Skillet Barbecued Shrimp
Ingredients:
2 sticks sweet cream butter
1/2 cup extra virgin olive oil
1/2 cup finely chopped green onions
1/2 cup finely minced parsley
4 Tbsp. minced garlic
1 Tbsp. dried sweet basil
1 tablespoon whole cloves
1 teaspoon cayenne pepper
4 tsp. kosher salt
1 tsp. lemon juice
1 tablespoon McCormick’s Barbecue Spice
2 Tbsp. Worcestershire Sauce
2 bay leaves
3 Tbsp. restaurant ground black pepper
1 can of warm beer
5 lbs. fresh jumbo shrimp in the shell
Hot French bread for sopping
Instructions:
First, drop the butter and the olive oil into a 6-quart heavy Dutch oven and melt them together over medium-high heat.
Then toss in the green onions, parsley, and garlic and gently sauté them for about 5 minutes until they soften.
Then
add in the remainder of the seasonings (basil, cloves, cayenne, salt,
lemon juice, barbecue spice, Worcestershire, bay leaves, and black
pepper) and stir everything into the vegetable oil-butter base really
well.
Now cook the mixture for another 6 minutes (you should
over-season slightly because the shrimp will absorb a lot of
seasonings).
At this point, take the sauce off the burner and allow it to cool slightly.
Then pour in the beer and stir it into the mix until the foam disappears.
Now put the pot back onto the fire over high heat.
When it comes to a boil, drop in the shrimp and stir them around thoroughly.
Cook them for about 5 minutes or until they turn completely pink.
All that’s left is to cover the Dutch oven and remove from the heat.
Set it aside to "cure" for about 5 minutes more. Then stir the mixture so that the shrimp soak up the sauce.
Once you see a slight air space appear along the back of the shrimp, they're ready to eat and they’ll peel exceptionally easy.
They’re best dished out into deep soup bowls and served with a large chunk of hot French bread.
Saturday, February 17, 2007
Stuffed Bell Pepper
Ingredients:
8 medium bell peppers, split lengthwise and seeded
2 cups cooked long grain rice, heaping
1-1/2 lbs. ground chuck
1 lb. Owens Brand breakfast sausage
1 cup onions, finely chopped
½ cup celery, finely diced
½ cup green onions, thinly sliced
½ cup bell pepper, finely diced
¼ cup minced parsley
6 cloves garlic, minced
1 can crushed stewed tomatoes, 14 oz. can
2 beef bouillon cubes (crushed)
1 tsp. sweet basil
1 tsp. Worcestershire sauce
¼ cup olive oil
2 tsps. Frank Davis Pepper Free Seasoning
3/4 cup French bread crumbs
½ lb. Parmesan cheese
½ cup melted butter or margarine
½ cup white wine + ½ cup water
First, start off by cutting the peppers in half from the stem down. Then remove the seeds, the stem piece, and the inside membranes.
Next, place the ground beef and the ground pork sausage in a large stainless steel or Pyrex glass-mixing bowl. Then, in a separate mixing bowl, mix together the onions, celery, green onions, chopped bell pepper, parsley, and garlic, along with the crushed tomatoes, powdered bouillon cubes, sweet basil, Worcestershire sauce, olive oil, and pepper-free seasoning. After combining everything well, scatter the seasoning mixture over the meat and work it in thoroughly with your hands. Finally, pour the rice into the mixing bowl, too, and work it uniformly into the meat to create the stuffing.
At this point, in a large deep-sided skillet set over medium-low heat, begin browning the meat mixture by adding it to the skillet a little at a time and stirring it continuously as it cooks. When the entire batch is in the skillet and has sufficiently browned, turn off the heat at the exact moment when the mixture starts to stick to the bottom of the pan. (Note: The stuffing does not have to be cooked all the way at this stage-it will finish cooking in the oven).
Later, when the mixture reaches room temperature, stuff each half pepper until it takes on a full rounded dome shape. As each one is done, place it into a baking pan. Then mix together the breadcrumbs and the Parmesan cheese and liberally sprinkle it over all the peppers to fully coat them. Top each one with a pat of margarine.
All that's left is to pour the water and wine mixture into the baking pan, tightly cover the pan with aluminum foil, and bake the peppers covered at 375 degrees for 45 minutes, then uncovered for another 15 minutes to give them a chance to brown.
I suggest you serve them piping hot right from the oven, alongside a bowl of sizzling pan-sautéed mushrooms and a cold tomato and cucumber salad.
===========
Chef's Notes:
To make the pan-sautéed mushrooms, place a half-pound of fresh mushrooms into a non-stick skillet, along with 1 tsp. minced garlic, ¼ cup margarine, a dash of thyme, and a little salt and pepper to taste. Cook over high heat until toasty and browned.
To make the chilled tomato and cucumber salad, mix together in a large bowl 3 medium size ripe tomatoes, 2 peeled and diced cucumbers, 1 small diced red onion, ¼ cup extra virgin olive oil, 2 teaspoons of balsamic vinegar, and a sprinkling of salt and coarse-ground black pepper.
The best way to crush the beef bouillon cube is with a mortar and pestle. But if you don't have one, the heel of a chef's spoon will suffice.
Feel free to substitute prechopped and blended vegetable seasonings in place of the individual portions of onions, celery, bell peppers, green onions, and garlic.
If you don't have pepper-free seasoning you can substitute salt and fresh-ground black pepper in its place.
Ingredients:
8 medium bell peppers, split lengthwise and seeded
2 cups cooked long grain rice, heaping
1-1/2 lbs. ground chuck
1 lb. Owens Brand breakfast sausage
1 cup onions, finely chopped
½ cup celery, finely diced
½ cup green onions, thinly sliced
½ cup bell pepper, finely diced
¼ cup minced parsley
6 cloves garlic, minced
1 can crushed stewed tomatoes, 14 oz. can
2 beef bouillon cubes (crushed)
1 tsp. sweet basil
1 tsp. Worcestershire sauce
¼ cup olive oil
2 tsps. Frank Davis Pepper Free Seasoning
3/4 cup French bread crumbs
½ lb. Parmesan cheese
½ cup melted butter or margarine
½ cup white wine + ½ cup water
First, start off by cutting the peppers in half from the stem down. Then remove the seeds, the stem piece, and the inside membranes.
Next, place the ground beef and the ground pork sausage in a large stainless steel or Pyrex glass-mixing bowl. Then, in a separate mixing bowl, mix together the onions, celery, green onions, chopped bell pepper, parsley, and garlic, along with the crushed tomatoes, powdered bouillon cubes, sweet basil, Worcestershire sauce, olive oil, and pepper-free seasoning. After combining everything well, scatter the seasoning mixture over the meat and work it in thoroughly with your hands. Finally, pour the rice into the mixing bowl, too, and work it uniformly into the meat to create the stuffing.
At this point, in a large deep-sided skillet set over medium-low heat, begin browning the meat mixture by adding it to the skillet a little at a time and stirring it continuously as it cooks. When the entire batch is in the skillet and has sufficiently browned, turn off the heat at the exact moment when the mixture starts to stick to the bottom of the pan. (Note: The stuffing does not have to be cooked all the way at this stage-it will finish cooking in the oven).
