RECIPES BEST ONES for the WEEK - 8/31 HAVE A GREAT WEEKEND

August 31, 2007

SQUASH FRENCH FRIES by Sheila

Butternut squash

olive oil

Preheat oven to 425F. Cut butternut squash in thin slices by hand or with a

slicer. Toss them in olive oil, and place slices on a *baking stone. Bake

until crisp. No turning is required

Tip: Baking Stone is available from Pampered Chef

http://www.scdiet.net/scdfood.htm

The Pampered Chef " STONEWEAR "

Bridgett Harper's page

Bridgette Harper (chefbibbitt@...) 317-271-0630 Fax (317)

271-0635

will take orders by e-mail or phone. http://www.pamperedchef.biz/bridgette

To do your baking in, " Stone is good. " Or get glass for baking. Metal

rusts. Iron skillet once in a while. No aluminum. Teflon or nickel.

Summer Salad Alternative

2 cups watermelon, (seedless) chopped into bite-sized chunks

¼ cup fresh mint leaves, chopped fine

¾ cup cheese, crumbled

Place watermelon in large bowl. Add mint leaves. Add cheese. Stir to

combine.

Slivered Swiss Steak

6 oz, boneless lean steak, partly thawed

1 medium onion

1 medium ripe tomato

2 cloves garlic, minced

4 mushrooms

splash of red wine

2 pats butter or 1 tablespoon oil

1/2 cup frozen small peas

2 tablespoons almond flour

dried rosemary and parsley to taste

salt and pepper to taste

a drop or two of honey

This is very quick and easy using the slicing disc in a food processor.

Sliver the steak in the food processor. Remove from work bowl and set aside.

Sliver the mushrooms and onions. Set aside. Sliver the tomato. Preheat a

six inch skillet. Add butter. When it foams, add the onions and garlic and

cook until onions are translucent and golden brown. Add mushrooms. Remove

from pan. Stir fry the steak slices. Put the onions back in the pan and add

the wine and seasonings Add frozen peas and cook until thawed and warm. Add

almond flour and stir. Remove from heat and allow it to thicken.Serves two.

Carol Frilegh <c.frilegh@...>

" SPAGHETTI " WITH SUMMER TOMATOES, BASIL AND BULB ONIONS

10 ripe plum tomatoes (from a local market)

2 bulb onions, peeled and sliced (medium size, not bigger than a tennis

ball)

4 fresh garlic cloves, peeled

5 tablespoons olive oil (extra virgin, obviously)

1 bunch of basil leaves, picked

1 red chili pepper, finely chopped

salt and pepper to taste

Cooked spaghetti squash scooped in strings

1 tablespoon butter

Parmigiano-reggiano cheese for grating on top Remove the stem parts, and

plunge the tomatoes in salted boiling water for half a minute, then

immediately plunge in cold water. Peel each tomato and cut in four

lengthwise. Remove the seeds and cut each piece in half. Set aside until

needed. Preheat a frying pan, pour in the olive oil, garlic and chili pepper

and sauté for half a minute. As the garlic starts to change colour, add the

onions and sauté for three more minutes. At this point, introduce the

tomatoes, sauté for another three minutes and set aside. Add the spaghetti

squash to the sauce. Add the basil, quickly toss and serve with a good

grating of parmigiano-reggiano.

Carol Frilegh <c.frilegh@...>

's Bread recipe

Olive Oil ---- 1/2 cup

2 eggs

4 cloves of fresh garlic ( puree) or very well mashed

Garlic adds texture and sweetness when baked. However it may be omitted.

oregano 1/2 teaspoon

salt 1/2 teaspoon

Honey 1/4 cup

Bi carb 1 teaspoon

Soda water 1/2 cup

Almond flour (ultra fine) not Almond meal 2 1/2 cup

Combine all ingredients in a large bowl. Mix well. The mixture should be a

thick liquid. Pour the mixture in a oiled cookie sheet that has at least an

1/2 inch depth or so. Bake in a pre heated oven at 325 until golden

brown. When it is cool enough to touch, cut the bread with pizza wheel or

knife into a bread size slices. Remove the slices and let them cool

further. Do not wrap bread until firm and cool. My brother-in-law's idea to

make bread on a cookie sheet.

ZagorskyGoldberg <zagorskygoldberg@...>

SANDWICHE MIXED NUT FLAT BREAD on http://www.scdiet.net/

http://www.scdiet.net/scdfood.htm

http://www.geocities.com/momtobandj/scdpictures.html

1 1/2 cup mixed ground nuts

4 eggs

1/4 cup honey

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

Grind nuts in food processor.

