The garlic only has a few more weeks in the ground, then it will be time to dig it up, and if the flavor of the scapes is any indication, we are in for some spicy garlic this year. We harvested the scapes over the weekend and made three different things with them: pesto, cannellini bean dip, this pasta with chicken, tomatoes, and basil. We saved the pretty flowers and curved parts for the pasta and use the stems for the pesto and bean dip.

The raw flavor of the scapes was pretty intense with a lot of bite, but once sautéed the flavor softened became more like a buttery roasted garlic. Because the raw flavor was so strong we thought the boys might not eat them in the pasta, but Builder Guy actually enjoyed them, though Top Gun and Monkey Boy regarded them with deep suspicion. For extra flavor we added some of our homegrown basil, which is doing very well this year. The tomatoes aren’t quite ready yet, but in a few weeks we should have plenty of warm summer tomatoes fresh from the vine.

We hope you will join us for Grow Your Own, a blogging event that celebrates the foods we grow, raise, hunt, or forage. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page, and you can send post information to me at andreasrecipesgyo AT gmail DOT com. The deadline for this month’s event is June 30th.

(Print this recipe)

PASTA WITH CHICKEN, GARLIC SCAPES, TOMATOES, AND BASIL

Serves 4.

Equipment

6-quart pot with lid
12-inch skillet

Ingredients

8 ounces (227 g) farfalle pasta
2 tablespoons olive oil
3 chicken breasts, boneless and skinless, thinly sliced
sea salt, to taste
black pepper freshly ground, to taste
1 cup garlic scapes, cut into 6-inch lengths
1-1/2 cups cherry tomatoes, halved
10 basil leaves, chopped
1/2 cup (120 ml) white wine, dry
grated Parmesan cheese, to sprinkle on top

Preparation

1. Bring water to boil in the pot, then cook the pasta until ad dente, about 10 minutes. Drain.

2. While the water boils, heat the olive oil in the pan and add the chicken, cooking until it’s almost cooked through, about 5 minutes. Season with salt and pepper.

3. Add the scapes and cook until the start to brown, about 3 to 4 minutes. Add the tomato halves and sauté until they brighten and just begin to release their juices, about 1 minute. Add the white wine and the basil leaves, cooking until the basil begins to wilt.

4. Toss the cooked pasta with the chicken and scapes until it’s all thoroughly mixed. Divide among plates and served garnished with grated Parmesan cheese.

More Summer Grow Your Own Recipes

More Scapes Recipes From Around the Blogs

Grow Cook Eat – Hake with Tomato-Coconut Sauce

Apple Pie, Patis, and Pate – Garlic Scapes 12 Ways

Herbivoracious – Garlic Scape, Ricotta, and Zatar Pizza

Love and Olive Oil – Beet Green and Garlic Scape Bruschetta

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About a month ago Michael saw an episode of Food Wars on Travel Channel that featured the Juicy Lucy/Jucy Lucy burger, a Minneapolis creation with a devout following, and he knew instantly that he had to make it. I enjoy seeing him get over the moon about trying something new, and it was fun to watch him apply his engineering talents to building the perfect stuffed burger. He likes the mounded look of the Juicy Lucy/Jucy Lucy burger rather than a flat burger, so he piles the fillings high before sealing the edges.

I had the burgers all labeled and neatly arranged on the grill to keep track of the different fillings, then of course got them all out of order after transferring them to the platter. A few of the burgers spilled their cheesy guts onto the platter, making the the guessing game a little easier, but I recommend having some sort of labeling system if you are using a variety of fillings.

Grilling Safety Tips

With the official start of grilling season just around the corner, now is a good time to brush up on grill safety. Make sure your grill as at least 10 feet away from any structure and never use a grill in a garage, carport, under an awning, or anything else with a roof overhead. Don’t use kerosene or gasoline to light a charcoal fire because it can cause an explosion, and don’t spray lighter fluid on a charcoal fire as it can cause a dangerous flare up. Never leave a grill unattended, especially with children and pets around. And finally, always keep a fire extinguisher handy. Have fun and stay safe. (Safety tips from Underwriters Laboratories, but this post is not sponsored by them.)

