Everyday Marinara Sauce

This has always been one of my favorite sauces to make.  I'm not Italian, but grew up in a heavily Italian populated community.  I am grateful that I was exposed to their cooking methods and wonderful food.  Besides that, "red gravy" has always been one of number one comfort foods.  This sauce is great with roast, meatballs, meatloaf, anything!!!  I hope you love it as much as I do.

EVERYDAY MARINARA SAUCE

PREPARATION

2 TBSP OLIVE OIL

1 CUP GUIDRY'S FRESH CUT SEASONING (TRINITY)

1 TBSP MINCED GARLIC

1 EA 15 OZ CAN ITALIAN STYLE PETITE DICED TOMATOES

1 TSP SALT

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/4 TSP RED PEPPER FLAKES

1 TSP DRIED BASIL

1 TSP DRIED OREGANO

3 EA BAY LEAVES

2 EA 15 OZ CANS TOMATO SAUCE

1/4 CUP RED WINE

1 TBSP SUGAR

COOKING INSTRUCTIONS

• IN 6 QUART SOUP POT, HEAT OLIVE OIL OVER MEDIUM HEAT
• ADD TRINITY AND SAUTE FOR 3 MINUTES
• ADD GARLIC AND SAUTE FOR 1 MINUTE UNTIL GARLIC IS FRAGRANT
• ADD DICED TOMATOES
• ADD GRANULATED GARLIC AND ONION, RED PEPPER FLAKES, SALT, BASIL, OREGANO, AND BAY LEAVES
• SAUTE UNTIL ALMOST ALL LIQUID IS EVAPORATED
• ADD TOMATO SAUCE, RED WINE, AND SUGAR
• STIR WELL AND AND BRING TO LOW BOIL
• REDUCE HEAT TO LOW, COVER, AND ALLOW TO COOK FOR AT LEAST 2 HOURS STIRRING EVERY 15 MINUTES.

PREP TIME - 2 HOURS 30 MINUTES

SERVES - 4-6

Jambalaya "Zing Zang"

Lea and Perrin's Zing Zang Bloody Mary Mix has grown to be my secret weapon in the kitchen.  This product has a million uses and I guarantee it will get you out of culinary trouble if you are in a time crunch.  That's how this recipe was originally conceived.  While at work we had found out that we had a pick-up for a pan of jambalaya.  We had no idea.  I scrambled to the back line and through all of the ingredients into a 2 inch hotel pan except I did not have time to cook down the vegetable and tomato sauce as I would have normally.  I poured a whole bottle of Zing Zang into the mix, covered it, and threw it in the oven.  Minutes later when I tasted the final product i was dumbfounded.  All of the flavors of the vegetable and tomato were jumping out, the color was perfect, and the spicy aroma filled the kitchen.  i have many jambalaya recipes I use, but this is one of my favorites.

As always, I try to respond to you guys requests for recipes as soon as i can.  This is in response to one of  our Everyday Gumbo readers who had asked me for a jambalaya recipe with tomatoes.  She has been one of my biggest supporters and promoters since almost the beginning.  This recipe is being written on the day that Everything Gumbo has reached 1000 hits.  So I dedicate this recipe, this milestone, and this day to my friend from the Gulf Coast...GG!

JAMBALAYA ZING ZANG

PREPARATION

2 TBSP VEGETABLE OIL

1 LB CHICKEN BREAST - DICED

1 LB SMOKED SAUSAGE - DICED

1 CUP TRINITY (EQUAL PARTS ONION, BELL PEPPER, CELERY) - SMALL DICE

1/2 TSP SALT

1/2 CUP FRESH CREOLE TOMATOES - SMALL DICE

1 TSP CREOLE SEASONING

1 TSP GRANULATED ONION

1 TSP GRANULATED GARLIC

1 TSP PAPRIKA

3 EA BAY LEAVES

1/2 TSP DRIED THYME LEAVES

1/2 TSP GUMBO FILE'

