Category Archives: Spices

Spicy Cajun Gumbo

Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.

 

Amazing Pork Tenderloin in the Slow Cooker

Amazing Pork Tenderloin in the Slow Cooker

1 (2 lb) pork tenderloin
1 (1 ounce) package of dry onion soup mix
1 cup of water
¾ cup of red wine
3 Tablespoons of minced garlic
3 Tablespoons soy sauce
Freshly ground black pepper to taste

Directions:
Place port tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine and soy sauce over the top, turning the pork
roast to coat. Carefully spread garlic over the port, leaving as much
on top of the roast during cooking as possible. Sprinkle with the
pepper, cover and cook on low setting for 4 hours. Serve with cooking
liquid on the side as au jus.

Fish Soup with Fennel

Fish Soup with Fennel

Yield: 6 servings

1 lb Flounder
1 Small onion
Bones from fish
1 Carrot
1 Bay leaf
1 Leek
4 Parsley stalks
1/2 lb Hake
2 Lovage stalks
2 tb Butter
6 1/4 c Cold water
1 tb Flour
Sea salt
2 tb Sour cream
6 Black peppercorns
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf, parsley, and lovage. Cover
with cold water, add salt and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim and chop the leek.Put
them in a saucepan. Pour the fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for another 30 minutes,
then put in the hake. Simmer for 15 minutes, or until the hake is
cooked.Remove the hake and put the plaice (flounder) filets into the pan.
Simmer for 5 minutes, then remove them. Cool the soup slightly, then puree
it in a blender. Melt the butter in a clean pan, stir in the flour and cook
for one minute. Stir in the blended soup and simmer for 3 minutes,
stirring.Add salt and pepper to taste. Take the hake off the bone and chop
it;
skin the plaice (flounder) filets and chop them. Put both sorts of fish
into the soup and stir in the sour cream. When all is hot, add the chopped
fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is,
or with fennel dumplings

Bacon Brown Sugar Brussels Sprouts

Bacon Brown Sugar Brussels Sprouts
4 bacon slices
1 (14-oz.) can chicken broth
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and halved
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately. Makes 6 servings

Fish Chowder

Fish Chowder

Yield: 4 servings

1 c Water
1/8 ts Thyme
1 c Diced Potatoes
1 c Half And Half
3 Slices Of Bacon
1/2 ts Salt
1 md Onion
1/4 ts Pepper
3/4 lb Fish Fillets
2 tb Fresh Parsley

Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10
minutes. Fry bacon until transparent; add onion, and cook until onion is
soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish
fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are
tender. Stir in half and half, salt, pepper, simmer 5 minutes. Sprinkle
with parsley.