Today's Recipe:
oysters roffignac, seafood gumbo and blackberry turnovers

Oysters Roffignac

Rock salt
3 dozen large oysters, shucked reserving the liquor and shells
1 and 1/2 pound small shrimp, raw and peeled
3/4 pound fresh mushrooms, washed, trimmed and chopped
1 and 1/2 cup onions, chopped
1 and 1/2 cup scallions, chopped
4 garlic cloves, minced
3/4 pound butter
1/3 cup flour
2/3 cup dry red wine
1/3 cup canned tomato puree
2 tsp. cayenne pepper
Salt and pepper to taste

Spread rock salt to depth of about 1/3 inch in three or four large baking pans. Pick out the 3-dozen largest, deepest shells from the oysters and wash and scrub them well. Reserve 2/3 cup of the oyster liquor and reserve liquor and oysters in two separate bowls. Place shrimp, mushrooms, onions, scallions and garlic in a food processor and chop finely. Melt butter in a large frying pan and heat to medium/high. Add ground shrimp mixture to butter and cook for about 5 minutes,stirring often, until most liquid in pan has evaporated. Add flour and mix well until smooth. Stirring constantly, add red wine, tomato puree and 2/3 cups of oyster liquor (if you donít have 2/3 cups of liquor, just add some water). Cook over medium heat until sauce boils and thickens. Reduce heat to low and simmer for 3 to 5 minutes. Add red pepper and salt and pepper to taste. Scrape mixture into blender and blend at moderate speed until you have a smooth puree. Arrange the oyster shells on the rock salt in the baking pans. Place an oyster in each shell and divide the puree equally over each oyster. Bake in a 400-degree oven for about 15 minutes until oysters begin to curl at the edges and the sauce is bubbling. The rock salt is intended to keep the shells from tipping over and is not necessary to this dish. If you cannot find rock salt, just use the oyster shells that sit most evenly on the flat surface of the baking pans.

Seafood Gumbo

1 cup all purpose flour
1 cup canola oil
2 onions, finely minced
2 tsp. minced garlic
1 Tbsp. chopped, dried parsley
1 tsp. dried thyme
1/2 tsp. celery salt
1/2 tsp. red pepper
2 bay leaves
1 (14.5 oz.) can crushed tomatoes
7 (14.5 oz.) cans chicken broth
Salt and pepper to taste
1 lb. frozen baby okra,sliced
1 lb. claw crab meat, picked
2 lbs. shrimp, raw, peeled

Here are the directions as sent to us by your fellow subscriber:

You can cheat with the roux by baking the flour in the oven first. You spread it out on a cookie sheet and bake at 400 degrees for 20 - 30 minutes, stirring every 7 minutes or so.

The traditional method without cheating is to:
1. Prepare all vegetables, and have broth ready to pour, before you begin the roux. I stir the spices/seasonings in with the veggies to make it easier.
2. Start with the flour in a cold soup pot (at least 10qts.) and slowly stir in oil over medium-low heat. STIR CONSTANTLY for an hour till it turns the color (approximately) of peanut butter. If the roux burns, pour it out and start over, otherwise it ruins the seafood!
3. Add vegetables, except okra, all at once. The mixture will steam up and instantly thicken the roux. Stir together for about 5 more minutes then slowly add the chicken broth. Put the crabmeat in to simmer after you have added the chicken broth.
4. Rest your arm and have a libation. Slice up the okra and add it to the pot (now it's officially gumbo). Let simmer on low heat for about 2 hours.
5. Add the shrimp 20 -30 minutes before serving.

Blackberry Turnovers

5 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
3/4 cup milk
8 Tbsp. butter
8 Tbsp. vegetable shortening
1 and 1/2 cups sugar
2 eggs
5 cups blackberry jam
Confectionerís sugar

Combine flour, baking powder and salt in a bowl. In another bowl, add the vanilla to the milk and reserve. Cream the butter with the shortening and sugar together and mix well. Beat in the eggs. Add about 1 cup of the flour mixture and, when mixed well, add about 1/4 cup of the milk mixture. Repeat the process until all flour and milk are used and beat well the entire time. Divide dough into 24 equal sized balls. Refrigerate dough balls for about 1 hour. To make turnovers, take each dough ball and roll it into a circle about 8 inches in diameter on a lightly floured surface. Spoon about 3 Tbsp. of the blackberry jam into the center of the circle and spread it around, leaving about 1/2 inch of the outside of the circle plain. Moisten the outside edge of the dough with a little bit of water on your finger and then fold the dough to make a half circle. Crimp the curved edge with a fork and then poke a few holes in the top of the turnover. Place turnovers on a cookie sheet that has been greased with butter or non-stick spray and bake the turnovers in a pre-heated 375-degree oven for about 20 minutes. Allow turnovers to cool and then sprinkle with Confectionerís sugar before serving.

More Free Recipes:

  6. BIGOS
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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