Avocado Tuna Fish Melt
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Avocado Tuna Fish Melt

Ingredients:

  • ½ Avocado
  • 1 small can of tuna – I found this great multipack of what appear to be ½ size cans at BJ (perfect for one) so if a regular is 5 oz. this would be 2.5 oz.. If you don’t have a small can double other ingredients
  • A few chopped roasted Baby Roma Tomatoes – salsa is nice also
  • Salt and pepper to taste
  • A shake of Onion and garlic powder to taste (optional)
  • Bread – your choice
  • Sliced or shredded cheese your choice I happen to have some sliced provolone left over from my stuffed eggplant.

 ingredients

How:

  • Drain the tuna and flake in a small bowl. Add avocado and other ingredients and combine to mix well
  • Lightly toast the bread
  • Spread tuna mixture on the bread

spread the tuna

  • Cover with cheese

top with cheese

  • Place on cookie sheet and under a broiler on high until the cheese is melted I like slight browned.

server

Served with corn salad and what else a couple Baby Roma Tomatoes, the slice cucumber never made it to my plate. What one’s got to munch you know.

Roasted Baby Roma Tomatoes
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Roasted Baby Roma Tomatoes

 It was a Saturday morning 7:45 AM and I dropped Lyn off for her appointment and drove across the parking lot to Stop and Shop to grab most of what we needed for the week in groceries. The store was empty not being my typical store I was unfamiliar with the layout and so where many of the employees out of three asked none knew where the raisins were. I have taken to a full beard these days and one kid kept pushing me toward the razors.  Anyway I could not find a small box of cherry tomatoes so I grabbed a huge 2 labs box of Baby Roma figuring I would think of something. I did and during halftime yesterday I roasted most thinking I would make a small batch of tomato soup. Lyn made a corn salad it was soooo good but she can’t remember how and I threw a few in my Avocado Tuna Fish Melt and store the rest for a now very small batch of soup.

Baby Roma Tomote 

Ingredients:

  • About 2 pounds of Baby Roma Tomatoes
  • Olive Oil
  • Dried Basel a good couple of big pinches
  • Salt and pepper
  • Pinch of red pepper flakes

 Roasted Baby Roma Tomatoes

How:

Spread tomatoes on roasting pan or cookie sheet cover with parchment paper.

Drizzle with olive oil

Sprinkle salt and pepper and pepper flakes

Toss to coat

Place in 450 degree oven and roast 30-40 minutes until desired doneness

Crockpot Rotisserie Chicken
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Crockpot Rotisserie Chicken

Summer time is time for beer butt chicken which I find a lot easier to make than setting up the Rotisserie on the BBQ and when winter rolls around I could still make it outside but roasting in the oven takes over. Besides I save grilling steaks and fish for winter standing in the snow is a lot better when you only have to flip a steak.  I liked the looks of this recipe when I saw it and the results were pretty darn good for a wicked easy recipe. I did substitute smoked paprika and went strictly with powders and as promised this was great. Next time I might add some brown sugar and try the paste slightly drier.  You should try this if you have a crock pot.

 Ingredients

  • 1 broiler/fryer chicken (3.5-4 lbs.)
  • 2 Tbsp. Smoked Paprika – spicy or mild your choice
  • 1/2 tsp. cayenne pepper (optional!)
  • 1 1/2 tsp. onion powder
  • 2 Tbsp. garlic powder or 3 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper

the rub

How:

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side down in crock pot. Down rather than up give you moister breast.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Rotisserie Chicken Soup, Chicken salad or Chicken club sandwich.

100_1242

 100_1246

The only downside and it is minor that I found was the skin was not crispy Next time I will try breast up to see if the skin crisp any – Crispy skin was not as important to me since I mostly do not eat it. Aren’t I the healthy one?  Also my crock pot has a rack will try on that so it does not sit in drippings. Will update as time goes on.

chicken

Served with coleslaw and potato chips.

