corn

Course: 
  • 4 pounds fresh Gulf shrimp, head-on
  • 2 pounds (6 fillets) fresh speckled trout, cut into chunks
  • 1 gallon water
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • 1 cup diced mild smoked pork sausage
  • 1 tablespoon minced garlic
  • 1/2 cup chopped parsley
  • 1½ cups diced green onions tops, divided
  • 3 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 2 cups whole milk
  • 2 cups cooked red potatoes
  • 1 cup yellow corn
  • Kosher salt
  • Freshly ground black pepper
  • Louisiana hot sauce

Shrimp & Speckled Trout Chowder

Fish Camp Chowder

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Image courtesy of George Graham

Course: 
  • 3/4 cup yellow onion, small dice
  • 1/3 cup green pepper, small dice
  • 1/3 cup celery, small dice
  • Kosher salt and freshly ground black pepper
  • teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • teaspoon garlic, minced
  • cups okra, cut crosswise into stars
  • cups smoked turkey thigh or smoked ham
  • cup sweet corn, removed from the cob
  • cup short grain rice
  • cups vegetable or chicken stock

Okra and Corn Purloo

Okra and Sweet Corn Purloo

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Course: 
  • 4 tablespoons lard, plus more for greasing the pan
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped red bell pepper
  • 3 tablespoons all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1 cup milk
  • 11/2 cups fresh corn
  • 1 egg, slightly beaten
  • 2 green bell peppers, halved, membranes and seeds removed
  • 2/3 cup panko crumbs
  • 1/4 teaspoon paprika

Corn-Stuffed Peppers

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Course: 
  • 5 catfish fillets (3 to 4 ounces each), boneless and skinless

 

Southwest Marinade:

  • 3 tablespoons fresh squeezed lime juice
  • 1/3 cup canola oil
  • 1 tablespoon ground cumin 
  • 1/2 teaspoon cayenne pepper
  • 1/3 teaspoon salt
  • 1 tablespoon minced garlic

 

Cilantro Lime Aioli:

  • 1 tablespoon lime juice
  • 2 tablespoon low fat mayo
  • 1 tablespoon honey
  • 1 ½ teaspoon apple cider vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon minced garlic
  • 1 pinch salt
  • 1 tablespoon chopped cilantro

 

Crunchy Pecan Topping:

  • 5 tablespoons pecans, finely chopped
  • 1 teaspoon margarine
  • 1/4 teaspoon black pepper
  • Zest of 1 lime

 

Corn/Pepper Relish:

  • 1 tablespoon margarine
  • 1 teaspoon ground cumin
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 2 1/2 cups fresh corn kernels cut off the cob or frozen sweet corn kernels 
  • 1/4 cup chopped cilantro
  • 1/3 teaspoon salt
  • 1/4 teaspoon black pepper

 

Plate Garnish:

  • 1 tablespoon of aioli
  • Cilantro Chopped 

Southwest Okie Catfish

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Course: 
  • 2 pounds fresh black-eyed peas, shelled
  • 4 cups water
  • salt and freshly ground pepper to taste
  • 6 slices bacon, coarsely chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • kernels from 1 ear sweet yellow or white corn
  • 2/3 cup cider vinegar
  • 1 tablespoon sugar
  • 2 cups coarsely choppedAdd ripe tomatoes
  • 1 cucumber
  • 2 tablespoons fresh lime juice
  • ½ cup extra-virgin olive oil
  • ¼ cup chopped fresh cilantro 
  • 2 teaspoons ground coriander
  • about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
  • 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

Black-eyed Pea and Corn Salad

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Course: 
  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

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Shrimp

  • 1 pound large cooked, peeled shrimp
  • 2 medium avocados, chopped
  • 1 cup fresh corn kernels
  • ¼ cup chopped flesh cilantro
  • 2 Tbsp. chopped red onion
  • 1 jalapeño pepper, minced
  • Lime Vinaigrette

Garnishes: flesh cilantro leaves, red onion slices

Lime Vinaigrette

  • ½ cup fresh lime juice
  • ¼ cup honey
  • 1 garlic clove, pressed
  • salt and pepper
  • ½ cup olive oil

Cold Marinated Shrimp and Avocados

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