Cajunblackenedsalmonwithpureedpeasanddoorstopfries Recipes

Steps:

• Peel and cut potatoes into very fat chips, heat some oil in a large frying pan and fry chips until cooked and crisp, turning constantly, to brown on all sides. Alternatively fry in a chip fryer if you have one.
• Coat salmon with Cajun seasoning, heat a small amount of oil in a pan, place salmon skin side down and fry for 4-5 minutes, turn and fry for a further 4-5 Min's. Cooking times will vary depending on the thickness of the fillet.
• Bring a large pan of salted water to the boil, add peas and boil for about 5 Min's. Drain and puree peas with butter, salt and pepper in a food processor or blender.
• To serve: Divide puree mix between 4 plates, place salmon on top, and stack chips on top of each other.

Steps:

• Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry.
• In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix.
• Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving.
• Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows.
• To make the sugar snap peas:
• Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt.
• For the potato gumbo:
• Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
• Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
• Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
• Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
• Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
• Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
• Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve.

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

Steps:

• Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.