Tag Archives: red bell pepper

Les Carlos Shrimp & Crawfish Dip

This is another holiday dish that I will definitely be putting into the year-round rotation.

sweetenedandcondensed.com

I first had this dip at a Christmas party 8 years ago, and I searched for the recipe for 5 years before someone pointed out to me that it had been right under my nose – namely in Heart & Soul – the whole time.

While this does take a little while to prep and cook, it is totally worth your time. And not just because it is delicious, but also because each step of the cooking process leaves the house smelling better than the last. Butter, creole seasoning, fresh herbs and seafood? I’m on board.

Two words of caution: Make sure to thaw and rinse your seafood well to get rid of any unnecessary fishiness, and make sure you use 2 teaspoons of creole seasoning and not 2 tablespoons at each of the saute steps. Not that anyone has ever ruined 2 pounds of perfectly good seafood by doing that, but I’d like to prevent it if at all possible…

1 lb crawfish tails
1 lb shrimp, raw and roughly chopped
1.5 sticks of butter (.75 cups)
6 tsp creole seasoning
1 cup onion, finely chopped
1 cup green bell pepper, finely chopped
1 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
2 cloves garlic, minced
6 tbsp fresh basil (3 dried)
3 tbsp fresh thyme (1.5 dried)
3 tbsp tomato paste
1/4 cup flour
1 bunch green onions, finely chopped
hot sauce

  1. Melt half a stick of butter in a large skillet. Add 2 tsp creole seasoning. Add crawfish and saute for 5 minutes. Pour crawfish and butter into a bowl and set aside.
  2. Melt half a stick of butter in a the skillet, add 2 tsp creole seasoning, and saute shrimp in butter for 3 minutes. Add shrimp to bowl with crawfish.
  3. Melt the rest of the butter in the skillet with 2 tsp creole seasoning. Add onion, green and red peppers, celery, and garlic and saute for 5 minutes or until veggies are tender.
  4. Add fresh herbs, tomato paste and flour to veggie mixture in the skillet and stir constantly for 5 minutes.
  5. Process half of crawfish/shrimp mixture in blender (do not puree).
  6. Add crawfish/shrimp mixture (both processed and not-processed halves) to skillet and mix thoroughly.
  7. Stir in green onions and add hot sauce to taste.
  8. Serve with Thin Garlic Crostinis and get out of the way.
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Filed under Appetizers, Cajun food, Christmas, Dips, Seafood, Special Occasion

Tom Yum Soup & Shrimp Stock

I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?

templeofthai.com

This is 2-for-1 in that it is The Chef’s recipe for both Shrimp Stock and Tom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.

And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.

Shrimp Stock:
1 tablespoon of olive oil
shells from 1 1/2 pounds of shrimp (shrimp reserved)
1 red bell pepper, chopped
stems of 1 lb shiitake shrooms
2 lemongrass stalks, rough chopped
3 inch piece of ginger, rough chopped
2 celery stalks, rough chopped
1 onion, rough chopped
2 tsp of tomato paste
1/2 cup rice wine (mirin)
enough water to cover

  1. Add oil to stock pot. Add shrimp shells and cook them until pink.
  2. Add the rice wine.
  3. Add the rest of the ingredients and enough water to cover.  Simmer for about 45 minutes. Strain.

Tom Yum Soup:
1 tbsp peanut oil
1.5 lbs shrimp
2 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, chopped*
2 lemongrass stalks, chopped*
3 Thai chilies*
1/2 red onion, sliced thin
2 celery stalks, cut on the diagonal into 1-inch slices
1 tbsp chili powder
1 tbsp Thai fish sauce
1 lb mushrooms, sliced
8 cups shrimp stock
2 cups cilantro, no stems
1 lime, cut into quarters for garnish
cilantro for garnish

  1. Heat large pot over medium heat. Add peanut oil. Then add garlic, chiles, ginger, lemongrass, onions, celery, sesame oil, and chili powder.  Saute, stirring occasionally, until the onion softens, 5 to 10 minutes.
  2. Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
  3. Add fish sauce and cilantro.
  4. *Remove lemongrass, ginger, and Thai chilies.
  5. Serve with lime wedges and cilantro sprigs. Add soy sauce if you need salt.

The Chef warns that you will definitely have leftover stock, so freeze it for next time, and your Tom will be Yum in no time.

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Filed under Asian food, Main Course, Soups

Morg’s Balsamic Chicken & Peppers

This is another offering from the (newly upgraded) kitchen of Morganthony and the new Mrs. Ribeiro herself.