Remove nuts.

Blend all other ingredients in food processor until smooth.

For pancakes, use 1/4 cup batter and prepare in hot, greased 7-inch skillet.

For flatbread, grease a jelly roll pan and pour batter into pan. Spread out

evenly.

Bake for 5 minutes at 350 degrees.

Jody Goddard's (momtobandj@...)

Pecan Pancakes

1.5 cups pecan flour

4 eggs

2 tablespoons melted butter or olive oil

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon white pepper

dash salt

Heat a large non-stick pancake griddle on medium heat. Combine pecan flour,

baking soda, cinnamon, ginger, cloves, white pepper, and salt. In a separate

dish, beat together oil and eggs, then add to the nut flour mixture.

Spray with olive oil, or melt a bit of butter and spread it around. Place

1/3 - 1/2 cup dollops on the griddle and using the back of a spoon or a wet

hand, spread them out to pancake size.

Cook 5-7 minutes, then slide a spatula carefully under the edge of each

pancake and turn it over. You may need an additional spatula to help push

the pancake up of the turning spatula. Cook another 5-7 minutes. During the

last minute, spread butter over each pancake so it will melt in -- if any

drips off the side, this will help prepare the griddle for the next batch.

Remove cooked pancakes to a warmed plate and keep warm until the remainder

are cooked. Serve with honey, either by itself, or flavored with a little

vanilla extract.

These pancakes can be made in double batches and freeze exceptionally well.

I place 2-4 pancakes in an " entree " size snap top container, label it, and

then when I want pancakes, I pull out of box and reheat in oven, toaster

oven, or microwave.

Serve with GENE'S CRISPY BACON, which also freezes well for a quick

breakfast.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Cheese-Bacon Breakfast Quiches

1 dozen jumbo eggs

1 pound cheddar cheese, shredded

1 pound dry curd cottage cheese or 2 cups well drained yogurt cheese

18-24 slices GENE'S CRISPY BACON

1 teaspoon baking soda

1 teaspoon white pepper

1/2 teaspoon salt

Pre heat oven to 325F. Whip together eggs and dry curd cottage cheese or

yogurt until completely smooth. Stir in baking soda, salt, and white pepper.

Stir in grated cheese.

Fill muffin cups 1/3 full with egg-cheese mixture, and break off pieces of

crispy bacon to lay on top. Fill another 1/3 of the cup, and top with a

couple pieces of bacon. Repeat until all the cheese-egg mix and bacon is

gone. Typically, 2/3s of a slice of bacon go into each quiche.

Bake until lightly browned on top, and the quiche has pulled away from the

sides a bit. Remove from oven and cool slightly. A narrow-bladed silicon

scraper is useful for lifting the quiches out of the muffin cups.

Pack four quiches to a quart-size zip-top freezer bag. Freeze. These travel

well, frozen, and can be reheated easily in a microwave or toaster oven.

Makes 24-30 mini-quiches. (Egg McMuffin, eat your heart out....!)

Variations:

Use Swiss or provolone cheese, or another legal hard cheese, shredded

Omit the bacon

Substitute crumbles of well-cooked legal breakfast sausage for the bacon

Add three-four finely chopped green onions, sauteed in a little bacon grease

Stir in 10 ounces of steamed, well-drained chopped spinach or other legal,

tolerated vegetable

Slide between slices of nut bread before reheating

Use your imagination!

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Soda Drink

½ a tall glass of natural, sparkling water

Tiny splash of *vanilla extract

Bit of Sweet 'n Low

½ a glass yogurt

Small piece pineapple or cherry for garnish

Fill a tall glass halfway full of natural, sparkling water. Add a tiny

splash of vanilla extract. Add a small bit from a packet of Sweet 'n Low.

Stir well, but slowly to avoid quick fizzing up and overflowing glass.

Slowly, in stages, top off with yogurt and stir gently. Garnish with bit of

pineapple or cherry on edge of glass.

Note: May use cherry juice, or other fruit juice, in place of vanilla

extract, depending on personal taste. If you're a protein type, you could

add SCD cream instead of yogurt. For mixed types, go with the yogurt.

Pearsauce

Peel and chop the pears. Take the juice out for drinking and puree up the

pears for sauce.

Add a little extra water during the cooking and the juice is not so

concentrated.

