Posts in which I cook

Shrimp Etouffee

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Maybe you knew, maybe you didn’t know. But my family has Louisiana roots. My love for cajun food, and mardi gras is probably apparent. One of my favorite dishes is etouffee. I can’t eat it often because its so buttery and delicious that it can’t possible be good for you right? I don’t make mine with roux. I only use that for gumbo. It’s pretty time consuming for me.

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The base of many if not all cajun dishes. The holy trinity, celery, onion and green bell peppers.

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Butter. Always butter.

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Smother the veggies until tender.

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Add your shellfish and garlic. Season.

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Add water and flour. Check the seasoning again, season to taste!

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Stir in parsley and green onions, turn off heat.

 Mama Miemo’s Etouffee

Ingredients

1 ½ stick of butter

1 medium yellow onion, chopped

1 large green bell pepper, chopped

3 stalks of celery, chopped

4 cloves of garlic, minced

2 lbs of peeled, deveined shrimp, or crawfish tails with fat

1 tbsp all purpose flour

2 stalks of green onions, sliced thinly

¼ cup parsley, minced

Cajun Seasoning, black pepper, cayenne pepper, to taste

 

Directions:

In a heavy bottom pot with a lid, melt down butter. Add onions and sautee until clear. Add green bell pepper and celery. Cover, stirring occasionally until golden. Add shrimp and garlic. Stir until shrimp is pink. Whisk 1 cup of water with one tablespoon of all purpose flour until well blended. Add to pot, stir and add seasoning. Bring to simmer. Continue to season to taste. When sauce thickens up to a gravy consistency, add parsley and green onion. Stir, cover and turn off heat. Serve over rice.

Garlic Mashed Potatoes

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I used to eat only boxed mashed potatoes. Gasp, I know. But that’s how my mom made them for Thanksgiving. I never really grasped the concept of making mashed potatoes from actual potatoes. Then one year, I stored my mashed potatoes in the same bin as my dryer sheets when I moved. And when it was time to eat mashed potatoes…they tasted like my dryer sheets.

I am scarred for life.

I learned how to make mashed potatoes from real potatoes. It was a lot easier than I expected. And again I have no recipe.

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First I take a whole bulb of garlic. Slice off the top, drizzle olive oil over and in it. Wrap it in foil and throw it in the oven. Whenever I eat mashed potatoes, it is usually with a roasted dish, so at the point it’s already on.

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Peel and cube the potatoes. I think I used about 4 russets. Then cover with cold water and salt. Boil until fork tender. After those are done cooking, I drain them and set aside. In a small sauce pan I heat up a little cream, then peel the roasted garlic and then toss them into the pot. I let them infuse until bubbling but not boiling.

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After the potatoes are drained, I put them back in the pot, and using a potato masher I mash it with butter (to taste) and add the garlic and a little bit of cream at a time until its the preferred texture. Here you can mash and add salt and pepper to taste as well!

Sorry I don’t have a recipe. I hoping it will be intuitive enough. If not, I’m sure there’s plenty of recipes to follow, like this one!

 

Quick Garlic Bread

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I’ve never made garlic bread before. I was always the…buy some from the freezer aisle and throw it in the oven type. It’s so good, I just felt like it would be more complicated that it really is. And honestly…I didn’t even look up a recipe for this. I was like, lets use my cooking instinct.

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I bought a block of KerryGold butter and a baguette from Society Fair the day before and when it was decided I was making fancy spaghetti for dinner, I decided to use my left over baguette to finish off the meal. Garlic bread literally tastes like, butter, garlic and Italian herbs. So that is what I did. I cubed up some room temperature butter, a couple cloves of garlic, and sprinkled in some dried Italian herb mix. Stir.

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I cut the baguette in half, then I generously rubbed my butter mixture on it. In every nook and cranny.

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Then I baked it in a preheated oven at 375F and watched it until browned. I like mine extra garlicky, and the Kerrygold was salted, so it was deeelicious.

Succotash

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This is one of my favorite side dishes. In the summer I like to use fresh corn, but since that’s not in season anymore sweet frozen corn and lima beans will do!

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Chop onions, and squash, don’t forget to smash and mince the garlic.

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Melt down butter and olive oil.

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Toss in garlic and onions.

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Add the squash, and cook until a little bit clear. Then add the corn and lima beans, and season it with salt and pepper! So easy, yet so tasty. I can’t even write a recipe for this because you can make it your own way, to taste! Enjoy.

 

Fancy Mac N Cheese

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Caramelized onions, cheese, bacon, macaroni. All delicious, even better together. One of the favorite sides I make is this glorious dish. I got the recipe from The Pioneer woman herself, but made it with my own favorite cheeses.  So definitely make it your own way, after reading her instructions.

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First you gotta prep all your ingredients, so you aren’t scrambling around for them later. I like an organized kitchen. Bacon takes the longest, so it goes first. After its mostly cooked, but not too cooked, I set it aside. Save about 2 tablespoons of bacon fat too.

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Then in the hot bacon fat, I sautee the onions. Your house should smell fabulous at this point.

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Then set everything aside.

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Boil your macaroni for half the time they tell you to on the box. Drain and set that aside. Now for the fun part.

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Take the bacon fat you reserved, and melt it down with some butter.  ssTeDpcbmOOAEmtQ.jpg

Measure out your cheese and your flour while the butter melts. Kemq7Z4PTnzHFMPS.jpg

Don’t forget to whisk it real good. Then slowly add the flour and keep whisking so it is smooth.gvDDjKULP1jQbrmL.jpg

Then add your dairy…aigWk2H6TxTGRXli.jpg

And your seasoning. 3npxq9ZxBbqqQAtI.jpg

While that cooks, whisk together the egg yolks. Then grab a quarter cup of that hot milky, buttery, fatty liquid…uxjkQsYscIsErGE5.jpg

And slowly whisk it into the eggs. Then add it back to the pot!Ap75DNBvdlRjtIH7.jpg

Stir in the cheese until melted. Turn off heat.

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Add in the bacon and onions.

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Stir in the macaroni.

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Lay it out on a baking dish and then top with more cheese and some bacon. Then watch it disappear at dinner. You can find this recipe at The Pioneer Woman’s Website. My changes were just the kinds of cheese I used. I used cheddar, gruyere, and an italian mix. Enjoy!

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