A recipe for 4 or 5
1 pound of Yukon gold potatoes peeled and diced
¾ cup buttermilk
4 tablespoons cream cheese
Salt and pepper to taste
In a large pot place the potatoes and cover with water. Set over high heat and cook until tender. Remove from the heat and drain. Combine the cooked potatoes with the buttermilk and cream cheese then season to taste with salt and pepper. Keep warm and serve.
Friday, September 30, 2011
Sautéed Okra with Bacon and Garlic
A recipe for 4 or 5
2 tablespoons olive oil
1 pound of fresh okra (preferably smaller pods)
½ cup sliced onion
2 cloves garlic minced
¼ cup cooked bacon pieces
Salt and pepper as needed to taste
Heat the olive oil in a sauté pan then add the okra and onions. Cook for 3-4 minutes and add in the garlic and bacon. Finish with salt and pepper and keep warm for service.
2 tablespoons olive oil
1 pound of fresh okra (preferably smaller pods)
½ cup sliced onion
2 cloves garlic minced
¼ cup cooked bacon pieces
Salt and pepper as needed to taste
Heat the olive oil in a sauté pan then add the okra and onions. Cook for 3-4 minutes and add in the garlic and bacon. Finish with salt and pepper and keep warm for service.
Lemon Thyme Chicken Pasta
A recipe for 3-4
2 tablespoons olive oil
1 pound of chicken breast diced
½ cup onion sliced
½ cup red bell pepper sliced
2 cloves garlic minced
1 cup chopped tomato
Parsley, chopped as needed
Thyme chopped as needed
Chicken stock as needed
1 pound linguine cooked
1 tablespoon butter
Juice of a lemon
Heat the olive oil in a sauté pan and cook the chicken until done and remove. Next add in the onion, pepper and garlic and sauté for several minutes. Next add the tomatoes and continue to cook for another minute. Add the parsley and thyme then the chicken stock and bring to a simmer. Next add in the pasta and finish with butter and lemon juice.
2 tablespoons olive oil
1 pound of chicken breast diced
½ cup onion sliced
½ cup red bell pepper sliced
2 cloves garlic minced
1 cup chopped tomato
Parsley, chopped as needed
Thyme chopped as needed
Chicken stock as needed
1 pound linguine cooked
1 tablespoon butter
Juice of a lemon
Heat the olive oil in a sauté pan and cook the chicken until done and remove. Next add in the onion, pepper and garlic and sauté for several minutes. Next add the tomatoes and continue to cook for another minute. Add the parsley and thyme then the chicken stock and bring to a simmer. Next add in the pasta and finish with butter and lemon juice.
Saturday, September 10, 2011
Chicken and Sausage Gumbo
A recipe for 8-10
½ cup plus 1 tablespoon vegetable oil
1 pound andouille sausage cut into ½ pieces
4 pounds chicken thighs
1 tablespoon Creole seasoning
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
½ cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon file powder
In a large stock pot heat the one tablespoon of vegetable oil and brown the sausage for 6-8 minutes and remove. Next season the chicken with the Creole seasoning and cook until well browned in the fat remaining in the pot. Once the chicken is browned remove and reserve until ready to use.
Combine the remaining vegetable oil and the flour in the same pot and cook over medium heat until dark brown in color. The roux should be chocolate in color which contributes the characteristic flavor and appearance to the dish.
Next add the onion, celery and bell pepper to the dark brown roux. Cook this for 4-5 minutes then add the reserved sausage, salt, cayenne pepper and bay leaves stirring to combine. Next add the chicken stock, bring to a boil and reduce to low and simmer for 1 hour. Then add the reserved chicken and continue to simmer for 30-45 minutes.
To finish remove the pot from heat and retrieve the chicken and bay leaves. Discard the bay leaves. Pull the meat from the chicken and add to the gumbo along with the green onions, parsley and file powder. Stir to combine and serve.
½ cup plus 1 tablespoon vegetable oil
1 pound andouille sausage cut into ½ pieces
4 pounds chicken thighs
1 tablespoon Creole seasoning
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
½ cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon file powder
In a large stock pot heat the one tablespoon of vegetable oil and brown the sausage for 6-8 minutes and remove. Next season the chicken with the Creole seasoning and cook until well browned in the fat remaining in the pot. Once the chicken is browned remove and reserve until ready to use.
Combine the remaining vegetable oil and the flour in the same pot and cook over medium heat until dark brown in color. The roux should be chocolate in color which contributes the characteristic flavor and appearance to the dish.
Next add the onion, celery and bell pepper to the dark brown roux. Cook this for 4-5 minutes then add the reserved sausage, salt, cayenne pepper and bay leaves stirring to combine. Next add the chicken stock, bring to a boil and reduce to low and simmer for 1 hour. Then add the reserved chicken and continue to simmer for 30-45 minutes.
To finish remove the pot from heat and retrieve the chicken and bay leaves. Discard the bay leaves. Pull the meat from the chicken and add to the gumbo along with the green onions, parsley and file powder. Stir to combine and serve.
Caramelized Pear Salad
Do you feel the nip in the September air? Fall is on the way and here is a great dish for that occasion.
1 tablespoon butter
2 large firm pears peeled, cored and sliced
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoons minced shallots
2 tablespoons honey
¼ cup olive oil
Salt and pepper to taste
10 ounces of mixed greens
¼ cup blue cheese
¼ cup chopped walnuts
½ cup grape tomatoes halved
In a skillet over medium heat melt the butter then add in the pear slices and brown sugar. Cook for 4-5 minutes or until pear slices are brown in color. Remove from heat and reserve.
Next whisk together the rice wine vinegar, cider vinegar, shallots, honey and olive oil. Season to taste with salt and pepper then set aside.
Next place the mixed greens in a large bowl and add in the blue cheese, walnuts and tomatoes. Finally toss the mixture together with the reserved pears and the dressing.
1 tablespoon butter
2 large firm pears peeled, cored and sliced
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon cider vinegar
1 tablespoons minced shallots
2 tablespoons honey
¼ cup olive oil
Salt and pepper to taste
10 ounces of mixed greens
¼ cup blue cheese
¼ cup chopped walnuts
½ cup grape tomatoes halved
In a skillet over medium heat melt the butter then add in the pear slices and brown sugar. Cook for 4-5 minutes or until pear slices are brown in color. Remove from heat and reserve.
Next whisk together the rice wine vinegar, cider vinegar, shallots, honey and olive oil. Season to taste with salt and pepper then set aside.
Next place the mixed greens in a large bowl and add in the blue cheese, walnuts and tomatoes. Finally toss the mixture together with the reserved pears and the dressing.
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