Monday, January 17, 2011

Datiled Crawfish and Crab Savory

 Datil peppers have been a key flavoring and source of fiery spice in St. Augustine, the nation's oldest city, for generations. Historians think they originated in Peru and were brought to St. Augustine by the Spanish who founded the city in 1565.

Wherever and whoever, the peppers add a tang to any dish. At the Hot Shot Bakery & Cafe, Sherry Stoppelbein has finally combined her restaurants, bakery and prize-winning hot sauce company. In October, she took the grand prize in the St. Johns County Fair's Datil Pepper Festival for her combination of the peppers with local seafood.

Here's the recipe.

Datiled Crawfish and Crab Savory

1 cup Cornmeal
½ cup Flour
1 TBSP. Baking Powder
1 TBSP. Dried Datil Peppers, Crushed
1 Egg (beaten)
½ cup Milk
Mix all of the above and pour into prepared 9” spring form pan

4 very ripe plum tomatoes, cubed
1 small onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
2 vine ripe tomatoes, washed and pureed
Pour one cup of salsa over the crust and reserve the rest.


½ lb. Drained Crawfish meat
½ lb. Fresh Crab Claw meat
1 cup Softened Cream Cheese (beaten until smooth)
½ cup Sour Cream
6 Eggs
1 cup Shredded Provolone Cheese
Salt and Pepper to taste

Hand mix all of the above until well blended and pour over crust.  Top with reserved salsa.
Bake 350 for 30 minutes or until firm when pan is shaken. Enjoy!

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