Tag: Benny Cenac recipes

Food Networks’ Asian Grilled Salmon

 

With the Lenten season coming around the corner, you can never go wrong with a delicious cooked salmon recipe. That’s exactly why we search high and low to find some of the best seafood recipes and how we came across this gem from the food network.

The best part about this Asian inspired salmon recipe is that it only takes 30 minutes total to prepare AND cook. So, whether you are looking for a quick meal to make on a busy weeknight or just not up to going all out on the weekend, you will have to give this method a try- not to mention, most of the ingredients you will already have in your kitchen!

Ingredients

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

32 Classic New Orleans Recipes for Mardi Gras

 

Last week, Southern Living featured a stovetop crawfish recipe. This week, the New Orleans theme continues as they feature 31 more classic Mardi Gras recipes from this article. These 31 recipes range from Shrimp Malacca with Rice to Chicken Andouille Gumbo (all favorites of any Louisianan) but our personal favorite we wanted to share this week is a delicious seafood gumbo recipe, which you can also find here.

This recipe is perfect for the chilly weather we have coming in and it is also easy to make for a large group of people who you may be celebrating Mardi Gras with over the next few weeks. Whoever you choose to make it for, let us know how yours came out and if you decided to add anything extra to it!

Ingredients

  • 1 pound fresh lump crabmeat
  • 3 pounds medium-size raw shrimp (with heads)
  • Pinch of kosher salt
  • 6 tablespoons oil, divided
  • 2 pounds frozen sliced okra, thawed*
  • 1/2 teaspoon kosher salt
  • 1 pound andouille sausage, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups finely chopped yellow onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • 4 garlic cloves, minced
  • 1 cup chopped green onions, divided
  • 1 (6-oz.) can tomato paste
  • 3 bay leaves
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5-oz.) can whole tomatoes, drained and coarsely chopped, liquid reserved
  • 1 pt. oysters (between 2 dozen and 3 dozen)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Hot cooked long-grain rice

How to Make It

Step 1

Pick crabmeat, removing any bits of shell.

Step 2

Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.

Step 3

Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.

Step 4

Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.

Step 5

Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice.

Step 6

* Fresh okra may be substituted for frozen.

Southern Living Stove-top Crawfish Boil

 

Crawfish season is upon us here in South Louisiana and we have been on the prowl to find the best crawfish recipe. Southern living has this amazing recipe that is easy as pie and doesn’t require all the fancy equipment… All you need is a sink, stove and a big pot! Give this recipe a try and let us know if you have any secrets when it comes to cooking the best crawfish.

Ingredients

  • 4 1/2 gal. water
  • 2 (4-oz.) pkg. seafood boil, such as Zatarain’s Crawfish, Shrimp, and Crab Boil
  • 2 cups kosher salt
  • 1/4 cup Creole seasoning
  • 4 bay leaves
  • 5 lemons, halved
  • 2 garlic heads, halved crosswise
  • 4 small yellow onions, halved
  • 2 pounds small red potatoes, halved
  • 2 large fresh artichokes
  • 10 pound live fresh crawfish, purged (ask your vendor)
  • 4 ears corn, husks removed

How to Make It

Step 1

Bring 4 1/2 gallons water to a rolling boil in a 7- to 8-gallon stockpot over high. (Start early! This could take 30 to 40 minutes.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes and artichokes; return to a boil. Boil 20 minutes. Add crawfish, and simmer 5 minutes.

Step 2

Cut each ear of corn into 4 pieces, and add to pot. Simmer 5 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.)

Step 3

Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.

Step 4

Tip: You’ll know the water is seasoned perfectly when it makes your eyes water.

Healthy Shrimp Stir-Fry

 

The New Year is here, and for those of us who are working towards eating healthy, we have the perfect shrimp stir-fry for you. This recipe, which is only 334 calories per serving, only takes 30 minutes to prepare and cook. So not only is it healthy, but it’s a great meal if you are on the go. For a full list of nutrition info and a video of how to cook this recipe, you can click here.

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • 3/4 cup red grape tomatoes, sliced in half lengthwise
  • 3/4 cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional

Directions:

Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it’s just perfect on its own.

Quick and Easy Mini King Cake Recipe

 

King Cake season is here! That means you can’t go into any grocery store or bakery without seeing these delicious cakes. But what if you decide that you want to adventure out of your own and make your own king cake? Pillsbury has come up with a delicious cinnamon roll, king cake recipe that is quick and easy. In just 40 minutes, you can have your own king cake fresh out of the oven. For serving information and expert tips, you can click here.

Ingredients

  • 1 can (17.5 oz) Pillsbury™ Grands! cinnamon rolls with icing
  • 2 tablespoons yellow colored sugar
  • 2 tablespoons purple colored sugar
  • 2 tablespoons green colored sugar

 Directions:

  • Heat oven to 350°F. Lightly grease cookie sheet
  • Separate dough into 5 rolls. To make mini king cake, unroll 1 roll into a dough rope; fold rope in half lengthwise. Twist dough in a spiral, and shape into a circle. Place on cookie sheet. Repeat to use up rolls, placing 2 inches apart.
  • Bake 20 to 25 minutes or until golden brown.
  • Spread icing on warm cakes. Sprinkle with colored sugars.

Sweet Potato Casserole

 

As promised, we will be featuring a Thanksgiving recipe weekly until the day is here! This week we will be featuring a delicious sweet potato casserole that will be enjoyed by all – even those who swear off sweet potatoes.
This recipe can also be altered by adding extra sweet potatoes and/or baking them for one and a halt to two hours to bring out their full flavor instead of boiling them.
Try out our tips and let us know if you have any of your own!
Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans
• Add all ingredients to list

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.