I had a hankerin' for some Cajun food the other day and decided to whip me up some gumbo. Here's what transpired:
Gumbo
canola oil
butter
flour
cajun spices (see below)
two large chicken breast halves cut into mouth size chunks
1/2 lb of shrimp (ditto above)
salt to taste
1 small zuchinni
4 oz chopped spinach
1 medium chopped tomato
about 3-4 cups lobster stock (which I just happened to have on hand)or chicken/shrimp stock
rice (3/4 cup/cup dry, then steam or cook)
[Note: I skipped the okra -- wife doesn't like, and I can take or leave, hence the zuch and spinach]
A note on cajun seasoning: I used a generic brand, but you can make your own. Here is one attributed to Paul Prudhomme:
4 Tbsp. salt
2 Tbsp. + 2 tsp. paprika
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 Tbsp. dried basil leaves
4 tsp. dried thyme leaves
4 tsp. black pepper
3 tsp. dried oregano leaves
2 tsp. white pepper
A good bit of Cajun cooking is all about the Roux and I have played around a bit with the whole concept of this for the last couple of years. No sense in letting the southern boys and girls have all the fun -- rouxes can be used in a variety of cuisines!
make a mixture of about two tablespoons of cajun seasonings (depends on how spicy you like things) and 3/4 cup of flour. Dredge chicken chunks in this until well-coated. Place oil and a couple of tablespoons of butter (you can use all butter, but watch your heart!), to coat a frying pan about 1/8th-1/4 inch thick for frying. Heat to med-high/high and begin frying the chicken chunks. Set aside when seared on all sides and a crust develops [Note: most of this will dissolve in the Gumbo eventually, but that adds to the flavor -- a Gumbo is essentially a soup or stew.]
When the chicken is all done, dump the remaining flour from dredging in-with the leavings in the pan oil. Heat on medium high until the roux begins to develop (flour will start to brown). Now comes your creative and taste part:it depends on what type of flavor you want how long you cook the roux. light brown is mild; dark brown richer. Experiment. Important: don't let the roux burn. any black or black flecks is not good. So you have to watch this and stir off and on. If it sits, it will burn.
Meanwhile take your stock and begin to heat it. Then add about a cup of the heated stock to the pan with the oil and roux and voila, you have a gravy. Dump this with all its goodness (scrap it all into your soup pan even the dregs at the bottom). Add remaining stock and simmer for (however long you need -- just don't let it burn on the bottom, at least a half hour). Add fairly finely chopped zuchinni the last fifteen/twenty minutes, shrimp the last ten, and spinach the last five.
Gumbo is served in a soup bowl over some rice. Place a 1/4 cup of rice or so in bottom of dish and spoon over all that rick goodness of the gumbo. YUMMY!
Meanwhile the Cornmeal Popovers:
Checkout one of my other posts on popovers. Add to the basic recipe -- 1/2 cup of cornmeal, a bit of sugar if you like it sweet, to taste, and an additional 1/2 cup of milk. Cook as normal. This works! I just did it. They pop as nicely as regular popovers.
Best,
Joe Koob
Tuesday, November 22, 2011
Tuesday, November 8, 2011
Black-tip Shark Steak Dinner
I got two nice Black-tip Shark steaks at a local market recently. This dinner for two was a result.
You don't often find Black-tip Shark available, at least in my local area, and it is a good semi-firm white fish that can stand up to grilling, poaching, high-heat cooking -- your choice. In this case I decided to poach the fish and enjoy with a 'sauce within a sauce.'
Ingredients:
Two shark steaks -- about 1/2 lb each (mine were about an inch+ thick)
Creamed spinach
Shirred eggs (two)
Lobster sauce
Roasted red pepper sauce
Rice
For the steak:
I poached the steak in about 3/4 inch of liquid:
water
white wine (about 1/4 cup)
juice of one-half lemon
pinch of bouquet garni
Poach on a slow roll until just done, about 7-10 minutes.
For the spinach:
4 ounces or so fresh spinach coarsely chopped
olive oil
heavy cream (or light sour cream)
white pepper (or black)
salt to taste
Saute spinach in olive oil in a skillet until nicely wilted, sprinkle on seasonings, stir in a bit of cream or sour cream to smooth out
Shirred eggs
Place a tablespoon of heavy cream in a small baking dish (one for each egg of a size for egg to fit nicely -- see picture). Place egg on top, dollop top with a bit of butter and a bit more cream. Bake in oven to desired doneness (runny or hard). (Or you can make poached eggs.)
Rice: I used plan white rice, rinsed to get some of starch off, cooked as usual (one cup rice -- two cups water, bring to a boil, reduce to low simmer until liquid absorbed).
Roasted red bell pepper sauce
one medium red bell pepper roasted
1/4 cup light or non-fat sour cream (you can use the regular stuff, depends on whether you want the fat content)
juice from 1/4lemon
You can roast bell peppers on your grill, or under a broiler, or you can now buy them jarred in a store. If you do yourself, roast until outer skin is blackened, but flesh is still moist (turn as needed). Cool and then peel of charred skin.
I used my food processor to mix this up well. Note: this is almost a red pepper coulis and you can vary it at will, just don't overpower the fish.
Now for the clincher: the Lobster sauce
I made this sauce as I would make a lobster bisque only it was thicker.
