I want to try this recipe it looks good
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
Directions
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
Wednesday, April 22, 2009
Cajun seafood balls
1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
Monday, April 20, 2009
Collard Greens
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
Directions
1 Place the water and the ham hock in a large pot with a tight-fitting lid.
Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot. Simmer covered for about
2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
Directions
1 Place the water and the ham hock in a large pot with a tight-fitting lid.
Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot. Simmer covered for about
2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes
Cajun Oysters Rockefeller Recipe
1 Bunch spinach, washed1 Bunch green onion tops1 Parsley bunch leaves1 Rib celery, minced1/2 c Butter or margarine, melted1 Juice of lemonRock salt36 Oysters in shells1. Using food processor, process spinach, onion tops and parsley untilfine.2. Mix with celery, melted butter and lemon juice.3. Half fill 6 pie plates with rock salt.4. Place 6 oysters on half shell in each plate; cover each oyster with 1teaspoon vegetable mixture.5. Place plates under broiler; cook until edges of oysters curl, then serveimmediately.
Tasso blue crab gravy
4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional
To make the Tasoo Blue Crab Gravy:
Directions
Preheat a large bottom pot to medium-high heat.
Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
*Cooks note: For home use it is more practical to use instant grits. Cook your grits first and do not be afraid to season to your liking. This is a main component to your dish.
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional
To make the Tasoo Blue Crab Gravy:
Directions
Preheat a large bottom pot to medium-high heat.
Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
*Cooks note: For home use it is more practical to use instant grits. Cook your grits first and do not be afraid to season to your liking. This is a main component to your dish.
Crawfish Etouffe
1/4 pound butter
3 cups minced onions
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon hot pepper sauce
1 pound crawfish tails, bag reserved
1 tablespoon water
1/4 cup chopped green onions
2 tablespoons chopped parsley leaves
Serving suggestion: steamed rice
Directions
Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
3 cups minced onions
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon hot pepper sauce
1 pound crawfish tails, bag reserved
1 tablespoon water
1/4 cup chopped green onions
2 tablespoons chopped parsley leaves
Serving suggestion: steamed rice
Directions
Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.
chocolate layer cake
This recipe is here because it makes a great dessert and even though its not cajun it still makes your mouth water :)
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
Chocolate Cake, recipe follows
Sliced almonds, for garnish
Cheesecake:
Directions
Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.
Assembly:
Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.
Chocolate Cake:
1 (18.25-ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.
Chocolate Almond Frosting:
1 cup butter, softened
12 ounce semi-sweet chocolate, melted and cooled
3 tablespoons almond flavored liqueur
6 cups confectioners' sugar
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
Chocolate Cake, recipe follows
Sliced almonds, for garnish
Cheesecake:
Directions
Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.
Assembly:
Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.
Chocolate Cake:
1 (18.25-ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.
Chocolate Almond Frosting:
1 cup butter, softened
12 ounce semi-sweet chocolate, melted and cooled
3 tablespoons almond flavored liqueur
6 cups confectioners' sugar
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy
kicked up Pigs in a Blanket
1 large egg, lightly beaten
2 tablespoons heavy cream
Flour, for rolling out dough
1 recipe white bread dough, recipe follows
1 cup onion marmalade, recipe follows
2 pounds well-chilled boudin sausage, each link about 2 ounces, casings removed
Essence, for garnish, recipe follows
1 cup Creole mustard, for serving
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and the cream and set aside.
Lightly dust a work surface with flour. Divide the bread dough into 16 equal portions. Roll out each portion to 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on 1/3 of the dough. Paint the edges of the dough with the reserved egg wash and carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the sausage packages on the prepared baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 minutes.
Brush the remaining egg mixture on the tops and sides of the sausages and sprinkle with Essence. Bake until golden brown, about 30 minutes. Transfer the sausages to a cooling rack and cool slightly. Serve hot, drizzled with Creole mustard, if desired.
