Bunashimeji, Cremini, & Fresh Thyme

I begin by sweating shallots with a bit of olive oil in a pan and added the mushrooms & thyme. I tossed them as they sauteed for about 10 min and finished it with white truffle oil. I love truffle. I love the smell. I love the taste. I LOVE TRUFFLE!

Truffled Mushrooms

While my mushrooms cooked, I heated an awesome new grill skillet that Sunshine passed along to me. I marinated some chicken breasts in hoisin, ginger, & soy and seared them for deep grill marks on both sides until cooked through. The noodles took a quick dip in boiling water and were a perfect pillow for a pile of savory truffled mushrooms. This may be one of my favorite dishes I’ve made… and 5 years ago you couldn’t dare get a mushroom near my plate!

UMAMI!

Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

The breakfast he made me was amazing, so I was looking forward to the dinner on Dre’s Vday menu. I was especially impressed with his ambition. Saturday night, Dre trimmed chicken breasts & marinated them in a habanero-buttermilk mixture. We both almost choked to death, not realizing how crazy hot those peppers are!

On Sunday, Dre seasoned & double-breading the breasts before frying them to perfection in my Cool Daddy. He topped them with crisped slices of prosciutto & Jarlsberg Swiss cheese, paired them with his homemade Tarragon Dijonnaise, and proudly declared it fried chicken cordon bleu!

On our shopping excursion, Dre picked up a bottle of champagne. After no mimosas for brunch, I got curious about it’s part in our Vday. Little did I know, but not only was Dre making a creamy batch of risotto, he was perfecting it with the bubbly and some fresh asparagus. I’m so proud of my Valentine!

Fried Chicken Cordon Bleu, Tarragon Dijonnaise, & Champagne-Asparagus Risotto

I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.

Marinating Chicken nestled in Raw Vegetables

I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.

Fresh Thyme w/ Vegetables

The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.

Rustic Roasted Chicken & Vegetables

I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)

Cheddar Biscuits turned Pancakes

P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere <3

Thank goodness for Dre! He found the Green Bean under 28"+ of snow!

I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!

Cornmeal Crusted Catfish Fillet

You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!

Spicy Remoulade w/ Shallots, Celery, & Green Onion

I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks.  They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!

Shrimp on our Superbowl Po'Boy Sandwiches

CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE

• Cajun Fried Catfish & Shrimp
• Emeril’s Remoulade Sauce
  
• Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
  

1. Split French Bread or long roll and spread Remoulade Sauce on both sides.
2. Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
3. Enjoy!

Cajun Fried Catfish & Shrimp

Prepared for (2) people

• Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
• U20-25 Raw Shrimp - (6-8) – de-veined, de-shelled, & de-legged
• Cornmeal Flour – (1.5) cups
• Tony Chachere’s Creole Seasoning – (3) T
• Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!

1. Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
2. Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
3. Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
4. Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
5. Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.

Emeril’s Remoulade Sauce

Makes about 1.5 cups from Emerils.com

• Mayonnaise – (1) cup – prepared or homemade
• Ketchup – (3) T
• Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
• Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
• Celery – (1) T – julienne, then minced
• Shallots - (1) T – minced
• Garlic – (1/2) tsp, minced
• Green Onion - (2) T, minced
• Fresh Ground Black Pepper – to taste

1. Combine all ingredients in a mixing bowl.
2. Chill in fridge at least 15 minutes or until you are ready to use.

Catfish & Shrimp Po'Boy w/ Dirty Rice

Filed under: To Taste ~ Recipe Tagged: blog, catfish, celery, cooking, cornmeal, deep fried, dirty rice, Emeril, food, garlic, hot sauce, ketchup, lettuce, long roll, mayo, mayonaise, mustard, New Orleans, po boy, recipe, remoulade, shallots, shrimp, sriracha, Superbowl, tomato, Tony Chachere's ]]> http://nolovemoresincere.com/2010/02/11/catfish-shrimp-po-boys/feed/ 2 nolovemoresincere Snowed in Cornmeal Crusted Catfish Fillet Spicy Remoulade Catfish & Shrimp Po'Boy Catfish & Shrimp Po'Boy w/ Dirty Rice http://nolovemoresincere.com/2010/02/09/red-curry-chicken-pitas-mashed-white-beans/ http://nolovemoresincere.com/2010/02/09/red-curry-chicken-pitas-mashed-white-beans/#comments Wed, 10 Feb 2010 02:55:55 +0000 Erin L. http://nolovemoresincere.com/?p=530 Keep reading →]]> Friday night, a blizzard was heading our way so I wanted to make a spicy dinner to warm our bellies. I drew inspiration from my Summer Feast with the ladies and decided on to make Chicken Breast marinated in Red Curry Paste & Greek Yogurt again. I whipped up a simple Tzatziki with fresh Dill, Cucumber, Scallions, Garlic, & the remaining Greek Yogurt. They combined perfectly with some Romaine & Tomatoes on Whole Wheat Pitas.

