Lemon Vinaigrette

Lemon is great on seafood and chicken.  This vinaigrette is not only good on salads, but makes a great marinade. You can maximize this basic recipe by adding one cup of any fresh herbs you like; basil, oregano, thyme, etc.   if you use it as a marinade, be sure to only marinade your proteins for about 30 minutes to an hour maximum.  The fresh citrus juice chemically cooks the proteins you place in it (i'll give  you a great ceviche recipe at another time,)  I would recommend this dressing with asparagus, broccoli, any green lettuce, and Vidalia onions.  As a marinade, I would recommend shrimp, prawns, and any white fish; mahi mahi, trout, redfish, swordfish, etc.

LEMON VINAIGRETTE

6 EACH LEMONS - PEELED AND QUARTERED (REMOVE ALL RIND)

1 CUP FRESH HERBS (OPTIONAL)

1 CUP RICE WINE VINEGAR

1 TBSP YELLOW MUSTARD

3 TBSP GRANULATED SUGAR

3 CUPS CANOLA OIL

1/2 TSP SALT

• PUT ALL INGREDIENTS EXCEPT FOR CANOLA OIL IN BLENDER
• BLEND ON MEDIUM TO LOW UNTIL WELL BLENDED
• WITH BLENDER ON , SLOWLY DRIZZLE OLIVE OIL INTO VESSEL ALLOWING OIL TO EMULSIFY
• STRAIN BY POURING DRESSING THROUGH A FINE MESH STRAINER INTO CONTAINER OF CHOICE AND REFRIGERATE FOR AT LEAST ONE HOUR.

PREP TIME - 15 MINUTES

YIELD - APPX 6 CUPS

Basil and Sun Dried Tomato Vinaigrette

I ran this dressing with a lump crab and asparagus salad not too long ago.  This goes very well with any salad greens, tomato, feta cheese, black olives, spiced cold cuts (salami, pepperoni, etc.).  I have found that these dressings also make great toppings for bruschettas and great marinades for poultry and seafood.  I think this would be a great marinade or finishing sauce for tuna.  

BASIL AND SUN DRIED TOMATO VINAIGRETTE

PREPARATION

1 CUP FRESH BASIL LEAVES - CHOPPED

1/4 CUP SUN DRIED TOMATOES

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1 TSP SALT

1/2 TSP BLACK PEPPER

1 CUP BALSAMIC VINEGAR

1 TSP DIJON MUSTARD

4 TBSP BROWN SUGAR

3 CUPS OLIVE OIL

• PUT ALL INGREDIENTS EXCEPT FOR OLIVE OIL IN BLENDER
• MIX UNTIL WELL BLENDED
• WITH BLENDER ON , SLOWLY DRIZZLE OLIVE OIL INTO VESSEL ALLOWING OIL TO EMULSIFY
• POUR INTO CONTAINER OF CHOICE AND REFRIGERATE FOR AT LEAST ONE HOUR.

PREP TIME - 15 MINUTES

YIELD - APPX 6 CUPS

Everyday New Orleans Style Red Beans

Dried beans are always better, but they are not as user friendly.  I have met other cooks and chefs that actually mix the Blue Runner beans and dried beans.  Whatever your preference this should be a flavorful recipe for you to use.   I will post a dried bean recipe at another time.

EVERYDAY NEW ORLEANS STYLE RED BEANS

PREPARATION

2 15OZ CANS BLUE RUNNER CREAMY STYLE RED BEANS

8 OZ WATER

I TBSP OIL

1 LB SMOKED SAUSAGE

6 SLICES THICK SLICED BACON - DICED

1 EA SMALL YELLOW ONION - DICED

2 EA SMALL GREEN BELL PEPPERS - DICED

2 EA CELERY RIBS - DICED

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP PAPRIKA

1/2 TSP DRIED THYME (NOT POWDER)

1 TBSP CREOLE SEASONING

1/2 TSP CAYENNE PEPPER OR LIQUID CRAB BOIL(OPTIONAL)

1 STICK BUTTER - CUBED (OPTIONAL)

COOKING INSTRUCTIONS

• HEAT OIL IN MEDIUM SIZED SAUCE POT OVER MEDIUM HEAT FOR APPROXIMATELY 1  MINUTE.  
• ADD BACON AND SAUSAGE AND STIR WELL.  COOK SAUSAGE IS BROWNED A,FAT IS RENDERED AND BACON IS CRISP APPROXIMATELY 5-7 MINUTES.
• REMOVE BACON AND SAUSAGE WITH SLOTTED SPOON AND DRAIN ON PAPER TOWEL.
• ADD ONION, CELERY, AND BELL PEPPER AND COOK STIRRING OFTEN UNTIL ONIONS ARE CLEAR.  BE SURE TO SCRAPE THE RESIDUE (FOND) FROM THE BOTTOM OF THE POT WHILE COOKING.
• ADD RED BEANS, SAUSAGE, BACON, AND DRIED SEASONINGS STIRRING WELL UNTIL EVENLY BLENDED.
• ADD WATER AND STIR WELL.
• INCREASE HEAT TO HIGH AND BRING RED BEANS TO A LOW BOIL.
• REDUCE HEAT TO LOW (SIMMER) STIRRING OCCASIONALLY TO PREVENT STICKING.
• COOK UNCOVERED FOR A LEAST TWO HOURS.
• (OPTIONAL) BEFORE SERVING ADD BUTTER CUBES TO RED BEANS UNTIL MELTED AND SMOOTH
• SERVE WITH RICE OF CHOICE IMMEDIATELY OR REFRIGERATE AND SERVE THE FOLLOWING DAY (TYPICALLY FOR MONDAYS)
• A LOT OF CREOLE DISHES ARE BETTER SERVED THE FOLLOWING DAY BECAUSE THE SEASONINGS ARE MAXIMIZED OVER THE 24 HOUR RESTING PERIOD.
• IF YOU WANT THICKER BEANS REDUCE THE WATER AMOUNT.

