Welcome to our Newly Revised Website!
Welcome to our newly revised website! There are many exciting things coming to DevRonn so please check back often. Please note that we now accept Visa, MC as well as paypal for your secure shopping convenience . Many new products will be added later to our products list including DevRonn t-shirts and wines. New photos, music CDs and DVDs will also be added and can be autographed to you! Know that every can of Devin's Kickass Cajun Seasoning purchase is helping rebuild New Orleans from the devastation of Hurricane Katrina. Our Cajun spice contains no MSG and is lower in sodium than any other Cajun spice out there. You can use it on everything and we know you will love it as much as we do. Don't forget you get a FREE autographed photo with every purchase of $15 or more!
March 7, 2011
January 31, 2011
Salmon Appetizers
- 4 ounces goat cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Sriracha sauce (or more to taste)
- 12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
- 8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
- 1 tablespoon chopped fresh chives
- Devin’s Kickass Cajun Seasoning
Preparation
Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.
January 15, 2011
Fava Bean and Sausage Pasta
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 2 large garlic cloves, coarsely chopped
- 1/8 teaspoon dried crushed red pepper
- 1/2 pound Italian sausages, casings removed
- 1/4 cup dry white wine
- 1 3/4 cups chopped plum tomatoes
- 1 cup shelled fresh fava beans (from about 1 pound), blanched 3 minutes then peeled, or double-peeled frozen, thawed
- 3/4 pound fresh pasta sheets, cut as desired, or dried egg fettuccine
- 2 tablespoons finely grated Pecorino Romano cheese plus additional for passing
- Devin’s Kickass Cajun Seasoning
Preparation
Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.
More info: In this dish, Alex uses maltagliati (badly cut) pasta. To make it, cut fresh pasta sheets into trapezoids. Don’t worry about making each piece exactly the same size or shape. The pasta should have an irregular look.
December 30, 2010
Cajun Bloody Mary Shrimp
Ingredients
For shrimp
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
For sauce
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- Equipment: Chinese soupspoons
- Garnish: diced avocado (optional)
- Devin’s Kickass Cajun Seasoning
Preparation
Prepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts
water) to a boil. Add shrimp, then remove from heat and let stand in
water until cooked through, about 5 minutes. Drain in a colander and
cool to room temperature, about 30 minutes. Cut shrimp into thirds and
transfer to a large bowl with celery and scallions.
Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
December 20, 2010
Classic Rack of Lamb
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/2 to 2 pounds big. If you have a smaller roast (I've seen packages of just a pound), reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking.
Ingredients
- 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
For each rib rack:
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- Salt
- Pepper
- 2 Tbsp olive oil
- Devin's Kickass Cajun Seasoning
*Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you..
Procedure
1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
3 Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.
4 Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
December 13, 2010
Classic Gravy
Here are two basic ways of making gravy from roast drippings, one using corn starch, the other using flour. In each case, you start with the roast drippings. You may have much more drippings than you need for the amount of gravy you want to make. You can follow this guideline - for each cup of gravy you would like to make, start with a tablespoon of drippings. So, if you want to make 2 cups of gravy, drain all but 2 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.
Making Gravy with Corn Starch
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken.
As it thickens, slowly add water, stock, milk, or cream, or some
combination to the pan. Alternate stirring and adding liquid,
maintaining the consistency you want, for several minutes (about 5).
You will probably add about 2 cups of liquid all together. Taking into
consideration the evaporation that is occurring while you are cooking,
you will end up with about 2 cups of gravy. Season with Devin's Kickass Cajun Seasoning
Making Gravy with Flour
1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.
3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.
December 7, 2010
Stuffed Clams
Baked Stuffed Clams Recipe
Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.
If you’ve purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.
Ingredients
- 10 large chowder or large clams, rinsed, sand and grit removed
- 3 Tbsp minced onion
- 1/2 cup butter (1 stick)
- 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- 1 cup bread crumbs
- 1 Tbsp clam juice (or cooking liquid from steaming the clams)
- Salt and freshly ground pepper to taste
- 1/4 cup grated Parmesan cheese
- Devin’s Kickass Cajun Seasoning
Method
1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)
4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Makes 10-12 stuffed clams. Serves 3-6.
November 29, 2010
Glazed Carrots
November 10, 2010
Pancetta Potatoes
Shopping Cart
| Items: | 0 |
| Subtotal: | $0.00 |
Free autographed Photo with purchase of $15 or more
