1 pound pork steaks Creole Seasoning 1/2 cup vinegar Cooking spray 2 tablespoons chopped onion Cut steaks in 2 inch pieces. Season with Creole Seasoning. Place in a jar, add vinegar, and refrigerate overnight. When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side. Add onion, water to cover, and simmer for 1 hour. Yields 4 servings.
Crawfish ┴ La Jason 1 pound Crawfish tails washed and dried 1-1/2 Sticks butter 1 bunch Green onions, chopped 1/2 cup Chopped parsley 3 tbs flour 1 pint Half and Half Salt and Red Pepper to taste 3 tbs Sherry SautÚ crawfish in 1/2 stick of butter. In another skillet, sautÚ green onions and parsley in 1 stick butter. Blend in flour. Slowly add Half and Half, salt, and red pepper. Add crawfish and sherry. Serve in chafing dish with toast rounds or over rice. Serves 8
Bacon and Tomato Tid Bits 1 basket of Cherry Tomatoes 1 lb. bacon 1/2 bunch green onions 1/4 cup mayonaise (add more if necessary) Cut cherry tomatoes in half and scoop out the seeds. Fry Bacon until crisp. Finely chop green onions Put Bacon through a food proccessor until well chopped. Add finely chopped green onions. Stir in mayonaise. Fill each tomato half with bacon/onion/mayonaise mixture. Chill before serving.