Seafood Gumbo

INGREDIENTS
12        little neck clams, in the shell
½         cup dry white table wine
12        medium (4 inches long) shrimp, shelled and deveined
6          scallops, rinsed and quartered
½         pound solid fish fillet, such as cat fish, cut to 1 inch squares.
12        okra, rinsed and sliced ½ inch thick crosswise
½         recipe basic gumbo (elsewhere in this blog)

 METHOD

In a medium sauce pan, add the clams and white wine. Cover and cook over medium-high heat for 10 minutes until all the clams are opened. If any do not open, discard them. Set aside both the clams and the liquid, strained.

In a large skillet, add the clam broth, shrimp, scallops, fish chunks and okra. Cook over medium heat until the shrimp are cooked and the okra is tender. Add the gumbo and mix well. Cook for another 4 to 5 minutes to integrate the flavors, remove from the heat and serve immediately, garnished with the clams in their shells. This recipe will serve 2 people as a main dish or 4 as a side dish.

Fried Cabbage

A simple side dish that tastes way better than it should.

INGREDIENTS
1          slice of thick bacon or two of thin cut
1          medium leek
1          head Napa cabbage
1          head purple cabbage
2          tablespoons olive oil

METHOD
Cut the bacon into ¼ inch wide strips crosswise and set aside. Clean and slice the leek into ¼ inch rounds, crosswise, up into the darker green part, then cut the rounds into semi-circles. Yield should be about 1 ½ cups to 2 cups. Rinse and drain the Napa cabbage and slice it thinly crosswise until you have 2 ½ cups of sliced cabbage. Thinly slice and chop the purple cabbage until you have 2 cups of chopped cabbage.

Heat the olive oil n a large skillet and ad the chopped leeks. Cook, stirring, for 5 to 6 minutes until the leeks are just tender. Add both cabbages and stir-fry for 4 to 5 minutes until they are slightly wilted. Add the bacon strips and stir into the cabbage and leeks. Cover and cook over medium-low heat for 8 to 10 minutes. Serve immediately as a side dish.

Chicken Rice Alfredo

INGREDIENTS
1          cup frozen white corn
2          medium tomatoes, diced ¼ inch
1 ½      cups chicken breast meat in 1 inch cubes
1          cup Alfredo sauce
½         cup chicken broth
½         cup Arborio or other short grain rice
1          tablespoon dried basil

 METHOD

Preheat the oven to 350 F degrees. Place all ingredients into a 1 ½ quart baking dish. Stir to combine and place into the oven, uncovered. Bake for 15 minutes, stir the ingredients, and return to bake for another 10 to 15 minutes, until fairly dry and bubbly. Remove from the oven and let it stand for 5 minutes before serving. Garnish with chopped flat leaf parsley. This recipe will provide 2 large or 4 medium servings. If this isn't "cheesy" enough, add 1 tablespoon Parmesan cheese before serving.

Brussels and Bacon

INGREDIENTS
2          pounds Brussels sprouts
1          medium white onion or medium leek
2          slices thick-cut bacon or 4 slices thin-cut
1          tablespoon white wine vinegar
¼         cup toasted sliced almonds (optional)

METHOD

Clean the Brussels sprouts by trimming off the cut end, removing the outer dark green leaves and washing/draining. If the Brussels sprouts you have chosen are on the small side (less than 1 inch long), cut them in half lengthwise. If larger (1 ½ inch to 2+ inches), slice them ¼ inch thick lengthwise. Set aside.

Dice the onion or, if using a leek, slice it crosswise ¼ inches thick up to the dark green portion. If you do not have 1 ½ cups yet, remove a few of the outer dark green leaves and slice some more. Cut these rounds in half and set aside.

Cut the bacon into ¼ inch cubes and place into a large skillet over medium heat. Cook the bacon until it is crisp and remove with a slotted spoon to paper towels to drain. Retain 3 tablespoons of the bacon fat, discarding the rest into the garbage – not the sink. Add the cut leek slices and cook until they are tender, about 3 to 4 minutes. Add the Brussels sprouts pieces, mix well, cover, and cook for 8 to 10 minutes until the Brussels sprouts are tender.

