Monthly Archives: January 2011

Tiliapia Courtbouillon


This is a cajun recipe for fish cooked in a moderately spicy red sauce. The original recipe called for redfish but tilapia works well. any firm fish like catfish or snapper would also work well. the amount of heat can be easily modified by cutting back or adding more cayenne pepper

1 lb tilapia filets (4 or so)
3 Tbsp oil
3 Tbsp flour
1 large onion chopped
1 bell pepper chopped
1 stalk celery chopped
3 cloves garlic crushed
28 oz can crushed tomatoes
10 oz can rotel tomatoes with green chilies
2 bay leaves
1 tbsp sugar
1 tbsp thyme
1/2 cup red wine
1 tbsp worcestershire sauce
2 Tbsp lemon juice
1/2 tsp cayenne pepper or to taste

Cut Fish into 2 inch chunks an set aside in the fridge
in a large heavy pot make a roux with the oil and flour. when its a light brown add the onion,bell pepper,celery and green onions and saute until soft
add the garlic and saute 1 minute.
add the rest of the ingredients except for the fish.
bring to a boil and simmer 15 minutes stirring occasionally
add the fish and cook 10 minutes more
serve over rice



Stuffed Eggplant


slightly modified,from the food network

1 large eggplant
1/4 lb ground beef
1/4 lb italian sausage
1 medium onion small dice
1 bell pepper small dice
4 cloves garlic minced
1/2 cup fresh basil chopped
1 1/2 cups grated romano cheese
1/4 cup panko crumbs (or other bread crumbs)
1 egg
2 chopped tomatoes

Preheat oven to 350
bring a small pot of water to a boil
cut the eggplant in half lengthways and scoop out the center with a spoon,leaving enough so it holds it shape. set the shells aside for later
add to the boiling water and boil until very soft 10-12 minutes
drain and set the softened cores aside

In a medium saute pan add 1 tbsp olive oil. brown the meat mixture. when just brown drain off the fat and add to the softened eggplant cores.
In the same pan saute the pepper,onion and garlic until onion is translucent. Add to the meat eggplant mixture.

Add 1 egg,the bread crumbs,the basil and 1 cup cheese to the mixture and mix well.
fill the eggplant shells with the meat mixture. top with the chopped tomatoes and the remaining cheese.
place eggplants in a greased baking dish

Bake in a 350 oven for 50 minutes.
slice widthwise and serve

serves 4

Pozole (Mexican hominy stew/soup)


Heres a recipe for a red pozole i came up with. can be made as spicy as you wish

2 lbs boneless country style pork ribs
2 cups chicken broth
30 oz can white hominy,rinsed and drained
1 large onion sliced in half
4 large cloves garlic peeled and sliced
1 Tbsp cumin
1/2 tsp oregano
3 dried mulato chilies (can use ancho)
2 dried  guajillo chillies (or other medium spicy chili)
sliced avocado


cut 1 of the onion halves into thin slices.
place in a heavy pot with the pork ribs.
add the garlic slices.
cover with water (about 4 cups or so should do it)
add the cumin and oregano
bring to a boil
simmer covered over medium heat 1 1/2 hours until the pork is very tender,skimming any foam that forms
remove the pork from the broth and reserve both
using 2 fork or 2 knives shred the pork

while the pork is cooking pour boiling water over the dried chilis and let soak for 30 minutes.
toss chilis in a blender with with the remaining onion half and a little of the soaking water. Make into a paste.

return the pork to the pot with the reserved broth. add the hominy. add 1/2 the chili paste and the chicken broth. return to a boil. If you like it hotter add the rest of the chili paste.
simmer 60 minutes

can be made 1-2 days in advance.
serve with sliced avocado,rice and tortillas




Shrimp Etouffee


1/2 cup oil
1/2 cup flour
2 medium/large onions diced
1 large green bell pepper diced
2 stalks celery diced
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp basil
1/4 tsp cayenne
1 tsp sweet paprika
1/2 tsp hot sauce (tabasco)
1 1/2 cup chicken broth
1 lb peeled/deveined medium shrimp (40-50 count or so)
1/2 cup thin sliced green onion

heat the oil in a large dutch oven over medium high heat
whisk the flour into the oil and keep stirring until you have a roux the color of peanut butter (10-15 minutes)
add the onion,celery and bell pepper into the hot roux. Cook until the onions are translucent (8-10 minutes or so) stirring occasionally. (dont let the bottom burn)
add the garlic,basil,black and white pepper,cayenne and paprika. stir and let cook 2 minutes
add the chicken broth and hot sauce. bring to a gentle boil.
add the shrimp and green onions. simmer for 10 minutes,stirring occasionally until the the shrimp are cooked.

serve over steamed rice

serves 4