Frogmore Stew

Disclaimer: No frogs were harmed in the making of this stew.

As it happens, the "Frogmore" appellation is derived from a location rather than amphibians.  So you can relax.  Frogmore stew is a classic lowcountry dish.  We firmly believe in learning about and enjoying local foods, which is how we were introduced to the stew in the first place.  We'd seen it on menus all over, but first tried it at Low Country Bistro.  LCB is, by the way, one of the best restaurants in Charleston, in my humble opinion.  The best thing about them is that they provide fantastic food at a reasonable price.  So, if you ever find yourself in Charleston, hit up LCB!

Saturday is Farmer's Market day in the town I work at, and the market is good enough that we're willing to make the 40 minute drive a few Saturdays a month.  It's also puppy-friendly and Kodi has many admirers there.  We picked up the usual tomatoes, goat cheese and lamb stew meat, but were also lured in by the fresh shrimp.  I'm starting to come around on shrimp and The Husband was about drooling over these huge, juicy bugs, so we got a bunch.  I asked what he wanted me to make out of them, and we came up with Frogmore stew (though we did just steam a few as an appetizer.  Amazing!).

This dish is fairly simple to make.  I do strongly recommend making your own stock and crab boil spice though.  The stock really makes or breaks the dish and if you use a commercial spice mix you'll risk having an overly salty stew.  Seriously, it will take you just over an hour to make the stock and it's so worth it.  The boil spice is a matter of moments to mix up!

Ingredients

1 leek (white parts), diced
2 cloves garlic, minced
2 stalks celery, diced
1 T EVOO
1 large tomato, diced
1 ear of corn, kernels removed
5 small red potatoes, cubed
2 c shellfish stock (recipe follows)
1 T crab boil spice (go find your own, I'm not sold on my recipe yet)
1/2 T Old Bay
1 andouille sausage, sliced
1 lb fresh shrimp, peeled and deveined
Water as needed

Sautee the leek, garlic and celery in the evoo for 1 minute.  Add tomato, corn, potatoes, stock and spices.  Simmer until potatoes are tender, 5-10 minutes.  Add water as needed, probably a cup or two.  Add the sausage and shrimp and continue simmering until shrimp are just cooked, 3-5 minutes.  Serve with crusty bread or biscuits.

Shellfish Stock

5 c shells (from shrimp, crabs, lobsters, etc)
1/2 onion, coarsely chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic
pepper
water

Combine all ingredients in a pot over medium heat, with enough water to cover everything.  Stir once.  Do not boil.  Keep just below a simmer, not stirring.  As foam forms at the top, skim it off and discard.  Cook like this approximately 1 hour or until color and flavor are both rich.  Strain out solids.

Oven Roasted Pork Chop with Fruit Salsa over Mango-Eggplant Risotto

So really, I have been cooking.  I've just been incredibly slow on the blogging front.  And I started having trouble with some of my photos, which just won't do.  And yadda yadda yadda.  Enough on the excuses.

This recipe I made for me, not for The Husband.  Sometimes he's very adventurous - I was so proud the other day in Charleston when he ate and enjoyed a pesto-based pizza!  But other times, not so much.  Pork chops are one of his boring things.  He thinks they should be grilled with bbq sauce.  Period.  End of story.

Well that just wasn't going to cut it for me.  I had a mango that needed to be used.  I had an eggplant that needed to be used (by the way, expect a lot of eggplant recipes, I'm swimming in them!).  I was going to use them!  And boy am I glad I did!  The meal even got a tolerable "I guess it's okay but BBQ sauce is better" from The Husband as he cleaned his plate.

The mango really added an interesting flavor to the risotto.  The sweetness was subtle, but the way the mango interacted with the chicken stock and the eggplant was - to my mind - quite fantastic.

Ingredients

Fruit Salsa

3 small heirloom tomatoes, diced
1/2 small onion, diced
1/2 bell pepper, diced
2 cloves garlic, minced
1 peach, diced
1/2 mango, diced
1 cayenne, minced
handful of fresh cilantro
juice from 1/2 lime

Combine all ingredients in a bowl.  Let sit for at least 4 hours but preferably overnight.

Pork

Pork chops
juice from 1/2 lime
splash of white wine

Loosely wrap chops in tinfoil with the lime juice and the wine.  Bake at 375 for 30-40 minutes or until cooked through.

Risotto

2 T evoo
1/2 c rice
1 clove garlic, minced
1/2 eggplant, diced
1 quart chicken stock
1 cayenne, minced
1/2 mango, diced
1/2 c white wine

Heat the oil in a saute pan.  Heat the chicken stock to a simmer in a separate pan.

Add the rice and garlic to the saute pan.  Stir until the rice becomes transparent.  Add the eggplant and cook for another minute or two.  Add a ladle of hot chicken stock to the pan, stirring constantly.  When the stock is nearly evaporated, add another.  Continue in this manner, always stirring constantly until the rice becomes tender and creamy.  At this point, add the cayenne and mango, and then the wine.  Stir and cook a minute or two more, then serve hot.

Bacon Popcorn

The other night, The Husband and I headed out to dinner at our favorite restaurant in this town; Hamptons.  Hamptons is a fantastic restaurant, and not just because the crappiness of this town makes it look good.  It would be a very, very good restaurant anywhere!  The Husband likes to go so that he can pretend that he's in a nicer place than this town, he says.

The menu at Hamptons changes constantly.  Sometimes this leads to some pretty difficult choices.  This time we ended up with the duck entree, over a sweet corn polenta with dates and bacon popcorn.

Yes, bacon popcorn.  On our duck.  Don't knock it till you've tried it.

Needless to say, like everything we eat at Hamptons, it was fantastic.  After dinner we were talking with our usual server, who makes great recommendations and he explained the recipe for the popcorn so that we could have it at home.  So tonight I whipped up a bowl and it is every bit as good as it was at the restaurant. I'm in love!

This recipe makes the amount of popcorn The Husband and I usually split.  We don't like to eat a ton at once so if you prefer bigger servings, adjust accordingly.

Ingredients

3 strips bacon
1 T bacon fat
1/4 c popcorn kernels
dash dried rosemary
dash sea salt

Cook the bacon, reserving 1 T of the bacon fat.  Set the bacon aside to cool.  Put the bacon fat and the popcorn into your whirley pop (or your usual pot) and heat over medium high heat, stirring occasionally until the kernels start popping.  Then stir constantly until the popping slows and remove from heat.  Pour into bowl.  Then crush the bacon and sprinkle the bacon bits, rosemary and sea salt over the popcorn.  Toss gently and serve!

