Real Vermont Cooking

Ingredients: 1 # 21-25 count Shrimp 1 # crabmeat 1 # firm flesh fish (Red, Drum, Grouper) 1/2 c. oil 1/2 c. flour 1 c. chopped onion 1/2 c. chopped celery 1/2 c. chopped bell pepper 3 tbsp chopped garlic 1 can Rotel Tomatoes 1 can tomato sauce 1 tbsp chopped jalapenos or chili peppers 2 bay leaves 1/2 tsp thyme 1/2 tsp basil 1/2 qt seafood stock 1 c. chopped green onion 1 c. chopped parsley salt and pepper to taste 2-3 cups cooked rice or pasta Make a medium dark roux with flour and oil. Add onion, bell pepper, celery and garlic. Sauté until onions clear. Add tomato sauces and herbs. Slowly add seafood stock until all is in. Simmer 30 minutes. Add seafood except crabmeat, simmer 8 minutes. Add onion tops and parsley, add crabmeat, Adjust salt and pepper, serve over rice or pasta. Serves 8.

(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 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.

2 Dozen large mushrooms 1/2 onion, finely diced 4 tbsp diced celery 4 tbsp diced bell pepper 2 tbsp garlic 1/2 # crabmeat Bread crumbs 2 tsp flour One Egg Butter for sautéing Salt and cayenne 1 c. seafood stock Pull the stems out of the mushrooms and dice very finely (stems only, not the caps). Sauté onions, celery, bell pepper, mushrooms, and garlic in butter until onions clear. Add flour and blend. Add seafood stock and simmer 10 minutes. Add crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg. Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12 minutes.