CRAWDADDYS
6414 W. Greenfield Ave., West Allis
414-778-2228 - www.crawdaddysrestaurant.com
Green Onion Mayonnaise
4 cups mayonnaise
1 tsp granulated garlic
½ tsp granulated onion
½ tsp ground celery seed
6 dashes Green Tabasco
3 tbsp Dijon Honey Mustard
3 tbsp Honey
2 tsp Worcestershire Sauce
2 bunches Green onions, cleaned and chopped
Combine all ingredients thru the Worcestershire sauce and whisk until well blended. Stir in green onions and mix well. Chill until ready to serve.
Seared Sea Scallops with Roasted Pecan - Door County Cherry Butter
Recipe for 4 People
For the Butter:
1 qt Port Wine
1 Tbsp. Sugar
10 Pieces Whole Black Peppercorns
10 Pieces Whole Coriander Seed
1 Cup Frozen Door County Cherries, Thawed (Reserve the Juice)
½ Cup Reserved Juice From the Cherries
½ lb. Pecans, Roasted for 20 minutes at 250 F.
1 lb. Chilled Unsalted Butter, Cut into Small Pieces
Combine the port wine, sugar, peppercorns, and coriander in a heavy bottomed saucepan and reduce the mixture over low heat until it resembles a syrup. Strain the mixture and chill it.
Combine the cooled syrup, the cherries, the cherry juice and the roasted pecans in a food processor and run the machine until the cherries and pecans are finely chopped.
Add the butter with the machine running until all of it has been incorporated. The pecan - cherry butter may be made in advance and frozen. It will keep for several weeks in the freezer. You will have some left - it’s also great on fish, pork, and veal.
For the Scallops:
2 lb. Large Sea Scallops
Salt and Pepper
Flour
1 fluid oz Clarified Butter or Vegetable Oil
Season the scallops with salt and pepper and dredge them in flour. Sear the scallops in the butter or oil in a very hot pan for 2-3 minutes a side, depending on the size of the scallops. Remove the scallops to a plate. Warm the desired amount of pecan - cherry butter over low heat until melted, and spoon the mixture over the scallops.
Chicken & Sausage Gumbo Ya Ya
Makes approximately 1 Gallon
2 oz. Clarified Butter
20 oz ( by weight) Frozen Cut Okra
2 Medium onions, Finely Chopped
1 Rib Celery, Cut into ¼ inch cubes
3 cloves of Garlic, Minced
1 Red Bell Pepper, seeded and cut into ¼’ Cubes
1 Green Bell Pepper. Seeded and cut into ¼” cubes
4 oz smoked ham, cut into ½” cubes
1 teaspoon dried leaf thyme
4 cups Stewed tomatoes, drained and chopped
4 cups chicken stock
1 Lb 2 oz Marinated boneless, skinless chicken breasts, grilled and cut into ½’ cubes
1 lb smoked polish kielbasa, peeled and cut into ¼’ half moons
3 dashes Red Tabasco
2 teaspoons Creole meat seasoning
¾ teaspoons Kosher salt
Pinch of Cayenne Pepper
Dash Sugar
Heat the butter in an uncovered heavy bottomed pot. Add the frozen okra, and cook for about 15 minutes, stirring often with a wooden spoon, until it’s covered with a shiny glaze. Add the onions, celery, garlic, peppers, ham and thyme leaves. Cook gently for 15 minutes more, until the onions and celery are shiny and translucent. Add the drained, chopped tomatoes and the chicken stock and reduce the heat to a simmer. Grill off the chicken breasts, dice them up, and add them to the pot along with the half moons of kielbasa. Season the soup with the Tabasco, meat seasoning, salt, cayenne pepper, and sugar. Cool the gumbo down in an ice bath. Label and date it.