Chicken and Basil Ravioli with Veggies in a Garlic Sauce

The other day I was able to harvest the first veggies from my garden!  It was a very exciting day!  I got a zuchinni, a handful of green beans, and a handful of basil.  I looked at them, debating what to use them for, and this dish sprang into my head.  I had leftover shredded chicken in the fridge, so all I had to do was make the raviolis - and that really doesn't take long, though I am out of practice and did not get the dough as thin as I would have liked.  I also spazzed out and forgot how to use my ravioli maker, but I muddled through and it turned out delicious in the end!  As a side note, I tried out a new pasta dough recipe and did not like it so in the future it will be back to the old standby.

Ingredients

Pasta dough, rolled out thinly
1/4 - 1/2 c cooked and shredded chicken
4 large basil leaves, sliced
2 T olive oil
handful diced onion
6-8 cloves garlic, minced
1/2 zuchinni, sliced
handful green beans, chopped
2 T olive oil
3 basil leaves, sliced
1/2 tomato, diced

Mix together the chicken and the sliced basil, let sit while you roll out the pasta dough.  Stuff the raviolis with the chicken and basil mix and seal firmly.  Cover and set aside.  Start a pot of water heating for the pasta.  Heat the first 2 T olive oil in a skillet and sautee the onions and garlic until fragrant.  Add the zuchinni and green beans.  When the zuchinni begins to soften, add the remaining 2 T olive oil and the remaining basil.  Cook until the beans are soft, adding more oil as needed.  Add the tomato in the last minute or two.  Meanwhile, once the water for pasta is at a boil, add the raviolis.  Cook for three to four minutes, then drain.  Top raviolis with the veggie and garlic oil mix.  Enjoy!

Rootbeer Pork Chops

April's HH6 challenge was to Pick a recipe or dish from a HH6 blogger's blog to prepare.


So I went trolling around on blogs for a while.  With the insanity of my life lately, I needed something easy.  I also happened to have some pork chops in the fridge and a desperate craving for root beer floats.  It all came perfectly together when I found the Root Beer Grilled Pork Chops on Saraplicious! Kitchen.

And then my Traeger broke.

The Husband went out and got a cheapo gas grill the day after I made this to tide us over until I get the Traeger repaired, but that was of no use to my poor pork chops which had to be oven baked instead of grilled.

They were still delicious though!  The root beer gave the chops a delicate flavor.  I'm actually glad I didn't use my Traeger for this - I think the smoke would have overwhelmed the root beer taste.  I made some small alterations, listed below.

Ingredients

4 pork chops
1 can root beer
1 T onion powder

With a fork, poke a bunch of holes in the chops.  Put them in a large ziplock and add the rootbeer and onion powder.  Massage until well combined and marinate 4-8 hours in the fridge, turning once.  Bake at 350 for 40 minutes or until cooked through.

Thai Take-In

Okay, so, I took some fantastically gorgeous pictures of this dinner!  Lots of them!  ...Without a memory card in my camera.  Ooops.  I promise I'll take some more (WITH the memory card) when I'm eating leftovers next week.  Unless I forget because I'm busy with the new job (had I mentioned that yet?  I'm employed again!), in which case I'll just have to make this whole thing over again and eat even more Thai and you know, that sounds like an amazing idea really!

ANYWAY!

Rewind four months.  I was just coming back from the Grand Canyon Adventure with Adventure and Cooking Buddy Stacey.  Traditionally, we make our first meal after a backpacking trip a special one.  In Alaska, it was always Moose Tooth.  This time we tried the steak house at the Canyon, but the food was not up to our ridiculous foodie standards.  I thought Stacey was going to cry when her dessert came out covered in cool whip.  So we needed another, better post-Canyon celebration dinner.  Well, plans changed and Stacey came back to Vegas with me before returning home, and she declared that we should feast at Lotus of Siam.  This was a place that had been recommended to me by several people but I just hadn't made it there yet (something which I now regret).  So, off to Lotus we went.

Oh.  My.  God.

We ordered drunken noodles with crispy duck and khao soi with braised short ribs.  I was in heaven.  Absolute heaven.  Unfortunately, we only had a few more weeks left in Vegas at that point.  I set about going to Lotus every chance I got.

Back to the present:  I have been Lotus-less for four months now.  I swear I have actually been dreaming about that khao soi.  I had to have some.  So, I had to make some.  I spent a few days looking at various recipes on the internet, then set about winging it with my own recollection of the dishes from Lotus.  I was very pleased with how the Khao Soi turned out.  The Drunken Noodles weren't perfect, but The Husband loved them anyway.

Khao Soi Braised Short Ribs

Ingredients

6 beef short ribs
salt and pepper
1 T evoo
2 T vegetable oil
1 T minced garlic
1 T red curry paste
1 c red wine
6 c water

1 package thin rice or egg noodles
1 T evoo

2 T vegetable oil
1 T minced garlic
2 T red curry paste
1 can (2 c) coconut milk
2 c braising liquid or beef stock
1 1/2 t turmeric
1 T soy
1 T sugar
1 t salt

Optional:
1 diced serrano chili
pickled veggies*

Place dutch oven** on lowest rack.  Preheat oven to 350.  In a large skillet, heat the evoo.  Rub the ribs with salt and pepper, then brown on each side.  Set aside.  In a sauce pan, heat up the vegetable oil until it is sizzling.  Add the garlic and the red curry, stirring well.  Add the wine and simmer for three minutes.  Add the water and return to a simmer.  Carefully pour liquids into dutch oven.  Add ribs and cover.  Cook for 2-2.5 hours or until meat is falling off the bones.

When the ribs are almost done, make the curry sauce.  Heat the vegetable oil, then add the garlic and red curry, stirring well.  While stirring, add the coconut milk, then the braising liquid.  Simmer for three minutes.  Stir in the turmeric, soy, sugar and salt (for a spicier dish, add the diced chili).  Bring to a boil, then reduce to a simmer.  Cook for 10 minutes.

While the curry is cooking, cook the noodles according to the package instructions.  Drain.  Heat the evoo in a skillet and toss the noodles in, stirring constantly until noodles are slightly toasted.

Serve curry and short ribs over noodles, topping with pickled veggies.

*I tried pickling my own but I wasn't happy with the result.  I will try again.
**If you have a flat bottomed dutch oven, no need to preheat, just use it instead of the saucepan in the following steps.

