Food for Thought:
Cajun Corn and Crab Bisque
This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8
"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)
1 large celery stalk, minced
1 TBSP Cajun or Creole seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels *(I use 1 pkg. Green Giant shoepeg corn in butter sauce)
2 bay leaves * (they called for 1)
2 cups milk
2 cups half & half * (they called for heavy cream)
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
Directions:
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning (optional). When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
WHAT I ACTUALLY DID:
1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 10-15 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 6-8 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.
This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8
"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)
1 large celery stalk, minced
1 TBSP Cajun or Creole seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels *(I use 1 pkg. Green Giant shoepeg corn in butter sauce)
2 bay leaves * (they called for 1)
2 cups milk
2 cups half & half * (they called for heavy cream)
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
Directions:
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning (optional). When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
WHAT I ACTUALLY DID:
1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 10-15 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 6-8 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.
Linguine with Clam Sauce
Clam Vongole my version from LaPorta's in Alexandria, VA
1/3 cup extra virgin olive oil
1/2 cup diced red onion
4 cloves garlic, minced
3/4 cup white wine
3/4 cup Clam juice
3 sprigs thyme
1/2 tsp. Crushed red pepper
1/2 tsp. Fresh ground black pepper
Salt to taste
3 cans chopped clams, drained
Zest of a lemon
1/4 cup minced parsley
12 oz. linguine cooked al dente
2 Tbsp. Unsalted butter
Garnish:
Fresh grated Parmesan
Minced parsley
Sauté onion in EVOO. Add garlic & sauté 1 additional minute. Add wine, Clam juice, thyme, salt & peppers. Cook down for about 5 minutes. Add clams, zest, & parsley...bring to boil. Stir in pasta & cook 1 minute longer. Remove from heat, stir in butter. Plate & garnish with fresh grated Parmesan & additional minced parsley.
SHRIMP & ANDOUILLE TOWER
Vodka Cream Sauce
2 Tbs. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/4 tsp. dried red chile flakes
1/3 cup homemade or low-salt canned chicken or vegetable broth
1/4 cup vodka
1/2 to 2/3 cup heavy cream
In medium skillet, heat olive oil, add onions & sauté until translucent. Add garlic & cook 1 minute. Add tomatoes, oregano, thyme, chile flakes, broth & vodka. Cook until reduced by half. Stir in cream & cook until thickened, 3-4 minutes.
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/4 tsp. dried red chile flakes
1/3 cup homemade or low-salt canned chicken or vegetable broth
1/4 cup vodka
1/2 to 2/3 cup heavy cream
In medium skillet, heat olive oil, add onions & sauté until translucent. Add garlic & cook 1 minute. Add tomatoes, oregano, thyme, chile flakes, broth & vodka. Cook until reduced by half. Stir in cream & cook until thickened, 3-4 minutes.
Tomato Grit Cakes
2 cups chicken broth
1 can Rotel tomatoes w/green chiles
1 tsp. salt
1 tsp. fresh ground pepper
1-1/2 cups quick cooking grits
Bring first 4 ingredients to a boil, stir in grits. Reduce heat & cook until thickened 10-15 minutes.
Stir in:
3 cups sharp cheddar cheese, shredded
1 can Rotel tomatoes w/green chiles
1 tsp. salt
1 tsp. fresh ground pepper
1-1/2 cups quick cooking grits
Bring first 4 ingredients to a boil, stir in grits. Reduce heat & cook until thickened 10-15 minutes.
Stir in:
3 cups sharp cheddar cheese, shredded
Spray a small sheet pan with cooking spray. Spread grits onto pan, about 1" thickness. Refrigerate until firm.
Cut rounds with 2" biscuit cutter. Dredge in seasoned flour.
Heat 1/2" canola oil in large skillet. Add grit cakes in single layer. Cook until lightly Browned & heated through. Place on paper lined baking sheet & keep warm in 200 degree oven.
Cut rounds with 2" biscuit cutter. Dredge in seasoned flour.
Heat 1/2" canola oil in large skillet. Add grit cakes in single layer. Cook until lightly Browned & heated through. Place on paper lined baking sheet & keep warm in 200 degree oven.
Sautéed Shrimp & Andouille
1 lb. 18-20 jumbo shrimp, peeled, deveined w/tail on
1/2 lb. andouille sausage, sliced on a diagonal
2 Tbsp. butter
1 Tbsp. Old Bay seasoning
1/2 lb. andouille sausage, sliced on a diagonal
2 Tbsp. butter
1 Tbsp. Old Bay seasoning
Season shrimp with Old Bay. Melt butter in large skillet. Add sausage and cook 5-7 minutes. Remove with slotted spoon. Add shrimp to same skillet & cook 2-3 minutes per side until cooked through. Do not over cook the shrimp.
On a bed of fresh baby spinach. Place a grit cake, top with a couple of shrimp & sausage slices. Repeat 1 or 2 more times. Spoon warm Vodka Sauce over the top & garnish with fresh parsley.
Beef or Venison Tips
By Tim H. Martin
Beef or Venison Tips & Rice with Wine Gravy
— Recipe Courtesy of Chef Paula George
Ingredients:
• 2-2 1/2 lbs. sirloin tips or venison tips
• 3 tbls. olive oil
• 1/3 cup all purpose flour
• 1 pack McCormick’s (actually McKenzies, aka trinity ) Seasoning, Beef Stew Blend
• 2 cloves minced garlic v1/2 cup red wine
• 2 cups beef broth • *Salt, and pepper, to taste
*Note: Taste testing before using salt is a must, especially if beef broth contains salt!
Directions:
Place flour and pepper in a sealable container. Add sirloin or venison chunks, seal and shake to coat meat.
In a Dutch oven, heat olive oil on medium-high and brown the meat in two or three batches.
Add McCormick’s (McKenzies seasoning blend in frozen section) seasoning and garlic to the pot and sauté, stirring meat until well coated.
Add the wine and scrape bottom of the pot.
Add the broth slowly and stir well.
You can either transfer everything to a crock pot at this point or continue cooking in Dutch oven on the stovetop’s lowest setting for 5 to 6 hours until tender. Stir often to prevent bottom from scorching.
Serve over rice or hot buttered noodles.
