Patti’s Jazzy Shrimp & Crab Gumbo
(yield: 1 ¼ gallons)
Serves 10-12
1 ½ cups vegetable oil
2 cups all-purpose flour
4-5 14 ½-oz cans chicken broth
2 ½ cups chopped onion
1 cup chopped green onions
½ cup chopped celery (optional)
2 garlic cloves chopped
2 (10-oz) cans diced tomatoes with green chilis
1 pkg “Little Smokies” smoked sausages, each cut into thirds
2 pounds medium size shrimp (I used frozen, cooked shelled shrimp)
1 (16 oz) container lump crabmeat
Salt & pepper to taste
½ cup chopped fresh parsley
Hot cooked rice
Heat oil in a large stockpot over medium heat; gradually whisk in flour and cook, whisking constantly, until mixture is a dark mahogany color (it can take 30 minutes, so be patient). This is one of the basics for gumbo & is called roux. Don’t try to rush it by turning up the heat. If the roux burns, throw it out and start again.
NOTE: it usually works for me in about ten minutes, not 30!
Stir in chicken broth and next 6 ingredients (through the little smokies); bring to a boil. Reduce heat and simmer, stirring occasionally for about 3 hours. OR----
NOTE: At this point, you can add the mixture to your crockpot and cook on low for 6-8 hours.
20 minutes before serving, add shrimp and crab to broth mixture; cook, stirring often. Remove from heat. Serve in bowls over hot cooked rice.
Crusty bread and crisp salad or cole slaw make nice accompaniments.
Monday, November 14, 2011
Patti's Shrimp Creole
This is a recipe from my Mom's collection. I think that her version comes from a 1950's cook book from Charleston, SC entitled "Charleston Receipts". When in "chef mode", I don't really follow a recipe so here's my version of this classic New Orleans dish. There are hundreds of versions but they all contain the same basic ingredients: tomatoes, the "trinity" (onions, green peppers, celery), herbs, and garlic. Feel free to experiment!
Shrimp Creole a la Patti
Serves 6-8
4 Tablespoons olive oil or butter (or combination of 2 Tablespoons of each))
2 medium onions, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
2 28-oz cans crushed tomatoes
1 6-oz can tomato paste
1 Tablespoon Worcestershire sauce
Pinch of salt
Freshly ground pepper to taste
1 teaspoon sugar (optional)
Basil, oregano, thyme or other herbs (optional)
Hot pepper sauce to taste (optional)
2 pounds medium cooked shrimp, shelled and deveined
4 cups hot cooked rice
Heat the oil & butter in a heavy pan. Add the onions, green pepper, celery and garlic, and sauté until soft & they begin to caramelize. Add crushed tomatoes to the pot along with the tomato paste. Bring to a boil; reduce the heat, and cook, partially covered, over low heat until thick, approximately 30-45 minutes. Taste and season with salt, pepper and optional sugar. A few minutes before serving, add the cooked shrimp just to reheat (do not overcook the shrimp!) Serve over rice.
Note that this sauce is also good on grilled fish or chicken.
Shrimp Creole a la Patti
Serves 6-8
4 Tablespoons olive oil or butter (or combination of 2 Tablespoons of each))
2 medium onions, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 clove garlic, minced
2 28-oz cans crushed tomatoes
1 6-oz can tomato paste
1 Tablespoon Worcestershire sauce
Pinch of salt
Freshly ground pepper to taste
1 teaspoon sugar (optional)
Basil, oregano, thyme or other herbs (optional)
Hot pepper sauce to taste (optional)
2 pounds medium cooked shrimp, shelled and deveined
4 cups hot cooked rice
Heat the oil & butter in a heavy pan. Add the onions, green pepper, celery and garlic, and sauté until soft & they begin to caramelize. Add crushed tomatoes to the pot along with the tomato paste. Bring to a boil; reduce the heat, and cook, partially covered, over low heat until thick, approximately 30-45 minutes. Taste and season with salt, pepper and optional sugar. A few minutes before serving, add the cooked shrimp just to reheat (do not overcook the shrimp!) Serve over rice.
Note that this sauce is also good on grilled fish or chicken.
Wednesday, November 9, 2011
Ken's One Pot Pork Chop Sunday Supper
First of all I must confess that this was the first dinner that Chef Ken ever made for me... and it was love at first bite. Since those days, I have made a couple of changes to his original recipe, as you will see noted... just because I enjoy experimenting with flavor. It's very tasty either way and remains one of our favorite "comfort meals" for Sunday Supper.
