Caponata 1 tablespoon olive oil 1/3 cup black olives, pitted and chopped 1 medium eggplant, peeled and diced 1/2 cup chopped red onion 1/4 cup parsley 2 cloves garlic, minced 1/4 cup red wine vinegar 2 large tomatoes, diced Salt, Pepper Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper. Yield: 1 1/2 cups |
Appetizers
| Pickled Shrimp Paula Dean 7 1/2 cups water 2 1/2 pounds unpeeled fresh shrimp 3 medium onions, sliced Fresh ground pepper 4 bay leaves 2 whole cloves garlic, peeled 1 cup cider vinegar 1 tablespoon lemon juice Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer. * Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly. |
| Emeril Lagasse Crab Cakes 1 tablespoon olive oil 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped red bell peppers Mayonnaise, recipe follows 1 1/2 cups plus 2 tablespoons dried fine bread crumbs 2 tablespoons Essence, recipe follows 1 pound jumbo lump crabmeat, picked for shells and cartilage 1/2 cup all-purpose flour 1 egg 1/2 cup whole milk 1/2 cup vegetable oil Corn Relish, recipe follows Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool. Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well. Gently fold in the crabmeat. Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl. Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading. Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side. Drain on paper towels. To serve, arrange the crab cakes on a platter and top each with a spoonful of the relish. Serve hot. |
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