Artichokes and Mushrooms Salad
Iceberg
Lettuce
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges
Romaine Lettuce
Purple Cabbage diced
Medium Mushrooms-boiled
Artichoke Heart Quartered
Julienne onions
Italian Dressing
Tomato Wedges
Trim and
boil mushrooms, marinate with julienne onion and quartered artichoke hearts.
Place six oz ladle worth on bed of mixed lettuce and garnish with tomato wedge.
© 1984 John Albrecht, CEC
Ingredients
12-fresh pork tenderloins ("Bryan" makes an excellent choice)
16 oz butter-melted
Seasoning mix:
1 oz cayenne pepper
1 oz white pepper
1 oz dustless black pepper
1 oz granulated garlic
1-1/2 oz salt
3 oz paprika
2 oz ground cumin
2 oz ground chili powder
2 oz leaf thyme
2 oz basil
Salad ingredients:
3 heads iceberg lettuce
3 heads romaine lettuce
5 heads Boston or bibb lettuce
12 oz arugula
2 heads of radicchio
8 tomatoes cut in 6 wedges each (2 per plate)
48 artichoke heart quarters (2 per plate)
Soy/mustard dressing:
2 c. sugar
2 c. soy sauce
1-1/2 c. white vinegar
2 c light salad oil (safflower or canola work well)
5 tbsp. dijon mustard
Salads:
Clean and shred by hand all greens, dry and place on plates, refrigerate. Garnish each plate with artichokes and tomatoes
1. Combine all dressing ingredients and chill. (dressing must be stirred before every use)
2. Combine seasoning mix
Clean and shred by hand all greens, dry and place on plates, refrigerate. Garnish each plate with artichokes and tomatoes
1. Combine all dressing ingredients and chill. (dressing must be stirred before every use)
2. Combine seasoning mix
3. Heat a
large black iron skillet dry on stove and preheat oven to 350 degrees
4. Roll tenderloins in seasoning mix, shake off, dip in melted butter and blacken outside in dry skillet, rolling over as each side blackens. Note: if all your tenderloins do not fit in the skillet, be sure to clean and dry your skillet before blackening again.
5. Finish in oven until internal temperature of 155 to 160 degrees. Do not overcook !
6. Allow about 6 minutes to rest before slicing. Slice diagonally and fan out on lettuce beds. Stir dressing and ladle about 2 oz over pork. Serves 24
Your 1st Taste of Vermilion Pralines Is FREE-Click Here
4. Roll tenderloins in seasoning mix, shake off, dip in melted butter and blacken outside in dry skillet, rolling over as each side blackens. Note: if all your tenderloins do not fit in the skillet, be sure to clean and dry your skillet before blackening again.
5. Finish in oven until internal temperature of 155 to 160 degrees. Do not overcook !
6. Allow about 6 minutes to rest before slicing. Slice diagonally and fan out on lettuce beds. Stir dressing and ladle about 2 oz over pork. Serves 24
Your 1st Taste of Vermilion Pralines Is FREE-Click Here
1 Tbsp
chopped Garlic
2 eggs
4 oz grated parmesan cheese
2 oz balsamic vinegar
2 oz red wine vinegar
2 Tbsp Dijon mustard
1 oz anchovies filet
1 Tbsp salt
1 tsp black pepper
24 oz good olive oil
Combine
garlic, eggs, cheese, vinegar, mustard, anchovies, salt and pepper in food
processor or blender. With the machine running, slowly add oil to form an
emulsion. Continue to add until all oil is incorporated. Store in refrigerator.
© 1984 John Albrecht, CEC
1/2 c. Crabmeat
1 boiled
egg
1 lemon
wedge
Louis
Sauce
1/2 c.
Crabmeat
1 c.
Mayonnaise
1 c.
Heavy cream
1/4 c.
Chili sauce
1 boiled
egg
1 lemon
wedge
1 tsp
Worcestershire
1/4 c
Chopped bell pepper
1/4 c.
Green onion
2 tbsp
Lemon juice
Salt and
white pepper to taste
On a bed
of crisp lettuce, place 1/2 c crabmeat, pour over 1/4 c. Louis Sauce, garnish
with sliced boiled egg, lemon wedge, and sprinkle with chopped green onions.
2 # Crawfish
2.5 # Cooked Tortellini
2 cups olive oil
2/3 cup vinegar (wine or other)
2 tsp lemon juice
Chopped parsley
Chopped green onions
Salt, pepper cayenne, rosemary and or basil to taste
Combine
all ingredients, stir occasionally, let sit 1 hour minimum, overnight if
possible. Serve on bed of fresh greens. © 1984 John Albrecht, CEC
Dressing
1/4 c sour cream
1/3 c plain yogurt
1 1/2 tsp rice wine vinegar
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
3 cucumbers,
thinly sliced
1
Vidalia or red onion, thinly sliced
Combine
dressing ingredients. Toss with cucumber and onion, chill 2 hours.
Your 1st Taste of Vermilion Pralines Is FREE-Click Here
Your 1st Taste of Vermilion Pralines Is FREE-Click Here
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
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