Thursday, August 18, 2016

Shrimp Creole


Having had Shrimp Creole throughout my life, I figured it was about time that I actually cooked it on my own. So I googled some recipes and found this one. It’s Emeril Lagasse’s recipe that I modified just a little.

As a bonus, the recipe for Emeril’s Bayou Blast is also included.

Ingredients: Sauce

  • BUTTER, 1 stick
  • ONIONS, 2 medium, chopped
  • GREEN PEPPER, 1, sliced into strips
  • SALT and CAYENNE, to taste
  • BAY LEAVES, 2
  • TOMATOES, diced, 1 can
  • GARLIC, 2 minced
  • WORCESTERSHIRE SAUCE, 1 tablespoon
  • FLOUR + WATER SLURRY
  • GREEN ONION GARNISH

Ingredients: Shrimp

  • SHRIMP, 1 pound, 16-20 size, peeled and deveined
  • CREOLE SEASONING (See Below)

Ingredients: Creole Seasoning (Emeril’s Bayou Blast)

  • PAPRIKA, 2½ tablespoons
  • SALT, 2 tablespoons
  • GARLIC POWDER, 2 tablespoons
  • BLACK PEPPER, 1 tablespoon
  • ONION POWDER, 1 tablespoon
  • CAYENNE, 1 tablespoon
  • OREGANO, 1 tablespoon
  • THYME, 1 tablespoon

Directions

  1. Sauté the onions in the butter until soft, then add the green peppers.
  2. Add the salt and cayenne to taste, then the bay leaves.
  3. Pour in the can of tomatoes and add the garlic and Worcestershire sauce.
  4. Bring to a simmer and thicken the sauce with the flour/water slurry.
  5. Dust the shrimp with Creole seasoning and lay on top of the sauce.
  6. Cover and simmer until the shrimp is just cooked though (about 3-5 minutes).
  7. Serve over rice.



Monday, August 8, 2016

Beer-Braised Oxtails with Carrots


This is the first time I prepared oxtails using beer. Of course, I’d heard of it before; after all, it is a classic European preparation.

Know what? It’s delicious. The beer imparts an additional subtle flavor and the final product tastes nothing like beer (for those who aren’t enamored of beer’s flavor).

Ingredients

  • OXTAILS
  • COOKING OIL, 2 tablespoons
  • ONIONS, 2 medium, chopped
  • BEER, 1 twelve-ounce can
  • TOMATO SAUCE, 1 eight-ounce can
  • CELERY SEEDS, ½ teaspoon
  • BAY LEAF, 1
  • MINCED PARSLEY, 1 tablespoon
  • WORCESTERSHIRE SAUCE, 1 teaspoon
  • SALT, 1½ teaspoons
  • BLACK PEPPER, 1/8 teaspoon
  • CARROTS, 6-8, sliced ½-inch thick
  • FLOUR SLURRY

 Directions 
  1. Brown oxtails in oil in a large, heavy kettle over high heat and drain on paper toweling.
  2. Reduce heat to medium, add onions to kettle and sauté, stirring, 8 to 10 minutes until golden.
  3. Return oxtails to kettle, add beer, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt and pepper.
  4. Cover, and simmer over low heat 3 hours until meat is tender.
  5. Skim off the fat.
  6. Add the carrots and simmer 20 minutes longer.

Saturday, June 18, 2016

Taking a Break


I will return, but don't wait up for me.

One-Pot Honey-Garlic Chicken Dinner


This is a slow-cooker recipe. However, you can also cook it in the oven for two hours at 325°F, using a Dutch oven. Add the beans 15 minutes before completion. That’s what I did.

