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Blackened Grouper with Cajun Cream Sauce

20130517-115436.jpg Damn Gina, this is the shima longa shing shong shit. That means it is some very fine eating. This cream sauce is the bomb on grouper, steak, chicken, pasta or French bread. Hell, it would be good on a soda cracker or on your finger.

Blackened Grouper with Cajun Cream Sauce

For the grouper-

2 pounds fresh grouper, fillets
1/2 tablespoon Blackening seasoning, or enough to coat fish
3 tablespoons butter
For the sauce-
2 tablespoon butter
1 cup holy trinity (combination onion, bell pepper and celery)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
1 can (14.5 oz) petite diced tomatoes, drained
1/2 cup heavy cream
2 tablespoons Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped
Couple shots hot sauce
1/4 cup cooked crawfish or shrimp (optional)

Make the grouper-
Brush butter evenly on both sides of fish and sprinkle blackening season. You can make your own but I love Zataran’s. It’s very good and easy. Place grouper in a lined broiler pan and broil until fish is flaky. The time will depend on the thickness of the fish, but start watching closely after 4-6 minutes. You don’t want overcooked fish.
For the sho-nuff sauce-
Melt your butter over medium heat. Add the holy trinity and cook for about 10 minutes or until veggies are tender. Add your garlic and season with Cajun seasoning. Throw your drained tomatoes in and give it a good stir. Next, add your wine and continue cooking for about 5 more minutes. Finally, add your heavy cream and let simmer until thick, about 8 minutes. Lastly, add your cheese, parsley, spring onion, hot sauce and crawfish. Simmer for a few minutes more. Go on and taste and season it up with salt and pepper, if needed. Spoon your cream sauce on top of your grouper. Serve with plenty of French bread to sop up that great sauce.

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Million Dollar Trifle

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This is the sho nuff shima longa shing shong sh**!
Million Dollar Trifle
Gather-
8 oz cream cheese
1 1/2 cups powdered sugar
1 5.9 oz box instant chocolate pudding mix
3 cups cold milk plus 3 tbs
1 pt heavy whipping cream
3/4 cup powdered sugar
13 oz package pecan sandies, crumbled
3/4 cup pecans
1 tablespoon butter
Salt
How to make-
Get you 3 mixing bowls out. In the 1st bowl combine the cream cheese, powdered sugar and 3 tablespoons milk using your hand mixer. In the 2nd bowl make your pudding using the remaining 3 cups of milk. In the 3rd bowl add whipping cream and use hand mixer to whip the cream until thick. Stir in powdered sugar. Next, combine pecans, butter and a dash of salt in microwave safe bowl. Pop in microwave and nuke for 2 minutes in 30 second intervals. Stir in between intervals. In a trifle bowl, layer cream cheese mixture, pudding, whipped cream and cookie crumbles until all mixture has been used. Use about 1/3 of each mixture per layer. End with whipped cream and then top with cookie crumbs and toasted pecans. Chill until ready to serve.

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Ultimate Chocolate Chip Cookies

20130515-182419.jpg. Happy National Chocolate Chip Cookie Day!

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. In a larger mixer bowl beat butter until creamy. Slowly add granulated sugar, brown sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Asian Shrimp Skewers

Asian Shrimp Skewers

Ingredients:
1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on

Directions:
Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.

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Fried Green Tomatoes

20130512-071640.jpg Fried green tomatoes is definitely a southern thing. We love them and our Mom has been making these for us forever. They are good for a side dish, an appetizer, in a sandwich or right of the frying pan. We love to make a BLT and substitute red tomatoes for fried green tomatoes. We also like to add avocada. To make it even better slap some dill mayo (recipe follows). Also great with a balsamic reduction, roasted red peppers and feta cheese ( shown in pic)

Fried Green Tomatoes
Round up-
Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

1/2 cup balsamic vinegar

Feta cheese (enough to crumble)

Roasted red peppers for garnish

How to fry these maters-

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Let tomatoes sit for about 5 minutes so coating will set. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Do not overcrowd pan. To make reduction add vinegar to sauce pot and heat over medium. Once it comes to a boil reduce heat to simmer and let continue to simmer until it has reduced by half. Serve hot with reduction or with dill mayo.

