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RECIPE # 4460 - NEW ORLEANS SEAFOOD SALAD, FRUIT CRISP & CHEESECAKE PARFAITS, Friday, April 2, 2010

RECIPE # 4460 - NEW ORLEANS SEAFOOD SALAD, FRUIT CRISP & CHEESECAKE PARFAITS, Friday, April 2, 2010

CREATED Apr 6, 2010

AL ANDERSON / BROADWAY BREWHOUSE & MOJO GRILL

INGREDIENTS

5 pickle spears, diced

3 stalks of celery, diced

1 small red onion, diced

1 lb. jumbo lump crabmeat

1 lb. crawfish tail meat

2 lbs. shrimp (21-25) cooked and cooled, diced

DIRECTIONS:

Combine all ingredients into a medium sized bowl.

Add Remoulade Sauce to the bowl. Mixed to your desired taste.

Serve over mixed salad greens, French Bread or in a wrap.

REMOULADE SAUCE

1/2 cup horseradish

1 stalk diced celery

1/4 chopped green onions

1/4 chopped parsley

1 tablespoon minced garlic

1 tablespoon yellow mustard

2 teaspoons cayenne pepper

1 teaspoon salt

2 tablespoons Worcestershire

Juice of 1 lemon

1 tablespoon Tabasco

2 tablespoons ketchup

2 tablespoons Gulden's mustard

1 tablespoon rice wine vinegar

1 cup mayonnaise

 

DIRECTIONS:

Combine all ingredients into a food processor or blender.

Puree' until smooth; and store in a container.

 

BERRY CHEESECAKE PARFAITS / ALLISON DEMARCUS

1 pkg. (8 oz.) Cream Cheese, softened

1-1/2 cups  cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1-1/2 cups  thawed COOL WHIP Whipped Topping, divided

24 NILLA Wafers, coarsely chopped or granola

1-1/2 cups  mixed blueberries and sliced fresh strawberries or your fruit of choice

BEAT cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

TOP with remaining COOL WHIP.

 

FRUIT CRISP / ALLISON DEMARCUS

1 stick of butter

2 cups of self-rising flour

2 cups of sugar

2 cups of whole milk

2-3 cups of fresh strawberries or can substitute for any fresh fruit

Place the stick of butter in a 9x13 pan and melt while the oven is heating to 375.  Then pull out the dish when the butter is melted.  Pour in the mixture of flour, sugar and mil.  Then drop 2-3 cups of fresh fruit in the pan. 

Place the 9x13 back in the oven for 30-35 minutes or until a golden, crispy crust develops.  You can serve with ice cream if you wish!