Kopy Kat Recipes - R

River Shack Tavern Turtle Soup

1 cup bacon fat
1/2 cup all-purpose flour
1/2 pound turtle meat (see your seafood specialty store), silver skin removed and cut into 1-inch pieces
1/2 pound ground beef
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped onion
3 tablespoons chopped garlic
1 cup diced canned tomatoes
4 hard boiled eggs, peeled and diced
3 cups chopped baby spinach
2 cups white wine
1 cup cream sherry (plus more to finish soup table side)
2 cups chicken, pork or beef stock (or broth)
4 tablespoons hot sauce
2 tablespoons Worcestershire
4 large bay leaves
6 lemons
Salt and freshly ground black pepper
4 tablespoons chopped green onions
3 tablespoons chopped flat-leaf parsley
Sherry and lemon wedges, for garnish

For the roux: Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color. Set aside carefully and cool.

For the Soup: In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly. Add the bell pepper, celery, onions and garlic and sweat until translucent. Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours.

Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup. Cut the zested lemons and squeeze juice into the soup.

In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup. Season to taste with salt and pepper and simmer for 1 hour.

Note: this soup is best the next day; if doing so, cool the soup as quickly as possible and reheat slowly when you wish to serve it. Before serving, remove bay leaves.

When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon. Makes 6 servings

Ramona Cafe Chicken Cordon Bleu

6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese

Breading:
3 cups all-purpose flour
2 cups wheat flour
1 cup rice flour
2 cups ground bread crumbs (biscuit crumbs preferred)
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper

Egg Wash:
12 eggs, well beaten

Hollandaise Sauce:
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft

Oil, enough for deep-frying

Preheat oven to 350 degrees. Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees for 18 minutes.

For the breading: Combine all ingredients, mix well, and place on a large platter.

To prepare the Hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.

Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again. Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken. Makes 6 servings

Ramona Cafe Cinnamon Rolls

Dough Mixture:
4 eggs
6 ounces sugar
1 teaspoon fine salt
2 cups milk, lukewarm
4 ounces margarine
8 cups all-purpose flour, divided
2 tablespoons yeast

Filling:
4 ounces margarine
2 cups brown sugar
3 tablespoons ground cinnamon
1 cup pecans, chopped

Icing:
4 cups powdered sugar
4 ounces margarine
1 cup milk
1 tablespoon almond extract

In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm mile and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly.

Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour. Roll the dough into a 1 1/2 by 2-foot rectangle.

For the filling: Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans.

Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake at 350 degrees for 15 minutes. Cool and cover with icing.

For the icing: Stir all ingredients until thoroughly combined. Makes 12 rolls

Red Lobster Cheddar Bay Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking sheet. Bake for 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Red Lobster Country Fried Flounder

2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper

Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture. Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.

Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork. Serve with tartar sauce and coleslaw. Makes 6 servings

Red Lobster Deep-Fried Catfish with Hush Puppies

4 (8 ounce) catfish fillets
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

Hush Puppies
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg -- beaten
1/4 cup milk

Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350 degrees. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm.

Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. Makes 4 servings

Red Lobster Dijon Crusted Snapper

4 (8-ounce) Snapper fillets
1/2 cup Cracker crumbs or bread crumbs
3 tablespoons Dijon mustard
1 tablespoon Melted butter
1/2 teaspoon Fresh chopped parsley
Directions:

Preheat oven to 400 degrees. In a shallow dish, mix together all ingredients except for fish. Place fish in a greased baking dish. Spread crust evenly over the top of fish and press lightly.

Place 1/4 inch of water in the bottom of the pan. Bake for 8-10 minutes. Makes 4 servings

Notes : If bread crumbs begin getting to dark before the fish is done, cover just the top of the filet with foil, not the whole dish.