Later, when the mixture reaches room temperature, stuff each half pepper until it takes on a full rounded dome shape. As each one is done, place it into a baking pan. Then mix together the breadcrumbs and the Parmesan cheese and liberally sprinkle it over all the peppers to fully coat them. Top each one with a pat of margarine.
All that's left is to pour the water and wine mixture into the baking pan, tightly cover the pan with aluminum foil, and bake the peppers covered at 375 degrees for 45 minutes, then uncovered for another 15 minutes to give them a chance to brown.
I suggest you serve them piping hot right from the oven, alongside a bowl of sizzling pan-sautéed mushrooms and a cold tomato and cucumber salad.
===========
Chef's Notes:
To make the pan-sautéed mushrooms, place a half-pound of fresh mushrooms into a non-stick skillet, along with 1 tsp. minced garlic, ¼ cup margarine, a dash of thyme, and a little salt and pepper to taste. Cook over high heat until toasty and browned.
To make the chilled tomato and cucumber salad, mix together in a large bowl 3 medium size ripe tomatoes, 2 peeled and diced cucumbers, 1 small diced red onion, ¼ cup extra virgin olive oil, 2 teaspoons of balsamic vinegar, and a sprinkling of salt and coarse-ground black pepper.
The best way to crush the beef bouillon cube is with a mortar and pestle. But if you don't have one, the heel of a chef's spoon will suffice.
Feel free to substitute prechopped and blended vegetable seasonings in place of the individual portions of onions, celery, bell peppers, green onions, and garlic.
If you don't have pepper-free seasoning you can substitute salt and fresh-ground black pepper in its place.
Frank’s Shrimp and Crab Stuffed Bell Peppers
12 medium size bell peppers
12 bell pepper tops, chopped
¼ cup butter
2 onions, chopped
1 bunch green onions, chopped
3 cloves whole garlic, minced
3 lbs. peeled shrimp, butterflied and coarsely chopped
2 ribs celery, chopped
1 small bunch parsley, chopped
¼ tsp. thyme
¼ tsp. rosemary
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
4 cans chicken broth, as needed
10 slices fresh white breadcrumbs christened in broth
1 egg, beaten well
3 lbs. white crabmeat
1 cup Parmesan cheese, grated
¼ cup whole milk, if needed
Buttered cracker crumbs
Olive oil + bottled water
First thing you do is pre-heat the oven to 350 degrees. Then take the peppers and prep them for par boiling.
The way you do that is you cut off the tops and remove the seeds and membranes from inside the pepper globes. Then submerge the globes in rapidly boiling, lightly salted water and boil them for 4 minutes. When the peppers are tender, remove them from the pot with a slotted spoon and refresh them in a bowl of ice-cold water.
In a large skillet (actually, I prefer a 5-quart cast iron Dutch oven), melt the butter over medium heat and sauté the onions, bell pepper, green onions, and garlic until they wilt and become tender.
At this point, coarsely chop the shrimp into segmented pieces and rapidly stir them into the seasoning mixture for about 3 minutes (or until they just turn pink). Then stir in the celery, parsley, thyme, rosemary, salt, black pepper, and cayenne and blend everything thoroughly.
Now just as you take the mixture off the heat, quickly whip in the beaten egg (you got to do this super-fast or the egg will scramble on you!). At this stage, begin folding in the softened bread and the crabmeat a little at a time—at all costs you don’t want to break up the crabmeat! Then when you have the bread and the crabmeat combined in the mix, add the Parmesan cheese and gently turn it into the bread until it melts.
Suggestion: If the mix is too dry, and it should be rather pasty (not wet or crumbly), add a few tablespoons of whole milk to moisten the stuffing. But do not add too much or your stuffing will become too running if you do.
Finally, fully stuff the peppers so that the mixture mounds up on top. Then cap them with a generous sprinkling of buttered cracker crumbs. Place them into 2 large oblong casserole dishes, pour a scant amount of water and olive oil around the peppers in the bottom of the dishes, and bake them uncovered for about 40-45 minutes or until the crumbs turn a toasty brown.
Serve them steaming hot right from the oven or at room temperature right out of the refrigerator. With a cold crisp salad, tossed with poppy seed dressing, they’re fabulous either way.
=========
Chef’s Notes:
As a variation to this recipe, you can cut the peppers in half lengthwise and stuff them as “half-peppers” to make the dish serve more people. I suggest that if you decide to do this, however, you opt for large peppers instead of medium-size ones.
I recommend that you make your own cracker crumbs. Simple put unsalted-top soda crackers in a plastic zipper bag and crush them with a meat mallet or a rolling pin until they are semi-coarse.
To do buttered cracker crumbs, simply pour a couple of tablespoons of melted butter into the plastic zipper bag and jostle the crumbs back and forth until each morsel becomes butter-coated.
For best results, the olive oil/water ratio should be 50/50.
If you’d prefer not to stuff the peppers, you can just make the stuffing, place it into an 11 X 14 Pyrex baking dish, bake it at 350 degrees for about an hour, and serve it as a true casserole.
This same recipe can be used (with a few obvious alterations, of course) for making stuffed mirlitons, stuffed eggplant, and seafood-stuffed Creole tomatoes
12 medium size bell peppers
12 bell pepper tops, chopped
¼ cup butter
2 onions, chopped
1 bunch green onions, chopped
3 cloves whole garlic, minced
3 lbs. peeled shrimp, butterflied and coarsely chopped
2 ribs celery, chopped
1 small bunch parsley, chopped
¼ tsp. thyme
¼ tsp. rosemary
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper
4 cans chicken broth, as needed
10 slices fresh white breadcrumbs christened in broth
1 egg, beaten well
3 lbs. white crabmeat
1 cup Parmesan cheese, grated
¼ cup whole milk, if needed
Buttered cracker crumbs
Olive oil + bottled water
First thing you do is pre-heat the oven to 350 degrees. Then take the peppers and prep them for par boiling.
The way you do that is you cut off the tops and remove the seeds and membranes from inside the pepper globes. Then submerge the globes in rapidly boiling, lightly salted water and boil them for 4 minutes. When the peppers are tender, remove them from the pot with a slotted spoon and refresh them in a bowl of ice-cold water.
In a large skillet (actually, I prefer a 5-quart cast iron Dutch oven), melt the butter over medium heat and sauté the onions, bell pepper, green onions, and garlic until they wilt and become tender.
At this point, coarsely chop the shrimp into segmented pieces and rapidly stir them into the seasoning mixture for about 3 minutes (or until they just turn pink). Then stir in the celery, parsley, thyme, rosemary, salt, black pepper, and cayenne and blend everything thoroughly.
Now just as you take the mixture off the heat, quickly whip in the beaten egg (you got to do this super-fast or the egg will scramble on you!). At this stage, begin folding in the softened bread and the crabmeat a little at a time—at all costs you don’t want to break up the crabmeat! Then when you have the bread and the crabmeat combined in the mix, add the Parmesan cheese and gently turn it into the bread until it melts.
