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TODAY
updated 10/17/2005 5:22:42 AM ET 2005-10-17T09:22:42

Mid-summer is hot hot hot and what better way to spice up your family’s meals than with some southern inspired grilling and frying. Jimmy Bannos, chef and owner of “The Heaven On Seven” restaurant in Chicago and the author of “The Heaven On Seven Cookbook: where it’s Mardi Gras Aall the Time!”, shares some creative recipes that will make your dinner time sizzling.

Recipe: BLUEBERRY CORN BLASTERS (on this page) Recipe: GRILLED SHRIMP AND ANDOUILLE WITH HOT RAVIGOTE SAUCE (on this page)

Recipe: JERK CHICKEN SKEWERS WITH HABANERO MANGO DIPPING SAUCE (on this page)

Recipes excerpted from “The Heaven On Seven Cookbook: Where It’s Mardi Gras All the Time!” by Jimmy Bannos. Copyright © 2003 by Jimmy Bannos. Published by Ten Speed Press. All rights reserved. No part of this excerpt can be used without permission of the publisher.

© 2013 MSNBC Interactive.  Reprints

Recipe: BLUEBERRY CORN BLASTERS

Ingredients
  • 1 1/3 cups all purpose flour
  • 1 cup 2 tbsp. finely ground corn flour
  • 2/3 cup granulated sugar
  • 5 tsp baking powder
  • 1/2 tsp Kosher Salt
  • 1 large egg
  • 1 1/3 cup milk
  • 5 tbsp. unsalted butter
  • 1 cup fresh blueberries
  • 1 qt Canola oil
  • Powdered Sugar to taste
  • 2 cups Italian bread crumbs
  • 2 eggs, beaten
  • 2 tbsp. milk
Preparation

Preheat oven to 350 degrees. Grease an 8x8 inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk and butter. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.

While cornbread is cooling, preheat oil in large saucepot to 350 degrees.

Cut blueberry cornbread into 1 ½ inch squares. Add eggs and milk and beat lightly with a fork. Dip cornbread in beaten egg mixture and roll in breadcrumbs. Fry breaded blueberry squares in batches until golden brown. Remove from oil and dust with powdered sugar. Serve immediately.

Recipe: GRILLED SHRIMP AND ANDOUILLE WITH HOT RAVIGOTE SAUCE

Ingredients
  • Hot ravigote sauce
  • 1 tbsp. unsalted butter
  • 2 tbsp. finely diced yellow onion
  • 2 tsp capers, rinsed and drained
  • 1 1/4 tsp roasted garlic puree
  • 1/8 tsp Angel Dust Cajun seasoning
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp ground white pepper
  • 1/8 tsp crushed red pepper flakes
  • Pinch of salt
  • 1 1/2 cups heavy whipping cream
  • 4 tsp Creole mustard
  • 1 tsp prepared horseradish
  • 1/8 tsp Worcestershire sauce
  • 1/8 tsp hot pepper sauce
  • 1 tsp unsalted butter, cut into pieces
  • FOR THE SHRIMP AND ANDOUILLE
  • 1 lb andouille
  • 24 large shrimp
  • 2 tsp extra virgin olive oil
  • 2 tsp Angel Dust Cajun seasoning
  • 12 (10 inch) skewers, soaked in water if wooden
  • White rice
Preparation

To prepare the sauce, heat the butter in a medium nonstick sauté pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned. Stir in the capers, garlic puree, Cajun seasoning, ground black and white peppers, red pepper flakes and salt; cook for 1 minute. Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauces. Bring to a boil and simmer, whisking occasionally, for 5 minutes or until sauce thickens. Add the butter, whisking until completely incorporated. Set aside until needed. Reheat the sauce before serving.

For the shrimp and andouille

Heat a charcoal or gas grill.

Slice the andouille diagonally into 36 ½ inch slices. Place the andouille and shrimp in a medium-sized bowl, drizzle with oil and toss to coat. Sprinkle with the Cajun seasoning and mix thoroughly. Thread 3 pieces of andouille and 2 shrimp onto each skewer, alternating andouille and shrimp.

Grill over high heat, turning once or twice, for 6 to 7 minutes, or until shrimp turn pink and are cooked through.

Serve 2 skewers per person with white rice and a portion of sauce.

Recipe: JERK CHICKEN SKEWERS WITH HABANERO MANGO DIPPING SAUCE

Ingredients
  • Habanero mango dipping sauce
  • 1 tsp extra virgin olive oil
  • 1/4 cup diced yellow onion
  • 1/2 tsp seeded, chopped habanero chile
  • 1/4 tsp roasted garlic puree
  • 1 1/3 cups (1 med) peeled, chopped Mango
  • 2 tbsp. water
  • 1 tsp honey
  • Pinch of salt
  • Pinch of ground white pepper
  • 2 tbsp. minced fresh cilantro
  • Jerk chicken skewers
  • 3 lbs chicken tenders
  • 3 lbs chicken tenders, rinsed and patted dry
  • 1 tbsp. ½ tsp dry rub jerk seasoning
  • 1/2 cup Jimmy’s Jamaican Jerk Marinade
  • 1/2 tsp Angel Dust Cajun seasoning
  • Non stick vegetable spray
Preparation

Heat oil over high heat in a small non-stick pan. Add onions and cook, stirring frequently for 1 minute. Add garlic puree and cook for an additional minute. Transfer to a blender with mango, water, honey, salt & pepper. Puree until smooth. Pour sauce into small container, stir in cilantro, cover and refrigerate for at least 30 minutes before serving, or overnight as needed.

To prepare chicken

Season the tenders with 1 tbsp. of Jerk Seasoning, place chicken in a plastic resealable bag and add the jerk marinade. Coat all pieces evenly. Seal bags and marinate in the refrigerator for at least 8 hours, up to 24 hours.

Simply grill for several minutes.

OR

When ready to cook: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick vegetable spray. Remove the chicken wings from plastic bags and transfer to the prepared pan. Discard the marinade. Combine the remaining ½ tsp of Jerk seasoning with the Cajun seasoning and sprinkle the chicken with the mixture. Bake for 25 minutes and then flip and bake for another 15 minutes, until the marinade begins to brown.

Serve with mango sauce.

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