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In a small bowl, whisk together the milk, Cajun seasoning and eggs. Add to the bowl. Sprinkle the top with bread crumbs and using your hands, mix these ingredients well.

Form into a loaf on sheet pan, or in a 9x5 loaf pan. Pack tightly into pan

Roast in 325° oven for 45 minutes

Make the sauce by whisking together the tomato sauce, water, molasses and cider vinegar.

Pour the sauce over the loaf evenly, reserving any extra

Roast 1 1/4 hours longer or until the internal temperature of 155° is reached.

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Bar-B-Qued Garlic Shrimp

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - SE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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12 Each Skewers

48 Ea Shrimp -- 16-20 count

10 Oz Butter -- melted

3 Oz Scallion -- slice thin

7 Tbsp Garlic -- minced

16 Oz White Wine

6 Tbsp Lemon Juice

4 Oz Parsley -- minced

Shrimp are sold by the pound and classified by the number of shrimp per pound. I like 16-20 count. You can use any size you wish. The most common size is 21-25 per pound.

If you are using bamboo skewers over an outdoor grill, soak the skewers in water overnight. This will help reduce the chances of the skewers burning while on the grill.

Cut the scallions between the white bottom and green tops. Slice the greens and set aside. Slice the whites and set aside.

In a heavy sauce pan, melt the butter over medium heat and cook until tender but not browned the white parts of the scallions for about 3 minutes, add the garlic and stir to combine

Add the wine and simmer for 15 minutes. Add the lemon juice and season with salt and pepper, remove from heat and cool slightly

Remove the shells from the shrimp (leaving tails attached) and devein by cutting along the back to expose the vein, rinse under cold running water to remove the vein.

Place the shrimp in a large bowl, add the marinade and let rest for 30 minutes at room temperature

Place 4 shrimp on each skewer.

Place the remaining marinade in a heavy sauce pan and reduce over high heat to 1/2 volume

Grill the shrimp until pink being careful not to place the exposed skewers directly over a flame, remove to plate, pour reduced sauce over top.

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Bayou 3 Bean Salad

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cut green beans -- drained

1 15 oz can cut yellow beans drained -- drained

1 15 oz can kidney beans -- drained

1 medium onion, red -- sliced into thin rings and separated

1 medium green pepper -- julienned

3/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1/2 cup sugar

1/16 cup chopped parsley

1/3 tablespoon celery seed

1/4 teaspoon pepper

In a large bowl combine beans, onions and green pepper. In a small bowl, combine remaining ingredients. Pour dressing over bean mixture. Mix lightly.

Cover and refrigerate several hours or overnight.

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Blackened Red Fish

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE

Amount Measure Ingredient -- Preparation Method

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6 each red fish fillets

3/4 pound butter -- melted

3 tablespoons Chris's spicy seafood spices

This dish produces a lot of smoke and heat. Be really careful when cooking this method. I only recommend preparing this type of dish under a very strong vent hood or better yet, on in a pan on an outdoor grill.

Allow fish to come to room temperature

Dip each fillet in the melted butter and sprinkle generously with the spice mix

Heat an empty cast iron skillet until it is very hot -- 15 minutes at least.

Place the fish in the skillet and cook about two minutes each side

Plate the fish and drizzle with butter

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Bourbon Street Wings

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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16 Each Chicken Wings -- whole

1/2 C Honey

2 Oz Cheap Bourbon

1 Tbsp Dijon Mustard

2 Tbsp Dry Mustard

Separate wings into sections, save the tips for stock

Preheat oven to 350°

Combine all ingredients. Add wings

Spread on sheet pan, bake for 20 minutes

Remove wings, increase temp to 425°

Brush wings with sauce, return for 10-12 minutes

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Brown Rice Jambalaya

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Olive Oil

3 Cloves Garlic -- minced

2 C Onion -- diced

1/2 Lb Garlic Sausage -- sliced

1 1/4 C Brown Rice

1/2 Lb Ham -- diced

4 Stalks Celery -- slice thin

1 Ea Green Bell Pepper -- julienned

2 C Water

1 Ea Bay Leaf

2 Tbsp Tomato Paste

1/2 Tsp Salt

1/4 Tbsp Tabasco Sauce

1/2 C Fresh Cilantro -- minced

In a pressure cooker, heat the oil and cook the garlic and onions for 3 minutes. Push onions aside and brown the sausage

Stir in rice, add the ham, add peppers, add celery, stir, add remaining ingredients except cilantro

Attach lid, bring to pressure, Cook for 15 minutes, natural drop for 10, then stir in the cilantro.

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Cajun Blue Crabs

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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8 pounds Blue Crabs, Or Lake Crab, Whole, Fresh

3/8 cup Crab/Shrimp Boil

2 gallons Water

Place the crabs in a large pot. Cover the crabs with water. Remove crabs.

Add the crab boil mix to the water and bring to a boil.

Add the crabs, bring back to a boil, turn off heat and set sit covered for 15 minutes.

Eat or place in ice bath to chill.

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Cajun Corn Chowder

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 pound Bacon -- diced

1/2 cup Butter

2 each Onion -- chopped

6 stalks Celery -- chopped

2 each Green Bell Pepper -- chopped

1/2 cup Flour

2 pounds Russet Potatoes -- diced

4 cups Water

2 tablespoons Chris's Spicy Seasoning for vegetables

4 cups Milk

4 each Corn On Cob

salt and pepper

Heat a heavy stock pot, add the diced bacon and brown well

Add the butter, melt. Add the onion, green bell pepper and celery. Cook over high heat for 3 minutes, stirring

Add the flour and stir to coat all the bacon and vegetables

Add the potatoes and stir to coat. Cook, stirring for 3 minutes

Add the water and seasoning stirring constantly, reduce heat to simmer for 45 minutes

Add the milk and corn and simmer 10 minutes more.

Season with salt and pepper

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Cajun Deviled Eggs

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

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4 each Eggs

1/4 cup Mayonnaise

1 tablespoon Dill -- for garnish

1/8 tablespoon Chris's spicy seasoning for chicken and turkey

1/3 tablespoon Dijon Mustard

1/8 tablespoon Worcestershire Sauce

1 tablespoon Capers -- diced fine

Place eggs in pot with water to cover. Bring to a boil, reduce to low and cover for 12 minutes

Test one egg, if done, remove to ice bath, cool

Shell eggs, split lengthwise, remove yolk to separate bowl

Mash yolks with fork then add all other ingredients and mix well

Pipe this mixture back into white, garnish with dill sprigs

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Cajun Dirty Rice

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - SE Starch

Amount Measure Ingredient -- Preparation Method

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1/2 cup Margarine

16 ounces Chicken Livers -- thawed & chopped

1/2 each green bell pepper -- diced

2 stalks celery -- diced

2 large Clove Garlic -- minced

2 tablespoons Chris's Spicy Seasoning For Chicken and Turkey

1 quart water

1 teaspoon hot pepper sauce

2 cups long-grain rice

Like many Cajun style dishes, this is a one pot meal. In 10 inch skillet over medium-high heat, melt the margarine and cook the chicken livers until well done. Remove to a bowl. When cooled slightly, chop into small pieces.

To skillet, add the green pepper, celery, and garlic and cook until vegetables are tender, stirring often.

Stir in Chris's seasoning, water and hot pepper sauce into skillet. Heat to boiling. Stir in rice.

Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.

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Cajun Fried Turkey

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 12-15 lb turkey

peanut oil

Chris's Spicy Seasoning For Chicken and Turkey

brining solution (see below)

Equipment needed: Turkey frying set with large pot and burner assemble; deep frying thermometer; FIRE EXTINGUISHER; heavy clean length of steel wire.

THIS IS TO BE DONE OUTSIDE ONLY AND AS FAR AWAY FROM ANY FLAMMABLE STRUCTURES AS POSSIBLE.

