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#1
August-14th,2008, 04:46 PM
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Carolina Chefs: Calabash Cooking
Calabash Seafood Fry & She-Crab Soup By Chef Tim Creehan Calabash Seafood Fry 2 pounds total combined wieght of flounder, snapper and shrimp 1/4 cup of all purpose flour 1 cup seasoned bread crumbs 2 eggs 1 cup cooking oil 2/3 cup of cornmeal 1/2 cup of horseraddish 1/2 cup sour cream Kosher salt to taste Blend the horseraddish and sour cream and season to taste with salt. On a sheet of parchment paper, place flour. In a shallow dish with a whisk beat the eggs with 2 teaspoons of water. On another piece of parchment paper combine cornmeal and bread crumbs. Dip the fish and shrimp in flour, then in egg mixture, then in cornmeal mixture until coated. In a 12 inch skillet over medium heat, in 350 degree oil; fry the fish then shrimp for about 5 minutes or until fish flakes. Serve with lemon and lime wedges and horseradish sauce. She-Crab Soup 2 tablespoons of butter 1 teaspoon all purpose flour 1 quart milk 1/4 teaspoon ground mace Pinch white pepper 1/2 teaspoon worcestershire sauce Kosher salt to taste 2 cups white crabmeat shelled with roe 1/4 cup dry sherry 1/2 cup whipping cream, whipped 1 tablespoon parsley chopped On a double boiler melt the butter and add the flour and stir until all is incorporated. Slowly add the milk, stirring constantly until smooth. Add the mace, pepper, worcestershire, salt and crabmeat with roe. Cook on simmer 15 minutes. Add the sherry and heavy cream and finish with chopped parsley. 
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#2
August-18th,2008, 10:59 AM
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Click here to watch: Carolina Chefs: Calabash Show - Tim Creehan
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