Egg, Potato,Mushroom, Sausage and Spinach Casserole

Ingredients

16 large eggs

1 1/4 cups heavy cream

1 1/2 teaspoons kosher salt plus more

3/4 teaspoon freshly ground black pepper plus more

5 tablespoons unsalted butter, divided

12 ounces fresh breakfast sausage links

2 cups sliced leeks, white and pale-green parts only

2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed

1 pound frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 ounces) grated Gruyère

1/2 cup (1 1/2 ounces) grated Parmesan

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks and mushrooms to skillet. Season with salt; cook until leeks are wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

Creamed Collard Greens

 

 

Ingredients

2 large bunches collard greens (about 1 1/2 lb.), center stems removed and leaves cut into 1/2” strips

Kosher salt

2 teaspoons vegetable oil

1 cup 1/3” (about 6 oz.) thick-cut smoked bacon

Unsalted butter (if needed)

2 large shallots, finely chopped

3 cloves of garlic finley chopped

3 tablespoons all-purpose flour

1 1/2 teaspoons sweet paprika

2 cups whole milk

2 cups heavy cream

Freshly ground black pepper

Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3–4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry. Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside Drain all but 3 Tbsp. bacon drippings from pot, adding butter if needed to measure 3 Tbsp. Add shallots and garlic; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season

Cajun Spice Mix

 

 

Ingredients

5 tablespoons kosher salt

2 tablespoons cayenne pepper

2 tablespoons garlic powder

2 tablespoons sweet paprika

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon freshly ground black pepper

1 tablespoon onion powder

Stir all ingredients in a small bowl to blend.

DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Crawfish Gravy

 

 

Delicious over Cajun Turkey or Biscuits.

1 pound thick-sliced smoked bacon, cut into 1/2" pieces

6 tablespoons all-purpose flour

1/2 cup each finely chopped onion, green bell pepper, and celery

1/4 cup seeded, finely chopped jalapeños

3 tablespoons finely chopped garlic

2 teaspoons Cajun Spice Mix  (click for recipe)

3 cups low-salt chicken broth of shrimp stock

1 pound peeled crawfish tails or coarsely chopped peeled shrimp

Kosher salt, freshly ground pepper

Cayenne pepper (optional)

1/2 cup chopped scallions

Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.

Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon, spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.

Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.

Shrimp and Chorizo Stew

Ingredients

1/4 cup extra-virgin olive oil

1 large Spanish onion, diced

4 cloves garlic, smashed

4 ounces Spanish chorizo, casings removed, sliced

2 teaspoons smoked paprika (hot or sweet)

Kosher salt

1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1 pound russet potatoes, peeled and cut into 1-inch chunks

1 bunch kale, stems removed and leaves roughly chopped

1 pound medium shrimp, peeled and deveined

Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.

Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls. Serve with crusty bread.

Korean Lettuce Wraps

Add a new twist to Taco Night!

 

12 oz flank steak, trimmed

1/3 cup thinly sliced green onions, divided

4 tablespoons sugar

juice from 2 limes

1/2 cup low-sodium soy sauce

6 cloves minced garlic

1 tablespoon fresh chopped ginger

1 teaspoon dark sesame oil

4 cups hot cooked short-grain rice

16 butter leaf or bibb lettuce leaves (or any other small leaf lettuce)

Optional garnishes

Julienned carrots, red pepper and cucumber

bean sprouts

lime cut in to wedges

jalapeno thinly sliced

Place steak in a baking dish. Combine 1/4 cup onions, sugar, soy sauce, garlic, ginger, lime juice and sesame oil poor over meat. Cover with plastic; refrigerate at least 2 hours or over night.

Remove meat from marinade; pat dry. Coat grill or broiler pan with cooking spray. Heat grill on high. Grill or broil steak 3 minutes on each side for medium-rare. Let meat rest 5 minutes then thinly slice against the grain.  Spoon 1/4 cup rice, about 2 tablespoons steak mixture onto each lettuce leaf; roll up. Serve immediately with garnishes.

kimchi

chopped cilantro

Sriracha hot sauce

Sweet Potato and Chicken Chowder

Chicken & Sweet Potato Chowder

1/2 cup butter
1/2 cup all purpose flour
1 cup onion, chopped
1/2 cup celery, including leaves, chopped
1/2 cup carrot, peeled & chopped
4 large cloves of garlic chopped
8 cups chicken stock
2 Bay leaves
5 sprigs of thyme
3 cups sweet potatoes, peeled & diced
1 can creamed corn
1 can sweet corn
1 canned chipotle pepper in adobo chopped (Available in the Mexicans section of the grocery store.)
2 cups heavy cream (1/2 & 1/2 can be used)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used)

Chopped Parsley and Croutons for garnish

Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery, garlic and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally.

Add 7 1/2 cups of chicken stock, potatoes, thyme and bay leaves. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 -12 minutes. Stir in the heavy cream, both cans of corn, salt, pepper, chopped chipotle pepper and chicken. Simmer for 10-15 minutes. Re-season as necessary. Garnish with parsley and croutons.