Tag Archives: Black pepper

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Shrimp and Andouille Gumbo


Reblogged: from The Daily Meal                                                                                                                             Shrimp and Andouille Gumbo 

For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. La Place, has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, “We have to buy extra to make sure that there is enough left after everybody snacks on them.” If none are available, any smoked pork sausage will work.

INGREDIENTS

  • 1 whole chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces andouille sausage
  • 1 smoked ham hock
  • 1 gallon chicken stock
  • 1 tablespoon leftover cooking fat, such as chicken fat or bacon grease
  • 4 ribs celery, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 small poblano pepper, seeded and coarsely chopped
  • 8 cloves garlic, minced
  • 2 teaspoons smoked hot paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried ground sage
  • 1/4 teaspoon cayenne pepper
  • 4 bay leaves
  • 1 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 pound small Maine red shrimp (in season) or other small fresh shrimp, peeled
  • 1 tablespoon filé powder
  • 2 tablespoons minced parsley
  • 1 tablespoon minced oregano
  • 2 tablespoons minced sage
  • Cooked white rice
  • 4 thinly sliced scallions (optional)

    DIRECTIONS

    Preheat the oven to 450 degrees.

    Season the chicken liberally both outside and inside the cavity with salt and pepper. Tuck the wings underneath the bird (twist at the joint) and tie the drumsticks together with string or twist ties. Place it breast-side up in a roasting pan. Roast to an internal temperature of 165 degrees, 45-55 minutes, or until the skin turns deep golden brown and juices from the center of the bird run clear into the pan when you tip them out.

    Remove from the oven and rest for 25 minutes, until the chicken is cool enough to handle.

    Meanwhile, lower the oven to 350 degrees. Roast the andouille in a small roasting pan until fully cooked, about 20 minutes. Remove from the pan and set aside to cool, then slice into bite-sized pieces and set aside. (Grace saves the sausage fat left behind in the roasting pan to use for sautéing the trinity later on in the recipe.) Return to the rested chicken and remove and discard the skin. Pull the meat from the carcass, chop into bite-sized pieces, and set aside. Return the bones back to the pan and roast in the oven until bones are deeply browned, about 25 minutes. This step is optional but adds depth of flavor to the finished stock.

    Transfer the roasted bones to a large pot. Add about ¼ cup water to the drippings in the hot roasting pan and scrape up the browned bits clinging to the bottom. Pour the resulting liquid into the pot. Add the ham hock and chicken stock. Bring to a boil, then lower the heat to medium-low and gently simmer for 1 hour, skimming away fat and impurities that rise to the surface.

    Strain the resulting stock through a fine-mesh sieve, reserving the liquid and the ham hock separately. Rinse the pot of any residue and return the stock to it. Discard the chicken bones.

    Once the ham hock is cool enough to handle, pick off the meat, chop into bite-size pieces, and set aside.

    In a large skillet over high heat, melt the fat. Add ½ the trinity (onions, celery, and peppers) reserving the rest for later. Reduce the heat to medium-high and sauté for 5 minutes, until the vegetables soften slightly. Add the garlic and continue to cook until the vegetables are tender, about 5 more minutes. Add the vegetables to the stock along with the paprika, dried herbs, cayenne, and bay leaves. Bring to a boil, then reduce the heat. Simmer briskly for about 1 hour, until the liquid is reduced by ¼, then season with salt and pepper.

    To make the roux, pour the canola oil into a large skillet, preferably cast iron, and whisk in the flour to create a wet paste. Cook over medium heat, whisking often and employing patience, until the roux darkens past the “peanut butter” stage, taking on a deep, dark chocolate color and a rich, nutty aroma, about 30 minutes. Turn off the heat and carefully add the remaining chopped trinity vegetables to the roux, continuing to stir constantly until the vegetables stop spitting, 3 to 5 minutes. Transfer the roux to a large mixing bowl and cool for 15 minutes. Slowly whisk 2 cups of hot stock into the roux to thin the consistency.