Suggestion: If the mix is too dry, and it should be rather pasty (not wet or crumbly), add a few tablespoons of whole milk to moisten the stuffing. But do not add too much or your stuffing will become too running if you do.
Finally, fully stuff the peppers so that the mixture mounds up on top. Then cap them with a generous sprinkling of buttered cracker crumbs. Place them into 2 large oblong casserole dishes, pour a scant amount of water and olive oil around the peppers in the bottom of the dishes, and bake them uncovered for about 40-45 minutes or until the crumbs turn a toasty brown.
Serve them steaming hot right from the oven or at room temperature right out of the refrigerator. With a cold crisp salad, tossed with poppy seed dressing, they’re fabulous either way.
=========
Chef’s Notes:
As a variation to this recipe, you can cut the peppers in half lengthwise and stuff them as “half-peppers” to make the dish serve more people. I suggest that if you decide to do this, however, you opt for large peppers instead of medium-size ones.
I recommend that you make your own cracker crumbs. Simple put unsalted-top soda crackers in a plastic zipper bag and crush them with a meat mallet or a rolling pin until they are semi-coarse.
To do buttered cracker crumbs, simply pour a couple of tablespoons of melted butter into the plastic zipper bag and jostle the crumbs back and forth until each morsel becomes butter-coated.
For best results, the olive oil/water ratio should be 50/50.
If you’d prefer not to stuff the peppers, you can just make the stuffing, place it into an 11 X 14 Pyrex baking dish, bake it at 350 degrees for about an hour, and serve it as a true casserole.
This same recipe can be used (with a few obvious alterations, of course) for making stuffed mirlitons, stuffed eggplant, and seafood-stuffed Creole tomatoes
THE SPECKLED TROUT
4 whole speckled trout, scaled, gutted, and head removed 2 Tbsp. Frank Davis Sprinkling Spice
2 fresh lemons, sliced into eighths
1/3 cup extra virgin olive oil
1 cup pre-packaged seasoning vegetable mix
1 stick butter, cut into 16 thin pats
First, preheat your oven to 350 degrees.
Then prep the speckled trout: wash them under cool running water, paper-towel them dry, scale them completely, gut them, and then remove the heads. At this point, wash them again under cool running water, using an old toothbrush to scrub away any blood left in the belly cavity along the backbone.
When all four have been cleaned, once again pat them dry with paper towels and place them on the countertop on a sheet of either waxed paper or freezer wrap.
Now you can begin the seasoning process. First, take a sharp knife and make 5 diagonal slices crosswise in each fish (cut all the way through to the backbone and make the cuts on both sides).
Then, sprinkle the fish all over with the sprinkling spice and rub it in briskly with your hands. As they’re done, place them side by side—but not touching—into a shallow-sided baking pan.
Then, in each diagonal cut in each trout, insert a lemon slice (but do this on the top side only).
Finish up the seasoning process by drizzling the extra virgin olive generously over each fish, scattering some of the pre-packaged vegetable mix evenly atop the fish, and finally topping each fish with 5 or 6 pats of butter.
All that’s left to do now is to slide the pan into the preheated oven and bake for about 40-45 minutes or until the trout skin turns beautifully brown and crispy and the meat flakes easily with a fork.
I suggest you serve each dinner guest a whole trout, accompanied by a stack of roasted potatoes and some tomato salad.
THE ROASTED TATERS
2 cans canned vegetable broth
2 cans water
4 Tbsp. Frank Davis Granular Seafood Boil
3 lbs. baby new potatoes (A or B size creamers)
1 bottle Frank Davis Sprinkling Spice
½ cup extra virgin olive oil
1 cup finely shredded Parmesan cheese
1 bunch parsley, minced
1 bunch green onions, thinly sliced
1 stick softened butter
1 cup light sour cream (if desired)
First, preheat the oven to 425 degrees.
At the same time, take a stockpot large enough to hold all the potatoes and bring to a full boil the vegetable broth and the water; when it’s rapidly rolling, stir in the seafood boil until completely dissolved.
At this point, drop in the potatoes, reduce the fire to medium-low, and slow-poach the spuds until they are “barely fork tender” (be sure you don’t overcook them or they’ll crumble on the baking sheet.
When they’re done, drain away the poaching stock and allow the potatoes to cool to room temperature.
When you’re ready to roast them, slice them in halves and place them skin-side down on a baking sheet (you might want to spray it with Pam before putting the potato halves on it).
Then season each half with the sprinkling spice, generously drizzle on the olive oil, and liberally top each potato half with a handful of shredded cheese.
All that’s left to do now is to slide the pan into the preheated oven and roast the taters until they turn a rich golden brown and their edges turn crusty.
When you’re ready to eat, serve them up with the trout and garnish them with a scattering of parsley, a pinch of green onions, a couple of pats of butter, and sour cream.
THE TOMATO SALAD MEDLEY
4 medium tomatoes, medium diced
1 large bell pepper, medium diced
4-6 green onions, sliced
4 Tbsp. parsley, minced
1/3 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. Frank Davis Sprinkling Spice
First place a large salad bowl on the countertop (if you want to rub down the inside with a couple of whole garlic cloves, go ahead!).
Then drop in the diced tomatoes, the bell pepper, the green onions, and the parsley and toss it all together until uniformly blended.
Now, evenly drizzle on the olive oil and the balsamic vinegar and season the salad to taste with the sprinkling spice.
At this point, toss the mixture once again until everything is completely coated with the seasonings. Before serving, I suggest that you chill the salad for at least 30 minutes.
This salad medley makes a nice accompaniment to the baked trout and roasted potatoes.
4 whole speckled trout, scaled, gutted, and head removed 2 Tbsp. Frank Davis Sprinkling Spice
2 fresh lemons, sliced into eighths
1/3 cup extra virgin olive oil
1 cup pre-packaged seasoning vegetable mix
1 stick butter, cut into 16 thin pats
First, preheat your oven to 350 degrees.
Then prep the speckled trout: wash them under cool running water, paper-towel them dry, scale them completely, gut them, and then remove the heads. At this point, wash them again under cool running water, using an old toothbrush to scrub away any blood left in the belly cavity along the backbone.
When all four have been cleaned, once again pat them dry with paper towels and place them on the countertop on a sheet of either waxed paper or freezer wrap.
Now you can begin the seasoning process. First, take a sharp knife and make 5 diagonal slices crosswise in each fish (cut all the way through to the backbone and make the cuts on both sides).
Then, sprinkle the fish all over with the sprinkling spice and rub it in briskly with your hands. As they’re done, place them side by side—but not touching—into a shallow-sided baking pan.
Then, in each diagonal cut in each trout, insert a lemon slice (but do this on the top side only).
Finish up the seasoning process by drizzling the extra virgin olive generously over each fish, scattering some of the pre-packaged vegetable mix evenly atop the fish, and finally topping each fish with 5 or 6 pats of butter.
