Kedgeree (British/East Indian)

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Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

Meat
½ lb. or more Alaskan Cod

Mirepoix
1 onion – chopped

Vegetables
1 clove garlic – minced
½ cup peas
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

Sauce
1 dash white wine
4 cups chicken stock

Seasoning/Herbs/Oil
Salt and Pepper
3 TBSP butter
2 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

Not in this dish but usually added:
Cilantro, Parsley, hard-boiled egg quartered

Serves 2, maybe 3

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In a large Dutch oven melt 2 Tbsps butter and sauté onions, garlic, bay leaf and peas. Add the curry, turmeric, salt and pepper and mix well.

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Add the rice and sauté two minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. At this point you would also add the parsley and cilantro. Mix well, bring the rice to a boil and cook on simmer from about ten minutes.

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When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

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Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft, gently fold the fish into the dish. Immediately serve while hot and add the egg as garnish.

Red Wine Sauce

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The object of this sauce is reduction. When the red wine and beef stock have reduced, then you will strain all the rosemary, peppercorns and shallots/onions. Return the sauce, and seasoning, thicken with corn starch and let cool. When you are ready to serve you can warm it a little. This sauce is ideal from preparing it in advance of plating.

2 TBSP Butter
3 Shallot, or ½ onion, chopped
1 sprig Fresh Rosemary
1 TBSP Peppercorns
1 ½ cup Cabernet Sauvignon or other dry red wine
1 ½ cup Beef Stock
2 TBSP Corn Starch
1 TBSP Worcestershire

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  1. In a small sauce pan sauté shallots in butter, medium heat
  2. Add Rosemary and peppercorns and red wine, bring to a boil, reduce heat and simmer 30 minutes
  3. Add beef stock, bring to a boil, reduce heat and simmer for 45 minutes
  4. Remove from heat, strain, clean sauce pan, and place wine sauce back in the small sauce pan.  It should yield 1 1/2 cups of reduction.
  5. Heat sauce just a little; add salt and pepper, Worcestershire, add corn starch and whisk, set aside when you are ready to use.
  6. When you have ready to serve, lightly heat sauce, spoon over meat

Steamed Salmon and Mushrooms

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Meat
½ lb. or more wild caught salmon

Mirepoix
1 onion – chopped

Vegetables
1 small bunch (2 cups) Napa cabbage – chopped
1 clove garlic – minced
1 bunch mushrooms (any kind) sliced

Sauce
½ cup dry white wine
1 cups chicken stock
1 TBSP corn starch – mix first in two TBSP of cold water then add to the pot

Seasoning and Herbs, Oil
Salt and Pepper
3 TBSP olive oil
3 or 4 lemon slices
3 or 4 fresh basil leaves
1 tsp. cappers w/juice

Serve over rice

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Sauté onions in olive oil. Add the cabbage and mushrooms. Cook for about five minutes. Add the corn starch and cook another five minutes. Add the wine and chicken stock. Place the salmon on top and add the rest of the ingredients. Cover and cook on a low flame for 40 minutes. Serve over rice.

Maque Choux (Corn Vegetable Stew)

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This is a purely Cajun dish. But, up here in the Midwest there is wonderful sweet corn. In fact, the best sweet corn I ever ate. Between my garden and my neighbor’s garden, there are enough veggies and fresh herbs around to make a fresh Maque Choux (corn vegetable stew). The corn came from a farmer nearby.  The really nice part about growing vegetables versus playing golf or fishing, you can drink a LOT of beer and wine waiting for your vegetables to grow. Just sayin.

I add a little sausage for flavor. My mother used to make it this way. Other recipes I’ve seen use andouille sausage, bacon or tasso (Cajun ham). The reason I chose Kielbasa is I will share this with my neighbor and as a plain Midwestern version. You can spice this up all you want, I’m not a big cayenne pepper fan.

I want the browned meat b/c I will use the meat “fond” for added flavor. As you know a “fond” is a French term that means “base” or remaining little bits of meat. But, there are many versions that do not include meat served as a side. I will serve this as a main dish.

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Ingredients:
10 oz. Turkey, Beef and Pork Kielbasa (Brown sausage in olive oil)
1 TBSP olive oil

6 uncooked fresh ears of corn – cut the corn using a sharp knife digging into the cob and getting the milk of the corn (There is no way you can do this without getting corn on the floor.)

Mirepoix (Used at first for the natural sugar and flavors)
½ cup quarter chopped celery stalks, I prefer the center stalk
1 cup or 1 medium onion, chopped
1 cup of green bell pepper, chopped

2 cups diced tomatoes – I used one Roma and one yellow

¾ cup scallions (green onions)

8 TBSP unsalted butter
Thyme – fresh
Kosher salt (pinch)

Dash of white wine
½ cup of chicken stock

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Cooking Directions:
• Lightly brown the sausage in olive oil and remove
• Add the (Mirepoix) onion, celery, bell pepper and sauté four minutes. Add the dash of white wine to release the fond while sautéing and scraping the bottom of the pot
• Add the butter and melt
• On low heat add the corn and mix until the corn is buttered.
• Add thyme, return the meat, pinch of salt, ½ cup chicken stock and cook covered on medium heat 15 minutes
• Watch the pot, don’t let it over cook
• Add the remaining ingredients and cook another 15 minutes on medium to low heat. Add more chicken stock if necessary (There should only be just enough fluids to steam the corn and release the corn milk)

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Pollo Mole and Pipian Sauce

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This is the Little Woman’s dish.  She makes this once a week we love it so much.

There is this very big process in making mole sauce and in making pipian sauce. The sad part is no one will make this dish if they had to go through that process each time. So we made it easy on our self and bought Dona Maria mole and pipian sauce from the store.  It is really, really good.

As you know mole is made with dried guajillo, ancho and chipotle peppers, tomatoes, tomatillos, onion, peanuts, raisins, cinnamon, garlic, cumin, allspice, thyme, sugar, dark chocolate, salt and chicken broth – oh my lambs, I’m worn out thinking about it.

Pipián Rojo sauce has the same ingredients but leaves out the chocolates and adds ground pumpkin seeds. Like I said, this is way too much work for the average person cooker.

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Brown chicken and remove.

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Add one TBSP olive oil, sauté onions and sliced mushrooms.

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Add
4 TBSP Dona Maria Mole sauce
2 TBSP Dona Maria Pipian Rojo

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Add chicken stock and cook slow 15 minutes.

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Return chicken and add carrots and cook covered 30 minutes

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Serve in a bowl with cilantro topping over a bed of couscous.