Sunday, March 25, 2012

Emeril's Cajon Shrimp Stew

Emeril’s Cajon Shrimp Stew

Serves 6 to 8
1 cup vegetable oil
1 ½ cups all-purpose flour
2 ½ cups finely chopped onion
¼ cup minced garlic (about 12 cloves)
10 cups Rich Shrimp Stock
2 bay leaves
1 ¼ teaspoons freshly ground black pepper
¾ teaspoon cayenne
2 teaspoons chopped fresh thyme leaves
1 ½ tablespoons kosher salt
3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
2 pounds small or medium shrimp, peeled and deveined
¼ cup chopped green onion, green part only
2 tablespoons chopped fresh parsley leaves
Steamed long-grain white rice, for serving

Emeril’s Rich Shrimp Stock

1 to 1 ½ pounds shrimp shells and heads
1 tablespoon vegetable or olive oil
14 cups water
1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
½ cup roughly chopped celery
2 small carrots, roughly chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
3 sprigs fresh thyme
2 large sprigs fresh parsley

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow
simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in
airtight containers and frozen for up to several months.)

Making the stew

1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

2. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.


1. Sweet rice flour makes a wonderful gluten-free roux, replacing wheat flour measure for measure. So long as the spices used are gluten-free, this one adjustment will create a gluten-free meal.

2. Any firm fish, cut into manageable pieces, can substitute for the shrimp; simply cook it in
the same manner (briefly). Use fish carcass or heads rather than shrimp to make the stock as well.

Sunday, March 18, 2012

The 50/50

Just thinking about it makes me want one. 50% Ground chuck, 50% ground bacon. Yeah I said ground bacon! Spicy jack cheese, Medium fried egg, Chipotle mayo, Avocado mash! What you are doing still reading this. Print the dang thing and hit the store it's time to GRUB!

1 cup mayonnaise
2 chipotles in adobo sauce
1 tbsp tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
2 avocado's
1 tbsp fresh lime juice
1/2 tsp pepper
1/2 tsp salt
8 large eggs
8 slices Pepper jack cheese
1 lb Ground chuck or ground sirloin (your choice in beef)
1 lb bacon
2 tbsp worcestershire sauce
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
few cold beers!

1. In a food processor blend mayo, chipotle peppers, adobo sauce, lime juice, and salt and pepper to taste till smooth.
2. Mash avocado's with lime juice, salt and pepper.
3. Fry the eggs over medium.
4. With you meat grinder, grind bacon and chuck 2 times. Mix throughly together with salt,
pepper, onion and garlic powder and form patties. Grill till done and top with
cheese just before done to melt cheese.
5. Serve hot on a bun topped with avocado mash, fried egg. Spread chipotle mayo on top bun and

Saturday, March 17, 2012


Found this in Emeril’s Sizzling Skillets cookbook. This was amazing. Great rub with lots of flavor. I know I will be making this many more times.

1 Tablespoon Ancho Chile Powder
1 Tablespoon Light Brown Sugar
1 Teaspoon Unsweetened Cocoa Powder
½ Teaspoon Dried Mexican or Regular Oregano, crumbled
between your fingers
¼ Teaspoon Ground Coriander
1 Tablespoon plus ½ Teaspoon Mexican Chili Powder
¾ Teaspoon Ground Cumin
¼ Cup Olive Oil
1 ½ Pounds Flap Steak
2 ¼ Teaspoon Salt
1 ½ Cups Small-Diced Red Onion
1 Cup Small Diced Red Bell Pepper
1 Cup Small Diced Green Bell Pepper
1 14.5 Ounce can Black Beans drained and rinsed
2 Cups Fresh Corn Kernels, cut from the cob or frozen corn
1 Cup Drained Canned Petite Diced Tomatoes
¼ Cup Sliced Green Onion (both green and white parts)
¼ Fresh Squeezed lime juice
1 Tablespoon Minced Jalapeno Pepper
1 Tablespoon Minced Garlic


1. In a small bowl, combine the anchor powder, brown sugar, cocoa powder, oregano,
coriander, 1 tablespoon of the chili powder, ½ teaspoon cumin and 2
tablespoons oil until thoroughly mixed. Rub the paste evenly over both
sides of the flap steak. Cover the meat lightly with aluminum foil or
plastic wrap and marinate in the refrigerator for at least 1 hour and up
to 4 hours.
2. Remove steaks from refrigerator and set aside at room temperature for 20 minutes.
Heat 1 tablespoon remaining olive oil in a large sauté pan over
medium-high heat. Season both sides of steak with 1 ¼ teaspoon salt. Place
steaks in the pan and cook for 4 to 5 minutes per side. Transfer steak to
a platter and tent with foil.
3. Add the remaining olive oil to the sauté pan. Add red onion and red and green
peppers and cook over medium-high heat for 3 to 4 minutes or until tender.
Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno,
garlic, and remaining ½ teaspoon chili powder and ¼ teaspoon cumin and
continue to cook over medium-high heat for 10 minutes, stirring
occasionally. Season with remaining 1 teaspoon salt.
4. Return steaks along with any juices to the pan and cook until heated through, 4
to 5 minutes.
5. To serve. Transfer steak from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay steak slices over relish, and garnish with sour cream, avocado, and cilantro. Serve
with a basket of warm tortillas.