Drunken Noodles with Veggies

Ingredients

2 T vegetable oil
3 cups diced veggies - baby corn, bell peppers, green beans
2 T minced garlic
3 serrano chiles, diced

1/2 bag of wide egg noodles

4 T soy
1 1/2 T oyster sauce
1 T rice vinegar
3 T brown sugar
lime juice from 1 lime

dash white pepper

Heat the oil in a large wok.  Add the veggies, garlic, and chiles, stirring well.  Cook until vegetables are tender, stirring frequently.  While vegetables are cooking, boil noodles according to package directions and drain.

Once the vegetables are tender, add the noodles and continue to fry for 3 minutes or so.

Meanwhile, mix together the soy, oyster sauce, vinegar, brown sugar and lime juice.  Pour over the noodles and veggies, stirring well.  Cook until the sauce has reduced, stirring constantly.  Top with a dash of white pepper and serve.

Marsala Risotto, Crispy Roasted Veggies, and the Holy Grail of Chocolate Cake

February's HH6 (as a side note, I really need to update my HH6 blogs tab) (side note two, I'm also a few days early with this) cooking challenge:

In celebration of Valentine's Day, create a dish that represents your relationship with your significant other. (example: the meal you had on your first date, on a vacation together, what you ate before you got engaged, the meal you had at your wedding etc.)

I have changed a lot over the course of my relationship with my husband.  I count myself as very fortunate that he has changed along with me.  Those who knew me in high school are continually amazed at the person I've become and I owe much of that to my husband who has always encouraged me to be a stronger, better person (even if he doesn't realize he's doing it!).

When we got married, I couldn't really cook.  I was student teaching right before we tied the knot and I'm pretty sure I lived on Kraft mac and cheese, Hamburger Helper, and frozen bagged stew mix.  The problem with this?  My husband hates cheese.  Insanity!  So there went the mac and cheese and most of the Hamburger Helpers!  What's a girl to do?  Why, learn to cook real food, of course.

One of the first real dishes I learned to cook was Chicken Marsala.  I've blogged this recipe before, so just follow the link to see.  I chose to use it for this challenge because it is pretty much the only thing that I cooked during our first year of marriage that survived my transition into a crazed foodie - and The Husband absolutely adores it.  The fact that he's been begging for it lately also might have played a part in my decision.

Back when we first got married, I'd serve the chicken with bagged instant rice and frozen veggies.  No more!  Now my chicken is accompanied with a creamy risotto flavored with marsala wine (no cheese, dear), and crispy roasted broccoli and brussel sprouts, both of which we would be content to eat like popcorn.  You never knew brussel sprouts could taste this good!

Marsala Risotto

Ingredients

1 c white rice
2 T butter
1 c marsala wine, divided in half
1 quart chicken stock (preferably home made!)

Always stir risotto CONSTANTLY!  This means if you need to cook something else at the same time, make sure that everything is mis en placed and within arms reach.

Heat the chicken stock until simmering.  Reduce heat and continue to simmer.  In a separate pot or saucepan, melt the butter until bubbly.  Add the rice and stir constantly until just toasted, not browned.  Reduce heat to medium.  Add in 1/2 c marsala wine.  Stir constantly.  Once the liquid is mostly gone, add a ladle of chicken stock.  Again, stir constantly.  Once the liquid is mostly gone, add another ladle of chicken stock.  Getting the picture?  Keep going until the stock is gone and/or the rice is creamy and fully cooked (if you run out of stock and it's not cooked, use hot water).  When the rice is cooked, add in the last 1/2 c marsala and keep on stirring.  Serve immediately.

Crispy Roasted Veggies

Ingredients

1 broccoli head, sliced into bite-sized pieces
4 brussel sprouts, quartered
EVOO
Pepper
Garlic salt

Preheat oven to 500.  Toss veggies onto a tray, drizzle with EVOO and sprinkle with pepper and garlic salt.  Bake for 10 minutes.

Now, about the cake.  Valentines Day also happens to be The Husband's birthday, so I like to go all-out.  Last year was strawberry tartlets.  The two years before, though, he was deployed and got cake-in-a-jar (I should blog that sometime).  This year is all about the chocolate.

When I was in college, I went around making giant chocolate layer cakes for Christmas.  Of course, I used box mixes and what have you, but I think this tendency is part of the reason The Husband fell in love with me.  He comes from a family of chocoholics, and has been occasionally dropping hints that I have failed in providing him with Epic Layer Cake Goodness.  I needed to fix that.  So here we go, the Holy Grail of Chocolate Cake: chocolate fudge cake layered with cream cheese filling, chocolate-caramel butter cream and caramel cream drizzle.  You will never need another cake again.

*with the exception of the cake, which makes a full 13x9 sheet cake, the other recipes have been reduced because I only wanted to layer and frost a mini-cake, there being only two of us here.  If you are making a full-sized layer cake I recommend doubling the filling and the frosting.

Holy Grail of Chocolate Cake

Cake (Adapted from Alton Brown's Devil's Food Cake)

Ingredients

1 c boiling water
4 oz cocoa powder
1 1/2 c brown sugar, packed
1/4 c sugar
4 c flour
1 t baking soda
pinch salt
1 c vegetable oil
4 oz sour cream
2 eggs
2 egg yolks
1 t vanilla

Preheat oven to 325.  Line a 13x9 pan with parchment paper and grease the paper.

Combine water and cocoa powder until smooth.

Mix sugars, flour, baking soda and salt in your stand mixer.  In a separate bowl, whisk oil, sour cream, eggs, yolks, and vanilla.  Carefully add the chocolate mix to the wet ingredients, stirring well.  Slowly add the wet mixture to the dry, blending until smooth.  Pour into pan and bake 50 minutes or until a toothpick comes out clean.  Cool completely before removing cake from pan.

Cream Cheese Filling

Ingredients

6 oz reduced fat cream cheese
2 T butter, room temperature
1/2 T vanilla
2-3 c powdered sugar

Beat the cream cheese and butter together until well mixed.  Add vanilla, then carefully add powdered sugar. Taste and add the final cup of sugar if you feel it necessary (I like my filling a bit tart).

Chocolate-Caramel Buttercream

Ingredients

1/2 c butter, room temperature
2 oz cocoa powder
3-4 c powdered sugar
1/3 c milk
2 t vanilla
2 t caramel coffee syrup

Combine powdered sugar and cocoa.  In a different bowl, beat butter for a minute.  Carefully add the sugar and cocoa, then the milk, vanilla and syrup.  Beat until fluffy.

Caramel Cream Drizzle

Ingredients

1/2 c brown sugar
2 T butter
2 T milk
powdered sugar to taste (2 T-1/3 c)

Melt the butter and sugar together in a saucepan, stirring constantly.  Cook until the mixture is quite bubbly, then whisk in milk.  Keep stirring and cook two more minutes, then set aside to cool.  Whisk in powdered sugar to taste (more if you want to use as frosting, less if you want to drizzle).

Building the Cake

Chill your cake layers (covered in plastic wrap) for at least an hour before building the cake.  Use a knife to level each layer if necessary.  Place first layer on a sheet of parchment paper.  Spread thickly with cream cheese filling, but leave a margin of 1/4 to 1/2 inch around the edge.  Place second layer on top and press down gently.  Spread the second layer with filling, again leaving a margin.  Top with third layer.  Spread cake thinly with buttercream - this is a crumb coating, don't make it perfect or thick.  Refrigerate at least 30 minutes before continuing.

Remove cake from fridge.  Spread with final layer of buttercream, then carefully transfer to the serving plate. Drizzle with caramel cream and enjoy!

Chinese Take-In

Sometimes, you just want Chinese food.  And sometimes, you're in a new place with little in the way of food options, and there's just no where good to go.  Therefore, tonight was Chinese Take-In.  I don't know why I hadn't thought of this earlier, making my own.  It's brilliant.  Just as delicious, cheaper, and nearly as easy.  Plus, it's kinda fun!

I wanted to surprise The Husband tonight.  Things have been pretty hectic the past few weeks and it's been difficult for me to cook more than spaghetti, so we've been eating out a lot.  This was our first evening home in several days, so it deserved something special.  Now, I think these will be regulars in our home!

Our Chinese Take-In consisted of the following:  Egg drop soup, lo mein, beef and broccoli, and kung pao beef.  I like egg drop soup a lot, but The Husband prefers wonton.  Egg drop was easier though, so that won out tonight.  We both love lo mein.  He usually gets something like beef and broccoli (or orange chicken, that will be a later dinner!) and I prefer spicier options, so I made both beef entrees.  As it turned out, he actually preferred the kung pao!

Given that my knowledge about cooking chinese food is... limited, I had some help with dinner tonight.  The recipes I modified, I posted here along with a link to the original.  Those I did not modify just get linked!

Egg Drop Soup

Lo Mein

Beef and Broccoli

Ingredients

1/2 lb stir fry beef, cut into strips
1 large head of broccoli crowns, sliced


Marinade
1/2 t baking soda
1 t sugar
1 T soy sauce
2 T peanut oil
1 T sherry
1 t ginger

Sauce
1/2 c soy sauce
2 T teriyaki sauce
3 clove garlic, minced
1 t cornstarch
2 T sherry

3 T vegetable oil

Whisk together the marinade.  Toss the beef in the marinade.  Cover and refrigerate for at least one hour.  Turn once, halfway through.

Mix together sauce.

Heat 2 T of oil in a wok.  Saute broccoli 2 minutes.  Remove from wok and set aside.  Add 1 T of oil to wok.  Saute meat and 1/2 of sauce for 4 minutes.  Add broccoli and the rest of the sauce.  Cook two more minutes.

Kung Pao Beef

Ingredients

1/2 lb stir fry beef, cut into strips

1/4 c teriyaki sauce
1 T cornstarch
1/2 t ancho chili powder
1/2 t cayenne
1/2 t ginger

1 T peanut oil

2 scallions, sliced.




Mix together the sauce.  Toss the beef in the sauce.  Cover and refrigerate at least an hour, turning once.  Heat oil in wok.  Add steak and cook 4-5 minutes.  Sprinkle with scallions.

Chili Rellenos

I apologize for the long hiatus, but we spent all of December moving again.  We're still not all unpacked here at the new place, but I made the kitchen a priority.  It's the only room in the house that is 100% functional.  With that said, I'll kick off my return to blogging with this month's HH6 challenge (due to the holidays there was no December challenge so I didn't miss one)!

Prepare a dish that you have never made before but always wanted to try.  Tell us why you have taken quite some time to make this dish.

Back in August of 2009, just before school started (you know, the days the teachers are there working but the kids aren't), I remember going out to lunch with my co-workers.  We headed to Mexican place down the street.  I had the chili rellenos.  I'm not sure how the conversation ended up where it did, but I made some comment about how it was probably hard to make chili rellenos or something along those lines.  One of my friends then pointed out that I was no slouch in the kitchen and certainly I could make chili rellenos if I wanted to.  Huh, I thought to myself, I guess I could!  So I decided that I would learn to make chili rellenos by the end of the year.

Yeah, that never happened.

I did go and read up on how to make them and I think that intimidated me.  It seemed like a whole lot of steps, between roasting and skinning the chili and making the batter and the tendency of things to go horribly, horribly wrong when I have hot oil around... So the whole thing sort of fell to the wayside.  Until I got this challenge in my email, that is.  So I began researching once more and as soon as I had the kitchen put to rights, I whipped out the frying oil and dove right in.

Honestly, it wasn't all that difficult.  The batter got nice and crispy, the poblano was tender, the salsa perfectly spicy.  I think I'll continue questing for a different sauce, but other than that both The Husband and I enjoyed this dinner very much.

One of the big decisions in making a chili relleno is what to stuff them with.  Cheese is, of course, the standard.  But why be boring?  I happened to have some pulled pork on hand (the first thing I did when I got my Traeger back was smoke a pork butt!) so I mixed that up with some spinach and grated cheese to make the filling.  Be creative!

The basic recipe came from Macheesmo, whom I had never heard of before.  They're really awesome though - go check them out!

Ingredients

1 poblano pepper per person, plus one extra
1 head garlic, peeled
4 tomatoes
1 jalapeno, seeded and halved
1/2 onion, quartered
1 lime
1 c flour
1/2 c beer
4 eggs, separated
vegetable oil

Filling
handful pulled pork
grated mozzarella and cheddar
handful of spinach, coarsely chopped

Preheat oven to 450.  Spread the poblanos, garlic, tomatoes, jalapeno and onion out on a baking sheet and roast until tender, turning the poblanos every few minutes.  If some things are cooking faster than others, pull them out early.  It should take about 30-40 minutes.

Carefully place one poblano per person into a plastic or paper bag.  Fold up and set aside to steam.

