Posts Tagged tomatoes
This can loosely be called the Louisiana version of Paella. The only real difference is that I bake this in the oven to finish it off, as opposed to cooking it on top of the stove. This is a crazy good dish, a complete meal in itself.
Again, I first got turned onto Jambalaya on my travels to New Orleans in the eighties. Although the travels were for business, I never failed to tack on vacation time at the end of my business obligations to enjoy the food and culture of New Orleans. While a lot can be said about New Orleans crime and corruption, the one thing that is absolutely certain is that you will never be served substandard food and drinks in that town.
This recipe calls for Andouille sausage. I have never had a problem finding this in my local supermarket, but Tasso or some other kind of smoked ham is a great substitute here. Alternatively, buffalo chicken sausage is great also.
You will need a pretty deep baking pan for this. If your skillet is big enough and can handle oven cooking, you can simply work with that.
3/4 lb boneless, skinless chicken thighs cut into bite-sized pieces (about 2 cups)
2 cups Andouille sausage, cut in 1/4 inch pieces then quartered
1 lb large shrimp, peeled and deveined
1 cup chopped onion, divided
1 cup chopped celery, divided
1 cup chopped green bell peppers, divided
3 tbsp minced garlic
1 28-oz can Italian whole tomatoes, undrained and broken up by hand
1 tsp broken-leaf sage
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp sea salt
2 tsp cayenne pepper
2 whole bay leaves
3 tbsp olive oil
3 cups low-sodium chicken broth
2 cups long-grain rice (Basmati works well here)
Tabasco sauce (for the table)
Preheat oven to 350 degrees.
Heat up 2 tbsp of the olive oil in a large skillet. Add the chicken and Andouille sausage, and cook until browned. (The meats do not need to be cooked through.) Remove and set aside.
Add another tablespoon of the olive oil and heat up. Add 1/2 cup each of the celery, onion and peppers, along with the cayenne pepper, sea salt, garlic, sage, basil, oregano and thyme. Cook for about 10 minutes. Remove from the heat and set aside.
Now, we move to the pan you’re going to bake in. Add the meats and shrimp. Then add the cooked vegetables and all of the juices that are left from that process. Add the rice, chicken stock, the remaining uncooked half cup of the celery, onions and green pepper. Add the tomatoes and the bay leaves. Stir everything together.
Place in the oven and bake for 45 minutes to 1 hour on 350 degrees.
Serve with a full bottle of Tabasco sauce.
I’m calling these Rub n’ Slather Ribs because they are cooked in two stages. Overall, these ribs take about four hours to cook at a low temperature of 250 degrees. The first stage is to cook them for two hours after applying a rub. After the first two hours, you add barbecue sauce and cook for an additional two hours.
I really dislike store-bought barbecue sauce. It doesn’t matter what the brand is; the stuff just doesn’t taste good to me. One of the things I dislike about them is the “smoke” taste. If you, on the other hand, like that smoky flavor, you can simply add “Liquid Smoke” to the homemade barbecue sauce.
The rub calls for an ingredient called Vulcan’s Fire Salt. This indispensable little condiment can be ordered from The Spice House, and it’s one of the things I keep in my spice cabinet. If you don’t have it or don’t want to wait to try these, you can always use a Cajun spice — which can be purchased at your local supermarket. The barbecue sauce also calls for a bit of a specialty product called Slap Ya Mama. You can also replace that with a Cajun spice. However, I highly recommend that you get both of these and stock this stuff.
This recipe works with both baby back ribs and regular ribs.
3.5-4 lbs pork ribs (baby back or otherwise)
Ingredients for Pig Rub
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp chili powder
2 tsp oregano
1 tsp white pepper
1/2 cup light brown sugar
2 tsp coriander
2 tsp Vulcan’s Fire Salt
1 tsp fresh-ground black pepper
Ingredients for Pork Slather Barbecue Sauce
16 oz tomato sauce
4 tbsp tomato paste
1/3 cup ketchup
3/4 cup dark brown sugar
2 tbsp Slap Ya Mama Cajun spice
1 tbsp dry mustard
1 tsp turmeric
1 tbsp onion powder
3 tbsp minced garlic
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp fresh-ground black pepper
1.5 tsp sea salt
Mix together all the ingredients for both the rub. Be sure to mix well.