All that’s left to do now is to slide the pan into the preheated oven and bake for about 40-45 minutes or until the trout skin turns beautifully brown and crispy and the meat flakes easily with a fork.
I suggest you serve each dinner guest a whole trout, accompanied by a stack of roasted potatoes and some tomato salad.
THE ROASTED TATERS
2 cans canned vegetable broth
2 cans water
4 Tbsp. Frank Davis Granular Seafood Boil
3 lbs. baby new potatoes (A or B size creamers)
1 bottle Frank Davis Sprinkling Spice
½ cup extra virgin olive oil
1 cup finely shredded Parmesan cheese
1 bunch parsley, minced
1 bunch green onions, thinly sliced
1 stick softened butter
1 cup light sour cream (if desired)
First, preheat the oven to 425 degrees.
At the same time, take a stockpot large enough to hold all the potatoes and bring to a full boil the vegetable broth and the water; when it’s rapidly rolling, stir in the seafood boil until completely dissolved.
At this point, drop in the potatoes, reduce the fire to medium-low, and slow-poach the spuds until they are “barely fork tender” (be sure you don’t overcook them or they’ll crumble on the baking sheet.
When they’re done, drain away the poaching stock and allow the potatoes to cool to room temperature.
When you’re ready to roast them, slice them in halves and place them skin-side down on a baking sheet (you might want to spray it with Pam before putting the potato halves on it).
Then season each half with the sprinkling spice, generously drizzle on the olive oil, and liberally top each potato half with a handful of shredded cheese.
All that’s left to do now is to slide the pan into the preheated oven and roast the taters until they turn a rich golden brown and their edges turn crusty.
When you’re ready to eat, serve them up with the trout and garnish them with a scattering of parsley, a pinch of green onions, a couple of pats of butter, and sour cream.
THE TOMATO SALAD MEDLEY
4 medium tomatoes, medium diced
1 large bell pepper, medium diced
4-6 green onions, sliced
4 Tbsp. parsley, minced
1/3 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. Frank Davis Sprinkling Spice
First place a large salad bowl on the countertop (if you want to rub down the inside with a couple of whole garlic cloves, go ahead!).
Then drop in the diced tomatoes, the bell pepper, the green onions, and the parsley and toss it all together until uniformly blended.
Now, evenly drizzle on the olive oil and the balsamic vinegar and season the salad to taste with the sprinkling spice.
At this point, toss the mixture once again until everything is completely coated with the seasonings. Before serving, I suggest that you chill the salad for at least 30 minutes.
This salad medley makes a nice accompaniment to the baked trout and roasted potatoes.
Chi Chi’s Salsa Verde Chicken Kabobs
If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with plantains instead of bananas and it came out great.
16oz Chi-Chi Salsa Verde (available at most grocery stores)
¼ c olive oil
2 tbsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1-1/2 inch strips
2 c finely shredded cabbage
1-1/2 finely julienne jicama
1 c shredded carrot
1/3 c coarsely chopped fresh cilantro
1 dash salt to taste
1 dash pepper to taste
2 large ripe bananas
1. In blender container or food processor combine salsa verde, oil, lime and garlic.
Process until smooth.
2. Remove 2/3 c of this mix and set aside. Refrigerate.
3. Place chicken in a recloseable plastic food storage bag; pour the remaining salsa
mixture over the chicken. Seal bag and turn over several times to coat pieces thooughly. Refrigerate, turning bag occasionally for at least four hours or overnight.
4. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 c salsa verde mixture. Add salt and pepper to taste – set aside.
5. Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins before using). Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.
6. Slice bananas lengthwise, grill two minutes on each side.
7. Serve chicken and bananas on top of cabbage mixture.
Serves 2
If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with plantains instead of bananas and it came out great.
16oz Chi-Chi Salsa Verde (available at most grocery stores)
¼ c olive oil
2 tbsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1-1/2 inch strips
2 c finely shredded cabbage
1-1/2 finely julienne jicama
1 c shredded carrot
1/3 c coarsely chopped fresh cilantro
1 dash salt to taste
1 dash pepper to taste
2 large ripe bananas
1. In blender container or food processor combine salsa verde, oil, lime and garlic.
Process until smooth.
2. Remove 2/3 c of this mix and set aside. Refrigerate.
3. Place chicken in a recloseable plastic food storage bag; pour the remaining salsa
mixture over the chicken. Seal bag and turn over several times to coat pieces thooughly. Refrigerate, turning bag occasionally for at least four hours or overnight.
4. In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 c salsa verde mixture. Add salt and pepper to taste – set aside.
5. Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins before using). Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.
6. Slice bananas lengthwise, grill two minutes on each side.
7. Serve chicken and bananas on top of cabbage mixture.
Serves 2
Chi Chi’s Pork Tenderloin with Bourbon Sauce
10oz can Chi Chi’s diced tomatoes with green chilies, drained
1/3 c Bourbon
1/3 c soy sauce
1/3 cup Worcestershire sauce
½ c chopped onion
2 tbsp honey
2 tbsp Dijon mustard
¼ tsp pepper
2 lb pork tenderloin
1. Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally.
2. Preheat broiler. Remove meat from marinade; reserve marinade.
3. Place meat on broiler pan, broil 7 to 8 inches form heat source for approximately 7 to 9 minutes on each side.
4. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
Serves 4
10oz can Chi Chi’s diced tomatoes with green chilies, drained
1/3 c Bourbon
1/3 c soy sauce
1/3 cup Worcestershire sauce
½ c chopped onion
2 tbsp honey
2 tbsp Dijon mustard
¼ tsp pepper
2 lb pork tenderloin
1. Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally.
2. Preheat broiler. Remove meat from marinade; reserve marinade.
3. Place meat on broiler pan, broil 7 to 8 inches form heat source for approximately 7 to 9 minutes on each side.
4. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
Serves 4
Chi Chi’s Baked Chimichangas
Since 1976, Chi Chi’s restaurants have been know for their fun atmosphere and great
Mexican style food. Today you can get many of their great products in your local
supermarket.
1 lb boneless, skinless chicken, cooked and shredded
2 tbsp olive oil
½ c chopped onion
2 cloves garlic, minced
1/3 c chili powder
1 Chi-Chi’s Salsa (16oz) jar
4 tbsp water
½ tsp ground cumin
½ tsp cinnamon
Salt
6 10-inch flour tortillas, warmed
1 c Chi-Chi’s Refried Beans
Olive oil
Sour cream
Guacamole
1. In large sauce pan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa,water, cumin and cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process until smooth. Pour back into saucepan; stir in chicken. Add salt to taste.
2. Heat oven to 425F. Grease rimmed 15x10x1 inch baking pan. Working with 1 tortilla
at a time (keep remaining tortillas wrapped), spoon a heaping tbsp of beans down the
center of each tortilla. Top with about ½ c chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.
3. Place chimichangas in greased baking pan, seam side down. Brush all sides with oil.
4. Bake 14 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.
Serves 6
Since 1976, Chi Chi’s restaurants have been know for their fun atmosphere and great
Mexican style food. Today you can get many of their great products in your local
supermarket.
