Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes

SO Good!!  This recipe is from Foodnetwork.com.  Recipe is by Angie Ketterman.  The pork came out SO GOOD!  Derrick was very impressed.  It also makes a lot, so you can serve this to a larger group, or save it for later.

For Pork: 
1 yellow onion, roughly chopped 
2 garlic cloves, crushed 
1 (15-ounce) can fire roasted tomatoes 
1 to 2 chipotle peppers, roughly chopped 
2 tablespoons Worcestershire sauce 
1/4 cup chopped cilantro leaves 
4 to 5 pound pork shoulder 
2 teaspoons salt 
1 teaspoon freshly ground black pepper

For Tacos: 

24 corn tortillas (I prefer white corn) 

1 small green cabbage, shredded

2 avocados, peeled and thinly sliced

Pickled Red Onions

Sour Cream

Chopped cilantro leaves, for garnish 

For Pork:

To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro.  Add pork and season with salt and pepper (I seasoned it with a mix of salt, pepper, ancho chili powder, oregano and cayenne). Cover and slow cook on high for 4 to 6 hours until tender.

Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.

To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients. 

Pickled Onions

I got this recipe off of Foodnetwork.com.  It is a recipe by Angie Ketterman.  I probably would have NEVER tried this recipe, except I was making it to go with the Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes, and I have to say, they are SO good!  You could make these to go on all sorts of sandwiches, or just to snack on (don't forget to chew some gum after, though, because they ARE still onions!)

1/2 cup white vinegar (I actually used apple cider vinegar) 

2 tablespoons sugar 

Pinch red pepper flakes 

1 teaspoon kosher salt 

1 red onion, thinly sliced 

1 teaspoon dried oregano

In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.

French Dip Sandwiches

Totally Easy, Totally Yummy!!

So I was asking my friend, Shar, what to fix for dinner the other night, and she gave me this quick and easy idea:

Makes 4 HEAFTY sandwiches:

1 lb deli sliced Roast Beef (I prefer the most rare they have--better flavor)

8 slices Swiss Cheese

4 french bread rolls

1 packet Au Jus Mix (Lawry's or the like)

1 Onion (optional)

1 Red Pepper (optional)

Butter

Garlic Powder

Slice onion and pepper and saute.  

Prepare Au Jus according to packet directions.

Cut rolls in half, butter and season with garlic powder, then put under broiler to toast.

When rolls are done, dip a portion of the roast beef into the au jus, then place on rolls.  Top with 2 slices of cheese, onions and peppers.  Dip sandwiches in au jus and enjoy!!  Yummy!

Brisket Tamales

This is Guy Fieri's recipe, but I used green chile sauce instead of red because I prefer the flavor.  I also made a couple other changes, for which I changed the recipe below.  These tamales rock!  I like that they do not have lard in them, but still have a great texture-- and they were so easy to make!  You could really use any meat with these, but I really did love the brisket.  Oh, and Derrick wanted me to say that these tamales "are the all-time favorite tamales.  WAY better than the ones I had in Cancun, and better than my employee Dora's."  I don't think they are better than Dora's.  But they are a good second when I am craving her's.

3-Pound Beef Brisket

2 T kosher salt

6 C water, divided

4 T Canola oil

2 Cups enchilada sauce, store-bought (I used Costa Vida's green chile enchilada sauce)

24 Tamale husks

2 cups masa harina (fine corn flour)

3 cups water (approximate)

2 T melted butter

3 t salt

In medium braising pot, simmer beef in salt and 3 cups water for 1 hour or until meat can be shredded with a fork (I ended up cutting up the brisket after an hour and cooking it for another hour before it was shredable).  Shred beef and let it cool completely.

In a medium saute pan, add oil and fry meat for 3 to 5 minutes or until crispy.  Add enchilada sauce and simmer for 15 minutes.

Soak husks in water for 30 minutes.

Mix masa, water, butter and salt into a THICK paste.

