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Monday, November 21, 2011

Black Diamond Steak Recipe

Growing up in Central PA, we always had the Black Diamond Steaks.  This is a great recipe for the marinade.  It makes an awesome steak sandwich, topped with cheese, grilled onions.  Might be my Thanksgiving dinner.

4 New York strip or rib-eye fillets
2 tablespoons oil
1/4 cup lite soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons vinegar
1 1/2 teaspoon ginger
1 pinch garlic powder

Mix together. Score steak on both sides. Marinate in above mixture 8 to 10 hours.

Grill 6 to 8 minutes per side

Wednesday, November 2, 2011

“Slap Ya Mama” Cajun Cornbread with Smoked Tasso and Sausage

This is a spicy recipe for cornbread. I am a big fan of Slap Ya Mama seasoning.

1 cup yellow cornmeal
1 cup milk
2 eggs
½ cup vegetable oil
1 can cream style corn
1 tsp. salt
1 tsp. baking soda
1 10oz. mild cheddar cheese (grated)
½ cup chopped jalapeno peppers
4 tbsp. jalapeno juice
1 large onion chopped
1 medium bell pepper chopped
1 cup smoked tasso diced and sauteed
1 cup smoked sausage diced and sauteed
“Slap Ya Mama” Cajun Seasoning

In large bowl, first mix cornmeal, salt, and baking soda.
Add milk, eggs, vegetable oil, and cream style corn.
Stir and add all the rest of the ingredients.
Grease the bottom of a 9x11 inch pan and pour mixture into pan.
Bake at 350 degrees for 55 minutes. Let cool for at least 30 minutes before serving.

Crawfish Bread

I love this stuff. This is a version from John Folse.

***Not my picture***

•2 cups peeled crawfish tails
•1 loaf French bread
•1/2 stick butter
•1/2 cup diced onions
•1/2 cup diced celery
•1/4 cup diced red bell peppers
•1 tablespoon minced garlic
•1/2 teaspoon dry mustard
•1/2 cup mayonnaise
•1/3 cup mozzarella cheese
•1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.
In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes.
Blend in dry mustard and mayonnaise.
Add cheeses and blend until melted.
Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350˚F oven for 20 to 30 minutes.
Cut bread into slices and serve hot

Adapted from The Encyclopedia of Cajun and Creole Cuisine, Chef John Folse Servings: Serves 4 to 6

Tuesday, November 1, 2011

Taco Soup Recipe

Another great recipe for soup....

2 Pounds Ground Meat
1 Can Whole Kernel Corn
1 Can Pinto Beans
1 Can Ranch Style Beans
1 Can Kidney Beans (Drained)
2 Cans Diced Fresh Cut Tomatoes
1 Can Rotel (Tomatoes/Green Chiles)
2 Cans Water
1 Large Onion
1 Envelope Taco Seasoning
1 Envelope Ranch Salad Dressing Mix

In a large pot, brown ground meat with onions and drain. Pour in the cans of Beans/Corn/Tomatoes and stir well. Add the water and envelopes of seasoning mixes. Bring to a boil and simmer for 40 to 45 minutes.

Creamy White Chicken Chili

Another great recipe I found in a magazine. Not as good as the Shrimp and Corn soup, but a keeper.

Creamy White Chicken Chili
I found this recipe in a magazine and decided to give it a try. I have to say, this recipe is a keeper.

1 TBSP Olive Oil
1 1/2 Pounds Skinless, Boneless Chicken Breast Halves, Chopped
1/3 Cup Finely Chopped Sweet Onion
4 Cloves of Garlic, Minced
2 15-Ounce Cans Great Northern Beans, Rinsed and Drained
1 14.5-Ounce Can Chicken Broth
3 4-Ounce Cans Diced Green Chili Peppers, Undrained
1 1/2 TSP Garlic Powder
1 1/2 TSP Ground Cumin
1 TSP Garlic Salt
1/4 TSP Cayenne Pepper
1/4 TSP Ground Black Pepper
1 8-Ounce Carton Sour Cream
1/4 Cup Whipping Cream
Shredded Cheddar Cheese
Green Onions

In a Dutch Oven heat the oil over medium-high heat. Add chicken, sweet onion, and garlic; cook and stir about 7 minutes or until chicken is no longer pink. Stir in beans, chicken broth, green chile peppers, garlic powder, cumin, garlic salt, cayenne pepper, and black pepper.

Bring to a gentle boil; reduce heat. Simmer, uncovered for an hour, stirring occasionally. After an hour, mash the beans slightly with a potato masher.

Stir in sour cream and whipping cream and heat on low for 30 minutes.

Serve and top with cheddar cheese and green onions. Enjoy

Shrimp and Corn Soup

This an awesome shrimp and corn soup/chowder recipe. It is one of the best. Great for those cool fall days.

2 Pounds Shrimp
1/2 Stick of Butter
1 1/2 Cup of Trinity (Onion, Celery, Peppers)
8 Oz. Cream Cheese
2-10 3/4 oz Condensed Cream of Potato Soup
2-14 oz Cream Style Corn
1-10 3/4 oz Cream of Mushroom Soup
16 oz. Half and Half
Salt and Pepper, Hot Sauce for taste

Melt 1/2 Stick of Butter in Large Saucepan or Dutch Oven.
Add Trinity and saute until translucent.
Cube block of cream cheese and add to mixture. Stir until melted.
Add Cream Style Corn and cook for 10 minutes on medium heat.
Add Cream of Potato Soup and Cream of Mushroom Soup and cook for 10 minutes.
Add season to taste. I sprinkle cajun seasoning and cover the surface.
Add half and half and Shrimp.
Cook until shrimp are pink then continue to cook on low until flavors develop.