The Menu:
Neighborhood Spicy Corn Dip
Felice's Yummy Broccoli Salad
Ken's One Pot Pork Chop Dinner
Cranberry Focaccia Bread with Cinnamon Butter
Warm Brownies with Vanilla Ice Cream or Whipped Cream
The Menu:
Neighborhood Spicy Corn Dip
Felice's Yummy Broccoli Salad
Ken's One Pot Pork Chop Dinner
Cranberry Focaccia Bread with Cinnamon Butter
Warm Brownies with Vanilla Ice Cream or Whipped Cream
Ken's Pork Chops
OK, here it is! I know you've been waiting for this recipe. My changes/additions are noted in parenthesis.
1-2 Tablespoons olive oil
1 to 1 1/2 pound pork chops (4-6 chops; we often use boneless chops)
2 (10.75-ounce) cans condensed tomato soup, undiluted
(Patti often adds 1 can diced tomatoes along with the soup)
(Patti adds 1 medium onion, chopped)
6 potatoes, peeled and cubed
6 carrots, peeled and sliced (or 1/2 package of fresh baby carrots)
1/2 teaspoon caraway seed (in addition, Patti adds 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt; 1/2 teaspoon pepper
1. Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown in olive oil, turning once or twice; drain excess fat.
2. Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt & pepper. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.
1-2 Tablespoons olive oil
1 to 1 1/2 pound pork chops (4-6 chops; we often use boneless chops)
2 (10.75-ounce) cans condensed tomato soup, undiluted
(Patti often adds 1 can diced tomatoes along with the soup)
(Patti adds 1 medium onion, chopped)
6 potatoes, peeled and cubed
6 carrots, peeled and sliced (or 1/2 package of fresh baby carrots)
1/2 teaspoon caraway seed (in addition, Patti adds 1/2 teaspoon Italian seasoning)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt; 1/2 teaspoon pepper
1. Heat a heavy-bottomed, large skillet over medium-high heat. Add pork chops and brown in olive oil, turning once or twice; drain excess fat.
2. Return skillet to burner and add tomato soup, potatoes, carrots, caraway seed, Worcestershire sauce and salt & pepper. Reduce heat to medium-low, cover and simmer for 45 minutes or until tender.
Felice's Broccoli & Bacon Salad
This is a recipe from my friend, Phyllis. It's become a favorite and goes well with so many things... even if you don't think you like broccoli, I think you will smile at this one!
(48% calorie reduction from traditional recipe)
1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins - golden raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayo
2 TBSP fat free milk
2 TBSP white vinegar - white wine vinegar
3-4 envelopes of Splenda
Salt and pepper to taste
4 slices bacon, cooked crisp and crumbled.
Clean, trim and chop broccoli into large bowl. You can blanch the broccoli if you wish. Add onions, raisins, and pecans.
Mix together salad dressing, milk, vinegar and Splenda, stirring
until smooth. Pour dressing over salad; add salt and pepper to taste. Cover and refrigerate. Top with bacon bits before serving. Best made a few hours before serving.
Makes 8 servings.
(48% calorie reduction from traditional recipe)
1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins - golden raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayo
2 TBSP fat free milk
2 TBSP white vinegar - white wine vinegar
3-4 envelopes of Splenda
Salt and pepper to taste
4 slices bacon, cooked crisp and crumbled.
Clean, trim and chop broccoli into large bowl. You can blanch the broccoli if you wish. Add onions, raisins, and pecans.
Mix together salad dressing, milk, vinegar and Splenda, stirring
until smooth. Pour dressing over salad; add salt and pepper to taste. Cover and refrigerate. Top with bacon bits before serving. Best made a few hours before serving.
Makes 8 servings.
Neighborhood Spicy Corn DIp
This has been a favorite in our neighborhood for years! There are never any left-overs! Enjoy!
1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup mayonnaise
Corn chips or scoops, for dipping
Preheat the oven to 350 degrees. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray.
In a medium bowl, mix together the corn, green chilis, Monterey Jack and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges. Serve warm with corn chips. This can also be doubled and made in a slow cooker.
Serves about 6 - 8, unless doubled! If doubled, use a 9 x 13 dish.
1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
1 (7 ounce) can of chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2/3 cup of grated Parmesan cheese
1/2 cup mayonnaise
Corn chips or scoops, for dipping
Preheat the oven to 350 degrees. Spray a deep dish pie plate or 9 x 9 inch baking dish with non-stick spray.
In a medium bowl, mix together the corn, green chilis, Monterey Jack and Parmesan cheeses and mayonnaise. Spread into prepared dish and bake, uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges. Serve warm with corn chips. This can also be doubled and made in a slow cooker.
Serves about 6 - 8, unless doubled! If doubled, use a 9 x 13 dish.
Tuesday, November 1, 2011
An Italian Sunday Supper from Cucina Patrizia (aka Bubbles)
I just love Italy! I just love Italian food! I just love Italian wine, Spritz con aperol, and prosecco! I just love Italian tenors! It's such fun to spend a Sunday afternoon cooking some of my favorite Italian dishes, sipping prosecco, and listening to Andrea Bocelli! Autumn's chill is in the air and the fireplace is lit. Here's the menu (& remember Sunday Supper, not gourmet dinner party!)
