How to Make Stuffed Bell Peppers and Other Comforting Creole Recipes - Eater

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• How to Make Stuffed Bell Peppers and Other Comforting Creole Recipes - Eater
• Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) Recipe - The New York Times
• Rice and beans are cost-effective and easy to make; here's how it's done [Cooking Skool recipe, video] - Fly Magazine
• Romi Londre: It's too hot to cook - La Crosse Tribune

How to Make Stuffed Bell Peppers and Other Comforting Creole Recipes - Eater Posted: 22 Jul 2020 09:00 AM PDT The culinary impact of the late "Queen of Creole" Leah Chase is obvious to anyone who has either been to New Orleans or is familiar with the city's cuisine. From Cajun-Creole and Creole-Italian and even "haute Creole," the city — and Louisiana at large — have taken the style of cooking in countless creative directions. One staple of Creole cooking in New Orleans is Sassafras, co-owned by mother-and-son team Sandra Duckworth and Corey Duckworth since 2004. Over the years, Sassafras has become known for Creole soul food dishes like smothered okra, fried catfish and shrimp, and stuffed peppers, with Corey manning the kitchen as chef. As part of our Eater at Home series, Duckworth is joining Eater's Instagram Live to give us an in-depth rundown of some of his favorite Creole dishes: stuffed bell peppers and a marinated trout and broccoli stir fry. Check out the recipes below for yourself. Stuffed Back Porch Pepper Makes 4 servings 1 ¼ pounds cooked ground turkey ½ cup holy trinity* 1 cup lump crabmeat 2 tablespoons chopped scallions 2 bay leaves 1 tablespoon minced garlic 1 pint chicken broth 1 tablespoon Tabasco Red Sauce 1 teaspoon salt 1 teaspoon black pepper 3 cups bread crumbs, divided 4 green bell peppers, blanched 4 tablespoon butter 1 tablespoon paprika 1 tablespoon oil * Note: Considered similar to mirepoix in most Louisiana Creole cooking, holy trinity is a blend of yellow onion, green bell peppers, and celery. In a pan over medium heat add your holy trinity, bay leaf, green onions, and oil. Cook until onions are translucent. Add garlic and crabmeat plus 1 tablespoon of Tabasco Red Sauce and let simmer for another 5 minutes. Add your chicken broth and cooked ground turkey, thyme, and salt and pepper to taste. Cook covered for about 7 to 10 minutes so the broth reduces. Remove the pan from heat and mix in 2 1⁄2 cups of bread crumbs to the crab mixture. Then, working one at a time, stuff your blanched bell peppers with about one cup each of the mixture. Top the stuffed peppers with the remaining bread crumbs and 1⁄2 to 1 tablespoon each of butter; sprinkle each with paprika. Bake in the oven for 15 minutes, or until golden brown. Trout and Broccoli Stir Fry For the trout marinade: ¼ cup Tabasco Red Sauce ½ cup melted butter 1 tablespoon Worcestershire sauce 1 tablespoon garlic powder 1 sprig fresh rosemary 1 tablespoon lemon juice 1 pund speckled trout For the stir fry: 2 tablespoons canola oil ½ cup holy trinity ½ pound broccoli florets 1 tablespoon minced garlic 2 cup parboiled rice 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon house Creole seasoning blend 2 tablespoons Tabasco Green Sauce 8 ounces marinated trout 2 tablespoons grated Parmesan On a cutting board, slice the fresh speckled trout into 8-ounce servings. Season with salt and pepper and set aside. In a medium bowl add Tabasco Red Sauce, melted butter, Worcestershire sauce, garlic powder, and lemon juice; mix well. Using a basting brush or your hands marinate the trout with the Tabasco mixture. Transfer trout to a plastic bag and refrigerate for at last 2 hours. Once marinated, wrap serving in aluminum foil and fold the edges. Broil at 270 degrees for 15 minutes or until cooked medium well. In a skillet over medium-high heat, add olive oil, the holy trinity, and broccoli. Cook for 5 minutes. Add rice vinegar, Tabasco Green Sauce, garlic, and soy sauce, and stir. Add the rice and cooked trout and stir fry for about 5 minutes. Remove from heat and stir in Creole seasoning blend and Parmesan cheese. Garnish with fresh scallions and Tabasco Red Sauce. Enjoy!

Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) Recipe - The New York Times Posted: 21 Jul 2020 10:10 AM PDT The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique. Featured in: Zooming In On Bill Buford's Latest Obsession.

Rice and beans are cost-effective and easy to make; here's how it's done [Cooking Skool recipe, video] - Fly Magazine Posted: 22 Jul 2020 02:00 AM PDT Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up three themed recipes and how-to videos. Your kitchen guide is LNP | LancasterOnline food writer Kim O'Donnel, who walks you through every step of the way. Together, we'll try new things, get creative and learn some math, science and history in between. Belly up to the counter and join us for our kitchen adventure! In this third week of our series, we are taking things to a new level; we are making dinner. For many of us, dinner is the main meal of the day, when we gather as a family to talk about the day and refuel after work or school. You may notice that some of this week's recipes involve a few more steps. We are building upon our one-pot-and-pan skills and taking on maybe two pans and learning some new techniques. None of it is difficult, but maybe this week, you grab a partner to join you in the kitchen. After all, two sets of hands are more fun and gets dinner on the table in a flash. On this week's menu: Homemade chicken strips, beans and rice and zucchini boats. Beans and rice Beans and rice is one of the most practical dishes a budding cook can learn. It is a filling combination that makes a lot of food for little money, a good thing to know when you are on a budget. In my 20s as a young journalist, I made beans and rice every week to stretch my tiny paycheck. And as you will see in the recipe, beans and rice is customizable; mix and match beans and topping as you like and come up with your own creations. Kool Tidbits: Rice comes in many colors, from brown to purple, with different cooking times, textures and sizes. Rice is a staple grain of many cuisines around the world, from Mexico to Thailand; Cuba to India, Spain to Iran. Tool Kit: 1 medium pot fitted with a lid (for rice); measuring cup and spoons; stirring spoon; sharp knife; can opener; 1 10-inch pan (for beans) Tips: Make the rice first, which needs a little time to cook. While it's cooking, you can work on the beans. For this recipe, we are making pilaf-style rice, which means browning the rice in oil, then adding water to cook. Some examples of white rice are basmati and jasmine. If your family has a rice cooker, feel free to use that. We cook rice in a covered dish to create steam that gives us tender grains. That steam continues to cook the rice even after we take the pot off the heat. This is known as passive cooking. The trick with the rice is to get the water so hot it is bubbling like crazy. That's when you know it's OK to lower the heat and cover the pot so the rice can gently cook. We are using canned beans for convenience, but feel free to use dried beans that you cook yourself. Beans and Rice Makes 5 servings. Ingredients: Rice 1 tablespoon neutral oil 1 cup long or medium-grain white rice 1 1/3 cups water 1/4 teaspoon salt Directions: Place the rice pot on the stovetop. Set the heat to medium-high. Add the oil and the rice, stirring until coated. Toast the rice for about 1 minute; it's OK if it gets a little brown. Add the water and the salt. You may hear a swooshing sound; that means the temperature is right. Bring the mixture to an active, rolling boil. This might take a few minutes. Cover and reduce the heat to low. Set a timer for 12 minutes. With a fork, taste for doneness. Keep covered off heat; the rice will continue to cook. Ingredients: Beans 2 tablespoons neutral or olive oil 1/2 onion, finely chopped 1 clove garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon salt 2 cans black beans, or pinto or red kidney beans Topping options: shredded cheese, lime, hot sauce, herbs Directions: Place a skillet on the stove and set the heat to medium. Add the oil, stirring until it is well coated. Add the onion and cook until softened and the kitchen starts to smell like onions, about 5 minutes. Add the garlic and cook for 1 minute. Add the spices and stir; the mixture may be pasty and that's OK. Add the beans, stir, and cook until you see bubble — that means it's boiling. Reduce the heat to low, cover and cook until the mixture gets thicker, maybe 15 minutes. Add corn kernels if you like, or tomatoes. It's cook's choice. To serve, scoop 1/2 cup cooked rice into each bowl, then top with 1/2 cup beans. Serve with any of the topping options, or create a fixings bar so that everyone can create their own bowl. Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up t… Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up t… Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up t… Today's Top Stories

Romi Londre: It's too hot to cook - La Crosse Tribune Posted: 22 Jul 2020 12:00 AM PDT Return to homepage × You have run out of free articles. You can support our newsroom by joining at our lowest rate! Already a subscriber? Loading&hellp;