Category Archives: Ulu Knives

Use Your Skillet Skills to Make Shrimp and Grits

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Have you ever had shrimp and grits? If not, this easy recipe may tempt you into give it a try.ScreenHunter_282 Jan. 15 15.23

Ingredients

  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter andIMG_9042 IMG_1161cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski

Get Creative With Garlic Naan Bread Pizzas

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Pizza with a purpose! It’s fresh, crunchy, and healthy – a great way to start the new year! 

Made this one a veggie, but you can add any toppings you like. IMG_1514

Ingredients

  • Tandoor Garlic Naan Bread
  • Mango Chutney
  • Sweet Onion
  • Sundried Tomatoes
  • Bell pepper
  • Sweet and hot peppers
  • Mozzarella cheese and Mexican four cheeses
  • A dusting of curry powder, cinnamon, basil, cumin, garlic salt, and dried parsley

Chop vegetables using your Ulu knife. Cook naan garlic bread and chopped vegetables for 20 minutes in an oven set at 350 degrees.  Remove and add the mozzarella cheese, return to oven for another 10 minutes.

Remove, top with a dusting of parmesan cheese and hot pepper flakes, and serve hot. Bon Appetit!

Enjoy Red Beans and Rice, Cajun-Style!

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Start 2015 with a dynamic recipe for red beans and rice!

Ingredients

  • ScreenHunter_264 Jan. 01 14.121 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease (optional)
  • 1/4 cup chopped tasso, or chopped ham (optional)
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

IMG_1161In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook ham, stirring, for 1 minute. Add the onions, celery and bell peppers chopped with your Ulu knife to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage,(and ham hocks,) and cook, stirring, to brown the sausage (and ham hocks,) about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Recipe courtesy Emeril Lagasse, 2001

Crawfish Etouffee for New Years, New Orleans-Style!

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ScreenHunter_251 Dec. 26 19.25Crawfish Etouffee

Ingredients

  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound peeled crawfish tails
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. After cutting your onions, celery and bell peppers with your Ulu knife, add them to a pan and saute until the vegetables are wilted, aboutIMG_9058 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions, and continue cooking for 2 minutes. Serve over steamed rice.

Recipe Courtesy of Emeril Lagasse

 

Now on Twitter and Facebook!

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ScreenHunter_231 Dec. 24 15.10Social media helps us spread the word on oysters and more! Join me on Twitter @halgonzalesjr or https://twitter.com/halgonzalesjr/ and/or Facebook at https://www.facebook.com/halgonzalesjr. Follow us and LIKE us! Glad to have you join us!

ScreenHunter_232 Dec. 24 15.11