Recipes

Pulled Pork September 10 2014

Pulled Pork

Ingredients

  1. 2 lbs Pork Butt
  2. 2 T. Cinnamon Coffee Rub
  3. 1 T. Kosher Salt
  4. 1 bottle Beer
  5. 1 c. Molasses
  6. ½ c. Apple Cider Vinegar

 

Procedure

  1. Rub spice and salt over meat.
  2. Marinate overnight.
  3. Place pork butt in roasting pan.
  4. Combine Molasses, Beer and Vinegar into a bowl and mix together well.
  5. Pour over pork butt and cover.
  6. Bake in 325 degrees oven for 2.5 – 3 hours until tender.
  7. Remove and shred meat and combine with drippings in the pan.

Blackened Salmon with Tomatillo Jalapeno Relish September 10 2014

 

4-6 servings

Blackened Salmon

Ingredients

  1. 6 (4 oz.) Salmon Medallions
  2. 2 T. Raging Cajun Spice
  3. ¼ c. Olive Oil
  4. 2 lemons halved
  5. 4 T. Butter
  6. 4 T. Chopped Parsley

 

Procedure

  • Season Salmon with Cajun spice.
  • Pre-heat Cast Iron skillet on medium heat.
  • Place spice side down in the skillet.
  • Cook until spices are lightly charred/blackened.
  • Turn salmon over and sear on opposite side.
  • Deglaze with lemon and add butter.
  • Allow butter to brown and then baste salmon.
  • Finish with fresh parsley.

Tomatillo Relish

Ingredients

  1. 1 c. small diced Tomatillos
  2. ¼ c. small diced Red Onion
  3. 1 T. minced Jalapeno Peppers
  4. 3 T. chopped Cilantro
  5. 2 T. Agave Nectar or Honey
  6. Juice from 2 Limes
  7. Salt and Pepper to taste

 

Procedure

  • Combine all ingredients and gently stir together.

Brussels Sprouts + Apples + Maple Syrup September 10 2014

Brussels Sprouts + Maple Syrup

Serves 4 ppl

Brussels Sprouts

Ingredients

  • 4 c. quartered Brussels Sprouts
  • 2 c. strips of Granny Smith Apples
  • ¼ c. Maple Syrup
  • 2 T. Butter
  • 1 pinch Crushed Red Pepper Flakes
  • Salt and Pepper to taste

 

Procedure

  • Pre-Heat deep fat fryer to 350 degrees Fahrenheit.
  • Pre-heat large sautee pan on medium heat on stove top.
  • Fry Brussels Sprouts and Apples for 45 seconds. Or until light brown color.
  • Remove and drain.
  • Place butter, crushed red pepper, salt, pepper and maple syrup into sautee pan.
  • Add fried Brussels sprouts and apples to maple mixture.
  • Toss in pan until well combined.Mapl

Raging Cajun Beef Skirt Steak September 10 2014

Try one of my favorite simple recipes with my Raging Cajun Spice Blend. Skirt Steak is a very flavorful cut of meat and its perfect for grilling. This recipe is easy and will surely become a favorite.

 

Raging Cajun Beef Skirt Steak

Yields 4, 8 oz. Beef Skirt Steaks

Raging Cajun Beef Skirt Steaks

Ingredients

  • 4…8 oz. Beef Skirt Steaks
  • 2 T. Raging Cajun Spice, Chef Kenny’s Spice Blends
  • ¼ c. Olive Oil

 

Procedure

  • Combine all ingredients and mix together well.
  • Marinate for optimum flavor for at least 2 hours.
  • Heat up Grill and cook to desired doneness.

