RED BEANS AND RICE SALAD

Here's the recipe for the Red Beans & Rice Salad with Creole Mustard Salad Dressing as seen this morning on the WWL Morning Show. Get out and get some Creole tomatoes! They are SO good right now!
Red Beans & Rice Salad
Serves 4
2 cups cooked rice (brown or white)
1 cup canned red beans, drained & rinsed
1 rib celery, thinly sliced
1 Tablespoon yellow bell pepper, diced
2 green onions, thinly sliced
1 medium Creole tomato, diced
1 Tablespoon parsley, finely chopped
salt, pepper and hot sauce to taste
Dressing
3 Tablespoons Creole mustard
2 Tablespoons cane vinegar
4 Tablespoons olive oil
Whisk together Creole mustard and cane vinegar. Drizzle in olive oil, whisking continuously.
Mix together rice, red beans, celery, bell pepper, green onions and Creole tomato. Add the dressing and toss together. Sprinkle on parsley and season with salt, pepper and hot sauce to taste.
Refrigerate until ready to serve. Can be made 24 hours in advance.

VIETNAMESE CRAWFISH BOIL

Vietnamese Crawfish/Seafood Boil

If you love Garlic and seafood you will love this secret recipe. This recipe deconstructs the delicious garlic butter sauce that you find in Asian Fusion Crawfish houses!

Shellfish
1-2 pound crawfish or shellfish per person

Boil
1 package crab boil
1 lemon – quartered

Garlic Sauce
3 heads of garlic, chopped (fresh is best)
2 cups of margarine (4 sticks)
1 tablespoon of Old Bay Seasoning
1 tablespoon of Cayenne Pepper
1 tablespoon of Paprika
1 tablespoon Lemon Pepper
1 tablespoon dry chicken bullion

Tony’s Magic Dust
1 tablespoon Old Bay Seasoning
1 tablespoon Paprika
1 tablespoon Garlic Powder
1 tablespoon dry chicken bullion
1 tablespoon Cayenne Pepper (optional)

1. Poor live crawfish or shellfish into sink and wash until water runs clear and all dirt and grime is washed away. Discard dead crawfish/shellfish
2. Cook shell fish in boiling water with crab boil package and 1 quartered lemon.
3. Make the sauce; melt the 2 cups of margarine in a saucepan.
4. Add 3 heads of chopped garlic to melted butter. Cook garlic until translucent.
5. Once the garlic is translucent, add ;
a. 1 tbsp Old Bay Seasoning
b. 1 tbsp Paprika
c. 1 tbsp lemon pepper
d. 1 tbsp dry chicken bouillon
e. 1 tbsp cayenne pepper (add more for extra heat)
6. Simmer the sauce for 10 minutes and check for flavor. Add more seasoning as desired.
7. Put shell fish in a large plastic cooking bag or bowel, pour sauce over shell fish and toss with the sauce.
8. Sprinkle Tony’s Magic Dust over the crawfish as desired before serving.

ASIAGO TORTELLINI

Creamy Asiago Cheese Garlic Tortellin

2 and 1/2 cups tortellini (refrigerated kind) - 10 oz (half of 20 oz bag)
1 teaspoon olive oil
1/2 tablespoon butter
5 garlic cloves, minced
1 cup vegetarian no-chicken broth (or chicken broth)
1 cup heavy cream
1 cup Asiago cheese, grated
1/4 teaspoon salt (approximately, to taste)
fresh parsley, chopped



Instructions
Cook tortellini according to package instructions, rinse with cold water and drain.
Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).
Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
To serve, top each serving with finely chopped fresh parsley

Various

While I have these three recipes in my machine I thought them worth sharing.  They're the last to go into the little recipe booklet which will now be ready to tighten up stylistically before I start to print.  Putting in a couple of illustrations, designing a table of contents, purchasing the printer and paper supplies will come next.  Nice little project.

Skillet Jambalaya
Serves 8

1/2 pound andouille, or smoked sausage, diced
1 cup (41-50 count) fresh Louisiana shrimp, chopped
1 cup 1/2-inch dice chicken breast
3 garlic cloves, chopped
1/2 onion, chopped
1/2 cup chopped green onion
1 jalapeño, chopped (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups canned, diced tomatoes
4 cups cooked rice

Directions

Sauté andouille, chicken and shrimp in a 12- inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.

