Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak

Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped

Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced

Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refridgerator, or overnight. 
2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.
4. Serve with steamed white rice, and black beans.

CHICKEN JAMBALAYA

One of the greatest things about living along the Gulf Coast is the fact we can have large outdoor gatherings with our friends just about any time of the year. You will often find Gumbos, and Jambalaya served during these events because it’s a very economical way to serve a large amount of people in a short period of time. Most of us have a favorite “Gumbo Pot”, however large cast iron pot, such as a Dutch oven, is perfect for preparing these dishes. Without a doubt someone is going to mention the fact that most of the Jambalaya served in New Orleans is red, and has tomatoes in it. Don’t fret because we add tomatoes to our Seafood Jambalaya, and you could always add some to this recipe too!

Ingredients:

One 3 to 4 pound stewing chicken, cut into serving pieces

3 Cups Long Grain Rice

1/4 Cup Canola Oil

3  White Onions(Medium) – chopped fine

6 Cups Chicken Stock

1 Tablespoon Sea Salt, or to taste

4 Cloves Garlic, Minced

1 Cup Green Onions, Chopped

1/2 Cup Green Bell Pepper, Diced

1/2 Cup Celery – Chopped fine

1/4 teaspoon Freshly Milled Black Pepper

1/4 teaspoon Cayenne Pepper, or to taste

2 Tablespoons Louisiana Hot Sauce

Steps:

1. Fry chicken in  oil until golden brown. Remove chicken and drain the oil leaving just enough oil to cover bottom of pot. Add white onions, and fry until golden brown.
2. Return the chicken back into the pot with onions, and add Garlic, and Chicken Stock( Make sure to note the level of stock).
3. Add remaining seasoning and simmer covered until chicken is tender (If necessary, add additional stock to bring back to previous level).
4. Bring to a boil, and add rice. Simmer uncovered for about 15 minutes then stir rice.
5. Cover the pot with a tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and remove from heat.
6. Let stand for 10 minutes prior to service.

 

Don’t forget to try out these favorites too! 

http://chefdonmessina.blogspot.com/2010/08/red-beans-rice.html

http://chefdonmessina.blogspot.com/2011/01/delacroix-island-chicken-sausage-gumbo.html

http://chefdonmessina.blogspot.com/2010/01/seafood-gumbo.html

Cayo Hueso Conch Chowder

Ingredients:

3 Slices Bacon, Chopped

4 Allspice Berries,  Whole

2 Bay Leaves

1 Sprig Fresh Thyme

1 1/2 cups yellow Onions , Chopped

1/2 Cup Celery, Chopped

1/2 Cup Carrots, Chopped

1/2 Cup Green Bell Peppers, Chopped

1 Habañero Pepper, stemmed, seeded, and minced, or to taste

2 teaspoons Garlic, Minced

4 Cups  Tomatoes, Diced

6 Cups shellfish stock or clam juice

1 1/2 Pounds Potatoes, quartered

2 Pounds conch meat, Ground ( You can substitute Clam meat in place of Conch)

1 Tablespoon fresh lime juice

1 Tablespoon Caribbean Style Wing Sauce

1/4 Cup Chopped Parsley

Steps:

1. In a large pot, cook the bacon over medium heat until browned and the fat is rendered, about 5 minutes.
2. Remove the bacon leaving only the rendered fat in the pot..
3. Place the allspice, bay leaves, and thyme into the center of a 6-inch square piece of cheesecloth( or large tea strainer),. Draw up the sides to form a pouch and tie with kitchen twine to form a bouquet garni.
4. Add  the onions, celery, carrots, and bell peppers to the fat and cook over medium-high heat, stirring, until soft, about 4 minutes. Add the habañero and garlic and cook, stirring, for 30 seconds.
5. Add the tomatoes and cook, stirring, for 2 minutes.
6. Add the stock and potatoes and bring to a boil.
7. Add the bouquet garni, reduce the heat, and simmer, stirring occasionally, for 25 minutes.
8. Add the conch and cook until the meat is tender, about 20 minutes.
9. Remove from the heat and discard the bouquet garni. Add the lime juice, wing sauce and parsley, stir to combine, and adjust the seasoning to taste.
10. Ladle into soup bowls and serve.

