SEMOLINAS PASTA JAMBALAYA

Semolina's Pasta Jambalaya

You will need to make the Creole sauce for this dish first, and it makes two quarts -- much more than you need for the pasta recipe.  

The sauce will yield a little more than 10 servings (so multiply the ingredients in the pasta recipe by five to make one big batch). 

Makes 2 servings

1 tablespoon corn oil

2 ounces andouille sausage

2 ounces chicken breast meat

1 tablespoon diced tasso

¼ small red onion, in strips

½ small bell pepper, in strips

2 teaspoons minced garlic

¼ cup butter

¾ cup Creole sauce (below)

8 ounces spiral pasta, cooked

½ cup shredded provolone cheese

½ cup shredded smoked gouda

Green onion slivers and crushed red pepper for garnish

Saute andouille, chicken and tasso in corn oil until the chicken has lost its raw color. Add onion, bell pepper, garlic and butter. Cook until the butter is melted and garlic is done. Add Creole sauce and bring to a boil. Make sure the butter is fully incorporated into the sauce.

Reheat the pasta by dipping it into boiling water for 15 seconds. Place the heated pasta into a large bowl and cover with the sauce. Top the dish with the cheeses. Garnish with the green onions and red pepper.

Semolina's Creole sauce

Makes 2 quarts

¼ cup butter

½ cup diced yellow onion

1 cup diced bell pepper

½ cup diced celery

1 tablespoon minced parsley

2 tablespoons garlic, minced

½ teaspoon basil leaves

½ teaspoon cayenne pepper

¼ teaspoon white pepper

½ teaspoon black pepper

1 ½ teaspoons salt

3 medium bay leaves

1 teaspoon sugar

¼ cup chopped green onion

3 cups whole tomatoes with juice, diced

2 cups tomato puree

3 cups shrimp or chicken stock

2 teaspoons Crystal hot sauce

Melt butter in a heavy sauce pot. Add yellow onion, bell pepper, celery, parsley, garlic, basil, peppers, salt, bay leaves, sugar and green onion. Cook until the bell pepper turns bright green and onions start to become transparent. Stir in diced tomatoes, tomato puree, stock and hot sauce. Bring to a boil; then simmer until reduced to 2 quarts, approximately 45 minutes to 1 hour, stirring occasionally.

TAILGATER'S PASTALAYA

PASTALAYA
Makes 6 to 8 servings

1/4 cup bacon fat
1/2 pound pork butt, (1-inch) cubed
1 pound boneless, skinless chicken thighs, (1-inch) cubed
1/2 pound sliced andouille sausage
3 cups penne pasta
1-1/2 cups diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup sliced garlic
1/4 cup minced jalapeño pepper
2 (14.5-ounce) cans diced tomatoes, with liquid
1/2 cup barbecue sauce
1-1/2 cups chicken stock
1-1/2 teaspoons chopped thyme leaves
1 tablespoon chopped fresh basil
3/4 cup sliced green onions
1/4 cup chopped parsley
Salt and black pepper to taste
Granulated garlic to taste

In a large cast iron Dutch oven, heat bacon fat over medium-high heat. Add pork, chicken and sausage then cook until sausage is browned and fat is rendered, stirring occasionally.

Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3 to 5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock.

Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 more minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed.

PASTA ALFREDO WITH CHICKEN

Fettuccine Alfredo with Chicken
Serves 2


8 oz Fettuccine
 
2 Thin Pieces of Chicken Cutlets

1 tsp Granulated Garlic

1 tsp Granulated Onion

Salt and Pepper to taste

4 Tbsp of Butter

1 cup Heavy Cream 

1 cup Parmiggiano Reggiano Cheese

Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccine and cook according to packaged directions. Drain the pasta once cooked and set aside.

2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.

3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.

4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!

If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.



PASTA CARBONARA

Spaghetti alla Carbonara
Spaghetti Carbonara (with Eggs and Bacon)

I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
Serves 2 (good portions)

220g Spaghetti or Spaghettoni (the largest spaghetti)
25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes.
2 tbsp olive oil
2 eggs
50g Parmesan cheese (or aged pecorino) freshly grated.
Freshly ground black pepper.

Cook the pasta in a large pan of boiling salted water until al dente.

Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Take off the heat. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

CACIO E PEPE

Cacio e Pepe

Salt
1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
¾ pound tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta but not be watery.

1. Plate and dust each dish with additional pecorino and pepper. Serve immediately.

  

Oven Fried Catfish

Oven Fried Catfish

1 cup buttermilk
2 tablespoons hot sauce
4 catfish fillets
2 tablespoons olive oil
1 cup flour
1 cup yellow corn meal
2 teaspoons crab boil seasoning

Season the catfish fillets on both sides with salt and pepper. Mix together buttermilk and hot sauce in a 8x8 casserole dish. Add the catfish fillet, making sure they'€™re completely covered by the liquid. Let sit for 15 minutes.
Meanwhile, heat oven to 475°F.
Coat a sheet tray with the olive oil. Add to the oven and heat while you prep the remaining ingredients.
Whisk together the flour, cornmeal, and crab boil in another casserole dish. Remove the catfish from the buttermilk, letting excess drip off, and dredge on both sides with the cornmeal mixture. Transfer to the hot baking dish. Repeat with the 3 remaining fillets. Bake for 6 minutes, then carefully flip the catfish, and continue cooking for 5 minutes more, or until cooked through and golden.