Prepare the ribs by cutting the top flap off each rack of ribs. Keep for use in another recipe, like say, a black bean soup (which I promise to get to).
Line baking dishes with aluminum foil (depending upon how many racks of ribs you’re cooking). Apply the rub liberally to both the underside and the top of the ribs. The idea here is to have absolutely none left over.
Place in the foil-lined baking dish(es) and cook for two hours, uncovered, at 250 degrees.
While the ribs are cooking, mix all of the ingredients together for the barbecue sauce. Whisk at the end to ensure that everything is incorporated.
At the end of two hours, remove the ribs from the oven and slather the top with barbecue sauce. Be sure to cover the whole area using a brush. Cover the ribs with aluminum foil and return to the oven for another two hours. After two hours, remove the aluminum foil and switch the oven to “Broil.” Leave the ribs in for an additional 5-8 minutes. Be sure to put the oven hood on and open a window. I’ve set off many a smoke detector with this kind of behavior.
I made this the other night for a potluck Indian feast at a friend’s house. It was outstanding, I must say. However, biryani is not only considered an Indian dish, but also a Pakistani dish. Unlike Paella, you want to use a long-grained rice for this dish. Basmati rice is absolutely perfect for biryani.
This dish also makes use of one of the greatest spices on the planet: Cardamom. It may well be expensive, but it’s lends an amazingly aromatic flavor to this dish. I used both pods and ground Cardamom for mine.
3 lbs boneless, skinless thighs, cut into bite-sized chunks
4 tbsp canola oil; plus an additional 2 tbsp canola oil
6 small potatoes, cut in half
2 large onions, chopped
1 large onion, diced
2 cloves minced garlic
1 tbsp ginger paste
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp chili powder
1 2-inch cinnamon stick
1 tsp ground cinnamon
2 tbsp chopped fresh mint leaves
2 tsp ground turmeric
1 tbsp cumin
1/2 tsp ground black pepper
2 tsp red pepper flakes (optional; but not really if you like a little heat)
1.5 tsp salt
1 15-oz can diced tomatoes
2 tbsp plain Greek yogurt
5 Cardamom pods
1 tsp ground Cardamom
1 pinch Saffron
16 oz Basmati rice
4 cups low-sodium chicken stock
Heat 2 tbsp oil in a large skilled. Add the potatoes and fry until browned. Remove to paper towels and reserve.
Add 2 more tbsp oil to the skillet and fry the 2 finely chopped onions, garlic, and the ginger paste until the onions are soft and golden. Add the chili powder, pepper, red pepper flakes, turmeric, cumin, salt and the tomatoes. Cook, stirring continuously, for about 5 minutes. Add the yogurt, mint, cardamom pods and ground cinnamon. Cover the skillet and cook over low heat until the tomatoes become pulpy. Add a bit of chicken broth or water if the mixture becomes too dry and begins to stick to the pan.
Once the mixture becomes thick and smooth, add the chicken and stir well to coat evenly. Cover and cook over very low heat for about 45 minutes, or until the chicken becomes very tender. The mixture should be fairly thick once the chicken is done. If your mixture looks to runny, remove the cover and cook for several minutes to reduce the mixture.
While your chicken is cooking, wash the rice well and allow it to drain in a colander for about 30 minutes.
In another large skillet, heat the additional 2 tbsp canola oil and fry the single diced onion until it is golden. Add the saffron, ground cardamom, cinnamon stick, ground ginger, ground cloves and rice. Stir continuously until the rice is coated with the spices.
