I was amazed at the flavor of this sauce! I usually make my marinara with olive oil and I know I love butter but WOW!
Time: 30 minutes Serves: 4
- 1 stick – 8tbsp butter
- 4 garlic cloves, chopped
- 1 onion, chopped
- 2 bay leaves (fresh, or 4 dried)
- pinch crushed red pepper
- 4 cup sliced baby bella mushrooms (optional)
- 28 oz canned diced tomatoes & liquid, cut into smaller pieces by sticking kitchen shears into can)
- salt & pepper, to taste
- 1/4 cup fresh herbs, roughly chopped (I used basil and chives)
How to make it
- Heat butter in a medium saucepan over medium heat.
- Add onions and saute for about 4 minutes.
- Add garlic, bay leaves, and red pepper and saute for another 2 minutes.
- Add mushrooms and saute for about 3 minutes.
- Add tomatoes with liquid. Season with salt and pepper.
- Bring to a boil, then reduce to simmer.
- Simmer for about 20 minutes, stirring occasionally. Stir in fresh herbs at last 2 minutes. Discard bay leaves before serving.
I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.
Time: 15 minutes +chill Serves: 4
- 1/2 cup mayonnaise
- 2 1/2 tbsp spicy brown mustard, preferably creole mustard
- 1 1/2 tbsp grated horseradish
- 2 tsp smoked paprika
- 1/2 tsp cayenne pepper (more or less to taste)
- 2 green onions, finely chopped
- 1 stalk celery, finely chopped
- 2 tbsp minced parsley (fresh)
- 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
- 1/2 cup corn meal (course stone ground yellow)
- 1/2 cup flour
- 1 tbsp Creole seasoning blend
- 1 egg
- 2 tbsp milk
- vegetable oil for frying (I used canola)
- 2 cups shredded cabbage
- 1 beefsteak tomato, thinly sliced
- 4 Kosher dill pickles, thinly sliced
- 4 large flour tortillas (I used fire-roasted)
How to make it
- Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
- Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
- Combine flour, cornmeal and seasoning in a bowl, mix to combine.
- Combine egg and milk in another bowl and whisk to combine.
- Dip each shrimp in the egg mixture and then dredge in flour mixture.
- Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.
- Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.
Beautiful, jewel-toned, sweet, tart and texturally interesting – easy to make and unique enough to impress.
Time: 5 min prep, 15+ min cook Serves: 12
- 12 oz. fresh cranberries
- 16 oz. pomegranate juice
- 3/4 cup sugar (or more to taste)
- 1 cup pomegranate seeds, plus more for garnish
How to make it
- Combine cranberries, juice, and sugar in a medium sauce pan and cook over low-medium heat, stirring occasionally, until thickened (at least 15 minutes but up to 40). Remove from heat and allow to cool completely. Chill in refrigerator. Stir in pomegranate seeds before serving and garnish with a handful of seeds.