Tart a la Bouille

1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
5 large eggs
6 cups milk
1 (5-ounce) can evaporated milk
1/4 cup half-and-half
2 tablespoons butter
2 teaspoons vanilla extract
1 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour, divided
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
Butter-flavored vegetable cooking spray

Whisk together first 3 ingredients in a large Dutch oven. Whisk in eggs, milks, and half-and-half. Add 2 tablespoons butter; place over medium heat. Cook, whisking rapidly and constantly, 18 minutes or until mixture thickens and coats the back of a spoon. (Do not boil.) Remove from heat; stir in 2 teaspoons vanilla. Set aside to cool.
Meanwhile, beat 1 cup butter and 3/4 cup sugar at medium speed with an electric mixer until creamy. Reduce speed to low, and beat in 1 cup flour and next 4 ingredients. By hand, stir in remaining 1 cup flour until mixture forms a ball. Divide dough in half. Place half of dough between 2 sheets of floured wax paper. Roll dough into an 11-inch circle. Carefully peel off top piece of wax paper, and invert dough into a 9-inch deep-dish pieplate coated with cooking spray. Repeat rolling procedure with remaining half of dough. Carefully remove top piece of wax paper, and cut dough into 1/2-inch-wide strips.
Set Dutch oven containing custard in a large bowl of ice water. Stir for about 3 minutes or until mixture is completely cooled. Pour 4 1/3 cups custard into bottom crust, reserving and chilling remaining custard for other uses. Immediately, arrange dough strips in a lattice pattern on top of pie. Seal strips to bottom crust. Bake at 350° for 45 minutes. Cool completely. Store in refrigerator.
Note: You'll have half of the custard leftover. When chilled, it makes a delicious soft custard or a sauce to serve over fresh fruit. You can spike it with rum or bourbon or make a second recipe of the crust and bake 2 tarts. For best results, if you decide to make a second tart, do not double the crust in one bowl, but prepare it as 2 separate recipes.

Ya Ka Mein

4 ½ pounds Beef Chuck Roast [cut in 1" cubes]
1 gallon Beef Broth
1/3 box Spaghetti Noodles
I bunch finely chopped green onions
1⁄8 Tablespoon Black Pepper
3 teaspoon Louisiana Hot Sauce
1/2 Tablespoon Pureed Garlic
1 teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 tablespoon Cajun Seasoning
1 teaspoon Soy Sauce
1 teaspoon Oregano
1 tablespoon Dried Parsley
For the Garnishes:
8 Sliced Boiled Eggs
1 Bunch sliced green onions
Worcestershire Sauce
Louisiana Hot Sauce
Soy Sauce
Ketchup

Place all ingredients except for the garnishes and noodles in a large pot. Simmer for 1 1/2 hours.
BOIL EGGS = Using older eggs [they're easier to peel] bring your eggs and water to a boil. Once at boil, turn off heat and allow eggs to sit with lid on it for 15 minutes. Rinse with cold water and peel.
Boil noodles separately for 2 minutes under manufacturers directions. Place noodles in simmering beef broth pot for 5 minutes.
Serve with sliced eggs, green onions and a splash of each garnish.

JAPANESE CLEAR ONION SOUP

Japanese Clear Onion Soup


Prep Time: 10 minutes

Cook Time: 30 minutes


Yield: 4 servings



Ingredients
2 • onions [diced]
6 cups • vegetable broth or water [whichever you have at hand]
2 • celery stalks [diced]
2 • carrots [peeled and diced]
2 • garlic cloves [minced]
handful • button mushrooms [thinly sliced]
handful • sliced scallions
to taste • salt and pepper
to taste • soy sauce and Sriracha

Instructions
Sauté the onions in a pot in a little bit of oil until slightly browned.
Add the carrot, celery, and garlic and 6 cups of vegetable broth/water.
Bring to the boil and then simmer for 30 minutes.
Season to taste with salt and pepper.
Strain the veggies from the broth and add the mushrooms and scallions before serving.

