The BAM!!! Page
Here's the recipe for Emeril's Creole Seasoning,
or, as we call it...
"BAM!!!"
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS Cayenne Pepper
1 TBS dried leaf Oregano
1 TBS dried Thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup.
Below are some recipes from the Lima Family Recipe Page in which BAM!!! is used to “kick it up a notch!”
BAM!!! is not a particularly "hot" spice mixture, however, it does add that special "certain something."
Zim’s Steak Tip Marinade
3 Tbs melted Butter
¼ C Honey (or maple syrup)
2 cloves crushed Garlic
1 C Katsup
¼ C Red Wine
4 tsp Lemon Juice
8(+) drops Hot Sauce
1 tsp BAM!
1 Tbs Soy Sauce
2 Tbs Balsamic Vinegar
BBQ or 5 mins. each side under the broiler
Two Quick Fish Dishes
Oven: 400° Time: 20 min
Place Fish Filets in casserole dish coated with cooking spray. Mix and spread one of the below mixtures over the fish.
Rich Fish Dish
~1/4 C Light Mayo
~1/8 C Lemon Juice
~1/8 tsp Dry Mustard
Newburg Style Fish
~1/4 C Light Mayo
~1 Tbs Melted Butter
~1/8 C Sherry
~1/8 tsp BAM!
Sprinkle with ~1/8 C Parmesan Cheese.
Sprinkle Paprika over cheese to simulate cooked lobster meat. Bake covered.
Serve with side dishes or increase topping and serve over rice.
Seafood Alfredo
2 Tbs Olive Oil
uncooked Shrimp and/or Scallops
2-4 cloves minced Garlic
1 jar store-bought Alfredo Sauce
¼ C White Wine
¼ C Milk
½ - 1 tsp BAM!
¼(-) C Parmesan Cheese
crushed Black Pepper
Heat saucepan on medium(-). Add and heat oil.
Saute seafood and remove (don’t overcook).
Lightly sauté garlic (don’t let it turn brown).
Before garlic turns, add remaining ingredients and heat thoroughly.
Return seafood to pan.
Serve over pasta.
Seafood Chowder
1 can Evaporated Milk
Milk (1 can’s worth)
2 Tbs Butter
1 sliced med Onion
1(+) Bay Leaf
~1 C diced Potatoes
Seafood (Scallops, Filet of?, Crabmeat, etc…)
Paprika
BAM!
Crushed Black Pepper
In a medium saucepan, simmer the milk, butter, onions, and bay leaf for ~5-10 mins.
Discard the onion and bay leaf.
Add the potatoes and simmer until getting tender.
Add remaining ingredients and simmer until potatoes and fish are fully cooked.
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This is a basic recipe with many variations. You can use heavy cream and milk.
The secret is removing the onions and bay leaf after flavoring the broth.
Use paprika to color, and spices to taste. Add more milk(s) as amount of seafood dictates.
(Tastes best as “Yesterday’s Fish Chowder.”)
Chicken (or veal) Marsala
2 Boneless Chicken Breasts
1/4 C Flour
BAM!
Olive Oil
2 C sliced (good) Mushrooms
1/2 C sliced Onion
3/4 C Marsala Wine
1 C Chicken Broth
1 Tbs Butter
1 Tbs fresh chopped Parsley
Fresh cracked Pepper
1 tsp Corn Starch
Pound Chicken to ~1/4-1/2“ thick. Cut into ~2” x 2” pieces.
Dredge Chicken pieces in Flour seasoned with ~½ tsp BAM!
In large (med-hi) skillet, sauté Shrooms & Onion in 2 Tbs Oil until tender (~3 min).
Remove from pan & set aside.
Add Chicken pieces in a single layer to drippings in pan. (Add Oil first, if needed.)
Saute chicken pieces ~1 min each side.
Remove Chicken pieces from pan. Set aside with Mushroom mixture.
Add Wine, Broth, & Butter to drippings in pan.
Bring to a boil (uncovered), scraping up any brown bits into sauce.
Remove ~3/4 C liquid & stir in Corn Starch. Stir Corn Starch liquid back into pan.
Return Chicken & Mushroom mixture to pan. Add Parsley & fresh cracked Pepper.
Gently simmer while stirring to heat through & thicken sauce.
Bud’s Portagee Manicotti
Oven: 350° Time: 20-30 min
Boil 1 pkg Manicotti Shells ‘til flexible. Rinse in cold water to stop cooking.
Set Aside.
Skin & dice 1 pkg Gaspar’s Linguica in ¼” cubes. Fry off fat & drain.
Set aside in bowl.
Pound 1 Chicken Breast. Dice in ½” squares. Coat pieces in Flour + ¼ tsp BAM!
Lightly sauté in Olive Oil until golden brown. Drain. Dice into ¼” cubes.
Add to linguica in bowl.
SAUCE:
Mince ~4 cloves Garlic and lightly sauté in Olive Oil (med-low).
Add 1 tbs Lemon Juice & ¼ Stick Butter.
Add ½ pint Cream, ¼ tsp BAM!, and fresh ground Pepper to taste.
Add lots of Parsley for color.
To linguica & Chicken, add ½ Pint Ricotta Cheese, and just enough SAUCE to moisten mixture to facilitate stuffing shells (Avoid runny stuffing).
Stuff shells. Place in (glass) 13 x 9 pan on top of a little sauce. Pour on remaining sauce.
Sprinkle w/ Parmesan Cheese, fresh Pepper, and BAM! Cover with foil.