McNeese University

     This is for those of you folks who did not see KPLC on Monday or Tuesday morning at 11:30 am, and if you didn't, shame on you (laughing). I am once again headed out to the Leisure Learning center of McNeese University to teach all those interested in learning about different tastes and special cuisines: Tasty Soups, Thai Dim Sum, and Mexican Meals and much more.

By this time, Ms. May Gray, the director of Leisure Learning, and I have been on KPLC to talk about some of the foods I have made such as a Vegetable Hot and Sour Soup in a record 6 minutes. But rest assured, some advanced preparation went into this soup before the demonstration. I am going to keep my article short this week and hope to see you after some of you have signed up for some of these classes. 
Here are two recipes I will demonstrate with and hands on participation. Email me if you can't find the number and I will get you pointed in the right direction. Otherwise, bon appetit.

Crab Won Tons 
For a crowd of 20 

8 oz (240 g) cream cheese, softened
6 oz (180 g) crab meat, thawed
1/2 tsp horseradish
1/2 tsp parsley, freeze-dried
1/2 tsp lemon juice
1/4 tsp garlic Salt
Black pepper
1 package won-ton wrappers
oil for frying

1. Combine first 6 ingredients in a bowl. Season with pepper. Cover and refrigerate the filling for at least 1 hour up to 8 hours. Place 1 teaspoon filling in center of each wrapper.

2. Brush edges with water. Lift corners of 1 wrapper up over the filling and press to seal, forming pouch. Repeat with remaining wrappers. Pour enough oil into heavy skillet to come up 1-1/2 inches (ca. 4 cm) up the side. Heat oil to 350° F (180° C).

3. Fry won tons in batches until golden brown, 1-2 minutes per side. Drain well on paper towels and serve immediately with dipping sauce of your choice.

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Shrimp and Green Onion Dumplings 
Serves 8

4 water chestnuts, canned
2 green onions, cut in 1inch-pieces (2.5 cm) 
2 Tbsp minced ginger
1 lb medium shrimp, peeled and deveined
1 Tbsp dry sherry
2 tsp sugar
2 tsp sesame oil
1 tsp chili oil
1 tsp salt
1/4 tsp white pepper
3 red peppers, 1-inch thick slices
1/2 Cup soy sauce
4 medium garlic clove, minced
2 Tbsp vegetable oil

1. Coarsely chop the first three ingredients in processor, pulsing. Add the next 7 ingredients and process until just smooth, 15 seconds.

2. Halve each pepper piece crosswise. Dust insides with cornstarch. Spoon 1 tablespoon filling into each piece; press lightly. Can be prepared 1 day ahead, covered and refrigerated.

3. Combine soy sauce and garlic in small bowl. Let stand 30 minutes to blend flavors.

4. Heat heavy large skillet over high heat. Add oil and swirl to coat bottom. Arrange peppers, filling side up, in skillet in single layer. Reduce heat to low. Cover pan and cook 5 minutes. Add 2 cups water, cover, and steam until filling is firm and opaque, about 2 minutes. Serve immediately with dipping sauce on the side.

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Recovery

     I have been told over the last few weeks that the recovery stages vary in number with feelings and emotions from the quiet to the extreme. I have heard of the "stages" and am not really sure in what order they come. All I know is there are a lot of them before people regain their sense of balance and go on, hopefully, stronger than they were before.

I have to think that the foods we eat during these stages help us along, strengthening our immune systems and calming the torment in our hearts, minds, and souls. What we eat, if we eat, during this period in our lives defines how quickly we get from one stage to the next. Comfort foods, non-healthy foods, or even binges where we just totally eat beyond our normal needs can help us get through the emotional pain we both endure and cause others to endure.

Whatever foods help you through each day, it should be eaten in moderation. Too much of a good thing is not necessarily a good thing. Enjoy these ideas and suggestions for getting through a hard day and bon appetit.

Artichoke Stew with Mussels and Saffron 
Serves 2

2 lemons, cut in half
3 artichokes
2-½ quarts (Liters) chicken stock
2 Tbsp olive oil
1 Bay leaf
12 red potatoes
1 Tbsp salt
1-1/4 tsp mustard seeds
1/2 tsp celery seed
1/4 tsp saffron threads
18 mussels, scrubbed
3/4 Cup (1-½ dl) shallot, chopped
5 Tbsp butter
2 scallions, chopped
1/2 Cup (1 dl) chives, chopped

Squeeze juice from 2 lemon halves into a large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at the bottom, bend leaves back and break off where they come off naturally; continue until all tough outer leaves have been removed. Using a paring knife, trim outside edge of artichoke bottom until smooth and no dark areas left. Rub trimmed edge with 1 of the remaining lemon halves. Cut artichoke into quarters lengthwise. Rub cut sides with lemon. Cut out the choke and the purple edged leaves from 1 quarter. Rub edges with lemon. Trim top leaves, leaving quarter about 2 inches (5 cm) in length. Cut quarter into 2 wedges. Put wedges into lemon water. Repeat with remaining artichokes.

Bring stock, 2 tablespoons olive oil, and bay leaf to a boil in a large pot. Drain artichokes and add to stock pot. Return to a boil; reduce heat to medium low. Simmer until artichokes are tender, 15-20 minutes. Transfer artichokes with a slotted spoon to a bowl. Reserve 1 cup (2 dl) stock in a separate bowl.

Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds, and celery seeds in a large saucepan. Pour in enough cold water to cover potatoes. Boil until potatoes are tender, 15-20 minutes. Drain and cool. Peel potatoes, if desired.

Stir saffron in large pot over medium low heat until fragrant, 1-2 minutes. Add reserved stock and simmer. Add artichokes, potatoes, mussels, shallots, butter, and remaining mustard seeds. Boil. Cover pot and cook 6-8 minutes until all mussels have opened, discarding those that do not open. Blend in scallions and season to taste with salt and pepper. Divide stew among bowls and sprinkle with chives. Serve immediately.

