12 items of ostrich, sliced medallion size and then pounded
into scaloppini
15-20 medium-sized whole garlic cloves, peeled
1/2 bottle of dry white wine (preferably Chardonnay)
1 1/2 pints of heavy whipping cream
1 medium sized red onion, finely chopped
1/2 stick lightly salted butter
Pepper and salt to taste
1 tbs. organic olive oil
1/2 cup chicken stock
Prepare ostrich and hang aside. Place garlic cloves inside the oven
at 400F and bake until soft and brown (about 10-15 minutes). In
sauce pot, melt butter and saute onion until onion is fully cooked
(about 5 minutes). Add wine and permit to cook until dry over medium
heat. When mixture has evaporated back off, add roasted garlic and
puree. Place back on heat and slowly add cream, pepper and salt.
Bring to slight boil as well as set aside.
In separate pan, heat olive oil add ostrich, sear on both sides
and hang aside. Add shrimp and chicken stock to oil; saute until
cooked. Add ostrich and sauce.
Tuesday, July 5, 2011
Catfish with Parsley-Pecan Sauce
2 cups all-purpose flour
1 tablespoon red pepper cayenne
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley-pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup organic olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated dairy products
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, red pepper cayenne and salt. Spread on large platter and
dredge each fillet, shaking off excess. Put aside on sheet of
waxed paper. Heat half the oil and butter in the skillet large
enough to match 3 fillets. When butter is foaming and not
brown, add fillets and saute on one hand approximately 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; always saute until underside is browned, about another
4 minutes. Cover skillet for some minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in blender and process until coarsely
chopped, turning machine don and doff and scraping negative aspects. Add
all the ingredients except salt, and process until mixture makes
an easy paste. Store, tightly covered in refrigerator.
Makes about 2 cups.
1 tablespoon red pepper cayenne
1 tablespoon, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cups parsley-pecan sauce
Sauce:
2 cups tightly packed fresh parsley, leaves only
1/2 cup organic olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated dairy products
1/2 cup freshly grated romano cheese
2 tablespoons unsalted butter, cut into pieces
Mix flour, red pepper cayenne and salt. Spread on large platter and
dredge each fillet, shaking off excess. Put aside on sheet of
waxed paper. Heat half the oil and butter in the skillet large
enough to match 3 fillets. When butter is foaming and not
brown, add fillets and saute on one hand approximately 4 minutes,
until light golden. Turn fillets and spread the browned side with
sauce; always saute until underside is browned, about another
4 minutes. Cover skillet for some minutes to melt sauce. Remove
fish to platter. Add remaining oil and butter and cook remaining
fillets.
Sauce:
Place parsley in blender and process until coarsely
chopped, turning machine don and doff and scraping negative aspects. Add
all the ingredients except salt, and process until mixture makes
an easy paste. Store, tightly covered in refrigerator.
Makes about 2 cups.
Baked Stuffed Clams Recipe
Ingredients
* 10 large chowder or quahog clams, rinsed, sand and grit removed
* 3 Tbsp minced onion
* 1/2 cup butter (1 stick)
* 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
* 1 clove garlic, minced
* 1 Tbsp fresh lemon juice
* 1 cup bread crumbs
* 1 Tbsp clam juice (or cooking liquid from steaming the clams)
* Salt and freshly ground pepper to taste
* 1/4 cup grated Dairy products
Method
1 Fill a substantial pot with 1 1/2 to two inches of water. Bring water with a
boil. Add the clams to the boiling water. Lessen the heat with a simmer
and permit the clams steam for approximately 6-10 minutes, before the
shells open. Remove clams in the pot and let cool enough to address.
Discard any clams which have not opened (if they haven't opened it
means we were holding dead in the first place and should not eaten).
2 Remove the clam meat from the clams (not the clam foot which is
attached to the shell) and mince finely. Falter the clam shells
from other hinges. Rinse. Pick 10-12 in the cleanest, nicest looking
clam shells as well as set aside.
