Holiday Bouillabaisse

Holiday Bouillabaisse

Ingredients

1 pound redfish fillets, skin removed*

1 pound drum fillets, skin removed*

3 teaspoons salt, divided

1½ teaspoons cayenne pepper, divided

1 (28-ounce) can whole tomatoes

3 cups coarsely chopped yellow onion

2 cups coarsely chopped green bell pepper

1 cup coarsely chopped celery

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

½ cup unsalted butter

4 bay leaves

1 lemon, sliced

2 cups fish stock

½ cup white wine

1 pound medium fresh shrimp,peeled and deveined

1 pound lump crabmeat, picked free of shells

24 oysters, shucked

Toasted French bread, sliced

Garnish: chopped fresh parsley

Directions

Sprinkle fish with 2 teaspoons salt and ½ teaspoon cayenne. In a medium bowl, add tomatoes and juice, and mash until small chunks remain. In another medium bowl, combine onion, bell pepper, celery, garlic, thyme, and remaining 1 teaspoon salt and 1 teaspoon cayenne.

In a large Dutch oven, melt butter over medium heat. Add onion mixture, and cook until softened, 6 to 8 minutes. Add tomato, bay leaves, lemon, stock, and wine; bring to a boil. Reduce heat to medium-low, and simmer; add fish, cover, and cook 45 minutes. Do not stir.

Gently stir in shrimp, crabmeat, and oysters, making sure to fully submerge, and simmer 12 minutes. Place a toasted bread slice in each bowl, and ladle soup over. Garnish with chopped fresh parsley, if desired.

By Hazel Gill, Baton Rouge

Source: http://www.louisianacookin.com/holiday-bouillabaisse/…

Cheesy Sausage Breakfast Casserole Recipe

Cheesy Sausage Breakfast Casserole Recipe

Ingredients

2 teaspoons canola oil, plus more for the dish

1/2 pound pork or turkey country sausage, casings removed

1 onion, chopped

1 bell pepper, cored, seeded and chopped

2 cloves garlic, very finely chopped

6 large eggs

21/2 cups milk

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh flat-leaf parsley

12 ounces white bread, cubed (about 1/2 loaf)

1/2 cup grated Cheddar cheese (about 2 ounces)

Coarse salt and freshly ground black pepper

Directions

In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.

Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.

Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Recipe courtesy of Virginia Willis

Read more at: http://www.foodnetwork.com/recipes/cheesy-sausage-breakfast-casserole.html?oc=linkback

Gooey Red Velvet Brownie Cake Recipe

Gooey Red Velvet Brownie Cake Recipe

Prep time: 20 mins Cook time: 28 mins Total time: 1 hour 30 mins

Serves: 12-15 servings

Ingredients

6 oz Chocolate (dark or white)

3 tbsp Heavy whipping cream

1 Box Red velvet cake mix

(plus ingredients on the box- egg, oil, water)

1 Box Fudge brownie mix

(plus ingredients on the box- egg, oil, water)

1 jar (14 oz) Sweetened condensed milk

1 pk (8oz) Cream cheese

1 container (8oz) Cool Whip

Instructions

Preheat oven to 350° F.

In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. Microwave for 45 seconds - 1 minute. Remove from microwave and immediately start whisking until chocolate mixture is smooth. Allow to cool for about 15 minutes. Then refrigerate until slightly firm. This takes anywhere from 30-45 minutes.

In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9”x13” pan.

In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.

Bake in preheated oven for 25-30 minutes. I baked mine for about 28 minutes. Remove from oven and allow cake to cool for at least 15 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.

While cake is cooling, prepare the chocolate cream cheese topping.

Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. Beat on medium speed for a few minutes until well combined.

Add whipped cream and mix until incorporated. Refrigerate cheesecake frosting until ready to serve. Spread over top of cake.

After adding the cheesecake frosting, the cake must be refrigerated. 

Courtesy of beyondfrosting.com

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Veggie Breakfast Tacos Recipe

Veggie Breakfast Tacos Recipe

Ingredients

Veggie filling

2 teaspoons olive oil

1 small white or yellow onion, diced

3 garlic cloves, pressed or minced

1 small zucchini, sliced into 2-inch long, thin strips

1 small yellow squash, sliced into 2-inch long, thin strips

1 red pepper, seeded, membranes removed and chopped

½ lime, juiced

Salt

Pinch red pepper flakes

Scrambled eggs

6 eggs, scrambled

Hot sauce

Salt and freshly ground black pepper

1 tomato or a handful of cherry tomatoes, chopped

Suggested garnishes, etc.

