Cleaning Out the Freezer

Strange things can happen when you empty out your freezer.  I have no idea how those wonton wrappers and imitation crab got in there, but I sure wasn't going to let them go to waste.

Deep-fried cream cheese, anyone?

For more inspiration, check out these delicious recipes for beef pot stickers and crab rangoons.  Be forewarned--they both make huge batches.  Not that that's a bad thing.

Shrimp and Sausage Gumbo

Fat Tuesday is coming up next week, and while I don't usually do much to celebrate (other than pigging out on more pączki than I care to reveal), I can't think of a better time to post a recipe for a mouthwatering Louisiana favorite--gumbo.

I tried this recipe for the first time tonight, and I'm not going to lie--it took me two hours, from chopping vegetables to cooking the roux to simmering the whole vat of tastiness.  It was completely worth every minute.  I don't know that much about Creole or Cajun cooking, but I do know the more time spent on a roux, the better.  (Some people will cook it for an hour or more, but I'm just not that ambitious.)  I did decide to cook it a little longer than the recipe specified, resulting in a beautiful dark roux and a nice, deep flavor.

Don't be intimidated by the ingredient list.  After tasting the finished product, I decided it needed some extra flavor, so I added a dash of several ingredients that are common in Cajun spice blends.  You could just add a tablespoon of Cajun spice instead.  The original recipe called for andouille sausage, but I substituted a package of smoked pork sausage from the co-op.  If you're going for authenticity, use the andouille, or even chorizo, but I thought the smoked sausage worked fine.  I found the okra on clearance at Meijer.  Try to use fresh okra if you can.  It's included as a thickening agent, so don't leave it out unless you hate okra (in which case you shouldn't be making gumbo in the first place).  For tips on finding a decent deal on shrimp, see my scampi post.  The remaining ingredients (including the Cajun "holy trinity" of onion, bell pepper, and celery) are all regularly available at the co-op.

You'll want to prepare all your ingredients in advance, so you can add them quickly as needed.  Most of the time is actively spent cooking, so call up a friend or turn on some music once you get the roux going.  (I called my dad while he was working on some equally labor-intensive homemade pizza--he probably got sick of hearing about how good my gumbo was smelling.)

Shrimp and Sausage Gumbo (based on this recipe)
Time:  1 1/2 to 2 hours
Serves 4

1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup onion, minced (about 1 small)
1/2 cup green bell pepper, minced (about 1 small)
1/2 cup celery, minced (about 2 stalks)
4 cups (1 quart) chicken broth or stock
2 bay leaves
1/2 pound andouille sausage or chorizo (or substitute 1 pkg. smoked pork sausage), cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 pound raw shrimp, peeled and deveined
1/2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
dash each of oregano, basil, thyme, garlic powder, and paprika
3 cups cooked white rice
Tabasco or Frank's Red Hot sauce, optional

In large stock pot over medium-high heat, heat oil.  Reduce heat to medium-low and whisk in flour.  Cook, stirring frequently with wire whisk (don't use a spoon), until mixture becomes dark brown and has intensely nutty aroma, about 25-30 minutes.  (Take your time on this.  Don't try to brown the roux too quickly or it will burn.  You'll need to whisk the roux almost continuously, especially as it darkens, so this is where you turn on your House reruns.)

Stir in onion, pepper, and celery and cook, whisking frequently, until vegetables soften, about 2 minutes.  Gradually whisk in broth.  Raise heat to medium and bring to a simmer, then reduce heat to medium-low and simmer uncovered, stirring frequently (you can switch to a spoon), until mixture has thickened, 15-20 minutes.

Add bay leaves, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes.  Add shrimp, salt, cayenne, black pepper, and herbs; simmer until shrimp is just cooked through, 4-5 minutes.

Serve gumbo over rice (about 1/2-1/3 cup per person) in large bowls.  Add hot sauce to taste, if desired.

Shrimp Scampi

While I'm all about shopping frugally, making the most of the co-op, perusing grocery store circulars, and reading couponing blogs (yes, really), some days just call for a little bit of a splurge in the food department.  And while I enjoy eating out at nice restaurants as much as anyone, sometimes it's more fun to stay in, light some candles, pour some wine, and cook up a delicious dinner with your beloved.

I can get a little mushy here.  It's almost Valentine's Day, after all.

Anyway, one of my favorite little splurges is shrimp.  Shrimp was my favorite seafood even before my husband helped me to discover that not all fish is gross, and it probably still is at the top of my list.  Sadly, the frozen bags carried by Walmart do not even begin to compare with the beautiful specimens on which we feasted while on vicarage in Texas.  There are benefits to living near the ocean, y'all.  But I love shrimp too much to give it up altogether.  I suppose you can still get quality shrimp from a good meat market, but I'm still too cheap for that.  In a dish like shrimp scampi, you can't really go wrong anyway, even if you have to settle for farm-raised white shrimp.

