kencooking

Directions

Heat the grill or broiler to high.

Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.

Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

Original recipe on the Food Network site here.

Difficulty: Easy

Inactive prep time: 24 hours

Active prep time: 15 minutes

This is a simple version of what can be a complex paste/sauce, while retaining great and complex flavors. In fact, the only thing I used that wasn’t in my normal cadre of ingredients was tumeric. I used serrano and habanero peppers because they are common and easy to find in my local supermarket. Trying harder to find peppers will alter the flavor, and be a fun way to play with this recipe to find combinations you like best. Feel free to make this hotter, I’ve had some great Vindaloo which really brought out the endorphins. As described here, the dish will be "hot". If you can’t handle that much heat, add a single seeded Jalapeno to retain a little bite.

Ingredients:

• 2 Serrano peppers
• 1 Habanero pepper (optional)
• 2 teaspoons grated fresh ginger
• 1 medium onion
• 4 cloves garlic
• 1 teaspoon ground cumin
• 2 teaspoons ground tumeric
• 2 tablespoons EVOO (Extra Virgin Olive Oil)
• 1/2 cup cider vinegar
• 1 pound shrimp/lamb/chicken/tofu
• 4 tablespoons butter (optional)

Directions

1. Combine deseeded chilis, ginger, onion, garlic, cumin, tumeric, oil, and vinegar, and puree until smooth (I leave my serranos whole, including seeds for some extra kick).
2. Cut meat/tofu into 1" cubes, if using shrimp, leave whole (but peeled)
3.  and cover meat/tofu in a plastic bag, marinate for 24 hours in refrigerator.
4. Saute meat and marinade (optionally in butter) until done.
5. Serve over Basmati rice

Notes:

• I made this with shrimp for my first try, shrimp doesn’t absorb much marinde. If you’re going to use shrimp, you can likely get away with an hour of marinating.
• Tumeric stains. It’s stains instantly and permanently. If you have formica counters, poly or wood cutting boards or surfaces, and you drip any of this sauce on them, they will stain. Instantly. Take care, don’t make/eat this wearing your best white clothes.

Ingredients:

• 1/2 cup Kaydub’s Forked Pork
• 1/2 cup Cole Slaw
• 1/2 oz cheddar cheese, shredded
• 1/2 oz jalapenos, sliced
• 2 Tbsp Kaydubs BBQ Sauce
• 2 slices of your favorite bread, roll, or bun

Directions:

Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts. Add Jalapenos and cole slaw. Enjoy!

Difficulty: Easy

Prep time: 10 minutes

Ingredients:

• 1 head of cabbage, hard center removed, shredded
• 1 medium carrot, shredded
• 1/2 lemon, juiced
• 2 Tbsp dijon mustard
• 2 Tbsp horseradish
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup mayonnaise

Directions:

Blend lemon juice, mayonnaise, mustard, horseradish and dry ingredients in a bowl, mix with shredded carrot and cabbage.

Goes great with Kaydub’s Forked Pork to make a KayDub DeLux Pork Sandwich

Posted via email from kencooking

Recipe from the New Orleans School of Cooking Yeild: 8-10 servings Ingredients

• 24oz quartered artichokes
• 1qt strong chicken stock
• 1 tbsp. chopped parsley
• 1/3 C flour, plus 1 Tbsp
• 1 qt heavy cream
• 2 C. chopped green onions (split for cooking and garnish)
• 1/2-1lb shrimp, peeled and deveined
• 1/4 C. melted butter
• 1Tbsp Kaydub’s Cajun blend
• 2tsp Salt
• 2tsp pepper

Directions

• Combine artichoke, chicken stock, green onions, salt, and Kaydub’s Cajun blend and bring to a boil. Reduce to a simmer for about 12 minutes
• Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 minutes. For roux, just after it looses it’s "butter cookie" smell, don’t let it darken.
• Add shrimp and simmer for 5 more minutes. Serve with freshy chopped green onions and parsey for garnish.

Tasting notes: After having made this for the first time, I had two thoughts. The first is, the shrimp are really optional. In the south, you can get tiny bay-sized shrimp which pack the flavor of a full shrimp. In other areas, those just aren’t available. I had this soup in New Orleans with the small shrimp, and they really added to the overall flavor, since you had a shrimp in every bite. With larger shrimp, it didn’t add as much. Not sure if finely chopping the larger shrimp would work, I’ll try that next time. However, it’s still a great soup without the shrimp, and if you remove them, you have a hearty vegetarian soup. The second is, this is a VERY heavy soup. This is the unadulterated recipe from the school, but I’m going to have to work with it to lighten it up for my own tastes. Obviously the first thing would be to reduce the heavy cream, but I actually halved that for my test, and it was still too heavy for me. I have to experiment with 1/2 & 1/2, or a blend of cream and light milk since you can’t eat much of this without feeling like you’ve eaten your fat for the day.