New Orleans Spicy Shrimp

While lurking about in food/recipe blogs, I found a recipe adapted from Chef/Owner Scott Boswell of Stella. While I personally have never been to Stella and do not know Scott Boswell personally, I have known some of the people that have worked there in the past. My friend, Steve, was one of them, and I have had the privilege of swapping some great recipes with him over the years.

The ingredients in this recipe include a combination of global influences and “swamp-trotting” flavors. It is right up my alley. I changed it a bit from the original format that I saw it, I think that the shrimp was being cooked to long, and I adjusted some of the ingredient levels to suit my preferences. As complicated as it may sound it is actually a simple recipe. The trick is to go fast, so that you don't over cook the shrimp.

This appetizer sells on the menu at Stella for about $15.00. Let me know if you try it, how it turns out & what (if anything) you change!


Ingredients
3 Large Whole Shrimp
1 ½ Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Garlic
1/2 Cup Dry White Wine
1 Tbsp Chili Flakes or Cayenne Pepper
1 Tbsp Chopped Green Onions
1 Tsp Granulated Sugar
1 Tsp Chili Paste (bought in or made from dried chilli powders & oil)
1/3 Cup Cold Unsalted Butter Cubed
To taste Salt and White Pepper
Thick Sliced French Bread

Preparation

1. Peel and de-vein the shrimp. Leave the tail portion and head intact. Season them on both sides with salt and white pepper.

2.In a very hot sauté pan add 1 tablespoon of the olive oil and allow it to just reach the smoking point, and then add the garlic and shrimp. Sauté shrimp on both sides turning after a few seconds

3.Add about 1/4 cup of the white wine to the pan and then add the chili flakes/cayenne pepper, continuing to sauté. Turn the shrimp often to coat evenly with the chili flakes.

4.Coat the French bread with the remaining olive oil and then set it under a broiler or toaster oven to toast the top side

5.Add the remaining white wine, green onions, sugar, chili paste, and then stir well to combine all the ingredients in the pan.

6. Remove the pan from the heat and gently whisk in the chunks of butter to smooth into the sauce.

7.Serve with toasted French bread and garnish with more chopped green onions.

Blue House Bistro

Ratatouille Bruschetta

I can't believe how long my hair was....

This is a recipe I demonstrated at the Holland Farmer's Market in 2008.  Most people have such a fear of eggplant.  The secret to making any recipe with eggplant successful is to soak slices of it in a mixture of salt, lemon juice, and water for a few minutes, then press the eggplant to squeeze all the excess (and absorbed) juices out. 

Ingredients:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.  Serve mixture on toast. 

Serves 4.

www.bluehousebistro.net

My quest for green tomatoes

I have been trying to make a Layered Crab Cakes with Fried Green Tomatoes topped with Hollandaise Sauce for a little while now to no avail. Green tomatoes are not the kind of item that you can purchase in normal supermarkets, and my food vendors (if they even have them) would sell them to me by the case (which I definitely do not need). My trip to the Holland Farmer's Market on Saturday was disappointing at best. Out of a dozen or so stands that were set up, only a couple were selling vegetables at all. Neither of them had green tomatoes, although one of the vendors tentatively promised me some on Wednesday. There were a few stands selling tomato plants, but they were only blooming. If they had fruit growing, I might have felt brave enough to buy either just the green fruit or the whole plant.

Green Tomatoes

My search continues. In the meantime, here is a recipe that will go on the features menu at Blue House Bistro as soon as I find green tomatoes. If you have some in the Holland, Michigan area send me an email or come by Blue House Bistro; there are hungry people waiting!

Crab Cakes

1/4 cup chopped onion

1/8 cup chopped celery

1/4 cup diced bell peppers (I like red the best because of the color mixture)

2 tbsp butter

3 eggs

2/3 cup breadcrumbs

1/3 Parmesan cheese

2 tsp Worcestershire sauce

1 tsp mustard

Tabasco to taste

Two 10 oz cans of crab meat (unless you have access to fresh!)

1/4 cup cooking oil (use more or less depending on the size of your pan)

Sautee the onion, celery and peppers in butter until it onions turns clear. Whisk the eggs and combine with breadcrumbs, cheese, and seasonings. Stir in onion mixture and crab meat. Shape into patties. Heat oil in a skillet. Place crab cakes in hot skillet. Sear on each side until golden brown; about 2-3 min.

