Tuesday, October 19, 2010

Linda and Emeril's Brown Cajun Jambalaya

6 servings

2 medium onions chopped and 1 small green pepper chopped
toss with 2 tsp cajun spice (or 1 and 1/2 tsp salt and 1/2 tsp cayenne)
brown in 1/4 cup vegetable oil over medium heat in large skillet for @ 20 minutes,
stirring often and scraping pan to loosen brown particles from bottom and sides of pan

add 1/2 lb. Andouille sausage (cut lengthwise first then sliced 1/4" thick)
cook 10 -15 minutes stirring often and scraping bottom and sides of pan

add 2 large boneless chicken breasts, cut into 1" cubes,
toss with 1 tsp cajun spice (or 3/4 tsp salt and 1/4 tsp cayenne), and two bay leaves,
cook 8 - 10 minutes, stirring often, scraping bottom and sides of pan

add 1 and 1/4 cups medium grain rice, stir fry for 2 minutes to coat rice
(at this point you can proceed if you are serving soon
or turn off burner and let it sit until @ 25 minutes before serving
then turn heat back on and continue)

add 2 and 1/2 cups of chicken stock, stir to combine, then cover and cook (without stirring and peaking) over medium heat for 25- 30 minutes until rice is tender and liquid is aborbed

turn off heat and let it stand for a few minutes ...serve topped sliced green onions (optional)

I adapted this from Emeril's Lousiana Real and Rustic. This is an authentic brown jambalaya that hails from the cajun bayous... no tomatoes, no celery, no seafood. It is simply delicious! I like to use Tony Chachere's seasoning (Peter's favorite!)

Monday, September 20, 2010

Williamsburg Cheddar Cheese and Olive Balls

makes 36 -40

1/4 lb. cheddar cheese, grated, soften to room temperature
1/4 c. butter, softened
1/2 tsp. paprika
3/4 cup all-purpose flour
36 - 40 tiny stuffed Spanish olives, well-drained, wipe surface dry

preheat oven to 375 degrees
combine flour and paprika, cheese, and butter by hand until cheese disappears and mixture is smooth
pinch off small pieces of dough (@1tsp) , flatten in palm of hand , wrap olive, roll gently between palms to make a ball
place on ungreased cookie sheet; chill 10 minutes in refrigerator
bake @ 375 for 20 -25 minutes or until lightly browned; serve hot
note: may be made in advance and frozen...bake 30 minutes...do not thaw

This is from The Williamsburg Cookbook (1971). I hadn't made it for years but decided to make it for our G2 group gathering at Rivermede. It was enjoyed by all!

Sunday, August 08, 2010

Indonesian Gado-Gado

1 cup chopped onion
2 cloves garlic, minced
bay leaf
1-2 tsp chopped ginger root
Saute these ingredients in 2 Tbsp butter until translucent
1 cup real peanut butter
1 Tbsp honey
1 Tbsp cider vinegar
juice of one lemon
@ 1 tsp salt or less
@ 1/4 tsp cayenne or more
couple dashes of soy sauce
Stir well and gradually add 3 cups of water very slowly, mixing thoroughly
Cook uncovered for 30- 45 mins over lowest heat
Serve over rice or pasta or cooked or raw veggies...can add chicken, raisins, apples, whatever.

We enjoyed this dish when Karen was a vegetarian for a while ...high in protein and just yummy! I usually doubled or tripled it when I made it. Lasts a week in the refrigerator and freezes well.