Wednesday, July 8, 2009

Corn, Tomato & Black Bean Salsa

Ingredients

1/2 cup onion, finely chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
3 Tablespoons fresh cilantro, chopped
1/4 teaspoon cumin seed, freshly ground and lightly toasted
1 jalapeno, minced
2 Tablespoon cider vinegar
1 Tablespoon Red Chili Honey
1 teaspoon salt
3/4 cup fresh corn kernels
3 large ripe Roma tomatoes
1 cup black beans, cooked

Directions

Lightly saute onion and garlic in the olive oil; placed chopped cilantro, cumin seed, jalapeno, vinegar, honey and salt in a mixing bowl, and combine well.

Add corn, tomatoes, beans, and sauted ingredients; stir to combine. Allow to stand 30-45 minutes before serving. Yields 2 1/2 cups

Red Chili Honey

1 cup honey
1 Tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Combine all ingredients in small sauce pan; cook on low heat one minute - stirring constantly.

Note: (July 7, 2009): I made this today with lime juice instead of vinegar. And I substituted home-made fig preserves for the honey. Also, I added a chopped mango to the salad. Excellent.
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Tuesday, July 7, 2009

Shrimp Pilau #2

My friend, Nikki Merritt, turned me on to Shrimp Pilau, and the recipe she gave me is excellent. I did some researching on "pilau," though, and saw that it's very much like a jambalaya I'm more accustomed to cooking, but using bacon instead of sausage, and with less in the way of Louisiana style seasonings. I've tried a couple of different variations of this and have had good results. As usual, feel free to experiment. We hope you enjoy.

Ingredients

3 pounds head-on wild Gulf shrimp (9-12 count)
2 pounds sliced bacon, cut into bite sized pieces
1 large onion, chopped
2 stalks celery, minced
1 green bell pepper, cleaned and chopped
1 red pepper, cleaned and chopped
4 cloves garlic, minced
3 14oz cans tomatoes, chopped
1 1/2 cups brown rice
5 Bay leaves
salt & pepper (red, white, and black - about 1/4 tsp each)
1/2 teaspoon thyme
1-2 sprigs fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon dry basil (or a few leaves fresh)
2 teaspoons sugar

Directions

Peel and de-vein shrim, placing heads and peels in a stock pot. Cover shells with cold water and bring to a boil. Simmer 30 minutes to 2 hours.

Cut shrimp into halves or thirds, and season up however you like. I prefer a good dose of garlic powder, cayenne, onion powder, salt, etc. Be creative. Use a prepared Cajun seasoning like Cachere's if desired. Stir to coat, and hold in refrigerator until later.

While stock is cooking, place bacon in dutch oven and cook until nearly crisp. Set bacon aside on paper towels to drain. Remove most of the bacon fat, but reserve a few tablespoons in the pan for cooking the vegetables.

Into hot bacon fat, add onion. Then celery, then bell peppers and garlic. Cook for a few minutes; then add tomatoes, including juice. Bring to a simmer. Add bay leaves. And other seasonings.

Drain shrimp stock, discarding heads and peels. Measure remaining stock, and return to a boil, cooking down to 2 - 2 1/2 cups. Add stock to pot of vegetables. Stir in rice.

Bring to a simmer, and cover. Cook for 45 minutes. Or until liquid is absorbed, and rice is tender. It's okay if not all liquid is absorbed.

When rice is tender, stir in bacon and allow to heat through. Then, stir in the shrimp, folding constantly to distribute cooking heat evenly. Cook just until pink.

At this point, you may stir in some file powder if desired.

Remove from heat. Allow to rest for 10 minutes; then serve up in big bowl with plenty of your favorite hot sauce.

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Sunday, July 5, 2009

Dwayne's Pork Ribs

Dwayne does almost as good a job on ribs as Daddy did.

Ingredients

2 racks Pork ribs
2 cups Pineapple juice
Dry Rub for Ribs
Apple cider
Cooking Oil

Instructions

Rub ribs down with spicy BBQ rub and refrigerate over night.

When fire is ready mist ribs with a 50/50 mixture of apple cider and cooking oil, and place on indirect heat at about 220 degrees F. Allow to cook for three hours.

Make foil packets to wrap the ribs, and pour pineapple juice over them before sealing. Cook another 2 hours.

Unwrap ribs from foil packets and cook another hour. During the last 30 minutes, baste with your favorite tomato based BBQ sauce.

Saturday, July 4, 2009

Corn, Tomato & Black Bean Salsa

Ingredients

1/2 cup onion, finely chopped
1 teaspoon garlic, minced
2 Tablespoons olive oil
3 Tablespoons fresh cilantro, chopped
1/4 teaspoon cumin seed, freshly ground and lightly toasted
1 jalapeno, minced
2 Tablespoon cider vinegar
1 Tablespoon Red Chili Honey
1 teaspoon salt
3/4 cup fresh corn kernels
3 large ripe Roma tomatoes
1 cup black beans, cooked

Directions

Lightly saute onion and garlic in the olive oil; placed chopped cilantro, cumin seed, jalapeno, vinegar, honey and salt in a mixing bowl, and combine well.

Add corn, tomatoes, beans, and sauted ingredients; stir to combine. Allow to stand 30-45 minutes before serving. Yields 2 1/2 cups

Red Chili Honey

1 cup honey
1 Tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Combine all ingredients in small sauce pan; cook on low heat one minute - stirring constantly.

Note: (July 7, 2009): I made this today with lime juice instead of vinegar. And I substituted home-made fig preserves for the honey. Also, I added a chopped mango to the salad. Excellent.