Family Dinner with JP

Finally tried my hand at an authentic etouffee, and I am now hooked. Just be careful not to burn the roux as you brown it into a peanut butter color.  Tips : Adding less stock to start allows you to better control the consistency of the sauce later. You choose how much to brown the roux, for the flavor you want; because it calls for adding less stock up front and then adjusting later, the recipe accommodates the diminished thickening power of a darker roux. Brining the shrimp with salt and baking soda seasons them throughout and ensures a plump and tender texture. Ingredients : 2 pounds peeled and deveined shrimp 1/2 cup (4 ounces; 115g) unsalted butter 1/2 cup (2 1/4 ounces; 65g) all-purpose flour 1 (8-ounce; 225g) medium yellow onion, diced 2 large ribs celery (6 ounces; 170g), diced 1 (8-ounce; 225g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper) 4 medium cloves garlic, coa

Risotto is not nearly as complicated as some would have you believe. Truth is, as long as you keep stirring, you're gonna have a delicious meal. Cheesy flavorful rice with whatever proteins you desire. One of the most filling meals you will ever have. Try experimenting with other proteins and stocks to find the combination you're looking for, and as always, send me any questions you have. Enjoy! Ingredients: 1 28 oz can whole tomatoes 3 cups water 1 Tbs olive oil 1 package hot Italian sausages (or sweet if that's your fancy) 1 small onion, chopped Salt and pepper 1 cup arborio rice 1/2 cup dry white wine 1 bunch flat-leaf spinach (10-14 oz) 1/2 cup grated Parmesan cheese 2 Tbs butter Instructions : In a small pot, combine the can of tomatoes (with juices) with 3 cups of water. Bring to a simmer, and keep over a low heat. In a larger pot, heat the olive oil over medium heat. Remove the sausage from its casing (by giving it a satisfying squeeze like a tube of toothpaste!) and

Source: That Dog on the Internet Ever since launching the Twitch stream cooking show , my buddy Shampoodler AKA Shamp has been a stalwart follower and honest critic of the stream and, more importantly, the recipes. A few weeks back, Shamp suggested a recipe he likes to make at home, with a focus on doing something simple for the stream, but kicking it up just a few notches.  I have included the original recipe from Shamp below, in case you want to try his more ad lib approach. And to be honest, I know Shamp knows enough about cooking that he can wing a recipe like this pretty easily without even thinking. For me, I wanted measurements I can tweak and improve moving forward, and wanted to present something for viewers and followers of the blog to try at home. So I tweaked his recipe just a bit to incorporate some actual measurements and a roux. But on the whole, this is VERY similar to the Shamp original. I'm also including quick instructions for the simplest and BEST garlic bread.

Once I learned how to spatchcock a chicken, its the only way I've ever cooked a chicken again. It creates a more even cook, a faster cook, and more skin that you will know what to do with! The chicken is dry-brined for at least 12 hours, which helps retain moisture, provides even seasoning, and helps to crisp up the skin during the roast. For a side, red-skinned potatoes are parboiled and smashed, resulting in the crispiest oven roasted potatoes you've ever had.  This simple one-pan roast is a perfect way to make the most of your roast chicken AND your potatoes, which will cook underneath the chicken and soak up all the juices and rendered chicken fat (AKA schmaltz!). Meanwhile, while the oven roasts the bird and potots, a simple pan gravy with a splash of marsala will serve as the perfect accent to the finished dish. Ingredients : 1/2 cup kosher salt 2 Tbs baking powder Whole chicken (3-5 lbs preferred), patted dry 3 Tbs cooking fat (duck fat, vegetable oil, or peanut oil pref

I recently took a streaming cooking class with some friends and learned how to make Paella, a dish that I always assumed was insanely complicated and difficult. Turns out, its really simple. Our teacher was Helina Sanchez, the Spanish Chef, who streamed her cooking class to us at 2:00 am from Barcelona. Helina was an absolute delight, and you should lookin into her recipes and into booking her for a cooking class.  I have adapted Helina's recipe here, but I will not reveal all of her tips and tricks. You should check out her videos to learn some amazing bits from a woman who has been cooking paella in Barcelona for decades. I won't lie: saffron is expensive. However, you will use a very small amount, and one jar should be enough for MANY iterations of this dish. I advise treating yourself. You don't need to buy a paella pan for this. But you want a pan with a large flat surface. A 12-inch skillet should suffice. There are many many proper ways to make a paella, and Helina t