Fried Green Tomatoes

3 medium size green tomatoes

1 cup milk

1 cup flour

1 cup breadcrumbs

pepper to taste

1/4 cup cooking oil (use more or less depending on the size of your pan)

Slice tomatoes in 1/4 inch slices. Dip in milk. Dredge in combined flour, pepper, breadcrumb mixture. Heat oil in a skillet. Place tomatoes in hot skillet. Sear on each side until golden brown; about 2-3 min.

Layer the crab cakes and tomatoes into towers.

Hollandaise Sauce

1/2 cup softened butter (in pieces)

3 egg yolks

1 tbsp red wine vinegar

Tabasco to taste

dash of salt

In the top section of a double boiler (because this sauce goes wrong FAST!) combine egg yolks, vinegar, and Tabasco. Whisk constantly over boiling water while slowly adding butter until it reaches desired thickness. Spoon over crab and tomato towers. Serve immediately.

Things That Go Wrong...

I want to talk about my work, my vision, my cooking style and my restaurant. It is inspiring when people sense the love that has gone into creating every aspect. What you see when you walk into my dining room is the culmination of HOURS and HOURS of planning and effort; from the menu layout, to assembling the tables (We just got new ones. Have you seen them? I love them!), to painting the walls, to ordering the merchandise/food, to getting all the necessary licenses & permits, to (at a more basic level) learning how to cook in the first place, etc. 

I love it when the dining room is full, the kitchen is bustling with activity and everything is going absolutely right. Still, sometimes things can and do go wrong. It is quite disconcerting when that happens, especially when there isn't a whole lot I can do about it. If your steak was cooked incorrectly, I can fix that. If the wrong button on the cash register was hit and it says you owe me $1067.58, I can fix that. Not every issue, however, that comes up can be easily addressed. Here is an explanation of the most common issues I run into & how I deal with them...

The restaurant runs out of an ingredient, item, or dish. It is an imprecise science and art to gauging just how much of something to order. My restaurant is tiny and on a VERY tight budget, and we need to maximize capital without having too much stuff sitting (or going bad) on the back shelves. I go to the store everyday before or after work, and sometimes quickly sending friends (beware if you are my pal & you stop by to visit I might put you to work!) during the middle of an order during the day. Sometimes for no reason I can figure out (if you happen to know why, please enlighten me) everyone who walks in the door on a certain day will order approximately the same thing. It is weird, and we will run out of that certain thing.

Service is a bit awkward. In whatever manner you choose to interpret it, something about the server or experience was off. It may be your servers first day (on the job or in the industry) & they are still getting the hang of things. You may have been one of the “lucky” few who got the other owner, Seraphena for a server. She is great in theory and terrible in practice. I know & she knows, which is why she avoids serving except in an emergency or when we are SUPER busy. Otherwise, the kitchen may be (or have been) on fire and we are all just trying to get our composure back.

There is no alcohol. I am absolutely on your side on this one. We are raising money for the correct license, so eat here often. If you absolutely MUST have beer or wine with your meal, call for pick-up or delivery.

The table next to you is too loud, too big, or otherwise annoying. I can't help you there, The restaurant is a “boutique bistro” and it gets full quick. What I can tell you is to focus on your lovely dinner/lunch companions and the wonderful food instead.

The food isn't spicy enough. It is a common misconception that everything I make is or should be super spicy. I am a Neo-American Creole Fusion style chef, which is a blend of French, Spanish, Italian, American, and whatever else I feel inspired by that day. I also cook for a broad audience in the Midwest with varying levels of tolerance; I tend to tone down the spiciness in all but the most obvious of dishes. I make my own hot sauce, ask for some if you want to turn up the heat.

These aren't big deal issues. Nope. They are really not. Although, I apologize for any inconvenience it may have caused you if one of those things happened to you at my restaurant. If you want some juicy kitchen disaster stories check out this site http://www.dinnersfromhell.com You will be glad you never ate or worked at these restaurants.

Chicken & Andouille Sausage Gumbo

This is a variation of the seafood gumbo that I make at Blue House Bistro for the features menu.  If you wanted to make a seafood instead, just substitute shrimp, crawfish, and/or crab for the chicken and sausage.  Personally, I like this version better because, being allergic to seafood, it is the one I can eat. 

