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"Rambolaya Jambalaya"
Jambalaya Pasta
Servings: 5
Marinade Time 0:20 min.
Preparation Time: 1:15 min.
For the Chicken:
2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 pound boneless skinless chicken breasts
For the Jambalaya Sauce:
1 tablespoon butter
1/2 pound sausage (preferably Andouille), cut in 1/2" slices
1 medium onion, diced
1 medium bell pepper, diced
2 cups chicken stock
1 cup tomatoes, canned, crushed in puree
3 ounces tomato paste
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
For the Peppers and Onions:
1/4 cup barbecue sauce, (or my favorite Pickapeppa sauce)
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium bell pepper, cut in 1" squares
1 medium red onion, sliced into rings
For the Pasta:
1 pound pasta
1 tablespoon parsley, chopped
Preparation for the Chicken:
Preheat broiler. In a small bowl, stir together olive oil, garlic, soy sauce, and salt.
Marinate chicken breasts in mixture at room temperature for 10-20 minutes. Broil chicken
until cooked through (10 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.
Preparation for the Jambalaya Sauce:
In a large saucepan, melt butter over medium heat. Add the sliced andouille sausage,
stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring
frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy
sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a
boil. Reduce heat and simmer for 30 minutes.
Preparation for the Peppers and Onions:
In a medium mixing bowl, stir together the barbecue sauce, soy sauce, and olive oil until
thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables
until evenly browned (4-5 minutes).
To Prepare The Pasta:
Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente,
5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered
medium-size saucepan over medium-low heat, combine the Caribbean Peppers and Onions,
Grilled Garlic Chicken cubes, and Jambalaya Sauce (remove the bay leaf). Cook, stirring
occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing and
serving bowl. Drain the pasta thoroughly, add it to the sauce, and toss well. Serve family
style or in individual serving bowls, garnished with chopped parsley.
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Tijuana Slice of Pizza?
Mexican Pizza
Servings - 2 pizzas
Preparation Time - 0:40 min.
Rising Time - 1:30 min.
This very untraditional pizza takes its inspiration from the
tex-mex cuisine. Once the dough is done, preparation is
minimal. You may also buy the pizza dough to make
preparation easier.
Ingredients for the Dough
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
Ingredients for the Topping
1 teaspoon vegetable oil
3 tablespoons onion, chopped
1/2 pound ground beef
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup salsa
1/2 cup refried beans
1 bell pepper, roasted and sliced
1/2 cup cheddar cheese, shredded
1/2 cup fresh salsa
1/2 cup guacamole
1/2 cup sour cream
Preparation for the Dough
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water
and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of
foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in
the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the
flour into the wet ingredients, until all the flour is incorporated. If its too dry, add
more water. On a lightly floured surface, knead the dough for 15 minutes, until it is
smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover
with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
Preparation for the Topping
In a medium frying pan, heat vegetable oil over medium high heat. Add onions; cook until
translucent. Add ground beef. Cook until no longer pink, crumbling the beef throughout.
Add chili powder and cumin; stir to blend. Stir in salsa. Heat through. Remove from heat.
Let cool. Punch the dough down, and divide into 2 equal portions. Roll out each portion
into an 9-inch flat circle. Spread half of the refried beans over the surface of each of
the doughs. Distribute half of the beef mixture over the refried beans. Repeat with other
pizza. Distribute half of the cheese over the beef mixture. Repeat with other pizza. Add
half the bell pepper slices over the cheese. Repeat with other pizza. Place the pizzas in
the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10
minutes). Remove pizzas from the oven and serve with salsa, guacamole, and sour cream.
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"Hey, Yo... It's Chicken Calypso!"
West Indies Calypso Chicken
Servings: 6
Marinating Time (Chicken) - 1 hour
Chilling Time (Salsa) - 2 hours
Preparation Time - 1:30 min.
Ingredients for Chicken:
2 1/2 cups onion, chopped
1/2 cup bell pepper, minced
2 tablespoons fresh lime juice
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
6 4 ounce chicken breast halves, skinned and boned
salt and pepper
2 teaspoons vegetable oil
vegetable cooking spray
1 can (14 1/2 ounces) diced tomatoes, undrained
1/2 cup water
1 serrano pepper
Ingredients for the Tropical Salsa:
1/4 cup brown sugar, packed
3 tablespoons white rum
2 tablespoons fresh lime juice
1 teaspoon serrano pepper, minced
4 cups fresh pineapple chunks
1 cup mango, diced
1 cup carambola*, halved and sliced
For the Sauteed Plantains:
1 tablespoon vegetable oil
3 plantains, peeled and sliced
3 cups cooked rice
Chicken Preparation:
Mix onion, bell pepper, lime juice, thyme, garlic cloves, and chicken breasts in a bowl.
