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Cooking with Chef Nino

NINO

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Ingredients

  • 4 (8 ounce) packages dry corn bread mix
  • 6 cups dry bread crumbs
  • 1 pound Rouses Wild Caught Louisiana shrimp
  • 1/2  pound andoulie sausage
  • 1/2 cup butter
  • 2 cups chopped yellow onion
  • 4 cloves garlic finely chopped
  • 1/3 cup chopped green bell pepper
  • 3 cups chopped celery
  • 2/3 cup chopped fresh parsley
  • 2 tablespoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon kosher or sea salt
  • 8 cups chicken broth
  • 2 large eggs, beaten

Instructions

  1. Prepare the cornbread according to package instructions. Once cornbread has cooled, crumble it into a large bowl. Stir in the bread crumbs.
  2. Preheat oven to 350 degrees.
  3. In a large pot, sauté sausage and shrimp in butter with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9×13 inch pan.
  4. Bake covered in a preheated 350 degree oven for 30 minutes
APRICOT BRANDY HAM ROASTING GLAZE
INGREDIENTS:
1 cup apricot preserves3 tablespoons brandy (not brandy flavoring)1 tablespoon corn starch (premixed in ¼ cup water)

1 cup orange juice

3 tablespoons dark brown sugar

2 teaspoons Dijon mustard (or Creole mustard)

1 ham of choice

 

INSTRUCTIONS:
  • Preheat oven to 325° F.
  • Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
  • In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch mixture until well combined. Cook over medium low heat until slightly thickened, stirring frequently. Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes.
  • Remove from heat.
  • Pour glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes

 LOUISIANA SWEET POTATO SOUFFLE

Ingredients:

  • 6 sweet potatoes or 3 large cans 24-28 oz.
  • 1 cup white sugar
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 cup dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Instructions:

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. Preheat oven to 350 degrees. Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes

INGREDIENTS:

1 LB. Rouses wild caught Louisiana Shrimp 21 count peeled and cleaned

1 Polbano pepper diced

½ yellow bell pepper diced

½ red bell pepper diced

½ medium red onion diced

2 tablespoons fresh chopped cilantro

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

13.5 ounce can Coconut milk Goya or Thai Kitchen

2 limes juiced

½ teaspoon crushed red pepper

2 teaspoons fresh cut garlic

2 tablespoons Best Yet unsalted butter

1 lb. Best Yet Rotini pasta noodles cooked

INSTRUCTIONS:

In a medium sauce pan, sauté Polbano pepper, bell peppers, onion in butter until tender about 5 minutes. Add shrimp, salt, black pepper, red pepper and cook another 5 minutes stirring constantly. Add lime juice and coconut milk stirring constantly on medium-high heat. Cook until reduced by ½ and starts to thicken about 10 minutes. Serve over cooked Rotini pasta noodles

SALMON IN A SAC

Ingredients:

  • 1  (6-7 oz.) Fish Filet, of choice, Salmon,Tuna Steak, Halibut, Mahi Mahi, etc.,
  • 1 TBSP Sweet Butter, softened
  • 1 TBSP Dry White Wine
  • 1 TBSP Chopped Thyme
  • 1 TBSP Chopped Dill
  • 1TBSP Lemon Zest
  • 2 TBSP Lemon Juice
  • Salt & White Pepper to taste
  •  PAPER CHEF Culinary Parchment Cooking Bag
  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Preparation Instructions:

  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Mediterranean Vegetable Medley In A Sack

Ingredients:

1 PAPER CHEF PARCHMENT COOKING BAG

  • 1 red or green pepper, cut into 1-inch pieces
  • 1 small eggplant, cut into 1-inch  pieces
  • 1 small zucchini, cut into 1-inch  pieces
  • large tomato, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or PECAN OIL
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons  Italian seasoning
  • ½ teaspoon  sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh basil or parsley
  • Freshly grated Parmesan cheese
  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.

Preparation Instructions:

  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.

Quinoa and Black Bean Chili

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes; set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

N’AWLINS MUFFULETTA PASTA SALAD

INGREDIENTS:

1 lb. Shell Macaroni, cooked

1- 12 oz.  Olive Salad (half drained)

¼ pound Genoa Salami, sliced into strips

½ pound Ham, sliced into strips

½ pound Mortadella sliced into strips

½ pound Provolone Cheese Sliced into strips

½ cup shredded Parmiggiano Reggiano Cheese

4 Tbs. of Mayo

¼ cup Red Wine Vinegar

1 tsp. dried Italian Herbs

1 small Red onion, thinly sliced

1 Head of Romaine Lettuce

1 Red Bell Pepper, sliced into strips

INSTRUCTIONS:

Stir together Dressing, Mayo, Red Wine Vinegar, and Italian Herbs in a large glass bowl.

Add pasta, onion and olive salad. Stir well. Add meats and cheese, stirring after each ingredient. Refrigerate overnight. Line serving bowl or platter with lettuce and spoon pasta over it. Garnish with Red Bell Pepper. Sprinkle more dressing on top and serve.

Butternut Squash Apple Andouille Soup

INGREDIENTS

  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic finely chopped
  • ½ lb andouille sausage finely  chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped to ¼ inch squares
  • 1 tart green apple, peeled, cored, chopped finely
  • 3 cups chicken broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • Italian parsley for garnish
  • Chives for garnish

INSTRUCTIONS

1 In a large saucepan over medium-high heat, add  the butter for 1-2 minutes.  Add the onion, celery and carrot and andouille sausage.  Sauté for 5 minutes, stirring constantly

2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to  pot.

3 Add salt and spices to taste, and garnish with chives or parsley.

1  Pound of Joe Horn’s  Smoked  Sausage cut to ¼ inch pieces

1  Green Bell Pepper cut to ¼ inch squares

1 loaf Rouses Fresh French Bread

4 Tablespoons olive oil

1  Red  Bell Pepper cut to ¼ inch squares

1 Yellow Bell Pepper cut to ¼ inch squares

1 Teaspoon of  dried Oregano

½ Teaspoon cracked black Black Pepper

1 jar  of Sal And Judy’s Marinara Sauce

Place Sausage and Peppers in a 12” sauce pan with the olive oil and cook until sausage starts to render its juices, about 10 minutes on medium high heat. Add black pepper and oregano. Add Marinara sauce and simmer for 5 minutes. You can serve this over pasta or on a French bread.

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