White Bread Dough:
1 (1.04-ounce) package active dry yeast
1/2 cup lukewarm water (100 to 110 degrees F)
1 pinch plus 1 tablespoon granulated sugar
3 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into pieces
1/2 cup lukewarm milk
1/2 cup plus 2 teaspoons olive oil
In a small bowl, add the yeast to the warm water and sprinkle with 1 pinch of sugar. Let mixture stand for 10 minutes, until the yeast is foamy. In a large bowl combine the remaining sugar, the flour, and salt. Stir to combine. Using your fingers or a fork, mix the butter pieces into the flour mixture until it resembles coarse "pea-sized" crumbs.
Add the yeast mixture, the warm milk and 1/2 cup olive oil to the flour mixture. Continue mixing until all the ingredients come together to form a soft dough. If the mixture is too wet, add 1/4 cup more flour and continue to mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until the dough is smooth and elastic. You may need to continue to add a light dusting of flour to your work surface to keep the dough from sticking. (This dough is very soft.)
Grease a large bowl with the remaining 2 teaspoons of olive oil and place the dough in the bowl, turning to coat with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm place free from drafts for 1 hour, or until the dough has doubled in size.
Punch the dough down in the center and pour it out onto a lightly floured surface. Divide the dough into 16 equal portions, about 2 ounces each.
Onion Marmalade:
2 cups finely chopped onions
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
2 tablespoons sugar
1 tablespoon distilled white vinegar
1/4 teaspoon chopped fresh thyme leaves
Saute the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 7 to 8 minutes, or until the onions are golden. Add the sugar and cook for 1 to 2 minutes, stirring constantly. Add the vinegar and thyme and cook for 1 minute. Remove from the heat, cool, and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.
2 tablespoons heavy cream
Flour, for rolling out dough
1 recipe white bread dough, recipe follows
1 cup onion marmalade, recipe follows
2 pounds well-chilled boudin sausage, each link about 2 ounces, casings removed
Essence, for garnish, recipe follows
1 cup Creole mustard, for serving
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg and the cream and set aside.
Lightly dust a work surface with flour. Divide the bread dough into 16 equal portions. Roll out each portion to 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on 1/3 of the dough. Paint the edges of the dough with the reserved egg wash and carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the sausage packages on the prepared baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 minutes.
Brush the remaining egg mixture on the tops and sides of the sausages and sprinkle with Essence. Bake until golden brown, about 30 minutes. Transfer the sausages to a cooling rack and cool slightly. Serve hot, drizzled with Creole mustard, if desired.
White Bread Dough:
1 (1.04-ounce) package active dry yeast
1/2 cup lukewarm water (100 to 110 degrees F)
1 pinch plus 1 tablespoon granulated sugar
3 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into pieces
1/2 cup lukewarm milk
1/2 cup plus 2 teaspoons olive oil
In a small bowl, add the yeast to the warm water and sprinkle with 1 pinch of sugar. Let mixture stand for 10 minutes, until the yeast is foamy. In a large bowl combine the remaining sugar, the flour, and salt. Stir to combine. Using your fingers or a fork, mix the butter pieces into the flour mixture until it resembles coarse "pea-sized" crumbs.
Add the yeast mixture, the warm milk and 1/2 cup olive oil to the flour mixture. Continue mixing until all the ingredients come together to form a soft dough. If the mixture is too wet, add 1/4 cup more flour and continue to mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until the dough is smooth and elastic. You may need to continue to add a light dusting of flour to your work surface to keep the dough from sticking. (This dough is very soft.)
Grease a large bowl with the remaining 2 teaspoons of olive oil and place the dough in the bowl, turning to coat with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm place free from drafts for 1 hour, or until the dough has doubled in size.
Punch the dough down in the center and pour it out onto a lightly floured surface. Divide the dough into 16 equal portions, about 2 ounces each.
Onion Marmalade:
2 cups finely chopped onions
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
2 tablespoons sugar
1 tablespoon distilled white vinegar
1/4 teaspoon chopped fresh thyme leaves
Saute the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 7 to 8 minutes, or until the onions are golden. Add the sugar and cook for 1 to 2 minutes, stirring constantly. Add the vinegar and thyme and cook for 1 minute. Remove from the heat, cool, and serve. Can be stored in an airtight container in the refrigerator for up to 1 week.
Friday, February 27, 2009
Kicked Up Shrimp-Caesar Salad Piadine
Something a little bit health but still so yummy.