Curried Shrimp in Papaya Mustard Sauce

Ingredients:

1 Pound Shrimp, 16/20 Ct.

1 Ounce Phuket Thai Curry Powder

1/4 Cup Papaya Mustard

1/4 Cup Red Onion, Diced

1/4 Cup Diced Green Bell Pepper, Diced

1/2 teaspoon Sea Salt

1 Cup Coconut Milk

1 teaspoon Sugar

1 1/2 Tablespoon Canola Oil

2 Cups Basmati Rice, Steamed

2 Tablespoons Cilantro, Chopped

Steps:

1. In a large sauté pan over medium heat, cook curry powder, and oil for 1 minute.

2. Add onion, bell pepper  and garlic. cook until onion just starts to soften.

3. Add Shrimp, Papaya Mustard and sugar. Stir to incorporate mustard evenly

4. Add coconut milk, stir and reduce heat to simmer. Adjust seasoning with sea salt.

5. When sauce has thickened remove from heat.

6. Serve over steamed basmati rice, and garnish with chopped cilantro.

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be  the Caribbean equivalent of shepherd’s pie, and in many ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dish is served as the recipe has been written.

 

Ingredients:

6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

1 pound lean ground beef

2 jalapeño, chilies, seeds, stems removed, and chopped

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is baking to complete this step as the avocado will brown quickly)

Steps:

preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado

Black Bean Picadillo

Picadillos are very popular throughout all of Latin America and there are many variations, including this one from Cuba. You can substitute almost any type of bean such as kidney or pinto beans in place of the black beans. With the omission of the beef, this dish makes a fabulous vegetarian main course.

Ingredients:

1 pound lean beef, diced (optional)

2 tablespoons vegetable oil

one large onion, chopped

1 tablespoon garlic, minced

5 jalapeno chiles, seeds and stems removed, minced

1 green bell pepper, seeds, roots, and stems removed, chopped

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 tomatoes,  chopped

3 cups beef stock

2 tablespoons red wine vinegar

1/2 cup golden raisins

1 Granny Smith apple, peeled, quartered, and diced

1 pound black beans, cooked, drained, rinsed

1 bunch cilantro( optional)

steps:

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add the tomatoes, each stock, vinegar, and raisins and simmer until the meat is very tender, approximately 45 minutes. (Add more stock if necessary)

4. Add the apple and beans and simmer for an additional 15 to 20 minutes.

5. Garnish with freshly chopped cilantro.

Delacroix Island Shrimp Jambalaya

Ingredients:

1 Pound Medium Shrimp, peeled, deveined and chopped

4 Ounces Chicken breast, cubed

1 Tablespoon Delacroix Island Creole Seasoning

2 Tablespoons Olive Oil

1/4 Cup Onion, Chopped  

1/4 Cup Green Bell Pepper, chopped

1/4 Cup Celery, Chopped

2 Tablespoons Garlic, Chopped

1/2 Cup Tomatoes, Diced

3 Bay Leaves

1 teaspoon Worcestershire Sauce

1 teaspoon Louisiana Hot Sauce

3/4 cup White Rice

3 Cups Chicken Stock

5 ounces Andouille Sausage, sliced

Salt and Black Pepper

Steps:

1. In a bowl combine shrimp, chicken and Delacroix Island Creole Seasoning, and mix in seasoning well.
2. In a large saucepan heat oil over high heat with onion, pepper and celery, sauté 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
3. Stir in rice and slowly add chicken stock.
4. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
5. When rice is just tender add shrimp and chicken mixture and sausage.
6. Cook until meat is done, about 10 minutes more.
7. Adjust seasoning to taste with salt, pepper and creole seasoning.

Alice Shoals Curried Shrimp

Yield: 3 to 4 servings
Preparation & Cooking Time: 30 to 45 minutes

Ingredients:

1 Potato, Peeled, Cut into ½-inch cubes

1 Small Butternut Squash, Peeled, Seeds Removed, Cut into ½-inch cubes

1 large Onion, chopped

1 Red Bell Pepper, Diced

4 Cloves Garlic, Minced

1 Habañero Pepper, Seeds Removed, Minced -Optional to add heat to the dish*

2 Cups Shrimp or Lobster Stock

¼ Cup Vegetable oil

1 Tablespoon  Alice Shoals Jamaican Style Curry Powder

1 teaspoon Sea Salt

1 Tablespoon Cayo Hueso Caribbean Style Wing Sauce

½ teaspoon Fresh Thyme Leaves

1 Bay Leaf  

½ teaspoon  Black Pepper, Freshly Ground

1 Pound Shrimp( 16/20 Size), Peeled

1/4 Cup Scallions, Chopped

Steps:

1. 
   In a large pot, combine the potatoes, squash, onion, garlic, habañero, oil, curry powder, salt, hot pepper sauce, thyme, bay leaf and black pepper. Saute 3 minutes, Add stock.
2. Bring to a simmer, over medium heat and cook for about 20 minutes, stirring occasionally, until the potatoes are tender. Mash some of the potatoes to thicken the sauce.
3. Fold in the shrimp, and bell pepper. Cover the pot, and simmer for another 2 to 3 minutes or until the shrimp are just cooked. Remove from heat.
4. Fold in Chopped Scallions just before serving, if desired.

