Crab Cakes w/ Louis Sauce-ToTry

Posted on by June 7, 2024

CRAB CAKES WITH LOUIS SAUCE  from Regina’s Family Kitchen, Mobile AL

These crab cakes are a delectable splurge for serving at home. Top with a generous dollop of creamy Louis sauce and serve them as an appetizer or as part of the main course. 

1 pound jumbo lump crab meat
4 slices white bread
3 tablespoons mayonnaise
3 teaspoons mustard
2 eggs, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
about 1/2 cup flour
2 tablespoons water
about 1/2 cup cracker meal
Creole seasoning to taste
vegetable oil
Louis sauce (see below)

1. Put crabmeat in a mixing bowl. Place bread slices on top.
2. In a separate bowl, combine the mayonnaise, mustard, 1 egg, Worcestershire, salt and pepper, stirring to mix well. Pour this over the bread and crab and let soak for several minutes. Mix together with hands to combine. Form into “patty cakes.”
3. Put a little pile of flour on one plate. Whisk together the remaining egg with water to make an egg wash. Mix cracker meal and a sprinkle or so of Creole seasoning on another plate. Lightly dredge each cake in flour, then in egg wash, then in seasoned cracker meal.
4. Heat 1/4 inch of vegetable oil in a pan over high heat (you want hot oil). Add crab cakes to pan and sauté for 4 – 5 minutes or until golden brown. Flip cakes over and cook an additional 4 – 5 minutes. Drain on paper towels. Serve warm, topped with Louis sauce. Makes 6 – 8.

LOUIS SAUCE 

1/2 cup heavy cream
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons grated onion
2 tablespoons finely chopped fresh parsley
dash of cayenne pepper

1. Whip heavy cream. Gently fold in remaining ingredients.
2. Cover and refrigerate until ready to serve. Makes about 2 cups.

Shrimp Remoulade – ToTry

Posted on by July 19, 2016

Shrimp Remoulade by Regina’s Family Kitchen, Mobile AL

A classic, cold, delicious starter and a guaranteed crowd pleaser. This dish is a favorite menu special at Regina’s Kitchen.

2 pounds medium-sized shrimp, boiled and peeled
1 1/2 cups mayonnaise
3 tablespoons Creole mustard
3 tablespoons hot sauce (Mary Ann and Regina prefer Crystal.)
4 tablespoons capers, drained
1/2 purple onion, minced
large handful flat leaf parsley, chopped
3 ribs celery, finely chopped
fresh cracked black pepper, to taste
Creole seasoning, to taste (Mary Ann and Regina use Tony Chachere’s.) 

1. Toss all ingredients together until well combined. Refrigerate for about 3 hours before serving. Serves about 6. 

http://www.mobilebaymag.com/Mobile-Bay/May-2016/Reginas-Family-Kitchen/

Two Standing Rib Pork Roasts

Posted on by January 25, 2017

July 18, 2016

Thawed a two-bone and a three-bone roast. Removed silver skin from ribs. Rubbed with Stubbs Hot Pork Rub about 5 hours before start and then about 2 hours before sprinkled liberally broken dried rosemary. Left out for the hour before the cook.

Preheated oven to 350 with No.12 cast iron skillet. Seared sides of roasts as much as possible in a skillet that was not hot enough (only 350 minus what it cooled of from searing the previous sides). But it did add color. [Could have done this on the stove but by the time it was hit with convection roast at 400 it got crispy. Color was likely all it needed.]

Once all meat sides were browned turned them bone side down, inserted the ThermoWorks meat probe and set the oven to 350 convection bake. The IT was at 55. The IT temp rose consistently at about 1 degree every 2-3 minutes.

Once it got to 135 reset the oven to convection roast at 400. Once the meat was sizzling we added four ears of corn broken into eight halves around the meat in the skillet. The corn was coated with butter and sprinkled with cajun seasoning.

Having left the door open to add the corn plus the room temp corn the meat began rising after 15 -20 min. Once the meat reached 145 pulled it and left the corn in the skillet with the rendered fat as it needed to cook more. Used the tongs to spin the cobs in the grease to coat them. Once the kernels had a few blacked spots pulled the skillet to the cooling rack.

Cut one roast into three chops and served to Mary and Kelley along with the corn and our first try at Ree Drummond’s Pinto Beans. Piper and Olivia had spaghetti and marina sauce as they needed to eat earlier being 2 and 4 years old.

The roast/chops were good, moist and tender. The crust could have been crisper and spicier but it would have been hard not to over do it. The beans were a good change and will try them again. The corn was the hit. Mary and Kelley rave and Olivia and Piper liked the ears I did without any cajun seasoning.

 

Steak Grilled on Sportsman at Farm

Posted on by July 9, 2016

July 8, 2016

Bought a 1-1/4″ thick steak at Winn Dixie. Seasoned it with black pepper and seasoning salt/tenderizer in early afternoon.

