Tidewater Chili
Ingredients:
(18-20 servings)
4 large onions, chopped
4 cloves garlic, minced
1/3 cup peanut oil
3 cans (28 ounces each) Italian plum tomatoes
2 cans (29 ounces each) tomato puree
2 teaspoons oregano
2 tablespoons crushed red pepper flakes
1 tablespoon salt
1 1/2 tablespoons basil
1/3 cup chili powder
2 tablespoons cumin
2 pounds Surry County, Virginia, smoked sausage or Italian smoked sausage
5 pounds lean chuck
4 cans (15 ounces each) red kidney beans, drained
Instructions:
Saute the onion and garlic in the peanut oil over medium heat. Stir in the tomatoees, tomato puree, and herbs and spices and simmer while cooking the meats. Cut the sausage into 1/2-inch pieces and brown. Drain and add to the mixture. Brown the chuck in small batches; drain and add to the mixture. Simmer for 1 hour. Add the beans.
Tidewater Chili
Shepherd's Pie Recipe
Shepherd's Pie
Chowning's Tavern
Colonial Williamsburg
Williamsburg, Virginia
Serves 6 to 8
For the stew:
4 tablespoons unsalted butter
2 pounds lean boneless leg of lamb, cut into 1/2 inch cubes
½ pound turnips, peeled and diced
½ pound carrots, peeled and diced
3 celery stalks. trimmed and sliced
1 medium onion, peeled and diced
1 teaspoon fresh thyme leaves
½ cup all purpose flour
2 cups beef stock
1 cup tomato paste
Salt and freshly ground black pepper to taste
For the potato topping:
2 pounds white or red boiling potatoes, peeled and cut into 1 inch cubes
¼ pound (1 stick) unsalted butter
1 egg
1 egg yolk
1 teaspoon salt. or to taste
½ teaspoon freshly ground white pepper, or to taste.
Preparation:
1. To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat. Add the lamb and brown on all sides, making sure not to crowd the pan. This may have to be done in batches. Remove the lamb from the pan with a slotted spoon, and set aside.
2. Add the turnips, carrots, celery and onion to the pan, and saute for 3 minutes, stirring frequently, or until the onions are translucent. Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. Cook over low heat for 3 minutes, stirring frequently, to cook the flour. Add the cold stock or water, raise the heat to medium high, and bring to a boil. Stir in the tomato paste, and season with salt and pepper. Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
3. While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. Boil the potatoes until tender, about 15 minutes. Drain, and then mash the potatoes using a potato masher or hand held electric mixer with the butter, egg, yolk, salt and pepper. Place the mixture in a pastry bag fitted with a large star tip.
4. To serve, preheat an oven broiler. Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. Place 6 inches from the broiler element, and brown the potatoes. Serve immediately.
Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. Reheat the lamb over low heat before piping the potatoes and the final broiling.
Kentucky Burgoo Recipe
Kentucky Burgoo
Ingredients:
3 tablespoons vegetable oil
2 pounds beef shank, trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3 to 4-pound) chicken, cut into 1/8's
Essence, recipe follows
Salt
Freshly ground black pepper
2 medium onions, quartered plus 2 cups chopped onions
4 whole cloves garlic, peeled and crushed, plus 2 teaspoons minced garlic
1 medium fresh hot red pepper, quartered
2 bay leaves
3 quarts water
6 slices bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
1 cup fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves
Preparation:
In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil.
Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat.
Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
Skillet Sausage Paella
Skillet Sausage Paella
3/4 lb hot Italian sausage
1 green pepper, sliced
1 onion, finely chopped
2 bay leaves
3 garlic cloves, minced
1/4 tsp turmeric
2 cups chicken stock
one dash hot pepper sauce
1 cup long-grain rice
1 cup frozen peas, thawed
2 tomatoes, chopped
1/2 cup grated cheddar cheese
Cut sausage into thick slices; cook in a large skillet over med-lo heat for 10 minutes, or until no longer pink. Pour off fat. Add onion and garlic; cook until softened.
Stir in stock, then rice, tomatoes, green pepper, bay leaves, turmeric and hot sauce. Cover and simmer for 25 minutes or until rice is tender.
Stir in peas, and salt to taste. Cook for 3 minutes.
Spread cheese on top and slip into oven for a few minutes to melt and crisp the cheese.
Rosemary Pork Roast
Rosemary Pork Roast
3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary
Preheat oven to 325F. Rub the tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10 x 15 inch roasting pan and sprinkle with the rosemary. Bake for 1 hour, or until the internal temperature of the pork reaches 160F. This is a most tender, delicious cut of meat.
Sour Cream Mashed Potatoes
2 1/2 pounds Yukon Gold potatoes, cooked and mashed
8 ounces sour cream
1/4 cup milk
1 teaspoon salt
ground black pepper to taste
Combine potatoes, sour cream, milk, salt and pepper to taste. Whip with mixer until desired consistency. Serve warm with Rosemary Pork Roast. 6 servings.