(Print this recipe)

STUFFED BURGERS (AKA JUICY LUCY/JUCY LUCY)

Makes 6 (1/3 pound) burgers.

Equipment

grill
2 platters, one covered with plastic wrap
cutting board (plastic wrap optional)

Ingredients

2 pounds (908 g) ground chuck, 80 to 85% lean
cheese slices (We like muenster, American, and Swiss.)
whole grain hamburger buns or whatever kind of bread you prefer (or gluten-free alternative)
salt

OTHER FILLINGS
sun-dried tomato pesto
spinach arugula pesto

Preparation

1. Divide the ground chuck into 6 equal pieces, then divide each piece in half. Roll the 12 pieces into tight balls and press flat, until the patty is slightly larger than the bun. (Michael uses an 8 ounce sour cream container lid to measure the patties. He’s such an engineer.) Make sure the meat is compacted, because if the meat is too loose the fillings will seep out and make a mess on the grill. Trust me on this.

2. Cut each slice of cheese into square quarters and place the four quarters on a patty. Place another patty on top and press down around the edges, making a tight seal. Place the shaped patties on a platter and cover with some plastic wrap. Chill the burgers for about 30 minutes.

3. Preheat the grill. Sprinkle a bit of salt on each patty and place them on the grill and cook over high heat for 6 minutes. Flip the burgers and pierce the cooked sides with a sharp knife to let a little steam escape from the molten cheese. Cook another 4 to 6 minutes (or longer) depending on your doneness preference, then remove from the grill. Let the burgers rest and cool a few minutes, then serve with your favorite toppings.

More Recipes for a Memorial Day Cookout

More Burger Recipes From Around the Blogs

Pinch My Salt – Blue Cheese Burger

Ezra Pound Cake – Salmon Burgers

Farmgirl Fare – Lamb Burgers with Garlic, Shallots, and Feta on Focaccia

White on Rice Couple – Ultimate Umami Burger

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My carbon steel wok is 13 years old and a treasured part of my kitchen gear. I found it for $5 on a clearance table and snapped it up, and that little bargain has proven invaluable over time. It wasn’t my first wok as I had given the nonstick woks a try, but after going through two of them and throwing them away due to peeling, I decided to go with carbon steel, which seasons over time similar to a good cast iron pan. It’s on the smallish side, about 12 inches across, but the size has been perfect for our family, up until recently.

Asian food is one of our boys’ favorites and usually a solid bet for dinner time, and a few months ago we decided that we should probably have two woks so we can have multiple dishes served for meals. So we added another carbon steel 12-inch wok to our kitchen as well as a domed lid.

Like cast iron pans, carbon steel woks are easy to care for. Season your wok before first use, then after cooking just rinse and lightly brush out any food particles and hand dry or heat on the stove just until dry. I also lightly rub the inside of my woks with a little oil before putting away. With a little care a carbon steel wok should last a lifetime and you’ll have years of enjoying homemade Asian food, like this Spring stir-fry with asparagus and snow peas.

(Print this recipe)

CHICKEN STIR-FRY WITH ASPARAGUS AND SNOW PEAS

Serves 4 to 6.

Equipment

glass pie plate or 8×8 pan
wok and lid
steamer basket
splatter screen (optional but recommended)

Ingredients

4 chicken breasts, boneless and skinless, thinly sliced
2 tablespoons cornstarch
2 tablespoons Chinese rice wine (or gin or dry white wine)
16 ounces (454 g) asparagus spears, cut into 1-1/2 inch pieces
2 tablespoons canola oil
2 cloves garlic, sliced
1/2-inch ginger, sliced
2 cups snow peas, ends trimmed, cut into 1-inch pieces
4 tablespoons light soy sauce (or gluten-free alternative)
1 cup (240 ml) chicken stock or low-sodium chicken broth

Preparation

1. Place the sliced chicken in the glass pan and sprinkle on the cornstarch. Pour the rice wine over the top and stir until the cornstarch mixture coats the chicken. Set aside while preparing the vegetables.

