Shrimp Creole with okra, for two
Lars
12 days ago
last modified: 11 days ago
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Chicken or Shrimp Mozambique
Comments (10)This one might be similar to what you're looking for; I included the notes from the author. Piri-Piri Chicken by Steven Raichlen, Francine Maroukian/from Bon Appetit/July 2010 Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled. Bottled Piri Piri Sauce is available at specialty food stores and on-line. Glaze 3 tablespoons butter 3 tablespoons chopped fresh cilantro 2 garlic cloves, minced 2 tablespoons piri-piri sauce or other hot pepper sauce 2 tablespoons fresh lemon juice Chicken 1/4 cup chopped fresh cilantro 1 2-inch piece fresh ginger, peeled, thinly sliced 1 large shallot, peeled, quartered 3 garlic cloves, peeled 1/2 cup piri-piri sauce or other hot pepper sauce 1/4 cup extra-virgin olive oil plus additional for brushing 1/4 cup fresh lemon juice 1 teaspoon coarse kosher salt 1 teaspoon freshly ground black pepper 1 3 1/2- to 4-pound chicken, backbone removed, opened flat 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips) For glaze Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using. For chicken Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend. Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally. Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil. Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165�F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over....See MoreLOOKING for: Shrimp and Grits, a better one than this pls
Comments (24)Saw this last night on the Food channel, watching Paula Deen's Cooking Class. Thought someone might be interested in it. She sure made it sound good! Of course, she makes everything sound good! Shrimp Florentine over Tomato Grits Tomato Grits: 2 cups water 3/4 cup milk 1 teaspoons salt 1 cup quick cooking grits 1 stick butter, plus 1 tablespoon butter 1/3 cup green onions, diced 6-ounce garlic cheese roll 2 1/2 cups Cheddar, shredded 10-ounce can diced tomatoes and green chiles 2 eggs, lightly beaten Shrimp Florentine: 2 tablespoons butter 1 clove minced garlic 12 shrimp, peeled and deveined 1 to 2 lemons juiced White wine, for deglazing 1 cup heavy cream 1/4 cup grated Parmesan or Grand Padana 2 cups fresh spinach, packed down 1 dash ground nutmeg Salt and pepper Preheat the oven to 350 degrees F. To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time. To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits. Leslie...See MoreShrimp creole without Worcestershire sauce?
Comments (16)This recipe is the most authentic and most delicious version I've ever encountered. I grew up in S. Louisiana, relatives both in N'awlins and Cajun country, and this version resembles what I had growing up. It's got a lot of ingredients, but trust me; this is worth the effort. In fact, I have made large quantities of the sauce ahead of time and frozen it in portions, and then later heated it up, adding the shrimp about 20 minutes before you serve it. The link is to a Google books page; it's not the most legible, but you can decipher it. It's from my favorite all time cookbook, Richard and Rima Collin's The New Orleans Cookbook. The glitches in the image of the recipe might confuse you, but in paragraph one you're adding the tomato paste; you don't add the shrimp until paragraph two of the recipe. Once I was in Miami Beach on Lincoln Road, and had a very similar dish (spicy shrimp in a tomato sauce) served in a bowl made of fried plantains. I was in heaven. I was later told by a Puerto Rican friend that it was called mofongo....See MoreTweaking old-school shrimp orleans recipe
Comments (19)lpink, here is an excellent substitute for cream of mushroom soup. It is Mushroom Bechamel Sauce from Robert St John. I’ve made it before and it is fabulous. I froze it in 1 cup portions. It will separate a bit when thawed, but you can stir it back into shape! You can control the amount of salt easily. I’m going to post the recipe below, but I would urge you to go to his site and read the whole blog post. It is hilarious! MUSHROOM BÉCHAMEL SAUCE (should be used as a legit substitute for canned cream of mushroom soup) 1 Tbl Olive oil, light 1 /2 cup Onion, minced 1 /4 cup Shallot, minced 1 /4 cup Celery, minced 2 tsp Salt 1 tsp Garlic, granulated 1 /2 tsp Thyme, dry 10 oz Mushrooms, cleaned, sliced (4 cups) 3 cups Chicken broth, warm 1 /2 cup Butter 3 /4 cup Flour 1 cup Whipping cream Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes. In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: two quarts...See MoreLars
11 days agoLars
11 days agoLars
10 days agoplllog
10 days agolast modified: 9 days agoLars
9 days ago
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