1/2 cup vegetable oil
1/2 cup flour
2 med onions
2 bell peppers
3 stalks of celery
2 cups sliced okra
1lb cut-up chicken pieces
1/2 lb Andouille sausage
1 tablespoon thyme
1 teaspoon file' powder
1 teaspoon of oregano
6 bay leaves
1 tablespoon Worcestershire sauce
hot sauce to taste
4 minced garlic cloves
2 cups of white wine
2 teaspoons vinegar— white or balsamic
6 cups of chicken stock
1/2 cup scallions
cooked white rice

Make a Roux:
Heat 1/2 cup oil in cast iron skillet or heavy bottomed pot over medium heat until almost smoking. Add flour and whisk constantly until roux turns a deep brown color, about 10-14 minutes.


Combine:
Add vegetables. Reduce heat to low, cook for about 5 minutes. Stir in chicken and Andouille sausage, cook for about 5 more minutes. Stir in thyme, file' powder, oregano, bay leaves, Worcestershire sauce, and hot sauce. Add garlic and white wine. Make sure to keep stirring. Add vinegar.


Boil & Simmer:
Slowly add chicken stock, 2 cups at a time. Stirring constantly, increase heat to bring to a boil. Reduce heat to a simmer until chicken is cooked and vegetables are soft.


Enjoy:
Serve with white rice & garnish with scallions.

Cajun/Creole Food, Music & Culture

reprinted from Katie Tellefson
http://www.accreditedmba.net/40-blogs-for-the-cajun-enthusiast/

I checked them all out & am happy to give a huge thumbs up! Blue House Bistro has been too busy for a longer post! 
~Chef Angie K

 40 Blogs for the Cajun Enthusiast

With Cajun culture and history comes amazing music and even more amazing food. It isn’t every day that you get to nosh on gumbo or dance to the sounds of a fast-paced accordion, but with these Cajun enthusiast blogs, you’ll gain a better understanding of the culture and appreciate its quirks.
Top Cajun Food Blogs
If you aren’t familiar with Cajun cooking, you’re sadly missing out on decadent food that will stir the soul and leave you asking for seconds.

 

1. RouxBDoo’s Cajun and Creole Food Blog Get authentic recipes that are surprisingly easy to follow and concoct in your own kitchen even if you’ve never tasted turkey gumbo (take word for it and try it out now!).

2. The New Orleans Cajun and Creole Cuisine Blog This site is packed with incredibly unique Cajun dishes from a professional chef with an affinity for spicy sausage. 

3. New Orleans Cuisine These mouthwatering recipes for dishes like grilled pork chops, praline bacon and po’ boys will have you hitting the supermarket after a visit to this Cajun cooking blog.

4. Cajun Chef Ryan This Cajun chef is kicking things up a notch with innovative recipes that put a new spin on classic Creole recipes. Some may say it’s messing with tradition, but we just call it delicious! 

5. The Cajun Foodie This Cajun blog puts other foodie sites to shame. The blogger visits an array of Cajun hot spots and restaurants, giving you the dish on cuisine tasted along the way. 

6. Cajun Foods Learn about the basics of Cajun cooking and how to shop for the delicacies like crawfish. 

7. Cajun Grocer Blog This is the online favorite of Cajun enthusiasts for sourcing hard-to-find ingredients when you aren’t shopping grocery stores in the South. 

8. Gumbo Pages Find gumbo recipes galore at this blog that’s dedicated to the hearty soup that will impress guests and keep them full for a decent price. 

9. Cajun Food Recipe This is the site when you want to peruse countless Cajun recipes to shake up your weekday dinners. You’ll be surprised at how easy it is to pull them off with ease. 

10. Real Cajun Recipes From bisques and oyster crackers to fried turkey, this site is chock full of delectable Cajun recipes you’ll love to try at home. 

11. Boudin Link This Cajun food site reviews boudin throughout the United States and even has a map so you can track down the most delicious dose of boudin near you. 

12. Cooking New Orleans Style This site has food ideas for parties and get-togethers when you want to add some major flavor to the menu. Be sure to warn guests if you make a dish especially spicy!

13. Gumbo City Blog Learn about the history of this delicious soup and how you can use the same technique for any veggies you have on hand. 

14. Real Cajun Cooking This Cajun enthusiast knows how to whip up a fabulous chili or stew out of nearly anything you already have in your fridge and pantry. It’s the perfect site to try your hand at a few recipes before tackling more difficult Cajun dishes. 

15. Cajun Delights Get recipes for various types of cornbread and unique Cajun desserts at this Cajun cooking site.

Top Zydeco Music Blogs
Almost any time you’re chowing down on authentic Cajun food, there’s zydeco music blasting in the background. These zydeco blogs show you the history of the music.