  1. Pre-heated Sportsmans Gas Grill until EVO on grate began to smoke.
  2. Put meat on one side and turned that side off. Closed lid as first step in reverse sear.  Left other side on high.
  3. Three minutes later flipped meat side to side on high and turned it off. Turned now empty side to high and closed lid.
  4. Repeated about 3 times for 2-3 minutes each.  During this phase grilled thick sliced zucchini on the other side with burner on high.
  5. Left it on over burner on high and flipped it twice after about 3 minutes each side until muscles pulled into identifiable pieces slightly and fat was rendering.
  6. During the flipping over high

Rested maybe 15 minutes until cut and eaten. Nice reddish center with good browned outside where flames from rendered fat onto the burner guard had kissed it.

Shrimp Boil at the Farm

Posted on by July 28, 2020

July 5, 2016

Bought 3 lbs headless shrimp in Bayou la Batre–16-20 count–Louisian Seasoning bag, and a bottle of concentrate.

In an 8 quart pot added about:

  • 5 qts water; seasoning bag,
  • 1/4 cup table salt;
  • large lemon cut in half, squeezed and torn in to quarters.

Brought it to a boil then simmered for a while then turned off to steep for a total of about an hour.

  1. Took shrimp off ice for about 20 minutes after rinsing.
  2. Added maybe 2 tbls concentrate to the water mixture just before it came to a boil and some cayenne that was maybe 1-2 tsp. Should have added at least 1 tblsp as could not tell it was even there.
  3. Once it was boiling added shrimp. Watched for shrimp to float.
  4. After maybe 5 minutes removed lid and found 5+ floating. Added maybe a quart of crushed ice. As it still seemed hot enough to still cook the shrimp added more ice. Pot is now full of liquid.
  5. After 20 minutes of soaking removed the shrimp and added ice cubes to complete cool down.

Shrimp were:

  • Cooked about right although not crunchy they were not chewy/tough.
  • Salt level was fine as not noticeably salty nor did they need salt. Seemed like it could have used something to give the flavor more punch.
  • Seasoning was also mild. Did not have the pungent shrimp boil aroma or taste we like. Could not tell the cayenne had been added.
  • Good but not Great.

Stubb’s Hot Pork Rub

Posted on by September 28, 2016

We have used this for over 20 years on pork and occasionally chicken.

1 cup salt
1/4 cup Chili Powder
1/4 cup paprika
1/3 cup garlic powder
1/3 cup cayenne
1/2 cup ground dry rosemary
1/2 cup ground black pepper

Makes about 2-1/2 cups

From page 121 of my copy of Legends of Texas Barbeque.

Creole Seasoning – ToTry

Posted on by August 19, 2017

 

In “Uglesich’s Restaurant Cookbook,” author John Uglesich says that chef Paul Prudhomme inspired this seasoning. It was used on all grilled products before they were cooked at the restaurant.

Uglesich’s grill seasoning

  • 4 tablespoons salt
  • 1 2/3 tablespoons cayenne
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1/2 cup sweet paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon plus 3/4 teaspoon black pepper
  • 1 tablespoon plus 3/4 teaspoon white pepper
  • Pour all ingredients into an airtight jar and shake until well blended.

Creole Seasoning Blend by JOSLYN

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

[This is 20 tbsp so 1:30 Accent is 2 tsps of accent.]

From http://allrecipes.com/recipe/38214/creole-seasoning-blend/

From http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe/

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper [or 4.5 Tbsp]
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight jar or plastic container.

Makes about 10 oz.

If adding Accent at 1:30 the above is 32 Tbs (2-1/2 C) so add 1T of Accent and delete 1T salt]

April 2017 – Made a batch and tried it on various things.

From a Post at SMF – This is the recipe for Tony Chachere’s cajun seasoning in the green can that most of us use.

1-26 oz box of salt
1-1/2 oz fine ground black pepper
2 oz cayenne pepper
1 oz garlic powder
1 oz chili powder
1 oz msg (accent) [1 of 26+1.5+2+1+1=31.5  OR 1 part Accent to 30 parts of everything else]

I always halve the salt in this recipe and if you want it spicy, double the cayenne.

Black Bean, Corn and Tomato Relish

Posted on by May 27, 2020

I Tbl olive oil
1/4 cup minced yellow onions
2 tsp minced garlic
1/4 tsp salt
1/2 tsp cumin
!/4 tsp coriander
1/8 tsp dry oregano

Saute lightly stirring often all the above.

I can Rotel tomatoes (10 oz.)

Simmer 2-4 minutes then add:

I cup canned black beans that has been drained and rinsed
I cup fresh sweet corn, cut from the cob

Simmer 5 minutes or until hot then add:

1/4 cup thinly sliced green onions
2 tsp fresh lime juice

June 26, 2016 – First time to make this. As the average size can of black beans is 2 cups we made a double batch. It was good but not great as it needed cilantro. Mary added some and it only got better as it aged between meals. The beans were the HEB brand and they did not seem to a little bland.

Based on recipe of similar name in the New South Grilling book by Robert St. John of Hattisburg MS.