Red Curry Chicken Pitas w/ Cucumber Dill Tzatziki

I came across a recipe for Mashed Cannellini Beans on elly says opa and thought it’d be a perfect side dish for my Red Curry Chicken Pitas. I switched up the rosemary for fresh thyme and simmered the beans with Garlic & Chicken Stock. They look good enough eat even before I mashed them!

Simmering White Beans

After a few smashes with the potato masher & a dash of chili powder, the White Beans were a perfect consistency & pairing for our snowed in dinner. Next time I have to remember a splash of white truffle oil!

Mashed Cannellini Beans w/ Garlic & Fresh Thyme

RED CURRY CHICKEN PITAS w/ MASHED WHITE BEANS

• Red Curry Chicken
• Cucumber-Dill Tzatziki Sauce
• Chopped Romaine Lettuce & Roma Tomatoes
• Whole Wheat Pitas
  
• Mashed White Beans w/ Garlic & Fresh Thyme

1. Stuff Pita halves with Lettuce, Tomato, & Red Curry Chicken. Top with dollops of Tzatziki.
2. Pair with a hearty scoop of Mashed White Beans and finish them with a dash of Chili Powder on top.
3. Enjoy!

Red Curry Chicken

Prepared for (2) people

• Chicken Breast – (2) breasts – rinsed, patted dry, & cubed
• Greek Yogurt - (1/3) of a 6oz container – I prefer Fage Total 0% or 2%
• Red Curry Paste – (1) T

1. Combine Chicken cubes, Greek Yogurt, & Red Curry Paste in a mixing bowl and coat thoroughly. Marinate in fridge for at least 30 minutes.
2. Heat a saute pan on Medium and add (2) T of Olive Oil.
3. Once the oil is glistening, add the chicken and brown each side until cooked through. Or you can kebab the marinated Chicken cubes and throw them on the grill.

Cucumber Dill Tzatziki

Makes about (1/2) cup

• Greek Yogurt – (2/3) of a 6oz container – I prefer Fage Total 0% or 2%
• Cucumber – (1/2) cup – peeled, seeded, halved lengthwise, & sliced thin
• Garlic - (1) T, minced
• Shallot - (1/2) bulb, sliced paper thin
• Fresh Dill – (1) T , chopped
• Lemon Juice - (2) tsp
• S&P – to taste

1. Put sliced cucumber in a colander and salt generously. Toss to coat and allow to rest in sink for about 5 minutes to draw out moisture.
2. Combine drained cucumber and other ingredients in a mixing bowl and fold gently.
3. Chill for at least 15 minutes in the fridge before using.

Mashed White Beans w/ Garlic & Fresh Thyme

Adapted from elly say opa!’s recipe

• Cannellini / White Beans - (1) 15oz can, drained
• Garlic - (1) T, minced
• Chicken Stock - (1) cup – feel free to use veggie stock instead
• Lemon Juice – (2) tsp
• Fresh Thyme – (2) tsp
• S&P – to taste

1. Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
2. Add beans and saute about 3 minutes.
3. Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
4. Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
5. Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
6. Serve immediately with a dash of Chili Powder on top.

Chinese Cabbage

I added some shredded Carrot, Bean Sprouts, minced Ginger, Garlic & Shallots, Sesame Oil, Soy Sauce, and S&P. After a quick toss, it was a perfect fresh slaw to begin my egg rolls. I had some leftover Pan-seared Chicken Breast from Thursday’s dinner and leftover Snow Crab from Friday’s dinner. Both seemed like perfect proteins to add to my Egg Rolls. I chopped the Chicken and tossed it with Chili-Garlic Sauce, Chinese BBQ Sauce, & Clementine Zest. Half of the Cabbage mixture was mixed with the Chicken and we piled the fresh lump Crab Meat on top of the rest.

