Summertime, c.1894
Art Print
Cassatt, Mary
Buy at AllPosters.com

La Belle Cuisine - More Favorite Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

More Sandwiches:
Summertime,.. and the living is easy!

"First we eat, then we do everything else."
~ M. F. K. Fisher

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Summer Bouquet
Art Print
Parker, Kim
Buy at AllPosters.com
 

Quiet Days
of Summer
Art Print
Archambault,...
Buy at AllPosters.com
 

 
Summertime
Art Print
Kuch, Ewald
Buy at AllPosters.com

 
On the Beach
Giclee Print
Potthast, Edward...
Buy at AllPosters.com

Crispy Shrimp Burgers


Every Day's a Party:
Louisiana Recipes for
Celebrating with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

“I tell you, those Acadians in South Louisiana are clever, At some of
the local sandwich shops, you’ll find these shrimp burgers on the menu.
They are sometimes served at festivals such as Festivals Acadians.
Marcelle says they were created for Friday meals, the day when Catholics
cannot eat meat. Good idea! Good burgers! You can also make them
with crawfish or crabmeat.”

Makes 8 servings

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium-size shrimp, peeled,
deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions or
scallions (green  part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns, toasted
1 recipe Tartar Sauce (recipe follows)
Shredded lettuce
Sliced vine-ripened tomatoes

In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties.
Put the flour in a shallow bowl and season with 1 teaspoon of the Creole Seasoning. Put the beaten egg in yet another shallow bowl, add the water,
and beat lightly.
Heat the vegetable oil in a large skillet over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time until lightly browned, 5 to 6 minutes on each side. Drain on paper towels.
To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
 

Tartar Sauce

Makes about 1 1/4 cups

1 large egg (Egg Safety Information)
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley leaves
2 tablespoons chopped green onions or
scallions (green part only)
2 teaspoons drained sweet pickle relish
1 cup vegetable oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in s slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used
within 24 hours.

Seared Beef Tenderloin and
 Avocado Sandwiches


Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
© 2002 American Express Publishing Corp.

4 servings

1 medium tomato, finely chopped
1 tablespoon finely chopped cilantro
1 small garlic clove, minced
1 small jalapeno, seeded and minced
3 tablespoons canola oil
Salt and freshly ground pepper
1 ripe Hass avocado, peeled
1 pound beef tenderloin, sliced 1/2 inch thick
and pounded to a 1/4-inch thickness
4 soft rolls, split
1/4 cup mayonnaise

 1. In a medium bowl, toss the tomato with the cilantro, garlic, jalapeno and
1 tablespoon of the canola oil. Season with salt and pepper. In another
bowl, mash the avocado and season with salt and pepper. [We cannot
resist adding a splash of fresh lime juice.]
2. In a large, heavy skillet, heat 1 tablespoon of the oil until shimmering. Season the meat with salt and pepper and add half to the skillet. Cook
over high heat until the meat is browned around the edges but still pink in
the center, about 1 1/2 minutes. Turn and cook for 1 minute longer for medium, Transfer the meat to a large plate. Repeat with the remaining
half of the meat and 1 tablespoon of oil.
3. Spread the avocado on the bottom halves of the rolls and the mayonnaise on the top halves. Arrange the meat on the avocado, top with the tomatoes and drizzle with tomato and meat juices. Set the tops on the sandwiches
and serve immediately.
- Ruth Van Waerebeek

1 loaf round sourdough bread, cut horizontally
Unsalted butter, softened

Topping:
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1 tablespoon puréed garlic
Chopped fresh basil leaves

Spread the softened butter on the bread slices and toast them under the
broiler until they are golden.
In a small bowl, combine the mayonnaise, grated Parmesan and garlic.
Spread this mixture on the toasted bread slices. Broil until golden.
Sprinkle with the chopped fresh basil. Enjoy!