Hot Off the Range: The Milestone Distributors Blog

Chef Scotty’s CRAWFISH & SHRIMP ETOUFFEE

Chef Scotty’s
CRAWFISH & SHRIMP ETOUFFEE

INGREDIENTS
1 lb. cleaned crawfish tails, commercial kind
1 lb. shrimp (pleaded & deveined w/o tail)
crawfish fat and water to make 3/4 cup
1 heaping tablespoon tomato paste
1 stick margarine or butter
1 medium onion, chopped fine
1 heaping teaspoon all purpose flour
1 tablespoon parsley
1 teaspoon salt
2 very thin slices lemon
1/4 teaspoon cayenne pepper
1 tablespoon green onion

METHODE

Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally.

When sauce is done, add the shrimp and the crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsley, cook 2 minutes longer.

Serve on steamed rice. With bay leaves and white pepper.

Serves: 4 . . . or one four times! You be the judge!

COOKING TIP:

Commercial crawfish are pasteurized and practically cooked. If you are using live crawfish, wash, then scald in boiling water. Clean them, picking off the shells, leaving tails whole. Save crawfish fat.

When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer.

Griddle Recipe Ideas from Chef Scotty: Red Flannel Hash and Dim Sum

Here are a few recipes that highlight some of the wonderful opportunities waiting for you on your Viking griddle:

 

Chef Scotty’s Red Flannel Hash

Ingredients:

2 + 4-5 Tbls. Olive oil
2 Tsp. Butter
2 cup Frozen hash browns
2 cups Diced corned beef (1/8” square)
1 cup Diced canned beets (1/8” square)
1 cup Diced onion
1 cup Diced green bell pepper
½ cup Heavy cream
Pinch Ground nutmeg
Salt & Pepper to taste
4 – 6Eggs
2 Tbls. Olive oil

Method:
Pre heat your Viking griddle to 450 degrees.

In a large bowl, combine the hash browns, corned beef, diced beets and gently fold. Add the heavy cream, ground nutmeg and a little salt & pepper, fold again.

Glaze your griddle with 2 tablespoons of olive oil. Spread the onions and peppers over the griddle. With a large spatula, fold the onions and peppers on the griddle until the onions become translucent, but not brown. Remove the onions and peppers and add to the hash brown mixture and fold in gently.

Glaze the griddle with 4 to 5 tablespoons of olive oil. Add the hash mixture to the middle of the griddle. Spread with the edge of a large spatula, the hash mixture to cover the entire griddle with an even mat.

Resist the temptation to move the mixture around on the griddle while it creates that golden brown finish. Six to eight minutes after you cover the griddle, check the hash brown by lifting the leading edge with a spatula. If it releases easily and has that golden brown finish, cut the hash browns vertically down the middle with the edge of the spatula. Then cut them again horizontally in to six equal servings. Gently flip each serving to brown the other side. Five minutes is plenty to finish the hash. Remove each serving to heated serving platter and store it in your Viking warming drawer until you’re ready to serve.

When you are ready to serve, reduce the heat on your griddle to 300 degrees. Wipe your griddle with 2 tablespoons of olive oil and crack your eggs, evenly spaced across your griddle. Cook the eggs sunny-side up and place on each serving of your hash browns.

Done correctly, this breakfast item should inspire you to return to the warmth of your bed immediately after you have finished! Let’s face it, that’s as good as your day is going to get!

 

Chef Scotty’s Late Night Dim Sum

Ingredients: 1 bag Frozen dim sum (Asian dumplings)
4 Tbls. Canola oil
1 cup Water
3 Tbls Light soy sauce
3 Tbls Dark soy sauce
3 Tbls Red rice vinegar
1 tsp Hot chili oil
1/2 tsp Granulated sugar, or to taste
1 clove Garlic, peeled and chopped
1 tsp Minced ginger
1 stack Green onion chopped

Method:

Pre-heat your Viking griddle to 350 degrees.

Glaze the griddle with the canola oil. Place the dumpling on the griddle, keeping them close together, but not touching each other. Let them brown for 4 – 5 minutes. After the contact side has developed a crunchy brown crust, pour the water in the middle of the dumpling group. Caution: pouring cold water on a hot griddle with oil will cause a violent reaction. Not only is there a great deal of steam, but the combination hot oil and water will cause a lot of splattering.

For that reason, have a domed pot top ready in the other hand to capture as much of the steam as possible, minimizing the splattering of oil as well. Cook dumplings covered for another 8 minutes or until the dumplings are tender.

While the dumplings are cooking, combine the remaining ingredients in a medium mixing bowl and whisk well. Taste and adjust the sugar, transfer to a small serving bowl.

Plate the finished dim sum on your serving plate, add the dipping sauce and garnish with chopped green onion. All that is left to do is celebrate life . . . Asian style!

To clean your griddle, let the griddle cool to touch, wipe with canola oil and a paper towel! Done!

Recipe: Chef Sharon's Chocolate Bourbon Pecan Pie

What's a better gift for the holidays- chocolate or bourbon?

How about a dessert made from chocolate AND bourbon! The recipe for Chef Sharon's Chocolate Bourbon Pecan Pie is here!