Williams Sonoma

Ever the modern woman, Morg is not only “workin’ that 9 to 5 and stayin’ cute” à la J. Holiday,* but she is also bringing home the bacon and frying it up in a pan. Or the chicken, depending upon the night.

Morg found this recipe on Williams Sonoma, but, as any good chef does, she has tweaked it to her liking. The recipe below uses extra balsamic and higher heat to absorb it, and that’s what gets your chicken kickin’.

1.5 lbs boneless, skinless chicken breast halves or thighs
4 tbsp olive oil
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
6 tbsp balsamic vinegar
1/4 cup minced fresh basil
1 tbsp minced fresh thyme
S&P to taste

  1. Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons of the olive oil.
  2. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
  3. In the same pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the bell peppers and onion and sauté until softened, about 6 minutes. Add the garlic and sauté for 1 minute.
  4. Add the vinegar, half of the basil and half of the thyme and stir, scraping up the browned bits from the pan bottom. Return the chicken and any juices from the plate to the pan, spooning the peppers over the chicken.
  5. Cook until the chicken is opaque throughout, 2 to 3 minutes.
  6. Stir in the remaining basil and thyme, and season with salt and pepper.
  7. Divide among 4 plates and serve immediately. Serves 4.

*I realize this reference is beyond random, but that song is catchy as hell. Also, Hunter Mills once convinced me to leave a wedding reception to stand outside his car and listen to this song in order to prove I would like it as much as Apologize by promising he would eat his jacket if I didn’t. Unfortunately, I did, but I still respect that move.

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Filed under Chicken, Main Course, Veggies

Peperonata ~ Italian Pepper Relish

It’s spicy up in here, y’all.

I feel like everywhere I look these days, there is a different colored bell pepper staring up at me, like a little edible Oompa Loompa. (Sometimes I like to imagine veggies are little people.. but then that brings up the distasteful idea of murdering them just so I can have salsa or whatever, and that’s a little more unseemly. Except for those Veggie Tales effers. Those creepy little things can burn.)

Anywho, there’s nothing better to do with these ripe little suckers than bathe them in a little olive oil, dress ’em up in garlic and send them out on the town.

The Chef tells me that “peperonata” is an Italian condiment for meats, but it can also be a great fish-topper and is yummy served cold as part of an antipasta course. I just think it’s fun to say.

As long as you don’t take it too far like Giada de Laurentiis (You’re Italian! We get it!). If I hear her over-pronounce “spahhh-gihhh-ti” or mohhh-zah-reh-lllla” one more time, I’m gonna smack the perky right off of her face.

Buon apetito!

lisaiscooking.blogspot.com

1/4 cup olive oil
2 onions
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1.5 tbsp of white balsamic vinegar
4 garlic cloves, chopped
salt to taste
2 tbsp finely chopped fresh rosemary

  1. Slice peppers and onions thin.
  2. Heat oil in a large skillet on medium low heat.
  3. Add onions and peppers and salt.  Cook for 30 to 40 minutes.
  4. Then add garlic, rosemary, and vinegar.  Cook for  about 15 minutes. Voila.

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Filed under Appetizers, Italian food, Relishes, Sauces, Toppings, Veggies

Green Tomato Salsa

As it turns out,  it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.

6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped

  1. Mix all ingredients.
  2. Let sit for at least 2 hours.
  3. Serve with chips. Preferably from Las Delicias.

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Filed under Appetizers, Dips, Mexican food, Toppings, Veggies

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Sauteed Squash, Zucchini & Red Pepper

This recipe is an exercise in self control in that you really have to just not screw up good, fresh ingredients by getting too fussy with them.

These veggies are really yummy and bright (I keep hearing people on the Food Network use that word, so I’m taking it for a spin). The red pepper and basil kick the flavor up a notch, and it’s nutritious in the make-you-feel-good way, not the hippie-tree-hugging-granola way, and that’s always a plus.

1 zucchini, cut in half lengthwise and then sliced into thin half-moons
1 yellow squash, cut the same way as the zucchini
1 red bell pepper, diced small
2 garlic cloves, minced
1 tablespoon of basil, chiffonade (Don’t worry it only sounds intimidating.)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 ounce olive oil

  1. Heat oil in a saute pan. Add garlic and saute until tender but not brown.
  2. Add zucchini, yellow squash, and red bell pepper. Saute until tender.
  3. Toss in basil and season with salt and pepper.

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Filed under Side dishes, Veggies