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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Murrey Walker who wrote (20669)	12/15/2007 12:22:53 PM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

Yes I have but your pairing sounds wonderful! I shall give that a try. Yes I like Paul and in fact had my first failure with one of his recipe's just last week. A smoked trout mousse. I liked it but most everyone else thought it was way to spicy. I'll try it again and tame it down some and see how that goes.

To: Murrey Walker who wrote (20669)	12/15/2007 1:58:48 PM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

As a fellow Paul fan, this is a favorite also. Seafood Crepes Crepes 1 cup milk 2 eggs 1 1/2T vegetable oil 1t sugar 1/4t nutmeg pinch of salt 3/4 cup plus 1 T sifted all purpose flour In a bowl combine milk, eggs, oil, sugar, nutmeg and salt. Mix well with a whisk. Add the flour and whisk again just until blended and no lumps. Don't over mix. Lightly oil an 8" crepe pan then wipe off. Should be enough oil to have a shine on the pan but no more. Heat the pan over medium heat until a drop of batter sizzles. Pour in 2T of batter while tipping the pan away from you and swirl to evenly coat pan. We want the crepe as thin as we can get it. Cook until bottom is beginning to brown and then remove from pan and place on a rack to cool browned side up. Let the pan heat up for about 15 seconds and repeat until done. Keep crepes covered with a damp towel and use within 2 hours. 12 to 16 crepes. Seafood Seasoning mix 1t salt 1/2t white pepper 1/2t cayenne 1/4t dried basil leaves 1/8t dried thyme 1/8t dried oregano Mix in a bowl 4T unsalted butter 1/4 cup chopped onions 1/2 cup chopped green onions 1T all purpose flour] 1 1/4 cups heavy cream 1/2 pound lump crab meat picked over 1 pound crawfish tails with fat 3/4 pound peeled medium shrimp Heat serving plates in a 250 oven Melt the butter in a 2 quart saucepan over high heat. Add the onions and saute until they start getting tender, 2/3 minutes. Add the seasoning mix and stir to mix and saute for another minute or so stirring every so often. Add the green onions and flour and stir to incorporate the flour. Cook for a minute or so then add the cream and bring to a boil stirring frequently. Add the crab and return to a boil stirring but trying to not break up the clumps of crab. Reduce heat and simmer until slightly thickened, a couple of minutes. Return the heat to high and add the crawfish and shrimp until shrimp are plump and pink about 2 to 4 minutes stirring often. Remove from heat. Place 2 crepes on a heated plate and put a scant 1/3 cup of seafood in the center and roll the edges to the center to cover, then spoon some sauce over the top and throw a shrimp or two on top and serve. If you really want it decedent pour some Hollandaise sauce over the top.