Esquites

Check our Lucky 32 Southern Kitchen Blog Post – Lend Me Your Ears (Of Corn)!

8-12 corn tortillas
¼ cup of corn relish (recipe below)
¼ cup of homemade ricotta
¼ cup chopped green onions
2 tbsp creole mayonaise (recipe below)
2 tbsp cayenne pepper hot sauce (we like Valentina)

Recipe: Creole Mayonnaise

2 ¾ cup of mayonnaise
1 tbsp creole seasoning
1 tbsp Texas Pete hot sauce
1 tbsp lemon juice

Recipe: Corn Relish

2/3 pound corn kernels (canned or fresh cooked)
¼ cup diced jalapeno peppers
½ pound diced tomatoes
¼ cup diced red onions
½ tsp salt
½ tsp minced garlic
2 tbsp canola oil
2 tbsp lime juice
2 tbsp chopped fresh cilantro
½ tsp ground cumin

Drain the corn well and add all of the ingredients to a large mixing bowl. Using a spoon, combine well. Makes 1 quart.

To Assemble the Esquites:

Add all of the ingredients to a large mixing bowl and whisk until the color is even and the ingredients are evenly distributed. Makes 2 ¾ cups. Fry fresh corn tortillas until crispy or bake some already fried tortillas at 350 for just under five minutes. Break the tortillas into pieces (like chips) and place them on a large serving platter. Top them with corn relish, green onions, ricotta, creole mayonnaise, and cayenne pepper hot sauce.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Deviled Crab Dip

Check our Lucky 32 Southern Kitchen Blog Post – Blue Crabs Are Beautiful Swimmers

1 pound crabmeat
1 tbsp canola oil
½ tbsp chopped garlic
¾ tsp ground mustard
2 tbsp horseradish
¾ tsp celery salt
¼ tsp ground black pepper
1 tsp Florida Bay seasoning
½ tsp kosher salt
½ tbsp parsley flakes
1 tbsp Worcestershire Sauce
1 tsp Tabasco® Sauce
2 cups heavy cream
4 oz cream cheese

Heat oil in a saucepot; sweat the garlic. Add the mustard, celery salt, horseradish, pepper, Florida Bay, kosher salt, parsley, Worcestershire, and Tabasco®. Stir to mix well. Slowly add the cream, whisking to blend well. Continue cooking until the sauce thickens. Remove from heat and cool. Whip cream cheese in a mixer and add cooled sauce while mixer is running. When fully mixed, fold in crabmeat. Yield: 1½ quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Cream of Asparagus Soup

Check our Lucky 32 Southern Kitchen Blog Post – Three Recipe, One Sustainable Ingredient: Asparagus

1 pound asparagus
¾ cup heavy cream
1 fl oz canola oil
½ cups chopped yellow onion
1 quart vegetable stock
¼ pound diced, peeled potatoes
1/2 cups heavy cream
2 tsp salt
1 tsp ground white pepper
1 tsp dried thyme leaves (or 1TBSP fresh)
¼ pound Parmesan Reggiano cheese rind only
1 tsp lemon juice

Wash asparagus and cut the woody part of the stalk off. Blanch the tops, shock in ice water, drain and set aside for garnish. Blanch the stalks for 5 minutes. Add hot asparagus stalks to a blender with first portion of heavy cream and puree, then strain reserving solids and liquids separately. In a pan, sauté onions in oil until translucent.

In a large pot, add vegetable stock. Add all ingredients except pureed asparagus liquid and solids, stirring to incorporate. Add solids from asparagus puree and continue to simmer until potatoes are soft. Remove the Parmesan rind and discard. Puree the soup with an immersion blender. Stir in asparagus liquid puree and then strain all through a large hole strainer.Garnish soup with cut asparagus tips.

Makes 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Crab & Corn Soup

Check our Lucky 32 Southern Kitchen Blog Post – Blue Crabs Are Beautiful Swimmers

1/8 pound unsalted butter
4 cups diced yellow onions
½ cup diced roasted red peppers
1/8 cup minced garlic
2 cups water
1 quart crab stock
6 cups corn off the cob
½ tsp cayenne pepper
salt & black pepper to taste
1 cup heavy whipping cream

Melt butter in a saucepot. Sweat the onions until golden. Add the roasted peppers and garlic, then cook until fragrant. Add the water and stock and bring just to a boil. Add the corn and seasonings; simmer for 10-12 minutes. Add cream, bring back to a simmer and turn off the heat. Adjust salt to taste. Makes 3 quarts.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Shrimp and Peach Salad

