food
Comida al aire libre en verano
El chef Derrell comienza el verano con un tradicional sándwich Po-Boy de camarones con mayonesa y una sopa ligera de papa y maíz. ¡El verano también grita frescura!
food
Comida al aire libre en verano
El chef Derrell comienza el verano con un tradicional sándwich Po-Boy de camarones con mayonesa y una sopa ligera de papa y maíz. ¡El verano también grita frescura!
Supplies
- 2 lbs of Large Peel and Eat Shrimp
- 3 12oz Packs of Kielbasa, cut into 3inch pieces on a bias 5 Ears of Corn, shucked, cut in half
- 2 lbs Red Potatoes, quartered
- 2 yellow onion, quartered
- 1 cup of Old Bay seasoning
- 1 3oz Zatarain’s Crab boil box
- 2 bay leaves
- 2 garlic bulbs cut in half
- 4 lemons cut in half
- 1 stick of butter Hot sauce
- 5 25oz beer cans, Budweiser, Bud Light
Pasos
- ● Fill a stockpot with 6 qt. of water, add lemons, bay leaves, old bay seasoning, and crab boil bag, cover and bring to a rolling boil.
- ● Add potatoes, return to a boil, and cook for 7 minutes.
- ● Add sausage and onions, return to a boil, and cook for 5 minutes.
- ● Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
- ● Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove stockpot insert or drain through a very large colander.
- ● Serve shrimp boil on a newspaper-lined table or large foil pans. Sprinkle with additional Old Bay, Serve with sauces alongside.
- ● lemon-butter sauce:
- ● Melt butter in a small saucepan over medium-high heat.
- ● Transfer to a medium bowl and stir in lemon juice and hot sauce. Taste and add more lemon juice, if needed. Cover and keep warm on the stove until ready to serve.
Supplies
- 1 Package (16 ounces) Strawberries sliced 1 Package (6 ounces) Blackberries
- 1 Package (6 ounces) Raspberries
- 1 Package (6 ounces) Blueberries
- 2 tbsp fresh lemon juice
- 1⁄2 cup plus 4 tablespoons sugar, divided 3 tbsp of cornstarch
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 tsp of baking powder
- 6 tbsp of butter, chilled and cut into pieces 3/4 cup heavy cream
Pasos
- ● Preheat the oven to 350°F. Combine berries and lemon juice in a medium bowl, set aside the berry mixture.
- ● Mix cornstarch with 1/2 cup sugar in a small bowl. Pour cornstarch mixture over berry mixture.
- ● Stir the berry mixture gently until ingredients are evenly combined.
- ● Pour berry mixture into a buttered, 12inch cast iron skillet. Set aside berry mixture.
- ● Place flour in a large bowl and add 3 tbsp sugar, baking powder, cut in butter until mixture resembles coarse crumbles
- ● Stir in cream to make a soft dough.
- ● Drop spoonfuls of dough over the berry mixture.
- ● Sprinkle remaining 1 tbsp of sugar over dough.
- ● Bake about 50 minutes or until the top is well browned and juices are bubbly.
- ● Serve warm with whipped cream or ice cream.
Supplies
- 1 cup of leftover shrimp, peeled and deveined 1tsp of tbsp Cajun spice
- 6-inch white Italian bread, toasted
- 1⁄2 cup shredded lettuce
- 4 thin slices of tomato
- 4-5 slices of pickles
- 1⁄2 cup of mayonnaise 2tbsp of cup jerk marinade Canola oil for frying Chopped chives for garnish Wet batter
- 1⁄4 cup AP flour
- 1⁄4 cup cornmeal
- 1 cup cold seltzer water
- 1 egg
- 1 teaspoon Lawry’s seasoning salt
- 1 teaspoon cajun seasoning
- Dry batter
- 1⁄4 cup AP flour
- 1⁄4 cup cornmeal
- 1 teaspoon Lawry’s seasoning salt 1 teaspoon cajun seasoning
Pasos
- ● In a large bowl, season the shrimp with Cajun spice then fold in the wet batter.
- ● Next, dredge and coat shrimp in the dry batter.
- ● Heat oil in a pot to 370F and cook shrimp for 3 minutes or until golden and crispy.
- ● Remove and allow to dry on a paper towel.
- ● In a small bowl, combine mayonnaise and jerk marinade.
- ● Smear jerk mayo on one side of the bread and pile on the shrimp.
- ● On the other side of the bread add lettuce, tomatoes, and pickles. Close sandwich, and drizzle jerk mayo on top. Garnish with chives, cut in half, and serve immediately.