TEDDI RECIPES

SOUTHERN STYLE BOUILLABAISE

8 ounces thick-sliced applewood-smoked bacon, cut into thin pieces

1 cup chopped onion

1/2 cup thinly sliced celery

1 tablespoon minced fresh garlic

2 star anise

1/2 teaspoon saffron threads -- no substitution!

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup white wine

1 (28-ounce) can diced tomatoes, undrained

2 (8-ounce) bottles clam juice

1 pound fresh shrimp, peeled and deveined

1 pound fresh large sea scallops, cut in half

1 pound fresh grouper, cut into chunks

1 pound fresh mussles (in shells) scrubbed clean

8 ounces crabmeat, picked through

1 bag frozen hushpuppies

Serves eight.

In a Dutch oven, cook bacon over medium heat until cooked through and crisp. Reserving the drippings, remove the bacon with a slotted utensil and transfer to a paper towel-lined plate.

In reserved drippings, cook the onion and celery until softened. Add the garlic and cook, stirring constantly, for 1 minute. Add the star anise, saffron threads and red pepper flakes. Stir in the white wine and cook for 1 minute before adding the tomatoes and clam juice. Bring the stew to a boil and cook for 5 minutes.

Add all of the seafood all at once, stirring into the stew. Cook just until the seafood is done. Do NOT overcook. Add cooked bacon back to the pot just before serving.

During the last 10 minutes of cooking the chowder, bake the hushpuppies. Remove the star anise before serving. Serve chowder ladled over hot baked hushpuppies and enjoy a Southern seafood feast!

HEMIMNGWAY OYSTER CHOWDER

6 ounces thick-sliced applewood-smoked bacon, cut into thin pieces

1 cup medium diced onion

1/2 cup medium diced celery

1 tablespoon Old Bay seasoning

1/2 cup dry sherry

1 quart half and half

1 cup very thinly sliced carrots

2 cups red potatoes, unpeeled, cut into 1/2 inch cubes

2 (8-ounce) containers shelled oysters in their juice, from the seafood department

Salt and freshly ground black pepper, to taste

1/4 cup minced fresh parsley

Serves six.

In a Dutch oven, cook bacon over medium heat until cooked through and crisp. Reserving the drippings, remove the bacon with a slotted utensil and transfer to a paper towel lined plate.

In reserved drippings, cook the onion and celery until softened. Add the Old Bay seasoning. Stir in the sherry and half and half. Bring to a boil, then reduce to a simmer. Add the carrots and potatoes, cooking just until they are cooked crisp tender. Add the oysters along with their liquid to the chowder. Cook just until the oysters curl and are done, about 5 minutes. Stir the cooked bacon into the chowder and add the fresh parsley.

Top each serving with a scattering of small oyster crackers. Serve with additional sherry so that everyone can add a bit more, if desired.

CRAB & CORN CHOWDER WITH FRIZZLED BACON

6 ounces thick-sliced applewood-smoked bacon, cut into thin pieces

1 cup medium diced onion

1/2 cup medium diced celery

1 tablespoon Old Bay seasoning

1/2 cup dry sherry

2 cups half and half

1 (20-ounce) roll frozen cream style corn, thawed

1/2 cup very thinly sliced carrots

1 cup red potatoes, unpeeled, cut into 1/2 inch cubes

1/2 pound fresh lump crabmeat, picked through

Salt and freshly ground black pepper, to taste

1/4 cup minced fresh parsley

Serves six.

In a Dutch oven, cook bacon over medium heat until cooked through and crisp. Reserving the drippings, remove the bacon with a slotted utensil and transfer to a paper towel lined plate.

In reserved drippings, cook the onion and celery until softened. Add the Old Bay seasoning. Stir in the sherry, half and half and creamed corn. Bring to a boil, then reduce to a simmer. Add the carrots and potatoes, cooking just until they are cooked tender. Add the crabmeat and stir into the soup carefully, as to NOT break up the lumps of crabmeat. Heat through. Season with salt and pepper. Add the fresh parsley.

Ladle into serving bowls and garnish each serving with the cooked bacon on top. Serve with additional sherry so that everyone can add a bit more, if desired.

