Jambalaya Pasta Salad

I've had a hankering for my jambalaya for a couple weeks now, but it's too hot for something hot, so I decided to turn it into a chilled pasta salad. This makes a BIG batch, and not sure how well it will freeze, so you may want to cut it in half. Since jambalaya is generally a little spicier, I usually add a bit of hot sauce to mine - any Cajun/Louisiana-style hot sauce would be great on this. 

Ingredients:

• 1 lb elbow macaroni, farfalle, or other smallish pasta
• 12-16 oz smoked sausage, split lengthwise and then cut into 1/4" slices
• 12-16 andouille sausage, split lengthwise and then cut into 1/4" slices
• 8 oz finely diced ham
• 1-2 lb chicken, diced
• 2 red bell peppers, diced (1/4" - 1/2")
• 2 green bell peppers, diced (1/4" - 1/2")
• 2 small onions, diced (1/4" - 1/2")
• 2-3 stalks celery, diced (1/4" - 1/2")

Dressing: 

• 2 cups combined of Greek yogurt, sour cream, and/or mayonnaise. I used 1 1/2 cups Greek yogurt and 1/2 cup sour cream the last couple of times I made it. 
• 3 Tbsp mustard. Use a spicy or Creole mustard if you can; I've been using Mike's Hot Honey Dijon. 
• 3 Tbsp red wine vinegar
• 1 Tbsp smoked paprika
• 1 Tbsp Cajun seasoning like Tony Chachere. If you want to control the sodium, there are tons of recipes for making your own. 
• 1 tsp Worcestershire sauce

Directions: 

1. Cook the pasta. Drain but don't rinse, then refrigerate until cold. 
2. In a large pan, and working in batches, brown the sliced sausage, 3-5 minutes per batch. Add the sausage to the pasta to chill. Add the diced ham as well. 

3. In the same pan, and working in batches, brown the chicken, 4-6 minutes per batch or until internal temperature reaches 165. Add the chicken to the pasta to chill. 

3. In the same pan, and working in batches, sauté the vegetables until crisp-tender, 2-3 minutes per batch. Add the vegetables to the pasta to chill. 

4. To make the dressing: Mix all ingredients together in a medium bowl until completely combined. If it's too thick, add 1-2 Tbsp of water to the dressing.

5. Mix the dressing into the pasta salad mixture and refrigerate until ready to serve.

Esquites

This is one of my favorite summertime sides. In the West and Southwest, many of us are familiar with elotes, which generally consists of a whole cob of corn, grilled, then slathered in a mixture of mayonnaise, lime juice, garlic, cotija cheese, chili powder, and cilantro. Esquites is very similar, except that the corn is taken off the cob and it's served as a salad, relish, or side dish. Here is a more complete rundown of the two dishes and their differences. 

Ingredients: 

• 4 cobs of corn. If corn isn't in season, substitute 1 12-16oz bag of frozen corn (preferred) or 1 can of canned corn
• 1/2 cup Mexican crema or sour cream
• 1/2 cup mayonnaise
• Juice of 1 lime
• 1 tsp chili powder or to taste
• 1/4 tsp garlic powder
• 1/2 cup cotija cheese, finely diced or crumbled - if you can't find it, feta is a great substitute
• 1/2 cup, packed, cilantro, chopped

Directions: 

1. Prepare the corn. You can grill or broil it on the cob, but you should cook it until it's pretty charred and then cut the kernels off the cob. I prefer to cut the kernels off the cob first and then saute them in a ripping hot pan. Either way, once the corn is cooked and the kernels removed, place them in a medium bowl. 

2. Mix the crema or sour cream, mayonnaise, lime juice, chili powder, and garlic powder together until smooth. Add the mixture to the bowl with the corn. 

3. Top with cotija cheese and cilantro. Serve immediately; can also be served chilled.

Tasting Snapdragon Spicy AF Super Spicy Noodle Soup

Today's tasting doesn't come off the Ramen Rater's lists; rather, I found this while at a regular irregular visit to my local-ish Cost Plus World Market. Snapdragon appears to be a Vietnamese company I'd never heard of. 

