Paella

INGREDIENTS


2 lbs seasoned yellow rice (arroz amarillo)
1 lb mussels (tahong)
1 lb cooked clams (almejas)
1 lb shrimp, cleaned
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds

43 ounces tomato sauce
A hint of Tabasco sauce
3/4 cup pimiento, sliced
3 medium onions, diced
1 head garlic, minced
spanish saffron
3 to 4 cups water
1/4 cup olive oil
salt and ground black pepper to taste

OPTIONAL

1/2 lb fresh squid, cleaned 

8 pieces medium crabs, cleaned
2 medium, ripe tomatoes (about 12 ounces)
1 cup chunk pineapple
red bell pepper, sliced

DIRECTIONS

1. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
2. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.

3. Combine seasoned yellow rice and water and soak for 3 hours.

4. Heat a 15-inch paella pan or deep iron skillet, cover, and heat until hot, about 2 minutes. 

5. Add the chorizo to the pan and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
6. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, cover, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed so that the onions don’t burn. Add seafood and cook until juices come out. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10. Cover and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. Adjust the heat as needed to maintain a lively simmer.
11. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. 12. Cover and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
13. Remove the pan from heat, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon or lime wedges.

Gumbo

INGREDIENTS

1 cup all-purpose flour
3/4 cup bacon drippings (or vegetable oil)
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend, or to taste 

OR make your own cajun seasoning with salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper

4 bay leaves
1/2 teaspoon dried thyme leaves
2 tablespoons bacon drippings (or vegetable oil)
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder

OPTIONAL

1 tablespoon white sugar 

1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce 

2 teaspoons gumbo file powder
1 tablespoon liquid smoke


DIRECTIONS

1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. Burn the roux, the gumbo is screwed.


2. For the lazy, place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Otherwise do this by hand. Put some love into your prep and you'll taste it later. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45 minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings (or vegetable oil) in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Great Texas Whiting Fillets and Tartar Sauce

GREAT TEXAS WHITING FILLETS:

- 2 Lb. whiting fillets
- 2 Tbs Lemon juice
- 1/2 cup grated parmesan cheese
- 1/4 cup butter
- 3 Tbs mayonnaise
- 3 Tbs chopped green onions
- 1/4 tsp salt
- Dash liquid hot pepper sauce

Place fillets in a single layer on a well-greased baking platter.
Brush with lemon juice.
Combine remaining ingredients & set aside.
Broil fish for 6 minutes or until fish flakes easily when tested with a fork.
Remove from heat and spread with cheese mixture.
Broil 2 more minutes until lightly brown.

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GREAT WHITING TARTAR SAUCE:

- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbs chopped dill pickles
- 2 Tbs finely chopped onions
- 1 tsp lemon juce
- Dash of pepper

Mix well & chill

Carlenes Wild Halibut Tacos

1 lb. Alaska halibut fillet
2 fresh limes, cut in wedges
1/2 cup mayonnaise (reduced calorie is fine)
1/2 teaspoon tabasco sauce (more or less)
1/2 head of green cabbage, shredded
1/4 teaspoon cayenne pepper, or other spicy blend
2 bunches of fresh cilantro
1 bunch of fresh green onions, chopped
2 fresh tomatoes (diced)
Shredded cheddar cheese (optional)
Diced Avocados(optional)
Flour or corn tortillas

Take halibut and thaw in refer overnight. Rinse and cube the halibut into 2 inch sections, season with salt and saute with butter or olive oil over low heat. Halibut will flake when done, about 5 minutes.

Make Houli Sauce!!

Place Mayo in bowl and add the tabasco, cayenne, 1/2 of the cilantro and mix together.

Take warm tortillas (easy way to warm tortillas is to place 2 tortillas at a time in a damp hand towel and plac e in the microwave for 1 minute.) Take a tablespoon of the Houli Sauce & spread on the tortilla. Add sauteed halibut chunks, cabbage, cilantro, green onions, tomatoes, cheese & avocado, then squeeze a lime wedge over the top...you may want to add a splash of tabasco. Enjoy!!

This is the real thing...no farmed fish here...there is nothing in the world healthier for you than Wild Alaska Seafood.

Curried Alaskan Salmon

25 Minute Meal

1 can (14.5 oz.) diced tomatoes
1 small can (5.75 oz.) low-fat or fat-free evaporated milk
1 to 1-1/2 Tablespoons curry powder
1/4 teaspoon each ground ginger, salt, coriander, and sugar
Dash ground cinnamon
1 cup frozen vegetables (such as peas, peas and carrots, potato dices, etc.)
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 cups cooked rice, kept warm

In saucepan, blend tomatoes, evaporated milk, curry powder, ginger, salt, coriander, sugar, and cinnamon. Cook over medium heat just until sauce begins to bubble. Stir in frozen vegetables and continue cooking 5 minutes. Stir in salmon and heat thoroughly. Serve curried salmon over rice.

Makes 2 to 4 servings.

