Recipe #99 - Chicken & Smoked Sausage Gumbo

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Sprinkle the chicken evenly with 2 tablespoons of the Poultry Magic (or 1 tablespoon plus 1 tablespoon of Meat Magic) and rub it in well. Let stand at room temperature while you dice the vegetables.

Note: Adjust the seasoning if desired with additional Poultry Magic or Meat Magic.

But, be warned, this is what happens when you shake the chicken in the baggie without sealing it all of the way. Yea, it was a mess!

Combine the onions, bell peppers and celery in a bowl and set aside.

Combine the remaining Poultry Magic (or Meat Magic) with the flour in a paper or plastic pag. Add the seasoned chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the seasoned flour.

Heat 1 1/2 inches of oil in a large, heavy skillet over high  until very hot (375-400 degrees F), about 6 to 7 minutes. Fry the chicken until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side. You may have to fry the chicken in batches. Drain on paper towels. Carefully pour the hot oil into a heatproof glass measuring cup, leaving some of the brown bits in the pan, then return 1/2 cup of hot oil to the pan.

Return the pan to high heat and gradually whisk in the reserved 1/2 cup seasoned flour. Cook, whisking constantly, until the roux is dark red-brown, about 3 1/2-4 minutes, begin careful not to let it scorch or splash on you skin. Remove the pan from the heat and immediately add the vegetables, stirring constantly and scraping the pan bottom well until the vegetables are soft, about 5 minutes.

Meanwhile, bring the stock to a boil in a 5 1/2-quart saucepan or Dutch oven. Add the vegetables mixture by spoonfuls to the boiling stock, stirring between each addition until the roux is dissolved. Return to a boil, stirring and scraping the pan bottom often. Reduce the heat to low, stir in the Andouille and garlic, and simmer uncovered for 45 minutes, stirring often toward the end of the cooking time.

While the gumbo has cooked for 45 minutes, stir in the chicken.

Serve immediately. To serve as a main course, mound 1/3 cup cooked rice in the center of a low soup bowl, and ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 2 heaping tablespoons cooked rice in a cup and ladle about 3/4 cup gumbo on top.

This seriously was the best roux I've ever made. It was perfect! If I changed one thing, it would be to cut the chicken up into smaller pieces. Other than that - like I said - perfect!

Rating: 10 (easy)
Time: 2 hours (easy)
Serves: 6 main dish servings or 10 appetizer servings
Ingredients:
1 pound boneless chicken (breast or thighs or both)
2 tablespoons, plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic or 2 tablespoons Chef Paul Prudhomme's Meat Magic (see note)
1 cup onions, finely diced
1 cup green bell peppers, finely diced
3/4 cup celery, finely diced
1 1/4 cups all-purpose flour
Vegetable oil for frying
7 cups chicken stock
1/2 pound Andouille smoked sausage, diced into 1/2-inch cubes
1 teaspoon fresh garlic, minced
2 cups hot cooked white rice

Recipe #93 - Artichoke Brochette

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My first brochette!

Pretty simply. In a large bowl, combine the first seven ingredients.

Cut baguette into 30 or so slices; top with artichoke mixture. Drizzle with a little pesto to finish (optional).

Place on ungreased backing sheet. Broil 3-4 inches from the heat for 3-4 minutes or until edges are lightly browned.

Rating: 8
Time: 30 minutes
Serves: 2 1/2 dozen
Ingredients:
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato (like a Roma), chopped
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
2 garlic cloves, minced
1 loaf (10-1/2 French bread baguette
Pesto for drizzling (optional)

Recipe #60 - Smoked Salmon Terrine w/ Dill and Capers

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I think it's about time for another appetizer! I found this one in a copy of Bon Appetit Magazine. I ripped out the article and have been carrying around with me for 4 months now. I finally had enough people in town to cook it for last weekend when my brother and his girlfriend came into town. 

Start by lining a 9x5x3-inch loaf pan with  plastic wrap, leaving overhang. 

Using electric mixture, blend first cream cheese, onion, dill, capers, and lemon juice and chopped salmon in large bowl. 

Spread 1/3 cheese mixture evenly in pan. Top with 1/2 of sliced salmon, 1/3 of cheese mixture, remaining salmon, then remaining cheese mixture. Cover; chill at least 4 hours and up to 2 days. 

Turn terrine out onto platter. Serve with baguette slices or cracker. I toasted my baguette slices in the oven on broil to add a little crunch. You can start this one day ahead. Garnish the terrine with dill springs, capers, and red onion, if desired.

This recipe had a suggested paired cocktail recipe called "Blood Orange Champagne Cocktail". Though the idea behind it was clever, it was a little too orangey for me. And I'm not sure that went well with the salmon. I think if I made it again, I would have added a little more champagne and less orange juice. However, the salmon terrine was amazing. I'm not sure why it says to layer the cheese mixture like it does, because when you spread it on the toast it all mixes to together. If I make it again, I will probably just fold in the chopped salmon, stirring gently. 

Rating: 9 

Time: 45 minutes; plus what ever time you choose for refrigeration 

Serves: 24

Ingredients: 

For the smoked salmon terrine

4 8-ounce packages of cream cheese

3/4 cup finely chopped red onion

1/4 cup drained capers

2 tablespoons fresh lemon juice

12 ounces smoked salmon slices; 6 ounces chopped, 6 ounces left sliced 

Toasted baguette slices or crackers

For the cocktail

1 cup fresh blood orange juice

1 cup Ciontreau or other orange liqueur

1 750-ml bottle of chilled Champagne or sparkling wine

Stir juice and Ciontreau in medium pitcher; cover and chill until cold. Divide amonge Champagne coupes. Garnish with each drink with an orange peel twist.