1 each Peach – peeled, pittted and sliced
6 oz Shrimp – poached or steamed and peeled
1/2 each Avocado – sliced
2 tbsp Lime Juice
2 tbsp Honey
1/4 cup thin sliced Red Onion
2 oz Baby Spinach
1 tsp Extra Virgin Olive Oil
1/8 tsp Salt
1/8 tsp Black Pepper

Add salt, pepper and oil to mixing bowl and combine well. Toss spinach in oil mixture and then remove to a serving bowl. Add honey and lime to same mixing bowl and combine well. Add peaches, onions and shrimp tossing to coat with dressing. Arrange peach mixture over spinach.Slice avocado and serve over top of salad.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Country Ham Cream Sauce

1 tbsp Olive Oil
½ lb Country Ham cut into small pieces
¼ cup diced Onions
1 tbsp Butter
2 ¼ cup Cream or Milk or Half and Half (your choice)
½ tsp Pepper
1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)

Heat oil in stock pot. Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly. Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken.

Cook 8-10 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Sweet Potato Quickbread

3 cups roasted & mashed Sweet Potatoes1 cup Granulated Sugar
1/2 cup Light Brown Sugar
1/2 cup Unsalted Butter, melted
1 tsp Lemon Zest
3 Eggs
2 1/2 cups All Purpose Flour
1 tbsp Baking Powder
3/4 tsp Salt

In a mixer with paddle attachment, cream together sugars, butter and zest. Add eggs one at a time until fully incorporated. Add mashed sweet potatoes and continue mixing. Sift flour, baking powder and salt together. Remove bowl from mixer and fold in dry mix with a spatula. Turn mixture into a greased tube pan and bake at 375 degrees for 40-45 minutes or until a toothpick inserted in the center comes out dry. Makes – 8 thick slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

French Onion Dip

2 oz Butter (1/2 stick)
2 cups Yellow Onion, small dice
1/2 tsp Thyme
1/2 tsp Kosher Salt
1 1/2 cups Sour Cream
3/4 cup Mayonnaise
1/2 tsp Granulated Garlic
1/4 tsp White Pepper
1/2 tsp Kosher Salt
1 tsp Lea & Perrins
1 tsp Lemon Juice

Melt butter over medium heat. Add onions, thyme and 1/2 teaspoon salt. Sweat onions till golden, remove from heat and allow to cool. Meanwhile, whisk together remaining ingredients. Stir in cooled onions and incorporate well.

Serve with chips or crudités.

Makes – 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Weaver Tuna Salad

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Longtime Favorite Recipes

24 oz canned White Chunk Tuna packed in water
5 oz diced Cucumber
1 cup Lemon Mustard Vinaigrette
Salt to taste

Place tuna in a colander and allow to drain well, pressing on tuna to remove all water. Peel cucumber, remove seeds and dice to ¼ inch. Toss cucumber with a little salt and let sit for 10 minutes and then rinse with water. In a mixing bowl, toss tuna and cucumber with vinaigrette. Season to taste.
Makes 1 quart

Lemon Mustard Vinaigrette

1 tbsp Water
2 fl oz Boetje Gourmet Mustard
2 fl oz Gulden’s Mustard
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
7/8 cup Canola Oil

Using electric mixer, combine water, both mustards, red wine vinegar and lemon juice. When well blended, very slowly add oil.
Makes 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Veggie Burger

¼ cup Extra Virgin Olive Oil
¼ cup Soy Sauce
¼ cup Balsamic Vinegar
2 ½ Qt Button Mushrooms – Fresh, washed
1 cup Yellow Onions
1 cup Red Bell Peppers – ¼” diced
1 cup Green Bell Peppers – ¼” diced
¾ tbsp Chopped Garlic
¾ tbsp Tabasco Jalapeno Sauce (Green)
¼ tbsp Ground Cumin
½ tbsp Mushroom Base
½ tsp Chipotle
1 ½ Eggs
¼ tsp Black Coarse Ground Pepper
¼ can Black Eye Peas – Rinsed, Drained
2 cup Japanese Bread Crumbs

Combine ½ of virgin olive oil, ½ Soy Sauce and ½ balsamic vinegar in a large mixing bowl. Add mushrooms and toss until well coated. Spread mushrooms on sheet pan and roast until dark brown and mostly dry. Puree mushrooms in food processor to form a paste. Saute onions, peppers, and garlic in the remainder of the olive oil until soft. Combine all remaining ingredients except breadcrumbs in mixer. Blend with whisk attachment until evenly distributed and peas are mostly broken up. Add breadcrumbs and blend until well distributed. Line sheet tray with parchment paper and lightly spray with cooking spray. Form into 6 oz hamburger style patties. Place on prepared sheet trays and bake in 425 degree oven for approximately 15 minutes or until internal temperature of 160 degrees is reached.

Makes: 3 lbs

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.