October 13th, 2010
I cut out recipes all the time from different magazines and publications to try them when the mood strikes me.
The other night I felt like this recipe had enough kick to start the evening. I really made this recipe my own because I did not have all of the ingredients; a little substitution here or there still made the recipe one that I would like to make again.
Shrimp & Sausage Red Rice
3 tbsps. bacon drippings
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 small jalapeno pepper, seeded and finely chopped
3 cloves of garlic, minced ( I used 1 clove)
1/2 tsp. dried thyme
1/2 tsp. crushed red pepper
1/2 to 1 tsp. kosher salt (optional)
1 14.5 oz. can whole tomatoes, crushed
1 rounded tbsp. tomato paste
2 cups chicken stock
1 tbsp. butter
1 cup long grain rice
8 oz. andouille or cooked, smoked chorizo sausage, sliced in 1/2 inch rounds
1 cup sliced fresh okra
1 lb. medium peeled and deveined shrimp (I bought the easy peel shrimp)
Well, now I have to tell you that I could not find okra in the market the other day, I forgot to buy the jalapeno pepper and I did not use tomato paste because the can I had in the house was questionable regarding the issue of gluten free. Instead, I added 1/4 cup of tomato bisque that I found in my cabinet.
Oh, I did not have a green pepper either so I substituted roasted red peppers instead and added a 1/4 cup of sliced, green salad olives with peppers. Hey, it really was good, though.
In a large skillet heat bacon drippings. Add onion and cook over medium-low heat without stirring for 5 minutes.
Add the sweet pepper, jalapeno, garlic, thyme, and crushed red pepper. Sprinkle with 1/2 tsp. of salt, if you want to and a few grinds of black pepper.
Cook over low heat for 8 to 10 minutes or until onion and pepper are soft but not browned.
Add tomato and tomato paste. Stir in stock; bring to a simmer. Cover and simmer for about 15 to 20 minutes. Taste for seasoning; it should be highly seasoned to flavor the rice.
In a heavy bottom pot or heavy 12 inch skillet heat butter over medium heat until melted. Add rice; cook stirring constantly for 1 to 2 minutes until the rice becomes translucent.
Carefully stir in the hot tomato mixture. Cover quickly and cook over low heat for 20 minutes.
Add sausage, shrimp and okra, mixing in gently with two forks. Return cover and cook 15 minutes or until the shrimp is opaque and most of the liquid is absorbed and the rice is tender.
Remove from the heat and let it rest for 3 to 5 minutes before serving.
Serves 6. Just add a green salad or green steamed vegetables.
Note: To crush canned tomatoes, just put them in a bowl and with your hands break them to pieces.
Andouille Sausage is from French origin and it is mostly associated with Cajun cooking. It is spiced and heavily smoked. The one that I used in the above recipe was also gluten free.
As you can see the recipe was a little different but cooking is sometimes not an exact science; the right ingredients even though they might be substitutions will still make a great meal; if it is cooked from the heart.
January 8th, 2010
You know they are coming. Whether you have invited them or not, those foodies will be showing up to watch their favorite teams. I will be watching the Ravens.
You need to be prepared. It will be a cold week-end ahead. So, here is a little bit of help, just in case friends are coming to your house.
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
3-4 tbsps. fresh lime juice
2 tbsps. olive oil
1 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Mix together all ingredients and refrigerate. Very good with corn chips. And so versatile that you can put it on eggs or baked potatoes.
Note: This recipe is gluten free. Read labels of canned goods.
Oyster Broccoli Chowder
3 cups milk
2 (11 oz.) cans condensed cheddar cheese soup
1 (10 oz.) pkg. frozen chopped broccoli
1 cup frozen loose-packed hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or two oz. cans whole oysters
In a 3 quart saucepan, combine milk and soup.
Stir in broccoli, potatoes, and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, reheat soup. In a saucepan place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
Note: If using canned oysters, just add undrained oysters directly to soup and heat through.
Macaroni & Cheese Salad
1 (16 oz) pkg. Rotelle large shells
1 1/2 lbs. sharp cheddar cheese, cut into small squares
1 pkg. radishes
2 medium green peppers
1 1/2 cups mayonnaise
2/3 cups milk
3/4 tsp. salt (optional)
1/2 tsp. cracked pepper
Sugar to taste
Cook macaroni, drain and set aside.
Cut cheese, radishes and green peppers to bite size pieces.
Mix mayonnaise, milk, salt, pepper and sugar together.
Combine everything together and serve at room temperature or chill.
Note: Just add a tsp. of sugar first, then taste it and adjust.
To make this recipe gluten free you will need to get gluten free pasta.You will only be able to get the small shells. Buy the block of cheddar cheese and shred it yourself. Hellman’s mayonnaise is gluten free.
Shrimp Cakes
4 cups chopped cooked shrimp
2 cups mashed potatoes
2 tsps. dry mustard
1 tsp. Worcestershire sauce
2 tsps. Old Bay Seasoning
4 tbsps. chopped parsley
1 1/2 cups shredded potatoes
Mix first 6 ingredients; cover and chill.
Form into patties then coat with shredded potatoes.
Pan fry until golden on both sides.
Makes 8 cakes.
Note: To save time you can buy the frozen shredded potatoes. Make sure you chop the shrimp in very small pieces. If you decide to serve them as an entree then just add a salad. But, you can make them smaller and serve them as an appetizer. Have a little bit of tartar sauce for dipping.
To make this recipe gluten free you should shred your own potatoes and instead of tartar sauce you can just dip the cakes in Emeril’s mustards.
If you really have a large crowd, then you can try this recipe. Just let me know how it comes out.
Elephant Stew
1 medium size elephant
2 rabbits, optional
Lots of brown gravy
Salt and Pepper to taste
Cut elephant into small bite size pieces. This will take approximately 2 months.
Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465 degrees.
This will serve approximately 3,800 people.
If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
I just want to make sure you are reading the blog….
Make them your own and talk to you later…
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