Let's Dish With Linda Lou

Where You Taste The Love

Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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I want to say, I love watching food shows. The shows give me a chance to keep learning new things. All types of chefs throughout the U.S. are always coming up with innovative ways to take classic dishes and make them their own.

I love to take what I’ve learned and put my own spin on the dish. The star of my dish is Andouille sausage. This type of sausage is widely used in New Orleans cuisine, for example; Jambalaya. It’s really flavorful, but it does have some heat.

These are my Cajun-Style Fajitas With Citrus Marinated Peppers And Onions.

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Prep Time:
Inactive Prep Time: 2 hours minimum
Cook Time:
Total Time:
Yields: 6 servings
Equipment: 12-inch sauté pan, 10-inch sauté pan, 2 large mixing bowls, large Tupperware container, 2 rimmed baking sheet pans, non-stick cooking spray

Ingredients For Andouille Marinade:
10 links of Andouille sausage (about 1 1/2 pounds/2 packages), sliced on the bias
1 packed cup of light brown sugar
1 cup of molasses
2 tablespoons of water

Ingredients:
1/4 cup of olive oil
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons of freshly ground black pepper
2 large sweet onions, quartered and roasted
2 red bell peppers, roasted, seeded and julienned
1 yellow bell pepper, roasted, seeded and julienned
12 ounces of orange juice
1/4cup of soy sauce, low sodium
1/4 cup of packed light brown sugar
6 limes, 2 juiced, 4 cut into wedges for garnish
2 large cloves of garlic, freshly grated
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 cups of Monterey Jack cheese, freshly grated
2 cups of Queso Fresco, crumbled
6 (6-inch) flour tortillas
6 (4-inch) corn tortillas
Cilantro for garnish

Directions:
Preheat oven to 425-degrees F.
In a large bowl add equal parts brown sugar and molasses. Add 2 tablespoons of water, mix to combine. Add the sliced Andouille sausage to the marinade, toss to coat. Cover with plastic wrap, refrigerate for a minimum of 2 hours, overnight’s even better.

After quartering the onion place them into a large mixing bowl along with the bell peppers. Add olive oil, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of freshly ground black pepper, toss to coat. Arrange the onions and bell peppers on a rimmed baking sheet pan as seen in the picture above.  Roast for 40 minutes, turn the peppers halfway through to all them to char on all sides.

A Good Tip: When you open the oven to retrieve the roasted peppers, stand back for just a second so you don’t get a pepper facial.

Allow the onions to remain on the baking sheet to cool while preparing the roasted peppers for peeling. Using a pair of tongs grab the hot roasted peppers, transfer them to a large bowl and tightly cover with plastic wrap. This will cause the peppers to steam, while in the bowl, and this will ensure their skins will peel off easily. Give it around 30 minutes, before taking off the plastic wrap. Remove the skins and seeds. Slice the peppers into thin strips (julienne) placing them back into the bowl along with the roasted onions.

In a large Tupperware container add orange juice, low sodium soy sauce, light brown sugar, the juice of 2 limes, freshly grated garlic, 1 teaspoon of Kosher salt, and 1 teaspoon of freshly ground black pepper, whisk to combine. Add the roasted peppers and onions to the marinade, mix to combine and set aside.

The next step is to grate the Monterey Jack cheese and crumble the Queso Fresco. Transfer the cheeses to a plate and set aside.

In a large sauté pan over medium heat, add the marinated sliced Andouille sausage. Cook for 20 minutes, stirring occasionally until the sauce thickens and sausage becomes caramelized. Add the roasted peppers, onions, and the citrus marinade to the pan. The marinade will help to deglaze the pan by using your wooden spoon to scrape any bits that may be stuck to the bottom. Frequently stirring the sausage, peppers, and onions together, cook for another 5 minutes or until the marinade’s reduced and the sauce has thickened, then turn off the heat

Preheat open to 400-degrees F.
I’m using both corn and flour tortillas for this dish. For the corn tortillas, I sprayed both sides with cooking spray and arranged them onto a rimmed baking sheet pan to crisp up in the oven, around 5 minutes.

The flour tortillas place on at a time into a dry hot sauté pan over medium heat. Cook for about 30 to 60 seconds, or until browned, then flip and cook for another 30 seconds.

Place a little of the marinated Andouille with the roasted peppers and onions on one of each type of the tortillas. Top with a combination of the Queso Fresco and the Monterey Jack cheese. Garnish with a kiss of very finely chopped cilantro. Serve with a couple of lime wedges. There you have it, my Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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Mexican-Style Corn On The Cob

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If you’re looking for a new way to fix corn on the cob I have it! This is my Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili because it’s even better the next day.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing Homemade Chili into a completely new meal.