Cover and refrigerate for one hour, turning occasionally.
Remove chicken from marinade, reserving marinade. Sprinkle chicken with salt and pepper.
Cook in a large non-stick skillet coated with cooking spray over medium high heat; saute
until browned. Add reserved marinade, salt (to taste), tomatoes, water, and serrano
pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Discard chile. Top
each chicken breast half with tomato mixture; serve with tropical salsa, plantains, and
rice.
Tropical Salsa Preparation:
Mix sugar, rum, and lime juice in a large bowl,. Add serrano pepper, pineapple chunks,
mango, and carambola; toss to coat. Chill at least 2 hours.
Sauteed Plantains Preparation:
Cook plantains in a large nonstick skillet over medium high heat. Saute until browned.
* Carambola is also known as star fruit. A golden yellow fruit grown in the West Indies,
Indonesia, and Brazil. When sliced, the fruit has a star shape .The flesh of the carambola
is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples. It is
eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert (with sugar and
cream). If you are unfamiliar with carambola and plantains ask your grocer for help in
determining their ripeness.
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Pasta Pinfall
Penne Alla Napolitana
This spicy pasta is an Italian classic which
is easy to prepare.
Servings: 4
Preparation Time: 0:25 min.
Ingredients:
1 pound penne pasta
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
28 ounces canned plum tomatoes, drained
1/2 cup parmesan cheese, grated
1/4 cup parsley, finely chopped
salt and pepper
Preparation:
In a a large pot of boiling water, cook pasta. Meanwhile, heat oil in a large nonstick
skillet over low heat. Add garlic and red-pepper flakes. Cook until garlic is golden (1
minute). Add tomatoes, crushing them roughly. Bring to a simmer over low heat and cook
until slightly reduced, about 5 minutes.
When the pasta is ready, drain it and return it to the pot. Stir in the sauce and put the
pot over high heat. Stir until the mixture sizzles. Remove from heat. Add cheese and
parsley; toss well. Taste and adjust seasonings.
Serve immediately.
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Breakfast
Battle Royal
Stuffed French Toast
Servings: 4
Preparation Time: 0:15 min.
This very easy to make breakfast is excellent and also makes a great instant dessert. The
recipe works great with your regular presliced bread, but you can also dress it up by
using walnut bread. Be careful not to soak the bread too long or it can make frying and
flipping a hassle. Generally, smaller bread pieces make for easier flipping. Good
variations include the toast stuffed with mascarpone cheese and different jellies and jam.
Ingredients:
8 bread slices
2 ounces cream cheese
1 medium banana, sliced
2 medium eggs
2 cups milk
1 teaspoon vanilla extract
butter
Preparation:
In a medium bowl, beat eggs, milk, and vanilla until blended. Set aside. Melt butter in
skillet over medium heat. Make 4 cream cheese and banana sandwiches; dredge in egg mixture
and cook in buttered skillet until both sides are golden brown. Repeat with each sandwich
until all are made. Cut French toast into diagonals and sprinkle with powdered sugar when
serving.
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Pastry Pinfall
Baklava
Servings: 32
Preparation Time: 0:20 min.
Baking Time: 1 hr.
Baklava, also known as baklawa, is a popular pastry that takes on many forms depending on
which part of the eastern Mediterranean you are in. However, the basic buttery, flaky
pastry dough with a filling (usually nuts) stays the same. When working with filo dough,
always cover sheets that are not being used with a damp towel (to keep the fragile dough
from drying out). A food processor is the best way to finely chop the nuts. Although, I
prefer pistachios, walnuts and blanched almonds are commonly used. If you are going to use
walnuts, you can add 2 teaspoons cinnamon to the walnut sugar mixture. Its a good idea to
make the syrup first, so it has time to cool. If the baklava is too sweet for you, you can
use less syrup.
Ingredients:
For the Baklava:
2 cups pistachio nuts, finely chopped
1/2 cup sugar
1 pound filo dough, thawed
1 pound butter, melted
For the Sugar Syrup:
4 cups sugar
2 cups water
drop lemon juice
2 teaspoons rose water
Preparation:
For the Baklava:
In a medium bowl, combine sugar and nuts. Preheat the oven to 300 degrees F. Butter the
bottom of a 14 x 10 inch pan. Lay 2 sheets of filo over the bottom of the pan. Brush
generously with butter. Repeat until half of the filo dough is used up. Spoon the nut
mixture evenly over the last layer. Place two sheets of filo over the nut mixture. Brush
generously with butter. Repeat until the remainder of the filo dough is used up (ending
with butter). Cut into 3 inch squares. Halve the squares to make 1 1/2 inch triangles.
