DOCSLIB.ORG

Entrees Burgers & Po'boys Drunken Oyster Boil

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Entrees Burgers & Po'boys Drunken Oyster Boil Drunken Oyster Boil Included Add on's Cajun boils include corn and potatoes, Add Lobster MP Blackened Catfish, Shrimp, Calamari, Add Snow Crab MP Clams, Andouille Sausage, Crawfish* Mussels 6 ea MP All boils come with garlic butter Dungeness Crab MP Blue point oysters $2 each $38 for one - $42 for two *Crawfish seasonal and at MP Spices Levels Mild - Spicy - Hot Ass - Cajunville Hot N’awlins Inspired Entrees Crawfish Etouffe $17 Shrimp and Grits $22 Traditional etoufee, zucchini, Abita amber beer batter braised shrimp, san marzano tomatoes, rice smoked gouda grits, fried leeks, cajun spices Cajun Alfredo* $16 Jambalaya Rice $18 Andouille sausage, shrimp, parmesan, Rice, cajun seasonings, peppers, onions, cream cajun herbs, spices andouille sausage, chicken Cajun Creole $21 Blackened Salmon* $MP Choice of chicken or jumbo shrimp, garlic, Jambalaya rice, pesto sautéed zucchini, San Marzano tomatoes, bell peppers, lemon beurre blanc white wine broth, cajun rice Mahi Mahi $MP Blackened Catfish* $18 Seared Mahi, sauteed vegetables, linguine, Blackened seasoning, Zucchini and jambalaya rice sweet chili peanut sauce, fried wontons Entrees Lobster Mac* $26 Beef Bourgingon $26 Smoked gouda, lobster meat, cajun spices Braised Beef, red wine gravy, mirepoix, pappardelle N’Awlins Fra Diavolo* $24 Certified Angus Beef 12oz Ribeye $38 Calamari, Little neck, shrimp, Pesto sautéed zucchini, french fries spicy basil tomato broth, pasta Cajun Fish and Chips $16 Bouillabaisse $22 Abita amber beer batter, white fish, fried potatoes, Fresh Fennel tomato broth, shrimp, mussels, malt vinegar, house made tartar calamari, white fish, grilled bread Fry Basket $18 12oz CAB New York Strip $36 Fried Catfish, fried shrimp, french fries, tartar Jambalaya Rice , pesto sautéed zucchini Risotto and Scallops $36 Cajun Paella $32 Creamy asparagus, mushroom risotto, Mussels, clams, calamari, chicken, seared scallops, lemon beurre blanc sausage shrimp, cajun rice Burgers & Po'boys Fried Buffalo Gator Po’boy $12 On the Bayou Burger $14 Cajunville hot sauce, lettuce, tomato, ½ pound certified Angus beef burger, blue cheese dressing, fried leeks andouille sausage, pepper jack cheese, pickled onion, lettuce, tomato Andouille Sausage Philly $11 CAB Burger $12 Bell peppers, caramelized onions, provolone cheese, ½ pound certified Angus beef burger, spicy mustard, creamy horseradish sauce lettuce and tomato Shrimp Po’ boy $16 Fried shrimp, spicy remoulade, lettuce and tomato Add on's Avocado Slices - Peppered Bacon - Pork Shoulder Fried Egg - Andouille Sausage - Shrimp - Cheese *Gluten Free $2 each Oyster Bar Our House Oysters on a half shell $18 Blue points from Long Island Sound, NY Rotating oysters on a half shell MP Ask your server for descriptions and pricing Ice Cold Summer Mojito Oysters $16 Raw Bar 4 shucked oysters, mojito mignonette, fresh mint, fresh lime wedges Dozen Peel and Eat Shrimp $17 Spicy or mild Clams On the half shell $14 Ask about our Seafood Towers!! Starters Grilled Veggies $15 Drunken Fondue $18 Grilled zucchini, cauliflower, okra, asparagus, Smoked Gouda, White Cheddar, white wine, shishitos pepper, grilled kale tossed in Monterey jack, shrimp, andouille sausage, cajun butter and cajun pecans bread crisps Smokey Cajun Mussels $17 Bayou Bites $17 Smoked cajun butter, white wine, tomatoes, Alligator tenderloin breaded in cajun seasonings red onion, peppers Grilled bread and fried served with green chile remoulade N’Awlins