Papa T's Recipe Collection
Southwestern Grilled Shimp and Pineapple skewers with Black Bean, Roasted Corn, Avocado, and Chili Relish with Lime Crema Serves 4-6 ppl
For the Black Bean Relish:
1 can Black beans rinsed
2 ea. Cobs of Sweet Corn Peeled
1 ea. Poblano Chili
2 ea. Jalapeno Chili
1 ea. Lime zest and juice
3 ea. Cloves fresh garlic minced
1 TBLS. Olive oil
1 TBLS. Papa T's Southwestern Rub
1 bun. Green onions sliced on a bias
1 bun. Cilantro rough chopped
For the Crema:
1/2 c. Sour Cream
3 oz. Heavy whipping cream or 1/2 & 1/2
1 ea. Lime Zest and juice
Kosher salt and Pepper to taste
For the Shrimp:
24 ea. 13-15ct shrimp peeled
1 ea. Lime zest and juice
3 ea. Cloves fresh garlic minced
1 TBLS. Olive oil
3 TBLS. Papa T's Southwestern Rub
1/2 ea. Pineapple peeled and cored
4 ea. 12-inch bamboo skewers soaked.
For the Black Bean, Roasted Corn, Avocado and Chili Relish:
Peel and roast 2 ears of Sweet Corn over open flame on stove top or on grill, remove kernels from the cob and add to the black beans.
Grill the jalapenos and Poblano chilies, remove stems and seeds and dice finely.
Rince the black beans and place in a 3 quart or larger bowl.
Add, Lime zest, juice, minced garlic, olive oil, Papa T's Southwestern Rub, Green Onions, and Cilantro. Combine and season with Kosher Salt and fresh Cracked Black Pepper to Taste. Place in refrigerator until needed.
For the Crema:
Combine in a bowl the sour cream, heavy cream or 1/2 & 1/2, lime zest and juice, and season with Kosher Salt and fresh Cracked Black Pepper to Taste. Place in refrigerator until needed.
For the Shrimp:
Thaw, peel and devein the shrimp and marinate in the Lime juice, zest, garlic, olive oil and Papa T's Southwestern Rub. The marination time should not be more than 20 minutes otherwise the citrus will begin to cure the shrimp.
For the pineapple, slice the pineapple into 24 each 1-inch chunks.
Soak Bamboo Skewers.
Skewer the marinated shrimp and pineapple alternating 3 each shrimp and 3 each pineapple per skewer.
Heat a flat griddle or the outdoor grill and grill for 2-3 minutes per side. Season with additional Papa T's Southwestern Rub before the first turn.
For plating:
On a dinner plate place a cup of the Black Bean, Roasted Corn, Avocado and Chili Relish on the center of the plate and then add 2 Shrimp and Pineapple Skewers removing the skewer. Dollop a nice spoonful of the crema on the one side of the plate next to the relish and run the spoon through it.
Enjoy, Papa T!
See the live video click below:
https://drive.google.com/file/d/1N5Vnd7sBcENfeV2rCjubY5BWGPA6q1OU/view?usp=drive_link
Braised Beef over Skin on Red Mashed Potatoes with Root Vegetables Serves 6-8 ppl
For the Braised Beef:
3 lbs. Beef Chuck Roast cut in 2-inch pieces
4 TBLS Flour, AP is fine
3 TBLS Olive oil
1 ea. Large yellow onion peeled, and cut 1-inch dice
4 ea. Ribs of celery rinsed and cut in 1-inch lengths
2 ea. Carrots, peeled, and cut into 1-inch pieces
2 ea. Parsnips, peeled, and cut into 1-inch pieces
5 ea. Garlic Cloves peeled and crushed
2 ea. Sprigs fresh thyme, rosemary and parsley stems
24 oz Cento Chefs Cut tomatoes
2 c. Red Wine
2 c. Beef Stock unsalted
4 TBLS. Papa T's Original Seasoning (use like salt)
For the Roasted Root Vegetables:
1 ea. Large yellow onion peeled, and cut 1-inch dice
2 ea. Carrots, peeled, and cut into 1-inch pieces
2 ea. Parsnips, peeled, and cut into 1-inch pieces
5 ea. Garlic Cloves peeled and crushed
4 TBLS Olive oil
1 TBLS Papa T's Original Seasoning (use like salt)
For the Skin on Red Mashed Potatoes:
2 lbs. Medium Red Potatoes washed and boiled
1/2 c. Sour Cream
3 oz. Heavy whipping cream or 1/2 & 1/2
4 oz. Butter, unsalted
2 ea. Garlic Cloves minced
1/4 bun. Italian Parsley chopped roughly
4 TBLS. Papa T's Original Seasoning (use like salt)
For the Braised Beef:
Turn oven on to 325 degrees Fahrenheit
Heat a large cast iron skillet over medium high heat.
