Seafood Jambalaya

Seafood Jambalaya

Seafood Jambalaya   Ingredients needed; 12 medium shrimp, peeled, deveined and chopped 1 lobster tail chopped into 6 portions [optional] 4 ounces chicken thigh meat, diced small 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup Spanish rice 3 cups chicken stock 5 ounces Andouille skinless sausage meat, sliced Salt and pepper How too; In a bowl...
Classic Supreme Chicken Pot Pie

Classic Supreme Chicken Pot Pie

  Supreme Pot Pie! Taking on a production chef position for a convenience food manufacturer took me out of the small restaurant kitchens and into the mega commissary size ones. There I stood in the early morning in front of my gas fired Vulcan oven filled with a roasting pan preheating to 350 degrees. On top of the flat top burner sat a 20 litre pressure cooker filled with whole chickens, some chicken stock, and seasonings all waiting to be pressure cooked to a fall off the bone doneness. When the chickens were done the cooking juices were then collected for...
Winter Melon Soup (Duong Qua Tong)

Winter Melon Soup (Duong Qua Tong)

                                      Eight Precious Jewels Winter Melon Soup (Duong Qua Tong) I dine out at several of my local contemporary Asian restaurants and have had many versions of this great prized Cantonese winter melon soup. These large oval or round melon globes are found in the Chinatown markets and are usually recognizable by the dusty, “frosted” white coating found on the green exterior shell of the melon. Winter melon is seen as nourishing and...