3 Preheat oven to 350°F. Inside a sauté pan, melt the butter on medium
heat and add the minced onion. When the onions have softened (2-3
minutes), add the garlic. Cook the garlic for 1 minute, atart exercising . the
parsley, bread crumbs, minced clams, fresh lemon juice, and clam juice. Stir
until the stuffing mixture is totally moistened. (If too dry, put in a
extra butter or clam juice; if too wet, put in a extra bread
crumbs.)
baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg
4 Lay clam shells with a baking dish. Scoop a little stuffing mixture
onto each clam shell. Sprinkle with grated Parmesan. Bake for
approximately 20-25 minutes, until Parmesan is lightly browned on the top.
* 10 large chowder or quahog clams, rinsed, sand and grit removed
* 3 Tbsp minced onion
* 1/2 cup butter (1 stick)
* 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
* 1 clove garlic, minced
* 1 Tbsp fresh lemon juice
* 1 cup bread crumbs
* 1 Tbsp clam juice (or cooking liquid from steaming the clams)
* Salt and freshly ground pepper to taste
* 1/4 cup grated Dairy products
Method
1 Fill a substantial pot with 1 1/2 to two inches of water. Bring water with a
boil. Add the clams to the boiling water. Lessen the heat with a simmer
and permit the clams steam for approximately 6-10 minutes, before the
shells open. Remove clams in the pot and let cool enough to address.
Discard any clams which have not opened (if they haven't opened it
means we were holding dead in the first place and should not eaten).
2 Remove the clam meat from the clams (not the clam foot which is
attached to the shell) and mince finely. Falter the clam shells
from other hinges. Rinse. Pick 10-12 in the cleanest, nicest looking
clam shells as well as set aside.
3 Preheat oven to 350°F. Inside a sauté pan, melt the butter on medium
heat and add the minced onion. When the onions have softened (2-3
minutes), add the garlic. Cook the garlic for 1 minute, atart exercising . the
parsley, bread crumbs, minced clams, fresh lemon juice, and clam juice. Stir
until the stuffing mixture is totally moistened. (If too dry, put in a
extra butter or clam juice; if too wet, put in a extra bread
crumbs.)
baked-stuffed-clams-1.jpg baked-stuffed-clams-2.jpg
4 Lay clam shells with a baking dish. Scoop a little stuffing mixture
onto each clam shell. Sprinkle with grated Parmesan. Bake for
approximately 20-25 minutes, until Parmesan is lightly browned on the top.
Baked Shrimp with Tomatillos Recipe
Ingredients
* 2 tablespoons vegetable oil
* 1 medium onion, chopped, about 1 cup
* 1-2 jalapeno chiles, seeded, minced
* 3 garlic cloves, thinly sliced
* 1 lb tomatillos, chopped
* Salt
* 1/2 cup clam juice OR 1/4 cup water*
* 1 lb shrimp, cleaned, deveined
* 1 cup Cotija queso seco cheese (can substitute feta)
* 1/4 cup chopped cilantro
* Lime juice
* Black pepper
* An oven-proof sauté pan or cast iron pan
*One time we made this we used tequila as opposed to clam juice, it was good too!
Method
1 Heat oil within the pan you will use for baking. Add the onions and
jalapeños, cook for five minutes on medium high until the onions begin to
brown. Add the garlic and cook one minute more. Add the tomatillos,
reduce heat to medium and cook for Ten minutes, before tomatillos
are cooked through, but nevertheless hold their shape. Sprinkle salt over the
tomatillos because they are cooking.
2 If using clam juice, help to increase pan, show up the heat reducing by
half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan in the oven. If using a pan which has a handle, for instance a
cast iron frying pan, I would recommend cooling the handle with ice for
safety; it's all too easy to forget that pan just leave the oven,
so you grab the hot handle in error. Just before serving, add
the cilantro and sprinkle with lime juice and freshly ground black
pepper.
* 2 tablespoons vegetable oil
* 1 medium onion, chopped, about 1 cup
* 1-2 jalapeno chiles, seeded, minced
* 3 garlic cloves, thinly sliced
* 1 lb tomatillos, chopped
* Salt
* 1/2 cup clam juice OR 1/4 cup water*
* 1 lb shrimp, cleaned, deveined
* 1 cup Cotija queso seco cheese (can substitute feta)
* 1/4 cup chopped cilantro
* Lime juice
* Black pepper
* An oven-proof sauté pan or cast iron pan
*One time we made this we used tequila as opposed to clam juice, it was good too!