In a medium-sized pot, heat the 4 cups of chicken stock. When the stock is hot, pour it over the rice and stir it well. Add the chicken mixture from the other skillet, as well as the reserved potatoes. Stir everything together gently, and bring it to a boil. Cover the skillet tightly, turn the heat down low and cook for about 20 minutes. Do not life the lid or stir while cooking.
Spoon the biryani onto a warm serving dish, remove the cinnamon stick, and you’re ready to feast!
I just perfected my recipe over the weekend. We had a celebration dinner for my sister, who just finished up a grueling schedule of straight chemo and chemo/radiation, so I wanted to make something very special for her and those who have helped her get through this. Paella is the perfect dish because it combines both meat and fish. It originated in the fields of a region of Spain called Valencia, which is on the east coast.
When I went tooling around the web way back when I first started to think about putting this together, I found one person who complained about a recipe being nothing more than “rice with stuff in it.” I started thinking about this and determined that it’s a perfect description for Paella. So, frankly, I don’t know what his problem was. It’s also a great description for Jambalaya (which I promise to add very soon, since I have a great recipe in my head for that).
I would recommend you purchase a Paella pan. You could, of course, use a large all-purpose skillet, but a Paella pan is just perfect and can be used for other things…like Jambalaya!
1.5 lbs boneless, skinless chicken thighs. cut in 1-inch pieces
1 lb jumbo shrimp, peeled and deveined
Kosher salt and fresh-ground pepper to taste
1/2 cup extra-virgin olive oil
8 oz chorizo cut into 1/4-inch slices and peeled
8 oz Serrano ham, diced
1/2 lb squid rings
1/2 lb langostinos (Chilean lobster tails)
20 mussels, cleaned and debearded
1 cup red. yellow and orange bell peppers, seeded and chopped
1 Spanish onion, chopped
1.5 cups frozen petite peas, thawed
1 15-oz can diced tomatoes
2.5 cups short-grained rice (Valencia preferred)
1/2 cup dry white wine
6-7 cups low-sodium chicken broth
1/2 cup lemon juice
3 dried bay leaves
1/2 cup fresh chopped cilantro
1 tbsp smoked paprika
30 strands of saffron threads
2 tbsp minced garlic
Place the saffron threads and 1/4 cup of hot water in a bowl and all it it to sit for about 15-20 minutes to steep. Heat oil in a 15-18″ Paella pan over medium-high heat. Season the chicken and shrimp with salt and pepper. Add the chicken, shrimp, ham, squid rings, and chorizo to he pan and cook until brown, remembering to turn occasionally. You don’t want it to burn. Remove the shrimp and squid rings to a plate, leaving the meats in the pan.
Add the paprika, garlic, bay leaves, tomatoes, chopped peppers and onions to the pan and cook, stirring frequently, until the onions soften. This should take about 6 minutes. Add the wine, lemon juice, saffron broth and chicken broth and season with salt and pepper. Bring it to a boil over high heat.
Now, add the rice and distribute it evenly with a spoon. Add peas and return the squid rings to the concoction. Cook without stirring until the rice has absorbed a good portion of the liquid. This should take about 12 minutes. Your Paella pan will definitely be bigger than the burner, so it’s important that you turn the pan every couple of minutes to ensure that the rice cooks evenly. Do not worry if the rice “burns” a bit on the bottom. This is perfect. It’s one of the important things that happens with Paella. Adds to the incredible flavor.
Turn the heat down to “low” and add the reserved shrimp. Give the concoction one stir. Nestle the mussels into the liquid (hinge side down). Allow it to cook without stirring until the mussels have opened, the liquid is absorbed, and the rice is al dente. This should take about 5-10 minutes more.
Remove the pan from the burner and cover with aluminum foil. Allow it to sit for about 5 minutes before serving. This is crazy good stuff.
Before we begin, let’s establish that we’re not talking about the Disney movie here. There are a million variations on this particular theme. Make mine a million and one. This French concoction can be a side dish, or it can be a main dish (with rice pilaf), or it can be an appetizer. Pick your poison. Everything that is used in this recipe is roughly chopped…not too big, and not too small. Leave the skin on everything except the red (or Bermuda) onion. I use cilantro here, but you can also use parsley if you’d like. My problem is that I’m not a great lover of parsley, with the exception of specific recipes. I think cilantro (often referred to as Mexican parsley) is a much more interesting taste.