Cut Chuck Roast into 2-inch pieces, trim fat to 1/4 if there is excess.
Dry cubed chuck steak in paper towel to ensure it is dry. Dust with flour.
Add 3 TBLS olive oil to the cast iron skillet, begin browning the chuck steak on all sides, this will take two to three batches pending on skillet size. Transfer the meat once browned to a braising pan or Le Cresset.
Once all the meat is browned add the onions, carrots, celery, parsnips and garlic to the cast iron skillet, do not wash it first we want all of the fond and lovely bits. Sauté until caramelized stirring occasionally.
Add the red wine (Cabernet Sauvignon, Merlot, or Petite Sirah) and deglaze the pan. ensure it is something you would drink as you will want a glass while waiting for the beef to cook.
Add the sauteed vegetables and wine to the braising pan with the meat, add beef stock, Tomatoes and fresh herbs tied together with string (bouquet garni).
Add Papa T's Original Seasoning and stir until incorporated. Cover the pan with foil and crimp or place lid on the Le Creuset. Place in oven for 1-1/12 hours.
For the Roasted Root Vegetables:
In a large bowl combine all of the cut root vegetables, onions, and garlic, add olive oil and Papa T's Original Seasoning and mix well, pour on a parchment covered sheet pan and roast in the oven for 45-60 minutes with the Braised Beef until caramelized and tender.
For the Skin-on Red Potatoes:
Wash the potatoes thoroughly, place in a large pot and cover with cold water by 2 inches. Bring to a boil, turn heat down to a simmer until the potatoes are fork tender.
Heat Cream and butter until just warmed, add the garlic and Papa T's Original Seasoning.
Once the potatoes are done drain in a colander until dry. Place potatoes back into the pot, begin to mash, add in the sour cream and the cream and butter mixture. Continue to mash and stir until the potatoes are smooth but still have some lumps. Fold in the Parsley and check for seasoning. Add additional Papa T's original if needed, remember this is to be used like salt.
Remove the Braised beef from the oven, transfer only the beef to a bowl. Take all the liquid and vegetables and pour into a blender. Puree and strain, (this is the sauce for the beef) pour back into the braising pan or Le Creuset. Check for seasoning and add additional Papa T's Original Seasoning as needed. Add the beef back to the sauce and cover.
For Plate up:
Place a generous portion of the potatoes on the center of the plate and add the roasted root vegetables around the potatoes. Add 3-4 nice pieces of the braised beef on top of the potatoes and spoon the sauce over the beef.
Enjoy, Papa T!
For My Wife Susie:
Popcorn with Papa T's Seasoning
For the Popcorn:
1/2 c Popcorn kernels
2 TBLS. Olive Oil optional you can use an air popper
2 TBLS. Butter unsalted melted
1 TBLS. Papa T's Original, Southwestern, Dry BBQ or Charred Chilli Lime seasoning
For the Popcorn:
In a Le Creuset or favorite popcorn pot add the olive oil and popcorn kernels, cover and cook over medium high heat until the kernels begin to pop. Begin to shake the pot holding the lid while the kernels are popping. Listen for a slowing of the popping and remove pot from heat once the popping is down to 4-5 per 15 seconds. Transfer to a large bowl. Dress with melted butter and season with your favorite Papa T's Seasoning. Susie's favorite is the Papa T's Original, Mine is the Dry BBQ Rub.
Enjoy, Papa T!
Grilled Corn on The Cobb (choose your favorite)
Traditional Grilled Corn on the Cobb:
6 ea. Ears of corn husk and silk removed
4 TBLS. Unsalted Butter or Avocado Oil
1 TBLS. Papa T's Original, Southwestern, Dry BBQ or Charred Chilli Lime seasoning
Elote (Mexican Street Corn):
6 ea. Ears of corn husk and silk removed
1/2 c. Mayonnaise
1/2 c. Cotija Cheese grated fine
1/2 c. Fresh Cilantro chopped
1 ea. Fresh Lime zested and cut into 6 wedges
1 TBLS. Papa T's Southwestern Rub
1 TBLS. Papa T's Charred Chili Lime Seasoning
BBQ Grilled Corn:
6 ea. Ears of corn husk and silk removed
1/3 c. Mayonnaise
1/3 c. Franks Red Hot Sauce or your favorite hot sauce
1 TBLS. Papa T's BBQ Rub
1 TBLS. Papa T's Original Seasoning
Traditional Grilled Corn on the Cobb:
Turn the Grill on to High.