Great Food: CATFISH & BLACK EYED PEA SALSA
CATFISH & BLACK EYED PEA SALSA
- 1 can (16 oz.) seasoned or unseasoned black eyed peas, rinsed and drained
- 1 cup plum tomato, chopped (about 1 cup)
- 1 cup whole kernel corn
- 1/4 cup chopped sweet onion
- 1/3 cup PLUS 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/2 tsp. green pepper sauce or to taste
- 1-1/2 tsp. salt
- 1 lb. catfish fillets
- 1 cup all-purpose flour
- 2 Tbsp. Bertolli® Classico™ Olive Oil
For Black Eyed Pea Salsa, in medium bowl, combine peas, tomato, corn, onion, 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise, green pepper sauce and 1/2 teaspoon salt. Cover and chill until ready to serve.
Brush fillets with remaining 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, then coat with flour combined with remaining 1 teaspoon salt.
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook fillets, turning once, 6 minutes or until golden and fillets flake easily with fork. Serve with Black Eyed Pea Salsa.
Source: Hellman's
Grilled California Asparagus and Lamb with Mustard Aioli Recipe
Grilled California Asparagus
and Lamb with Mustard Aioli
Marry the perfect pair from the Golden State. Grilling brings out robust flavors in the asparagus and the lamb. The lusty sauce finishes this dish. It's hard for your patrons to resist.Makes 12 servings
Ingredients:
2 cups mayonnaise
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
Preparation:
Combine mayonnaise, mustard, lemon juice, and garlic, reserve.
Scale lamb into 4-ounce portions; then scale asparagus into 4-ounce portions. Alternate pieces of 1 portion asparagus pieces with 1 portion lamb cubes on the number of skewers preferred.Brush lightly with olive oil, reserve.
Per Order:Season skewers with salt, then grill, turning occasionally, until asparagus is tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with pepper.
Serve 2 tablespoons aioli in a small ramekin on the side.
Source: California Asparagus Commission
Spanish Cuisine: Seafood and Meat Paella
Seafood and Meat Paella
Paella de Mariscos y Carne
In Spain, a paella is an outdoor event. Large paella pans, some more than three feet in diameter, are set over open wood fires. The dish takes on a wonderful smoky flavor from the fire. Calasparra rice is the most authentic choice for this dish, it has been used since it arrived with the Moors in the Middle Ages. If you can’t find it however, use the same kind of rice you’d choose for a risotto.
Ingredients:
1/4 cup olive oil
3 whole chicken breasts,
whole chicken legs, cut into drumsticks and thighs
2 pounds boneless pork roast, cut into 2-inch cubes
salt as needed
freshly ground black pepper as needed
1/2 pound squid, bodies sliced in rings, tentacles coarsely chopped
1 cup chopped green bell pepper
1 cup chopped plum tomato
2 teaspoons minced garlic
2-1/2 cups round-grain rice
1/2 teaspoon saffron threads, lightly crushed
5 cups chicken broth
1/2 cup dry white wine
1/2 cup fresh or frozen peas
5 piquillo peppers, cut into julienne
2 dozen mussels
2 dozen littleneck clams
12 jumbo shrimp, in the shell (see note)
2 teaspoons lemon juice
Preparation:
Preheat the oven to 350 degrees F.Heat the oil in a paella pan or deep skillet over medium-high heat until it shimmers.
Season the chicken and pork with salt and pepper and, working in batches, sear in the hot oil, turning as necessary, until browned on all sides, about 12 minutes.
Add the squid, green pepper, tomato and garlic. Cook, stirring frequently, until the squid becomes opaque, about 3 minutes.
Add the rice and saffron, stir to coat evenly, and sauté until the rice begins to change color slightly, about 4 minutes.
Add the broth and wine, bring to a boil over high heat and then reduce the heat to a slow simmer.
Add the peas and piquillo peppers and arrange the mussels, clams and shrimp on top of the paella. Sprinkle with lemon juice. Cover the pan or skillet and transfer to the oven. Cook until the rice has absorbed the broth and the clams and mussels open, 15 to 20 minutes. Let the paella rest for 5 minutes before serving directly from the paella pan or skillet.
About Shrimp:
If you can find jumbo shrimp with the heads on, show them off in this dish. You may need to teach the uninitiated how to twist away the tail, pull off the shell and then suck out the juices from the head. Have plenty of napkins on hand if this is a family-and-friends affair. For a more elegant dining experience however, put out finger bowls with a thin slice of lemon to rinse off your fingertips.
