Showing posts with label style. Show all posts
Showing posts with label style. Show all posts
Wednesday, February 11, 2015
Cookbook Spotlight Waters Fine Coastal Cuisine Featuring New Orleans Style Barbecue Shrimp
I grew up less than an hour from Galveston on the Texas Gulf Coast, so fresh seafood is something that I learned to appreciate from a very young age. My Grandpa Wofford was also an avid fisherman, and my Grandma Wofford would often fry up the fish that he brought home! To this day, seafood is among my favorite foods…I especially love shrimp and fish cooked just about any way. I was very excited to receive a copy of Waters Fine Coastal Cuisine cookbook recently to read and share a recipe with you! The cookbook is written by Forth Worth Chef Jon Bonnell, and it features a wide range of seafood cooked in a variety of methods. Chapters in the book include Chilled and Raw and Sautéed or Pan Seared.
Chef Bonnell pairs his native Texas heritage with classic culinary training to create inventive, delicious dishes that have a definite Texas accent! Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, he’s now turning his attention to seafood. With a passion for sharing knowledge with others, there’s never a technique or recipe he won’t share. Waters Fine Coastal Cuisine contains so many mouth-watering recipes, and the photographs are gorgeous. What I especially appreciate about this cookbook is that the recipes are very approachable. Chef Bonnell’s writing style makes every recipe seem totally doable for the home chef of all skill levels. Recipes that caught my eye include decadent Lobster Mac and Cheese, Crawpuppies (i.e., crawfish hushpuppies), and the recipe I’m sharing today: New Orleans-Style Barbequed Shrimp. What I really love about this dish is that it packs a ton of robust flavor using ingredients that I have in my kitchen at all times…and it’s so quick to make. Once the shrimp are peeled, the dish can be cooked and on the table in about 15 minutes! This recipe features sweet jumbo Gulf shrimp cooked in a buttery spicy-tangy sauce. It can be served as a starter…or doubled for a complete meal for two. Hint: don’t forget to pair these shrimp with lots of crusty bread for dipping into the flavorful sauce…trust me! We had a big pot of seafood and andouille gumbo for dinner earlier this week, and these shrimp made a fabulous starter paired with bowls of steaming gumbo.New Orleans-Style Barbecued Shrimp
Recipe from Waters Fine Coastal Cuisine
 |
| Photo provided by Chef Jon Bonnell |
Per Chef Bonnell: In Texas, we tend to associate the word barbecue with grills and smoke. In this dish, however, it’s all done right on the stovetop. This classic New Orleans-style dish is as much about the sauce as it is the shrimp. It can be done with whole, head-on shrimp if you prefer to get some hands dirty, but I tend to use shrimp with only the tail on to make it easier to navigate. Either way, plenty of bread is a must – as the dark, peppery butter sauce is likely to be the most memorable part of the dish.
Ingredients:
- 8 jumbo wild Gulf shrimp (10-15 count)
- 12 tbs. (1 1/2 sticks) butter
- 1 tsp. chopped garlic
- 4 tbs. Worcestershire sauce
- 3 tbs. water
- 1 tsp. freshly ground black pepper
- 1 tsp. cracked black pepper
- 1 tsp. Cajun/Creole seasoning [NOTE: Chef Bonnell’s Texas Red Dirt Rub Creole Blend is available at waterstexas.com]
- 1 lemon
- Bread
Directions:
Step 1: Remove shells from shrimp; rinse and devein, leaving only the tail portion (optional). Cut the butter into 6-8 cubes. In a large nonstick pan, heat the chopped garlic with 1 of the butter cubes over medium heat just until it begins to bubble, then add all liquids and seasonings. Once the pan comes to a simmer, add the shrimp. Cut the lemon in half and squeeze the juice into the pan, then add the lemon halves to the pan as well.
Step 3: Remove the lemon halves and discard. Transfer the shrimp to a large bowl and pour the sauce over the top. Serve with plenty of bread for sopping. Note: I placed my shrimp into individual serving dishes, along with warm crusty French bread.
Wowza, was this dish ever good…it was bursting with the Big Flavor that Michael and I love. The buttery sauce is tangy from the lemon and Worcestershire…and spicy from the Creole seasoning! Because the shrimp cook in the sauce, they soak in its goodness. The sauce is lick-the-plate good, so lots of crusty French bread is really a must for this dish. I can’t wait to make this dish again and again this Spring and Summer…and Michael concurs.
