The Lady And Sons Savannah Country Cookbook Part 3

Mix all ingredients together except dill. Place slaw in bowl and sprinkle dill on top. Chill and serve.

Avocado Chicken Salad SERVES 8.

For a beautiful presentation, I like to cut the avocado in half carefully scoop the meat from the sh.e.l.l, and then stuff the sh.e.l.l with the chicken salad. Garnish with dressing and a lemon wedge.

3 cups cooked, diced chicken 3 cups cooked white rice 2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice (to prevent browning) cup chopped onion cup chopped onion 1 cup mayonnaise 1 to 2 teaspoons pepper 1 teaspoon salt cup chopped fresh parsley

Mix all ingredients and chill. Pa.s.s with avocado dressing.

AVOCADO DRESSING.

YIELDS 2 CUPS.

1 large avocado, peeled and mashed with 2 tablespoons lemon juice 1 cup mayonnaise cup sour cream teaspoon Worcestershire sauce teaspoon Worcestershire sauce cup chopped onion 2 cloves garlic, minced 1 teaspoon salt Dash of cayenne pepper

Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

[image]The Lady & Sons Cornucopia Salad SERVES 10 TO 12.

1 head lettuce (any variety), washed, patted dry, and torn into pieces 1 cup diced green bell pepper 1 cup diced celery 1 cup frozen green peas (uncooked) Two 8-ounce cans sliced water chestnuts 1 cup fresh chopped mushrooms 3 bananas, sliced and tossed in 3 bananas, sliced and tossed in cup lemon juice 1 cup grated Cheddar cheese cup raisins cup chopped nuts (pecans, walnuts, or salted peanuts) cup chopped green onion with tops 10 to 12 slices bacon, crisply cooked

DRESSING.

2 cups mayonnaise cup sugar 1 tablespoon white vinegar 1 tablespoon white vinegar

In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins, and nuts (combined), chopped green onion, and bacon. Chill for 3 to 4 hours before serving.

[image]The Lady & Sons Broccoli Salad SERVES 6 TO 8.

1 head broccoli 6 to 8 slices cooked bacon, crumbled cup chopped red onion cup raisins (optional) 8 ounces sharp Cheddar cheese, cut into very small chunks cup mayonnaise cup mayonnaise 2 tablespoons vinegar cup sugar 1 cup halved cherry tomatoes

Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

[image]The Lady & Sons Roasted Beet Salad SERVES 6 TO 8.

Two 15-ounce cans sliced beets, rinsed and drained 1 cups crumbled feta cheese cup pitted ripe olives cup chopped fresh dill cup olive oil cup olive oil cup rice wine vinegar Salt, pepper, and garlic powder to taste Dash of tabasco

Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 10 to 15 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.

Main Courses FISH AND Sh.e.l.lFISH.

Low Country Boil Black Pepper Shrimp Savory Salmon Savannah Crab Cakes Spicy Shrimp and Pasta Ca.s.serole Scallops Charleston Deviled Seafood Ca.s.serole Mushroom-Stuffed Baked Red Snapper Shrimp and Scallop Fraiche Fillet of Sole Paprika Shrimp with Rice Shrimp Gumbo Ca.s.serole Lemon Mackerel Shrimp and Mushroom Ca.s.serole Red Snapper Stuffed with Crabmeat Shrimp and Artichoke Bake MEAT.

Bourbon 'Beef Tenderloin Old-Time Beef Stew Basic Meat Loaf Barbecue-Style Pork Chops Pot Roast Pepper Steak Burgundy Beef Roast Sausage-Rice Ca.s.serole Beef Stroganoff Cheeseburger Meat Loaf and Sauce 'Veal and Creamed Spinach Foolproof Standing Rib Roast Swiss Steak Farmer's Pork Chops Steak and Greens The Lady's Oven-Roasted Ribs Sausage and Grits Piggy Pudding

POULTRY.

Southern Fried Chicken Chicken Pot Pie Chicken Brunswick Stew Baked Hen and "Dressing Chicken in 'Wine Sauce Chicken Paprika Chicken Georgia Herbed Stuffed Chicken b.r.e.a.s.t.s Honey Game Hens Pecan Chicken Chicken and Rice Ca.s.serole Chicken and "Dumplings Marinated Cornish Hens Herb-Baked Chicken Chicken b.r.e.a.s.t.s in Sour Cream Sauce "Duck Burgundy Chicken Ca.s.serole Blank Page 38 Low Country Boil SERVES 6.

This dish is indigenous to Savannah and our lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain, especially if the food is cooked outside over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, I like to pour it out on a table covered with newspaper.

Crab boil (2 teaspoons per quart of water) 12 small red new potatoes Six 4-inch pieces good smoked link sausage 6 ears fresh corn 6 ears fresh corn 3 pounds fresh shrimp (26 to 30 count per pound), unpeeled

Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 min utes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.

[image]The Lady & Sons Black Pepper Shrimp SERVES 6.

