A brief history about the great state of Texas. Europeans who first settled in the Gulf Coast were primarily French and Spanish. The Louisiana Purchase and the Texas Revolution made the Gulf Coast part of the United States. The term "six flags over Texas" came from the several nations that had ruled over the territory. Spain was the first European country to claim the area of Texas. France held a short-lived colony in Texas. Mexico controlled the territory until 1836 when Texas won its independence, becoming an independent Republic. After the war and its restoration to the Union, Texans fought and won the Texas Revolution in 1835-36. In 1845, Texas joined the United States, becoming the 28th state. The state's annexation set off a chain of events that caused the Mexican-American War in 1846. Texas declared its secession from the United States in early 1861, joining the Confederate States of America during the American Civil War. Texas now became an independent nation, the Republic of Texas. Moving ahead, oil was discovered in 1901 producing the "Oil Boom" and permanently enriched the economy of Texas.
Fishing abounds in Texas on the coastline offering fishermen year-round opportunities. Flounder, Speckled Trout, Red fish, Shark, Grouper, Snapper and Tuna just to name a few. The Texas Gulf also has abundant shrimp and oysters to be had.
Stephen F. Austin (Nov. 3, 1793 - Dec. 27, 1836), known as the "Father of Texas," led the second and ultimately successful colonization of the region by bringing 300 families to his settlement (The Austin Colony) known in Texas history as The Old Three Hundred. He apparently once said "Give Me Texas Oysters or Give Me Death." I'm not a big oyster fan, but they must be very good in Texas if someone is willing to die for them! Texas produces well over 3.4 million pounds of oyster meat.
Did you know that women who eat a 3.5 oz. serving of fish 2-4 times a week lower their chance of stroke by 27%. Fish is high in Omega 3 fatty acids and is called "good brain food" another great reason to eat fish. I hope you enjoy the recipes listed below.
Deviled Crab
8 Tbl. mayonnaise
8 Tbl. Dijon
2 Tbl. Worcestershire
salt and freshly ground black pepper
4 Tbl. red bell pepper, finely chopped
4 Tbl. scallions, finely chopped
4 Tbl. celery, finely chopped
2 lb. lump crabmeat
4 Tbl. butter
1/3 cup fine fresh bread crumbs
Mix mayonnaise, mustard, Worcestershire and Tabasco with chopped vegetables. Gently fold in crabmeat and place in eight buttered ramekins. Melt butter and stir in bread crumbs. Top each ramekin with crumbs. Place in 350 degree oven for about 15 minutes, then turn on broiler and broil until top is browned.
Heavenly Lobster or Crab Salad
4 tsp. Dijon
2 Tbl. white wine vinegar
4 Tbl. olive oil
4 Tbl. heavy whipping cream
Tabasco, few dashes
4 yolks, from hard boiled eggs
3 anchovies
salt and freshly ground black pepper
1 English cucumber, thinly sliced
2 stalks celery, sliced thinly
3 scallions, sliced thinly including green part
3 cups cooked lobster or crabmeat
Fresh chives, (garnish)
Mash egg yolks and anchovies, whisk together with mustard, vinegar, cream, olive oil, season with salt, pepper, Tabasco. Add vegetables and mix well, gently stir in lobster or crab or a combo of both. Serve on Boston leaf lettuce lined plates. Garnish with snipped fresh chives.
Scallops with Zesty Lime Sauce
2 lbs. sea scallops
6 Tbl. olive oil, divided
2 Tbl. all purpose flour
salt and freshly ground black pepper
3/4 cup white wine
3 garlic cloves, minced
1/2 cup heavy whipping cream
1/4 cup fresh lime juice
zest of lime
1/3 cup basil, chiffonade cut
Tabasco
Toss scallops in flour seasoned with salt and pepper, shake off excess. In a saute pan melt 4 Tbl. butter and saute scallops and garlic. Remove from pan. Add remaining butter to pan and whisk in flour to make a roux, cook for about 1 minute. Add wine stirring to make a sauce. Add cream and stir until smooth. Stir in lime juice, zest, basil, Tabasco and season with more salt and pepper. Drain liquid from scallops and add to sauce, heat through.
