Category Archives: Starters

August newsletter

Greetings on this first full week in August! 

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana. 

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such.  I garnered this recipe from New Orleans a long time ago and have put my touches on it. Along with this, I will be making the Emeril Creole Seasoning. This is a catch all seasoning combination made of dry spices and can be kept in the spice cabinet.

  Please help keep this going! Donate here if you wish

Please help keep this going! Donate here if you wish

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer. It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana. 

Moving right along, my Pickled Squash is always a keeper.  It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I will be using the Lobster and Shrimp Stock from here.

Please help keep this going! Donate here if you wish

The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco! 

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life! 

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Crawfish bisque

2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails

Crab and Shrimp boil

2 bottles clam juice

1 stick butter

6 tablespoons flour for roux

Cajun Trinity finely minced (celery, onion and bell pepper)

1 medium can tomato puree (optional)

Water to fill stock pot for boiling crawfish

Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil.  Additional Cayenne, Lemon and other herbs may be added to taste.  Bring to boil and drop the shellfish in, only blanching to a light doneness.  Remove from the stock and let cool before peeling or you might burn your fingers…LOL.

Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux.  Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef. 

Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring.  When this reaches a desired doneness to you personally ( I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. 

I actually prefer a lighter roux as the spices I add later on bring out that great flavor sensation of the head and the sweet.  Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish.  The shell fish are added during the last 5 minutes of preparation.  Yum Yum….!

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Edamame Hummus

I took the plunge today and experimented with Edamame as a base for some spectacular hummus!  It turned out fantastic with a few tweaks from me.

I got the idea from a blog on wordpress to expand my horizons in the kitchen yet again and it has paid off.  I made mine a bit on the spicy side and added fresh tomatoes to it to create a different texture.

I do not have the flat bread to serve it with but living in Texas, I do have the taco chips.  Go figure.

This is my recipe and there is another great recipe from Alton Brown here.

To make this fantastic starter, I took one pound of Edamame, already shelled, and put them in the food processor.  I did not see the need to cook them as I like the full probiotic value these miraculous beans have to offer.  I processed them down to mush with additional EVOO and some Chili infused EVOO along with some chili powder that I made from Santa Fe chili’s.  Add the fresh squeezed lemon juice, three cloves of garlic, honey along with salt and pepper and there you have it!

Don’t be afraid to experiment in the kitchen!

Recipe

1 pound shelled Edamame

1/3 cup EVOO

1/3 cup Chili Infused EVOO

3 large cloves of garlic, smashed and added to the food processor

3 tablespoons of sugar or honey

2 lemons, juiced with a scant teaspoon of lemon zest for extra punch

Salt and Pepper to taste

Put it all in the food processor on high and let it spin!  You may have to add a little more EVOO to get it to the right consistency but it is worth the effort!

Carpe Diem!