2. Add an inch or so of cold water to the wok and place the steamer basket in the wok. Turn the burner on high and distribute the asparagus pieces around the steamer basket. Steam for 2 to 3 minutes, just enough to soften slightly, then turn off the heat and transfer the asparagus to a plate. Remove the steamer basket, dump the water, and wipe the inside of the wok dry.

3. Add the canola oil and the garlic and ginger slices to the wok and let them sit for 1 to 2 minutes, then turn the heat to medium high. Remove the garlic and ginger when they start to brown.

4. Add the chicken to the wok and cook while stirring until the chicken is just cooked through, about 4 to 5 minutes. Remove the chicken to a plate and cover.

5. Add the snow peas and steamed asparagus, cooking just for 1 to 2 minutes. Return the chicken to the wok, add the chicken stock and light soy sauce and bring to a boil, cooking for about 1 minute while the sauce thickens. Remove from heat and serve.

More Easy Stir-Fry Recipes

More Asian Asparagus Recipes From Around the Blogs

Tigers & Strawberries – Thai Spicy Chicken, Basil, and Asparagus

Chez Us – Thai Inspired Chicken

Sunday Nite Dinner – Garlic Beef with Asparagus and Shiitakes

Appetite for China – Shandong-Style Asparagus

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Our spice cabinet is chock full, and although some spices see more use more than others our quick taco seasoning mix goes into a variety of dishes and makes it easy to whip up these fish tacos in a jiffy. Even on a busy weeknight, we can literally have dinner on the table in about 15 minutes which almost makes up for not having a good taco truck anywhere nearby.

We keep a jar of taco seasoning mixed up and ready to go, all we have to do is toss some mahi mahi or other firm white fish chunks in it, sauté, and it’s ready to serve. Try our mix or come up with your own using your favorite Mexican flavors. Start with chili powder, cumin, garlic, and chipotle pepper powder (or dried chipotle peppers if you find them in a store), and then play around with amounts and other ingredients until you have a flavor profile you like.

(Print this recipe)

FAST FISH TACOS WITH SPICY CHIPOTLE SEASONING

Serves 4.

Equipment

shaker jar with lid
glass pie plate or other container for marinating
large nonstick skillet

Ingredients

4 filets mahi mahi or other firm white fish, cut into bite size chunks
taco seasoning (recipe below or use your own)
2 tablespoons canola oil

SPICY CHIPOTLE TACO SEASONING MIX (small batch)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper

ACCOMPANIMENTS
sliced avocados
lime wedges
cilantro
corn or whole grain tortillas
sliced onions
salsas

Preparation

1. Mix up the taco seasoning and keep it in a shaker jar with a tight lid.

2. Sprinkle the seasoning over the fish, tossing to coat.

3. Warm the oil in the skillet and add the seasoned fish. Sauté, stirring occasionally until the fish is cooked through, about 5 to 7 minutes.

4. Transfer cooked fish to a warm bowl and serve with the suggested accompaniments.

More Good Mexican Food

And of course…

Ideas for a Cinco de Mayo Party Or When You Just Want Some Mexican Food

More Fish Taco Recipes From Around the Blogs

The Paupered Chef – Baja Fish Tacos

Use Real Butter – Fish Tacos

Simply Recipes – Fish Tacos

Chili Cheese Fries – Fish Tacos with Chipotle Mango Slaw

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Towards the end of April into the early part of May, Mexican food takes center stage in our home for Cinco de Mayo. We think about all our favorite dishes and try out new things, but it’s always a little awkward with the way the seasons work because in my mind Mexican food goes hand-in-hand with summer. Some of the best produce for Mexican food–tomatoes, peppers, tomatillos—are all hot weather garden items, and we won’t harvest any until August.