Bacon Wrapped Red Snapper 
Serves 2

2 each red snapper, 8 oz (240 g) fillets
Salt and pepper, to taste
2/3 Cup (1-1/3 dl) choppedonion
2 Tbsp fresh parsley, minced
1 Tbsp fresh cilantro, minced
1 Tbsp fresh thyme, minced
8 slices bacon

Preheat broiler. Season fillets to taste with salt and pepper. Combine onion, parsley, cilantro, and thyme in a small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 fillet crosswise on top of bacon. Spread with onion mixture. Top with second fillet.

Fold bacon slices over fish to enclose completely. Holding hands on the seam, turn fish over, seam side down. Broil until bacon is brown and crispy, about 8 minutes. Turn fish over with spatula and continue to broil 8 minutes longer. Remove bacon. Transfer fish to a platter and serve immediately.

New Year’s with Chef Richard M. Lipton

     Who says that the alcohol we collect for the party on New Year's Eve has to make us drunk? Alcohol can be used to marinate food, some can be used in sauces, and others can be used for your vegetables or even desserts. Now, once you heat it up, the alcohol itself dissipates and only the flavor is left behind. The flavor can set the stage for the party to come. 

First of all, food with alcohol allows the alcohol to be absorbed into your bloodstream much slower enabling you to absorb alcohol over a longer period of time without leading to seriously intoxication. Next, once you get those different flavors on your taste buds, you may have a better idea of what you want to drink. Third, if you drink a glass of 
water between drinks, the alcohol itself won't dehydrate you so much.

Keep yourselves safe this year by having the party at your home and set up the sleeping beds and blankets for your guests. Be aware of all those other drivers out there and remember the men and women in blue are watching out for you as well. Be safe, be careful, have fun, and bon appetit. Happy New Year.

Asian Marinade 
Serves 15

6 oz (180 g) honey
6 oz (180 g) hoisin sauce
4 oz (120 g) whiskey
2 Tbsp sesame seeds

Mix all ingredients together and marinate pork chops or save as a basting sauce.

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Cheddar Beer Soup 
Serves 6

1 Cup (2 dl) mushroom, sliced
1/2 Cup (1 dl) onion, chopped
1 Tbsp butter
21 oz (630 g) chicken broth
12 oz (360 g) beer
1/2 Cup (1 dl) cold water
2 Tbsp cornstarch
1 Cup (2 dl) cheddar cheese, shredded

1. Sauté mushrooms and on ions in butter in saucepan. Add broth and beer. Add water to cornstarch, stirring until well blended. Gradually add cornstarch mixture to saucepan, stirring constantly. Boil 2 minutes, over medium heat, stirring constantly. Reduce heat.

2. Whisk in cheese, until melted, and soup is thoroughly heated. Don't boil!!. Serve immediately with sour cream on the side, if desired.

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Linguini with Vodka and Herbs 
Serves 4

2 Tbsp butter
1 each onion, sliced thin
1 Tbsp fresh thyme, chopped
1 Tbsp fresh tarragon, chopped
1 Tbsp fresh basil, chopped
1 Cup (2 dl) heavy cream
1/2 Cup (1 dl) vodka
3/4 pound linguini, cooked
1/4 Cup (½ dl) Romano cheese, grated

1. Melt butter in large skillet over medium heat. Add onion and sauté until tender, 10
minutes. Add herbs and sauté 1 minute longer.

2. Add cream and vodka and simmer until sauce thickens, 8 minutes, stirring often. Add pasta and cheese and toss to coat. Season to taste with salt and pepper. Serve
immediately.

These starters are for all of you who have company coming over to your house sometime 
in the next week or few days. You have spent all this time straightening the house, fixing the guest rooms, and even shopping for your holiday dinner, but what about before dinner?

Family and friends are not going to sit right down and start eating dinner as soon as they arrive. The "traditional" appetizers on platters before the meal have to be planned, hmm? Here are a few non-traditional ideas to serve your guests before dinner. Have fun, stay safe, and, bon appetit ya'll.


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Crabmeat Fritters 
Serves 10

3 cans corn, drained
1/2 pound crabmeat, flaked
5 scallions, sliced thinly
2 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 Tbsp cornstarch
2 eggs, beaten lightly
oil, for deep-frying

1. In a medium bowl, mix together the corn, crab, scallions, garlic, cumin, salt, pepper, cornstarch, and egg. In a large skillet, heat 1/4 inch of oil over medium-high heat. Spoon the batter, 1 tbsp at a time, into the hot oil in batches. Fry, turning once, until browned on both sides, about 3 minutes.

2. Drain the fritters on paper towels and serve warm with tartar or cocktail sauce.

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Lemon and Herb Stuffed Shrimp 
Serves 4

1 pound large shrimp
1/4 Cup (½ dl) onion, chopped fine
1 tsp garlic, minced fine
5 Tbsps olive oil
1/2 Cup (1 dl) bread crumbs, seasoned, Italian
1/4 Cup (½ dl) parsley, 
chopped
1 Tbsp lemon juice
1/2 Cup (1 dl) white wine

1. Peel and deveine shrimp, leaving the tails on. Butterfly along the middle making sure to not cut all the way through. Press open gently. Sauté onion and garlic in oil, 3 minutes. Add next 3 ingredients. Sauté 2 minutes longer.

2. Press a teaspoon of the mixture into the opening of each shrimp. Arrange shrimp on an oiled baking sheet. Pour wine around shrimp. Bake in preheated 450 °F (225° C) oven for 5 minutes. Place under hot broiled 30 seconds and serve immediately with sauce of choice.

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