Ahi Tuna Au Poivre - love, love, love this dish
4 (8 oz) tuna steaks
4 Tbl. Dijon
Salt
6 Tbl. cracked black pepper peppercorns
olive oil
1/2 cup scallions, sliced thin including green part
1/4 cup red bell pepper, chopped fine
2 oz. brandy
2/3 cup heavy whipping cream
Rub steaks with mustard and place black peppercorns on each steak. Heat oil in skillet and sear steaks, on each side add scallions and red pepper. Cook about 2 minutes and remove pan from flame and add brandy, put back on flame and allow to cook for about 1 minute. Add cream and turn up heat, cook for about another 2 minutes. Remove fish to platter and pour over sauce. Serve with a nice salad and rice pilaf.
I have always loved chowders or seafood soups with cream and loaded with seafood. Here is a lovely seafood stew I hope you enjoy. I created this when I was Executive chef at House of Representatives in Olympia, WA and it was always a big hit.
Julia's Seafood Stew
1/2 lb. raw shrimp, cleaned and shelled
1/2 lb sea scallops
1/2 lb. crabmeat
2 cups whole milk
2 cups heavy whipping cream
1 cup seafood stock
1 onion, finely chopped
3 garlic cloves, minced
3 Tbl. butter
olive oil
3 heaping Tbl. of all purpose flour
6 Yukon gold potatoes, peeled and cut into 1-inch cubes
2 tsp. good curry powder
3 Tbl. good sherry
Italian parsley, chopped
Cook potatoes until fork tender, drain and set aside. In a large deep pan, heat butter, add onions, garlic and curry and cook until softened, do not brown. Sprinkle in some flour and whisk about 1 minute, continue whisking adding stock, cream and milk. Reduce this mixture, then stir in sherry and gently stir in shrimp and scallops cooking until shrimp turns pink. Gently fold in crab. To serve; place in large tureen or soup bowls and sprinkle with chopped parsley. Serve with a crisp Caesar salad and bread.
Cornbread Dressing with Texas Shrimp and Andouille - this recipe comes from my friend Bettie L. who is a wonderful cook. Thank you Bettie for sharing this recipe.
1 (12-inch) pan of baked cornbread
1 stick unsalted butter
2 medium onions, diced
1 large red bell pepper, diced small
1/2 cup celery, diced small
2 Tbl. garlic, chopped
1 lb. Andouille sausage, diced
1 lb. medium shrimp, peeled, cleaned and deveined
1/4 cup fresh basil, thinly sliced
1 Tbl. fresh thyme
2 Tbl. Cajun seasoning, such as Tony's
Tabasco, to your taste
1 cup chicken broth
13 oz. can evaporated milk
4 eggs, beaten
Make your cornbread, cool and crumble into a large bowl; set aside. Cook sausage in a saute pan and when done, drain on paper towels. Melt butter in large saute pan and cook onions until soft about 5 minutes. Add bell pepper, celery and garlic cook about 5 minutes. Add cooked andouille sausage and saute about 5 minutes. Add shrimp and seasonings cooking for about 1 minute, shrimp will not be completely cooked, but will continue cooking when baked.
Pour vegetable/sausage/shrimp mixture into the bowl of crumbled cornbread. Add chicken broth, evaporated milk and beaten eggs. Mix all ingredients well. Place in 9x13 baking dish and bake at 375 degrees for 30 minutes or until set.
Shrimp Po Boy Sandwich (you can use oysters too)
2 French baguettes, split and cut into 6-inch lengths
4 Tbl. butter, softened
1 cup mayonnaise
2 Tbl. Dijon
Tabasco (to taste, I like a lot)
1 tsp. Worcestershire sauce
Cooking oil
1 cup whole milk
2 eggs, beaten
3/4 cup yellow cornmeal
1/2 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. cayenne
1 1/4 lbs. large shrimp, cleaned, shelled
2 cups romaine lettuce, shredded
2 large ruby red tomatoes, sliced thin
Heat oven to 350 degrees. Remove soft centers inside the baguette, leaving about 1/2 inch shell. Brush insides with butter and heat in oven until warmed, set aside. In a bowl, mix mayonnaise, mustard, Tabasco and Worcestershire sauce. Spread liberally onto inside of bread.
