1 lb crawfish
1/2 cup butter
1 bunch green onions
1/2 c chopped Italian parsley
3 tablespoons flour
1 pint half and half
3 tablespoons dry sherry
1/2 teaspoon salt
pinch of cayenne
Saute crawfish in butter. Set aside.
In another skillet, saute chopped green onions, and parsley. Gradually add half and half, and stir to combine.
Add sherry, crawfish, salt, and cayenne. Stir to combine.
Serve over white rice.
2 pounds chicken wings, wings and drummettes separated
1/4 cup soy sauce
2 tablespoons canola oil
2 tablespoons dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
A few pinches of freshly ground black pepper
Put the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.
Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.
Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.
5 cups sliced fresh mushrooms
1 lrg. onion – chopped
1 dash ground thyme
1 1/2 cups chicken broth
3 Tbls. all-purpose flour
1 cup heavy whipping cream
3 Tbls. butter OR margarine
1 tsp. sherry
salt and pepper – to taste
In a 2-quart saucepan over medium heat, cook mushrooms, onion, and thyme in broth for 10-15 minutes, until mushrooms are tender.
Pour half of the saucepan contents into a blender with the flour and puree; return puree to saucepan.
Add remaining ingredients to saucepan and simmer over medium-low heat, stirring constantly, until thickened.
1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup dry sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.