food. according to me. » spicy

Spicy Stew with Chicken, Shrimp, and Okra

Janine — Sat, 07 Jun 2008 05:26:05 +0000

This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors.
Yields about two quarts.

Ingredients:

unsalted butter	2 tablespoons
vegetable oil	1/3 cup
unbleached all-purpose flour	¼ cup
yellow onion	1 cup	diced
celery	½ cup	diced
red bell pepper	½ cup	diced
garlic	lots	minced or pressed
tomato concasse, with juice	7 ounces
	chicken stock	enough to cover the whole lot
sliced okra	½ cup	I use the frozen stuff, shhh!
chicken meat	10 ounces	cooked and shredded
shrimp	8 ounces	cooked and halved
oregano
thyme
chili powder
cayenne
sea salt
black pepper		freshly ground

Procedure:

In your soup pot over medium-high heat, melt oil and butter together. Whisk in flour to make a roux. Stir constantly until mixture looks like wet sand and smells like popcorn.
Stir in onion, celery, garlic, and bell pepper to coat in roux.
Sprinkle in herbs and spices and stir to mix.
Cover with chicken stock, add tomatoes, chicken, and shrimp.
Bring to a boil, reduce to a simmer, and cook about 10 minutes, until the vegetables are cooked but not limp. The roux will also cook and thicken the soup a bit.
Stir in okra.
Rest in refrigerator overnight, warm, taste and adjust seasonings if necessary.

Tomatillo Sauce

Janine — Sat, 26 Jan 2008 04:44:08 +0000

This is my take on Rick Bayless’ recipe. It’s great with fish, on tacos, or with anything you’d like to be more delicious.

Ingredients:

tomatillos	1 lb.	peeled and washed
jalapeño pepper	1 mediumish	whole
olive oil	2 tablespoons
yellow onion	1 medium	finely chopped
garlic	3 cloves	minced
chicken broth	2 cups
cilantro leaves	½ cup

Procedure:

Roast tomatillos and jalapeño in a 350ºF. oven until soft and browned.
Cool slightly, remove stems (if you like) and blend smooth.
Set aside.
In a saucepan over medium heat, warm oil and cook onion and garlic until soft.
Add chicken broth and tomatillo puree.
Simmer until sauce reduces and thickens.
Stir in cilantro leaves.
Season to taste with salt (and pepper).

Alternascone

Janine — Sat, 29 Dec 2007 06:02:28 +0000

They’re sweet. They’re tangy. They’re just spicy enough to make you wonder whether or not they’re a breakfast item.

To make these oddly addictive coconut-habanero scones, begin with this recipe for the strawberry almond variety. Omit the strawberries and the almonds. To the flour mixture in step one, add one cup of lightly toasted coconut and one habanero chili pepper which you have seeded and very finely minced.

Fresh Jerk Marinade for Poultry

Janine — Sun, 22 Jul 2007 16:19:25 +0000

A summer favorite.
Serve with grilled vegetables and a spicy fruit salsa.

Ingredients:

scallions	3 whole
garlic	4 cloves
white onion	one	small
hot peppers, serrano or jalapeño	4 or 5	whatever you like, really
fresh lime juice	¼ cup
soy sauce	2 tablespoons
olive oil	tablespoons
brown sugar	1 tablespoons
fresh thyme leaves	1 tablespoon
ground allspice	2 tablespoons
black pepper	2 tablespoons	freshly ground
ground nutmeg	¾ teaspoon
ground cinnamon	½ teaspoon

Procedure:

Combine all ingredients and process until smooth.
Marinate meat in the refrigerator for at least 12 hours.
Bring meat up to room temperature and grill.