Attachment 182214
Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?
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Attachment 182214
Sausage and shrimp gumbo over white rice.
We had a Sauvignon Blanc w/ it. Any other suggestions?
Beanyweenies & rice.
Spoken like a true Canuck.Quote:
Originally Posted by balefulstare
That looks like home!Quote:
Originally Posted by Powder Ho
Big ole California chard works nicely with that kind of grub in my experience.
Chard is a great idea. We grow some every summer and other than a saute' I never know what to do with it.Quote:
Originally Posted by Cruiser
My wife doesn't like okra so I substituted asparagus slices. Worked great.
Hah, my mistake. Was talking about a wine recco for an oaky California Chardonnay. The idea of putting chard into gumbo makes me uncomfortable. ;)
Rombauer or Newton
Abita?Quote:
Originally Posted by Powder Ho
What did you thicken your gumbo with, given that you didn't use okra? Roux and/or file powder?
Smoked a brisket in the PBC earlier this week. Froze some and kept some out for leftovers.
https://c2.staticflickr.com/8/7683/2...2e2fa19b_b.jpg
made two large pans of pesto lasagne. no photos.
Isn't a dark roux one of the defining aspects of gumbo?Quote:
Originally Posted by Pegleg
Nope, different gumbos can use different thickeners. There are strong opinions about this. Interesting history of gumbo here that talks about some of the variations.Quote:
Originally Posted by Dantheman
I made a roux with vegetable oil and flour. About 1/4 cup each for 4 servings with a little over 2 cups of chicken stock added.Quote:
Originally Posted by Pegleg
I was thinking of using the spines as a substitute for celery. I usually toss those. The leaves, not so much. Maybe as a side.Quote:
Originally Posted by Cruiser
A Chadonnay was going to be my next choice. I'll try that next time.
Yup. And add any file after its pretty much done and off fireQuote:
Originally Posted by Dantheman
Good price point, oaky/buttery, try J. Lohr or Kendall Jackson. Also some Central Coast wines, such as Edna ValleyQuote:
Originally Posted by Cruiser
I think that gumbo is a little too thickQuote:
Originally Posted by Powder Ho
This was my first attempt. I just winged it after looking at some recipes to get the oil/flour ratio.Quote:
Originally Posted by irul&ublo
We actually liked the way it turned out. It was about half way between a soup and a stew.
How do you make your gumbo?
It defies gravity!Quote:
Originally Posted by irul&ublo
This stuff is the bomb...
Attachment 182380
Lambipops over toast
http://i131.photobucket.com/albums/p...psh0koc9wf.jpg
Anyone got a killer eggplant recipe?
We've been struggling to really get the damn thing to shine on recent cooks. Always turns out bitter, complete mush or excessively smokey.
I've got two rows in the garden now, I'd like to figure it out before I have 75 of them
http://www.manjulaskitchen.com/?s=eggplantQuote:
Originally Posted by hatchgreenchile
damn.Quote:
Originally Posted by Cruiser
I don't see the point of the toast, but damn fine lamb.
More eggplant ideas (do a word search):
http://theitaliandishblog.com/recipe-index/