Charbroiled Oysters $18 Snapper Cakes $14 Roasted Garlic butter, white wine, Fresh red snapper, holy trinity, cajun herbs parmesan bread crumbs, cajun spices and spices, grilled lemon, dijonnaise Tempura Rock Shrimp $15 Catfish Bites $13 rock shrimp, orange miso glaze, Lightly crisped in Cajun cornmeal with toasted sesame seeds spicy remoulade Cajun Fried Calamari $16 Louisiana Chicken Tenders $9 Cajun seasoning, spicy remoulade and lemon Abita beer batter, spicy remoulade Cajunville Hot Fried Oysters $16 Half dozen fried oysters $12 Full dozen $23 Fried oysters tossed in cajunville hot sauce, Beer battered fried blue points served with dijonnaise, pickled red onion relish lemon and spicy remoulade Crab Lollipops $16 Fried Green Tomatoes $9 Fried Crab pops with a wasabi aioli Abita beer batter, green chili remoulade Bone Marrow and Scallops $18 Bone marrow, seared scallops, parsnip puree Greens and Bowls Cajun Kitchen Gumbo $12 Seafood Gumbo $15 Andouille sausage, shredded chicken, dark roux, Calamari, shrimp,crawfish tail, Andouille Sausage holy trinity and cajun spices Kale Salad $14 Spinach Salad $15 Kale, quinoa, avocado, cherry heirloom tomato, Mixed greens, spinach, shredded cheese,red grapes, cucumbers, grilled asparagus, sliced apples, spiced pecans, cajun cream vinaigrette shaved red onions, with a raspberry vinaigrette Mediterranean Salad $12 Southern Caesar Salad $15 Mixed greens, feta,Heirloom Tomatoes, Capers, Romaine leaves, garlic sautéed croutons, shaved English cucumbers, Greek vinaigrette parmesan, cajun Caesar dressing The DO house salad $8 Add Chicken $6 * Add Steak $12 * Add Salmon $12 Lettuce, tomato, croutons, cheese * Add Shrimp $8 * Add Gator $9 Sides Grits $6 Grilled veggies $5 Asparagus $6 Cajun Okra $5 Grilled Cauliflower $6 Cajun rice $4 .
Load more

Recommended publications
  • Classic Bouillabaisse by Executive Chef Shane Mcanelly
    Classic Bouillabaisse by Executive Chef Shane McAnelly Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp. Pairing: Pairs excellently with the minerality in the crisp 2015 Chalk Hill Viognier whose floral notes accent the fennel and saffron in the broth. Servings: 4 Ingredients: 1 pound petrale sole, trimmed of any bones 8 oz mussels, preferably from Prince Edward Island, cleaned 8 oz Manila clams, cleaned 8 each white Gulf shrimp, u10 size, cleaned 3 cups bouillabaisse broth (ingredients & recipe follow) 1 cup white wine 1 cup Russet potato, medium dice 4 tablespoons butter, unsalted 2 bunches chives, chopped fine 4 tablespoons rouille (ingredients & recipe follow) Grapeseed oil as needed Salt, to taste Directions: Preheat oven to 350. In a small mixing bowl toss potatoes with salt and 1 teaspoon grapeseed oil. Place on baking sheet and cook in oven for 10 minutes, until tender. Meanwhile, season sole with salt. In large sauté pan heat 2 tablespoon oil until hot. Cook sole until golden brown, remove from pan. Add potato, clams, mussels, shrimp and white wine. Cover pan and cook for 3 minutes until shellfish start to open. Add bouillabaisse broth, butter and chives and cook until butter has incorporated into the sauce. Divide shellfish, broth and potato amongst 4 bowls. Top with equal parts of sole filet. Top sole with 1 tablespoon of rouille and fennel frond to garnish. https://www.foleyfoodandwinesociety.com/Wine-and-Cuisine/Recipes/Entrees Bouillabaisse broth: ½ cup fennel, chopped ½ cup onion, chopped 2 clove garlic ¼ cup pernod 1 small pinch saffron 1 bay leaf 2 cup canned tomato 2 cup lobster stock 1 tablespoon olive oil In medium pot, sweat fennel, garlic and onion in olive oil.
