Green Gumbo Recipe, Gumbo Z'herbes Recipe. Another hearty stew from Hank Shaw. Enjoy! ~Elise Green gumbo, or gumbo z’herbes, is a Lenten tradition in Louisiana. Ironically, it is not always vegetarian, as this hearty stew is often served on Holy Thursday to fortify the faithful for the Good Friday fast. Our version includes a ham hock and smoked andouille sausages, but you can leave them out to make a vegetarian gumbo. The tradition for gumbo z’herbes is to include many different kinds of greens in the gumbo—and to always include an odd number.
Which greens? A word on the roux: Try to use peanut oil if you can find it, as it lends a particularly excellent Cajun flavor to the gumbo. The recipe below includes a Cajun spice blend that makes more than you need for this gumbo. Edna Lewis & Scott Peacock's Shrimp Grits - an article from Food52. Every week, FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Shrimp and grits get to know each other better. - Kristen We outsiders must be told that shrimp and grits are an iconic partnership, a daily breakfast, and a soul-feeding staple. We take the insiders' word for it, we politely taste, and even like it -- but we don't innately understand why these two ingredients were born for each other, why there would be a whole cookbook written about their union, why the 1980s saw every nouveau Southern chef reimagining them as truffled shrimp with grits soufflé and the like.
Like peanut butter and jelly or radishes and butter, to the uninitiated, shrimp and grits might as well have been matched up at random -- a lucky blind date. Whether they were destined or not, the two came together in a particular place and time: here, it was coastal areas of the American South with ready access to fresh shrimp and cheap corn grits. Serves 6 For the grits: Tandoori Shrimp Recipe. Tandoori shrimp is a seafood dish fit for a feast. The preparation isn't all that complicated; the marinade is the same as for the similarly-named chicken dish. It consists of ginger garlic paste, yogurt, garam masala, turmeric and chili powder.
I also add paprika so the color is vibrant without being too spicy. Once the marinade is complete, you can use it for meat, fish or even paneer cheese; you name it. Tandoori paste is a true culinary chameleon. I made this dish 'way back during the summer and completely forgot to share the recipe. I've been working on an exciting photo project these days (I'll tell you the good news soon!)
Ingredients Yields: 6 servings Directions Prepping the shrimp: Remove and discard the head of the shrimp if it's still attached. For the tandoori paste: Using a cheese cloth, strain out the excess whey of the yogurt for at least 15 minutes (that way the tandoori marinade will have a lower water content for creamier consistency). Assembly time: Bon appétit! Tips. Shrimp and Sausage Jambalaya | Recipes | TABASCO.COM.
Guest Post: Shrimp Etouffée by Amanda Areias of Give Me Flour (Mardi Gras Edition) February 20th, 2012 I’ve been a huge fan of Amanda’s beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, which she reminisces about often. And her photography, well, it speaks for itself. From gorgeous desserts to breads and stews, her photos capture the magic of food, cooking, travel, and memory. My first Christmas gift in the US territory was snow, lots and lots of snow. It was December 2009 and after a year and a few months living in the cold, gray and mysterious Chicago, we realized it was time to hit the road, to explore new horizons.
And so we left, heart full of expectation, head loaded of preconceptions and in no hurry at all. And we acted as tourists are supposed to, buying all the ideas they were selling to us — a duck parade, the king’s house and its crazy luxuries, the nowadays touristic blue clubs and restaurants on Bale Street, the reconstitution of a crime at Lorraine Motel, the fantastic ribs at Rendezvous. Tuna Cashew Casserole. There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles.
About the author:: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants. Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy. Easy Crunchy Mustard-Baked Salmon. [Photograph: Kerry Saretsky] This is my favorite way to cook salmon, and it's also the easiest.
Just lightly butter the bottom of two boneless, skinless fillets, as though you were buttering a piece of bread. Sit them in a hot skillet to get nice and crispy, and then top the salmon with a mound of buttery breadcrumbs spiked with whole grain mustard, Dijon mustard, and fresh thyme. Slide the whole skillet under the broiler, and wait for five minutes, until the crumbs are golden brown and the salmon is done.
The crumbs are tender, but also just that little bit spicy. The salmon is crisp, and just flakes apart. About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. Noodles with Bay Scallops, Snow Peas, and Ginger Sauce.