Crushed Minted Peas, Pea Tendril Salad, Pickled Baby Carrots, Carrot Cardamom Dressing, Cotija August 06 2014

While living in Barbados, I worked with a great English Chef by the name of Jonathan Wright. I learned quite a bit about refined English Food. One of the dishes that was a signature was Fish and Chips. The thing that I loved about the dish besides the obvious crispy Beer Batter with hints of Dill and yeasty Beer was the accompaniment on the plate of Crushed Minted Peas. I loved the freshness of the Peas and how it complimented the crispy fish. So I created by new signature dish of Peas and Carrots///Crushed Minted Peas with Pea Tendrils, Carrot Cardamom Dressing + Pickled Baby Round Carrots and Cotija Cheese. Its a very bright and flavorful dish that is a bit more then your typical peas and diced carrots.

Serves 4 ppl

Crushed Minted Peas

Ingredients

  • 1 cup Blanched English Peas or Fresh Frozen Peas
  • 3 T. Chiffonade Mint
  • 1 T. Greek Yogurt
  • ¼ of a Lemon…Zest from Microplane
  • 1 tsp. Sugar
  • Kosher Salt to taste

Procedure

  • Place peas into a bowl.
  • Mash with a fork
  • Fold in rest of ingredients.

Pickled Baby Carrots

Ingredients

  • 4 ea Baby Heirloom Carrots shaved thin
  • 1 c. Rice Vinegar
  • 1 T. Mustard Seeds
  • 1 tsp. Turmeric Powder
  • ½ c. Sugar
  • 2 sprigs fresh Dill
  • 1 tsp. Kosher Salt

Procedure

  1. Combine salt and shaved carrots and mix together in bowl.
  2. Allow to set for 10 minutes.
  3. Rinse in cold water.
  4. Combine vinegar, mustard seeds, turmeric powder and sugar into a pot and bring to a boil.
  5. Pour on top of carrots.
  6. Add dill.
  7. Cover and allot to sit for at least 1 hour before serving.

Carrot Cardamom Dressing

Ingredients

  • ¼ c. Brunoise Carrots
  • ¼ c. Rice Vinegar
  • ¼ c. Canola Oil
  • ¼ c. Sugar
  • 1/2 tsp Cardamom Powder
  • ¼ tsp Kosher Salt

Procedure

  1. Combine oil and cardamom and toast in a small pot.
  2. Add rice vinegar, sugar and salt.
  3. Bring to a simmer.
  4. Add carrots and cook for 1 minute.
  5. Remove and cool.

Garnishes

  • 1/4 c. Shelled Blanched English Peas or Frozen Sweet Peas
  • 4 cups Baby Pea Tendrils
  • 1 c. Hearts of Frisee
  • 2 T. Cojita Cheese
  • 4 ea Pansies
  • 4 ea Violas

Plating procedure for 1 portion

  1. Place ¼ c. of Crushed Minted Sweet Peas in center of Plate.
  2. Combine 1 T. Blanched Peas, 1 c. Pea Tendrils and ¼ c. Heart of Frisee in bowl and gently toss together.
  3. Fold in 4-5 shaved pieces of Pickled Shaved Carrots.
  4. Add dressing and toss gently.
  5. Place on top of Crushed Minted Peas.
  6. Sprinkle 1-1/2 tsp of Cotija Cheese over salad.
  7. Garnish with Pansy petals and 1 each Viola.

BBQ Octopus August 06 2014

During my travels to Barcelona & Palma de Mallorca Spain I fell in love with many types of Seafood. Razor Clams, Wild Loup de Mer, Wild Turbot and Spanish Octopus. I wanted to create a dish that merged my experiences and travels with my Southern Roots. This dish has BBQ Spanish Octopus on braised Sea Island Red Peas, Pickled Baby Carrots and Italian Parsley. The Raging Cajun Spice can even be a part of the most refined dishes and preparations.