In a large deep sided pan, heat oil to 360 degrees. In a bowl combine milk and eggs. In another bowl, combine cornmeal, flour, salt, pepper and cayenne. Dip the shrimp into the wet mixture then into the cornmeal mixture and shake off excess. Fry the shrimp in batches until golden brown about 2 to 3 minutes. Drain on paper towels. Repeat with remaining shrimp. Place lettuce, tomatoes and shrimp into baguettes and enjoy. Add extra Tabasco if desired.
Trout Amandine with Browned Butter - This recipe is a good old standby, which I think has been around since the 50's possibly earlier. I have used this dish many times for catering.
4 (8 oz.) trout fillets
salt and freshly ground black pepper
1/2 cup milk
1/2 cup all purpose flour
1 cup butter
1 cup sliced almonds, toasted
juice of 1 lemon
zest of lemon
Italian parsley, chopped
Sprinkle fillets with salt and pepper, dip in milk and roll in flour. Heat a saute pan with oil and fry trout until golden on both sides. Remove to platter and keep warmed. Clean out saute pan, add butter and melt until lightly browned and frothy. Add sliced almonds, lemon juice and zest. Pour sauce over fillets and sprinkle with parsley.
Stuffed Shells with Spinach, Ricotta and Crab (or you can use manicotti) This dish is one of my daughter Britt's all time favorites.
24 Jumbo Shells
1 lb. Ricotta cheese
1 onion, chopped fine
olive oil
1 small box frozen spinach, thawed, drained and squeezed dry
Fresh Parmesan cheese, grated
Fresh mozzarella cheese, shredded
1 lb. fresh crabmeat
salt and freshly ground black pepper
Marinara sauce; make your own or use good quality sauce from grocery store
In a saute pan, add olive oil onions and garlic and cook until soft. In a large bowl, add ricotta, cooked onion, garlic, spinach, 1/3 cup Parmesan cheese, salt, pepper and gently mix in crab.
Bring a large pot of salted water to a boil and add shells. Cook for about 5 minutes, drain and let cool slightly for handling. In a large casserole dish, add some sauce. Fill shells generously with ricotta mixture and place open side up in casserole dish. Pour sauce over top of shells and top with grated Parmesan cheese and mozzarella. Bake for about 30 minutes until heated through, turn on broiler and let cheese get bubbly. Watch so cheese does not burn. Remove to cooling rack and let rest for about 10 minutes before serving. Serve with crisp salad and hot garlic bread.
Grilled Grouper with Spicy Salsa - Groupers are fish of the family which include seabass. The word "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. Several species of grouper are depleted, but red grouper from the Gulf of Mexico is no longer overfished. One reason for the groupers' dwindling numbers is their unusual mating ritual: mature fish come together to spawn in huge numbers that make them easy targets for fishermen. This removes many reproducing fish and threatens the recovery of depleted populations.
4 (8 oz.) pieces of Grouper
Salsa - my sister Kristin gave me this salsa recipe, and I though it would be good on grilled grouper
1 large Haas avocado, chopped and sprinkled with fresh lemon juice
1 small English cucumber, seeded and chopped fine
4 nice red tomatoes, peeled, seeded and chopped fine
1/2 yellow bell pepper, seeded and chopped fine
1/2 red bell pepper, seeded and chopped fine
1/2 serrano chili, seeded and chopped fine
1 small jalapeno pepper, seeded and chopped fine
1 small sweet onion, chopped fine
salt and freshly ground black pepper
olive oil
3 limes, juiced
zest of 1 lime
Tabasco
5 scallions, sliced thin, including green part (garnish)
Italian parsley, chopped (garnish)
Combine all salsa ingredients and mix well. Rub fish with a little olive oil, season with salt and pepper and grill until done. Place fish on platter, pour over a little salsa on each piece and garnish with chopped scallions and parsley. Serve with warm flour tortillas, rice and black beans.
