Jambalaya

I made this for Fat Tuesday (Mardis Gras).  This is a dish that would be good any time. Fairly simple to make and really tasty. The most work is the chopping and prepping. The picture I have here of it does not do it justice as I forgot to take a picture until the next day when everything was combined. Please give this one a try and let us know how it turns out.

JAMBALAYA

1 MEDIUM WHITE ONION - DICED

½ LARGE RED ONION – DICED

4 STALKS CELERY – DICED

CARROTS – DICED SMALL (ABOUT ½ CUP)

½ EACH OF RED, GREEN, YELLOW BELL PEPPER – DICED

4 CLOVES GARLIC - DICED

1 SMOKED SAUSAGE (LIKE ANDOUILLE OR KIELBASA) CUT INTO ½ INCH BITES

1 PALM SIZE PORTION OF BREAKFAST SAUSAGE (NOT LINKS)

LEFTOVER CHICKEN – TORN INTO PIECES

1 LB. OF SHRIMP, DEVEINED (PRE-COOKED IS OK)

1 CAN OF DICED TOMATOES

1 ½ CUPS OF SLICED OKRA

OLIVE OIL

1 TBSP. FLOUR

2 TBSP. CREOLE SEASONING

CHICKEN STOCK

POUR OLIVE OIL IN BOTTOM OF PAN (ABOUT 1 – 2 TURNS OF THE PAN). HEAT TO MEDIUM HIGH AND ADD IN ONIONS, PEPPERS, CELERY, CARROTS, AND BEGIN TO SAUTE. WHILE THE VEGGIES ARE HEATING, PUT YOUR SAUSAGE IN A SKILLET AND COOK UNTIL DONE. WHEN THE SAUSAGE IS ABOUT HALF COOKED YOU CAN ADD IN YOUR GARLIC TO THE OTHER VEGGIES. AT THIS POINT YOU CAN ADD IN YOUR OKRA AND CANNED TOMATOES. REMOVE THE SAUSAGE AND ADD TO THE VEGGIES BEING CAREFUL TO LEAVE THE OIL IN THE PAN. ADD THE FLOUR TO THE OIL AND WHEN IT THICKENS ADD IN CHICKEN STOCK OR YOU MAY USE WATER AND A CHICKEN BASE. YOU DON’T NEED MUCH, JUST ENOUGH TO THICKEN UP YOUR POT. POUR INTO POT WITH VEGGIES AND SAUSAGE. ADD THE LEFTOVER CHICKEN AND CREOLE SEASONING. ADD MORE CHICKEN STOCK IF NEEDED JUST ENOUGH TO COVER THE TOP OF THE MEATS AND VEGGIES. IT SHOULD HAVE THE CONSISTENCY THAT IS MORE LIKE A STEW. A LITTLE ON THE THICK SIDE. LET SIMMER FOR ABOUT 15 – 20 MINUTES. IN THE LAST COUPLE MINUTES OF COOK TIME IS WHEN YOU ADD IN YOUR SHRIMP. (I LIKE TO USE THE PRE COOKED SHRIMP AND PEEL A FEW OF THE SHELLS OFF AND DROP IN THE POT FOR FLAVOR. JUST BE SURE TO REMEMBER HOW MANY YOU PUT IN AND PULL THEM OUT BEFORE SERVING)

MAKE A SIDE OF WHITE RICE AND SCOOP A MOUND ON TOP WHEN SERVING (use an ice cream scoop). THEN GARNISH WITH SLICED SCALLIONS OR SOME CHOPPED FRESH PARSLEY.

Beef Kidneys and Kale in Wine/Cream Sauce

I haven't posted lately, but to be honest, I haven't done much cooking.  I have been really busy in my business (riding/teaching Dressage), and my poor hubby doesn't get dinner (or leftovers for lunch).  According to him, I am trying to starve him. LOL That is not true, I swear.
So the other day, when I got back into town after teaching a riding clinic and judging a schooling show, I went grocery shopping, and found some beautiful beef kidneys. So I bought them.

Now, I have never prepared kidneys before, but being the adventurous eater that I am (and knowing that hubby and I like both beef heart and liver), I decided they were too beautiful to pass up.  After all, they are organs (offal), just like the others.
They do have a slightly stronger odor than the other organs, and so I decided to look up preparation ideas online.  Even though it is very cheap ($1.19 per pound in Publix), I didn't want to prepare it incorrectly and waste a perfectly edible source of protein, and I am glad that I listened to my gut (no pun intended).  There is a secret, I found out!  Here is a link to a Mother Earth News article on Beef Kidneys--How to Eat for Less: the Secret to Organ Cookery. It is a fine article.

Prepare the kidneys according to the article, and then try this recipe:

*1 pound of egg noodles (or other noodle or pasta of choice)
*1 pound beef kidney--cut away the core and membrane and slice thinly (the kidney I bought was 1.6 pounds, but by the time you cut away the core/membrane, I think you will have about 1 pound)
*3 large leaves of Kale, cut chiffonade style (thin strips)
*2 cups mushrooms, sliced (White or Crimini)
*1 medium onion, thinly sliced
*2 cloves garlic, minced
*sea salt and cracked black pepper, to taste
*Extra Virgin Olive Oil
*1/2 cup sour cream
*1/2 cup dry red wine
*1 tablespoon brown mustard
*small bunch of fresh thyme, marjoram and basil, finely chopped
*1 teaspoon of corn starch for thickening

Prepare noodles or pasta according to package directions.
Heat a large saute pan over medium high heat.  Add EVOO, heat until oil shimmers, and then add mushrooms. Saute until golden brown.  Add kidneys, and brown 2-3 minutes.  Add Kale and saute another 2-3 minutes.  Add the Wine and Mustard and let cook down for a few minutes.  Add the cornstarch to thicken if needed.  Add the herbs at the last minute, turn the heat down to medium-low, and stir in the sour cream. Salt and pepper to taste.  Let cook for 2-3 minutes to let the ingredients meld together, stirring often.

Plate over the noodles, serve with some crusty bread if desired and pair with the red wine you cooked with.  I paired this with the Spanish "Lar de Lares 2002 Tempranillo".  I hope you like this as much as my hubby and I did (he no longer thinks I am out to starve him, or poison him. LOL)