Bayonnelambcollierdemoutonalabayonne Recipes

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

OLD BAY MAYO

Steps:

• Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.

BAKED OLD BAY® SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
• Place salmon on the prepared baking sheet. Spread with mayonnaise and sprinkle with Old Bay® seasoning.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.

BRUNCH ON THE BAYOU

Steps:

• Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
• Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
• Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

BLEND OF THE BAYOU

Steps:

• Preheat oven: 350°F.
• Melt cream cheese and butter in a double boiler or microwave.
• In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
• In a large mixing bowl add all other ingredients.
• Pour into a 13 x 9 inch glass casserole dish.
• Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
• Bake at 350F for 15 to 20 minutes (or until bubbly).
• Serve warm.

BAYONNE LAMB (COLLIER DE MOUTON A LA BAYONNE)

Steps:

• Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender.
• 20 minutes before the end add the mushrooms.
• Arrange lamb and vegetables in a serving dish and keep hot.
• Reduce the cooking liquid to 2 1/2 cups by boiling rapidly.
• Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings.
• Blend together the egg and cream and add a little of the sauce to temper it.
• Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil.
• Pour sauce over meat and vegetables.