Les Bons Temps for Roasted Shrimp Po'Boys

From mid-January to late February (or, in this year's case, early March), the celebration and anticipation of Mardi Gras leaves me craving the flavors of the South's coast and New Orleans (never mind that I have never actually been to NOLA, or even Mobile, during Mardi Gras).  It just seems right to eat Gumbo, Etouffee, Shrimp Creole or Bread Pudding during those few weeks.  It fits the weather outside, the duldrums of winter are losing their grip, and that deserves a celebratory, albeit comfortable meal.


I was all prepared to share my new favorite Shrimp and Grits, but we gobbled this Cajun-spice laden dish up before I had a daylight hour to photograph it (and while this delicious meal traditionally belongs to Charleston and the Lowcountry rather than NOLA and the Gulf coast, the recipe is from John Besh's My New Orleans and is his Cajun take on the Lowcountry favorite).  


In lieu of another Shrimp and Grits recipe, I have another delicious Cajun offering: Roasted Shrimp Po'Boys, which we shared with some friends who were in town last weekend.  I will say, I barely got a picture of this sandwich, and the one I took isn't all that enticing.  You'll just have to take my word for it; this sandwich is a flavorful taste of NOLA!  

Roasted Shrimp Po'Boys

Inspired by CBS News
Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise

1 tablespoon sweet (Vidalia) onion, minced

1 tablespoon fresh parsley, minced

2 teaspoons sweet pickle relish

2 teaspoons whole grain mustard

1 teaspoon capers

1/2 teaspoon hot sauce
2 12-inch soft French bread loaves
1 pound large wild shrimp, peeled
1 teaspoon Cajun seasoning (such as Tony Cachere's)
dash cayenne pepper
2 tablespoons cornmeal
3 tablespoons panko
1 tomato, sliced
green leaf lettuce 


Preheat oven to 375.  In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine.  Set remoulade sauce aside.  Slice the French bread loaves in half lengthwise.  Place on a baking sheet.  


In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko.  Add the shrimp and toss to coat.  Spread the shrimp in a single layer in a roasting pan lined with parchment paper.  


Place both the bread and the shrimp in the oven.  Roast for five minutes, then remove the bread and turn the broiler on high.  Broil the shrimp for three more minutes.  


While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread.  Divide the shrimp between the two loaves, then top with lettuce and tomato.  Cut each loaf in half to make four sandwiches.  


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Chipotle Chicken Soup for Late February

A couple of weeks ago, a renowned weather forecaster named Phil predicted that spring was just around the corner.  And although I don't want to complain about the snow and all-too-often grey skies, I was pretty excited last week when it seemed as though he was right, and we enjoyed a couple of sunny, 65 degree days. 

But with last night's snow and tonight's 14 degree forecast, I'm going to have to take it back.  Phil was wrong.  Good thing he doesn't control these things anyway!  Besides, who would trust a hairy furball of a groundhog?

And I'm still not complaining; today was actually pretty beautiful from my upstairs window vantage point.  The snow covered rooftops and trees and sunny skies were really delightful, and I stayed warm inside with a cup of hot chocolate and a bowl of soup.  I really am quite content.

This spicy soup was a great surprise.  The flavors were bright and fresh, and my husband pronounced it one of his favorite soups ever. 

Chipotle Chicken Soup

Adapted slightly from Cooking Light

1 (7 oz) can of chipotle chilies in adobo sauce, divided

1 tablespoon olive oil

1 large onion, chopped

2 carrots, diced

1 stalk celery, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

6 cups chicken broth

1 1/2 pounds boneless, skinless chicken breasts

2 medium red potatoes, cubed

15 oz can hominy, rinsed and drained

1/4 cup half & half

2 plum tomatoes, diced

1/4 cup fresh cilantro, chopped

1/2 teaspoon salt

1 lime, cut into 8 wedges

Remove one chipotle chili and one teaspoon adobe sauce from the can; freeze or refrigerate the remaining chilies and sauce for another use.  Place the 1 teaspoon adobe sauce in a small bowl with the tomato, cilantro and salt; set aside.  Chop the chipotle chili. 

Heat the olive oil in a large Dutch oven over medium heat.  Add the chopped chili, onion, carrots, celery, garlic, and spices.  Cook, stirring often, for seven minutes, or until the onion is translucent.  Add the broth and chicken breasts; bring to a simmer.  Reduce heat to medium low, cover and cook for thirty minutes. 

