Perfect Poolside Crab SaladTotal Time:
3 oz Dungeness Crab
1 cup Japanese Mayonnaise
1/4 cup Sriracha
1/2tbsp Ginger grated
3cup Passion Fruit Puree
3cup Vegetable Oil
3ea Lime, Zest and Juice
1. In a bowl mix mayonnaise and sriracha until fully incorporated.
2. Carefully mix in crab meat until fully combined.
3. Season with salt and pepper to taste.
4. Whisk shallot, garlic, ginger, passionfruit, honey, vegetable oil, salt, and lime for dressing.
5. Plate the arugula with the dressing and top with the crab mix and crispy wontons.
Hoppin' John Total Time: 30
Active Time: 30
Makes 6 servings
2cups black-eyed peas (soaked in water overnight) 1ea yellow onion (small dice)
2ea garlic cloves (minced)
1ea celery rib (small dice)
1ea poblano (small dice)
1cup pancetta (small dice)
2cups chicken stock
1cup veal stock
1ea sachet (bay leaves, thyme, rosemary, bacon)
- Saute pancetta.
- Add all vegetables to pancetta and cook (for a little color).
- Add peas, stir in. Add stocks and sachet.
- Cook until peas are soft and begin to burst.
- Remove sachet, season with salt, pepper and lemon juice.
Boudin BlancTotal Time: 1hr
Active Time: 1hr
Makes 6 servings
2 ½ pounds Boston Butt, cubed
½ pound chicken liver
¼ pound green onion
2 ounces salt
1 tablespoon cayenne
1 tablespoon black pepper
1 ½ pounds cooked white rice
1 pint cold water
- Grind meat, liver, green onion, and parsley and season with cayenne, salt, and pepper.
- Place mixture in large mixing bowl and add cooked rice and water
- Mix to incorporate/combine fully.
Sausage Stuffed Cornish Game Hens with Parsley SauceTotal Time:
Cornish Game Hens
4 Cornish game hens (or other small birds like quail), deboned
2 pounds bulk Sausage, Country-Style (or see Chef Nolan’s recipe below)
1 cup green onions, sliced
1 cup chopped parsley
2 cups Jasmine rice (or other white rice), cooked
2 teaspoon cayenne
½ cup cold water
Salt and pepper to taste
2 medium Shallots, finely diced
4 button mushrooms, thinly sliced
2 tablespoons butter
1 cup dry white wine
1 cup crème fraiche or sour cream
2 large egg yolks
Juice of half lemon
½ cup parsley leaves, chopped
- Preheat oven to 325 degrees. Season hens inside and out with salt and pepper.
- In a mixing bowl, combine sausage, green onions, parsley, rice, water and cayenne. Season with salt and pepper.
- Stuff each hen cavity with the sausage stuffing. The bird should be full. Tie legs together with kitchen twine.
- Place birds in a baking dish. Cover with foil and bake at 325 degrees for about an hour or until meat thermometer inserted in the center of the stuffing reads 165 degrees.
- Turn oven to 500 degrees, remove foil and allow the bird to brown. Remove from oven. Let hens rest for 15-20 minutes.
- To Make Parsley Sauce: In a separate pan, ‘sweat’ (cook over low temperature until releasing moisture, becoming translucent but not browned) the shallots and mushrooms in 1 tablespoon of butter. Add the wine and reduce by ¾. Add mixture to a blender with the parsley and blend until smooth. Add crème fraiche (or sour cream) and blend until smooth. Add egg yolks and blend until smooth.
- Pour mixture into a sauce pot and add lemon juice. Whisk in 1 tablespoon butter. Salt and pepper to taste.
- To serve: pour ¼ cup sauce onto each plate. Arrange hens on sauce and serve. Garnish with parsley leaves.
Crawfish Hush PuppiesTotal Time: 45min
Active Time: 15mins
Makes 4 servings
1 1/4 cups CORNMEAL
2 1/2 cups FLOUR
3 TSP BAKING POWDER
1 TSP SUGAR
1 ONION SMALL DICED
1 EGG BEATEN
2 cups MILK Picked; no chop
2 cups CORN KERNAL RAW
1/4 cups CHIVE
2 cups CRAWFISH TAILS DRAINED AND KEEP WHOLE
- Combine cornmeal, flour, baking poweder, sugar, salt, and pepper in a bowl.
- Add onions, egg, milk, corn, chive, crawfish, and mix well.
- Place ingredients in a plastic container and chill.