    Now it’s time to pull the gumbo together! Pour the thinned roux back into the pot of hot stock (now properly reduced), whisking vigorously to incorporate it. Add the reserved chicken, ham hock, and sausage along with the shrimp, filé, and fresh herbs. Bring to a boil, then reduce the heat. Simmer until the gumbo has thickened and the shrimp are cooked, about 25 minutes. The final consistency should be somewhere between a soup and a stew, or as one cook describes, “muddy.” If it is too thin, reduce the liquid until it reaches the desired consistency. Too thick? Add water or stock. When finished, season with salt and pepper.

    To serve: Spoon gumbo into large, flat bowls, then spoon a liberal mound of rice in the center. Scallions are the authors’ addition for color and texture; good Creoles or Cajuns would eat their bowls neat. Leftover gumbo tastes better the next day — even better the day after that — and can be saved for up to a week in the refrigerator.For more great Recipes visit http://www.thedailymeal.com/

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Fabio’s Pasta and Bean Soup


Reblogged:from Shine                                                                                                                                         Fabio’s Pasta and Bean Soup                                                                                                                                                                                                                    Nothing is better for families on a budget than the classic Pasta E Fagioli, Fabio’s super simple and delicious one pot soup with pasta and beans. It’s so flavorful, you’ll forget that it’s VEGETARIAN!

Tips:

  • Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients. The secret to cooking dry beans without soaking them overnight? Choose smaller beans.
  • Find the Perfect Pasta for Your soups, Soup is a great place to use up spare pasta: break up large noodles, or just add small shapes. Don’t add it until the last few minutes of cooking, and keep pasta on the side when storing soup for later use.
  • Cast-Iron CookwareThe Perfect Soup Pot. Cast-iron is able to maintain and withstand very high temperatures, so pots and pans are able to go from stove top to oven with no hassle. Their heavy weight distributes heat evenly, ensuring perfectly cooked dishes.

 

Ingredients:

3 tbsp. extra virgin olive oil

2 carrots, diced

1 onion, diced

2 celery stalks with leaves, diced

1 fennel bulb

3 bay leaves, dried

6 sprigs thyme

¾ lb. Borlotti beans

pinch sea salt

4 garlic cloves – grated

2-3 quarts chicken or vegetable stock

28 oz. can diced tomatoes

pinch sea salt

pinch fresh ground black pepper

extra virgin olive oil for drizzling

2 cups small shaped pasta

20 fresh basil leaves

 

Method:

Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.   Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir.Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir.Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don’t plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately

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Baked Stuffed Peppers


Reblogged:from Mr.Food                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Baked Stuffed Peppers                                                                                                                                                                                                    Our over-stuffed veggie Baked Stuffed Peppers are a  super change-of-pace easy side dish.Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main  dish.                                                                                                                                                                                              Cooking Time:25  minBaked Stuffed Peppers

Ingredients

  • 1/4   cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 ripe tomato, finely chopped
  • 1/4   cup chopped fresh parsley
  • 3/4   cup Italian bread crumbs
  • 1/4   teaspoon salt
  • 1/4   teaspoon black pepper
  • 2 red or green bell peppers, split lengthwise and cleaned (see  Options)
  • 1 tablespoon grated or shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with  cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion and garlic, and  saute just until softened. Remove from heat and add remaining ingredients except  pepper halves and Parmesan cheese; mix well.
  3. Fill peppers evenly with mixture and place in prepared baking dish.  Sprinkle with Parmesan cheese.
  4. Add 1/4 cup water to baking dish, cover with foil, and bake 20 minutes.  Remove dish from oven and carefully remove foil; return dish to oven and bake  for an additional 5 to 7 minutes, or until peppers are tender and the filling  is heated through. Serve immediately.

Visit their site at http://www.mrfood.com/  for more great recipes,they also offer free ebooks.

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Hudson’s Baked Tilapia


Hudson’s Baked Tilapia                                                                                                                                                                              Ingredients

4 (4 ounce) fillets tilapia

salt and pepper to taste

1 tablespoon Cajun seasoning, or to taste

1 lemon, thinly sliced

1/4 cup mayonnaise

1/2 cup sour cream

1/8 teaspoon garlic powder

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh dill

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia

Nutritional Facts (Per Serving)

Servings 4

 

Potato–Horseradish-Crusted Mahi-Mahi                                                                                                                                                                      Ingredients

1 cup precooked shredded potatoes

1 shallot, finely chopped

1 tablespoon prepared horseradish

1 teaspoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions

4 teaspoons reduced-fat mayonnaise

1 tablespoon canola oil

1 lemon, quartered

Directions

Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl. Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.

2. Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more. Serve with lemon wedges.

Nutritional Facts (Per Serving)

205 calories; 6 g fat (1 g sat, 3 g mono); 105 mg cholesterol; 9 g carbohydrate; 27 g protein; 1 g fiber; 311 mg sodium; 623 mg potassium. Nutrition bonus: Selenium (74% daily value), Potassium (18% dv).

Servings 4

Calories: 284

Total Fat: 18.6g

Cholesterol: 62mg

Sodium: 598mg

Total Carbs: 5.7g

Dietary Fiber: 1.5g

Protein: 24.6g

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Creole Shrimp and Grits


 Reblogged:from mydailymoments                                                                                                                                                           Creole Shrimp and Grits                                                                                                                                                      You’ll want to kiss these grits. It may take a little time to prepare this country cooking, but it’s well worth the wait… in golden grits. One thing is for sure — it’s a melt-in-your-mouth meal. Go ahead — it’s okay to stir the pot with this southern favorite.                                                                                                                                                                                     Ingredients                                                                                                                                                  4 oz. yellow onion, medium dice 2 oz. olive oil 1 oz. shrimp base Creole spice, to taste Dash cracked black pepper 1/2 tbsp. minced garlic 1 oz. butter Splash lemon juice Splash Worcestershire sauce Splash white wine 2 bay leaves 1 cup water 1 cup heavy cream Slow cooking stone ground grits, cooked 1 lb. large shrimp, peeled, deveined 1/4 lb. bell peppers and onions, Julienne 2 tbsp. butter or olive oil                                                                                                                                Methods/steps                                                                                                                                                                    Caramelize onions in olive oil until golden brown. Add shrimp base, Creole spice, pepper, garlic and butter and sauté over medium to high heat for 3 minutes. Add lemon juice, Worcestershire sauce, and white wine; simmer until reduced by half. Add bay leaves and water; boil 5 minutes. Remove from heat; cool 20 minutes. Remove bay leaves and mix in cream thoroughly. In a separate pan, sauté Julienne peppers and onions and shrimp in butter or olive oil for 3 minutes over high heat. Add the sauce and continue cooking until reduced by half. Pour the sauce and shrimp over a heaping portion of grits.                          Bay leaf, Black pepper, Cook, Cooking, Cream, Creole, Eating, Food, Garlic, Health, Human nutrition, Nutrition, Olive oil, Shrimp, Weight, Worcestershire sauce

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Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce


Rebogged: from Huffington Post                                                                                                                    Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce                                                                                                                                                                                                    If you like eggplant you have got to try this yummy Recipe I found makes a great lunch on a nice summer day.While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation. Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangy sweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.
If you can’t grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until brownedand slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned

Ingredients

  • CREAMY CELERIAC SAUCE:
  • 1/2 pound silken tofu
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon paprika
  • A few pinches of cayenne
  • Coarse sea salt
  • Freshly ground white pepper
  • 1/4 cup minced green onions (green and white parts)
  • 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
  • SANDWICHES:
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium-size  eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
  • 2 medium-size  red onions, sliced crosswise into 1/2-inch rounds
  • 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
  • 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
  • Freshly ground white pepper

Directions

  • For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
  • Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
  • For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
  • In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
  • Add the vegetables to the bowl and toss to coat.
  • If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
  • After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
  • Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.
    Black pepper, Cook, Cooking, diet, Diet food, Dieting, dieting programs, Eating, Eggplant, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Mozzarella, Mustard (condiment), Nutrition, Olive oil, Sandwiches, Top weight-loss, Weight, Weight Loss Tips, weight tips
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Beer Batter Shrimp Po’ Boy