Method
1 Heat oil within the pan you will use for baking. Add the onions and
jalapeños, cook for five minutes on medium high until the onions begin to
brown. Add the garlic and cook one minute more. Add the tomatillos,
reduce heat to medium and cook for Ten minutes, before tomatillos
are cooked through, but nevertheless hold their shape. Sprinkle salt over the
tomatillos because they are cooking.
2 If using clam juice, help to increase pan, show up the heat reducing by
half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan in the oven. If using a pan which has a handle, for instance a
cast iron frying pan, I would recommend cooling the handle with ice for
safety; it's all too easy to forget that pan just leave the oven,
so you grab the hot handle in error. Just before serving, add
the cilantro and sprinkle with lime juice and freshly ground black
pepper.
Becca's Jambalaya Recipe
Ingredients
The components are indexed by amounts appropriate for a jambalaya
batch for serving 12 people. It is possible to double or triple the
recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included),
all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Cause them to become fresh and strong, or else, increase the)
* Whole cooked tomatoes - 1/3 of the 32-oz can, breakup the
tomatoes using your fingers since they go in, reserve the tomato juice to
add if necessary
* Diced tomatoes - 1/3 of your 14-oz can
* Tomato sauce - 1/3 of your 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to restore an easy task to remove from
shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in cold water
while shelling.)
* Lemon juice - juice of half a lemon per lb of shrimp
Method
1 Prepare the vegetables and shrimp. It can be profitable to have because the
prep work done ahead of time, particularly if you are generating a sizable
batch. Observe that Becca gets her shrimp fresh, not frozen, inside
shell, and butterfly cut to make it easy to de-shell. After chopping
up each of the vegetables, de-shelling the shrimp requires a lot of time
when you desire to make sure to get each of the shell pieces out. As
you de-shell the shrimp, put the shrimp in the bowl of cold water.
If you are done de-shelling, strain the river from your shrimp and
put the shrimp inside refrigerator to stay cold. You'll not add the
shrimp for the jambalaya before the last 2 minutes of earning this dish.
cooking-sausage-web.jpg 2 In the large skillet, fry the sausage slices
on medium heat, in batches, until cooked through, about A quarter-hour for
each batch. While you finish each batch, pour the sausage and
whatever fat may be released in to a large stockpot. The dimensions of the
stockpot is determined by how much jambalaya you're making. To get a this
batch, I might readily 8-Qt stockpot.
tony-chacherres-mix-web.jpg 3 Add Tony Chachere's Creole Jambalaya
Dinner mix, and 2 1/4 servings of water for each and every box used. Add Uncle
Ben's long grain rice and a pair of 1/4 cups of chicken broth for every cup of
rice used. Add onions, peppers, and celery. Slowly bring mixture
to some simmer, on MEDIUM heat. That is slow cooking. You need it on
medium to prevent the jambalaya from burning. As the jambalaya is
cooking, stir it once in a while to ensure that absolutely nothing is
sticking to the bottom.
jambalaya-1-web.jpg 4 Add bay leaves, garlic, whole tomatoes (reserve
juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano,
cayenne. Slow cook on medium heat adding tomato juice and stock
as required, since the rice absorbs the liquid in the pot. You don't want
it to get dried up, nor do you want it to be too liquidy. Only at that
point, stir often to ensure nothing sticks towards the bottom. Contain the
temperature be simply a notch below a simmer. Whether or not this sets out to boil,
lower the heat, or add water. Cook slowly with an hour as the rice
absorbs the liquid.
becka-tony-chachere-web.jpg
Becca with all the Creole seasoning 5 As the jambalaya is cooking,
taste frequently and adjust seasonings. Becca likes her jambalaya
pretty hot; she says, "If you are not sweat'n, it's not hot enough!"
She adds Tony Chacher's Creole seasoning to create the heat. Increase
taste.
