Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 6 green bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 1 teaspoon italian seasoning
• 4 ozs parmesan cheese

Preparation

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
• Sprinkle parmesan cheese equally distributed over each pepper and serve.

Steve D.

Ingredients

• 1 pita bread cut in half.
• 1 tsp. olive oil.
• 1/4 lbs. lean ground beef.
• 2 tbsps. finely diced onion.
• 1 tsp. of diced green, red and/or yellow peppers.
• 1/4 cup V8 or tomato juice.
• 1 dash cumin powder.
• 1 dash red pepper.
• 1 dash garlic salt.
• 1 tbsp. chili powder.
• 1 cup shredded lettuce.
• 1/2 cup diced tomatoes.
• 1/2 cup shredded cheddar.
• 2 tblsp. sour cream.

How to make it

• Pre-heat oven to 350 degrees.
• Over medium heat, pour olive oil into a skillet and allow to heat up.
• Add onion and peppers.
• Saute until onions are translucent.
• Add beef and brown for about 10 to 15 minutes or so.
• Add chili powder, cumin, garlic salt, red pepper and stir.
• Add tomato juice or V8 (I prefer V8).
• Saute for another 10 to 15 minutes.
• Scoop up half of the seasoned beef and insert into the open side of one of the pita bread halves.
• Do likewise with the remaining beef to the other half of the pita bread.
• Sprinkle shredded cheese on top of both.
• Insert into pre-heated oven for a minute or two in order to melt the cheese on top and slightly toast the pita bread.
• Remove from oven and sprinkle lettuce and tomato over each.
• Top them off with a dollop of sour cream on each.
• Add hot sauce to taste if preferred.

¡buen provecho
Steve D.

KPaul would be proud!

This recipe feeds around 3 to 6 people (depending on the kinds of people). Adjust the yields to meet your expected needs by increasing/decreasing amounts using a ratio applied to all ingredients listed here.

Ingredients

• 1/2 whole fryer chicken (for the stock)
• 3 deboned chicken breasts
• 1 lb. of Andouille sausage or kielbasa
• 1 lb. of shelled crawfish or shrimp
• 2 onions
• 1 stalk of celery
• 1 clove of garlic
• 1/2 cup flour
• 1 can sliced okra (fresh is better)
• 1 can stewed tomatoes
• 1 carrot
• cayenne pepper
• salt
• black pepper
• Gumbo file’
• Lousiana hot sauce
• 2 bay leaves
• olive oil or other cooking oil
• white rice (sometimes I use Boil-n-bag)

How to make it

• In a large stock pot, add 1/2 fryer(rub fryer with salt & pepper), 2 quarts water, 1 celery stick, 1/2 onion, 1 carrot. Let simmer for 4-6 hours on low-medium heat. See my post on making basic chicken stock here on Fusion Culinaire.
• Drain stock from the pot, and put aside.
• Cut deboned breasts into bite-sized pieces, dust in flour (I use a paper bag), and brown chicken in large skillet using a tblspoon of olive oil or vegetable oil.
• Remove browned chicken and set aside.
• Using the hot oil and drippings, add the remaining flour to the skillet and whisk over low-high heat until the desired texture and color is achieved. (See also, Making the Roux on Fusion Culinaire)
• If the roux gets black specks in it, it’s burned and you must start over with fresh oil. (half oil, half flour)
• Remove skillet from heat and add diced onion, celery, crushed garlic and okra. The heat from the roux should cook the vegetables very quickly.
• In large stock pot with strained chicken stock, slowing spoon in the roux, always stirring on medium heat.
• When all roux is mixed with stock, add cayenne, black pepper, salt, tomatoes, hot sauce, bay leaves and browned chicken pieces…let simmer for a couple of hours.
• Steamed rice is preferred or prepare a bag or two of boil-n-bag rice on the side (should take about 15-20 minutes).
• Slice the sausage up and slightly brown in your skillet, then add that to the gumbo.
• About 20 minutes before serving, add the crawfish or shrimp.

