What's Cooking EDF? #4

[BK_]

Good idea... I have some thyme tomato sauce at home - will that work, or will it be too thick? Should I fully cook the shrimp and sausage before dropping it in the sauce for 25 minutes?

[shemp]

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BK,
How about a gumbo over rice? I like to make a simple red sauce, drop in seared shrimp, sausage, and chicken, then add some herbs and spices. Let it cook for 25 min, then portion some out over steamed rice (or pasta, whatever you're in the mood for).

Very easy to make, very tasty, and easy to keep for week long leftovers.

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I like that idea. I do a dirty rice with shrimp (or "mudbugs"). Good comfort food. Easy to do and you are right about those leftovers-- which are the best.

[nuSFwck]

[ QUOTE ]
Good idea... I have some thyme tomato sauce at home - will that work, or will it be too thick? Should I fully cook the shrimp and sausage before dropping it in the sauce for 25 minutes?

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I like the idea of thyme sauce. If you feel it gets too thick, just stir in some chicken stock maybe? Whatever texture you like, I try to go for something along the lines of marinara when I'm making it.

Just flash sear the shrimp and sausage (I cut it into quarter-looking shapes, 1/2 inch thick or so). I like the crispiness you get with a quick sear, plus it starts the cooking process. Get the sauce bubbling on the stove before you add in the meats. 25 mins isn't mandatory, just check the meats to make sure they're cooked and decide if the sauce is reduced to your liking.

If you make this, take pics with your kickass camera plz.

[BK_]

thanks nusfwck and shemp, gonna give it a shot right now.

[boomshakalaka]

make a brown roux to add to your tomato sauce, otherwise you will fail. Do not fail.

edit: if roux thickens sauce too much, thin with chicken stock.

[BK_]

Changed plans a bit because the tomato sauce I had was actualy expired. The flavors were all very nice, though I'm not sure what to call the dish.



Had some shrimp that we intended to use for a dish that never happened, and some frozen sausage from the farmers market a couple of weeks ago. Turned out really nicely considering I had no idea what I wanted to do besides use upsome random stuff in the fridge.

Sauteed the uncooked sausage on medium heat to brown it up a bit. Tossed in the shrimp to lightly brown, the removed both the shrimp and the sausage. Added garlic and onion to brown, then added chicken stock to deglaze and some tomato paste. I wanted to use some tomato sauce but it turns out it was far past its expiration date. Simmered on high heat to reduce it a bit, added lots of chili powder and rosemary / thyme, then threw in the sausage and shrimp. Turned the heat down to low and covered for 15 minutes.

Overall this was good, though I would do things slightly differently next time. For one, I would cook the sausage and shrimp a bit less and "braise" them for a little longer. I would also potentially reduce the liquid down a bit more - though I was initially going for a stew and that is what it turned out as.

[shemp]

[ QUOTE ]
Overall this was good, though I would do things slightly differently next time. For one, I would cook the sausage and shrimp a bit less and "braise" them for a little longer. I would also potentially reduce the liquid down a bit more - though I was initially going for a stew and that is what it turned out as.

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Looks like gumbo to me, but I think you are morphing into what I do with dirty rice. But this is kind of like Vietnam, given the absence of rules. Although, I do precook the (whatever kind of) sausage. And I don't use any tomato sauce. Also, I don't mind the liquid thinner, initially. It will thicken. Oh, and a "cajun spice" as well, mostly cayenne, but the "bottom row."

I'm not of the south, and don't know what I'm doing, so there is that. If it's hearty and fun and it always seems to be, the experiment was a success.

[Spanaway Vin]

Salad

Two kinds of lettuce picked directly from our own garden. The other ingredients include diced tomatoes, thinly sliced red onion, and goat cheese. The salad is surrounded by very thin slices of english cucumber. I made the dressing out of balsamic vinaigrette, olive oil, dijon mustard, salt, and pepper.




Curry Cashew Chicken Wrap

In a complete upset, this is actually a slightly modified Ina Garten recipe. The sauce is made out of mayo, curry powder, salt, pepper, diced celery, raisins, pear cardamom chutney, white wine, and scallions. You process these ingredients in a food processor until smooth.

My chicken breasts have been excellent lately. Here is what I did: season chicken breasts with salt, pepper, and garlic powder. Brown one side of the chicken in a very hot skillet, flip over, and then immediately put in a 425 degree oven for 12 minutes. Remove from skillet and let rest for 5 minutes or so.

Dice the chicken and add to the dressing above. Stir up real good and set it in the refrigerator for about an hour. Fill tortillas and crumbled cashews on top.

[nuSFwck]

BK,
Looks great. Thanks for the picture. With regards to the braising idea, did you think the shrimp and sausage were a little tough to chew? Or just wanted to incorporate more flavors into them during the cooking process?

SV,
That salad/plating combo is so cool.

[SamIAm]

Apple gingerbread. Sorta like apple upside-down cake.



Gnocchi w/ cherry tomatoes and fresh mozz. (Background.) Recently I've been stopping at the fish monger on the way home and getting $5 in whatever she suggests for sushi. That night it was Red Snapper.



Sauteed potatoes and olives in a red sauce on (different) red snapper.