Taste of the Bayou

For this past Saturday's dinner, I wanted a taste of the bayou.  There's something about summer, seafood and cajun spices.  On my search for the perfect recipes I went to my trusted Pinterest board.  I usually find two variations of the same recipe and then I end up doing a blend of the two, only taking the best ingredients from each.  

We had recently taken a trip down to the Low Country (Charleston and Savannah) and I really fell in love with all the southern flavors.  I had gotten a few cookbooks while down there, and let me tell you, I have not made one recipe that I did not like.  The Lee Brothers use great fresh flavors, while not being to greasy or fatty.

So for this Taste of the Bayou dinner, the menu included Louisiana Cajun Shrimp with Chipotle Mayonnaise, Grilled Scallops, Green Goddess Potato Salad, Steamed Broccoli with lemon and butter, and Golden Cornbread.  We also topped it off/started it off with an Orange Margarita.  Get ready for a lot of recipes!

Any good meal starts off with a good spice mix.  I always prefer to mix my own versus a premixed one from the store, they can sometimes be too salty.

Cajun Spice Mix

Makes 1 cup 

5 tbsp kosher salt

2 tbsp cayenne pepper

2 tbsp garlic powder

1 tbsp chili powder

1 tbsp cumin

2 tbsp sweet paprika

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp freshly ground black pepper

1 tbsp onion powder

For the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in an airtight container or ziplock bag for maximum freshness.

Spicy Louisiana Cajun Shrimp with Chipotle
Serves 6-8 as an appetizer

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning - homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped

1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning

In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.

Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.

Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

The first three recipes were originally found here

Green Goddess Potato Salad
from the Lee Bros, Simple Fresh Southern
serves 4 .. time: 25 min prep, 15 min resting

2 tbsp  plus 1 tsp kosher salt, plus more to taste
2 1/2 lb small red potatoes, peeled and cut into quarters
1/2 cup high quality store bought mayonnaise (Hellmann's or Duke's)
1/2 cup sour cream
1/2 cup finely cut scallions (white and green parts)
1/2 cup finely chopped fresh flat-leaf parsley 
2 tbsp finely chopped fresh tarragon
2 anchovy fillets, minced, or 1/2 tsp anchovy paste (optional) 
1 tbsp white wine vinegar or champagne vinegar
1/2 tsp fresh ground black pepper, plus more to taste

1.  Fill a 4-quart stockpot half full with water, add 2 tbsp of the salt and the potatoes, cover, and bring to a boil over high heat.  Cook until just for tender but cooked through, 6 to 7 minutes.
2.  While the potatoes cook, mix the mayonnaise, sour cream, scallions, parsley, tarragon, anchovies (if desired), vinegar, lime juice, remaining 1 tsp salt and the black pepper in a large bowl.
3.  Drain the potatoes well and add them to the bowl; toss with the dressing.  Season to taste with salt and black pepper.  Let stand for 15 minutes at room temperature (as the salad loses its heat, it will absorb the dressing).  Serve at room temperature, or cover and refrigerate for up to 2 days before serving.

This is a great cornmeal.  I've used it to make some delicious grits and it also makes for a nice gritty cornbread.  I used the recipe for cornbread on the back of the bag.

Golden Cornbread

serves 9

1 cup Bob's Red Mill 100% Stone Ground Cornmeal

1 cup Whole Wheat Pastry Four (I didn't have any so I used regular white flour)

1/2 tsp salt

1 tbsp baking powder

1 tbsp sugar (optional)

1 egg

1 cup milk

1/4 cup butter or margarine, softened

Sift together dry ingredients into bowl.  Add egg, milk, and butter.  Beat until smooth, about one minute.  DO NOT OVERBEAT.

Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees F.  Serve warm with butter.

Orange Margarita

one serving

1 shot tequila (I like Jose Silver)

2 shots orange juice

a squirt of agave nectar

put in jar with three ice cubes.  Give it a good shake.  Pour over ice and enjoy!

I hope you enjoy these recipes and I hope it inspires you to try more tastes of the bayou.  I can't wait to try more recipes and experiment with all the wonderful flavors and ingredients.

Be Bold in you ingredient selection and try something new.

peace & love

Rebecca

Sunday Grilling

On a hot Sunday evening, all you need is a Weber grill.  

Gather your veggies from your local farmers market and get to grilling!

Marinade your salmon in 2 tablespoons of lime juice, 1 tablespoon honey, and 1 teaspoon dried cilantro.  Grill on top of slices of citrus so not to stick to the grill (and to keep it nice and moist).  Once on the grill I added some salt, cracked pepper and a sprinkling of cayenne pepper.

For the corn, drizzle with olive oil and sprinkle some salt and a light dusting of cayenne pepper.  Rotate around the grill as everything cooks.  

Add your steak.  Keep it plain and simple.

Time it right and everything finishes at the same time.  Hot off the grill.

Broccoli grilled with olive oil, salt and cracked pepper.

 Finish off the meal with a cilantro lime rice.