Combine the remaining poblano with all the other roasted goodness in a food processor.  Squeeze in the lime juice and process briefly until you have salsa!  Set aside.

Combine your filling ingredients in a bowl.

Now, back to the poblanos.  This is a bit tricky, so be very careful with every step here!  Remove the poblanos from the bag.  Peel the skin off, but don't tear the pepper!  It's ok if there's a bit of skin left on there.  Then make a small slice along the side.  Reach in and cut/scoop out all of the seeds.

Time to make the batter!  Mix egg yolks, flour and beer together in a bowl.  In another bowl, whip your egg whites until frothy.  Carefully fold the whites into the flour mixture, keeping as many air bubbles as possible.

Stuff the peppers!  Gently fill each pepper with your stuffing mix.  Don't over fill!

Heat oil in a skillet.  You should have about 1/4 inch of oil in the bottom.  Once it is hot, carefully dip the stuffed peppers in the batter.  Lay in the skillet seam side down.  After 2-3 minutes, turn and fry the other side.

Drain on paper towels.  Serve with salsa spooned over top.

Thanksgiving Roundup 2011

So... Thanksgiving.  Yeah.  I started out awesome and took pictures of my cute appetizers (I particularly like the turkey-shaped veggie platter!), but after that my poor camera sat neglected on a side-table while I got distracted with cooking, serving and eating!  On one hand I'm sad because the food was beautiful and delicious.  On the other hand though, we're TDY en-route here which is secret code for "All of my nice stuff is in South Carolina and we're eating off of paper plates," so the plating wouldn't have looked so good.  I mean, I roasted the turkey in one of those tin-foil pans from the commissary which also doubled as our cutting board (bad idea, by the way, never ever do that).

Anyway, here's the breakdown of our Thanksgiving dinner:

Like last year, I used Alton Brown's brine for my turkey.  I don't have my smoker here though, so oven roasted it was!  I rubbed it with Memphis BBQ's Magic Dust and it was the juiciest bird ever!  Next year it will be a hard choice between smoking and oven roasting - we might need two birds!

Making repeat appearances at our table this year were the Olive Bread, Rosemary Epi, Mashed Potatoes, and Magic Pumpkin Pie.

New guests to the menu were Apple-Sausage Stuffing, Corn Casserole, and Bobby Flay's Pumpkin Bread Pudding (add some dried cranberries to the pumpkin bread).  I also made my own pie crust thanks to Cooks Illustrated and my good friend Stacey!  Smitten Kitchen has already blogged about it, so I will leave you in their capable hands.

Onto the stuffing!

I have a confession to make.  I kinda like stovetop stuffing.  There, I said it.  But Thanksgiving is Thanksgiving and one simply cannot have stovetop stuffing, even if it is really really good.  So I ended up heavily modifying Double Musky's Sausage-Apple Dressing.  As always, the key to a good stuffing is a really good stock.  It MUST be homemade!  If you want to know why, Stacey has the answer.  It's worth it to buy some turkey necks and make up a large batch of stock prior to Thanksgiving - you need it for gravy too!  Also, for bread crumbs, just get (or make) some good bread and leave it out for a day before shredding it.  I used 1/2 sourdough bread and 1/2 wheat.

Ingredients

1 T oil

1 head garlic, minced

1/2 onion, diced

1/2 tube ground sausage

Poultry seasoning

3-4 stalks celery, diced

1/4 c mixed bell peppers, diced

1 ancho chili, diced (optional)

1 granny smith apple, diced

dash nutmeg

1/2-1 c turkey stock

3-4 c bread crumbs

In a skillet, saute the garlic and onion in the oil until onion is translucent.  Add the sausage and brown, using poultry seasoning to taste.  Transfer to a pot and stir in the celery, peppers, apple and nutmeg.  Cook for two minutes, then add the stock (start with 1/2 cup, use more if needed).  Simmer for another 2-3 minutes and stir in the bread crumbs.  Adjust bread and stock until you reach the desired consistency.  Remove from heat.  Transfer to oven-safe pan and cook until the top is toasted.

PS.  We're starting the second half of our PCS shortly, so updates will be unreliable until we've moved into our new place sometime after Christmas.  Have a happy and safe holiday!!

Spaghetti with Meat Sauce

November's a pretty crazy month to do a food challenge, I think!  I managed it though, even while prepping for Thanksgiving (yes I will have more posts about that)!  November's theme for HH6 is "Coming from your part of the world, create/share your favorite comfort food."

I thought for a while about what to do for this challenge.  I considered biscuits and gravy, as we're moving to the south.  Or maybe apple fritters or fastnachts from my Pennsylvania Dutch heritage.  Or maybe something Mexican since we're currently in the southwest!  When you move around so much, "your part of the world" could mean anything!  As a result, I decided to focus more on the comfort side of the challenge and a few memories were quick to pop to mind.  This summer, when I was at our family's cabin in Pennsylvania, a smell suddenly caught my attention.  It was just spaghetti sauce, but it smelled like the most amazing thing ever and I bugged my aunt and uncle to let me have some of their spaghetti.  Then, when we backpacked the Grand Canyon, day three was our hardest day - from the bottom to the North rim and back down all in one day, nearly 14 miles.  What did we choose to pack for dinner that night?  Spaghetti!  And boy did we eat tons of it!

Spaghetti it was, then.  But how to create the most comforting sauce?  I have several sauces I use, from the fancy roasted garlic to my uncle's decadent baby back rib sauce.  None of them were quite right though.  So I warned my husband that we'd be eating a lot of spaghetti over the next few weeks and set to work.

My first attempt used sausage and roasted garlic.  It was good, but didn't have the flavor profile I was looking for.  My second attempt used beef instead of sausage.  Much closer, but it needed to be simpler.  The best comfort foods are simple, and here the third time  was the charm - a nice, thick, beefy sauce!  Yum!

Ingredients

1 T oil
1/2 yellow onion, diced
1 head garlic, minced
1/2 lb ground beef
1 can tomato sauce
1 can diced tomatoes
oregano
pepper
crushed red pepper

Saute the onion and garlic in the oil until the onion is translucent.  Add the beef and cook until browned.  Pour in sauce and tomatoes.  Season liberally with oregano and cautiously with pepper and red pepper.  Simmer until thickened, 40 minutes or so.  Top with grated parmesan or aged gouda.

Herbed Hen Pasta

The upcoming challenge involves using only what is currently in our pantries, so here's my proof of what I have at the moment.