1 1/2 pound medium shrimp, peeled and deveined
2 teaspoons Essence or Creole Seasoning, recipe follows
1/4 teaspoon salt
2 teaspoons olive oil
4 cups bite-sized pieces or chiffonade hearts of Romaine lettuce
Caesar Dressing, recipe follows
1 firm ripe Hass avocado, peeled, seeded and chopped (about 1 cup)
2 plum tomatoes, diced (about 1/2 cup)
4 large piadine (flatbreads), (alternatively use small round foccaccia breads or long crusty Italian or sourdough loafs, cut in half lengthwise)
1/4 cup goat cheese, crumbled, or 1/4 cup grated Parmesan
Freshly ground black pepper
Season the shrimp with the Essence and salt.on both sides.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook until pink and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate to cool.
Toss the lettuce with enough of the dressing to lightly coat. Add the avocado and tomatoes and additional dressing, to taste.
Arrange the piadine breads on a work surface (they do not need to be cut, but will remain flat and round). Divide the shrimp among the breads, laying down the center. Top with the goat cheese and freshly ground black pepper, to taste.
Place the piadine on 4 plates and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Caesar Dressing:
1 large egg yolk*
2 teaspoons fresh lemon juice
1/2 teaspoon finely minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon finely chopped anchovies
1/4 teaspoon salt
1/8 teaspoon fresh cracked black pepper
1/2 cup olive oil
1/4 cup grated Parmesan
In a medium bowl, combine the egg yolk with the lemon juice, garlic, Worcestershire, anchovies, salt and pepper and whisk until well combined. Slowly drizzle the olive oil into the bowl a few drops at a time, while whisking. Continue to drizzle the oil and whisk until all the oil is incorporated. Fold in the Parmesan and adjust seasoning, to taste.
Transfer the dressing to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated for up to 24 hours.)
Yield: 3/4 cup
1 1/2 pound medium shrimp, peeled and deveined
2 teaspoons Essence or Creole Seasoning, recipe follows
1/4 teaspoon salt
2 teaspoons olive oil
4 cups bite-sized pieces or chiffonade hearts of Romaine lettuce
Caesar Dressing, recipe follows
1 firm ripe Hass avocado, peeled, seeded and chopped (about 1 cup)
2 plum tomatoes, diced (about 1/2 cup)
4 large piadine (flatbreads), (alternatively use small round foccaccia breads or long crusty Italian or sourdough loafs, cut in half lengthwise)
1/4 cup goat cheese, crumbled, or 1/4 cup grated Parmesan
Freshly ground black pepper
Season the shrimp with the Essence and salt.on both sides.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook until pink and cooked through, 1 1/2 to 2 minutes per side. Remove to a plate to cool.
Toss the lettuce with enough of the dressing to lightly coat. Add the avocado and tomatoes and additional dressing, to taste.
Arrange the piadine breads on a work surface (they do not need to be cut, but will remain flat and round). Divide the shrimp among the breads, laying down the center. Top with the goat cheese and freshly ground black pepper, to taste.
Place the piadine on 4 plates and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Caesar Dressing:
1 large egg yolk*
2 teaspoons fresh lemon juice
1/2 teaspoon finely minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon finely chopped anchovies
1/4 teaspoon salt
1/8 teaspoon fresh cracked black pepper
1/2 cup olive oil
1/4 cup grated Parmesan
In a medium bowl, combine the egg yolk with the lemon juice, garlic, Worcestershire, anchovies, salt and pepper and whisk until well combined. Slowly drizzle the olive oil into the bowl a few drops at a time, while whisking. Continue to drizzle the oil and whisk until all the oil is incorporated. Fold in the Parmesan and adjust seasoning, to taste.
Transfer the dressing to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated for up to 24 hours.)
Yield: 3/4 cup
Shrimp-Stuffed Pacific Sole with a Quick Pan Sauce
Time will tell about this yummy dish. I made it just for fun and it was so good.