PREP TIME - 2 HOURS 30 MINUTES

SERVES - 4-6

Plum Comfortable Duck

This recipe is near and dear to my heart.  I have served this concept in many fashions over the last few years and it is always a hit.  The first time I ever held Christmas Dinner by my place, I put this on the menu.  While cooking fifteen dishes, being a host, and playing Santa, I forgot about the ducks on the grill.  We remembered them just in time as everyone was leaving.  How good is it really??? Ask my Uncle and Father-in-law because they ate them all and refused to share with anyone.  How's that for the spirit of Christmas.

PLUM COMFORTABLE DUCK

PREPARATION

1 EA WHOLE DUCK (HALVED)

1/2 CUP CREOLE SEASONING

1/4 CUP GRANULATED GARLIC

1/4 CUP GRANULATED ONION

1/4 CUP CHILI POWDER

1 TSP CAYENNE PEPPER

1/2 TSP DRY MUSTARD

• MIX ALL POWDERED SEASONINGS TOGETHER
• SEASON DUCKS LIBERALLY WITH SPICE MIX INCLUDING UNDER THE SKIN
• COVER DUCK AND REFRIGERATE FOR AT LEAST 2 HOURS

1 CUP PLUM PRESERVES

1 CUP PEACH PRESERVES

1/2 CUP RICE WINE VINEGAR

1.2 CUP ORANGE JUICE

1/4 CUP SOUTHERN COMFORT

1/2 TSP SESAME OIL

1 TBSP DIJON MUSTARD

• COMBINE ALL INGREDIENTS INTO MIXING BOWL AND WHISK UNTIL WELL BLENDED

COOKING INSTRUCTIONS

• HEAT GAS GRILL (OUTSIDE BURNERS ONLY) TO 250 DEGREES.
• PLACE DUCK HAVES FAT SIDE UP IN THE MIDDLE OF THE GRILL BETWEEN THE TWO OUTSIDE BURNERS.
• COAT BOTH SIDES OF DUCK WITH BASTING SAUCE.
• CLOSE THE LID AND LET COOK AT LEAST 8 HOURS NO LONGER THAN 12 HOURS BASTING EVERY 30 MINUTES.
• MAKE SURE TO MAINTAIN THE HEAT AT 250 DEGREES THROUGHOUT COOKING.
• FOR THE LAST HOUR OF COOKING, PLACE DUCK FAT SIDE DOWN.
• REMOVE FROM GRILL AND ALLOW TO REST FOR 15 MINUTES.
• CARVE AND SERVE.

Black Bean Pico de Gallo

Chips and salsa make anytime a party.  The first time I ever tried a black bean salsa, I loved it.  The beans add a nice texture contrast along with additional fiber and protein.  Not to mention, the starchiness of the beans will take some of the edge of the heat.  For those of you more daring, add boiled peanuts to this and go loco amigo!

BLACK BEAN PICO DE GALLO

2 QTS        CANNED BLACK BEANS

1 QT          DICED FRESH TOMATOES

1/2 CUP     DICED RED ONION

1 CUP        DICED CELERY

1 CUP        DICED CARROTS

1/4 CUP     DICED JALAPENO PEPPERS (OPTIONAL)

2 EA           LIMES JUICE ONLY

1 BUNCH  CHOPPED CILANTRO

1 PINT       BLOODY MARY MIX

1/4 CUP     OLIVE OIL

1 TSP         TABLE SALT

1 TSP         FINE GROUND BLACK PEPPER

1 TSP         CHILI POWDER

1 TSP         CUMIN

1 TSP         GRANULATED ONION

1 TSP         GRANULATED GARLIC

• MIX ALL INGREDIENTS TOGETHER IN LARGE MIXING BOWL
• COVER AND REFRIGERATE FOR AT LEAST 2 HOURS
• SERVE CHILLED

PREP TIME - 15 MINUTES

YIELD - 3 QUARTS

Waldorf Turkey Salad

This is actually a take on the famous "Waldorf Salad".  I personally love chicken salad sandwiches.  At work one day, we had some left over fruit from a weekend event that I wanted to use.  Talk about a match made in heaven.  If you like chicken salad, you have to try this.  I served it in a flour tortilla wrap with baby spinach and made a little honey lemon mayonnaise to accent the flavors.  You won't be disappointed.

"WALDORF" TURKEY SALAD

3 LBS          DICED TURKEY BREAST

1 LB            QUARTERED RED SEEDLESS GRAPES

1 EA            DICED WASHINGTON APPLE

4 STALKS  DICED CELERY

1 CUP         CHOPPED WALNUTS

6 EA            DICED BOILED EGGS

2 EA            LEMONS JUICE ONLY

1/4 CUP      RICE WINE VINEGAR

1 CUP         HONEY

6 CUPS       MAYONNAISE

1/2 TSP       TABLE SALT

1/2 TSP       FINE GROUND BLACK PEPPER

• IN A LARGE MIXING BOWL COMBINE TURKEY, GRAPES, APPLES, CELERY, AND WALNUTS
• IN SMALL MIXING BOWL COMBINE LEMON JUICE, VINEGAR, HONEY, AND MAYONNAISE.  MIX WELL WITH WIRE WHIP UNTIL SMOOTH.
• POUR MAYONNAISE DRESSING, SALT, AND PEPPER OVER TURKEY MIXTURE AND FOLD GENTLY UNTIL WELL INCORPORATED
• COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES TO SET.
• SERVE CHILLED

PREP TIME - 30 MINUTES

YIELD - 1 GALLON