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JalapeŇo-Tarragon Butter
1/2 cup (1 stick) unsalted butter
1 fresh red or green jalapeŇo pepper, finely chopped
(remove seeds and devein for milder butter)
1/4 cup fresh tarragon or 1 teaspoon dry,
or 1/4 cup fresh marigold mint
1 tablespoon orange zest
Combine all ingredients in food processor or blender, or
soften butter and mix by hand. Refrigerate, covered.
Note: May be made a day ahead. Use leftover for
cooking omelets or sautèing mushrooms for chicken or
pasta, or serve with fish or scallops.
Saute
1/2 pound lump crabmeat, lumps intact
1/4 pound salad shrimp (optional)
1/4 cup diced baked ham
3 ounces dry white vermouth
Salt, to taste
4 to 6 ounces angel-hair pasta
In small skillet or sautè pan, melt 3 tablespoons
jalapeŇo-tarragon butter. Add crab, shrimp, and ham, and
stir-shake until heated through. Add vermouth, and
stir-shake until slightly thickened, about 2 to 3 minutes.
Add salt.
Cook pasta. Toss with 2 tablespoons jalapeŇo-tarragon
butter. Spoon sautè over pasta on warmed soup plates. |
Elouise Cooper's City
Lite
New Year's Eve revelers will appreciate this stylish repast
for two, created by Elouise Cooper, formerly of Ouisie's
Table in Houston. (Click here for entire menu.)
Meat & Dairy
butter
1/2 pound lump crabmeat
1/4 pound salad shrimp (optional)
1/4 pound diced baked ham
Produce
1 red or green jalapeŇo pepper
fresh tarragon or fresh marigold mint
1 orange
Grocery
salt
angel-hair pasta
Liquor Store
dry white vermouth
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