Southern Italian Beef Steak & Pasta for Two Recipe
Southern Italian Beef Steak & Pasta for Two
Ingredients:
2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 ounces)
3/4 cup uncooked penne pasta, cooked
2 tablespoons grated Romano cheese
Sauce:
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon grated Romano cheese
Preparation:
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes), turning occasionally. Season with salt and pepper.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Source: http://www.beefitswhatsfordinner.com/recipes/rcp_00250_00.asp
Roast Turkey Upside Down Recipe
Roast Turkey Upside Down
Ingredients:
1 18 lb. turkey
1 14 oz. can Chicken Broth
Butter
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. marjoram
1 stick of unsalted butter
1 cup dry white wine
Preparation:
Rinse turkey under cold running water and pat dry with paper towels. Pre heat your oven to 325 degrees.
Pour the chicken stock into your roasting pan and place a roasting rack in the bottom of the pan. If you intend to stuff your bird, do it now.
Rub the rack with plenty of butter to avoid the skin sticking. Combine the garlic and spices in a bowl. Rub plenty of butter onto the surface of your bird and sprinkle the seasonings evenly over the entire surface. Place the bird on the rack, upside down. Cook for about 40 minutes.
Meanwhile melt the stick of butter and add the wine. Baste the bird with this mixture after the 40 minute period. Then baste the bird about every 30 minutes with the butter/wine mixture and the pan juices.
About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the bird Breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees. Allow the bird to rest for 20 minutes before carving.
Regional Food: Southern Fried Catfish
Southern Fried Catfish
Ingredients:
Vegetable oil for frying
1/2 cup white cornmeal
1/4 cup flour
2 eggs
1/2 cup milk
6 to 10 catfish fillets (or 4 to 6 whole catfish, skinned)
Salt and pepper, to taste
Preparation:
Heat oil in heavy skillet to 375 degrees F. Combine cornmeal and flour in a shallow bowl. In a separate bowl, beat eggs; add milk and blend well. Season the fish with salt and pepper. Dip fish in the egg mixture and coat with cornmeal mixture. Fry a few pieces of fish at a time in hot oil until golden brown on both sides. Drain on paper towels. Makes 4 servings.
Bourbon Chicken Recipe
Ingredients:
3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
½ Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger
Garlic, Pepper and Salt to taste
Preparation:
Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.
Frankie's Meatballs Recipe
Ingredients:
1 lb lean ground beef
1/2 lb ground veal
1/2 lb ground pork
2 large eggs
1 cup freshly grated pecorino romano cheese
1 1/2 tablespoons chopped fresh Italian parsley
1/2-1 small garlic clove, minced
salt and pepper
2 cups plain breadcrumbs
2 cups water
1 cup olive oil
1 garlic clove, lightly smashed
Preparation:
With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist.
Shape the meat mixture into 2 1/2 to 3-inch balls.
Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes.
Remove the garlic with a slotted spoon and discard.
Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.
Remove the meatballs from the heat and drain them on paper towels.
Rao's Famous Lemon Chicken Recipe
Ingredients:
Two 2 1/2 - 3 lb. chickens halved
1/4 C. chopped Italian parsley
Lemon Sauce
Preparation:
Preheat broiler 15 minutes before starting to cook. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when pricked with a fork.Remove chicken from broiler, leaving broiler on.
Use a very sharp knife and cut each half into 6 pieces. (leg, thigh, wing and 3 breast pieces)Place chicken on a baking sheet with sides and pour the lemon sauce over it. Toss to coat well.
Return to broiler and broil for 3 minutes. Turn each piece and broil for another minute.Remove from broiler. Pour sauce into a saucepan. Add parsley to the sauce. Place over high heat and boil for 1 minute. Pour over the chicken and serve with lots of crusty bread to soak up the sauce.
Special Lemon Sauce:
2 C. fresh lemon juice
1 C. olive oil
1 T. red wine vinegar
1 1/2 t. minced garlic
1/2 t. dried oregano
salt and pepper to taste
Whisk all ingredients together. Cover and refrigerate until ready to use.
Shake or whisk well before using.
Brennan's Classic Shrimp Remoulade Recipe
Brennan's Classic Shrimp Remoulade Recipe
This recipe is from Brennan's of Houston in Your Kitchen cookbook.
Ingredients:
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as Zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radishes
2 cups frisee or curly endive lettuce
1/2 cup vinaigrette dressing
Preparation:
Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Early's (tm) Country Ham
Early's (tm) Country Ham
Ingredients:
2 16 oz. bottles cola
1 c. brown sugar
1 c. Early's Honey or Sorghum
1 c. wine
1 apple, cut in half
1 orange, cut in half
3 or 4 bay leaves
Preparation:
Wash and scrub ham, then soak for 24 hours in water with 1 cup vinegar. Rinse and place ham in large roaster. Add as much water as possible. Combine above ingredients and pour over ham in roaster. Cook at 190°-200° - for 10 to 12 hours.
