Showing posts with label max’s. Show all posts
Showing posts with label max’s. Show all posts
Sunday, March 23, 2014
MAX’S LOBSTER SHRIMP KIELBASA CREOLE with STEAMED RICE
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A perfectly seasoned Creole my husband Max prepares using lobster, shrimp and smoky kielbasa... |
Servings: (6 to 8)
Prep: 10 Mins.
Cook: 30 Mins.
INGREDIENTS
3 tablespoons unsalted butter
½ red onion, diced
1 cup celery, diced
½ yellow bell pepper, diced
2 cloves garlic, minced
2 (15-oz. cans) Italian stewed tomatoes, undrained (cut up tomatoes)
4 cups low-sodium beef broth
½ teaspoon kosher salt
1/4 teaspoon cayenne pepper (or more if you like it spicier)
1 teaspoon Creole seasoning
2 bay leaves (remove after cooking)
2 tablespoons fresh parsley, chopped
1 lb. ring of smoked kielbasa sausage
½ lb. cooked lobster tail chunks, thawed (from Costco)
½ lb. cooked shrimp, peeled and deveined
-- 4 cups prepared Basmati steamed rice (i.e., 2 cups raw rice cooked according to pkg. directions)
-- 1 prepared loaf of warm, crust French bread
Garnish option:
4 sprigs of fresh parsley
METHOD
In a dutch oven, melt the butter over medium-high heat and add onion, celery, bell pepper, and garlic; cooking until onions are translucent.
Stir in stewed tomatoes, beef broth, spices; bring to boil, and then reduce heat to low and simmer, uncovered, for 20 minutes.
Stir in parsley, add the kielbasa, and simmer for 5 minutes.
Stir in lobster tail chunks, and shrimp; simmer for 3 minutes.
To serve, mound steamed rice in center of bowls and ladle Creole around rice, and garnish with a sprig of parsley. Be sure to include French bread slices for sopping up the wonderful broth. ~ Enjoy!
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Tip: Store leftovers in refrigerator in separate containers, i.e., rice in one, and Creole in another.
Wednesday, December 25, 2013
MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW
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| Max often prepares this rustic and comforting stew during hunting trips for his buddies, on our F/V Chelsey for deckhands, and at home for us. Its nothing short of incredible... |
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time
INGREDIENTS
· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped
METHOD
Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.
Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.
Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!
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