This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crêpes and, if supper is very informal, I let each person fill his or her own. Otherwise, I fill them and heat them in a skillet or the oven. For a vegan version, use corn tortillas in place of the crêpes and nondairy cheeses.
from The Paris Café Cookbook: Rendezvous and Recipes from 50 Best Cafes, by Daniel Young
Copyright 1997 Lynne Rossetto Kasper, All Rights Reserved
Ingredients
Adapted from Staff Meals from Chanterelle, copyright 2000 by David Waltuck and Melicia Phillips (Workman, 2000).
St. Helena Island, near Hilton Head, used to have a town center called Frogmore, named after an ancestral English country estate. It consisted of four buildings, including the post office; new residents have changed the official name to St. Helena. In the early 20th century, Frogmore was the site of booming caviar and diamondback terrapin businesses. The "stew" is named after the old Sea Island settlement.
From Learning to Cook with Marion Cunningham, by Marion Cunningham.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
This is classic lowcountry creole cooking. Caribbean in origin and now a favorite throughout the South. The secret to any good shrimp dish is to not overcook the shrimp. As with the pea cakes, you can flavor the dish to suit your own palate by your choice of herbs.