Best Trinity Recipes

SHRIMP TRINITY WITH PARMESAN PEPPERED CREAM SAUCE

Steps:

• In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.
• In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.
• In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.
• Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.
• When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.
• Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.

HOLY TRINITY CHILI

Steps:

• Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions.
• Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.

CHOCOLATE TRINITY PARFAITS

Steps:

• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to 5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
• To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream. Refrigerate the parfaits until just a few minutes before serving.

CREOLE ROASTED TURKEY WITH HOLY TRINITY STUFFING

Steps:

• Preheat oven to 400°. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes., Reduce oven setting to 325°. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.

CHEF RAY'S SEAFOOD TRINITY

Steps:

• Take a heavy aluminum 12 inch skillet, pour in the olive oil and heat it hot enough for frying. Drop in the shrimp and scallops (make sure they are drained well) and stir-fry them quickly until they start to bronze. Then immediately reduce the heat to medium and gently sauté the shrimp and scallops until the natural juices begin to render out(about 3 min). Do not over cook.
• Add the green onions and garlic and sauté then till the onions wilt slightly and the garlic starts to brown. At this point, remove seafood from the skillet with a strainer spoon, leaving as much liquid as possible in the pan and set them aside in a bowl.
• increase heat to "high" again. Pour in the heavy cream and dry seasonings and cook it at a quick bubble until it thickens. Make sure to watch the pan and continuously stir as it cooks because cream has a tendency to boil over easily.
• Boil pasta, drain and add a small amount of olive oil to prevent sticking. Set Aside.
• Place all the seafood, including crab and the Romano cheese into the pan and mix everything together well. Then drop in the pasta and thoroughly coat each strand with the sauce and serve piping hot. garnish with black olives.

POTSIE'S WHITE TRASH TRINITY

Steps:

• Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
• Heat your skillet (with all of the ingredients) over medium high heat.
• Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them "sweat". Just like eggplant. You don't want them to do that while trying to brown them -- it will increase your cooking time.).
• Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don't use a high heat YET -- you are not trying to brown the potatoes yet just get them soft.
• They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
• After potatoes are soft, remove the lid (and don't recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
• When browned to your liking remove from skillet and salt to your taste.
• Serve with ketchup if you must but a creamy white gravy is better.

HOME-STYLE POTATO SALAD TRINITY

Steps:

• In a kettle combine the potatoes, peeled and cut into 1-inch chunks, with the broth and, if necessary, enough water to cover them and simmer them, covered, for 8-10 minutes, or until they are just tender. Drain the potatoes in a colander set over a bowl, reserving the broth for another use, and let them cool.
• In a large bowl whisk together the mustard, the vinegar, the lemon juice, the celery salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mayonnaise, the parsley, and the dill, add the potatoes, and toss them with the dressing. Add the onion, the scallions, the celery, the bell peppers, the eggs, the olives, and the gherkins and toss the salad well.
• Garnish the salad with the deviled eggs, the bacon, the paprika, and the parsley.

HOLY TRINITY SALAD

Steps:

• Put in a large bowl in order of ingredients.
• Give it a good mix.
• Let it chill in the fridge for a while and for the flavors to get acquainted.
• Try really hard to not eat it all yourself.

TRINITY

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

HOLY TRINITY JAMBALAYA STEW

Steps:

• Heat up 2 tbsp oil in a large Dutch oven. Place thighs in, skin side down, brown well, turn, and brown the other side. Remove to a plate, and reduce heat to medium.
• Add the trinity: onions, peppers, and celery; saute, until softened. Add the bay leaves and salt and peppers. Add the okra.
• When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic microplaned, and return the chicken to the pot.
• Add the chicken stock. Simmer on low for a good thirty minutes until chicken is done. Remove chicken to cool, and then remove from bones and shred.
• At this point you can cover and leave until you are close to eating. (I typically cook this in the morning and let it set on the stove all day to let the flavors marry). When ready to continue, return the chicken to the pot if you have not already and dice up the sausage (I used already cooked so I don't like to let it sit and lose its unique flavor). Adjust the stock so that there is enough to not quite cover the food thus far. Begin to bring to a boil.
• Make your roux. Take 3 Tbsp canola oil and add 3 Tbsp flour. Cook, stirring until it is a medium brown. Add in chunks to the Dutch oven once the stew is boiling.
• Five minutes before serving add the shrimp to the top, and cover for five minutes. Serve over rice, with chopped scallions and file' powder on the side to sprinkle over as your guests desire.