Place turkey in the frying pot. Cover with water to exceed the top of the turkey by 1 inch. Remove turkey. With tape or marker, mark the level of the water in the pot. Drain water from pot into the brining bucket. Place the turkey in other pot of bucket. Prepare brine based on the amount of needed to cover (may require more than one gallon). For every 1 gallon of water, add 1 cup brown sugar, 1 cup kosher salt. Dissolve sugar and salt in water and pour over turkey. Let brine for 30 minutes per pound. Drain, rinse and pat dry. Rub the turkey with Chris's seasoning. Run wire through neck and out the back. Complete the loop and secure with enough excess to use as a handle to place and remove turkey from oil.

Dry the fryer completely and when ready to fry, fill pot with oil up to the mark. Remove tape if used.

Preheat oil to 375°

Carefully lower into hot oil, this will bubble and boil like crazy.

Fry for 3 minutes per pound, turkey will float when done, turn off burner and using wire handle, carefully remove from oil and drain.

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Cajun Jambalaya

Recipe By : Chris Koch Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Pork

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 pound Bacon

1 each fryer chicken -- 3-4 pounds, cut into 8 sections

1 1/2 cups Cubed smoked Ham

1 medium Red Pepper And 1 Med. Green Pepper, Halved

1 large Onion -- chopped (1 c.)

1 clove Garlic -- minced

2 cups Raw Long Grain Rice

1 pound tomatoes -- seeded and chopped

2 1/2 cups Chicken Broth

2/3 tablespoon salt

Dash to 1/2 tsp. cayenne pepper

1 pound raw shrimp -- shelled & deveined

Chopped parsley

Fry the bacon slices in a large kettle just until it begins to turn crisp. Remove and reserve bacon. Dice when cooled

Brown the chicken, a few parts at a time, in pan drippings, turning with tongs to brown on all sides; remove and reserve; keep warm.

Brown the ham cubes and diced peppers in the same pan; remove with slotted spoon and reserve.

Sauté the onions and garlic until soft in pan drippings, sprinkle in the rice and cook, stirring constantly, until rice is evenly coated and begins to brown.

Add the tomatoes and liquid, chicken broth, salt and cayenne. Bring to boil. Stir in the ham and cooked peppers

Arrange chicken on rice; cover.

Bake in 375 °, 50 minutes. Add the shrimp; cover the pot and bake 10 minutes longer, until rice and chicken are tender and liquid is absorbed. Top with reserved bacon and chopped parsley.

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Cajun Marquechou

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

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3/8 cup vegetable oil

2 cups fresh corn kernels

1 cup onion -- diced

1 cup green bell pepper

3/4 clove garlic -- minced

1 3/4 cups tomatoes -- chopped

3/4 tablespoon sugar

1 1/4 cups stock

1 1/4 cups milk

2 each eggs

salt, pepper and cayenne

2 each scallion -- sliced thin

In a large heavy skillet heat the oil over medium heat. Cook white stirring the corn, onion and green bell pepper until soft.

Add the garlic and the tomatoes, salt, pepper and cayenne. Stir well to blend

Add half the stock to the skillet, bring the skillet to a boil then reduce to a simmer and reduce the liquid for about 20 minutes. We are using reduction to intensify the flavor by concentrating and thicking the stew.

Add the remaining stock and the milk and simmer until reduced by half.

Beat the eggs until frothy. Remove the skillet from the heat, stir in the eggs in a steady stream, stirring constantly.

Serve immediately.

Description:

"Choctaw corn and bean stew"

Per Serving (excluding unknown items): 195 Calories; 13g Fat (58.0% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Cajun Peel And Eat Mudbugs

Recipe By : Chris Koch Chris Koch

Serving Size : 6

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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12 pounds Crawfish, Fresh

3 cups Crab/Shrimp Boil

3 gallons Water

1 each yellow onion -- sliced

1 each lemon -- sliced

Place the water in a large pot and stir in the crab boil mix, onion and lemon. Bring to a boil.

Add mudbugs and bring back to boil. Turn the heat off and cover the pot.

Cook until all are red, about 15 minutes, don't over cook

Strain the crawfish out of the boil and drain on paper covered table.

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Cajun Peel And Eat Shrimps

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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2 Pounds Shrimp

1 Cup Crab/Shrimp Boil

2 Gallons Water

1 each yellow onion -- sliced

1 each lemon -- sliced

Place the water in a large pot and stir in the crab boil mix, onion and lemon. Bring to a boil.

Add shrimp and bring back to boil. Turn the heat off and cover the pot.

Cook until all are red, about 15 minutes, don't over cook

Strain the shrimp out of the boil and drain. Serve hot, or chill in ice bath

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Cajun Red Bean And Rice

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

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1/2 pound red beans -- picked and rinsed

1/4 pound smoked bacon -- diced bacon

4 cups water

1 1/2 cups yellow onion -- chopped

1/2 each green bell pepper -- diced

1/2 bunch scallions -- whites and greens separated and sliced thin

1 clove fresh garlic -- pressed

7 1/2 fluid ounces tomato sauce

1/8 teaspoon hot pepper sauce

1/8 teaspoon oregano

1/8 cup fresh parsley -- chopped

1/2 tablespoon salt

1 pinch crushed red pepper

1/8 teaspoon dried leaf thyme

1/2 pound andouille sausage -- sub smoked or garlic sausage

3 cups long grain white rice -- cooked

Like many one pot dishes using beans, the dish is even better if cooked the day before needed and refrigerated. To reheat, place in heavy pot over medium heat and stir every now and again and cook for about 30 minutes. Serve over fresh rice.

Begin by cleaning the beans. After removing any bad beans or objects, place the beans in a large heat proof bowl and cover with boiling water. Let sit for one hour......or the night before, cover with cool water and let sit over night.

Place the beans, bacon and water in a pot. Bring to a boil then reduce to a simmer for 45 minutes.

Add the onions, scallions greens, garlic, tomato sauce and seasonings. Cook slowly another hour stirring occasionally.

Add sausage and cook 45 minutes more. Serve over boiled rice.

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Cajun Roasted Beast

Recipe By : Chris Koch Chris Koch

Serving Size : 1

Categories : C -- American - SE Entree, Beef

Amount Measure Ingredient -- Preparation Method

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1 Ea beef top round

1/2 Cup Olive Oil

4 Tbsp Chris's Spicy Seasoning For Beef

Preheat oven to 500°. Note the weight of the meat for cooking time conversion

Rub the beef with oil. Sprinkle with spice mix and rub into meat.

Place beast in oven, close door, after 15 minutes, reduce heat to 325°

Cook for 16-18 minutes per lb or if using a thermometer, until center temp reaches 130° for medium. Roast will continue to cook (carry-over) up to 140°

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Cajun style Fried Rice

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Vegetable Oil

3 ounces Tasso -- diced

3 ounces Andouille -- cut into thin rounds

1 clove Garlic -- minced

2 ribs Celery -- sliced on bias

1 each Carrots -- julienned

1/4 each Red Bell Pepper -- julienned

1/2 each Onion -- julienned

1 cup Chinese Cabbage -- shredded

1/2 pound Bay Shrimp -- cooked

1/4 cup Frozen Peas

4 each Scallions, Sliced Separated

1/2 tablespoon Chris's Spicy Seasoning For Vegetables

2 cups Rice -- cooked and chilled

1/8 cup Soy Sauce

In a wok or large pan, heat 2 tablespoons of oil. Add the Tasso and andouille, stir-fry to browned, transfer to large bowl. If you can't get Tasso and andouille you can substitute smoked ham for the Tasso and smoked sausage for the andouille.

Add the garlic and mix

Add the celery, stir for 1 minute; add the carrots, stir for 1 minute; add the bell pepper, stir for 1 minute; add the onion, stir for 1 minute, add cabbage, stir for 1 minute, stir in the white scallion slices.

Season with soy sauce and Chris's seasoning

Add the shrimp and peas and stir for 1 minute.