1 lb boneless, skinless chicken, cooked and shredded
2 tbsp olive oil
½ c chopped onion
2 cloves garlic, minced
1/3 c chili powder
1 Chi-Chi’s Salsa (16oz) jar
4 tbsp water
½ tsp ground cumin
½ tsp cinnamon
Salt
6 10-inch flour tortillas, warmed
1 c Chi-Chi’s Refried Beans
Olive oil
Sour cream
Guacamole
1. In large sauce pan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa,water, cumin and cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process until smooth. Pour back into saucepan; stir in chicken. Add salt to taste.
2. Heat oven to 425F. Grease rimmed 15x10x1 inch baking pan. Working with 1 tortilla
at a time (keep remaining tortillas wrapped), spoon a heaping tbsp of beans down the
center of each tortilla. Top with about ½ c chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.
3. Place chimichangas in greased baking pan, seam side down. Brush all sides with oil.
4. Bake 14 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.
Serves 6
California Pizza Kitchen BBQ Chicken Pizza
The original BBQ chicken pizza introduced in the first California Pizza Kitchen
restaurant in 1985. A delicious and unique dish which includes smoked Gouda cheese.
Cornmeal, semolina or flour for handling.
½ c Bullseye original barbecue sauce
2 tbsp shredded smoked Gouda cheese
1 c shredded mozzarella cheese
Commercial pizza dough or dough mix
½ small red onion, sliced into ½ inch pieces
2 tbsp chopped fresh cilantro
1 boneless, skinless chicken breast half
1 tbsp olive oil
1. Cook chicken in large frying pan over medium heat for 5-6 minutes. Be careful not to overcook. Set aside in refrigerator.
2. Once chicken is chilled, coat with barbeque sauce and set aside.
3. Follow instructions on the commercial pizza dough mix to prepare enough dough for a 10-inch crust. Form pizza dough into a ball and roll out over a floured surface until 10 inches wide, round and flat.
4. Put pizza crust onto a baking sheet and spread remaining barbeque sauce evenly over crust.
5. Sprinkle ½ c of mozzarella and the Gouda cheese over sauce.
6. Add barbeque chicken, red onion, and cover with remaining ½ c of mozzarella. Add
cilantro on top of the mozzarella.
7. Bake for 10 minutes or until crust is crisp and golden.
Serves 6-8
The original BBQ chicken pizza introduced in the first California Pizza Kitchen
restaurant in 1985. A delicious and unique dish which includes smoked Gouda cheese.
Cornmeal, semolina or flour for handling.
½ c Bullseye original barbecue sauce
2 tbsp shredded smoked Gouda cheese
1 c shredded mozzarella cheese
Commercial pizza dough or dough mix
½ small red onion, sliced into ½ inch pieces
2 tbsp chopped fresh cilantro
1 boneless, skinless chicken breast half
1 tbsp olive oil
1. Cook chicken in large frying pan over medium heat for 5-6 minutes. Be careful not to overcook. Set aside in refrigerator.
2. Once chicken is chilled, coat with barbeque sauce and set aside.
3. Follow instructions on the commercial pizza dough mix to prepare enough dough for a 10-inch crust. Form pizza dough into a ball and roll out over a floured surface until 10 inches wide, round and flat.
4. Put pizza crust onto a baking sheet and spread remaining barbeque sauce evenly over crust.
5. Sprinkle ½ c of mozzarella and the Gouda cheese over sauce.
6. Add barbeque chicken, red onion, and cover with remaining ½ c of mozzarella. Add
cilantro on top of the mozzarella.
7. Bake for 10 minutes or until crust is crisp and golden.
Serves 6-8
Burger King Whopper
1 sesame seed hamburger bun
¼ lb ground beef
2 dill pickle slices (flat and round)
4 sliced onion rings
2 tomato rings
Chopped lettuce, Mayonnaise, Ketchup, Dash of seasoning salt, Dash of Accent flavor enhancer
1. Heat barbeque grill (medium flame).
2. Gently massage seasoning salt and Accent into ground beef.
3. Flatten hamburger meat into a flat and wide patty.
4. Cook hamburger patty on grill to desired preparedness.
5. Lightly toast both halves of the bun on grill.
6. Spread mayonnaise and ketchup on both sides of bun. Stack (in order) the bottom bun,burger, pickles, onions, tomato, lettuce and top bun.
Makes 1 Whopper
1 sesame seed hamburger bun
¼ lb ground beef
2 dill pickle slices (flat and round)
4 sliced onion rings
2 tomato rings
Chopped lettuce, Mayonnaise, Ketchup, Dash of seasoning salt, Dash of Accent flavor enhancer
1. Heat barbeque grill (medium flame).
2. Gently massage seasoning salt and Accent into ground beef.
3. Flatten hamburger meat into a flat and wide patty.
4. Cook hamburger patty on grill to desired preparedness.
5. Lightly toast both halves of the bun on grill.
6. Spread mayonnaise and ketchup on both sides of bun. Stack (in order) the bottom bun,burger, pickles, onions, tomato, lettuce and top bun.
Makes 1 Whopper
Chili’s Fajitas
Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.
¼ c lime juice
2 tbsp olive oil
4 cloves garlic – crushed
2 tsp soy sauce
1 tsp salt
½ tsp liquid smoke
½ tsp cayenne pepper
¼ tsp black pepper
1 lb boned, skinned chicken breasts or sirloin steak
2 tbsp water
1 tsp soy sauce
½ tsp lime juice
1 dash salt
1 dash black pepper
1 tbsp olive oil
1 large Spanish onion –sliced thin
½ medium green bell pepper – seeded, sliced thin
½ medium red bell pepper – seeded, sliced thin
1. Combine ¼ c lime juice, 2 tbsp oil, garlic, 2 tsp soy sauce, 1 tsp salt, liquid smoke,cayenne pepper, ¼ tsp black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at least 2 hours, or overnight.
2. Combine water, 1 tsp soy sauce, ½ tsp lime juice, salt and 1 dash black pepper; set aside.
3. Grill meat over medium high flame 4 to 5 minutes on each side.
4. Cut meat into thin strips, set aside and keep warm.
5. Cook onion and bell peppers in oil until brown; remove from heat.
6. Pour reserved liquid mixture over onions and bell peppers.
7. Combine meat, onions and bell peppers.
Serves 4
Tip: Good as a snack or with Mexican rice.
Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.
¼ c lime juice
2 tbsp olive oil
4 cloves garlic – crushed
2 tsp soy sauce
1 tsp salt
½ tsp liquid smoke
½ tsp cayenne pepper
¼ tsp black pepper
1 lb boned, skinned chicken breasts or sirloin steak
2 tbsp water
1 tsp soy sauce
½ tsp lime juice
1 dash salt
1 dash black pepper
1 tbsp olive oil
1 large Spanish onion –sliced thin
½ medium green bell pepper – seeded, sliced thin
½ medium red bell pepper – seeded, sliced thin
1. Combine ¼ c lime juice, 2 tbsp oil, garlic, 2 tsp soy sauce, 1 tsp salt, liquid smoke,cayenne pepper, ¼ tsp black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at least 2 hours, or overnight.