So for the next several days I will cast my eyes longingly in the direction of all the out-of-season produce that’s running $3.99 a pound and up, reminding me once again why we grow our own and preserve what we can. Of course those hothouse vegetables just won’t taste the same since they’ve been picked before ripe. There’s nothing better than a sun-ripened tomato still warm and fresh from the garden, so we wait.

But that doesn’t mean we can’t enjoy some good Mexican food, in fact this dish is perfect for cool weather because spinach loves cool temperatures. This is one of our favorites from Rick Bayless, a smoky spicy dish with perfectly cooked chicken breast, still juicy and tender, not dried out, just remember to stick closely to the cooking time.

More Good Mexican Food

And of course…

Ideas for a Cinco de Mayo Party Or When You Just Want Some Mexican Food

More Mexican Recipes From Around the Blogs

101 Cookbooks – Mexican Wedding Cookies, Whole Grain Recipe

No Recipes – Tres Leches Cake

The Perfect Pantry – Mole Colorado

Homesick Texan – Mexican Chorizo

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Though the days are getting warmer and the summer daylilies have just started to bloom, I still feel the urge to pull out the slow cooker on cool spring mornings. When most of our days are swirling with activity, it gives me a sense of accomplishment to get a meal going in the slow cooker. I know that dinner will be ready later and I can focus on the boys and their needs or the endless to dos and errands and avoid the rush to get something ready for dinner at 5 p.m. when they are all standing around the kitchen telling me that they are starving.

Paprika chicken is a slow cooker favorite that is also easy on the budget, even giving us leftovers for another meal. Chicken thighs work very well and add lots of flavor to the sauce, and I sometimes include a chicken breast or two for Michael. We like this with brown rice or roasted potatoes and asparagus or green beans.

More Budget Meals with Chicken

More Slow Cooker Chicken Recipes From Around the Blogs

Chaos in the Kitchen – Crock Pot Chicken Vindaloo

Gluten-Free Goddess – Chicken Tropicale

La Fuji Mama – Slow Cooker Chicken Gohan Stew

The Backyard Pizzeria – Slow Cooker Thai Red Curry Chicken

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Each afternoon when the boys come home from school, they have one thing on their minds: food.

“Mommy, I’m hungry.”

“Mommy, when are we going to eat?”

“Mommy, what’s our snack today?”

“Mommy, I’m starving. What’s for dinner?”

“Mommy, I don’t like that.”

“Mommy, I just want a lollipop for dinner.” (When Monkey Boy said that, I had to look away so he wouldn’t see me giggle.”)

Yes, we’ve heard it all, and some days trying to plan a dinner that all my picky eaters will eat makes me want to pull my hair out. Fortunately a recent experiment with pork tenderloin in the slow cooker turned out very well and all three boys ate that meal with gusto. I mixed up some Cajun spices and rubbed it all over the tenderloins, browned them, browned the onions, then slow cooked it all with white wine, potatoes, and carrots until the meat was fork tender. Michael and the boys went back for seconds and we have enjoyed the leftovers for lunch, too.

As Michael and I talked about how good the dish tasted we also bounced around ideas for different rubs, and I listed some of our ideas below. As for the vegetables, I used what we had on hand while doing a little vegetable bin clean out, but I think this could also be terrific with sweet potatoes, cauliflower, or parsnips.

One of the great things about this preparation is the extra flavor that comes with using white wine to deglaze the pan after browning the tenderloins and the onions, and you’ll need to use a standard skillet to get that beautiful brown, crusty coating (fond) on the pan. Nonstick pans typically inhibit the development of fond, though some manufacturers of higher end nonstick pans claim their products don’t. I think it depends on the pan and type of nonstick coating used, though admittedly I don’t have an arsenal of nonstick cookware to test that theory, but it would be a fun project sometime.

