Gina's Favorites
with regards to recipes and readings
Saturday, November 25, 2023
BBQ Shrimp
1 cup butter
1/2 cup olive oil
4 tb garlic
1 tb basil
4 tspo salt
1 tsp lemon juice
2 tb. Worcestershire
5 tablespoons black pepper
Melt butter in olive oil. Add all other ingredients except shrimp. Let sauce stand for 15 minutes. When ready to cook, add shrimp and cook for about 15 minutes.
Divide shrimp into ind, bowls, pour sauce over shrimp.
Air Fryer Asparagus
Friday, February 10, 2023
Chcken and Andouille Sausage Gumbo
Emeril Lagrasse's recipe.
This is very much the way I learned to make it. I have to admit that when I make gumbo, I don't really use a recipe. But if I did, this would be the one.
INGREDIENTS
- 1 recipe Rich Chicken Stock, with reserved chicken meat
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 3 medium onions, chopped
- 2 ribs celery, finely chopped
- 3 tablespoons minced garlic
- 1 green bell pepper, seeded and finely chopped
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1 tablespoon Tony Checere's Creole seasoning or more..to taste.
- 1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
- 1 1/2 teaspoons salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 bunch green onions, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- Cooked white rice, for serving
- Louisiana hot sauce, for serving
- Filé powder, for serving (optional)
Boil a chicken until done. Remove chicken and debone it into chunks. Reserve broth and let it cool.
Make your roux in the microwave until it is dark brown, the color of milk chocolate.
Transfer to your cast iron pot.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. (Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Check water level to make sure it is at the thickness you prefer.
Add the chicken to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
DIRE
Make the
Thursday, November 10, 2022
Air Fryer Jalapeno Poppers
Large jalapenos
Bacon
Cream Cheese
Slice the jalapenos in half and core them.. Put a strip of cream cheese down one side. Place the other side back on top. Roll the pepper acoss the strip of bacon until covered. Secure with toothpick(s)
Do this for each pepper you are cooking.
Place in air fryer basket (no need to oil) and cook at 370 for 8 to 9 minutes or until bacon is done to your desired crispness.
Friday, November 4, 2022
Instant Pot Ribs
Ingredients:
2 cups water or Dr. Pepper (not diet)
1 tbs. Liquid Smoke
2 lbs ribs cut to fit into pot.
Your favorite rub (I have a rub recipe that we like and is included ..search for Gina's Brisket Rub)
Instructions:
Pat ribs dry. Cover with rub. Let set for an hour or more.
Put the liquid ingredients in bottom of instant pot.
Arrange ribs on trivet.
Cover, seal, and pressure cook on high for 40 minutes. Use a natural release.
Remove ribs from pot, slather with your favorite bbq sauce and finish them on the grill or under the broiler until they have that nice kinda crispy look on the outside.
These are so tender...
Microwave roux
Wednesday, November 2, 2022
Instant Pot Vindaloo
Vindaloo in Instant Pot
Ingredients
1/4 cup vegetable or olive oil
1 medium onion cut into slices
4 garlic cloves, minced (I add an extra one)
2 tsps cayenne pepper or more to taste
2 teaspoons of your favorite curry poweder ( we use a very hot one and sometimes I up it to 3 to 4 teaspoons)
1 tsp smoked paprika
1 tsp salt
1/2 tsp ginger
1/4 tsp cinammon
1/4 tsp black pepper
1/2 cup chicken stock
1/4 cup rice vinegar (apple cider will do if you don't have rice)
2 lbs. cubed pork or beef or hchiken thighs if you prefer
steamed rice for serving
Set pot to saute. Saute onion and garlic. Add the rest of the spices until it starts to make a paste. Stir so it doesn't burn. About 1 to 2 minutes. Add stock and vinegar slowly and bring to simmer. Scrape all the browned bits off bottom and simmer until your desired thickness
Add the meat. Lock the lid into place. Pressure cook on high for 25 minutes. Natural release for 15 minutes, then quick release.
If you want a thicker sauce, remove the meat and select saute, let simmer until sauce is as thick as you want.
Plate meat with sauce on top and serve with the prepared rice.