4 posts tagged “recipes”
You ask them how they make Jambalaya and you'll get ten recipes. This is just one, i.e., mine. Warning, I make mine a bit spicier than normal, with lots of garlic. It's adapted from a recipe by Brooke Dojny.
Andouille, Shrimp and Duck Jambalaya
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Title: Andouille, Crawfish, and Duck Jambalaya
12-15 servings (yeah, we cook large at my house.)
Ingredients:
1/4 cup Vegetable oil
1 1/2 lb Andouille or other spicy smoked sausage, cut into 1/4-inch slices
3 Boned and skinned duck breasts, (about 10 ounce each),
or 2 pounds boneless chicken thighs, cut into 1 1/2-inch pieces
3 tsp Blackening Spice (I used our custom blended spice mix)**
3 lrg Celery stalks, thinly sliced
2 lrg Onions, peeled and coarsely chopped
2 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
1 lrg Red or orange bell pepper, cored, seeded, and cut into 3/4-inch dice 10 x Cloves garlic, peeled and minced
2 x Fresh thyme branches
3 cup Long-grain rice
1/2 cup Wild rice 3 cup Chicken broth
1 cup Bottled clam juice
1 lb Shelled medium shrimp
3 cup Seeded, drained, and chopped canned plum tomatoes (from 2 28-ounce cans)
1 bn Scallions, including green tops, thinly sliced
2 tsp Filet Gumbo (optional)
Tabasco or other hot pepper sauce to taste
Add sausage and saute' until nicely browned, about 8 minutes. With a slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and/or chicken with seasoning mix (or straight cayenne). Saute' in sausage drippings over medium-high heat until browned and cooked through, about 5 minutes. Transfer to bowl with the sausage. Add remaining 2 tablespoon oil to drippings in the skillet and saute' the celery, onion, and peppers over medium heat until vegetables are somewhat softened, about 5 minutes. Add garlic and cook for 1 minute. Add rice and stir until coated with oil.
Pour rice mixture in a large roasting pan or baking dish. I use one like this. Nonstick is a wonderful thing at cleanup. It doesn't hurt to spray with Pam first if not using nonstick. Cover with foil. (Can be prepared 1 day ahead. Refrigerate rice and meats separately. Remove from refrigerator about 1 hour before continuing.) Preheat oven to 350degrees. In a large saucepan, bring the chicken broth, clam juice, and 2 cups of water to a simmer.
Pour liquid in with rice, stirring gently. Cover with foil. Bake 35 minutes. Remove from oven and stir rice. If you are going to use filet, add it in now and stir in. The trick is, you don't want it to boil (and all the boiling is over by this point) or will turn bitter.
Add shrimp, pushing it into the rice slightly. Arrange sausage, duck, and chicken over rice and scatter chopped tomatoes over top. (If rice has absorbed most of liquid, add up to 1/2 cup broth or water.) Cover and continue to bake until rice is tender and meats and fish are cooked, about 15 minutes. Stir to distribute ingredients.
Serve jambalaya directly from baking dish or transfer to a deep platter. Sprinkle with scallions before serving. Season with Tabasco.
Notes: If you can't find boned duck breasts, ask your butcher to bone out a breast from a whole duck. The price will be about the same.
** If you don't use a good pre-mixed creole seasoning, you'll need to season with salt, black and white pepper, cayenne, dried thyme, paprika and oregano.
A cool event hosted by Mele Cotte.
As February quickly draws near, so does Valentine’s Day. While commercialism causes the adverse effect for many, Valentine’s Day remains a day for love, etching a small moment for adornment and thoughtfulness into our busy lives. And so, I have decided to host an event that celebrates Valentine’s Day and the many food aphrodisiacs that offer endless possibilities to this affectionate day.
How to participate:
Make an appetizer, dinner dish, or side item that includes at least
one food considered an aphrodisiac. An abbreviated list can be found on
this post. You can also fine tons of links by completing a Google
search.
(No desserts please. If you have a dessert, consider making into a
heart and participate in Zorra’s wonderful event, A Heart for your
Valentine.)
Post about your creation between now and Sunday, February 10, 2008. If
possible, include pictures with your post. The round up will be
completed by February 12, 2008.
No blog? No prob! Just email me your name, recipe name (with the
recipe, if you want), hometown/region and country, along with any other
info you want to tell me.
Add the event logo and link back to this announcement in your post.
- an email to KitchenOfLove2008(at)gmail.com including
- your name
- your blog’s name and your blog’s URL
- the recipe name and the post’s URL
- your hometown/region and country
If you have one, attach a picture that is 200 x 200 pixels
Last day of submission is Sunday, February 10, 2008 at Midnight, Atlanta time
Yeah, I'm on a diet. Who isn't? But sometimes you need a night off and tonight was that time for me. We had steaks. But, that's not the treat portion of the evening. Prepare them using whatever method is your favorite. Unless we're doing au Poivre or something, we usually just season with salt and oregano, sear on both sides and finish in the oven till medium rare (or rare if a tenderloin). Now, here's the good part.
Tonight we made a mushroom cream sauce to go over them. OMGYUM!!!!
Use whatever! I'm serious. Fresh, dried, wild, common. About a half a pound for two steaks. All we had were a couple of packets of mixed dried wild mushrooms, so that's what we used. If dried, rehydrate in hot water for 30 minutes. Next time I want to use fresh morels!
chop up a shallot as fine as you can, saute it in some butter for a minute, then add chopped mushrooms (not too small...they shrink like whoa!) and continue to cook for a few more minutes. Yes, I cook with precise measurements and times, can't you tell?
Once the mushrooms are tender, pour in a generous slosh of brandy and flambe. Since we don't have a gas stove right now *woe*, I used a propane torch to light the alcohol. I then added a medallion of our Cafe Paris butter, which you probably don't have unless I like you a whole whole lot and sent it to you or you bought it. *g* It's not necessary for a good sauce, though. Just add some heavy cream or creme fraiche (you do this whether you're using additional butter or not), and let simmer and bubble until thickened and at a consistency you want.
Oh yeah, salt and pepper to taste. I did not do either as I love the flavor of the shallots, mushrooms and cream unadulterated. :) Enjoy!
Make Banana Bread Pudding (and OMG was it good!!!)
High Altitude note: Same temperature, but about 10-15 minutes longer.
Takes approx. 1 1/2 hours to make.
Oven temperature: 325 degrees
1 loaf stale French bread, cubed, with crust left on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 Tbs. Vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 tsp. freshly ground nutmeg
1 tsp. cinnamon
Splash of Meyer's Rum (optional)
Put cubed bread in a large bowl with milk, let stand for 1 hour. Preheat oven to 325. Spray 9 x 13 baking dish. In another bowl beat together eggs, sugar, and vanilla. Stir this mixture into the bread mixture, fold in the mashed bananas, spices and raisins.
Pour evenly into 9 x 13 dish. Place uncovered in center of oven, bake 1 hour 10 minutes. Remove from oven, cool to room temperature. Serve with whipped cream.
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