Ingredients Archives: bay leaves

Cioppino

Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  2. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
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Crispy Pressure Cooker Pork Carnitas

Crispy Mexican Style Pressure Cooker Pork Carnitas
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These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Crispy Mexican Style Pressure Cooker Pork Carnitas
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These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Remove skin from Pork Shoulder. Cut Pork into 8-10 1/2 pound pieces and place into bowl. Add Rub ingredients and massage into pork.
  2. Select Sauté/Browning on your Pressure Cooker and allow to fully heat. Add about 3 inches of raw pork fat and Sauté for three minutes to render fat. Add the juice of one Orange and deglaze cooking pot. Turn off Pressure Cooker.
  3. Place seasoned Pork Chunks in cooking pot. Add chopped Onions, Garlic, Cinnamon Sticks and Bay Leaves. Squeeze in the juice of three Oranges and one Lime, Beer and toss the top of the pot with the orange skin.
  4. Lock on Lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 20 minute (or full) Natural Pressure Release. (or 55 minutes with a quick release)
  5. Remove Meat from cooking pot and place into a Strainer to drain liquid. Place drained Pork into a Bowl. With 2 forks, shred the Pork well. Select Sauté/Browning and adjust to Low heat. Simmer for 10 minutes to reduce liquid. Pour liquid into a large Measuring Cup and skim off fat.
  6. Heat Cast Iron Pan on Medium High for 10 minutes. Add Olive Oil and add some Shredded Pork to the Skillet. Wait one minute and add in 1/2 cup of the Hot Carnitas Liquid. Fry on one side, until Liquid has evaporated. Place Carnitas onto serving platter. Repeat until done. Drizzle over a little of the Carnitas Liquid. Squeeze a lime and sprinkle over Chopped Cilantro.
Recipe Notes

This recipe is for a 6 qt Instapot which has a lower temperature than a conventional pressure cooker, so adjust the recipe as required.  In a 15 quart pressure cooker like the one I bought for the club, the pressure is about the same, so keep the same cook time.  The recipe can be tripled in our pressure cooker.  We have successfully used a 18 pound package of pork shoulder for the recipe.

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Chicken and Seafood Jambalaya

Chicken and Seafood Jambalaya
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Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef Prudhomme, your memory and spirit lives on in this dish!
Servings
4 Servings
Servings
4 Servings
Chicken and Seafood Jambalaya
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Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef Prudhomme, your memory and spirit lives on in this dish!
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Melt butter and/or vegetable oil in large cast iron skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
  2. Lower heat to medium and add 1/3 of the onions and cook until brown. Then add the Tasso or chopped ham or bacon and cook for 2 more minutes. Then add 1/3 of the bell peppers and 1/3 of the celery. Stir Constantly so the bottom does not burn. Add some of the creole seasoning and cook for 7-8 minutes or until vegetables soften.
  3. Add tomato paste, 1/3 of the chicken stock, some of the creole seasoning, bay leaves and a shot of Tabasco hot sauce. Cook for 5 minutes then add chicken and sausage back to pan and warm. Then add more but not all onion, celery and bell pepper. Add more creole seasoning. Add the garlic and more but not all of the stock as needed and cook for another few minutes scraping and stirring the bottom.
  4. Then add chopped tomatoes and cook another five minutes along with the rest of the vegetables, seasoning and more stock , including parsley and 1/2 of the green onions.
  5. Add the shrimp and cook til pink. Taste and add kosher salt if needed. Garnish with more green onions if not baking with rice.
  6. Put in a baking dish or use the same cast iron skillet and cover with rice. If the rice is made separately you can simply place on the rice and stir.
  7. If baking, cover and bake at 350 for 20-30 minutes or until the rice is barely done.
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