2. Combine water, 1 tsp soy sauce, ½ tsp lime juice, salt and 1 dash black pepper; set aside.
3. Grill meat over medium high flame 4 to 5 minutes on each side.
4. Cut meat into thin strips, set aside and keep warm.
5. Cook onion and bell peppers in oil until brown; remove from heat.
6. Pour reserved liquid mixture over onions and bell peppers.
7. Combine meat, onions and bell peppers.
Serves 4
Tip: Good as a snack or with Mexican rice.
Chili’s Chicken Enchilada Soup
½ c vegetable oil
¼ c chicken base
3 c diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
½ tsp cayenne pepper
2 cups masa harina
4 qts water, divided
2 c crushed tomatoes
½ lb Velveeta cheese, cubed
3 lbs boneless chicken breasts, cooked and shredded Garnish – cheddar cheese, tortilla chips and Pico de Gallo
1. In large pot, place oil, chicken base, onions and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps
dissolve. Add to sautéed onions and bring to boil. Cook an additional 2 -3 minutes,
stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken, heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips and Pico de Gallo.
Serves 16 - 20
½ c vegetable oil
¼ c chicken base
3 c diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
½ tsp cayenne pepper
2 cups masa harina
4 qts water, divided
2 c crushed tomatoes
½ lb Velveeta cheese, cubed
3 lbs boneless chicken breasts, cooked and shredded Garnish – cheddar cheese, tortilla chips and Pico de Gallo
1. In large pot, place oil, chicken base, onions and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps
dissolve. Add to sautéed onions and bring to boil. Cook an additional 2 -3 minutes,
stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken, heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips and Pico de Gallo.
Serves 16 - 20
Chili’s Boneless Buffalo Wings
1 c flour
2 tbsp salt
½ tsp black pepper
¼ tsp cayenne
¼ tsp paprika
1 egg
1 c milk
½ buffalo wing hot sauce
2 chicken breasts, sliced into multiple 2 inch squares
1. Mix flour, salt, pepper and paprika in a bowl.
2. In another bowl mix egg and milk.
3. Heat deep fryer or wok with oil.
4. Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and
then add to hot oil to fry.
5. When the chicken is done, drain grease on paper towels.
6. Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.
7. Serve immediately with celery stalks and blue-cheese dip.
Serves 2 - 4
1 c flour
2 tbsp salt
½ tsp black pepper
¼ tsp cayenne
¼ tsp paprika
1 egg
1 c milk
½ buffalo wing hot sauce
2 chicken breasts, sliced into multiple 2 inch squares
1. Mix flour, salt, pepper and paprika in a bowl.
2. In another bowl mix egg and milk.
3. Heat deep fryer or wok with oil.
4. Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and
then add to hot oil to fry.
5. When the chicken is done, drain grease on paper towels.
6. Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.
7. Serve immediately with celery stalks and blue-cheese dip.
Serves 2 - 4
Chili’s Baby Back Ribs
I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs “double basted” w/BBQ sauce. Typically served with cinnamon apples and homestyle fries.
6 lb baby back pork ribs
2 c water
Sauce
1 c white vinegar
½ c tomato paste
1 tbsp yellow mustard
¼ dark brown sugar
1 tsp liquid hickory flavoring
3 tbsp Worcestershire sauce
1-1/4 tsp salt
½ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
1. Preheat oven to 350F.
2. Cut the ribs slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan,arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hours, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
5. Cover the ribs with sauce, saving about 1-1/2 c of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of moist towelettes or paper towels.
Serves 6 - 8
I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs “double basted” w/BBQ sauce. Typically served with cinnamon apples and homestyle fries.
6 lb baby back pork ribs
2 c water
Sauce
1 c white vinegar
½ c tomato paste
1 tbsp yellow mustard
¼ dark brown sugar
1 tsp liquid hickory flavoring
3 tbsp Worcestershire sauce
1-1/4 tsp salt
½ tsp onion powder
¼ tsp garlic powder
¼ tsp paprika
1. Preheat oven to 350F.
2. Cut the ribs slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan,arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.
3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hours, stirring occasionally.
4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.
5. Cover the ribs with sauce, saving about 1-1/2 c of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.
6. Serve with the remaining sauce and lots of moist towelettes or paper towels.
Serves 6 - 8
Chi-Chi’s Steak and Mushroom Quesadillas
4 oz flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and
black pepper
1 oz sliced red peppers
1 oz sliced green peppers
1 oz slicked yellow onions
2 oz sliced mushrooms
1 oz garlic butter
1 (12”) Jalapeno Cheddar or Flour Tortilla
3 oz Monterey Jack and Cheddar Cheese Blend
3 oz fresh Pico do Gallo (see recipe below)
1 oz shredded Iceberg lettuce
1 oz guacamole
1 oz sour cream
2 oz Chi-Chi’s brand Chile Con Queso or other dipping sauce Pico de Gallo:
1 lb diced Roma tomatoes
3 oz diced yellow onions
½ oz chopped fresh cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste
1. Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.
2. Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic
butter until the vegetables are semi-soft and have a light golden color to them.
3. Lay the tortilla on a medium heat grill or large sauté pan. Tope the tortilla with the cheese, Pico de Gallo, sautéed vegetables and the grilled steak.
4. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
5. Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
Serves 4
4 oz flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and
black pepper
1 oz sliced red peppers
1 oz sliced green peppers
1 oz slicked yellow onions
2 oz sliced mushrooms
1 oz garlic butter
1 (12”) Jalapeno Cheddar or Flour Tortilla
3 oz Monterey Jack and Cheddar Cheese Blend
3 oz fresh Pico do Gallo (see recipe below)
1 oz shredded Iceberg lettuce
1 oz guacamole
1 oz sour cream
2 oz Chi-Chi’s brand Chile Con Queso or other dipping sauce Pico de Gallo:
1 lb diced Roma tomatoes
3 oz diced yellow onions
½ oz chopped fresh cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste
1. Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.
2. Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic
butter until the vegetables are semi-soft and have a light golden color to them.
3. Lay the tortilla on a medium heat grill or large sauté pan. Tope the tortilla with the cheese, Pico de Gallo, sautéed vegetables and the grilled steak.
4. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges.
5. Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.
Serves 4
Friday, February 16, 2007
Regional Cuisine Of The United States: Louisiana Cajun Cooking by Kirsten Hawkins
Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns.
Authentic Cajun recipes can be hard to come by, as they were traditionally passed down verbally from one generation to the next. They also tend to change a little with each generation, each adding their own flair. There are hundreds of recipes for most common dishes, as the independent nature is of the Cajun people is reflected in their cuisine, each kitchen adding their own special touches.
