Banana Sour Cream Bread

**** Makes 4 loafs!****

Ingredients

1/4 cu sugar
1 tsp ground cinnamon
3/4 cu butter
3 eggs
6 very ripe bananas
1 (16 oz) container of sour cream
2 tsp vanilla extract
2 tsp groun cinnamon
1/2 tsp salt
4 1/2 cu flour
1 cup chopped walnuts (optional)

Directions:
Preheat oven to 300 egrees. Grease four 7x3 inch loaf pans. In a sm. bowl, stir together 1/4 cu sugar and cinnamon an ddust pans lightly with the mixture.

In a large bowl, cream butter an 3 cups of sugar. Mix in eggs, mashe bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda an flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Crab Cakes

Ingredients:

2 tbsp butter
1 oz garlic, minced
2 oz diced onion
1/2 yellow onion, diced
1/2 cup mayonnaise
Juice from 1/2 lemon
1 tbsp old bay seasoning
1 oz parshley flakes
1 oz dried mustard
sprinkle of paprika
sprinkle of garlic powder
sprinkle of chili powder
1 lb crab meat
1 raw egg
1 cup of bread crumbs
cilantro leaves for garnish (optional)

In a large pan saute butter, garlic, onions and peppers until tender. Let cool. In a large bowl combine mayo, lemon juice, old bay, parsley, mustard, and the sprinkles of seasoning. Set small amount aside for dipping sauce. In a separate bowl mix crab meat and egg (being careful not to break the crab meat). Combine the 3 mixtures together. Toss and mix gently. Add more bread crumbs if needed. Should be able to make a patty with the mixture.

Form into 3 inch patties and 1/2 inch thick and saute in non-stick pan until golden brown on both sides.










Serve with rest of the mayo dipping sauce and a lemon wedge. Garnish with tomato and a cilantro leaf!

Shrimp and Spot "in" Chowda... By P.K.

First, buy some crappy fishing gear at the local fishing hut then head out to the nearest highway run off. Next, attempt to fish while getting attacked by invisible bugs until you're about to give up.

Of course the last cast you land a fish..... PK and I named him Spot b/c he was a spotted trout... and at the same time we thought... "WE gotta eat Spot... in a Chowda, mmmmmmmmmmmmmmmmm".

See Spot caught.




Spot made the cut at 15 inches long. Poor Spot.



See Spot Bleed out.



See Spot de-scaled.




See Spot Fillet.



See 2 Spots.




Ingredients:

2/3 stick of butter
2 tbsp garlic, minced
1 lb of shrimp w/ the heads on.(y'all)
Fresh catch of the Day (aka Spotted Trout if you caught it off the dock by my house!)
1/2 cup minced Onions
3 cups diced red potatoes
6 cups of corn kernels
Pinch cayenne pepper
Pinch of Old Bay seasoning
3 cup milk (we used skim, but PK recommends whole milk)
1/2 quart heavy cream
2 tsp pepper and salt to taste
Shrimp Stock: (use shrimp heads and shells only)

Rip heads and shells off shrimp, separate into a sauce pan. Cook heads and shells covered with water, add cayenne pepper and old bay seasoning then cook over medium heat until it reduces by half. Then stain the heads and shells from the stock and set aside.








In a large sauce pan (I am talking big for soups sauce pan), saute butter, onions and garlic until the onions are transparent. Then add shrimp stock, potatoes and corn until the potatoes are tender (about 10-15 minutes).

Add shrimp and Spot to the chowda for approximately 10 more minutes (see Spot cook).


Finally, add enough milk and cream to cover the vegetables and reduce until desired thickness. Add pepper and salt to taste. Serve hot!



PK and I gave this a 9 out of 10. I ate an entire bowl before PK had 1/2 of his!

Seafood Arrabiata for you and for me!

Shall-la-la-la-la-la-la-la-la la Ti Da! Seafood Arrabiata! Now folks, this is not for the chef who is weak of heart, oh no, it is for one of courage, enduring fortitude, and a bottomless hunger. PK is that chef... well, he's 1/3rd of that chef has he always brings an appetite when he steps into La Cocina Berard!

Ingredients:

8ish oz. uncooked linguine
2ish tbsp extra virgin oil oil
10 bay scallops
1/2 chopped onion
1/4 tsp red pepper
3 cloves garlic
2 tbsp tomato paste
1 can petite cut diced potatoes, drained
1 can of clams with juice (Pk wants me to emphasize "tuna can size")
12 littleneck clam
12 mussels
2 tbsp fresh parsley

Directions:

Clean both mussels and clams and debeard mussel. Let clams, mussels, and scallops sit out covered at room temperature. This will help to have everything cook evenly.

In a large saute pan, saute olive oil, onions, garlic, tomatoes, tomato paste, clams w/ juice and red pepper flakes.

In a sauce pan, begin to boil water with a dash of pepper, salt, and olive oil for flavoring. Then add the linguine and cook al dente.

Now, add littleneck clams, mussels, and scallops to the saute pan. Cook until clams and mussels open up. (mussels will open before clams).