creole spice paste

1. 2 garlic cloves
2. 1/2 small onion, coarsely chopped
3. 1 jalapeño, halved lengthwise and seeded
4. 1 tablespoon flat-leaf parsley
5. 1 teaspoon thyme leaves
6. 1/2 medium green bell pepper, coarsely chopped
7. 1 1/2 teaspoons kosher salt
8. 1/2 teaspoon cayenne pepper
9. 1/2 teaspoon freshly ground black pepper
10. 2 tablespoons vegetable oil

Directions

1. In a food processor, puree the garlic, onion, jalapeño, parsley and thyme. Add the bell pepper, salt, cayenne and black pepper and pulse until finely chopped. Transfer to a bowl and stir in the oil.


Make Ahead

The paste can be refrigerated for up to 3 days.

Notes

Best Uses Mix the spice paste into mayonnaise to use in chicken or tuna salad. You can also rub it on steak, chicken and pork.

Creole Grilled Shrimp Rolls

* TOTAL TIME: 30 MIN
* SERVINGS: 4

* Staff Favorite

Ingredients

1. 1 pound shelled and deveined jumbo shrimp, butterflied
2. 1/4 cup plus 1 tablespoon Creole Spice Paste
3. 2 tablespoons vegetable oil
4. 1/4 cup mayonnaise
5. 1 celery rib, finely chopped
6. 1 tablespoon finely chopped celery leaves
7. 2 sour gherkins, finely chopped (2 tablespoons)
8. 4 hot dog buns

Directions

1. Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
2. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
3. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.

Savory Cherry Compote Recipe

Simply recipes? 101?

an excellent accompaniment to pork, chicken, or even duck. Serve with pork chops, pork tenderloin, seared duck breasts, or baked chicken. Yum.

Ingredients

* 3 Tbsp olive oil
* 2 Tbsp minced shallots (can sub red onion)
* 2 1/2 cups pitted cherries, quartered
* 1 cup walnuts, chopped
* 1 Tsp minced rosemary
* Salt and pepper to taste
* 1/4 cup Port, red wine, cassis, or cherry juice (or water)
* 1 Tbsp honey

Method

1 Heat the olive oil in a pan in a frying pan on medium high heat. Add the shallots and sauté until they just begin to color on the edges, about 2-3 minutes. Stir a few times while they’re cooking.

2 Add the walnuts, rosemary and cherries and stir everything to combine. Turn the heat down to medium and cook until the cherries are soft, about 4-5 minutes, stirring occasionally. Add a little black pepper and taste for salt.

3 Pour in the Port, wine or cassis and the honey, and stir again. Boil this down slowly until the softening cherries and the liquid cook down to a syrupy texture.

Makes a couple cups, enough to accompany meat dish for 4 to 6 people.