"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
It has not slipped my mind that today is St. Valentine’s Day. Oh no, my friends, in fact I have a Valentine for each of you – a culinary masterpiece with which I hope to tempt your taste buds – a dish that shall thrill your darling Valentine, should you prepare it tonight! Bring the romance of the old south, and the magic of New Orleans to your table. Perhaps that’s an over-sell… All the same, I can tell you that this tastiness has become a favorite for my Valentine, BF. My version of etouffee has become something of a fusion dish – Creole meets Mexican. Be brave and creative with your own ingredients.
Here is what you need:
Start cooking your quinoa according to packaging. I like to drop half a tbsp of Barleans Coconut oil and a few shakes of sea salt into the boiling water. Gives the quinoa great flavor.
Dice the beef and chicken. Put all the meat to a skillet at medium heat. Press garlic and slice yellow onion. Add garlic, yellow onion, and spices to meat.
While the meat is cooking, finely chop the peppers, jalapenos, and tomato. Add to the skillet after meat has cooked through. Slice mushrooms and finely chop cilantro and green onion – set aside When vegetables soften, add beef broth and use flour as needed to thicken the sauce. Add Tabasco sauce (more or less depending on spiciness preference), and mushrooms. Simmer for additional 3 – 4 minutes.
By now your quinoa should be done. Mix the quinoa and lime juice into the skillet. Serve etouffee into bowls and garnish with cilantro and green onion.
For a wine pairing I would recommend a sweet white wine like a Riesling. The fruity notes tend to meld with the spicy flavors.
Happy Valentine’s Day to all and in the spirit of New Orleans, bon a petite!