Recipe Finds : Cajun monkfish jambalaya

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You can cook Cajun in Kansas City or anywhere but you have to find the recipes first. I have many in my cookbooks , on my computer and been to New Orleans but way before Katrina hit . So cooking Cajun brings me a little closer now to New Orleans. But I saw this jambalaya recipe and wanted to find it. I swear AOl and other websites are making it more difficult to find the recipes and information that supposedly it is said on their pages. I saw a title for Deep south jambalaya with Monkfish but could not find it among all the clutter , the slide show features and more . Where was the recipe? Why do they do this? To keep you on the page longer to look at their ads, so they can get more money or tell their ad people how long they were on the pages so as to get more money. I don't have time for this foolishness. I am pretty good at "googling" and I found a recipe quickly. Here is one like. If you are kosher, don't like shellfish/ shrimp cut it out and make it. Monkfish is a very ugly fish but it is sure tasty. I love Cajun and Creole cooking and recipes (no they are not too spicy) and this one should be real good. If you try it before it email me along with your take on Cajun or Creole food. I will have to post my Acadian Pepper Chicken which was in the Kansas City Star awhile back and was published in several Bon Appetite books.

The spicy tomato flavour and aroma of this easy-going rice dish make it really appealing. Tender monkfish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.

Ingredients

• 3 tbsp olive oil
• 1 large Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ tsp chilli powder, or to taste
• 1 tsp ground cumin
• 225g long-grain rice
• 2 x 400g cans chopped tomatoes
• 1 tbsp chopped fresh thyme or 1 tsp dried
• 300g skinned monkfish fillet, cut into 4 pieces
• 8 peeled, raw tiger prawns, about 75g in total (optional)
  
• 2 tbsp chopped fresh parsley
• TO SERVE 1 lemon, cut lengthways into 4 wedges

Preparation method

1. Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
2. Drain the tomatoes in a sieve over a measuring jug or bowl. Reserve the juice, then add the tomatoes to the rice. Sprinkle over the thyme, stir well and reduce the heat a little.
3. Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
4. Season the rice to taste, then place the pieces of monkfish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the monkfish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the monkfish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
5. Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.

Copyright

Copyright by The Readers Digest Association, Inc. 2006

cook's tip

If you can't find raw tiger prawns, you can use cooked peeled prawns. Add them at the very end of cooking just to warm through, before you leave the dish to stand before serving.

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Nutrition

• Calories 400kcal
• Protein 22g
• Fat 9g
• saturates 1g
• Carbohydrate 62g
• sugars 12g
• Fibre 4g
• Sodium 189mg
• Vegetables 360g

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Passovers coming up but Bobby Flay does a throwdown with Abigael's on Broadway

Passover starts in a week but Bobby Flay had a Kosher Throwdown tonight about Abigaels and the Chef. This is what I was looking for - a kosher restaurant with a Neuvo American ecelectic take on kosher foods and recipes.
http://www.urbanspoon.com/r/3/20547/restaurant/Midtown-West/Abigaels-on-Broadway-New-York

Here is information about the menu

http://www.greatrestaurantsmag.com/KOSHER/restaurant_view/2/

The chef Jeff Nathan also has a cookbook that I have to find!
http://www.abigaels.com/

Joan Nathan who originally comes from Providence ( and is the author of one of the books I have Jewish Cooking In America (I also met her at the Jewish Festival here at the Jewish Community Center a few years ago ) was one of the judges.

Latkes (potato pankes ) you say? try zucchini ones that are baked

Most people know about potato fritter/ latkes. But the sweet potato ones are really different. I had already tried the sweet potato baked ones which were awesome. However I wanted to try the zucchini ones that I did a few years ago to compare them. I also wanted to bake them not frying them to cut down the calories and the frying. First I found one from the Food Network. ut I wanted a pure one without potato in it. The next one was more what I wanted. For the matzo meal, substitute panko or bread crumbs. You can also add a finely chopped onions.
**

Zucchini Latkes
Recipe courtesy Esther Weiner
http://www.foodnetwork.com/recipes/calling-all-cooks/zucchini-latkes-recipe/index.html
Ingredients

* 4 cups zucchini, grated
* 1 medium white potato, grated
* 1 medium onion, chopped
* 3 eggs
* 3 tablespoons flour
* 2 tablespoons seasoned bread crumbs
* Pepper, to taste
* Garlic powder, to taste
* 1/4 teaspoon salt
* 3 tablespoons vegetable oil

Directions

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side.