About Early's:
Over 80 Years of Quality Food and Friendly Service
In 1925, Early's was just a simple roadside honey stand under a big shade tree on U.S. Highway 31 in serene Spring Hill, Tennessee. Nestled in the beautiful rolling hills, we sold our rich golden honey during the summer and slow-smoked country meats during the winter. Lots of people traveling from the north to sunny Florida, and then back home, stopped to buy our delicious products. That's how folks all over the country got to know Early's.Eventually, a new interstate highway was built and routed most of our over-the-counter customers away from us. Because our product was the best they'd ever tasted, most of them called and asked us to ship baskets of goodies to them. This was Early's introduction into the mail order business, and today we're the oldest mail order house in the South! We've since shipped our products to presidents, heads of state, Supreme Court judges, NFL owners, stars, CEOs, and thousands of folks just like you. As we grew, we added jams, mixes, cheeses, nuts, and other sausages and country fixins. While we're always looking for new product ideas and better ways to serve our customers, we won't change the promise Mr. Early made to his customers when he first opened his doors...
"At Early's you'll always get the best quality product at a reasonable price, from the friendliest people in the world."
(My mother shopped here when she was a young girl) - JF
http://www.earlysgifts.com/index.php
Cooking Cajun: Classic Chicken Gumbo Recipe
Classic Chicken Gumbo
Ingredients:
2 tb Vegetable shortening
2 tb Flour, all-purpose
2 Onions,f inely chopped
1 Green bell pepper, fine chop
5 cups Warm chicken broth
8 Tomatoes, peeled/chopped
1/2 lb Okra, cut into 1/4″ pieces
1/2 cup Uncooked rice
2 Ribs celery, chopped
1 ts Salt
1/2 ts Pepper
1/4 ts Thyme
1 Bay leaf
1 Broiler-fryer chicken, cooked
Preparation
1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
Shrimp and Grits with Country Ham
Makes 2 servings
½ stick butter
20 matchstick-size slivers of country ham
2 or 3 green onions, sliced
18 to 20 peeled, deveined medium to large shrimp
Grits (recipe follows)
Melt butter in a large skillet and add ham and onions. Saute a couple of minutes. Add shrimp and saute 3 to 4 minutes, turning once. Serve over the grits with a generous spoonful of the butter with ham and onions.
GRITS
1 quart chicken broth
1 cup yellow grits
Salt
8 ounces cream cheese
Bring chicken broth to a boil in a 2- or 3-quart saucepan. Stir constantly while slowly adding the grits to the broth. Season with salt. Lower heat and stir often until grits thicken, about 5 to 10 minutes. Keep warm. Just before serving, stir in the cream cheese until it melts.
Catfish with Black Eyed Pea Salsa
Catfish with Black Eyed Pea Salsa
Ingredients:
1 can (16 oz.) seasoned or unseasoned black eyed peas, rinsed and drained
1 cup plum tomato, chopped (about 1 cup)
1 cup whole kernel corn
1/4 cup chopped sweet onion
1/3 cup PLUS 1/4 cup Hellmann's® Real Mayonnaise
1/2 tsp. green pepper sauce or to taste
1-1/2 tsp. salt
1 lb. catfish fillets
1 cup all-purpose flour
2 Tbsp. Bertolli® Classico™ Olive Oil
Preparation:
For Black Eyed Pea Salsa, in medium bowl, combine peas, tomato, corn, onion, 1/3 cup Hellmann's® Real Mayonnaise, green pepper sauce and 1/2 teaspoon salt. Cover and chill until ready to serve.
Brush fillets with remaining 1/4 cup Hellmann's® Real Mayonnaise, then coat with flour combined with remaining 1 teaspoon salt.
In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook fillets, turning once, 6 minutes or until golden and fillets flake easily with fork. Serve with Black Eyed Pea Salsa.
Cooking Cajun: Jambalaya Recipe
Jambalaya
Ingredients:
1/4 cup vegetable oil
5 cups chicken stock or water flavored with chicken bouillon
1 ½ lbs. boneless skinless chicken breasts, cut into 1 inch pieces
1 tbs. minced garlic
salt and ground black pepper
4 cups long grain rice
1 ½ lbs. sausage cut in ¼-inch slices
2 tbsp. Kitchen Bouquet (browning agent)
4 cups chopped onions
2 tbsp. seasoning salt
2 cups chopped celery
2 cups chopped green onions
2 cups chopped green bell pepper
Preparation:
Season chicken with salt and pepper; brown in hot oil in 8 quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5-to-7 minutes. Remove chicken and sausage from pan; set aside.
Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil. Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.
For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet.
For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.
For seafood jambalaya, add cooked seafood when rice is cooked.
If using an electric stove, reduce cooking time by 3-4 minutes.
Four Tips
Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)
Use 1 ¼ cups of liquid for every 1 cup of uncooked rice
1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly
Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.