Meanwhile, toast the almond slices (optional) and chop the bacon bits into small pieces. When the sprouts are done, add and mix in the vinegar, garnish with the bacon bits and almonds and serve.

Chicken and Sauaage Gumbo

INGREDIENTS
2          tablespoons olive oil
1          large chicken breast, cut to ½ inch cubes
1          medium onion, diced (about 1 cup)
1          medium red bell pepper, diced (about 1 cup)
3-4      stalks celery, diced (about 1 cup)
3-4      cloves garlic, mashed
3          large (5 to 6 inch) cooked sausages cut ¼ inch slices
10-12  whole okra, ends removed, sliced ½ inch thick rounds
1          recipe basic gumbo (elsewhere in this blog under RICE)

 METHOD

Heat the olive oil over medium heat in a large skillet and add the chicken pieces. Cook the chicken pieces, turning often, until well browned on all sides, about 6 to 7 minutes. Add the onion, bell pepper, celery and garlic and continue to cook until the vegetables are softened, about 4 to 5 minutes.  Add the sausage slices and okra and cook for another 2 to 3 minutes.

Remove from the heart and combine with the basic gumbo rice. Return to a low heat, cover and warm for 5 to 6 minutes. Serve immediately.

Basic Gumbo Recipe

The recipe below is the basic gumbo preparation. To this are added the meats and vegetables of the particular “Gumbo” you are preparing. Regardless of what else goes into gumbo, Okra must be one of the ingredients or “it jist ain’t gumbo.”

INGREDIENTS
½         cup all purpose flour
½         cup olive oil or other cooking oil (eg, Canola)
2          cups low sodium chicken or homemade broth
1          tablespoon dry ground cumin
1          tablespoon dry sage
1          tablespoon paprika
1          teaspoon dry red pepper flakes
½         teaspoon Cayenne pepper (or more to taste)
1 ½      cups Arborio or other long grain rice
½         cup water

METHOD

In a large skillet, combine the oil and flour and mix to an even, smooth consistency. Place the skillet over medium heat and cook for about 5 minutes, stirring constantly. Increase the heat to medium-high and continue cooking and stirring until the roux turns deep reddish brown.

Remove from the heat and slowly add the broth, stirring. Once all the broth has been added, add the spices and whisk them in. Add the rice and water. Return to a low heat, cover and cook for about 20 minutes. Every 5 to 6 minutes, uncover and stir the mixture, making sure to scrape the bottom of the pan. If it looks like the mixture is getting really dry, add water ¼ cup at a time, but do not over-water.

When the rice is finished and al dente, you can add the meats and vegetables to complete the gumbo recipe. This recipe will make gumbo for from 4 to 8 people, depending on what other ingredients are added.

Butter Bean Bacon Soup

INGREDIENTS
2          slices thick cut bacon or 4 slices thinner cut
1          medium onion, diced
1          cup sliced leeks, white and medium green parts
1          cup diced celery (about 2 stalks)
½         cup diced roasted red bell pepper
1 ½      cups low sodium chicken broth
1          can (15 ounce) butter beans, rinsed and drained
1          teaspoon dried thyme
1          teaspoon dried tarragon

METHOD
Cut some of the meatier portions out of the bacon, chop to ¼ inch and set aside. Cut the remainder of the bacon into ½ inch squares and place into a medium sauce pan. Cook over medium heat until crisp, about 5 to 6 minutes, and remove to paper towels to drain. Add the set-aside bacon meat to the pan and cook until crisp, about 5 to 6 minutes. Set this aside on paper towels also, separate from the other portion.

