If you are a seafood lover, you will definitely fall in love with this dish!
1 pound of shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 tsp ground black peppercorns
1 tbsp dried basil
2 tsp dried thyme
1/2 tsp cayenne pepper
1/2 tbsp ground white pepper
1/2 tsp ground black peppercorns
1 1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 tsp salt
3/4 cup vegetable oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 tsp minced garlic
3 tsp gumbo filé powder
2 tsp hot pepper sauce
1 1/2 cups tomato sauce
1 pint shucked oysters
Preheat oven to 375F.
Shell and devein the shrimp, reserve the shells.
Place shrimp in a covered bowl and refrigerate.
Place shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges.
Turn off the oven.
Make the stock: In a 8 quart stock pot, put water, carrots, onions and celery. Add bay leaves, garlic, parsley, whole cloves, 1 tsp ground black peppercorns, dried basil and thyme. Add shrimp shells. Bring the stock slowly to a boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, adding more water as needed.
Remove stock from heat and strain.
Press liquid from the shells and vegetables, then discard them.
Return liquid to heat and reduce stock to 2 or 3 quarts, or to your desired quantity (you will need 7 cups for this recipe).
If clarity is desired, strain the stock through some cheesecloth.
In a small bowl, co,mine the cayenne, ground white pepper, ground black peppercorns, paprika, thyme, oregano, bay leaf, salt and set aside.
In a heavy pot ( 5 quart or larger) heat oil over medium heat, warming the pot first.
Add onions, celery and green pepper.
Turn heat to high.
Stirring frequently, add minced garlic, file powder, hot pepper sauce, and pepper-herb mixture.
Cook for 5 minutes, stirring constantly.
Add tomato sauce and stir as it reduces over high heat.
Add 7 cups of stock and bring to a boil.
Reduce heat and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters and crabmeat.
Cover and wait 5 minutes.
Turn off heat and let stand for 10 minutes.
Serve over rice.
Makes 8 servings.
Three delicious recipes to try!
HERBES DE PROVENCE- PORK ROAST
1 small rolled pork roast, about 2lbs
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tbsp olive oil
1tbsp herbes de Provence
1 1/2 cups tomato puree
Salt and pepper
Cut the strings, unroll the pork roast and flatten.
Saute the onion and garlic in the olive oil until soft.
Add the herbs, tomato puree, salt and pepper.
Bring to a boil and simmer for 30-40 minutes.
Allow to cool completely until stone cold.
Put the roast into a ziplock bag with the stone cold tomato sauce, squish around and refrigerate overnight.
Preheat the oven to 300º and roast pork for 1 1/2- 2 hours.
HERBS DE PROVENCE- POTATO CHIPS
2 tbsp garlic olive oil
3 Russet Potatoes cut into 1/4 inch thick
Large Bowl of cold water
1 1/2 tbsp herbes de Provence
Salt & pepper
Thinly slice your potatoes.
Once all of your potatoes are sliced, add them to the cold water, making sure they are all submerged.
Let them sit in the water for about 20 minutes.
Drain, and place them on a large towel, making sure you pat them dry.
Add the potatoes to a large bowl, adding oil, salt and herbs de provence.
Toss the potatoes and coat evenly with the seasoning.
Oil a baking sheet.
Place the sliced potatoes in one layer on the sheet.
Place in the 400º preheated oven and cook for about 25 minutes until they are a nice golden brown, DO NOT overcook, as they will get bitter.
Toss with salt and pepper.
Serve warm or cold.
HERBES DE PROVENCE-BAKED SOLE
4 whole sole
1 cup of cherry tomatoes in halves
4 cloves of peeled garlic
1 tbsp of heroes de Provence
1 cup of fresh chives
1 cup of diced black olives
1 tbsp balsamic vinegar
Salt and pepper
With a sharp knife, score across each fish down to the bone at 1 inch intervals on both sides.
Preheat the oven to 400ºF.
In a bowl add the tomatoes and zest and juice of 1 lemon.
Spread it over the bottom of a large roasting tray.