More Slow Cooker Recipes

More Pork Tenderloin Recipes From Around the Blogs

Panini Happy – Breaded Pork Tenderloin Panini

Bell’ alimento – Napa Valley Stuffed Pork Tenderloin

Simply Recipes – Chipotle Citrus Marinated Pork Tenderloin

White on Rice Couple – Grilled Pork Tenderloin Stuffed with Swiss Chard and Pineapple

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Around this time last year I received an email from Susan (Farmgirl Fare) telling me that I had won a box of fresh chanterelle mushrooms from Marx Foods in her giveaway. Once I recovered from the happy shock of winning two pounds of chanterelle mushroom I eagerly anticipated their arrival. When the box arrived at our door I was giddy with excitement. I don’t get giddy over too many things, but I was giddy over these chanterelles.

Chanterelles only grow wild and are usually found in the forest in areas with deep leafy debris from July to frost. They are considered a delicacy and are prized by chefs for their flavor and texture. They are at their best when sautéed with butter and onions but also work well in soups and just about anything with white wine and cream.

We had plenty of chanterelles to play with and play we did. First we prepared them in a simple sauté with butter, which tasted magical. Then we cooked them in Elise’s cream of wild mushroom soup, my favorite recipe for cream of mushroom soup, along with porcinis and morels and the combination was fantastic.

With a rather large supply of chanterelles still left we decided to add them to our stuffed pizza. I had a fleeting moment of concern that the other flavors in the pizza might overwhelm the chanterelles, but I worried needlessly. Their flavor came through and the pizza was delicious.

And now for the rest of the story…

I lost track of these photos last year, some of the first I shot with the new camera Michael gave me, and I finally gave up on writing this post because I didn’t have anymore chanterelles to replicate the effort. Then out of the blue I stumbled across the photos last week, almost one year to the day that Susan sent me the news on winning the chanterelles, and I knew I wanted to post this pizza recipe and finally publicly express my thanks to Susan and Marx Foods for the delicious gift.

STUFFED PIZZA WITH SPINACH AND CHANTERELLES

Makes one (12-inch) stuffed pizza.

Equipment

2 large mixing bowls
2-quart pot with lid
deep dish pizza pan, 12″ diameter x 2″ deep

Ingredients

1 recipe Chicago-style stuffed pizza dough
1 recipe stuffed pizza sauce
8 ounces (226 g) chanterelle mushrooms, rinsed and sliced
6 ounces (170 g) fresh baby spinach leaves, rinsed
8 ounces (226 g) grated mozzarella cheese
grated Parmesan cheese

Preparation

1. Prepare the dough and the sauce per the instructions in Chicago-Style Stuffed Pizza.

2. ASSEMBLE: Preheat the oven to 450° F/230° C. Punch down the dough and turn it out onto a work surface. Knead for about 1 minute. Divide the dough into two pieces, about 1/3 and 2/3 of the dough. Roll out the larger piece in a large circle until it is about 3 (7.6 cm) inches larger than the pan and 1/8 inch (3 mm) thick. Oil the bottom and sides of the pan. Place the dough into the pan and push it into the bottom and sides. The dough should overlap the pan by about 1 inch (2.5 cm). Trim the excess dough with a knife, and set the pan aside. Roll out the second piece until it is about the same size as the pan.

3. Toss the cheese and spinach together in the medium mixing bowl, and then put it into the pizza pan. Sprinkle with the chanterelle mushrooms. Lay the second piece of dough on top, then crimp the two edges of the dough together with your fingers to form a thick border. Press down on the filling with your hand, and cut a 1-inch (2.5 cm) slit in the center of the top crust to allow steam to escape. Spread the tomato sauce evenly over the top crust and sprinkle with more grated parmesan cheese.