Nutrients per serving: 562 calories, 9g total fat, 2g saturated fat, 15% calories from fat, 79mg cholesterol, 41g protein, 76g carbohydrate, 5g fiber, 1,288mg sodium, 550mg calcium and 2.4g omega-3 fatty acids.

Baked Pollock

1 1/2 lbs. pollock
3/4 c. sour cream
1/2 c. Parmesan cheese
1/4 c. melted butter
1/2 tsp. salt
1/8 tsp. pepper

Place 1 1/2 pollock fillets in greased baking dish. Spread on fillets the mixture of sour cream, Parmesan cheese, melted butter, salt and pepper. Bake uncovered 30 minutes at 350 degrees.

Blackened Whitefish

Ingredients:

1 package of whitefish (about 6 filets)
cajun seasoning
garlic salt
1/3 cup butter
1/4 cup olive oil


Thaw fish and rinse. Rub in cajun seasoning and garlic salt. Let sit for ten minutes.
Add olive oil and butter to skillet, flame on high. Fry each filet for 3 minutes on each side. Serve.

Tilapia with tomato & red pepper

Ingredients:

5 tilapia filets
1/2 medium tomato, diced
1/4 medium red bell pepper, diced
1 Tbs basil
Sea salt
Garlic salt
1/3 cup wheat cracker crumbs
1/4 cup fresh mozarella
Olive oil

In shallow baking dish, pour enough olive oil to coat the bottom. Lay tilapia filets in single layer. Season fish lightly with garlic salt and sea salt. Mix red bell pepper and tomatoes. Layer the mixture over the tilapia. Sprinkle basil and wheat cracker crumbs over the fish. Sprinkle mozarella over the fish. Set in oven at 400 degrees fahrenheit. Bake for 12 minutes. Enjoy!

Gumbo with Okra

This is a crockpot recipe but can be done in a regular pot as well. This ain't no famous Louisiana Gumbo, but an amalgamation of tastes imported from New Orleans, Athens and Colombus, Georgia, the Gullah Islands and Chicago. You've got to play with the amounts to figure out how many you're cooking for.

FOR THE STOCK:

You've got a couple of options. Remember though, you can be creative.

1) When I'm pressed for time, I use a 32oz. box of chicken stock.
2) Another shortcut is to use bullion cubes (1 cube per cup of water).
3) Yet another option is to use this recipe found at
(http://www.gumbopages.com/food/gumbo.html):

* 8 quarts cold water
* 8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned
* Shrimp shells and heads, reserved from the 4 pounds of shrimp that have been peeled for the final step of the gumbo (the heads are very important!)
* 8 ounces onions, chopped
* 4 ounces celery with tops, chopped
* 4 ounces carrots, chopped
* 2 heads garlic, cut in half horizontally
* Sachet d'épices: In a small cheesecloth bag or tea ball, place:
o 1 teaspoon or so black peppercorns, cracked
o A few parsley stems
o 1 bayleaf
o 1/2 teaspoon dried thyme leaves
o 1/2 teaspoon dried tarragon leaves
o 1/2 teaspoon dried oregano leaves
o 1/2 teaspoon dried basil leaves

(If at all possible, please try to get shrimp with the heads on. Shrimp heads impart a wonderful flavor to the stock, and it just ain't the same as a real New Orleans gumbo without them. Do whatever you have to do. In many cities you'll have better luck at Asian seafood markets.)

Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skillit with oil, or in a 350°F oven for about 20 minutes.

Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you've done it properly).

Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.

Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.

Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. (A neat trick I learned recently -- fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it!) To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.

Makes about 5 quarts of stock.

(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it's best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)

FOR THE ROUX:

* 1 cup flour
* 1/2 cup oil

Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.

New Orleans people tend to like a blond or peanut butter colored roux. Cajuns tend to like it dark, if you feel comfortable that you won't burn the roux, cook it until it's a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee ... yum!

If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.

You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.

They don't call roux "Cajun napalm" for nothing. Don't let any splatter on you, or you'll get a nasty burn. Stir carefully.

If you don't have a heavy enough pan, or if you're nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you're pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you'll get good at it.

FOR THE REST:

* 2 chicken breasts, chopped
* 1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned
* 2 pounds shrimp, peeled and deveined
* 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage
* 1 pound okra, sliced
* 2 onions, chopped
* 3 sprigs of green onions with tops, chopped
* 1 bell pepper, chopped
* 3 ribs celery, chopped
* 1-2 tablespoons garlic, minced
* 2 bay leaves
* fresh parsley, chopped
* Creole seasoning to taste, OR
o black, white and cayenne peppers, to taste
* Sea salt to taste
* Few dashes Tabasco, or to taste.
* 1 cup of hot salsa or 3 diced roma tomatoes
* 1 teaspoon worcestershire sauce
* Steaming hot Louisiana long-grain rice

Sprinkle the chicken pieces with Creole seasoning and brown in skillet. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).

Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Set crockpot on high. Let cook for 35 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley. Cook for another 15 minutes, then add the salsa, the shrimp and the lump crabmeat. Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.

If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.

Serve generous amounts in bowls over about 1/2 cup of hot rice. Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.

You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.