New Orleans Style Shrimp

Years ago my wife and I took a trip to New Orleans. We fell in love with it. Granted we stayed on Bourbon street, but never really spent much time on it to be quite honest. We steered away from that main street and entered other areas in town to try an array of food. I could eat that city all day long, and if my wife was not with me, I probably would have practiced gluttony. There’s one dish known as New Orleans shrimp that I think everyone must try. It is not spicy, but it is balanced by a bunch of butter, lemon, and other spices that makes you digging for bread to dunk into these delicious juices.  I tossed mine with pasta to make it more of a meal, but you can simply pour the cooked shrimp into a bowl, get some rustic bread, and get to town.

New Orleans Style Shrimp Recipe
New Orleans Style Shrimp Recipe

Let’s get started.

  • 2 lbs peeled shrimp, tracts removed
  • 1 lemon, juiced
  • 1/2 cup of Worchestershire sauce
  • 1 tbsp cracked black pepper
  • 1 tbsp Creole seasoning
  • 2 tbsp garlic, minced
  • 2 sticks of unsalted butter
  • salt to taste
  • pasta, cooked (optional)
  • chopped parsley, optional
  • Rustic French bread, optional

This dish goes pretty quick, so if you are cooking pasta, you can do it in parallel.

To a large bowl, add the lemon juice, worchestershire, black pepper, Creole seasoning, and garlic. Give a good mix, then gently fold in the shrimp. Marinade the shrimp for about 10 minutes. If you are going to be folding the shrimp into the cooked pasta, this is the time to get the pasta water boiling before dropping the pasta.

Next, get a large skillet on medium heat. Add in the the entire mixture from the bowl, and cook just until the shrimp become slightly pink. This is when you are going to want to lower the heat, and begin adding the butter, a couple tablespoons at a time.

New Orleans Style Shrimp Ingredients
New Orleans Style Shrimp Ingredients

Once the butter begins to melt, add in a few more tablespoons at a time until the butter is completely gone. Yes, I know it is a lot of butter, but so is bagna caulda, and that is what makes the final sauces so flipping delicious.

Once the butter is fully melted and the shrimp cooked, season with a pinch or two of salts, and pour into a serving bowl, or fold into pasta (your call). If serving from the bowl, place the bowl on a large plate surrounded by chunks of French bread, and dig in. Get some shrimp, dunk into that delicious sauce, and repeat.

If you are looking for a great game day food, and one that will serve plenty, give this one a try, it’s super delicious. Hope you enjoy!

Spicy Glazed Chicken Wings

Unfortunately our favorite football team lost this past week. Yep, we are a Green Bay Packers family. So when it comes to game day, I typically make things like a batch of chili, nachos, or other finger foods. This particular weekend, I was browsing through my freezer and realized I had frozen a bunch of chilies from the garden this summer. Everything from habaneros, to serrano, to jalapeno peppers. Not only that but a package of chicken wings that I knew my kids would devour. This is when I thought I would come up a spicy glazed chicken wing, and boy did they hit the spot.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

As much as I like a fried chicken wing, I wanted to go a bit more simple on this recipe and bake them. I bake them from time to time and they always turn out great, at least in my opinion.

So let’s get started.

Ingredients:

  • 2 lbs of chicken chickens, split (I keep the wing tip on)
  • Large pot or dutch oven, with about 1 cup of water
  • 6 chili peppers, I used an array of habanero, jalapeno, and serrano, punctured
  • 1 cup of light brown sugar
  • 2 cups of water
  • large rimmed baking sheet
  • 2 tbsp spiced seasoning (I used Slap Ya Mama)
  • 2 tbsp unsalted butter

Take the chicken wings and add them to your large pot. Add in the water, bring to medium heat, and lightly poach the chicken for about 25 minutes. The goal is to par cook.

During this time add the chilies, light brown sugar, and 2 cups of water to a stock pot. Bring to a simmer, reduce the heat to low, and stir along the way. This will be your spicy glaze. Adjust the heat as necessary as you want the consistency of a light syrup.

