Rita’s Mardi Gras Jambalaya April 29, 2013 by Geoff Bevington Rita's Mardi Gras Jambalaya 2013-05-31 08:45:18 Print Ingredients 1 pkg (12-16oz) Andouille sausage, sliced 1 lb chicken, cooked and chopped 1 cup pickled pork or smoked pork butt, chopped 1 large onion, chopped 1 green pepper, chopped 1 cup celery, chopped 1 jalapeno pepper, finely chopped 2 cloves garlic, minced 1 Tablespoon Paul Prudhomme's Poultry magic 1 Tablespoon Cajun seasoning salt and pepper to taste 4 cups chicken or ham stock 1 bay leaf 2 cups cooked shrimp ½ cup green onion, chopped 6 cups cooked rice 2 Tablespoons fresh parsley Hot sauce as needed Instructions Brown Andouille sausage in large dutch oven. Remove from pan. Place vegetables in pan and sauté until softened, add a little oil if needed. Add garlic and spices. Cook for additional minute. Pour in chicken stock and bay leaf, stock should cover ingredients in pan. Simmer until it becomes thick, about 45 minutes. Add shrimp and cooked rice. Stir in parsley and serve. By Rita Cevaal Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Jodi’s Farro Salad April 29, 2013 by Geoff Bevington Jodi’s Farro Salad 2013-05-31 08:46:44 Print Ingredients 1 ½ cups farro 1 ½ teaspoons kosher salt ½ pound blanched green beans, trimmed and cut into 1 inch pieces 1 cup pitted kalamata olives 1 blanched medium orange or yellow bell pepper, cut into 1 inch pieces 1 pint grape tomatoes, roasted ** see below ¼ cup snipped fresh chives ¼ cup balsamic vinegar ¼ cup extra-virgin olive fresh ground black pepper Instructions In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat, then cover and simmer over medium-low heat until farro is almost tender, about 20 minutes. Add the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool. When the farro has cooled, add the green beans, olives, bell pepper, tomatoes, pepper and chives. Combine well. Pour in olive oil and balsamic vinegar and toss to combine For the roasted grape tomatoes Place tomatoes on baking sheet, drizzle with olive oil, salt and pepper. Toss with your hands to combine. Place in 350 degree oven for approximately 10 minutes or until tender. By Jodi Barke Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Double Chocolate Scones April 29, 2013 by Geoff Bevington Double Chocolate Scones 2013-05-31 08:49:16 Print Ingredients 2 cups flour 1/3 cup cocoa 1/3 cup brown sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter, cut into sm. pieces 1 egg yolk 8 oz (1 c.) plain yogurt 1/2 cup mini choc. chips Instructions Preheat oven to 375. Mix together flour, cocoa, brown sugar, baking powder, baking soda and salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix into butter mixture. Add chocolate chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet lined with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 mins. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Teri’s Spicy Corn Ebelskivers April 29, 2013 by Geoff Bevington Teri’s Spicy Corn Ebelskivers 2013-05-31 09:02:19 Print Ingredients 1/2 cup flour 1/2 cup white corn meal 1 1/2 teaspoons sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, separated 1 cup whole milk 3 Tablespoons butter, melted and slightly cooled 4 green onions, finely chopped 1 jalapeno chile, seeded and finely chopped 1 1/2 cups shredded jack cheese 1 cup frozen corn, thawed and coarsely chopped Tomatillo Salsa Instructions Whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside. Lightly whisk the egg yolks, then whisk in the milk and 2Tablespoons of the melted butter. Add the yolk mixture to the flour mixture and stir until well blended. Batter will be lumpy. In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold in about 1/3 of egg mixture to lighten it, then fold in the rest just until no white streaks remain. Gently fold in green onions, jalapeno, cheese and corn. Take care not to deflate the mixture. Proceed in making the ebelskivers, cooking approx. 3-5 minutes on first side and 3 on second side. Serve with tomatillo salsa. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dana’s Brown Rice with Celery and Onions April 29, 2013 by Geoff Bevington Dana's Brown Rice with Celery and Onions 2013-05-31 09:04:40 Print Ingredients 1 Tablespoon Canola Oil 1 stalk celery, chopped 1 small onion, chopped 1 ¼ cup brown rice 2 bay leaves ¼ teaspoon salt ¼ teaspoon ground pepper 3 cups chicken stock Instructions Heat oil, add celery & onion, sauté 1 minute. Add rice , bay leaves, salt and pepper and mix. Add stock, bring to a boil, stirring occasionally to prevent sticking. Reduce heat to low and simmer for close to an hour. Serve drizzled with infused lemon oil. By Dana Williams Adapted from Jacques Pepin Adapted from Jacques Pepin Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/