Creamy Parmesan Vinaigrette (makes 2 quarts)

- 2 bunches green onion, rough chopped
- 1/4 C parmesan, grated
- 1 1/2 TB sugar
- 1 TB garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 1/2 TB lemon juice

In a food processor, make a paste

- 1 1/2 C white vinegar

whisk into paste

- 4 1/2 C oil

While using a blender (handheld/standing/immersion), slowly drizzle oil into paste mixture. DO. SO. SLOWLY. A. FINE. DRIZZLE. Add enough oil until the mixture becomes thick and creamy. Taste, add more pepper/salt if desired.



Seafood Pasta Salad (Makes about 5 quarts)


- 3 tablespoon crab boil
- 1 T red pepper
- 1 Lemon, sliced
- 1/2 T creole seasoning

Boil in pot with about 4 quarts water

- 3 quarts rotini pasta (12 cups, dummies)

Add to water, cook until al dente (semi soft)

- 2 qt baby shrimp
- 16 oz jumbo lump crabmeat

Add to water with pasta, cook until shrimp are no longer translucent. Strain, remove lemon slices.

-2 bunches green onion, finely chopped
- 2 cups ranch dresing
- 2 cups creamy parmesan vinaigrette
- 2 tsp black pepper
- 2 tsp creole seasoning
- 1 cup sour cream

mix all into the pasta and seafood. Taste, add more seasoning if needed.


**NOTE! you can also sub chicken; just sear it in a skillet with seasonings (or marinate it), chop into strips or cubes and add into the last few steps.


Two recipes I have been working on perfecting, that I don't mind handing out to you guys. The first is used in the second. Enjoy.