Chili BBQ Chicken & Cabbage Egg Roll Filler

So far, so good! Rolling was easy enough as Dre took over with the crab and I rolled the chicken mixture.

Soon to be... Chinese Chili BBQ Chicken Egg Rolls

Once we got in a rhythm, we banged out almost two dozen perfect egg rolls sealed with an egg wash and love.

Egg Rolls

I heated some (very expensive!) peanut oil in my Presto Cool Daddy and dropped in batches of 2-3 egg rolls at a time. Dre whipped up a Ginger-Hoisin-Soy Sauce from scratch and poured some Sweet & Sour Chili Sauce for us to dip them in. I’m proud to see him turn into such a great kitchen helper. Once the Egg Rolls crisped, drained, & cooled, we were ready to snack!

Fried Chinese Egg Rolls

Chinese Egg Rolls ~ makes about 18-22 egg rolls

• Chinese Cabbage – (2) bunches, shredded or sliced thin
• Fresh Bean Sprouts – (1.5) dry cups
• Carrot – (2) large, shredded – about 1.5 dry cups
• Garlic - (2) T, minced – about (3-4) cloves
• Ginger – (2) tsp, minced
• Shallots – (1) large, minced
• Soy Sauce – (2) T, preferably low sodium
• Toasted Sesame Oil – (1) T
• S&P
• Egg - (1) whisked in a dish for an egg wash
  
• Egg Roll Wrappers – (18-22) – usually in the frozen section, not be mistaken for spring roll wrappers, lumpia wrappers, etc.

1. Toss all ingredients (except egg & egg roll wrappers) until mixed thoroughly.
2. Add chopped protein if desired – semi-cooked shrimp, crab meat, chicken breast
3. Lay an individual wrapper on a hard surface so it’s shaped like a diamond. Paint the edges with the egg wash using a pastry brush or back of a spoon.
4. Spoon cabbage mixture towards the bottom point of the wrapper, I’d say what looks like about 2-3 hot dogs put together. Make sure to squeeze any moisture from the mixture before spooning on wrapper to avoid sogginess!
5. Fold bottom point on top of mixture and roll once, tightly. Fold in each side and continue to roll and seal.
6. Deep fry 2-3 at a time at 350 degrees for about 10 minutes or until crispy.
7. Shake out oil and then drain on paper towels.
8. Enjoy with Soy Sauce, Sweet Chili Sauce, or the Asian Dipping Sauce below.

Asian Dipping Sauce

From the Best Answer on Yahoo! Answers for an “egg roll” dipping sauce

• Soy Sauce – (1/4) cup, preferably low sodium
• Toasted Sesame Oil - (1/2) tsp
• Garlic – (1) tsp, minced – about (1) clove
• Green Onion/Scallions – (1) tsp, minced – about (1) stalk
• Hoisin – (2) T
• Ginger - (1/4) tsp, minced
• White Sugar - (1/2) tsp

1. Combine ingredients in a small bowl, cover, & chill for 1-2 hours so flavors can marinate.
2. Serve warmed or at room temperature with egg rolls, spring rolls, wontons, dumplings, potstickers…

A tiny cabbage bloom on top of my Brussels sprout stalk.

I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts  are delicious and am on a quest to erase the stigma they have.  If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.

Brussels Sprouts, sautéed & simmered

Sauteed Brussels Sprouts

• Fresh Brussels Sprouts – about 20 or so
• Minced Garlic – (2) T
• Shallot – (1) bulb – peeled & minced
• Bacon – (2-3) pieces, cooked & crumbled
• Worcestershire Sauce – (1) tsp
• Sriracha – (1) tsp or a quick swirl
• Chicken Stock – (1) cup
• Olive Oil
• Fresh Ground Pepper – to taste

1. Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
2. Heat pan on Med-Hi and coat with Olive Oil.
3. Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
4. Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
5. Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
6. Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
7. Tell me you don’t think they’re delicious!

