Tag: Signature Dishes
Croissant, Bagel, and English Muffin French Toast
Serve the French toast with a dusting of powdered sugar and maple syrup.
Alex’s Homemade Creole Seasoning
Alex’s Homemade Creole Seasoning
This is my personal recipe for my salt-free creole seasoning. I never really add salt to my spice mixes; mostly because if I want more of the spice flavor, it will increase the salt intake. Salt to me should be used separately. This creole seasoning is great on chicken, pork, beef, turkey, shrimp, and fish of all types. The main difference between creole and cajun seasoning is that Cajun is usually just paprika, cayenne, salt, pepper, and sometimes oregano. Creole seasoning will have garlic, onion, basil, and thyme in addition.
Equipment
- measuring spoon
- funnel
- 4 oz spice bottle
Ingredients
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp white pepper
Instructions
- Mix all of the seasonings together and funnel into a 4oz spice shaker bottle.
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
I recently bought some giant shrimp from work. Like 4-6 in a pound giant shrimp. It was a nice 52° day on January 31st in Minneapolis and I said to myself, “Thanks climate change for letting me grill in the middle of winter when it’s normally -40°.” So I made one of my favorite marinades for seafood: garlic, jalapeño, and lime juice, and marinated these lobster tail-sized shrimp for 20 minutes. I threw them on the grill and they were done in 10 minutes. You can definitely make this recipe with any size shrimp, but they will take less amount of time.
Equipment
- food processor
- chimney starter
- charcoal
- grill
Ingredients
- 8 black tiger shrimp 4/6 ct.; peeled and deveined
Marinade
- 2 tbsp olive oil
- 1 lime juiced
- 1 large jalapeño
- 6 garlic cloves minced
- 1/4 tsp salt
Instructions
- Pulse the marinade ingredients in a food processor. Marinate the shrimp for 15-20 minutes.
- Start the charcoal in the chimney starter and allow to get gray. Pour in the grill. Put on the grate. Place the shrimp directly over the charcoal.
- Grill for 4-5 minutes a side.
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
White Chicken Chili
White Chicken Chili
This is a recipe I haven’t made in a very long time until my girlfriend was craving a white chicken chili. Many chili purists will say that this isn’t real chili; there’s no beans in chili; and chili isn’t white. Well, all I have to say is kiss my ass. This type of chili is quite tasty and is great if you have a sensitivity to the acidity of a tomato-based chili. The secret to thickening the chili is to purée one of the cans of white beans; either being great northern or cannellini. There’s really no wrong way to make this. Other ingredients that you can add to this chili include corn, serrano or poblano peppers, bacon, tortilla chips, sour cream; just to name a few.
Equipment
- food processor
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 tbsp cumin seeds
- 6 garlic cloves minced
- 1/2 cup mild green chilies diced
- 3 jalapeños seeded and diced
- 1 1/2 lbs boneless skinless chicken thighs diced
- 1 tbsp Mexican oregano
- 2 tsp smoked paprika
- 3 tsp salt
- 2 tsp white pepper
- 2 cups chicken stock
- 8 oz cream cheese
- 3 cans white beans great northern or cannellini beans
- 1/2 cup cilantro chopped
Toppings
- shredded cheese monterrey jack or cheddar
- avocado diced
- green onion finely chopped
- cilantro finely chopped
Instructions
- Heat up the olive oil in a large pot over medium heat. Sauté the onion and cumin seeds for 5 minutes. Add in the garlic, chilies, and jalapeños. Sauté for 2 minutes.
- Add in the chicken. Season with oregano, smoked paprika, salt, and white pepper. Cook for 10 minutes.
- Pour in the chicken stock. Simmer for 15 minutes.
- Whisk in the cream cheese. Simmer over low heat for 20 minutes.
- While the chili is simmering, purée one can of the white beans in a food processor.
- Add in the puréed beans, the other 2 cans of drained beans, and the cilantro. Cook for 5 more minutes.
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
