Tagged: food

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

Fried Chicken a la Leah Chase

Serves 4 - 6

1 whole chicken, cut into pieces
Salt and pepper
Flour
Oil for deep frying

Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste