Here are some cooking ideas I'd like to share. I will be adding a lot more content here soon!
Mexican Fish Soup
One of my favorite methods for cooking fish is to pan sauté in a little sunflower oil over high heat. I sprinkle the fillets with a little Old Bay Blackening Seasoning and then cook for just a few minutes on each side. Super easy and quick. I use some Uncle Ben's 90 second microwave rice and some thin sliced sautéed squash.
If you want a little extra, add some poor mans crab meat stuffing (recipe follows) to the fish.
Poor Man's Crab Meat (
I love a good bowl of gumbo. Here is how I like to cook it. I don't really worry to much about exact proportions as it is more of a method than anything else. I use about 2 pounds of meat (shrimp, sausage, crab, duck, chicken, or whatever) in a pot this size.
Peel your shrimps and add to a pot with about 8 cups water, and some salt, pepper, Buddy's Blend or Creole seasoning, and some garlic. Bring this to a simmer and reduce by half. Skim the foam off as it develops. Strain and reserve the liquid. This is shrimp stock.
To make the roux, mix equal parts flour and oil (about 1 cup each) and stir over medium heat. Keep at it until it turns dark brown, almost but not quit burned. You need to drink about 2 beers during this phase. Don't walk away.
Here are the veggies I use for this size pot. Chop everything up and add it back to the hot roux.
Sauté the veggies in the roux for about ten minutes. I then pour all this into the empty stock pot and bring it up to temperature.
Add the shrimp stock, a cup of white wine, and another 3 cups water (more or less). Now is the time to add your seasonings. Use some salt, pepper, Buddy's Blend, a couple of bay leafs, Worchester, and some cayenne for heat. This needs to simmer for about 2 hours. If you have crab bodies, go ahead and add them now. Raw meats like chicken or duck need to cook about an hour. Shrimp need no more than 10 or 15 minutes, and lump crab needs to be added right before service.
Serve with a little rice, some filet', and a cold beer.
This site last updated on 06/18/10. Copyright © 1999-2005 by TMcM. All rights reserved.