Clean all ears of corn removing the husk and silk, leave the stems on if possible.
Place the cleaned corn cobbs on the grill and cook 1-2 minutes (you will hear popping this is normal) and roll corn to uncooked side, this will happen 4 times to ensure the corn is cooked and caramelized.
Dress with melted butter and season with your favorite Papa T's Seasoning. Susie's favorite is the Papa T's Original, Mine is the Dry BBQ Rub.
Elote (Mexican Street Corn):
Turn the Grill on to High.
Clean all ears of corn removing the husk and silk, leave the stems on if possible.
Place the cleaned corn cobbs on the grill and cook 1-2 minutes (you will hear popping this is normal) and roll corn to uncooked side, this will happen 4 times to ensure the corn is cooked and caramelized.
Mix together the mayonnaise, and lime zest, slather all over the hot corn and dust with cotija cheese and chopped Cilantro.
Combine the Papa T's Southwestern rub and Papa T's Charred Chili Lime seasoning. Season the corn on all sides and serve with lime wedges.
BBQ Grilled Corn:
Turn the Grill on to High.
Clean all ears of corn removing the husk and silk, leave the stems on if possible.
Place the cleaned corn cobbs on the grill and cook 1-2 minutes (you will hear popping this is normal) and roll corn to uncooked side, this will happen 4 times to ensure the corn is cooked and caramelized.
Mix together the mayonnaise, Franks Red Hot Sauce and Italian Parsley, slather all over the hot grilled corn.
Combine the Papa T's BBQ Dry Rub and Papa T's Original seasoning. Season the corn on all sides and serve.
Enjoy, Papa T!
Slow Smoked Ribs with Creamy Cole Slaw and Grilled Potato Salad Serves 8-12ppl
Slow Smoked St. Louis Style Pork Ribs:
3 ea. St. Louis Style Pork Ribs (Silver Skin removed)
6 TBLS. Yellow Mustard
12 TBLS. Papa T's Dry BBQ Rub
Creamy Cole Slaw:
6 c. Cabbage sliced thin
2 c. Carrots peeled and grated
2 c. Kale sliced thin
1 ea. Vidalia Onion minced
1 c. Mayonnaise
1/2 c. White Vinegar
2 TBLS. Granulated Sugar
1/2 c. Fresh Cilantro chopped
2 ea. Fresh Lime zested and juiced
1 TBLS. Papa T's Dry BBQ Rub
Grilled Potato Salad:
2 lb. Medium Red Potatoes, washed and quartered
2 ea. Ears of corn husk and silk removed
2 c. Mayonnaise
1/3 c. Dijon Mustard
1 TBLS. Franks Red Hot Sauce or your favorite hot sauce
5 dashes Worcestershire Sauce
1 ea. Red Onion Diced Small
4 ea. Celery Ribs diced small
8 ea. Eggs, hard boiled and peeled
1 TBLS. Papa T's Original Seasoning
Slow Smoked St. Louis Style Pork Ribs:
Turn the Smoker on to 225 degrees. (Total time 4-5 hours)
Remove ribs from package, pat dry with paper towel. on the back side of the ribs remove the silver skin triangle with a fork, grab the edge with a paper towel and pull to remove. Rub mustard on the entire rack and season with 4 TBLS. of the Papa T's Dry BBQ Rub. Place on the smoker at 225 for 2.5 to 3 hours until 165. Remove racks and wrap in aluminum foil adding 2 ounces of apple juice. Then add back to smoker until temperature hits 195. Remove from smoker, wrap in butcher paper tightly and place in a cooler to rest for at least 1 hour.
Creamy Cole Slaw:
Wash cabbage and remove any discolored leaves from the outside. Cut the cabbage in half and remove the core, cut the half in half again in the same direction. Slice each quarter thinly and place into a large bowl with the grated carrots, sliced kale, and minced Vidalia onion.