Transfer this mix to the bowl with the meat

Add the remaining oil to the pan, add the rice and stir-fry for 3 minutes

Transfer the meat/vegetable mix back to the pan and toss to combine with the rice

Garnish with sliced green scallions

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Chicken & Sausage Gumbo

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

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2 quarts Water

1/2 each Chicken, Whole 3Lb Each

4 fluid ounces Lard

1 cup Flour, All-Purpose

2 each Onion -- diced

1/2 head Celery -- diced

1/2 each Green Bell Pepper -- diced

1 clove Garlic -- minced

1/2 tablespoon Oregano

1/2 tablespoon Thyme

1/2 tablespoon Rosemary

1 pound Andouille Sausage

1 cup Tomatoes, Canned

1/2 teaspoon Black Pepper

1/2 tablespoon Kosher Salt

5 ounces Okra

1 bunch Scallions -- sliced

1/2 cup Rice

Poach chicken in water, remove and cool, reserve poaching liquid. Remove meat from bones, discard the bones

In a large soup pot, melt the lard, stir in flour. Cook over Medium high heat stirring constantly to create brown Cajun roux. DO NOT BURN THIS

Add onions, celery, bell peppers, garlic and white parts of scallions. Cook 10 minutes.

Add diced sausage, seasonings, stir well

Add tomatoes and poaching liquid. Whisk and simmer until smooth, 20-30 minutes.

Add chicken meat and sliced okra. Add scallion greens

Serve in bowl with rice

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Chicken And Sausage Jambon A La Ya

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Lard

2 tablespoons Flour, All-Purpose

1/4 pound Butter

2 each Onion

1 each Green Bell Pepper

3 ribs Celery

3 Gloves Garlic

1/2 bunch Parsley

1/2 bunch Basil

1/4 cup Cajun Seasoning For Birds

28 ounces Tomatoes, Crushed

3 ounces Tomato Paste 6 Oz

1 each Chickens 2-3 Lb Ea

3 quarts Water

1/2 pound Tasso -- diced

1 1/2 pounds Andouille Sausage -- Sliced into rounds

4 cups Rice

2 bunches Scallion

In a large soup pot, place the chicken and cover with water. Bring to boil, reduce to simmer for 30 minutes. Remove chicken and reserve broth. Boil the broth to reduce the total volume to 1/2. When chicken is cool enough to handle, remove the meat and discard the skin and bones. Dice the meat.

While the chicken is cooking make your roux. In a heavy sauté pan or skillet, melt the lard. Stir in the flour all at once and cook over high heat, stirring constantly until very dark brown Cajun roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes. The longer you cook the roux the darker it will become. The darker the roux the less thickening power it has. A Cajun roux is more about flavor than thickening. Also be careful in your roux making. A burnt roux will not thicken at all.

It is important to remove the roux from the skillet to keep it from over cooking.

Return the skillet to the heat and melt the butter. Add the onion, peppers, celery, garlic parsley and basil, cook for 5 minutes

Add the Cajun seasoning, turn heat source off or remove pan from heat. Mix in the crushed tomatoes and tomato paste. Blend well.

To the soup pot of poaching liquid, add the vegetable mixture, diced Tasso and andouille. Whisk in the reserved roux. Bring to a boil.

Add the rice, bring back to boil, reduce heat to the lowest setting, cover and cook for 20 minutes.

Garnish with sliced scallions.

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Cocktail Sauce

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SE Sauces

Amount Measure Ingredient -- Preparation Method

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12 fluid ounces Catsup

1/4 cup Prepared Horseradish

1/8 each Lemon Juiced

1/4 cup Chili Sauce

Mix all together

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Coconut and mint ice cream

Recipe By : Chris Koch Serving Size : 6

Categories : C -- American - SE

Amount Measure Ingredient -- Preparation Method

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3 cups coconut milk

8 ounces half and half

1 ounce half and half

1 pinch salt

3/4 cup sugar

4 each egg yolks

1 1/2 tablespoons tapioca starch

3/4 cup shredded coconut meat

1/2 cup fresh mint leaves -- minced

In a heavy sauce pan, bring the coconut milk and the 1st measure of half and half to a boil

In a mixing bowl, whish the egg yolks and sugar together until thick and very pale yellow

Temper the hot milk mixture into the eggs.

Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid {usually a hot dairy product, but may be stock or a sauce}. Begin to temper by whisking in about 1/3 of the hot liquid into the eggs. Carefully and slowly, whisk in the remaining hot liquid.

Return the mixture to the pan over low heat and cook for 5 minutes or until thickened. DO NOT LET BOIL. This is the custard base

In another mixing bowl, combine the starch with the 2nd measure of half and half until smooth, then whisk into the custard base with the coconut

Cool as quickly as possible and chill over-night or in an Ice bath until very well chilled

Process in the ice cream machine per directions. Add the minced mint leaves after 10 minutes of processing. Transfer to a storage container and freeze or serve directly.

Yield: "1 quart"

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Country Fried Cabbage with Ham

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 6

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 head cabbage

2 tablespoons oil

1 pound cooked ham -- 1/8" thick

1 each onion -- cut in wedges

salt and pepper

Quarter the head of cabbage and remove core. Cut the cabbage into large pieces about 2" square

Heat the oil in a heavy pot, fry the ham until browned on both sides, remove and keep warm.

Lower heat and stir fry the cabbage and onions and cook until tender.

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Crackling corn bread

Recipe By : Chris Koch

Serving Size : 24

Categories : Baked Goods C -- American - SE

C -- American South

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds Smoked bacon -- Diced

3 cups Yellow cornmeal

1 1/2 cups flour, all-purpose

1/4 cup Sugar

1 1/2 tablespoons Baking powder

1 1/2 teaspoons Kosher salt

3 cups Milk

4 1/2 each Eggs -- Lightly beaten

4 1/2 tablespoons Bacon drippings

milk as needed

Preheat the oven to 400°

In a cast iron skillet, cook the bacon until very crispy, remove the bacon, drain on paper towels, reserved the dripping

Add 2 tbsp. of dripping back to the pan

In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate container (bowl), combine the milk, eggs, and 2 tbsp. bacon dripping. Stir the dry into the wet only to combine. Add milk if necessary

Fold in the cooked bacon and pour the batter into the skillet. Bake for about 30-40 minutes.

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Crawfish Bordelaise Sauce

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each shallot -- minced

2 cloves garlic -- pressed

1 teaspoon Chris's Spicy Seafood Seasoning

1/2 cup dry red wine

1/4 pound crawfish tail meat

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 1/2 cups veal glace

2 tablespoons butter

1 each scallion -- chopped

Place shallots, garlic and seasoning in small pan over high heat for 30 seconds

Add the wine and bring to boil.

Add the tails and return to boil. Stir in glace and return to boil, cook 1-2 minutes

Remove from heat and add butter. Swirl the pan to incorporate butter, add scallions, keep warm or serve immediately

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Crawfish Compound Butter

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Onion -- minced

1 each Lemon -- juiced

1 1/2 sticks Soft Butter

Salt to taste

4 ounces Boursin Cheese

1/2 pound Crawfish -- meat

Place the onion, lemon juice, butter and cheese into a bowl and mix well. If using a food processor, pulse to combine.

Blend in the cooked crawfish tails.

Place a length of plastic wrap in the counter. Transfer the butter mix to the plastic wrap.

Form a log of the butter mix about 1 inch in diameter in the center of the wrap lengthwise

Fold the bottom over and roll the butter up. Place in the refrigerator until chilled and firm

Slice off portions as needed. Store the unused portion in freezer.

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Crawfish Etouffee

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ribs Celery -- chopped

1 1/4 each Onion -- chopped

3/4 clove Garlic

1 each Green Bell Pepper -- chopped

3/8 bunch Scallions -- sliced separated

1/4 cup Lard

1 each Red Bell Pepper

1/4 tablespoon Hot pepper sauce

3/8 tablespoon Worcestershire Sauce

1 1/4 pounds Crawfish Tails

Chop all the vegetables into 1/2 inch pieces

Heat the lard in a heavy pot. Add the vegetables and cook for about 5 minutes without browning, season with salt and pepper

Add the hot sauce, Worcestershire and crawfish tails, stir to blend, cover and simmer over low heat for 20 minutes

Remove from the heat and let stand, covered for 30 minutes

Serve over rice.

