The dish is bronzed Louisiana black drum, Gulf shrimp and farmers market maque choux, 
	raised collards, pickled black eye peas and Steen's cane vinaigrette.

	Steen's Cane Vinaigrette
	1/3 cup Steen's cane vinegar
	1/2 cup Steen's cane syrup
	2-1/2 teaspoons Creole mustard
	1-1/2 teaspoons honey
	1/2 teaspoon minced garlic
	1/2 teaspoon kosher salt
	1/2 teaspoon black pepper
	Pinch crushed red pepper flakes
	2 cups salad oil

	In a blender or food processor, combine all ingredients except oil. With blender 
	running, add the oil in a steady stream till mixture emulsifies. Chill.

	Braised Collard Greens
	1 pound smoked bacon, diced
	1 cup bacon fat
	4 bunches collards, cleaned, chopped
	1 yellow onion, diced
	8 cloves garlic, minced
	2 quarts (8 cups) chicken stock or water
	1/4 cup Steen's cane vinegar
	1/4 cup sugar
	Salt and pepper to taste

	Render bacon in pot with fat till crisp. Add onion and garlic and saute till wilted. 
	Add stock, vinegar and sugar. Bring to boil. Add greens, cover and cook till tender, 
	about 1 hour. Lower heat if necessary.

	Gulf Shrimp and Farmers Market Maque Choux

	1/4 pound country ham, diced
	1/4 cup bacon fat
	1 pound Gulf shrimp, peeled
	1 yellow onion, diced
	1 green bell pepper, diced
	1 red bell pepper, diced
	3 ribs celery, diced
	4 cloves garlic, minced
	1/2 teaspoon dried thyme
	Salt and pepper to taste
	Kernels cut off 4 ears corn
	2 Creole tomatoes, diced

	Render ham in bacon fat till crisp. Remove and reserve. Add onion, bell peppers and 
	celery. Saute 3 or 4 minutes. Add garlic, thyme and salt and pepper. Saute an additional 
	3-4 minutes. Add corn, tomato, ham and shrimp. Cook 5 to 10 minutes, till shrimp are 
	cooked and flavors are blended. Taste and adjust seasonings.

	Bronzed Louisiana Black Drum

	1/4 cup clarified butter
	8 (5- to 7-ounce) fresh black drum filets
	LOLA Creole Seasoning*

	Warm skillet with clarified butter. Sprinkle seasoning moderately over fish. Sear fish 
	in hot skillet about 3 minutes per side.

	*LOLA Creole Seasoning: In a large shaker container, combine 
	1/2 cup paprika
	 1/8 cup 
	black pepper 
	1/8 cup white pepper
	1 teaspoon cayenne pepper
	2 teaspoons sugar
	1 tablespoon granulated garlic 
	1 tablespoon granulated onion 
	Makes 8 ounces.

	Pickled Black Eyed Peas

	1 quart (4 cups) white vinegar
	1/4 cup coriander seed
	1/4 cup mustard seed
	3 bunch fresh dill, torn
	3 tablespoon kosher salt
	3 tablespoon sugar
	2 teaspoon crushed red pepper flake
	1/2 pound dried black eye peas, soaked, cooked until tender

	Mix all ingredients except peas and heat just until salt and sugar are dissolved. 
	Add peas. Cool. Best if made a day ahead.
	Print This Recipe



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