Ronn’s Garage is finally here! We are both excited to have you cook with me at home, watch Ronn interview celebrity guests and even come to some of our parties! Ronn has been working diligently on this for a few months now and his first celebrity guest is Lorenzo Lamas. In “Ronn’s Garage” you get to see Ronn being Ronn and having a great time. In this first video, Ronn chose to do all the filming and editing himself to kind of set the tone for future shows and you all know what a perfectionist he is so it can only get better with time. There is so much more he wants to bring to Ronn’s Garage with each and every show. Lorenzo was such a great guest that he has a two part show. In the first show you get a better look at his sense of humor and how down to earth he really is. In part two you will get to see Lorenzo sing with Ronn and cook with me! Ronn’s Garage is a place to really get to see Ronn at home doing what he loves to do, playing music and having fun with his friends. I’m happy also to share some of my recipes and entertain you with some of our jam parties. So we hope you enjoy “Ronn’s Garage” and let us know what you think. You may access “Ronn’s Garage” also in Spanish, Italian, French and German by going directly to Ronn’s Garage URL and click on the flags at the top of the “Ronn’s Garage” home page. “Ronn’s Garage” is also on Ronn’s Website shortly. I think “Ronn’s Garage” will be a chance to really get to know Ronn and have some fun!
Ronn’s Garage Is Live!
Making It Right in New Orleans
On August 23, 2005, Hurricane Katrina hit New Orleans and devastated that region with 175 mph winds that left over 1836 people dead and cost over $100 billion dollars in damages. Many people lost their homes and relocated. This was one of the deadliest and costliest natural disasters in US history. Since then many people have been able to return to their home town thanks to the efforts of the “Make It Right” foundation and Brad Pitt’s passion for New Orleans.
The first star studded 
fund raiser for “Make It Right” was hosted in New Orleans by Brad Pitt, Randy Jackson and Ellen DeGeneres. They showed us the progress that is being made with Green energy efficient homes that has enabled many native Louisianians to return home. This amazing technology has helped many other displaced people all over the world with these kinds of homes and I’m happy to be a part of this with “Devin’s Kickass Cajun Seasoning.” It seems the region is coming back and will be stronger and better as time goes on. We are very proud to have participated in the first gala for “Make It Right.” 
All the 
performances by Sheryl Crow, Rhianna, Snoop Dog, Seal and Kanye West were amazing and the show will be broadcast later. The gala was totally first class and one of the most fun charity events we have ever attended. 
Ronn chatted with Portia DeRossi as I re connected with Sean Penn and Randy Jackson, who is from my home town of Baton Rouge. We had the best Cajun food prepared by Emeril and surprise appearances by Football hero Drew Brees and Dr. Drai. There was an open bar and the party went on all night long, so needless to say we didn’t want to miss any of it. By the 
end of the evening, Ronn was hanging with Jamie Foxx and Rhianna, while I partied with my home girls. One of my first college roommates came to visit me from Baton Rouge. We had not seen each other in 24 years! But that’s okay, because those are my life long friends that I cherish and we know it doesn’t matter if we don’t see each other, we are always there in each other’s heart. That’s how we are in Louisiana. If you are a friend, you are family and the passage of time just doesn’t matter. It made me so proud to see how much New Orleans loves Ronn as walked around the French Quarter listening to Jazz, stopping for Beignets and eating lots of gumbo. The culture is still there and the pride of Louisiana is still there, hell it’s a miracle that the French Quarter is still there! When Katrina hit New Orleans I cried and I wanted to do something to help rebuild it, thus
“Devin’s Kickass Cajun Seasoning” was born. I’m happy to see there are others that feel as passionate about New Orleans as me and it’s amazing to the see the progress when we all do a little bit to help. We now have several people helping us get our spice into restaurants and supermarkets. It made us so happy to be able to donated 1000 spices to the gala’s gift bags and we helped to raise over $14,000! That was small compared to other sponsors like Google, but we will most certainly be back next year bigger and better. Thank you to everyone who helped and participated. We are the spice that’s “Making It Right” in New Orleans so please spread the word and help us to continue.
Contest!!
