Seafood Pasta Salad
Recipe from Chef John Folse.
1 can (6 oz.) pink salmon, drained, discard skin and bones
1 can (6 oz.) tuna, drained
1 can (3.75 oz.) sardines in hot sauce, chopped, optional
1 lb. crawfish tails, drained
1 lb. penné pasta, cooked
4 eggs, boiled, chopped
1-1/4 cups mayonnaise
2 TB yellow prepared mustard
2 TB celery, minced
2 TB sweet pickle relish
2 TB red bell pepper, minced
2 TB yellow bell pepper, minced
1/4 cup green onions, sliced
2 TB fresh parsley, chopped
1 TB fresh thyme, chopped
1/4 cup extra virgin olive oil (EVOO)
Salt and ground black pepper, to taste
2 TB Creole Seasoning, or to taste
In a large mixing bowl, chop eggs with a pastry cutter or potato masher until finely chopped.
Add mayonnaise, mustard, celery, pickle relish, bell peppers, green onions, parsley and thyme. Mix well until all ingredients are blended.
Fold in pasta, salmon, tuna, sardines, and crawfish very gently so as not to break up the fish.
Add olive oil and toss to blend. Season with salt, pepper and Creole seasoning to taste and serve in a large chilled bowl. If serving this outdoors or on a buffet table, place in a bowl set in a larger bowl
of ice to keep cold. Always keep covered.
CHICKEN SAUSAGE ONION PASTA BAKE
½ lb. Pasta bow ties – cooked/drained
1 lb. Chicken sausages
3 Onions, coarsely chopped
6 Garlic coves, minced
½ c. White wine
28 oz. Crushed tomatoes
2 T. Basil
1 T. Oregano
2 T. Fennel seeds
½- 1 c. Cottage cheese or ricotta
½ c. Parmesan
Prick sausages; place in pan with 1″ water and 1 T. olive oil;
bring to boil; reduce and let liquid cook away and brown till
crisp or broil till crisp; deglaze pan w/wine. Slice on angle.
Saute onions, garlic; add sausage; herbs, tomatoes & bring to
bubble; cook on low. To drained pasta; add cheeses. Place half
of sausage mixture in oval baking dish; top with pasta and
remaining sausage; cover with Parmesan grated or shaved; place
under broiler till cheese are browned and melted.
Pressure cooking time: 8 minutes Yields: 8 servings
medium carrots, cut into 1/4 inch slices
1 large onion, thinly sliced
1/2 medium green pepper, deseeded and cut into 1 inch pieces
1 small turnip, peeled and cut into 1/2 inch cubes
2 medium tomatoes, peeled and cut into eighths
1/2 small cauliflower head, cut into flowerettes of about 1 inch
1 small bay leaf
1 teaspoon salt
a pinch of pepper
1/8 teaspoon dried thyme leaves
1/8 teaspoon marjoram leaves
1 1/8 tablespoons Worcestershire sauce (can use vegetarian)
2 tablespoons parsley, chopped
1 1/4 cups water
Put all ingredients except 1 tablespoon parsley in cooker. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat and let cool.
Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnish with remaining parsley.
Arizona Carnitas With Green Chiles
2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot! . Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
Serves 8 to 10.
* This recipe is perfect for pork shoulder, but any economical cut will work well.
Broccoli and Red Bell Pepper Soup
2 Tbs butter
1 onion, finely chopped
1 pound of broccoli (chop both florets and stems)
2 1/2 cups vegetable stock
1 medium red bell pepper, cut into quarters
2-3 tablespoons of yogurt (if you like)
Salt and pepper to taste
In a large saucepan, melt the butter and cook the onion
until it becomes translucent. Put all the broccoli (except
one cup of the florets) into the saucepan and cook until
the broccoli begins to soften. Add the vegetable stock and
bring to a boil. Reduce the heat, cover, and allow to
simmer for about 20 minutes.
While this is simmering, bring 1 1/2 cups of water to a
boil and add the remaining florets until they become
tender. Remove the florets and place them in cool water
(this helps them keep their bright color).
On a broiler pan, place the red peppers shiny-side up and
broil them for about 10 minutes or until the skin becomes
blistered. Turn them over fairly often so as to avoid
burning. Remove the peppers from the broiler, allow to
cool, and remove the skin. Chop them into small pieces.
When the soup mixture is done simmering, place it in
batches into a blender and puree it until it is smooth.
Return it to the saucepan and add the yogurt if you choose
to do so and the remaining florets.
Serve in soup bowls with the red bell peppers sprinkled
over the top as a garnish.
LOW CALORIE CHICKEN
2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt
Brown chicken in no stick skillet. Drain off fat. Add tomato puree, mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.
250 calories, per serving.