RECIPE OF THE MONTH

Jambalaya

 

Serving 8

 

Pre-heat Steam'N'Hold™ or Evolution™ for 15 minutes.

  • 2 tbsp Butter

  • 1 lb Andouille sausage, 1/4" slices

  • 1 large bell pepper, any color, large diced

  • 1 large onion, large diced

  • 3 ribs of celery, large diced

  • 1 small head of garlic, peeled and diced

  • Creole seasoning, to taste

  • Salt and pepper, to taste

  • 2 large tomatoes, cored, peeled, seeded and chopped

  • 1 pound of shrimp, peeled

  • 1/2 pound fish filets (Redfish, Bass, Bluefish, etc.)

  • 2 bay leaves

  • 3 cups long grain rice, rinsed well

  • 6 cups water

  • 1 pint shucked oysters with liquor

  • 2 bunches of green onions, thinly sliced

  • 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.

  • 4 (29oz cans) sweet potatoes

  • 8 eggs, lightly beaten

  • 4 cups, packed brown sugar

  • 4 cups, milk

  • 1 cup, melted butter

  • 1 tbsp and 2 tsp, lemon juice

  • 1 tbsp, ground ginger

  • 1 tbsp, ground cloves

  • 1 tbsp, ground cinnamon

  • 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.

  • 3 tbsp, Dijon mustard

  • 3 tbsp, melted butter

  • 5 tsp, honey

  • 1/2 cup, fresh bread crumbs

  • 1/2 cup, finely chopped pecans

  • 3 tsp, chopped fresh parsley

  • 6 (4-5oz) filets Salmon

  • Salt and pepper to taste

  • 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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