CHILLED SHRIMP SERVED ON ICE WITH SPICY REMOULADE SAUCE

For 2:

–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)

Remoulade sauce (1 cup):

–mayonnaise (two-thirds cup)

–Dijon mustard (2 heaping tablespoons)

–Creole seasoning (1 heaping tablespoon)

–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)

–lemon juice (bottled, 1 tablespoon)

–paprika (bottled, 1 teaspoon)

–minced garlic (in a jar, 1 tablespoon)

–cayenne pepper (one-fourth teaspoon)

1 – Stir all the ingredients together for the remoulade sauce.  Keep in refrigerator until ready for dinner.  Sauce is better if made two hours in advance.

2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.

–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.

A Celebratory Dinner for 2:  PARSLEYED CREOLE COD PECAN WRAPPED IN BREADCRUMBS & TOPPED BY LEMON – CLAM JUICE – WORCESTERSHIRE SAUCE / ASPARAGUS CASSEROLE WITH MUSHROOMS & PARMESAN IN WHITE SAUCE

–cod (size of 3 decks of cards, one-half pound)

–parsley

–Creole seasoning

–pecans (chopped, 1 small package)

–breadcrumbs (boxed)

–lemon juice

–clam juice

–Worcestershire sauce

–pepper

–olive oil

–asparagus (fresh, 1 bunch)

–flour

–chicken broth (non-fat, low sodium)

–mushrooms (baby bellas, 4 or 5 sliced)

–Parmesan cheese

1 – Place the cod in a plastic bag.  Season with pepper (no salt), Creole seasoning (contains salt), and olive oil.  Pour a small amount of breadcrumbs into the bag.  Shake well.  Place the cod in a covered baking dish.

2 – In a measuring cup, place one-fourth cup of clam juice, several squirts of lemon juice, and a few drops of Worcestershire sauce and olive oil.  Stir well.  Pour over the cod.

3 – Place 1 small package of chopped pecans on top of the cod.  The sprinkle chopped parsley as a finishing touch.  Set aside.

4 – Place 1 bunch of asparagus in a covered baking dish.  Season with salt, pepper, and olive oil.  Fill a cup with chicken broth, and microwave for 1 minute on high.  Place 1 heaping teaspoon of flour in a second cup.  Gradually the hot broth to the flour, stirring vigorously.  Add to the asparagus, just to cover.  Sprinkle the asparagus with breadcrumbs and Parmesan cheese.  Microwave on high for 6 minutes.

5 – Microwave the cod for 6 minutes.

6 – Serve the cod hot, with the asparagus as a side.  I also served lima beans and squash casserole (recipes, see the search box).

–cod adapted from a trout recipe in the New Orleans’s The Commander’s Palace cookbook.

TRIPLE SPICY COD WRAPPED IN HERB CORNBREAD CRUMBS & SEASONED WITH CREOLE – PAPRIKA – SRIRACHA – SUGAR – CLAM JUICE

Note:  On a scale of 1 to 5, with 5 being the hottest, this recipe is a 4.

–cod (size of 3 decks of cards, one-half pound)

–herb cornbread crumbs (packaged; I used Pepperidge Farm)

–creole seasoning (or Cajun)

–paprika (bottled)

–sriracha chili sauce (bottled)

–sugar

–clam juice (or fish broth)

1 – Place the cod in a plastic bag.  Season with salt, pepper, creole seasoning, paprika, and olive oil.  Pour a small amount of herb breadcrumbs in the bag.  Shake well.  Then place the breaded cod in a covered baking dish (no water). 

2 – In a small mixing bowl, place 1 teaspoon of sriracha chili sauce and 3 tablespoons of clam juice.  Stir well.  Then pour the sauce over the cod.  Sprinkle 1 teaspoon of sugar over the cod.

3 – Microwave the cod for 6 minutes on high.  (Cod is done when it begins to break apart.)

4 – Serve the cod hot, warning your family that the cod is very, very spicy.

–cod inspired by allrecipes.com

SOUTHERN PECAN CHICKEN WITH MUSHROOM – ONION – PARSLEY DRESSING

–4 chicken tenderloins or breast strips

–pecan chips (half a small package)

–Dijon mustard

–Creole seasoning (or Cajun)

–corn flakes or corn chex (pulverized)

–salt and pepper

–olive oil

–cornbread stuffing (I used Pepperidge Farm herbed)

–mushrooms (2 baby bellas, chopped fine)

–onion (one-half, chopped fine)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

1 – Place chicken in a plastic bag.  Add Dijon mustard and Creole seasoning, modest amount.  Season with pepper and olive oil.  Within the plastic bag, see that all parts of the chicken are covered with the sauce.  In a separate bag, place 1 cup of corn flakes or corn chex.  Using the back of an ice cream spoon, pulverize the flakes or chex by beating against the kitchen counter.  When finished, pour the crumbs into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish with a very tiny amount of water (for steaming).  Sprinkle with pecan chips.  Set aside.

