Popovers!

I must update my blog more often. The idea was to post every time I cooked something new, or even if I cooked something "routine" but wanted to document the event.

Well, I'm turning over a new leaf! Yesterday morning I cooked popovers to go with steak and eggs for breakfast. The steak is easy, it was a thin New York strip. I put it in the broiler for about 3 minutes on each side because Isabelle likes her steak medium-well. Before all the broiling and egg-frying began; however, I cooked these delicious muffin-like creations called "popovers" that I discovered on another food blog: http://coconutlime.blogspot.com/2006/10/popovers.html

A popover, evidently, is just like Yorkshire pudding, only they are made with butter instead of bacon drippings. Next time I make these, I think I will use less salt. It would probably be fine with 1/2 tsp or maybe even none at all if you use salted butter. Isabelle loves salty food, and she even found them a bit too salty.

Shrimp Etouffee

Last night I made shrimp etouffee from this recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17831,00.html

It turned out perfectly, even though I got lazy and haven't yet fried the mirliton strips. Mirliton, by the way, is pretty versatile. The last encounter I had with mirlitons was in another Emiril recipe. It was shrimp and mirliton casserole and it was delicious. Isabelle took a bite of that casserole and said, "You have really outdone yourself this time!"

The shrimp etouffee was quite easy to make, and it only took me about 30 minutes or so after chopping and dicing the vegetables.

Enjoy!

Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips

Recipe courtesy Emeril Lagasse, 2001
Show:	Emeril Live
Episode:	Emeril's Cajun Cookin'

4 ounces (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 teaspoons minced garlic
1 cup water
2 teaspoons Essence, recipe follows
2 bay leaves
1 cup peeled, seeded and chopped tomatoes
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 pounds shrimp, peeled
3 tablespoons chopped green onions
4 cups steamed long grain white rice
Fried Mirliton Strips, recipe follows

In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.

Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.

Essence (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

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Fried Mirliton Strips:

2 medium mirlitons (chayote squash), peeled, cored and cut into strips
2 tablespoons Essence
1 cup all-purpose flour
4 cups vegetable oil, for frying
Salt

Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.

In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat.

Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.

Those Cavemen!

While doing my morning news grock, I saw this article:

http://www.cnn.com/2007/SHOWBIZ/TV/03/05/tv.cavemen.ap/index.html

I love the cavemen commercials, the humor seems slightly obscure. It will be interesting to see if this show gets picked up, I think maybe they're taking a little too far.