Use one that will fit all 4 fish.
Place the fish on top mix of olives, parsley, juice and zest of the second lemon and olive oil.
Top the fish with the mixture.
Cook in the pre-heated oven for 12 to 15 minutes, depending on the size of the fish.
When done, the flesh will easily pull away from the bone.
Once cooked, remove the fish from the oven and allow them to rest 3 or 4 minutes.
Ethiopia! November 14 2016, 0 Comments
Two wonderful dishes to try!
SPICEY EHTIOPIAN CHICKEN STEW, Doro Wot
4 tbsp nit'r vibe (or unsalted butter)
2 large onions, chopped
1 tbsp garlic, chopped
1 1/2 tbsp Berbere
4 chicken legs (2.5 lbs)
4 hard boiled eggs
Heat the butter over medium heat and add onions.
Cook until caramelized (about 25 minutes).
Add garlic and ginger, cook until soft.
Add Berbere and 2 cups of water- stir to blend.
Season the chicken with salt and nestle the pieces in the skillet.
Reduce the heat and simmer until chicken is cooked (about 40 minutes).
Uncover skillet and raise heat to medium-high.
Simmer to reduce liquid (5 minutes).
Add eggs and cook for 5 minutes.
Add salt and more Berbere to taste.
Serve with flat bread or rice.
SPICED ETHIOPIAN BUTTER, Nit'r Qibe
1 lb butter
4-5 cloves garlic
1 small onion-chopped
1 Tbsp grated ginger
1 1/2 tsp ground black pepper
1/2 tsp turmeric
Place all the ingredients in a saucepan over medium-low heat.
As foam rises to the top, skim off with a spoon.
Don't let it boil.
Continue simmering gently until there is no more foam- 30 inures.
It is done when the butter is clear on top and the solids sink to the bottom.
Remove from heat.
Strain through cheesecloth and discard the solids.
Let the butter cool slightly and pour it into a jar or container.
Store, tightly covered for a couple of months in the refrigerator.
If you want a healthy dose of fish, this dish is for you! Incredibly delicious. Perfect dinner option for the family. The following recipe serves 4 people.
1 tsp green peppercorns
1 tsp juniper berries
1 tsp salt
4 salmon steaks or fillets, skinned
1 oz unsalted butter
8 tbsp dry vermouth
3 tbsp full cream (whipping cream)
Crush together the green peppercorns, juniper berries and salt using a mortar and pestle.
Sprinkle over the salmon and press firmly to adhere.
Melt the butter in a frying pan over medium heat and fry the seasoned fish for about 10 minutes for steaks, a little less for salmon fillets, turning once.
Lift the salmon to a warm serving dish. Keep warm.
Deglaze the pan with the vermouth and let bubble for 2-3 minutes until syrupy.
Stir in the cream and let bubble for 2 minutes.
Spoon the sauce over the salmon and serve immediately.
This delightful meal is not only tasty but very filling. Perfect for any occasion. The following recipe serves 2-4 people.
2 heads of garlic, top third cut off
6 tbsp olive oil, divided
1 3-4 pound chicken, cut in half lengthwise, backbone removed (spatchcocked)
1/4 cup Za'Atar
1 1/2 tsp lemon zest and 3 tbsp fresh lemon juice
1 tsp Rosemary, crumbled
1 small Serrano chile, seeded and minced
2 tsp Marjoram
Kosher salt and freshly ground black peppercorns
Cumin Aioli ( recipe follows)
Preheat oven to 400F.
Put garlic on a large sheet of foil.
Drizzle with 1 tbsp olive oil and wrap tightly with foil.
Roast until tender and golden brown, about 45-50 minutes.
Place chicken in a 31x9x2" glass baking dish.
Sprinkle 2 1/2 tablespoons Za'Atar over chicken.
Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.
Add 4 tablespoons oil, lemon zest and juice, Rosemary, Serrano chile and Marjoram; whisk to blend.
Pour over chicken; turn to coat.
Cover; chill overnight.
Season chicken with salt and pepper; let stand at room temperature for 30 minutes.
Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Brush grill rack with remaining 1 tbsp oil.
Grill chicken, turning occasionally, until skin is crisp and browned and an instant read thermometer inserted into the deepest part of the thigh without touching bone reads 160F, about 35 minutes.
Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tbsp Za'atar and let rest for 10 minutes.
Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.
Delicious Ice Pops. Great for any gathering. A cold treat, delicious even in the cold months! The following recipe makes 6 ice pops.
1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup Rose Water
1 1/2 tsp freshly squeezed lemon juice
About 30 red rosebud petals, rinsed
In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice.
Fill ice pop moulds about 1/3 full.
Drop two or three rose petals into each mould and freeze until set, about 30 minutes.
Fill the moulds another third of the way full and drop 2 or three more rose petals into each mould.
Freeze until set, about 30 minutes.
Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mould.
Freeze until set, at least 8 hours or up to 1 week.
3. To unmould the ices, run hot water over the outsides of the moulds for a few seconds, then gently pull the sticks.
Note: You will need to let the Prosecco get flat in the refrigerator prior to making the ices. If you are in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.
Autumn Pumpkin Pie is always a delicious dessert for any dinner this fall! Enjoyable for everyone at the table.
1 pie serves 8 people.
2 pie crusts
2 ½ cups of pumpkin purée
1 tsp of Mixed Spice
2 cups of whipping cream
2 egg yolks
2 cups brown sugar
Pre bake the pie crusts with pastry weights and parchment paper (or as instructed on the box ) for 10 minutes in a pre heated 400º oven.
Remove the paper and weights.
Meanwhile, beat the eggs together with the sugar.
Mix in the pumpkin purée, Mixed Spice, and 1 cup of the cream.
Blend everything together.
Pour the pumpkin mix into the pie shells and lower the temperature to 350º.
Bake for 1 hour and then set aside to cool.
Whip the remaining 1 cup of cream to serve with the pie.
Mulled Wine Or Apple Cider (Which ever you prefer) can be a wonderful addition to any warm meal during the late fall colder days.
red wine or apple cider
The following recipe is for 1 bottle of wine (750 ml)
1/8 cup of Mulling spice
½ cup of sugar
½ cup dark rum ( for mulled wine only)
1 bottle of red wine ( or same amount of unsweetened apple cider)
Combine the wine/apple cider, sugar, and Mulling Spices in a pot.
Slowly heat through (do not boil!) for around 10 minutes.
Remove from the heat.
Add the rum (optional).
This scrumptious side is a delightful addition to any holiday meal this season! For this, you can allow 1/2 cup or 115g per person.
Green Beans (Broccoli or Brussel Sprouts)
Butter (or Olive oil if you prefer)
Salt & Pepper
Steam the vegetables.
In a serving bowl place a tsp of butter ( or Olive Oil)
Place the cooked green in the bowl and toss with the butter.
When the vegetables are well coated, add a generous coating of freshly grated nutmeg.
Add pepper and salt to taste.
This version of Turkey dish is absolutely amazing. Try it for the holidays, or for any occasion!
Ask your butcher for turkey pieces. Because we don’t stuff our bird with the stuffing, this is a simpler way of cooking this bird.
Allow 2/3 pound per person when purchasing a bone-in turkey breast, which usually weighs between 4 and 8 pounds (4 pounds for each 6 people)
Allow 1/2 pound per person when purchasing a boneless turkey breast or roast, which usually weighs between 4 and 8 pounds (4 pounds for each 8 people).
Lemons ( 2 lemons per 4lbs of Turkey)
Rub Olive oil and Lemon Thyme all over the Turkey.
Sprinkle with a little salt.
Cut lemons in half and squeeze lemon juice all over the Turkey.
Place the squeezed lemons cut side down in the pan around the Turkey.
The general rule seems to be 20 minutes per pound of Turkey.
If you own a meat thermometer, then your internal temperature of a cooked bird is 165º F minimum.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Let the cooked turkey rest for around 10 to 15 minutes before slicing and serving!