• Ladle the gumbo over a scoop of rice and season to taste with the file’, hot sauce, etc…….

Makes about 4 quarts of Gumbo.

Geaux Tigers!

Steve D.

There are 3 basic varieties of roux- light, medium and dark. Some recipes, such as my Louisiana Gumbo, call for a light roux while others, like shrimp or crawfish etouffee, fare better with the darker version. Of course, it’s all a matter of personal taste – feel free to make alterations anyway you wish. After all, that’s where the fun is.

Raw materials:

• 2 1/2 cups vegetable oil or 5 sticks of butter
• 2 1/2 cups all-purpose flour

The Process:

• Using a large iron skillet or heavy pot, heat the oil or butter until a trace of smoke begins to appear. Using a whisk, slowly add flour while constantly whisking constantly. Continue whisking until the mixtures becomes thick and smooth, keeping the heat level under control. Too much heat will result in specks appearing in the roux which means it is burned and you must start from the beginning. Cook to the desired degree of darkness, using a wooden spoon to incorporate all ingredients in the pan. Use a small amount of water at times to keep the consistency even throughout this process, though this technique is not usually mentioned by any of the top culinary aficionados. Sometimes it is necessary to move the skillet to and from the burner to control the heat level. Gas flame burners are the optimum cooking choice as electric burners tend to be more difficult to control. This process can be rather tedious and may lead the creator to wish that they had three additional hands – or more.

The length of cooking time determines the color, texture and flavor of the roux:

• A light brown variety requires cooking over medium heat until reaching the color of peanut butter, usually 15 to 20 minutes.
• For a medium brown Roux, cook over medium heat for another 10 to 15 minutes until the roux acquires a copper coloring.
• The dark brown version requires up to 30 or more minutes before achieving a dark, chocolate-like texture indicating that it is ready.

Creates about 3 cups.

Making a roux is a rather “labor intensive” feat but well worth the effort, as unused portions can be refrigerated or frozen for later usage.

Steve D.

$$$

Perhaps my personal favorite lunch spot, Houston’s Restaurant, offers top-notch dining in a warm, ambient yet celebratory atmosphere at a reasonable price – and the food is the best part!

Houston's Restaurant
Image source: Hillstone Restaurant Group

Oddly enough, Houston’s was founded in Dallas, though they now have locations in metropolitan areas throughout the country – including Houston.

Though Houston’s offers a superb dinner venue, I’ve always viewed it as a great luncheon locale and apparently I’m not alone – the wait is normally 20 minutes at a minimum.

Steve D.

Houston’s Restaurant – Addison, TX
5318 Belt Line Rd, 75254 Dallas, Texas
Phone: 972.960.1752
Web: http://www.hillstone.com/#/restaurants/houstons/

Stevarino says:

Having been to Houston’s 3 locations in Dallas proper as well as the Ft. Lauderdale store (which I recommended as a pal and I were seeking a quick bite for lunch one afternoon – he was impressed), the standard of quality is consistent. The one trait of Houston’s that has always left an impression is their selection of soups, salads and appetizers. A favorite of mine is Houston’s Tortilla Soup. My first taste of tortilla soup was when it happened to be the “soup d’jour” on the lunch menu on one particular occasion. Since that time, I’ve sampled tortilla soup at multiple eateries yet have never experienced anything remotely as tasty as my first encounter at Houston’s – including authentic Mexican restaurants.

The atmosphere is always lively yet never over-bearing. Of course, during lunch and dinner rush the place is normally packed, particularly around the bar area as patrons await their tables or partake in happy-hour.

Any meal from the menu will be good. Also, the menu is always subject to change and the creativity of the chef’s at Houston’s always offer a fun variety of interesting new entrees. From their sandwiches and burgers, to their market-fresh fish, to their Hawaiian Ribeye, you really can’t go wrong with any selection from the menu.

The dessert menu is not lengthy but every choice is equally delectable.