I hope you’ll take a moment to visit Chef Bonnell’s websites: www.bonnellstexas.com and www.waterstexas.com to learn more about his cookbooks and product lines. If you find yourself in the DFW Metroplex, make sure to visit his restaurants Bonnell’s Fine Texas Cuisine and Waters - Bonnell’s Coastal Cuisine in Fort Worth. We can’t wait to try his restaurants next time we’re up for a weekend getaway! Waters Fine Coastal Cuisine cookbook is available for purchase at www.waterstexas.com, throughout Texas at Central Market locations, and nationwide at Barnes and Noble (in store and online) and other fine retailers. Suggested retail price is for the book is $35.
Disclosure: I received a review copy of Waters Final Coastal Cuisine to facilitate this article. All opinions expressed are my own.
Friday, February 6, 2015
Slow Cooker Cheesy Chive Spoon Bread Featuring Morrisons Texas Style Cornbread Mix
Slow Cooker Cheesy Chive Spoon Bread
Adapted from Taste of Home
Ingredients:
- 1 8-ounce tub chive-flavored cream cheese, softened in the microwave until very soft
- 1 cup 2% milk
- 2 tbs. butter, melted
- 2 large eggs
- 2.5 cups frozen corn kernels
- 1 14.75 oz. can creamed corn
- 2 green onions, thinly sliced
- 1 package Morrison Texas Style Corn Kits (this is a sweet cornbread mix…if you use another variety, add 1 tbs. sugar)
- ¼ tsp. grated nutmeg
- Salt & pepper to taste
- 1.5 cups shredded four-cheese blend
Directions:
Step 1: Turn your slow cooker on High heat. Add the softened cream cheese and milk. Whisk until combined…it may be a little lumpy, but don’t panic. It’ll smooth out as the other ingredients are added in. Add the eggs and butter and whisk well to combine with the milk-cream cheese mixture.
Step 2: Add the two corns and green onions. Stir to combine. Add the cornbread mix (and sugar, if using), nutmeg, and salt & pepper. Stir just until the cornbread mix is combined and there are no lumps – it should look very creamy by now. Cover and cook on High heat for 3-4 hours. Leave the lid on the entire time to keep the heat and moisture in…no peeking!
Step 3: Remove the container of cooked spoon bread from the heat and sprinkle the shredded cheese on top. Let the spoon bread rest covered for 15 minutes before serving. The center may not look completely set at the end of the cooking time, but it will firm up as it cools during the resting time.
The verdict? Success! This spoon bread cooked up perfectly moist and flavorful in the slow cooker. It was creamy and full of corn flavor…and the addition of chives and cheese took it over the top. Unlike spoon breads cooked in an oven, you don’t get a ton of browning on top, so the layer of cheese adds flavor and a bit of eye-appealing color. If you’re looking for a delicious, stress-free dish for your upcoming holiday menus, I hope you’ll give this one a try. It makes a generous amount, so it’s perfect for feeding a small crowd.
Disclosure: Morrison’s sent me samples of their cornbread mixes, Pan Kits and Bis Kits to facilitate this and other upcoming recipe features. I received no further compensation, and all opinions expressed are my own.
Sunday, February 1, 2015
Korean Style Marinated Flank Steak w Grilled Baby Bok Choy
Korean Style Marinated Flank Steak w/Grilled Baby Bok Choy 
Marinade
I just love the scent of toasted sesame oil. For me, it reminds me of the times Ive gotten to enjoy really good Korean food. The moment I started assembling this marinade, I was overwhelmed by the luscious, rich scent of fresh ginger, garlic, soy and, of course, sesame...wow...and yum. Baby bok choy seemed like a natural accompaniment and since I was grilling the steak, I opted to grill the baby bok choy with a little grapeseed oil, Kosher salt and fresh cracked pepper.
I found the recipe for this Korean-style marinade in Fine Cooking Fresh and Quick magazine and it didnt disappoint. Below is my version:
Serves 4
Grill High Heat
1 Tablespoon sugar
1/4 cup soy sauce
2 teaspoons sake (any brand)
4 large garlic cloves, minced
5 scallions (white part only), thinly sliced
2 teaspoons grated fresh ginger
3 Tablespoons toasted sesame oil
1 1/2 pounds flank steak
Kosher salt
fresh cracked black pepper
Combine all ingredients in zip top bag, seal, mix well and be sure both sides of steak are coated. Leave out on counter and allow steak to marinade and come to room temperature - about an hour.
Remove steak from marinade and discard marinade. Sprinkle Kosher salt and fresh cracked black pepper to both sides of steak. Place steak on well-oiled grill. (Be sure to use vegetable oil, or other oil that has a high smoking point, to oil the grates of the grill.) Allow to cook for approximately 3-4 minutes per side for medium to medium rare. Depending on the thickness of your steak, you may need to increase or decrease your grilling time.
Subscribe to:
Posts (Atom)