More later!

Update:

September's Challenge: We all need to be prepared in the event of a disaster.  You have stuff in your pantry and fridge/freezer.  If a disaster should strike today and you have no access to going to a grocery store but your stove/grill is still working, what would you make with what you have on hand?


For this one, I went with a one-pot meal, easy to do even if we can only use our little camp stove.  I feel a bit uncreative using pasta, but hey, it works and it's easy.  This is a nice simple dish that's pretty as well as flavorful, and different every time depending on what spices you use.


Ingredients

1 game hen (or chicken)
2 cloves garlic, diced
1/4 onion, diced
Your favorite herbs and spices
water
1 T olive oil
1 box pasta
1 can diced tomatoes
4 T pesto
grated parmesean

Take the olive oil and gently brown the onions and garlic in a saucepan.  Add in the herbs and spices, the hen, and about 1/2 c water.  Cover and simmer for 30-40 minutes or until bird is cooked through, adding more water as needed.  Remove hen and set aside to cool.  Once it has cooled sufficiently, shred the meat.

Meanwhile, cook and drain the pasta.  Stir in the shredded hen, tomatoes, and pesto.  Top with grated cheese.

Vegetable Stew with Turkey

A few weeks ago, I was lucky enough to win a copy of Vegan Family Meals from Saraplicious! Kitchen.  Now, anyone who knows me knows that I am the FARTHEST thing from a vegan that there is, but I was really excited about this book as a chance to learn how to make veggies tasty.  Both The Husband and I are focusing a lot more on our diet and getting the proper amount of veggies is usually a struggle.  If this recipe is anything to go by, I think our struggles might be over!

As soon as the book showed up in the mail, I was off to the grocery store.  I decided to try a variation (meat good!) on the book's South American Veggie Stew.  One of the best things about this recipe is how simple it was to make.  I didn't have to spend hours chopping and dicing, or prowl through six stores to find some weird ingredient.  Easy-peasy, and amazingly delicious!  The dried fruit gives the whole thing a sweetness that I never would have expected.  So, here is my decidedly non-vegan variation on Ms. Gentry's theme.

Ingredients

6 dried apricots, chopped
6 dried plums, chopped
2 c warm water
2 T olive oil
1/2 onion, diced
2 cloves garlic, minced
1 can plain diced tomatoes
6 oz tomato paste
a handful of baby red potatoes, chopped
1 green pepper, cut into bite-size pieces
1/2 c corn
1 can kidney beans
Roasted turkey, cut into bite-size pieces
pepper to taste

Soak the dried fruit in the water for 3-24 hours.  Strain, reserving both fruit and liquid.  Heat the olive oil in a pot and sautee garlic and onion until translucent.  Add tomatoes and sauce, stirring well.  Cook for three minutes, then add the potatoes and the liquid from the fruit.  Cover, reduce heat, and simmer for 12 minutes.  Add the rest of the ingredients and cook until the bell pepper is tender.

Carnitas with Cilantro-Lime Crema

I. Love. Mexican. Food.  Soooo much.  After a fair amount of time spent in a location which does not have any real Mexican food (if it doesn't involve corn tortillas and cilantro, how can you call it a taco?), I'm binging a bit.  Unfortunately, my wallet does not love me going out to this taco wagon or that hole-in-the-wall every day.  The answer?  Make my own!  This recipe from David Lebovitz took half a day to make, but boy was it worth it!  As an added bonus, the crema is fat-free and I was shocked to find out how much less fat is in a corn tortilla compared to flour!

Ingredients

1 pork butt or shoulder
2 T olive oil
water
1/2 t cinnamon
1 t chili powder
1 t ancho powder
1/2 t cumin
1/2 t garlic
2 T fresh cilantro

1 c fat-free Dannon yogurt
Coffee filter
juice from 1/2 lime
1 T fresh cilantro
1/2 minced ancho chili

Preheat oven to 350.  Cut the pork into large pieces and brown in the oil.  Drain in paper towels, then place the pieces into a roasting pan.  Cover with drippings and herbs, then add water to about halfway up the pork.  Roast uncovered for 3 hours, turning pieces several times.

Meanwhile, fold the coffee filter over the mouth of a large cup.  Put yogurt into the filter and let drain for 3 hours.

Remove pieces and shred coarsely with a fork.  Return to pan and oven, roasting again until pork is crispy.

Back to the yogurt!  Put in small bowl, discarding whey, and stir in the cilantro, lime, and ancho.

Serve carnitas in corn tortillas, topped with crema.  Enjoy!

Burrito Skins

I dearly love Mexican food.  One thing that is not bad about living in Mos Eisely is that there is actual, authentic Mexican here.  Yum!  Of course, we've been eating out a lot, so I'm trying to do more at home with Mexican flavors.  Cilantro in particular - I've only really had it dried before and fresh is soooo much better!

This here is a play on potato skins.  Use any pepper or chili you'd like for the base.  The Husband is a bit of a wimp so I used pasillas.  The meat can also be swapped out for anything.  In fact, the whole thing is pretty customizable!

Ingredients

2-4 pasilla peppers, cut in half lengthwise, seeds removed
1 can pinto beans, drained
2 c brown rice, cooked
1 c carnitas, pulled pork, etc
1/4 c salsa (home made is best, of course)
fresh cilantro
shredded cheese

Roast the peppers at 400 degrees for 15-20 minutes.  Meanwhile, combine the other ingredients (except cheese) in a skillet, stirring together until well blended and warmed.  Stuff each pepper half with as much filling as it will hold.  Top with shredded cheese and more cilantro.  Bake an additional 30 minutes.

Easy Greek Chicken

Last week was Appreciation Week at work.  We were quite well appreciated, particularly in the culinary department.  This was Tuesday's lunch and it was so good I just had to try my hand at it!  The chicken comes out deliciously juicy, and it's a great way to eat a lot of veggies!  Unfortunately, The Husband tossed out my recipe card, so I don't have all the exact measurements.  I'll have to see if I can get another copy!

Ingredients

1/4 c olive oil
3 T lemon juice
salt
pepper
oregano
garlic powder
onion powder
2 chicken breasts
2 peppers, cut into squares
1 onion, cut into slices
1/2 c yogurt
1/4 c sour cream
1/2 c chopped cucumber
1 T lemon juice
garlic powder
salt
pepper

Mix the first 7 ingredients together.  Add the chicken and marinade overnight.  Mix the yogurt, sour cream, cucumber, lemon juice, garlic, salt and pepper together and refrigerate.

