Skillet-Fried Corn Bread with
Spicy Shrimp and Crab Meat

To prepare the corn bread: Combine cornmeal, sugar and salt in a
mixing bowl. Add bacon fat, buttermilk and boiling water; stir to
blend. Pour oil to a depth of 1/2 inch in a cast-iron skillet and heat
over medium-high heat to 325 degrees F.
Drop large spoonfuls of cornmeal batter into hot oil. Fry for 5 to 7
minutes, turning to brown on all sides. Remove pieces from skillet
and drain on paper towels.
To prepare the spicy shrimp and crab meat: Bring cream and
chicken stock to a boil in a medium saucepan over high heat;
boil 5 to 7 minutes until reduced to about 1 1/2 cups. Set aside.
Heat oil in a large sauté pan over medium-high heat. Season shrimp
with salt and add to pan; sauté 2 minutes. Add peppers and sauté 2
more minutes. Add chiles, garlic, shallots and paprika; sauté 1 minute.
Add Sherry and cook 1 to 2 minutes until almost evaporated. Stir in
cream mixture; cook to heat through. Stir in crab meat, then season
to taste with lemon juice and salt.
To assemble: Place corn bread at "two", "six" and "ten" o’clock
positions on each of 4 serving plates. Spoon seafood mixture into
the center of each plate. Garnish with cilantro.

Orange and Jicama Salad

1/4 cup olive oil
1/4 cup peanut oil
1/4 cup fresh lime juice
1/2 teaspoon each cayenne pepper,
ground cumin and ground coriander
4 medium seedless oranges
1 large red onion
1 1/2 cups julienne-cut jicama
1/4 cup chopped cilantro plus sprigs for garnish

In a bowl, whisk together olive oil, peanut oil, lime juice, cayenne pepper, ground cumin, ground coriander and salt to taste.
Peel oranges and cut each crosswise into 4 slices. Cut onion crosswise into 12 thin slices. Place an orange slice in the middle of each of 4 salad plates. Top with red onion slices, a few pieces of jicama and a little chopped cilantro. Spoon on about 1 1/2 teaspoons dressing. Repeat layering of
orange, onion, jicama and cilantro until all ingredients are used. Spoon additional dressing over the top. Garnish with cilantro sprigs.

Butterfinger Candy Bar Pie

8 Butterfinger candy bars
2 large eggs
1 1/2 cups sugar
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Unbaked 9-inch pie shell
Chop 6 candy bars; set aside. Chop remaining 2 candy bars; set aside.
Whisk eggs in a large mixing bowl. Add sugar, water, flour and salt; mix to blend. Stir in melted butter, then stir in 6 chopped candy bars. Refrigerate mixture for 8 hours.
Heat oven to 325 degrees F. Scrape filling into unbaked pie shell. Bake 45 minutes. Cool on a wire rack, ten refrigerate 12 hours or overnight. Serve garnished with whipped cream and remaining chopped candy bars.

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