#116 :: Shrimp and Pasta in a Tomato-Chile Cream Sauce

We wanted to go to the Westside Market since Jamie and I were both off this weekend, so I sat down and planned out our meals for the week before we went. I found some great recipes in my searching, so we've got some great things to add to the blog this week! We bought fresh bacon, chorizo, chicken, hamburger and shrimp. We also hit up the veggie stands for Romain, Swiss Chard, Corn, Poblanos, Green Peppers, Roma Tomatoes, Fresh Parsley, Sweet Onions, Jalapenos, and then we got some Mozzarella and Parmesan cheeses. All I can say is it's going to be a delicious week!

I searched Food Network's website for a cream pasta and came up with this gem of a recipe from Emeril. Onions, tomatoes, jalapenos and garlic with shrimp in a creamy sauce, hit with Emeril's Cajun spices. It was fantastic! Restaurant quality served right at home, and I think we calculated the ingredients cost us about ten dollars.

Ingredients

• 1/4 cup salt
• 1 pound linguine
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Essence, recipe follows
• 1 1/2 teaspoons salt
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped jalapeno
• 1 tablespoon minced garlic
• 11/2 cups heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup diced tomatoes
• 1/2 cup reserved pasta cooking water
• 1 cup grated Pepper Jack cheese
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil leaves

Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
(Yield: 2/3 cup) Combine all ingredients thoroughly.

• 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

Cook Time: 23 mins

Makes 6 servings.

Recipe from: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, posted on FoodNetwork.com

Star Rating: 5 out of 5 stars

#109 :: Gold Medal Chicken Fajitas

When I say I could eat Mexican food every day, that is the absolute truth! Now that I'm learning how to cook Mexican food, we're really in for it! I added a few ingredients to this (which I've noted below) and I changed the cooking method of the peppers (also noted below).

In learning about Mexican food and how to cook it, I've found that you get the best flavor out of most peppers when they're charred instead of sauteed in a skillet. You can char them directly over the fire on your gas stove top, or you can char them in the broiler. Make sure they get black and blistered on all sides, then put them into a large freezer bag. Seal it closed for 15 minutes. This lets the peppers steam and their skins will peel off easier. When they're done steaming, chop off the top with the stem, remove the veins and seeds, and remove any charred skin. When you're done, what you have left is just the soft roasted peppers that are packed with flavor!

Ingredients

• 1/4 cup vegetable oil, divided
• 3 tablespoons lemon juice
• 1 garlic clove, minced (*I just smashed a clove and included it in the marinade so I wouldn't have little minced pieces of garlic in the fajitas)
  
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder (*we added this in)
  
• Dash hot sauce (*we substituted hot sauce for 1/8 tsp cayenne pepper)
  
• Salt
• Freshly ground black pepper
• 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  
• 1 medium onion, halved and sliced lengthwise
• 1 green bell pepper
  
• 1 red bell pepper
• 2 poblano peppers (*we added this in)
• 8 (8-inch) flour tortillas
• 1 lime, juiced, for topping
• Sour cream, for topping
• Salsa, for topping
• 1 jalapeno pepper, un-cooked, seeded and diced (*we added this in)
• Guacamole, for topping (*we used sliced avocados instead)
  
• Cheddar cheese, shredded, for topping (*we used Monterrey Jack instead)
  

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, chili powder, hot sauce (or cayenne), salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator.

*Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Char the peppers (instructions above). Once charred, peeled and de-veined, slice the peppers into strips.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions until caramelized. When done, turn off the heat and add the sliced peppers in with the onions to keep warm.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Makes 8 servings

Recipe from Paula's Party on Food Network

Star Rating: 5 out of 5 stars

#58 :: Tortilla Soup

Finishing off our Mexican week is Tortilla Soup {and for dessert, Buñuelos}. This is hands down the best tortilla soup I think I've ever eaten, and the leftovers the next day taste even better! I was really proud of us on this recipe, too! We used a whole chicken for this, made our own stock, fried our own tortilla chips and strips....everything was fresh and homemade. It was great!

Ingredients

For the Stock:

• 1 (4 to 5 pound) whole chicken, innards removed and rinsed
• Salt
  
• 1 large onion, chopped
• 1 cup medium diced carrots
• 1 cup medium diced celery
• 4 cloves garlic
• 2 bay leaves
• 1 teaspoon crushed red pepper
• 8 cups water

For the Soup:

• 8 (7-inch) corn tortillas, recipe follows
• Vegetable oil, for frying
• 2 cups chopped onions
• Salt
• Freshly ground black pepper
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped garlic
• 1 bay leaf
• 1 jalapeno, seeded and minced
• 2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
• 1/4 cup chopped fresh cilantro leaves

Garnishes:

• 1 large avocado, peeled and diced
• 2 fresh limes, cut into quarters
• 1 tablespoon chopped fresh cilantro leaves

Directions

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Re-season the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.

Makes 6-8 servings

Recipe from Emeril Live on Food Network

Star Rating: 5+ out of 5 stars

#53 :: Poblano Stuffed with Chorizo, Shrimp and Rice

This recipe is in our top 3 favorites so far. It was melt in your mouth amazing! From the very second the first ingredients hit the pan, the kitchen smelled wonderful and we couldn't wait for it to finish. Try this recipe for sure!!

Ingredients

• 1 tablespoon oil
• 1/2 pound Mexican-style chorizo
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 jalapeno, minced
• 1 red onion, diced
• 2 tablespoons garlic, minced
• 1 cup short-grain rice
• 1 cup low-sodium chicken stock
• 1/2 cup white wine
• 1/2 cup water
• 4 large, fresh poblano chiles
• 1 pound shrimp, shelled, cut into 1/2-inch pieces
• 3/4 cup Cheddar, shredded
• 3/4 cup Jack cheese, shredded

Directions

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

Makes 6 stuffed peppers

Recipe from Guy's Big Bite on Food Network

Star Rating: 5+ out of 5 stars