Ingredients
12 LARGE MIRLITONS
1/4 CUP ZATARAIN'S LIQUID CRAB BOIL
6 LARGE EGGS (Beaten)
1 TSP BLACK PEPPER
1 TSP WHITE PEPPER
4 CUPS SEASONED BREAD CRUMBS
3 QUARTS PEANUT OIL
1 CUP EXTRA VIRGIN OLIVE OIL
1 LB ONIONS (Diced)
1/2 LB CELERY (Diced)
6 BAY LEAFS
1/2 LB TASSO (Chopped fine)
1 TBSP GRANULATED GARLIC
1 CUP WHITE WINE
1/2 CUP CRAWFISH FAT (Preferred) OR 1 TBSP LOBSTER BASE
3 LBS 21 -25 COUNT SHRIMP (Peeled and raw)
2 LBS CRAWFISH TAILS
1 TBSP LEMON JUICE
LOT SEASONED BREAD CRUMBS
1 QUART SMOKED SHRIMP S...

Continue reading ...

1/2 pound ham hocks (you can use smoked turkey wings, or smoked neck bones)
1 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 large bunch collard greens (if using frozen, you'll need 2 - 16 ounce bags)
2 - 14.5 ounce cans of chicken broth.

In a large pot, bring chicken broth, ham hocks, salt, garlic powder and hot sauce to a boil. Reduce heat and simmer for 1 hour.

Make sure you wash the collard greens thoroughly. Remove the stems that ...

Continue reading ...

Ingredients:

• 1/2  pound  fresh or frozen scallops
• 1  10-ounce package  frozen chopped spinach
• 1/4  cup  water
• 2  tablespoons  dry white wine
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried tarragon, crushed
• Dash    pepper
• 1  clove  garlic, minced
• 1/3  cup  canned evaporated skim milk
• 4  teaspoons  all-purpose flour
• 2  tablespoons  grated Parmesan cheese

Directions:

Thaw scallops, if frozen. Cut any large scallops in half.

Cook spinach according to package directions; drain well. Keep warm.

Meanwhile, in a medium s...

Continue reading ...