Mirepoux (finally chopped carrots, celery, onions)-- about a cup's worth
butter and olive oil (or canola oil)
one-two small lobsters (the more the richer the sauce)
heavy cream
seasonings (light pinches of herbs to your taste)
Boil lobsters in large pot until done (5+ minutes). Cool. Reserve liquid. [Note: to use less liquid and not have to cook it down, I use only enough water to cover half the lobster, then I turn them once while boiling).
Saute mirepoix in butter and oil until it begins to brown (how brown will affect the richness and flavor of your sauce/bisque, I like it fairly brown, but be sure not to burn).
Cut up lobsters, remove meat, and save everything including all the liquid that comes out as you disect them. Return all shells,liquid, etc., to the pot with reserved liquid and simmer for 1/2 hr to an hour. You want to glean all those great flavors from the lobster shells, etc.
Strain the lobster liquid, toss out carcasses. Add mirepoix to liquid and simmer again for a 1/2 hour, add any herbs you wish at this time (all of this simmering will help reduce the amount of liquid and thicken your sauce). Strain the liquid again reserving mirepoix. Add the mirepoix to a cuisinart or blender with a small amount of the liquid and blend on high for a couple of minutes. Then strain this through a medium fine sieve pushing as much of it through as possible. The twice-cooked mirepoix adds to the flavor and thickness. Add this mixture back into the rest of the liquid and simmer again. Add cream (you don't need alot, a few tablespoons will do). To thicken further you can add a bit of flour to some of the liquid and heat to a higher temperature for a bit. You can also add some light sour cream to help smooth out more and it will add fewer calories and fat than the heavy cream. Add in some of the lobster meat, chopped. Voila! (Use the rest of the lobster meat for some other delectable dish.
Put together: see picture below. And serve immediately. Enjoy.
You don't often find Black-tip Shark available, at least in my local area, and it is a good semi-firm white fish that can stand up to grilling, poaching, high-heat cooking -- your choice. In this case I decided to poach the fish and enjoy with a 'sauce within a sauce.'
Ingredients:
Two shark steaks -- about 1/2 lb each (mine were about an inch+ thick)
Creamed spinach
Shirred eggs (two)
Lobster sauce
Roasted red pepper sauce
Rice
For the steak:
I poached the steak in about 3/4 inch of liquid:
water
white wine (about 1/4 cup)
juice of one-half lemon
pinch of bouquet garni
Poach on a slow roll until just done, about 7-10 minutes.
For the spinach:
4 ounces or so fresh spinach coarsely chopped
olive oil
heavy cream (or light sour cream)
white pepper (or black)
salt to taste
Saute spinach in olive oil in a skillet until nicely wilted, sprinkle on seasonings, stir in a bit of cream or sour cream to smooth out
Shirred eggs
Place a tablespoon of heavy cream in a small baking dish (one for each egg of a size for egg to fit nicely -- see picture). Place egg on top, dollop top with a bit of butter and a bit more cream. Bake in oven to desired doneness (runny or hard). (Or you can make poached eggs.)
Rice: I used plan white rice, rinsed to get some of starch off, cooked as usual (one cup rice -- two cups water, bring to a boil, reduce to low simmer until liquid absorbed).
Roasted red bell pepper sauce
one medium red bell pepper roasted
1/4 cup light or non-fat sour cream (you can use the regular stuff, depends on whether you want the fat content)
juice from 1/4lemon
You can roast bell peppers on your grill, or under a broiler, or you can now buy them jarred in a store. If you do yourself, roast until outer skin is blackened, but flesh is still moist (turn as needed). Cool and then peel of charred skin.
I used my food processor to mix this up well. Note: this is almost a red pepper coulis and you can vary it at will, just don't overpower the fish.
Now for the clincher: the Lobster sauce
I made this sauce as I would make a lobster bisque only it was thicker.
Mirepoux (finally chopped carrots, celery, onions)-- about a cup's worth
butter and olive oil (or canola oil)
one-two small lobsters (the more the richer the sauce)
heavy cream
seasonings (light pinches of herbs to your taste)
Boil lobsters in large pot until done (5+ minutes). Cool. Reserve liquid. [Note: to use less liquid and not have to cook it down, I use only enough water to cover half the lobster, then I turn them once while boiling).
Saute mirepoix in butter and oil until it begins to brown (how brown will affect the richness and flavor of your sauce/bisque, I like it fairly brown, but be sure not to burn).
Cut up lobsters, remove meat, and save everything including all the liquid that comes out as you disect them. Return all shells,liquid, etc., to the pot with reserved liquid and simmer for 1/2 hr to an hour. You want to glean all those great flavors from the lobster shells, etc.
Strain the lobster liquid, toss out carcasses. Add mirepoix to liquid and simmer again for a 1/2 hour, add any herbs you wish at this time (all of this simmering will help reduce the amount of liquid and thicken your sauce). Strain the liquid again reserving mirepoix. Add the mirepoix to a cuisinart or blender with a small amount of the liquid and blend on high for a couple of minutes. Then strain this through a medium fine sieve pushing as much of it through as possible. The twice-cooked mirepoix adds to the flavor and thickness. Add this mixture back into the rest of the liquid and simmer again. Add cream (you don't need alot, a few tablespoons will do). To thicken further you can add a bit of flour to some of the liquid and heat to a higher temperature for a bit. You can also add some light sour cream to help smooth out more and it will add fewer calories and fat than the heavy cream. Add in some of the lobster meat, chopped. Voila! (Use the rest of the lobster meat for some other delectable dish.
Put together: see picture below. And serve immediately. Enjoy.
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