Real Vermont Cooking

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.

Ingredients 10 gallons water 6 whole garlic 10 lemons cut in half 7 large onions, chopped coarsely 1 celery, chopped coarsely 10 bay leaves 2 bags crab boil 2 boxes salt 2 c. cayenne pepper 5 # new potatoes (B-type) 1 sack crawfish well rinsed in cold water In a 20 gallon pot, add all ingredients except the potatoes and crawfish. Bring to a boil and let blend for about 5 minutes. Add potatoes, let water come back to a boil, cook for about 8 minutes. Add crawfish, return to a boil, cook for 4 minutes only!!!!Turn off burner, let soak for 8 minutes, add ice on the crawfish, let soak another 5 minutes. Test for seasoning, if not seasoned enough, let soak and check about every 5-10 minutes until they reach the desired seasoning. Drain and enjoy.

INGREDIENTS 6 Redfish Fillets (8 – 10 ounces) 2 cups Half & Half Cream 2 eggs 1 cup of flour 2 tsp. White Pepper 3/4 cup Cracker Meal 2/3 cup Parmesan Cheese 1/2 teaspoon Paprika 2 tablespoons Oregano 1 tablespoon Basil 2 tablespoons Parsley 1/2 teaspoon Cayenne Pepper 1 cup Olive Oil 1/4 pound Butter (unsalted) 2 Lemons, cut in wedges, for garnish Directions: Combine all ingredients except the flour, half & half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets ar golden and fish starts to flake. Garnish with lemon and parsley.

INGREDIENTS 1 pound lump blue point crabmeat 1/4 pound unsalted butter 8 ounce package Philadelphia cream cheese 1/3 white onion finely diced 1/4 teaspoon minced garlic Salt and cayenne pepper to taste 100 – 1″ tart shells from local bakery Allow cream cheese and butter to soften at room temperature then add juice from two lemons, and add the following ingredients: 5 ounces French Imported Honey 5 ounces Spanish Imported Paprika 2 ounces Wine Vinegar 2 ounces Tarragon Vinegar 2 ounces Malt Vinegar 5 tablespoons Celery Salt 5 tablespoons onion puree 2 tablespoons garlic puree 10 ounces Lea & Perrin (1 bottle) 2 ounces Tabasco 4 teaspoons white pepper 4 tablespoons yellow mustard 4 tablespoons horseradish 4 teaspoons sugar 4 teaspoons salt Directions: Mix all ingredients together and blend will and fill tart shells with the mixture. Bake for 15 minutes at 350 degrees or until hot.