Apply 5 T of the masa mix into the center of the corn husk.  Cover with plastic wrap and roll into a thin layer.  Add 2 T of the meat to the center.  Roll one edge of the husk over and press masa around the meat.  Peel the husk back from the masa you just rolled over the meat, and bring the other edge over to cover the entire tamale.  Fold end over.

Place a colander in a large pot of boiling water, but do not let the colander touch the water.  Place the tamales in the colander, cover and allow steam to rise to the top.  Steam the tamales for 30-40 minutes, or until ready.

These are great served with the Cilantro Sour Cream.

Cilantro Sour Cream

Thanks Guy Fieri--This is a great variation on sour cream.  I think it would go well with any Mexican dish.  I made it with the Brisket Tamales.

8 oz Sour Cream

2 T chopped cilantro leaves

1 garlic clove, minced

1 lime, juiced

Salt and freshly ground black pepper

Combine together and cover with plastic.  place in the refrigerator and let flavors meld for 30 minutes, or until ready to serve.

Mexican Beef Brisket

Found this recipe on Foodnetwork.com (surprise surprise).  Make sure you have a baking dish big enough for all the liquid!

3 1/2 pounds beef brisket

1 T coarse salt

2 t freshly ground pepper

Flour for dredging

1/2 cup vegetable oil

3 large carrots, peeled and cut into 2-inch lengths

2 medium onions, chopped

10 garlic cloves, peeled and minced

3 dried chipotle or morita chiles

2 T tomato paste

1 T dried oregano

2 quarts chicken stock

5 bay leaves

Salt to taste

4 scallions for optional garnish

Preheat oven to 325 degrees F.  Sprinkle the brisket with the coarse salt and pepper.  Dredge in flour to coat and shake off any excess.  In a large Dutch oven heat oil over high heat.  Sear the meat until browned on all sides.  Set aside.  Reduce heat to moderate and add the carrots and onions.  Cook, stirring occasionally, until golden brown, 8 to 10 minutes.  Add the garlic and saute 2 minutes longer.  Return the meat to the pan along with all remaining ingredients except the salt and garnish.  Bring to a boil, cover the pot and transfer to the oven.  Bake for 2 1/2 hours, or until the meat slips off a fork when pierced.  Lift out the brisket and place on a cutting board.  Cover with a damp towel.  Pour the broth with vegetables into a tall container and skim off the layer of fat that rises.  Remove and discard the bay leaves and chiles.  Pour the broth and vegetables into a blender or a food processor fitted with the metal blade.  Puree until smooth, add salt to taste and strain.  Reheat the sauce.  Slice the brisket against the grain and arrange on a platter.  Pour the warm sauce over it, sprinkle with sliced scallions and serve.

Chocolate Chunk and Toffee Chip Oatmeal Cookies

1 C shortening

3/4 C sugar

3/4 C brown sugar

2 eggs

1 t vanilla

1 t salt

1 t baking soda

1 T hot water

2 C flour

2 C oatmeal

1/2 pkg toffee chips

1 pkg chocolate chunks (or have your husband buy chocolate chips and leave them in the hot car so that when he finally gives them to you, they are one solid piece that you have to break up)

Combine and mix well. Bake at 325.

Lemon Pudding Cake with Raspberry Sauce

This recipe is SO good!  Very refreshing!  Recipe from Foodnetwork.com.

4 eggs, separated

1 3/4 C sugar

1/4 C all-purpose flour

1 C freshly squeezed lemon juice (I only had enough for 3/4 C, so I cut the sugar to just 1 C)

1/4 t salt

1 1/4 C milk

4 C raspberries (I only used 2 C and it was plenty.  I didn't add all the sugar, either)

8 sprigs mint (optional for garnish)

Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.

To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

Almond Rice Pilaf

Another recipe that I forgot to take a photo of, and this was the closest I could find.