This is my in-laws' recipe.  They traditionally serve scampi with steak for "family Christmas," before real Christmas when they eat chili and oyster stew.  (You can probably guess which meal is my favorite.)  I like to make it for Valentine's Day, birthdays, National Shrimp Scampi Day (April 29), National Shrimp Day (May 10), National Garlic Day (April 19), National Seafood Month (October), and... um... any other fake holidays that have anything to do with shrimpy deliciousness.  If you don't have a source for good fresh shrimp, I think Aldi has the best prices on frozen raw shrimp (usually under $5 per pound).  Target frequently has sales as well, and I can sometimes use an in-store coupon to get peeled shrimp for under $5 there.

You'll want to eat the scampi right after preparing it, so it's nice and hot.  Serve it with a salad or something that can be prepared ahead of time.  And while you're in the splurging mood, finish off your romantic dinner with a delicious homemade mudslide.  Mmmmm.

Shrimp Scampi
Serves 2-3
Time:  15 minutes, plus 2 hours to marinate (plus 15-30 minutes for cleaning shrimp)

3 Tbsp. butter, melted
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp. salt
2 T. green onions, finely chopped
1 1/2 T. fresh parsley, minced
1/2 tsp. pepper
1 lb. raw large shrimp, peeled, deveined, and rinsed
hot cooked rice (I use about 1/2 cup uncooked rice per person)

Combine first seven ingredients; pour over shrimp.  Cover; marinate in refrigerator for about 2 hours.  Lay shrimp in single layer on broiler pan.  Broil about 3 minutes on each side (the second side may only take 1-2 minutes).  Transfer to serving dish (don't forget to scrape all the herbs and oil from the pan over the shrimp).  Serve over rice.

Salmon Croquettes

You really should make this recipe.  Yes, even you, Picky Eater Who Hides Your Fish in Your Napkin.  In fact, if you only try one new fish recipe this year, I think it should be this one.  Even though it's only January 7, I think I've just discovered one of my favorite recipes for the year.  Enough said.

The ingredient list may be a bit long, but most of the items are pretty standard condiments and pantry staples.  I have seen both canned salmon and panko (don't use regular breadcrumbs) at the co-op a number of times.  Lemons and green bell peppers are also usually available.  Green onions are under a dollar at Meijer and Kroger/Scott's; I like to keep a bag of them (chopped) in my freezer, so I can just scoop some out when needed. 

Salmon Croquettes (based on this recipe)
Serves 4
Time:  30 minutes

1 (15 oz.) can salmon
1/4 cup mayonnaise, divided (I used olive oil mayo)
4 tsp. fresh lemon juice, divided
2 1/2 tsp. Dijon or spicy brown mustard, divided
1/4 cup finely sliced green onions
2 T. minced bell pepper (I used green)
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1 egg, lightly beaten
1 cup panko (Japanese breadcrumbs--NOT regular breadcrumbs)
2-3 T. cooking oil
1 T. chopped fresh parsley OR 1 tsp. dried parsley
1/2 tsp. minced garlic (1 small clove)
dash salt

Drain salmon liquid into a bowl; set aside.  If salmon includes skin and bones, place on a small plate and carefully remove inedible parts using a fork and your fingers.  Flake meat with fork and place in a medium bowl.  Add 2 T. mayonnaise, 1 T. lemon juice, 1 1/2 tsp. mustard, and the next 6 ingredients (through egg), stirring well.  Add panko; toss.  Shape mixture into 8 (3-inch) patties (flatten with a spatula for an even thickness).  If mixture is too dry, add about 1 T. of the reserved salmon liquid; discard any remaining liquid.

Heat about 1 1/2 T. oil in a large skillet over medium heat.  Add patties; cook 4-5 minutes on each side or until browned.  (I cooked four at a time and added more oil for the second batch.  Make sure the oil is nice and hot before you add the first patties, or they will get soggy.  The second batch should cook more quickly.  The most difficult part is keeping the patties from falling apart when you flip them.  I used a very thin metal spatula, along with a fork to keep them flipping too quickly.)

Combine remaining 2 T. mayonnaise, 1 tsp. lemon juice, and 1 tsp. mustard with parsley, garlic, and salt, stirring well.  Top each croquette with about 1/2 T. sauce; serve immediately.

(Since these taste best fresh, you could also cook only as many croquettes as you plan to eat in one meal.  The leftover uncooked patties can be stored in the refrigerator for a day or two--just separate them with waxed paper.)