Discard into the garbage all but 2 tablespoons of bacon fat. Add the onion, leek and celery and cook over medium-high heat until the vegetables are well softened. Add the first portion of bacon (large cut), the bell pepper, broth, butter beans and spices. Cook over medium heat for 10 minutes to blend the flavors well. Working in batches if necessary, remove to a blender or food processor and process to a fine puree. Serve immediately in 4 ounce portions, adding a few bits of bacon as a garnish. Will provide 4 to 6 servings

Chinese Chicken Salad

This salad can be made without the chicken to accompany quickly fried fish, such as Ahi Tuna. It’s OK if some of the dressing gets onto the fish, also.

INGREDIENTS
2          tablespoons olive oil
1          chicken breast, sliced lengthwise to ¼ inch
1          teaspoon sesame oil
1          tablespoon dried ginger powder
1          tablespoon soy sauce
1          tablespoon rice vinegar
½         cup sliced almonds
1          tablespoon sesame seeds
3          cups thinly sliced Napa Cabbage
2          cups thinly sliced Red cabbage
3-4      green onions, sliced crosswise, including some green parts
1          cup thinly sliced celery – use a mandolin to slice
1          cup thinly sliced red bell pepper – use a mandolin
1          cup bean sprouts
¼         cup chopped cilantro
½         cup dry Chinese noodles
            Chinese Chicken Salad Dressing available at Guglielmo Winery

METHOD

Cut the chicken strips to 2 inch length and fry over medium heat with the olive oil until the chicken is browned and cooked through. Remove from the heat to a medium bowl. In a small bowl, mix the sesame oil, ginger, soy and rice vinegar. Pour over the chicken strips, turn to thoroughly coat, and set aside.

Place the almond slices and sesame seeds on a rimmed baking sheet and toast under the broiler. Be sure they do not burn, remove from the oven and set aside.

 In a large salad bowl, combine the cabbage, onions, celery, bell pepper, bean sprouts, cilantro and noodles. Add the toasted sesame seeds and almonds; toss to combine. Add the chicken strips on top and serve with the dressing on the side. This recipe will produce 6 to 8 healthy servings.

Guinness Meat Glaze

I Know – why ruin a bottle of Guinness to do a meat glaze?? What were you thinking.? Actually, I was thinking of drinking the rest of the Guinness while I cooked. Might even open a second bottle.
INGREDIENTS
1          cup Guinness stout
¼         cup light brown sugar
4          teaspoons crushed coriander seeds
½         teaspoon black peppercorn
1          dash salt

METHOD

Place all ingredients in a small sauce pan over medium heat and cook to dissolve the sugar in the liquid. Increase the heat and  bring to a boil. Continue cooking and stirring until the level of liquid is reduced by half  (down to ½ cup). It should take about 20 to 30 minutes. Before using or serving, strain through a fine sieve.

Brush onto meats that are to be roasted and use as a sauce for the cooked meat slices.

Leek and Bacon Risotto

INGREDIENTS

2          strips thick cut bacon, diced to ½ inch squares
1          medium leek, sliced white and pale green parts (1 to1 ½ cups)
1          cup Arborio rice or similar
¼         cup dry white table wine
2          cups low sodium chicken broth, kept warm.
1          tablespoon butter or butter substitute
¼         cup freshly grated Parmesan or Asiago cheese

METHOD

In a medium skillet over medium heat, cook the bacon, turning and stirring often, until it is crisp. Remove to a paper towel to drain and reserve. Retain 3 tablespoons of the drippings, disposing of the rest in the garbage, not the sink. Into the bacon drippings place the sliced leeks and cook, stirring often, until they are lightly brown, about 6 to 7 minutes. Do not let them burn. Remove from the skillet and reserve.

Place the rice into the same skillet and increase the heat to medium high. Cook and stir the rice for 3 to 4 minutes until it starts to sizzle a bit and then add the white wine. Start stirring constantly until the wine is absorbed, 1 to 2 minutes, and add ½ cup chicken broth. Still stirring, as the liquid is absorbed, add another ½ cup. Continue until the rice is al dente (If you run out of broth, use some hot water.)

 Remove from the heat and stir in the butter and cheese. Add the reserved leeks and bacon and mix thoroughly. Allow to stand a few minutes before serving.

Based On a recipe given to me by a customer. Thank You!