New Orleans-Style Gumbo

In honor of my recent visit to New Orleans, home of Creole and Cajun cooking and the recent WHC horror convention, I offer this recipe for Chicken-Andouille Sausage Gumbo


                                                       
                                                    New Orleans-Style Gumbo

3# chicken breasts and thighs (White and dark meat give a deeper flavor)
1# Andouille sausage, sliced into 1/2" slices
2 tbl spoons and 1/2 cup vegetable oil
1# Fresh or frozen okra, thawed, sliced into 1/2" pieces
1/2 cup AP flour
1 can tomatoes (Diced or whole)
1 red bell pepper, diced
1/2 white onion, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp cayenne
1 tsp Kosher salt
1 tsp black pepper
1 bay leaf
1 tsp file powder
1 tsp hot sauce

Cover chicken with water and simmer until chicken is done (Approx. 20 minutes). Strain chicken, reserve liquid. Remove chicken from bones and rough chop.

In a heavy pot, add 2 tsps. oil. Cook okra over medium heat until no longer slimy (20 minutes). Add remaining oil and flour to make a roux. Stir until mixed. Add onions, peppers, celery, and garlic. Cook roux until dark blond. (10-15 minutes) 

Add Andouille sausage, tomatoes with tomato juice from can, and add 4 cups reserved broth from chicken. Add bay leaf and half of all the spices. Cover and simmer for 1 1/2 hours, skimming occasionally to remove fat. After 1 hour, add remaining spices. This layers the spices and enhances flavor.

Add chicken and simmer for additional 15-20 minutes. This late addition keeps chicken from falling apart. Adjust seasoning with salt and pepper and hot sauce.

Serve with cooked rice.

Grilled Feta-Lamb Burgers with Tomato, Fennel, and Cucumber Salad

Burgers are ideal for summer grilling. If you're tired of chicken and hamburger, try something different. I recommend lamb. It is both tasty and low in fat.


                                                              Grilled Lamb Burger

1# ground lamb
1/2 cup crumbled Feta cheese
2 large tomatoes, sliced
Bibb or green leafy lettuce
4 whole garlic cloves
1/2 tsp dried oregano
1/2 tsp dried thyme
salt/pepper to taste

Roast garlic cloves over medium heat in skillet for 5 minutes, tossing often. Let cool, peel and mash. Combine ground lamb, Feta cheese, roasted garlic, oregano, thyme and salt and pepper in a bowl. Mix thoroughly and pat out into four patties.

Preheat grill to high, wipe with oil and place patties on grill. Cook 5 minutes per side until done.

Greek Dressing:

1/4 cup mayo
1/4 cup yogurt
1 tsp chopped mint
2 tbl spoons red wine vinegar
salt/pepper

Mix ingredients and spread on bun. Top burger with tomato slices and lettuce. Serve with a side of Greek Salad.


For Greek Salad:

1 large fennel bulb, sliced
1 large white onion, diced into small cubes
4 large tomatoes, diced into small cubes
2 large cucumbers, peeled, diced into small cubes
1 cup Kalamata olives, pitted, or large black olives sliced
1/4 cup red wine vinegar
1/2 cup sour cream
1/2 cup yogurt
1/4 cup chopped mint
salt/pepper

Grill sliced fennel with lamb burgers until done, 2-3 minutes per side. Dice. Add grilled fennel, tomatoes, onion, cucumber and olives to bowl.

Mix red wine vinegar, sour cream, yogurt, mint, salt and pepper together in separate bowl. Add to veggies. Let chill for 30-45 minutes.

Serve with burger.

Southern-Style Chicken and Dumplings

Chicken and Dumplings are a great comfort food. Dumplings can be made from scratch biscuits, but if you're like me, I prefer quick and easy. Bisquick works just as well.


                                                Southern-Style Chicken and Dumplings


8 boneless, skinless chicken breasts
1 box Bisquick mix
Small amount of flour
1 cup thin-sliced carrots
1/2 cup thin-sliced celery
1 cup frozen peas
1/2 cup frozen corn
3 tsps. butter
1/2 cup cream
1/2 tsp dried dill
1/2 tsp dried thyme
salt/pepper to taste


Cook chicken, carrots, celery, peas, and corn in pot large enough to cover breasts with water. Cook until tender (30 minutes). Remove chicken from stock. Let cool and cut cooked chicken into 1"  pieces.

Follow directions on Bisquick mix to make dough. Sprinkle flour on counter top and roll out dough until thin sheet (Approx. 1/4 inch) Slice into 1" squares.

Replace chicken in simmering stock. Add dumplings slowly so stock doesn't cool. They will rise to the surface when done. Add dill and thyme. Simmer for 15 minutes. Add cream and butter. Make sure to submerge dumplings so they are coated. Season to taste with salt and pepper.

Chicken and Dumplings are even better for a cold or flu than chicken soup.

Grilled Chicken Quesadillas with Roasted Corn-Black Bean Salsa

I love Mexican food. Quesadillas are fast, easy and delicious. My favorite side is Roasted Corn-Black Bean Salsa, but sour cream or guacamole are great too.


                                                     Grilled Chicken Quesadillas

4 boneless, skinless chicken breasts
8 medium flour tortillas
1 cup shredded Pepperjack or Mexican cheese
Juice of 1 lime
1 tsp. cumin
1/2 tsp. dried sage
1 tsp. paprika
1/2 tsp. onion powder
1 tsp. chili powder
salt/pepper to taste


Mix dry ingredients and coat chicken. Place on oiled grill on med. high heat for 20 minutes, turning once, or bake in 350 degree oven for 25 minutes. When cooked, drizzle with lime juice. Let stand 15 minutes, and then slice thinly across the grain.