4. BAKE: Place the pizza pan on the lowest rack for 10 minutes, then move it to the middle rack for 25-30 minutes, until the crust is golden brown. Transfer from the pan to a large wooden cutting board and let it stand for a few minutes before cutting.

More Pizzas

More Chanterelle Recipes From Around the Blogs

Hunter Angler Gardener Cook – Chanterelles and the Sexiest Soup Ever

No Recipes – Chanterelle Tempura Soba

Anne’s Food – Delicious Chanterelle Risotto

Delicious Days – Pretzel Dumplings with Creamed Chanterelle Mushrooms

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Why would a Peruvian grilled chicken recipe have soy sauce? Peru has hosted a large Japanese expatriate population since the late 1800s, and over the years Asian flavors mingled with local and European flavors to create one of the most diverse cuisines in the world. I didn’t know this when I lived in South America in the early 1990s. While living in Colombia I did have big plans to visit Peru, Brazil, Chile, and Argentina but simply ran out of time in my two short years there, though I did make it to Ecuador a couple times. I still hold out hope that someday I’ll go back to travel in the region and enjoy the local cuisines.

This grilled chicken is simple to prepare and has big payoffs in flavor. I leave it in the marinade for up to 24 hours then grill and serve with whatever vegetables are on the menu or use it for sandwiches or salad toppers. The marinade helps keep the chicken moist as it cooks, and it always finishes nice and juicy.

I’ve given directions for cooking on a grill pan with boneless chicken breasts, and the Variations includes directions for cooking on gas and charcoal grills and in the oven. I cooked this chicken on the Scanpan I reviewed, and today is the last day for the Scanpan giveaway. Make sure you enter before 9 pm EST, just leave a comment on the Scanpan giveaway post about your favorite grilling food. Only comments at the original giveaway post will be entered.

More Grilled Chicken Recipes

PERUVIAN GRILLED CHICKEN

Makes about 2 to 4 servings.

Equipment

small bowl or jar with a lid
plastic sealable bag
grill or grill pan

Ingredients

1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.)
lime wedges

Preparation

1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.

2. Discard the marinade, then pat chicken dry.

3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.

4. Squeeze lime juice over the chicken and serve.

Variations

GAS GRILL: Preheat the grill on high. Oil the grill rack and grill the chicken over a turned-off burner, skin side down and covered. Turn once after about 15 minutes and grill until cooked through, about 30 to 35 minutes.

CHARCOAL GRILL: Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. Oil the grill rack, then grill chicken over the area with no coals. Turn once after about 15 minutes, and continue grilling until cooked through, about 30 to 35 minutes. Add more charcoal to maintain heat.

OVEN: Roast the chicken quarters in middle of a 500°F/260° C oven in a 13- by 9-inch roasting pan with 1 cup water for 30 minutes. Then tent with foil and roast until brown and cooked through, about 15 minutes more.

References

Wikipedia – Peruvian Cuisine

Wikipedia – Japanese Peruvian

More Grilled Chicken From Around the Blogs

Kalyn’s Kitchen – How to Make Juicy Grilled Chicken Breasts

Simply Recipes – Chipotle Grilled Chicken with Avocado Sandwich

Steamy Kitchen – Ginger, Soy and Whiskey Grilled Chicken

Canela and Comino – Lager & Lemon Grilled Chicken

************************************************************

Source: adapted from Epicurious

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I don’t have any Creole or Cajun relatives (that I know of), so for authentic recipes I turn to some of my favorite cookbooks. Emeril calls this particular recipe his “Clean Out the Ice Box and Freezer” Jambalaya, my kind of food, particularly now because after the holidays and fall harvest we have a freezer stuffed full of…stuff. After going through it a week ago we renewed our commitment to using up some of the stash and cleaning it out over the next month, which will of course make room for more stuff. The cycle never ends.