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Creole Succotash

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup cooking oil

1 cup onion -- chopped

1 sprig parsley -- chopped

1/2 cup bell pepper -- diced

1 cup fresh okra -- sliced into rounds

2 each plum tomato -- seeded and chopped

1 cup cooked Lima Beans

1/2 pound Ham -- cubed

1 pound bay shrimp

15 ounces Kernel Corn

Salt and pepper to taste

Heat oil in large pot. Sauté onions, parsley and bell peppers.

Put in okra and fry over low heat until browned. Add tomatoes, lima beans and ham. Cook 20 minutes.

Add all remaining ingredients including raw shrimp and cook another 20 minutes over medium heat.

Add a cup of water if mixture is too dry.

Serve over rice.

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Creole Crab Pie

Recipe By : Chris Koch Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Butter

1 each Onion -- diced

1 each Green Bell Pepper -- diced

2 ribs celery

1 bunch Scallions -- sliced

1 clove Garlic -- minced

1 pound Crabmeat -- cleaned

1/2 tablespoon Chris's Spicy Seafood Seasoning

For Crust

1 cup Flour

1 tablespoon Dry Milk

1 teaspoon Sugar

1 teaspoon Salt

1/4 teaspoon Baking Soda

1 cup Milk

3 each eggs

1 tablespoon Butter -- melted

1 pound Cheddar Cheese -- shredded

1/2 each Lemon -- zested and juice

Preheat oven to 400°

In a skillet or sauté pan, melt the butter and cook the vegetables until softened, remove from the heat.

Add the crab and seasoning and stir to combine

For crust batter, combine the flour, dry milk, sugar, salt and baking soda in one bowl and combine the milk, eggs and butter in another

Mix together, and divide among 6 oven proof containers ( or can be made in one container, family style)

Divide the crab mix into equal portions and place over batter (don't divide if serving family style)

Sprinkle with lemon juice, then top with cheese and lemon zest

Bake covered for 35 minutes, uncover pan, increase heat to 400° for 5 minutes or until browned.

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Creole Deviled Clams

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

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12 Ea Clams

1/2 C Celery

1 Ea Onion

1 Ea Green Bell Pepper

1 Tbsp Lard

1/4 C Parsley, Minced

1/4 Lb Butter, Clarified

1 C Bread Crumbs

1 Ea Egg

1 Tbsp Worcestershire Sauce

1 Tbsp Catsup

1/2 Tsp Cajun Seafood Seasoning

Shuck the clams, save the shells, place the clams in a food processor. Mince the clams fine, transfer to a large mixing bowl. Choose 12 of the best shell halves and discard the rest

Dice the celery, onions and bell peppers. Heat the lard in a heavy skillet and cook the vegetables until tender but not browned. Mince the parsley and add to vegetables then remove the pan from the heat. Transfer the cooked vegetables to the bowl.

Wipe the skillet out, melt the clarified butter and add the crumbs. Stir to coat the crumbs then set aside

In another bowl, whisk the eggs, Worcestershire sauce, catsup and seasoning. Add to clam-vegetable mixture, stir to combine.

Add the breadcrumbs and stir to combine. The filling should be very moist but not dripping.

Divide the mixture among the shells and press to full fill.

Bake in 400° oven for 20 minutes.

NOTES : This dish can be made using canned clams. Use an oven proof baking dish. Use 1 small can of clams for every 6 whole clams in recipe.

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Creole Deviled Oysters

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oysters

1/2 C Celery

1 Ea Onion

1 Ea Green Bell Pepper

1/4 C Parsley, Minced

1 Tbsp Lard

1 Ea Egg

1 C Bread Crumbs

1 Tbsp Worcestershire Sauce

1 Tbsp Catsup

1/2 Tsp Cajun Seafood Seasoning

1/4 Lb Butter, Clarified

Shuck the oysters, save the shells, place the oyster flesh in a food processor. Mince the oyster fine, transfer to a large mixing bowl. Save the bottom shell and discard the tops.

Wipe the skillet out, melt the clarified butter and add the crumbs. Stir to coat the crumbs then set aside

In another bowl, whisk the eggs, Worcestershire sauce, catsup and seasoning. Add to oyster-vegetable mixture, stir to combine.

Add the breadcrumbs and stir to combine. The filling should be very moist but not dripping.

Divide the mixture among the shells and press to full fill.

Bake in 400° oven for 20 minutes.

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Creole Stuffed Mirliton

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each mirlitons -- aka chayote

2 tablespoons clarified butter

1 each onion -- diced

1 clove garlic

1 each green bell pepper

1/4 cup clarified butter

1 cup fresh bread crumbs

2 tablespoons flour, all-purpose

2 cups light cream

1 pinch cayenne

1 pinch sage

8 ounces crab meat

2 each scallion -- minced

1/3 cup parmesan cheese

Halve the mirlitons lengthwise. Remove the pit. Simmer the halves in salted water until soft, about 25 minutes. Remove and cool

Melt the clarified butter in a skillet and cook the onions for 2 minutes, then add the garlic, then the bell peppers and cook until well browned. Add the flour and cook to create a brown roux. Add the cream and cook for about 15 minutes, until thickened. Season with salt, cayenne and sage, cool

In a separate pan, sauté the breadcrumbs until golden brown.

Scoop out the flesh to 1/2 inch of all sides of the mirlitons. Chop the flesh

Combine the mirliton flesh, crabmeat, 3/4 of the cooked breadcrumbs, the scallions and the vegetable sauce. Fill the halves of the mirlitons and place in baking dish on lipped sheet tray.

Mix the remaining breadcrumbs with the cheese and sprinkle on top of each of the stuffed mirlitons.

Bake at 425° for about 15 minutes, or until heated through

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Daufuskie Island Blueberry Biscuits

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 6

Categories : Baked Goods Brunch/breakfast

C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon salt

1/2 cup sugar

2 teaspoons baking powder

2 cups flour, all-purpose

1/4 stick margarine -- or butter

6 ounces blueberries -- fresh or frozen

1/2 cup whole milk

In a large mixing bowl, whisk together the salt, sugar, baking powder and flour. Cut in the margarine

Slowly fold in the blueberries and milk, stirring gently just to the point of combining

Form batter into 1 inch balls and arrange on a greased cookie sheet

Bake 18 minutes in preheated 350° oven or until golden brown

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Daufuskie Island Fried Crab Rice

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups long-grain white rice

2 1/4 cups warm water

1 pinch salt

2 strips bacon

1/4 cup vegetable oil

1 stalk celery

1 each green bell pepper -- chopped

1 each onion -- chopped

1 pound crab claw meat

1 pound lump crabmeat

1 tablespoon garlic powder

Wash rice until water runs clear. Place water in pot, bring to boil, add rice, bring to boil, stir, cover, lower heat to lowest setting and cook for 15 minutes

Fry the bacon until crispy in 12" skillet, remove and crumble

Add the vegetable oil to skillet, heat to barely smoking. Add the celery, pepper and onions and stir fry until onions are clear, then add the cleaned crab and cook for 15 minutes until crab begins to brown. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Add the bacon, cooked rice, garlic powder and season to taste

Cover and simmer for 10 minutes

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Fiery Catfish Fingers

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Coarse Mustard

2 each Egg White -- lightly beaten

3 teaspoons Hot pepper sauce

3 pounds Catfish -- cut into strips

1 cup Stone ground Yellow Cornmeal

1 cup flour, all-purpose

1 teaspoon Salt

1/4 teaspoon Fresh Ground Black Pepper

Vegetable Oil for frying

Stir together the mustard, egg white and hot pepper sauce. Add the catfish, stir to coat, cover and rest for 1 hour

In a zip-lock bag, mix the cornmeal, flour, salt and pepper

Heat oil in pot or fryer to 350°

Place a handful of fish strips into the bag, close and shake to coat the strips, remove from the bag and place on a baking sheet. Repeat to coat all the fish strips.

