Tuesday, January 17, 2012

Gumbo and Corn Fritter

I made my first Gumbo this weekend. I know how to make a roux, but was not willing to put in the time to make my own due to my current handicap of a broken foot. It turned out great. I also fixed a corn fritter that I got from Cooking Light. It is moist and delicious. You could add some sliced sausage or taco meat to it and make a great main dish. Here is my basic gumbo recipe. Enjoy.

1 large joy dark Roux (I used Savoy's)
6 oz. tomato paste
4-5 (48 oz) boxes of stock (I used chicken because we could not find seafood, and seafood may be too much of that seafood flavor for some people)
2-3 bell pepper, chopped
2 onions, chopped
6 celery stalks, chopped
4 dried bay leaves
3 tbsp chopped fresh thyme
1-2 tsp. cayenne pepper
2 (8oz.) lump crab meat
2-3 lbs shrimp (we used 30/40 size)- you can buy them already pealed if you do not want to use the shells to flavor the stock. I did not do try this this time due to time restraints, but I will try it next time. You will need cheese cloth if you are planning on doing this step.
2 loops of smoked sausage
green onions, chopped
gumbo file
- Oysters optional

Add all the roux to a large stock pot. Heat it over really low heat so that it "melts". You may need to add 1/4 cup of stock to the roux to get it moving along quicker. Once the roux is in a more liquid state (it will not be very loose) add the veggies and stir them into the roux. Add in 4 dried  bay leaves, 3 tbsp chopped fresh thyme, 1- 2 tsp. cayenne pepper (you can adjust this later if you want it hotter). Simmer them on low to medium-low heat for 15- 20 minutes stirring occasionally. The vegetables will begin to wilt as they release their sugars into the roux.
While roux is loosening and the veggies are simmering you can  flavor the broth with the shrimp peels and a little oyster juice if you are using them. To do this, pour all the stock into another large pot and turn it on high to medium-high heat (your going to bring it to a slight boil). Tie your shrimp peels (some people put in crab legs too) in a cheese cloth and dampen it with water. When the broth begins to boil drop the cheese cloth in and pour in a little of the clam juice (water). Turn it down and let it simmer for 15 minutes. Pull the cloth out and give it a little squeeze. Check and make sure there is no escaped debris.
When the veggies look nice and soft begin adding in the broth slowly. I like to add in 2 cups at a time and then stir it in to the roux until all incorporated. Bring to a boil and adjust heat seasoning and salt or pepper. Add in the sausage and oysters (optional). Wait until you are 5 minutes from serving and stir in the crab and the shrimp. Serve over rice, and top it with green onions and file (and maybe a little Tabasco).

Sunday, January 8, 2012

So Sorry-

I totally forgot to post week 4. Here it is.

19. Hotdogs
**or  crock pot dogs with chili.
20. Chicken and dressing
21. Burritos w/cream sauce and Spanish rice
22. Skillet lasagna
23. Pork chops with country gravy
24. Heavenly Fillets

Hot dogs
Chicken breast
2 lbs. hamburger meat
Boneless pork chops
Tilapia fillets

Green onion
Lemon juice
6 oz. Swiss cheese- slices preferably
cheddar cheese (hot dogs and burritos)
16 oz. sour cream
Cottage cheese
Parmesan cheese
Italian seasonings
Poultry seasoning
1 can cream of chicken
2 can cream of mushroom or celery
1 can condensed cheddar cheese soup
White wine
Herb flavored stuffing mix (1 cup)
Spanish rice box/mix
Bow tie pasta or lasagna noodles
Tomato sauce
1 egg
Flour tortillas
Hot dog buns
Frito (optional w/ hot dogs)
2 cans chili
Refried beans
1 can chopped green chilies

19.  Place hot dogs in slow cooker. Combine 2 cans chili, 1 can condensed cheese soup, and green chilies. Cover and cook on low for 3 hours. Serve hot dogs in buns. Top with chili, onions, cheese, and crushed Fritos (optional).
20. (from Paula Dean)  Preheat the oven to 350 degrees F. Add the chicken breast (I cut mine or beat them flat) to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top. In a medium bowl, add 1 can cream of chicken soup and ¼ cup wine, season with salt and pepper and pour over the cheese. Sprinkle 1 cup crushed stuffing mix on top and drizzle with  4 tbsp melted butter melted butter. Bake for 45 minutes. Remove from the oven and serve.
21. In a skillet sauté onions (optional). Add 1 lbs. hamburger meat and cook until browned. Add 1 can refried beans and ½-1 cup salsa. Cook until heated. Mix together 2 cans mushroom or celery soup with 16 oz. sour cream. Spread 13x9 with ¼ of the mixture. In flour tortillas, spread the meat mixture and a little cheddar cheese. Roll and place seam side down on the soup mixture. Once all burritos are in the dish, cover with remaining sauce. Bake at 350 for 30 min. – add more cheese to the top if desired.
22. In a large skillet, brown 1 lbs. beef with onions and 2 cloves garlic. Drain.
Add tomato sauce, - add additional seasoning if needed; parsley, basil, oregano, and salt.
Stir in uncooked bowtie pasta or break lasagna noodles up and use them.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine 1 cup cottage cheese and ¼ cup Parmesan cheeses.
Mix in 1 egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
23. Salt and pepper pork chops. Add 1 tsp butter to a skillet. Once melted add the pork to the pan and cook on each side for 3 minutes. Remove from pan and keep warm. Combine 1 1/3 cup milk and 3 tbsp flour with a whisk. Stir in ½ tsp salt and ¼ tsp poultry seasoning and pepper.  Pour mixture into pan and stir up pork drippings. Return the pork to the pan, cover and simmer for 7 minutes, or until gravy is thick.
24. Combine ½  cup Parmesan cheese, ¼ cup softened butter, 3 tbsp. mayonnaise, 3 tbsp. finely chopped green onion, salt and pepper.  Place fish fillets on a baking sheet sprayed with nonstick spray. Brush fish with lemon juice. Broil (4” from heating source) for 4-6 min. Take out fillets and top with a spoonful of the cheese mixtures. Place back in the oven for 2-4 minutes (until cheese is melted an lightly brown).—enough topping for 6 fillets.