Holiday Chocolate Bourbon Pecan Pie
Yield: 1 pie 8-12 Servings

1 cup pecans, toasted
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1 Tablespoon flour
1 1/3 cup sugar
3/4 cup corn syrup
1 Tablespoon butter, melted
Pinch salt
1 teaspoon vanilla extract
1 Tablespoon Bourbon

Preheat the oven to 325 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing.

Butternut Squash Risotto with Sizzling Shrimp

Chef Scotty Campbell demos a great fall risotto recipe on the Fox 26 Morning Show with Cleverley Stone ahead of the 8th Annual International Risotto Festival to be held October 17 in Houston, Texas.  

Butternut Squash Risotto with Sizzling Shrimp (Serves 4)
Source: Chef Scott Campbell, Viking Kitchens 

Ingredients:

• 3 Tablespoons unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, peeled, plus 1 Tablespoon chopped garlic
• 2 1/2 cups Arborio rice
• 1 cup dry white wine
• Kosher salt and freshly ground pepper
• 8 cups hot chicken stock, or canned reduced-sodium chicken broth
• 3/4 pound butternut squash cut in 1/2-inch cubes, about 2 cups
• 1 Tablespoon whole-grain mustard
• 1 Tablespoon chopped fresh tarragon
• 2 Tablespoons chopped fresh chives 1/8 teaspoon fresh ground nutmeg 1/4 cup Mascarpone cheese
• 1/4 cup cream
• 1 Tablespoon olive oil 1/4 teaspoon Sriracha pepper sauce
• 20 large shrimp, peeled and deveined

Preparation

1. Heat 3 Tablespoons butter in a wide, braising pan over medium heat.
2. Add chopped onion and cook without browning, stirring occasionally, until onion is softened.
3. Add the Arborio rice and garlic clove.
4. Cook for 1-2 minutes until grains are coated with butter and toasted and the edges become translucent.
5. Steam cubed butternut squash over boiling water until completely tender, about 5-6 minutes. Set aside and keep warm until needed.
6. Add white wine and cook, stirring constantly, until reduced. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice (very important for broth to be hot!).
7. Cook, stirring constantly, until all the stock has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, adding the remaining hot stock one ladle at a time. Each addition should be just enough to completely moisten the rice and cooked until each batch of stock has been absorbed. Stir constantly until the rice mixture is rich and creamy but al dente. This will take 20-25 minutes from the time the wine was added.
8. When risotto is nearly al dente, add the steamed squash, whole-grain mustard, tarragon, chives, cheese and cream to the risotto. Continue cooking and stirring to blend flavors, until risotto is creamy but not soupy.
9. Season risotto with nutmeg, salt and freshly ground pepper to taste.
10. Heat the olive oil in a medium skillet over moderately high heat.
11. Sauté the shrimp with 1 Tablespoon chopped garlic and Sriracha until shrimp are pink and opaque in the center. Season shrimp with salt and pepper to taste.
12. To serve, divide the squash risotto among 4 shallow bowls and top with sautéed shrimp.

 

Ready, Set, Grill! Chef Scott Campbell on The HomeShow Online

You know what sounds good? A nice steak cooked with all the trimmings and right marinade.

Trouble is the meat always seems to stick to the grill. Watch experienced chef Scotty Campbell from Milestone Distributors as he gives you the five essential grilling tips you have to know.

Click the screen shot below or here to see the video.

Chicken Moamba

   Pilli-Pilli Sauce

yield: 4 1/2 cups

BLEND

• 1 #2 1/2 can TOMATO SAUCE, use best quality (3 1/2 cups)
• 1/2 cup LEMON JUICE, bottled
• 1/2 cup WHITE ONION, very finely chopped
• 1 Tbs. GARLIC POWDER
• 1 Tbs. CRUSHED RED PEPPER (Pilli-pilli)

KEEP refrigerated in covered container.

SERVE as a relish in a bowl.

VARIATIONS:

1. When used with seafood add 1/4 cup grated horseradish. An excellent cocktail sauce.

2. Add 2 oz. (1/4 cup) dry red wine for a gourmet sauce for bland meats.

3. Add 1/2 cup finely chopped fresh tomatoes as they do in some parts of Africa.

NOTE:

Pilli-Pilli is the little red hot pepper of Africa which graces most tables there. It is much like the crushed red pepper used to pep up Italian spaghetti and other continental dishes. Used as it is in Africa, we would find impossible for our tastes; yet with discretion, a small amount does add zing to many dishes.

Although we have toned it down by the addition of tomato sauce, lemon juice and onion, it is still necessary to use it with care.

Chicken Moamba

Yield: 8 portions

In a one gallon pot that has a tight cover:

SAUTE

• 1/2 cup YELLOW ONIONS coarsely chopped in
• 2 Tbs. PEANUT OIL until soft but not brown
  
• 
  

ADD two (2) 2.5lb  [two 2 and 1/2 pound] CHICKENS (fryers), cut in half and in half again --

COVER tightly and simmer for 15 minutes.

