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Egyptian spiced eggplant can be served hot or cold along with some grilled pita
Grilled Jambalaya![]()
Ingredients![]()
Jambalaya Sauce![]()
Cajun Seasoning![]()
2 cups Tomato Sauce![]()
2 tbsp Butter![]()
1/2 cup Water![]()
2 tbsp Salt Free Cajun Seasoning![]()
Grilled Components![]()
1 pound Large Shrimp, raw![]()
1-1/2 pound Sausage, precooked if fresh![]()
2 pounds Skinless, boneless chicken breasts, cut in 2" lengths![]()
1 large Red Onion, cut in 1 inch chunks![]()
1/2 red pepper and 1/2 yellow pepper here![]()
Instructions![]()
Jambalaya Sauce![]()
Combine all sauce ingredients in small pan and bring to a simmer. Allow to cook down for 8 to 10 minutes to meld flavors. Taste for seasoning – add up to 1/2 teaspoon kosher salt if needed.![]()
Grilling![]()
Add 1 to 1-1/2 teaspoons of kosher salt to remaining Cajun seasoning.![]()
Separately skewer onions, peppers and shrimp. Cut Chicken into 2 inch strips, and sausage into link size pieces.![]()
Sprinkle veggies and all meats with Cajun seasoning.![]()
Grill veggies until desired color. Then grill chicken and sausage until meats reach 160 degrees F on an instant read thermometer. Finally grill shrimp just until pink throughout.![]()
Combine and serve all meats and veggies in a family size platter with a bowl full of sauce, and rice
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Homemade tortilla chips![]()
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For the freshest tortilla chips make them yourself! All you need to do is purchase tortillas and cut them into wedge pieces and deep fry them in vegetable or peanut oil at 350 F until they are lightly colored. It takes about 1-2 minutes. For best results use corn tortillas. When they are in the oil stir them occasionally then transfer to a paper towel lined baking sheet. Immediately season with kosher or sea salt. You can bake these however, for me they just aren’t the same.
Fish in Paper Packets (Pecse en papillote)![]()
Ingredients![]()
1 large piece of firm-fleshed white fish, such as turbot, sea bass, snapper, halibut ![]()
Flaky sea salt![]()
6 paper-thin slices of lemon, preferably organic, seeds removed![]()
12 cherry or grape tomatoes, halved![]()
1/2 C small black pitted olives![]()
1/4 C capers ![]()
1 tablespoon minced flat-leaf parsley![]()
Drizzle fish with Extra-virgin olive oil![]()
1 whole egg, lightly beaten, for egg wash ![]()
Directions![]()
Season and prepare the fish. Heat the oven to 350°F in half crosswise. Season the flesh-side of the fish with salt, then stack the smaller half on top of the large half. ![]()
Create and fill the paper packets. Line a rimmed baking sheet with parchment paper, and place ![]()
fish in the center. Arrange the lemon slices evenly over the top of the fillet, then scatter the tomato halves, olives, capers, and parsley evenly over the fish. Drizzle everything lightly with olive oil. ![]()
Seal the paper packets. Brush the edge of the parchment paper lightly with the egg wash, then place another sheet of parchment paper over the fish so that it lines up with the first sheet. Starting at one corner, fold the edge of the sheets of paper up and over a few times to form a folded barrier, then continue moving along the edge and folding in the same way until the fish is fully encapsulated. ![]()
Bake the fish. Place the baking sheet in the oven, and bake until the fish is cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven, and use scissors to carefully cut a slit in the top of the packet. Peel back the paper (be mindful of the hot steam that will escape). Using a flat metal spatula, transfer the fish to a plate. Spoon all of the aromatics and sauce left in the bag over the fish to serve.