Cajun Shrimp and Okra

 

1 lb jumbo raw shrimp, peeled and deveined

8 oz fresh okra (halved lengthwise)

4 to 6 tablespoons cold butter 

1 teaspoon Worcestershire sauce

1cup chicken broth

4 cloves minced garlic

2 tbsp hot sauce

1 tbsp Cajun seasoning (divided) 

1 tbsp brown sugar

2 tbsp fresh lemon juice

2 tbsp canola oil

Cooking Steps

Sear okra cut-side down in oil and a sprinkling Cajun seasoning for 5–7 minutes until charred; set aside.

Melt part of the butter in the same skillet, add garlic, hot sauce, brown sugar, remaining Cajun seasoning, and pepper; then pour in broth, Worcestershire sauce, and lemon juice.

Simmer the sauce for 5 minutes until slightly thickened.

Cook shrimp in the bubbling sauce for about 3 minutes until pink. 

Stir in remaining cold butter until glossy and emulsified, then fold back in the charred okra and heat through.

Serve over cooked rice.

Ginger Cookies

 

Ginger Cookies

Yield: 22–24 cookies

Ingredients

• • 2 sticks (8 oz.) unsalted butter

  • 1¼ cup sugar

  • ¼ cup molasses

  • 1 tbsp. fresh ginger, grated

  • 1 tsp. vanilla

  • 1 egg, lightly beaten with a fork

  • 2¾ cups flour

  • 2½ tsp. baking soda

  • ½ tsp. salt

  • 2½ tsp. cinnamon

  • 2½ tsp. ground ginger

  • ½ tsp. black pepper

  • ⅓ cup candied ginger, chopped

  • Sugar for rolling cookies (white or turbinado)

Preparation

1. Melt the butter and cool to room temperature. In a mixer (or by hand with a whisk) mix together the butter, sugar, molasses, fresh ginger, and vanilla. Break up the egg with a fork and mix in. 

2. In a small bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, and black pepper) and mix into wet mixture. Mix the dough until combined, but do not overmix. Scrape the sides of the bowl. 

3. Mix in the candied ginger. Scoop the dough into balls (about 1 oz. scoops) onto a sheet pan. Chill before baking for at least 1 hour and up to 4 days, or freeze the scooped cookies to use later. 

4. When ready to bake, preheat the oven to 350°F for conventional ovens (325°F for convection).

5. Roll the cookies in sugar and space onto parchment covered sheet pans. Bake for 14 minutes.

Hoppin' John

 

Lowcountry Hoppin’ John

Red Pea Gravy

· Reserved 1 cup cooked red peas

· Reserved 2 cups cooking liquid from the peas

· 1 tablespoon unsalted butter

· Cider vinegar

· Sliced chives or scallions for garnish

Peas

· 2 quarts Pork Stock or Chicken Stock

· 1 cup Sea Island Red Peas, soaked in a pot of water in the refrigerator overnight

· 1½ cups medium dice onions

· 1 cup medium dice peeled carrots

· 1½ cups medium dice celery

· 2 garlic cloves, thinly sliced

· 1 fresh bay leaf

· 10 thyme sprigs

· ½ jalapeño, chopped

· Kosher salt

Rice

· 4 cups water

· 1 teaspoon kosher salt

· ¼ teaspoon cayenne pepper

· 1 cup Carolina Gold Rice

· 4 tablespoons unsalted butter, cubed

For the peas: Bring the stock to a simmer in a small pot. Drain the peas and add to the stock, along with all of the remaining ingredients except the salt. Cook the peas, partially covered, over low heat until they are soft, about 1 hour. Season to taste with salt.

Drain the peas, reserving their cooking liquid, and measure out

1 cup peas and 2 cups liquid for the gravy; return the rest of the peas and liquid to the pot and keep warm.

Meanwhile, for the rice: About 45 minutes before the peas are cooked, preheat the oven to 300°F.

Bring the water, salt, and cayenne pepper to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.

Drain the rice in a sieve and rinse under cold water. Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes. Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.

For the gravy: Put the 1 cup peas, 2 cups cooking liquid, and the butter in a blender and blend on high until smooth, about 3 minutes. Add cider vinegar to taste.

