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Friday Night Recipe Exchange: Taste of New Orleans

Saturday Night On Bourbon Street

Saturday Night In New Orleans (October 2010)

I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.

I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.

My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).

I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.

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The featured recipe (pictured above) is from JeffrewW tonight:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

That’s it for this week. Until next week…. – TaMara

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Shrimp Etouffee

DSC_7883 (1600x1060)Mmm…  We make this a few times every year and I’ve never been disappointed with any of the recipes tried but the one from NOLA Cuisine is my favorite.  If you’re a fan of creole or Cajun cooking you should do yourself a favor and look around on the site.  I stayed pretty close to his recipe today, even using his recipe for stock, and his seasonings recipe.

Turkey Soup

DSC_7646 (1600x1060)It was pretty cold overnight, down into the teens.  We got a bare dusting of snow but that will go away today.  Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later.  Soup sounded pretty good.  This one has the turkey and some baby carrots along with a wild rice mix from Zatarain.  They make good rice mixes and we really like the wild/long grain rice mix they sell.  It’s been absent from the local market so we ordered a case online.

Dinner Menu: Santa Fe Wraps

I know this late, but I got hit with a nasty bug and about all I could accomplish this week was work. The cold weather has stayed around longer than they predicted, though except for a day, it was nothing like anywhere else was experiencing.

I thought about doing soup for the menu tonight, but I’m tired of cold weather food (sigh, and it’s only January) so I decided to go for something that seemed a little fresher. I was in the store and passed by the flavored tortillas: sun dried tomato basil; jalapeno cheddar; garlic herb; and spinach and knew what I wanted to do. These are extra large and I really like the flavors. I like this recipe for company, you can make it all ahead of time, keep it warm and put it on the table and let everyone assemble their own.

On the board tonight:

  1. Santa Fe Wraps
  2. Salad w/Creamy Cucumber Dressing
  3. Grapes

Santa Fe Wraps

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil, thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, simmer for 20 minutes until all water is absorbed. In other saucepan, add beans & heat on med-low. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and cook 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*There are a lot of peppers at my grocers, so go wild, use a couple of different colors for some added flavor.

Also, please note my friend who lived in Santa Fe says it needs green chilis to be authentic.

Salad w/Creamy Cucumber Dressing

  • 12 oz bag spring greens
  • ½ head green leaf lettuce
  • 6 cherry tomatoes, halved
  • ½ red onion, thinly sliced

serving bowl

Mix all ingredients together in serving bowl.

Dressing:

  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers, peeled & chopped (seeded opt)**
  • ¼ Miracle Whip style salad dressing or mayonnaise
  • 4 green onions, chopped (or use the remaining yellow onion)
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp dried dill
  • 1/8 tsp black pepper

small bowl

Mix ingredients together and toss with salad greens.  **I really like the English cucumbers (those are the long, thin ones, usually wrapped in plastic).

Shopping List:

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil
  • 1 red pepper (don’t stop there, add a yellow and orange, too)
  • 1 yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (be daring, try a flavored one)
  • green chilis, opt.
  • 12 oz bag spring greens
  • 1 head green leaf lettuce
  • 6 cherry tomatoes
  • 1 red onion
  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers (I like English)
  • 4 green onions (or use the remaining yellow onion)

Also: Miracle Whip style salad dressing or mayonnaise, lemon juice, oil, salt, pepper, dill

cropped-sakura.jpg

Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Chicken in Tomatillo Sauce

DSC_4034 [1600x1060]We really needed to find something to do with our tomatillos.  I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken.  I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.DSC_4035 [1600x1060]Brown some chicken pieces in olive oil.  I used bone in thighs with the skins on but whatever you like will work fine.  Let them develop a nice crust then set them aside and dump the excess grease.DSC_4036 [1600x1060]Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more.  I added a good sprinkle of the dried chipotle pepper seasoning I like.DSC_4037 [1600x1060]Add the chicken back and cover.  Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating.  Serve over rice.DSC_6609 [1600x1060]

 

[edited to correct spelling of tomatillo]

Full Dinner Menu: Washday Beans and Rice

I was going to tell you that it’s my birthday, so there wasn’t going to be a menu tonight, but then I saw that JeffreyW posted some great looking red beans and rice (check out his outstanding photos!), YUM.  I knew I could find a menu to go with that, so here it is.  I’m off to celebrate.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2 quart saucepan and skillet

Combine rice with water & chicken broth in a saucepan, cover. Bring to a boil, reduce to simmer, cook until all the liquid is absorbed (about 20 minutes).  Over medium high, heat oil in skillet; add onions & sausage, cook until sausage is done in the center.  Add sausage, beans, seasoning and tomatoes together into sauce pan. Keep heat low and let cook 10 minutes to let flavors blend.  You can add shredded, cooked pork to the beans if desired.

Cornbread

There are many variations on cornbread, this one is pretty basic.

  • 1 cup flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 cup yellow corn meal
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter or oil
  • 1 large bowl

9×9 baking dish, greased

Mix together flour, sugar, baking powder and salt, add corn meal, mix well. Add eggs, milk and oil. Beat with mixer until smooth (do not over beat). Pour into baking dish and bake at 425° for 20-25 minutes. Light brown on top, toothpick should come out clean.

Shopping List:

  • 1 cup rice
  • 8 oz chicken broth
  • 14 oz can red kidney beans
  • 4 links Italian or Andouille sausage (sweet or spicy)
  • Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions
  • 2 celery stalks
  • 1 large green pepper
  • 1 large tomato (or 14 oz can diced tomatoes)
  • 2 zucchini
  • 1 cup yellow corn meal
  • 2 eggs
  • 8 oz buttermilk
  • 1 pint Blueberries
  • 1 pint Raspberries
  • 8 oz Whipped Cream

Also: olive oil, butter, flour, sugar, baking powder

Friday Recipe Exchange: En Papillote


Final
Let’s start with a few housekeeping tasks: First, stay safe today if you’re in the snow path (SNOWMYGAWD!) and second, the latest Katie-on-the-run update is here.  In the shadow of the Rockies we are expecting about 4 inches of the white suff Saturday.

So Valentine’s Day. I’m not a fan. I’m not anti-Valentine’s Day anymore than I’m anti-New Year’s Eve. But I am of the opinion that going out to a restaurant on Valentine’s day is a recipe for disaster: so-so food and rushed service, even at the best restaurants.  Instead, I like to cook – ok, I guess that’s nothing new.  One of my favorite menus for the big day is here. This year I was looking for something new. I’d been thinking for a while about testing out a recipe “en papillote”, quite literally, in parchment. I thought this would make for a special dinner.

I tested out two types of parchment – the first was a parchment bag and the second was parchment lined foil. Below you’ll find detailed instructions and a couple of simple recipes.

But first, what are your plans for Valentine’s? Do you go out, do you cook and most importantly, is there chocolate?

1Parchments styles

In any of these recipes you can use plain parchment, as well. With the parchment paper – plain or foil lined, you start by cutting it into a heart shape. I cut it at 16″ long, but it probably would have been ok at 12 inches.

I focused on chicken, but the technique is often used for fish. Kirk Spencer has a lovely stuffed fish recipe here.  You can adapt any of these recipes to fish or chicken. The key is to make sure you have enough liquid and you make a tight seal in order to poach/steam the ingredients.

The recipes were pretty simple. In the parchment bag, I placed carrot and zucchini sticks, a chicken breast and drizzled with lemon butter, garlic, rosemary and sage. I added a bit of butter and lemon slices on top.

1Parchment Bag

On the parchment I put cooked rice, vegetable curls (using the vegetable peeler), chicken breast and drizzled with soy sauce and rice vinegar.

Foil Parchment

Then fold up the edges and seal tightly. I really like the foil for this, it was easy to roll up and seal.

Foil Parchment closed

While you’re putting everything together, preheat the oven to 400 degrees and heat a baking sheet. Place the sealed packets on the heated baking sheet. Bake for about 15-18 minutes, until chicken is cooked through.

Cooked Packets

You can serve it on the plates in the packets or plate it up. I like having the packets.

All in all, I think I  preferred the parchment with the foil back. It was as easy to deal with as the parchment bag, a bit easier to arrange the ingredients, it sealed better and I think the presentation is prettier.

Final 2

The best part of this cooking method is that it was easy, quick, no clean-up and made a fun plate.  Leaves plenty of time to make the fancy chocolate dessert.  Have a happy Valentine’s Day!

Black Bean Casserole

DSC_4920 [1600x1200]I thawed a boneless, stuffed chicken and dithered around looking for a side when I noticed  a few cups of black beans I had frozen.  I added some yellow corn and a handful of chopped sweet peppers to the thawed beans and topped those with shredded cheeses and popped the dish into the oven with the chicken as it finished cooking.  DSC_4928 [1600x1200]It seemed to work pretty well.  The chicken came in a roasting bag but that just didn’t work out – the skin burnt and stuck to the bag.  I destroyed the chicken trying to get it out.  It did still taste good.  This chicken was stuffed with a crayfish rice mixture, I cooked some additional yellow rice to go with it.DSC_4924 [1600x1200]That’s my favorite hot sauce on the chicken.  It just felt right putting it on there.

Stir-Fry Vegetables in a Bread Bowl

My favorite way to have vegetables is to quickly stir-fry them, so they are still crisp. A restaurant I used to go to a lot, served them in a beautiful woven lattice bread bowl and it was the perfect lunch. These veggies can be served over rice, rice noodles or as a side with stir-fried meat, poultry or tofu.

If you’re feeling creative I found a recipe for a lattice bread basket here.

Stir-Fry Vegetables

  • 1 tbsp cornstarch
  • 1 cup water or broth (vegetable or chicken)

    4184051013_7f0a4e29be

    Photo by ddpiesslice.blogspot.com

  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 6-8 mushrooms, washed and sliced
  • 1 tbsp olive oil
  • ½ tsp ground ginger or 2 tsp fresh minced
  • ¼ tsp crushed garlic
  • 8 oz broccoli crowns
  • 8 oz sliced carrots, or baby carrots
  • 8 oz snow peas
  • 6 oz can sliced water chestnuts or bamboo shoots, drained
  • salt & pepper to taste

wok or deep skillet

Mix cornstarch, soy, water, lemon and honey together. Set aside. Heat wok, add oil add all the remaining ingredients. Stir-fry quickly, about 2 minutes, until vegetables are tender-crisp. Add sauce, bring to boil for 1 minute or more until thickened. Let simmer 2 minutes.

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