1 QUART RICE

1 CUP LEA AND PERRIN'S ZING ZANG BLOODY MARY MIX

2 1/2 CUPS CHICKEN BROTH

1 LB SHRIMP - 21/25 RAW

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 350 DEGREES
• SPRAY DUTCH OVEN WITH COOKING SPRAY
• HEAT OIL IN DUTCH OVEN OVER MEDIUM HEAT 1-2 MINUTES UNTIL HOT
• ADD CHICKEN AND SAUSAGE
• BROWN CHICKEN AND SAUSAGE BY COOKING OVER MEDIUM HEAT FOR APPROXIMATELY 3-5 MINUTES
• ADD TRINITY AND SALT THEN SAUTE 3 MINUTES UNTIL ONIONS ARE TRANSLUCENT
• ADD TOMATOES AND COOK FOR ADDITIONAL 1 MINUTE ONLY TO SWEAT
• ADD ALL DRIED SEASONINGS AND STIR WELL MAKING SURE THAT ALL INGREDIENTS ARE WELL INCORPORATED
• ADD RICE AND COOK FOR ANOTHER 2 MINUTES STIRRING WELL SO THAT THE RICE IS WELL COATED
• ADD BLOODY MARY MIX AND CHICKEN BROTH MAKING SURE THAT YOU SCRAPE THE BOTTOM TO RELEASE ANY STUCK PARTICLES AND THAT EVERYTHING IS WELL BLENDED
• BRING MIXTURE TO BOIL
• ONCE BOILING , STIR IN SHRIMP,  COVER AND PLACE DUTCH OVEN ON MIDDLE RACK IN THE PREHEATED OVEN AND COOK FOR 20 MINUTES
• REMOVE FROM OVEN AND STIR WELL
• TEST RICE TO ENSURE THAT THERE IS NO CRUNCH AND THAT ALL OF THE LIQUID HAS BEEN ABSORBED
• LEAVE LID OFF OF POT AND STIR EVERY COUPLE OF MINUTES SO THAT THE RICE WON'T OVERCOOK IF YOU ARE NOT GOING TO EAT RIGHT AWAY.
• NOTE - IF THERE IS A LITTLE CRUNCH OR LIQUID LEFT IN THE POT, DO NOT PUT BACK IN OVEN, SIMPLY COVER WITH LID AND LET SIT AN ADDITIONAL 10-15 MINUTES.  A LOT OF TIMES I UNDERCOOK THE RICE AND LET IT FINISH OUT OF THE OVEN LIKE THIS SO THAT IT DOES NOT GET TOO MUSHY.

PREP TIME - 45 MINUTES

YIELDS - 2 QUARTS

Everyday Pot Roast

My maw maw used to make pot roast for me and my paw paw all of the time.  She would cook an eye of the round because my paw paw liked lean meat.  It was well flavored but the meat would tend to be very dry.  This is why I like to use a fattier piece of meat.  You can substitute any cut of roast you like and still use this recipe (chuck, round, rump, etc.)  When she prepared her roast, she would make it with a "virgin gravy" (au jus) which simply means that she would not add flour or cornstarch to thicken the gravy.  My paw paw loved it.  She would serve this oily jus to him in a soup bow and he would dunk a butter laden slice of white bread into it and whoof it down.  I prefer a velvety brown gravy with pot roast so I choose to thicken it slightly.  This also sets the stage for left over Roast Beef Po Boys the following day.  This is truly a universally American Everyday Family Dish.  I've eaten roasts in other parts of the country and have to say that stuffing the roast with garlic is truly a New Orleans brain child.  Anyway, I hope you enjoy this taste of Americana Cuisine.  I strongly recommend serving french bread with this dish, and pair it with a salad of creole tomatoes and mayonnaise (the only salad my paw paw would touch!)

EVERYDAY POT ROAST

PREPARATION

3 TBSP VEGETABLE OIL

2LB SIRLOIN TIP ROAST

1/4 CUP SALT

1/4 CUP PEPPER

1/8 CUP LEA AND PERRIN'S WORCESTERSHIRE SAUCE

10 EA PEELED GARLIC TOES

1/8 CUP OLIVE OIL

1 CUP GUIDRY'S FRESH CUT CREOLE SEASONING (TRINITY)

1/4 CUP ALL PURPOSE FLOUR

8 OZ PEELED BABY CARROTS

1 LB SMALL RED POTATOES - HALVED

2 CUPS BEEF BROTH

1/2 TSP DRIED THYME

2 EA BAY LEAVES

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

COOKING INSTRUCTIONS

• PRE HEAT OVEN TO 325 DEGREES
• MIX SALT, PEPPER, WORCESTERSHIRE SAUCE, AND OLIVE OIL IN SMALL MIXING BOWL TO MAKE PASTE
• MAKE 10 SMALL SLITS ABOUT 1 INCH DEEP INTO LENGTH OF ROAST
• SPREAD HALF OF THE SEASONING MIX OVER THE SURFACE OF THE ROAST WITH YOUR HANDS.  MAKE SURE YOU SEASON ALL SIDES
• USING THE BACK END OF A TEASPOON, SCOOP OUT THE REMAINING SEASONING MIX AND INSERT EVENLY INTO THE SLITS
• INSERT 1 GARLIC TOE IN EACH SLIT
• LET REST UNTIL READY TO SEAR
• SPRAY LARGE DUTCH OVEN WITH COOKING SPRAY
• IN LARGE DUTCH OVEN, HEAT VEGETABLE OIL ON MEDIUM HEAT FOR ABOUT 1-2 MINUTES UNTIL HOT
• PLACE ROAST IN DUTCH OVEN BROWNING ALL SIDES ABOUT 2-3 MINUTES A SIDE
• REMOVE ROAST AND SET ASIDE ON PLATE
• ADD TRINITY AND COOK FOR 3 MINUTES UNTIL ONIONS ARE TRANSLUCENT SCRAPING THE RESIDUE FROM THE BOTTOM OF THE POT WHILE THE VEGETABLE SWEAT
• ADD FLOUR TO THE POT AND BLEND IN WELL COOKING FOR AN ADDITIONAL 1-2 MINUTES
• ADD BEEF BROTH AND STIR WELL MAKING SURE TO BREAK DOWN ALL FLOUR.  THIS SHOULD MAKE A NICE SMOOTH GRAVY.
• ADD THE REMAINING DRY INGREDIENTS  AND STIR WELL
• BRING GRAVY TO LOW BOIL ON MEDIUM HEAT
• ADD ROAST SLITS SIDE UP TO DUTCH OVEN
• ADD POTATOES AND CARROTS TO DUTCH OVEN
• COVER DUTCH OVEN AND PLACE IN PRE HEATED OVEN ON MIDDLE RACK
• COOK IN OVEN FOR 2 HOURS 30 MINUTES BASTING THE ROAST AND STIRRING THE GRAVY EVERY 30 MINUTES
• REMOVE FROM OVEN
• ADJUST GRAVY WITH ADDITIONAL SALT AND PEPPER IF NEEDED.
• REMOVE ROAST FROM GRAVY ONTO PLATE  AND ALLOW TO REST FOR 10 MINUTES
• SLICE ROAST INTO 1/2 INCH THICK SLICES ON CUTTING BOARD AND PLACE BACK INTO GRAVY OR SERVE AS IS.
• PLATE WITH VEGGIES AND ADDITIONAL GRAVY