Houston’s Beltline Road location in Addison – Menu (pdf)

Four out of five stars.
$$$ – $50 and under

Houston’s Restaurant Tortilla Soup:

Ingredients

• 1 (2 1/2 to 3 lb.) chicken, cut-up and skin removed
• 2 ribs celery, cut into chunks
• 1 medium onion, quartered
• 1 large carrot, quartered
• 2 sprigs parsley
• 2 T. chicken soup base
• 1 tsp. lemon-pepper seasoning
• 1 large clove garlic or granulated garlic, to taste
• 1 1/2 lb. potatoes, peeled

Instrucciones

• Combine the first seven ingredients in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
• Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside.
• In 4 cups of the reserved chicken broth, boil the potatoes until tender. Remove from heat. Do not remove the broth. Mash the potatoes and add the following:
• 1 large can creamed corn
• 1 (10 oz.) can Ro-Tel tomatoes, crushed
• 1 1/2 C. half and half
• 2 to 4 T. minced cilantro
• Add enough of the reserved chicken broth to thin out the soup to the desired thickness.
• Simmer on low for about 15 to 20 minutes. Taste and correct seasoning. Be careful of adding too much salt.

Moments before serving, stir in:

• 1 C. shredded Cheddar cheese
• 1 C. shredded Monterey Jack cheese
• Reserved cut-up chicken
• 4 to 6 corn tortillas, cut into
  1/4-inch strips

Continue to simmer until cheese is melted and chicken is heated through.

To serve, ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.

“Comer con gusto!”
Steve D.

Ingredients

• 1/2 chicken
• 2 carrots
• 1/2 onion
• 2 celery stalks
• 1 tsp salt
• 1 tsp black cracked pepper

How to make it

• Boil 2 & 1/2 quarts water in stock pot.
• Add ingredients.
• Let fester all day long on low heat, or a couple of hours at a minimum.
• Strain solid material from stock.

This is a basic stock.  Variations are infinite.

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon of dry mustard
• 3 to 4 garlic cloves, mashed to pulp with 1/2 teaspoon coarse salt
• Freshly ground pepper to taste

Combine all ingredients in an empty wine carafe (or a suitable vessel) and shake the ingredients vigorously until well blended. Refrigerate unused portion.

Makes about 3/4 cup or 1/3 pint.

Ingredients

• 1 lb. fresh asparagus spears
• 3 tablespoons olive oil
• 2 cloves garlic, finely minced
• garlic salt and freshly ground black pepper

How to make it

• Clip off the tough, light-colored ends of the asparagus stalks.
• Lace the olive oil over the stack of asparagus spears.
• Apply garlic salt and cracked pepper on top.
• Lay obliquely across pre-heated grill, rolling them as score lines appear.
• Cook to desired tenderness (a few minutes) and serve immediately.

To allow room on the grill for other items, collect the asparagus, after they have score-liens, and lay aside in a sheet of foil to the side of the hot portions of the grill until ready to serve.
Steve D.

Tiger Shrimp in Cream Tomato Sauce w/Shallots & Basil

Ingredients

• 12 prawns
• 1 shallot
• 1 clove garlic
• 1 tblspn fresh basil
• 8 ozs. white wine
• 1 can tomato sauce
• 8 ozs. half and half
• white rice or fine pasta of any variety

Preparation

• Using chicken sheers, cut the prawns down the spine and butterfly them.
• Put them in a frying pan face down with the shells upward in heated oil until browned.
• Remove the shrimp and set aside.
• Using the drippings in the skillet, add crushed garlic and sliced shallots.
• Simmer until shallots are clear.
• Add white wine, cream and tomato sauce stirring frequently.
• Let simmer until sauce is of the desired consistancy.
• In the skillet with the sauce, re-apply the shrimp and let simmer for another 15 minutes.
• Cook the rice or pasta (for al dente, boil vigorously for 6 to 8 minutes).
• Ladle the simmered mixture over a bed of rice or pasta with fresh basil sprinkled on top and serve.

Bam!
Steve D.