To complete: Use a slotted spoon to transfer the peas to a large serving bowl. Add the rice and carefully toss the rice and peas together. Pour the gravy over them, sprinkle with chives or scallions, and serve.

Grilled Lamb Chops

 

Ingredients

Adapted from Julia Child

•  2-4 cloves of garlic, minced
•  1 teaspoon salt and freshly ground black pepper to taste
•  2 tablespoons Dijon mustard
•  1 tablespoon soy
•  1 teaspoon fresh rosemary, minced
•  2 tablespoons freshly squeezed lemon juice
• 1 tablespoon brown sugar
•  1 teaspoon olive oil for marinade plus more for oiling grill grate
•  4 to 6 lamb chops
• Make marinade using ingredients above and coat lamb chops thoroughly. Allow chops to marinate for 2 to 4 hours with the last hour at room temperature to allow the meat to become closer to room temperature.  Heat grill and grill chops to your liking. We like ours fairly rare so it only takes about 2½ minutes per side.

Shakshuka

INGREDIENTS

  

• 5-6 eggs
• 4 Cups chopped tomatoes or 2 cans of unsweetened diced tomatoes
• 2-3 Tbsp. tomato paste
• 1/2 Medium onion diced
• 1 Medium red bell pepper sliced
• 1 large zucchini sliced
• 1/2 cup sliced mushrooms 
• 1/2-1 Cup water
• 1/2-1 Tsp. ground cumin
• 1/2-1 Tsp. cayenne pepper
• 1/2-1 Tsp. paprika
• 1/4 cup cilantro chopped (or parsley)
• +/-  4 cloves minced garlic

INSTRUCTIONS

 

• Heat olive oil in saucepan. If you are using onions, sauté the onions until they soften and then add the garlic, cumin, cayenne pepper and paprika.
• Add in the tomatoes, stir, simmer at medium heat for 3-5 minutes.
• Add in the vegetables, stir, simmer for 5 or so minutes, until the vegetables become softer.
• Add in the tomato paste and 1⁄2 cup of water. Stir so that it liquefies, but not too much (slightly stays thick). Lower the flame and simmer for another 5 to 7 minutes to let the vegetables cook through. If the sauce gets too thick, add more water as necessary.
• Crack the eggs open, one at a time, and drop onto the sauce, making sure to space them evenly. Cover the saucepan for about 5-7 minutes or until you start to see the white cooking. Uncover the saucepan and let the eggs cook through to your liking (I like the yolks run), usually for another 5-7 minutes. Keep on eye on the pan as you do not want to burn the sauce or overcook the eggs.
• Add salt to taste and add the cilantro or parsley for garnish.

NOTES

You can use any type of vegetable you like. Enjoy!  I also add cooked ground Italian sausage.

Cuban Chicken

Chicken and Rice—Arroz con Pollo a la Chorrera

• 3 pounds Bone-in, skin-on chicken thighs
• .33 cup Sour orange juice, or an equal mix of lime and orange juice
• 1 tablespoon minced or pressed garlic, plus
 2 cloves garlic, chopped
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• Salt and pepper
• .25 cup Annatto oil  
• 1 cup Chopped yellow onion
• .5 cup Chopped green bell pepper
• .5 cup Chopped red bell pepper
• 1 cup Chopped seeded tomato
• .5 cup Dry white wine
• 6 cups Chicken stock or water
• 3 cups Medium-grain white rice
• .25 tsp Saffron threads, crumbled
• .5 cup Lager-style beer
• 2 Tbsp Capers in brine
• 1 (10-ounce) Box thawed frozen peas
• 1 cup Thinly sliced roasted red pepper

DIRECTIONS:

• In a large bowl, combine the chicken thighs, sour orange juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix until well combined. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.
• Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.
• In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.
• Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.
• Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Taste for seasoning and adjust to taste.
• This recipe serves 10.

Blackening Seasoning For Fish

1/4 cup smoked paprika
4 teaspoons onion powder
4 teaspoons garlic powder
2 teaspoons cayenne pepper
1 teaspoons ground white pepper
1 teaspoons ground black pepper
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon brown sugar (optional or to taste)


Coat fish filets with olive oil and then sprinkle liberally with blackening spice.  Then grill or pan cook fish as desired.