    [Show full text]
  • Fish Allergy Helpful Hints
    Fish Allergy Helpful Hints Fish Allergy: You have been diagnosed with a fish allergy. The only treatment is to strictly avoid fish all food products that contain fish. All manufactured food products that are regulated by the Food and Drug Administration (FDA) and contain fish as an ingredient must list the specific fish species on the product label. Label reading tips: Avoid foods that contain any of the following ingredients: Anchovies Mackerel Bass Mahi-mahi Bluefish Marlin Bonito Menhaden Carp Mullet Catfish Orange roughy Codfish Perch Drum Pike Eel Plaice Fish gelatin Pollock Flounder Pompano Grouper Porgy Haddock Puffer Hake Salmon Halibut Sardine Herring Scrod Jack Shad - 1 - Snapper Tilapia Sole Trout Sturgeon Tuna Sunfish Whitefish Swordfish Other products that may contain fish: Check labels of the following foods and products carefully. Bouillabaisse Fish sauce Caesar salad dressing Fish eggs (roe) Caponata Surimi (in imitation crab, lobster) Caviar Isinglass Fish broth or stock Whole fish protein concentrate Fish protein isolate Vitamin E supplements Fish oil supplements Worcestershire sauce Disclaimer: This document contains information and/or instructional materials developed by the University of Michigan Health System (UMHS) for the typical patient with your condition. Talk to your health care provider if you have any questions about this document, your condition or your treatment plan. Author: Elizabeth Hudson MPH, RD, CNSC Patient Education by University of Michigan Health System is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. Last Revised 05/2014 University of Michigan Food Allergy Center Fish Allergy Helpful Hints - 2 - .
    [Show full text]
  • Multnomah Athletic Club: 1891 Bouillabaisse Recipe SEAFOOD FEATURED: SABLEFISH (BLACK COD/BUTTERFISH), CLAMS and MUSSELS
    Multnomah Athletic Club: 1891 Bouillabaisse Recipe SEAFOOD FEATURED: SABLEFISH (BLACK COD/BUTTERFISH), CLAMS AND MUSSELS INGREDIENTS INSTRUCTIONS Recipe serves: 6 Method for the Soup: − Take the fresh herbs & bay leaves, wrap in For the Soup: cheese cloth & tie up with butcher twine, • 3 each Carrot, peeled, small diced set aside. • 2 each celery stalk, small diced − In a stockpot or castiron enamel pot, saute • 2 each Yellow onion, small diced the carrot, celery and onion in olive oil • 2 cup White wine until translucent. • Pinch Saffron threads − Add white wine and saffron, bring to a • 1 ½ cup Tomato, diced boil, reduce to a simmer and let the wine • 3 qt. Fish stock reduce by half. • 1 piece Cheese cloth − Add fish stock, tomato & herb bundle to • 1 piece Butcher twine pot. Simmer for 35 minutes. • 3 sprig fresh Thyme − Add orange juice and zest, check for • 3 sprig Parsley seasoning. Leave warm on stove. • 3 sprig Tarragon • 3 each Bay leaves Method for the Seafood: • 2 each Oranges, zested & juiced − In a saute pan, heat olive oil and cook For the Seafood: white fish until done. Remove and set aside. • 1 doz. Manila, cherry stone or savory clams − Add the shellfish to the pan, let cook for • 1 doz. Mussels approximately 1-2 minutes, as they begin • 2 lb. White fish, cut into pieces (halibut, to open, add some of the soup stock to monkfish, cod, red snapper etc.) pan and let simmer until shells open completely. − Divide seafood into six bowls and pour soup over seafood. Serve with baguette.
    [Show full text]
  • French Hound Brasserie's Bouillabaisse
    FRENCH HOUND BRASSERIE’S BOUILLABAISSE This is a dish for special occasions. There’s some labor involved, some culinary finesse, and a rich reward when you see the smiles on your guests’ faces. Be sure to read through the recipe a couple times while the oven heats up. And most importantly, enjoy! Serves: 4 Ingredients For the broth: For the fish: 2-3 lbs. flat fish bones (such as halibut and or flounder) 4 pieces cod portioned to about 3 oz. pcs 3 Tbsps canola oil 12 shrimp peeled and deveined 1 large yellow onion chopped roughly 8 sea scallops 3 ribs of celery chopped roughly 12 little neck clams soaked and de sanded 1 bulb of fennel chopped roughly 12–16 P.E.I. mussels 6–8 cloves of fresh garlic chopped roughly 6 sprigs of thyme (approx.) For the croutons: 1 Tbsp. peppercorns 8 slices of rustic French loaf or baguette 1 Tbsp. fennel seed 2+ Tbsps. olive oil 2 bay leaves salt and pepper to taste 1 Tbsp. kosher salt 1 pinch saffron (approximately ¼ tsp) For the Rouille: 1 lemon, halved 1 egg yolk 4 oz. tomato paste 1 clove garlic, minced 3 cups dry white wine (Sauvignon Blanc) 2 tsps. kosher salt 1 oz. Pernod or other anise-flavored liquor 1 cup canola oil 6 quarts water 2 tsps. paprika ½ tsp. white pepper For the dish: ½ tsp. ground cumin 2 Tbsps olive oil ½ tsp. curry powder 1 red onion large dice or julienne ¼ tsp. toasted ground saffron 3 ribs of celery sliced on bias 3 Tbsps.
