BROWN RICE CAKES Ingredients
3 oz brown rice
1 oz diced onion
1 oz diced celery
1 oz diced red bell pepper
1 oz diced green bell pepper 1 oz minced garlic
1⁄2 tsp black pepper
1⁄4 tsp oregano diced
1⁄4 tsp white pepper
1 large egg white
2 oz fine ground cauliflower 6 oz salt-free vegetable stock 1⁄2 tsp oil
BROWN RICE CAKE PREPARATION
Place brown rice and stock in pot and heat until boiling. Cover and cook 10 minutes. Place oil in pan and add onion, celery, garlic, black pepper, white pepper, oregano, and diced cauliflower. Cook until translucent. Place in bowl and add egg white. Add rice and form into cakes. Place in skillet on medium high until golden brown on both sides. Remove.
CREOLE SHRIMP ETOUFFEE Ingredients
4 oz shrimp, peeled and deveined 1 oz diced onion
1 oz diced bell pepper
1 oz diced garlic
1⁄2 tsp black pepper
1⁄8 tsp cayenne pepper
1⁄4 tsp white pepper
1 oz red wine or water
2 oz salt-free vegetable stock
1 oz tomato paste
2 oz fresh chopped tomato
1⁄2 tsp fresh basil
1⁄4 tsp oregano
1 oz fine ground cauliflower
1 oz oil
CREOLE SHRIMP ETOUFFEE PREPARATION
Place oil in pan with onion, garlic, cauliflower, bell pepper, all seasonings, and chopped tomato and cook until dark brown. Deglaze with red wine or water. Add shrimp (added later so they do not become mushy). Add fresh basil, toss, and serve.
TURNIP GREENS
Ingredients
4 large turnip leaves, half left whole and the rest cut 1⁄2” strips 2 oz julienned onion
2 oz julienned red bell pepper
1 oz minced garlic
1 pinch crushed red pepper
1 tbsp ground turkey
1⁄2 tsp black pepper
1⁄4 tsp white pepper
1⁄2 tsp gumbo file
1⁄2 tsp oil
TURNIP GREEN PREPARATION
Place oil in pan. Add onion, garlic, all seasonings, ground turkey, turnip strips and cook until tender. In separate pan place oil and large turnip green leaves and red bell pepper. Remove when tender and crisp and plate. Top with other pan, then red bell pepper and serve.