Devin’s Kickass Cajun Seasoning is now a part of Brad Pitt’s charity A Night To Make It Right that is helping to rebuild homes in New Orleans. On March 10th, Brad is hosting a star studded gala with Ellen Degeneres for the “Night To Make It Right Gala.” Performers include, Rhianna, Sheryl Crow, Randy Jackson and Seal. We are donating 1000 spices and have helped raise $10,000 so far. So we want to kick this awesome event off with a bang and get you guys involved to help us help New Orleans come back stronger than ever! We know this is just the start of something big and we know how much you love Devin’s Kickass Cajun Seasoning, so now you have a chance to win a case of spices or a ticket to the “Night To Make It Right” after party, or a luncheon with Ronn and I!!
The contest will end on Ronn’s birthday March 4th and we will announce the winners on our website that week! You must be responsible for your own transportation to the venue. Just donate $50 to enter to win a case of spices, $100 to win a ticket to the after party or $250 to win a luncheon with us! You may paypal your donations to devronnenterprises@yahoo.com. We will notify you by email and post on our website after March 4, 2012. We are so excited to participate in this awesome event and would love your support.
Beef and Mushroom Stir-Fry
Ingredients
- 1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
- 1 tablespoon Asian sesame oil
- 1 tablespoon minced peeled fresh ginger
- 12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
- 8 ounces snow peas
- 1 bunch green onions, sliced, divided
- 1 cup fresh cilantro leaves, divided
- 5 tablespoons hoisin sauce
- 2 teaspoons chili-garlic sauce
- Devin’s Kickass Cajun Seasoning
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro, serve over rice.
Slow Cooked Southern Styled BBQ Ribs
- 2 slabs of baby back ribs
- 1 cup KC Masterpiece® Southern Style Barbecue Sauce (New Flavor!)
Dry Rub
- 1/4 cup dark brown sugar
- 4 teaspoons garlic salt
- 4 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon red pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
- Devin’s Kickass Cajun Seasoning
Liquid Seasoning
- 1/2 cup apple cider
- 1/4 cup apple jelly
- 1/4 cup honey
- 1/4 cup brown sugar
- Dry rub generously
Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve one tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of the ribs.
Build a charcoal fire for indirect cooking with Kingsford® charcoal. Add a small aluminum pan to the void side of the grill and fill in halfway with water. When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on the grill grate and cook over indirect heat for two hours and 15 minutes.
Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix the liquid seasoning in a small bowl. Pour 1/2 cup on the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.
Remove the ribs from the charcoal grill and discard foil. Brush KC Masterpiece® Southern Style Barbecue Sauce on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.
Leg of Lamb with Garlic and Mustard
- 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
- 8 garlic cloves, peeled, divided
- 1/2 cup whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- Nonstick vegetable oil spray
- Fresh rosemary sprigs and fresh Italian parsley sprigs
- Devin’s Kickass Cajun Seasoning
Preparation
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
- 1/2 cup Asian sweet chili sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
- 1 large head of butter lettuce, leaves separated
- 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
- 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
- Devin’s Kickass Cajun Seasoning
Whisk first 3 ingredients in small bowl; season with salt and pepperj and Devin’s Kickass Cajun Seasoning. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.
Filet Mignon with Mustard Sauce
- 1 (7-ounce) filet mignon (2 inches thick)
- 1/2 teaspoon olive oil
- 1 1/2 tablespoons Cognac
- 1/4 cup beef broth
- 1/4 cup water
- 2 tablespoons coarse-grained mustard
- 1 teaspoon unsalted butter
- Devin’s Kickass Cajun Seasoning
Crawfish Etouffée
- 2 pounds peeled crawfish tails
- 1 stick (8 tablespoons) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon cornstarch
- 1 cup water
- Salt and cayenne pepper, to taste
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Devin’s Kickass Cajun Seasoning
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne and Devin’s Kickass Cajun Seasoning of course.
Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Oven Roasted Dungeness Crab
- 1/4 cup (1/2 stick) butter
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon minced shallot
- 1 1/2 teaspoons dried crushed red pepper
- 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
- 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh parsley, divided
- Devin’s Kickass Cajun Seasoning
- 1/2 cup blood orange juice or regular orange juice
- 1 teaspoon finely grated blood orange peel or regular orange peel
Preparation
Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
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