Ingredients
6 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion
1/4 cup minced celery
1/4 cup minced green bell pepper
2 pounds shrimp, peeled, deveined, and coarsely chopped, shells reserved
1 tablespoon plus 2 teaspoons minced garlic
1 tablespoon plus 1 teaspoon Essence
1 teaspoon salt, plus more for seasoning
1/4 teaspoon plus a pinch cayenne pepper
2 tablespoons finely chopped fresh parsley leaves, plus more for fish
3 tablespoons sliced green onions, plus more for fish
1/2 cup plus 4 teaspoons dry bread crumbs
2 whole Pacific sole (1 1/2 to 2 pounds each), heads removed and deboned for stuffing whole
Freshly ground black pepper
Lemon slices
3 tablespoons minced shallots
1/4 cup dry white wine
1 cup water or canned, low-sodium chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 bay leaf
2 teaspoons red hot sauce (recommended: Crystal Hot Sauce)
Lemon wedges, for serving
Directions
Position rack in center of oven and preheat the oven to 350 degrees F. Line a shallow baking dish large enough to hold the 2 sole with aluminum foil and lightly grease. Set aside.
In a medium skillet, melt 3 1/2 tablespoons of the butter over medium-high heat. Add the olive oil, and, when hot, add the onion, celery, and bell pepper and cook, stirring, until softened, 2 to 3 minutes. Add the shrimp, 4 teaspoons of the garlic, 1 tablespoon of the Essence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cayenne pepper, and cook, stirring, for 1 minute. Remove from heat and add the parsley and 2 tablespoons of the green onions and set aside to cool.
Once the shrimp mixture has cooled, add 1/2 cup of the bread crumbs, and stir to combine well.
Season the inside of each fish with 1/4 teaspoon of the remaining salt and season lightly with black pepper. Divide the shrimp stuffing evenly among the pockets in the 2 sole and fold the top fillets over the stuffing so that it is mostly enclosed. Top with lemon slices, chopped parsley, chopped scallions, salt and pepper. Place the baking dish in the oven and bake until the fish is just cooked through and lightly golden on top, 25 to 30 minutes.
While the fish is cooking, make the pan sauce by melting 1 1/2 tablespoons of butter in a medium saucepan over medium-high heat. Add the shrimp shells and cook, stirring frequently, until the shells are lightly golden, toasted and fragrant, 4 to 6 minutes. Add the shallots and remaining 1 teaspoon of garlic and cook, stirring, for 1 minute. Add the white wine and cook until evaporated, 1 minute. Add the water or broth, heavy cream, remaining 1 teaspoon of Essence, Worcestershire sauce, bay leaf and hot sauce and reduce the heat to medium-low. Cook, stirring occasionally and using the spoon to mash the shells into the sauce, until the liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain the sauce through a fine-mesh sieve, pressing on the shells to release as much liquid as possible, and then return the sauce to the saucepan. Add the remaining 1 tablespoon of green onions and keep warm until ready to serve the fish.
When the fish is done, remove it from the oven and divide each fish into portions and transfer to serving plates. Remove the sauce from the heat and whisk the remaining butter into the warm sauce. Serve the warm sauce ladled over the fish. Pass the lemon wedges at the table.
Ingredients
6 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion
1/4 cup minced celery
1/4 cup minced green bell pepper
2 pounds shrimp, peeled, deveined, and coarsely chopped, shells reserved
1 tablespoon plus 2 teaspoons minced garlic
1 tablespoon plus 1 teaspoon Essence
1 teaspoon salt, plus more for seasoning
1/4 teaspoon plus a pinch cayenne pepper
2 tablespoons finely chopped fresh parsley leaves, plus more for fish
3 tablespoons sliced green onions, plus more for fish
1/2 cup plus 4 teaspoons dry bread crumbs
2 whole Pacific sole (1 1/2 to 2 pounds each), heads removed and deboned for stuffing whole
Freshly ground black pepper
Lemon slices
3 tablespoons minced shallots
1/4 cup dry white wine
1 cup water or canned, low-sodium chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 bay leaf
2 teaspoons red hot sauce (recommended: Crystal Hot Sauce)
Lemon wedges, for serving
Directions
Position rack in center of oven and preheat the oven to 350 degrees F. Line a shallow baking dish large enough to hold the 2 sole with aluminum foil and lightly grease. Set aside.