Some of the specialties of Cajun cuisine include gumbos, stews, etouffees, and rice dishes, such as jambalayas. Cajun dishes often begin with a roux, which is butter or oil cooked with flour. Roux is used to thicken, and for flavor. There are three types of roux, depending upon how long it is cooked. There is light or blond, medium, and dark roux. The light and medium types are primarily used for thickening gumbos, etouffees, and sauces, while the dark roux is used for flavor.
The common ingredients of this cuisine are easily available and native to the Southern Louisiana swamplands. Seafood is very common, such as crawfish, shrimp, oysters, red fish, speckled trout, and crabs. Rice is a staple ingredient. Other ingredients frequently used are pork, homemade sausages, beans, black-eyed peas, tomatoes, yams, okra, figs, pecans and oranges. Game is also used, such as wild turkey, duck, turtles and frog.
There are relatively few spices used in Cajun cuisine. The unique flavor comes primarily from the long simmering of the dishes prepared. One spice that is used liberally in this cuisine is Cayenne pepper. It is a fiery, finely ground spice made from the Cayenne Chile. It is usually used along with white and black pepper. Another seasoning common to Cajun cooking is file powder, also called gumbo powder. This is made from sassafras leaves that are dried and ground. Creole mustard is also used in many dishes. This is a coarse and spicy local mustard. Tabasco and other hot pepper sauces are standard condiments on the Cajun table
Cajun cuisine is unique to Southern Louisiana, making the best of the native resources, but still retaining the French influence brought to it by the migrants many years ago. It is varied and flexible. Whether you are craving a touch of the exotic, or a little down- home comfort food, this cuisine has managed to include both, often in one big pot. There is something for everyone to enjoy when experimenting with this wonderful style of cooking.
About the Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns.
Authentic Cajun recipes can be hard to come by, as they were traditionally passed down verbally from one generation to the next. They also tend to change a little with each generation, each adding their own flair. There are hundreds of recipes for most common dishes, as the independent nature is of the Cajun people is reflected in their cuisine, each kitchen adding their own special touches.
Some of the specialties of Cajun cuisine include gumbos, stews, etouffees, and rice dishes, such as jambalayas. Cajun dishes often begin with a roux, which is butter or oil cooked with flour. Roux is used to thicken, and for flavor. There are three types of roux, depending upon how long it is cooked. There is light or blond, medium, and dark roux. The light and medium types are primarily used for thickening gumbos, etouffees, and sauces, while the dark roux is used for flavor.
The common ingredients of this cuisine are easily available and native to the Southern Louisiana swamplands. Seafood is very common, such as crawfish, shrimp, oysters, red fish, speckled trout, and crabs. Rice is a staple ingredient. Other ingredients frequently used are pork, homemade sausages, beans, black-eyed peas, tomatoes, yams, okra, figs, pecans and oranges. Game is also used, such as wild turkey, duck, turtles and frog.
There are relatively few spices used in Cajun cuisine. The unique flavor comes primarily from the long simmering of the dishes prepared. One spice that is used liberally in this cuisine is Cayenne pepper. It is a fiery, finely ground spice made from the Cayenne Chile. It is usually used along with white and black pepper. Another seasoning common to Cajun cooking is file powder, also called gumbo powder. This is made from sassafras leaves that are dried and ground. Creole mustard is also used in many dishes. This is a coarse and spicy local mustard. Tabasco and other hot pepper sauces are standard condiments on the Cajun table
Cajun cuisine is unique to Southern Louisiana, making the best of the native resources, but still retaining the French influence brought to it by the migrants many years ago. It is varied and flexible. Whether you are craving a touch of the exotic, or a little down- home comfort food, this cuisine has managed to include both, often in one big pot. There is something for everyone to enjoy when experimenting with this wonderful style of cooking.
About the Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
Seafood Stuffing
By Anthony
A fantastic seafood stuffing for shrimp, lobster, fish, or even mushrooms.
Ingredients
1 cup bread crumbs (not seasoned)
1 cup chopped nuts (almonds, pecans, walnuts)
1 pound crushed ritz crackers
1 tsp onion powder (not heaping)
1 tsp garlic powder (not heaping)
1/2 cup cooked baby shrimp
1/2 cup crab meat (imitation is fine)
1/2 tsp white pepper
1/8 cup parsley (optional for color)
2 pounds butter or margarine
Directions
Crush crackers; put in large mixing bowl. Dice the crab up in little chunks. Add all the ingredients except for the butter. Mix till blended. Melt butter in pan; add to mixture mix till it's all blended - do not over mix. That's all! Now use for stuffed fish, stuffed shrimp, stuffed lobsters, or stuffed mushrooms. thats it, freeze unused portions in small bags for later use
Servings: 30
By Anthony
A fantastic seafood stuffing for shrimp, lobster, fish, or even mushrooms.
Ingredients
1 cup bread crumbs (not seasoned)
1 cup chopped nuts (almonds, pecans, walnuts)
1 pound crushed ritz crackers
1 tsp onion powder (not heaping)
1 tsp garlic powder (not heaping)
1/2 cup cooked baby shrimp
1/2 cup crab meat (imitation is fine)
1/2 tsp white pepper
1/8 cup parsley (optional for color)
2 pounds butter or margarine
Directions
Crush crackers; put in large mixing bowl. Dice the crab up in little chunks. Add all the ingredients except for the butter. Mix till blended. Melt butter in pan; add to mixture mix till it's all blended - do not over mix. That's all! Now use for stuffed fish, stuffed shrimp, stuffed lobsters, or stuffed mushrooms. thats it, freeze unused portions in small bags for later use
Servings: 30
Quick and Sassy Spicy Shrimp
By Sheila Puliins
A mountain of rice topped with a volcano of spicy, juicy, mouth-watering shrimp.
Ingredients
1 clove fresh garlic, sliced or crushed
1 cup rice
1 pound shrimp
1/2 cup water
1/2 stick margarine or butter
4 or more jalapenos, fresh only
pepper
salt
Directions
Start with a pound of shrimp-any size. If you use a real large size, chop to bite size. Your rice will take about 25 minutes. The shrimp dish 10 minutes. If ingredients are ready the night before it will take 5 minutes the most to put this dish together. Also get rice and be making now because the reminder of the dish cooks fast. Get fresh jalapenos only, start with 4 medium-sized peppers. Slice into slim slices leaving seeds in. Get a clove of garlic peel and slice or crush. Put a 1/2 of stick of margarine or butter, I use margarine, garlic, and jalapenos in a skillet and simmer. After margarine melts, add 1/2 cup of water and let simmer longer. You can also add salt/pepper, the seasoned salt will change flavor. Taste test for heat level, and if it desired, increase heat with peppers and enough season to taste. Add shrimp and put in pan and simmer. Once shrimp is cooked, serve over rice.
By Sheila Puliins
A mountain of rice topped with a volcano of spicy, juicy, mouth-watering shrimp.