Beer Batter Shrimp Po’ Boy                                                                                                                                                                                                                                                                                                            If you love shrimp then you’re gonna want to try this  yummy Recipe I just found.Just follow the Instructions below and see for yourself.Not only does beer give the shrimp great flavor, but it is scientifically proven to make superior batter. As soon as the beer-battered shrimp hit the pan, CO2 bubbles begin to dance and foam up around the shrimp. A panko dredging assists the process, and, as a result, the shrimp are left trapped in a flavorful and lacy-light crust. Pile them high on bread with mayo, lettuce, and tomato.                                                                                                                                                                                             Recipe from Mark Bittman’s Kitchen Express

beer_batter_shrimp

Beer Batter Shrimp Po’ Boy

Heat oil for frying. In a bowl, mix together one can of beer; one and one-half cups cornmeal (or panko) and pinches of salt, pepper; and paprika. Dip shrimp into batter and fry in batches until golden, about three minutes (flip once). Serve on split crusty Italian or French loaves with lettuce, tomato, and mayonnaise; lemon juice and hot sauce are also great here.                                           Beer, Black pepper, Cook, Cooking, Eating, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Lettuce, Nutrition, Po’ boy, Scientific method, Shrimp, Tomato

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Poached Wild Salmon with Peas and Morels


 Poached Salmon with Peas and Morels

Poached Wild Salmon with Peas and Morels

Poached Wild Salmon

Ingredients for Poached Wild Salmon with Peas and Morels

2, 6-8-ounce center-cut wild salmon fillets (each about 1 1/2″ thick)                                                                                       1 cup dry white wine                                                                                                                                                                             2 tablespoons kosher salt plus more for seasoning                                                                                                                       4 tablespoons (1/2 stick) unsalted butter                                                                                                                                         4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms                                                                               1/2 cup shelled fresh (or frozen, thawed) peas                                                                                                                              1/2 cup heavy cream                                                                                                                                                                  Freshly ground black pepper                                                                                                                                                             2 tablespoons minced fresh chivesor 2 pea tendrils

Preparation: for Poached Salmon                                                                                                                                                                                                             Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2″. Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring  occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives., 
                                                                                                                                                                                                 weight loss, Weight Loss Tips, Cook, Black pepper, Tablespoon, Kosher salt, Salmon, Chives ,Butter , Nutrition                

 

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Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish


 Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish                                                                                                                                                                           Ingredients

  • FOR THE RELISH:
  • 2 ripe peaches, halved (pits removed)
  • 1 small onion, halved lengthwise
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • FOR THE LAMB:
  • 1 rack of lamb, frenched
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey

    Directions

    • Gather these tools: cutting board; chef’s knife; measuring spoons; mixing bowl; spoon; grill; tongs; pastry brush.
    • Preheat a grill.
    • Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.
    • Once the grill is hot, place the rack of lamb down on the grill, meat side first. Cook the lamb for about 2-3 minutes per side over the hottest part of the grill.  Move the rack to a cooler part of the grill, brush with honey and Dijon mustard.
    • Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.
    • Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.
    • While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey.  Set aside.
    • Slice the rack of lamb into 4 double chops and serve with the relish
      Health, Food, Eating, Nutrition, Cook, Olive oil, Black pepper, Tablespoon, Cooking, Kosher salt, Mustard, Rack of lamb, Dijon
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Made With Paleo Ingredients


  Relogged:from http://www.paleodietsystem.net/ebook/foodmeals.html                                                                                                                                          Garlic Roasted Chicken

INGREDIENTS:                                                                                            Garlic Roasted Chicken
STEPS:
  1. Preheat oven to 375 degrees.
  2. Wash chicken inside and out, then pat dry with paper towels.
  3. In a small bowl, mix together sage, oil, salt and pepper.
  4. Rub the sage mixture under the skin of the breast, and all over the skin of the chicken.
  5. Insert half the garlic slices under the skin of the breast, drumsticks, and thighs.
  6. Place the remaining garlic slices inside the cavity of the chicken.
  7. Place chicken, breast side down, on a lightly greased roasting pan.
  8. Roast for 30 minutes, then turn chicken breast side up, and continue roasting for another hour, or until an instant-read thermometer reads 180 degrees.
    Black pepper, Chicken, Condiments, diet, dieting programs, Eating, Fitness, Food, Garlic, Health, Human nutrition, Olive oil, Roasting, Tablespoon, Teaspoon, Top Weight loss, Weight, Weight Loss Tips
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