 100_1246

Adapted from Busy Mom
Related articles
Two Leftover Soups – Rotisserie Chicken and Brisket Barley
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Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Lyn got the Flu, you know the one that they just declared an emergency in Boston for the over 700 reported cases, have tents set up outside hospitals in the south you know the Flu that is taking over our nation as the global warming (is real, no it’s not) affects our weather. I am sure that if you listen close enough to the talk shows and pretend real new stations you will hear something like it’s not actually a flu that is causing this it is more that the cost of oranges has risen effecting the supply of vitamin C and if the government would just stop taxing orange skins this would not have happen. Anyway…….

I bought a rotisserie chicken the other day was running late and needed a quick meal when I gazed the aisle of fried food or old pasta dishes and the thought of well-preserved food in the frozen aisle I settled for the rotisserie chicken with the thoughts of making a quick soup for Lyn with the leftovers. The time came to make it and when I pulled it out of the frig noticed the left over brisket the gears started to turn. Chicken soup and beef barley soup.

Note: I really did not measure anything

Chicken Soup

  • Chop a few stocks of celery
  • Chops a small to medium onion
  • A couple of carrots sliced bite size
  • 1 or 2 cloves of garlic
  • Small handful of dried Basel
  • Couple of bay leaves
  • Salt and pepper ( I start with a little and add to taste when done)
  • Large can of low sodium broth
  • Cut up the chicken into 4 pieces
  • Water

Leftover Chicken Soup

How:

Sauté the onions, carrots and celery in olive oil until the onions are tender

Add the garlic stir until you can smell about 30 seconds

Add basil and stir then add broth

Add chicken

Add water to cover

Bring to boil and simmer until done at least 45 minutes

You can cook rice or noodles to serve with

Freezes great

Beef barley soup

  • One carrot rough chopped
  • A few mushrooms rough chopped
  • Small Onion chopped
  • 1 clove Garlic chopped
  • About 1 teaspoon dried oregano it was a good pinch
  • Left over brisket about 1 to 1 ½ cup chopped
  • 2 cups beef broth
  • 1/4 heaping cup barley

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How:

Saute the onion in olive oil until soften add garlic until you smell about 30 seconds.

Combine everything else in a pot bring to boil reduce to simmer for about an hour

Serve with cilantro on top cause my wife like that

Add barley and simmer for about 30 minutes

You could ad any vegetable you want and if you like crunchy add last 30-20 minutes of simmering.

Barley

barely

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Dijon Myer Lemon Glazed Wild Salmon
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Dijon Myer Lemon Glazed Wild Salmon

Myer Lemons are in season again and Lyn absolutely loves them. We get looks when we practically empty the bin of them at wholefoods and Lyn always has a jar of fresh squeezed in the frig. We have a bag of Myer lemon ice cubes and another of frozen zest. Yes I guess you could say we or Lyn is hooked she is very possessive of her Myer lemons. Salmon was never one of my favorite dishes but I have learned to like it. I have a lot of recipes and this one is sure to be another one that I repeat.

 Ingredients

  • 1/4 cup Myer lemon marmalade ( you could use orange marmalade)
  • 3/4 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground ginger
  • 2 (6-ounce) salmon fillets
  • Cooking spray

Myer lemon glazed salmon

How:

Preheat broiler.

Combine first 6 ingredients in a small bowl, stirring well. Place fish on a cookie sheet coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Meyer Lemons

Meyer lemons

Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets.

 

Meyer lemons are more seasonal than the ubiquitous Lisbon and Eureka lemons, with the limited commercial harvest running from December or January through May

Stuffed Eggplant Milanese Con Formaggio
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Stuffed Eggplant Milanese Con Formaggio

This is a great dish and I had been craving something warming and when I saw eggplants on sale I grabbed one. After preparing I looked at Lyn and said that was a lot of work. She smiled and said it is an act of love. It was well worth it and I better freeze some quickly I already found a way to have it make my plate three times now.

