[CH] Recipes
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 13 May 2002 17:17:16 -0400 (EDT)
Hi All --
It's been a busy few months with deadlines, final exams, projects, the yard,
and the garden. Things are sttling down now, and I thought I would post a
couple of recipes that I promised to some list members a while back. Also, I
am posting my jambalaya recipe, which I mentioned this morning and has
subsequently been requested by a few folks. Here goes nothing....
K.C.'s Grilled Killer Jamaican Party Beef from Hell with Sweet Grilled Bananas
(from "Big Flavors of the Hot Sun" by Schlesinger and Willoghby)
2 pounds flank steak
1/2 cup minced habaneros
6 T lime juice
1/4 cup cilantro
S & P
2 T butter
2 T molasses
4 bananas, split lengthwise but not peeled
Slice steak very thin and pound out to 1/4 inch thickness. Mix habaneros,
lime, cilantro, and S & P. Pour 2/3 of this onto steak and reserve remainder.
Grill steak until it's the way you like it, remove from grill, and toss with
remaining habanero paste. Grill bananas and brush with melted butter/molasses
mixture. Note that the meat preparation here is very similar to that
from "Lava-Soaked Very Rare Steak Salad with Grilled Cabbage and Galangal",
which is also exceptional.
Pasta From Hell
(from "Thrill of the Grill" by Schlesinger and Willoghby)
2 T olive oil
1 yellow onion, minced
1 red bell, minced
2 bananas, sliced
1/4 cup pineapple juice
3 oranges, juiced
4 T lime juice
1/4 cup cilantro
4 T minced habaneros
1/4 cup grated Parmesan
2 t butter
1 pound fettuccine, cooked
S & P
Saute onion and bell pepper in oil. Add bananas, pineapple, and orange juices
and simmer to soften bananas. Remove from heat, add remaining ingredients and
mix well.
Jambalaya
3/4 lb boneless, skinless chicken thighs
3/4 lb andouille, cubed
3/4 lb shrimps
3 cups chopped yellow onion
1.5 cups chopped green bell pepper
1.5 cups chopped celery
6 cloves garlic, minced
3 fresh cayennes, minced
2 T butter
3.5 t red seasoning
1 t white seasoning
1/2 cup green onions
1/4 cup parsley
Tabasco, to taste
1 15 oz. can chopped tomatoes, drained
2 cups raw rice (SEE NOTE BELOW)
1. Cut boneless, skinless chicken thighs into cubes and season with 1.5 t of
red seasoning (do the day before, if possible).
2. Peel shrimps (reserve shells) and season with 1/2 t of red seasoning (do
NOT do this a day ahead).
3. Render sausage in cast iron Dutch oven with 2 T of butter, if necessary.
Remove sausage, leave grease in pan.
4. Add cubes of chicken to very hot Dutch oven and brown well in sausage
grease.
5. Add yellow onions, celery, and bell peppers (NOTE: I cut the onion, celery
and bells rather large for this dish -- say, 1/2 inch squares or so). Season
with 1.5 t of red seasoning and all white seasoning. Saute until tender.
6. Add garlic and chiles, saute briefly.
7. Add tomatoes (fresh in summer) -- scrape pan bottom to deglaze with juices
released by tomatoes. Return sausage to pan.
8. Adjust with Tabasco, red seasoning, white seasoning, and/or S & P.
9. Add seasoned raw shrimps, green onions, parsley, and COOKED, cooled
rice. Heat until hot and shrimps are cooked.
EFFORT NOTE: If you make your rice and season your chicken the night before,
this dish can easily be brought together in less than 30 minutes, start to
finish.
RICE NOTE: I make a rice pilaf to add to my jamba base -- it's better to cool
this overnight, but you can use it hot, too. Boil shrimp shells in 3.5 cups
chicken stock until reduced to 3 cups or so and strain. Saute a couple
tablespoons each of onion, celery, and bell pepper (very fine mince) in some
butter. Season with cayenne powder, salt and pepper. Add raw rice and saute
until only a speck of opaque starch remains at the center of each grain (an old
restaurant trick) and then add stock. Cover with tight fitting lid (use
aluminum foil if necessary) and place into preheated 325 degree oven. Bake
until tender, say, 45 minutes or so.
Did anyone make it all the way to the end of this epic? If so, I hope you try
these out -- let me know what you think.
Hope all are well.
Matt
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