Bake for 1 hour at 300 degrees F. Remove from oven and pour cold syrup over the baklava.
Saturate well.
For the Sugar Syrup:
Meanwhile, make the sugar syrup. Combine sugar, water, and lemon juice in a saucepan. Boil
over medium heat for about 10 to 15 minutes. Before removing from heat, add rose water and
let come to a boil. Remove from heat and cool.
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Bash at the Beach
Baked Seafood Au Gratin
Makes 8 servings
Preparation time - approximately 1 hour
This recipe was submitted by: Katy B. Minchew
"This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all
time favorite seafood recipe also. I have had guests who, when invited to dinner,
specifically request this to be served."
Ingredients:
1 onion, chopped
green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp - peeled and deveined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese
Preparation:
Lightly grease one 13x9x2 inch baking dish.
In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes,
stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of
the prepared baking dish and set aside.
In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder.
Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood
aside.
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the
remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk
plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring
constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar
cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood
and stir gently.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.
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Insane Fowl Posse
Nutty Chicken Fingers
Servings: 5
Preparation Time: 0:17 min.
This is a "Better Homes & Gardens' New Dieters's Cookbook" recipe which
couldn't be any easier or quicker to make. You may substitute Honey Bunches of Oats with
almonds for the cornflakes and pecans.
Ingredients:
1/3 cup corn flake crumbs
1/2 cup pecans, finely chopped
1 tablespoon dried parsley
1/8 teaspoon garlic powder
12 ounces chicken breast halves without skin, cut in 1" slices
2 tablespoons milk
Preparation:
Preheat oven to 400 degrees F. In a shallow dish combine cornflake crumbs, pecans,
parsley, salt. and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place
in a 15x10x1 inch baking pan.
Bake until no longer pink in the middle (8 minutes).
Serve with vegetables and potatoes.
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Pork...The One You Love
Sweet Pork
Servings: 4
Preparation Time: 1 hour 20 min.
This exotic dish is based on a Graham Kerr recipe. For an even more exotic taste, garnish
the dish with toasted coconut.
Ingredients:
1 1/2 cups lowfat sour cream
1 teaspoon maple syrup
2 teaspoons olive oil, divided
1/2 pound lean boneless pork loin, cut in 3/4" cubes
1/2 teaspoon dark sesame oil
4 cups sweet potato, peeled and cut in 1" cubes
1 cup onion, diced
1 cup bell pepper, diced
1 garlic clove, crushed
1 1/2 cups chicken broth
1/4 cup tomato sauce
1 bay leaf
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups cooked rice
fresh parsley
Preparation:
In a small bowl, combine sour cream and maple syrup. Set aside.
Preheat oven to 350 degrees F. Heat half of
the olive oil in a large ovenproof Dutch oven over medium high heat. Add pork, brown well
on each side. Remove and set aside. Heat remaining olive oil and the sesame oil in the
Dutch oven over medium high heat. Add sweet potato, onion, bell pepper, and garlic. saute
for 2 minutes. Add broth, tomato sauce, and bay leaf. Bring to a boil. Remove from heat
and cover. Bake for 40 minutes. (halfway thru the 40 minutes is a good time to start the
rice if you haven't already)
Strain pork mixture through a colander into a bowl. Return the broth mixture to the pan
and set the pork mixture aside. In a small bowl, combine cornstarch and water. Add
cornstarch mixture, garam masala, salt, and ground red pepper; bring to a boil. Cook for 1
minute, stirring constantly. Whisk in sour cream mixture. Return pork mixture to pan; cook
through until heated.
Serve over rice and garnish with parsley and
toasted coconut.
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Flied
Lice, You Plick!
Chinese Fried Rice
Serves 4
Prepartion Time - 30 minutes
Ingredients:
3 c Cooked rice
3 ea Slightly beaten eggs
2 ea Green onion; finely chopped
6 ea Mushrooms, sliced
1 Dash black pepper
3 ea Bacon strips
1 1/4 c Meat, finely diced
1/2 lb Fresh bean sprouts (optional)
Salt to taste as needed
2 tbs Soy sauce
Instructions:
Cook bacon until lightly browned but not crunchy and set aside. Add beaten eggs to bacon
drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5
minutes stirring constantly, then add remaining ingredients. Mix well and continue cooking
for 10 minutes longer. Serve piping hot.
NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with
whatever tastes good to you.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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