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Seafood Gumbo

This is legendary New Orleans recipe #4.

2C + 3T Oil
1 Onion, diced
2 stalks Celery, diced
16oz (500ml) crushed Tomatoes
2lbs (.91kg) Okra, stemmed, sliced
1Tbsp Salt
1Tbsp Cayenne pepper
1Tbsp White pepper
3 Bay leaves
4C Greens, stemmed, sliced (Collard, mustard, turnip, any or all)
1.5 gallons (5.7L) Gumbo crab stock
1lb (.45kg) Fish, cubed
2lbs (.91kg) 42/50 shrimp, peeled (medium sized shrimp)
30 Oysters, shucked, liquor retained
1lb (.45kg) Crab (cooked and shelled)
4C Flour
6C Rice, cooked

Heat 3T of oil and saute onions and celery until onions are clear. Add tomatoes and okra and simmer until moisture is cooked out. Add salt, peppers, bay leaves, greens, stock, oyster liquor, and fish. Bring to a boil and then simmer 3 hours or more, adding stock/wine/water to maintain liquid amount (do not allow to reduce). Add shrimp, oysters, and crab and cook 10 minutes. In the meantime, heat 2C oil, add the 4C flour, and cook until dark brown (stirring almost constantly at first, and for certain at the end. Color should be that of dark chocolate, but not burned). Add by spoonfull to gumbo. Simmer until thickened, about 10 mins. Serve over rice.

Gumbo Crab Stock

Ok, this is the base for a recipe to follow, but feel free to use it.

5 gumbo crabs (these are crabs with imperfections like only 1 claw)
2 stalks celery, chopped
1 onion, chopped
2 bay leaves
2 lemons, halved
12 black peppercorns, crushed

Combine all with 2.5 gallons (~9.5L) of water. Bring to a boil and then simmer 45 minutes or until reduced to 1.5 gallons (~5.7L).

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Singapore Noodles

6 ounces Mai Fun noodles (rice noodles), softened in warm water, drained
2 Tbsp Oil
1 Tbsp Garlic, minced
1 Cup Onion, finely chopped (1 large onion)
2 Tbsp Curry powder
3/4 Cup Vegetable stock (or stock to match included meat)
1 tsp Salt

Cut noodles into 5ths. Heat 1 Tbsp of the oil and add garlic. Cook 30 seconds. Add the onions and cook for 2 minutes. Remove. Add remaining oil. Add noodles and stir to coat with the oil. Slowly add the stock. Cook 2 mins, while noodles absorb stock. Return garlic and onions to pan. Add curry powder and salt and cook 2 mins longer.

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Cajun Macaroni Salad

1 C Dry macaroni
1/3 C (in total) Onion, Celery, Green Peppers, diced
1tsp Oil
1/8tsp + 1/4tsp Cayenne pepper
1/8tsp + 1/8tsp each of Black pepper and White pepper
1/8tsp + 1/2tsp Garlic powder
1tsp Salt
1/8tsp Habanero sauce
1/2C Mayonnaise
1tsp Yellow mustard
1tsp Dijon mustard
1tsp Worcestershire sauce
2t Vinegar (red or white, prefer white)
1T Reserved starch water from cooking macaroni

Combine salt, habanero, mayo, both mustards, worcestershire, 1/4tsp cayenne, 1/8tsp of black and white peppers, 1/2tsp garlic, and the vinegar. Let sit for 30 minutes to 1 hour, to allow flavors to blend.

Cook macaroni in salted water, reserve 1T water, and let cool.

Heat oil and add onion, celery, green peppers and the remaining cayenne, black pepper, white pepper, and also the garlic powder. Cook until soft.

Add the 1T starch water to the dressing mixture, and whisk in. Add the cooled vegetables. Stir in the macaroni.

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Moroccan Tea

Quite simply the best tea I have ever had. This one is as close as I can come to Mona's on Frenchmen in New Orleans.

1 quart (0.946 liters) Water
4 Black Tea bags
3 Tbsp Sugar
2 Tbsp Pine nuts
1 tsp Rose water

Boil water and remove from heat. Mix in sugar until dissolved and add tea bags. Let steep for 5 minutes. Cool to room temperature and add remaining.

Let's get Medieval

Here are two Medieval recipes that were quite popular (and having tried them, they are quite good as well).

