home cooking - Page 3

Shrimp and Crab Étouffée: A Perfect Meal for a Special Occasion

This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.

INGREDIENTS

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce (optional)
  • 2 lbs shrimp, peeled and deveined
  • 1 lb king crab legs or 1 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley
  • Cooked brown rice

INSTRUCTIONS

  1. Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
  2. In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
  3. In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
  4. Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
  5. Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
  6. Once it’s ready, serve over rice, or side of your choice and enjoy!
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

How to Make a Flavorful Jerk Pasta With Lamb

Jerk Lamb Pasta is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The lamb is cooked in a flavorful jerk sauce made with allspice, thyme, ginger, garlic, and scotch bonnet pepper. The pasta is cooked al dente and then tossed with the jerk sauce and lamb. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Jerk Lamb Pasta:

  • Use fresh lamb. The fresher the lamb, the better the dish will taste.
  • Don’t overcook the lamb. Lamb should be cooked until it is browned on the outside and pink on the inside. Overcooked lamb will be tough and dry.
  • Use a good quality jerk seasoning. The jerk seasoning will add flavor to the dish, so use a seasoning that you enjoy.
  • Serve with rice or another grain. Jerk Lamb Pasta is a great dish to serve with rice or another grain. The rice or grain will help to soak up the flavorful sauce.
  • Enjoy! Jerk Lamb Pasta is a delicious and flavorful dish that is sure to please everyone at the table!

Here is a recipe for Jerk Lamb Pasta:

Ingredients

  • 1 rack of lamb
  • Pack of fettuccine pasta
  • 2 mini bell peppers or habanero pepper
  • ½ large red onion chopped
  • 4 cloves garlic
  • 1 scallion (diced)
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice

Instructions

  1. Cook the fettuccine pasta according to the package. Drain any accessive water from the pasta and set aside.
  2. Preheat the over to 375º F.
  3. Add bell peppers, onions, garlic, scallion, white vinegar, soy sauce, sea salt, black pepper, ginger, Jamaican allspice, brown sugar, nutmeg, thyme, and lime juice to a high-speed blender and blend until completely incorporated.
  4. Season both sides of the rack of lamb with salt and black pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
  5. Arrange the rack bone side down in the skillet, add sprigs of thyme. Roast the lamb in preheated oven for 18-20 minutes.
  6. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
  7. Add some of the jerk sauce into the pasta and stir together.
  8. Plate the pasta then top it with 2 carved lamb and drizzle the remaining jerk sauce over the lamb and pasta.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Seafood Risotto

Ingredients

  • 4 lobster tail
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of large scallops
  • 1 box of seafood stock
  • 1 cup arborio rice
  • 1 large shallot (diced)
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • 1 Tbs old bay seasoning
  • 1 Tbs cajun seasoning
  • 1/2 Tbs garlic seasoning
  • olive oil and butter

Instructions

  • Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
  • Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
  • Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
  • When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
  • Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
  • Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
  • Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
  • Don’t forget to hashtag, #dinnerwithtayo

Pan-Seared Filet Mignon

Ingredients

  • Rack of tenderloin beef filets
  • salt, chicken bouillon, garlic seasoning, and black pepper
  • 1/2 stick of butter
  • 3 fresh rosemary sticks
  • 3 fresh tarragon sticks
  • 1/2 tablespoon minced garlic

Instructions

  • Preheat the oven to 425° F.
  • Season both sides of the rack of steak generously with salt, chicken bouillon, garlic seasoning, and black pepper.
  • Add the plain butter to an oven-safe cast iron skillet until it melts. Turn the high to high. Allow the butter to melt completely.
  • Once the butter has melted, Place the filet in the skillet. Sear for about 3 minutes and then flip the filet and sear the other side for another 3 minutes. This will give your filets a nice seared edge.
  • Cover the skillet with aluminum foil and transfer your skillet directly to the oven and bake for 15-25 minutes or until desired. PLEASE use oven mitts, skillet may be hot.
  • Remove the skillet from the oven and transfer the filet to a carving board. Lightly cover with tin foil and let sit for 5 minutes before serving. Cut off the twine and carve.
  • Top with a slice of garlic and herb butter and serve.
  • Don’t forget to hashtag, #dinnerwithtayo
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