Ingredients 
  • CHICKEN THIGHS, 8
  • HONEY, ½ cup
  • SHOYU (SOY SAUCE), ½ cup
  • GARLIC, 4 cloves, minced
  • BASIL, dried, 1 teaspoon
  • OREGANO, dried, 1 teaspoon
  • RED PEPPER FLAKES, dried, ½ teaspoon
  • BLACK PEPPER, ½ teaspoon
  • BABY RED POTATOES, 8 small, sliced
  • CARROTS, ½ pound
  • GREEN BEANS, ½ pound

Slow Cooker Directions 
  1. Combine honey, shoyu, garlic, basil, oregano, red pepper flakes, and black pepper in a bowl and mix well.
  2. Arrange half the chicken on the bottom of a slow cooker, and pour over half the sauce.
  3. Add the potatoes, carrots, and the other half of the chicken.
  4. Pour over the remaining sauce.
  5. Cover and cook on low for 8 hours, or high for 4 hours.
  6. A half-hour before serving, add the beans, re-cover, and continue cooking.

Before serving, take the chicken out and brown them under the broiler for a bit. After taking the chicken out for browning, and the carrots, potatoes and beans to arrange on the serving platter, I reduced the honey-garlic sauce and served it on the side for those who wanted extra.


Thursday, June 16, 2016

Glazed Sardines


I've made this many times before, but didn't know what they were called—Glazed Sardines. In fact, the Japanese call it "Iwashi no Kanroni."

I usually use sake and never added mirin (sweet Japanese rice wine) before, but it makes sense.

Ingredients 
  • SARDINES, 3 cans, packed in oil
  • TERIYAKI SAUCE, 1/4 cup
  • MIRIN or SAKE, 1/4 cup
  • WATER, 1/4 cup
  • SUGAR, 1 tablespoon
  • GINGER, 1/2 teaspoon minced
  • GARLIC, 1/2 teaspoon minced
  • ONION, 1/2, sliced thin
  • GREEN ONION, 3-4, two-inch sections, cut on the diagonal

Directions 
  1. Cook the onions over medium heat in a medium sauce pan until translucent. Set aside.
  2. Combine the teriyaki sauce, mirin, water and sugar in a small sauce pot until they boil. Set aside.
  3. Drain most of the oil and heat the sardines in the medium pan.
  4. Add the sauce and cook a few minutes longer, turning the sardines carefully to coat.
  5. Add the green onions, stir and cook a minute longer, being careful not to break up the sardines.
  6. Serve on steamed white rice.



Wednesday, June 8, 2016

Bacon-Wrapped Brussels Sprouts



This is one of those tres facile recipes that seem ridiculous to post on a recipes blog. It doesn’t take much brains to create this masterpiece that I guarantee even Brussels sprouts haters will enjoy.

You’ll need toothpicks and aluminum foil.

Ingredients
  • BRUSSELS SPROUTS, as many as you want, trimmed
  • BACON, half slices, enough to wrap each Brussels sprout
Directions
  1. Preheat oven to 375°F.
  2. Line a cookie sheet with aluminum foil.
  3. Wrap each sprout head in a half-slice of bacon.
  4. Secure with toothpicks.
  5. Bake in the oven for 25 minutes.
Take them out, dab the bottoms on a paper towel. Eat.

You might even try this: Put some maple syrup in a small dipping bowl and lightly dip a bacon-wrapped Brussels sprout in it before introducing it to your taste buds.


Thursday, June 2, 2016

Bacon-Wrapped Asparagus


What can go wrong with bacon? Nothing! Just don’t burn it.

Ingredients
  • ASPARAGUS SPEARS, 16-20
  • BACON, 4-5 strips
  • OLIVE OIL
  • SALT AND PEPPER
  • MAPLE SYRUP (Optional)

Directions
  1. Preheat oven to 400°F.
  2. Line up the asparagus tips and cut off the thick ends.
  3. Drizzle olive oil on the spears and sprinkle with salt and pepper.
  4. Make bundles of 4-5 spears and wrap each bundle with a strip of bacon.
  5. Arrange on a cooking tray and roast for 14-15 minutes until bacon is almost crispy.
  6. (Optional) Drizzle with maple syrup.