1/4 C olive oil

1/2 C diced onion

1/4 C diced carrot

1/4 C diced celery

1 t minced garlic

2 C long-grain rice (I did a mix of white and brown rice)

2 t salt

1 t white pepper

3 C chicken stock

1/2 C toasted sliced almonds

2 T chopped fresh cilantro leaves

Preheat oven to 350

Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil.  Once the oil is hot, add the onions, carrots and celery.  Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften (about 4-5 minutes).  Add the garlic to the pan and saute for 30 seconds.  Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4-5 minutes.  Season the rice with the salt and white pepper.  Add the chicken stock to the pan and stir occasionally until the water comes to a boil.  Stir well, cover the pot, and transfer the pot to the oven.  Bake, undisturbed, for 25 minutes.  remove from the oven and let stand for 5 minutes.  Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it.  Serve while hot.

Chicken Cordon Bleu

Derrick requested this dish for Father's Day, so I made it yesterday.  I admit that touching raw chicken for as long as this recipe requires was a little trying for me, and I swore I'd never do it again.  But the flavor really was fantastic, so I guess if I get adventurous, I will make the dish again!  The Cajun seasoning and cayenne pepper really give it a kick, but then I love anything with spice!  This photo isn't actually the real thing.  I took it off the internet because I forgot to take a picture!

4 T butter

1 C flour

4 boneless, skinless breasts of chicken

2 eggs lightly beaten

4 thin slices smoked ham

6 oz Swiss or Gruyere cheese, cut into 4 chunks

2 C bread crumbs

1 T garlic powder

1 T salt

1 T freshly ground black pepper

1 T paprika

1 T Cajun Seasoning

1/2 t. cayenne pepper

Breading:

Combine all the ingredients from Bread Crumbs down.  Mix well and place in a large dish.

Preheat oven to 375.  Melt butter in glass baking dish.  Lightly flatten chicken breasts between plastic wrap with mallet.  Lay 1 slice of ham and 1 piece of cheese on flattened chicken breast.  Fold in half and seal closed with toothpicks.  Repeat process for remaining chicken breasts.  Coat each piece with flour, then eggs and then bread crumbs.  Place chicken pieces in glass baking dish.  Turn to coat with butter.  Bake for 40-45 minutes or until golden brown.  

Lasagna Rolls

This is one of Giada De Laurentiis's recipes from Foodnetwork.com (obviously my favorite recipe website!).  It tastes awesome, and I like it because Cecily will eat the spinach in it.  Anything to get her to eat veggies!

Sauce: 
2 tablespoons unsalted butter 
4 teaspoons all-purpose flour 
1 1/4 cups whole milk 
1/4 teaspoon salt 
1/8 teaspoon ground black pepper 
Pinch ground nutmeg

Lasagna: 
1 (15-ounce) container whole milk ricotta cheese 
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 
1 cup plus 2 tablespoons grated Parmesan 
3 ounces thinly sliced prosciutto, chopped 
1 large egg, beaten to blend 
3/4 teaspoon salt, plus more for salting water 
1/2 teaspoon freshly ground black pepper 
1 to 2 tablespoons olive oil 
12 uncooked lasagna noodles 
2 cups marinara sauce 
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Kelly's Salad Dressing

I got this recipe from Melinda Stailey.  The only thing I changed was to mix it in the blender, rather than whisking it.  Everyone loved this dressing and requested the recipe when I made it for a dinner party a few weeks ago.

2/3 C. Sugar

1 t. Salt

1 T. Dried Onions

1 t. Dried Mustard

1/2 C. Red Wine Vinegar

1 t. Poppy Seeds

3/4 C. Oil (1/2 Canola and 1/2 light Olive Oil)

Beat all of the ingredients in the blender.

Swiss Cheese Fondue

This REALLY is that good!  I love it!  Lots of fun if you are getting people together for appetizers.

2 Cloves Garlic (or more if you LOVE garlic, like I do!)

6 oz. Monterrey Jack cheese, grated

6 oz. Swiss Cheese, grated

1/4-1/2 C. flour (enough to coat cheese)

1 1/2 C. Apple Juice

1/4 t. nutmeg

1/4 t. pepper

In a fondue or crock pot, rub one clove of garlic around the inside of the pan.  Mince or press the other and throw into the pot.  Add apple juice, nutmeg and pepper and heat until hot enough to melt cheese.  Add cheese bit by bit, stirring constantly.  Keep warm.  Really good dipped with breads, apples and veggies.