Links to recipes:

Salmon marinate

Grilled Corn

Cilantro Lime Rice

Enjoy your summer nights and be bold with your grilling.

peace & love

Rebecca

En Excellent Dinner

Saturday night we got some salmon and grilled out.  The meal was so delicious that I just had to share it with you!  On the menu was Barbecue Roasted Salmon, Esquites (Mexican Corn Salad), Jasmine Rice and a Rice Medley (from Trader Joe's), Chocolate Covered Frozen Bananas for desert and a Mojito on the side.

The salmon was perfectly cooked and moist.  This Caribbean version of barbecue brings a fresh take on your typical grilled fare.  The pineapple juice and brown sugar add sweetness while the chili powder and cumin provide the traditional smoky flavor.  The use of orange slices on the grill allows the salon to be perfectly cooked!

Barbecue Roasted Salmon

Marinade:

1/4 c. pinneapple juice

2 T. fresh lemon juice

4 (6oz) salmon filets

Rub:

2 T. brown sugar

4 t. chili powder

2 t. grated lemon rind

3/4 t. ground cumin

1/2 t. salt

1/4 t. ground cinnamon

Preparation:

Combine marinade ingredients in a plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

This recipe uses the oven but I used a charcoal grill, I will tell you both ways.

Preheat oven to 400 or start up the grill.

Remove fish from bag; discard marinade.  Combine the rub ingredients.  Rub over fish.

For the oven: Place in a 11x7 inch baking dish coated with cooking spray.  Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork.

For the grill:  Slice an orange into 1/4inch slices.  Place the orange slices on the grill, on the edge, and place the salmon on top of the orange slices.  The orange slices act as a plank and the fish wont stick to the grill.  No need to flip, let sit on the grill covered for 20 to 30 minutes.

here is the original recipe Barbecue Roasted Salmon Recipe

This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and its all held together with garlicky mayonnaise!

Esquites (Mexican Corn Salad)

Ingredients:

2 T. butter

3 c. corn (about 4 ears), cut from the cob

1/2 jalapeño, seeded and finely diced (this can be adjusted on how hot you like it)

3 T. mayonnaise

1 clove garlic, grated

2 green onions, sliced

1 handful cilantro, chopped

1 lime, juiced

2 T. cotija (or feta), crumbled

chili powder to taste

One avocado

Directions:

1. Melt butter in a heavy skillet over medium-high heat.

2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.

3. Add the jalapeño, sauté for a minute and remove from heat.

4. Mix everything and serve warm or at room temperature. 

here is the original recipe Esquites recipe 

This recipe is so simple and delicious.  I've always been hesitant on the chocolate dipped fruits but this way more simple than I expected.  The coconut oil gives the chocolate a nice texture that makes it very dippable.  And it hardly made any mess!

Frozen Dipped Banana Pops

Basic Ingredients:

4 bananas

8 ice cream pop sticks

few tablespoons of chopped nuts

Chocolate Coating:

3/4 c. of sweetened chocolate chips (or unsweetened chocolate chips plus 1 T. of sweetener)

1/4 c. of coconut out (or cacao butter)

Vanilla Coating:

1/4 c. raw cashews 

1/4 c. water

1 T. honey (or other sweetener)

1 t. vanilla extract (or seeds from one vanilla bean)

1/4 c. of coconut oil (or cacao butter)

Vanilla Coating Method:  Combine all the ingredients, except the coconut oil, into a high-speed blender and blend until creamy ant there is no trace of nuts (it can take a few minutes).  Now add the resulting cashew cream to a bowl and place it over hot, simmering water.  Add the coconut oil, and stir until completely melted.  Cool for a bit and dip the bananas in it before freezing them again for at least 5 minutes.  Store in freezer, covered.

Method:

1. Peel the bananas and slice them in half.

2. Slide a popsicle stick in each half, about halfway through, and then freeze them for a few hours (covered).

3. Make the chocolate coating by melting all the ingredients for that coating in a bowl over hot water (a bain-marie).

4. Let the coating cool for a bit and then dip each banana in the coating, swirling it around to coat evenly.

5. Optionally, dip the coated banana in chopped nuts then place it on parchment paper (or other non-stick surface) in the freezer for at least 5 minutes (and store in the freezer, covered).

6. Enjoy!

here is the original recipe Frozen Dipped Banana Pops Recipe

Finally from the garden, I discovered a mint patch growing rampant, so I figured it was the perfect time to make some Mint Mojitos.  We also made Mint Juleps but I'm not a big bourbon fan.

Mint Mojitos

Muddle:

2 T. sugar

couple sprigs of mint

1/4 lime 

In a glass add

Muddle mixture to glass with few cubes of ice.

1.5 oz (shot and a half) of white rum

Half shot to shot of club soda

Fill the rest with ice.

Add a straw and enjoy!

I hope you enjoy these recipes, they are perfect for a summer cookout!  For those warm summer's night/day grab a coozie from the ZerbyShop.  It's the perfect summertime accessory that keeps your hand warm and your beverage cold!  Check them out at http://www.etsy.com/shop/ZerbyShop.  As always if you have any comments please contact me at rebeccazerby@gmail.com or leave a comment below!

peace & love

Rebecca