Jumbo Gumbo

Jumbo Gumbo

This ginormous pot of gumbo will feed a hungry crowd of about 15-20 and a less ravenous group of about 25-30.  The version below is thick and only moderately spicy but I offer suggestions for intensifying the heat at the end of the post, and unless you are averse to spice, I strongly recommend using the full dose!

 

Dice and saute in a large pot:

3/4 c. very hot oil

3 large yellow onions

3 bell peppers (any color will do - I used 1 each of green, red, orange)

4 stalks celery

2 carrots

6 cloves garlic

 

Cook until tender, about 20-30 minutes.

 

While the veggies are tenderizing, make a roux.  In a Dutch oven over medium high heat, combine:

1 c. high quality oil

1 c. flour

 

Stir frequently with a wooden spoon until mixture reaches the consistency and color of peanut butter.  Set aside.

 

When the veggies are tender, add and blend:

3/4 c. liquid smoke
5 T. paprika

4 T. Cajun spice (I used Luzianne)

2 capfuls of Zatarains Crab & Shrimp boil

5 c. broth (I used homemade turkey broth b/c it's what I had on hand)

4 cans diced fire-roasted tomatoes

2 large cans tomato sauce

2 bottles of dark beer (I used New Belgium Abbey, but a hearty milk stout or porter would be awesome too!)

4 heaping T. beef base

4 c. uncooked brown rice

 

Cover tightly and leave over medium-low heat for about 30 minutes, until rice is tender.

 

About 10 minutes before serving, add:

2 lbs. sliced smoked sausage and/or andouille

2 lbs. fresh, raw shrimp (20-count)

 

Serving Suggestions: pairs perfectly with Cornbread Everybody Likes and this Asparagus Salad.

 

**To upgrade to the level of heat a valid Cajun dish requires, I suggest adding another 3-5 T. of Cajun spice, and another 1-2 capfuls of Shrimp N Crab boil.

Asparagus Salad

Asparagus Salad

A bright and lively flavor combination that works especially well alongside a spicy main course.

 

2 lbs. chopped, blanched asparagus (1" pieces), cooled

 

In a food processor, thoroughly blend the following:

3 T. spicy brown mustard

3 T. freshly chopped basil

1/4 c. honey

1/3 c. balsamic vinegar

1/3 c. grapeseed oil

 

Pour dressing over cooled asparagus and marinate in the refrigerator for 1-3 hours.

 

Toss in a large serving bowl:

5 oz. arugula, torn into bite-size pieces

2 bunches cilantro, leaves removed and coarsely chopped

5 packets Sweet N Low

 

Just before serving, add asparagus and dressing/marinade over the greens.  Toss and serve.

Glorified BLT

Glorified BLT

 

 

In my latest experiment with the classic BLT, I substituted Bacon Jam for the bacon, and a combination of Arugula and Cilantro for the lettuce.

 

I piled it high on a croissant  slathered with real mayo and a slice of tomato, and BAM!  A superb, flavor-packed rendition of  an all-time favorite!

Bacon Jam

Bacon Jam

An accompaniment for just about anything from pork tenderloin to ice cream.  No really.

1 1/2 lbs. bacon

2 large yellow onions, thinly sliced

4 T. vegetable oil

1/4 c. balsamic vinegar

3 T. liquid smoke

1/3 c. brown sugar

1/2 c. water

Cook bacon until tender-crisp (either bake at 350, or dice and brown in skillet).  Remove from grease to drain on paper towels until ready to use.

Heat oil in a skillet.  When very hot, add onionsand saute on high until caramelized (20-30 minutes), stirring often.  To caramelized onions, add the vinegar, liquid smoke, and brown sugar.  Stir until well-blended.  Add water, stir, boil until water evaporates.

 

Stir in bacon, and wah-lah!  Bacon Jam, at your service.

 

USE: in an omelet with gruyere cheese

 

USE: on a croissant with lettuce and tomato for a very special BJLT

 

USE: as a topping for mashed potatoes

 

USE: as a side on a charcuterie tray

 

You get the idea...

Olive & Oak

I made my first visit to Olive & Oak in Webster Groves last night.  As y'all know by now, I love food.  I'm not picky, but I'm not easily "wowed" either.  Olive & Oak's Pork Belly appetizer plate wowed me. 

 

The Riverfront Times published a review back in May predicting them as a frontrunner for Best New Restaurant in 2016.  Read their full review here. 

 

Watermelon Margaritas

Watermelon Margaritas

8 servings

 

1/2 large watermelon

3/4 c. lime juice

2 1/2 c. tequila

1/3 c. triple sec

2 c. simple syrup

 

Simple Syrup:  add 2 c. sugar to 2 c. water and bring to a boil until dissolved.  Cool to room temperature.

 

Puree chunks of watermelon in food processor.  Add remaining ingredients and freeze in covered pitcher or in gallon baggies.

 

Remove from freezer about 30 minutes before serving.  These are delicious and perfect for a hot, humid St. Louis summer evening!

 

NOTE: If you prefer your margaritas less slushy, freeze the watermelon ahead of time,  Just before serving, puree the frozen melon and add liquors and syrup.  It will be very cold but not as slushy.

Charcuterie

Charcuterie

The purchase of this wooden paddle was anything but frugal, but I have experienced zero buyer's remorse. Never has creating a display of all things good been so easy and so much fun!  

  

Cheeses: 

Manchego, Dubliner, Peppered Mozzarella, Smoked Gouda

Meats: 

Prosciutto, Capocollo Calabrese and Italian Dry Salame

Other: 

Dried Cherries, Dried Apricots, Almonds, Capers, Raspberries, Grapes, Naan

The Peppered Cow

The Peppered Cow

Serves 4-6

(4) 5-7 oz. filet mignon

2 T. Salt 

2 T. Pepper

4 T. Oil

12-18 Bacon Slices

Brown Sugar

1/2 c. Mayonaisse

2 T. Horseradish (or to taste)

3 c. Arugula

2 ripe tomatoes, sliced

Telera Rolls (or other large buns)

Mix salt and pepper in small bowl.  Coat both sides of filet and sear in a skillet with very hot oil.  Remove filets to a baking dish and bake at 425 degrees for 8-12 minutes, depending on thickness and desired  doneness. I recommend medium rare to rare.  Remove from oven and refrigerate.  Once filet is cold, slice it thinly.

Lay bacon strips on foil-lined pan, coat with about 1/4 inch of brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Watch carefully toward the end to avoid burning...it can happen really quickly! Move slices to a plate in a single layer to cool.

Combine mayo and horseradish.  Spread generously inside rolls, then layer with filet, caramelized bacon, arugula, and tomato for a killer sandwich!!

Traditional Irish Soda Bread

Irish Soda Bread

3 1/2 c. flour

4 T. superfine sugar

1 t. baking soda

1 t. salt

1 1/2 c. milk + 2 T. vinegar

Combine dry ingredients in mixing bowl.  Make a well in the center and pour in the milk-vinegar mixture.  Using a fork, blend the ingredients.  Dough will be extremely wet and sticky. 

Turn out onto floured surface and "bring dough together" into a ball.  Do not knead or over blend or bread will be tough.  Even after "bringing dough together" with a little flour, it will remain very sticky.

Place on a cookie sheet.  Cut a deep X across the top and bake at 400 degrees for about 20-25 minutes.

Bread will be moderately crusty on the outside, but very soft and slightly sweet on the inside.