JAMAICAN BEEF PATTY

BITE JAMAICAN BEEF PATTIES

25 mins
COOK TIME
40 mins
TOTAL TIME
1 hour 5 mins

1 teaspoon oil
2 green onions, chopped
1 medium onion, finely chopped
1 Scotch bonnet pepper, finely chopped*
1 lb ground beef
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon pepper
½ cup breadcrumbs
½ cup beef stock
1 sheet frozen puff pastry, thawed
½ teaspoon turmeric
¼ cup water

DIRECTIONS
Thaw the puff pastry for 30 minutes to an hour. As it thaws, create the filling for the Patties.
In a large pan over medium heat, add a teaspoon of oil and saute the onions and Scotch bonnet until the onions are translucent and the pepper has fsoftened.
Add in the beef, thyme, allspice, curry powder, salt, and pepper. Stir often and cook until the meat has browned, about 10-12 minutes.
Add the breadcrumbs and then pour the beef stock in, slowly, as you stir the mixture together. The beef mixture should become soft and moist, but not liquidy. If the mixture is not moist, add another tablespoon of beef stock or water. If it is too liquidy, add another tablespoon of breadcrumbs.
Remove the mixture from heat and preheat the oven to 400 degrees F.
Spray a muffin pan with nonstick cooking spray.
Place the thawed pastry sheet on a lightly floured surface, and thin it slightly with a rolling pin. After it is stretched out, sprinkle the sheet with tumeric. Using your fingers (you may want to wear gloves, as the tumeric will stain your hands yellow), rub the tumeric over the pastry sheet. When the sheet has become evenly yellow, cut it into 12 pieces.
Line the dough in the muffin cups, with the tumeric side facing down. Make sure to stretch them out, so there is plenty of dough hanging over. Divide the meat mixture evenly into the dough cups. The mixture should be touching the side without turmeric.
Pull the sides of the dough up, and pinch them together well to seal the patties. Use water along the seams to help smooth them together.
If you'd like, flip the bundles upside-down in the muffin pan so that the seams are on the bottom of the pan, and will be hidden when you serve them.
Bake 30 minutes, or until golden.

SUMMER ROLLS

Ingredients


12 large shrimp, cooked and halved lengthwise
1 small ripe mango, cut into long, thin matchsticks
2/3 cup fresh bean sprouts
1/2 cup fresh mint leaves
1/2 cup sliced fresh basil leaves
1/2 cup fresh cilantro leaves
4 large leaves Boston or red leaf lettuce, sliced in half
8 spring roll wrappers, plus a few as they're fragile (see tip below)
1/2 cup Nuoc Cham
Spicy Peanut Sauce
Instructions


1. The easiest way to make summer rolls is with assembly-line precision, so let's set it up. Prepare the shrimp, mango, bean sprouts, mint, basil, cilantro, and lettuce leaves and organize the ingredients in individual bowls or piles on a larger platter or cutting board. Place a skillet of warm water on the counter, and be sure the skillet is wide enough so that each wrapper can lay flat. Lay a dry kitchen towel on the counter near the skillet; this is where you will make the roll. Prepare a platter with a slightly damp kitchen towel so that you can cover the completed rolls and prevent them from drying out.


2. Lay a wrapper in the warm water and remove when it feels like wet plastic wrap, 10 to 20 seconds depending on the heat of the water (you want it as hot as you can comfortably touch it, the hotter the better). Place the flexible wrapper on the dry towel and place 1 piece of lettuce in the bottom third of the wrapper. Top with 3 slices of shrimp and some mango, sprouts, and herbs. Roll up, tucking the sides in, burrito-style. Place on the platter and cover with the slightly damp towel. Repeat with the remaining wrappers.


3. Serve the rolls whole or slice on the bias. Serve with Nuoc Cham for dipping, if desired.


Kitchen Tip: Can't Wrap Your Head Around It? If you can't find spring roll wrappers in the ethnic aisle of your grocery store, and you don't have an Asian market nearby, you can order them online from a number of sites, including Amazon.com.


If you can't be bothered with the wrappers or don't feel like assembling, divide the fillings among small Bibb lettuce leaves. Your rolls will be lovely, easier to prepare, and just as dippable.





Kitchen Tip: Make ahead. Peanut sauce will keep for up to a week in a refrigerated airtight container. But remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.