3 pounds fresh shrimp, unpeeled 8 tablespoons (1 stick) b.u.t.ter 2 to 3 tablespoons chopped garlic 4 tablespoons freshly ground black pepper 4 tablespoons freshly ground black pepper

Preheat oven to 450 degrees. Wash and drain shrimp. Place in a shallow baking pan. Melt b.u.t.ter in a saucepan. Add garlic and saute 3 to 4 minutes. Pour over shrimp and toss to coat. Pepper shrimp until shrimp are covered well. Bake until pink (about 5 minutes), turn, bake a few minutes longer, and pepper again. This will not be good unless you use a heavy hand with the pepper. Serve with a fresh garden salad and hot French bread. Dip bread in the pan juices for an extra treat.

[image]The Lady & Sons Savory Salmon SERVES 4.

One 2-pound salmon fillet House Seasoning (see page 160) Juice of 2 lemons 1 medium orange, sectioned and seeded 1 medium onion, sliced thin 1 small red bell pepper, julienned 1 small green bell pepper, julienned 1 pint strawberries, cleaned and sliced 1 pint strawberries, cleaned and sliced cup water cup honey cup chopped fresh chervil or baby dill 4 cloves garlic, minced 1 bunch chives, chopped

Preheat oven to 350 degrees. Place salmon fillet on a foil-lined pan. Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper. Mix strawberries, water, honey, chervil or dill, garlic, and chives together. Pour evenly over salmon. Cover with foil and pierce foil, allowing salmon to steam. Bake for 25 to 30 minutes. Serve with rice.

Savannah Crab Cakes SERVES 4 TO 6.

1 pound crabmeat, picked free of sh.e.l.l cup crushed Ritz crackers 3 green onions, finely chopped, with tops cup finely chopped bell pepper cup mayonnaise cup mayonnaise 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Juice of lemon teaspoon garlic powder

1 teaspoon salt Dash of cayenne pepper Flour for dusting Flour for dusting cup peanut oil

Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and panfry other side until golden brown.

TARTAR SAUCE.

cup chopped green onion cup chopped dill pickle 1 cup mayonnaise teaspoon House Seasoning (see page 160) teaspoon House Seasoning (see page 160)

In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.

[image]The Lady & Sons VARIATION: Subst.i.tute Subst.i.tute cup capers for cup capers for cup pickles and add a dash of cayenne pepper. cup pickles and add a dash of cayenne pepper.

Spicy Shrimp and Pasta Ca.s.serole SERVES 8.

2 eggs 1 cups half-and-half 1 cup plain yogurt cup grated Swiss cheese cup crumbled feta cheese cup crumbled feta cheese cup chopped fresh parsley 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1 teaspoon dried oregano, crushed 9 ounces angel hair pasta, cooked 16 ounces mild salsa, thick and chunky 2 pounds shrimp, cleaned, peeled, and deveined cup grated Monterey Jack cheese

Preheat oven to 350 degrees. Grease a 12 8-inch pan or gla.s.s dish with b.u.t.ter. Combine eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in medium bowl; mix well. Spread half the pasta on bottom of prepared pan. Cover with salsa. Add half of the shrimp. Cover with Monterey Jack cheese. Cover with remaining pasta and shrimp. Spread egg mixture over top. Bake for 30 minutes or until bubbly. Let stand for 10 minutes.

Scallops Charleston SERVES 4.

1 pounds fresh sea scallops Salt and pepper to taste teaspoon garlic powder teaspoon paprika cup finely chopped fresh basil Flour for dusting cup sherry or dry white wine 1 shallot, finely chopped 1 shallot, finely chopped 8 ounces fresh mushrooms, quartered tablespoons b.u.t.ter tablespoons all-purpose flour 1 cup grated Gruyere cheese

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes. In a separate saucepan, melt b.u.t.ter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.) Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.

Deviled Seafood Ca.s.serole SERVES 8.

1 pounds shrimp, cleaned, peeled, and deveined 1 pound fresh sea scallops 12 tablespoons (1 sticks) b.u.t.ter One 1-pound haddock fillet cup plus 1 tablespoon all-purpose flour 1 cup evaporated milk 1 cup consomme or beef broth 2 tablespoons cornstarch cup milk 1 teaspoon garlic powder 1 teaspoon garlic powder 1 tablespoon horseradish teaspoon salt 1 teaspoon soy sauce 2 tablespoons chopped fresh parsley 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard teaspoon cayenne pepper 1 tablespoon lemon juice 4 teaspoons ketchup cup sherry

Preheat oven to 400 degrees. Saute shrimp and scallops in 4 tablespoons b.u.t.ter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bite-size pieces. In a saucepan, melt remaining 8 tablespoons b.u.t.ter; add flour and evaporated milk; mix and add consomme. Cook over medium heat until thick. Mix cornstarch in cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a ca.s.serole and bake for 30 minutes.

Mushroom-Stuffed Baked Red Snapper SERVES 4.