Red Lobster Shrimp Slaw

3 cups shrimps, deveined
1 medium tender green cabbage shredded
1/4 cup chopped capsicum
1/2 cup chopped spring onion
1 stick celery chopped

For Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon onion powder
Salt to taste
1/4 teaspoon pepper powder
1/4 teaspoon Worcestershire sauce
1/2 teaspoon crushed mustard

Boil the shrimps; chop. Mix all the salad ingredients. Mix all the dressing ingredients; toss the salad with dressing. Chill for 7-8 hours, before serving. Makes 4 servings

Red Lobster Shrimp Tree

3 pounds shrimp, fresh or frozen
2 quarts water
1/2 cup salt
4 large bunches curly endive
1 plastic foam cone, 2 1/2 ft. high
1 plastic foam square, 12 x 12 x 1 inch

Cocktail Sauce
1 1/2 cup catsup
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
2 tablespoons horseradish
1 1/2 teaspoon sugar
1 dash hot sauce
Salt and pepper to taste
Directions:

Thaw frozen shrimp. Place shrimp in boiling salted water. Cover and simmer about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp leaving the last section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill.

Place cone in the center of the plastic foam square and draw a circle around the base of the cone. Cut out the circle and insert cone. Cover base of cone with overlapping leaves of endive. Fasten endive to the plastic foam with toothpick halves. Start at the outside edge of the base and work up. Cover fully with greens to resemble Christmas tree.

Attach shrimp to tree with toothpicks. Combine all ingredients for cocktail sauce and chill. Provide cocktail sauce for dunking. Makes 12 servings

Red Lobster Shrimp Salad

24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
1 cantaloupe

Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl. Add the celery and shrimp. Mix well. Refrigerate until served.

To prepare cantaloupe: Cut in half. Remove seeds. Cut a small flat slice on bottom (skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh chopped parsley. Makes 2 servings

Red Lobster`s Sesame Ginger Seared Salmon

4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme's Blackened Redfish Magic
Salt & Pepper

Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper. Set aside. Heat the Sesame Ginger Sauce in another pan or in the microwave.

Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened Redfish Magic. Pre-heat a non-stick sauté pan on medium-to-medium high heat. Place one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes.

Turn fish over and sear an additional 4-5 minutes or until desired doneness. Place warm noodles on each plate. Top evenly with the vegetable mixture. Place a salmon fillet in the center. Pour sauce over the top. Makes 4 servings

Red Lobster Cheese Garlic Sticks

1/3 cup butter or margarine
1/4 teaspoon garlic powder
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup Cheddar cheese, shredded fine

Preheat oven to 425 degrees. Heat margarine or butter in 13 x 9-inch pan in oven until melted. Stir in garlic powder. Combine baking mix, water and cheese until soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface. Knead 5 times. Roll dough into 10 x 6-inch rectangle.

Cut lengthwise is half; cut each half into 12 sticks, about 3/4-inch wide. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Red Lobster White Cheddar Mashed Potatoes

2 pounds potatoes, peeled and quartered
2 ounces butter, unsalted, room temperature
1/3 cup heavy cream
1/4 cup sour cream
4 ounces white Cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper

Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.

Mix potatoes with an electric mixer until smooth. When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

Red Lobsters' Tartar Sauce

1/2 cup mayonnaise
4 tablespoon sweet pickle relish
2 tablespoon miracle whip
1 tablespoon sugar
1/2 teaspoon parsley
1/2 teaspoon minced onion

Combine all ingredients well.

Red Lobsters' Clam Chowder

2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dried thyme
1/2 cup heavy cream

In a soup pot melt butter over med., heat. Add onion, celery, leeks, and garlic. Saute for 3 min., mixing often. Remove from heat and add flour, mixing well. Add milk and whisk vigorously. Drain clams and add juice to soup.

Slowly bring to a boil, mixing often. Reduce heat to simmer. Add potatoes and seasonings, simmer 10 minutes, add clams and simmer 5-8 min., more. Finish with heavy cream. Serve.

Red Lobsters' Trout Vera Cruz

1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 cup olive oil
1/2 cup white wine
Oregano
Trout filets
1/2 chopped onion
1/2 chopped green pepper
1/2 chopped tomato

Mix marinade and let sit 5 min. Brush filets with butter, salt, and pepper and place in baking pan. Pour marinade over and bake at 350, for 20-25 minutes.

