Recipes

If you have misplaced our weekly flyer and there was an amazing recipe you wanted to try, you’re in luck. We’re re-posting our recipes from our flyer and our newsletter on our blog (well and some others because we just can’t do enough cooking). And don’t forget about our Interactive Cookbook on JWG’s website.

Cajun Shrimp Linguine

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 1 ts. paprika
• 2 smoked sausage, thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup 10% cream
• 1/2 cup water or chicken broth (sodium-reduced) or broth
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 (350 g) package fresh linguine
• 1 green onion, thinly sliced

Directions

In a bowl, toss shrimp and paprika together to coat; set aside.

Heat a large non-stick over medium-high heat. Pan-fry sausage slices for about 4 minutes or until golden brown; transfer to a plate. Wipe our skillet with a paper towel. In a small bowl, whisk flour into cream and add water. Return skillet to medium-high heat and add cream mixture along with garlic, thyme and cayenne pepper. Bring to a boil and add shrimp; simmer for about 4 minutes until shrimp are pink and firm. Return sausages tor skillert and warm through.  Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 minutes or until tender but firm. Drain well and add to skillet. Cook, stirring, on low heat for about 2 minutes or until sauce coats pasta well. Serve in shallow soup bowls and sprinkle with green onion.

TIP: If the smoked sausages are spicy, reduce cayenne pepper to 1/8 teaspoons.

Poached Oysters and Artichokes with Champagne Cream

For artichoke bottoms

• 2 tablespoons Champagne vinegar or white-wine vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon all-purpose flour
• 4 medium artichokes (2 pounds total)

For spinach

• 1 1/2 pounds spinach (2 bunches), stems discarded and leaves coarsely chopped
• 2 tablespoons minced shallot (1 small)
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste for oysters and sauce

For oysters and sauce

• 12 shucked large oysters such as Blue Point or Pacific, including liquor
• 1 cup Champagne or other sparkling white wine
• 2 tablespoons minced shallot (1 small)
• 1 tablespoon Champagne vinegar or white-wine vinegar
• 1/2 cup heavy cream
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
• 2 tablespoons chopped fresh chives

Prepare artichoke bottoms:
Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.)

Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner. Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.

Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.

Cook spinach while artichokes simmer:
Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.

Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered.

Prepare oysters and sauce:
Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.

Assemble dish and finish sauce:
Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.

Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Spoon sauce over oysters.

Ham, Artichoke, and Potato Gratin

yield: 10 to 12 servings

1/4 cup (1/2 stick) butter

• 4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
• Coarse kosher salt
• 3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
• 1 1/2 pounds 1/8-inch-thick ham slices
• 2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
• 2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
• 1 1/2 cups low-salt chicken broth
• 1/2 cup dry white wine
• 1 1/2 tablespoons all purpose flour
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.

Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.

Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

Traditional Irish Stew

Ingredients

4 potatoes, thinly sliced
4 medium onions, thinly sliced
6 carrots, sliced
1 pound Canadian bacon, chopped
3 pounds lamb chops, 1-inch thick, trimmed & cut
into small pieces
Salt and pepper to taste
2½ cups water
4 potatoes, halved
Fresh parsley, finely chopped

To make Irish stew, all the ingredients are assembled in layers in a large stew pot. Begin with layers of sliced potatoes, onions, and carrots. Top with a layer of Canadian bacon and lamb. Sprinkle liberally with salt and pepper. Repeat these steps until all the ingredients are used. Add enough water to just cover the ingredients. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.

Simmer over a very low heat for about 2 hours. Sprinkle liberally with the chopped parsley and serve in soup bowls.

Pickled Collard Greens with Pineapple


Ingredients

1/2 cup white-wine vinegar
1/2 cup cider vinegar
1 medium onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon sugar
1/4 teaspoon cayenne
1 Turkish or 1/2 California bay leaf
4 1/2 pounds collard greens (about 3 bunches), stems
discarded and leaves cut crosswise into 1-inch-wide strips
1 cup chopped (1/3 inch) fresh pineapple

Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and     1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.

Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water. Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour.