Friday, November 28, 2014

Poultry Andouille Gumbo

I apologize if this recipe doesn't make the most sense. It is ever changing (improving hopefully) and I find that maybe it is best if I am not specific. After all, it is gumbo, not a hollandaise sauce.

Master Ingredient Groups:
Roux 5  cup
Onion 2.25  cup
Bell Pepper 1.75  cup
Celery 1.25  cup
Andouille 3  lb
Stock 8+  qt
Cooked Poultry Meat 8  lb


Roux Ingredients:

  • Flour                                     3 Cups
  • CLARIFIED Butter*       1.33 Cups
  • Oil 0.67 Cups

* Butter should have water removed prior to addition of flower


Instructions:


  1. Poultry meat may be Chicken, Leftover Thanksgiving Turkey, Pouldeau (simmered until tender), Quail, Duck, Pheasant, or Woodcock. Better yet, add a combination of the above. Throw in some venison if you want.
  2. Lightly Brown Andouille.
  3. In same pan as andouille, saute onions until translucent. Set aside with other veggies.
  4. (While the onions and andouille are going) Make a dark roux. The color of 80% dark chocolate. better yet, make it the color of used motor oil. make it dark like Nancy Pelosi's soul.
  5. Once the roux has reached the desired point, add the veggies to it, and saute until soft and tender.
  6. Combine Roux/veggie mix and stock slowly. Bring to a boil.
  7. Add andouille and poultry, seasoning mix, and a few dashes of Tabasco.
  8. Simmer for 1-1.5 hours.
  9. Serve over rice.
Do need garlic in there somewhere?

Friday, November 14, 2014

Pecan Pie

Since it's the time of year when pecan pies tend to pop up, I figured I'd share my recipe with y'all:
Ingredients

  • 1.5 cup coarsely chopped pecan pieces
  • 3/4 cup milk chocolate chips
  • 1/2 cup cane syrup
  • 1/4 cup light corn syrup
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Bourbon
  • pinch of salt
  • 1 pie crust

Directions
Preheat the oven to 350 degrees F.
Spread the half of the pecan pieces evenly on the bottom of the pie shell. Spread the chocolate chips on top of the pecans. Evenly spread the remaining pecans.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans (you may have some excess filling depending on the depth of your pie pan). Bake until the filling sets, 45 to 55 minutes. Remove from the oven and cool for 30 minutes before slicing.