Showing posts with label Cajun. Show all posts
Showing posts with label Cajun. Show all posts
Wednesday, January 2, 2019
King Crab Legs with Andouille Sausage from The Shrimp Lover in Redondo Beach, CA
8:22 PM | Matt Peloquin |
|
Labels: American , Cajun , California , Los Angeles , Redondo Beach , Seafood Location: 125 W Torrance Blvd, Redondo Beach, CA 90277, USA
Saturday, September 16, 2017
Tuesday, January 3, 2012
Home Cookin': New Years in Santiago, Chile
5:02 PM | Matt Peloquin |
|
When deciding on what to do for New Years, this year the plan was to cook at home and go out after dinner. And it proved to be the best decision.
To celebrate the holiday in my new home of Chile, we opted for some dishes with some Chilean flavor combined with some of my California and American styles.
Dinner consisted of a number of different items. And at midnight, I got to engage in the Chilean custom of drinking a Ponche a la Romana, a mixture of pineapple sorbet and champagne (see below)
To celebrate the holiday in my new home of Chile, we opted for some dishes with some Chilean flavor combined with some of my California and American styles.
Dinner consisted of a number of different items. And at midnight, I got to engage in the Chilean custom of drinking a Ponche a la Romana, a mixture of pineapple sorbet and champagne (see below)
Home Cookin': New Years 2012 - grilled vegetable skewers of zucchini, onion, yellow pepper and zappallo. |
Home Cookin': New Years Dinner 2012: grilled chicken breasts in a mango and pisco marinade, served with a mango, green onion and lime chutney |
Home Cookin': New Years Dinner 2012: sweet and spicy shrimp skewers. Grilled shrimp in a Merken and sweet BBQ sauce marinade and sauce |
Home Cookin': New Years Dinner 2012: pan seared coconut scallops in a pineapple buerre blanc sauce |
Home Cookin': New Years Dinner 2012: shrimp in a coconut and butter sauce |
Home Cookin': New Years Dinner 2012: arroz navidad (rice with green onion, roasted pork, toasted almonds, dried apricot) |
Home Cookin' New Years 2012 - raspberry cheesecake |
Home Cookin' New Years 2012 - PONCHE A LA ROMANA (champagne with pineapple sorbet) |
Home Cookin' New Years 2012 - PONCHE A LA ROMANA (champagne with pineapple sorbet) |
Home Cookin' New Years 2012 - comfort breakfast food for New Years Day, french toast with smoked sausages and good ole. organic candian maple syrup |
Friday, September 2, 2011
Home Cookin': Seared Chicken with Creole Sauce & Maque Choux
9:45 AM | Matt Peloquin |
|
Growing up in the United States and of French descent, I ate a lot of cajun and creole food. So when I was cooking for a Chilean friend of mine this past week here in Buenos Aires, it seemed like a good type of food to prepare for them...since unlike the Argentinians here, Chileans actually like food with a little spice.
The dish is fairly simple: seared chicken breast with a spicy creole sauce on a bed of brown rice, served with a side dish of maque choux.
The recipe is fairly simple. It's two chicken breasts marinated in a mixture of 5 cloves of chopped garlic, pinch of salt, black pepper, pinch of cayenne, and white wine. Sear the chicken in whole breasts and then slice to serve for presentation.
The creole sauce is very simple as well. Heat and sweat about 1/2 cup of onions and 12 cup of celery in olive oil with about 1/2 teaspoon of chili powder. Add 3 diced tomatoes, a teaspoon of hot sauce (I used chipolte Tabasco) and a pinch of sugar. Add salt and more black pepper to taste. To give it a better texture to serve as a sauce topping, I did not overcook the tomatoes as I would if making an actual creole, so the tomatoes retained more firmness. And to finish off the sauce, I added butter at the end to give it a creamier flavor.
For the maque choux, there are a number of different ways to prepare this. As I wanted a smokier BBQ flavor, I cooked onions and a BBQ chorizo the day before in a pan with 1 can of stewed tomatoes. Once it cooled, I then placed in the refrigerator overnight to get the fat to congeal. The maque choux was then simple: 2 cups worth of corn, sauteed with 1 cup red bell pepper, 1 cup green bell pepper, and 1/2 cup of diced red onion and 1/2 cup green onion bottoms sauteed in 1/2 tablespoons of unsalted butter. Then add a few drops of liquid smoke and the congealed pork fat (bacon fat is often used but I wanted the flavor of the chorizo this time) and cook for 10 minutes. Remove from heat and add 1/2 tablespoon of unsalted butter and stir.
And that's it.
Even better though was the next day when left with a cup of maque choux, a cup of brown rice, and a cup of the creole sauce, and 1 uncooked chicken breast. What's a person to do? Easy, cut and sauteed the chicken in one pan (I opted for larger pieces, but cubes is a more common option), while cooking the maque choux and creole sauce in a separate pan. Add a bit more chili powder to the creole and cook. Then add the chicken, stir, and serve.
And now you have yourself a tasty Chicken & Corn Creole:
The dish is fairly simple: seared chicken breast with a spicy creole sauce on a bed of brown rice, served with a side dish of maque choux.
Home Cookin': Chicken breast seared in garlic and white wine, topped with spicy butter creole sauce on shallot brown rice. Side dish of smoked BBQ maque choux. |
The recipe is fairly simple. It's two chicken breasts marinated in a mixture of 5 cloves of chopped garlic, pinch of salt, black pepper, pinch of cayenne, and white wine. Sear the chicken in whole breasts and then slice to serve for presentation.
The creole sauce is very simple as well. Heat and sweat about 1/2 cup of onions and 12 cup of celery in olive oil with about 1/2 teaspoon of chili powder. Add 3 diced tomatoes, a teaspoon of hot sauce (I used chipolte Tabasco) and a pinch of sugar. Add salt and more black pepper to taste. To give it a better texture to serve as a sauce topping, I did not overcook the tomatoes as I would if making an actual creole, so the tomatoes retained more firmness. And to finish off the sauce, I added butter at the end to give it a creamier flavor.
For the maque choux, there are a number of different ways to prepare this. As I wanted a smokier BBQ flavor, I cooked onions and a BBQ chorizo the day before in a pan with 1 can of stewed tomatoes. Once it cooled, I then placed in the refrigerator overnight to get the fat to congeal. The maque choux was then simple: 2 cups worth of corn, sauteed with 1 cup red bell pepper, 1 cup green bell pepper, and 1/2 cup of diced red onion and 1/2 cup green onion bottoms sauteed in 1/2 tablespoons of unsalted butter. Then add a few drops of liquid smoke and the congealed pork fat (bacon fat is often used but I wanted the flavor of the chorizo this time) and cook for 10 minutes. Remove from heat and add 1/2 tablespoon of unsalted butter and stir.
And that's it.
Even better though was the next day when left with a cup of maque choux, a cup of brown rice, and a cup of the creole sauce, and 1 uncooked chicken breast. What's a person to do? Easy, cut and sauteed the chicken in one pan (I opted for larger pieces, but cubes is a more common option), while cooking the maque choux and creole sauce in a separate pan. Add a bit more chili powder to the creole and cook. Then add the chicken, stir, and serve.
And now you have yourself a tasty Chicken & Corn Creole:
Home Cookin': Chicken & Corn Creole |
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