**

Zucchini Latkes
Recipe #14724 | 30 min | 20 min prep | add private note
http://www.recipezaar.com/Zucchini-Latkes-14724

By: Mirj
Nov 25, 2001
Ingredients

* 1 lb zucchini
* salt
* 2 eggs
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 cup matzo meal (substitute panko or bread crumbs)
* oil

Directions

1.
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Wash zucchini and cut off ends, but do not peel.
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2
Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
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Drain or squeeze out the liquid.
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4
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5
Add salt to taste.
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Potato Pancakes recipe (Latke) delicious and good with many meals

You can make potato pancakes any time of the year. However these are usually eaten during Hannuka which is usually in December sometime ( this year later then usual). Traditional Hanukkah Latkas - Potato Pancakes are usually made " Parve" which means they don't have meat or dairy items included in the ingredients which makes them edible for any meal.

However they are usually serves best with applesauce ("parve") or sour cream ( if you keep kosher then you can't have them with sour cream which you don't mix with if you have meat , chicken). But if you keep kosher you already know that already if you are Jewish and keep kosher!

Best fried, these delectable eats are usually fried in oil so low calorie they are not . However they can be baked too and they come out very nicely. To crisp them usually you can also have them under the broiler or oven . You can buy pre-made mixes ( add egg and water) in most grocery stores in the kosher section. But they are even better if you make them yourselves.

Here is one recipe from ask.com. There are also latka recipes using zucchini, sweet potato (to die for if you have not tried them), parsnip and other vegetables. I have my own with these vegetables and they give a new "twist" on latka jewish food themes.

For now I am posted this recipe but I will post other types soon.

Have a different take on one? please send and I will post
Thanks :)

Giora Shimoni
from ask.com
History of Jerusalem Hanukkah Kosher Recipes Recipes Foods Parve Recipes
Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkas in Yiddish and Levivot in Hebrew) are the hands-down, mouth-open holiday favorite.
Ingredients:

* 5 potatoes
* 2 onions
* 3 eggs
* 1 tsp. salt
* 1/4 tsp. pepper
* between 1/4 to 3/4 cup all-purpose flour
* oil for frying (canola is recommended)

Preparation:
1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through.
8. Drain on paper towels.

Michael Symon never did kosher : Is this dinner imposssible?

Michael Symon is a great chef, an Iron Chef but loves his pork (he even has a tatoo with Pork on it) and does not know anything about kosher. Apparently this might have been taken last April or so or made special for this Dinner Impossible. He had to get Kosher stuff from the Supermarket but he could only get Kosher for Passover. For a dessert he had ingredients but this one was not kosher for Passover but everything else was. He got the brisket going and turned out a great meal for the congregation with some different little twists like this Salmono kugel.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_223990,00.html

Matzo Ball Soup with Dill-Horseradish Pistou and more recipes for Passover or anytime

10 gourmet passover recipes
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Look through over 3000 Passover/ Jewish recipes
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This recipe sounds amazingly good with a different condiment to go into the soup that I never heard of before. I definitely will try it and let you know how it comes out. But for now I wanted to post it (make it? let me know what you think)

Matzo Ball Soup with Dill-Horseradish Pistou

Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously.

Matzo Ball Soup with Dill-Horseradish Pistou

• HEALTHY

• STAFF FAVORITE


ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS 15 MIN
SERVES: 10
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. ingredients
MATZO BALLS

• 8 large eggs, beaten
• 1/3 cup olive oil
• 1 cup seltzer or club soda
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 2 cups matzo meal (10 ounces)
•

PISTOU AND SOUP

• 1/2 cup extra-virgin olive oil
• 1 cup coarsely chopped dill
• 2 tablespoons finely grated fresh horseradish
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 medium turnip, peeled and finely diced
• 1 celery rib, finely diced
• 1 large carrot, finely diced
• 5 quarts chicken stock, preferably homemade
• 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
•



directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.

**

MAKE AHEAD The recipe can be prepared through Step 3; refrigerate overnight. WINE Sauvignon Blanc’s bright, gooseberry-inflected zestiness is a good match for this light but flavorful soup. Some of the best Sauvignons come from New Zealand’s Marlborough region, especially in the top-quality 2006 vintage; for a kosher choice, check out the aromatic 2006 Goose Bay.

**
I will post more recipes and photos etc

Dr. Eric Flescher, Olathe, KS(dreric1kansas@aol.com)
The Traveling Gourmet