In a medium skillet, melt 3 1/2 tablespoons of the butter over medium-high heat. Add the olive oil, and, when hot, add the onion, celery, and bell pepper and cook, stirring, until softened, 2 to 3 minutes. Add the shrimp, 4 teaspoons of the garlic, 1 tablespoon of the Essence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cayenne pepper, and cook, stirring, for 1 minute. Remove from heat and add the parsley and 2 tablespoons of the green onions and set aside to cool.
Once the shrimp mixture has cooled, add 1/2 cup of the bread crumbs, and stir to combine well.
Season the inside of each fish with 1/4 teaspoon of the remaining salt and season lightly with black pepper. Divide the shrimp stuffing evenly among the pockets in the 2 sole and fold the top fillets over the stuffing so that it is mostly enclosed. Top with lemon slices, chopped parsley, chopped scallions, salt and pepper. Place the baking dish in the oven and bake until the fish is just cooked through and lightly golden on top, 25 to 30 minutes.
While the fish is cooking, make the pan sauce by melting 1 1/2 tablespoons of butter in a medium saucepan over medium-high heat. Add the shrimp shells and cook, stirring frequently, until the shells are lightly golden, toasted and fragrant, 4 to 6 minutes. Add the shallots and remaining 1 teaspoon of garlic and cook, stirring, for 1 minute. Add the white wine and cook until evaporated, 1 minute. Add the water or broth, heavy cream, remaining 1 teaspoon of Essence, Worcestershire sauce, bay leaf and hot sauce and reduce the heat to medium-low. Cook, stirring occasionally and using the spoon to mash the shells into the sauce, until the liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain the sauce through a fine-mesh sieve, pressing on the shells to release as much liquid as possible, and then return the sauce to the saucepan. Add the remaining 1 tablespoon of green onions and keep warm until ready to serve the fish.
When the fish is done, remove it from the oven and divide each fish into portions and transfer to serving plates. Remove the sauce from the heat and whisk the remaining butter into the warm sauce. Serve the warm sauce ladled over the fish. Pass the lemon wedges at the table.
Panneed Oysters wth Sweet Corn Maque Choux, Tomato Jam and Crispy Bacon
OH MY GOSH this dish just sounds so delicious
it makes my mouth water just to hear it. (:
Ingredients
For the Maque Choux:
1 teaspoon olive oil
2 teaspoons unsalted butter
1/2 cup small-diced onion
1/4 cup small-diced red bell pepper
1/4 cup small-diced celery
1 teaspoon minced garlic
2 cups sweet yellow corn
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
4 tablespoons thick-cut bacon, cut into 1/4-inch pieces, rendered until crispy and drained
For the Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoons toasted, ground coriander
For the Oysters:
1/4 cup all-purpose flour
1/4 cup buttermilk
1 large egg
1/2 cup bread crumbs
4 teaspoons Essence, recipe follows
1/2 cup olive oil
8 large, select oysters, shucked
Fresh chervil or chopped fresh parsley leaves, for garnish
Directions
For the Maque Choux: Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Pour the cream and milk into the saute pan and lower the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. At the end of the cooking, add the bacon and stir to combine.
For the Tomato Jam: Combine all the ingredients in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
For the Oysters: Set 3 shallow bowls next to one another on the counter top. Place the flour in the bowl to the left, the buttermilk and egg in the center bowl, and the bread crumbs in the third bowl. Season the buttermilk with 1 teaspoon of Essence and the bread crumbs with 2 teaspoons of Essence. Use a whisk or a fork to beat the egg into the buttermilk.
Set a 10-inch saute pan over medium-heat and add the olive oil. While the oil is heating, bread the oysters. Dredge the oysters, one by one, in the bowl with the flour, shaking to remove any excess, then dip the oysters in the bowl with the buttermilk and egg. Once covered in the egg wash, place the oyster in the bread crumbs. Dredge to evenly coat, and then press the oysters to flatten as much as possible. Add the oysters to the pan and fry until golden brown, about 1 1/2 minutes. Turn the oysters to the other side and cook until golden brown, about 1 1/2 minutes.
