Shrimp and Andouille Gumbo


Reblogged: from The Daily Meal                                                                                                                             Shrimp and Andouille Gumbo 

For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. La Place, has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, “We have to buy extra to make sure that there is enough left after everybody snacks on them.” If none are available, any smoked pork sausage will work.

INGREDIENTS

  • 1 whole chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces andouille sausage
  • 1 smoked ham hock
  • 1 gallon chicken stock
  • tablespoon leftover cooking fat, such as chicken fat or bacon grease
  • 4 ribs celery, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 small poblano pepper, seeded and coarsely chopped
  • 8 cloves garlic, minced
  • 2 teaspoons smoked hot paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried ground sage
  • 1/4 teaspoon cayenne pepper
  • 4 bay leaves
  • 1 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 pound small Maine red shrimp (in season) or other small fresh shrimp, peeled
  • 1 tablespoon filé powder
  • 2 tablespoons minced parsley
  • 1 tablespoon minced oregano
  • 2 tablespoons minced sage
  • Cooked white rice
  • 4 thinly sliced scallions (optional)

    DIRECTIONS

    Preheat the oven to 450 degrees.

    Season the chicken liberally both outside and inside the cavity with salt and pepper. Tuck the wings underneath the bird (twist at the joint) and tie the drumsticks together with string or twist ties. Place it breast-side up in a roasting pan. Roast to an internal temperature of 165 degrees, 45-55 minutes, or until the skin turns deep golden brown and juices from the center of the bird run clear into the pan when you tip them out.

    Remove from the oven and rest for 25 minutes, until the chicken is cool enough to handle.

    Meanwhile, lower the oven to 350 degrees. Roast the andouille in a small roasting pan until fully cooked, about 20 minutes. Remove from the pan and set aside to cool, then slice into bite-sized pieces and set aside. (Grace saves the sausage fat left behind in the roasting pan to use for sautéing the trinity later on in the recipe.) Return to the rested chicken and remove and discard the skin. Pull the meat from the carcass, chop into bite-sized pieces, and set aside. Return the bones back to the pan and roast in the oven until bones are deeply browned, about 25 minutes. This step is optional but adds depth of flavor to the finished stock.

    Transfer the roasted bones to a large pot. Add about ¼ cup water to the drippings in the hot roasting pan and scrape up the browned bits clinging to the bottom. Pour the resulting liquid into the pot. Add the ham hock and chicken stock. Bring to a boil, then lower the heat to medium-low and gently simmer for 1 hour, skimming away fat and impurities that rise to the surface.

    Strain the resulting stock through a fine-mesh sieve, reserving the liquid and the ham hock separately. Rinse the pot of any residue and return the stock to it. Discard the chicken bones.

    Once the ham hock is cool enough to handle, pick off the meat, chop into bite-size pieces, and set aside.

    In a large skillet over high heat, melt the fat. Add ½ the trinity (onions, celery, and peppers) reserving the rest for later. Reduce the heat to medium-high and sauté for 5 minutes, until the vegetables soften slightly. Add the garlic and continue to cook until the vegetables are tender, about 5 more minutes. Add the vegetables to the stock along with the paprika, dried herbs, cayenne, and bay leaves. Bring to a boil, then reduce the heat. Simmer briskly for about 1 hour, until the liquid is reduced by ¼, then season with salt and pepper.

    To make the roux, pour the canola oil into a large skillet, preferably cast iron, and whisk in the flour to create a wet paste. Cook over medium heat, whisking often and employing patience, until the roux darkens past the “peanut butter” stage, taking on a deep, dark chocolate color and a rich, nutty aroma, about 30 minutes. Turn off the heat and carefully add the remaining chopped trinity vegetables to the roux, continuing to stir constantly until the vegetables stop spitting, 3 to 5 minutes. Transfer the roux to a large mixing bowl and cool for 15 minutes. Slowly whisk 2 cups of hot stock into the roux to thin the consistency.

    Now it’s time to pull the gumbo together! Pour the thinned roux back into the pot of hot stock (now properly reduced), whisking vigorously to incorporate it. Add the reserved chicken, ham hock, and sausage along with the shrimp, filé, and fresh herbs. Bring to a boil, then reduce the heat. Simmer until the gumbo has thickened and the shrimp are cooked, about 25 minutes. The final consistency should be somewhere between a soup and a stew, or as one cook describes, “muddy.” If it is too thin, reduce the liquid until it reaches the desired consistency. Too thick? Add water or stock. When finished, season with salt and pepper.

    To serve: Spoon gumbo into large, flat bowls, then spoon a liberal mound of rice in the center. Scallions are the authors’ addition for color and texture; good Creoles or Cajuns would eat their bowls neat. Leftover gumbo tastes better the next day — even better the day after that — and can be saved for up to a week in the refrigerator.For more great Recipes visit http://www.thedailymeal.com/

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Baked Stuffed Peppers


Reblogged:from Mr.Food                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Baked Stuffed Peppers                                                                                                                                                                                                    Our over-stuffed veggie Baked Stuffed Peppers are a  super change-of-pace easy side dish.Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main  dish.                                                                                                                                                                                              Cooking Time:25  minBaked Stuffed Peppers

Ingredients

  • 1/4   cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 ripe tomato, finely chopped
  • 1/4   cup chopped fresh parsley
  • 3/4   cup Italian bread crumbs
  • 1/4   teaspoon salt
  • 1/4   teaspoon black pepper
  • 2 red or green bell peppers, split lengthwise and cleaned (see  Options)
  • 1 tablespoon grated or shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with  cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion and garlic, and  saute just until softened. Remove from heat and add remaining ingredients except  pepper halves and Parmesan cheese; mix well.
  3. Fill peppers evenly with mixture and place in prepared baking dish.  Sprinkle with Parmesan cheese.
  4. Add 1/4 cup water to baking dish, cover with foil, and bake 20 minutes.  Remove dish from oven and carefully remove foil; return dish to oven and bake  for an additional 5 to 7 minutes, or until peppers are tender and the filling  is heated through. Serve immediately.

Visit their site at http://www.mrfood.com/  for more great recipes,they also offer free ebooks.

Best Crockpot Pork Chops


Best Crockpot Pork Chops                                           We’re gonna bust your chops… literally. This crock pot recipe will leave your pork chops moist and tender to the bone.                                                    Ingredients                                                                                                                                           4 pork chops, each about 1/2 inch thick 2 medium onions, chopped 2 celery ribs, chopped 1 large green bell pepper, sliced 1 (14 1/2 oz.) can of stewed tomatoes ½ cup ketchup 2 tbsp. cider vinegar 2 tbsp. brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 beef bouillon cube 2 tbsp. cornstarch 2 tbsp. water                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      Add all ingredients except water and cornstarch to the crock-pot. Cook on “low” for 5 1/2 hours. Mix cornstarch and water together and stir into crock-pot. Cook 30 minutes more.                                                                                                 Bell pepper, Cook, Cooking, Eating, Food, Health, Healthy Ways to Lose Weight, Home, Human nutrition, Meat, Nutrition, Olive oil, Pork, Pork chop, Slow cooker, Tablespoon, Top Weight loss, Weight, Weight Loss Tips, Worcestershire sauce

Roasted Veggie Melts


Reblogged:from Inspiredweightloss                                                                                                                                                                                                                                                                               Ingredients

1 small head broccoli, cut into small florets (stalk discarded)                                                              1 tablespoon olive oil                                                                                                                           Coarse salt and ground pepper                                                                                                                   4 Portobello mushrooms (stems removed), sliced 1/2 inch thick                                                        1 large red bell pepper (ribs and seeds removed), sliced 1/2 inch thick                                          1/4 cup light mayonnaise                                                                                                                              1 small garlic clove, crushed through a press                                                                                           4 thick slices country bread (preferably whole grain)                                                                            1 cup part skim mozzarella cheese, shredded

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            Directions:

  1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
  2. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
  3. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.                                                              Health, Food, Human nutrition, Nutrition, Olive oil, Black pepper, Cooking, Sheet pan, Garlic, Broccoli, Bell pepper, Mozzarella, Kosher salt