Fall weather brings out the comfort food

Growing up in Los Angeles you really don't see the seasons change, maybe because we only have two....Rainy Season and Dry Season.  I remember one of the first things I said when I found out I was moving to Louisiana was, "I finally get to see seasons change". Boy, was my bubble popped when I found out it's pretty much like Cali here, except here it's Hurricane Season and the season of Pure Hot Hell...womp womp!!

The crazy difference is in Los Angeles you have a gradual cool down, but in Southeast Louisiana it's shorts & t-shirt weather Monday, heavy jackets & boots on Tuesday and possibly back on the lake by Saturday, but it happens around the same time of year and that's late fall.

After a long summer we all can't wait for the weather to cool off, that's a sign that it's time to bring out your favorite fall recipes. If you're looking for some new chilly weather dishes to enjoy, consider trying some of the delicious recipes.

Linguine with Roasted Bell Pepper, Crab and Basil

(Courtesy of Alexandra's Kitchen Blog)

Roasted Red Peppers, about 4 whole, cut into slivers

2 to 3 Cloves Garlic, crushed

Pinch of Crushed Red Pepper Flakes

1/4 cup Extra-Virgin Olive Oil

1/2 lb. Linguine** (about 6 oz of dried Linguini)

Kosher Salt

6 oz. Crabmeat

Big of Bunch Fresh Basil

Fresh Cracked Pepper 

Freshly Shredded Parmigiano-Reggiano Cheese

1. Bring a large pot of water to a boil. Add a big pinch of kosher salt. (I add about a tablespoon). Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, as I do, remove pan from the heat source if the garlic begins to brown.)

2. Cook pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add the sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary. Top with Parmigiano-Reggiano Cheese.

*You could use jarred, which would save time, but if you have the time, make them from scratch — they’re so easy and delicious!
**Use whatever shape pasta you like.

Red Beans and Rice

(Courtesy of Raised on the Roux Blog)

3 Bay Leaves

2 Teaspoons Salt
1 Teaspoon Dried Thyme Leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon black pepper

1 pound Dried Red Kidney Beans

2 Tablespoons Bacon Fat or Canola Oil
1 Pound Andouille Sausage, sliced thin
2 Medium Onions, chopped
1 Large Green Bell Pepper, chopped

2 Stalks Celery, chopped

3 Garlic Cloves, minced

1 Pound Pork Tasso (or pickled pork)

8 Cups Water

5 Cups Cooked Rice

1. Rinse beans thoroughly to remove excess dirt; pick over for stones.  
2. Place beans in a large bowl; cover with cold water and soak overnight.  
3. In a large saucepan or Dutch oven, heat bacon fat or canola oil.  Add sausage; sauté  until brown on both sides.  Add onions, bell pepper, celery and garlic; sauté until tender.  Add seasoning mix; stir.  
4. Add soaked beans and liquid (“bean liquor”), tasso and water.  Cover and bring to a boil over high heat.  Reduce heat to simmer.  
5. Cook 1 1/2 to 2 hours, stirring often, until beans are tender.  Add additional water, if needed, to keep beans from scorching.  Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).   
6. Adjust seasoning if necessary.  
7. Serve over hot cooked rice with lots of French bread and hot sauce options.  

Serves 8-10.

**Note - Jacob's World Famous Andouille in La Place, Louisiana have some of the best smoked meats I've ever had.  Check out the link below and order your Andouille and Tasso you will need for this recipe...trust me, it will make a huge difference.  Also, keep the website handy for your next pot of Gumbo...recipe coming soon ;-)

http://www.cajunsausage.com/  

Mexican Tortilla Soup

6 (6-inch) Corn Tortillas, preferably a little old and dried out

1/4 Cup Grapeseed Oil or Peanut Oil

1/2 cup Chopped Onion

2 Cloves Garlic, minced

*1 Medium Anaheim, Poblano or Jalapeño Chile, seeded, veins removed, chopped 

4 Cups Chicken Broth or Homemade Chicken Stock

1 Can (14.5 oz) Diced Tomatoes, undrained (recommended fire-roasted)

1/2 Teaspoon Coarse Salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1 ripe avocado

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

Chopped fresh cilantro

1 lime, cut into wedges

*Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half Jalapeño.

1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. 
2. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 
3. Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. 
4. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. 
5. Add the shredded chicken and cook until heated through. Adjust seasoning if necessary.
6. Pit, peel and cut the avocado into 1-inch chunks. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Serve 4

Beef Stew

• 3 Pounds Boneless Beef Chuck (well-marbled), cut into 1½-inch pieces
• 2 Teaspoons Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Olive Oil
• 2 Medium Yellow Onions, cut into 1-inch chunks
• 3 Stalks Celery, sliced
• 7 Cloves Garlic, peeled and smashed
• 2 Tablespoons Balsamic Vinegar
• 1½ Tablespoons Tomato Paste
• ¼ Cup All-purpose Flour
• 2 Cups Dry Red Wine, such as Burgundy
• 2 Cups Beef Broth
• 2 Cups Water
• 1 Bay Leaf
• ½ Teaspoon Dried Thyme
• 1½ Teaspoons Sugar
• 4 Large Carrots, peeled and cut into one-inch chunks on a diagonal
• 1 Pound Small White or Red Boiling Potatoes, cut in half
• Fresh Chopped Parsley (optional for garnish)

1. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
2. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
3. Lower heat to medium and add onions. Brown onion, about 3 minutes per side then remove from pot and set aside. Drain excess fat from pot.
4. Add potatoes, carrots, celery, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
5. Remove bay leaf.  Adjust seasoning if necessary.
6. Garnish with fresh parsley if desired.

*Note: For thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir in mixture into stew. 

Even better the next day.