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Chef Airis Johnson’s Jambalaya

NOTE: This recipe can be cut in half and all proteins don’t have to be used (i.e. shrimp can be omitted) but are highly recommended.Serves 6 to 8 2 tablespoons butter 1 small onion, diced 3 celery stalks, diced 1 small green bell pepper, diced 4 garlic cloves, minced 1…

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Episode 2009 Starts Airing Today!

It features two Spanish recipes, a quick Sauteed Fish with Gazpacho Vinaigrette perfect for a weeknight and a show stopping Paella, made by a pro who competes in Paella competitions in Valencia, a.k.a. paella central. https://saramoulton.com/show/saras-weeknight-meals-season-12/episode-1209-sketches-of-spain/

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Sauteed Fish with Gazpacho Vinaigrette

Fish needs a little acid, even just a squeeze of lemon to perk it up. I have gone a little further here with a gazpacho vinaigrette. Gazpacho is a Spanish soup with many variations but the basic one as we know it is a cold chunky tomato vegetable soup. I…

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Paella

Note: we made the stock during the show because of time constraints, but if you are going to make a stock (instead of using store bought broth), make it in advance because it should simmer for 3 hours. Serves 6 people Hands on preparation time: 1 1/2 hours Total preparation…

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Peking Duck!!!

Boy did we eat well at Thanksgiving – the usual yummy stuff, plus 4 new and very tasty pies, plus OMG —- Peking Duck!!!! Made by my nephew, Peter. The Husband was a happy camper. (The best part? I did not make any of it. )

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Episode 1208: Fish Whisperers is Airing!

  Two really tasty weeknight fish dishes from Anna Gass and Norman Van Aken. You must check it out!

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Skillet Apple Cranberry Pie

Start to finish: 3 hours 15 minutes (45 active) Servings: 6 Pie Dough (recipe below) or 12 1/2 ounces storebought pie dough 2 ½ pounds mixed apples (your choice) peeled cored and sliced ¼-inch thick 3 tablespoons dark brown sugar 2 teaspoons fresh lemon juice ¼ teaspoon table salt ¼…

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Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)

  Yield: 4 servings Easy enough for a weeknight, this simple, simmered fish dish originated along the Amalfi coast, where seafood is eaten regularly. Acqua pazza, which means “crazy water” in Italian, is derived from the way Neapolitan fisherman used to cook the day’s catch; in seawater, imbuing it with salty…

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Cut Up Salad

Serves 8 1 ½ cups avocado, peeled and cut into medium chunks, chilled 1 ½ cups papaya peeled and cut into medium chunks, chilled 1 ½ cups ripe mango, peeled, pitted and cut into medium chunks, chilled Feel free to add our substitute the fruits as nature avails them! Bibb…

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Bahamian Soup

Serves 8 to 10 2 ounces diced slab bacon, rind removed if any is on it ¼ cup olive oil 4 cloves garlic, very thinly sliced 1 Scotch bonnet, seeds and stems removed, minced 1 medium sweet onion, peeled and diced medium 4 celery stalks, cleaned and diced medium 1…

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