Monthly Archives: May 2015

Macque Choix


a very easy cajun side dish

4 ears fresh corn
1 medium onion diced
1 bell pepper diced
1/2 jalapeno ribs and seeds removed,diced
3/4 cup heavy cream
1 tsp dried thyme

use a knife to remove the kernels from the cobs
in a skillet heat the oil
saute the onion 5 minutes until soft
add the peppers and saute 3 more minutes
add the corn and saute 3 minutes
add the cream and thyme and cook over medium heat until thickened about 5 minutes

serves 3-4


crawfish stuffed potatoes


i saw this recipe and modified it to our tastes. it takes some time to cook but the actual steps involved are pretty simple

2 large baking potatoes
1 medium onion diced
1/2 bunch green onions,just the green part finely diced
1 green bell pepper diced
1 lb frozen crawfish tales thawed
1/4 cup sour cream
1 1/2 Tbsp cajun seasoning
1/2 Tbsp hot sauce (i used franks red hot)
1 Tsp minced garlic
olive oil
1 stick butter
1 cup shredded cheddar cheese

preheat oven to 400
poke a couple of holes in the potatoes and slice in 1/2 length wise
brush each half with olive oil,wrap in aluminum foil and bake 1-1/2 hour until very soft (you can also microwave them,just omit the foil)

when the potatoes are just about done melt the butter in a skillet. saute the onion,green onions and green pepper about 5 minutes until soft. stir in the garlic,cajun seasoning and hot sauce. saute 1 more minute. remove from the heat and stir in the crawfish tails and mix well

In a bowl scoop the potatoes out of shells leaving the shells intact. smash the potatoes so that any chunks are small
mix the potatoes with the crawfish mixture,making sure the potatoes are well mixed in. stir in the sour cream and cheese

spoon the potato mixture back into the shells piling high
bake on a parchment paper covered baking sheet 30-40 minutes until starting to brown and the cheese is melted

serves 4

chicken korma


my first attempt at indian food. a pretty mild curry,easy to make

2 lbs boneless chicken thighs cubed
1 onion diced
1 tsp minced garlic
2 inch piece of ginger peeled and grated
2 inch cinnamon stick
2 bay leaves
1 Tbsp turmeric
1 Tbsp ground coriander
1/2 tsp cumin
1/2 tsp cayenne
1 1/2 cups chicken broth (i use swansons low sodium)
1 8 oz can tomato sauce
1 Tbsp sugar
1 tsp kosher salt
1/2 cup raw cashews
1/2 cup buttermilk
3 Tbsp cooking oil or ghee

in a medium dutch oven heat the oil. add the onion and saute 5 minutes.
add the garlic,ginger,turmeric,coriander,bay leaves,cinnamon,cumin and cayenne
saute 1 minute then add the chicken stock,tomato sauce,sugar and salt.
bring to a boil and stir in the chicken. partially cover and simmer on low for 1 hour,stirring occasionally
puree the cashews and buttermilk in a blender. stir in and continue cooking 15 more minutes

serve over rice
serves 4

butter basted pan seared steak


i had heard about this method and figured id try it. The results were fantastic

2 ny strip steaks fairly thick (12-16 oz each)
1 shallot finely chopped
2-4 sprigs rosemary,pulled from the stalks
3/4 stick of butter,sliced into pieces
kosher salt
olive oil

at least 30 minutes before cooking remove the steaks from the fridge
pat dry and season both sides with salt and pepper. use a heavy hand when salting the steaks,you will want more than you think is necessary. in the words of one chef let it rain. let sit for at least 1/2 hour
preheat the oven to 450-500.  place a heavy oven proof skillet in the oven. cast iron is ideal. you are just using the oven to get the skillet blazing hot
when the skillet it hot place on the stove on high heat. add 1 Tbsp olive oil. place the steaks in the skillet
let cook for 4 minutes without disturbing.
flip the steaks. if the crust isnt do your liking you can flip back to the first side and let sit another minute or so.
add the butter,shallots and rosemary
to baste the steaks with the butter as they cook tilt the skillet so the butter flows to one side and use a spoon to spoon over the steaks.
continue basting every minute or so as they cook for another 7-8 minutes for medium. you can use a meat thermometer to check for temperature.
remove the steaks and let rest for 5-10 minues

serves 2.

this method can also be used on a nice sized bone in rib eye

eggplant with tomatoes and feta cheese


1.5 lb japanese,chinese or other long thin eggplant
1.5 lb tomatoes,finely diced
1/3 cup chopped fresh basil
1 Tbsp minced garlic
1/2 lb crumbles feta cheese
olive oil

preheat the oven to 350
peel the eggplant and slice longways about 1/4 inch thich
heat the oil in a large saute pan until hot
working in batches fry th eggplant about 2 minutes a side until starting to brown. you may need to add oil after each batch as the eggplant will absorb a lot of oil

place the sauteed eggplant in a single layer in a large baking dish
in a bowl combine the diced tomatoes,basil and garlic. mix well and spread over the eggplant
sprinkle the feta over the eggplant and tomatoes
bake for 45 minutes

serve 4