Spicy Creole Vegetable Medley Recipes

CREOLE VEGETABLES

Steps:

• In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
• In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SPICY CREOLE VEGETABLE MEDLEY

Steps:

• Heat oil and saute' first four vegetables until soft. Add remaining ingredients and simmer until some of the juices have reduced. Let cool a bit; taste and adjust seasonings.

SPICY CREOLE SHRIMP

Steps:

• Combine first 8 ingredients in a large bowl.
• Add shrimp and toss to coat.
• Melt 3 T.
• of the butter in a large skillet over medium heat.
• Add Worcestershire, lemon juice and garlic and saute about 2 minutes.
• Add shrimp and saute until opaque.
• Add remaining butter slowly until melted.
• Transfer shrimp to serving plate and pour sauce over.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

ROOT VEGETABLE MEDLEY

Steps:

• Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

COLORFUL VEGETABLE MEDLEY SIDE DISH

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

VEGETABLE MEDLEY IN GARLIC-CHILE SAUCE

Steps:

• First prepare the vegetables: Bring a large pot of salted water to a boil. Also, have ready a large bowl of ice water, with more ice in reserve. Add the potatoes and cook until barely tender, about 15 minutes (depending on their size). Lift out, drain, peel, and cut into 1/2-inch dice. Remove the strings from the green beans if necessary. Cut into short pieces (about 1/4 inch) and cook with the peas until barely tender, about 5 to 7 minutes. Scoop out the beans and peas with a strainer or slotted spoon and at once plunge them into the ice bath to stop the cooking. Scoop out and drain. Peel the carrots, cut into 1/4-inch dice, and cook until barely tender, about 3 to 5 minutes, chilling and draining in the same way. Separate the cauliflower into small florets; cook until barely tender, about 4 to 6 minutes, chilling and draining in the same way. Set the vegetables aside.
• Remove and discard the tops and seeds from the guajillo chiles. Rinse the guajillos under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Place a few guajillos on the griddle and heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released, about 25 seconds. (The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor.) Remove from the griddle as they are done, and repeat with the remaining guajillos.
• Place the guajillo and amarillo chiles in a deep bowl, cover generously with boiling water, and let soak for 20 minutes. Meanwhile, grind the canela in an electric coffee or spice grinder.
• Drain the chiles and place in a blender with the ground canela, garlic, thyme, vinegar, and enough water to facilitate blending (about 1 cup). Process to a smooth purée, about 3 minutes on high. With a wooden spoon or pusher, force the purée through a medium-mesh sieve into a bowl.
• In a large non-reactive bowl, toss the cooked vegetables with the pruéed chile mixture and salt. Cover with plastic wrap and refrigerate for at least 4 hours, preferably longer. It will be better if left overnight - or even better after two days.
• When ready to serve, combine the cheese, sliced onion, and oregano in a small bowl and toss to distribute evenly. Pour vegetable oil into a large, deep skillet to a depth of 1 inch and heat to 375° F. Fry the tortillas, 2 at a time, just until crisp (20 to 30 seconds on each side). Lift out to drain on paper towels as they are done. Top each with a few spoonfuls of the marinated vegetables and scatter some of the cheese-onion mixture over the vegetables. You may omit the fried tortillas and serve with fresh corn tortillas or fried tortilla chips.
• The chileajo mixture also makes a good side dish. Omit the fried tortillas and heap the marinated vegetables on a serving platter, topping with the cheese-onion mixture.