Tuesday, March 13, 2012

Spicy Garlic Lime Chicken!

This is a very simple yet very very delicious recipe. I would change it up a little bit and add some chicken broth (about 1/3 cup) at the end to make more sauce. The lime juice just isn't enough sauce for me. Would be great with corn on the cob w/ butter, dash paprika, salt and pepper to taste. I also doubled the dry rub as I prefer a little more seasoning. All in all I will definitely be making this many more times.
Forgot to take a picture so gotta use the one from allrecipes.com where I found this recipe.

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken
breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne,
paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle
spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium
heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle
with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring
frequently to coat evenly with sauce.

Wednesday, March 7, 2012

Amazing Pork Tenderloin via Slow Cooker w/ Roasted Potatoes

Gotta say this was a amazing dinner. Very easy to make! Feel free to drink the rest of the wine from the bottle. No sense in wasting good wine.
2lb Pork Tenderloin
1 (1oz.) pack Dry Onion Soup Mix
1 cup Water
3/4 cup Red Wine
3 to 4 tablespoons Minced Garlic
3 tablespoons Soy Sauce
fresh ground black pepper to taste
1. Place pork tenderloin in slow cooker with contents of soup packet. pour in water, wine, and soy sauce over top, turning roast to coat. Carefully spread garlic over the top of the pork (keep as much as possible on the top). Season with ground pepper, cover and cook on low for 4 hours. Serve with liquid on the side as au jus. (I just spooned a little over the top)
Roasted Potatoes:
6 - 8 Red or Yukon Potatoes cut in 1/2" cubes.
1 Onion diced
4-6 Cloves Garlic Minced
Seasoning is your call. I use a mix of Italian seasoning, Seasoned Pepper, Seasoned Salt, Basil, Oregano, Chili Powder, Emeril's Original Essence, Paprika.
Toss in a large bowl and then pour into a 9x13" dish. Cook for a hour to 1 and 15 minutes at 375. Half way thru take out and flip potatoes over. When done scoop back into large bowl and toss again in the left over seasoning. Serve!

Sunday, March 4, 2012

source: Bon Appetite
So my mom posted this on facebook and I just had to make it. Looked and sounded so so good. You will have to wait till yours is cooled and frosted, but then you will be in love with this cake like I am. Possible my new favorite cake!


Chocolate Cake
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream
1/2 cup sugar
1/4 cup egg whites (from about 2 large eggs)
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes Kosher salt
1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

Preheat oven to 350°.

Chocolate Cake
8x8x2-inch cake pan Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared 8x8x2 pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool
completely in pan on a wire rack.

Peanut Butter Buttercream
Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering
water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes.
Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6
minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Cut into 2-inch squares and serve, enjoy !

Thursday, March 1, 2012


These are super easy to make and are mouth watering
delicious. I used lettuce when making mine as I didn’t have cabbage and carrots
on hand and used fresh salsa w/ diced onions and cilantro. Below is the full
recipe but feel free to change it up if you like.
½ cup Mayonnaise
1 Chipotle in Adobo , stemmed
½ cup plus 1 tablespoon Buttermilk
Kosher Salt and Fresh Ground Pepper
1 ½ tablespoons Unsalted Butter
½ small Green Cabbage, shredded (about 3 cups)
2 large Carrots, shredded
Veg oil for frying
24 large Shrimp (about 1 ¼ lbs), shelled and devined
2 cups Panko (Japanese bread crumbs)
12 Corn Tortillas, warmed
4 pickled Jalapenos, thinly sliced
½ small Red Onion, thinly sliced
½ cup coarsely chopped Cilantro leaves
2 ½ ounces queso fresco or mild feta, crumbled (½cup)
Lime wedges, for serving
In a food processor, blend the mayonnaise with the chipotle and 1 tablespoon
buttermilk. Season with salt and pepper and refrigerate.
Heat a large skillet until very hot. Add the butter, cabbage and carrots and
cook over high heat until the cabbage is browned in spots, about 2 minutes.
Season with salt and pepper and transfer to a bowl.
In a large saucepan, heat 2 ½ inches of vegetable oil to 350* F. In a
medium bowl, toss the shrimp with the remaining buttermilk. Coat each shrimp
with the panko in another bowl and fry
in batches until golden, about 2 minutes per batch. Drain on paper towels.
Spoon some cabbage into the center of each tortilla and top with a couple
fried shrimp. Drizzle with chipotle mayonnaise and sprinkle with some of the pickled
jalapenos, red onion, cilantro and queso
fresco. Serve with lime wedges.