Lascrna's profile page
Recipes
Remoulade sauce
By lascrna
Louisiana Cookin
- 3/4 cup plain greek yogurt
- 2 Tbsp green onions, chopped
- 2 Tbsp finely minced yellow onion
- 2 Tbsp finely chopped celery
- 2 tsp chopped parsley
- 1 tsp Dijon mustard
- 1 tsp Creole mustard
- 1 tsp dry mustard powder
- 1/2 tsp minced gaarlic
- 1/2 tsp Worchestshire sauce
- salt and pepper
Grits--Smoked Gouda, Bacon and Corn
By lascrna
In a large skillet, cook bacon and corn over medium heat, stirring frequently, until bacon is crisp
- 10 slices bacon, chopped
- 2 cups corn, thawed and drained
- 4 cups chicken broth
- 1 1/4 cups quick cooking grits
- 1/2 cup heavy whipping cream
- 2 cups shredded smoked gouda
- 1/2 cup minced green onion
- 2 large eggs
- 1/2 tsp salt
BLT Strudel
By lascrna
Paula Deen
- 12 large eggs, divided
- 1/2 cup mayo
- 1 lb. bacon, chopped
- 1 (6 oz) package fresh baby spinach
- 3 cloves garlic, minced
- 1 cup shredded swiss cheese
- 1 cup chopped seede tomato
- 1/4 tsp salt
- 1 (17.3 oz) package frozen puff pastry
MuffulettaPasta Salad
By lascrna
Set aside 2 Tbsp parmesan for garnish
- 1/2 lb parmesan cheese , grated
- 1lb tricolored fusilli, rotini or penne pasta, cooked al dente, drained and cooled
- 1/2 lb. Black forest ham, diced small
- 1/2lb.salami, diced small
- 1/2lb. provolone cheese, diced small
- 3 cups Italain olive salad
Seafood Stuffed Mirlitons
By lascrna
Preheat oven to 350. Split each mirliton in half and boil in salted water until tender
- 4 mirlitons
- 1 stick unsalted butter
- 1 onion, finely chopped
- 1/2 lb. shrimp, peeled and chopped
- 2 Tbsp. diced ham
- 1/2 lb. crab claw meat
- 1 bunch thinly sliced green onions
- 1/4 cup seasoned breadcrumbs
- Additional butter and breadcrumbs for topping
- salt and pepper to taste
Roasted Asparagus with Capers and Eggs
By lascrna
Mario Batali
- 1 1/2 lbs jumbo asparagus
- 1/2 cup plus 2 Tbsp EVOO
- 1 Tbsp coarse sea salt
- 2 Tbsp red wine vinegar
- 2 Tbsp tiniest capers
- 1 hard boiled egg, white and yolk separated and chopped separately
- 1 scallion, thinly sliced
- salt and pepper
Crabmeat Royale with Pecans
By lascrna
Preheat oven to 325. Gently toss butter with crabmeat in a mixing bowl
- 1 stick unsalted butter, melted
- 2 lb. jumbo lump crabmeat
- 2 Tbsp. fresh lemon juice
- 1 Tbsp finely chopped green onions
- 1 Tbsp. minced parsley
- salt and pepper to taste
- 3 Tbsp roasted chopped pecans
Antipasto Bread
By lascrna
Place artichokes, salami, peppers, olives, garlic and jalapenos in a bowl
- 1 jar marinated artichoke herts, drained and chopped
- 1/3 cup chopped salami
- 1/3 cup chopped bellpepper
- 1/2 cup pitted, sliced ripe olives
- 2 garlic cloves, pressed
- 1/4 cup chopped jalapenos
- 1/4 cup butter
- 1 cup grated parmesan
- 2 packages refrigerated dinner rolls
Crabmeat Royale
By lascrna
Louisiana Cookin
- 1 stick butter, melted
- 2 lb lump jumbo crabmeat
- 2 Tbsp fresh lemon juice
- salt anbd pepper to taste
- 1 Tbsp finely chopped green onions
- 1 Tbsp minced fresh parsley
- 2 Tbsp toasted almond slivers
Louisiana Seafood Chopped Salad
By lascrna
In a bowl, mix all ingredients except tomato and greens, and place a a 2 inch ring mold
- 1 lb. jumbo lump crabmeat
- 1 lb. boiled shrimp, diced
- 1/3 cup, diced hearts of palm
- 1/3 cup fresh diced avocado
- 4 Tbsp Remoulade sauce
- 1 Creole tomatoe, pulp removed and diced
- 1/2 cup arugula microgreens