Ernest’s Marinade for Crab claws

Ernest’s Marinade for Crab Claws, RRR 2, pg 168

Ingredients:

  • 1 cup chopped green onions, tops and bottoms
  • 1 cup chopped celery, leaves and stalk
  • 4 pods garlic, chopped
  • 1 cup chopped parsley
  • 2 cups Spanish olive oil
  • 2 cups tarragon vinegar
  • Juice of 6 lemons
  • 2 tablespoons salt
  • 1 tablespoon pepper

Instructions:

Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving. This marinade is also excellent for boiled shrimp.

This is a great appetizer for the holidays coming up! Here are some more pictures below.

The Perfect Tailgate

With LSU football season coming up, I thought a tailgate post would be perfect! I have selected three items that would be great to bring to a tailgate! Geaux tigers!


Bill’s Fuzzy “Neighbors”

Ingredients:

  • 6 ounces of orange juice concentrate
  • 7 ounces peach schnapps
  • One blender of crushed ice

Instructions:

  • Whirl all ingredients together in a blender and serve!
  • This made such a great drink! So tasty! I would double or triple this recipe for a larger party.


    Artichoke Dip

    Ingredients:

    • One 15 oz can of Progresso seasoned bread crumbs
    • 4 14 oz cans of artichoke hearts
    • 2 cups olive oil
    • Juice of 4 lemons (Realemon May be used)
    • 2 cups of grated Romano cheese
    • 4 pods of garlic, puréed
    • Red pepper to taste
  • Instructions:
  • Combine the bread crumbs, water from artichokes, lemon juice and olive oil. Put the artichokes hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in a buttered 4 quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with Melba rounds. Delicious!
  • Yield: 4 quarts
  • This makes a TON of dip- I had two full pans of dip! This would be great for a larger party!


    Lastly, I selected On the Border Meatballs

    Ingredients:

    • 1 1/2 pounds of round, well-trimmed and ground beef
    • 1 1/2 cups bread crumbs
    • 1/3 cup minced onion
    • 1/3 cup of skim/low fat milk
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped parsley
    • 1 teaspoon pepper
    • 2 egg whites of 1/4 cup of egg substitute
    • 1 tablespoon corn oil
    • 12 ounces light Velveeta cheese
    • One 4 ounce can green chilies, reserve liquid
    • One 1 1/2 ounce package of taco seasoning mix
    • 1 cup of water

    Instructions:

    • In a bowl, mix the ground meat, bread crumbs, onion, milk, garlic powder, parsley, pepper and egg. Shape into 1 inch meatballs and cook in a nonstick skillet in oil until browned. Set the meatballs aside to drain on paper towels. Spoon off the fat and wipe the skillet clean. In the same skillet over low heat, mix the cheese, green Chile’s with liquid, taco seasoning mix and one cup of water until cheese melts. Return the meatballs to the skillet. Cover and simmer until heated through. Serve hot with toothpicks. The sauce can be used as a dip when the meatballs are gone.
    • Yield: 112 meatballs


    Fiesta Dip

    Fiesta Dip

    Photo: Jessica McVea

    In celebration of upcoming Cinco de Mayo next week, here is a quick and easy “Fiesta Dip” for the occasion. This recipe is so easy to prepare ahead of time and bring with you to a Cinco de Mayo festivity. It is also a quick treat to prepare at home for family and friends.

    Give this recipe a try from our original River Road Recipes I cookbook. We are sure it will be a delight for you, your family, and friends!

     

    Fiesta Dip

    1 8 ounce package of cream cheese softened

    2 tablespoons of cream

    3 tablespoons of French dressing

    1/3 cup catsup

    1 ½ tablespoon grated onion

    ½ teaspoon salt

    Red pepper to taste

    Soften cream cheese and add remaining ingredients, blending until smooth. This is very good with raw celery, cauliflower and corn chips. Will server 10 to 12 people.

     

    Deviled Eggs

    It is that time of year again! Easter is upon us. The birds are singing, the trees are budding, the days are getting longer, and soon the Easter Bunny will arrive. With the Easter Bunny comes the magical tradition of dyed and decorated hard boiled eggs left out for the Easter Bunny to hide and for children to search for with delight. The eggs are a symbol of the rebirth of spring and the end of the Lenten season. Winter has come to an end and nature is bursting alive with newness and color.

    Easter Sunday afternoon, after the egg hunts have ended, the colorful eggs are nestled once again in baskets in our kitchens. It is a beloved southern tradition to turn these eggs into “deviled” eggs.

    Deviled Eggs Blog Resize Pic

    Deviled eggs are a southern staple that never goes out of style. There are even many types of platters, some fancy and some just practical, whose sole purpose is dedicated to displaying and serving deviled eggs (sometimes they are referred to as stuffed eggs). In fact, it is not uncommon for these dishes to be family heirlooms passed down from one generation to the next. Seems as those every southern kitchen has at least one if not two deviled egg plates

    River Road Recipes IV has a delicious recipe we are sure that you can use this Easter Holiday.

    Deviled Eggs

    • 1 dozen eggs
    • 11 ounces cream cheese, softened *
    • 2 tablespoons mayonnaise
    • 1 tablespoon prepared yellow mustard
    • 2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon salt
    • ½ teaspoon Tabasco sauce
    • ½ teaspoon pepper
    • 3 tablespoons dill or sweet pickle relish
    • Paprika to taste
    • Pimento-stuffed olives thinly sliced

    Cut the eggs horizontally into halves, reserving the yolks and whites. Combine the reserved yolks and cream cheese in a food processor and process until blended. Add the next seven ingredients to the cream cheese mixture and process until smooth. Fold in the pickle relish with a wide-mouth spoon. Using a teaspoon, mound the egg yolk mixture into the reserved egg whites. Sprinkle with paprika and top with olive slices.

    For variety, divide the egg yolk mixture into 2 equal portions. Add dill pickle relish to one portion and sweet pickle relish to the remaining portion. Sprinkle paprika over the eggs stuffed with sweet relish and sprinkle dill weed (and/or slice olives) over the eggs stuffed with dill relish.

    *If preparing less than one dozen eggs, mix 1 ounce of cream cheese per egg yolk.