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  • pixeltheatre 12:05 am on May 14, 2011 Permalink | Reply
    Tags: , Daring Cooks, gumbo   

    Daring Cooks 25th Challenge: Chicken gumbo – Laissez les bons temps rouler! 

    20110501-114533.jpgOur May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh. I had often heard of gumbo but never tried it. There were plenty of nice spicy sausage in this recipe, and it can only get better when you start frying everything in duck fat. Though heavy on the prep work, this recipe went smoothly. The aroma as it simmered for an hour and a half was just sublime. This will be a nice repeat in a colder time of the year, with perhaps an extra dash or two of Tabasco for extra heat. Very nice challenge.

    Drew’s Chicken & Smoked Sausage Gumbo

    Minimally adapted from My New Orleans: The Cookbook, by John Besh
    Serves 10-12

    Ingredients

    1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil
    1 cup (240 ml) (140 gm) (5 oz) flour
    2 large onions, diced
    1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
    2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
    2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
    2 stalks celery, diced
    2 green bell peppers (capsicum), seeded and diced
    1 tomato, seeded and chopped
    2 cloves garlic, minced
    Leaves from 2 sprigs of fresh thyme
    3 quarts (3 liters) Basic Chicken Stock (recipe follows), or canned chicken stock
    2 bay leaves
    6 ounces (175 gm) andouille sausage, chopped
    2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
    1 tablespoon (15 ml) Worcestershire sauce
    Salt, to taste
    Freshly ground black pepper, to taste
    Filé powder, to taste
    Tabasco, to taste
    4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)

    Directions:

    1. Prepare homemade chicken stock, if using (recipe below).
    2. Prepare homemade Basic Creole Spices, if using (recipe below).
    3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.

    4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.

    5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.

    6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.

    7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.

    8. Add the sliced smoked sausage and stir for about a minute.

    9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
    10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
    11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
    12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
    13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

    Basic Louisiana White Rice

    Adapted from My New Orleans: The Cookbook, by John Besh
    Servings: About 4 cups

    Ingredients

    1 tablespoon (30 ml) (30 gm) (1 oz) chicken fat, extra-virgin olive oil, or butter
    1 small onion, minced
    1½ cups (360 m) ((280 gm) (10 oz) Louisiana (or another long-grain white rice)
    3 cups (750 ml) Basic Chicken Stock
    1 bay leaf
    1-2 pinches salt

    Directions:

    1. Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes.
    2. Pour the rice into the pan and stir for 2 minutes.
    3. Add the chicken stock and bring to a boil.
    4. Add the bay leaf and salt.
    5. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes.
    6. Remove the pan from the heat, fluff the rice with a fork, and serve.

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    • Audax Artifex 5:12 am on May 15, 2011 Permalink | Reply

      Your gumbo is s.t.u.n.n.i.n.g I love the photo it looks so delicious well done.

      Cheers from Audax in Sydney Australia.

    • plastic surgery financing poor credit 4:42 am on June 12, 2013 Permalink | Reply

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  • pixeltheatre 12:01 am on April 14, 2010 Permalink | Reply
    Tags: Daring Cooks, stew   

    Daring Cooks 12th Challenge: Brunswick stew 

    The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. I can’t say I’m too fond of stews, but when I saw that the first ingredient was a 1/4 lb of bacon, I was in! ;0

    The history of this stew, as explained by Wolf:

    Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

    However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years. He was said to have used squirrel in the original Brunswick Stew created for the group when they returned. The hunters were at first skeptical of the thick, hearty concoction, but upon tasting it, were convinced and asked for more.

    Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from both Virgina and Georgia against their counterparts, and takes place every October in Georgia.

    In the early 20th Cent, the rivalry of the two Brunswicks helped make this dish as popular as it is today, and it quickly became a pan-Southern classic. Some recipe call for the original addition of squirrel, but most allow for chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The vegetables can vary widely from variation to variation, however, the Brunswick Stewmasters recipe says *exactly* what is used in competion stews, and states that “Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.”

    However, most agree that, Brunswick stew is not done properly “until the paddle stands up in the middle.”

    I did version one of this recipe. I substituted pork ribs for the rabbit, used lima and kidney beans, since I couldn’t find any butter beans and used store-bought chicken broth. I also needed more than the 4 cups of broth stated in the recipe. It just wasn’t enough to submerge the potatoes and everything else for simmering. I used closer to 6 cups in the end. I was going to do this recipe on a Tuesday night, to have the next day, but then decided to use a quiet Easter Monday afternoon at home instead. I’m glad I did, as it pretty much took all afternoon and part of the early evening. But the work was definitely worth it. It was one of the best stews I’ve ever had. It doesn’t have the customary dark sauce you would expect, but a very nice, spicy (I left the seeds in of one of the serrano peppers) thick creamy broth. And your spoon really does stand in your bowl, for all the goodness it contains. Very nice recipe. Thanks Wolf!

    Brunswick Stew

    Prep Time-

    Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken Broth, or your own stock from scratch
    Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your meats already cooked first.

    Equipment needed-
    Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the recipe used
    Cutting board
    Knives
    Measuring cups and spoons
    Colander
    Large bowl
    Large wooden spoon for stirring
    Tongs

    Ingredients-

    Recipe One, the Long Way-
    From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

    Serves about 12

    1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
    2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
    1lb / 455.52 grams / 16oz rabbit, quartered, skinned
    1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most of the fat removed
    1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
    2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
    2 Bay leaves
    2 large celery stalks
    2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
    1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
    3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
    2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4 ears)
    3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen
    1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
    ¼ cup / 57.48 grams / 2.019 oz red wine vinegar
    Juice of 2 lemons
    Tabasco sauce to taste

    Recipe 1-1-In the largest stockpot you have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.

    2- Season liberally both sides of the rabbit and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.

    3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.

    4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart. Remove the bay leaf, celery, chiles, bacon and discard.5 After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

    5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.

    6- You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.

    Recipe Two, The Short Way-
    This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.

    Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

    Serves about 10

    2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
    3 medium diced potatoes
    2 medium ripe crushed tomatoes
    2 medium diced onions
    3 cups/ 689.76 grams / 24.228oz frozen corn
    1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
    4-5 strips crumbled bacon
    ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
    1 Tablespoon / 14.235 grams / .5 oz sugar
    1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
    Dash of red pepper
    2 diced carrots (optional)
    Tomato juice

    Directions-

    Recipe2- In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

     
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