required ingredients :

Broken Vinaigrette:
5 large vine-ripened tomatoes or 1 (12-ounce) can tomatoes
2/3 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoons freshly squeezed lemon juice
Gray salt and freshly ground pepper

Corn Salad:
6 large ears corn, shucked
2 cup shelled lima beans, fava beans, or other fresh shelling beans
1 tablespoon finely chopped fresh tarragon leaves
4 slices bacon, (2 tablespoons) cooked until very crisp, well drained, and minced
2 tablespoons Champagne vinegar
6 tablespoons olive oil

4 halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as swordfish

Cooking Recipe:

Broken Vinaigrette:
Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. you (or them) should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.

Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until light brown. Add the tomato puree and bring to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper.

Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!

Corn and Fava Bean Salad:
Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes. Remove and set aside. Cook the beans in the same water just until tender, about 3 minutes. Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.

Marinade for Corn and Fava Bean Salad:
In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil. Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.

Fish:
Season the fish on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.

2 tablespoons, plus 1 teaspoon vegetable oil
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 cups warm water (about 110 degrees F)
6 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1 tablespoon butter
1/2 cup minced onions
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 pound crawfish tails
1/4 pound grated cheddar cheese
1/4 pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning

recipe for cooking Recipe:

In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.

In a large mixing bowl, mix together (combine) the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the douhg . Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.

Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.

Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.

When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.

In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.

Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.

Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.

In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning.