|Donna enjoying a glass of wine while I mess up her kitchen!|
Wednesday, January 16, 2013
MUST BE FRESH!! These we did these on the
Eastern Shore and they were the best I ever had. (American Shellfish Company Clams compliments of owner Joe Pierson.)
Tuesday, July 10, 2012
Here are the ingredients you will need for the Fajita seasoning, and Jim’s Baugh Ha Salsa.
Crushed Red Pepper
Four limes (used in marinating the meat)
Now, you can buy fajita marinade and doctor it up a bit if you like. I usually will make mine in bulk and just store for later use. Mix all ingredients and use to powder your selected meats.
Baugh Ha Salsa:
2 #10 cans tomatoes
1 can tomato sauce
1\2 cup crushed red pepper
one minced bunch of parsley
one squeezed lemon
2 teaspoons black pepper
1 teaspoon sea salt
1\2 red wine vinegar
1\2 cup soy oil
one bunch of cilantro
one large yellow onion
three large cloves of elephant garlic
two cups water
NOTE: This recipe is a slight variation of the famous Border Salsa from the Border Café in
. Now closed, but once a thriving fan district joint that we all loved. It took me years to get this recipe, and only got it after they closed. The origin of this salsa came from a taco stand in southern Richmond Virginia over thirty years ago. California
In a food processor whip up the parsley, garlic and cilantro. Pour all tomatoes and sauce into a large mixing bowl, add remaining ingredients. Let chill overnight then let stand to room temperature for serving.
Preparing the beef and chicken.
You will need the fajita seasoning
Three shots of tequila
Three green peppers
Two jalapeno peppers
One shot of grand mariner and the two limes
Cut your meat SMALL!!! This creates more surface area for marinade and also aids in tenderization of the meat. DO NOT HAVE LARGE CHUNKS OF MEAT!! You want to cut it almost as small as if you were doing a stir-fry, which in essence, that is what you are doing.
Place meat in a bowl; add your fajita seasoning as well as chopped jalapenos, the tequila and grand mariner. Then cut and squeeze the juice of four limes into the bowl, stir and refrigerate overnight.
You will want to have all your sides done before you start cooking the meats. Here is a tip, you don’t need much, not even cut tomatoes. The salsa takes care of that. The more simple you make this dish, the more elegant and tasty it becomes. The meats have so much flavor, you really don’t need much else.
|Be sure towel is very damp, set at 200 degree oven|
NOTE: Flour tortillas are fine if they are homemade and very thin. We have always made homemade tortillas and love them. They are worth the extra trouble, but do NOT use store bought tortillas, only corn. HUGE Difference.
Place corn tortillas on a plate, serve meat straight from the sizzling cast iron skillet onto the corn tortilla, top with a little of your favorite cheese, cheddar and Monterey jack is great, top off with some Baugh Ha Salsa.
Now you have got it!! For sides, fresh lettuce, sour cream and fresh sliced avocado is always good. Just be careful not to load up on to much of that stuff. Just the fajita with the cheese and salsa is about the best way to go, you can really taste the great flavors, not covering them up with a lot of other stuff.
Once you get this recipe down, it is very easy to change things up a bit, adding fresh shrimp to the meat mix is a very good thing to do. Bottom line is that this is all really a very easy recipe to do and takes little time to prepare for your guest. I usually will set up all the sides buffet style and serve the fajitas fresh out of the skillet for each guest. You do want that meat to be sizzling hot as it hits the corn tortilla. You don’t want to be serving luke warm fajita meat.
Author of “HOOKED”
Friday, July 6, 2012
Tuna with avocado backfin relish on a bed of beefsteak tomatoes.
It is that time of year! I wait all year for the fresh game fish to be cruising just of our Virginia waters and fortunately at the same time, it is beefsteak tomato season. Here is a great dish that is simple to prepare and your guest will love it!!
Tuna or Swordfish
Fresh beefsteak tomatoes
Fresh chives and basil
Your favorite blackening seasoning
One lemon and lime
For the relish, in a bowl mix backfin crabmeat with fresh cut diced beefsteak tomatoes and add sea salt and pepper to taste. Cut fresh avocado and drench with fresh lemon juice.
Add fresh basil and cut chives, minced spring onion and squeeze one lime into the bowl.
Mix together lightly and chill
Grill the Tuna steaks with your favorite blackening seasoning and set aside on warm.
