Chilled Maine Lobster Timbale
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Chicken Dinner In Half An Hour | The French Chef Season 3 | Julia Child
Julia Child shows you how to produce a fine feast, and do it fast.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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Otak Otak Fish | Penang Nyonya Signature Dish Wrapped In Banana Leaf - Nyonya Pearly Kee
Otak Otak is actually fish mousse similar to Ho Mok Pla in Thailand
Many of my guest when selecting dishes to cook, is fascinated how to go about this dish. They are inquisitve and wants a challenge on how to wrapped a banana leaf parcel.
I share with you how to use fresh ingredients, grinded and with a few more ingredients added, you get a chance to show your wrapping skills to fill up the leaf with a few slices of fish and steam. Once cooked and savored, you will want to try doing it again. If you do not have a steamer like how I do it, you can do it in the oven,
But if you know the name how it is devive, then you will laugh. The texture after cooking looks soft yet firm like the brain... lol. Otak is brain in Bahasa Malaysia. Do not feel squeamish.
Easy preps:
1. Sometimes over the weekends, you may want to prep the paste and cook first with oil although freshly prepared, you do not use cooking oil.. Cool it and pack in small containers to store in freezer, this recipe is good for that.The oil you cooked in acts as a seal to prevent it turning bad. Put in small container with proper label. Thaw before cooking.
2. You can prepare chilly jam or paste, bottle them and give as gift to your friends.
4. If you want to do a vegetarian version, you do not need shrimp paste.
#OtakOtak #Fishmousse #Peranakanfood
Okra Recipe | Simple and Delicious Okra Recipe | Cold Okra Recipe.
Hello everyone! Here is the recipe today, cold okra, all delicious in the sauce. This sauce recipe, the whole family say it is delicious.
Ingredients :
- 300g okra
- garlic (as you like)
- chili (as you like)
- ½tbsp soy sauce
- ½tbsp oyster sauce
- 1tsp sugar
- ¼tsp salt
- ½tsp chicken powder
- 1tbsp corn starch
- 250ml water
- cooking oil
- 1tsp salt (put in boiling water)
- water (for boiling)
- ½tbsp sesame oil
#okra#stirfryokra#okrarecipe#
Spaghetti timpano recipe from 1837
Spaghetti timpano from the 1837 Italian cookbook Cooking Practice and Theory
This recipe is the video companion to The Eternal Table website feature:
or simply go to the historical section of:
theeternaltable.com
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Ingredients:
10g lard
50g bread crumbs
3 tbsp olive oil
10 anchovies (or more)
1/4 cup chopped parsley
500g spaghetti
40g capers
100g salt cured black olives, chopped
270g fresh cod cut into strips
Instructions:
Pre-heat the oven to 200°c
Bring a pot of water to the boil for spaghetti. Cook the pasta until just before al dente.
Meanwhile:
Grease an 8 inch high rimmed cake pan with lard. Shake breadcrumbs inside to coat. Keep extra breadcrumbs aside.
Heat olive oil in a broad, rounded skillet. Add 4+ anchovies and cook until disintegrated. Off heat add parsley.
Construct:
When the pasta is ready, drain and toss in the anchovy oil on a medium flame.
Put half of the pasta in the prepared dish. Then make a layer of capers, olives, chopped anchovies and the fish.
Top with a layer of pasta and press the ingredients down.
Brush the remainder of the melted lard over the top and cover with the rest of the bread crumbs.
Bake for 1/2 hour. Tent after 10 minutes.
Turn the pasta out onto a platter and serve.
Subscribe to The Eternal Table Newsletter for more history and lore about Italian food, from the culinary historian and author of Chewing the Fat - An oral History of Italian Foodways and The Eternal Table - A Cultural History of Food in Rome.