NOTE:  YOU CAN COOK THIS ON THE STOVE TOP.  MAKE SURE YOU COOK OVER LOW HEAT AND STIR MORE FREQUENTLY TO PREVENT STICKING AND SCORCHING.  COOK FOR THE SAME COOK TIME OF 2 HOURS AND 30 MINUTES.

PREP TIME - 3 HOURS

SERVES - 6-8

Black Eyed Pea and Ham Soup

While at work yesterday, I was called out to the floor at the request of one of our members.  She had told our cafe manager that she liked the black-eyed pea soup we ran last week and was curious if she could get the recipe.  Our manager had said that she figured it would not be a problem since its creator had an internet recipe blog.  I met with this very sweet young lady and her beautiful son while she lunched on my Louisiana Crawfish Quiche Muffins.  I was very flattered that she and her son enjoyed both the quiche and soup and was happy to oblige with the recipe.  I told her that it would serve her better for me to type up the recipe at home rather than "spit-balling" one on the spot and that I might blog it is as well.  Turns out she is an avid "facebookie" and "liked" my Everyday Gumbo page on the spot.  That was honestly the highlight of my day.  Compliments are always nice, but that wasn't the actual highlight.  As we spoke, I watched her feed her son some of the meal that I had prepared.  It served as a reminder of why I feel the way I do about cooking for others.  As a professional cook, chef, whatever, sometimes you lose sight of what a personal, intimate experience dining out is.  How can that be better illustrated by a mother feeding her child from her own plate, sharing a meal, bonding, and nurturing each other.  I felt very lucky to have shared that moment with them.  So, here is the recipe I promised.  Every time I prepare black-eyed peas I will be humbly reminded of my new friend and handsome son.

BLACK EYED PEA AND HAM SOUP

PREPARATION

2 TBSP VEGETABLE OIL

2 EA 15OZ CANS BLACK EYED PEAS

1 LB DICED COOKED HAM

1 CUP GUIDRY'S FRESH CUT CREOLE SEASONING (TRINITY)

1/2 TSP SALT

1 EA CARROT - MEDIUM DICE

1 QT HAM OR PORK STOCK (CAN SUBSTITUTE VEGETABLE STOCK)

1/2 TSP DRIED THYME

1 TSP BASIL

1 TBSP CREOLE SEASONING

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

3 EA BAY LEAVES

COOKING INSTRUCTIONS

• HEAT OIL OVER MEDIUM HIGH HEAT IN 4 QUART SOUP POT FOR APPROXIMATELY 1 MINUTE
• ADD HAM, STIRRING OFTEN UNTIL BROWNED ABOUT 3 MINUTES
• ADD TRINITY, CARROTS, AND SALT.  CONTINUE COOKING UNTIL ONION BECOME TRANSLUCENT ABOUT 3- 5 MINUTES
• ADD STOCK TO POT AND SCRAPE THE BOTTOM OF THE POT TO LOOSEN ANY PARTICLES 
• ADD BLACK-EYED PEAS AND DRIED SEASONINGS
• BRING TO BOIL STIRRING OFTEN
• REDUCE HEAT TO LOW AND SIMMER STIRRING OFTEN FOR AND ADDITIONAL 60 MINUTES
• AS YOU STIR THE SOUP, RUN THE BACK SIDE OF THE SPOON AGAINST THE SIDES OF THE POT SMASHING SOME OF THE BLACK-EYED PEAS.  THIS RELEASES THEIR STARCH THICKENING THE SOUP.
• REMOVE FROM HEAT. SERVE HOT

PREP TIME - 1 HOUR 15 MINUTES

YIELD - APPROXIMATELY 3 QUARTS

Louisiana Crawfish Quiche Muffins

I don't remember ever seeing quiche cooked in muffin pans.  This made me curious to know if I could do it.  I was contacted by a reader who asked for a recipe using left over crawfish tails about the same time.  I thought it would be really cool to marry the two.  It's still crawfish season in Louisiana so I figured, "what the hell?" I love being contacted for recipes or cooking advice and I have tried to always reply as soon as possible.  The beautiful thing about this is that had she not contacted me for a crawfish recipe, I might have made this differently or not at all.  So thanks to my new friend in Mobile, Alabama (you know who you are) for inspiring me to create this dish for you, me, and the rest of our Everyday Gumbo family.  Hope you enjoy!

 I ran this today as a lunch special with wilted baby spinach and topped the quiche with crawfish cheddar bechamel.  It is without a doubt, one of the best received specials I have run yet! 

LOUISIANA CRAWFISH QUICHE MUFFINS

PREPARATION

2 EACH FROZEN PIE SHELLS

2 TBSP OLIVE OIL

2 LBS CRAWFISH TAILS

1 CUP ONIONS - SMALL DICE

1 CUP GREEN BELL PEPPER - SMALL DICE

1 CUP CELERY - SMALL DICE

1 EACH LEMON - JUICE ONLY

1 EACH ORANGE - JUICE ONLY

1 EACH BAY LEAF

1 TSP CREOLE SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP PAPRIKA

30 EACH LARGE WHITE EGGS

1/2 CUP WHOLE MILK

1/2 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP SHREDDED PEPPERJACK CHEESE

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 300 DEGREES
• GREASE 8OZ 12 COUNT MUFFIN PAN WITH COOKING SPRAY
• THAW PIE SHELLS 
• CUT 2 INCH ROUNDS WITH RING MOLD OR PARING KNIFE OUT OF PIE SHELL BASES. YOU NEED 12 TOTAL
• PLACE PIE SHELL ROUNDS IN BOTTOM OF THE MUFFIN CUPS
• WHIP EGGS IN BLENDER FOR APPROXIMATELY 1 MINUTE UNTIL LIQUID IS FROTHY (OR USE HAND HELD BLENDER IN LARGE MIXING BOW - THATS WHAT I DID.)
• ADD MILK AND BLEND FOR ADDITIONAL 10-20 SECONDS
• POUR INTO LARGE MIXING BOWL AND REFRIGERATE
• HEAT OLIVE OIL IN LARGE SKILLET ON MEDIUM HIGH HEAT FOR 1 MINUTE
• ADD ONIONS, CELERY, AND BELL PEPPER AND SAUTE FOR 3 MINUTES UNTIL ONIONS BECOME TRANSLUCENT
• ADD CRAWFISH TAILS, CITRUS JUICES, AND DRY SEASONINGS
• COOK FOR ABOUT 10 MINUTES UNTIL ALMOST ALL OF THE JUICE IS EVAPORATED
• REMOVE FROM HEAT AND AND LET COOL FOR ABOUT 5 MINUTES
• REMOVE BAY LEAF AND THEN ADD CRAWFISH MIXTURE TO EGGS
• ADD CHEESES TO EGG MIXTURE AND STIR WELL
• USING A 6 OUNCE LADEL, FILL EACH MUFFIN CUP MAKING SURE TO MIX THE EGGS WELL AS YOU PORTION THEM OUT TO ENSURE EVEN DISTRIBUTION OF CRAWFISH, CHEESE, AND VEGGIES. YOU WANT THE MUFFIN CUPS FILLED ABOUT AN 1/8-1/4 INCH FROM THE TOP (ABOUT 7OZ)
• PLACE MUFFIN PAN IN OVEN ON MIDDLE RACK UNCOVERED AND BAKE FOR 10 MINUTES
• REDUCE OVEN TEMPERATURE TO 250 DEGREES AND CONTINUE COOKING FOR AN ADDITIONAL 20 MINUTES
• REMOVE QUICHE MUFFINS FROM OVEN ONCE THEY HAVE RISEN AND BROWNED AND LET COOL FOR 5 MINUTES
• USING A PARING KNIFE, RUN THE KNIFE ALONG THE OUTSIDES OF EACH MUFFIN CUP TO FREE IF STUCK
• USING TONGS, REMOVE MUFFINS BY CAREFULLY TWISTING THE MUFFIN LEFT TO RIGHT AS YOU SLOWLY PULL UP AWAY FROM THE PAN
• SET ON PLATE OR BAKING DISH TO SERVE

PREP TIME - 1 HOUR

SERVES - 12

Grilled Eggplant and Baby Spinach Manicotti

I found some pasta sheets in the freezer at work today and decided to play around with them.  We had ordered in some fresh eggplant and basil, so I thought I could make a pretty cool vegetarian (not vegan) special for our members.  This recipe is a little involved but is well worth it.  Normally I would have used ricotta cheese and eggs in the stuffing, but I had to work with what I had.  I am posting this recipe rather quickly because my friend, Sheri, hit me up on facebook wanting the recipe.  I hope you all enjoy this little bit of Italian inspiration and feel free to venture off on your own with the stuffing ingredients.  The basic technique for preparing these manicotti stays the same.  Ciao!