Fabulous Fruit Dip

We made this dip for a brunch a while back, and it was SO good! It is one of Paula Deen's recipes from the Food Network (so, of course, it's really healthy...ha ha).

1- 8oz. pkg Cream Cheese

1 C Powdered Sugar

1 C Whipping Cream

1/4 C Granulated Sugar

1 Lemon, zested and juiced

Pineapple Juice

Soften cream cheese and whip with powdered sugar. Whip cream and granulated sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest. Continue to beat, adding just enough pineapple juice for desired consistency. Serve with a fruit tray or fruit salad. We served it as shown above, and it was real fun!

Rigatoni Martino

This is my take on Carrabba's Rigatoni Martino. Derrick cooked the chicken on our barbecue after seasoning it with olive oil, oregano, basil, garlic powder, cayenne pepper, salt and pepper.

8 oz. Rigatoni, cooked
1 1/2 C. Tomato Cream Sauce (recipe below)
1/2 C. Mushrooms, sauteed
10 sundried tomatoes, sliced
8 oz. grilled chicken breast, sliced
1/2 C. grated romano cheese
Grated Ricotta Salata (garnish)
Chopped green onions (garnish)


Heat mushrooms, sun-dried tomatoes and tomato cream sauce in a skillet over medium heat. Add cooked rigatoni and chicken. Sprinkle Romano cheese on pasta and toss until sauce is a creamy consistency. Serve topped with ricotta salata and green onions.



Tomato Cream Sauce:


1- 28oz jar pasta sauce
1 C half and half
2 cloves garlic, pressed
1/2 t salt
1/4 t pepper
1/4 t ground nutmeg
1 T. dried basil

Bring all ingredients to a simmer. This recipe only uses a portion, so you will have extra.

Brie in Puff Pastry

FANTASTIC and EASY appetizer! My sister-in-law made this as an appetizer at a book club night, and it was a real hit. So Derrick made it last night as part of our Mother's Day dinner with some friends, and it was a hit again! You can adjust the brown sugar to taste, but we like the sweetness of it.

1/2 package puff pastry, thawed
8 oz wheel of brie cheese
2-4 T Brown Sugar

Lay out the puff pastry on a pie tin or cookie sheet. Spread half of the brown sugar on the puff pastry where you will be placing the brie. Place the brie wheel on top of the brown sugar, then top the cheese with the remaining brown sugar. Wrap the brie wheel with the puff pastry and bake at 350 until the pastry is fully cooked. Serve warm.

Classic Creme Brulee

Recipe from Tiffany Grady. It always surprises me that such a simple recipe is so darn good!!!! Everyone I make this for loves it! Makes Four 1/2 Cup Servings:


















2 C Heavy Cream
4 Egg Yolks
1/4 C sugar
1 t High Quality Vanilla
8 t Brown Sugar

Preheat oven to 300. Have pot of hot water ready. In saucepan over medium, combine cream and 1/4 C sugar. Cook until steam rises (4-5 minutes). In bowl, beat egg yolks and vanilla. Pour a small amount of cream into eggs and whisk. Add remaining cream. Pour into 4 ramekin dishes. Put dishes into casserole dish and fill with hot water halfway up ramekins. Bake covered with foil 60 minutes. Remove and chill 3 hours. Sprinkle brown sugar on top and put 2-3 inches under broiler-WATCH CLOSELY-until sugar melts. Chill. Serve with fruit and powdered sugar, or alone.

Spinach and Pasta Bake

Note: Be sure to make this in a bigger baking dish than shown in the picture. I actually made two smaller dishes with this recipe and froze the second. Also, the hamburger/Italian sausage is optional. You could make this dish without the meat, or even substitute with prosciutto. We just had this tonight for dinner and it was so yummy!

















Bechamel Sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg



Pasta:
16 oz pasta cooked al dente
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 lb cooked Italian sausage or hamburger
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium sucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper and nutmeg into teh bechamel sauce.

Put bechamel sauce in bottom of a large buttered baking dish.

Whisk the ricotta, spinach, 1 C Parmesan, hamburger/sausage, egg, salt and pepper in a medium bowl to blend.

Layer noodles, ricotta mix, marinara sauce and mozzarella several times in baking dish, with top layer being the remaining parmesan cheese.

Bake covered for 25 minutes at 450, until sauce bubbles. Uncover and bake until cheese starts to brown.

Coconut Almond Sour Cream Pound Cake

FROSTING:

8 oz. cream cheese, at room temperature
1/2 C. unsalted butter, at room temperature
3/4 t pure vanilla extract
1/4 t pure almond extract
1/2 pound confectioners' sugar, sifted
3 oz. sweetened shredded coconut


CAKE: (Recipe by Paula Deen, taken from foodnetwork.com)

Note: I did not use the Orange Extract. Instead, I used a full teaspoon of Almond Extract. I also used a bundt pan, rather than the tube pan.

1/2 pound (2 sticks) butter, plus more for pan
3 cups all-purpose flour, plus more for pan
3 cups sugar
1 cup sour cream
1/2 t baking soda
6 eggs
1/2 t orange extract
1/2 t almond extract

Preheat oven to 325. Butter and flour a tube pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Banana Cake

3/4 C Margarine
1 1/2 C Sugar
1 C mashed bananas
1 t vanilla
1/2 C chopped nuts (optional)
3 unbeaten egg yolks
3 C flour
3 t baking powder
1 1/2 C milk
2 t vinegar
1 t baking soda
3 egg whites, stiffly beaten

Combine margarine, sugar, bananas, and vanilla; beat until fluffy. Add egg yolks. Beat well. Add dry ingredients, milk and vinegar. Fold in egg whites. Bake in greased dripper pan at 350 for appx 40 minutes.

I like to top it with a cream cheese frosting. YUMMY!

Caramel Marshmallow Balls

1 lb Caramels
1/2 cube butter
1 can sweetened condensed milk (enough to thin the above mixture. I have to add more periodically the longer it sits on the burner)

Melt together, dip large marshmallows in caramel mixture, then roll in Rice Krispies.

Easy Tomato Pizza Sauce

1 large garlic clove, minced

1/4 teaspoon freshly ground pepper

1 Tablespoon Olive Oil

28-ounce can italian plum tomatoes, including the juice (I actually used the crushed rather than whole tomatoes) *6/22/08-Today I used canned chopped tomatoes and added Italian spices including red pepper flakes, oregano and fresh basil. Blended it all. Tasted even better, I think.

In a large heavy saucepan, cook the garlic and pepper in the oil over moderately low heat, stirring for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice. Bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20-30 minutes until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt. The sauce keeps, covered and chilled, for 1 week.

Easy, Yummy Pizza Dough

(Makes 2 large pizzas or 4 thin pizzas)

2 packages yeast (or 1/2 oz or 4 1/2 teaspoons)

2 teaspoons sugar

4 cups of flour or more

1 teaspoon salt

1/4 cup olive oil

1 1/2 cups of warm water

Put yeast and sugar in a cup. Add 1/2 cup of water. Water should be between 100-110 degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

In large mixing bowl, add the flour, salt, olive oil and 1 cup warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour. Knead the mixture for 8-10 minutes or until the texture is smooth and uniform. (Or I just use my mixer with the dough hook).

Place the dough in a bowl and drizzle with olive oil. Let raise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready. This dough can be refrigerated for several days until ready to use.

Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Recipe by Emeril Lagasse and taken from the Foodnetwork.com

















*Note: I don't use the andouille, and I like to add small scallops. I even do it without chicken sometimes. Also, instead of using the Essence, I have a creole seasoning that I have been using until it is gone. It has pretty much the same ingredients as the Essence.

1/4 cup plus 3/4 teaspoon salt, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan


Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.