Shrimp Bascom (Cooking With Purpose Style)

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's   blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

Crock Pot Fajitas

1 1/2 pounds beef flank steak

1 large onion, quartered and sliced

1 sweet bell pepper, cut into thin slices

1 jalapeno pepper, seeded and chopped

1 tablespoon chopped cilantro

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1 cup chopped tomatoes

12 flour tortillas

Optional Toppings:

Sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced black olives, etc.

Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.

Remove beef from slow cooker and slice into bite size pieces. 

Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

My Crawfish Etouffee

1 stick butter

1/2 cup flour

1 lb. crawfish tails with fat

2 Slices bacon chopped

1/4 link Cajun sausage chopped fine

1 medium white onion, chopped

3/4 cup bell pepper, chopped

3 cloves garlic, minced

3/4 cup celery, chopped

1 1/2 cups clam juice or stock made from shrimp heads and shells

1/2 cup cream

1 TBSP Lemon Juice

the green ends of 4 green onions, chopped

1 TBSP chopped parsely

1 TBSP Tabasco pepper sauce

Salt, white pepper and Creole or Cajun seasoning

Render copped bacon and sausage in a heavy Dutch Oven on medium until crispy. Remove on to a towel and add celery, bell peppers and onions and cook on low until tender. Remove Trinity and reserve in a bowl. Melt the butter on medium low in the Dutch oven and add flour and stir slowly until the flour reaches a reddish brown color. ( Think of the color of a penny)

Add garlic and the reserved Trinity and stir on low for one minute. Add the clam juice or stock and and turn the heat up to medium high and stay with it stirring until it comes to a slow bubbling boil. ( you will not know for sure how thick your roux will make the dish unless you follow this step.) Turn down the heat to low simmer.

At this point it is time to check thickness and season. If it is to thick just add a little water or clam juice/stock if you have any extra. Once you are satisfied with thickness, add the Tabasco pepper sauce and reserved bacon, sausage and crawfish stir for a minute or so. Taste at this point and add salt, pepper and seasoning spice small amounts at a time until you are satisfied with the flavors.

Add lemon juice, cream and half the green onions and stir on low for 3 minutes. re-taste for seasoning. turn off heat, cover and let the flavors marry for about five minutes.

While this is happening, I get out the bowls, slice some French bread and place under the broiler and find my Ice cream scoop and ladle. Buy time I find the scoop and ladle it's time to check the toast!

I place a heaping scoop of rice in the center of the bowls and ladle the Etouffee over the top. Since Etouffee means smothered or covered, be generous! Garnish with remaining green onions and parsley and serve with the toasted French bread.

For a Creole twist to the above recipe. I render the bacon and sausage in a separate skillet. When I add the Trinity to the drippings, I add a heaping Tbsp of tomato paste to it as well. I just add the garlic and Juice/Stock to this and stir well and add to the roux to thicken. The finished dish calls for a side of fried okra!

PASTA MACQUE CHOUX

2 tablespoons butter

1/3 cup tasso ham

1/3 cup andouille or smoked sausage

1 cup cooked corn

1/2 cup chopped onion

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced garlic

1 teaspoon Cajun seasoning

1 pint heavy cream

4 oz tomato sauce

3 tablespoons grated Parmesan cheese

2 tablespoons fresh basil

1 teaspoon fresh thyme

2 teaspoons oregano or 3/4 teaspoon dried oregano

1 teaspoon hot sauce

1 chopped green onion

1 tablespoon chopped parsley

Cooked pasta- I just dump the whole small package into the pasta pot

Heat butter in a medium saute pan over medium heat.

Add tasso ham and sausage and brown lightly.

Add corn, onion, bell pepper, celery and garlic. Saute lightly for 2 minutes.

Add Cajun seasoning, heavy cream,tomato sauce, basil, thyme and oregano. Simmer for 3-4 minutes until cream reduces and starts to thicken. Be careful not to reduce too much because sauce could break.  Stir in green onion and parsley.

Serve over cooked pasta.

Sweet Tea Brine for Pork Chops

1 quart water

2 Strawberry Peach flavored, Silver Service brand tea pods

1 small orange halved

1 tablespoon molasses

1 small onion, thinly sliced

1 teaspoon salt

2 teaspoons whole coriander seeds

2 teaspoons whole black peppercorns

6 whole allspice berries

6 whole cloves

4 cloves garlic, mashed flat with the back of a knife

4 sprigs thyme

1 sprig rosemary

1 bay leaf, preferably fresh

2 cups ice

4 (10- to 12-ounce) bone-in pork loin chops

In a non stick skillet on medium. Lightly toast the cloves, allspice berries, thyme, rosemary, black peppercorns and coriander seeds just long enough to start smelling the aromas. This helps them to release their oils.

In a large pot over medium high heat, combine the water, tea pods, salt, molasses, onion, orange halves, toasted herb and spices, garlic and bay leaf. Bring to a boil. Remove from heat. Transfer to a seal-able container. Add ice and let cool to room temperature.

Remove tea pods. Add pork chops, seal and refrigerate for 24 hours. Remove the pork chops from the brine. Pat dry with paper towels; set aside at room temperature while preheating the grill or skillet. At this point you can lightly season with salt and pepper and go straight to the grill or oven. You can also dredge and coat these for your favorite skillet fried recipe.

Boiled Crawfish

1 (35-pound) sack live crawfish

1 (12-ounce) bottle Louisiana Hot Sauce

1 large jar of favorite Salsa

2 (26-ounce) boxes of rock or sea salt

4 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate

3 ounces cayenne pepper

2 bags small new potatoes,

4 -6 yellow onions, cut in half

1 bulb garlic, crushed

2 dozen ears of corn, shucked and halved

4 large lemons, halved

Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 10 minutes (some people say you need to salt—you don’t).

While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper and Salsa. Taste the water, if the water taste good so will the Crawfish.

Water will seem too salty but that is a good thing.

Add potatoes and onions to the pot. (No need to peel the taters.) Boil for about 10 minutes. Meanwhile, cover a table with newspapers, for serving the crawfish.

Add the corn and cook for another 10 minutes. Add the live crawfish, lemons and cook for 5 minutes, turn off heat and let set for 15 minutes, Remove from pot and dump them out on the prepared table.  Remember a recipe like this is just a bases. Feel free to add any ideas. I add a good sausage to some boils.