Fry for the strips in batches for 2 - 3 minutes until golden and crispy. Drain on paper.

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Florribbean chicken kebobs served with spicy orange rice

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each skewers -- soaked overnight

1 1/4 cups long-grain white rice

1 cup water

1 cup fresh orange juice -- valencia

2/3 teaspoon salt

1 1/3 tablespoons orange zest

1 1/3 tablespoons fresh ginger root -- grated

2/3 each cinnamon stick

1/3 teaspoon ground allspice

1/3 teaspoon curry powder -- basic yellow

4 ounces dried tropical fruit -- minced

2 pounds chicken breast half without skin

1 cup apricot preserves

2 tablespoons Dijon mustard

2/3 cup sliced almonds -- toasted

If using bamboo or wooden skewers over and open flame, soak the skewers over night

Rinse rice under cold water until water runs clear.

Place the water, OJ and salt in heavy pan with tight fitting lid. Bring to boil.

Add rice, zest, ginger, cinnamon, allspice and curry, stir and return to boil with the lid off. Once it comes to boil, stir and top with lid. Reduce heat to lowest setting and cook for 15 minutes.

Into the cooked rice stir in the dried fruit, cover and remove from heat.

Cut the chicken breasts into 1" cubes. Skewer and grill for about 1 1/2 minutes each side ( about 6 minutes total) or until cooked through.

In a small bowl, whisk mustard and preserves. Brush kebobs on final turn.

Serve over rice, sprinkle with almonds.

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French Market Seafood Stuffed Bell Peppers

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Green Bell Pepper

1/8 cup Veg Oil

1/2 each Onion -- minced

1 rib Celery -- minced

2 cloves Garlic -- minced

2 tablespoons Parsley -- minced

1/3 tablespoon Black Pepper

1 tablespoon Chris's Spicy Seafood Seasoning

1 1/2 cups Tomato -- seeded and diced

1 pound Bay Shrimp

8 ounces Boursin Cheese

1 pound crabmeat -- cleaned

Remove just the very tops of each of the peppers, discard the stem, save the tops, remove seeds, discard the seeds

In a large pot of boiling water, blanch the pepper for 2 minutes and refresh in an ice bath

Mince the tops from the peppers.

Sauté all the minced vegetables in oil until just tender. Mix in the tomatoes, stir in the seafood seasoning

Add the shrimp, stir; add Boursin, stir to melt

When crabs are processed to remove the meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat. Add to the mixture and combine well.

Stuff each pepper, place standing up in baking pan, cover with foil or lid bake at 350° covered for 20 minutes, uncovered for 10 minutes.

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Fresh mint tea

Recipe By : Chris Koch

Serving Size : 0

Categories : Beverage C -- American - SE

C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups boiling water

8 teaspoons tea leaves -- or 4 bags

2 cups sugar

2/3 cup fresh lemon juice

1 cup fresh mint leaves -- coarsely chopped

crushed ice

lemon slices

Add tea to boiling water, remove from stove and steep for 5 minutes. Remove tea by straining or remove bags.

Let tea cool to room temperature

Combine the sugar and lemon juice in a saucepan and bring to a boil. Stir until sugar dissolves and stir in the chopped mint. Let cool

Stain mixture into the tea and serve over ice with lemon slice garnish

Yield: "5 cups"

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Gullah bread Pudding

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 10

Categories : C -- American - SE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 loaves sliced white bread

3/4 cup butter -- melted

1 cup sugar

3 each eggs -- beaten

1 1/2 cups whole milk

2 tablespoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

16 ounces fruit cocktail

8 1/4 ounces crushed pineapple

1/2 cup chopped pecans

1/2 cup raisin

Tear each slice into 5 pieces and place in large bowl

In separate bowl, mix the melted butter, sugar, eggs, milk, vanilla and spices until sugar dissolves

Add the fruit cocktail, pineapple, pecans, and raisins. Fold into bread until al the liquid is absorbed

Pour into 2 greased 9 x 13 baking dishes.

Bake at 350° for 20 minutes. Remove, stir, and return to oven for 20 minutes longer

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Gullah style smutter’d shrimp

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 8

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white rice

3 1/4 cups water

1 pound shrimp -- peeled and deveined

1 teaspoon paprika

salt and pepper

1 teaspoon garlic powder

1/2 cup bacon fat -- or oil, or blend

1 cup flour, all-purpose

1 each onion -- chopped

1/2 each green bell pepper -- chopped

1 stalk celery -- chopped

2 cups hot water

Get the rice started and then begin working on the shrimp. Rinse rice until water runs clear. Bring water to boil, add rice, bring to boil, cover and cook over lowest heat for 15 minutes. Uncover, fluff with fork, cover for 5 minutes more

Place the shrimp in a large mixing bowl. In a small bowl, combine the paprika, garlic, salt and pepper. Sprinkle the shrimp with spices, the toss to coat all the shrimp

Heat oil/drippings in a large skillet.

Place the flour in a resealable plastic bag. Add the shrimp to the flour in batches to coat, shake off the excess and fry the shrimp until browned on both sides. Remove from the oil and drain on paper towels

Drain all but a couple of tablespoons of the frying oil from the pan, add the onion, celery and bell pepper. Cook for 3 minutes, stirring. Add the hot water. Season with salt and pepper. Cover and simmer for 15 minutes

Add the shrimp to the pot. cover, remove for the heat and poach to heat through about 3 - 5 minutes depending on the size of shrimp.

Serve over rice, grits or potatoes

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I Got The Blues Crab Cakes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Crab Meat, Lump

1/2 each Green Bell Pepper

1/2 each Red Bell Pepper

1/2 each Yellow Bell Pepper

1/2 each Onion

1/2 cup Mayonnaise

1/2 cup Bread Crumbs

1/2 tablespoon Cajun Seafood Seasoning

2 each Eggs

1/2 cup Flour

1/2 pound clarified butter

1 recipe Sauce Rémoulade

Open and clean crab meat. When crabs are processed to remove the meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

Fine dice each of the peppers and the onion.

Mix diced vegetables, mayo, eggs, seasoning and breadcrumbs well

Fold in crabmeat trying to keep lumps whole. Form the mix into cakes and refrigerate for 4 hours or overnight, covered

Heat some butter in a heavy skillet. Carefully dredge the cakes in flour, pan fry until golden brown, turn and cook for about 3 minutes

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Jalapeno Rémoulade

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each jalapeno -- roasted

1/2 cucumber -- peeled and seeded

1 cup mayonnaise

Salt and pepper

1 teaspoon Worcestershire sauce

4 dashes hot pepper sauce

3 tablespoons lemon juice

Dice the roasted jalapenos and dice the cucumbers.

Mix all ingredients together and chill

Jambon Ala Ya

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Olive Oil

2 Ea Onion -- diced

1 Ea Red Bell Pepper -- diced

1 Ea Green Bell Pepper -- diced

3 Cloves Garlic -- minced

1 Lb Tomatoes, Concasse

2 C Ham -- diced

1/2 C White Wine

1 Tsp Dried Thyme

1 Tsp Dried Basil

1 Tsp Paprika

1/2 Tsp Cayenne

3/4 C Rice

Heat the oil in a heavy pot

Cook the onions, peppers and garlic over high heat until tender and then season with salt and pepper

Add the tomatoes, ham, wine, thyme, basil, paprika and cayenne

Bring to boil, stir in the rice, cover the pot

Reduce the heat to the lowest possible setting and cook for 25 minutes

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Jamie's Turtle Soup

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - SE Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts veal stock

2 pounds turtle meat

1 pound butter

1 1/2 cups flour

4 ounces butter

8 rib celery -- diced

4 medium yellow onions -- diced

2 cloves garlic -- minced

1 1/2 tablespoons pickling spices -- wrapped in cheese cloth

1 teaspoon fresh ground black pepper

2 cups tomato purée

1 cup lemon juice

10 each eggs, hard-boiled -- minced

2 tablespoons fresh flat-leaf parsley -- minced

dry sherry -- for garnish

place the turtle and stocking into a heavy pot and simmer the meat for an hour. Remove the turtle form the pot and discard any bones.