GRILLED EGGPLANT AND BABY SPINACH MANICOTTI

PREPARATION

10 EA PASTA SHEETS (CUT IN HALF WIDTHWAYS)

10 OZ BABY SPINACH - FRESH CHOPPED

1 CUP ROASTED RED BELL PEPPERS

1 PINT TOMATOES - FRESH SMALL DICED

2 EA EGGPLANTS - GRILLED AND SMALL DICED

4 OZ BASIL - FRESH CHOPPED

1/2 TSP OREGANO - DRIED

2 EA LEMONS - JUICE ONLY

1/4 CUP EXTRA VIRGIN OLIVE OIL

1 TSP SALT

1/2 CUP HEAVY WHIPPING CREAM

1/2 CUP SHREDDED PARMESAN CHEESE

1 CUP SHREDDED MOZZARELLA CHEESE

2 QTS SPAGHETTI OR MARINARA SAUCE

1 TBSP PARSLEY - FRESH CHOPPED

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 300 DEGREES
• PEEL EGGPLANTS AND CUT LONG WAYS 1/2 INCH THICK
• BRUSH WITH ADDITIONAL OLIVE OIL
• GRILL ON HIGH EACH SIDE 1-2 MINUTES FLIPPING EVERY 30 SECONDS
• REMOVE AND DICE
• COMBINE SPINACH, PEPPERS, TOMATOES, EGGPLANT, LEMON JUICE, OLIVE OIL, AND SALT IN LARGE MIXING BOWL AND TOSS.
• HEAT LARGE SKILLET OVER HIGH HEAT ABOUT 30 SECONDS
• ADD EGGPLANT SPINACH MIXTURE AND COOK APPROXIMATELY 5 MINUTES UNTIL SPINACH IS WILTED
• ADD HEAVY CREAM AND REDUCE TIL MIXTURE TIGHTENS AND THICKENS APPROXIMATELY 7 MINUTES
• STIR IN PARMESAN CHEESE AND COOK UNTIL MELTED INTO THE SAUCE
• REMOVE FROM HEAT AND POUR MIXTURE BACK INTO MIXING BOWL
• FOLD IN MOZZARELLA CHEESE AND STIR UNTIL CHEESE IS MELTED
• IN A GREASED RECTANGULAR BAKING DISH, SPREAD HALF OF THE SAUCE SO THAT IT COATS THE BOTTOM OF THE DISH 
• PLACE PASTA SHEET ON CUTTING BOARD
• USING A SERVING SPOON (2-3OZ), SPOON MIXTURE INTO MIDDLE OF PASTA SHEET
• TAKE THE END OF THE PASTA SHEET CLOSEST TO YOU AND FOLD OVER MIXTURE TUCKING BACK TIGHTLY UNDERNEATH AND ROLLING ALL THE WAY TO THE OTHER END
• PLACE SEAM SIDE DOWN INTO BAKING DISH
• CONTINUE TO ALL PASTA IS STUFFE
• POUR OTHER HALF OF SAUCE OF PASTA
• SPRINKLE ADDITIONAL PARMESAN, MOZZARELLA, AND PARSLEY OVER MANICOTTI
• COVER AND BAKE FOR 30 MINUTES
• REMOVE FROM OVEN, UNCOVER, AND BAKE FOR ADDITIONAL 15 MINUTES UNTIL CHEESE IS GOLDEN.
• SERVE IMMEDIATELY

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10

Everyday Baked Macaroni and Cheese

Baked Macaroni is a big deal where I come from.  I grew up in Saint Bernard Parish, Louisiana.  There is a well-known eatery named Rocky and Carlo's that made baked macaroni famous in southeastern Louisiana.  I''m sure thousands  of people literally have travelledl to "the parish" for that alone.  If St. Bernard had a signature dish, it would be baked macaroni.  Hence, everyone from there has there own version of it; all influenced by Rocky's.  This is a new recipe that I created last night that uses regular whole milk instead of evaporated milk or heavy whipping cream.  I also used corn starch as a binder to see what would happen.  Usually, when baked macaroni comes out the oven you have to let it rest for quite a while to thicken.  With this recipe, it's not runny at all coming out and you can eat it immediately.  Traditionally we would use long macaroni noodles for the pasta.  I like the spiral rotini pasta because it catches more of the cheesy custard so there's some in every bite.  This dish always reminded me of home (especially since I haven't really been there since Hurricane Katrina.)  When I was a Katrina refugee in Myrtle Beach, South Carolina, I was often asked if I was homesick.  I told them, "of course," but with dishes like these, "home is only a bite away!"

