á-30's profile page
Recipes
Jambalaya
By á-30
Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin
- 1 * 1 tbsp olive oil
- 1 * 1 large onion, chopped
- 2 * 2 medium cloves garlic, peeled
- 1 * 1 large green bell pepper, cored, seeded and chopped
- 2 * 2 celery stalks, diced
- 3 * 3 tbsp fresh Italian parsley, minced
- 4 * 4 oz extra-lean smoked ham, cut into 1/2-inch cubes
- 5 * 5 oz boneless, skinless chicken breast, diced
- 1 * 1 large bay leaf
- 1 * 1 tsp cayenne pepper
- 1 * 1 can (28 oz) diced tomatoes
- 1 * 1 can (8 oz) tomato sauce
- 3/4 * 3/4 cup brown rice, uncooked
- 1 1/2 * 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Singapore Chili Prawns
By á-30
1. Heat the oil in a pan. 2
- 1 tablespoon peanut oil
- 1 pound shrimp (shelled and deveined)
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (grated)
- 1/4 cup shallots (chopped)
- 2 chilies (seeded and chopped)
- 1/2 cup water
- 4 tablespoons tomato sauce
- 3 tablespoons sweet chili sauce
- 1/2 lime (juice)
- 2 teaspoons palm sugar (grated or sugar)
- 1 teaspoon corn starch
- 1 egg (lightly beaten)
Tiramisu
By á-30
Picture this: Your fork gliding through a cloud of featherlight zabaglione mixed with mascarpone and whipped cream,...
- 2 * 2 cups boiling-hot water
- 3 * 3 tablespoons instant-espresso powder
- 1/2 * 1/2 cup plus 1 tablespoon sugar, divided
- 3 * 3 tablespoons Tia Maria (coffee liqueur)
- 4 * 4 large egg yolks
- 1/3 * 1/3 cup dry Marsala
- 1 * 1 pound mascarpone (2 1/2 cups)
- 1 * 1 cup chilled heavy cream
- 36 * 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
- * Unsweetened cocoa powder for dusting
Grillades with Andouille Cheese Grit Cakes
By á-30
Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares
- Persillade:
- 2 lbs Round Steak
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 Cup All Purpose Flour
- 2 Tablespoons Creole Seasoning
- 3 Tablespoons Vegetable Oil
- 3 Tablespoons Unsalted Butter
- 2 Medium Onions, Chopped
- 1 Red Bell Pepper, Chopped
- 2 Ribs Celery, Chopped
- 3 Cloves Garlic, Minced
- 2 Cups Chicken Stock
- 3 Tbsp Homemade Worcestershire Sauce
- 2 Cups Tomatoes, Chopped
- 1 sprig Fresh Thyme
- 2 Fresh Bay Leaves
- Crystal Hot Sauce to taste
- 2 Tbsp Minced Italian Parsley
- 1/4 cup Green Onions, thinly sliced
- Salt & Pepper to taste
- 1 Recipe Andouille Cheese Grit Cakes
- Minced Garlic & Italian Parsley chiffonade
Mahi Mahi with Cilantro Pesto
By á-30
Combine all the ingredients for the rub and set aside
- * For the rub:
- 1 * 1 tablespoon paprika
- 1/2 * 1/2 tablespoon ancho chile powder
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon brown sugar
- 1/2 * 1/2 teaspoon cayenne powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- * For the cilantro pesto:
- 1 * 1 red bell pepper
- 1 * 1 clove garlic, chopped
- 1 * 1 tablespoon pine nuts
- 1/2 * 1/2 cup cilantro leaves
- 1 1/2 * 1 1/2 tablespoons grated Parmesan
- 1/4 * 1/4 cup olive oil
- * salt and pepper
- * For the fish:
- 2 * 2 mahi mahi fillets
- 1 * 1 teaspoon olive oil
Chuy's Jalapeno Ranch Dip
By á-30
Mix first 5 ingredients in a blender until smooth
- 1 * 1 quart mayonnaise
- 1 * 1 cup buttermilk
- 1 * 1 cup chopped jalapeno
- 1 * 1 cup green tomatillo sauce
- 1/2 * 1/2 bunch cilantro, chopped
- 3 * 3 (1 ounce) packets dry ranch dressing mix
Thai Lemon Shrimp (goong maa now)
By á-30
1. Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more a...
- 15-18 - 15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)
- 1/3 - 1/3 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
- 2 - 2 Tbsp. lemon juice
- 3 - 3 kaffir lime leaves (available at Asian food stores), or substiute 1 tsp. grated lime zest
- 1/4 to 1/2 - 1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)
- 1 - 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 3 - 3 cloves garlic, minced
- 1-2 - 1-2 tsp. palm or brown sugar (to taste)
- 1/4 - 1/4 cup fresh coriander, chopped, plus a little more to garnish
- 1/4 to 1/3 - 1/4 to 1/3 cup coconut milk
- - a little oil for frying
Glazed Lime Cake
By á-30
Preheat oven to 350°F. Butter and flour 8-inch square baking pan
- 3/4 * 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 1/2 * 2 1/2 cups powdered sugar, divided
- 2 * 2 large eggs, room temperature
- 1/4 * 1/4 cup milk
- 1 1/3 * 1 1/3 cups self-rising flour
- 2 to 3 * 2 to 3 large limes
- 1/4 * 1/4 cup sugar
Chino-Latino Wings
By á-30
Combine marinade ingredients in blender or food processor
- Chino-Latino Wings
- prep time: 3 minutes; cook time 20 minutes
- 2 lbs chicken wings
- sesame seeds
- Marinade ingredients
- 2 Chipotle peppers + 1 tablespoon Adobo sauce (each can should have about 10 peppers inside…start with 2)
- 1/4 cup Hoisin sauce
- 1/4 cup water
- 2 tablespoons brown sugar
- 1/2 lime, squeezed
- 1 teaspoon minced garlic
- 2 teaspoons fresh grated ginger (use microplane grater)
Fried Soft-Shell Crab with Creole Choron Sauce
By á-30
The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned good tha...
- For the batter:
- Fried Soft-Shell Crabs with Creole Choron Sauce
- Peanut Oil for frying
- 4 - Soft-Shell Crabs, cleaned
- 1 Recipe Creole Choron Sauce
- Lemon wedges
- Hot sauce
- 1/2 Cup All Purpose Flour
- 1/2 Cup Corn Flour
- 1/2 tsp Cayenne
- 1 Tbsp Kosher Salt
- Buttermilk, enough to make a batter the consistency of a thin pancake batter.
- Combine the dry ingredients, whisk in the buttermilk.
- For the seasoned flour:
- 1 Cup All Purpose Flour
- 2 Tbsp Kosher Salt
- 1 tsp Cayenne
- Combine all ingredients