Antipasto
Cucina Chopped Salad
Garlic Bread
Low(er) Fat Spaghetti Carbonara
Lasagna Patrizia
Tiramisu
Are you hungry yet?
Antipasto
Cucina Chopped Salad
Garlic Bread
Low(er) Fat Spaghetti Carbonara
Lasagna Patrizia
Tiramisu
Are you hungry yet?
Cucina Chopped Salad
This recipe is my version of a salad that I first enjoyed at Cucina Cucina restaurant in Seattle... it was a favorite the first time I had it there & it still is, even with my adapted version!
1/2 cup cooked chickpeas, lightly chopped (can used canned garbanzo beans)
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
8 ounces Genoa salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated provolone cheese
3 thin green onions, thinly sliced
1/2 cup green pimento olives, chopped or sliced
Toss with your favorite Italian vinaigrette. Try Good Seasons Zesty Italian dressing mix.
1/2 cup cooked chickpeas, lightly chopped (can used canned garbanzo beans)
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaf, chopped
1 cup coarsely grated mozzarella cheese
8 ounces Genoa salami, diced
8 ounces plum tomatoes, diced
1/2 cup grated provolone cheese
3 thin green onions, thinly sliced
1/2 cup green pimento olives, chopped or sliced
Toss with your favorite Italian vinaigrette. Try Good Seasons Zesty Italian dressing mix.
Lasagna Patrizia
OK, I must confess my love for lasagna! It's my favorite "comfort food". Here's an easy recipe that's fool proof.
1 box of lasagna noodles (whole wheat)
1-2 T olive oil
1 medium onion, chopped
1 lb lean ground beef
1 lb ground Italian sausage (I use mild or sweet)
1/2 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1 clove garlic, minced
2 (24 ounce) jars favorite spaghetti sauce (I often use Bertolli tomato & basil)
1 can diced tomatoes
1 packaged frozen chopped spinach, thawed & drained
1 medium container small curd cottage cheese
1-2 packages sliced mozzarella cheese
Cook noodles as directed.
Brown the ground beef, Italian sausage, and onions in the olive oil. Next add the spaghetti sauce, diced tomatoes, pepper, garlic, and Italian seasoning and let simmer 20-30 minutes.
Layer in 13x9 baking dish (sprayed with Pam or such):
Thin layer of sauce on very bottom of dish
Noodles
1/2 of the ground beef mixture
1/2 of spinach (just drop over beef randomly)
1/2 of the cottage cheese – drop randomly
Noodles
Sliced mozzarella cheese
Remainder of ground beef mixture
Remainder of spinach
Remainder of cottage cheese
Noodles
End with mozzarella cheese on top
Bake in 350 degree oven until cheese bubbles and starts to turn brown. Let sit about 15 minutes before serving.
(If you have sauce left over, it's great to use in home made soup the next day!)
1 box of lasagna noodles (whole wheat)
1-2 T olive oil
1 medium onion, chopped
1 lb lean ground beef
1 lb ground Italian sausage (I use mild or sweet)
1/2 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1 clove garlic, minced
2 (24 ounce) jars favorite spaghetti sauce (I often use Bertolli tomato & basil)
1 can diced tomatoes
1 packaged frozen chopped spinach, thawed & drained
1 medium container small curd cottage cheese
1-2 packages sliced mozzarella cheese
Cook noodles as directed.
Brown the ground beef, Italian sausage, and onions in the olive oil. Next add the spaghetti sauce, diced tomatoes, pepper, garlic, and Italian seasoning and let simmer 20-30 minutes.
Layer in 13x9 baking dish (sprayed with Pam or such):
Thin layer of sauce on very bottom of dish
Noodles
1/2 of the ground beef mixture
1/2 of spinach (just drop over beef randomly)
1/2 of the cottage cheese – drop randomly
Noodles
Sliced mozzarella cheese
Remainder of ground beef mixture
Remainder of spinach
Remainder of cottage cheese
Noodles
End with mozzarella cheese on top
Bake in 350 degree oven until cheese bubbles and starts to turn brown. Let sit about 15 minutes before serving.
(If you have sauce left over, it's great to use in home made soup the next day!)
Strawberry Tiramisu
This is a delightfully yummy alternative to traditional tiramisu.
1 quart fresh strawberries
1 1/4 cups cold milk (I use 2%)
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese (I use lower fat), softened
4 tablespoons brewed coffee, room temperature,divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated (or use Toblerone!)
1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.
1 quart fresh strawberries
1 1/4 cups cold milk (I use 2%)
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese (I use lower fat), softened
4 tablespoons brewed coffee, room temperature,divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated (or use Toblerone!)
1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.
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