In sauce pan, melt butter, stir in flour and cook to produce brown roux, set aside. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

In a soup pot, add the remaining butter. Add the turtle meat and cook over medium high heat until browned.

Add the onions, celery, garlic and seasonings and cook until vegetables are tender, about 5 minutes

Add the sachet of spices, tomato puree, lower the heat and simmer for 10 minutes.

Add stock and simmer for 30 minutes.

Add roux, stir to smooth and simmer over low heat for 10 minutes. Adjust salt and pepper

Add lemon juice and eggs, stir, add parsley, stir

Ladle into bowls, serve with dry sherry.

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Jicama, mango and watercress salad with pecan vinaigrette

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon toasted pecans -- Chopped

2 tablespoons White wine vinegar

2 tablespoons Walnut oil

2 tablespoons Extra virgin olive oil

2 teaspoons Fresh chives -- Chopped

2 teaspoons Fresh flat-leaf parsley -- Chopped

2 teaspoons Fresh cilantro -- chopped

1 cup Jicama -- julienned

1 cup Mango -- peeled and julienned

1 each Red bell pepper -- Julienned

1 bunch Watercress -- rough chop stems and leaves

1/4 cup toasted pecans -- Toasted, chopped

Toasting nuts adds a tremendous amount of flavor. Toasting nut in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a stainless steel bowl, whisk together the vinegar and oils. Add the herbs, the first measure of pecans, and season with salt and pepper

In a large bowl, combine the vegetables and mix well. Pour the dressing over the vegetables, and stir to combine well. Sprinkle the pecans over the top.

Yield:

"1 1/8 quarts"

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Key lime pie

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- American - SE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 Cups Graham cracker crumbs

4 Ounces Unsalted butter -- Melted

1/4 Teaspoon Ground cinnamon

3 Each Large egg yolks

1/4 Teaspoon Cream of tartar

28 Ounces Sweetened condensed milk

2/3 Cup Key lime juice

Preheat the oven to 350°

In a large bowl, stir together the graham crackers, melted butter, and cinnamon. Transfer the mix to a 9 in. pie plate and press the crumbs in the bottom and up the sides

In a stand mixer with a whisk attachment, whisk the egg yolks with the cream of tartar until frothy. Stir in the condensed milk, then whisk in the key lime juice

Pour the filling into the crust and bake for about 30 minutes or until set. Cool completely and chill before serving

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New Orleans Pralines

Recipe By : Chris Koch

Serving Size : 24

Categories : C -- American - SE Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sugar

2/3 cup milk

1/3 cup dark corn syrup

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

4 ounces pecan halves

In heavy sauce pan, combine the sugar, milk, corn syrup and salt. Bring to boil over medium high heat, stirring constantly until dissolved. Insert candy thermometer.

Let this mix continue to cook, without stirring until thermometer reads 238°

Remove from the heat and place on a wire rack, let cool to 110°

With wooden spoon beat in the vanilla and stir until thickened. Stir in pecan pieces.

Drop spoonfuls onto parchment lined sheet tray - let set and cool.

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Nut and Apple Salad

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 10

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each apples -- Fuji, Gala, Red delicious

1/2 cup raisin

1/2 cup walnuts -- chopped

1/2 cup celery -- chopped

2 cups mayonnaise -- more or less

Wash, core and dice apples. Don not peel

Combine all the ingredients in a large mixing bowl, cover and chill

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Oysters Bienville

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oysters

1/2 Lb Bay Shrimp

8 Oz Mushrooms -- sliced

2 Cloves Garlic -- minced

1 Ea Small Onion -- diced

1/4 C Butter

1 Tbsp Flour

1/2 C Milk

1/2 C Chicken Stock

1/8 C White Wine

1/8 C Heavy Cream

1/4 Lb gruyere cheese -- shredded

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

Place the shrimp, mushrooms, garlic, and onion in food processor, pulse a couple of times. Do not puree, should be just finely chopped.

In sauce pan, melt the butter. Stir in the flour and cook for one minute. Whisk in the milk, stock and wine. Simmer for 15 minutes. Add the cream and simmer for 10 minutes longer

Add the minced ingredients from the food processor and simmer to thicken, about 10 minutes

Place the oysters on sheet pan, top with sauce, then sprinkle with cheese

Bake at 400° until browned, about 3 minutes

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Oysters Rockefeller

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Ea Oyster On Half Shell

1/4 Lb Butter

10 Oz Spinach Leaves -- cleaned

1 Bunch Watercress -- cleaned

1 Bunch Scallions -- chopped

1/2 Bunch Parsley -- cleaned and chopped

1/2 Bunch Basil -- chopped

1/2 Tsp Flour

1/4 C Heavy Cream

1/2 Tsp Black Pepper

Shuck the oysters. Discard the top shell and loosen the oyster from the bottom shell

In a heavy skillet, melt the butter and sauté the spinach, watercress and scallions until just wilted. Add the flour and stir to combine

Add the cream and pepper; stir to blend

Portion the mixture over each oyster

Bake in 400° oven for 10-12 minutes

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Pasta with Andouille, Shrimp And Mushrooms

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Aquatic

Entree, Pork Pastas/rice

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ea Shallot

6 Cloves Garlic

1/2 C White Wine

2 Tbsp Olive Oil

1 C Heavy Cream

8 Oz Shiitake Mushrooms -- slice thin

1/2 C Ripe Olives -- slice thin

1/2 C Sun-Dried Tomatoes -- rehydrate, chop

1 Tbsp Garlic -- minced

1 Lb Andouille -- sliced into rounds

2 Tbsp Jalapeno -- minced

1 C fumet -- (fish stock)

12 Ea Shrimp 16-20

16 Oz Pasta

4 Ea Scallions -- sliced

Preheat oven to 375°

Place the shallots and garlic in sauce pan with wine, bring to a boil and reduce the liquid to a syrup

Add the oil to the shallots and garlic, transfer to baking dish and roast at 375° for 25 minutes

Place the baking dish on the burner over medium heat. Add the cream and simmer until thickened, transfer to a blender or food processor and purée

In a sauté pan, cook the mushrooms, sun-dried tomatoes, olives and garlic until soft

Add the sausage and jalapenos

Add the fumét (fish stock), bring to a boil, add the shrimp to cook through {about 3 minute}, then add puréed cream sauce

Portion the pasta, top with sauce, garnish with scallions

NOTES : For a quick fish/shellfish stock. Place the shrimp shells in a pot and add a cup of water. Bring to a boil, stir the shells, cover and turn off heat for 15 minutes.

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Peach and orange jam with honey

Recipe By : Chris Koch

Serving Size : 40

Categories : C -- American - SE C -- American South

Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Fresh peaches -- Peel, remove pit, chop

1 Each Orange -- Julienne zest

1/4 Cup Fresh orange juice

1/2 Teaspoon Fresh lemon juice

2 1/2 Tablespoons Powdered fruit pectin

3 3/4 Cups Sugar

1/4 Cup Honey

In a food processor, combine the peaches, zest and juices. Purée

Transfer to the non-reactive saucepan, and bring to a rolling boil stirring constantly.

