2 3/4 cups water
1 cup medium grain brown rice
1/2 tsp kosher salt
2 tsps sesame seeds
1 tsp sesame oil (Asian)
1 tbsp sliced green onions (thinly)
In a saucepan over high heat, bring the water to a boil. Add the rice and salt, stir once, reduce the heat to low, cover and cook, without stirring, until all of the water has been absorbed and the rice is tender, 35 to 45 minutes.
Meanwhile, in a small, dry fry pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.
Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle with half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.
Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion. Serve immediately. Serves 4.
1 cup barley (uncooked)
1 cup sweet corn kernels
11/2 cups grape tomatoes (halved)
1/4 cup chopped cilantro fresh
4 stalks green onions (thinly sliced)
2 lime (large)
1/4 cup olive oil
2 tsps kosher salt (plus more to taste)
11/4 tsps granulated sugar
1/2 tsp garlic powder
1/4 tsp ground black pepper (freshly, plus more to taste)
Do ahead: Cook barley according to package instructions until tender (generally, boil for approx 1 hour in a large pot of salted water) Drain cooked barley in colander. Rinse, tossing, with cold water until starchiness is washed off.
In a large mixing bowl, combine remaining ingredients. Stir to combine well. Add rinsed/drained cooked barley. Stir to combine. Add additional kosher salt and pepper as needed. Let salad chill 1-2 hours, covered, for flavors to meld before serving.
2 dried chipotle peppers
1/2 cup prepared mayonnaise
1 tablespoon chopped green onions
Juice of 1 lemon
Salt and pepper
2 tablespoons plus 1 teaspoon oil
1 cup shelled crawfish tails
2 tablespoons each chopped onion, red pepper and celery
1/2 teaspoon chopped garlic
1/2 cup dry bread crumbs
Chopped parsley, for garnish
Make tartar sauce: In a cast-iron skillet over high heat pan roast peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In a small bowl combine with remaining sauce ingredients. Adjust seasonings, to taste, with salt and pepper.
In a saute pan heat 1 teaspoon oil, add chopped onion, red pepper and celery, and toss and cook 2 minutes until tender. Remove pan from heat and add garlic, crawfish meat, and 1 teaspoon Creole spice or to taste. Transfer to a mixing bowl and set aside to cool. Mix in egg and enough bread crumbs for mixture to bind; adjust seasonings to taste with salt, pepper and Creole spice. Form into 4 equal patties and flatten to 3/4-inch thick. Heat remaining oil in a saute pan and cook cakes on both sides until brown and crispy. Serve garnished with parsley and a dollop of tartar sauce.
1/4 cup vegetable oil
1/3 cup all-purpose flour
1/2 lb. thick-sliced okra – preferably fresh
1 med. onion – chopped
3 ribs celery – chopped
1 med. green bell pepper – seeded, chopped
2 cloves garlic – minced
2 lrg. tomatoes – chopped OR 28 oz. can diced tomatoes – un-drained
2 cups chicken broth
2 Tbls. Creole OR Cajun seasoning mix
1 lb. uncooked crawfish tail meat OR 1 lb. uncooked shrimp – peeled
1/2 lb. shredded crab meat
4 green onions – root ends trimmed, dark green ends trimmed, sliced
In a large pot over medium heat, cook oil and flour, stirring constantly, for 15 minutes, until mixture is copper in color.
Stir okra, onion, celery, peppers, and garlic into pot; cook, stirring constantly, for 5 minutes.
Stir tomatoes and broth into pot and bring to a boil.
Stir seasoning and seafood into pot and simmer for 10 minutes, stirring occasionally.
Divide into serving bowls and top with green onions.