1. Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
Ingredients
- 20 strips bacon (about 12 ounces)
- 20 medium-large shrimp, shelled and deveined (about 1 pound)
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons chopped chipotles in adobo sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper
Directions
Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.
2. Jambalaya Sandwich
Ingredients
- 1/4 pound thick cut bacon, diced
- 2 sourdough bread loaves (about 1 foot long)
- 1 pound pork butt or pork loin, cut in 1/2-inch pieces
- 1 pound smoked sausage, sliced 1/4-inch thick
- 1/2 pound andouille sausage, sliced 1/4-inch thick
- 2 cups chopped red onions
- 1 cup julienned red bell peppers
- 1 pound boneless chicken thighs, cut in 1/2-inch pieces
- 2 celery stalks, thinly sliced
- 1 tablespoon minced fresh garlic
- 1/4 cup chopped parsley leaves
- 1 cup chopped green onions
- 1 teaspoon salt
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons cayenne pepper, or to taste
- 1/2 cup water
- 1 pound Havarti cheese, thinly sliced
Directions
In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.
Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.
Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.
Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.
Evenly divide the meat mixture and cheese to each loaf. Top thecheese with the bacon and remaining green onions. Cut the loaves in half and serve.
3. Meaty Quesadillas
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- 1 teaspoon ancho chili powder
- 1 pound lean ground beef or lamb
- 1 tablespoon finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 4 scallions, thinly sliced
- 4 10-inch flour tortillas
- 3 1/2 cups shredded muenster or monterey jack cheese
- Fresh salsa and/or sour cream, for serving
Directions
Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.
Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.
Cut into wedges and top with salsa and/or sour cream
No comments:
Post a Comment