Cute new Thanksgiving pie cutters. Y'all and pick them up at Williams-Sonoma for $18.00. They will make your pie look fabulous this year.
* The acorn is my favorite.
"Dirty Rice" is a Cajun favorite. It's a fantastic side to any Creole dish. I like to make mine with Andouille sausage but these days I've modified this recipe for health reasons. I use beef broth instead bacon grease and turkey sausage instead of Andouille. Andouille sausage is a "special treat" for when we visit back home.
2 tbsp. beef broth
3/4 c. chopped shallots
1 finely chopped rib celery
1 pinch fresh chopped parsley
1 lb. finely chopped turkey sausage
1 tbsp. tomato paste
1/2 tsp. cayenne pepper or Tabasco sauce
2 c. brown rice
4 c. water
salt to taste
1.) Saute the shallots, celery, and turkey sausage in beef broth until golden brown. Add water, tomato paste, rice, salt and pepper.
2.) Bring to boil, turn down heat and cover, and simmer for 25 to 30 minutes, stirring occasionally.
3.) Uncover and let stand for 5 to 10 minutes. Adjust seasoning to taste. Fluff with fork and serve.
Y'all, this is my favorite Jambalaya recipe. I try to make a huge batch so I can share with my neighbors. This is a great dish that you can enjoy during those cold chilly weekends.
1 broiler chicken, cut up, about 3 pounds
2 tsp. Paprika
3 tbsp. olive oil
1 c. chopped onion
1 c. chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 c. chicken broth
1 c. long-grained rice
2 tsp. leaf thyme, crumbled
1 1/2 tsp. salt, or to taste
1/4 tsp. hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined
1. Wash the chicken and pat dry; rub with paprika. Heat olive oil in a large skillet; add chicken and brown all sides. Remove chicken from the skillet.
2.) Add onion, green bell pepper, celery, and garlic. Saute over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.
3.) Add chicken and turn to coat with sauce. Bring to boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
2 cups whipping cream
5 egg yolks
1/2 cup granulated sugar
1 tablespoon and 1/4 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
Fresh raspberries or strawberries for garnish
1.) Heat oven to 275. Place the whipping cream, egg yolks, sugar and vanilla in a large mixing bowl. Using a wire whisk, whisk until sugar dissolves, and mixture is smooth.
2.) Evenly pour mixture into five 5x1-inch oval baking dishes. Place dishes in a water bath (a baking pan or jelly roll that is filled with water so that the water is at least halfway up the height).
3.) Bake 45 to 50 minutes at 275. Custard should not be completely set when in the oven.
A good test for doneness is to lightly tap the custard dish. The entire custard should "ripple" at the same time, if the inner part moves faster then the outer edges let the custards cook a little longer.
4.) Cool custards in water in pan on wire rack. Remove from pan and refrigerate at least 8 hours or preferably overnight.
5.) When ready to serve custard, sprinkle evenly with 1 1/2 tablespoons brown sugar, covering the entire surface of the custard. Using a kitchen butane torch, carefully caramelize brown sugar.
Let stand 5 minutes until sugar hardens. Garnish with raspberries or strawberries. I like to use raspberries.