A Sampling of Recipes from Lucy Buffett

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LuLu’s Kitchen, A Taste of the Gulf Coast Good Life – A Sampling of Recipes from Lucy Buffett…

A re-release of Lucy Buffett’s Crazy Sista Cooking cookbook, LuLu’s Kitchen, A Taste of the Gulf Coast Good Life has been revised with a new introduction and amazing photography. The updated cookbook, by Ms. Buffett, restaurateur and sister of famous troubadour Jimmy Buffett, includes her amazing recipes showcasing classic Southern Coastal Cuisine that is featured in her iconic restaurants in Gulf Shores, Alabama and Destin, Florida.

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Shrimp Salad and Prosciutto Wraps

These quick, easy and delicious wraps make the perfect Coastal Summertime snack. Great unique twist to the usual chicken and tuna salad wraps, serve along side with bell pepper sticks for a healthy low carb option.

Shrimp Salad and Prosciutto Wraps

Shrimp Salad and Prosciutto Wraps

Prosciutto Wraps / Serves 8 Ingredients

  • 1 tablespoon butter
  • 8 thinly sliced pieces of Prosciutto
  • 4 spinach flour tortillas
  • 4 tomato flour tortillas
  • 3-4 heirloom or 1 pint of grape tomatoes, coarsely chopped
  • 2 cups baby spinach leaves, thoroughly rinsed and dried
  • 4 cups LuLu’s Summer Shrimp Salad (recipe follows)
  • 16 whole Grape tomatoes
  • Fresh cut garden herbs for garnish

Instructions

  1. Melt butter in a large frying pan. Place prosciutto in sizzling butter and pan fry over medium heat for 1 minute. Turn meat and cook for another minute or until slightly browned but still soft. Reduce temperature as needed. Remove prosciutto to a cutting board and cut meat into thin strips.
  2. TO MAKE ONE WRAP: Place one of the tortillas on a clean flat surface.
  3. Line tortillas with a few spinach leaves.
  4. Sprinkle with 1 tablespoon chopped tomato.
  5. Spread ½ cup shrimp salad over tomatoes and spinach.
  6. Sprinkle 1 – 2 tablespoons of prosciutto strips over shrimp salad.
  7. TO ROLL WRAP: Take both the left and right sides of the tortilla folding each side one inch toward the center. Then roll from the bottom, being sure to keep the left and right sides tucked in as you go.
  8. Cut wrap in half on a diagonal with a serrated knife. Place a grape tomato on the end of a 3-inch frill pick and stick through each half of the wrap.
  9. Repeat using all tortillas. Place wraps on a large platter, alternating spinach and tomato wraps for a colorful presentation. Garnish platter with stems of fresh garden herbs.

Summer Shrimp Salad / Make 6 – 8 servings Ingredients

  • 3 pounds of LuLu’s Perfect Peel-and-Eat Shrimp, peeled and chopped into medium to large pieces
  • 1 cup chopped celery
  • ¾ cup chopped red onion
  • ½ cup chopped green onion
  • 3 hard boiled eggs, chopped
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon LuLu’s Crazy Creola Seasoning or any creole seasoning
  • 2 tablespoons Dijon mustard
  • ½ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. In a large mixing bowl, combine all ingredients, stirring gently.
  2. Cover and refrigerate overnight or for at least 2 hours before serving.

 

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Lucy Buffett

Lucy Buffett

“I love to eat, and I adore cooking,” writes Lucy. “I am always really just being me,  and over the years I’ve meandered along a culinary path that has taken me from the fish sticks in a tract house in West Mobile, to beluga caviar on a yacht in Manhattan and back home to boiled crabs at the end of the pier on the Eastern Shore of Mobile Bay.”                                                                           ~ Lucy Buffett  

LuLu’s Kitchen is a clear representation of Lucy’s passion for food and life, and it’s the perfect way to display her flair for storytelling.  Lucy artfully reveals these distinctive Buffett traits in various chapter introductions and sidebars as she recalls many of her most memorable moments.

LuLu’s Kitchen, A Taste of the Gulf Coast Good Life

LuLu’s Kitchen, A Taste of the Gulf Coast Good Life

To learn more about LuLu’s Kitchen, A Taste of the Good Life, or to purchase the cookbook, visit www.LucyBuffett.com which also has links to her restaurants and a listing of her book tour signings.

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Orange Cupcakes with Orange Fudge Icing

I wish I knew who decided to combine chocolate and orange! I would buy them a margarita! What a brilliant, innovative idea. Orange-Chocolate is truly one of my favorite flavors. This is my fast and easy way to indulge one of my guilty pleasures.

Orange Cupcakes with  Orange Fudge Icing

Orange Cupcakes with Orange Fudge Icing

Make 24 cupcakes Ingredients

  • Any white, yellow or orange-flavored box cake mix
  • 1 1/3 cups freshly squeezed orange juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tablespoon orange zest
  • candy orange peel for garnish

 Instructions

  1. Preheat oven to 350 degrees. Place baking cups into two 12-muffin pans.
  2. Mix cake mix, eggs, orange juice, vegetable oil, and orange zest in large mixing bowl. Beat with an electric mixer for about 2 minutes.
  3. Spoon batter into cups in muffin pan and bake for 15 minutes. Check cupcakes for doneness by inserting a toothpick or wooden skewer into the center. If any wet batter sticks to the toothpick, continue to bake for 3 – 5 minutes. Be careful not to overbake!
  4. Cool completely before icing. Garnish with candied orange peel.

Orange Fudge Icing Ingredients

  • 1 stick salted butter
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon orange liqueur

Instructions

  1. Melt butter and add cocoa. Stir until smooth.
  2. Add one cup sugar and a small amount of orange juice, mixing until smooth. Repeat twice and beat icing until smooth and spreadable.
  3. Add orange zest and orange liqueur, mixing thoroughly. If icing is a little too stiff, add more orange juice or liqueur.

Chunky Cherry Tomato Salsa

This fresh salsa is almost too simple to prepare, but so lovely over fresh grilled fish, a light Sunday morning omelet, or with tortilla chips and a beer.  Jalapeño seeds add heat; if you want a milder salsa, remove the seeds.

Chunky Cherry Tomato Salsa

Chunky Cherry Tomato Salsa

6 – 8 servings Ingredients

  • 2 pints cherry tomatoes
  • ¼ cup finely chopped fresh cilantro
  • ½ cup finely chopped yellow onion
  • 1 jalapeño, with seeds, finely chopped
  • 3 tablespoons freshly squeezed lime juice
  • ½ teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Combine all ingredients in a bowl.
  2. Mix thoroughly and refrigerate.

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