Bonita Todd <bftodd@...>

" Kasha " and Noodles

Peel a large zucchini and cut it in strips with a potato peeler. Add a

beaten egg and mix well. Add 1/2 cup well seasoned blanch almond flour. Heat

a 6 " skillet, add 2 tablespoons oil and sauteed the mixture at least 10-15

minutes. Turn heat low or off and add 2 slices Jarslberg cheese. Continue to

stir and if necessary to cook until cheese is mixed in and almond crumbs are

very brown. Add more almond flour for a more grainy result. Cool slightly

before serving

Note: This actually tastes like buckwheat Groats with Pasta and is very

filling.

Carol Frilegh <c.frilegh@...>

Graham Crackers

3 cups (1 lb) pecan flour

1/2 cup honey

1 jumbo egg

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp baking soda

6 Tablespoons half & half yogurt cheese or DCCC + 2 T melted butter if

using DCCC (optional)

Blend honey, yogurt cheese, egg, spices, & baking soda. Add to pecan flour

and mix well

There are two ways to make crackers out of this

dough.

The first, the freezer cookie method, is to divide the dough in quarters

and roll each quarter into a log 1½” to 2” thick. Roll in wax paper and

freeze until just firm.[2]

To bake, remove from the freezer and allow to sit at room temperature

until just soft enough to slice. Slice very thinly ( ”) with a sharp, thin

knife (a boning or filleting knife works well) and place on a generously

buttered pan or non-stick pan.

Bake in preheated oven at 325° F for 8 minutes, turn crackers over and bake

another 6 minutes -or- convection bake in a preheated oven at 325° F for 7

minutes, turn crackers over and bake another 5 minutes or until golden

brown. Remove from oven and allow to cool on the pan. With the dark pecan

flour, it can be a trifle difficult to determine “golden brown.”

The second method seems a bit more complicated, but yields perfectly

round, flat crackers of a fairly even thickness. With the freezer cookie

method, I could never cut all my slices evenly, so I had some crackers

over-browned, and some not-quite-cooked.

For this method, you’ll want at least four 12 muffin non-stick pans, a one

teaspoon cookie scoop, a piece of plastic wrap, and either a tart tamper, or

my favorite, my large oven side salt shaker.

Using the cookie scoop (or a teaspoon measure), scoop rounded teaspoons

of dough into each cup of the pans. Covering each cup, use the tart tamper

to flatten the ball of dough, and squash it evenly into the bottom of the

muffin cup.

Bake in 325° F oven for about 9 minutes. While they are baking, fill and

flatten the other two trays. Remove the baked crackers, and with a finger

protected by a handkerchief or tea towel, spin the rounds out of the muffin

cups and onto a cookie sheet. Place the half-baked crackers face down on the

sheet, and return to the oven on the top shelf. Place the second set of

muffin tins on the bottom shelf. Bake for 9 minutes. Continue until all

cracker dough is baked. Typically, I get around 8 dozen crackers from the

recipe above using the muffins tins[3]. They are not quite 2” in diameter,

and just the right size for topping a scoop of ice cream, pushing fruit

compote around, or just enjoying.

Which ever method you choose for baking[4] – freezer cookie style or muffin

tin – once all the crackers are baked, pile them on a cookie sheet, and

return them to a 200 degree oven. Reheat for 15 to 30 minutes. This

reheating ensures they will stay crisp while stored. Store the crackers in

airtight tins or plastic bags.

Variation: For a softer, chewy cinnamon-ginger cookie, either cut the

slices thicker, or use a one tablespoon cookie scoop if using the muffin pan

method. Bake the full time without turning over, and then allow to cool. Do

not re-bake. Store these cookies as you would other nut breads, in the

refrigerator.

[1] This recipe came about when I wondered what would happen if I used pecan

flour instead of almond flour for Krivel Krackers. It seemed to me than

pecan flour lent itself to sweet and spicy mixtures, while almond seemed to

work with herby-savory mixtures. So some of the footnotes for these crackers

are the same as for Krivel Krackers.

[2] When the dough has been shaped in a log and tightly wrapped in wax paper

you can roll it back and forth on the counter to get it smooth and even.

When using this method, I often mixed several batches of dough, then rolled

it in pieces of wax paper somewhat longer than the rolls of dough. This

allowed me to twist the ends to keep the dough fresh, and store multiple

rolls in one zip top bag. Then, when fresh crackers are desired, simply pull

a roll out of the freezer and allow it to defrost.