Yields 4-6 servings

Poached Spanish Octopus

Ingredients

  • 1 (6-8 lbs) Spanish Octopus, head removed
  • 1 Gallons water
  • 1 Liter Red Wine Vinegar
  • 5 Bay Leaves
  • 2 c. Lime Juice
  • 1 each Spanish Onion, sliced 
  • 1 each Carrot, sliced
  • 3 each Celery, stalks
  • 1 bunch Marjoram or Sage
  • 1⁄4 c. Kosher Salt

Procedure

  1. Combine all ingredients except the Octopus in a large pot.
  2. Bring to a boil.
  3. Add the Octopus and reduce to a simmer.
  4. Cover with a lid.
  5. Cook for 45 minutes.
  6. Check Octopus with a paring knife for tenderness. ***Note: Knife should enter the 
  7. Remove and place on a baking sheet and cool down.
  8. Cut the Octopus into individual tentacles.
  9. thickest part of the Octopus with a little effort.

    Spanish Octopus Marinade

    Yields 1 cup

    Ingredients

    • 1⁄2 c. Olive Oil 
    • 3 T. Raging Cajun Spice
    • 1⁄4 c. Lemon Juice 
    • 1⁄4 tsp. Kosher Salt 

    Procedure

    1. Combine all ingredients together and mix well.

    Grilled Spanish Octopus 

    Ingredients

    • Cooked Octopus
    • Spanish Octopus Marinade

    Procedure

    1. Place blanched Octopus into a mixing bowl.
    2. Add the marinade and mix well.
    3. Grill Octopus until there is a nice charred look over the Octopus.
    4. Remove from Grill and brush with favorite BBQ Sauce.

    BBQ Chicken Spring Roll Filling August 06 2014

    Fun & unique twist on BBQ Chicken that is delicious. It’s a great way to utilize left over chicken.

    This will certainly impress your friends and family with such a creative twist.

    Yields 4 Spring Rolls

    Spring Roll Filling

    Ingredients

    • 1lbs cooked shredded Chicken
    • 1 c. Sweet Baby Ray’s BBQ Sauce
    • 3 T. Raging Cajun Spice
    • 1 c. Shredded Cheddar Cheese 
    • 1⁄2 c. sliced Scallions/Green Onions

    Procedure

    1. Combine and mix together well.
    2. Fill inside your favorite spring roll wrapper. 
    3. Fry until golden brown and crispy.

    Remoulade Sauce

    Yields 1 pint 

    Ingredients

    • 1 cup Mayonnaise
    • 3 T. Stone Ground Mustard
    • 1⁄4 c. small diced Roasted Red Peppers
    • 1 T. Lemon Juice
    • 1 T. Raging Cajun Spice
    • 1 T. chopped Parsley
    • 1⁄4 tsp. Kosher Salt

    Procedure

    1. Place all items into a mixing bowl.
    2. Mix together well.

    Mofongo with Cajun Shrimp and Beef Garlic Broth July 25 2014

    Yields 4 servings

    Mofongo

    Ingredients

    • 1 lbs bag of Big Banana, Mofongo (Green Plantain pieces)
    • 20 Garlic Cloves
    • 1 each medium sized Red Onion slice
    • 4 strips of chopped Cooked Bacon
    • 2 c. Half and Half
    • 2 T. Sugar in the Raw
    • 1 tsp. Allspice
    • 1 tsp. Cumin
    • 3 T. Chiffonade Cilantro
    • ¼ tsp Crushed Red Pepper
    • 1 tsp Salt
    • ¼ tsp Black Pepper

    Procedure

    1. Fry Mofongo for 45 seconds at 350 degrees.
    2. Fry Garlic cloves and onions for 1 minute.
    3. Drain Mofongo, Onions and Garlic and place into a sauce pot with bacon, cumin, allspice, sugar in the raw and cream.
    4. Bring to a simmer and cook covered for 5 minutes.
    5. Remove and place into a robot coupe (food processor) and puree for 3 minutes.
    6. Reserve warm until ready to serve.

    Cajun Shrimp

    Ingredients

    • 20 pieces of 21-25 ct Shrimp, peeled and deveined
    • 1 T. Raging Cajun Spice
    • 3 T. Vegetable Oil
    • ¼ tsp Kosher Salt
    • 3 T. Chiffonade Cilantro
    • Juice from 1 Lime

    Procedure

    1. Heat skillet on Medium high heat for 1 minute.
    2. Add vegetable oil.
    3. Add shrimp.
    4. Season Shrimp with Raging Cajun Spice.
    5. Turn over shrimp and season with salt and pepper.
    6. Deglaze with Lime Juice and finish with Cilantro.