    [Show full text]
  • Soups of All Sorts
    FN-SSB.070 Soups of all sorts By Sandra Bastin, PhD, RDN, LD Extension Food and Nutrition Specialist There’s nothing quite as good on a cold winter day as a hot bowl of soup or a cool refreshing soup on a hot summer day. Soup and sandwich, soup and salad, Saturday lunch, Sunday supper, appetizer or main dish... soup can fill the bill. Whether you use garden-fresh, frozen or canned ingredients, soups offer economy and nutrition. Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick, like gumbo; thin, such as consommé; smooth, like a bisque; or chunky like chowder or bouillabaisse. Though most soups are hot, some like vichyssoise and many fruit-based soups are served chilled. Soups are often garnished with flavor enhancers such as croutons, grated cheese or sour cream. • A bisque is a thick, rich soup usually consisting ham, shrimp and crab, and vegetables like of pureed seafood and cream. Stock, broth, okra, tomatoes and onions. The dish blends bouillon and consommé are interchangeable. the culinary cultures of the French, Spanish, Bouillon is a broth made by cooking African and Indian. vegetables, poultry, meat or fish in water. The • Chowder is a rich milk or cream-based soup, liquid that is strained off after cooking is the featuring solid ingredients like vegetables and/ bouillon, which can form the base for soups or seafood which have been gently simmered and sauces. A concentrated cube of dehydrated to tenderness. New England-style chowder is beef, chicken or vegetable stock is referred to made with milk or cream and Manhattan-style as bouillon cubes.
    [Show full text]
  • SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
    SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato.
    [Show full text]
  • Guide to Maryland Seafood
    Introduction The Chesapeake Bay has provided a bounty of fresh and de- licious seafood for centuries. Seafood is a vital part of our economy and an important part of Maryland’s coastal history and heritage. Since 2010, the Maryland Department of Natural Resources Fisheries Service has prioritized working with watermen and the ‘Food’ service industry to strengthen marketing opportunities for the industry that can help maximize the economic benefits of commercial harvests in the state. The Maryland Seafood Market- ing Program is responsible for promoting the sale and consump- tion of Maryland seafood and aquaculture products domestically and internationally. Maryland’s seafood harvesters, processors, distributors and re- tailers take pride in their products and have confidence that they are delivering a safe, fresh product to market. Our seafood indus- try is highly regulated and inspected to make sure only the best products make it to your plate. In 2012 there were approximately 5500 watermen working in Maryland’s waters harvesting 66.8 million pounds of seafood with a dockside value of $71.3 million. By purchasing seafood har- vested in Maryland you are supporting these watermen and the processing plants where the seafood was handled after harvest. Every day, scientists and managers at the Department of Natu- ral Resources work hard to create well-managed fisheries. Today, many of the state’s fisheries have achieved sustainable recognition by third party audits. This guide to Maryland Seafood includes information about the types of seafood available from Maryland’s wild fisheries and from aquaculture fish and shellfish seasons, the gear used to har- vest fish and shellfish.
