Tag: chipotle powder

Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
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It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit 

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Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

  • Servings: 8-10
  • Difficulty: Easy
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My grandson loves Taco Tuesday at our house because he gets a chance to basically make his own dinner and with the invention of Old El Paso Taco Bowls™ he really looks forward to Tuesday nights.

Now for me I need to find an alternative to the ordinary usual type taco because I have to avoid red meat so this Tuesday I decided to go for Shrimp Tacos and since we have a place near home with really reasonably priced shrimp it was a no brainer. This decision also gave me the opportunity to experiment with my Actifry™ Hot Air Fryer and I have to say it performed as well as I expected.

Cooks note: When using the Actifry for things like shrimp or chicken nuggets remove the center spindle that way the shrimp etc will sit flat while cooking.

Here’s how we do this one.

Shopping list:

  • 1 bag 31-40 shell off, deveined Shrimp
  • Small head of iceberg Lettuce – shredded
  • Medium bag shredded Mexican blend cheese
  • 1 medium Avocado – sliced
  • 3 Spring Onions – chopped
  • 1 Old El Paso™ Taco kit
  • 1 jar Old El Paso™ salsa
  • 1 cup Flour
  • 2 tablespoons Chipotle powder
  • 4 tablespoons Old Bay™ seasoning
  • Pickled Anaheim peppers
  • Sour cream for garnish

Putting it all together:

  1. Season the flour with the Old Bay and Chipotle powder and mix well.
  2. Dredge the shrimp in the flour making sure to shake off any excess and place half in the Actifry.
  3. Cook for 10 minutes turning half way. Repeat with the remaining shrimp
  4. Build your Taco and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

BBQ Ribs

 

Ribs II

  • Servings: “4-8”
  • Difficulty: “Easy”
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“Let food be thy medicine and medicine be thy food.”
― Hippocrates

Ribs and grilling go together like pizza and beer, Hepburn and Bogart, sandy beaches and sunburns….. you get the idea….. so when the opportunity presented itself as it did this past long weekend I decided that racks of ribs were the perfect way to celebrate.

Like everything else most people have their own way of doing ribs but I think there is one common denominator and that is they need to be done low and slow and if at all possible cooked over charcoal. My plan then was to brine the ribs over night before putting them in my smoker with some nice Apple wood chunks. Alas (nice word eh?) mother nature had other plans and proceeded to rain all day on my parade so I had to resort to Plan “B”—– low and slow in the oven and then finish on the propane BBQ and I know to some that’s sacrilegious so don’t tell Patrons of the Pit okay??—- only kidding.

Here’s how we do this one.

Shopping List:

  • 4 racks of Ribs (side or back)
  • 12 ounces Lager Beer
  • 2 tablespoons ground Pepper
  • 6 Garlic cloves peeled and smashed
  • 1/4 cup Brown Sugar
  • 4 Bay leaves
  • 1 cup Water
  • 2 tablespoons dry Thyme
  • 4 tablespoons Salt
  • 2 tablespoons Granulated Garlic
  • 2 tablespoons Granulated Onion
  • 2 tablespoons Seasoned Salt
  • 2 teaspoons ground Cumin
  • 1 1/2 tablespoons Chipotle powder
  • 2 tablespoons Parsley flakes
  • 2 tablespoons Paprika

Putting it all together:

  1. Dress the  ribs by peeling the silver skin off the bone side of the rack and place in a large airtight container and refrigerate over night.
  2. Mix the last 7 ingredients together and store in an airtight container.
  3. Remove the ribs from the brine and discard the liquid. Liberally season the ribs with the dry rub and place in a 300° oven for 2 hours.

Ribs

4. Remove the ribs from the oven and put on the grill at 375° for 20 minutes. Baste with your favourite BBQ sauce.

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit

Stuffed Poblanos

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Stuffed Poblanos

  • Servings: 4
  • Difficulty: easy
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“Ask not what you can do for your country. Ask what’s for lunch.”
Orson Welles

 

I’m not a fan of traditional Stuffed Peppers mainly because the ones I’ve had usually contain too much tomato sauce and therefore I wind up with major indigestion due to the acid content in the dish. That being said I have to admit that I have always wanted to try my hand at making them just to see what the end result would be however, being who I am I of course have to add a little spin to the dish. I will also point out that this is not an original dish but I have added enough changes to make it my own.

Cooks note: I used Poblanos because they have a medium heat level without being to heavy handed but feel free to substitute whatever kind of pepper you wish keeping in mind that whatever pepper you use it should be as round as possible for ease of stuffing.

Here’s how we do this one.

Shopping list:

  • 4 large Poblano peppers – halved (cut north to south) and seeded
  • 1 1/2 pounds ground Pork
  • 1 10 ounce can of Black Beans
  • 3 tablespoons Canola Oil
  • 1 8 ounce can Niblets corn
  • 3/4 cup Cream Cheese
  • 3 cups shredded Mexican Cheese
  • 2  tablespoons Granulated Garlic
  • 2 1/2 tablespoons of Granulated Onion
  • 1 1/2 teaspoons Chili powder
  • 2 tablespoons Chipotle Powder
  • 1 teaspoon ground Cumin
  • 2 tablespoons dried Parsley
  • 2 tablespoons fresh ground Black Pepper
  • pinch of Salt
  • Fresh Parsley for garnish (cilantro can be a substitute)
  • Sour cream for garnish

Putting it all together:

  1. In a large non reactive bowl combine the pork, dry spices, black beans and corn. Cover and set aside for an hour to allow the flavours to develop.
  2. Preheat the oven to 375°.
  3. Heat the oil in a large sauce pan, add the pork mixture and cook until the pork is just done . Add the cream cheese and continue cooking until the cheese is nice and smooth. Pull from the heat and set aside to cool.
  4. Evenly fill the poblano halves with the pork mixture . Put in the oven until the poblanos have softened, about 30 minutes. Top with the shredded cheese and put back in the oven until melted and bubbling.
  5. Plate and garnish with the parsley and sour cream.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit