A heaping bowl of grateful gumbo

grateful gumbo

This is one for all those leftover-lovers out there.  The thought of cooking after you have gobbled up every Thanksgiving favorite you have been craving for a calendar year seems daunting.

Enter: the world’s easiest leftover turkey gumbo, where the effort required is minimal and the flavor is huge. It can be tweaked to your taste, and that leftover stuffing can even be thrown in. It also freezes well if you just can’t face another big meal for a week or two.

May your Thanksgiving be flavorful, love-full, and #blessed.

INGREDIENTS:

1 cup flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 cup okra, sliced
Cajun seasoning, to taste
1/2 pound andouille sausage, sliced
2.5 quarts turkey broth (made from leftover carcass) or chicken stock
1 quart leftover turkey meat
1 cup peeled shrimp
2 tablespoons chopped green onions
1 cup leftover stuffing (optional)
Steamed rice, for serving

DIRECTIONS:

1. In a large cast iron pot, cook bacon until all fat has been released.

2. Remove cooked bacon with slotted spoon and set to the side

3. Combine the fat with flour.

4. Stir the mixture slowly and constantly for 20 to 25 minutes over low heat until it reaches the color of chocolate.

5. Add your chopped onions, bell pepper, garlic and celery to the roux and cook until soft (about 5 minutes).

6. Add the sausage and the Cajun seasoning and cook, stirring often, for 5 minutes.

7. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.

8. Add the turkey meat, shrimp, okra and extra stuffing (optional) and cook for 15 to 20 minutes.

9. Serve with steamed rice and top with green onions.

Serves 8.

Posted on November 9, 2017 and filed under main event, soup, thanksgiving, world travel.

Retro Recipe: The world is your oyster

oyster 2.jpg

 

Be a little shellfish this weekend and fry up some oysters using this classic 1878 recipe. These beauties have been cultivated since Roman times but only really became en vogue in our neck of the woods in the 19th Century. Oysters bars were for fancy folks until post-Civil War, when production surged and they were more accessible to everyone. Hooray for that! Though the raw ones are great with champagne, these fried treats are best washed down with your local beer.

Adapted from:
Gulf City Cookbook, Mobile Ala. 1878
*updates in italics
Oyster Fritters
Beat two eggs very light; stir in two table-spoons of heavy cream, three tablespoons of flour, and pepper and salt to taste. Dip the oysters in this batter and fry in boiling lard (or oil) until crispy. Serve with your favorite spicy mayo or my shortcut tzatziki.

Tzatziki Sauce
1/2 cup sour cream
1/2 cup plain Greek Yogurt
1 chopped cucumber (peeled and deseeded)
2 cloves garlic
1 tsp chopped dill
2 Tbsp olive oil
salt and pepper to taste
Stir well to combine.
Refrigerate until ready to serve.

 

Posted on September 18, 2017 and filed under appetizers, fish, time travel.

30 Minute Lemon Trout Amandine

What should I cook for dinner this week? Tacos again? If you are sick of the same-ole same-ole, take a bite out of this New Orleans classic. My lemon trout amandine takes 30 minutes max to make and is a great place to start for those new to cooking fish. Out of all the fish out there, trout is on the mild side and is perfect for beginners. The kids will even give it two thumbs up.

A traditional amandine consists of pan fried trout with an almond butter sauce. To give it that kick, add Cajun seasoning and a little extra lemon for a balanced bite. Your salt and pepper amounts are to taste. Keep in mind that a lot of Cajun seasonings have salt in them so check the label before you get going. Some recipes want you to make a batter, but I think dredging the fish directly in flour gives it that crunchy thin crust without making it feel like you are eating fish and chips.

For those who prefer olive oil, make the substitution in the same amount. Peanut oil is another great alternative and gives it an even richer flavor. Make sure to let your oil heat in the pan before adding the trout (3 minutes over high heat is always about right). It should have that great sizzle when it hits the pan. Flip your fish only once for crispy perfection. Finish it off in the oven and you are done! It's a tasty of the Big Easy that actually is easy. Let the good times roll!

What You'll Need

  • 4 10 oz room temperature trout fillets (without skin)
  • 1 Tbsp Cajun seasoning
  • 6 Tbsp all purpose flour
  • 1/2 cup blanched and sliced almonds
  • juice of 1 lemon
  • 1 stick unsalted butter
  • pepper and salt, to taste
  • vegetable oil for frying (recommended 1 cup)
  • parsley, for garnish (optional)

How to Make It

Fish 

1. Preheat oven to 300F

2. Season trout fillets with Cajun seasoning, salt, and pepper.

3. Dredge in flour

4. In a cast iron skillet, heat 1/2 inch of vegetable oil until ready for frying. When the oil is ready, a few bubbles will reach the surface.

5. Fry the fish for three minutes each side.

6. Remove from the pan and place on a baking rack.

7. Finish in oven for five minutes.

Sauce

1. Melt butter in a sauce pan.

2. Add the almonds and cook until slightly browned.

3. Stir in juice of one lemon

4. Add salt and pepper, to taste.

5. Remove fish from the oven, top with almond sauce and parsely.

Posted on August 3, 2017 and filed under fish, main event.