   Serve curry hot over steamed white rice.

* Please see Iggy’s tip on working with Habañeros prior to preparing this recipe.

Grilled Moroccan Style Lamb with Vegetable Rice Pilaf

Ingredients:

2 Pounds Lamb Tenderloin

2 Cups Long Grain White Rice

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1 Onion, chopped

2 Cloves Garlic, finely minced

1/2 teaspoon Sea Salt, or to taste

1 Ounce Perejil Island Moroccan Style  Lamb Seasoning

1/4 Cup Fresh Cilantro, Chopped

1/4 Cup Green Peas

1 Red Bell Pepper, diced

1/4 Cup Carrot, finely minced

4 1/2 Cups Chicken Stock

1/4 teaspoon Saffron threads, crushed

Mint Yogurt Sauce Ingredients:

3/4 Cup Plain Yogurt

2 Tablespoons Red Onion, Minced

1 Tablespoon Fresh Dill, Chopped

1 Tablespoon Fresh Mint, Chopped

1 Tablespoon Fresh Lime Juice

1 Tablespoon Extra Virgin Olive Oil

1/2 Teaspoon Fresh Ground Black Pepper

1/4 Teaspoon Sea Salt

Garnish:

1 Cup Mint Yogurt Sauce

1 Cup Lettuce leaf

1/2 Cup Tomato, Diced

4 Each Warm Naan Bread or Pita

1/2 Cup Cucumber, Diced 

Steps:

1. Add all the Perejil Island Moroccan Style  Lamb Seasoning to a dry heavy sauce or sauté pan over medium heat.
2. Stir for approximately 1 minute or until fragrant; remove from heat source.
3. In a large mixing bowl, add the Lamb, 1 Tablespoon Perejil Island Moroccan Style  Lamb Seasoning , and 1 teaspoon cold water, and gently mix together with your hands until Lamb is coated.
4. Cover and chill in the refrigerator until you are ready to grill.
5. Add the Olive Oil, Carrot, Onion, Green Peas and Bell Pepper  to a large sauté pan, and cook over medium heat until the vegetables become soft.
6. Add Butter , Rice and 1 teaspoon Perejil Island Moroccan Style  Lamb Seasoning  to cooked vegetables and stir over medium heat until rice just begins to color.
7. Add the Stock, Garlic  and Saffron to the rice, stirring only once. Bring the stock to a simmer, and adjust the seasoning if desired.
8. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Reserve until service.
9. Lighty brush the Lamb with olive oil.
10. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
11. Allow Lamb to rest while you prepare the garnish.
12. Mix together the sauce ingredients in a bowl.
13. 13.  Slice Lamb thin and place platter
14. 14.  Fluff the rice with a fork, place in a bowl and serve.

Boca Chica Crab Cakes with Remoulade Sauce

Boca Chica Crab Cakes

Regretfully, one of our favorite dishes, the crab cake, often falls victim to the use of fillers. You will find such crab cakes served by those unscrupulous people wishing to cash in on the dishes popularity. We have never been big fans of restaurants that use cheap fillers around Iguana Isle because we think crab cakes should be mostly lump crabmeat and not breadcrumbs, fish scraps, or the worst case offender  imitation crabmeat!  Taste our version, and you be the judge, but the only thing that should be served full of filler in our book is a sandwich( 3:1 Ratio of Meat & Cheese vs Bread is appropriate)!

Crab cake Ingredients:

1 Pound Lump Crabmeat

1.5 Ounce Onion, minced

1.5 Ounce Green Bell Pepper, minced

1/2 teaspoon Loggerhead Bay Seasoning

1/4 teaspoon Cayo Hueso Caribbean Style Wing Sauce

1/2 teaspoon Whole Grain Mustard

1 teaspoon fresh Cilantro, chopped

2 Ounces Panko breadcrumbs

1 Egg

Kosher Salt & Black Pepper to taste

Steps:

1. Combine all ingredients, and gently fold together to incorporate the ingredients.
2. Portion crab cakes using a ring mold*, and pan sear on both sides until golden.
3. Serve with Remoulade sauce, and fresh lemon wedges.

Remoulade Sauce

Ingredients:

1 Teaspoon Sweet Pickle Relish

1 teaspoon Capers

2 Ounces Onion, minced

1/2 Cup Mayonnaise

1 tablespoon Louisiana hot sauce

1/4 teaspoon Loggerhead Bay Seasoning

1 teaspoon fresh Cilantro, minced

1 teaspoon Whole Grain Mustard

Steps:

Combine all ingredients, and mix well. Chill in refrigerator until service.

Note* See our tips from Iggy regarding how to prepare a makeshift ring mold if you do not have a set around the house.