Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Pesto uno

1) There is too much Basil.
2) I love Pesto.
3) The rediscovered food processor.

2 Cups Packed Basil
1/4 C Extra Virgin Olive Oil, + 1-2 TBS if desired (texture is very personal)
1/4 C + 1 TBS Pine Nuts.  (These can be lightly toasted if desired.  they brown VERY fast)
2 LG gloves Garlic
1/4 C + 1-2 TBS freshly grated sharp cheese.

Blend Garlic and nuts in processor, add oil, Basil and cheese.  Pulse to desired consistency.

Seriously.  That's it.  Best to use a spatuala.

Other recipes say this can be done with Walnuts or Pistachios.  Not a Walnut fan.

Also it can be frozen for up to 3 months, if the cheese is not added and 2 TBS oil is layered on top.

I plan to try pistachios with lemon basil.

Baked Eggplant

This is a basic baked eggplant recipe, which I used for the foundation of eggplant parm.

1 Eggplant, sliced in 1/2" thick slices
8 oz shredded Mozerella Cheese
1 C pasta sauce.

Grease a baking dish with 1 TBS+ Olive Oil

Pan 1: 1/2 C flour seasoned with 1.5 Tsp Black Pepper & Salt

Pan 2: Egg wash 1 Egg with 1/4 C Water or Milk

Pan 3: combine
1/3 C Breadcrumbs
1/3 C Parmesian cheese
1.5 -2 TBS Italian Seasoning
1 Tsp Garlic Powder

Dredge eggplant slices through flour, then egg wash, then breadcrumb mixture, place in oiled baking dish.
Bake at 350 for 15 minutes
Top slices with cheese, bake until melted.
Remove, top with pasta sauce, return to oven if you want it heated through.  Or serve as is.

Bourbon Brown Sugar Marinade

For London Broil - A simple marinade.

1/4 C = 4 TBS

1/4 C Bourbon

1/4 C Brown Sugar

1/4 C Soy Sauce

2-4 Garlic cloves pressed

2 TBS Dijon Mustard

1TBS Wocestershire Sauce

1 TBS Olive Oil

1/2 TSP Black Pepper

Blend all ingredients together, marinade up to 4 LBS meat

Hummus

My dear friend Lamia, of Syria, Lebanon, and Egypt by way of UD taught me to make Hummus long before it was a standard appetizer (you know before brushetta became the "in" app.).

the ingredients are simple Chick Peas, Olive Oil, Tahini, Garlic and Lemon Juice....

I never had a ratio.  I always went by taste - you can add more of everything, except the beans, because then you have to add more of everything...

So I'm going to put some down a few samples from the internet and correct the blog later.

1 15 oz can of beans
1 garlic clove (range 1-2)
1 TBS extra virgin Olive Oil (range 0-2)
2 TBS Tahini  (range 1.5 - 4)
2 TBS Lemon Juice (range 1.5 - 4)
liquid as needed (from can or water)
salt to taste

Combine in food processor and process to desired consistency.

spatula the hummus into a bowl, make a depression in the middle and add olive oil and pine nuts if you have them.

You can also add ground beef or lamb (kibbeh?) in the depression to make it a little more hearty.
 .
To spice it up I either sprinkle Hot Hungarian Paprika over top
*or*
Blend in a little Thai Red Cock Sauce (Sriracha).
How's that for cross cultural?

Spaghetti Carbonara

this is not rocket science, I watched an Italian guy make this one time, he was dating one of the girls who owned the house.  Handsome, Italian Accent, and fancy cooking (for college).  No wonder he had the girls...

1 LB spaghetti or linguini- nothing finer
4 cloves garlic chopped finely
4 strips of bacon or 1/4 LB Pancetta finely chopped
2 TBS olive oil
2-3  Eggs
1 cup grated hard Italian cheese
ground pepper

Boil the pasta to al dente or less 7-8 min
While the pasta is boiling, fry the bacon / pancetta until crispy in a large skillet
add the garlic and cook 1 minute more
whisk the egg and the cheese in a bowl
when the pasta is done, drain, reserving some liquid (put a bowl under the collander)
add the  past to the skillet and mix in all the bacon and grease
TRANSFER everything in the skillet back to the pasta pot.
stir in the egg and cheese mixture.
  you may want to heat the pot on low to aid the cooking process.
sprinkle with ground pepper

serve hot

Garlic Sauce

2 TBS Rice Vinegar
2 TBS Brown Sugar
2 TBS Soy Sauce
1 TBS Veg Oil (not olive)  
2 Tsp Saki or Dry White Wine
1/2 Tsp Siricha
1/4 Tsp Sesame oil
3-4 Garlic Cloves finely chopped

1.5 Tsp Corn Starch and 1 TBS H2O shaken in jar = Thickener

Saute Garlic in Veg Oil 1 minute, add other ingredients Except Thickener, bring to boil.
Reduce to simmer, add thickener, stir to thicken.
Serve over - Meat, Veg, Rice