Dinner Party #3

For this third edition of "Cooking Adventures with Annabel," we decided to attempt jambalaya - something which I have never eaten before. Annabel also really wanted to try fried plantains (again - never had them) and I decided that corn bread would compliment the jambalaya quite well.

I'll warn you in advance, we took the easy way out on the corn bread by using a mix. After last week's labor intensive Indian meal we weren't feeling so ambitious. However, we did improve the mundane mix by adding a couple tablespoons of chili powder and about a half cup of cheddar cheese before baking.

The jambalaya was quite tasty, but next time I think I'll use less chicken broth than the recipe called for. We actually ended up pouring some out because the rice was getting so saturated. That being said, neither of us were sure of the texture of authentic jambalaya. Our rice ended up bordering on risotto texture. Who knows if this is "correct" but it sure was tasty!



Cajun Jambalaya
Recipe courtesy Emeril Lagasse, Food Network

Ingredients...

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock **This seemed like way too much. Next time I'd try 2 cups.
  
• 5 ounces Andouille sausage, sliced **used smoked pork sausage
  
• Salt and pepper

Directions...

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

The plantains were simple to make and really delicious. They will definitely be seen again on my dinner table.

Fried Ripe Plantains
Recipe courtesy Tyler Florence, Food Network

Ingredients...

• 4 yellow plantains
• vegetable oil for frying
• kosher salt

Directions...

Cut the ends off the plantains and cut them into 2 pieces. Peel them and slice them in half lengthwise. In a large skillet over medium-high heat add 1/4 cup oil and fry the plantains slowly until they are browned and caramelized, about 15 minutes. Drain on paper towels. Season with salt and serve.



I almost forgot about dessert!! This recipe was so delicious. It was supposed to be light, but all we had was whole milk for the pudding (we weren't really all that dissapointed...). I'm sure it would be delicious with low-fat milk also. The only criticism that I have is that this dessert needs a better title! Any ideas?

Cool, Creamy Chocolate Dessert
Recipe courtesy Cooking Light

Ingredients...

Crust:

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1/4 cup powdered sugar
• 6 tablespoons chilled butter, cut into small pieces
• 1/4 cup finely chopped pecans, toasted
• Cooking spray

Filling:

• 1 cup powdered sugar
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
• 3 cups 1% low-fat milk
• 2 (3.9-ounce) packages chocolate instant pudding mix
• Unsweetened cocoa (optional)

Directions...

Preheat oven to 325°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Something New

You may recall me writing about how my husband loves beef and I rarely make it for him. Well, salmon is another thing he really enjoys, but I've never liked....until now! I thought I'd give this a try and it came out really delicious. It's another refreshing, summery dish - perfect for this stifling weather we're having. I served this over some couscous.


Grilled Salmon with Pineapple, Mango, and Strawberry Salsa Recipe courtesy Emeril Lagasse, foodnetwork.com

For the Fruit Salsa...

• 3/4 cup small diced pineapple
• 3/4 cup small diced mango
• 1/2 cup small diced strawberries
• 1/4 cup small diced red onion
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

For the Salmon...

Ingredients...

• 4 teaspoons olive oil, divided
• 4 (6-ounce) salmon fillets, skin-on
• 2 teaspoons Essence, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 recipe Fruit Salsa, recipe follows

Directions...

Preheat a grill to medium **I used a grill pan on the stovetop

Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

And in case you don't have Essence, here's the idea...

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Broiled Tilapia Parmesan and Pesto Pasta

We've been trying to eat more fish lately and this recipe has been raved about on the cooking board I frequent, so I thought I'd try it. It was so quick and easy and really tasted delicious! My husband says it's the best fish dish I've ever made so I think it will be making some more appearances on my menu! I served this with some sauteed green beans and whole-wheat pasta with pesto sauce.



Broiled Tilapia Parmesan
Recipe Courtesy of All Recipes

Serves 8 (I cut the recipe in half when I made it)

Ingredients...

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder**I didn't have any so I left it out
• 1/8 teaspoon celery salt**I used celery seed instead because that's what I had
• 2 pounds tilapia filet

Directions...

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

For the pesto sauce I just processed the following in the food processor:

1 cup basil leaves
1/4 cup extra virgin olive oil
1/4 cup walnuts (pine nuts are more traditional, but I like walnuts too)
1/4 cup parmesan cheese
1 garlic clove

This makes enough sauce for about 6-8 oz. pasta. It's one of our favorite summer dishes to make when fresh basil is plentiful. It also freezes really well, making for a nice change of pace in the middle of winter.