Texas Meat Smoothie (yum!)

This is how we do breakfast smoothies in Texas.

The List:

  • 2 slices cooked crisp bacon (I am using my home cured/smoked pecan maple bacon)
  • about 6inces of cooked sausage (using pecan smoked venison)
  • about 1/2 cup of corn
  • 1 small portobello mushroom
  • 1 seeded jalapeno (best to use cooked or from a jar)
  • 2 oz fave BBQ sauce
  • 1 oz shot of whiskey

Blend to desired consistency.  May become frothy if over blended.  Enjoy!

 

TX_MeatSmoothie

TX_MeatSmoothie

Just kidding.

Jambalaya [UncookedWhiteRice Recipe]

I have done jambalaya posts in the past, and I have been evolving my own version.  Jambalaya is great because it is an easy 1 dish meal.  It needs some prep work, but little effort beyond that.

The List:

Cooking Jambalaya

Cooking Jambalaya

  • 1 1/2 cups stock
  • roux to your desired darkness
  • 2 small tomatoes or a can of diced (I like to get fire roasted)
  • small onion
  • 1-2 pieces of celery (chopped)
  • 1 sm bell pepper (for color reasons its good to use a non-green variety)
  • 1 cup of dry rice
  • choice of meats (I use 2 andouille, and 1/2 lb shrimp in this recipe)
  • 1 bay leaf
  • 1 garlic clove (chopped)
  • 1/2 teaspoon thyme
  • ground pepper to taste (I don’t add salt because of sausage and stock content is usually high in sodium)
  • splash of Cajun hot sauce and/or cayenne powder to taste

The Method:

Make your roux in a large pan.  Dilute with the stock, stirring well. Add all other ingredients, stir to mix and bring to boil.  Reduce heat, cover for 20 minutes.  Fluid should be sufficiently absorbed, remove from heat and serve!

Jambalaya

Jambalaya

Spicy Seafood Gumbo [Hunger Games]

Another recipe from the Unofficial Hunger Games Cookbook. This is part of my Summer Cajun Cooking event.  I did a fair bit of adjusting to this recipe, so I will list my version, based off of this recipe.

HG Gumbo

Hunger Games Gumbo

The Ingredients:

  1. 1 stick butter
  2. 1/4 cup flour
  3. 1/2 chopped onion
  4. 2 cloves minced garlic
  5. 1 small bell pepper, diced
  6. 1 small tomato (or 3 campari or roma)
  7. 1 cup sliced okra (or 1 can, NOT pickled)
  8. 2 can chopped or whole clams with juice
  9. 1 cup  fish stock ( you can use bouillon)
  10. 2 tbsp seafood seasoning (Old Bay)
  11. 1-2 tbsp Cajun Hot sauce (Tobasco or similar)
  12. 1/2 tspn cayenne pepper
  13. 2 pounds large shrimp (peeled, deveined, no tail)
  14. 1 pound spicy sausage (precooked)
  15. 1/2-1 tbsp File powder as needed to thicken

The Method:

  1. Make Roux. Melt butter in large heavy pot/dutch oven on med-high heat. Add flour and continuously stir for ~15 minutes. Mixture will begin to darken to a reddish brown colour. That is the gumbo starter. It must be mixed continuously like pudding, do not burn.
  2. Mix in ingredients 3-14. Cover and Reduce to Low. Simmer 20min.
  3. Uncover, continue to cook for at least 15 min. Add File powder as needed to help thicken it a bit. (add 1/2 tbsp anyway, it does add a bit of flavour.
  4. Serve in a bowl over rice =)

Red Beans and Rice with Cornbread

My lovely wife was the chef, and I played sous chef.  I also got a picture of her rigged up with the baby like how I often do my cooking prep-work.

Mini-Sous Chef

Mini-Sous Chef

Wife and mini-sous chef made the cornbread while I chopped up some cooked chicken & poblano sausage for the red beans and rice.

Forty-five minutes of baking and simmering later,  our little Cajun Cornbread Boy was done cooking and said it was time to eat!

And eat we did. There are few things more satisfying to your hunger than a bowl of Cajun flavoured yumminess with cornbread to mop it all up with.  *sigh*

Dublin for a Day [Irish Dinner Party]

If you are on a diet, turn away now.  If you are not on a diet, you will be tomorrow.

Today I am making 3 new dishes for a dinner party on a rainy Thursday evening.  My wife tells me that today’s theme is simply an excuse to get the cast iron dutch oven I’ve always wanted (its shiny, red, and my precious…)

The-pot-to-rule-them-all is host to tonight’s main course, Dublin Coddle.  Which is a stew/hotpot with sausage, bacon, potatoes, onions and carrots.  It is marinating in a 300 degree oven for about 4-5 hours.

Earlier in the day I made Irish Soda Bread (biscuits with caraway seeds and dried cherries in place of raisins).  They are pretty big for biscuits, I made two batches for a grand total of only 12 biscuits.

Dublin Coddle and Irish Soda Bread

For Dessert, we are having Dublin-style apple pie.  Dublin-style is made with honey instead of corn or simple syrup, yum.  Hopefully with fresh whipped cream. (This was the best apple pie! Four-leaf clovers all the way!)

Pictures to come when everything comes out of the oven!

Dublin Apple Pie