Pan Satueed Soft Shell Crabs Francaise over Louisiana Rice
Coconut-Crusted Soft-Shell Crab with Mango Chutney
Okra Sausage Stew Over Rice
About Fuyu Persimmons
Fuyu Persimmon, Pear and Walnut Rolled Tart
Fuyu Persimmon, Pear and Pine Nut Salad
Roasted Peanuts
Cherry Tomato Frittata with Corn, Basil and Goat Cheese
Pan Satueed Soft Shell Crabs Francaise over Louisiana Rice
4 soft shell crabs
1/2 cup flour
1 egg
2 cloves garlic (minced)
juice of two lemons
3 tablespoons olive oil
2 tablespoons butter
1/2 cup Prosecco
Prepared Stansel’s Louisiana Rice
Pat crabs dry. Beat one egg. Dip crabs in egg bath then dredge in salt and peppered flour. Heat olive oil until it ripples, and add minced garlic. When garlic begins to soften place the crabs in saute pan, top side first. Cook until golden brown, then turn crabs.
After 1 minute, add the butter, lemon juice and prosecco. Cook another 3 to 5 minutes then remove from pan. Place on bed of rice and drizzle the sauce over the crabs. We served with sautéed peppers and grape tomatoes.
Coconut-Crusted Soft-Shell Crab with Mango Chutney
Lorrie Hulston Corvin, Cooking Light Magazine, APRIL 2003
2 cups chopped peeled mango
1/2 cup finely chopped onion
1/2 cup water
1/4 cup dried currants
1/4 cup cider vinegar
3 tablespoons sugar
2 tablespoons chopped crystallized ginger
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
4 teaspoons vegetable oil, divided
8 (3-ounce) soft-shell crabs, cleaned
1/2 cup flaked sweetened coconut, toasted
2 tablespoons brown mustard seeds
1/4 teaspoon salt
1 large egg white, lightly beaten
Cooking spray
Combine first 9 ingredients in a medium skillet over medium-high heat. Bring to a boil; reduce heat and simmer 15 minutes or until thick. Set mango chutney aside.
Preheat broiler.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Place 4 crabs in pan, top sides down; cook 2 minutes per side, gently pressing body and legs against pan. Place sautéed crabs, top sides up, on a baking sheet. Repeat procedure with remaining oil and crabs.
Combine coconut, mustard seeds, salt, and egg white; divide evenly among top shells of crabs. Press coconut mixture on top shells of crabs, leaving a 1/8-inch margin around outside edge of shells. Lightly spray crabs with cooking spray. Place baking sheet 8 inches away from broiler; broil 5 minutes or until coconut mixture is browned and crisp.
Okra Sausage Stew Over Rice
By Maggie Lacey
1 yellow onion
2 large cloves garlic
1/2 lb Farm Fresh smoked sauasage
1/2 lb okra
2 large tomatoes
chicken stock
kosher salt and pepper
olive oil
Stansel’s Louisiana Rice
Heat 2 TB olive oil in the bottom of a large pot over medium high heat. Chop onion and put in the pot. Cook, stirring occassionally until onions are translucent, 5 minutes. Finely chop garlic and add to pot. Stir and cook 30 seconds. Chop sausage into bite size peices and add to pot. Cook stirring occasionally for several minutes. Chop tomatos into chucks and set aside in a large bowl. Chop okra and add to tomatoes. When sausage is cooked through, add okra and tomatoes to pot and add enough chicken stock to cover. Season with salt and pepper (approximately 2 tsp salt and 1 tsp pepper, or to taste). Bring to a boil, then turn to low and cover. Simmer for 30 minutes to 2 hours (the longer the better). Stir occasionally during cooking and add additional chicken stock as needed if it gets too thick. Optional: Before serving, skim some of the fat from the sausage off the top of the stew. Put a scopp of Stansel’s Louisiana Rice (has a good nutty flavor) in a bowl and top with a few ladels of stew. Serve alongside crsuty french bread.
About Fuyu Persimmons
There are two varieties of persimmons; Fuyu persimmons - short and squat, shaped very much like tomatoes, and Hachiya, more acorn shaped. Hachiya persimmons are used for making dishes like persimmon cookies or persimmon pudding cake and are eaten only when liquidy ripe. Fuyu persimmons are eaten much like apples. Peel them, slice them, eat them. The fuyus will ripen on their own at room temperature over a period of several days. They are generally speaking not a fast ripening fruit like strawberries or bananas. Hence an unripe bunch can last weeks. However, once ripe they do not keep well and thus should be eaten quickly. Refrigeration is not necessary and may actually ruin the fruit.
Fuyu Persimmon, Pear and Walnut Rolled Tart
Makes: 10 – 12 servings
1 puff pastry or pie crust
2 Fuyu persimmons
1 pear
1/2 cup currants
1 Tbsp orange zest
1/4 cup sugar
1/2 cup walnuts
1 tsp flour
1 egg scrambled
1 Tbsp white sugar
Preheat oven to 325 degrees. Oil or butter a cookie sheet and set aside.
Chop persimmons and pears into 1/2-inch cubes. Place persimmons and pear in a bowl and mix in the currants, zest, sugar, walnuts and flour. Roll out your pie crust or puff pastry. Lay out your pastry crust on the cookie sheet and then spoon the fruit filling in a long and full line in the center. Fold the outer edges over the center, overlapping the ends. Fold under the ends and crimp so you have a full seal. If desired, brush on the egg wash and sprinkle the remaining tablespoon of sugar onto the top of the pastry dough. Bake for 40 – 45 minutes or until fully baked.
If the top crust starts to brown too much, simply cover it with foil and continue to bake until finished.
Fuyu Persimmon, Pear and Pine Nut Salad
Serves: 4 – 6 people
1 bunch of cleaned raw spinach, arugula, or other leafy salad green
1 Fuyu persimmon chopped into cubes
1 pear chopped into cubes
1/2 cup pine nuts
1 Tbsp sugar
Your favorite vinegarette dressing
In a pan, heat pine nuts on medium heat, toasting gently.
Sprinkle on the sugar and quickly incorporate it into the nuts so they become lightly coated.
Once the sugar starts to meld to the nuts, immediately turn off the heat so you don’t burn the sugar.
Place greens, persimmon, pear, and nuts in a salad bowl and mix with your favorite salad dressing.
Roasted Peanuts
Preheat oven to 350 degrees F.
Place raw peanuts in a single layer in shallow baking pan.Bake 20 to 25 minutes.
Stir once or twice during cooking time. Cook until slightly underdone.
Peanuts continue to cook when removed from oven. Let cool 10 minutes before eating.
Store unshelled roasted peanuts in an airtight container up to one month on the shelf, 6 months in refrigerator or 12 months in freezer.
Cherry Tomato Frittata with Corn, Basil and Goat Cheese
10 eggs
1/4 cup heavy cream
6 oz. goat cheese, crumbled
3 Tbs. finely chopped fresh basil
1/2 tsp. lemon zest
1 1/4 tsp. kosher salt, plus more for sprinkling
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
2 Tbs. unsalted butter
Kernels cut from 1 ear of corn (about 1 cup)
1/2 pint small cherry tomatoes
Directions:
In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 1 1/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into 8 wedges and serve. Serves 8.
Williams-Sonoma Kitchen.
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