Combine the mayonnaise, vinegar, lime zest and juice, granulated sugar, cilantro and Papa T's Dry BBQ Rub and mix well.
Combine with the cabbage, carrots, kale and onion and mix well. taste for seasoning add additional as needed. place in refrigerator until ribs are done.
Grilled Potato Salad:
Turn the Grill on to High.
Place the quartered red potatoes on the grill for 2-3 minutes per side, grill marks or caramelization will be achieved. Roll the potatoes and cook on all sides. When tender remove to sheet pan and cool. Once cool cut the quarters in half and place in a bowl.
Clean all ears of corn removing the husk and silk, leave the stems on if possible.
Place the cleaned corn cobbs on the grill and cook 1-2 minutes (you will hear popping this is normal) and roll corn to uncooked side, this will happen 4 times to ensure the corn is cooked and caramelized. Cut the corn kernels from the cobb and add to the potatoes with the red onion, celery, and hard-boiled eggs.
Mix together the mayonnaise, Franks Red Hot Sauce, Worcestershire sauce, Papa T's Original Seasoning and Italian Parsley, whisk together and add to the potato mixture. Mix well and check for seasoning. Store in the refrigerator until the ribs are ready.
For plate up:
Remove ribs from paper and foil, they should just break when bent. Cut ribs into 4 bone sections and serve with coleslaw and grilled potato salad. Use your favorite BBQ sauce or additional Papa T's BBQ rub.
Enjoy, Papa T!
Slow Smoked Beef Brisket with Watermelon and Cucumber Salad and Grilled Potato wedges.
Serves 8-12ppl
Slow Smoked Brisket
1 ea. Choice Beef Brisket (Trimmed and squared)
1/2 C. Yellow Mustard
1/2 C. Papa T's Dry BBQ Rub
1/2 C. Papa T's Original Seasoning
1 C. Apple Juice
Watermelon & Cucumber Salad:
6 c. Diced Watermelon (1 inch dice)
2 ea. English Cucumber (Peeled and seeds removed)
1 ea. Red Onion Cut Julienne
1 c. Olive Oil
1/2 c. White Balsamic Vinegar
1/2 c. Fresh Cilantro chopped
2 ea. Fresh Lime zested and juiced
1 TBLS. Papa T's Dry Southwestern Rub
Grilled Potato Wedges with Fresh Herbs and Garlic:
4 ea. Russet Potatoes, washed and cut in 6th's
1 bunch Italian Parsley chopped coarsely
6 sprigs Fresh Thyme, destemmed and chopped coarsely
6 sprigs Fresh Rosemary, destemmed chopped coarsely
1/2 C Fresh Garlic minced
1/2 C Olive Oil
1 TBLS. Papa T's Original Seasoning
Slow Smoked Beef Brisket:
Turn the Smoker on to 225 degrees. (Total time 14-16 hours)
Remove Brisket from package, pat dry with paper towel. Trim the excess fat to 1/2 inch and square up the plate removing the tough sinew. Rub mustard on the entire rack and season with the blend of the Papa T's Dry BBQ Rub and Original seasoning. Place on the smoker at 225 for 8 to 12 hours or until 165. Remove the brisket and wrap in butcher paper adding 1 c. apple juice. Then add back to smoker until temperature hits 195 2-4 more hours. Remove from smoker, re-wrap in butcher paper tightly and place in a cooler to rest for at least 2-3 hours up to 6 if heat controlled at 165.
Watermelon & Cucumber Salad:
Combine diced watermelon, cucumber, onion cilantro lime zest and juice white balsamic vinegar and olive oil and Papa T's Southwestern Seasoning. Mix, cover and place in refrigerator until ready to serve.
Grilled Potato Wedges with Fresh Herbs and Garlic: Cooking time 20 minutes
Turn the Grill on to High.
Place the wedged potatoes on the grill for 2-3 minutes per side, grill marks and caramelization will be achieved.
Combine the chopped fresh herbs, and garlic in a bowl. Warm the Olive Oil and pour over the fresh herbs and garlic. Paint the grilled potato wedges with the oil herb and garlic mixture and dust with the Papa T's Original Seasoning.
For plate up:
Remove brisket from paper and foil, slice 1/4 inch thick and serve with watermelon Cucumber salad and grilled potato wedges. Use your favorite BBQ sauce or additional Papa T's BBQ rub.
Enjoy, Papa T!