BLEND 12 oz. PEANUT BUTTER with 1 quart WATER

POUR over the chicken when smooth and cook for 10 minutes.

SEASON 4 MEDIUM SWEET POTATOES, peeled and cut in half, with

• 1 Tbs. SALT and
• 1/2 tsp. BLACK PEPPER
  

ADD to the chicken and simmer for 15-30 minutes or until both done.

COOK 2 lbs., RAW SPINACH separately only until spinach breaks down and is still very green.
COOK 1 lb. WHITE RICE separately using package directions.

SIMMER 8 EGGS very gently until hard cooked. Peel.

TO SERVE:

ARRANGE

• 1/4 cup RICE on dinner plate.
• 1 PEELED EGG at the side of rice,
• 1 CHICKEN PORTION
• 1 SWEET POTATO HALF
• 1/4 cup COOKED SPINACH
• 1-2 Tbs. PEANUT BUTTER GRAVY over the chicken

SPRINKLE 1 Tbs. CHOPPED PEANUTS over the chicken and sweet potato.

SERVE CONDIMENTS in bowls at the side as follows:

CHOPPED AVOCADO, PILLI-SAUCE and SHREDDED COCONUT

Saint Patty's Day Corned Beef and Cabbage with Guinness Stout

Celebrate Saint Patrick's day the right way!

Ingredients:

 

4 pounds flat cut corned beef briskets
2 (12 ounce) bottle Guinness Stout
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered

1/2 pound parsnip, peeled and cut into 3 inch pieces
1/2 pound carrots, peeled and cut into 3-inch pieces

Method:

Rinse corned beef under cold water, and pat dry. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours. Add carrots, then potatoes, then parsnip and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). Slice the corned beef across the grain; serve with the vegetables and the sauce on the side.

Thomas Keller's Fried Chicken

Chef Scotty made this recipe for our Viking Lunch in Houston today. The brine solution really takes it over the top! Consider it when you are grilling chicken as well. Make a lot, this will go fast !

Ingredients

1 gallon                             cold water

1 cup + 2 teaspoons         kosher salt

1/4 cup + 2 tablespoons   honey

12                                      bay leaves

1                                        head of garlic, smashed, not peeled

2 tablespoons                   black peppercorns

3 large                               rosemary sprigs

1 small                              bunch of thyme

1 small                              bunch of parsley

Finely grated zest & juice of 2 lemons

2                                        3-pound chickens

3 cups                                all-purpose flour

2 tablespoons                   garlic powder

2 tablespoons                   onion powder

2 teaspoons                      cayenne pepper

2 cups                                buttermilk

Vegetable oil, for frying (Chef Scotty recommends peanut oil)

Rosemary and thyme sprigs, for garnish

Directions

1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
2. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
4. In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Remoulade Sauce

Remoulade Sauce

Chef Paul Prudhomme's Louisiana Kitchen and it's the classic!

Makes 1½ cups

• 2 egg yolks
• 1 cup real Mayonnaise (only if you are using this for potato salad)
• ¼ cup vegetable oil
• ½ cup finely chopped celery
• ½ cup finely chopped green onions
• ¼ cup chopped fresh parsley
• ¼ cup finely grated fresh horseradish or prepared horseradish
• ¼ lemon, seeded
• 1 bay leaf crumbled
• 2 Tbsp Creole mustard (preferred) or brown mustard
• 2 Tbsp catsup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp prepared mustard
• 1 Tbsp white vinegar
• 1 Tbsp Tabasco sauce
• 1 Tbsp minced garlic
• 2 tsp sweet paprika
• 1 tsp salt (or to taste)

In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and lemon rind is finely chopped. Chill well.

 

For Potato Salad:

Peel & Dice 3 lbs. of russet potatoes to ½ inch cubes and boil to fork tender. Drain in a colander and season lightly with salt and pepper.  While the potatoes are still hot, fold in Remoulade sauce gently so only a few of the pieces will cream out during the mix. Serve or refrigerate immediately!

 

Enjoy with gumbo as a substitute for rice!

 

Chef Scotty's Caramel Pecan Sauce

 

Chef Scotty’s “You’ve got to be kidding!” Caramel Pecan Sauce

 

Ingredients:

 

3 cans  sweetened condensed milk

1 Tbsp. pumpkin pie spice

½ stick butter

1 cup    finely chopped pecans

½ cup   half and half

 

Method:

 

Remove the labels and place sweetened condensed milk cans in a medium saucepan and cover with tap water. Bring the pot to a boil and reduce heat to a simmer. Simmer the unopened cans for 3 hours, making sure to keep the cans covered with water at all times. After 3 hours, move the pan to the sink and rise with cool water for 5 minutes.

 

Open the cans and put all of the caramel into a mixer, add ½ & ½ and mix until creamy, then set aside. In a medium sauce pan, melt butter, add the pumpkin pie spice, and then lightly toast pecan until just brown.  Pour pecan mixture into the mixing bowl with the caramel sauce. Return to the mixer for a few gentle turns on low to incorporate the two together.

 

Use as an icing on gingerbread or other cake. For ice cream topping, add up to ½ cups of warm water for the right consistency.