Recipe: Shrimp Creole

Ingredients:

2 lbs. of peeled and deveined shrimp

3 bell peppers, preferably red or yellow, diced

3 tbsp. minced garlic

2 tsp. cayenne pepper

1 tsp. ground black pepper

1 tsp. paprika

2 tsp. salt

1 tsp. ground oregano

1 tsp. dried thyme

1 tsp. dried tarragon

1 tsp. ground cumin

2 habanero peppers, finely diced

1 1/2 cups of yellow onion, diced

3 cups of diced tomatoes (1 large can), drained

1/4 cup of butter (approx. 1/2 stick)

1/4 cup of canola oil

4 tbsp. rice flour

1/2 cup of water

2 tbsp. olive oil

Directions:

Heat the olive oil in a skillet over medium-high heat. Add the onions, bell peppers, habaneros, and garlic and saute until the onions are translucent - approximately 10 minutes. In a deep pan, heat the butter and canola oil over medium heat until the butter is fully melted and the mixture is hot. Add the flour to the oil mixture slowly, stirring to make a thick roux. Heat the roux until it turns a light brown color, stirring frequently. Stir in the water, dry spices, shrimp, tomatoes and the sauteed onion/pepper mixture. Cover and simmer, stirring occasionally, for approximately 10 - 15 minutes until the shrimp are pink. Final consistency should be similar to a gravy. If not thick enough for you, mix 2 tsp. of cornstarch into 1 tbsp. of warm water and stir into the plan to thicken. Serve over rice.

Makes 8 servings.

Recipe: Easy Pepper Gravy

Serve over grits and/or biscuits on a Sunday morning, be in a food coma by lunch... guaranteed!

Ingredients:

1/4 cup of unsalted butter

1/4 cup of canola oil

3/4 cup rice flour

2 teaspoons sea salt

2/3 teaspoon garlic powder

1/2 teaspoon onion powder

1 bunch of fresh chives, finely chopped

2/3 teaspoon ground black pepper

2/3 teaspoon cracked red pepper

2/3 teaspoon ground white pepper

2/3 teaspoon cayenne pepper

4 cups milk

Directions:

Melt the butter into the canola oil over medium heat. Once the butter is melted into the oil, whisk in all of the rice flour to make a roux. Continue cooking over medium heat, whisking frequently, until the roux starts to turn a light brown. Whisk in the milk one cup at a time, blending thoroughly. Add all of the salt and spices and whisk in thoroughly. Reduce heat to medium-low and continue heating, whisking occasionally, until the mixture becomes a thick, creamy crazy. Whisk in the fresh chives. Remove from heat and ladle over biscuits, grits, chicken, steak... whatever makes you comfortable.

Makes 8 - 10 servings.

Out and About: Chairman Bao Bun Truck

It pulled up 5 blocks behind my office, tweeted its presence, and I was magnetized toward it... assorted stuffed steamed bao: pork belly with pickled daikon, red sesame chicken with bok choy, duck confit with mango relish... for $9... I think I need to chain myself to this truck...