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Brian's Photo Blog — Article 478
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Chunky Cajun Cream Sauce & Spinaci Angelico
Thursday 1 October 2015   —   Category: Cooking & Food
Earlier this year I tried a new dish at McGrath’s Fish House restaurant — their Fresh Rockfish New Orleans, which is described as “a Cajun sauce with shrimp, Andouille sausage, mushrooms, scallions, peppers and tomatoes served over a blackened Pacific rockfish.”

I guess that one of my hobbies is trying to reproduce at home a particularly tasty dish I have had at a restaurant. Over the past few years I have had some good success with this. Why spend all that money going out to eat when I can make something just as good (for the most part!) at home?

So I created my own version of that McGrath’s meal, which I have named Chunky Cajun Cream Sauce. The first time I made it I used Andouille sausage, but in the end I prefer linguiça, and have used that awesome sausage in sub­se­quent batches. For you own ver­sion, you could use your favorite sausage, or even pieces of beef, pork, chicken, squirrel, or whatever meat tickles your taste buds.

To the sausage I added shrimp, bell pep­per, onion, mushrooms, tomaotes, and my own homemade cream sauce, fla­vored with a number of ingredients, in­clud­ing my favorite Weber N’Orleans Cajun Seasoning.

Instead of serving it over fish, I made a bed of penne pasta on a plate, put a good quantity of the chunky sauce, and then topped it with some freshly-grated Par­me­san cheese and fresh-ground pepper. It was very good! You can try it yourself by downloading a PDF of my recipe.

For a side dish, I stir-fried some zucchini chunks over high heat in a cast-iron skillet with a bit of olive oil, seasoned with the same Weber N’Orleans Cajun Seasoning, and topped with some more freshly-grated Parmesan cheese. This is my favorite way to cook zucchini, and it is truly scrumptious!

On another occasion, I invented another dish which I call Spinaci Angelico (An­gel­ic Spinach). Or you can use arugula instead of spinach to make it Arugula Angelico.

On a large warmed plate, make a bed of cooked angel hair pasta, then add a layer of fresh (uncooked) baby spinach (or baby arugula), then a generous sprin­kling of crumbled feta or blue cheese (don’t skimp!), then a layer of quickly-fried chunks of turkey breast (or other meat, about 3 oz / 75g) spiced with Web­er Steak 'n' Chop seasoning, then a gen­er­ous layer of fresh tomato, black olives, diced garlic, and onion (all uncooked).

Then, to top it off, ladle some hot Knorr Garlic Herb sauce mix (half the pack­age), made with milk (not water), and a bit of cream and white wine — I used half a cup of milk, with 2 tablespoons each of cream and white wine. Garnish with fresh-ground pepper if you want. Wash it down with a sufficient amount of white wine.

I made it just for myself, but it can easily scale up for as many servings as necessary. The hot pasta, turkey and sauce warmed up the fresh uncooked veggies, and wilted the spinach (or arugula) just a bit. It was KILLER! A lot better than many meals I’ve had in a restaurant! Once again, you can try it yourself by downloading a PDF of my recipe.

It is fun to try to recreate restaurant meals at home. And it is satisfying and delicious when it turns out well! Even if you don’t care for my recipes, I hope that this article inspires your own creativity in the kitchen. Your taste buds are waiting!
Brian's Photo Blog — Article 478
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Brian's Photo Blog — Article 478
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