Wednesday, February 16, 2011
Mahogany's Steakhouse
This is southern hospitality at its finest!
Sausage Gumbo
Active Time: 30 minutes
Total Time:
Ingredients
- 12 ounces hot Italian turkey sausage links, removed from casings
- 2 teaspoons canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 2 tablespoons all-purpose flour
- 4 cups chopped tomatoes
- 4 cups reduced-sodium chicken broth
- 2 1/2 cups frozen chopped okra
- 3/4 cup instant brown rice
- 1 bunch scallions, trimmed and sliced (optional)
Preparation
- Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
- Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
- Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
- Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
Nutrition
Per serving: 168 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 18 g carbohydrates; 11 g protein; 3 g fiber; 631 mg sodium; 448 mg potassium.Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable, 2 lean meat 40 minutes
Grilled Shrimp Remoulade
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
Remoulade Sauce
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, such as
Shrimp
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 36 raw shrimp, peeled and deveined (about 1 pound)
Preparation
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
Tips & Notes
- Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)
- When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
- To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition
Per serving: 114 calories; 5 g fat (1 g sat, 1 g mono); 101 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 12 g protein; 1 g fiber; 379 mg sodium; 135 mg potassium.Nutrition Bonus: Selenium (28% daily value), Vitamin A (15% dv).
Exchanges: 2 very lean meat, 1 fat
Friday, February 11, 2011
Oregon Food Shows & Festivals, Exhibitions
2011 Oregon 2011
Food & Wine Shows & Local Events
(See also: 2012 - 2010 - 2009 - 2008)
January 22, 2011 Chocolate for Choice
Portland, Oregon
Taste the best chocolate Portland has to offer from fantastic local businesses like Saint Cupcake, Piece of Cake, Missionary Chocolates, Two Tarts, Sweet Masterpiece, New Cascadia Traditional, Pie Spot and Grand Central Bakery, while celebrating a woman's right to choose.
January 28-29, 2011 Oregon Wine, Food & Brew Festival 2011
Salem, Oregon
First taste of the new year! 35 wineries, craft brew and micro breweries, fine foods, culinary delights, fine arts, quality commercial exhibitors and great entertainment.
January 28-30, 2011 Oregon Truffle Festival
Eugene, Oregon
Celebrates the magnificent Oregon truffles as they reach the peak of ripeness in their native soil. It is the first festival of its kind in North America, dedicated to sharing the experience of the chefs, foragers and fans of Oregon's wild truffles from their hidden source in the forest to their glory on the table.
January 29, 2011 Lincoln City Jambalaya Cook-off
Lincoln City, Oregon
Come taste the best fish taco of the Northwest. In honor of "Cinco de Mayo" join us during this event where Chefs from throughout Oregon will compete to take home the title: Best Fish Taco. The competition will be judged by YOU! as this is a "people's choice" competition only! To add to the festival atmosphere, there will also be a live band and a cooking demonstration.
February 4-5, 2011 Portland Seafood & Wine Festival
Portland, Oregon
Portland's only seafood festival, which also showcases 50 wonderful Oregon wineries and dozens of other vendors. Conveniently located at the Oregon Conmvention Center with plenty of garage and on-street parking, as well as being adjacent to the Max line.
February 19-20, 2011 Wine, Beer, Seafood & Music Festival- 2011 Confluence
Gardiner, Oregon
Oregon wineries and microbreweries will offer tastings and sales of their premium wines and micro-brewed beer. Cooking demonstrations, ice sculpture, Community Chowder Cook-Off, seafood vendors, music, etc.
Subscribe to:
Posts (Atom)