Bernies Grills Snapper Pontchartrain Recipes

BERNIE'S GRILL'S SNAPPER PONTCHARTRAIN

Steps:

• For Fish: Put oil in pan and heat to 350 degrees F. Mix cracker meal, yellow cornmeal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a toothpick goes through it easily. For Sauce: Heat pan to high heat. Add blackening mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick. Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

BONNIE'S GRILLED CHEESE AND PEAR SANDWICH

Steps:

• 1. Choose fresh homemade French bread if you have it. I cut the large slices diagonally. Butter both sides of the bread.
• 2. Choose ripe, but firm pears, peeled and cored and sliced into 1/4 inch slices.
• 3. Put the slices of Swiss or sharp cheddar cheese on the buttered bread, followed by slices of pear. Put the buttered top on the bread and grill the sandwich over medium heat on both sides.
• 4. This is how it looks. This is a great sandwich for breakfast, or anytime, for both kids and adults. So Easy and So Good! Enjoy!

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
• Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• Remove from heat and set aside.
• Melt 1 tablespoon butter in another saucepan.
• Add garlic and onion and saute over medium heat 2 minutes.
• Add crushed bouillon cube, pepper sauce and shrimp stock.
• Stir and let simmer.
• While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
• Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• Add brown butter to stock and whisk until incorporated and emulsified.
• Whisk in Madeira until incorporated.
• Set sauce aside and keep warm while the fish fillets are cooking.
• Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• Dip fish fillets in lemon juice, then into seasoned flour to coat.
• Melt 1 tablespoon butter in large heated skillet over medium heat.
• Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• Add shrimp and crab to Madeira sauce.
• Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.