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Old 10-16-2006, 10:53 AM   #1
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I Shortened My Life Expectancy Last Night...

BLACK CHEF'S SEAFOOD STEAK RECIPE

1 cup mayonnaise - use a good quality brand
2 large eggs, lightly beaten
2 T Dijon mustard
2 T worcestershire sauce
2 tsp. hot sauce
1 pound fresh lump crabmeat, drained & picked-thru
1/2 pound cod fish, chopped a bit finer than crab meat
1/4 lb of peeled boiled shrimp - chopped

2 cups crushed saltines or RITZ crackers (about 2 rows of crackers)
1 T olive oil + 2 tsp european style butter
Old Bay Seasoning & Celery salt to taste - don't use too much because there's salt in the crackers AND salt on the cooked shrimp

Stir together the first 5 ingredients, and fold in the crabmeat, cod, and shrimp. Then, sprinkle-in the saltines and mix gently.
Let mixture stand for 3 minutes and shape into a nice sized patty - about the size of a 10 oz ribeye steak.
Place on a wax paper on a cookie sheet, cover, and chill for 2 hours.
Fry on each side for about 3-4 minutes and place in the oven for 10 min at 250 F. Drain on paper towels.

Now, for the sauce… yeah, this is NOT healthy eating:

CRAWFISH CREAM SAUCE

2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound crawfish tails - precooked
2 cups heavy cream
1 tablespoon hot sauce
1/4 cup vermouth
1 tablespoon Worcestershire sauce
Salt and pepper
2 tablespoon unsalted butter
2 T olive oil
1/4 cup chopped green onions

In a saute pan, heat 2 T olive oil. When the oil is hot, saute the shallots and garlic for 30 seconds. Add the cream, hot sauce, vermouth and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half, about 4 to 5 minutes. Add-in the crawfish tails, season, and simmer for 3 min to warm them thru. Mount in the butter. Taste, re-season and fold in the green onions. Let this sit for 3 - 5 min before serving.

Note: I could only eat half of this "steak" with the crawfish cream sauce… it is rich - very rich.

this was a creation i made from leftovers and seafood that's been in the freezer too long.



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Old 10-16-2006, 11:03 AM   #2
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Looks like a great recipe and life is short, enjoy eating while ya can.
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Old 10-16-2006, 11:04 AM   #3
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It's not all that important how long you live... it's more important how well you enjoy your time ;)
It's not something I'd come up with given the ingredients, but it sure sounds very tasty.
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Old 10-16-2006, 11:12 AM   #4
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i'm from louisiana, so i'm ALWAYS on the lookout for recipes with crab, shrimp, fish, crawfish, etc.

i don't do scallops but if i would have had some, they'd be in there too.

the "steak" is nothing more than a crab cake with fish & shrimp added-in... the crawfish sauce was the killer.

btw, to chase this down, i cooked some twice-baked sweet potatoes...

3 large garnett yams... baked, peeled, and mashed

then add:

1/4 cup maple syrup
"sprinkle" of amaretto liquor
3 T butter
sprinkle cinammon & nutmeg
1/2 cup heavy cream

mix well and bake again for 25-30 min.

i blame this all on the football games being so boring... otherwise, i would have eaten a subway sandwich.
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Old 10-16-2006, 11:47 AM   #5
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Just reading what you fixed has me swooning!!!!!!!! Got it copied and printed, thank you!!
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Old 10-16-2006, 11:48 AM   #6
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You have me drooling and longing for the bayou, Black Chef. It's pretty tough being a seafood lover when you're landlocked in the Heartland.
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Old 10-16-2006, 12:05 PM   #7
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Send a message via Yahoo to ChefJune
................. time for a trip to New Orleans... I love crawfish!
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Old 10-16-2006, 12:15 PM   #8
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crawfish season begins in about 3 weeks... but we usually don't indulge until february.

thank GOD we didn't have any major hurricanes in the gulf this year... for once in a long time, we'll have a somewhat "normal" crawfish season.

for all those willing to try that recipe, i boiled the shrimp in zatarain's etc. so they were really spicy, so AGAIN, watch the amount of old bay & celery salt.
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Old 10-16-2006, 12:20 PM   #9
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B.C.; Your clogging MY ateries with that one. But wow! That sounds really really good. How 'bout you come up North to Great Lakes country and we'll see what we can come up with? I'm sure if you did so in, say, July or August, we could catch some crayfish, and maybe some walleye (pickerell, like a giant yellow perch, with teeth). Bring with you some of that good seafood available from your neck of the woods (or should I say swamp ) and we'll create something together.

Oh if it were only possible. Seafood has a premium price attached to it around here, even our locally available trout, salmon, perch, and such. I sometimes envy the variety of food available in other parts of the nation.

Keep posting recipes like that and a bunch of your DC freinds just might find a way to invade your backyard .

Good job!

Seeeeeya; Goodweed of the North
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Old 10-16-2006, 12:36 PM   #10
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Quote:
Originally Posted by Goodweed of the North
Keep posting recipes like that and a bunch of your DC freinds just might find a way to invade your backyard .
How about picking me up on your way down?
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