    [Show full text]
  • Dinner Halibut
    DINNER APPETIZERS / SMALL PLATES FROM THE FISHERMAN BLACKENED TILAPIA WONTONS . .9 FRESH IDENTITY ASSURED OYSTER SELECTION P. ½ DOZEN - 16 / DOZEN - 30 Charcoal Grilled with Guacamole and Horseradish Cocktail, Cucumber Mignonette Pico de Gallo, Baby Cilantro CEDAR PLANK ROASTED LAKE SUPERIOR WHITEFISH . .23 WILD TEXAS BAY SHRIMP TEMPURA . 8 Whipped Potatoes, Charred Lemon, Sautéed Garlic Spinach and White Wine-Lemon Butter Sauce Kimchi, Yuzu Ponzu JUMBO LUMP CRAB CAKES . .30 CRISPY FOLEY CALAMARI P. .12 Mesclun Greens, Lemon-Garlic Aïoli and Mango Sambal Garlic Parmesan Flour, Lemon Gremolata, Cocktail Sauce LOBSTER “MAC AND CHEESE” . .29 Steamed to Order Cold Water Canadian Lobster Tail, Smoked Gouda, Applewood Smoked Bacon, COLD WATER OYSTERS ROCKEFELLER P. 12 Cavatappi Pasta and Asparagus Baby Spinach, Parmesan, Swiss Cheese CHARCOAL GRILLED ÕRA KING SALMON AND LOBSTER GNOCCHI .P . .32 COLOSSAL SHRIMP COCKTAIL . 14.5 Heirloom Carrot Salad, Caramelized Cippolini Onions, Sautéed Sugar Snap Peas, Asparagus Velouté Wild Pacifi c Brown Shrimp PAN ROASTED GULF OF MAINE SEA SCALLOPS . .29 Fingerling Potato, Yellow Tomato Broth, Citrus, Radish, Shaved Fennel, Frisée ARTISANAL CHEESE BOARD P In-House Made Seasonal Preserves, Marmalade ALASKAN RED KING CRAB LEGS . .68 or Chutney, Candied Walnuts, Raisin Crostini Steamed with Seasonal Vegetable, Whipped Potato and Drawn Butter CHOICE OF THREE . .12 ALL FIVE . .18 NEW ENGLAND LOBSTER ROLL . .23 Fresh Lobster Meat and Mayonnaise served with Coleslaw and Sweet Potato Fries MARGHERITA PIZZA VPN . .11.5 Buffalo Mozzarella, San Marzano Tomatoes, BOUILLABAISSE P. .29 Basil, Extra Virgin Olive Oil Jonah Crab, Scallops, Calamari, Manila Clams, Mussels, Shrimp and Fin Fish, Saffron Tomato Broth, Chicago Magazine’s - Top 25 Pizzas in Chicago with Classic Rouille POLENTA FRIES .
    [Show full text]
  • Bouillabaisse Dad’S Version
    Bouillabaisse http://userealbutter.com/2008/12/25/bouillabaisse-fish-stew-soup-recipe/ Dad’s version 1 medium onion, diced 4 cloves garlic, minced 1/2 cup butter 1/2 tsp saffron threads, ground 1 quart fish stock or clam juice 2-3 cups chicken broth 1 bottle (750 ml) white wine (bordeaux) 2 bay leaves 2 sprigs of thyme (or 1/2 tsp dried thyme) 2 sprigs fresh parsley 14 oz. can whole stewed tomatoes, drained and deseeded (I didn’t use in this recipe) 1 piece per person skinless, boneless white fish (sea bass, grouper, orange roughy, cod, or halibut), ~ size of a credit card 1 piece per person skinless, boneless red fish (red snapper, mahi mahi, striped bass), ~ size of a credit card 2 med-large shrimp per person, shell cut along the back and deveined (leave shell on) 3-4 small clams per person, in shell 4 mussels per person, in shell 2 pieces of lobster per person, in shell (assume 4 pieces per 1 pound lobster tail) 1 large scallop per person salt to taste Sauté onions and garlic in butter until translucent. Add saffron and stir until uniformly golden. Pour in wine, fish stock, and chicken broth. Place bay leaves, thyme, and parsley in a small cheesecloth sack and tie closed. Add this bouquet garni to the pot of soup. Bring soup to a boil. Add tomatoes (optional). [Optional step: let soup cool and refrigerate for a day.] Strain the onions, garlic, and bouquet garni out of the soup right before using (optional). Bring a pot of water to a boil and add the mussels and clams.
