Steak And Mushroom Sandwich / Onion Rings / Stuffed Tomatoes

Leftovers!

Steak And Onions / Stuffed Braised Vegetables

Shrimp Salmon And Mushroom Curry / Fresh Mango Chutney / Lemon Cilantro Rice

Barbequed Pork Chop / Boiler Onions In Tarragon Cream

Big Fish Fry With Fresh Tartar Sauce

Spiced Up Coddle

Camas Room Oregon

News Review Roseburg November 4th 1997

As I Was Saying.......





Veal Escalope / Capers And Lemon/ Eggplant Parmesan

Accolades From Los Angeles And Washington

Carne Assada Sandwich / Horseradish Cheddar Cheese / Sweet Potato Fries

Carne Assada/ Black Beans/ Tomato Rice

This is one of my favorite dishes. A marinated finely slided piece of rump steak served with black beans that have cooked for six hours and some rice. This is the quiet national dish of Brazil and of many south American countries in some form or another. There is a little story about my love for this and I will try to set it out in the next few day. In the meantime, get some carne assada, some beans and some rice along with a little salad and some beer and enjoy life.

Shrimp Etouffee

I don't often do New Orleans Cuisine and I have been meaning to do some for quite a while. This dish was exceptional and it will become part of the repertoire. It is a great dish for buffets and dinners with a lot people to a great extent it can be prepared in advance. It was just delicious. I will try to get the recipe down here soon but there are plenty of recipes on the Internet for these kinds of dishes.


 6 tablespoons unsalted butter

1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 quart fish stock or water
2 cups of white wine
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
I jalapeno chopped
Directions

Melt the butter in a large dutch oven and set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne. Cook the tomatoes for 2 to 3 minutes and then add the shrimp stock and the wine.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes or until fully cooked. Season the shrimp and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.

A little lemon is also good with this dish. Be sure to cook the roux thoroughly or you will taste the flour.
The gist of this recipe is that you make a roux and cook it out. You add the vegetables and the the liquid and garlic etc. You cook them out and then add the liquid, correct the seasoning and the consistency add the rest of the ingredients and let simmer till cooked. Correct the seasoning , add the chopped parsley and serve. Simple.

Savory Sausage Rolls

Savory Sausage Rolls
This is really just a guide line. You can put anything you want into this mix.

You will need:
Chopped onions
Chopped bell pepper

Chopped elery
Chopped garlic

Herb of your choice. Sage or thyme is good.
A little oil

Chopped jalapenos
Sausage meat of your choice.

One egg

A sheet of puff pastry



Sweat the onions, celery in the oil till translucent

Add a dash of vinegar to take away the sweetness

Add the herb and the chopped garlic and a handful of chopped parsley

Chill this mix and add it to the sausage meat season and mix well.

Beat up an egg and add some to the sausage mix. Keep the rest to brush the pastry

Allow mix to rest in the fridge for 30 mins while you are preparing the pastry

Thaw the pastry and roll it out.

Brush one side with the egg wash and put the sausage meat mix down the center

Make into one long roll

Score this roll along the top and wash with the egg.

Cut into approx. 2” lengths and place on baking tray that has been previously slightly oiled.

Start in a hot oven. And when rolls start to brown turn the oven down and finish the cooking.

Cover with foil if necessary so that the pastry does not get too dark.

When cooked remove from oven and allow to cool.

Great with a small salad and a glass of beer.

Braised Onions

Odds ' N ' Ends

Dinner over the past few days.

Top is penne pasta with spinach stalks and mushrooms. This was finished with a bolognese sauce but I forgot to take the final photo with the sauce. It was excellent.
In the middle is an Italian sausage brochette with spanish rice.
On the bottom is a type of New England boiled dinner

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