American Kitchen

American kitchen 

1- Jambalaya

Ingredients : 

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning

2- Blackened red fish 

Ingredients :

1 tbsp. sweet paprika

2 1⁄2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground white pepper
1⁄2 tsp. dried thyme
1⁄2 tsp. dried oregano
12 oz. butter, melted
6  1⁄2"-thick 8-oz. skinless, boneless red drum,black drum, or red snapper filet

Directions :

Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tbsp. of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

Preheat oven to 200°. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place 2–3 fillets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet. Cook until bottom of each filet appears charred, about 2 minutes. Turn filet over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.

3- Chicken pot pie

Ingredients : 

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions :

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

4- Meatloaf 

Ingredients :

• 3 thick slices white bread, torn into large pieces
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium carrot, chopped
• 1/2 cup flat-leaf parsley
• 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
• 12 ounces ground pork, preferably pasture-raised
• 12 ounces ground veal, preferably milk-fed
• 1 large egg
• 3/4 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Coarse salt and freshly ground pepper
• 2 tablespoons light-brown sugar

Directions :

Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

 5-Texas BBQ beef brisket 

Ingredients :

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Directions :

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

6-Southern fried chicken 

Ingredients :

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce 
• 2 cups self rising flour 
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil 

Directions :

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry  the chicken in the oil until brown and crisp Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months.

  7-Wisconsin cheese soup  

Ingredients :

2 tablespoons butter
1/2 cup chopped onion
1/4 cup carrot, diced
1/4 cup celery, diced
1/3 cup flour
1/2 teaspoon baking soda
2 cups milk
chopped parsley (optional)
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) package cold pack wisconsin sharp cheddar cheese
2 teaspoons crushed red pepper flakes

Directions :

In a medium saucepan melt butter.
Add onion, carrots, and celery, cook until tender.
Stir in flour, cook and stir 2-3 minutes or until bubbly.
Stir in baking soda.
Gradually stir in milk, and broth, bring to a boil, reduce heat and simmer, stirring until mixture thickens slightly, about 10-15 minutes.
Add cheese, and red pepper, stirring until melted and well blended.
Garnish with parsley.

8- Baked Macaroni and cheese 

Ingredients :

• 1 tablespoon salt, plus more for pasta water
• 1 pound large elbow macaroni
• 6 tablespoons butter
• 6 tablespoons flour 
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups bread crumbs 
• 2 tablespoons chopped fresh parsley, for garnish

Directions :

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large sauce pan , melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni  to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs . Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

9- Chicken fried steak with cream gravy 

Ingredients :

Chicken Fried Steak:

• Vegetable oil, for frying
• 36 ounces round steak
• 2 eggs 
• 2 cups milk
• 2 cups flour 
• 1 teaspoons salt
• 2 teaspoons ground black pepper

Cream Gravy :

• 1 cup canola oil
• 2 cups all-purpose flour
• 1 teaspoon ground black pepper
• 1 tablespoon salt
• 1 quart whole milk

Directions :

To make Chicken fried steak  Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.

Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash  and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.

To make Cream Gravy: Mix the canola oil and flour in a sauce pan  and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The  gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

10- Frito pie 

Ingredients : 

1 cup corn chips
1 cup prepared chili
1/4 cup shredded cheddar cheese
2 teaspoons chopped onions (optional)
mustard (optional)

Direction :

Assemble by heating chili until warm either in a pot on the stove or in a microwave.
Place corn chips in a bowl, pour over chili then top with the cheese, and onions if desired.
Finish with a squirt of mustard.

11- Peach cobbler ( Desserts)

Ingredients :

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions :

Preheat oven to 350 degrees F.Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.