Shrimp De Jonghe

shrimp de jonghe

Chicago’s Shrimp DeJonghe

De Jonghe Hotel on Chicago’s Monroe Street first served this dish in the 1920s. The original recipe which was first printed in 1947 also had nutmeg.

Ingredients

1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3⁄4 teaspoon minced garlic
1⁄4 cup sherry wine
1 tablespoon sliced green onion
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon paprika
1⁄2 cup dry plain breadcrumbs

Directions
Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
[the first time I made this recipe I didn’t peeled and deveined nor did I sautéed them. The recipe didn’t turn out as well as it did the second time]
Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and sauté about 30 seconds.
Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

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Homemade Salami

 

salami

Ready in 1 day and 2 hours
Serves 8
195 calories

Ingredients:
2 pounds ground beef
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon mustard
2 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon Worcestershire sauce

Directions
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Raspberry Clafoutis

clafoutisINGREDIENTS
½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
salt
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
confectioners’ sugar

DIRECTIONS
Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.

HOLLANDAISE SAUCE

Ingredients:

Makes about 3 cups

7 egg yolks
2 tablespoon water
2 tablespoon fresh lemon juice, if needed (or more)
8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste

Directions:

Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.
Over moderately low heat and continue to whisk at a reasonable speed, remember eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Louisiana-Style Remoulade Sauce

Ingredients
1 1/4 cups mayonnaise.
1/4 cup mustard (Creole mustard if possible)
1 Tbsp sweet paprika.
1-2 teaspoons Cajun or Creole seasoning.
2 teaspoons prepared horseradish.
1 teaspoon pickle juice (dill or sweet, your preference) substitute with little lemon juice or vinegar if pickle juice isn’t available
1 teaspoon hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed.

Directions

Mix all the ingredients together in a medium bowl. preferable a few hours before serving. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Whole 30 Chocolate Mousse

chocolate mousseIngredients:

4 servings

1 can (400 ml) creamy coconut milk
5 Tb (1/3 cup) cocoa powder
1 cup (tightly packed) soft dried dates (18 in this case)
a few drops of vanilla extract

Directions:

Refrigerate the can of coconut milk overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid.

If the dates aren’t soft enough to pit and halve cut in half, place them for a few minutes in warm water until they start to soften, then drain and chop. Place them in a the blender, add 2 rounded Tb coconut milk and blend on high.

For a smooth texture you need to strain the paste and then mix in the rest. You need a large strainer with very small holes to trap those bits of date skin. Mixed the date paste with only half of the coconut milk, strained, then added the rest. This will make it go faster.

If you don’t mind those tiny bits of date skin, you can just add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavouring).  Taste and adjust the flavouring, if needed. Divide the mousse between the 4 ramekins and refrigerate for a couple of hours. You can even make is a day ahead the mouse will mousse tasted more chocolatey

You can also whisk or make this in a food processor or even in the chopper from a hand blender set, that will help to trap air inside the paste and make it lighter and even more mousse-like.

 

Carrot Halwa

Carrot Halwa from Michelle Peters-Jones

1 pound carrots, peeled
2 tablespoons ghee or neutral cooking oil
8 green cardamom pods, seeds only, crushed
3 cups whole milk
1 1/4 cups sugar
1/4 cup raisins
Pinch saffron threads
1/4 cup unsalted pistachio nuts, chopped
Grate the carrots coarsely using a cheese grater. Heat the ghee or oil in a heavy, high-sided skillet or saucepan. Add the crushed cardamom seeds and stir for about 30 seconds, until they are fragrant. Add the grated carrots to the pan and fry for about 3 minutes.

Add the milk and bring it up to the boil. Boil, stirring constantly, for 5 minutes. Then turn the heat down to a low and simmer the halwa, uncovered, for about 1 hour. Stir every so often to stop the milk forming a film or scorching on the bottom. The milk should have reduced by over a third by the end of the hour.

Add the sugar, raisins, and saffron to the pan and stir. Turn the heat up to medium and cook, stirring frequently, for until the halwa is thick and glossy, 15 to 20 minutes.

You can serve the halwa warm or cold. If serving warm, scoop into bowl, sprinkle pistachios over top and serve. If serving cold, press the halwa mixture into small ramekins. When ready to serve, overturn on to plates, sprinkle over the pistachios and serve.

Antipasti Platter

Antipasti Platter

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.  Make sure your guests have the correct utensils to cut the cheese.  How the cheese is cut will affect the taste.  Here is a guide on Cutting Cheese Right

 

Pinzimonio:
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) I also like the add a variety of berries.

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Depending on your group you may also add some dressing such as ranch or sweet mustard.

Marinated Olives:
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.  (My family doesn’t care for marinated olives and veggies hence I only add them if I know my guest like them)

Other Options:

I also like to add nuts, jams, confits such as Confit d’Oignons au Vin Rouge, roasted chickpeas, my favorite red chili pepper jam, small pieces of onion tart. and a basket of Quark- Brötchen

Roasted Pepper Salad:
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days