Crawdad Gumbo

1 pound crawdads, cooked & cleaned

8 oz. salt pork, cubed small

1/2 pound fresh (preferred) or frozen okra

1 medium brown onion

1 can whole tomatoes

8 oz. frozen corn

1 teaspoon parsley flakes

1/2 teaspoon cayenne pepper

1 pint half & half

2 cups water

salt to taste

pepper to taste

In a large skillet, fry salt pork until browned. Add onion, cook

until tender, stirring often. Add water, okra, corn, tomatoes, and

all seasonings, simmer for 15−20 minutes. Add half & half, and

crawdads, simmer for 10 minutes.

Crab Stuffing

8 ozs. Ritz crackers, crushed

1/4 lb. sweet butter, melted
1/4 cup mayonnaise
2 tablespoons chopped garlic
2 tablespoons Worcestershire sauce
1/8 cup cream sherry
1 tablspoon ground black pepper
1/2 tablespoon hot sauce
1/2 cup fresh cleaned crabmeat
In a bowl, use a small wire whisk to mix all ingredients except
crackers and crab. Lightly toss in crackers and crab. This may be used
to stuff shrimp or other seafood such as flounder or grouper. It's
great for stuffed mushrooms, too.

Cream Of Crab Soup

1 Small onion, finely chopped
1 Tablespoon butter
1 Cup chicken broth
1 Quart Half & Half, or whole milk
1 Tablespoon chopped parsley
1/2 Teaspoon celery salt
1/2 Teaspoon mace
1 Dash cayenne
salt and fresh ground black pepper, to taste
1 Pound crab meat, jumbo lump Maryland Blue Crab
1/4 Cup sherry
2 Tablespoons all−purpose flour,
mixed with 1 Tablespoon water or warm milk
In a large saucepan, cook onion in butter until transparent.
Add chicken broth and slowly pour in milk. Add all seasonings
except sherry. Add the crab meat (cleaned of all shells) and
simmer for 15 minutes.
Make a paste of about 2 tablespoon flour and a little water or
warm milk mixture. Stir paste into soup to thicken slightly.
Remove from heat, stir in sherry and serve.
Garnish with chopped parsley.

Chinese Venison

2 lbs. venison steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 cloves mashed garlic
1/4 cup sherry
4 tablespoons peanut oil
2 cloves chopped garlic
1 1/2 cups boiling water
3 large green peppers, cut into 1/2 inch strips
1 cup sliced water chestnuts
3 tablespoons cornstarch
sesame oil
hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do
if meat is partially frozen). Make a marinade for the meat by combining
soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak
for 2−12 hours in the refrigerator. Dry meat on paper towels. In a
wok, heat peanut oil and saute chopped garlic until it turns golden
brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil and saute until brown (add just a dash of sesame oil to meat
while it's browning). Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired. When meat is tender,
remove and keep in warm oven. Pour marinade in separate pan and add
cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer
until thick. Stir−fry green pepper and water chestnuts in liquid
remaining in wok. Add meat and marinade gravy.
Add a dash of sesame oil to taste. Serve over boiled rice.

Catfish with Parsley−Pecan Sauce

2 cups all−purpose flour

1 tablespoon cayenne pepper
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley−pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, cayenne pepper and salt. Spread on large platter and
dredge each fillet, shaking off excess. Set aside on sheet of
waxed paper. Heat half the oil and butter in a skillet large
enough to accommodate 3 fillets. When butter is foaming but not
brown, add fillets and saute on one side for about 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; continue to saute until underside is browned, about another
4 minutes. Cover skillet for a few minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in food processor and process until coarsely
chopped, turning machine off and on and scraping down sides. Add
all other ingredients except salt, and process until mixture makes
a smooth paste. Store, tightly covered in refrigerator.
Makes about 2 cups.

Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8−inch thick
(cutting shortens "floating bones" so cooking can break them down)
Vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG (optional)
Mix water, egg and oil before adding other ingredients. Dip strips
in batter, drop them into a deep fryer. Cook until done, drain on
paper toweling. Much like hors d’oeuvres. Dip into the following sauce.
Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and pepper to taste

Carolina Roast Venison

5 pounds venison roast

1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce.
Soak venison in water, vinegar and salt for 4−5 hours. Remove and
wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion
and enough water to cover bottom of covered roaster. Bake in 325F oven
the first hour; then lower heat to 275 F for an additional 3 hours.
Baste often with sauce and juices from roast.