 

 

16. Cajun and Zydeco This has tons of zydeco music news and fun posts like the Cajun 12 Days of Christmas song. 

17. Zydeco Music Radio Here, zydeco musicians from around the globe can posts podcasts and video clips of their performances. 

18. KRVS This site is for an Acadie radio station in Louisiana, allowing you to stream the zydeco segments. Check the station’s schedule for a complete listing of when they’re in zydeco mode. 

19. KBON This radio station has plenty of zydeco music to stream online, if you’re willing to pay the $60 a year fee. For those who can’t get their fill of zydeco from local stations, it may be worth the price. 

20. Crawfish Net – Cajun Life Blog This site is all Cajun, all of the time and boasts extensive posts over zydeco music and when it’s featured on TV shows or in films.

21. MSN Entertainment – Know Your Zydeco This MSN article has the history of zydeco music so you can learn a few tidbits about the genre you enjoy moving to. 

22. Cajun Music Network At this site you’ll learn about some of the major players in the world of zydeco music and get links to bands’ sites for keeping up with tour dates and album releases. 

23. CajunWeb – Cajun and Zydeco Info Think zydeco music is only in the South? This site shows you links to zydeco music sources worldwide, including many parts of Europe. 

24. Cajun UK This site gives you UK zydeco bands and where they’ll be playing throughout the year.

25. Cajun SqueezeBox This site no longer updates, but it has a plenty of archives for you to dig through to learn about the big names in zydeco music. 

26. ARNB Cajun Learn about zydeco and Cajun culture events at this blog that’s packed with all things Louisiana. 

27. OffBeat Louisiana This site keeps you in-the-loop on zydeco events and concerts happening in Louisiana. 

28. Zydeco Online This zydeco site is streaming zydeco tunes 24/7, plus they update frequently with zydeco music news. 

29. Cajun Radio Get updates on zydeco artists at this site, which collections information on zydeco radio shows. It’s a must-read for zydeco aficionados who want to listen to interviews and live bands.

Cajun Event Blogs
There’s an endless array of Cajun events going on in the South throughout the spring and summer. Learn the hot spots for snagging crawfish and jamming to zydeco at these Cajun event blogs.

 

30. Zydeco and Cajun Events This site is packed with event info on happenings in Louisiana, Washington D.C. and New York just to name a few. 

31. Louisiana Cajun Calendar This site has a formal breakdown of Cajun holidays and celebrations so you never miss a chance to party. 

32. Cajun Fun Each day, this site is updated with Cajun events going on throughout Louisiana. You can also submit any Cajun event your company or organization is hosting. 

33. Cajun Country Events This site is the online home of a venue that exclusively hosts Cajun parties and events, complete with music and food to get you in the mood to party. 

34. Chicago Cajuns Those in the Chicago area can depend on this site for to keep track of Cajun events and zydeco artists that are headed to town. 

35. Louisiana and Cajun Websites This site leads you to sources around the web that will show you Cajun happenings going on in your area. 

36. Cajun Forums At this site you’ll learn about events going on throughout the world focuses on Cajun music or food (or both) and see how the culture has influences many regions. 

37. Big Cajun Triathlon Stay posted on the big triathlon that takes place in Louisiana with a Cajun flair.

Cajun Dialect Blogs
Want to learn to chat in Cajun? Learn the origin of the unique dialect that’s still used in parts of the South.

38. Louisiana Cajun Slang This is probably the best place for those who are new to Cajun dialect and want to learn a few fun phrases to throw out at Cajun parties. 

39. Boodrow – Cajun Dictionary Hooked on phonics is the way to go when it comes to reading Cajun words, which can be difficult to master if you put an English slant on some phrases. 

40. PBS – Cajun Learn where the Cajun language comes from and what words have derived from standard French and English over the course of decades.

Learning about Cajun culture is fun and now easy, thanks to the Internet. If it’s a subject you’ve just stumbled upon, it’s worth taking a closer look to learn about the unique food and non-stop cheery music that’s played in Cajun homes and restaurants in Louisiana.

welcome to the New Blog!

Greetings, all!

This is the brand new blog for my (Chef Angie K.) brand new restaurant- the Blue House Bistro in Holland Michigan . I'll be regularly posting news items, recipes, the latest news about Blue House Bistro and a variety of other related information.

Thanks for visiting here....