About these ads
Home

Too Easy for the Blog

May 21, 2013

The Ranting Chef Cajun, Low Carb, Pork, Recipes , , , , , , , , , 5 Comments

Some recipes are just to simplistic to put on the blog. This is one of them.

;-)

Photo Jan 29, 6 14 03 PM

This ham steak was on the thick side but this picture makes it look even more so.

Photo Jan 29, 5 38 28 PM

Yup. Four ingredients.

Photo Jan 29, 6 13 57 PM

Spicy and succulent.

Cajun Ham Steak

Prep Time: 5 min | Cook Time: 8 min | Makes: 4

Ingredients:

  • 2 teaspoon(s) Cajun season blend
  • 1/2 teaspoon(s) sugar
  • 1 fully cooked smoked ham steak, 1/2 inch thick, 1 1/4 pounds
  • Lime wedges
  • Fresh cilantro sprigs for garnish

Directions:

1. Heat ridged grill pan or heavy skillet over medium-high heat until very hot but not smoking. In small bowl, combine Cajun seasoning and sugar. Rub seasoning mixture on both sides of ham steak.

2. Place ham steak in grill pan and cook until heated through and lightly browned, about 4 minutes per side. Serve with lime wedges. Garnish with cilantro sprigs.

Source: http://www.goodhousekeeping.com/recipefinder/cajun-ham-steak-2738?click=recipe_sr

About these ads

No Seafood or Rice? Really?

May 7, 2013

The Ranting Chef Recipes, Low Carb, Pork, Slow Cooker, Cajun , , , , , , , , , , , , 4 Comments

I was skeptical about this recipe.

Jambalaya, in my mind, needs to have five basic ingredients: chopped tomatoes, shrimp or crawfish, sausage, Cajun seasonings and rice. This recipe was missing two of the five. I’ve often had it with ham in place of sausage or with chicken added, but never without seafood or rice.

Photo Jan 07, 5 30 36 PM

I liked how simple this recipe was so I decided to give it a go anyway.

Photo Jan 06, 8 45 54 PM

No seafood or rice here.

Photo Jan 06, 8 59 00 PM

Like many slow cooker recipes, you start off by browning the meat before putting it into the pot.

Photo Jan 06, 9 05 16 PM

Throw everything else in.

Photo Jan 07, 5 30 29 PM

I did end up serving it over white rice (I didn’t have a dirty rice mix on hand) and it was very good. Next time I might throw some shrimp in at the end and let them cook from the surrounding heat for five to ten minutes.

Crock Pork Jambalaya

Cook Time: 7 hrs | Makes: Serves 4

Ingredients:

  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 4 pork chops, cut into 1″ cubes
  • 1/2 pound turkey kielbasa, sliced
  • 1 14.5-oz.  can diced tomatoes, with juice
  • 1/2 medium green bell pepper, deribbed, deseeded and chopped
  • 1/2 cup chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 onion, chopped
  • 1 medium stalk celery, chopped

Directions:

In a skillet, heat olive oil; salt and pepper the pork chops and brown evenly on all sides. Place the browned pork at the bottom of the crock pot, then add remaining ingredients. Cook on low for 7 hours.

Source: https://community.tasteofhome.com/forums/AddPost.aspx?ReplyToPostID=1930822

Livin’ Strong with a Stick of Butter

October 19, 2012

The Ranting Chef Cajun, Kosher, Low Carb, Recipes, Seafood , , , , , , , , , , 13 Comments

Regardless if you think Lance Armstrong took performance enhancement drugs to help win his various bike races, you have to admire the Livestrong organization he’s built. So many health article searches point to the Livestrong site, it is often eclipsing other medical or nutrition based sites. Some things still surprise me though. The top link returned on a Google search of “salmon in butter” is the Livestrong site. While I can understand the salmon being there (it is chock full of vitamins), the “in butter” confounds me.

Any recipe with a whole stick of butter can’t be wrong!

A great cut of salmon.

Perfectly seasoned.

Frying up the Salmon.

Making the sauce.