EVERYDAY BAKED MACARONI AND CHEESE

PREPARATION

8 OZ DRIED ROTINI PASTA

3 CUPS MILK

2 EA EXTRA LARGE BROWN EGGS

1 LB SARGENTO SHREDDED COLBY/MONTEREY JACK CHEESE

1 LB SARGENTO SHREDDED SHARP CHEDDAR CHEESE

1 TSP SALT

1 TBSP CORN STARCH

COOKING INSTRUCTIONS

• PREHEAT OVEN TO 300 DEGREES
• COOK PASTA ACCORDING TO DIRECTIONS ON BOX AND PLACE IN GREASED CASSEROLE DISH
• COMBINE BOTH SHREDDED CHEESES TOGETHER IN BOWL
• WHISK EGGS IN SEPEARATE MIXING BOWL UNTIL FROTHY
• WHISK MILK, SALT, AND CORN STARCH INTO EGGS
• POUR OVER PASTA
• ADD HALF OF MIXED CHEESE TO PASTA
• MIX CHEESE AND EGG MIXTURE INTO PASTA
• TOP PASTA WITH REMAINING HALF OF MIXED CHEESE COVERING THE WHOLE TOP
• BAKE UNCOVERED FOR 1 HOUR
• REMOVE BAKED MACARONI FROM OVEN AND LET REST FOR 15 MINUTES
• SERVE HOT

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 6-8

Seared Tuna and Watermelon Salad

This dish was actually inspired by Giada De Laurentiis.  I was watching her show Everyday Italian on The Cooking Channel yesterday.  She did a version of this as skewers for a party she was having.  When I went to work today, we had some seedless watermelon left over from the weekend and I thought it would be a great summer special to run.  The flavor and texture contrasts in this dish are great.  In Louisiana,  not only can we get great Tuna from the Gulf of Mexico, but also the best watermelons from Washington Parish (which is what I had to work with!)  I kept this salad simple as Giada did only using extra virgin olive oil and a honey-balsamic reduction to finish.  I recommend serving this with grilled pita wedges.  Add fresh lemon juice to the salad right before eating to maximize all the flavors.

SEARED TUNA AND WATERMELON SALAD

HONEY-BALSAMIC REDUCTION PREPARATION

1 PINT BALSAMIC VINEGAR

1 PINT HONEY

COOKING INSTRUCTIONS

• HEAT VINEGAR AND HONEY IN SMALL SAUCE PAN ON SAUCE POT OVER MEDIUM HEAT APPROXIMATELY 10 MINUTES TIL IT STARTS TO BUBBLE
• REDUCE HEAT TO VERY LOW AND SIMMER FOR 10-15 MINUTES
• POUR REDUCTION INTO HEAT RESISTANT BOWL OR TUPPERWARE AND REFRIGERATE UNTIL USE

TUNA PREPARATION

4 EA 8 OZ YELLOW FIN TUNA STEAK 

2 TBSP EXTRA VIRGIN OLIVE OIL

TT SALT AND PEPPER

COOKING INSTRUCTIONS

• SEASON TUNA FILLETS ON BOTH SIDES WITH SALT AND PEPPER
• SPRAY NON STICK SKILLET WITH PAM COOKING SPRAY
• ADD OLIVE OIL AND HEAT ON HIGH APPROXIMATELY 1 MINUTE
• ADD TUNA STEAKS AND COOK 30 SECONDS ON EACH SIDE
• REMOVE TUNA FROM HEAT AND LET REST 2 MINUTES
• WITH A SHARP KNIFE, DICE TUNA INTO LARGE CUBES (1/2)

SALAD PREPARATION

4 EA SEARED TUNA CUBES

2 QTS SEEDLESS RIPE WATERMELON - LARGE DICE

3 EA CUCUMBERS - DE-SEEDED LARGE DICE

2 PINTS GRAPE TOMATOES

1/2 CUP CELERY - SMALL DICE

1/2 CUP GREEN ONION - SMALL DICE

1 CUP SHREDDED CARROTS

2 EA LEMONS - ZEST ONLY (RESERVE JUICE FOR FINISH)

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TBSP RAW SUGAR

1 TSP KOSHER SALT

1/2 TSP BLACK PEPPER

INSTRUCTIONS

• MIX ALL INGREDIENTS IN LARGE NON REACTIVE MIXING BOWL
• COVER AND REFRIGERATE AT LEAST 30 MINUTES

FINISH PREPARATION

3 OZ MIXED BABY GREENS (MESCULIN MIX)

1 OZ HONEY-BALSAMIC REDUCTION

2 OZ EXTRA VIRGIN OLIVE OIL

1 TSP FRESH LEMON JUICE

ASSEMBLY

• ON A LARGE DISH PLACE BABY GREENS IN CENTER OF PLATE 
• TOP BABY GREENS WITH 8 OZ OF TUNA WATERMELON SALAD
• POUR OLIVE OIL AROUND THE PERIMETER OF GREENS
• DRIZZLE BALSAMIC REDUCTION AROUND THE PERIMETER OF GREENS INTO THE OLIVE OIL
• DRIZZLE LEMON JUICE OVER THE TOP OF TUNA WATERMELON SALAD

PREP TIME - 60 MINUTES

YIELDS - 1 GALLON OF TUNA WATERMELON SALAD

SERVES - 16 

Everyday Scrambled Eggs

Chelsea always said that I made great scrambled eggs.  Truth is, some people don't know how to scramble eggs though they would like to.  It would seem such an easy task that I think they might be embarrassed to ask someone to show them.  Remember it is always harder to ask for help than it is to provide it.  I used to just grin at her condescendingly as if scrambling eggs was such a big culinary test of talent and proficiency.  I learned later that cooking eggs properly is just that.   A lot of chefs will test newly hired cooks by having them cook eggs.  Tyler Florence once did a show on Food Network cooking omelets and he said the exact same thing.  While at N'tini's I had intern prospects boil eggs as part of their interview.  Sometimes we overlook the everyday tasks as being so simple that they need no thought or care in performing.  This is exactly how bad dishes can slip out of a good kitchen.  It is often the truest test of artistry to perfect and produce the most simplest of feats.  Always cook every dish like it is your last.  You are only as good as your last dish.  Needless to say, I do not take compliments for granted any longer. Nor do I take my being able to cook for granted knowing how many people are out there who would love to be able to.  Now I would just like to share what I've learned and hope it helps someone else along the way.