Chicken Wings three ways.
Traditional Roasted Wings:
24 ea. Chicken wings drumette and wing separated
2 TBLS. Olive Oil
2 TBLS. of your favorite Papa T's seasoning or rub
Original,
Southwestern,
Dry BBQ
Charred Chilli Lime seasoning
Asian Inspired Wings:
24 ea. Chicken wings drumette and wing separated
1/2 C. Rice flour
1/2 C. Corn Starch
1 TBLS. Kosher Salt
2 TBLS. Black and White sesame seeds toasted
1 ea. Green Onion sliced thinly on a bias
2 QT. Vegetable Oil for Frying
Asian Sauce,
4 TBLS. Soy Sauce
2 TBLS. Hoisin Sauce
1 TBLS. Black Bean Garlic Paste
1 TBLS. Chili garlic sauce
1 ea. Fresh lime zest and juice
1 oz. Rice vinegar
2 TBLS. Water
BBQ Wings:
24 ea. Chicken wings drumette and wing separated
2 TBLS. Olive Oil
1 TBLS. Papa T's seasoning
2 TBLS. Papa T's BBQ Rub
1 Stick Butter unsalted
1 C. Favorite BBQ Sauce
Traditional Roasted Wings:
Pre Heat oven to 400 degrees, and line a sheet pan with parchment paper.
Rince and dry the wings and place into a bowl.
Add 2 TBLS. olive oil and toss until coated.
Add your favorite Papa T's Seasoning and toss until evenly coated.
Place the wings on the sheet pan spacing them apart.
Place the chicken wings in the middle rack of the oven and roast for 25-30 minutes or until 170 degrees on a thermometer.
Serve as is or dress with 50/50 1/2 c. each melted butter and franks red hot sauce.
Asian Inspired Wings:
Bring the 2 quarts of vegetable oil or olive oil to 350 degrees in a 4-quart pot.
Rince and dry the wings and place into a bowl. Place in Refrigerator until ready to cook.
When ready to cook wings.
Add rice flour, cornstarch and kosher salt and coat the wings completely.
Fry the wings in batches of 8 to ensure proper cooking, cook until internal temperature is 170 degrees.
For the Asian inspired sauce:
Combine all ingredients in a saucepan and whisk together, warm to 140 degrees.
In a bowl toss the fried wings with the Asian inspired sauce and plate, garnish with sesame seeds and green onions.
BBQ Wings:
Pre Heat Grill to 400 degrees or start charcoal or mesquite.
Rince and dry the wings and place into a bowl.
Add 2 TBLS. olive oil and toss until coated.
Add your favorite Papa T's Seasoning and toss until evenly coated.
Place the wings on the grill and cook until internal temperature is 170 turning the wings every 5 minutes or so. Indirect heat is the best method for grilling wings.
Place wings in a bowl and toss with your favorite BBQ Sauce.
Enjoy, Papa T!
Shrimp and Salmon Ceviche with Fried Wonton Chips. Serves 4-6 ppl.
For the Ceviche:
6 EA. 13-15 count shrimp peeled and deveined
6 oz. Fresh Salmon, pin bones and skin removed
2 ea. Jalapeno Chili diced small
2 ea. Lime zest and juice
1 EA. Lemon zest and juice
1 EA. Avocado hulled pit removed diced 1/2 inch
1 EA. Roma Tomato seeds and pulp removed diced small
3 ea. Cloves fresh garlic minced
1 TBLS. Olive oil
1 tsp. Papa T's Charred Chili Lime Seasoning
1 bun. Green onions sliced on a bias
1 bun. Cilantro rough chopped
Wonton Chips:
12 EA. Wonton sheets 4 in. x 4 in. cut diagonally into triangles
1 QT. Olive oil for frying
For the Ceviche:
Cut shrimp and salmon into 1/2 pieces. Place in a 2 qt bowl. Add lime and lemon zest and juice and combine.
Add diced jalapeno, Avocado, tomato, garlic, cilantro, and green onion and season with Papa T's Charred Chili Lime Seasoning. Mix well but gently. Check for seasoning and add more Papa T's Charred Chili Lime if needed.
For the Wonton Chips:
Heat olive oil in a 2 quart pan to 350 degrees and fry the wonton triangles until lightly brown. Remove to a pan and season with more Papa T's Charred Chili Lime Seasoning.
Serve as an Appetizer or have as a meal for 2-4 people.
