into serving pieces and place in deep dish. Add whiskey sauce to the top of the pudding.

Ingredients 3-2# loaves french bread (stale) 4 eggs 1 1/4 c. sugar 1/2 tsp vanilla 1 1/4 tsp nutmeg 1 1/4 tsp cinnamon 1/4 c. butter melted 3 c. milk 1/2 c. nutmeats (optional) 1/2 c. raisins (semi-optional) Beat eggs, add sugar and spices and beat again. Add milk and beat again. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.) Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes. Bake in a preheated 350 degree oven until the center firms.

Ingredients 1 loaf stale french bread 2 dozen Louisiana Oysters 1/2 # chicken or turkey liver 1/2 tsp cayenne pepper 1/2 tsp white pepper 1 tsp paprika 1/2 c. pecan meat Pinch of sage 1 tsp thyme 1 c. cornmeal 2 eggs beaten 3 medium onions chopped 2 cups chopped celery 3 tsp butter or oil Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350º until the internal temperature reaches 140 º.