Ingredients
1 clove fresh garlic, sliced or crushed
1 cup rice
1 pound shrimp
1/2 cup water
1/2 stick margarine or butter
4 or more jalapenos, fresh only
pepper
salt
Directions
Start with a pound of shrimp-any size. If you use a real large size, chop to bite size. Your rice will take about 25 minutes. The shrimp dish 10 minutes. If ingredients are ready the night before it will take 5 minutes the most to put this dish together. Also get rice and be making now because the reminder of the dish cooks fast. Get fresh jalapenos only, start with 4 medium-sized peppers. Slice into slim slices leaving seeds in. Get a clove of garlic peel and slice or crush. Put a 1/2 of stick of margarine or butter, I use margarine, garlic, and jalapenos in a skillet and simmer. After margarine melts, add 1/2 cup of water and let simmer longer. You can also add salt/pepper, the seasoned salt will change flavor. Taste test for heat level, and if it desired, increase heat with peppers and enough season to taste. Add shrimp and put in pan and simmer. Once shrimp is cooked, serve over rice.
Marinated Jumbo Shrimp
By Dorothy DeMay
Great for a party or a special family dinner.
Ingredients
1 TBSP ground garlic pepper, or more if you like
1-2 bags of frozen precooked jumbo shrimp, thawed
1/4 cup dark rum
1/4 cup fresh, finely chopped cilantro
1/4 cup pure honey
Juice of one lime
Kosher salt
Directions
Whisk honey, rum, lime juice, cilantro and garlic pepper in large measuring pitcher until well blended. Rinse shrimp in cold water until thawed in a colander, then place in serving dish. Pour marinade over shrimp, cover tightly and refrigerate at least 2-4 hrs. Overnight is even better. Just before serving, sprinkle kosher salt over top and garnish with a few small fresh sprigs of cilantro and a lime slice. These also look very pretty in a coctail glass. Enjoy!
Prep Time: 4 Hr
By Dorothy DeMay
Great for a party or a special family dinner.
Ingredients
1 TBSP ground garlic pepper, or more if you like
1-2 bags of frozen precooked jumbo shrimp, thawed
1/4 cup dark rum
1/4 cup fresh, finely chopped cilantro
1/4 cup pure honey
Juice of one lime
Kosher salt
Directions
Whisk honey, rum, lime juice, cilantro and garlic pepper in large measuring pitcher until well blended. Rinse shrimp in cold water until thawed in a colander, then place in serving dish. Pour marinade over shrimp, cover tightly and refrigerate at least 2-4 hrs. Overnight is even better. Just before serving, sprinkle kosher salt over top and garnish with a few small fresh sprigs of cilantro and a lime slice. These also look very pretty in a coctail glass. Enjoy!
Prep Time: 4 Hr
Crawfish Creole
By Helen Chapman
A sweet and spicy tomato and vegetable sauce as a base for crawfish tail meat. It can also be done with shrimp or chicken.
Ingredients
1 green bell pepper
1 orange or purple bell pepper
1 red bell pepper
1 yellow bell pepper
12oz pack of crawfish tail meat, thawed and rinsed
2 TBSP olive oil
2 large onions
3 garlic cloves, minced
6oz tomato paste
6oz white wine
Creole seasoning like Tony Chachere's or Zatarain's
sugar
Directions
Seed the peppers and cut into one inch chunks. Cut the onions into one inch chunks. Saute with garlic in oil in a Dutch oven until the peppers are tender and the onion transparent. Do not allow to brown. Sprinkle with Creole seasoning. Stir in the tomato paste. It will be very thick. Gradually add the wine, stirring until smooth. Sample, and add sugar and more seasoning to taste [I like it on the sweet and spicy side, others like it mild and tangy]. Simmer for about 30 minutes on low heat. Add the crawfish, shelled shrimp or cooked chicken. Simmer for another 30 minutes [longer if thicker consistency is desired, and can be cooked in a crock pot] Serve over rice.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4
By Helen Chapman
A sweet and spicy tomato and vegetable sauce as a base for crawfish tail meat. It can also be done with shrimp or chicken.
Ingredients
1 green bell pepper
1 orange or purple bell pepper
1 red bell pepper
1 yellow bell pepper
12oz pack of crawfish tail meat, thawed and rinsed
2 TBSP olive oil
2 large onions
3 garlic cloves, minced
6oz tomato paste
6oz white wine
Creole seasoning like Tony Chachere's or Zatarain's
sugar
Directions
Seed the peppers and cut into one inch chunks. Cut the onions into one inch chunks. Saute with garlic in oil in a Dutch oven until the peppers are tender and the onion transparent. Do not allow to brown. Sprinkle with Creole seasoning. Stir in the tomato paste. It will be very thick. Gradually add the wine, stirring until smooth. Sample, and add sugar and more seasoning to taste [I like it on the sweet and spicy side, others like it mild and tangy]. Simmer for about 30 minutes on low heat. Add the crawfish, shelled shrimp or cooked chicken. Simmer for another 30 minutes [longer if thicker consistency is desired, and can be cooked in a crock pot] Serve over rice.
Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4
Hot & Spicy Crab Dip
By Tanya K. Padur
A creamy, hot and spicy dip with sweet crab to round out the flavor in your mouth.
Ingredients
1 TBSP dijon mayo
1 cup shredded swiss or montrey jack cheese
1 tsp onion powder
1 tsp pepper
1/3 pound fresh crabmeat-leg meat is fine
1/4 cup mayonaise
1/4 cup parmesean cheese - grated
2 tsp hot sauce (More or less to taste)
2 tsp worchestershire sauce
8oz cream cheese
Bread rounds or crackers (Triscuts are GREAT with this)
paprika
Directions
Mix everything together in a bowl with the exception of the paprika, takes about 3 minutes. Place in an oven proof dish and sprinkle the top with paprika. Bake for 30-40 minutes in a 350F degree oven until brown and bubbly. Let it sit out of the oven about 5 min before serving because it is VERY HOT! You can prepare it up to a day ahead and hold it in the fridge and bake prior to serving. It can also sit longer in the oven if need be.
Prep Time: 5 Min
Cook Time: 30 Min
Total Time: 35 Min
By Tanya K. Padur
A creamy, hot and spicy dip with sweet crab to round out the flavor in your mouth.
Ingredients
1 TBSP dijon mayo
1 cup shredded swiss or montrey jack cheese
1 tsp onion powder
1 tsp pepper
1/3 pound fresh crabmeat-leg meat is fine
1/4 cup mayonaise
1/4 cup parmesean cheese - grated
2 tsp hot sauce (More or less to taste)
2 tsp worchestershire sauce
8oz cream cheese
Bread rounds or crackers (Triscuts are GREAT with this)
paprika
Directions
Mix everything together in a bowl with the exception of the paprika, takes about 3 minutes. Place in an oven proof dish and sprinkle the top with paprika. Bake for 30-40 minutes in a 350F degree oven until brown and bubbly. Let it sit out of the oven about 5 min before serving because it is VERY HOT! You can prepare it up to a day ahead and hold it in the fridge and bake prior to serving. It can also sit longer in the oven if need be.
Prep Time: 5 Min
Cook Time: 30 Min
Total Time: 35 Min
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