BBQ Shrimp with Angel Hair Pasta Serves 4 Ingredients 1 Tablespoon Salad Oil 1/4 Pound of Butter (Sliced into Pats) 1/2 Tablespoon Onion Powder 1/2 Tablespoon Garlic Powder 1/4 Teaspoon Ground Cloves 1/4 Teaspoon Ground Cayenne Pepper 3/4 Tablespoon Fine Ground Black Pepper 3/4 Teaspoon Spanish Paprika 1/2 Teaspoon Rosemary Leaves (Crushed) 1 Tablespoon Worcestershire Sauce 1/2 Each Lemon (Sliced) 2 Each Large Bay Leaves, (Crumbled) 3/4 Tablespooon Old Bay Seafood Seasoning 1/2 Teaspoon Salt 1/2 Cup Beer (warm) 1 1/2 Pounds of Large Shrimp (Peeled, Deveined and Tail left On) 1/4 Teaspoon Crushed Red Pepper 1/4 Red Bell Pepper (Large Diced) 1/4 Green Bell Pepper (Large Diced) 1/4 Large Yellow Onion (Large Diced) 1 Pound of Cooked Angel Hair Pasta 1/4 Loaf Sliced French Bread (Toasted)   Directions Preheat your oven to 325 Degrees. Place the oil in a oven proof saute pan and coat the bottom of the pan with the oil and place on medium to low fire.  Next add the remaining ingredients to the pan, except for the shrimp and the butter. Simmer for 2 Minutes until comes to a lite boil. Add the Shrimp  and Butter into the mixture, remove from heat and and stir well. Place the pan in the oven and bake uncovered for 25 Minutes.  Stir the shrimp every 8 to 10 Minutes.  Remove from heat and serve over the angel hair pasta.  Serve the French Bread on the Side.         Chef Pat's Crawfish Mashed Potatoes Serves 4 Ingredients 16 ounces low sodium chicken broth 2 pounds potatoes, peeled and diced 1 ounce sour cream salt and pepper to taste 1 stick butter, room temperature 1 teaspoon garlic, minced 1/4 cup green onions, sliced thin 1/4 cheddar cheese, shredded 1/4 cup thick-sliced smoked bacon, cooked and crumbled 1/4 pound crawfish tails 1/8 cup cheddar cheese, shredded for topping 1/8 cup green onions, sliced thin, for topping   Directions Bring the chicken stock to a boil in a medium sauce pot. Add the potatoes and cook until  tender throughout. Drain the potatoes and remove them from heat. Place the potatoes in a medium size bowl, mash and mix them well until all the lumps are removed. Mix in all remaining ingredients excet the last two. Save the Last portion of cheddar and green onions for topping the potatoes. Serve the potatoes and top with a little shredded cheddar and sliced Green onions. Notes You may subsitute instant potatoes for fresh potatoes in this dish.  Eliminate the whole potatoes and use 2 cups of instant Idaho potato flakes and 3 cups of chicken broth.

Seafood Gumbo

Oriental Ahi Tuna Salad with Spicy Sesame Citrus Dressing For Dressing 1/2 cup olive oil 1/4 cup fresh lime juice 1/8 Cup fresh lemon juice 1/4 cup orange juice 2 tablespoons soy sauce 2 tablespoons oriental sesame oil 2 tablespoons of minced garlic 2 tablespoons minced fresh chives 1 Teaspoon Crushed Red Pepper 1 tablespoon minced fresh ginger   For Salad 4 large  tomatoes, cut into 6 Wedges each 2 medium carrots, peeled, cut into Julienned 16 sugar snap peas 8 Ounces of baby Corn 6 tablespoons Black sesame seeds 4 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick) 8 ounces mixed baby lettuces preparation Make dressing/marinade: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing. Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface. Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately. Bon Appétit, September 1997