Cook for 4 - 5 minutes. Add the sugar and the pectin. Stir constantly and boil for exactly four minutes

Transferred to glass jars, cover, cool

Yield:

"40 Ounces"

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Peas and Rice

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE C -- Caribbean

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Lard

2 each Onion -- diced

2 each Green Pepper -- diced

2 cups Celery -- diced

28 ounces Cooked Kidney Beans

2 cups long grain rice

3 1/2 cups water

1 teaspoon salt

2 tablespoons butter

Melt the lard in a heavy skillet or Dutch oven and cook the vegetables until tender, about 5 minutes. Add the beans with the liquid, simmer for 30 minutes

Cook rice. To cook long grain white rice, begin by measuring the rice. The rice has been milled and processed and is coated with a fine dust of starch. If you want the cooked rice to be fluffy, separate grains, begin by washing the rice. Place the rice into a mesh strainer and place the mesh strainer in a large bowl. Fill the bowl with cold water and swirl the rice to remove the starch. Drain the water and repeat until the water runs clear. If you have washed the rice, the ratio of liquid to rice is 1.75:1. If you did not wash the rice use 2 cups liquid to 1 cup unwashed rice. Use 1 3/4 cup of liquid for every cup of rice. I use the term liquid because you can use water, stock, broth or a combination to cook grains. Place liquid in pot with a lid. Bring the liquid to a boil, add the salt and butter. Add the rice and bring back to a boil. Place the lid on the pot, reduce the heat to the lowest setting and cook for exactly 15 minutes. Remove from heat, stir with a fork and cover for 5 minutes longer. Rice can also be cooked in a 350° oven for 20 minutes.

Serve beans over rice

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Pickled shrimp

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - SE

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound shrimp -- 16-20

1 teaspoon pickling spice

3/4 quart water

1/2 each onion -- sliced thin

1/2 each red bell pepper -- julienned

1 clove garlic -- minced

1/2 tablespoon fresh dill -- chopped

1/4 cup cider vinegar

1/8 cup extra virgin olive oil

1/4 teaspoon crushed red pepper

Clean the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

In large pot, add pickling spices and water and bring to a boil.

Add the shrimp cover and remove from the heat and let poach for 2-3 minutes, drain and set aside

In a large bowl, mix all other ingredients, add shrimp, cover and chill over night.

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Pink grapefruit sauce

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 fluid ounces Pink grapefruit juice -- Strained

2 fluid ounces Dry white wine

1 1/2 tablespoons Shallots -- Minced

1 fluid ounce Heavy cream

1/4 teaspoon Kosher salt

1/2 pinch White pepper

4 ounces Butter

In a heavy non reactive saucepan, combine the grapefruit juice, wine and shallot, bring to a boil, reduce to a syrup

Add the cream and reduced to 1/2 volume.

Lower the heat and whisk in 3/4 of the butter one piece at a time. The butter =should melt very slowly and gradually

Remove pan from heat and whisk in the final 1/4 of the butter

Adjust seasonings with salt and pepper

Yield: "1 1/2 cups"

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Pink Grapefruit Sorbet

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - SE Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 C Sweet Dessert Wine

2 1/2 cups pink grapefruit juice -- each grapefruit will produce about 1/2 cup of juice

1/2 C Sugar -- plus 2 Tbl

2 Tbsp Light Corn Syrup

1 Tbsp Grenadine

1 1/2 Tsp Grapefruit Zest -- grated

Divide the wine into 1 cup and 3/4 cup portions. Reduce the 1 cup of the wine to 1/4 c

Grate zest from one grapefruit, juice all the others

Combine wine reduction, the reserve wine, the grapefruit juice, sugar, corn syrup, grenadine in pan. Bring to a boil, remove and cool. Chill completely

Process per your machine's directions and store

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Red Snapper With Crab Stuffing

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Clarified Butter

1 cup Onions -- chopped

1/3 cup Fresh Bread Crumbs

1 tablespoon Fresh Parsley -- minced

1 tablespoon Fresh Chives -- minced

1 teaspoon Fresh Thyme -- minced

1 teaspoon Chili Powder

3 ounces Crab Meat

4 8 Oz Snapper fillets

4 tablespoons olive oil

Sauce

5 tablespoons Butter

3 tablespoons Scallions -- slice thin

3 tablespoons Lime Juice

1 tablespoon Fresh Parsley -- chopped

Heat the clarified butter in a pan and cook the onions until tender, add breadcrumbs and spices. Stir to combine

Clean the crab of all shell fragments. When crabs are commercially processed to remove their meat, very small pieces of shell are often missed as a part of the process. To easily identify the shells, spread the crabmeat on a baking sheet. Preheat the broiler in the oven. Place the tray of crab under the broiler for just a minute. The heat will turn the shells bright white and they can be removed. Turn the crab and repeat.

In a bowl, add the cleaned crab to crumb mix

Slit pockets in thickest part of fillets, stuff with crab mix

Press to close and even stuffing

Heat the oil in a sauté pan and cook each side for 1 minutes, place in 400° oven to finish

Melt 3 tablespoons of butter in pan, remove from heat, whisk in remaining butter, lime and scallions

Plate snapper, sauce. Sprinkle with parsley

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Rice

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE C -- Asian

C -- Misc Starch

Amount Measure Ingredient -- Preparation Method

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2 cups Rice

3 cups Stock -- or water

2 teaspoons salt

2 tablespoons butter

Rinse rice until water runs clear

Place the stock or water, salt and butter in a pan with a lid and bring to boil

Add the rice to the pan and bring back to a boil.

Cover the pan, reduce the heat to very low and simmer for 15 minutes

Remove lid, fluff with fork and cover for 5 more minutes off the heat

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Roast Loin Of Pork Creole

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 pounds Pork Loin roast

1/4 teaspoon Thyme

1/4 teaspoon Rosemary

1/16 teaspoon Cayenne Pepper

1/2 cup Celery -- diced

1/2 cup Tomatoes, Concassée

1/2 cup Green Bell Pepper -- julienned

1 cup Onion -- julienned

S/P To Taste

Preheat the oven to 325°

In a small bowl, combine the herbs and spices. Rub into the pork all over

Place the pork on a rack in a roasting pan.

Roast pork at 325° for about 40 minutes. Check the internal temperature - should be 145°. Remove from oven and let rest for 15 minutes before slicing.

Remove the rack from the pan and place the pan on the stove over medium heat. Add the onions, add celery and peppers, cook until tender but not browned until tender - about 5 minutes. Add tomatoes and and season with salt and pepper to taste, simmer for 10 minutes

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Runaway fried chicken

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 4

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each chicken

1 sprinkle paprika

1 sprinkle salt and pepper

1 1/2 cups cooking oil

1 1/2 cups flour, all-purpose

Season the chicken with paprika, salt and pepper.

Place flour in bag, add pieces, toss to coat, shake off excess

Heat oil to about 350° in chicken fryer

Add chicken pieces and cook 15 to 20 minutes, turning often

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Sally's Momma's Shrimp and ‘tada salad

Recipe By : Chris Koch from Sallie Ann Robinson

Serving Size : 8

Categories : C -- American - SE Salads

Amount Measure Ingredient -- Preparation Method

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1 pound shrimp -- peeled and deveined

6 medium white potatoes -- peeled and cut into pieces

6 each eggs -- hard cooked, cooled and diced

1/2 each green bell pepper -- diced

1/2 each red bell pepper -- diced

1 stalk celery -- diced

2 teaspoons yellow mustard

2 teaspoons garlic powder

1 teaspoon thyme

1/2 cup sweet pickle relish

1 sprinkle paprika

1/2 cup mayonnaise

1 head green leaf lettuce

Bring a pot of water to boil. Add some salt

Add the shrimp, let poach for 2-3 minutes. Remove from the pot and cool

Return the pot to the heat. Add the potatoes and boil until tender, about 5-7 minutes, depending on size, remove and cool

Combine the mustard, garlic, thyme, relish, paprika and mayo in a mixing bowl and stir to blend

In a large bowl, fold together the shrimp, potatoes, eggs, peppers and celery

Fold in the dressing and coat. Chill and serve over bed of lettuce

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Sauce Rémoulade

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Sauces

Amount Measure Ingredient -- Preparation Method

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1 cup Mayonnaise

1 Ounce cornichons -- fine dice

2 Tablespoons Capers -- fine dice

1 Tbsp fresh flat-leaf parsley -- minced

1 Tbsp fresh Chervil -- minced

1 Tbsp fresh Tarragon -- minced

1 Tbsp Chris's Spicy Seasoning For Vegetables -- sub store bought Cajun seasoning

Mix everything together and chill completely

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Sazon

Recipe By : Chris Koch

Serving Size : 0

Categories : C -- American - SE Misc/snacks

Amount Measure Ingredient -- Preparation Method

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1 teaspoon paprika

1 teaspoon fresh ground black pepper

1 teaspoon saffron threads

1 teaspoon salt

1 teaspoon garlic powder

Mix all together

Description: "Puerto Rican Seasoning"

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Shrimp Creole

Recipe By : Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 pound shrimp, peeled and de-veined -- 21-25 count per pound

4 tablespoons butter

4 tablespoons Flour

1 teaspoon Cajun seafood seasoning

2 cups canned tomatoes

1 cup Green Pepper -- chopped

1 cup Onions -- chopped

1 cup Mushrooms -- sliced

1 cup shellfish Stock -- sub chicken stock

2 ounces Tasso or smoked ham -- minced

Begin by cleaning the shrimp. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Melt the butter in a heavy pot, add the shrimp and cook together for 2 minutes or until they all become pink. Sprinkle the cooking shrimp with the flour, stir to mix well.