Carefully remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken; cover and keep warm.

Using an immersion blender, puree the soup.  Alternately, carefully puree in batches in a blender and return to the pot. 

Stir in the cubed potatoes and hominy; bring to a simmer and cook, uncovered, for twenty minutes.  Stir in the chicken and half & half; cook for five minutes.  Remove the pot from heat; stir in the adobo sauce, tomatoes, cilantro, and salt.  Serve with lime wedges. 

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Loved, and Strawberry Almond Dream Cream

Wow.  I don't know what to say, but that I am blessed with a wonderful husband and fabulous friends.  There are so many adjectives I could use here, but it suffices to say that I feel so loved. 

This post might not begin far from the facebook status updates, tweets, and blog posts from many other happy and in-love husbands, wives, friends, children, or parents over the past few days.  After all, most of us celebrated love on Monday. 

My husband and I joined in these amorous festivities.  On Saturday night, I prepared an elaborate menu for two, in the comfort of our own kitchen.  I served a Pomegranate Arugula Salad to start, an entree of Passionfruit Glazed Salmon and Green Beans followed by a cheese course, and Strawberry Almond Dream Cream for dessert.  We ate, talked, danced to a jazzy mix of Harry Connick, Jr., Michael Buble, and Norah Jones, and oogled at each other across the candlelit table.  And, for as much as I cook for him, it always delights me when he says, "this is spectacular." 

Our celebration of love didn't stop there (and I hope it never stops, ever).  But on Monday night, I returned home from an afternoon full of classes to a wonderful smelling apartment and a delicious meal, cooked by my sweet husband.  He prepared a stuffed pork loin, roasted winter vegetables, green beans, and a divine bourbon panna cotta.  It was a treat and a blessing, and I was very impressed with his culinary skills! 

This two-part celebration of love is enough for me to express how blessed I am, what a wonderful husband I have, and how much I love and am loved by him.  But I cannot leave it there.  I have to tell you about Sunday night. 

You see, on Sunday night, we were invited to a birthday celebration for a friend.  It was a surprise party, and there were a few glitches with the timing of the event, but we finally arrived, pulled our cameras out and went to join the others in anticipation for the birthday girl to arrive.  I came around the corner to join my friends who I knew were waiting in the living room, and SURPRISE!, the birthday party was for me!  I was completely blown away.  One of my friends, a fabulous artist, painted a "Belle of the Kitchen" sign; everyone prepared a recipe from the blog (recipes posted below); and best of all, I was so honored by all of these sweet friends who took their time to bless me (not to mention messages, texts, and cards from those near and far).  Yes, I am honored and blessed, and feel so completely loved, and the older I am, the more I realize and appreciate this. 

With all of this love around, I wanted to share with you a recipe that expresses the same.  This Strawberry Almond Dream Cream is a sweet treat to share with those whom you love, whether you are celebrating Valentine's day, a Birthday, or just love, in general.  It is best served the day it is prepared.

Strawberry Almond Dream Cream

Adapted from The Bride & Groom First and Forever Cookbook

1 1/4 teaspoon plain gelatin
3/4 cup whole milk
1/4 cup amaretto
1 cup half & half
1/3 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 strawberries, sliced
Strawberries and Basil or Mint sprigs, for garnishing

In a small bowl, whisk together the gelatin, milk, and amaretto. 

In a small saucepan, combine the half & half and sugar.  Heat to about 175 degrees (when you can just see steam rising from the pan, but not to a full simmer).  Remove from the heat and whisk into the amaretto mixture until combined.  Whisk in the extracts. 

Divide the sliced strawberries among four parfait or martini glasses.  Pour the warm mixture over the strawberries and refrigerate for 2 to 3 hours.  Garnish with a strawberry and basil sprig just before serving. 

This is best served on the day it is prepared, particularly when it is just set and very tender. 

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Want to know what my friends prepared for my surprise birthday party?  Here are the recipes:
Aniversary Shrimp and Grits
Mixed Green Salad with Pecans, Goat Cheese and Fruit
Artichoke Bruschetta
Cheese Straws
Hummus
Tomato Salsa
Peanut-Peanut Butter Brownies

Black Russian Cake