Red Lobsters Cheesecake

Crust
10 oz. Pkg. Lorna doone cookies; crush
1/4 lb. Melted butter
1/4 cup sugar
1 envelope Knox unflavored gelatin

Filling;
16 oz. cream cheese at room temp.
8 oz. sour cream
2 large eggs
2 tablespoons butter
2 tablespoons corn starch
1 cup sugar
1 tespoon vanilla
Crushed cookie crumbs; for garnish

Crust; mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of a greased 9" spring form pan. Bake at 350 degrees for exactly 8 minutes. Filling; beat with electric mixer, cream cheese, sour cream, eggs, butter, corn starch, sugar, and, vanilla.

When the filling is perfectly smooth and creamy pour into crust. Return to 350 oven and bake 30-35 minutes. Or until a knife inserted in the center of cheese cake comes out clean. Cool 20 min at room temp, before releasing from spring form pan. Cool another 20 min. Before cutting. Sprinkle top with cookie crumbs.

Red Lobster Asparagus and Lobster Penne Pasta

6 ounces lobster meat, cut in 1/2- to 3/4-inch chunks
6 ounces medium shrimp (90 to 120 count), raw and peeled
1 pound penne pasta, cooked
4 ounces asparagus, standard/medium and blanched (approximately 24 spears)
15 ounces Di Giorno Four-Cheese Alfredo Sauce
2 tablespoons Roasted Garlic Butter Spread
Fresh grated Parmesan cheese

Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus into 1-inch pieces. Place asparagus into boiling salted water for two minutes. Drain and chill in ice water to stop cooking and to help retain its color. Drain again.

Cook penne pasta according to directions on the box. Drain and chill in ice water to stop the cooking process. Drain again. In a hot saute pan, melt the two tablespoons of roasted garlic butter.

Add lobster meat and shrimp, cooking until the shrimp is opaque. Add asparagus, pasta, and Alfredo sauce, cooking until everything is heated through. Split between four bowls and garnish with fresh grated Parmesan cheese. Makes 4 servings.

Red Lobster Alaska Snow Crab with Red Sauce

1 1/2 pounds Alaska snow crab clusters, single-cut legs or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove, minced
1 tablespoon butter or margarine
1 (8 ounce) can tomato sauce
1/4 cup catsup
1/4 teaspoon crushed oregano

Rinse crab under cool water. Cut crab into serving-size pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.

Sauté onion and garlic in butter until tender; stir in remaining ingredients except crab. Simmer 5 minutes. Serve hot with chilled or steamed crab

Red Lobster Amarillo Salmon

4 (8 ounce) salmon fillets or steaks
1/2 cup thick and spicy barbecue sauce
1/4 cup horseradish sauce

Mix barbecue and horseradish sauce together. Grill one side of the salmon on a well-oiled grill. After turning over, baste cooked side with sauce mixture. Before taking off the grill flip again and baste the other side of the fish. Makes 2 servings.

Red Lobster Barbecue Sauce

1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year. Makes about 1 cup.

Red Lobster Basil Shrimp Stuffed Zucchini

4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined (cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Preheat oven to 350 degrees. Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. Sauté onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture.

Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear. Makes 8 servings.

Red Lobster Batter-Fried Shrimp

1 1/2 pounds shrimp, peeled, deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat.

Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel. Makes 6 servings.

Red Lobster Bite-Size Shrimp Quiches

1 small Red Lobster Cocktail Shrimp Party Platter
1 sheet frozen puff pastry (1/2 package), thawed
3 eggs
3/4 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 pinch nutmeg
1/8 cup Parmesan cheese
4 ounces sharp Cheddar or Swiss cheese, cut into 1/2-inch cubes

Preheat oven to 400 degrees. Lightly grease 24 two-inch muffin cups. Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12- x 14-inch rectangle; cut into 24 rounds with 2 1/2-inch biscuit cutter. Fit pastry rounds in muffin cups.

In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. Sprinkle with Parmesan cheese. Bake 10 minutes or until puffed and golden. Serve warm. Makes 24 quiches.

Red Lobster Black and Blue Talapia

Tilapia (or salmon, grouper, halibut, sea bass, swordfish)
3 1/2 ounces blue cheese (store bought)
1/2 cup butter, separated
Parsley
Chopped lemon wedge, for garnish
Fish seasoning

Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce.

Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.