ORANGE-TOMATO SHRIMP VERACRUZ

ORANGE-TOMATO SHRIMP VERACRUZ

1 tablespoon olive oil
1 lb uncooked peeled deveined medium shrimp, tails removed (if desired)
1/4 cup sliced green onions (4 medium)
1 fresh jalapeño or serrano chili, seeded, finely chopped
1 teaspoon grated orange peel
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 can (14.5 oz) fire roasted diced tomatoes, undrained

In 12-inch skillet, heat oil over medium-high heat. Cook shrimp, green onions, chili, orange peel and thyme in oil 1 minute, stirring frequently.
Stir in tomatoes. Heat to boiling.
Reduce heat; simmer uncovered about 5 minutes or until shrimp are pink and firm and sauce is slightly thickened, stirring occasionally.
Makes 4 servings.

Tonight I am serving with pearled couscous and with crusty French bread.
Add a tossed salad to complete the meal.

You’ll love this simple shrimp dish flavored with orange peel and fresh thyme. Best of all, it’s ready in just 15 minutes!

HONEY BOURBON STEAK

HONEY BOURBON STEAK

1 tbsp. oil
2 tbsp. bourbon
2 tbsp. honey
3 tbsp. soy sauce
3 tbsp. chili sauce
1/4 c. red wine vinegar
1 tsp. crushed red pepper flakes
1 clove garlic, cut in half
4 tenderloin steaks
1 tbsp. cornstarch
3 tbsp. cold water

Combine the oil, bourbon, honey, soy, chili sauce, vinegar and red pepper flakes.
Rub both sides of the steaks with garlic then add the garlic and steaks to the marinade. Marinate in the refrigerator for 2 to 4 hours.
Heat broiler, and broil to desired doneness. (Tonight I’m grilling with Mesquite Chips)
While steaks are cooking blend the cornstarch and water.
Place marinade in small sauce pan and bring to a boil. Boil 1 minute, stirring constantly. Reduce heat, add cornstarch mixture, stir until thickens.
Serve sauce with steaks.

Tonight I’m serving with Asparagus with a Dijon mustard and tarragon sauce French fries and a green salad.

Pair with your favorite wine.

BONES CAJUN CHICKEN & ANDOUILLE SAUSAGE SAUTE

BONES CAJUN CHICKEN & ANDOUILLE SAUSAGE SAUTE
2 tbsp. olive oil
1 cup chopped green onion
1 green bell pepper, chopped
2 ribs of celery, chopped
1/2 lb andouille sausage, cut into 1/2-inch slices
1/2 lb boneless, skinless, chicken breast halves, cut into 1/2-inch pieces
2 (14.5 oz cans) diced tomatoes, undrained
3 tsp. dried Cajun seasoning
1/2 tsp. celery salt

Heat oil in a large skillet over medium-high heat.
Add onion, bell pepper,celery and sausage. Cook 5 minutes, stirring occasionally.
Add chicken, sauté 4 minutes. Stir in tomatoes, Cajun seasoning, and salt. and maybe a pinch of sugar to cut the acidity of the tomatoes.
Reduce heat to low, cover, simmer for 6 minutes.
Tonight I’m serving over a small bed of pasta (since I did rice last night)
Green Mix Salad and fruit compote.
Serve with your favorite wine or beer

PORK FRANCAISE

PORK FRANCAISE
1 cup uncooked rice
1/4 cup chopped fresh cilantro
1 tbsp. + 1/3 cup all-purpose flour
1 tbsp. butter soften, room temperature
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs
2 tsp. grated lemon zest
6 boneless pork chops, 1/4-inch thick each (pound thin)
2 tbsp. oil
1 cup chicken broth
1 tbsp. lemon juice

Cook rice as directed. Stir in 2 tablespoons cilantro.
Cover, keep warm.

In a small bowl, combine 1 tablespoon flour and butter, reserve.

In a large zip-lock baggies, combine salt and pepper with remaining flour.

In a separate shallow bowl, beat eggs with zest and remaining cilantro.        
Coat each chop in flour mix. Then add to egg mix, allowing excess to drip off.

Cook pork, turning once, until browned and cooked through, about 4 minutes per side.

Transfer to serving platter. Cover with foil to keep warm.

To same skillet, add broth, bring to boil, whisk in reserved flour with butter mixture.

Cook, stirring, until thickened. Stir in lemon juice.

Serve with pork and rice.

Tonight serving with green salad, lima beans and fruit compote

As always pair with your favorite wine.

CALYPSO PORK CHOPS

CALYPSO PORK CHOPS


6 boneless pork loin chops, about 4 oz. each

MARINADE:

1 c. chicken broth
1/2 c. orange juice
2 tbsp. dark rum (opt.) I use the CAPTAIN
2 tbsp. lime juice
2 tbsp. brown sugar
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Combine chops with marinade ingredients in plastic bag; seal bag and refrigerate for30 minutes to 4 hours (the longer the better).
Remove chops from marinade, discarding leftover marinade.

Grill chops quickly over indirect heat in covered grill about 5 to 7 minutes, turning once to brown both sides and grill an additional 5 to 7.
Makes 6 servings.

Tonight I’m serving with oven roasted potatoes seasoned to taste, green salad and mixed fruit compote

As always pair with your favorite wine.