As you wish, Animus.
By the way, these are NOT "healthy." They are insofar as they're not processed, they're all-natural (or mostly so), etc; but they are not "health" or "diet" food. FYI. But I am under the assumption that, even though she is a traceuse, your goals here are a bit different than a simple post-training session refuel.
Also, I did not scale the recipes for two. I am too tired to do math at this hour.
Menu #1 (New Orleans):
Big Easy Shrimp (wine: Viognier or Pinot Gris)
Green salad
Jambalaya (wine: Tempranillo, Oregon or California Pinot Noir, or a Grenache-based red--look for a fruitier wine)
Caramelized Bananas with Rum Sauce
Big Easy Shrimp (serves 4-6)
5 sticks butter, melted
1 1/2 T black pepper
5 t minced garlic
1 t cayenne pepper (or to taste)
3 cups Worcestershire sauce
1 lb fresh peeled 16-20 count shrimp, butterflied
Combine all ingredients except shrimp. Pour into a shallow baking dish. Add shrimp. Broil on high 4 minutes. Stir. Broil another 4 minutes or until shrimp are done.
Jambalaya (serves 10)
1 stick butter
2 yellow onions, chopped
5 green onions, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeno chili, finely chopped with seeds
1 T Creole seasoning
1/2 t ground cayenne pepper
1/2 t dried thyme
1 lb andouille sausage, or smoked sausage, cut into 1/2-inch pieces
3/4 pound chicken breast, cut into 1/2 inch pieces
2 14.5-oz cans chicken broth
1 16-oz can plum tomatoes, diced, with liquid
3 cups long-grain rice
Melt butter in Dutch oven over medium-high heat. Add vegetables and herbs/spices. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add remaining ingredients and bring to a slow boil. Reduce heat to medium-low, to bring to a steady simmer. Cover and cook until rice is very tender, stirring occasionally, about 1 hour.
Caramelized Banana with Rum Sauce (serves 2)
4 teaspoons unsalted butter
2 bananas, halved lengthwise then crosswise
4 t packed brown sugar
4 T dark rum
4 t water
dash nutmeg (preferably freshly grated)
dash cinnamon
4 T chopped pecans, toasted
Vanilla ice cream
Melt butter in skillet over moderately high heat until foam subsides, then saute bananas, cut sides down, shaking skillet, 1-2 minutes. Remove skillet from heat and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds to a minute.
Add water and spices, and a pinch of salt. Cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, about 2 minutes.
Serve warm over vanilla ice cream. Sprinkle with toasted pecans.
Menu #2 (Spanish):
**serve with a crusty European bread
Gazpacho (wine: Sauvignon Blanc)
Green Salad
Seafood Paella (wine: unoaked Chardonnay or a Sauvignon Blanc)
Fine chocolates
Gazpacho (serves 4)
2 slices day-old baguette (you can also dry them out in the oven if you don't have any day-old bread)
3 large tomatoes, cored and diced
1 medium cucumber, peeled and cut into cubes
1/2 medium red onion, chopped
1 red bell pepper, chopped
2 T chopped fresh parsley
2 cloves garlic, crushed
2 c tomato juice
3 T red wine vinegar
1 t paprika
1/2 t salt
freshly ground black pepper to taste
hot red pepper sauce, to taste (optional)
Garnish: garlic croutons, chopped fresh parsley, finely chopped cucumber and red onion
Soak bread in 1/2 cup water for 10 minutes. Place vegetables, parsley, and garlic in food processor. Pulse several times to break up chunks. Add bread, tomato juice, vinegar, paprika, and salt. Process 5 more second, or longer for a thinner soup. Add pepper and hot pepper sauce (if desired) to taste and stir well. Chill until ready to serve. Serve in chilled bowls, topped with garnishes.
Seafood Paella (serves
Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 (8-ounce) bottles clam juice
Herb Blend:
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced
Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
1 (7-ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice
To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.
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That's it! I figure you can handle a green salad, and picking up some fine chocolates, on your own.
Hope this helps.
Bon appetit, et bonne chance!
