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Thursday, March 11, 2010 01:04 am
Approximately 2 lbs. fish bones, heads, and trimmings or seafood shells or heads. Do NOT use oily-type fish such as salmon, trout or mackerel Stalks from 1 fennel bulb 1 tsp. dried tarra...
Thursday, March 11, 2010 01:03 am
This spicy, garlicky provençal mayonnaise is good not only with Soupe de Poisson, but as a sandwich spread, sauce for shrimp, base for a salad dressing, and anything else where a spicy aioli would be ...
Thursday, March 4, 2010 07:07 am
This classic Haitian condiment can be found on every table, sometimes even when there isn’t a table. The liquid is used as a hot sauce; in other dishes the thinly sliced vegetables are a sort of...
Thursday, Feb. 18, 2010 03:58 pm
RealCuisine RecipeMeatloaf Master RecipeThis meatloaf master recipe provides a palette for both novice and experienced cooks for experimentation. The large amount of breadcrumbs is unusual, as is the ...
Thursday, Feb. 4, 2010 02:36 pm
Oysters in the shell Chopped cooked spinach, squeezed dry, approximately 1 - 2 tsp. per oyster Aioli, recipe follows, 1 tsp.-1 T. per oyster Freshly grated Parmesan, approximately 1 tsp. p...
Thursday, Feb. 4, 2010 04:50 pm
1 c. pecan halves 1 egg white 1 T. Cajun seasoning, such as Souileau’s, Emeril’s Essence, or Paul Prudhomme’s Magic 2 T. dark brown sugar  Beat egg white unti...
Thursday, Feb. 4, 2010 11:55 am
1 1/2 - 2 lb. shrimp, shelled and deveined, shells reserved 1 1/2 c. chicken or vegetable stock 1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes 1/2 tsp. cayenne...

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