re: TD.com Recipes and Recipe Book Thread (Updated 7/30)

Pasta Jambalaya (Pastalaya)


Ingredients

1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped

1-1/2 Lbs. - Manda (or your favorite) smoked Pork Sausage - Sliced

1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed



1-1/2 Lbs. Onions - Chopped

4 - Stalks of Celery - Chopped

2 - Small Bell Peppers (Green, Red, Or Yellow) - Chopped

1 - Bunch Of Green Onions (Shallots) - Chopped

1/2 Cup - Parsley Flakes

1 - Tablespoons of Sweet Basil

3 - Bay Leaves

3 - Tablespoons of Fresh Garlic - Minced

1 - 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes

1 1/2 Lbs. - No.3 Luxury Spaghetti

4 1/2 Cups - Water



Dash of your Favorite Hot Sauce (Crystal or Tobasco)

Dash of Black Pepper

Dash of Cayenne Pepper

Dash of Tony Chachere's Creole Seasoning

2 tbls - Garlic Powder

2 tbls - Worcestershire Sauce

2 tbls - A1 Steak Sauce


Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.

Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!

Note: A cast iron pots works best. Serves 8.

From my buddy Chef Jeff......

Gorgonzola Cranberry Torte

8 oz. cream cheese

8 oz gorgonzola cheese, crumbled

1/4 c softened butter

1/2 c dried cranberries


Mix these ingredients in mixer until smooth and place in mold lined with plastic wrap.

Chill. Unmold.

1/2 chopped pecans

1 T brown sugar

1T water

Heat these 3 ingredients in sauce pan for about 5 minutes and pour over molded spread.

(May need to increase the last 3 ingredients or, at least, the sugar and water.)

Serve with mini gingersnaps and sliced apples and /or pears.

Here's a great crabmeat or shrimp layered dip which is easy, delicious and really goes far.

2-8 oz pkgs of cream cheese at room temp
3 large cloves of garlic, minced
2 t Lea and Perrin
3 t tabasco

Mix these 4 ingredients together and spread on a 10-12 inch platter

1/2-1 jar of Heinz Cocktail or Seafood sauce or make your own

Spread the sauce on top of the cream cheese.

Top with 6-8 oz. mozzarella cheese.

Top with 6-8 chopped green onions.

Top with one chopped bell pepper, then 2 chopped tomatoes, (drained).

Top with 1 pound jumbo lump crabmeat, preferably jumbo lump, but backfin will do. Can use 1.5 pounds of chopped shrimp as well. Sprinkle one ounce of parmesan cheese and can garnish with a sprinkling of the bell pepper and tomatoes.

Serve with salted crackers like water crackers or other unflavored crackers of your choice.

lsutiger_08

If you want that published someday, let me know.
raul@actionadvertising.com

Just for fun.....

do you know the difference between a ZOO in Louisiana and a Zoo elsewhere....
Louisiana Zoos have the small plaque describing the animal just like all the others, but they
also have a second plaque showing the recipe...Have a great day !

taken with permission from TheCajunStore.com

Chops over Grit potatoes
(This recipe is for 2 people)

Chops:

(I prefer pork, but you can use beef as well)

2 12oz. thick (center cut, if pork) chops

Lightly season both sides with onion powder, garlic powder, salt, black and red pepper

Pan fry in butter until both sides are a medium brown

Place in a pan and top with butter. Goes in the oven uncovered at 350 degrees for approximately 20 minutes, or until completely cooked. Flip the chops over after 10 minutes. If using pork, make sure there is no dark pink anywhere in the chop. For beef, cook to your preferred taste (i.e. rare, medium rare…etc.).

