RSS Feed

Almost Mamacita’s Salsa

1 lb. Yellow Onions, chopped chunky

3/4 C Vegetable Oil                     6-8 Serrano Peppers

8 C Water                                     5 T Cumin

1 bunch Cilantro, chopped       1 T Sugar

2 T Crushed Red Pepper            4 T Salt

4 28oz. Cans Crushed Tomatoes

 

             In a large gumbo pot, sauté’ onions in vegetable oil til soft.  Do not brown.  Add tomatoes and water.  Chop serranos finely by hand or in a food processor.  (You may want to start with 4 or 5 peppers and add to taste.) Add
serranos and spices to tomato mixture.  Bring to boil.  Let boil for 5 minutes, then reduce heat and simmer for 20 minutes. This makes a large pot of
Almost Mamacita’s
Salsa.  You may wish to cut the recipe in half if you don’t want leftovers to freeze or give away!
Serve
WARM with chips or flour tortillas.

You may not know it, but Carol & Gerry had Mamacita’s
Mexican Restaurant for 16 years.  We shared this recipe 10 years ago, and one of our clients recently shared with us that she makes it all of the time.  So, we thought we would share it again!

Advertisements

Shrimp Primavera

Posted on

2 Tbsp olive oil, divided                        1 lb medium shrimp
3/4 tsp kosher salt, divided                   4 C chicken stock
5 oz snap peas, halved crosswise        4 oz baby spinach
1/4 C chopped green onion                   2 Tbsp white vinegar
10 oz uncooked gemelli pasta              2 Tbsp shredded Romano
1.5 C chopped broccolini
1 large red bell pepper, chopped
1/2 tsp crushed red pepper (optional)

Heat 1 Tbsp olive oil in Dutch oven. Sprinkle shrimp with 1/4 tsp Kosher salt.  Add shrimp and cook until cooked through, about 3-4 minutes. Remove shrimp & set aside.  Drain.  Add 1 Tbsp olive oil.  Add bell pepper, snap peas and green onion.  Cook, stirring often, until tender, about 4 minutes.  Add mixture to shrimp; cover and keep warm.
Add pasta, chicken stock and remaining 1/2 tsp salt to Dutch over, bringing to boil.  Boil, stirring occasionally, until pasta is almost tender and stock absorbed, about 9 minutes.  Add spinach and Broccolini, cooking til spinach is wilted.  Stir in shrimp mixture and vinegar.  Top with cheese to serve!

Click here to search for a new home!

DSC_5805 copy.jpg

Crawfish Bisque

1 can potato soup             1 can cream of mushroom soup
2 cans whole kernel corn 1 8 oz block cream cheese
1 pint half & half              2 pkgs (lbs) crawfish tails
1 bell pepper                     1 bunch of green onions
1 stick butter

Chop bell pepper and green onions.  Saute in butter.  Add remaining ingredients, cooking over low to medium heat, til warm.

Easy breezy … Serve with Sensation Salad and French bread for sopping! I have a friend who adds a bag of cubed hash browns to the soup.  Could even substitute shrimp or crabmeat, or add them all!

Click here to search for homes!

18

The Original Sensation Salad

6 oz. block romano cheese

¾ C lemon juice

2 tsps. Salt

1-1/2 C vegetable oil

1 head iceberg lettuce

1/3 C blue cheese, crumbled

¼ C white vinegar

½ C olive oil

1 tsp. garlic, finely chopped

1 head romaine lettuce

Grind the romano in a food processor until fine. Add blue cheese & mix well. Refrigerate. Mix remaining ingredients & whisk until blended. Refrigerate. Tear lettuces. Toss with salad dressing and sprinkle with cheese. Hint: This makes a lot of dressing- you will have some left over.

Local Lore: The Advocate reports that the Sensation Salad is a BR culinary creation introduced in the 1950s at Bob & Jake’s Restaurant, which was an upscale locally owned steakhouse. The salad’s fame spread when published in the first edition of River Road Recipes. When you can’t find it offered elsewhere, it’s because it’s a Baton Rouge Sensation!

Company’s Comin’ Spaghetti

2 lbs. Ground Chuck        1 Can Stewed Tomatoes
1 Can Tomato Soup          1 Bag Seasoning Blend
1 Large can Sliced Mushrooms
1 Large Can Pitted Black Olive Slices
Crushed Red Pepper to Taste
1 Mushroom Can Full of Half & Half
1 lbs. Grated Sharp Cheese (1 bag shredded)
12-16 oz Angel Hair pasta, boiled

Brown ground chuck & seasoning blend, seasoning with a little bit of  Tony’s. Drain. Mix all other ingredients except pasta.  Simmer. Then add pasta and bake at 350 til hot & bubbly. Serve with Parmesan cheese.
Found this tried & true recipe from my Mom and just had to cook and share it with you again!   One bite was all it took to bring me back to the past — and the grandkids loved it too!

 

CLICK HERE TO SEARCH FROM A NEW KITCHEN!

DSC_9195 copy

Miss Pam’s Red Beans & Rice

1 lb dried red beans                   2 sticks butter

2 C finely chopped onions       2 T minced garlic

2 C finely chopped celery

2 C finely chopped bell pepper

1 lb smoked sausage, cut into 2-1/2 inch pieces

2-4 smoked ham hocks

Rice

Cover the red beans with water and soak overnight.

Melt 1 stick of butter in a 7-qt saucepan over medium heat.  Add the onion and garlic and saute til translucent.  Add celery, bell pepper and sausage, cooking until vegetables are tender and fat has rendered from the sausage, about 10 minutes.

Drain beans and add to the pot with ham hocks.  Cover with water and bring to a simmer.  Cook until the beans are soft, about 2.5 hours, stirring often to make the beans creamy.

Remove ham hocks, cutting meat from bone and adding to red beans.  Stir in remaining stick of butter (optional).  Serve over hot rice!

Jeffrey’s wife, Pam, served this and it was hit!  She couldn’t bear to add the 2nd stick of butter … but I will! And remember, Monday in S. LA is red beans & rice day!

 

CLICK HERE to search for a new kitchen!

DSC_1844 copy

Sausage & Grits Christmas Pie

3 cups whole milk                     1/4 cup unsalted butter

3/4 cups uncooked regular grits       1 tsp kosher salt

1/4 tsp black pepper/divided    1 C shredded Sharp Cheese

4 oz Velveeta — regular or Mexican

8 oz ground pork sausage         6 large eggs

1 C heavy cream                       1 T Dijon mustard

1/4 C sliced green onions         1/4 C grated Parmesan

1 Can Rotel  – optional             1-2 T Tony’s optional

Cook in spring-form pan for best presentation.  Bring milk and butter to simmer; stir occasionally for 5-7 minutes; Stir in grits, 1/4 tsp salt, 1/4 tsp pepper, stirring often until grits are tender & thick. Remove from heat and stir in cheddar cheese and Velveeta.  Mix, pour into lightly greased springform pam.  Chill and cover, refrigerating for 8-24 hours.

Meanwhile, cook sausage. After cooked, drain on paper towels and store in fridge overnight.

Breakfast morning: Preheat oven to 325.  Place springform pan on foil lined baking sheet; Whisk together eggs, cream, mustard, and other seasonings. Add green onions and sausage.  Pour evenly over grits. Bake until set, about 1 hour.  Sprinkle with parmesan. Let stand 20 minutes. Remove outer ring .. Voila, Beautiful Breakfast Pie for Christmas Morning … We tested it and loved it!

 

Find your new home HERE!

10