Green Pastures Milk Punch There are many stories about the origin of milk punch.
The consumption of it alone authors new tales each week.
For over 60 years the recipe remains constant.
We make it in large batches, being careful not to incorporate air.
One glass will bring a smile to your face and change your outlook on the whole day
So you would like to make some at home.
1/2 gallon vanilla ice cream...Blue Bell still packs this size
21oz whole milk
4oz of a smooth bourbon
2.66oz of a light rum
1.33oz of your favorite brandy
--Blend liquors with ice cream until smooth
--Pour milk into mixture and whisk Alternative is to reduce the size of the batch and combine with stick or bar blender. Butter Poached Prawns
with Andouille and Asparagus
Jasmine Rice
1 C Rice
2 C Water
1 Bay Leaf
Pinch Salt
Combine rice, water, bay leaf and salt in small pot.
Bring to a simmer and cover and cook on low for 17 minutes
While the rice cooks, poach the prawns
1# Fresh Water Prawns 4-6 6-8 Sometimes called Colossal
3oz Andouille Sausage
4oz Asparagus
1 each Lemon
2 Cloves Fresh Garlic, chopped
1 Spring each Thyme, Rosemary
¼# Butter
1 T Dijon
1 tsp Worcestershire
2 dashes Old Bay Spice
3 dashes Tabasco
2 each Bay leaves fresh or dry
tt Salt and Pepper
Split lemon
Slice asparagus on a bias.
Chop garlic
Cut andouille
Peel and de-vein the prawns
Melt butter, slowly..do not brown
Add prawns.
Add andouille
Add Dijon, worcestershire, Old Bay, Tabasco and bay leaves
Add thyme, rosemary, and garlic
Turn prawns over
Add asparagus.
When prawns are no longer translucent they are ready.
Serve rice
Place prawns on plate and sauce around with asparagus and andouille
Shopping List for Butter Poached Prawns
with Andouille and Asparagus
Prawns
Andouille
Asparagus
Lemon
Fresh Garlic
Thyme, Rosemary
Butter
Dijon
Worcestershire
Old Bay Spice
Tabasco
Bay leaves
Jasmine Rice
This is about 20 minute prep to plate dish
At the store the fresh water prawns look awesome in the seafood case.
At first glance they look like giant shrimp.
There are fewer to peel and bigger is better.
They are however different than a cold water shrimp in flavor and texture.. Make Rice
Prep 7-8 Minutes
Cook Shrimp 8-10 Minutes, gentle
Serve Crab Cakes 1# Jumbo Lump Crab
1 Egg, Whipped
1 Tablespoon Chives, Chopped
Pinch Salt and Pepper
Juice and Zest 1 Lemon
4 ounces Butter
1/2 teaspoon Garlic
1 Tablespoon Capers
1 teaspoon Parsley, Chopped
1 Tablespoon Butter
2 Cups Spinach
1 ounce Sun-dried Tomatoes
Pinch Garlic, Chopped
Pinch Salt and Pepper
Pick Crab Mix Egg, Chives and Salt and Pepper. Add Crab and shape into four cakes.
Chill five minutes.
Saute Crab Cakes in Small amount of clarified butter. Hold in warm oven.
Add Tablespoon of butter, pinch of garlic sun-dried tomatoes and spinach.
Wilt and season with salt and pepper. Plate Spinach.
Add 4oz Butter to pan and melt.
Add garlic, lemon, capers, parsley and salt and pepper.
Plate Crab and Sauce Crab Cakes
| 