SOUL CAKES I

Soul Cakes I

From a request here is a post on a traditional Halloween recipe. From Texarkana Pagan and Witches group on MSN originally. Soul cakes were the original trick-or-treat goody. Irish peasants would go door-to door on All Hallows Eve begging homeowners for food to celebrate the occasion. Soul cakes were given to them. This ensured the homeowner would be free from a curse or prank; instead, the receivers would offer prayers for them that would help them get into heaven."

Ingredients 

• 1 cup butter, two sticks American
• 3 3/4 cups sifted flour
• 1 cup fine sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 2 eggs
• 2 teaspoons cider vinegar
• 4 -6 tablespoons milk
• powdered sugar, to sprinkle on top

Directions

1. Preheat oven to 350°F.
2. Cut the butter into the flour with a pastry blender or a large fork.
3. Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat eggs, vinegar, and milk together.
4. Mix with the flour mixture until a stiff dough is formed.
5. Knead thoroughly and roll out 1/4-inch thick.
6. Cut into 3-inch rounds and place on greased baking sheets. Prick several times with a fork and bake for 20-25 minutes.
7. Presentation:.
8. Sprinkle lightly with powdered sugar while still warm.

HOW TO BRAISE

After last nights post on dinner there were some questions.  Here are some guideline on how to braise most anything.. It's basically how your mother did pot roast.

How to Braise Meat
Braising meat is an effective way to cook large, tough cuts. To braise meat, you cook it with a bit of added liquid. This "moist heat" cooking method involves long, slow cooking, which helps tenderize the meat.

You can braise any large piece of meat by following some basic steps:

Heat oil in a large Dutch oven over high heat.

You can use whatever cooking oil you prefer.

Add the meat and brown on all sides.  If you can do this on top of the stove then great, but I often resort to browning the meat in the oven.  That way you can brown the Tigers without performing some sort of balancing act staring you, your roast and a fork.  Getting a rich, almost burned brown all over every surface of the meat is most desirable.

Allow the meat to sear to a golden brown without burning.

Add the liquid you want to use to the Dutch oven.

Broths and wine make good braising liquids. Water is always fine.  I used a combination of chicken broth and pecan pie whiskey last night.  You want the liquid to come 3/4 of the way up the meat.

Cover and bring to a boil, then turn down the heat and simmer for several hours.

Turn the meat several times and add 1/2 to 1 cup of water or other liquid  if the liquid evaporates.

When the meat is so tender that you can pierce it easily with a fork, carefully remove it to a carving board.

Cover the meat with foil and let it rest for 10 to 15 minutes.

Slice the meat across the grain.

If you cut with the grain, you'll end up shredding the meat.

These steps give you just the basics. You can add herbs, spices, and vegetables to your braised meat, as desired.

CHEESEBURGER SOUP

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

BRISKET

Brisket

Regardless of the recipe you use, something new, old, traditional or not, there are a few important tips to remember when cooking brisket.

• How much meat? You will need around 1/4-1/3 pound per person, depending on the appetite of your guests and how many other dishes you are serving.
• Equipment? Cook the brisket in a Dutch oven, crock pot or pan where you can seal tightly with foil.
• How long should it cook? Cook until tender, not necessarily a specific temperature, which can be anywhere from 2-6 hours depending on the size of the brisket. It’s done when you can easily pull the meat apart with a fork.
• Pro tip: Brisket is better the next day. Cool, then refrigerate in the cooking liquid. Reheat in liquid at a low temperature so it doesn’t dry out.

6 lb brisket

2 onions, sliced

1 Tbsp dried onions

1 Tbsp dried oregano

1 Tbsp dried parsley

1/2 Tbsp paprika

2 tsp black pepper

1 tsp kosher salt

1/3 cup ketchup

1/3 cup brown sugar

1 bottle beer

1/2 bottle of red wine

Directions

Remove brisket from the fridge and allow to come to sit for 30 minutes.

Heat a few Tbsp olive oil over medium high heat in a large pan.

Sear brisket on each side until brown and caramelized, about 5-7 minutes each side, though possibly a bit longer.

Remove brisket from pan and place into dutch oven or large baking pan.

Add another Tbsp olive oil to pan and sliced onions. Saute onions until translucent, scraping brown bits off the bottom as you cook.

Preheat oven to 300 degrees.

When onions are completely soft and translucent, remove from pan and place on top of the brisket in pan.

In a small bowl combine dried onion, oregano, parsley, paprika, black pepper and salt. Add beer and mix. Pour over brisket.

In another small bowl, combine ketchup and brown sugar. Pour over brisket. Pour in about half bottle of red wine, or until brisket is at least half submerged in liquid.

Cover with lid or tin foil. Cook for 3-4 hours.

Allow to cool slightly. Remove brisket from pan and slice brisket, cutting against the grain. Place brisket back into sauce.

When ready to serve, reheat.