Part 2 of my recipes from Neiman Marcus No Jacket Required cookbook.
Cajun Shrimp Jambalaya
Ingredients
- 1 cup white rice (uncooked)
- 3 slices of bacon, cut up
- 1 onion, chopped
- 1 1/2 large green peppers, seeded and chopped
- 3 cloves garlic, crushed
- 1-6 ounce tomato paste
- dash of paprika
- 3 tablespoons fish thyme, chopped or 1 tablespoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon red hot pepper
- 2 cans, 14-ounce each, crushed tomatoes
- 1/2 pound cooked ham, diced
- 1 1/2 pounds cooked shrimp
- 1/4 cup fresh parsley or 2 tablespoons dried
Directions
- Cook the rice according to the package directions, and set aside.
- In a large pot over medium heat cook the bacon until light brown.
- Add the onion, green peppers, and garlic. Sauce until tender.
- Blend in the tomato paste, paprika, thyme, salt and red pepper.
- Stir in the rice, shrimp, ham, crushed tomatoes, and parsley.
- Cook until heated through.
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Delicious and very easy to make. Adapted from No Jacket Required from Neiman Marcus, recipes from InCircle.
Flank Steak with Jack Daniel's Sauce
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Ingredients
- 1 pound beef flank steak
for the marinate
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 teaspoons red wie vinegar
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon Tabasco sauce
for the Jack Daniel’s sauce
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/2 cup Jack Daniel’s whiskey
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarchÂ
- 1 cup beef broth
- 2 teaspoons chopped parsleyÂ
- salt and pepper to taste
Directions
- Combine all the marinade ingredients. Place flank steak in marinade and turn serval times to coat. Cover and chill for at least 30 minutes or overnight.
- Â Heat the oil in a small saucepan over medium heat. Add the onion and garlic, and sauce for a few minutes. Add the whiskey and mustard, and stir to combine. Cook stirring occasionally for a few minutes till it reduces by half.
- In a separate pan sprinkle the cornstarch over the broth and stir to dissolve. Add the  whiskey mixture, parsley and salt and pepper. Simmer till thick and keep warm.
- Meantime, preheat the broiler to a high temperature. Place the flank steak a broiler pan, discarding marinade. Broil 4 minutes on each side.
- To serve, thinly slice across the grain. Top with the sauce and serve with Japanese rice.
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Part 2 of my chili recipe series. This one is so easy and quick to make! Perfect for game day or any another day!    Get recipe here.
The Best Classic Chili Recipe — the fashionista cook
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Part 2 of my soups from Sara Moulton cooks at home. Perfect for a cold snowy day!
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Butternut Squash Soup with Gruyere Pesto
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Ingredients
for the soup
- 2 medium butternut squashes
- 2 tablespoons unsalted butter
- 2 medium leeks, white parts only, thinly sliced
- 1 quart chicken stock
- salt and pepper to taste
for the pesto
- 1/4 cup grated gruyere cheese
- 2 tablespoons toasted pine nuts
- 1/4 cup packed fresh basil leaves
- 1 tablespoon grated ParmesanÂ
- salt and pepper
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Directions
- Preheat the oven to 375F. Cut the squash in half and scoop out the seeds. Place on a lightly oiled baking sheet with cut side down. Bake until tender, for about 50 to 60 minutes. Cool to room temperature. Scrape out all the pulp. You should have about 6 cups.
- Heat the butter in a soup pot over medium heat. Add the leeks, cook, stirring often until softened, about 5 minutes. Add the squash and the chicken stock, and bring to a boil. Reduce the heat and simmer for another 10 to 15 minutes.
- Working in batches blend the soup in a food processor or blender. Retuen to the pot and season with salt and pepper to taste.
- Combine the cheeses, basil, pine nuts, salt and pepper in a small bowl. Garnish the soup with a spoonful of the mixture.
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Great vegetable soup for a cold and rainy day! Adapted from Sara Moulton cooks at home. Wonderful contrast of flavors!
Cauliflower Soup with Caraway
Ingredients
- croutons
- salt and pepper to taste
- 1 medium head of cauliflower
- 1 medium Yukon Gold potato, peeled
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 2 teaspoons caraway seeds
- 1 quart chicken stock
- 2 teaspoons fresh lemon juice
- 2 plum tomatoes, seeded and chopped
- 2 tablespoons fresh chives
Directions
- Remove 1 cup of florets from the cauliflower and trim into 1-inch pieces. Bring a saucepan of salted water to a boil. Add the florets, boil till tender for about 33 minutes. Drain and set aside until just before serving.
- Slice the remaining cauliflower and potato. heat 3 tablespoons of the butter in a soup pot over medium heat. Add the onions and caraway seeds. Cook until the onions soften, for about 5 minutes. Stir in the cauliflower and potato. Pour in the chicken stock to barley cover the cauliflower. Season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer until tender, for about 20 minutes.
- Puree the soup using a hand blender or food processor. Reheat on low heat.
- Heat the remaining butter in a small skillet over medium heat. Add the tomatoes, reduce the heat to low and cook till thick and pulpy, for about 5 minutes. Season with salt and pepper.
- Add the cauliflower florets to the soup. Serve in soup bowls and garnish with a spoonful of tomatoes, croutons, and chives.
the fashionista cook
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