Buttered Salmon with Creole seasonings

Makes: 4 (Scaled)

Ingredients:

  • 4 salmon fillets (6 ounces each)
  • 4 tsp creole seasoning
  • 1/2 tsp dried thyme
  • 8 tbsp butter
  • 2 tsp minced garlic

Directions:

Sprinkle the skinless side of the salmon with Creole seasonings and thyme (for two salmon fillets, 2 teaspoon Creole seasoning and 1/4 teaspoon thyme). Melt 4 tablespoons butter in a heavy skillet over medium-low heat and add the salmon, skin-side down. Cook 4 to 5 minutes per side, turning carefully. Remove to serving plates, and add 1 tsp. minced garlic to the butter in the skillet. Cook for just one minute, stirring, and put resulting garlic/butter sauce over salmon

Source: http://www.city-data.com/forum/recipes/1111744-best-easy-salmon-recipe.html

Sausage Heaven

September 2, 2012

The Ranting Chef Cajun, Chicken, Low Carb, Recipes, Soup , , , , , , , , , 1 Comment

One of the best parts of living in Cleveland is the West Side Market. Celebrating 100 years this year, it is a farmer’s market extraordinaire! Some weekends I’ll go there and walk around and just look for ideas for dinner. They have such great produce, seafood, fresh noodles, exotic spices, bakery and meats of all kinds.

Several times I have selected a variety of sausages to taste test for dinner. At the WSM, you can find the common sausages here in the midwest (Italian, Hungarian, Brats) to the less common (chorizo and andouille) to the downright unusual (garlic and bourbon). You can find dozens of different types made from pork, beef, chicken, turkey and even more unusual meats. Unfortunately I was not able to get there for the Andouille for this recipe.

A good, hearty meal.

Another great meal with chicken thighs!

Fry up the sausage. I started with pre-cooked sausage so it was really just heating and getting a sear on it.

Add the chicken.

The flour helps to thicken the sauce.

After adding the potatoes, I added some more flour to turn the broth into more of a gravy. I’m not sure it was the right decision, as it turned the dish into much more of a creamy one, but it worked well.

Stewed Chicken With Andouille

Prep Time: 10 min | Cook Time: 30 min | Makes: 4 servings | Difficulty: Easy

Ingredients:

  • 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 link andouille sausage (about 3 ounces), chopped
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups low-sodium chicken broth
  • 3 medium red potatoes, cut into 1/2-inch pieces
  • 1 10-ounce package frozen whole baby okra, thawed
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro

Directions:

Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.

Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.

Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/stewed-chicken-with-andouille-recipe/index.html

Start With a Roux

June 16, 2012

The Ranting Chef Cajun, Recipes, Seafood , , , , , , , 15 Comments

While I am sure you might argue, many US cities are pretty similar. When you are downtown in many cases you could be in Houston or Cleveland or Denver. Yes, there are some differences, but the general look is not too different. Tall buildings. Parking garages. Some have hills, and some don’t. Some have better layouts, but there is a lot that is the same.

Several cities stand out as really having a different character. San Francisco and San Antonio are two that I have found to be rather unique. One other is New Orleans.

I did not get to The Big Easy until after Katrina had been through. I had the opportunity to go several times and enjoyed each visit. The architecture is so unique and the food…oh yes the food…is so good.

I like Shrimp Étouffée. One of the signature dishes of New Orleans, it has such great flavor.

Not too bad on the ingredient list.

Like many great Cajun dishes, start with a roux.

Fry up the veggies.


Add the shrimp.

Shrimp Étouffée

Prep Time: 20 mins |  Cook Time: 45 mins  | Servings: 4 |

Ingredients:

  • 1 tablespoon(s) margarine or butter
  • 2 tablespoon(s) all-purpose flour
  • 1 large red pepper, chopped
  • 1 large onion, chopped
  • 2 medium celery stalks, thinly sliced
  • 2 clove(s) garlic, crushed with garlic press
  • 1 bottle(s) (8-ounce) clam juice
  • 2 tablespoon(s) tomato paste
  • 1 bay leaf
  • 3/4 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) ground red pepper (cayenne)
  • 1 pound(s) large shrimp, shelled and deveined
  • 3 green onions, thinly sliced
  • 1/2 cup(s) (loosely packed) fresh parsley leaves, chopped

Directions:

1. In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally.

2. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender.

3. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

Source: http://www.goodhousekeeping.com/recipefinder/shrimp-etouffee-2280?click=recipe_sr

Older Entries

Follow

Get every new post delivered to your Inbox.

Join 6,166 other followers