Made this dum-style at home, kept the plating simple biryani on one side, thinly sliced onions on the other, just how it's traditionally served. Happy to share the recipe process if anyone's interested!
Made the beef shanks yesterday. Skimmed off cold grease; thickened the gravy and rewarmed. Made some mashed potatoes and stir fried up some veggies. All good.
Bone marrow and beefy flavor are so good with shanks. Sauté up, add chopped onion and garlic. Deglaze with red wine. Season with S&P, thyme, bay, basil, oregano. Add V-8 juice or other tomato, along with some beef broth to nearly cover. Now is the best part: Cover and bake all afternoon! No pot watching. With leftovers, I chilled and tomorrow I will pull off the grease and thicken up the gravy. Prolly make some mashers. Enjoy!
Looked interesting and will skewer and griddle for lunch tomorrow:-) Will make a butter chimichurri sauce to go with.
Made these yesterday, but griddled today. Really easy, different, and tasty. Made a chimichurri (parsley, garlic, onion, oregano, lemon, red wine vinegar and EVOO); plus served with sour cream.
Depending on what spice profile you want, season meat accordingly. Mexican-cumin, garlic, chili powder. Asian-garlic, ginger, spice. Indian-garam masala, garlic, chili crisp. Or whatever your notion is.
Leftover grilled chicken; chopped, buttered and heated gently. Cooked fresh ziti. Chopped homegrown tomatoes and basil. Fresh mozzarella-cubed up. Had to make my own balsamic vinaigrette; raspberry chipotle, French dressing, balsamic vinegar, pepper, salt. Mix in good olive oil. There is your dressing. Make it your own. Use what you have. Add to it. Toss it all together with the dressing. Enjoy!
Spoiled myself with some snow crab at lunch yesterday. How I only ate 1/2, I have no idea, cuz they were good. The other half I picked, then chilled for today’s dish.
What I do is look at a recipe or two…..then make it my own.
Recipe called for green onions, I used shallot. One recipe called for cream cheese, the other called for Monterrey Jack, use what you want or have in your fridge. I used cream cheese.
So, 1/3 cup cream cheese, 1/3 cup bread crumbs (I buy panko and also unseasoned crumbs-if u have none, toast a heel of bread and crumb it up), 2 T diced shallot, shake of Worcestershire, parsley, fresh chopped garlic, S&P. Mix all this up good and then add in 1/2 cup of crab. I rough chopped mine.
I saw more recipes with cream cheese than jack, so hoping these will be moist enough.
I saved the big 5 Baby Bella stems for something else. Olive oil ur big mushroom caps and I also put them on a rack to bake because I read that because of the water in mushrooms, if you put them on a rack, they may not be as watery when they are done baking. Chilled for now, but will bake them later and probably serve with some soup. Haven’t gotten that far yet. Happy Cooking!!
Last of my homegrown tomatoes. Literally. Made a quick soup. Carrots add sweetness. Took out stems and seeds of jalapeno. Used big mushroom stems too. Sauté everything up. Deglaze with a little white wine (this is important as u learn to cook better-starts becoming a natural habit). Add in some broth, a bay leaf, S&P. Simmer down awhile. I did not add any canned tomatoes after all. Buzz the concoction with a buzzer deal, add 1/2&1/2 or cream. Heat through. Serve with a sprinkle of parsley.
I made a hot sauce (dumpling, capers, siracha) to sprinkle around the edges. Delish. Fella made this. No idea. I just know I like more heat.
Paul Prudomme’s “Louisiana Kitchen” was written before Paul started bottling his spice mixtures. All of the seasonings are listed for every recipe in the book.
I usually start my recipes (from years of experience 😜), and then refer to my books, to compare thoughts, if you will. Growing up in Htown, Shrimp Creole was one of mother’s specialties. Other than maybe the tomato used, this is pretty authentic.
Start with chopping onion, green pepper, and celery. Sauté in unsalted butter (my go to). Add fresh chopped garlic, then the array of spices. Oregano, thyme, basil, bay leaf, red/white/black peppers (all 3), salt. A teaspoon of sugar, and a couple of good shakes of Tabasco.
Prudomme’s creole sauce called for a cup of fresh chopped tomatoes, and an 8 ounce can of tomato sauce. I peeled and chopped a tomato from the garden, and added a can of purée. Final addition was some chicken broth. Cooked down 20 minutes and then held until dinner time before adding a pound of cleaned shrimp. Serve with butter/garlic buns on fresh cooked white rice (boil 15 minutes and drain). All good.