Five Forks Food

1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled bleu cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

3 pounds peeled small shrimp
5 1/4 teaspoons salt, divided
2 teaspoons ground red pepper, divided
1/2 teaspoon garlic powder
2 cups finely chopped onions, divided
1/2 cup finely chopped green bell peppers
1 cup vegetable oil, divided
1 cup all-purpose flour
1 1/2 pounds okra, sliced 1/4-inch thick
1 1/2 cups peeled, chopped tomatoes
3 quarts seafood stock, divided (see recipe)
1 1/2 teaspoons very finely chopped garlic
1 cup chopped green onions (tops only)

5 1/2 to 6 cups all-purpose flour, divided
2 tablespoons granulated sugar
2 envelopes RapidRise yeast
1 teaspoon salt
1 cup water
1 cup milk
2 tablespoons butter or margarine

Butter and sugar for the pan(s)
6 tablespoons butter
1/2 cup all-purpose flour
1 2/3 cups whole milk
1/3 cup cream
2/3 cups granulated sugar
1/3 cup whiskey or cognac
7 ounces good-quality bittersweet chocolate (e.g. Lindt, Valrhona), chopped fine
6 eggs, separated
Pinch salt
Confectioners' sugar, for garnish
Whipped cream, for garnish

For the fried angel hair:
Vegetable oil for deep-frying
8 ounces fresh angel hair pasta
For the grilled chicken:
1/4 cup good-quality bottled teriyaki sauce
1 1/2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 (5-ounce) boneless, skinless chicken breasts
For the dressing:
1 1/2 cups bottled hoisin sauce
3 ounces red wine vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note)
1/2 cup olive oil
2 tablespoons Asian toasted sesame oil
For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips
3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 1/3 cups thinly sliced green onions (green and white parts), divided

1 pound medium-sized mushrooms, smoked (directions follow)
1 pound red beans, cooked
or 2 (15-ounce) cans, drained and rinsed well
1 cup olive oil
2 cups all-purpose flour
2 cups chopped onions
1 cup chopped bell pepper
3/4 cup chopped celery
3/4 cup minced shallots
1/4 cup minced garlic
6 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons black pepper
2 teaspoons white pepper
3/4 teaspoon cayenne pepper
2 tablespoons salt
1 gallon water
1 bunch collard greens
1 small head cabbage
1 bunch turnip greens, rinsed and chopped
or 1 (10-ounce) package frozen greens
1 bunch mustard greens, chopped
or 1 (10-ounce) package frozen greens
1 bunch green onions, chopped
1/4 cup fresh parsley, chopped
1 tablespoon soy sauce

1 pound shrimp, peeled and deveined
2 to 3 tablespoons butter
2 1/2 teaspoons creole seasoning, divided
1/2 pound crawfish tailmeat
1/2 pound fresh crab meat
4 cups fresh seafood (see recipe) or canned chicken stock
2 to 3 bay leaves
1/2 cup olive oil
1/2 cup plus 2 tablespoons vegetable oil, divided
1 cup all-purpose flour
1 1/4 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1/8 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic salt
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup finely chopped green onions
1 (14-ounce) can diced tomatoes with juices
1/2 pound coarsely diced andouille sausage
3/4 pound fresh okra, sliced in 1/2-inch rounds
Water as needed
File (optional)

Shells from 1 pound of shrimp
1 fish bouillon cube
1 (8-ounce) bottle clam juice plus enough water to make 8 cups
1 large yellow onion, peeled and quartered
1 carrot, sliced
2 celery stalks with leaves, broken
2 garlic cloves, peeled and halved
8 sprigs fresh parsley
2 bay leaves
1 lemon, quartered
1 teaspoon cayenne pepper

2 to 2 1/2 pounds chicken thighs and drumsticks
Salt, black pepper and cayenne pepper to taste
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 cloves of garlic, minced
1 yellow onion, chopped
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 pounds of andouille sausage, cut in 1/4-inch rounds
2 quarts of water
1/2 cup green onion tops, chopped
File powder (optional)

1 pound medium head-on (preferably) shrimp (available through seafoods.com, or may be ordered from Fresh Market)
4 hard crabs, cleaned and split in two
1/2 pound smoked sausage, diced
1/2 pound hot sausage, diced
1/2 pound beef brisket or lean veal stew meat
1/2 pound chicken gizzards
1/2 cup canola oil
1/2 cup all-purpose flour
1 large onion, chopped
6 chicken wings, split
1/2 pound smoked ham, cubed
2 teaspoons paprika
3 cloves garlic, minced
1 teaspoon dried thyme
3 bay leaves
1 teaspoon salt
24 shucked oysters with liquor
1 tablespoon file powder
1/2 cup chopped parsley

2 (15-ounce) cans chickpeas or navy beans
or 3 cups cooked dry-packaged chickpeas or navy beans, rinsed, drained (see note)
2/3 cup fat-free sour cream
2 teaspoons minced garlic
4 teaspoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes (not in oil)
1/4 cup finely chopped fresh or dried parsley
2 tablespoons chopped Kalamata or ripe olives
Kalamata olives, for garnish
Assorted vegetables and crackers

1 (16- to 18-ounce) package frozen beef meatballs
1 medium green or red pepper
1 medium onion
1 tablespoon vegetable oil
2 1/2 cups prepared spaghetti sauce with basil
8 French bread rolls (each 6 inches long)
1/2 cup (2 ounces) shredded mozzarella cheese

Dippers:
Poundcake squares
Marshmallows
Shortbread cookies
Strawberries
Pretzels
Corn chips
Tortilla chips or
Crackers
Dip:
2 c. semisweet chocolate, milk chocolate, or peanut butter chips
1/4 c. milk

1 bag of chips
2 rolls
3 jars of jelly