Roast Corn-Black Bean Salsa

1 ear fresh corn
1 can cooked black beans
1 tsp. cumin
1/2 cup small diced red onion
1 red bell pepper, small died
1 large tomato, small diced
3 small jalapenos, seeded and minced
1/4 cup chopped cilantro
Juice of 1 lime
Salt/pepper to taste

Place corn on oiled grill at med. high heat, turning as it chars. Remove from grill, allow to cool, and slice off kernels into bowl. Drain black beans, add to bowl. Add dry spices, onion, bell pepper, tomatoes, jalapenos, cilantro and lime juice. Add salt and pepper to taste. Mix thoroughly. Allow to rest in refrigerator while you cook chicken or about 30 minutes.


To each tortilla, add sliced chicken and cheese. Fold in half. Toast on grill or in lightly oiled medium heat skillet until cheese melts. Slice each quesadilla into thirds, making wedges. Place two sliced quesadillas per plate with salsa in the middle.

Serve with a good Mexican beer, such as Corona or Dos Equis, but plain iced tea  works just fine.

Ancho Glazed Grilled Pork Ribs

Summer! It's a lovely time, a season for grilling outdoors. Here's a treat for friends and family that's sure to please.


                                                           Ancho Glazed Pork Ribs


Ancho Glaze

2 tbl spoons Onion Powder
2 tbl spoons garlic powder
1/2 cup brown sugar
2 tbl spoons smoked paprika
2 tbl spoon salt
1 tbl spoon black pepper
1 tbl dried thyme
1 tbl dried rosemary
2 tbl cumin powder
1 tbl spoon chili powder
1/4 tomato paste
3 tbl Worcestershire Sauce
From a can of Ancho chilies in Adobo sauce, mince two small anchos and add 2 tbl spoons Adobo
sauce.

Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl, then mix both together. Let stand for 30 minutes.


Ribs

Take 4# pork ribs, clean silver skin and cut into portions, 2-3 ribs per portion
Place ribs on a sheet pan or large baking pan. Add 2 cups chicken stock and cover with foil. Cook in 350 degree oven for 1-1/2 hours or until tender.

On a medium heat grill, baste ribs and place on oiled grill rack. Turn after 15 minutes, basting each side evenly. Cook for 30 minutes. ( You can finish ribs in the oven with same procedure, but reduce heat to 275 degrees. Baste one final time before serving.

Mashed potatoes or baked potatoes go well with ribs, as does grilled vegetables or asparagus. 

Angels and Devils Pasta

Who doesn't love shrimp? Seafood pasta is a break from heavier Italian sausage or meat pasta. This recipe is light and zesty.


                                                    

                                                   Angels and Devils Pasta

1 package Angel hair pasta
1# medium shrimp, peeled and deveined
2 Tbl spoon olive olive oil (Reserve 1 Tbl spoon for garnish)
1 can (8 oz) tomato sauce
1 shallot, minced
2 cloves garlic, sliced
2 tsps. red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tsp dried Italian herbs
juice of 1lime
1 tsp grated lime zest
1/4 cup grated Parmesan cheese


Cook pasta in 4 qts. boiling water until tender (7-8 minutes)

In a sauté pan over medium heat, add 1 tbl spoon olive oil. Saute shallots for about 4 minutes until soft. Add sliced garlic and cook 1 minute. Add shrimp. Saute until white, about 4 minutes, tossing to keep coated with oil. Add tomato sauce, herbs, seasonings, and pepper flakes. Bring to simmer and remove from heat.

Portion Angel hair pasta on plate. Top with shrimp and sauce. Squeeze lime juice over shrimp. Drizzle with olive oil, sprinkle on zest. Top with Parmesan cheese.  Serve with buttered and toasted bread.

Tucson-Style Tilapia with Black Bean-Corn Hash

Fish should always be a part of your dinner menu, but if you don't like the heavier taste of salmon or tuna, try tilapia, a white-fleshed fish that's mild in flavor. I like to spice things up. Here's the way I serve it in Tucson.


                                   Tucson-Style Tilapia

4 pcs. tilapia (2 per serving)
1 1/2 tbls olive oil
1 tsp cumin
1 tsp sage
1 tsp thyme
1/4 tsp cayenne
4 tbls flour
1/2 cup white wine
2 tbls butter
salt/pepper to taste

Place flour and spices in plastic bag and shake to mix thoroughly. Add fish 2 pieces at a time and shake to cover thoroughly. In a medium skillet, add 1 1/2 tbls olive oil. Cook tilapia 6 minutes per side until meat is flaky. Remove fish. Add butter. Stir skillet to loosen bits. Add white wine to de-glaze. Cook until wine is reduced by half. reserve liquid for hash.

Black Bean-Corn Hash

1 can black beans, rinsed and drained
1 can corn, not drained
1/2 tsp cumin
1/4 tsp sage
1/4 tsp paprika
1/2 tsp salt
1/8 tsp black pepper

Rinse and drain black beans. Add black beans and corn (with liquid) to a pot over med-high heat. Add spices. Bring to a boil, then lower heat and simmer for 6-8 minutes while tilapia cooks. Drain. Add liquid from tilapia. To plate, cross 2 tilapia fillets on top of black bean-corn hash. Drizzle with lime juice. Top with salsa. (Recipe follows)


Salsa

1 small onion, small diced
1 tomato, small died
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
2 tsps lime juice (Save lime)
salt/pepper to taste

Mix ingredients ahead of time. Let sit 30 minutes. Add 2 tsps salsa per portion.

Serve with white wine or beer.