Enjoy, Papa T!
Shrimp and Roasted Corn Enchilada Casserole Serves 6 -8ppl.
For the Shrimp and Roasted Corn Filling:
48 EA. 32-40 count shrimp peeled and deveined
2 TBLS. Olive oil
2 C. Fresh corn peeled and roasted over open flame
2 ea. Jalapeno Chili diced small
2 ea. Lime zest and juice
3 ea. Cloves fresh garlic minced
1 TBLS. Olive oil
1 tsp. Papa T's Charred Chili Lime Seasoning
2 TBLS. Papa T's Southwestern Seasoning
1 bun. Green onions sliced on a bias
1 bun. Cilantro rough chopped
16 ea. 4-inch Corn or Flour Tortillas
1 lb. Oaxaca Melting cheese shredded
For the Verde Cream Sauce:
Roux:
3oz. Olive Oil
3oz Flour
6 EA. Tomatillos, peeled, roasted
2 EA. Poblano Chilies roasted, peeled, seeds and stem removed.
5 EA. Serrano Chilies roasted, peeled, seeds and stems removed.
1/2. Medium yellow onion peeled sliced and charred in pan
4 EA Cloves fresh garlic
1/2 Bunch Cilantro fresh
1 EA. Lime Zest and Juice
To taste. Kosher salt and fresh ground black pepper
1 C. Chicken Stock
1/2C. Heavy Whipping Cream
For the Filling:
Cut shrimp in half, place in a 2 qt bowl.
Add olive oil to a large sauté pan, add diced onion, diced jalapeno, garlic, and season with Papa T's Charred Chili Lime, and Southwestern Seasoning.
Chop Cilantro and Green onions and set aside until service time.
For the Verde Cream Sauce:
Combine the Roasted Tomatillos, Poblanos, Serranos, onion and garlic in a 4-quart saucepan. Add Chicken Stock and simmer until soft about 10 minutes. Add to a blender with cilantro, lime zest and juice kosher salt and black pepper and blend until smooth.
Combine the flour and Olive oil in a 2 quart pan mix thoroughly and cook over medium heat until a nutty smell is achieved as well as a light tan color.
Slowly add the Verde salsa to the roux and stir until slightly thickened and smooth. Add the heavy cream and simmer additional 5 minutes. Check seasoning for salt and pepper.
To build the Casserole:
In a 9x13 casserole or glass pan add 8 ounces of the Verde cream sauce to the bottom of the pan, cover with 8 4 inch tortillas (corn or flour) add vegetable mixture and spread evenly over the tortillas, add the raw shrimp, add 1/2 of the shredded Oaxaca melting cheese and 8ounces of the sauce. Add 8 more tortillas, 8 ounces sauce and the remaining Oaxaca Melting cheese. Please in a 350 oven for 30-35 minutes and garnish with cilantro and green onions.
Sour cream and sliced avocado make for great accompaniments.
Serves 6-8 people.
Enjoy, Papa T!
Shrimp and Andouille Sausage Jambalaya
Serves 6 -8ppl.
For the Shrimp and Andouille Sausage Jambalaya:
4 TBLS. Olive oil
6 TBLS. Papa T's Cravin Cajun Seasoning
8 oz. Silva or other brand Andouille Sausage cut in 1/4 in. half moons
1 ea. Yellow Onion, Medium Diced
1 ea. Green Bell Pepper deseeded stem removed diced medium
1 ea. Red Bell Pepper deseeded stem removed diced medium
2 ea. Celery Ribs diced medium
6 ea. Cloves fresh garlic minced
1 TBLS. Cento Crushed Tomatoes
2 TBLS. Papa T's Rustic Heat Hot Sauce
1 TBLS Worcestershire Sauce
1 TBLS Gumbo File Powder
2 c. Jasmine Rice uncooked not rinsed
4 c. Clam Juice
1-1/2 lbs. 32-40 count shrimp peeled and deveined
1 bun. Green onions sliced on a bias
1 bun. Italian Parsley rough chopped
For the Jambalaya:
Heat half the oil in a 2 - gallon Dutch oven or La Creuset over medium heat. Season the sausage with half of the Papa T's Cravin Cajun Seasoning.
Brown seasoned Andouille in the pot until just warmed, remove to a bowl with a slotted spoon.
Add remaining oil to the pot and add the onions, peppers, and celery. Cook stirring occasionally until the onions are translucent. Add the garlic and remaining Papa T's Cravin Cajun Seasoning and cook for 2 minutes longer.