SPICY PEANUT SAUCE

Ingredients


3 tablespoons creamy peanut butter
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped scallion greens
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
Instructions


Combine the peanut butter, soy sauce, lime juice, honey, scallions, garlic powder, and red pepper flakes in a bowl and whisk together.

ROSEMARY PESTO

Rosemary Pesto

A Delicious and Medicinal Pesto Recipe. The Rosemary used fights coughs, cold, flu, forgetfulness and fatigue. Rosemary also helps to improve circulation, relive headaches and calm the nervous system.

½ cup fresh rosemary
½ cup parsley
1 cup arugula, mizuna or other salad mix green
½ cup pumpkin seeds or pine nuts
2 garlic cloves
½ cup Parmesan cheese
1 cup olive oil
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon balsamic vinegar

Combine everything in a blender, Vitamix or Cuisinart and blend until smooth. Add more or less olive oil until desired consistency.
By Kami McBride

SOUTHERN MARYLAND STUFFED HAM

Depending on your tastes, and where you're from in Southern Maryland, your ratio of kale to cabbage varies. I prefer 50/50. Remove and discard the spines from the kale and the outer leaves from the cabbage and wash thoroughly. Chop coarsely and mix with a chopped sweet onion and spices (crushed red pepper, cayenne pepper, mustard seeds, and celery seeds).
Mix stuffing ingredients together in a large bowl using your hands.

With a long sharp knife cut deep slices all over the ham and fill with stuffing. Make sure to get a good amount of stuffing in each hole, but don't make the holes too big as over stuffing doesn't allow the ham flavor to permeate each stuffing pocket.

Place leftover stuffing on the cheesecloth and place ham on top. Tie the cheesecloth in a secure knot and place ham, stuffing end up, in the steamer pot. Cover and bring water to a boil. Once it boils reduce to medium and steam for approximately 20 minutes a pound. I cooked mine until it reached 170 degrees.

I usually reach temperature around 10pm so I can turn off the heat and let it cool in the pot overnight. In the morning I put the cooled ham in the fridge where it remains until dinner time.

Viola!

Slice and serve cold. Makes wonderful sandwiches the next day....and green ham and eggs for breakfast.


*I used a 24lb corned ham
5-6 bunches of kale
2 heads of cabbage
1 large sweet onion
1.5 Tbsp crushed red pepper
1 Tbsp mustard seeds
1 Tbsp celery seeds
2 tsp cayenne

VINAIGRETTE

INGREDIENTS

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

DIRECTIONS


In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.


Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.


COOK'S NOTES
Vinaigrette keeps in the refrigerator for up to two weeks. The oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.

PESTO LAMB CHOPS

I am so happy it’s the weekend. I have had the longest week and am just about finished with a major round of editing on my book. As much as I am excited about the book for a creative with ADD like me, sitting and editing is exceptionally difficult. I have to essentially run around the block every hour!



So with this little break in my work, we also get the most gorgeous weekend here in Seattle. It’s also Seafair here- I think called “Fleet Week” in other coastal cities? It’s non stop air shows and parties and there will be hydroplane races and other crazy stuff here. But we are old and boring and mostly we just stay home and plug our ears when the planes go by! Thank goodness Wilbur is so chill- I know people Who have to basically tranquilize their dogs all week because of the noise. Frankly, I’m not sure he can even hear them over his own snoring



So while we stay at home, we still have fun. And clearly it’s us, so we still eat a lot. I made these last week and am totally planning to make these again this weekend. When I was at Costco I found these lamb loin chops and I was so pleasantly surprised! Costco can be soooooo gourmet! Well I had Greek food on the brain with our Greek houseguest, so I went for those kind of flavors in the delicious fresh herb pesto that I rubbed all over the chops and then grilled them. Totally and completely awesome- please try this!





