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Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,021

Journal Archives

Shrimp Chippewa - Creole Sauteed Shrimp and Compound Butter Recipe

This recipe originated at Commander's Palace in New Orleans and was developed by the legendary Paul Prudhomme. There are a few different variations of this recipe, and this one is primarily based on the version from Brennan's of Houston. Sauteed shrimp are no great secret or anything, but the real key to this recipe is the incredibly delicious compound butter that you finish sauteeing the shrimp in! We served this over rice, but it also makes a really delicious dish served over grits (and we have a great recipe for cheesy grits on our channel).

There are a couple of ways to change this recipe up, as well. Mushrooms are sometimes added to the compound butter (and if you use something like dried porcini, you can reconstitute them in the cognac with the sundried tomatoes). It's a Paul Prudhomme recipe, so of course it's swimming in butter and cognac. Also, feel free to mince the garlic and shallot if you don't want to grate them, but grating them will get more of the flavour throughout your compound butter.


Homemade Lemonade Concentrate Recipe

It's time for cool and refreshing summer drinks again! This year, we're making lemonade, but really we're making lemonade concentrate. You know those cans of concentrated lemonade you can buy at the grocery store and mix with water to make a big pitcher of boring, overly sweet lemonade? Well, this is way better than that! The real trick for this recipe is to steep your lemon zest in the simple syrup after it comes off the heat to let that lemon oil really infuse into the syrup.

We found that this concentrate mixed at a ratio of 2 parts concentrate to 4 parts whatever you're mixing it with. So, for the plain one, we did 2 parts concentrate to 4 parts sparkling water. For the cocktail, we did 2 parts concentrate, 1 part bourbon, 3 parts sparkling water. Your concentrate may have more or less intense flavour, so find whatever ratio works best for you! Also, if you're using a box grater for the lemon zest as we did here, make sure to avoid getting the pith as much as you can, as it will add a bitter flavour to your lemonade.

Zucchini Tomato Casserole Recipe

This is a recipe adapted from my family instead of something that hubby came up with. This casserole is really similar to a dish my mom made a lot while I was growing up. We used to grow zucchini and tomatoes in the yard, and this delicious casserole would happen when they were fresh and ripe. Nothing like eating your own produce from the garden!

You can make this vegan by replacing the butter with vegetable oil and omitting the cheese or using vegan cheese instead. Also, you can use more or less garlic or shallot, or if you really want some intense bulbiness, you can use the mandolin to get paper thin slices of onion to layer in there with the tomatoes and zucchini. Lots of ways to spice this up. You could add a bit of curry powder or five spice powder if you want to change the flavour profile completely, but we like to let the fresh flavours of these local veggies shine on their own in this dish.

Homemade Shrimp Po'Boy Recipe

Much like the coldcut po'boy recipe we did a couple of weeks ago, this is very similar to the type of po'boys that hubby used to be able to get when he lived in Houston. Usually some variety of cocktail sauce and some kind of tartar sauce were on toasted rolls, and then the sandwich was filled with either boiled shrimp or some kind of fried seafood (shrimp or oysters). We had these beautiful shrimp from a local distributor, so we just did the boiled version. You could also use the fried oyster recipe we made on the channel previously.

Cocktail sauce is super easy. Typically it's just ketchup and horseradish, but you could also use a thick marinara sauce with horseradish, too. There are also many variations of tartar sauce, and ours is a very simple little version of it using some nice tart pickles and chopped capers.

Homemade Strawberry Rhubarb Crisp Recipe

Super simple and delicious dessert this week! Local strawberries and rhubarb are right in season right now, so this is the perfect time for this amazing dish. This one actually comes from my mom, and is a bit more of a Canadian dish. Hubby thought it was a bit like a Canadian version of cobbler, which makes sense, though it's not a dough better, it's more of a streusel.

This is my favourite version of this recipe, but it can be made with mixed berries, saskatoon berries, apples, or whatever kind of fruit. If the fruit you're using is really sweet, you can perk everything up with a little bit of lemon juice, because tartness is really great for this. Rhubarb is SO tart and astringent that no additional acid is required.

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