Lumbard Mustard

2/3Cup Honey
4Tbsp Mustard (Dijon)
1/4Cup Red wine

Mix together and bring to a boil. Reduce heat and simmer for 15 minutes or so.


Pevorade

1Cup Red wine
1/2tsp Cinnamon
1/4tsp Cloves
1/8tsp Mace
1/4tsp Black Pepper
1/4Cup Red wine vinegar
1/4Cup Water
2 slices Bread
1/4Cup Onion, sliced
1/4tsp Ginger

Mix wine, cinnamon, cloves, mace, black pepper together and bring to boil. Reduce to simmer. In a separate bowl, tear bread into pieces and add water and vinegar. Stir until mush forms. Strain into sauce. Add onion and ginger, and bring to boil. Reduce to simmer and cook until onions are soft.

--Can be used as a sauce or meat can be cooked in it. I have cooked duck breasts in it and they were excellent. Recommend using with fatty meats and seafood.

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Chocolate Mousse

Ok, I don't make many desserts, but the ones I do make are Michelin star quality. Here we go:

Mousse:
6oz Semisweet chocolate, chopped (or Dark; I use Leonidas)
3/4 C Heavy whipping cream, room temperature (38% fat or higher)
2 large Egg yolks (save whites for something else)
2 tsp Mozart Chocolate Liquer (or Tia Maria, or Kaluha)
1/3 C Chilled whipping cream
1 Tbsp Sugar
1/2 tsp Vanilla extract (the pure kind)

Topping:
1/2 C Chilled whipping cream
2 tsp Sugar
2 tsp Mozart Chocolate Liquer (or Tia Maria, or Kaluha)

To make the Mousse:

Add chocolate and 3/4C cream to top of double boiler. Melt together, stirring constantly. (Yes, this step is a bit different than making Ganache). Pour into a blender bowl and add Mozart. Temper egg yolks and add to bowl. Blend together. Set aside to cool before beginning next step.

In a medium-sized bowl, beat 1/3C cream, sugar, and vanilla to stiff peaks (by hand preferably).

Fold into cooled chocolate mixture. Spoon into wineglasses and chill until firm (3 hours).

To make topping:

Beat 1/2C cream, sugar, and Mozart in medium bowl to soft peaks. Top Mousse.

For Kat

Hummus

4 cloves Garlic
1 Tbsp Water
1/4 tsp Salt
--- Chop fine together to make a paste

1/4 C Water
1 can Chickpeas, drained and rinsed
3 Tbsp Lemon juice, fresh
2 Tbsp Olive Oil
1/2 tsp Hot sauce
7 Tbsp Tahini
Paprika or Sumac

Process garlic mixture, chickpeas, lemon juice, hot sauce, and olive oil until smooth. Add the 1/4 C water and process.

Mix in Tahini with whisk.

To serve: Stream more olive oil over top and sprinkle with paprika or sumac.

From the Tabasco Website

Chili : Spicy Black Bean Vegetarian Chili
1 tablespoon vegetable oil
1 red onion, diced
1 green or yellow bell pepper, diced
1 clove garlic, minced
2 cans (15-ounces) black beans, drained
2 cans (14-1/2 ounces) diced tomatoes
1 cup vegetable broth
1 tablespoon Original TABASCO® brand Pepper Sauce
2 teaspoons ground cumin
1 teaspoon salt
Sour cream, optional

Heat vegetable oil in 4-quart saucepan over high heat. Add onion, bell
pepper and garlic; cook until tender, about 5 minutes, stirring
occasionally.

Stir in black beans, tomatoes (and their liquid), vegetable broth,
TABASCO® Sauce, cumin and salt. Heat mixture to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Serve with sour cream, if desired.

Makes 6 servings.

Pasta alla Norma

2 Eggplants, cut into 2" cubes
3 Red Bell Peppers, cut into 2" slices
2 cloves Garlic, diced
2 stalks Celery, chopped
10 sprigs Parsley, chopped
1/2 C Olive Oil
3# Plum Tomatoes, canned, drained
Salt, pepper, and crushed red pepper to taste

Saute vegetable (except parsley and tomatoes) very slowly in oil (10 mins). Add parsley and tomatoes. Crush tomatoes with back of spoon. Season. Cook 30 minutes.