Crunchy Fried Fish - Some of the best fried fish I ever ate was at a family reunion in Nebraska. My cousin Leisa's boyfriend, Dave cooked fresh walleye he had caught and it was so delicious you could not stop eating it. I think my recipe for this fish is pretty good too.
3 lbs. fish, nice white firm fish
3 cups milk
2 eggs, beaten
2 Tbl. Dijon
Tabasco, lots and lots of Tabasco (or as much as you can take)
3 cups yellow cornmeal
salt and freshly ground black pepper
1 Tbl. garlic powder
1 Tbl. Cajun seasoning
3 Tbl. Italian parsley, chopped
Peanut oil
Cut fish into nice size pieces. Whisk milk, egg, mustard and Tabasco. Mix cornmeal, parsley, and seasonings together. Dip fish pieces in milk mixture, then into cornmeal, coating well. Shake off excess. Heat up oil in a large saute pan (350 degrees). Add fish and do not overcrowd, fry until crispy and golden brown on both sides. Remove and drain on paper towels. Serve with fresh tarter sauce if desired. Serve with crisp coleslaw and corn muffins.
Julia's Tarter Sauce
1 cup mayonnaise
3 Tbl. capers, chopped
1 Tbl. good quality pickle relish (not sweet type)
2 Tbl. Italian parsley, chopped fine (plus extra for garnish)
1/2 lemon, juiced
zest of lemon
Tabasco, to taste
3 Tbl. black olives, chopped fine
In small mixing bowl, combine all ingredients. Chill before serving. Serve in dish sprinkled with parsley.
Next few recipes are for some side dishes.
Julia's Vinaigrette Coleslaw
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cups sugar
1 Tbl. celery seeds
1 large cabbage, chopped
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
7 red radishes, sliced thinly (or you can use 1 small Diakon radish)
1 medium green bell pepper, chopped
1 sweet onion, finely chopped
salt and freshly ground black pepper
In a saucepan heat oil, vinegar, sugar, cumin and celery seeds until mixture comes to a boil and sugar dissolves, simmer for a couple of minutes. Combine vegetables, season with salt and pepper and pour dressing over. Place in refrigerator and let stand at least 2 hours before serving. Remove with slotted spoon to lettuce lined platter and drizzle a little of the vinaigrette mixture over top.
Julia's Quick Easy Rice
1 1/2 cups rice
2 cups good quality chicken stock
1/2 cup tomato juice
4 ruby red tomatoes, peeled, seeded and chopped
salt and freshly ground black pepper, to taste
2 garlic cloves, minced
Tabasco sauce
1 onion, chopped
Fresh basil, chopped
In a saucepan, add stock and bring to a boil, add rice and tomato juice, cover reduce to simmer and cook about 20 minutes. In a saute pan, add some butter and oil and cook onions and garlic until soft. When rice is done, stir in tomatoes, cooked onions, garlic and season with salt, pepper and Tabasco. Stir in fresh basil and place on platter to serve.
Baked Herb Tomatoes (easy side dish)
6 ruby red tomatoes
1 1/2 cups fresh white bread crumbs
1/4 cup scallions, minced including green part
1/4 cup fresh basil leaves, minced
2 Tbl. Italian parsley, minced
2 tsp. garlic, minced
2 tsp. Italian seasonings
1/2 tsp. thyme leaves, remove from stem and mince
salt and freshly ground black pepper
1/2 cup Gruyere cheese, grated (can also use Swiss)
olive oil
Preheat oven to 400 degrees. Cut the cores from tomatoes, removing as little as possible. Cut them in half crosswise and with a spoon remove the seeds and juice. Place the tomato halves on baking dish lightly oiled.
In a bowl combine the bread crumbs, scallions, basil, parsley, Italian seasonings, garlic, thyme, salt and pepper. Fill the cavities and cover the tops of the tomatoes with the bread crumb mixture, drizzle with a little olive oil. Bake the tomatoes for 15 minutes or until tender. Sprinkle the cheese on top, drizzle with a little olive oil on each tomato and place under broiler for about 1 minute until cheese is bubbly and lightly browned.