Since Lyn is still on her special strict diet I have to fend for myself, so I had a small eggplants and I cut the ingredient in half.

Prepare first

Ingredients

  • 1 –  28 oz. can Pastene kitchen ready crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 2 tablespoons Olive oil

How: Place oil in pot mix the seasoning in and heat slightly mix in the add the sauce bring boil and then to simmer

marinara sauce

Eggplant

Ingredients

  • 1 medium eggplant
  • ½ cup flour
  • 2 eggs Beaton with 1 teaspoon grated cheese and ¼ teaspoon Bell seasoning.
  • Salt and pepper to taste
  • Olive Oil for Frying (about 1 cup) add as needed.
  • ½ lbs. of provolone and mozzarella cheeses

How: Slice the eggplant ¼ inch thick. Lay out on paper towel and sprinkle with salt. After the moisture comes to the surface (little water bubbles) pat dry with paper towel. Flip and repeat. This takes a while we went shopping. There are other methods to draw out the moisture you can Google them.

Dip eggplant in flour, shake off excess and then into egg mixture to cover and shake of excess. Slowly brown on both sides. Set aside.

100_1196  100_1203  100_1205

Stuffing for eggplant

Ingredients

  • 3 cups Italian seasoned breadcrumbs
  • 3 table spoons grated cheese
  • 2 teaspoons chopped parsley
  • 4 eggs
  • ¼ teaspoon bell seasoning
  • Salt and pepper

How: Mix together and mix in ¼ cup hot water to moisten.

100_1207   100_1209

Prepare the casserole

Cover the bottom or baking dish with sauce

Make first layer of eggplant

Spoon the stuffing over the eggplant

Spoon a little of the sauce

Place ½  of provolone and ¼ slice of mozzarella cheeses on top

Layer the rest of the eggplant

Cover with provolone cheese and sprinkle with grated cheese

Pour marinara sauce to fill casserole. Cover tightly with tin foil. Bake in 350 oven for 45 minutes.

100_1214

2 Natchitoches Meat Pie Recipe
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2 Natchitoches Meat Pie Recipe

Official Natchitoches Meat Pie Recipe

While I was working for 20th Century Fox in New Orleans the movie theater in Natchitoches LA was one that I dealt with. I quickly fell in love with this town and my wife and I would travel there many times during the year. It was here that we discovered among other things wood duck decoys and meat pies. In the cook book “Cane River Cuisine” there are two recipes for the delicious pies not sure which ones I ate on my many trips to Natchitoches, LA one from Mrs. Charles E. Cloutier and the other Mrs. L.J. Melder.

From early Native American Indian inhabitants to the French explorers and priests to the American arrival in the early-1800s, Natchitoches has lived through hundreds of years. We came into the United States in 1812 and to this day the Indian, French, Creole, African American and Anglo cultures mix their cultures, traditions, and talents, and yet they remain distinct.

Natchitoches Meat Pie – Mrs. Charles E. Cloutier.

Ingredients:

Meat Pie Filling

  • 1 ½  pound ground beef
  • 1 ½ pound ground pork meat
  • 1 cup chopped green onions, tops and bottoms
  • 1 Tablespoon salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon coarse ground red pepper
  • ½  teaspoon cayenne pepper
  • 1/3 cup all-purpose flour

filling cooking

Meat Pie Crust

  • 2 cups self-rising flour
  • 1/3 cup Crisco, not melted
  • 1 egg beaten
  • 3/4 cup milk

stuff

How:

Meat Filling: Combine first 6 ingredients in a large Dutch oven. Cook over medium heat, stirring often until the meat loses its red color. Do not overcook the meat. Sift the flour over meat mixture, stirring often, until well combine with meat. Remove from heat and cool to room temperature. Place meat in a large colander to drain off excess grease and juice.

