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Jambalaya
Serving
8
Pre-heat
Steam'N'Hold™ or Evolution™ for 15 minutes.
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2 tbsp Butter
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1 lb Andouille sausage, 1/4"
slices
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1 large bell pepper, any
color, large diced
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1 large onion, large diced
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3 ribs of celery, large diced
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1 small head of garlic, peeled
and diced
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Creole seasoning, to taste
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Salt and pepper, to taste
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2 large tomatoes, cored,
peeled, seeded and chopped
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1 pound of shrimp, peeled
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1/2 pound fish filets
(Redfish, Bass, Bluefish, etc.)
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2 bay leaves
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3 cups long grain rice, rinsed
well
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6 cups water
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1 pint shucked oysters with
liquor
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2 bunches of green onions,
thinly sliced
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Hot sauce to taste
Directions:
Serve with Sauvignon Blanc
and crusty bread
In 4" Full size hotel pan combine
butter, Andouille, peppers, onions, tomatoes, celery and spices.
Steam for 8-10 minutes. Add shrimp, fish, rice and water.
Steam for additional 30 or until rice is tender. Remove from
steamer and add oysters with liquor. Fold mixture and let
stand 5 minutes. Garnish with green onions and hot sauce to
taste.
Sweet Potato
Pudding
Pre-heat
Steam'N'Hold™ or Evolution™ for 15 minutes. Grease 16 - 5oz gratin
type dishes and set aside.
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4 (29oz cans) sweet potatoes
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8 eggs, lightly beaten
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4 cups, packed brown sugar
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4 cups, milk
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1 cup, melted butter
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1 tbsp and 2 tsp, lemon juice
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1 tbsp, ground ginger
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1 tbsp, ground cloves
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1 tbsp, ground cinnamon
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1 tbsp, salt
Directions:
Combine sweet potatoes and eggs in a large mixing bowl. Beat
in the brown sugar, milk, lemon juice, ginger, cloves, cinnamon and
salt. Divide into gratin type dishes. Steam in preheated
Steam'N'Hold™ until hot. Should be about 50 minutes. Top with
a dollop of fresh whipped cream and dash of cinnamon for garnish.
Alaskan
Steamed Salmon with Pecan crunch coating
Pre-heat
Steam'N'Hold™ or Evolution™ for 15 minutes.
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3 tbsp, Dijon mustard
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3 tbsp, melted butter
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5 tsp, honey
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1/2 cup, fresh bread crumbs
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1/2 cup, finely chopped pecans
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3 tsp, chopped fresh parsley
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6 (4-5oz) filets Salmon
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Salt and pepper to taste
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6 Lemon wedges
Directions:
In a small bowl, mix
together the mustard, butter, and honey. In another bowl, mix
together the bread crumbs, pecans, and parsley. Season each salmon
filet with salt and pepper and place in a 2-1/2" perforated hotel
pan. Brush salmon with mustard-honey mixture. Cover the top of each
filet with bread crumb mixture. Steam for 14-18 minutes and
garnish with lemon juice.
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