Add in tomatoes, Papa T's Rustic Heat Hot Sauce, Worcestershire sauce, Gumbo File Powder and simmer until all liquid has been absorbed stirring occasionally.
Add in the rice and clam juice and bring to a boil, reduce heat to medium-low. Cover and let simmer for 20-25 minutes, or until all liquid is absorbed and rice is cooked. Stir in shrimp and cooked Andouille Sausage, cook until shrimp are just cooked. Fold in parsley and half the green onions leaving the remaining for garnish.
Serves 6-8 people.
Enjoy, Papa T!
Lemon Pepper Potato and Onion Gratin
For the Lemon Pepper Potato and Onion Gratin:
4 TBLS. Olive oil
2 tsp. Papa T's Lemon Pepper Seasoning
6 ea. Medium Yukon Gold Potatoes sliced 1/8" thick
1 ea. Yellow Onion, Sliced half-moon 1/8" thick
8 oz. Chicken or Vegetable Stock brought to a simmer with a parmesan rind.
1 c. Parmesan Cheese shredded
1 TBLS. Fresh Thyme leaves rough chopped
1 ea. Lemon zest only for garnish.
For the Build:
Heat the oil in a sauté pan over medium heat. Add the sliced onions cooking and stirring until slightly caramelized. remove from heat.
In a 9" x13" or large tart pan layer the sliced potatoes adding in half the onions per layer along with half of the Papa T's Lemon Pepper seasoning, Fresh Thyme, and parmesan cheese. Add the stock and bake in the oven at 375 degrees uncovered for 30 minutes or until all liquid has been absorbed and potatoes are golden brown. Removed from heat and let rest for 10 minutes before cutting. Leave uncovered to retain crispness. Garnish with fresh lemon zest and serve with your favorite fish, Chicken or Pork preporation.
Serves 6-8 people.
Enjoy, Papa T!
Blackened Salmon with Lemon Pepper Potato-Onion Gratin and Zucchini (Beef Fillet, Chicken, Pork Tenderloin, other Firm fleshed fish, or Eggplant can be substituted for Salmon)
For the Blackended Salmon:
4-6 ea. 6oz Atlantic Salmon Fillets with skin removed
4 TBLS. Papa T's Cravin Cajun Spice Rub
3 TBLS. Olive Oil
For the Lemon Pepper Potato and Onion Gratin:
See recipe directly above.
For the Zucchini:
2 oz. Extra Virgin Olive Oil
3 ea. 6-8in fresh Zucchini
1 ea. Yellow Onion diced in 1-inch pieces
2 ea. Roma Tomatoes, deseeded and diced medium
1/2 c. Kalamata Olives pits removed and halved
2 ea. Cloves fresh garlic, peeled and minced
2 oz White wine
4 ea. Large fresh basil leaves, cut chiffonade
1 tsp. Papa T's Original Seasoning Salt
For the Blackened Salmon:
Turn your Stove Top Hood on high.
Leave Oven on 375 from the Lemon Pepper Potato and Onion Gratin final heating of salmon.
Have a sheet pan big enough for all 4-6 Salmon Fillets ready by the stove.
Heat the oil in a large cast iron or stainless sauté pan (do not attempt this in a non-stich pan) over medium high heat. Season the salmon fillets with the Papa T's Cravin Cajun Seasoning and gently place two to three fillets in the pan at a time and let cook for three minutes, then flip to cook the other side for 2-3 minutes. Remove from sauté pan to sheet pan and cook the remaining Salmon Fillets. Once all are cooked in the sauté pan you can hold on the sheet pan until ready to serve.
For the Lemon Pepper Potato and Onion Gratin:
See recipe directly above.
For the Zucchini:
In a large sauté pan heat up the olive oil over medium high heat, add the zucchini and brown, add onions and cook until translucent. Add the garlic and cook for one minute, add diced Roma tomatoes and cook 2 minutes. Add Kalamata Olives, Papa T's Original Seasoning Salt and white wine and cook one minute. Garnish with Fresh Basil Chiffonade (Basil leaves stacked on each other rolled up and sliced thinly).
For Plate up, place salmon back into oven for 4 minutes or until 145 degrees. Serve with Lemon Pepper Potato and Onion Gratin and Zucchini.
Serves 6-8 people.
Enjoy, Papa T!