    Beef Broth

    Ingredients

    • 1 c. Beef Broth, Swansons
    • 1 T. Chiffonade Cilantro
    • 1 tsp Cumin, ground
    • 1 T. minced Garlic
    • 1 T. Vegetable Oil
    • Salt and Pepper to taste

    Procedure

    1. Heat sauce pot on Medium heat for 1 minute.
    2. Add vegetable oil.
    3. Add garlic & cumin then sweat for 10 seconds
    4. Deglaze with Beef Bouillon and bring to a boil.
    5. Finish with Cilantro.

    Grilled Jerk Peaches with Pea Tendril Salad, Crushed Pecans, Blue Cheese and Molasses Dressing July 25 2014

    Grilled Jerk Peaches

    Ingredients

    • 2 each Peaches, halved and then each half quartered
    • 1 T. Jerk Spice
    • 2 T. Spiced Rum
    • 2 T. Sugar in the Raw
    • 1 tsp. Kosher Salt

    Procedure

    1. Combine all ingredients and mix together well.
    2. Place into food saver bag and cryovac.
    3. Grill Peaches until well charred on both sides.

    Molasses Dressing

    Ingredients

    • 1 cups Molasses
    • 1 T Jerk Spice
    • 1/2 c. Apple Cider Vinegar
    • ¼ c. Lime Juice
    • 1-1/2 cups Vegetable Oil 

    Procedure

    1. Place all items into a blender and puree.

    Crushed Toasted Pecans

    Ingredients

    • 1 c. Pecan halves
    • ½ Egg White
    • 1 T. Honey
    • 1 T. Jerk Spice

    Procedure

    1. Preheat oven to 350 degrees.
    2. Combine all ingredients and mix together well.
    3. Spray cookie sheet with Pam.
    4. Spread nuts across cookie sheet.
    5. Bake for 6-10 minutes stirring occasionally.
    6. Remove and cool down.
    7. Chop with Knife into coarse pieces.

    Garnish

    • Pea Tendrils….regular sized
    • Olive Oil
    • Blue Cheese Crumbles

     


    Fried Sweet Plantains with Citrus Mop, Cilantro and Cotija Cheese July 25 2014

    Serves 4 people

    Citrus Mop

    Ingredients

    • ½ cup Apple Cider Vinegar
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ c. Orange Marmalade
    • 3 each thinly sliced Garlic cloves
    • 3 T. sliced Scallions
    • 1 tsp. Kosher Salt

    Procedure

    1. Combine all ingredients and mix together well.

    Sweet Plantains

    Ingredients

    • 16 pieces Big Banana Sweet Plantains
    • 1 T. Raging Cajun Spice
    • 1 tsp. Kosher Salt

    Procedure

    1. Fry Sweet Plantains until a deep brown color. 2-3 minutes at 350 degrees.
    2. Drain and place into a mixing bowl.
    3. Season with Raging Cajun Spice and Kosher Salt.

    Garnish

    • Cotija Cheese Crumbles
    • Picked Cilantro Leaves

    Jerk Chicken July 17 2014

    Yields 1 lbs Chicken Thighs

    Ingredients

    • 1 lbs Boneless Chicken Thighs
    • 2 T. Jerk Spice
    • ¼ c. Rum
    • 3 T. Brown Sugar
    • ¼ c. Olive Oil

    Moroccan Spice Shrimp July 17 2014

    Yields 1lbs Shrimp

    Ingredients

    • 1 lbs 21-25 ct. Shrimp, p/d, tail off
    • 2 T. Moroccan Spice
    • ¼ c. Olive Oil
    • 1 T. Kosher Salt

    Procedure

    • Combine all ingredients and mix together well.
    • Marinate for optimum flavor for at least 2 hours.