[CH] recipes

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Recipes from Commander's Palace in New Orleans:

CRYSTAL HOT SAUCE BEURRE BLANC
5 oz. Crystal hot sauce
Pinch of garlic
Pinch of shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Saute garlic and shallots in a pan with a little butter. Add Crystal Hot
Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in
softened butter a little at a time.


SHRIMP AND TASSO WITH FIVE PEPPER JELLY
36 Jumbo shrimp (shelled and deveined)
6 oz. Spicy tasso (julienne into 1" strips)
36 Pickled okra
5 Pepper jelly (see below)
Tabasco Hot Butter Sauce (below)


Make a 1/4" incision down the back of each shrimp and place one stripe of
tassori on each incision. Secure with a toothpick. Lightly dust each shrimp
with seasoned flour and fry.


Placed cooked shrimp in a bowl with 4 oz. of Tabasco hot butter sauce and
toss until well coated.

Spread 5 pepper jelly on the bottom of a small dish and arrange shrimp on
the plate alternating with the pickled okra.


FIVE PEPPER JELLY
1 each Red, Yellow and Green peppers diced
1 Jalapeno
1/4 tsp. Black pepper
3 oz. Honey
6 oz. White vinegar

Put honey and vinegar in a pot and reduce until sticky. Add remaining
ingredients and cook until the peppers are soft. Add salt to taste.


Judy Howle
Flavors of the South
http://www.ebicom.net/~howle

Hot and Spicy Cuisine Editor, Suite 101
http://www.suite101.com/welcome.cfm/hot_and_spicy_cuising

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