As the picture suggests, this is a cup of noodles; the serving size is only 63g. Inside the cup are 3 pouches: a sachet of dried vegetables, a sauce, and a mystery powder that, upon reviewing the ingredients, is cheese. Or, perhaps, "cheese", as the only cheese-like ingredient it contains is "artificial cheese flavor". 

I tried the first set of instructions, for hot water, using water that was nearly but not quite boiling. It did not soften the noodles sufficiently. I then followed the second set - sort of - by heating in the microwave (1100 watt) for 1 minute and then letting stand for 1 minute. The noodles were thin but chewy, and stayed that way over the 10 minutes or so it took me to eat them and write this up.   

There's not really any flavor to these at all - not even the generic "protein" that seems so prevalent. There's also not a ton of heat. There is a bit, and it has a nice linger, but the name is definitely a misnomer. I added some lime juice, sesame oil, and leftover chicken and it was OK enough to finish the cup. 

Nutritional details: 290 calories, 14g of fat, and 5g of protein. 1,230 mg of sodium. 

Verdict: OK. Not amazing, not terrible, just...OK. I'll finish them but won't buy them again. 

Taste: 4/10

Heat: 3/10

Kalua Pork

I was first introduced to this during my first trip to Hawai'i. There, a whole pig is cooked in an underground oven called an imu; you can read a VERY brief description of that process at https://www.paradisecove.com/build-an-imu/. 

Since my homeowner's association frowns on such things. I make mine in a slow cooker. It's very simple, and the smell of the pork cooking throughout the day is heavenly! 

Ingredients: 

• 1 pork shoulder, 3-5 lbs, boneless or bone-in, optionally cut into large chunks
• 1-2 cups water
• 1 Tbsp Hawaiian sea salt, if available, or kosher salt
• 1 Tbsp liquid smoke

Directions: 

1. Place the pork in the slow cooker. Add water, salt, and liquid smoke. 
2. Cook on LOW for 8-12 hours or until very tender. I generally try to get mine as close to 200F as I can. 
3. Turn heat off and let cool until it can be handled by hand. 
4. Shred pork, removing any major fatty chunks and bones.

Serve with/over rice or shredded cabbage. 

Mulligatawny Soup

This is a new recipe to me. A colleague shared it recently and it's already become one of my favorites, especially on a cold, blustery day. As with most soups & stews, it's even better the next day. 

Ingredients:

• 2.25 lbs of boneless, skinless chicken thighs 
• 4 cups water
• 1 tbsp butter
• 1 yellow onion, finely diced (1/4" - 1/2")
• 2 celery stalks, finely diced (1/4" - 1/2")
• 1.5 C of carrots, finely diced (1/4" - 1/2")
• 2 garlic cloves, minced
• 1 inch of fresh ginger, peeled and minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp cardamon
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1 cup red lentils
• 1 sweet potato or yellow potato, finely diced (1/4" - 1/2")
• 1 large Granny Smith or other sweet-tart apple, finely diced (1/4" - 1/2")

Accompaniments and garnishes:

• 2 cups cooked basmati rice 
• Greek yogurt for garnishing
• Chopped cilantro for garnishing

Directions: 

1. In a large pot, simmer the chicken thighs in water until fully cooked and temperature reaches 165 F. Remove the chicken thighs, saving the cooking water, and roughly chop them into bite-sized pieces. Add more water or chicken broth/stock to make 4 cups. Return the chicken to the pan. 

2. In a separate pan, melt the butter. Add the onion, celery, and carrots, and sweat them for 5-10 minutes until desired tenderness. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes. Add the vegetable mixture to the chicken and stock. 

3. Add the remaining ingredients (turmeric through apple) to the pot and bring to a simmer. Simmer until lentils are cooked to desired tenderness, 5-10 minutes. 

4. Serve over basmati rice. Add a dollop of Greek yogurt and sprinkle with fresh chopped cilantro.