6 When the rice has absorbed as much
moisture mainly because it will, slowly fold inside shrimp. Add fresh lemon juice (1/2 a
lemon for each and every lb of shrimp). Cover and cook for two more minutes.
Remove from heat and you're done.
The components are indexed by amounts appropriate for a jambalaya
batch for serving 12 people. It is possible to double or triple the
recipe.
* Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
* Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
* Water - 2 1/4 cups
* Uncle Ben's converted original long grain rice - 1 cup
* Chicken broth (homemade is best) 2 1/4 cups
* Onion - a mix of yellow, red, and green onions (tops included),
all chopped - 2 cups total
* Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
* Celery, chopped - 1 cup
* Garlic, minced - 1 heaping Tablespoon
* Bay leaves - 2 (Cause them to become fresh and strong, or else, increase the)
* Whole cooked tomatoes - 1/3 of the 32-oz can, breakup the
tomatoes using your fingers since they go in, reserve the tomato juice to
add if necessary
* Diced tomatoes - 1/3 of your 14-oz can
* Tomato sauce - 1/3 of your 8-oz can
* Sugar - 1 pinch
* Dried thyme - 1 teaspoon
* Tabasco sauce - several sprinkles
* Oregano - 1 teaspoon
* Cayenne pepper - 1/2 teaspoon
* Tony Chachere's Creole Seasoning - to taste
* Fresh Shrimp, in shell, but cut to restore an easy task to remove from
shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in cold water
while shelling.)
* Lemon juice - juice of half a lemon per lb of shrimp
Method
1 Prepare the vegetables and shrimp. It can be profitable to have because the
prep work done ahead of time, particularly if you are generating a sizable
batch. Observe that Becca gets her shrimp fresh, not frozen, inside
shell, and butterfly cut to make it easy to de-shell. After chopping
up each of the vegetables, de-shelling the shrimp requires a lot of time
when you desire to make sure to get each of the shell pieces out. As
you de-shell the shrimp, put the shrimp in the bowl of cold water.
If you are done de-shelling, strain the river from your shrimp and
put the shrimp inside refrigerator to stay cold. You'll not add the
shrimp for the jambalaya before the last 2 minutes of earning this dish.
cooking-sausage-web.jpg 2 In the large skillet, fry the sausage slices
on medium heat, in batches, until cooked through, about A quarter-hour for
each batch. While you finish each batch, pour the sausage and
whatever fat may be released in to a large stockpot. The dimensions of the
stockpot is determined by how much jambalaya you're making. To get a this
batch, I might readily 8-Qt stockpot.
tony-chacherres-mix-web.jpg 3 Add Tony Chachere's Creole Jambalaya
Dinner mix, and 2 1/4 servings of water for each and every box used. Add Uncle
Ben's long grain rice and a pair of 1/4 cups of chicken broth for every cup of
rice used. Add onions, peppers, and celery. Slowly bring mixture
to some simmer, on MEDIUM heat. That is slow cooking. You need it on
medium to prevent the jambalaya from burning. As the jambalaya is
cooking, stir it once in a while to ensure that absolutely nothing is
sticking to the bottom.
jambalaya-1-web.jpg 4 Add bay leaves, garlic, whole tomatoes (reserve
juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano,
cayenne. Slow cook on medium heat adding tomato juice and stock
as required, since the rice absorbs the liquid in the pot. You don't want
it to get dried up, nor do you want it to be too liquidy. Only at that
point, stir often to ensure nothing sticks towards the bottom. Contain the
temperature be simply a notch below a simmer. Whether or not this sets out to boil,
lower the heat, or add water. Cook slowly with an hour as the rice
absorbs the liquid.
becka-tony-chachere-web.jpg
Becca with all the Creole seasoning 5 As the jambalaya is cooking,
taste frequently and adjust seasonings. Becca likes her jambalaya
pretty hot; she says, "If you are not sweat'n, it's not hot enough!"
She adds Tony Chacher's Creole seasoning to create the heat. Increase
taste.
6 When the rice has absorbed as much
moisture mainly because it will, slowly fold inside shrimp. Add fresh lemon juice (1/2 a
lemon for each and every lb of shrimp). Cover and cook for two more minutes.
Remove from heat and you're done.
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