corn

Course: 
  • 2 cups cubed cornbread
  • 1 can corn, drained (8-9 oz)
  • 1/2 cup green chopped onions
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cupe tomaotes, chopped
  • 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
  • 1/2 cup cheddar shredded cheese
  • salt and pepper to taste
  • 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

Yummy Cornbread Salad 

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Course: 
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons chili powder (optional)
  • salt & pepper to taste
  • 3 ears corn about 2 cups corn kernals
  • 3 tablespoons red or green pepper, diced (optional)
  • 2 large eggs, lightly beaten
  • 1/2 cup water
  • 1/2 cup Cheddar cheese, grated
  • 2 tablespoons butter, melted
  • vegetable oil for pan frying

Cheddar Corn Fritters

Cheddar Corn Fritters 

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Course: 
  • 4 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup  all-purpose flour
  • 2 cups milk
  • 8 ounce bottle clam juice
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco pepper sauce
  • 1 lb flounder fillets, cut into 1-inch pieces
  • 2 cups cooked potatoes, cubed and peeled
  • 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

Vermillion Bay Fish Chowder 

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Course: 

Relish:

  • 1/4 cup fresh or frozen corn
  • 1 cup tomatoes, coarsely chopped
  • 1 avocado, cubed
  • 1/4 cup red onion, minced
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 2 limes (one for garnish, one for juicing)
  • 1/2 teaspoon salt

Blackened Red Snapper:

  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon organic cornstarch or arrowroot
  • 4 red snapper fillets, patted dry
  • cooking oil



 

Blackened Red Snapper with Corn Relish

Blackened Red Snapper with Corn Relish 

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  • 4 tablespoons butter, divided
  • 1 shallot, minced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 green onion, sliced
  • 1 cup diced yellow crookneck squash
  • 2 cups sweet corn 
  • 2 tablespoons water
  • 4 teaspoons Cajun or Creole seasoning, divided
  • Salt and pepper to taste
  • 1/3 cup half & half
  • 20 jumbo shrimp, peeled, de-veined and tails removed

Grilled Shrimp over Sweet Corn Macque Choux

Photo from goboldwithbutter.com

Click image to enlarge.

 

Course: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

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Course: 
  • 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
  • ​1 tablespoon cooking oil
  • ​2 (14½ ounce) cans stewed tomatoes
  • 1 (8-ounce) can whole kernel corn, drained
  • ​1 (8-ounce) can red kidney beans, drained
  • ​1/2 cup long grain rice
  • 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
  • ​1/4 teaspoon salt
  • ​Hot pepper sauce (to taste)

Mexicali Pork Chops

Mexicali Pork Chops 

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Course: 
  • 1/2 stick butter
  • ​1 medium onion, chopped
  • ​1/2 green bell pepper, chopped
  • ​2 stalks celery, chopped
  • ​3 cups corn kernels (fresh or frozen)
  • ​2 cloves garlic, minced
  • ​salt, pepper, and Cajun or Creole seasoning to taste
  • 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
  • 1/2 cup chicken broth
  • 1½ cups heavy cream or half and half
  • 3 cups Louisiana crawfish tails (about 1 pound, peeled)
  • 2 tablespoons chopped parsley
  • 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

Crawfish Macque Choux    

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Course: 

Shrimp and Crawfish Corn Dogs

  • 8 ounces medium shrimp, peeled and deveined
  • ​1/2 teaspoon kosher salt
  • 2 tablespoons heavy cream
  • 1 egg
  • ​2 dashes Worcestershire sauce
  • ​1/2 teaspoon hot pepper sauce
  • 3/4 teaspoon Cajun seasoning
  • 4 cups crawfish tails
  • 1/2 cup frozen corn, thawed
  • 1/2 cup green onions, thinly sliced
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup lager beer
  • peanut for frying

Spicy Mustard

  • 1/4 cup whole grain Dijon mustard
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped fresh chives
  • 2 dashes of Worcestershie sauce
  • 2 dashes of hot pepper sauce
  • 2 teaspoons dry mustard
  • Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

corn dogs 

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