Spicy Glazed Chicken Wings Recipe
Spicy Glazed Chicken Wings Recipe

Preheat your oven to 375 degrees. Remove the chicken with a slotted spoon, and add them to your baking sheet.

Cook for about 1 hour or until your desired doneness. We actually like ours a bit crisp and a bit more dry. Once cooked and crisped, remove them from the oven and dump them into a mixing bowl. Add in the butter, and spoon on as much of the spicy glaze as you desire.

Sprinkle on some of the spiced seasoning, give a good toss, and plate and serve.

The result was everything we love in a crispy chicken wing with just the amount of spice. If you are looking for a good wing, and one that is baked, give these a shot. Hope you enjoy!

Crab Rangoon Egg Rolls

I have mentioned this in the past, but my wife is a total fan of crab rangoon, and now my middle son is as well. What’s not to love about a crab rangoon? A little wonton purse loaded with cream cheese, crab, scallions, and simple seasonings, all bursting into your mouth in a couple of bites. I’ll admit, I love them to, and it is something we commonly default to as an appetizer if going out for American-Chinese food. Lately I had a real hankering for some crab rangoon, but I did not feel like making a bunch of wontons. It can be time consuming, so after I gave it a couple of seconds of thought, I decided I would come up with the crab rangoon egg roll.

Crab Rangoon Egg Rolls Recipe
Crab Rangoon Egg Rolls Recipe

These crab rangoon egg rolls take a lot less time to make, and yield one whopper of an egg roll. It’s a one and done type of egg roll due to the richness of the cream cheese, but that one is so darn good.

Let’s get started. Keep in mind that you can half this recipe for about 8 egg rolls, however I doubled as I knew I would reuse the mixture for an upcoming holiday get together.

Ingredients:

  • 16 oz of cream cheese, room temperature
  • 1 tbsp Worcestershire sauce
  • 6 scallions, thinly sliced
  • 4 sticks of imitation crab, chopped
  • 7 oz claw crab meat, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper, to taste
  • 1 package of egg roll wrappers
  • 1 egg, beaten
  • 2 cups of canola oil
  • sweet and sour sauce, hot mustard sauce, or your favorite dipping sauce

Start by getting a medium sized mixing bowl ready. Add the bars of cream cheese, add the worcestershire sauce, salt, pepper, crab meats, and scallions. Using a form or spoon, mix thoroughly. Just make sure everything is nicely incorporated before putting into your egg roll wrapper.

Ingredients for Crab Rangoon Egg Rolls
Ingredients for Crab Rangoon Egg Rolls

Next it is time to wrap your egg rolls. Get a couple of plates out.

One one plate, add the egg roll wrapper, diamond style, meaning the points facing you. Add a heaping tablespoon into the lower center of the wrapper. DO NOT over stuff these babies. Next, take the point nearest you and fold over the mixture, gently pulling back to you. Roll one time, then fold over the side points. Continue to roll just until about done, leaving about an inch or so, then brush on some of the beaten egg onto that point. Continue to roll, sealing the egg roll.

Repeat with however many egg rolls you desire.

To a medium size pot, enough to house a few egg rolls to cook, add the canola oil, and bring to a medium heat, just until about 350 degrees.

Add a few egg rolls, being careful not to overcrowd, and cook until golden brown. This only takes a matter of minutes. Once golden, remove with a slotted spoon onto a paper towel lined plate, and repeat. Let these cool for a few minutes before biting into them. They are piping hot.

Once you are ready to dig in, give a dunk into your favorite dipping sauce, and prepare yourself to an unreal crab rangoon experience. Creamy, rich, crunchy, and just down right delicious. This one really lives up to its name, but in egg roll form. My wife and I joked and said ‘this egg roll probably equates to 4 regular crab rangoons, right?’. If you are looking for something neat, and a one and done, give this one a shot. It’s a great appetizer, and perfect this holiday season.

Keep in mind that any leftover mixture can be stored or frozen and used in other things such as a crab rangoon grilled cheese, or a cranberry crab rangoon, you get the idea. Hope you enjoy!

 

Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!