Ingredients

• 4 Trout filleted and skinned
• 1 Stick of butter
• 1 cup flour
• 1 Lemon juiced
• 2 tsps salt or to taste
• ¼ cup chopped flat leaf parsley
• 3 tsps of red pepper or to taste
• ½ cup roasted sliced almonds (see below)

Instructions

1. Roast almonds in a 375° oven for about 5 – 7 minutes until you can smell them. Don’t let them burn.
2. Sprinkle the trout fillets with seasoning and dredge them in flour.
3. Melt butter in shallow skillet over medium heat.
4. Add the fish and cook slowly until golden brown on both sides.
5. Remove fish from skillet and place them  in the oven to keep warm.
6. Add parsley and lemon juice  to the butter and drippings left in the skillet.
7. Mix well then poor over the cooked fish.
8. Sprinkle the sliced almond over the fillets and serve.

Makes 4 Servings

Serve the etouffee on top of some steamed rice and accompany with garlic bread and green salad.

Ingredients

• 1 heaping tsp all purpose flour
• 1 Tbls parsley
• 1 tsp salt
• 3/4 cup water
• 2 slice of lemon, very thin
• 1/4 tsp cayenne pepper
• 1 Tbls green onion
• 1 pound crawfish meat
• 1 heaping Tbls tomato paste
• 1 stick margarine or butter
• 1 medium onion, chopped fine

Instructions

1. Season crawfish meat  with salt and pepper and set aside.
2. Melt the butter over medium heat, and add the onion, cooking until tender.
3. Make a roux by stirring in the flour, cook well but don’t burn it.
4. Add water, lemon, tomato, and garlic.
5. Cook the mixture  slowly for about 20 minutes (you may need to add a little more water occasionally if it gets to thick).
6. When sauce is done, add the crawfish meat and cover with a tight fitting lid.
7. Cook 8 minutes.
8. Season again, to taste.
9. Add the green onion and parsley .
10. Cook  for 2 more minutes.

Ingredients

• 1 pound white crabmeat
• 1/2 tsp prepared mustard
• 3 Tbls butter or margarine
• 3/4 cup grated cheddar cheese
• 1/2 cup onions or scallions finely chopped
• 1/8 tsp nutmeg ground
• 1/4 cup celery finely chopped
• 3 Tbls bread crumbs
• 1 Tbls all-purpose flour
• White pepper to taste
• 1 – 1/2 cups milk
• 1/4 cup extra cheese
• 1 egg yolk, well beaten
• Cayenne pepper to taste
• 2 Tbls fresh lemon juice
• Paprika to taste

Instructions

1. Melt butter in a heavy saucepan and add onions and celery.
2. Stir occasionally until onions are soft and transparent but not brown (Don’t overcook or brown them).
3. Stir in the flour until well blended.
4. Add the milk and stir constantly until the mixture is smooth.
5. Add the pepper, nutmeg, mustard, andcheese.
6. Remove from heat.
7. Beat egg yolk with the lemon juice.
8. Add crabmeat and mix well.
9. Butter a baking pan or individual baking dishes depending on your like.
10. Pour mixture, over all.
11. Combine cheese and bread crumbs, and sprinkle over the top of the mixture.
12. Sprinkle the paprika over the top.
13. Bake for 15 or 20 minutes until top is au gratin (brown and crusty).

This can also be made with just chicken or pork and is equally good.

Ingredients

• 1 lb pork cut in cubes
• 1 lb chicken cut into pieces, cut the bones in half, it is OK!
• 1 head of garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce (Silver Swan is best)
• 1 cup vinegar
• 2 cups water
• 1 tsp paprika (sweet)
• 5 bay leaves (laurel)
• 4 Tbls oil
• 2 Tbls corn starch
• salt and pepper to taste
• 3 Tbls water

Instructions

1. In a big sauce pan, heat 2 Tbls of the oil and saute the minced garlic and onions, don’t burn them.
2. Add the pork and chicken to the pan
3. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika, and bay leaves
4. Bring to a boil
5. Cover and simmer for 30 minutes or until meat is tender
6. Remove meat from the sauce pan
7. In another pan heat the rest of the oil and brown the meat for a few minutes
8. Dissolve corn starch in the 3 Tbls water, and add to the sauce, mixing thoroughly
9. Add meat back to pan and bring mixture to a boil
10. Lower to a simmer for 5 minutes until sauce has thickened
11. Serve over rice

Vitals

Servings: 6 – 8

Prep Time: 15 minutes

Cook Time: 50 minutes

* Maria also suggests adding some crushed ginger to the onions and garlic for a very unique flavor.

Ingredients

• ½ lb Black Beans
• 4 cups Rice
• 4 Shallots thinly sliced
• 4-6 chopped Green Onions
• ¼ lb Cubed Ham
• Salt

Instructions

1. Cook the black beans in a pressure cooker with extra water for 25 minutes.
2. Cook the rice in a rice cooker or large saucepan using the liquid from the black beans instead of water.
3. Sauté the ham in oil and add the shallots and green onions.
4. Pour about half of the ham mix on the cooked rice and mix well.
5. Place in a serving bowl and cover with the remaining ham.

Ingredients

• Basic Red Soup Stock
• 1 bunch spinach
• 4 cups chicken or vegetable broth (or water)
• 1 Tbls canola oil

Directions

1. Slice  spinach into ¼ inch strips.
2. Heat oil in large sauce pan,  on medium heat.
3. Pour in Basic Red Soup  Stock, simmer for two minutes .
4. Pour in 4 cups of chicken or vegetable broth ( or water).
5. When  sauce starts boiling add the sliced spinach and salt to taste.
6. Reduce to a simmer for 5 minutes or until spinach is cooked.

Red Salsa - Salsa Roja © Jon Griffin

Probably the most famous salsa from Mexico. This uses ingredients that everyone should be able to buy at any market. Just follow the easy direction, and you can change the heat by adding more or less chiles. This one is medium for your reference.

Ingredients

• 2 medium red tomatoes
• 3-4 serrano peppers or 1-2 jalepeno peppers
• 1 slice of white onion
• 1-2 cloves garlic
• 10 sprigs  cilantro
• 1 Tbls salt (optional)

Instructions

1. Break the stems off  the peppers.
2. Add the  tomatos and peppers to a pot of boiling water.
3. Let them boil for 5-7 minutes until the tomato skins start to split.
4. You can peel the tomatoes by placing them under cold water and pulling off the skin.
5. Add the onion, garlic, cilantro and salt to a blender along with the tomatoes and peppers.
6. Blend the ingredients to a fairly smooth puree .
7. You may need to add some of the water if the salsa is too thick.
8. Remember that it will thicken in the refigerator.

Notes

Keep tomatoes under cold water while you are peeling them so you don’t burn your hands.