Chicken and Sauaage Gumbo

INGREDIENTS
2          tablespoons olive oil
1          large chicken breast, cut to ½ inch cubes
1          medium onion, diced (about 1 cup)
1          medium red bell pepper, diced (about 1 cup)
3-4      stalks celery, diced (about 1 cup)
3-4      cloves garlic, mashed
3          large (5 to 6 inch) cooked sausages cut ¼ inch slices
10-12  whole okra, ends removed, sliced ½ inch thick rounds
1          recipe basic gumbo (elsewhere in this blog under RICE)

 METHOD

Heat the olive oil over medium heat in a large skillet and add the chicken pieces. Cook the chicken pieces, turning often, until well browned on all sides, about 6 to 7 minutes. Add the onion, bell pepper, celery and garlic and continue to cook until the vegetables are softened, about 4 to 5 minutes.  Add the sausage slices and okra and cook for another 2 to 3 minutes.

Remove from the heart and combine with the basic gumbo rice. Return to a low heat, cover and warm for 5 to 6 minutes. Serve immediately.

Basic Gumbo Recipe

The recipe below is the basic gumbo preparation. To this are added the meats and vegetables of the particular “Gumbo” you are preparing. Regardless of what else goes into gumbo, Okra must be one of the ingredients or “it jist ain’t gumbo.”

INGREDIENTS
½         cup all purpose flour
½         cup olive oil or other cooking oil (eg, Canola)
2          cups low sodium chicken or homemade broth
1          tablespoon dry ground cumin
1          tablespoon dry sage
1          tablespoon paprika
1          teaspoon dry red pepper flakes
½         teaspoon Cayenne pepper (or more to taste)
1 ½      cups Arborio or other long grain rice
½         cup water

METHOD

In a large skillet, combine the oil and flour and mix to an even, smooth consistency. Place the skillet over medium heat and cook for about 5 minutes, stirring constantly. Increase the heat to medium-high and continue cooking and stirring until the roux turns deep reddish brown.

Remove from the heat and slowly add the broth, stirring. Once all the broth has been added, add the spices and whisk them in. Add the rice and water. Return to a low heat, cover and cook for about 20 minutes. Every 5 to 6 minutes, uncover and stir the mixture, making sure to scrape the bottom of the pan. If it looks like the mixture is getting really dry, add water ¼ cup at a time, but do not over-water.

When the rice is finished and al dente, you can add the meats and vegetables to complete the gumbo recipe. This recipe will make gumbo for from 4 to 8 people, depending on what other ingredients are added.

Butter Bean Bacon Soup

INGREDIENTS
2          slices thick cut bacon or 4 slices thinner cut
1          medium onion, diced
1          cup sliced leeks, white and medium green parts
1          cup diced celery (about 2 stalks)
½         cup diced roasted red bell pepper
1 ½      cups low sodium chicken broth
1          can (15 ounce) butter beans, rinsed and drained
1          teaspoon dried thyme
1          teaspoon dried tarragon

METHOD
Cut some of the meatier portions out of the bacon, chop to ¼ inch and set aside. Cut the remainder of the bacon into ½ inch squares and place into a medium sauce pan. Cook over medium heat until crisp, about 5 to 6 minutes, and remove to paper towels to drain. Add the set-aside bacon meat to the pan and cook until crisp, about 5 to 6 minutes. Set this aside on paper towels also, separate from the other portion.

Discard into the garbage all but 2 tablespoons of bacon fat. Add the onion, leek and celery and cook over medium-high heat until the vegetables are well softened. Add the first portion of bacon (large cut), the bell pepper, broth, butter beans and spices. Cook over medium heat for 10 minutes to blend the flavors well. Working in batches if necessary, remove to a blender or food processor and process to a fine puree. Serve immediately in 4 ounce portions, adding a few bits of bacon as a garnish. Will provide 4 to 6 servings

Chinese Chicken Salad

This salad can be made without the chicken to accompany quickly fried fish, such as Ahi Tuna. It’s OK if some of the dressing gets onto the fish, also.

INGREDIENTS
2          tablespoons olive oil
1          chicken breast, sliced lengthwise to ¼ inch
1          teaspoon sesame oil
1          tablespoon dried ginger powder
1          tablespoon soy sauce
1          tablespoon rice vinegar
½         cup sliced almonds
1          tablespoon sesame seeds
3          cups thinly sliced Napa Cabbage
2          cups thinly sliced Red cabbage
3-4      green onions, sliced crosswise, including some green parts
1          cup thinly sliced celery – use a mandolin to slice
1          cup thinly sliced red bell pepper – use a mandolin
1          cup bean sprouts
¼         cup chopped cilantro
½         cup dry Chinese noodles
            Chinese Chicken Salad Dressing available at Guglielmo Winery

METHOD

Cut the chicken strips to 2 inch length and fry over medium heat with the olive oil until the chicken is browned and cooked through. Remove from the heat to a medium bowl. In a small bowl, mix the sesame oil, ginger, soy and rice vinegar. Pour over the chicken strips, turn to thoroughly coat, and set aside.

Place the almond slices and sesame seeds on a rimmed baking sheet and toast under the broiler. Be sure they do not burn, remove from the oven and set aside.

 In a large salad bowl, combine the cabbage, onions, celery, bell pepper, bean sprouts, cilantro and noodles. Add the toasted sesame seeds and almonds; toss to combine. Add the chicken strips on top and serve with the dressing on the side. This recipe will produce 6 to 8 healthy servings.

Guinness Meat Glaze

I Know – why ruin a bottle of Guinness to do a meat glaze?? What were you thinking.? Actually, I was thinking of drinking the rest of the Guinness while I cooked. Might even open a second bottle.
INGREDIENTS
1          cup Guinness stout
¼         cup light brown sugar
4          teaspoons crushed coriander seeds
½         teaspoon black peppercorn
1          dash salt

METHOD

Place all ingredients in a small sauce pan over medium heat and cook to dissolve the sugar in the liquid. Increase the heat and  bring to a boil. Continue cooking and stirring until the level of liquid is reduced by half  (down to ½ cup). It should take about 20 to 30 minutes. Before using or serving, strain through a fine sieve.

Brush onto meats that are to be roasted and use as a sauce for the cooked meat slices.

Leek and Bacon Risotto

INGREDIENTS

2          strips thick cut bacon, diced to ½ inch squares
1          medium leek, sliced white and pale green parts (1 to1 ½ cups)
1          cup Arborio rice or similar
¼         cup dry white table wine
2          cups low sodium chicken broth, kept warm.
1          tablespoon butter or butter substitute
¼         cup freshly grated Parmesan or Asiago cheese

METHOD

In a medium skillet over medium heat, cook the bacon, turning and stirring often, until it is crisp. Remove to a paper towel to drain and reserve. Retain 3 tablespoons of the drippings, disposing of the rest in the garbage, not the sink. Into the bacon drippings place the sliced leeks and cook, stirring often, until they are lightly brown, about 6 to 7 minutes. Do not let them burn. Remove from the skillet and reserve.

Place the rice into the same skillet and increase the heat to medium high. Cook and stir the rice for 3 to 4 minutes until it starts to sizzle a bit and then add the white wine. Start stirring constantly until the wine is absorbed, 1 to 2 minutes, and add ½ cup chicken broth. Still stirring, as the liquid is absorbed, add another ½ cup. Continue until the rice is al dente (If you run out of broth, use some hot water.)

 Remove from the heat and stir in the butter and cheese. Add the reserved leeks and bacon and mix thoroughly. Allow to stand a few minutes before serving.

Based On a recipe given to me by a customer. Thank You!