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!)

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!

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
Add:
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.

Fried Green Tomatoes

Dry mixture: 2 1/2 cups flour 1 1/2 cups fine corn meal
1/4 - 1/2 tsp cayenne pepper salt and pepper
Wet mixture: 1 large egg 1c.buttermilk
1 tsp baking powder 5 tsp baking soda
Cut 4-6 large green tomatoes @1/4 - 1/2 inch thick
Dip in wet mixture then in dry. Hold on wire rack (up to half an hour is okay)
Fry in 350 degree vegetable oil til nicely brown and crisp ... turn once.
Drain oil on brown paper bag. Serve immediately.
Serve with any chutney, pickled watermelon rind (yum!), or sweet and sour sauce.
Trader Joe’s Mandarin Orange sauce is the best!!!
Despite what the movie shows, these really do not travel at all!

Rachel Ray's Shalotta Spaghetti

1/4c EV Olive Oil
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
salt and pepper
1 pound whole wheat pasta
1 c. grated parmigiano-reggiano cheese
1/3 c flat leaf parsley

Heat oil over medium heat. Add shallots, garlic, salt and pepper. Cook 20 mins stirring occasionally until soft and golden.
Meanwhile bring large pot of water to boil, salt it, add spaghetti, cook al dente. Don't drain yet! Pour 3 scant ladlesful of pasta cooking water into cooked shallots and stir.
Now drain pasta, and add to shallot mixture.Add cheese and parsley, season with pepper and toss.
Serve with arugula salad! Yummy!

Improv Chicken Tagine

For Christmas this year lovely brother-in-law Matt got me an awesome enameled cast iron dutch oven - something I've been wanting for a good long time. I broke it in with this dish, thrown together from whatever I had in the house. Turned out quite nice so I thought I'd share it here. It's not a formal recipe really, and I'm sure could use your own tweaks. Enjoy!

arrange 4-5 drumsticks in bottom of dutch oven

rough chop 3-4 small parsnips and a small handful
of dried apricots into bite-size pieces - add to pot

cut a "ring" of onions from a large sweet onion -
separate rings and arrange over the top

cut 3-4 round lemon slices and arrange over the top

whisk together:
1/2 cup veggie or chicken stock
1/2 cup tomato sauce
1/2 cup warm water
splash of wine (opt)
squirt of lemon juice
2 tsp cumin
2 tsp cinnamon
dash of cayenne
dash of oregano
pinch of salt
(spices can be adjusted up for more flavor)

pour liquid over meat and veggies.

cover and bake at 325 for 2 hours or until
chicken is tender.

serve or save!

Mom's Real Deal Hungarian Goulash

2 pound round or boneless sirloin steaks, cut in 1/2″, cubes
1 cup chopped onion 1 clove garlic, minced
2 tablespoon flour 1 teaspoon salt
1/2 teaspoon pepper 1/4 c. hungarian paprika (yes use this much!)
1 teaspoon dried thyme, crushed
1 can (14 1/2 oz) pureed tomatoes
1/2 c water
Put steak cubes, onion and garlic in crockpot. Stir in flour and mix to coat steak cubes.
Add all remaining ingredients. Stir well.
Cover and cook on low 8-9 hours or high 4-4 1/2 hours, stirring occasionally.
Add 1 cup sour cream 30 minutes before serving (lower heat if on high) and stir in thoroughly .
Serve over hot buttered noodles.

Mom loves all things Hungarian. She says that authentic hungarian food uses lots and lots of paprika.