I decided to make some Jambalaya and listen to BB King while I was cooking. I need good music,and a nice glass of red wine to get me creating. This is surely one dish that is exceptionally simple to make. I used diced chicken breasts,shrimps,and sliced andouille sausages. A triple combo that are joined together making harmony. I like my Jambalaya spicy…very spicy. There..I said it!
If you would like to know, Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. However, gumbo includes filé powder and okra, which are not common in jambalaya. Gumbo is also usually served over white rice, which is prepared separate from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients.Étouffée is a stew which always includes shellfish such as shrimp or crayfish, but does not have the sausage common to jambalaya and gumbo. Also, like gumbo, étouffée is usually served over separately prepared rice.
Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of Spain and France, especially in the Spanish dish paella (native toValencia) and the French dish known asjambalaia (native to Provence). Other seasoned rice-based dishes from other cuisines include pilaf, risotto and Hoppin’ John.
Now that you have been informed,stay tuned for my next creation. Coming soon…
Today I was inspired by my roots,and I decided to spread some fresh hummus on top of the Naan bread,sliced some Kalamata olives,purple onions,sweet roasted red peppers,tomatoes,cotija cheese or you can use feta cheese,basil and parsley. I then drizzled some extra virgin olive oil right over it. I put it in the oven until the Naan was nice and crispy,and I squeezed some lime right over that. Cooking does not have to be complicated. It is exciting,adventurous and fun. I am constantly being inspired!
Now,go ahead and enjoy my Saturday creation…Mediterranean Naan.
Earlier today,I have been wanting to make some Shakshuka. Shak-what???? It is a traditional dish that circulates in the Middle East. I have recently been digging deep into those roots which come from my grandmother. I recently saw a film which has inspired me even more to make this type of cuisine. First,you julienne one or two red peppers, and white onion moons..you sautee it with extra virgin olive oil and after a few minutes,add three cloves of garlic,and sautee some more. Then,add paprika,cumin,black pepper and salt,and sautee it all together. At this point,add fresh diced tomatoes in its juices,chopped roasted red peppers, diced red chile, feta cheese,and cotija cheese. Let all these flavors dance together on the sautee pan for about ten minutes. Now is the best part! Make some circles into the sauce and crack 5-6 eggs on top of the Shakshuka. Cover the pan for 6-7 minutes until the eggs are nicely poached. Sprinkle fresh cilantro over the eggs. Serve as a whole pan or individually. Grab some sliced challah bread and get to eating!!!!
Tonight I had extra flank meat on hand..and decided to make ropa vieja. I had someone ask me what do I do to make it different?
I love making it on a dutch oven. Braising the meat and reserving the juice/drippings from the meat. Julienne yellow peppers,red peppers,cubanelles,and red onions. Sautee them until tender and toss in the shredded flank meat that was braised and slow cooked. Add some fresh tomato paste,and two cans of tomato sauce,garlic,paprika,organic ,oregano, black pepper and some himalayan salt. Toss together….and add 1 cup of the reserved beef stock, 1/2 cup of red burgundy wine,green olives,roasted red peppers, parsley, and yessssss….capers!
Let it simmer until all components come together….serve with couscous and lime. I promise it will be delicious!!!
Honestly, I need to make more time to get on my site. I have been trying to find myself again ever since my mom passed away. I think I am discovering many things now. Tonight,I had tiger shrimps on hand,some proscuitto,and roma tomatoes. I wanted something light..
I seasoned my shrimps with garlic and herbs and sauteed them in some EVOO.
I then added proscuitto to get crispy together with garlic,diced shallots,and diced roma tomatoes…I then brought back the shrimp to the pot and stirred it together with some fresh cilantro,lemon,and chardonnay.
I boiled hot water and let the rice noodles stand for 8-10 minutes in the water. I drained the noodles and combined it all.
It was superb and quite simple really. Don’t complicate it,keep it simple. 🙂
Do you see that right there? It is called legacy. I am constantly reminded of my mom each time I make this Spanish Omelette. I make it just like she taught me that one night she came over to my house. She taught me everything I know. Her genuine spirit will live on! I miss you mom…and I will tell you that I made your omelette for my best friend’s mom, and she said it was out of this world.
I used white onions, fresh garlic, proscuitto (I added that mom 😊) potatoes,queso…and secret ingredients (Mommy’s Heart).
You taught me well…and I will continue your tradition for as long as I live.