Dill Mayonnaise

What you need-

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

How to make dill mayo-
Combine all ingredients and chill until ready to serve. Best after several hours of chilling out.

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The Sister’s Remoulade Sauce

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This sauce is awesome on shrimp, fish, crawfish, po boys or your finger. I even put it on my egg samich this morning and it was get in the belly good. This recipe makes a good bit but will last a while in the fridge. It is better after it hangs out in the fridge overnight. You need to let all of those flavors get to know each other.

The Sister’s Remoulade Sauce

What’s in it-

1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
2 teaspoons capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use.

2

Creamy Green Goodness Coleslaw (made with avocado)

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Amy-There are so many variations to coleslaw. Sister and I love to experiment and come up with different dressings for slaw. I was preparing for a Mexican fiesta and wanted to have slaw to put on the fish tacos and steak fajitas. I had some avocado and thought that would make a great dressing for the slaw. I googled avocado slaw to see if anyone else had this same idea, and they most certainly had. I studied several different recipes and came up with my own dressing. This recipe makes a heap and needs to be eaten within a couple of days of being made. So, I would recommend making half the recipe if you are not feeding a heap of people.

Creamy Green Goodness Coleslaw (made with avocado)
What you need-

1 avocado, ripe
1 tablespoon honey
1 1/2 tablespoons lime juice
3 tablespoons oil
1 tablespoon rice vinegar
1/4 cup cilantro, chopped
Salt and pepper to taste
16 oz bag coleslaw
8 oz tomato trinity, combo of bell pepper, tomato and onion (found in produce section of grocery)

What to do-
Get you a medium bowl out to make the dressing in. Grip the avocado with your hand. Cut around the avocado lengthwise. Open the avocado so that you can see the pit. With your knife gently tap the pit until knife is stuck in the pit. Twist the knife until the pit comes out. Be super sonic careful doing this and don’t cut yourself. You can also use a spoon and scoop the pit out. Now that you have the pit removed, make 4-5 cuts lengthwise. Then make 4-5 cuts in the other direction in a crisscross pattern. Use a spoon and scoop avocado out of the peeling into the bowl. Mash avocado using a fork or masher. Add the honey, lime juice, oil, vinegar, cilantro, salt and pepper. I like my dressing a little on the sweet side. If you don’t add a little honey at a time and give it a taste. Get you a large mixing bowl out and add your coleslaw and tomato trinity. Toss with desired amount of dressing and season with additional salt and pepper if needed.

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Rotisserie Chicken Salad

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Love this recipe because it is so easy, no cooking involved and it is get in my belly good!  

Rotisserie Chicken Salad

What you need-

1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste
What to do-
Clean that chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up.  Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings.  Add mayo mixture to chicken and mix using hands.  Season with celery salt.  Serve on a bed of salad greens with sandwich rolls or any way you want to.

0

Beach Bread

20130508-063400.jpg. We could write a chapter on Beach Bread but ain’t nobody got time for that. We have made variations of this recipe FOR-EVA. This is an old trusty- We made it, we liked it and well, we are going to make it again. We made a variation of this recipe on Cooking with Paula Deen and it was a HUGE hit.

Beach Bread
What you need-

½ stick butter
1 clove garlic, minced
¾ cup ripe tomatoes (diced and drained)
Cajun seasoning (Slap ya Mama)
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf French bread

What you do with the stuff we said you needed-

Get that oven heated to 350 degrees.
In a large skillet melt butter over medium heat. Add your garlic and tomatoes and cook for a few minutes.
Season with Slap ya Mama. In a medium bowl mix mayo, cheese and parsley. Combine butter mixture with mayo mix. Cut loaf of bread in half and then cut bread lengthwise so that you have 4 pieces. Spoon mixture on bread and bake for 5 minutes and then broil for an additional 3- 5 min. or until bread is crisp and cheese is bubbly. Watch closely it will burn. Cut bread into individual portions. Use bread for dipping and sopping.

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