[3] I actually have 3 24-cup non-stick muffin tins from The Kitchen

Collection. These can be a bit heavy to handle, but I can have one pan

baking, one pan cooling enough to handle, and one pan which I am filling,

and can keep things moving in an assembly line fashion. Sue Krivel uses

heavy weight cookie sheets purchased from a restaurant supply.

[4] Sue prefers to bake the crackers using the ‘convection bake’ option on

her oven. She turns the crackers over with a thin, flexible metal spatula; I

used a very thin plastic when doing the freezer-cookie method; the muffin

tin method doesn’t need a spatula. When reheating the crackers, we both

combine several pans on one. I also have placed the crackers in my

dehydrator and simply dried them over night at 150°F.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Chilled Tomato And Dill Mousse With Lobster Tail

1 pound tomatoes

1/2 cup SCD mayonnaise

1/2 cup dripped yogurt

1/4 cup French cream cream

1 1/2 sachets of gelatin

1 tablespoon tomato puree (simmered down tomato juice)

1 small bunch dill

3 tablespoon onion

1 lemon

6 (7 ounces) steamed lobster tails or large cooked chilled shrimp

3 bunches watercress

1/4 cup olive oil

1 small bunch chopped chives

salt

pepper

In a food processor or blender:Blend the tomatoes with 1/4 of the peeled

onion until you have a fine pulp.

Strain the pulp through a conical strainer and into a large bowl.

Lightly fold in the mayonnaise, dripped yogurt, French cream and tomato

puree into the sieved tomato pulp.

Then add a pinch of salt and pepper and the finely chopped dill and fold

into the mix.

Add the gelatin to a small pan and “sponge” with the juice from half of the

lemon.

Melt the gelatin over a low heat until it dissolves and then pour it onto

the tomato mix, stirring it into the mix as you pour.

Test the mix for seasoning and add salt and pepper to taste.

Pour the mixture into individual ramekins, molds or mini-savarin rings and

refrigerate for at least 1 hour.

Just before serving, run a small knife around the edge of the mold and turn

out the mousse onto a plate.

Decorate the mousse with the split lobster tails tossed in the olive oil,

remaining lemon juice and chopped chives on a bed of watercress. Makes 6

Ramekins

NOTE: Adapted from a recipe by the Chef of the late Princess . Lots of

calories in this one.

Carol Frilegh <c.frilegh@...>

Stuffed Aubergine (Eggplant)

This dish brings back fond memories of days in the Princess of Wales’s

kitchen. Stuffed Aubergine was one of her favourite dishes and more often

than not, one would left left in the refrigerator for her to reheat on the

weekend.

She always insisted that her staff took weekends off to be with their

families. This is one of those dishes that seems to improves with sitting

and could be prepared ahead of time so worked perfectly for her.

The flavours and textures create a healthy and enjoyable lunch dish when

served on its own with salad leaves, but also an interesting vegetable for

dinner when served alongside a steak.

Ingredients

2 x 6-inch Aubergines – eggplants

2 oz finely chopped red onion

1 courgette - (zucchini)

3 oz sliced button mushrooms

1 large orange pepper

2 ribs of celery

1 large fresh tomato (finely chopped)

2 rashers (slices) cooked bacon

1 Tbs. parmesan cheese

3 oz provolone or Jarslberg cheese (+ 2 oz for garnish)

2 Tbs olive oil (+ 2 Tbs for brushing)

1 Tbs chopped fresh basil (+3 sprigs for garnish)

Turn on the oven to 350F.

Cut each of the Aubergines into two 2-inch cylinders.

Lay them on their sides and cut a circle in the white flesh about ¼ inch

from the skin all the way round and about one inch deep.

“Score” the inside of the circle – make cross cuts into the flesh of the

circle about ½ inch deep – this will make it easier to scoop out the flesh

once it is cooked.

Brush the Aubergine flesh top and bottom and bake on a tray in the oven for

15-20 minutes. Turn each one upside down halfway through cooking so that the

bottoms don’t get too brown.

When the flesh feels soft, remove from the oven and allow them to cool.

Roughly chop the courgette, pepper and celery into about ¾-inch cubes.

In a skillet on medium heat, add 2 tablespoons of olive oil then the chopped

red onion, pepper, courgette, celery and mushrooms: season with salt and

pepper and cook until the vegetables start to soften.

Stir in the tomato: test the vegetables again for seasoning and allow the

mixture to cool.