Recipe: Fresh Herb Pesto Grilled Lamb Chops

Ingredients
2 pounds lamb loin chops
2 cloves garlic
1 cup packed fresh flat leaf parsley, leaves and stems
1 cup packed fresh cilantro, leaves and stems
½ cup packed fresh mint
1 tablespoon dried cumin
2 tablespoons red wine vinegar
5 tablespoons olive oil
2 teaspoons kosher salt

Instructions
I served the chops on a bed of arugula and garnished with pomegranate seeds.
In a large Ziploc bag place all of the lamb chops.
In a food processor combine the garlic, parsley, cilantro, mint, cumin, vinegar, oil and salt. Pulse until you have a paste.
Add the paste to the lamb chops and seal the bag. Mix the chops with the paste through the bag until they are well coated. Marinate for at least an hour or up to 4 hours.
Preheat the grill to medium. Place the chops on the grill and cook 3 minutes on each side. Transfer the chops to a serving platter and let rest for 5-10 minutes. Serve with a sprinkle of pomegranate seeds.

Preparation time: 20 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 6

CAULIFLOWER RISOTTO BONDI HARVEST

Is it a Risotto? well not really – its raw, and there is no rice!

But when you cut your cauliflower up like this you get riced cauliflower – mix it with a super tasty wet guacamole and you have a super tasty raw, vegan “risotto”!

Now, if you’re sitting there think – not good enough – I dare you to try this. Next time you roast a chicken make this as a side. Your friends with be like – Holy What! Then keep some for lunch the next day with your leftover chicken and you with be making this weekly before you know it!

Ingredients:

1 avocado
1 cauliflower
1 clove of garlic
1 bunch of mint
1 bunch of coriander (cilantro)
zest and juice of 1 lemon
1 chili
A big glug of olive oil

Method:

Note* we made this recipe on the beach with no power – if I was in my kitchen at home – I would simply throw everything into the food processor and blitz. However – if you find yourself on the beach too – here is how we made the dish…
First dice and smash your avocado
Next, zest and juice 1 lemon
grate of finely chop garlic and chili
chop your fresh herbs
Glug in a generous amount of olive oil and mix everything together – you want this to be kinda wet.
Next chop florets off the central cauliflower stork
Run your knife through until the cauliflower is roughly the size of rice.
Add your avocado next a spoonful at a time until you reach the right consistency.

Now you ready to serve!

(this recipe will make 1 main dish sided serving)

VEGETABLE JAMBALAYA

Vegetable Jambalaya

Serves 6
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, stemmed, seeded, and chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
1/2 small green chile, like a jalapeño, finely chopped
2 large tomatoes, chopped
2 bay leaves
1 teaspoon paprika
1 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Worcestershire sauce or soy sauce
3/4 cup long-grain rice
3 cups vegetable or chicken broth

Salt and pepper, to taste

Optional additions:
Slices of fried sausage
Shrimp
Leftover meat, tofu, or beans

Place a large, heavy-bottomed pot over medium-high heat and add the oil. After it gets hot, add the onion, bell pepper, and celery and cook for about 5 minutes, until they become translucent but not brown.

Add the garlic, chile, tomatoes, bay leaves, paprika, garlic powder, cayenne, thyme, oregano, salt, pepper, and Worcestershire sauce. Let everything cook until some of the tomato juice releases, about 1 minute.

Add the rice and slowly pour in the broth. Lower the heat to medium and let the dish cook until the rice absorbs all the liquid, 20 to 25 minutes. If you’re using any of the additions, throw them in to cook with the rice after 15 minutes have passed.
Taste and adjust the salt, and pepper, and any other spices.
Recipe Notes
If you’re not quite as in love with chilies as I am, cut back on the cayenne

BABY BACK RIBS

Baby Back Ribs

1-2 racks of baby back ribs, or more depending upon how many you are trying to feed.
One rack will feed usually feed two, but big eaters can often eat a rack themselves.

Barbeque sauce, either a good purchased one or it is easy to make your own.

Dry Rub:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon dry mustard

Optional-if you like it spicy add 1-2 tablespoons of cayenne pepper. Can also add another tablespoon of black pepper.

Cooking the ribs:

Mix all of the dry rub seasoning together in a bowl. Bring the ribs to room temperature and apply the rub generously to the ribs. Rub it into the meat, then let it sit for one hour.

Place the ribs on a foil-lined baking sheet, then cover the ribs with foil and bake in the oven at 275 degrees for two hours.




You can then take one of two steps. Either remove the foil, slather with barbeque sauce, and place bake into the oven uncovered for 30 minutes or until meat is falling of the bone.

Or, you can finish the ribs off on your grill by the same method. Just don’t place them directly over high heat or the sauce will burn