Grit Potatoes:

½ cup of quick grits

3 cups of water

2 cups of heavy cream

2 cups of instant potatoes

½ pound of unsalted butter

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon of Italian seasoning

1 teaspoon of sea salt

¼ teaspoon black pepper

¼ teaspoon of Tabasco sauce

1 tablespoon beef bouillon paste (the “Better Than Bouillon” product is excellent)

Bring the water to boil and add the salt, beef bouillon paste and grits. Reduce heat to simmer and cook for 30 minutes, or until it thickens. Add the heavy cream, instant potatoes and other ingredients and cook for another 10 minutes (add milk if the mixture gets too thick).

Topping sauce:

2 tablespoons unsalted butter

1 teaspoon chopped garlic

¼ teaspoon onion powder

1 tablespoon beef bouillon paste

2 tablespoons of Tabasco Pepper jelly (red)

1 tablespoon black currant jam

¼ cup red wine (any type)

5 tablespoons of drippings from the pork, or beef, chops

(You can add a small can of mushrooms if you want to)

Sauté the garlic in the butter and add the beef bouillon paste, pepper jelly, mushrooms (if you are adding them) and currant jam and stir until everything becomes liquefied. Add the wine, drippings and onion powder and simmer until the mixture gets to a sauce consistency.

Place the chop on top of the grit potatoes and cover with the topping sauce. I’ve made this dish for many people and have gotten nothing rave reviews and a lot of questions on how to make the potatoes!

I'm calling this Szechuan Sticky Chicken.

INGREDIENTS
1 large orange
1 Tbsp sugar
1/2 Tbsp fish sauce
Sriracha
2 cloves garlic, minced
Dash of red pepper flake, or better yet, 1/4 of a long red chile (Cayenne or Thai)
2 chicken breasts, cut into thin strips
2 carrots, peeled, cut into 1/8" slices
2 stalks celery, cut into 1/8" slices
1 bunch green onions, sliced
1/4 C chicken stock or broth
1 Tbsp + 2 Tbsp soy sauce
2 Tbsp oyster sauce
2 Tbsp Spring Roll Sauce (Used Pantai Norasingh, got a bottle from Calandro's, though any sweet/chili sauce should work)
Canola oil

SEASONING
Salt
Black pepper
Onion powder
Garlic powder
Dry mustard
Ginger



1. Make version of a nuoc cham (Vietnamese dipping sauce): juice the orange and add the sugar, fish sauce, and a couple of drops (or more) of Sriracha. Stir until sugar is dissolved. Set aside.

2. Place chicken into a bowl and season well with salt, black pepper, onion and garlic powders, dry mustard, and ginger. Be generous with the ginger and mustard - the chicken should smell like ginger, but not overpowering. Add 1 Tbsp to the chicken and mix well, just to very lightly wet and blend seasonings. Set aside.

3. Heat a large, wide non-stick skillet or wok over very high heat for a minute. Add a drizzle of oil, and once oil is shimmering or smoking, remove pan from heat and add garlic and pepper flake/chili and stir until fragrant, 5-10 seconds. Return pan to heat and add chicken, stirring constantly with a spoon.

4. When chicken is browned but not cooked all the way through, push chicken to the side, and add carrots, celery, and green onions. You really want a bit of char on the vegetables; you can add a bit of canola oil after a few seconds of stir-frying. Stir for 1-2 minutes; vegetables should still have a bit of crunch.

5. Add chicken stock and 2 Tbsp soy sauce and quickly bring to boil, stirring constantly, until volume is reduced by half. Add nuoc cham mixture and stir. Once sauce is boiling vigorously, add oyster sauce and Spring Roll sauce, and stir well to blend. Sauce will immediately thicken; continue boiling vigorously until sauce has reduced slightly (by 1/4th or so) and is clinging to all ingredients. Make sure to scrape sides and add any stickiness back to the sauce.

Serve over white rice or with rice noodles.


Notes:
* If you're using 1/4 - 1/2 fresh chile, only add Sriracha if you like it burning hot.
* If you've never used fish sauce before, lean back when adding the nuoc cham - the smell of quickly boiling fish sauce and Sriracha is pretty potent.

Salty and greasy.