Crust: Sift flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board or pastry cloth. Cut dough into 5 to 51/2 inch circles. I use the top of an old coffee pot, which is exactly the right size (Steve says, that is a percolator Perculatorfor you younger ones out there. She must have a larger 16- 20 cups one) I find it easier to cut out all the circles for the pies and place them on a cookie sheet, separated by wax paper.

To Assemble: place a heaping tablespoon of the filling on one side of the pastry round. Dampen the edge of the pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick with fork twice on top.

To Fry: Fry in deep fat fryer at 350 degrees until golden brown. These meat pies freeze beautifully uncooked if enclosed in plastic sandwich bags. When frying frozen meat pies, do not thaw before frying. Cocktail meat pies may be made the same way, using biscuit cutter and 1 teaspoon of meat filling. Makes 26 to 28 5 to 5 ½ inch pies.

Meat Pies – Mrs. L.J. Melder

Ingredients:

Meat Pie Filling

  • 1 teaspoon shortening
  • 1 pound ground beef
  • 1 pound ground pork meat
  • 1 bunch green onions, chopped
  • 1 pod garlic, minced
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • Salt, black pepper and red pepper to taste

Meat Pie Crust

  • 1 quart plain flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup shortening + 1 T
  • 1 cup milk

How:

Melt shortening in heavy pot.  Add meat. Cook until pink is gone.  Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid.  Stir in 1 tablespoon flour.

Sift dry ingredients together.  Cut in shortening.  Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork.  Drop in deep fat and cook until golden brown.  Drain and serve hot. Makes approximately 18.

crimp

Ready to serve

kid with pie

Most preperation pictures from  chadzilla
Whole Grain Mustard Encrusted Tenderloin Roast.
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Whole Grain Mustard Encrusted Tenderloin Roast.

Twas the Saturday before Xmas the gifts were all wrapped.

The son was coming home and the wife was all smiles.

Yet there was still a big problem, no meal was in play.

All factors were weighed out, all cost taken in to account.

She’s was breaking her strict diet the choice was too hard to make.

There was Meyer Lemon Brisket or Pan Seared Filets or Tenderloin Roast or Almond-Crusted Salmon.

The process has now taken over a week.

Her head was spinning what would she have me make?

I looked at a lot of recipes to get the idea how to cook this meal in the end I went with my gut almost simple but added a twist when I saw the jar of Trader Joe’s whole grain mustard in the pantry. I grew up with a roast beef that had silvers of garlic inserted in the layer of fat on top and was covered with yellow mustard then roasted, I think Paul of Paul’s Market (used to be in north Falmouth MA)  taught her how giving away his trade secrets to her warm smile. Anyway these days I have gotten more adventurous but found that back to the basic with this cut of meat works best. We by passed Wholefoods and went to Wegman’s they have pretty good quality and the prices seem lower. I hate shopping there just too many people all pushing and shoving, but every once in a while won’t hurt me. We still have to try the 6 AM shopping time we hear the aisles are pretty open at that time. Anyway….

Ingredients:

  • 2 lbs. center cut tenderloin roast
  • 1 jar of Trader Joe’s whole grain mustard – opened
  • Kosher salt, black pepper and olive oil

tie with twine

How:

Preheat the oven to 425 degree with rack in middle. I used convection cooking this time it affected my cooking time

Rinse and paper towel dry the meat

Season liberally with salt and pepper let and bring to room temp or there about

Pat dry again

Tie with twin every ½” or so to keep the roast evenly shaped for even cooking.

Don’t tell them but I trimmed the skinny side off the roast and stuck in freezer and will make a pan seared oven roasted filet meal at a later date for me, only for me just for me!!

