RICH the dish is. It’s pretty easy and DELISH!
see recipe below
blender and let the egg mix get whipped up good.
slowly, making and emulsion. Use right away or store in a double boiler on low
heat until ready to use.
not brown. Carefully add the Pernod and flame off (careful now!)
cream by about ⅓ but don’t kill it. keep it green. Fold in the cheese.
but try not to puree it. Lay out on a pan to cool.
Spoon on some bearnaise and bake for 8 minutes.
The bearnaise will become golden. Serve hot.
French Quarter along the Mississippi river in New Orleans in the early 1700s.
The only connecting ingredients are shrimp and mushrooms. Here is mine.
It is also rich and creamy!
and pepper. Season gently with salt and Cajun seasoning. When everything is
soft and getting lightly golden add the mushrooms and saute until soft. Add the
shrimp, stir and add the sherry. Turn up the heat and cook for a minute or two to
concentrate the sherry. Whisk in the flour until it disappears. Whisk in the cream
and cook until it binds.
Sprinkle with grated cheese and bake for 8 minutes. Serve hot.
The real deal, baby!
leftover lobster? Throw it in.
Skim any skim that may accumulate. Once it boils, reduce heat to a simmer.
Simmer for 30 minutes or until cooked. Remove chicken from broth and let cool.
Reserve the broth and the thighs.
Once cooked, pull all the meat from the chicken and roughly chop. Set aside.
Add the veggies and wilt until soft but not brown.
And the thyme and Cajun seasoning and stir to coat.
Cook a few minutes and then add okra, tomato juice and reserved chicken broth.
After 20 minutes of cooking at a moderate boil, add the chicken meat and
all seafood and cook another 20 minutes.
Pick up the palate by adding dashes of Worcestershire and Tabasco to taste.
Now stir in 1 cup of roux. Cook gently another 15-20 minutes to thicken.
add a drizzle of vegetable oil. Add the 2 cups of rice and 2 teaspoons salt.
Heat until you begin to hear a sizzle. Stir once. Add 3 ½ cups of water.
Stir once more. Bring to a boil. Cover snugly. No more stirring.
Reduce heat to very low and allow to steam for 15-20 minutes.
Turn off heat and let rest, covered, for 10 minutes. Done!
Most are a pain but this is a pretty simple technique.
Cook for a few minutes to make sure all of the flour is amalgamated with the fat.
timer goes off, carefully whisk the mix. It should be getting golden. Repeat this
procedure, cutting back the time each time until your roux resembles mild chocolate.
Bring the stew back to a boil. Add a little more of the roux until you have reached
the desired thickness. The stew will thicken as it boils. Be patient.
I still eat these shrimp a couple of times a week and I've been making them
for many years. Yes, they are hot and sloppy, but what's wrong with that?
Lift the shrimp by the tail with your fingers and suck off all of the sauce.
Get the good stuff that clings to the shrimp's legs, too.
Now peel the shrimp and swish the meat around in the sauce again.
Suck it clean one more time before you bite!
Dunk slices of baguette or other crusty bread into the sauce, too, or spoon it over rice.
Get ready for a wonderful evening!
unpeeled, headless shrimp work well too.
I prefer the briny flavor and reliable quality of Gulf shrimp;
ask your fishmonger for his best. Avoid tiger shrimp; not only are they bland,
but often they are cultivated in water you wouldn't wash your car with.
Serve with PLENTY of bread for sopping up the sauce!
but find one without MSG or preservatives)
Cover, remove from the heat, and let the peppercorns soak for one hour or overnight.
This should make a ruddy, muddy-looking paste. If it is too dry to puree smoothly,
add a bit more wine.
When it begins to simmer, stir in the spice paste.
Use a wooden spoon and stir gently for about 5 minutes or until the sauce becomes golden.
rustic-looking bowl. Ladle about 1/3 to 1/2 of the sauce over them and garnish with
lemon wedges. Put the bowl in the center of the table and dig in.
(You can also serve in individual bowls with sauce ladled on and garnished with lemon.)
Be sure to supply bowls for the discarded shrimp shells.
The butter will form a hard cap when it cools. As long as the cap is intact,
the sauce will keep up to one month. Just reheat and use again.
Here in the Hudson Valley, Millbrook makes a great Tocai Friulano.
Also, you can't lose with a cold, crisp, simple beer like Dixie, Lagunitas Pils or even
Rolling Rock ponies served on ice.
recipe to keep them all fortified while partying!
leftovers...you name it.
Cover with lightly salted water. Taste the water first. It should not be as salty as the sea,
but mildly salty like a very light broth. Bring to a boil . Skim any scum that may accumulate.
Once it boils, reduce heat to a simmer. Simmer for 30-40 minutes or until the chicken is
fully cooked. Let the chicken cool in the broth for a few minutes. Strain.
Reserve the broth and the bird separately.
Bring to a boil. Once boiling reduce the heat to a low simmer and cover tightly.
covered for a few more minutes to “simmer down”.
These take no longer than 20 minutes to make! Nice, right?
This makes a tasty little pasta dish as well, if you are thinking linguine!
(or whatever color bell pepper turns you on.
This is quick restaurant style sauté stuff here!
add the peppers, toss, add the tomatoes, toss, add half of the scallions, toss.
Shake the pan well to mix. Now sprinkle with some Cajun seasoning and toss some more.
Pour the Pernod into the pan until it flares up and cook that alcohol down.
When the flame subsides add the clam juice and butter.
Cover the pan and let cook 3 minutes or until the mussels are all open.
Garnish with the remaining scallions and a little sprinkling of Cajun seasoning!