Low Country Boil in Foil Pack for camping

Low Country Boil in Foil Pack for camping

This was delicious!

1 lb shrimp, deveined with shells on
2 lb turkey or chicken sausage, sliced
1 lb fresh green beans
1 lb baby potatoes, quartered
5 corn on the cob, sliced
5-6 cloves of minced garlic
6 T salted butter (1 T per foil pack)
1 t of each, Old Bay seasoning/Cajun seasoning/black pepper/paprika/Bragg's 24 herbs and spices seasoning
cooking spray
heavy foil

Prepare ingredients and toss together with seasonings in a large bowl. Divide evenly between 5 foil sheets sprayed with cooking spray. Fold foil tightly. Place foil packets on hot coals or on the grate for about12-15 minutes. Check if potatoes are done.

Enjoy!

Vietnamese Spring Rolls

-->

Vietnamese Spring Rolls

Clients regularly bring these yummy rolls in to my place of employment to express their thanks for services that they receive. It is one of the best perks of the job!

30 rice wrappers

vegetable oil for frying

1 bunch fresh mint

fish sauce

For the filling:

2 oz dried bean thread noodles, soaked in warm water for 20 minutes

1 oz dried woodear mushrooms, soaked in warm water for 15 minutes

1 sweet potato, peeled and julienned

1 jicama, peeled and julienned

2 eggs

2 tsp fish sauce

2 garlic cloves, crushed

2 tsp sugar

1 onion, finely chopped

3 spring onions, chopped

1 c minced ground pork

1 c minced prawns

salt and pepper

1.     Squeeze dry soaked noodles and chop them into small pieces. Squeeze dry soaked woodear mushroom and chop into small pieces.

3.     Beat eggs in a bowl. Stir in the fish sauce, garlic and sugar. Add the onion, green onion, noodles, mushrooms, sweet potato, jicama, pork and shrimp. Season generously with salt and pepper.

4.     Have ready a damp dish towel, some plastic wrap and a bowl of water.  Dip a rice wrapper in the bowl of water and place on damp cloth. Spoon about 1 T of filling into the side nearest you., just in from the edge.  Fold the nearest edge over the filling, fold over the sides., tucking them in neatly, and then roll the whole wrapper into a tight cylinder. Place the roll on a plate and cover with plastic wrap to keep it moist. Continue until all the filling and wrappers are used.

5.     Heat vegetable oil in a wok or deep fryer. Make sure it is hot enough by dropping a piece of bread in the oil; it should foam, sizzle and turn brown. Cook the spring rolls in batches, turning them in the oil so they become golden all over. Drain them on a paper towel and serve immediately with fish sauce for dipping.

Shrimp Creole

Since we were overrun with bell peppers, we decided to enjoy some more Louisiana cooking. I used Emeril's recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html

Shrimp Creole

1 stick of butter
2 C onions, chopped
1 C bell peppers, chopped
1 C celery, chopped
salt and cayenne
2 lb chopped tomatoes
1-2 T chopped garlic
dash of Worcestershire sauce
dash of hot sauce
2 T flour
1 C water
2 1/2 lb large shrimp, peeled and deveined
Essense or other Creole seasoning
1/2 c chopped green onions
2 T chopped parsley
4 C hot cooked rice

In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.

Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-creole-recipe/index.html?oc=linkback