Soak skewers in water.  Cut chicken into pieces and alternate on skewer with peppers and onions.  Grill until done.  I cooked them on my traeger at medium for about 30-40 minutes.  Serve with sauce for dipping.

Sausage Rolls

 One summer during college, we took a family vacation to Ireland.  Actually, now that I think about it, that was our last real family vacation, since shortly after graduation I moved out, got married, and moved across the country.  Anyway, one morning we were wandering around Dublin and stopped in a bakery for breakfast.  Everyone else got some sort of sweet pastry, but I prefer savory food and opted for the sausage roll.

This sausage roll was a piece of heaven in hand-held form.

The bread was flaky and sweet, the sausage perfectly spicy, with a little bit of cheese.  Since bread, meat and cheese are my favorite food groups, this was perfect!

In 2009, I was working my way through the Bread Bakers Apprentice challenge (I've stalled out on the sourdoughs but I really do intend to finish!) and came across Peter Reinhart's Casiatello.  As soon as I took a bite, it called to mind that Irish sausage roll - but it wasn't quite right.  I was onto something, though!  I planned to go back and make some changes to the recipe to make it more like that tasty little roll, but never got around to it.

This months HH6 challenge, however, is to recreate a dish from another country, and it got me up off my butt and working on my sausage roll.

I used Peter Reinhart's recipe as a base, but I have made some definite changes to make it more like my memory of Ireland.  This bread is fairly simple to make, and quite quick as far as bread is concerned.  It takes about 5 hours from start to finish, with several nicely placed breaks to allow for running errands.

 

Regarding cheese and salami:  These will make or break your bread - I made a special trip to the artisan cheese and salami shop just for this bread (twist my arm, why don't you?).  You want a cheese that will melt nicely, but has a good flavor as well.  Good flavor, but not necessarily strong.  The salami will do that.  I blended about 20% emmenthaler with 80% Wagon Wheel from Cowgirl Creamery.  The Wagon Wheel worked wonders, and if you have access to it, use it!  For the salami, I used half Da Vino, which is a red-wine salami, and half Finocchiona, which is - get this - curry salami.  Don't be shy with the salami either.  4oz will seem like a lot, but you need it all!

Ingredients

1/2 hot water
1 T yeast
1/2 c flour
3/4 c milk

3 1/2 c flour
1 t salt
1 T sugar
2 eggs
3/4 c butter

4 oz salami, chopped and lightly sauteed
1 c cheese, coarsely chopped or shredded

1 package Lil' Smokies

 (The Husband got me a kitchen aid for my birthday!  Isn't he the best?)

Sponge
Mix the hot water and yeast together.  Set aside for five minutes or until frothy.  In a small bowl, stir together 1/2 c flour, milk, and yeast mix.  Cover with plastic wrap and rest for one hour.

Dough
In your kitchenaid (or a medium bowl), combine the 3 1/2 c flour, salt and sugar.  Stir in the eggs and the sponge until the dough forms a coarse ball.  Rest for 10 minutes.

Cut the butter into four pieces.  Begin to work them into the dough one at a time, either stirring or mixing with the paddle attachment at medium speed (this is where a kitchenaid ROCKS!).  The butter MUST be completely blended.  This is important!

Once all of the butter is completely blended, begin kneading the bread.  If using a mixer, use the paddle for four minutes, then switch to the dough hook for another 5-8.

Once the dough has smoothed out and isn't quite so sticky, stir or mix in the chopped salami and cheese until evenly distributed.

Oil a large bowl and transfer the dough.  Cover with plastic wrap and rest 90 minutes.

Now, to shape the dough.  Use any of the following: muffin pan, mini-cheesecake pan, or a round pie pan.  Whichever you use, grease the pan!

Divide the dough into SMALL pieces and carefully wrap around one lil' smokie.  If using muffin or mini cheesecake pans, place one bundle in each well.  If using a pie pan, cluster the rolls so they are not quite touching.

Mist the tops of the dough with oil and cover with plastic wrap.  Let rest 60 minutes.

Preheat oven to 350.

Bake for 20 minutes.  Turn pans and continue baking another 10-20 minutes, or until rolls are nicely browned and cheese is bubbling out the top.  Cool before eating...if you can resist!

Pork Chops with Tequila Sauce

Yeah, so, about that picture.  As I plated, I took a bunch of shots.  With no memory card in my camera.  So you get stuck with the picture of the leftovers.  Doesn't look as pretty but still tastes delicious!

This recipe is all about the sauce.  I absolutely loooove this sauce.  I first discovered it as part of an ahi recipe (which, of course, I can no longer find).  It was nice on the ahi, but I thought it would go better with pork and boy was I right!

I roasted this baby on the Traeger.  If you happen to be unfortunately Traeger-deprived, I'd recommend searing your chops and finishing them in the oven with the beer.


Ingredients

4 pork chops
pepper, garlic seasoning
1/2 bottle of beer

2 T soy sauce
2 T sesame oil
dash of hot sauce
dash of garlic seasoning
dash of lime juice
2/3 c tequila

Rub the chops with pepper and garlic.  Make a little boat out of tinfoil and put the chops inside.  Add the beer.  Smoke around 220 degrees until done.

Meanwhile, heat the soy sauce and sesame oil in a skillet.  Add the hot sauce, garlic, and lime juice.  Carefully pour in the tequila and simmer until reduced by half.  Spoon over the chops and enjoy!

Pecan Pie Cookies and Bananas Foster Pastry

 

As I mentioned in an earlier post, each month the HH6 club puts out a cooking challenge.  The challenge for March was to come up with a concept dish for an MRE.  For those of you who do not hail from the military world, an MRE (meal ready to eat) is a box of portable, lightweight rations designed to support military members in locations where chow halls aren't readily available. 

MREs are not (despite some misconceptions) dehydrated or freeze dried.  They are actually preserved using a variation on the canning technique.  The pouch containing the food is not plastic, but more thin layers of aluminum which can be sealed airtight and processed the same way you would process canned fruits or veggies.  While this yields a significantly heavier ration (due to water content) than dehydrated or freeze-dried food, it is quicker to prepare and can even be eaten with no preparation at all if time is an issue (and in combat, it certainly could be!).

Since MREs are more canned food than backpacking food, there are actually a lot fewer restrictions in the food composition than you might otherwise have.  For example, you can have larger pieces of meat than if you were dehydrating the food first.  Still, canning tends to work best with "saucy" type things.  Rice is notoriously difficult, though apparently the military has figured that one out already!