To serve, plate up a white plate with two slices of beefsteak tomatoes dashed with basil and chives and a little olive oil. Then scoop some white rice on the side then lay the grilled steak on top of the rice. Top of with grilled Tuna, garnish with lemon and lime.
Excellent summer dish!!!! Enjoy!
JBO TVAuthor of “HOOKED
Wednesday, December 7, 2011
Merry Christmas! Here is a special recipe direct from the French Quarter with guest chef Steve van Noppen!
Jambalaya- Made the French Quarter Way
Well, what can I say, Christmas came early for me this year by way of my new friend and master chef Steve van Noppen. The gift was home made Jambalaya made authentic from someone who not only has been the chef at Broussards in the French Quarter, but a graduate from The Culinary Institute of America, and degreed in Hospitability Management at Florida International University. Steve currently is the executive chef at the
Shreveport Convention Center in . Louisiana
Now, you may be wondering how I hooked up with such a word class chef. I mean this guy’s classmates included Anthony Bourdain and he hung out and worked with Emerald Lagasse. Obviously, this is the guy to get a Jambalaya recipe from if I could!
I met Steve van Noppen through my good friend Chris Jacobson who along with his wife Karen own Victorian Station where Jim’s Bar B Q is located. Chris calls me and says,
“Hey Jim! Guess what! My close friend who I was in scouts with in
Germany as a youngster and is also a master chef from is coming in for a visit. Dying for you to meet him!” New Orleans
Now I was really excited. I figured someone who has been so successful in the restaurant world for so long, certainly could lend a few simple tips to a budding BBQ Baldie. And he did.
Steve stayed for about two weeks and hung out here at the BBQ and really enjoyed himself. He tried all our smoked dishes and simply said, it is fine, don’t change a thing. If anything, he commented that the ribs could be more spicy, but we are in the mid
Atlantic, not the French Quarter. Different palate here. I already will get folks saying my BBQ ribs are too spicy, and I don’t even have ANY heat ingredients on them. Funny but true. Steve was kind enough to give me a bunch of great tips including his home made slaw recipe which I do make from now on. Much better than mine.
Steve and I bellied up to the bar enough nights at Jim’s Bar B Q for me to finally get up the nerve to ask,
“Steve. Hey man, since you are this great chef and all, and since you are leaving town on Monday, why don’t you show this old
boy your take on authentic French Quarter Jambalaya. In other words, would be so kind as to come over to my condo and cook us dinner, and buy the groceries on your way???” Virginia
Steve was glad to do it, and came over with all the fixens for a delicious Jambalaya. A couple things you should know about Jambalaya, these things I learned from watching chef Steve.
*Anyone can make Jambalaya, it is not really a hard dish to make
*Jambalaya is not a super hot dish at all
*Ingredients can be found at most any grocery store
*Jambalaya is a “Ricey” dish
*Jambalaya can contain many different ingredients, mix it up the way you like it.
Here is the breakdown of what you will need.
Can of crushed tomatoes
Filed peas with snaps \ use as extender
Ok, now this may not be exactly like chef Steve’s, but very close. The good chef worked fast in the kitchen I was playing catch up most of the time, and I was drinking rum and playing with the red head, so, yes, I got distracted. BUT!! This recipe is really about there. You will notice that it is not loaded with cayenne pepper, the dish is very flavorful, but is not burning hot at all.
Jambalaya recipe’s are a matter of preference like most things. My take on this recipe is to keep it the same, except use less than half the rice and a second can of tomato sauce. My taste is more of the Creole style, less pasta and more sauce. Use this basic recipe, and vary it how you like it. Of course you can also use chicken, other seafood’s, various fish and even alligator. Use what you like and is fresh and native to your regional area.
Here we go.
Next, add your seafood, shrimp and scallops and Cajun seasoning to taste.
Lastly add the finely chopped Jalapeño and parsley. Simmer for around 10 minutes, and you are done!
This is a great Jambalaya that is great as a main dish or goes awesome with a side to just about anything.
Try it during the Christmas Holidays, have your friends and family over for a zesty taste of the French Quarter. You will be glad you did!
Thanks again to Steve van Noppen for cooking us such an awesome dinner and sharing it with our fans, friends, and family.
Author of “HOOKED”
“COOKED” paperback release date spring 2010
Jim Baugh Outdoors Central Web Site
Jim's Bar B Q Restaurant
Jim Baugh Outdoors Central Web Site
Jim's Bar B Q Restaurant