Add the tomatoes, green peppers, onion and mushrooms, cook for 10 minutes.

Add the stock and ham and cook 2 minutes longer or until thickened.

NOTES : A quick shellfish stock can be made from the shrimp shells. Place the shells, one 1/4 cup chopped carrot, 1/4 cup chopped celery and 1/2 cup of chopped onion with 2 cups of water. Bring to a boil, reduce to a simmer for 15 minutes, strain, return to the pan and reduce to 1 cup total

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Shrimp Fritters

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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4 ounces Flour, All-Purpose

4 ounces Onion -- minced

4 tablespoons Parsley -- minced

6 each Scallion -- sliced thin

1/3 each Jalapeno -- seeded and minced

1/2 tablespoon Garlic -- minced

1/2 tablespoon Fresh Thyme -- minced

1/8 teaspoon Baking Powder

2 2/3 fluid ounces Milk

4 ounces Shrimp, Uncooked -- Chopped small pieces

2/3 teaspoon salt

1/16 teaspoon ground black pepper

1/3 quart Vegetable Oil -- for frying

1 1/3 each Lime -- wedges

In a large mixing bowl, combine the flour, onion, parsley, scallions, jalapeno, garlic, thyme and baking powder. Add the milk and stir to form thick batter

Chop the shrimp in small pieces and add the shrimp to the bowland blend. Add salt and pepper

Place the oil in a heavy pot and bring to 350°. Cook a small amount of the fritter mix and adjust seasonings as desired

Spoon heaping tablespoon portions into hot oil and fry to golden brown all over, turning as necessary

Drain, serve with lime wedges

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Shrimp Louis Dip

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Dips

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 C Mayonnaise

1 C Sour Cream

1/3 C Green Bell Pepper -- minced

1/4 C Chili Sauce

1 Tbsp Horseradish

1/4 Tsp Pepper

2 C Shrimp, Cooked -- minced

1 each baguette -- sliced and toasted

extra virgin olive oil

kosher salt

Combine all the ingredients and chill.

Preheat the oven to 400°. Slice the baguette into 1/2" thick rounds, brush with olive oil, sprinkle with kosher salt and toast in the oven for 10-12 minute or until lightly browned.

Place the shrimp mixture into a small serving bowl on a paltter and arrange the toast around the bowl.

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Shrimp Rémoulade

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SE Entree, Aquatic

Salads

Amount Measure Ingredient -- Preparation Method

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3/8 gallon water

1/4 package shrimp boil

1 # shrimp -- 21-25 ct

For rémoulade sauce

1 cup mayonnaise

3/8 cup Dijon mustard

2 teaspoons Worcestershire sauce

2/3 teaspoon hot pepper sauce

2 tablespoons cornichons -- sub gherkins, minced

2 tablespoons capers -- minced

2 teaspoons garlic -- minced

2 tablespoons fresh flat-leaf parsley -- chopped

1/2 tablespoon lemon juice

1/4 pound baby greens

Place the water and shrimp boil in large stockpot. Bring to boil and allow to boil for 15 minutes. Add the shrimp, turn off heat, cover and let sit for 5 minutes.

Drain shrimp and when cool enough to handle, peel and devein. Cool completely, place in strainer in large bowl, cover with ice and store in refrigerator.

Combine all the other ingredients and refrigerate for a minimum four hours.

Place some greens on plate, top with shrimp, add a dollop or two of sauce.

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Smoked Fresh Andouille sausage

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Charcuturie

Amount Measure Ingredient -- Preparation Method

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6 feet casings

5 pounds fresh pork butt

1/2 pound pork fat

1/2 cup garlic -- minced

1/4 cup cracked black pepper

2 tablespoons cayenne

1 tablespoon dry thyme

4 tablespoons salt

If the casings are fresh, they will be packed in salt. Rinse completely inside and outside to remove the salt.

Dice (1/4" pieces) 1/2 of the pork butt. Cut the other 1/2 butt in 1" cubes.

With large bore disk in grinder, grind the large chunks of pork and all the pork fat.

Mix all the ingredients together and stuff the casing. Twist in 12 inch lengths.

Place on cooling racks over trays and air dry for 3 hours in the refrigerator

Smoke at 175°-200° for four to five hours. Recommend pecan or hickory wood

Yield: "5 pounds"

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Spicy Shrimp Timbales

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 Lb Shrimp -- raw, fine chop

2 Tsp Oil

2 C Leek -- white and lite green

1/2 C Cornichon -- fine chop

1/4 C Mayonnaise

3 Tbsp Red Onion -- finely chopped

3 Tbsp Lemon Juice

1 Tbsp Celery Salt

2 Tsp Chili Powder

2 Tsp Paprika

2 Tsp Granulated Garlic

Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water.

Chop the cleaned shrimp finely

Heat the oil in a skillet and sauté leeks and then shrimp.

Combine all other ingredients in bowl and blend very well

Mix in shrimp and leeks.

Line ring mold with plastic wrap, press mix into mold and chill completely.

Unmold and serve with breads or crackers

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Stuffed Loin Of Pork

Recipe By : Chris Koch from K-Paul’s

Serving Size : 6

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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2 pounds pork loin roast

Stuffing Ingredients

1/2 pound Mixed fruit, Dried

1/2 each Onion -- chopped

1/2 cup Celery -- chopped

1/2 each Red Bell Pepper -- chopped

1/2 each Yellow Bell Pepper -- chopped

1/2 teaspoon Ginger Root -- minced

1/2 clove Garlic -- minced

1/4 cup Chicken Stock

2 each bamboo skewers

Preheat the oven to 325°

Buy diced dry fruit or place the dried fruit in a food processor and pulse to chop, or grab your knife and dice the fruit into 1/2 inch pieces.

Insert a sharp knife into the end of the loin. You want to cut a 'cave' or 'pocket' into the loin, but not through the other end. Work the knife side to side to within 1/2 inch of both sides and the other end

Combine the stuffing ingredients in a large bowl and mix well

Pack the stuffing into the cavity. Keep the filling as even as possible from end to end. This is a little tricky

At the open end, skewer the roast from the top to the bottom about 1/2 inch from the end with one of the bamboo skewers and the repeat with the other skewer side to side

The other option is to tie the end closed with string.

Season the exterior of the roast with salt and pepper

Roast in the 325° oven for 18 minutes a pound, or until the internal temperature at the center reaches 160°

Remove the roast and let rest covered with foil for 15 minutes before slicing.

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Uncle Allen's Bourbon Glazed Roasted Pork

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - SE Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 each Pork Loin

1 tablespoon Chris's Spicy Seasoning For Porkers

1/4 cup Bourbon (Pig And Chef To Share)

1/4 cup Honey

Season the pork with Cajun seasoning. Place on rack in roasting pan.

Roast at 400° for 20 minutes, reduce to 325° and roast to internal temp 130° about 40 minutes

Remove from the oven. Combine the bourbon {well….whatever bourbon is still left….} and honey to form glaze, brush onto roast and return to oven for 15 minutes or internal temp 145°

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