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Instructions:
Wash the mushrooms and puree in a food processor. Melt the butter in a heavy bottom pot and saute the garlic, onions, and mushrooms for 5-7 minutes. Stir in the flour until all incorporated. Slowly blend in all the remaining ingredients stirring continuously. Bring to a slow boil, reduce to a simmer for 30 min. and season to taste with salt and pepper. Instructions:
In large pan, sprayed with Pam, sauté carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth and all other ingredients and bring to a boil. Lower heat and simmer, covered, about 15 minutes.
Instructions:
Mix ham, broth, water, celery, onion, mushrooms, and potatoes together and simmer 1 hour. Then melt butter with flour until creamy. Add to soup and sprinkle with parsley. Just before serving sprinkle with Monterey jack cheese.
Instructions: To brown meat: In large skillet, cook bacon until just crisp. Using slotted spoon, remove bacon pieces, leaving drippings in skillet. Keep heated over medium heat. Reserve bacon pieces for another use. Place beef cubes in large bowl. Sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour. Working in batches, brown beef cubes on all sides in bacon drippings. Remove to crockpot. To saute vegetables: In same skillet, saute shallots, celery, carrots, mushrooms and garlic for 5 minutes or until just lightly browned. Transfer to crockpot. To cook stew: Add wine, bay leaf, salt and pepper to crockpot. Stir. Cover. Cook for 7 to 9 hours or low setting (or 4 hours on high setting). Meat should be falling-apart tender. To serve: About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover. Cook until thickened. Remove bay leaf. Serve stew with some sauce, over cooked noodles, cooked rice or mashed potatoes. Source: Charleston Gazette-Mail attributed to Jonathan John of Monroe, MI
Instructions:
Prepare and assemble all ingredients for the gumbo. Heat the oil in a heavy 8 quart pot over medium heat. Add the flour and stir until it turns brown in color. This could take up to 30 minutes. Immediately add the onion, green pepper, green onion, parsley and garlic. Continue cooking about 10 minutes longer, stirring frequently. Add the tomato puree, shrimp, crab, sausage, okra and seasonings. Add water to cover the ingredients by 1 inch. Bring to a boil and then lower the heat and simmer for 2-3 hours. Serve over rice if preferred.
Instructions:
Set a large heavy bottomed Dutch oven over medium heat, add the bacon and cook, stirring occasionally, until the bacon pieces are crisp. Remove the bacon with a slotted spoon and set aside. Add the onion and bell pepper to the rendered bacon fat and sauté, stirring occasionally, until tender. Add the garlic and cook for 1 minute. Add the black, white, and cayenne pepper, the bay leaves, thyme, and salt. Stir in the bacon and the tasso and cook for 1 minute. Add the carrots, potatoes, and corn kernels. Mix well and cook for 2 to 3 minutes. Add the creamed corn and cook for 1 minute, stirring well. Slowly stir in the chicken stock and bring to a slow boil. Cover and simmer for about 15 minutes or until carrots and potatoes are tender. Belnd in the cream and add the crawfish. Return to a gentle simmer, adjust the seasoning and cook for 5 minutes. Serve in large soup plates, garnishing each with a tablespoon of chopped green onion. Source: Gumbo Shop : A New Orleans Restaurant Cookbook |