BUSY DAY BRUNSWICK STEW

1 pound pulled pork barbecue (store-bought)

1/2 rotisserie chicken, skin and bones discarded, meat cut into chunks

2 (15-ounce) cans petite diced tomatoes, undrained

1 (20-ounce) package frozen creamed style corn, thawed

1 (14-16 ounce) bag frozen lima beans, thawed

1 (15-ounce) can chicken broth

1 envelope dry onion soup mix

1/2 cup sweet barbecue sauce

1 tablespoon apple cider vinegar

1/2 teaspoon freshly ground black pepper

Serves six to eight.

In a Dutch oven, combine all ingredients. Stir to blend. Bring to a boil, then reduce to simmer and let cook for 45 minutes to 1 hour. Serve over hot steamed rice.

For a slow cooker: Combine all ingredients in the container of a slow-cooker. Cover with the lid and turn on LOW. Let cook for 6-8 hours.

CUPCAKE RECIPE

RED VELVET CUPCAKES

2 eggs

5 packets natural Stevia sweetener (powder)

2 teaspoons vanilla extract

1 teaspoon red food coloring

2 tablespoons buttermilk

1 tablespoon agave nectar

1/4 cup whole-wheat pastry flour

2 tablespoons flaxseed meal

2 teaspoons unsweetened cocoa powder

1/8 teaspoon salt

2 tablespoons prepared vanilla sugar-free, fat-free pudding (such as Jell-O)

2 tablespoons fat-free cream cheese, softened

Serves four.

Heat the oven to 350 degrees. Line 4 large (2 1/2-inch) muffin cups with paper liners. Lightly coat the liners with cooking spray.

Separate the egg yolks and whites, discarding 1 of the yolks. Place the remaining egg yolk in a medium bowl. Place the 2 egg whites in another medium bowl.

To the whites, add 2 packets of the Stevia, 1 teaspoon of the vanilla, and 1/2 teaspoon of the food coloring. Mix and set aside.

Add the remaining 3 packets Stevia, 1 teaspoon vanilla, and 1/2 teaspoon food coloring to the egg yolk. Whisk the yolk mixture for 3 minutes. Add buttermilk and agave. Whisk until combined.

In a small bowl whisk together flour, flaxseed meal, cocoa powder and salt. Add to yolk-buttermilk mixture and beat on low just until combined.

Using an electric mixer, beat the egg white mixture on medium to high until stiff peaks form. Working in 3 batches, fold the egg whites into the buttermilk mixture, being careful not to deflate the whites.

Spoon the mixture evenly into the muffin cups. Bake for 12 to 15 minutes, or until the tops spring back when lightly touched. Transfer the cupcakes to a wire rack and cool.

Meanwhile, to prepare the frosting in a small bowl combine the pudding and cream cheese. Mix until smooth. Spread or pipe evenly over each cupcake.

Nutritional information per serving: 98 calories; 3 grams fat (24 percent of total calories, 1 grams saturated); 54 milligrams cholesterol; 14 grams carbohydrate; 5 grams protein; 2 grams fiber; 187 milligrams sodium.

MARSHMALLOW RECIPE

MARSHMALLOWS

3 tablespoons gelatin

2 cups sugar

2/3 cup corn syrup

1/4 cup water

1/4 teaspoon salt

1 tablespoon vanilla

2 cups confectioners’ sugar, plus more for pan

1 cup cornstarch

Makes about 40 marshmallows.

Soak gelatin in 1/2 cup cold water for 10 minutes. Meanwhile, heat sugar, corn syrup, water and salt in a saucepan until mixture reaches 250 degrees (soft ball stage) on a candy thermometer. Remove from heat; stir in vanilla and softened gelatin.

Place mixture in bowl of a stand mixer fitted with whip attachment. Whip until cooled, about 15 minutes.

Spread mixture onto a 9-by-13-inch sheet pan, lightly oiled and dusted with confectioners’ sugar. Let set overnight, at room temperature, lightly covered with lightly oiled parchment paper.

Cut marshmallows into 3/4-inch squares. Combine 2 cups confectioners’ sugar and the cornstarch in a bowl. Lightly toss marshmallows to coat; store in airtight container.

Note: To flavor the marshmallow, replace the water used in cooking the sugar syrup with whatever flavor you like, such as orange juice or coffee or mint-infused water. Liqueurs and extracts may be used as well.

Nutritional information per marshmallow: 94 calories, no fat, no cholesterol, 23 grams carbohydrates, no protein, 19 milligrams sodium, no fiber.