EVERYDAY SCRAMBLED EGGS

PREPARATION

2 EA LARGE EGGS

1 TSP MARGARINE

PINCH SALT

PINCH BLACK PEPPER

COOKING INSTRUCTIONS

• CRACK EGGS INTO SMALL MIXING BOWL
• BEAT THE EGGS WITH A FORK OR SMALL WHISK FOR AT LEAST 60 SECONDS. THIS WILL MAKE THE EGGS FLUFFY WITHOUT HAVING TO ADD MILK OR CREAM. THE LONGER YOU BEAT THEM, THE FLUFFIER THEY WILL BE.
• SEASON WITH SALT AND PEPPER
• SPRAY SMALL NON STICK FRYING PAN WITH NO STICK COOKING SPRAY
• ADD MARGARINE AND HEAT ON MEDIUM HIGH HEAT UNTIL MARGARINE MELTS AND STARTS TO BUBBLE
• POUR EGGS INTO THE MIDDLE OF THE PAN
• WITH A HIGH TEMPERATURE RUBBER SPATULA PUSH THE EGGS FROM THE OUTSIDES OF THE PAN INTO THE MIDDLE
• REPEAT AS YOU GENTLY CHOP AND TURN THE EGGS OVER BREAKING THEM UP AND COOKING THEM EVENLY
• WHILE THE EGGS ARE STILL WET (NOT RUNNY) REMOVE THE PAN FROM HEAT ALLOWING THE RESIDUAL HEAT TO FINISH COOKING THE EGGS.
• REMOVE EGGS FROM PAN WHILE THEY STILL HAVE A MOIST APPEARANCE TO PREVENT DRYING OUT.

PREP TIME - 10 MINUTES

SERVES - 1

Lemon Basil Caper Vinaigrette

One of the guys I work with in the kitchen, Mr. Robert,  brought some fresh basil from his garden into work while I was off.  When I came in, he told me about the basil and that he had it soaking in some olive oil on the back line.  He had figured to make a dressing with it for a lunch special.  We did.  The following day our lead line cook, Ms. Brenda, and I were thinking of what to run for specials that day. We had gotten in a lot of salmon that day and I thought a grilled salmon salad would be a nice lunch special.   I had remembered the basil vinaigrette I made the day before and decided to modify it with capers.  It was excellent.  The salad comprised of baby spinach, red cabbage, shredded carrots, grape tomatoes, boiled egg, and char grilled salmon (6-8oz fillet).  This dressing would be great on any grilled fish and possibly chicken.  Even if you are not a big fan of capers, I know you will be pleasantly surprised with the well balanced subtle flavors... I know I was.

LEMON BASIL CAPER VINAIGRETTE

PREPARATION

1.5 CUP RICE WINE VINEGAR

12 EA FRESH BASIL LEAVES

2 TBSP BROWN SUGAR

1 TBSP CAPERS - DRAINED

1 TSP FRENCH'S YELLOW MUSTARD

1 TSP KOSHER SALT

1 TSP BLACK PEPPER

1 EA LEMON - ZEST AND JUICE

2 CUPS EXTRA VIRGIN OLIVE OIL

INSTRUCTIONS

• PLACE ALL INGREDIENTS IN BLENDER EXCEPT OLIVE OIL
• COVER BLENDER AND BLEND ON HIGH UNTIL SMOOTH
• REMOVE CENTER OF COVER AND SLOWLY DRIZZLE 1 OZ OF OIL INTO BLENDER WHILE ON HIGH
• BLEND FOR 10 SECONDS
• DRIZZLE ANOTHER 1 OZ OF OIL INTO BLENDER WHILE ON HIGH
• BLEND FOR 10 SECONDS
• WITH BLENDER ON HIGH SLOWLY DRIZZLE THE REMAINING OLIVE OIL INTO BLENDER UNTIL DRESSING EMULSIFIES

PREP TIME - 10 MINUTES

YIELDS - 1 QUART

Blake and David's Boiled Crawfish

Boiling crawfish is as much a religous experience to me as going to church.  I think that it's the rituals of the boil, the preparations, the superstitions.  I would boil every week if I could.  The crawfish boil experience not only brings out the kid in me, but also excites me about life, and the life experience that few other things do: Friends, family, cold beer, it's perfect.  My best friend, David Bachemin, and I have been working on this recipe for boiled crawfish since about 1997.  I remember the first time we boiled crawfish, they were almost too salty to eat. We ate them anyway.  Each year it got better and better.  We boiled at  people's houses, bars, restaurants, anywhere and anytime we could.  One year before Hurricane Katrina, we did about ten crawfish boils; none of them were our own.  We'd tell our friends we would boil their crawfish for them at their parties if we could eat some, too.  We also had to have all the beer we could drink!  It was a great arrangement for all.  Those boils were some of the best times I have ever had in my life.  None of it would have been the same without David who has been such a dear friend to me over the years.  i told him that if I ever published our recipe I would be sure to give him his credit.  I could never give David enough credit even if I tried.  This one's for you, Dave!!!

