Red Beans and Rice by FLAT CAT GEAR
Back to basics. Here a simple and hardy dish that is easy to make while backpacking and taste great. Zatarain's Red Beans & Rice mix can be found at a lot of grocery stores. 1 oz. of fuel was used to boil and simmer this dish.
Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com
Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Italian Casserole with White Beans
This vegetarian Italian casserole with Cannellini beans is incredibly appetizing and full of great flavors! Made with fresh carrots, herbs, onions, and white beans mixed with cheesy coarse breadcrumbs and fresh herbs for a gratin that tastes fully authentic! You're going to love this easy side dish or main meal that is ready in less than an hour!
Recipe --
HAITIAN VEGGIE MACARONI AND CHEESE || HOW TO MAKE|| MACARONI AU GRATIN PENNE
HAITIAN VEGGIE MACARONI AND CHEESE || HOW TO MAKE||
INGREDIENTS FOR BOILING PASTA
84oz of water (84oz is 10 cups)
2 cubes of chicken flavored bouillon Maggie
1 box of penne pasta
INGREDIENTS FOR SAUCE
4 tablespoon of butter
1 cube chicken flavored bouillon Maggie (adobo seasoning if you don’t like Maggie)
Belle peppers (All colors)
Onions
1 can and a 1/2 of Evaporated milk
2oz of Cream cheese
1/2 cup Colby jack cheese
1 cup of Parmesan cheese
1/2 cup of 4 cheese Mexican
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 tablespoon of Matour’s Calypso sauce
Cook under the oven at 350° for about 20 minutes or until gold and brown
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White Bean Gratin | Fresh P
White Bean Gratin
INGREDIENTS:
2 cups white beans, soaked overnight
1 onion
4 shallots
2 cloves garlic
1 small can whole tomatoes
2 bay leaves
1 sprig of thyme
1 sprig of rosemary
1/4 cup olive oil
salt and pepper
My favorite white beans for this dish are Pueblo beans. I buy them through Purcellmountainfarms.com, but any white beans will work. I like pueblo beans for their delicious potato flavor and creamy texture.
DIRECTIONS:
Rinse and drain your soaked beans and place them in a pan with enough water to cover them by 1 or so. You'll want to keep this level, as the beans cook, feel free to add more water from time to time.
Add in your onion and bay leaves. Bring to a boil and immediately reduce your heat to an 'aggressive simmer'. Cook until your beans are tender but not falling apart.
While your beans are cooking, turn your oven to 350 degrees fahrenheit, 175 celsius.
Place a medium sized skillet over medium heat. When your skillet is hot add 1 teaspoon olive oil, shallots, garlic, thyme and rosemary. Saute 4 minutes or until the shallots are translucent. Add in your tomatoes. Stir, chopping the tomatoes as you go until they begin to break down, 3 or 4 minutes. Remove from the heat and transfer the tomato mixture to a medium sized baking dish and set aside.
When your beans are tender season with salt and a liberal amount of pepper. Taste and adjust the salt accordingly Transfer your beans to your baking dish. Pour in just enough broth to just cover them. Add in ¼ cup of extra virgin olive oil and a little more pepper.
Bake uncovered for 40 minutes.
This white bean gratin can be served as a hearty vegetable main or a delicious soup. It's a very simple and delicious way to add protein + fiber rich beans into your diet.
Happy Cooking.
Pueblo beans can be found here:
This recipe was inspired by Alice Waters