Another basic staple in my house is Balsamic Drizzle or, as some call it, Balsamic Cream. I like to drizzle some on mine but this is entirely optional.
This is a project for sure. Everything cooks in stages initially, and it comes out best if cooked slowly. Cooking it for less time will leave you bigger and more distinct pieces of vegetables. Cooking it for up to 1.5 hours will result in a more blended silky stew. The beauty of this is that it can be served warm or room temperature. And leftovers? Nothing like it. Roll it up in a piece of lavash bread or throw it in a pita pocket, melt some Italian Fontina on it, and have yourself a great lunch. It can also be frozen.
2-3 tbsp extra-virgin olive oil
8 large garlic cloves, roughly chopped
2 large red (or Bermuda) onion, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
2 cups sliced portobello mushrooms
6 medium tomatoes, seeded and chopped
2 medium-large eggplant, cut into 1″ cubes
3 zucchini, sliced and cut in half
1/4 cup chopped fresh cilantro
1/4 cup fresh basil, cut in strips
10 springs thyme, leaves removed and stems discarded
2 bay leaves
Kosher salt and fresh-ground black pepper
2 tsp crushed red pepper flakes
Balsamic Drizzle (for serving)
1/4 cup dry white wine (for deglazing the pan)
Prior to beginning this process, a word about deglazing the Dutch oven. During the cooking process a brown glaze will form on the bottom of the pan. Keep a 1/4 cup of dry white wine on hand for deglazing purposes. You do not want this brown glaze to burn and ruin the flavor of the dish. Add wine a little at a time as necessary and scrape off the bottom of the pan. Add the deglazing liquid to the bowl with the cooked vegetables.
The first thing you have to do is cut the vegetables into bite-sized pieces. Eggplant traditionally retains a lot of water. Cut the eggplant first and place the pieces in a colander and sprinkle with salt. Let it sit while you prepare the rest of the vegetables. Prior to this becoming a blended dish, the vegetables will be cooked in stages. Therefore, you want to keep the raw vegetables in separate bowls.
Place 2 tsp of olive oil in a large Dutch oven (at least 5-1/2 quart) and warm over medium-high heat. Add the onions and a generous pinch of salt, and sauté until they are just beginning to turn brown. This will take about 10 minutes. Then, add the peppers and mushrooms and cook for about another 5-7 minutes. Remove from heat and put this into a large, clean bowl.
Add another 2 tsp of oil to the Dutch oven and toss in the zucchini. Add another pinch of salt. Cook the zucchini until it begins to brown. This should again be about 5-7 minutes. Remove the zucchini and add it to the other vegetables.
Rinse the eggplant under cold water, and squeeze the pieces to remove as much moisture as possible. Add 2 more teaspoons of olive oil to the pan along with the eggplant. Cook until the eggplant becomes translucent, about 10 minutes. Remove the eggplant and add it to the other vegetables.
Finally, add some more olive oil to the pan and sauté the garlic until it becomes slightly brown and fragrant. Then, add the tomatoes, thyme, cilantro, red pepper flakes and bay leaves. Allow the tomato juice to bubble, and deglaze the pan as it does.
Add all of the cooked vegetables back into the Dutch oven. Stir to mix, and reduce the heat to low. Taste and adjust salt level, and add black pepper to taste. You can cook this for another 30 minutes or up to an hour and a half. Shorter cooking time will result in larger more distinct pieces of vegetables. Longer cooking times will result in a very nice melded stew. The choice is up to you.
Before taking the Ratatouille off the stove, remove the bay leaves and stir in the basil. Serve in bowls, adding a dash of olive oil to the top. You can also offer a drizzle of Balsamic cream as well as some finely grated Parmesan or Romano cheese.