This week: Jambalaya! and an interesting twist on both French Toast and Breakfast Strata.
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-JT
This may have come from an ancient FR cooking thread. Now when I save a recipe I note where it comes from...
Shrimp Creole
The following is what I would use for a pot of Creole i.e. about 4 quarts. Adjust the quantities to you desired amount of finished creole. I like left overs for work. I freeze what is left in portion sized containers.
1. About 2 lbs of cleaned shrimp
2. Two large bell peppers or 3 or 4 small ones chopped
3. Two large onions chopped
4. Italian Seasoning 1-2 tablespoons to your taste
5. 1 to 2 tablespoons of Chili powder to your taste
6. 2 cups of water
7. 3 large green chili peppers or a can of them (Moutainpass or Hatch is the best brand.) I put mine in a blender with about 1/2 cup of water and it turns them into a paste. This enhances the flavor.
8. Tomato Sauce that would equal about two quarts which is two of those large cans I think they are 32 ounce cans.
9. Salt and pepper about a 1/2 teaspoon of each and a tablespoon of garlic powder. The Tomato sauce will have quite a bit of salt in it also so you may want to omit the salt depending on your taste
10. 2 cups of water.
Saute bell peppers lightly and then saute the onions and set both aside. Bring the water to a boil and add all the spices and turn off the burner for about 15 minutes. The boiling water will pull the flavor out of the spices and into the water.
Add all the ingredients together except the shrimp. Bring to a low boil actually a low simmer for about 30 minutes.
Add water as necessary to make it the right consistency. Taste the sauce and if it needs something according to your tastes, add it.
Add the shrimp to the mix and once it is starts to simmer shut off the fire and let it sit there for about 15 minutes.
Serve over rice or without. It is good either way. Some people like it hot so have cajun seasoning available to add to your bowl or the chili of your choice. The above can also be used as a recipe for chicken, sausage, or crab creole. I did put some chicken in the one that I made.
JT - If you enjoy carrot cake, this overnight French toast might be to your liking.
http://honestcooking.com/baked-carrot-cake-french-toast/
And on that same site is this
How to Cook Covfefe – 10 Best Tips
http://honestcooking.com/cook-covfefe-10-best-tips/
It all started with a tweet from the famous über foodie that brought us Well Done Steak Served with Ketchup, and within hours, the Internet was exploding with requests for the best (the BEST) covfefe recipes. Surprisingly, it seemed like a lot of people had never heard of this fabulous ingredient, much less tried cooking with it.
But fear not, your friends at Honest Cooking are here to guide you through the jungle that is covfefe. What are the dos and don’ts of this delicious food? How should you cook it? How should you buy and prepare it? We’ve got you covered, with a list of ten things you need to know to get started cooking (and taking pictures of) the trendiest food in the world!
I have been making this torte every year for Christmas brunch for many years. It always gets raves. I make mine in a spring form pan. Some of the recipe reviewers have made this ahead and frozen. I haven’t tried this, but I do make ahead and refrigerate it overnight.
http://allrecipes.com/recipe/24139/brunch-omelet-torte/