tomato paste

Course: 
  • 1 tablespoon pure olive oil
  • 2 tablespoons unbleached all-purpose flour
  • 1 sweet onion, chopped
  • 1 stalk celery, diced
  • 1 small green bell pepper, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
  • 1 lb large shrimp (21/25 count), shelled and deveined
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Coarse kosher salt and freshly ground black pepper
  • Cooked long grain white or jasmine brown rice, for accompaniment
  • 2 green onions, trimmed and chopped

Smoky Seafood Étoufée

Smokey Seafood Etoufee

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  • 2 sticks of butter
  • 1/4 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 teaspoon jalapeno chili, chopped
  • 1 teaspoon chili powder
  • 2 tablespoons Jack Daniiel's whiskey
  • 8 ounce can tomato paste
  • 1 cup strong brewed coffee
  • 1 cup chicken stock
  • 1/4 cup packed brown suggar
  • 1 tablespoon Worcestershire sauce
  • 1 tblespoon cider vinegar
  • 1 tablespoon molasses

Jack Daniel's Barbecue Sauce

RECIPE NAME

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Course: 
  • 1/4 cup chili powder
  • 2 tablespoons whole cumin seeds
  • 1 teaspoon cayenne
  • 3/4 teaspoon ground cinnamon
  • 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
  • 3 bay leaves
  • 2 teaspoons light or dark brown sugar
  • 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
  • 1 teaspoon freshly ground black pepper
  • 2½ tablespoons kosher salt
  • 3 tablespoons vegetable oil
  • 3 medium onions, coarsely chopped (about 4 cups)
  • 1½ cups chopped celery, including leaves
  • 6 cloves garlic, roughly chopped
  • 2 jalapeno chiles, roughly chopped
  • One 12-ounce bottle dark Mexican beer, such as Negro Modelo
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 1 ounce semisweet chocolate, coarsely chopped
  • 3 tablespoons masa harina (corn flour, not cornstarch)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

Emeril's Slow Cooker Chili  

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Course: 
  • 2 (15oz) cans garbanzo beans, undrained
  • 2 tablepoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons fresh rosemary, chopped
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup tomato paste
  • 5 cups low-salt chicken broth
  • 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
  • 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

Pasta, Bean And Sausage Soup 

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Course: 

 

  • 1 boneless leg of lamb
  • salt & pepper to taste
  • 1/4 cup ground coriander
  • 4 cups white wine
  • 1 orange, zested and juiced
  • 1 lime, zested and juiced
  • 4 cloves garlic
  • 5 ancho chiles
  • 1/2 cup tomato paste
  • 2 corn tortillas
  • Cooking oil, as needed
  • 2 cups black beans, cooked
  • 2 tablespoons chopped garlic, in all
  • 1 tablespoon chopped shallot
  • 1/2 red onion, diced
  • 1  Roma Tomato, seeded, diced
  • 1 jalapeño, minced
  • 1 tablespoon chopped fresh cilantro
  • 1/2 avocado, peeled
  • 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

 

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Course: 
  • 4 ripe tomatoes
  • 1 fryer chicken cut into 8 pieces
  • 2 teaspoons salt, plus additional to taste
  • freshly ground black pepper to taste
  • 2 tablespoons salted butter
  • 1 celery stalk, diced, about 1/2 cup
  • 1 green pepper, diced, about 1 cup
  • 2 onions, diced, about 1 1/2 cups
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon cayenne pepper
  • 1 teaspoon hot paprika
  • 3 cups chicken stock
  • 3 cups steamed wite rice
  • 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

Chicken Creole

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Course: 
  • ​4 medium onions, chopped fine
  • ​2 tablespoons olive oil
  • 2 small cans tomato sauce
  • ​2 small cans tomato paste
  • ​4 tablespoons minced garlic
  • ​​3 tablespoons minced fresh basil or 3 teaspoons dried
  • Creole seasoning to taste
  • ​sugar to taste (optional)
  • Meatballs (click for recipe)
  • ​cooked spaghetti
  • ​garlic bread

Creole Italian Meatballs and Spaghetti

Creole Italian Meatball and Spaghetti

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  • 8 tablespoons (1 stick) unsalted butter, cut into pieces 
  • 1 bunch green onions, white and light green portions, thinly sliced 
  • 1 garlic clove, minced 
  • 3 tablespoons tomato paste 
  • 1 teaspoon chopped fresh thyme 
  • 1½ cups shrimp or fish stock 
  • 2 bay leaves 
  • 2 lb. shrimp, peeled and deveined 
  • 1/4 teaspoon cayenne pepper 
  • Salt and freshly ground black pepper, to taste 
  • Buttered steamed rice for serving

Poppy's Shrimp Etouffee

Poppy Tooker's Shrimp Etouffee 

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  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery with leaves
  • 1/4 cup chopped green pepper
  • 1 tablespoon garlic, minced
  • 2 14 ounce cans whole tomatoes, coarsely chopped
  • 1 6 ounce can tomato paste
  • 1/3 cup red wine vinegar
  • 3 tablespoons molasses
  • 2 lemon slices
  • 2 teaspoons Tabasco Pepper sauce
  • 2 teaspoons dry mustard
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Avery Island Barbecue Sauce

Avery Island Barbecue Sauce

 

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