Grouper and Spanish Roasted Potatoes

Things have been crazy busy which hasn't left me much time in the kitchen lately.  This weekend I finally found some time and threw together some new recipe ideas.

The fish is broiled grouper topped with diced avocado, shallots and heirloom tomato.

For the roasted potatoes, I got a chance to try a new idea I've been thinking about.  The potatoes are  spanish style; partially roasted then sauteed with red onion, garlic and bell pepper.  I top them with Monterey Jack and smoked paprika and then put them back in the oven to finish.

Seafood Gumbo

This Sunday was the opening week of the NFL season and to celebrate this glorious day I made a big pot of Seafood Gumbo. 

It all starts with a nice 

dark roux.

I like to cook mine until it

looks like peanut butter. Then

add in the caramelized veggies 

and take it to a nice chocolate

color.

Add in the seafood stock, okra &

diced tomatoes and let it 

simmer.

About 10 minutes before serving

add in the seafood (Scamp & Shrimp). 

Raspberry & Cream Crepes

Thursday was Colleen's Birthday so for Breakfast I made her Raspberry and Cream Crepes.

The crepes were homemade and filled with whipped cream and fresh raspberries

  

  My crepe pan - yes I have

   too much kitchen stuff.

Beef Bourguignon

There isn't much that is a more classically French dish than Beef Bourguignon.  This is essentially the French predecessor of the pot roast and is prepared with beef braised in red wine (Pinot Noir) and is flavored with garlic onions, carrots, mushrooms, pearl onions and bouquet garni.

Basically you want to cook everything until it's falling apart.  Notice the large amount of brown fond on the bottom, the more of this the more flavor you have.  You want it dark brown before you deglaze with Red Wine and Brandy.

The Mushrooms are cooked separate and are also flambeed with Brandy.  Notice the flames in the pic above.

Cheese Souffle

Since I had a little extra time

on my hands Monday I decided 

to try and recreate the Cheese

Souffles I learned while at the 

French Culinary Basics class.

It also gave me a chance to try

out my latest addition to the 

kitchen.  I've been eyeing the 

Kitchen Aid Pro-600 stand mixer 

for a while and decided to take 

the plunge and get it for 

my birthday.

All souffles are basically the 

same.  You have a base sauce 

which can be sweet or savory.  

The trick is incorporating the 

beaten egg whites. The more 

air you keep in the mixture

the better it turns out.

I probably over-mixed mine slightly but they still rose quiet well.