2 – Place the chopped onion in 2 individual microwaveable serving bowls.  Add chicken broth to cover.  Season with olive oil.  Microwave on high for 4 minutes.  Place chopped mushrooms in the bowls with the onion.  Microwave on high for 1 minute.  Add packaged dressing to each bowl.  Season with olive oil, pepper, and chopped parsley (no salt).  Stir.  Set aside.

3 – Microwave the chicken for 5 minutes on high.  Microwave the dressing for 1 minute.

4 – Serve the chicken hot, with the dressing on the side.  I also served barbecued beans and broccoli (recipes, see the search box).

–chicken adapted from Kay Ewing’s Cooking School Cookbook (Louisiana); dressing adapted from To the Taste of a King (fifties cookbook by the Colonial Dames of Lousiana).

ROASTED PECAN COD TOPPED IN BREADCRUMBS WITH CREOLE – LEMON – PARSLEY – WORCESTERSHIRE – CLAM SAUCE / QUINOA WITH BROTH

–cod (size of 3 decks of cards, one-half pound)

–pecan bits (1 small package)

–Creole seasoning (bottled)

–lemon juice

–parsley (fresh if possible)

–Worcestershire sauce

–clam juice

–plain breadcrumbs (boxed)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

 

1 – Spread the pecan bits on a microwaveable plate.  Microwave for 1 minute; stir; then microwave for 1 minute more.  Let cool.  Then puree half of the pecans in a food processor.  Set aside.

2 – Place two-thirds cup of quinoa in a covered baking dish.  Add two-thirds cup of chicken broth.  Season with salt and olive oil.  Stir.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minute.  When finished, keep covered to preserve warmth.

3 – Place the cod in a covered baking dish.  Drench in lemon juice.  Then sprinkle a generous amount of Worcestershire on top.  Season thoroughly with olive oil; spread the oil over the cod.  Sprinkle a small amount of plain breadcrumbs on top.  Spread the pureed pecans on top of the cod.  Then sprinkle the remainder of the pecans.  Season with Creole seasoning, parsley, and a bit of olive oil.  Pour a very small amount of clam juice around the cod.  Microwave on high for 7 minutes.

4 – Serve the cod and sauce on top of the quinoa.

–cod adapted from The New Orleans Commander’s Palace Cookbook; quinoa original.

SPICY LEMON COD WITH GREEN ONIONS IN WHITE WINE SAUCE / GARLIC SPINACH – KALE / BALSAMIC TOMATO – AVOCADO SALAD WITH FETA  

–cod (size of 3 decks of cards, one-half pound)

–Cajun seasoning (or Creole, bottled)

–lemon pepper (bottled)

–lemon juice

–green onions (2 stalks)

–white wine (cooking wine is fine)

–spinach – kale (fresh, packaged)

–garlic salt

–salt and pepper

–olive oil

–tomatoes (2, fresh)

–avocado (1, medium, fresh)

–feta cheese

–balsamic vinegar

–extra virgin olive oil

 

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt, pepper, lemon pepper, garlic salt, and Cajun or Creole seasoning.  Slice green onions into one-quarter inch pieces, and then scatter on top of the cod.  Pour a little white wine around the cod.  Add a little olive oil on top.  Set aside.

 2 – Place the spinach – kale in a large, wide-mouthed baking dish with a little water.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 5 minutes.

 3 – Wash and slice the tomatoes, placing them on a plate.  Cut open the avocado, remove the pit, and slice; then add to the tomatoes.  Season with salt, pepper, balsamic vinegar, and extra virgin olive oil.  Sprinkle a generous amount of feta cheese on top.

4 – Microwave the cod for 6 minutes.

5 – Serve the cod hot, with the spinach – kale hot and the salad cold.

 –cod inspired by allrecipes.com; other recipes original.

