Heat peanut oil in frying pot until oil reaches 350 F.
In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
Fold in remaining ingredients until all are incorporated. Be careful not to break up lumps
of crabmeat during the process.
Drop batter by the spoonful into hot grease, being careful not to splash yourself.
Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
Serve with your favorite dipping sauce.
Serving Size: Makes Approximately 24 Beignets
Zesty Carrot Puffs
1/4 cup reduced-fat mayonnaise
2 tablespoons horseradish mustard
2 teaspoons lemon juice
1/4 teaspoon salt, optional
8 hard-cooked eggs, chopped
1/2 cup shredded carrots
1 package (17.25 oz.) frozen puff pastry, thawed
1 egg, beaten
Carrot leaves, optional
In large bowl, stir together mayonnaise, mustard, lemon juice and salt, if desired, until well blended. Gently stir in eggs and carrots. Set aside.
On lightly floured surface, roll 1 sheet of the puff pastry into 15 x 15-inch square. Brush with some of the beaten egg. Cut rolled pastry in half. Place one half of the pastry on
15 1/2 x 12-inch baking sheet. Dollop tablespoons of the reserved egg salad mixture onto pastry on sheet in 3 lengthwise rows of 5 each, about 1 inch apart. Top with remaining half of rolled pastry. Press outside edges together to seal. Gently, but firmly, press pastry together in lines between dollops of salad. Brush with more of the beaten egg. Cut into squares at centers of pressed lines. Bake in preheated 375ºF oven until puffed and golden brown, about 30 minutes.
Repeat with remaining sheet of puff pastry, egg salad mixture and beaten egg. Garnish with carrot leaves, if desired. If prepared in advance, reheat in preheated 375ºF oven about 7 to 8 minutes, if desired.
(8 servings of 3 to 4 puffs each)
Crispy Almond Strips
1 Cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
2/3 cup sugar, divided
1 cup ground almonds
1 teaspoon ground cinnamon
In a bowl, cut butter into flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes.
Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into a
12-inch square. Combine the ground almonds, cinnamon and remaining sugar; sprinkle over the dough.
Using a rolling pin, press the nut mixture into the dough. Cut into 1-inch strips; cut each strip widthwise into thirds. Place the strips
1-inch apart on greased baking sheets. Bake at 400 for 12-14 minutes or until golden brown.
Yield: 6 dozen.
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese for tacos
2 tablespoons jalapeno nacho slices, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Additional chopped green onions with tops, optional
In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups.
In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired.
Bake until puffed and lightly browned, about 10 minutes.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice
or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice
(more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Yield: 1 1/4 cups
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 package (8 ounces) cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
8 flour tortillas (8 Inches)
In a small bowl, combine the first seven ingredients; mix well. Spread about 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours, or overnight. Slice each tortilla into bit-size pieces.
Yield: about 48 appetizers.
1 cup mayonnaise
1 tablespoon grated Parmesan cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
2 cups hot sausage, browned and crumbled
4 green onions, thinly sliced
24 small French bread slices
Additional sliced green onions, optional
In a bowl, combine the first seven ingredients; mix well. Stir in cheese, sausage and onions; mix well. Spread over bread. Sprinkle with additional onions if desired. Place on ungreased baking sheets. Bake at 400 for 8-10 minutes or until lightly browned.
Note: Rounds may be frozen before baking. They do not need to be thawed first.
Cook spinach according to package directions; drain well, squeezing out excess liquid. In a large bowl, combine spinach with remaining ingredients. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Cover and bake at 350 for 20 minutes. Uncover and bake 5 minutes more or until set.
Yield: 16 servings.
Mini Wonton Quiche
1 ounce finely chopped lean cooked ham, (about 3 tablespoons)
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red pepper
1 tablespoon flour
24 (3 1/4 x 3-inch) wonton wrappers
Sweet and sour sauce, optional
Hot mustard, optional
In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended. Set aside. Evenly coat 24 miniature muffin cups (1 3/4 x 3/4-inch) with spray. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup. Spoon about 1/2 tablespoon egg mixture into each wrapper-lined cup.
Bake in preheated 350°F oven until knife inserted near center comes out clean, about 12 to 15 minutes. Serve with sauce and/or mustard, if desired.
and a Sweet Spicy Tomato Jam
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
18 strips bacon
18 jumbo shrimp (16-20's) about 1 1/4 pounds
1 1/2 teaspoons Essence, recipe follows
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows
Preheat the oven to 350 degrees F.
Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. Devein and set aside, refrigerate, until ready to use.
Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the precooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices.
Set a 12-inch saute' pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Dip in the Tomato Jam.
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon toasted, ground coriander
Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
"Moreover his mother made him a little coat,
and brought it to him (Samuel, as a child) from year to year,
when she came up with her husband to offer the yearly sacrifice."