BLAKE AND DAVID'S BOILED CRAWFISH

PREPARATION (HALF SACK AT A TIME)

1/2  30-40LB SACK LIVE CRAWFISH (PURGED AND WASHED WELL)

40 QTS WATER

1 12OZ CAN BEER (SACRIFICE)

1.5 BOXES(1 1/2) PLAIN SALT (2ND BOIL ONLY ADD 1/2 BOX)

6 EA LEMONS-HALVED

6 EA LIMES-HALVED

6 EA ORANGES-HALVED

1 HEAD CELERY-IN 2 INCH LINKS

4 EA JUMBO YELLOW ONION-HALVED

8 HEADS GARLIC-BOTTOM TIPS TRIMMED

3 PACK ZATARIN'S CRAB BOIL SEASONING BAGS

16 OZ ZATARIN'S LIQUID CRAB BOIL

8 OZ ZATARIN'S LIQUID LEMON CRAB BOIL

2 CUPS ZATARIN'S EXTRA SPICY POWDERED BOIL

4 OZ TABASCO SAUCE

6 EACH JALAPENOS - SLICED WITH SEEDS (OPTIONAL...IF YOU DARE!!!)

15 EACH BAY LEAVES

8 OZ SUTTER HOME CHARDONNAY

1 LB DOUBLE D SMOKED SAUSAGE-SLICED IN 2 INCH LINKS

2 LBS SMALL RED POTATOES-FORKED

4 OZ OLIVE OIL

8 EARS CORN - FROZEN MINI EARS

2 LBS BUTTON MUSHROOMS

COOKING INSTRUCTIONS

• FILL 80QT SEAFOOD BOILING POT WITH STRAINER INSIDE POT HALF WAY WITH WATER AND HEAT ON HIGH
• ADD LEMONS, LIMES, AND ORANGES.  BE SURE TO SQUEEZE THEM OVER THE POT BEFORE YOU ADD THEM.
• MIX POT WELL WITH PADDLE
• ADD SALT, BEER, CELERY, ONIONS, GARLIC, ALL ZATARIN'S INGREDIENTS, TABASCO, JALAPENOS, BAY LEAVES, SAUSAGE, MUSHROOMS, POTATOES, AND CHARDONNAY
• MIX WELL WITH PADDLE
• COVER POT AND CONTINUE HEATING ON HIGH UNTIL LIQUID COMES TO A ROLLING BOIL ABOUT 15-20 MINUTES.  YOU'LL SEE STEAM ESCAPING FROM THE LID.
• REMOVE COVER AND ADD 1/2 SACK OF LIVE CRAWFISH
• WITH PADDLE PUSH CRAWFISH DOWN INTO THE LIQUID AND STIR GENTLY
• DRIZZLE OLIVE OIL OVER THE TOP OF THE CRAWFISH AND STIR
• COVER POT AND BRING CRAWFISH BACK TO A ROLLING BOIL. ABOUT 5 MINUTES, LOOK FOR THE STEAM ESCAPING
• TIME FOR 5 MINUTES
• ADD CORN AND COOL POT DOWN FOR AT LEAST 60 SECONDS BY HOSING DOWN THE OUTSIDE OF THE POT WITH COLD WATER
• REMOVE LID AND PUSH CRAWFISH DOWN UNDER LIQUIDS SURFACE
• LET CRAWFISH SOAK FOR 25-35 MINUTES.  THE LONGER YOU SOAK, THE MORE INTENSE FLAVOR.
• REMOVE STRAINER FROM POT AND REST ON THE POTS LIP ON ONE SIDE AND THE PADDLE ON THE OTHER ALLOWING CRAWFISH TO DRAIN
• DUMP STRAINER'S CONTENTS LONG WAYS ACOSS NEWSPAPER LINED PICNIC TABLE.
• REMOVE SEASONING BAGS, LEMONS, LIMES, AND ORANGES AND PUT BACK INTO STRAINER. 
• PUT STRAINER BACK IN POT FOR SECOND BOIL
• REPEAT RECIPE EXCEPT ONLY ADD 1/2 BOX SALT TO NEXT BOIL.

TRY ADDING SWEET POTATOES, PINEAPPLE, ASPARAGUS, ARTICHOKE HEARTS, HOT DOGS, BASICALLY ANYTHING YOU CAN IMAGINE...  IT'S ALL GOOD!!!

PREP TIME - 2 HOURS

YIELD - ONE DAMN GOOD TIME!!!!

SERVES - 15-20