Here’s a wonderful, Thanksgiving friendly recipe for Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf from the folks at Serious Eats.

Ingredients:

3 cups Asian short-grain sticky (”sweet”) rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped

Here’s a delightful and supremely sensual recipe for Smoked Paprika Prosciutto-Wrapped Shrimp from the folks at Chow.

Ingredients:

1 tablespoon olive oil
2 teaspoons smoked paprika
1 1/2 teaspoons freshly ground black pepper
32 shrimp, peeled and deveined, tails left on (about 1 pound)
8 pieces prosciutto (about 5 1/2 ounces), cut lengthwise and then crosswise

Here’s an elegant, yet comforting recipe for Parmesan Crab Risotto from the folks at Yumsugar.

Ingredients:

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Last week, we shared with you a video of Chef Paul Prudhomme making a Muffaletta.

On a related note, here’s a wonderful video recipe for Shrimp Po-Boys from Scooter S. McGee which you can watch below (or here).

How to Make Shrimp Po Boy Sandwiches
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Here’s a wonderful recipe for Italian Shrimp and Eggplant Dressing from the folks at NOLA Cuisine.

Ingredients:

1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin, keep the green and white parts separate
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Bread Crumbs (preferably homemade from leftover French bread)

For the topping:

1 Cup Panko Bread Crumbs
1/4 Cup grated Parmeggiano, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper

Here’s a simple yet sophisticated recipe for Salmon, Mango and Rice Casserole from the folks at Je Mange la Ville.

Ingredients:

2 salmon fillets (about 1 pound total)
2 mangoes, sliced
2 cups cooked brown or white rice
2 cups orange mango juice
1 tbsp lemon juice
1/4 tsp ground ginger
1/3 cup brown sugar
3 tbsp soy sauce
1/4 tsp Worcestershire sauce
1 tsp Asian chili-garlic hot sauce
2 1/2 tbsp corn starch
1/2 cup Panko bread crumbs
Non-stick canola oil cooking spray

How to Make Salmon, Mango and Rice Casserole
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Here’s a savory and delicious recipe for Cornmeal Crab Puffs from A Yankee in a Southern Kitchen, a blog that’s also from Charleston, South Carolina.

Ingredients:

2 cups of stone-ground cornmeal( I like to use white, but yellow will do)
2 tablespoons all-purpose flour
1 1/2 teaspoon baking powder( preferably homemade)
1 teaspoon kosher salt
1/2 lb lump crab meat picked through for any shells
1/2 finely chopped onion
2 eggs lightly beaten
1 1/2 to 2 cups of milk
Oil for frying

Here’s a wonderful, sensual, and versatile recipe for Redfish Courtbouillon from NOLA Cuisine.

Ingredients:

2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
1 Cup Flour, liberally seasoned with salt, pepper and cayenne
2 Tbsp Unsalted butter
1/4 Cup dry white wine
1 Recipe Creole Sauce, made with fish stock, and made extra thick
1 Lemon, thinly sliced
2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
1 Bay Leaf

How to Make Redfish Courtbouillon
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Here’s a wonderful variation on the traditional Southern she-crab soup: River House She-Crab Soup from My Recipes.

Ingredients:

1/4  cup  butter
1/4  cup  olive oil
1  yellow onion, chopped
1  fennel bulb, chopped
4  celery ribs, chopped
2  carrots, chopped
4  garlic cloves, minced
1/4  cup  all-purpose flour
2  tablespoons  tomato paste
Pinch of curry powder
Pinch of ground turmeric
1  teaspoon  salt
1  teaspoon  freshly ground black pepper
1/2  cup  dry sherry
5  cups  clam juice
1/4  cup  chopped fresh parsley
1  tablespoon  chopped fresh tarragon
2  cups  heavy cream
2  pounds  fresh crabmeat, drained and picked
Salt
Freshly ground black pepper

How to Make River House She-Crab Soup
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(Photo Credit: Jean Allsopp, MyRecipes.Com)

Please join us tomorrow for the sixth day of this week’s Southern Comfort Foods Series when we share our recipe for Sweet Potato and Country Ham BBQ Hash.

Here’s a quick and easy yet elegant recipe for Ginger and Cilantro Baked Tilapia from The Kitchn.

Ingredients:

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

How to Make Ginger and Cilantro Baked Tilapia
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