A Sea Food Party
To make life easy, this is much simpler than last week.
You need a big pot but even better, one of those propane-fueled pots for outdoors.
They are cheap and you can fry turkeys in them too! The cheese is a no-brainer.
You can omit or modify the seafood selection. Just don't add anything not listed
and follow the directions for the seafood you choose to cook. When cooking
the hushpuppies, if they are heavy and do not rise enough, use more baking powder.
If they are greasy and break apart then use more flour. If you want more tang
then add some jalapeno juice. The object is to have a light greaseless product.
I personally hate to cook with things from a box. Occasionally there is a recipe
that requires it though. Once you get use to the stigma of using these products,
they can be quite good. This cake can be made no other way. Use Baker's Joy
to grease and flour the pan. The cake will look funny during baking, so do yourself
a favor don't look, you'll just worry.
menu serves 20
Cajun Cheese Appetizer
Louisiana Seafood Boil
Jamaican Rum Cake
Cajun Cheese Appetizer:
2-8 ounce packs cream cheese
2 teaspoons dill
2 teaspoons basil
2 teaspoons caraway
2 teaspoons chives (or green onion
tops, they're the same)
2 cloves minced garlic
In a mixing bowl cream together
everything but the lemon pepper. Shape it into whatever shape you want. Chill
it and then roll it into the lemon pepper. You want to heavily coat it. Serve
with the crackers of your choice. As a garnish I like to sliver green, red,
and yellow bell peppers and place them around the cheese. It's just colorful
and looks appetizing.
Louisiana Seafood Boil:
15 quarts water (better have a
3 cups coarse salt
3 lb. onions, peeled and sliced
4 bags seafood boil
2 cups Louisiana hot sauce
1/2-cup cayenne pepper
3 heads garlic, halved crossways
6 bay leaves
2 cups peppercorns
4 lb. small new potatoes, scrubbed
12 ears corn, shucked and halved
18 live crabs
4 lb. fresh shrimp, in their shells
15 lb. live crawfish
Put the water in a 20-gallon pot.
Cut the lemons in half, squeeze their juice into the water and drop in the rinds.
Add the onions and seasonings. Bring to a boil and cook for several minutes.
When the boil tastes very hot and salty, it's ready. Add the potatoes and boil
for 4 to 5 minutes. Add the corn and bring back to a boil. Add the crabs and
bring back to a boil. Then add the shrimp and crawfish and bring back to a final
boil. Remove from the heat and let stand for 10 minutes. Drain and serve on
2 large celery ribs, chopped coarse
4 scallions, chopped
1 cup chopped parsley
2 lemon wedges (1/4 lemon)
1/2-cup Creole mustard
1/2-cup yellow mustard
4 teaspoons paprika
1/2 cup Worcestershire sauce
3 cups vegetable oil
1/2 white wine vinegar
Puree together the celery, scallions,
parsley, and lemon wedges in a food processor. Mix in eggs, horseradish, mustards,
catsup, salt, paprika, and Worcestershire. Drizzle in oil, slowly, with the
motor running until the sauce emulsifies. Whisk in the vinegar. Chill
Cocktail Sauce: Buy it
2 cups cornmeal
2 eggs, beaten
3 teaspoons baking powder
1-1/2 teaspoons salt
1 small can cream style corn
3 canned jalapeno peppers, chopped
1/4 bell pepper, chopped
1 small onion, minced
Pinch of baking soda
Mix all ingredients. Use enough
buttermilk to make this the consistency of cornbread batter. Test the batter
by scooping up a portion on a spoon and with your thumb push portion into medium
hot grease (350). The object is to have light, fluffy hushpuppies.
Jamaican Rum Cake:
1 (18-1/2 ounce) box yellow cake
1 (3-3/4 ounce) box instant vanilla
1/2 cup cooking oil (not olive
1/2-cup rum (use dark)
Preheat oven to 325 degrees. Grease
and flour a tube pan. Place first 6 ingredients in a large bowl. Using an electric
mixer beat 2 minutes. Pour in pan and bake for 1 hour. While cake is baking,
prepare glaze. Combine all ingredients except the rum in a saucepan and bring
to a boil for 1 minute. Remove from the heat and add the rum. When the cake
is done, remove from the oven and pierce thoroughly with a toothpick. Immediately
pour glaze over the top. Cool completely before removing the cake from the pan.