The original plan was to do grilled pizzas, but after a summer of cooking and roasting Grape Tomatoes (via The Bitten Word’s amazing recipe) & Yellow Bell Peppers for pizza toppings, my grill ran out of gas. At least we always have the oven for back-up. I also prepared sauteed Zucchini, Chicken Andouille Sausage, Crab Meat, & Creole Shrimp, along with shredded Mozzarella, Smoked Gouda, Asiago, & Ricotta Cheeses, as topping options. Can’t forget some tomato sauce, as well! We all got to loading our shells with Dre opting for a Crab White Pizza & Tom piling on just about everying!

We were 3 episodes behind with all of our busy schedules, so we got together on a Thursday night to cook & recap via the DVR while the pizzas baked to perfection…

Dre's Crab White Pizza - Pre-Baked

My Pizza w/ the works

Build Your Own Pizza Night

Homemade Pizza Dough a la Sarah

Roasted Tomatoes, Yellow Bell Peppers, & Zucchini

Chicken Andoille Sausage

Crab Meat

Creole Shrimp

Mozzarella, Smoked Gouda, Asiago, & Ricotta

Fresh Basil & Lemon-Thyme

I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.

I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.

I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!

BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad

Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:

Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours

Whole Foods Onion Focaccia Flat Breads

Sharp Cheddar Cheese

Leftover Collard Greens from my Grilled Crab Dinner

Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar

Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.

Grilled Crab Legs, Spanish Rice, Collard Greens, Jalapeno-Cheddar Cornbread, & an Apple Mint Mojito

Jalapeno-Cheddar Cornbread - Photo: Dre

Grape Tomatoes

Fresh Collard Greens from the Italian Market

Summer Grilled Crab Feast:

Grilled Snow Crab Legs – Brushed in butter before grilling, dipped in Butter after

Sauteed Collard Greens - Wilted w/ Shallots, Garlic, & Olive Oil, simmered in Chicken Stock w/ S&P, Worcestershire, Dried Herbs, & Sriracha

Spanish Rice – Sauteed Garlic, Sweet Peppers, & Grape Tomatoes added to Rice-a-Roni Spanish Rice

Jalapeno-Cheddar Cornbread – Sauteed Sweet Peppers & Jalapeno added to Jiffy mix, topped w/ Shredded Sharp Cheddar

Classic Mojito w/ Apple Mint from my Garden

I wasn’t sure about the blend of flavors once I combined all of my lettuce wrap ingredients, but they meshed perfectly!

Sweet & Spicy Garlic Shrimp Lettuce Wraps

Sweet & Spicy Garlic Shrimp Lettuce Wraps:

Sweet & Spicy Garlic Shrimp – U-30 Shrimp tossed in this amazing & easy Big Oven Recipe

Leftover Mexi-Risotto

Tomato-Avocado Salsa – Leftover Avocado, Grape Tomatoes, & Green Onion w/ Lime Juice & S&P – made by Dre

Whole Romaine Leaves

Spicy Fish Tacos w/ Mexi-Risotto

Spicy Tilapia, Grape Tomatoes, Romaine, Green Onion, & Flour Tortillas

Spicy Fish Tacos & Mex-Risotto:

Spicy Tilapia Fillets – Marinated in Sazon, Sriracha, Garlic, Shallots, & Lime Juice, Pan-Fried

Flour Tortillas

Mexi-Risotto – Red, Orange & Yellow Sweet Peppers, Cheddar, Garlic, Shallots, Chicken Stock, & Arborio

Whipped Potatoes w/ Fresh Herbs via my Cuisinart Stand Mixer

I kept the rest of my dinner quick with the entree & side:

Balsamic-Glazed Chicken Breast – Marinated in Italian Salad Dressing & Balsamic Vinegar, Pan-fried

Fresh Snow Peas – Sauteed w/ S&P, Shallots, Garlic, EVOO, & Butter

Whipped Potatoes – White Potatoes, Whipped w/ S&P, Lemon-Thyme, Parsley, Basil, Garlic, Shallots, Milk, & BUTTER! in my Cuininart Stand Mixer

A tall glass of Dr. Dre-2O

Balsamic-Glazed Chicken Breast, Sauteed Snow Peas, & Whipped Potatoes