To serve, divide the maque choux among 4 warm appetizer plates, and place 1 tablespoon of the bacon over the maque choux. Place 2 oysters over the maque choux, and top with a spoonful of the tomato jam. Garnish with fresh chervil or chopped fresh parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
it makes my mouth water just to hear it. (:
Ingredients
For the Maque Choux:
1 teaspoon olive oil
2 teaspoons unsalted butter
1/2 cup small-diced onion
1/4 cup small-diced red bell pepper
1/4 cup small-diced celery
1 teaspoon minced garlic
2 cups sweet yellow corn
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup whole milk
4 tablespoons thick-cut bacon, cut into 1/4-inch pieces, rendered until crispy and drained
For the Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoons toasted, ground coriander
For the Oysters:
1/4 cup all-purpose flour
1/4 cup buttermilk
1 large egg
1/2 cup bread crumbs
4 teaspoons Essence, recipe follows
1/2 cup olive oil
8 large, select oysters, shucked
Fresh chervil or chopped fresh parsley leaves, for garnish
Directions
For the Maque Choux: Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Pour the cream and milk into the saute pan and lower the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. At the end of the cooking, add the bacon and stir to combine.
For the Tomato Jam: Combine all the ingredients in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
For the Oysters: Set 3 shallow bowls next to one another on the counter top. Place the flour in the bowl to the left, the buttermilk and egg in the center bowl, and the bread crumbs in the third bowl. Season the buttermilk with 1 teaspoon of Essence and the bread crumbs with 2 teaspoons of Essence. Use a whisk or a fork to beat the egg into the buttermilk.
Set a 10-inch saute pan over medium-heat and add the olive oil. While the oil is heating, bread the oysters. Dredge the oysters, one by one, in the bowl with the flour, shaking to remove any excess, then dip the oysters in the bowl with the buttermilk and egg. Once covered in the egg wash, place the oyster in the bread crumbs. Dredge to evenly coat, and then press the oysters to flatten as much as possible. Add the oysters to the pan and fry until golden brown, about 1 1/2 minutes. Turn the oysters to the other side and cook until golden brown, about 1 1/2 minutes.
To serve, divide the maque choux among 4 warm appetizer plates, and place 1 tablespoon of the bacon over the maque choux. Place 2 oysters over the maque choux, and top with a spoonful of the tomato jam. Garnish with fresh chervil or chopped fresh parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Bacon Grilled Cajun Trout
This dish sounds yumalicious :))
Ingredients
4 whole trout, 1 pound each, cleaned with heads and tails removed
1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
1/4 teaspoon liquid smoke (recommended: Wright's)
1 tablespoon Cajun seasoning
1/4 cup real crumbled bacon
Butcher twine, 12 pieces, 6 to 8 inches long
8 slices thick-cut bacon
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.
Ingredients
4 whole trout, 1 pound each, cleaned with heads and tails removed
1 (16-ounce) bottle Cajun marinade (recommended: A-1 Steakhunter)
1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion
1/4 teaspoon liquid smoke (recommended: Wright's)
1 tablespoon Cajun seasoning
1/4 cup real crumbled bacon
Butcher twine, 12 pieces, 6 to 8 inches long
8 slices thick-cut bacon
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Place trout in large zip-top bag and cover with marinade; reserve 1/4 cup of marinade for sauce. Marinate for 30 minutes.
In a small saucepan, combine reserved marinade, tomatoes, liquid smoke, Cajun seasoning, and crumbled bacon. Bring to a boil. Reduce heat and simmer for 5 minutes; set aside.
Lay 3 pieces of butcher twine horizontally on a sheet pan, evenly spaced. Lay 1 slice of bacon vertically on top of butcher twine. Place 1 fish on top of bacon slice. Top fish with another slice of bacon. Tie each piece of twine so that you have 3 knots securely holding the fish in place. Repeat process with all remaining fish. Place whole fish on grill. Cook for a total of 15 to 18 minutes, turning every 3 to 4 minutes. Watch for flare-ups from bacon slices. Remove from grill. Untie twine from fish. Top with Cajun tomato sauce and serve warm.
INDOOR: Prepare and marinate trout as directed. Preheat oven to 450 degrees F.
Place prepared trout on foil lined baking sheet. Roast fish for 30 minutes. Serve as directed.
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