Recipe – Creamy Cajun Chicken and Chorizo Linguine

This is my recipe for Creamy Cajun Chicken and Chorizo Linguine, be forewarned, this isn’t health food. I like to make this on a rainy day or when it’s cold out, the heat is a little much for a hot day but you can adjust that to your own taste.

Things you will need:

Some prepared ingredients
Some prepared ingredients
  • 2 boneless, skinless chicken breast cut into cubes or small strips.
  • 2 whole Chorizo sausages chopped into small pieces
  • 2 ounces of linguine cooked al dente.
  • 1/4 cup of Cajun seasoning.   http://bbq.about.com/od/rubrecipes/r/bl90515b.htm
  • 2 tablespoons of unsalted butter.
  • 1 bunch thinly sliced green onions.
  • 2 cups heavy whipping cream.
  • 2 tablespoons chopped sun-dried tomatoes.
  • 1/4 teaspoon of salt.
  • 1/4 teaspoon of ground black pepper.
  • 1/2 cup grated Parmesan cheese. (not the stuff in a plastic can…) .
Just before the cream is added
Just before the cream is added
The cream is almost thick enough
The cream is almost thick enough

 

Toss chicken and seasoning in a mixing bowl until chicken is coated. In a large pan, preferably a deep frying pan, add the butter and sauté chicken over medium high heat until tender, about 5-7 minutes. Reduce heat and add green onions, sun-dried tomatoes, salt, pepper and Chorizo and sauté for a few more minutes then add the heavy cream. Let simmer stirring often until cream starts to thicken and it is heated through. Add to pasta and toss with Parmesan cheese. Serve and enjoy!

Enjoy!
Enjoy!

If you like more heat you can add chilli powder to the Cajun seasoning. Hope you like it, it’s kind of a Louisiana twist on an Alfredo sauce. Not sure where I found this recipe but it’s awesome.

Scott



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Mi Mexico in Bellingham

Ah Mexican food, for most people it consists of burritos and tacos stuffed with ground beef and dripping with cheese “sauce”. I admit that I am no expert on central american cuisine but I know that what passes for Mexican food in Canada is actually Americanized dishes not typically found in Mexico. Mexican food actually rarely contains beef, instead focusing on pork, chicken and in coastal areas, seafood. Mi Mexico, located at 241 Telegraph Road in Bellingham, Washington right across from Bellis Fair mall, offers a lot of traditional and “Americanized” Mexican dishes for very reasonable prices.

The decor in Mi Mexico is eclectic and very colorful to say the least which was a welcome sight after a long afternoon of outlet mall shopping. The staff are all fantastic, everyone called me amigo and they all smiled or tried to make my 1 year old laugh every time they walked passed, always stopping to see if we needed more chips and salsa or water. The chips and salsa were average, nothing that most Mexican restaurants don’t have, warmed chips and fresh salsa, with a choice between thin or chunky salsa.

For my main I ordered Tacos Al Pastor, Marinated pork loin flame broiled and sliced with onions and cilantro on warm corn tortillas. The pork was very juicy and tasted fresh with a little heat but not as much as I had hoped for. Over all though they were really good and it’s nice to have a GOOD corn tortilla unlike the ones I’ve had in Canada. The sides were rice, beans and coleslaw. The Rice was quite fresh but I’ve heard from others that this varies by what time of day you eat here…The beans were a little runny but tasted good and the coleslaw was crisp and fresh and very mild. The cheese on the beans seemed a little pointless as it didn’t have any taste, the real star was the tacos.

My shopping companion had the Chipotle Chicken Fajitas, it came with the same sides but she chose flour tortillas over corn. These are “build it yourself” fajitas and came on a huge platter, half of which was chicken and mushrooms in chipotle sauce. The sauce was nothing like chipotle I’ve had before, it actually tasted like smoked jalapenos, which is what chipotle peppers are. If that’s what real chipotle tastes like then I will never eat the stuff we have here again, this sauce was so smoky and savory with a nice amount of spice, amazing. She couldn’t finish it so I had the leftovers when we got home.