    [Show full text]
  • Stock Bouillabaisse
    A delicious bouillabaisse bubbling over with Mississippi Gulf Shrimp, Mississippi Gulf Oysters, Mississippi Gulf Blue Crab claws, Mississippi Gulf white fish served with French bread medallions. TIME 90 minutes SERVES 4 SEASON spring, summer, fall, winter METHOD Stovetop INGREDIENTS Stock • 4 cups water • 3 stalks celery, with tops, chopped • 1 medium onion, cut in wedges • 2 cloves garlic • 1 lemon, cut in wedges • 1 tsp salt • 1 bay leaf • 1 tsp black peppercorns • 3 sprigs fresh thyme • 2 fresh basil leaves • 4 sprigs fresh parsley, with stems • 2 tomatoes, cut into wedges • 8 oz white fish bones • 2 cups shrimp shells Bouillabaisse • 10 oz firm Mississippi Gulf white fish fillet (Wahoo), cut into 1-inch pieces • 8 jumbo Mississippi Gulf Shrimp, deveined, tail on • 1 pint Mississippi Gulf Oysters • 24 Mississippi Gulf Blue Crab Claws • 1 1/2 cups skim milk • 2 tbsp olive oil • 2 onions, sliced • 1 leek, chopped • 1 fennel, chopped • 1 stalk celery, chopped • 1 14.5-oz can diced tomatoes • 1/2 tsp fennel seeds • 3 sprigs fresh thyme • 1/2 tsp dried tarragon • pinch of crushed saffron threads • 1/4 bunch parsley, chopped • 1/8 tsp cayenne pepper • salt, to taste • 3/4 cup sweet cooking rice wine • 8 oz low-sodium vegetable juice • 4 cups seafood stock • 1 cup oyster liquor • fresh cracked pepper, to taste DIRECTIONS 1. Put all stock ingredients into a stockpot and bring to a boil. 2. Reduce heat and simmer 15 minutes. 3. Strain, reserving the stock. 4. For the bouillabaisse, soak fish fillets in cold milk for 15 minutes.
    [Show full text]
  • All About Food Allergens: Shellfish (FN1832)
    FN1832 All About Food Allergens: Shellfish Taylor Anderson, NDSU Dietetic Intern Julie Garden Robinson, Ph.D., R.D., L.R.D, Professor and Food and Nutrition Specialist What are the symptoms of a How soon will a reaction start after shellfish allergy? eating a food? Some symptoms of a shellfish allergy are tingling in the mouth; Symptoms usually start as soon as a few minutes and as long as two abdominal pain; nausea; diarrhea; vomiting; congestion; hours after eating a food. In some cases, after the first symptoms go trouble breathing; wheezing; skin reactions, including itching or away, a second wave of symptoms occurs one to four hours later. hives; swelling of the face, lips, tongue, throat, ears or hands; *Caution: When looking for a crab substitute to use in these lightheadedness; dizziness; or fainting. recipes, read the ingredient statement to find imitation crab that does not include any real crab. If you have concerns, contact the What ingredients/foods should I avoid manufacturer. if I am allergic to shellfish? Avoid foods that contain shellfish or any of these ingredients: What are businesses/food manufacturers barnacle, crab, crawfish, krill, lobster, prawns and shrimp. Avoid doing to avoid reactions? mollusks or any of these ingredients: abalone, clams, cockle, A variety of codes and standards have been set for food cuttlefish, limpet, mussels, octopus, oysters, periwinkle, sea manufacturing. These businesses must avoid cross-contact of foods. cucumber, sea urchin, scallops, snails and squid. Many labels state the other foods made in the factory. Restaurants Shellfish sometimes is found in the following: bouillabaisse, may label their menu with items free of certain allergens.
    [Show full text]
  • Seafood Base [email protected]
    $2.50 & Chef’s Ingredient TM Chef’s Recipes For 1-800-827-8328 Seafood Base [email protected] DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. We have reduced many of the recipes from restaurant quantities to family size and strive for the best possible results. We have prepared and personally tested over 90% of the recipes we include with your orders and made adjustments we felt necessary. Thank you and HAPPY COOKING!! The Cajun Seafood Base is no longer available. To prepare a Cajun Seafood Recipe use Seafood Base and your favorite Cajun Seasoning - preferably not salt-first. About the Recipes We hope you enjoy these recipes. Most have been chef-developed for restaurants. Remember, they are only a guide. MAKE THEM YOUR OWN!! If there's an ingredient you dislike, replace it. If there's one you really like, add more. Substitute any ingredients with similar ingredients you have on hand. Cutting down on fat? Substitute a “fat-free” cooking spray for butter or oil, “Fat-Free” Half & Half, (Land O’ Lakes) for regular, Soften Bases in water instead of oil before rubbing on meats, poultry or fish to season. Replace mayonnaise or sour cream in dips, sand- wiches or pastas with “Fat-Free” varieties, then add great flavor with Bases. Some recipes call for Minor’s Sauce/Soup Thickener or “Dry Roux®”. Substitute any of the following: a) Classic roux in equal amounts of butter and flour HAPPY COOKINGHeidi & David!! TABLE OF CONTENTS Chef's Secrets for Delicious Results A) ADD MORE FLAVOR LESS SALT; replace salt with 2 to 3 times amount of Base.
    [Show full text]