Culinary Corner

Ingredients
- Finely grated lime zest
- 2 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds of honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
- 1 Hass avocado cut into 1/4-inch dice
- Salt and Pepper
- 2 pounds large sea scallops

Directions
1. Light a grill. In a large bowl, combine lime zest and juice with the 1 tablespoon of olive oil. Use a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and pepper.
2. Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.
Philippe’s Suggestions:
-add garlic
-add small grilled shrimp, blackened or seasoned w/ Cajun Seasoning.
-add cilantro or parsley
Note: The addition of the spicy shrimp offsets the sweet salsa and is a perfect marriage of flavors

1 (16 ounce) pkg coleslaw mix
1/4 cup finely chpd sweet onion
1/2 cup cider vinegar
3 tablespoons white sugar
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese salt and pepper to taste

DIRECTIONS
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes.
-Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.

Saute 1 cup of seasoning mix (onion, bellpepper, celery)
w/ 1/2 stick of butter until soft
add 2 cans of cream of chicken soup
1 can rotel
1/2 can of water
simmer 15 inutes
add 1-2 lbs of crawfish tails (2lbs if you like a lot of meat)

4 c. Grated sweet potatoes
3 eggs
2 tbsp. Cornstarch
1 stick real butter
1 1/2 c. Molasses
1 c. Sugar
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Nutmeg
1 tsp. Salt

Peel and grate sweet potatoes. Measure spices, eggs and syrup; mix well together. Bake in iron skillet or tube pan. Grease and flour container and bake at 350 degrees for 1 hour or until firm. If baked in skillet, you can top with finely chopped pecans!

6 cans French style green beans
2lbs velveeta cheese
2 cans of cream of mushroom soup
1 lb sausage
1 pack of onion soup mix
Seasoning to taste

Cut up sausage into thin slices and pan fry. Drain the water out of the green bean cans, pour in large pot. Now add sausage, velveeta, cream of mushroom soup, onion soup mix and seasoning. Simmer on low until the velveeta melts, stirring occasionally. C’est Ci Bon Cha

Clean 2 pork tenderloin from any fat, fascias, and tendon then put aside

Prepare
2 Tbls finely chopped shallots or red onion
2 Tbls bellpepper
3 Tbls pineapple
1 1/2 Tbls green peppercorn

Cut even pieces tenderloin (about 1 1/2 - 2 inches wide) season to taste
3 Tbls of butter or 1 1/2 butter and 1/2 olive oil, melt
5 brown 1 1/2-2 minutes each side
Flambe with cognac or brandy watch out for flames, use about 1- 1 1/2 shot glass
Remove meat and put in oven to maintain warmth, 350 preheated oven

Add prepared mixture with 1 1/2 Tbls mustard and 2+ Tbls cream
Do not over heat sauce

Serve with oven roasted potatos

Ingredients
4 rabbit legs
2 tablespoons of butter
2 to 3 red onions
3 tablespoons syrup
brown sugar to taste
1 1/4 cup vinegar
1 1/4 cup water
2 to 3 bay leaves
Cloves
1/2 cup pitted prunes
Salt and pepper to taste

Prep:
1. Mix the rabbit with the red onion, vinegar, water, red wine and herbs to marinate overnight.
Directions:
1. Remove the rabbit from the marinade and dry off well.
2. Melt butter and bake the rabbit until golden brown
3. Remove the rabbit from the pan and fry the onions and leave them until they are “glossy”
4. Add 1/4 of the marinade over the onions and bring them to a boil until the marinade is almost evaporated
5. Repeat this until you have enough sauce to keep
6. When everything is boiling, add the brown sugar and syrup.
7. Let simmer an hour add prunes and rabbit and continue to cook simmer for 30 mins.
8. Add seasoning to taste or to thicken the sauce.

This recipe comes from Reube. A restaurant in the Netherlands.

2 cups chopped parsley
2/3 cup extra virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
4 pounds skirt steak

1. Light a grill. In a bowl mix the parsley, olive oil, lemon juice, garlic and crushed red pepper. Season with salt and pepper.

2. Season the steaks with salt and pepper and grill over high heat until the meat is charred outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steaks across the grain. Serve right away, passing the chimichurri sauce at the table.

Preparation: 25 min
Yields 8 servings

NGREDIENTS
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic, smashed
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 avocado, cut into 1/2-inch chunks

DIRECTIONS
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.

Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.

INGREDIENTS
2 tablespoons butter
1 onion, chopped
1/2 teaspoon salt
2 teaspoons curry powder
2 teaspoons tomato paste
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup light cream or half-and-half

2 cups shredded spinach (about 3 ounces spinach leaves)
2 pounds sea scallops

DIRECTIONS
In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes.

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

1 1/4 cups) coarsely ground, roasted macadamia nuts (substitute Pecans)
1/2 cup panko
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil.

Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.
Remove from the oven and brush each fillet with the coconut milk.

Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets.

Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.
Serves 6.

4 eggs
2/3 c water
3 c sugar
1 c oil
3 ½ c flour
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
1 ½ t. salt
2 c. pumpkin (16 oz.)

-preheat oven 350
-grease & flour 2 bread pans
-beat eggs
-add water, sugar & oil, mix
-add dry ingredients, mix
-add pumpkin, mix
-pour equally into 2 pans, bake 1 hour or until toothpick comes out clean
-Enjoy-morning, noon or night

4 oz. Bittersweet chocolate
1 stick of butter
3/4 cup of sugar
3 large eggs
1/2 unsweetened cocoa powder

Heat oven to 375
Butter an 8 in. round pan and line the bottom with wax paper, and butter the paper
Chop chocolate into pieces and melt on low heat in a sauce pan with the butter, stirring until smooth. Remove from heat
Add (whisking) sugar, then eggs...whisk well
Sift cocoa powder into the mixture and whisk until combined
Pour batter into the pan and bake about 25 minutes