MREs used to be, to put it plainly, awful.  In recent years as the preservative technology has advanced, they've become quite edible - though the menu choices are still fairly boring.  Click here to see the 2011 entree list.

See why we want to spice it up?

Here's a picture of the contents of a Beef Ravioli MRE.

Included:

Beef Ravioli
Beef Snack Stick
Vegetable Crackers
Jalapeno Cheese Spread
Toffee Cookies
Chocolate Chip Toaster Pastry
Orange Flavored Electrolyte drink mix
Acessory Pack
          o Xylitol chewing gum
          o Water-resistant matchbook
          o Napkin / toilet paper
          o Moist towelette
          o Seasonings, including salt, pepper, sugar, creamer, and/or Tabasco sauce

A common complaint about MREs stems from a very significant lack of fiber.  Most MREs are lucky to contain less than half the fiber that they ought to.  I plan to address this with my concept MRE.

Concept MRE: Mardi Gras Edition!

Chicken Etouffe
Whole-grain Cajun Rice
Wheat Crackers with Maple Pepper
Hard Aged Cheddar slices
Pecan Pie Cookies
Bananas Foster Pastry
Hurricane Flavored Electrolyte drink mix

Yes, we're going with the Mardi Gras theme here!  Let's break it down a bit.

Chicken Etouffe

I already blogged this recipe here.  It's fantastic and flavorful (unlike most MREs!), but not overly spicy.  I don't know anyone who doesn't like etouffe!  Traditionally you would see shrimp etouffe.  Apart from my undying hatred of shrimp, I went with chicken because eating canned meat is moderately less pleasant than eating fresh meat, but eating canned seafood is just plain nasty.


Whole-grain Cajun Rice

It's not etouffe if you aren't eating it over rice.  Plus, it's a great way to sneak a few veggies in, not to mention the fiber from whole grains.  I mentioned earlier that canning rice is very difficult, but since the MRE gods have already figured this one out, I'll leave the logistics to them.


Wheat Crackers with Maple Pepper

MREs already feature crackers quite regularly.  Seems like it would be pretty easy to just use wheat instead of white (with more fiber to boot!), and maple pepper sounds odd but is to die for on crackers.  See a fancier version here.


Hard Aged Cheddar Slices

Away with that nasty faux-cheese spread!  Dairy products are not recommended for canning by the FDA, but a good hard cheddar can (and is!) aged for years in parafin.  It'll last as long as the MRE will, and will just get better as time goes by.

Pecan Pie Cookies:

These tasty little treats are hand-held, durable versions of the traditional southern dessert.  A little chocolate brings out the flavor and you'll never notice the wheat flour - but you'll get the fiber!  Hat-tip to allrecipes for the base.

Ingredients (makes 6-8 cookies)

Cookie

3/4 c flour
1/4 c wheat flour
1 t baking powder
1/2 c brown sugar
6 T butter
1/2 egg
1 t vanilla

Filling

2 T butter
1/4 c powdered sugar
1 1/2 T honey
1/2 t vanilla
1 t dark rum
1 t cocoa powder
1/4 c chopped pecans

Melt the butter.  Stir in the sugar, honey, vanilla, rum, and cocoa.  Once all the ingredients are blended, mix in the pecans.  Set aside.

Preheat oven to 350.

Whip the butter, sugar, egg and vanilla, then slowly beat in the flours and baking powder until dough forms.

Spoon dough into cupcake tins.  Use your fingers to form the dough into a "cup" running about 1/4 to 1/2 inch up the walls of the tin.  Fill each cup with 1 t filling.  Bake 13 minutes.

Bananas Foster Pastry
This recipe is the only one that would need to be significantly altered before being incorporated into an MRE.  However, since they already include various flavors of toaster pastry, it should be easy for them to make a bananas foster version.

Ingredients (makes 3)

1 sheet puff pastry
2 bananas
1/4 c butter
1 c brown sugar
1 t cinnamon
1/4 c tuaca or other fruit-flavored liquor
1/4 c dark rum

Cut the pastry sheet into nine squares.  Preheat oven to 350.

Melt the butter in a saucepan.  Add the brown sugar and cinnamon, stirring until well dissolved.  Add the liquor and carefully flambee until the alcohol is burned off.  Add in the bananas and cook for 5-10 minutes.  Remove bananas and slice thinly.

Grease a sheet pan.  Lay out three squares of puff pastry.  Place 3-5 (depending on thickness) slices on each sheet of puff pastry.  Spoon over some sauce, then cover each with another sheet of pastry.  Add bananas and sauce again, then cover with the final slices of puff pastry.

Bake for 20-30 minutes.  You may have to turn the tray to ensure even browning.

Serve with icecream, drizzle with any remaining sauce.

Hurricane Flavored Electrolyte drink mix

Come on, if they can make orange and lime flavors, they can make hurricane flavors!  Heck, I'm pretty sure Jello had a hurricane flavored mix a few years back.

Jambalaya a la Double Musky

I have, in the past, raved about the Double Musky, the fantabulous Cajun restaurant about five miles from nowhere (or Girdwood, Alaska).  This is another from their cookbook.  Beware if you order it at the Double Musky - one order usually gives me four meals worth or more!  This version below should easily feed four people.  Another warning: this is not for wimps!  As the Double Musky says "It comes in two versions, hot and hotter!"

As usual, I tossed out the shrimp in favor of chicken.  Your mileage may vary.

Ingredients

1/4 c butter
2 t garlic
1/4 onion, diced
2 sticks celery, diced
1 bell pepper, diced
1/2 c chicken stock
1 tomato, diced with juice
1 bay leaf
1/8-1/4 c Cajun seasoning (below)
2 hot link sausages
1 breast chicken, cut into bite-sized pieces
Cooked rice, seasoned with garlic

Cajun Seasoning
2 t basil
3 t oregan
1 t salt
2 t thyme
3 t back pepper
2 t cayenne pepper
1 t white pepper
2 t garlic

First, brown the sausages, cut into slices, and set aside.

Melt the garlic and butter together.  Once it's nice and bubbly, add in the celery, pepper, and onion.  Stir until vegetables are cooked through.

 Add in the stock, tomato, Cajun seasoning, and bay leaf.

Simmer for several minutes, or until liquid is reduced by half.  Add in the meat.

Simmer until the chicken is cooked through and sauce thickened.  Serve over rice.