Finely chop the bacon and dice the mozzarella into small cubes and add to

the cooled vegetables along with the chopped basil.

Gently remove the flesh from the insides of the Aubergines, taking care to

leave about ¼-inch on the bottom – (creating a shell), then chop the flesh

and add to the vegetables.

Spoon the mix into the aubergine shells, dividing it between the four.

Sprinkle the tops with the parmesan cheese and the stuffed Aubergines are

now ready for the oven, or to be placed into the refrigerator ready for a

Princess to reheat.

To serve the stuffed aubergines ,bake in a 350F oven straight from the

refrigerator for about 15 minutes.

Present on a bed of mixed salad leaves tossed in olive oil and fresh lemon

juice, and garnished with basil leaves, diced cheese and tomato. Serves 4

people.

NOTE: Adapted from recipe of the Chef if the late Princedd

Carol F <c.frilegh@...>

Chicken Goujons with a Honey, Ginger and Cilantro Dressing

1 pint chicken broth

2 x 6oz chicken breasts

Rind and juice of 1 lemon

4 tbs clear honey

1 tbs sesame seeds (for those who are advanced)

1 bunch watercress

1 radicchio

Dressing;

¼ cup onion finely chopped

1 clove garlic crushed

4 fl oz white wine

2 tbs clear honey

1 tbs sesame oil

1 tbs chopped cilantro

Poach the chicken in the broth for about 6-8 minutes then remove, slice into

thin strips and keep warm.

Prepare the dressing; reduce the broth to about 4 fl oz. then add the

garlic, onion, wine and honey. Bring back to the boil and reduce by half

(about 10 minutes) Cool slightly and then whisk in the sesame oil and

cilantro. Chill the dressing.

Prepare the chicken glaze; heat the lemon rind, juice and honey in a pan

until it caramelizes. Remove from the heat and stir in the chicken strips

and sesame seeds.

Place the salad leaves on a serving plate with the chicken on top and then

drizzle the dressing on the salad leaves. Serves 2 people.

NOTE: Adapted from a recipe by the Chef of the late Princess

Carol F <c.frilegh@...>

Spring Asparagus Soup with Dill

Makes 4 portions (as a first course)

For the Soup;

1 lb bunch asparagus

4 oz onion – finely chopped (about ½ an onion)

2 oz butter

1 tablespoon almond flour (more if required)

1 pint chicken broth

salt and pepper to taste

For the Dill oil;

½ cup fresh dill – finely chopped (about ½ bunch)

¼ cup olive oil

1 tsp fresh lemon juice

salt and pepper to taste

Prepare the asparagus by trimming the tips off 1 inch long - reserving for

the garnish. Continue cutting down the stalks in ½ inch pieces stopping 2

inches from the end. Discard the woody stalks.

In a large pan sweat off the onions and asparagus in the butter until the

onions are translucent and the asparagus starts to soften.

Add the almond flour and stir. Then the chicken broth, stir again and bring

to a boil. Reduce the heat to a simmer and cook for about 15 minutes.

While the soup is cooking, blanch the asparagus tips.

Puree the soup in a blender and pass through a conical strainer into a clean

bowl. Adjust the seasoning and return to a clean pan to reheat or

refrigerate until needed.

Prepare the Dill oil; Blend all of the ingredients together until smooth and

bright green in color. Adjust the seasoning.

Reheat the soup taking care not to boil it and pour into soup bowls or a

tureen. Add the Asparagus tips and drizzle the top of the soup with the dill

oil.

NOTE: Adapted from a recipe by the Chef of the late Princess

Carol Frilegh <c.frilegh@...>

SHRIMP, CRAB, BANANA PIE, CATFISH, [AND REMOULADE DRESSING]

> Boil 4 pounds (pealed and deveined weight) of medium Louisiana SHRIMP in

>a large pot of water with 2 3-ounce bags of Zatarains CRAB boil

one sliced lemon

one sliced yellow onion

Use two bags of seasoning because I'm not adding any salt. Salt intensifies

the spice flavors. This resulted in lots and lots of CREOLE BOILED SHRIMP

which I then chilled in the refrigerator.

REMOULADE DRESSING to go with the shrimp.

> Wild-caught CATFISH filets, which were to be brushed with melted butter,

>sprinkled with BLACKENED FISH SEASONING, and then grilled in my Foreman

>grill. (You could also broil them in the oven.)