The recipe is pretty straight forward, but I made a few modifications as a I went. First of all, I couldn’t believe it had no celery and I added some anyway. The recipe calls for a mix of dark and white meat, but since Michael doesn’t care for dark meat I used only white meat. I also used brown rice instead of white rice and reduced the oil to 1/3 cup. Not much of a difference in the amount of oil, I know, but I think the recipe turned out just fine. And because this was dinner for all of us, I cut back on the cayenne so the boys could enjoy it too. Michael made up for the lack of heat by pouring some hot sauce onto his servings.

This is an easy dish to prepare, and it’s practically a meal in a pot. Add a green salad or other green vegetable and you are set.

Like many recipes calling for meat, this one has weight measurements, which are more precise than measuring by cups (i.e. 3 cups of sliced sausage).  We buy frozen shrimp in two pounds bags then just weight out what we need each time. A kitchen scale is a handy piece of gear for weighing all kinds of ingredients for cooking and baking. I use mine all the time for weighing meat, vegetables, fruits, flour, nuts, just about anything.

For this week’s celebration of the third anniversary of Andrea’s Recipes, I’m giving away a kitchen scale courtesy of Eat Smart. The scale has a digital display and weighs in both grams/kilos and ounces/pounds and allows you to change them on the fly. It has a simple tare function so you can put a bowl on the scale then turn it on, and the scale will register zero, giving you accurate measurement for the ingredients you add to the bowl. It’s small enough that it won’t take up much space in your kitchen, but sturdy enough to handle up to 11 pounds.

To enter the contest just leave a comment telling us about your favorite meal that helps you clean out your freezer or refrigerator. Please make sure your email address is correct so I can contact you if you are the lucky winner. The scale can be shipped to United States addresses. The contest closes at midnight EST on Wednesday January 22, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.

UPDATE: Congratulations to Nicole, comment #6, the winner of the kitchen scale!

JAMBALAYA WITH SHRIMP, CHICKEN, ANDOUILLE, AND HAM

Makes about 10 to 12 servings.

Equipment

large cast iron Dutch oven

Ingredients

1/2 cup (120 ml) canola oil (I used 1/3 cup and it came out fine.)
1 pound (~1/2 k) andouille sausage, cut crosswise into 1/4-inch slices
3 medium to large yellow onions, chopped
2 stalks of celery, thinly sliced
1/2 cup (~55 g) chopped green bell peppers
1/2 cup (~55 g) chopped red bell peppers
2 teaspoons salt, divided
1 teaspoon Creole seasoning (Recipe follows or you can use a purchased blend.)
1 teaspoon cayenne, divided
1 tablespoon chopped garlic
1-1/2 pounds (680 g) boneless chicken meat, cut into 1-inch cubes (You can use white or dark meat or a mix of white and dark meat.)
1/2 pound (227 g) ham, cubed
3 bay leaves
3 cups medium-grain white rice (I use brown rice.)
6 cups (1.420 liters) water
1/2 pound (227 g) shelled shrimp, thawed if from frozen
5 green onions, chopped, green tops only
1/4 cup (10 g) chopped fresh parsley

EMERIL’S CREOLE SEASONING
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preparation

1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook until it start to render the fat. Add the onions, bell peppers, 1 teaspoon of the salt, the Creole seasoning, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles (fond). Add the garlic and cook for 1 minute.

2. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned bits.

3. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.

4. Lay the shrimp on top of the cooked rice during the last 5 minutes of cooking and steam until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.

More Easy Meals

More Jambalaya Recipes From Around the Blogs

NOLA Cuisine – Crawfish and Tasso Jambalaya

FatFree Vegan Kitchen – Tofu Jambalaya

The Perfect Pantry – Arlo’s Saskatchewan Chicken Jambalaya

Hedonia – Jambalaya

References

Wikipedia – Jambalaya

Wikipedia – Cajun Cuisine

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Source: adapted from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch

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