Cookin' with Carol recipes on NBC5 - February 2001

Steak au Poivre

Serves 4

This succulent main dish is perfect for a romantic meal---especially for Valentine's Day!

4 (4-ounce) filet mignon steaks
coarsely ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 cups sliced mushrooms
2 green onions, thinly sliced
2 shallots, finely chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 tablespoons brandy (optional)

Season steaks with pepper on both sides. Reserve. Heat a medium skillet on medium-high. Add olive oil and sauté steaks on each side until they reach the desired degree of doneness (2-3 minutes each side for rare, 3-4 minutes each side for medium, 5-7 minutes each side for well done). Remove steaks to a serving plate. Reduce heat to medium-low, add butter, and sauté mushrooms, onions and shallots for 2-3 minutes, until tender. Add Worcestershire sauce and salt and stir briefly. Add brandy, if desired, and cook for 1-2 minutes, until warmed through. Spoon mushroom mixture over steaks to serve.

(Air Date: February 3, 2001)

Shrimp Rémoulade

Here is a simple, yet terrific Creole appetizer for a special Valentine dinner.

Serves 4

1 tablespoon Creole mustard
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1/2 teaspoon paprika
1 clove garlic, minced
2 tablespoons vegetable oil
2 green onions, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 pound cooked shrimp, peeled & deveined

Combine mustard, horseradish, vinegar, paprika, garlic, and vegetable oil in a medium bowl, whisking until smooth. (Season with salt to taste, if desired.) Stir in green onions, celery, red bell pepper, and shrimp. Chill mixture for at least 30 minutes in the refrigerator, or up to 2 hours. Serve in martini glasses for an elegant presentation.

Notes:

Creole mustard is a popular favorite in Louisiana. It has a slightly spicy "kick" and can be found in the mustard section of your grocery. Dijon mustard can substitute.

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(Air Date: February 9, 2001)

Amaretto Truffles

A perfect Valentine chocolate treat for your perfect Valentine!

Makes 2-3 dozen truffles, depending on size

1/2 cup whipping cream
12 ounces bittersweet chocolate, melted
3 tablespoons amaretto liqueur
cocoa powder, chopped nuts, and/or shredded coconut for coating truffles

Scald cream in a saucepan (do not boil). Let cool for 5 minutes off heat. In a medium bowl and using an electric mixer on medium speed, beat melted chocolate for about 1 minute. Pour cream into chocolate (with the mixer off). Beat chocolate mixture on medium speed until mixture is smooth, about 1 to 2 minutes. Add amaretto and mix to combine, about 30 seconds. Refrigerate until firm, about 3 hours. Shape chocolate into 1" balls ("truffles"), either by hand or using a small ice cream-type scoop. Arrange truffles on a baking sheet lined with waxed paper, then roll each truffle in cocoa powder, chopped nuts, or coconut. Refrigerate until ready to serve. Truffles keep in the refrigerator for 2 to 3 weeks.

Notes:

If the chocolate mixture looks slightly curdled when mixing it, add small amounts of cold whipping cream into the mixture until it is smooth.

(Air Date: February 10, 2001)

Red Beans and Rice

Serves 8-10

Warm up a chilly day with a steaming bowl of red beans and rice.

1 pound dried red beans
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 cloves garlic, minced
8 ounces smoked sausage, cut into 1/2" slices
1 cup diced ham
1 teaspoon thyme
salt and pepper to taste
4 - 5 cups cooked rice to serve

Sort through beans, removing any shriveled beans or stones. Soak beans in water to cover for 2 to 3 hours. Drain and rinse beans well. Place beans in an 8-quart stockpot and fill with water to cover the beans by 2 inches. Bring to a boil, cover, and simmer on medium-low heat for 1 to 1 1/2 hours, or until beans are tender. Add water if beans get too dry---always make sure the beans are covered with water. Add remaining ingredients to beans and cook for an additional hour, until mixture is very tender and flavors have blended. Add hot pepper sauce, if desired, and serve over rice (1/2 cup cooked rice per serving).

Notes:

Mash the beans slightly with a potato masher if you want a creamier gravy. If you can't find plain red beans, substitute red kidney beans, pinto beans, or black beans.

(Air Date: February 17, 2001)

Cajun Sausage & Shrimp Gumbo

Serves 4

1/4 cup vegetable oil
1/2 cup flour
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
4 cloves garlic, minced
8 ounces fresh andouille sausage, cooked
4 cups chicken broth
3 teaspoons Cajun/Creole seasoning spice
8 ounces fresh shrimp, peeled & deveined
4 ounces cooked crab meat

In a wide, deep pot, heat vegetable oil on medium heat for 1-2 minutes. Add flour and cook, stirring with a whisk (a roux whisk works best) until mixture (roux) turns a caramel-brown color, about 8-15 minutes. Add onion, bell pepper, celery, and garlic to roux. Switch to a stirring spoon and cook on medium heat, stirring occasionally, until vegetables are tender, about 8-10 minutes. Add cooked sausage, chicken broth, 2 teaspoons of the Cajun/Creole seasoning spice, and salt and pepper to taste. Bring mixture to a simmer, reduce heat to low, and cook, covered, for 20 minutes. Sprinkle remaining 1 teaspoon Cajun/Creole seasoning over shrimp. Add shrimp and crab meat and cook for an additional 5 minutes, until shrimp is pink throughout. Serve gumbo over rice and garnish with chopped parsley, if desired.

Notes:

Make your own Cajun/Creole seasoning spice: Combine 2 teaspoons each of chili powder, cumin, garlic powder, onion powder, and paprika, 1 teaspoon each of dried thyme and oregano, and 1/4 teaspoon each of cayenne pepper and black pepper in a bowl. Store in an airtight container and use to flavor Cajun & Creole dishes. Makes about 1/4 cup.

Find fresh andouille sausage at the meat counter at most Kroger and Tom Thumb grocery stores. You may substitute 8 ounces of ground pork that has been seasoned with 1 teaspoon of Cajun/Creole seasoning spice.

(Air Date: February 24, 2001)