The Canadian dollar is high, take advantage of it with cheap gas, outlet malls and Mexican food, you know you want to.

Scott.

Hog Shack Cook House, WFLBC BBQ Challenge stop #5

The BBQ Challenge keeps chugging along, arriving at stop number 5, Hog Shack Cook House in Richmond’s historic and beautiful Steveston neighborhood. I know what you’re thinking, BBQ in Richmond? Yes, and it’s good. My co-pilot on this occasion was my daughter Hayley who behaved like a perfect little angel but wasn’t in it for the right reasons, she’s a little young for BBQ after all…

Hog Shack is a nice room with lots of flat screens for game nights and a ridiculous list of craft beers that I can honestly say will not be beat and I think I should just give them the title of best tap list right now, but I won’t, they have to wait like everyone else! The blues music is fitting but a little played out. We get it BBQ restaurants, your food is southern! Chef John was kind enough to make me a sampler of BBQ items for the purposes of my challenge with smallish potions of  7 dishes and 3 sides with a couple of house made pickles for good luck. 

First was the sliced beef brisket, one of my favorite BBQ meats. It was very tender with a buttery fat cap and tangy BBQ sauce, house made, and melted in your mouth. The BBQ style at Hog Shack seems to be a combo of Texas style rubs and Kansas City BBQ sauce, and it works very well. Some BBQ purists would be horrified but lets face it, we’re in Canada and this fusion works.

The pulled pork was juicy and tender with the same rich and tangy sauce. The meat had great flavor on its own and has obviously benefited from a healthy rub prior to being smoked. Pulled pork is what started my love affair with BBQ but has since become an after thought due to the caliber of other dishes, such as meat number 3, Dino Bones aka beef ribs. Dino Bones is a fitting name for beef ribs as they dwarf Pork ribs by at least 2 to 1. The beef ribs at Hog Shack are meatier than most and have the same rub/sauce combo found in the other dishes. Beef is my kryptonite and beef ribs have that amazing flavor that only comes from meat cooked on the bone. The ribs were tender and full of flavor, but weren’t as juicy as I expected given the amount of meat on them.

Meat number 4 was a quarter chicken, leg and thigh, prepared in the rub/sauce fusion. This chicken was the juiciest I have ever had at a restaurant. When I cut into the meat in almost squirted me. The chicken was cooked perfectly and the flavor of the sauce really matched well with chicken. Meat numbers 4 and 5 were both pork ribs, one was baby back and the other was St. Louis style side ribs. The baby back ribs fell right off the bone and had that awesome fatty/buttery texture that baby backs should. The side ribs were a bit of a miss though, good flavour with less sauce and more rub but the meat was a little tough which is typical of side ribs.

The sides were good, all house made including mini loaves of cornbread. The baked beans were nice and sweet/smoky and the coleslaw was light and had a distinct apple cider vinegar flavor. The best item though isn’t actually on the menu. They are called Burnt Ends and are my new favorite food. Burnt Ends are made from the “point” of  a beef brisket, the point is removed after the brisket is finished smoking and is returned to the smoker for more cooking as it takes longer for the fat to render out and the meat to become tender. The taste starts out like a burnt marshmallow, very sweet with a hint of charcoal, and when you chew it the flavor of the rendered fat, beef, sauce and seasoned crust all swirl together in a money shot of BBQ goodness. I’m in love and I don’t care who knows it. There’s no picture because I ate them too fast but if you click on the picture of the whole platter they’re right in front of the corn bread.

The Hog Shack Cook House is located at #160-3900 Bayview street in Steveston (Richmond). Follow them on Twitter so you know when they have Burnt Ends or click on their logo at the top of the page to see their website.

Wow, longest blog post ever… The BBQ Challenge is getting good, lots of great places with amazing food!!! Still a long way to go though, it’s tough work but someone has to do it.

Scott.