Julia's Pesto Potatoes
3 lbs. red potatoes, quartered with skin on
1/2 cup chopped sun-dried tomatoes in oil
Pesto, make your own or already prepared
salt and freshly ground black pepper
Fresh Parmesan cheese, grated
In a large pot of boiling, salted water, add potatoes and cook potatoes until fork tender. Drain. Put potatoes in a large bowl, add salt and pepper, sun-dried tomatoes and gently mix with pesto (to your taste). Transfer to serving bowl and add a little freshly grated Parmesan cheese.
Desserts: I love my mom's pineapple upside down cake. I don't know of too many people who make them anymore. It was a very popular dessert in the 1950's. I had always thought it was a 50's creation, but apparently it originated in the 1920's. My mom's is rich, moist and delicious and served with freshly whipped cream. I hope you try it and enjoy too.
1/2 cup butter
1 cup brown sugar
1 (20 oz) can sliced pineapple, reserve 5 Tbl. of juice
Maraschino cherries (I know, but you just have to use them)
whole pecans, lightly toasted
1 cup all purpose flour, sifted
1 cup sugar
1 tsp. baking powder
pinch of salt
1 tsp. rum extract
1/2 tsp. pure vanilla extract
3 eggs, separated
Preheat oven to 350 degrees. In saucepan melt butter and place in a 9-inch round baking pan. Sprinkle with brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside each one. Fill in the blank areas with whole pecans. In a mixing bowl, combine flour, baking powder and salt and stir. Using a mixer in a glass bowl, beat egg whites at high speed until fluffy. Set aside.
In a separate bowl beat egg yolks with sugar until creamy. Add pineapple juice, rum and vanilla and beat well. Add the flour mixture to the creamed mixture and beat until well combined. Fold in the egg whites. Pour cake mixture evenly over the fruit, and smooth. Bake for 40 minutes or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for about 10 minutes. To remove, run a dinner knife around the edges of the pan to loosen the cake. Invert onto a serving plate. Serve with freshly whipped cream which you have whipped in a little powdered sugar and vanilla extract. Or serve with French vanilla ice cream. Yummm
Mincemeat Sundaes - I am a huge fan of mincemeat and these are delicious! We were in a restaurant in New Orleans and the waitperson divulged the recipe. Sorry, I don't remember the name of the restaurant.
1 large jar of prepared mincemeat - the restaurant prepared their own special mincemeat
1/4 cup brandy
1/4 cup fresh orange juice
1 cup pecans, lightly toasted and chopped
French vanilla ice cream
In a saucepan, add mincemeat, brandy, orange juice and pecans. Cook until heated through and bubbling. In bowls, add scoops of ice cream and pour over some sauce on each serving. Serve with shortbread cookies. Did I just die and go to heaven? Maybe, I think I hear angels singing.
Julia's Spicy Gingerbread with Lemon Sauce - Oh so good!
2 1/3 cups all purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, soft
1 large egg
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
Preheat oven to 325 degrees. Grease and flour a 9-inch square baking pan. Combine all ingredients in a mixing bowl; beat on low speed until ingredients are combined. Scrape the sides of bowl and increase mixer speed to medium; beat for about minutes longer. Pour the batter into the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Lemon Sauce
1/2 cup sugar
2 tsp. cornstarch
1/2 tsp. salt
1 cup cold water
2 egg yolks, lightly beaten
2 Tbl. butter
1 tsp. lemon zest
3 to 4 Tbl. fresh lemon juice
In a saucepan, mix together sugar, cornstarch and salt. Gradually stir in 1 cup of cold water. Cook over low heat, stirring constantly until thick and clear. Stir small amount of hot mixture (called tempering) into egg yolks then return to hot mixture. Cook and stir one minute. Remove from heat and add butter, lemon zest and lemon juice. Taste and if you want it more lemony, add extra juice. Return to heat for 1 minute and stir until butter is melted and ingredients are well combined. Serve this luscious sauce over a piece of warm gingerbread. What a comforting homey dessert.
Bon Appetit
"God's mercies are new every morning"
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