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Recipes
St. Thomas Vegetable Soup | 4 oz. butter | 1 cup baby carrots | 1/2 tsp Cayenne pepper | | 2 tbsp crushed garlic | 1 can red kidney beans | 1 gal. water | | 1 cup onion, diced | 13.5 oz. unsweetened coconut milk | 2 tbsp chicken boullion | | 1 cup corn | 2 tbsp salt | 2 tbsp beef boullion | | 1 cup potatoes, diced | 1 tsp pepper | 1 tbsp Kitchen Bouquet | | 1 cup green beans | 2 ea. bay leaf | | | 1 cup okra | Tabasco to taste | | | | Melt butter in large soup pot. Add garlic and onion, cook on medium heat 3 minutes until onions turn clear. Add remaining ingredients and bring to simmer. Turn heat to low and cook approximately 1 hour. Adjust seasoning, if needed. |
Butternut Squash Soup* | 1 ea. butternut squash | 2 oz diced pimento | 8 oz heavy cream, heated | | 4 oz. butter | 1/4 cup flour | Salt and White Pepper, to taste | | 1/2 cup diced onion | 16 oz. chicken broth, heated | 4 oz. brandy | | 2 tbsp crushed garlic | 16 oz. milk, heated | 1 tbsp chopped parsley | | | Split squash in half lengthwise, scoop out center seeds and discard. Rub or spray with oil and bake approximately 30 minutes at 350 degrees until meat is soft. Scoop out meat while warm and mash, set aside. Saute butter, garlic and onions in a pot 2 to 3 minutes. Stir in flour to form a smooth paste. Gradually whisk in broth with wire whip, then milk, cream and brandy. Add mashed squash to pot and season with salt and pepper. Simmer 15 to 20 minutes. Garnish with parsley. If too thick - add hot milk. If too thin - temper in roux.
Roux - melt margarine, add equal amount hot soup to roux to form a thick liquid. Stir back into soup. *You may add any desired seafood. |
Oyster Artichoke Dressing | 2 oz. butter or margarine | 2 14 oz cans artichoke quarters, drained | Bread crumbs, to tighten | | 1/2 cup diced onion | 1 ea. juice from fresh lemon | 16 oz. oysters with juice | | 1/2 cup diced bell pepper | 1/2 cup green onions, chopped | | | 2 tbsp crushed garlic | 2 cups heavy whipping cream | | | 1 tbsp Tony's seasoning | 2 tbsp shrimp base or chicken boullion | Roux | | 1 tsp crab boil | Roux (see recipe) | 1/4 cup melted margarine | | 1/4 cup white wine | 1/2 cup parmesan | 1/2 cup flour | | | Saute onion, bell pepper and garlic in butter. Add Tony's seasoning, lemon juice, crab boil and white wine. Reduce by half. Add shrimp base or chicken boullion. Add heavy cream and simmer until reduced by one-third. Add roux 1 Tbsp at a time until thickened. Fold in oysters, artichokes and 1/2 of the parmesan. Bake at 350 degrees for approximately 15 to 20 minutes. |
Crab Dressing | 4 oz. butter | 1/2 cup all purpose flour | 2 to 3 cups bread crumbs | | 1 cup diced onion | 1/2 cup white wine | 1/2 cup green onions | | 1 cup diced bell pepper | 24 oz. heavy cream | 1/2 cup pimento, diced | | 2 tbsp crushed garlic | 2 cubes chickn boullion | | | 2 tsp Tony's seasoning | 3 pounds claw crabmeat, cleaned | | | | Saute onions, bell pepper, celery, Tony's seasoning and garlic in sauce pot. Whisk in flour to form a smooth paste. Add hot cream, wine and boullion whisking to form a sauce. If too thick, add hot water; if too think, whisk in more roux (melted butter and flour to form a paste). Fold in break crumbs to tighten, add green onion, pimento and cleaned crab meat. Put in casserole dish or crab shells, top with more cheese and heat in 350 degree oven 10 to 15 minutes. Finish under broiler. |
Ham Glaze | 1 cup light brown sugar | 1/2 tsp vanilla | pinch of salt | | 1/3 cup butter or margarine | pinch of cinnamon | 2 oz. heavy cream | | 1 oz. honey | pinch of nutmeg | | | | | Combine all ingredients except cream in sauce pan. Cook over medium heat stirring until mixture starts to bubble. Whisk in cream and simmer 1 to 2 minutes. Pour over sliced ham and bake in 350 degree oven 10 to 15 minutes. |
Seafood Gumbo | Gumbo | | 2 oz. vegetable oil | 1/4 tsp crab boil | Prepared Roux (see below recipe) | | 1 cup diced onion | 2 cubes chicken boullion | 1 tsp Kitchen Bouquet | | 1 cup diced bell pepper | 3 lbs peeled shrimp 90/110 ct. | 1 lb claw crab meat | | 1/2 cup diced celery | 1 tbsp Tony's seasoning | | | 2 tbsp minced garlic | 1 tsp Filé | | | 1 lb sliced smoked sausage | 2 bay leaves | Roux | | 1 lb cut okra | 1 qt. water - fill to top of skillet | 1 cup peanut oil | | 1 can Rotel tomatoes | 1 tsp Tabasco | 1 cup flour | | | Roux
Heat oil in cast iron skillet almost to smoke point. Whisk in flour to form a smooth paste. If too thick, add oil; if too loose, add flour. Continue to stir constantly as not to burn until a dark peanut butter color. Remove from skillet into metal pan. Use caution as contents are extremely hot. Gumbo
Add vegetable oil, onion, celery, bell pepper, and garlic to skillet and saute 5 minutes. Add Rotel tomatoes and okra, saute another 10 minutes. Brown sausage in a skillet, drain grease and add to pot. Add shrimp, water, spices, crab boil and bring to a boil. Reduce heat, add roux stirring until well blended. Add Kitchen Bouquet and simmer 10 to 15 minutes. |
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