Back to Home > Lightning Strikers Grillin' column
Published on 05/28/2009 9:18 am   (Last Updated 05/28/2009 9:18 am)
Print this
Creole Islanders
By Lightning Striker and the Diving Headers
Puerto Rico Islanders visit the Thunder for the first time in 2009 after a highly successful CONCACAF Champions League campaign. Traditional caribbean cuisine includes pina colada and creole red snapper.
Pina Colada
Creole Red Snapper

Piña Coladas (Pineapple-coconut beverage)

1 1/2 oz light rum
2 oz cream of coconut
2 oz pineapple juice
1 cup crushed ice

Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.

Creole Snapper

INGREDIENTS:

Red Snapper fillets

Homemade Adobo or salt & pepper, to taste

2 pounds tomatoes

3 cloves garlic, chopped fine

Half a small red onion, cut into thin strips

1 teaspoon sea salt, or to taste

Freshly ground black pepper

1 cup olive oil

¼ cup cilantro, finely chopped and loosely packed

DIRECTIONS:

- Season your fillet with Homemade Adobo (or salt & pepper) to your liking.

-Seal each fillet in individual foil packets or in a bowl with a lid (if you seal in foil packets there is less to clean at the end).

- Marinate a couple of hours or overnight in refrigerator.

-Cut tomato into 1-inch wedges. If you're using cherry tomatoes, just cut them in half.

-Place in  bowl, add remaining ingredients, and toss everything together.

-If you're going to serve this dish right away, check seasoning and add salt or pepper if you think it needs it. If not, cover and let mixture marinate a couple of hours or overnight and taste for salt just before adding to fish.

-Preheat oven to 350 degrees.

-Remove tomato mixture and fish packets from refrigerator.

-Unseal tops of fish foil packets. Divide tomato mixture equally and spoon over each piece of fish. Reseal foil packets.

-Line oven with piece of foil, just in case there are any drippings from the packets. Place packets in oven and bake 30 minutes.

Creole Sauce Recipe

This Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.


INGREDIENTS:

    * 1 tablespoon butter
    * 1 tablespoon olive oil
    * 1 large clove garlic, minced
    * 1/4 cup chopped onions, about 1/2 medium onion
    * 1/4 cup chopped green bell pepper
    * 1/4 cup chopped yellow or red bell pepper
    * 1/2 cup chopped celery
    * 1/2 teaspoon paprika
    * 1 1/2 teaspoons Creole seasoning
    * 1/2 teaspoon dried leaf thyme
    * 1/2 teaspoon dried leaf oregano
    * 1/2 teaspoon dried leaf basil
    * 1 teaspoon Worcestershire sauce
    * 1/4 teaspoon hot pepper sauce
    * 1/4 teaspoon freshly ground pepper
    * 1 can (14.5 ounces each) diced tomatoes with juice
    * 1 can (approx. 1 2/3 cups) chicken broth
    * 4 green onions, sliced, with most of green
    * 1 heaping tablespoon tomato paste
    * 2 tablespoons butter

PREPARATION:
Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes, until just tender. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away. Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter.

Serve with fish, seafood, chicken, or other meat.

Makes 2 to 3 cups.

http://southernfood.about.com/od/cajuncuisine/r/bl51113a.htm


  Send this  Print this