SPICY CREOLE TILAPIA / TUSCAN EGGPLANT APPETIZER

–tilapia (2 fillets, medium)

–cayenne pepper

–Creole seasoning (boxed)

–Worcestershire sauce

–chicken broth

–oregano

–onion bits

–parsley

–eggplant (1, medium)

–basil, oregano, garlic powder

–salt and pepper

–onion (chopped, one-half, medium)

–olive oil

–Parmesan cheese

–Italian seasoning breadcrumbs

–tomato (1, medium)

–crackers

 

1 – Prepare the eggplant ahead of time, so that it will cool.  Wash the skin of the eggplant, and puncture with a fork all around.  Microwave on a plate for 5 minutes on one side; then turn over for 5 minutes more.  Cool in microwave or the refrigerator.  When the eggplant is cool, cut off the stalk, and then cut open lengthwise.  Rake the inside onto a cutting board.  Cut two ways, and then place the eggplant flesh in a mixing bowl.  Finely chop the onion, and chop the tomato.  Place in the bowl.  Season with basil, oregano, garlic powder, salt, pepper, olive oil.  Add one-fourth cup of breadcrumbs, and one-fourth cup of Parmesan cheese.  Stir well.  Keep in refrigerator until serving time.

2 – Place the tilapia in a covered baking dish.  Season with Creole seasoning, parsley, cayenne pepper, oregano, salt, pepper, onion bits, and olive oil.  Add chicken broth just to cover.  Sprinkle Worcestershire sauce over the whole.  Cook for 4 minutes in the microwave on high.

3 – Serve the eggplant appetizer with crackers while the tilapia is cooking.  Serve the appetizer cold and the tilapia hot.

–eggplant adapted from allrecipes.com; tilapia adapted from The Commander’s Palace New Orleans Cookbook.

TILAPIA WITH TOASTED PECANS AND CREOLE MEUNIERE SAUCE / QUINOA / SPINACH / TOMATO – AVOCADO SALAD

–tilapia (2 medium)

–pecans (1 small package)

–lemon juice

–Worcestershire sauce

–white wine

–Creole seasoning

–parsley (fresh if possible)

–fine breadcrumbs (boxed)

–olive oil

–salt and pepper

–quinoa

–chicken broth (non-fat, low sodium)

–spinach (fresh, packaged)

–tomato

–avocado (one-half)

–basil (fresh if possible)

 

1 – Spread pecans on a microwaveable plate.  Microwave for 1 minute.  Stir.  Then microwave for 1 minute more.  Set aside.

2 – Place tilapia in plastic bag.  Season with salt, pepper, and olive oil.  Shake with one-third cup of fine breadcrumbs.  Set aside.

3 – Place one-quarter cup of white wine in covered baking dish.  Season with 2 tablespoons of Worcestershire sauce and 2 tablespoons of lemon juice.  Place the tilapia in this sauce.  Sprinkle with Creole seasoning and parsley.  Dump pecans on top.  Set aside.

4 – Measure two-thirds cup of quinoa into wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a tablespoon of olive oil.  Cook on high in microwave for 6 minutes; then cook on 50 percent power for 9 minutes.  Set aside.  Keep covered to preserve warmth.

5 – Dump package of spinach into large, covered baking dish.  Add one inch of water.  Season with salt, pepper, and olive oil.  Cook on high for 5 minutes.

6 – Chop a medium tomato and half an avocado.  Place in mixing bowl.  Season with basil and olive oil.  Gently fold together.  Transfer to serving bowl.

7 – Cook the tilapia on high for 8 minutes.

8 – Serve the tilapia, quinoa, and spinach hot, and the tomato – avocado salad cold.

–tilapia adapted from Commander’s Palace, New Orleans, Louisiana; remainder of meal original.

SPICY CREOLE TILAPIA / BRUSSELS SPROUTS WITH FAUX BACON / QUINOA

Note:  This dinner takes 35 minutes microwave time.  Do start a little early. 

–2 tilapia (medium)

–Creole seasoning (ready-prepared)

–garlic powder

–cayenne pepper

–lime juice

–salt and pepper

–olive oil

–Brussels sprouts (one-half package, fresh)

–Bac’n pieces (soy artificial bacon)

–chicken broth (non-fat, low sodium)

–onion

–quinoa

 

1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish.  Pour one and one-third cups of chicken broth in dish.  Season with one teaspoon of salt and a tablespoon of olive oil.  Cook for 15 minutes in microwave.  (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.)  When finished, keep covered and set aside.

2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half.  Place in very large, covered baking dish.  Slice one-half onion and place on top.  Add one inch of chicken broth.  Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously).  Cook for 15 minutes in microwave on high.

3 – Place tilapia in covered baking dish.  Add a little water.  Drench in lime juice.  Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil.  Cook for 5 minutes in microwave on high. 

4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.

 –tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.