tomatoes

Course: 
  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley

 

Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

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Course: 
  • 1¼ lb (625 g) boneless, skinless chicken breasts 
  • 2 teaspoons canola oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons chili powder 
  • 1/2 teaspoon kosher salt 
  • 6 oz (185 g) corn tortilla chips 
  • black beans, as desired
  • 6 oz (185 g) Monterey Jack cheese, shredded
  • 2 ripe tomatoes, diced 
  • 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
  • pickled jalapeños, to taste
  • 1/2 cup sour cream

Chicken Taco Nachos

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Course: 

Roast Beef

  • 1 top round or chuck roast, 3 to 4 pounds 
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced 
  • 1/2 bunch thyme
  • 1/4 cup all-purpose flour 
  • 1/2 cup water

Sandwiches

  • 6 (6-inch) lengths soft French bread, cut open and toasted 
  • Mayonnaise
  • 3 large tomatoes, thinly sliced 
  • Shredded iceberg lettuce 
  • Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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Course: 
  • 1 (14.5-ounce) can whole tomatoes, undrained
  • 2 pounds boneless beef round steak
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • ½ teaspoon cayenne, or to taste
  • 4 cloves garlic, finely minced
  • ⅓ cup plain flour
  • ⅓ cup lard or cooking oil
  • water or wine for deglazing pan
  • 1 medium onion, finely chopped
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1½ cups water or beef broth
  • 1 bay leaf
  • sliced green onions, for garnish
  • Cheese Grits, for serving (recipe follows)

 

Cheese Grits
  • 3 cups water
  • 3 cups whole milk
  • 1¼ cups quick-cooking grits (not instant)
  • 4 ounces sharp Cheddar, shredded
  • 4 ounces mozzarella or Jack cheese, shredded
  • 2 tablespoons butter
  • salt and pepper

Grits & Beef Grillades

Grits & Grillades

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Course: 
  • 6 tablespoons olive oil
  • 1/2 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • salt to taste
  • 1 pound squid, cleaned and cut into rings 1/2 inch wide (about 1/2 pound cleaned)
  • 3 large cloves garlic, lightly crushed
  • 1/2 cup chopped fresh flat-leaf parsley
  • red pepper flakes to taste
  • 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
  • 1 pound ripe cheffy tomatoes, halve, or plum tomatoes, seeded and chopped
  • 1 pound spaghetti or linguine

Pirate Spaghetti

Pirate Spaghetti

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Course: 
  • 1½ pounds octopus
  • 1 quart water
  • 1 cup Anson Mills Piccolo farro
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced yellow onion
  • 3 cloves fresh garlic, minced
  • 1¼ tablespoon red pepper flake
  • 1/2 cup diced fennel
  • 1/2 cup sliced leeks
  • 1/2 cup peeled and diced butternut squash
  • 1/2 cup diced celery
  • 1/2 cup dry white wine that you would want to drink
  • 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
  • 1 quart chicken stock
  • 3 tablespoon salt
  • 1/4 teaspoon freshly cracked black peppercorns
  • 15 clams
  • 15 shrimp
  • 1/4 cup basil
  • 1/4 cup parsley
  • 1 lemon
  • 1/2 thinly sliced baguette
  • 1 tablespoon olive oil

Seafood Stew With Farro

Seafood Stew With Farro

Click image to enlarge. Image courtesy of All-Clad

Course: 

Fried green tomatoes:

  • 2 large green tomatoes, cut into 1/3-inch-thick slices
  • 3/4 cup all-purpose flour, divided
  • 1 egg
  • 1/2 cup whole milk
  • 3/4 cup fine cornmeal
  • 1 cup canola oil

 

Pimento mayonnaise:

  • 1/2 cup mayonnaise
  • 1 roasted red bell pepper, peeled, seeded, finely chopped
  • 1/4 cup finely chopped dill pickle
  • 2 tablespoons Creole or coarse ground mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons hot sauce, or more to taste (optional)

 

Sandwiches:

  • 3 cups thinly sliced iceberg lettuce
  • 1/2 small red onion, thinly sliced
  • 2 bakery fresh sub rolls, split open
  • 8 slices Hickory Sweet regular-cut bacon, cooked and drained
  •  

Fried Green Tomatoes BLT

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