> Cook the BANANAS in (the lemon-juice would help keep them from turning

>brown) Or substituted some Tropicana orange juice for the water and lemon

>juice amounts. While that was cooking,

take out the GRAHAM CRACKER dough in the freezer. Press about 1/4 of the

dough into the bottom of my buttered a nine-inch spring form pan, and baked

that in the oven at 325F for around 15 minutes, afterwards, setting it aside

to cool.

Half & half yogurt - drained, use a clean tea towel, twist it, keeping the

yogurt contained, and putting pressure on the outside, this is " speed

driping " the yogurt, queezed off the right amount of liquid in about 20

minutes.

Pureed the cooked bananas, taste them. BLAND. Add nutmeg, half a

teaspoon or a whole teaspoon. Or just added a nice ping.

Add gelatin softened in a bit more orange juice, added the egg yolk

Add butter and simmered that mixture over gently boiling water until it

thickened. By setting the double boiler in a bowl of very cold water -- much

faster than waiting for it to air-cool.

Added the cup of YOGURT (in my case, or called yogurt cheese) to the mix

considered it, and upended the rest of my container of half & half yogurt

cheese in, making it THREE cups of half & half yogurt cheese. Blended in

smoothly with the banana puree. Taste it, and added about 2 tablespoons of

honey to offset the very slight tartness of the yogurt -- trust me, those

bananas were plenty sweet!

Whipped EGG WHITES up stiff, gently folded them into the banana mixture,

and then poured the whole shootin' match in on that GRAHAM CRACKER crust,

smoothed it over, sliced another banana, dunk it in a little orange juice,

and arrange it decoratively on top. Put into the refrigerator

> Gril the CREOLE CATFISH, and put on a warming tray

A pound of Crimini mushrooms (you could use buttons if you don't have

Crimini) brushed clean.

> Finish the SHRIMP SALADS on their beds of green leaf lettuce.

Melt about four tablespoons of unsalted butter in a frying pan, sliced the

mushrooms in, sauteed them a bit, and sprinkled a teaspoon of thyme over

them. Add a tablespoon of dried parsley -- 2-3 tablespoons of fresh would be

better. A 375 ml single serving bottle of dry white wine. Poured this into

the pan, hissing and spluttering, then covered it and let them simmer gently

for about 10-15 minutes.

Parents arrived put out the seasoned shrimp salads, with rich green

lettuce, wedges of tomatoes, and bright pink shrimp, and the REMOULADE

DRESSING, as well as a plate of lemon slices for people to make lemonade

with if they liked, or to add a bit of lemon juice to their shrimp.

Folks couldn't finish all their shrimp, so we boxed those and the

remaining catfish for a take-home meal for them to enjoy later in the week.

Everyone looked at the banana cream pie and said, " A small piece for me,

thanks! " so I cut it in eighths. It was light, creamy, wonderfully

bananaish, and the faint touch of orange and nutmeg really added a subtle

something. We also boxed two slices of pie for the folks to take home.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Crab Boil

Crab Boil is a seasoning used in south Louisiana for shrimp, crawfish, and,

naturally, crabs. Zatarain’s, a local New Orleans spice company, has made

(in my opinion) the best mix of spices for more years than I’ve been

cooking. (No, not that long!) and their original boxed crab boil, UPC code

071429015708, is SCD-legal. Do not use any other brand, or even Zatarain’s

liquid or powdered crab boils, as they contain illegals. Since many people

won’t be able to get Zatarain’s (and in any case, they’ve been bought out by

a national spice company who ruined my favorite vanilla extract by putting

corn syrup in it), I just prefer, once again, to make my own.

6 tablespoons yellow mustard seed

6 tablespoons whole coriander seeds

1-2 teaspoons crushed cayenne peppers

½ teaspoon whole allspice

½ teaspoon whole cloves

½ teaspoon dried dill seed

3 leaves dried bay leaf

Combine all whole spices in a large tea ball or small muslin bag. This

recipe is sufficient for four pounds of shrimp, four pounds of crawfish, or

one dozen crabs.

In a large stock pot, place 3 quarts of water, 4 tablespoons of salt

(optional), 1 recipe crab boil in its bag, and 1 lemon, quartered. Bring

water to a rolling boil. Add seafood and bring to a boil. Boil crabs

vigorously for 20 minutes, crawfish for 15 minutes, and shrimp for 2-4

minutes. Remove from heat. Allow seafood to soak in the crab-boil mixture

for 5-10 minutes after boiling.