6 small tortillas, corn or flour

1 jalapeño, seeded, membranes removed and minced

Feta, crumbled

Fresh cilantro, chopped

Hot sauce (like Cholula) and/or salsa (I like salsa verde for these)

Directions

1. To make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.

2. To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.

3. To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa. (courtesy of http://bit.ly/1tsh1Q8)

Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe

Ingredients:

1 lb boneless skinless chicken breast (about 2 large)

2 cups mushrooms, cut in half

1 garlic clove, minced

3 sprigs fresh thyme

1 1/2 cups dry white wine

2 tablespoons butter

2 tablespoons olive oil

1/2 cup heavy cream

1/4-1/2 cup asiago cheese, shredded (romano or parmesan can sub)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper (or to taste)

Seasoned Flour

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

1

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast).

2

Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet or saute pan over medium heat.

3

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

4

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

5

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

6

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

7

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

8

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water -- however, the reduction will taste better.

9

Add chicken back to pan and heat through.

10

Garnish with sprigs of fresh thyme. May be served over any pasta.

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Fried Green Tomatoes and Shrimp with Spicy Remoulade Recipe

Ingredients

3 green tomatoes, sliced

Kosher salt

1 extra large egg

4 tablespoons buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon Cajun seasoning

4 tablespoons Canola or extra virgin olive oil, divided

10-12 large shrimp, peeled and deveined, but with tails on

Garnish: 2 tablespoons flat leaf parsley, chopped

For the Spicy Remoulade Sauce:

2 cups mayonnaise

2 tablespoons ketchup

2 tablespoons stone ground mustard

1 tablespoon fresh flat leaf parsley, chopped

1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

2 garlic cloves

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon paprika

Preparation

1Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.

2In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.

3Heat 3 tablespoons oil in a large skillet over medium heat.

4Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.

5Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).

6To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.

7Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.

GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

 GRILLED CORN, BLACK BEANS AND QUINOA WITH A CILANTRO LIME DRESSING Recipe

INGREDIENTS

1 cup dry blacks beans

2 corn cobs, grilled

1 tsp butter

2 poblano peppers, grilled

1 cup dry quinoa

2 cups of vegetable stock

1 avocado, chopped

1 cup cherry tomatoes, halved

DRESSING INGREDIENTS

1 cup cilantro, chopped

1 cup plain Greek yogurt or creme fraiche

1/2 cup olive oil

1 lime, squeezed

1 tsp honey

salt to taste

1 tsp Tabasco Green Pepper sauce or any hot sauce

GARNISHES

queso fresco

chopped cilantro

hot sauce

lime juice

salt and pepper

Directions

1. Soak the beans overnight in cold water, or in very warm water for 2 hours. Rinse the beans, and then bring them to a boil in a medium saucepan. Once the beans have begun to boil, reduce the heat to medium and boil for 1 hour. Drain and set to the side. If you want to save time, use canned black beans. Rinse and set to the side.

2. Shuck the corn, rub with butter, and then wrap in tin foil. Wash the poblano peppers. Turn the barbecue/grill to high. Place the corn on the grill and close the lid. Cook for 15 - 20 minutes. Remove a piece of corn and lift back the tin foil to check for black grill marks. If the corn looks sufficiently cooked, flip, and cook on the opposite side for 10 minutes.

3. A few minutes before you are ready to remove the corn, place the peppers directly on the grill. Grill until black, rotating every few minutes. Remove the corn and the peppers from the grill. Place the peppers into a plastic bag and seal. Once they have cooled, remove the skins, the center stem and the seeds. Chop the pepper and set to the side. Let the corn cool in the tin foil.

4. Rinse the quinoa a few times, thoroughly removing any of the bitter flavor. Place the quinoa and 2 cups of stock into a medium saucepan and bring to a boil. Cover with a lid and reduce the heat and simmer until all of the water has evaporated. Fluff with a fork.

5. While the quinoa is cooking, prepare the dressing by pureeing the chopped cilantro into a food processor with the yogurt, olive oil, lime juice, honey, salt, and Tabasco. Taste and adjust seasonings as necessary. Remove the corn from the tin foil, and slice off the kernels.

6. In a large bowl, combine the black beans, corn, poblano peppers, quinoa, avocado and tomatoes and toss. Either add the dressing to the bowl, or plate and then drizzle the dressing on top. If you want to keep it in the fridge for leftovers, it is probably best to drizzle the dressing just before you are about to eat, otherwise it may get soggy. Add queso fresco, chopped cilantro, hot sauce, and lime juice as a garnish.