The link for my Homemade Chili recipe is at the bottom of this post.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone pastry brush, parchment paper, plastic wrap

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick (8 tablespoons) of unsalted butter, room temperature
4  limes, 2 zested, 2 cut into wedges for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of each of the corn cobs. Arrange 2 ears of corn onto a medium-high preheated grill-pan, turning them occasionally until the ears of corn are nicely charred. Repeat for the process for the remaining two ears. The whole process should take about 8 to 10 minutes. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges. There you have it my Mexican-Style Corn On The Cob

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, spices, or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper, and chilled until it’s firm enough to be sliced.

Homemade Chili

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Blood Orange Margarita Chicken With Fried Shallots

Blood Orange Margarita Chicken

Blood Orange Margarita Chicken With Fried Shallots is one of my favorite recipes. The chicken is so flavorful and easy to do you’ll want to make it all the time. The best thing is, you can marinate the chicken in advance. I like to do it overnight so the next day I can just throw the chicken into the oven when I’m ready.

Today I’m going to use this chicken fat to make my roasted potatoes. I think these potatoes will be a great accompaniment to my Blood Orange Margarita Chicken With Fried Shallots.

I’m also going to serve a side of Mocha Chili Spiced Roasted Asparagus.

I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks. Links for both are available at the bottom of this post.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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Steve grills love to grill chicken thighs but he doesn’t use the skins. I like to repurpose the skins and render out the chicken fat. Basically, it’s similar to saving your bacon drippings.

Tip: In a large sauté pan over medium-low heat, melt the chicken skins until all the fat is completely rendered out, around 15 minutes. Transfer the melted chicken fat to a jar, let cool completely, then refrigerate.

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Flat Leaf Italian Parsley

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Blood-Orange-Margarita-Chicken

Prep Time: 15 minutes (includes cutting potatoes and slicing shallots)
Inactive Prep Time: overnight
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 2 to 4 servings
Equipment: 2 rimmed baking sheet pans, large zip-lock baggie, 1 (12-inch) sauté pan, 1 (3-quart) saucepan

Ingredients:
4 skin-on boneless chicken breasts
1 cup of blood orange juice
5 limes, zested and juiced
2 tablespoon lime zest
1 cup of Tequila, silver
5 cloves whole garlic, peeled and smashed
1 tablespoon chili powder
1 1/2 teaspoons of Fresno chili, seeded and minced
1/2 cup of olive oil
2 tablespoon, Kosher salt, divided
2 teaspoons fresh ground black pepper, divided
8 Red Bliss potatoes, quartered
2 tablespoons of Italian flat-leaf parsley, finely chopped
4 tablespoons of chicken fat, melted
4 large shallots, sliced into 1/8-inch thick rings
2 cups of Canola oil

Directions:
The night before, marinate the chicken. Place 4 skin-on boneless chicken breasts into a large (gallon size) zip lock bag. Add freshly squeezed lime juice, lime zest, silver Tequila, blood orange juice, whole cloves of garlic peeled and smashed, minced Fresno chili, olive oil, chili powder Kosher salt, and fresh ground black pepper, Release all the air from the bag then seal closed. Massage the chicken breasts so they’re all coated in the marinade.

Preheat oven to 425-degrees F.
In a small saucepan over medium-low heat, melt the chicken fat. Once melted remove from the heat and set aside.

Start by quartering the potatoes and adding them into a large mixing bowl with 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and the melted chicken fat. Toss to combine. Spread the potatoes out in one even layer onto a baking sheet. Cook for 25 minutes or until the potatoes are golden brown on the outside and tender on the inside. Turn them once after 12 minutes to ensure they don’t stick. Once finished, cover the baking sheet with foil to keep potatoes hot.

Adjust the oven temperature to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet. Cook for 35 minutes or until the internal temperature of the chicken is 165-degrees F. Remove from the oven and cover with foil to keep warm.

Note: Times may vary slightly so keep a close watch so as not to burn the shallots.

While the chicken is cooking, slice the shallots into thin rings, uniform in thickness. Place them into a saucepan of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are water evaporating off. Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Watch carefully, stirring frequently, until they’re golden brown, 2 to 3 minutes more. When the bubbles subside, that signifies the moister has cooked off and the shallots should be golden brown. Using a *spider, transfer the fried shallots to a plate lined with a paper towel.

Note: Allow the oil to cool completely. Store in a jelly jar with a tight-fitting lid for salads or sautés.

Serve my Blood Orange Margarita Chicken With Fried Shallots on a large platter family-style.

*Spider: A wide shallow wire-mesh basket with a long handle used for removing hot food from a liquid. A traditional Chinese kitchen tool)

Knowing Your Butcher

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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