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Saturday, October 22, 2011

How to: Roux or gravy

Many folks won't make gumbo because they are afraid of the roux (ru). It's really not hard and once you get the hang of it, you won't think twice about it again. So here's a few pictures that may help:
Start with oil, or bacon grease and flour. I don't measure, sorry but you'll get the hang of it. This was enough oil to be about 1/2" deep in a normal size iron skillet-which I can't live without-and about 1 cup flour:
use a whisk so there will be no lumps. Not quite thick enough so I added more flour, about 1 cup:
and some moreabout 1 cup again:
staring to get brown now-keep stirring:
at this point, you could make gravy by adding water, chicken or beef broth or tomato juice and died tomatoes for tomato gravy:
but for roux, we want it darker
you want it as dark as you can get it without burning it. Do not walk away from it now, no matter what or it will burn! and don't splash any on yourself-it's really hot at this point
ok finally got it! see how thick it got and how dark? This is perfect. Let it cool some and then start stirring big spoonfuls into your gumbo. Gumbo should be dark and THICK!
Chicken and sausage Gumbo
If you have a really big pot of gumbo, you may have to make another batch of roux. Let the first batch simmer in for awhile and see how thick it gets. If it ever starts to burn while you're making it, pitch it and start over.

Tuesday, October 18, 2011

Fried rice

We love all kinds of rice dishes, but I had never tried making Fried Rice. This is a great dish and one of those that you can use whatever you have on hand. But there are a few ingrediants that you MUST have:
2-4 cups leftover COLD rice. This is important. The cold rice keeps your dish from coming out too starchy.
green onions-that least a whole bunch, chopped
garlic several pods, minced
eggs 2-3, beaten
Then, any vegetables that you choose or have on hand can be added: Celery, bell peppers, peas, carrots, diced
Any meat you may have either already cooked or un-cooked-chicken, pork, shrimp, diced into small pieces. Here's what you do:

Heat the oil in a wok or large nonstick pan. Cook the veggies for about 5-6 mins. Move to the side of the pan and add the meat, if un-cooked cook until done. Move to the side and put the cold rice in and stir until brown and heated. Mix all together. Make a "well" in the middle of the pan(move everything around the outside of the pan) and pour the beaten eggs in and scramble. Add any spices you like: salt, pepper, ginger, soy sauce, and mix everything throughly together. Serve immediately!

Sunday, October 9, 2011

Pecan Pie

I have a new receipe for pecan pie. I found it in this month's Southern Living and they got it from It is easy and so delish:

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 1 tablespoon powdered sugar
• 4 large eggs
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup butter, melted and cooled to room temperature
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 1 1/2 teaspoons bourbon*
• 1 1/2 cups pecan halves
• 1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
• 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
• 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
• *Vanilla extract may be substituted.