Rub olive oil all over the meat and then season again with some salt and pepper

Spoon the mustard on roast and rub to cover liberally using as much as is required. I think I used about 1/4 to 1/3 cup

rub with mustard

Bring meat to room temperature or there about

Place meat on rack in shallow pan if convention or roasting pan if not

Roast until temp is 120 degree for rare 125 degree for medium rare

Most of the recipes I saw said cook for 25 minutes but it took me about 40-45 minutes in convection oven. Lyn says maybe because it cooks from inside out in convection.

Remove and let sit for 15-20 minutes uncovered.

Roast and let stand

Slice in ½ inch slices

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While this is cooking you can prepare your sides, in this case smashed garlic mashed potatoes and mixed vegetable in a butter sauce. Oh I had put the mashed potatoes in the turned off oven to keep warm and forgot to leave a pot holder on the handle when I took back out to put in serving dish. OW! Cooking battle scars are so much fun.

This was surprisingly easy to prepare and the roast melted in your mouth this got the three heads bobbing approval since Mike was here to share.100_1157

Passes Mustard from Trader Joe’s archives

Trader joe's

In the world of mustard, you’ll find everything from mild yellow to fiery hot brown, as well as varieties with added herbs and spices to enhance the flavor. What you won’t find anywhere other than Trader Joe’s is a mustard quite like our Whole Grain Dijon Mustard.

whole-grain-mustard

Trader Joe’s Whole Grain Dijon Mustard is made in the countryside just outside the city of Dijon, ancestral home of this style of mustard. We work with a mustard maker (moutardier) that’s been crafting quality Dijon mustard since 1840, and while the production techniques have been modernized over the years, the recipe is centuries old – so old, in fact, that it’s classified as à l’ancienne, or ancient. The ancients apparently knew how to make mustard. It’s made with carefully selected, all natural ingredients like brown mustard grains and just the right amount of white wine. Rather than completely grinding the mustard, as is common, the seeds are left whole in this version, giving the condiment a little crunch to go along with its pungent-yet-smooth flavor. Excellent on sandwiches, it’s also a rousing addition to salad dressings and sauces for chicken or pork. We’re selling each 12.3 ounce jar for the excellent price of $1.79, every day.

Culinary Curiosity: While associated with the French city of Dijon, Dijon mustard is not a protected designation under EU rules. Thus, many a mustard is called “Dijon” or “Dijon-style” when in fact it may be made elsewhere. Our Whole Grain Dijon? True to its name and historical origins, it’s made in Dijon, the historical capital of Burgundy.

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Grilled Dolphin(s)with Mango Salsa & South Florida Succotash

In honor of the final regular season game of 2012 at home against the Miami Dolphins

Grilled Dolphin(s) with Mango Salsa & South Florida Succotash

 No it’s not flipper!

 grilled dolphin

Ready

Lineup up your ingredients

  • Mango Salsa: 2 mangos diced; 1 red onion diced; 1 bunch of cilantro (chopped) juice of 3 limes; 3 fresh jalapeños diced (optional); 2 tomatoes diced; 1 oz of olive oil
  • South Florida Succotash: 2 large white onion small diced; 6 oz of Spanish chorizo or bacon small diced; 1 lb of black beans cooked; 3 T olive oil; 1 lb of corn cooked; 4 large tomatoes diced; 3 cloves of garlic (small diced)
  • Fish: 4 pieces of 6-8 oz Mahi-Mahi fillets

 Get Set

Prepare your entrée, rubs, dressing& sauces…..hut hut

  • Mango Salsa: Place all ingredients in a bowl and mix. Season with salt and pepper and let marinate together for at least 20 minutes in the refrigerator.
  • South Florida Succotash: Heat up pan and add oil. Add Chorizo or bacon then render for about 5 min over high heat. Add garlic and onion; cook until translucent. Add cooked beans, corn, tomatoes and 1 cup of water. Lower temp to medium heat and allow cooking until most of the liquid is reduced and the entire mixture thickens. Season with salt and pepper to taste and hold on low temperature until fish is ready. Fish: Place Mahi on plate and drizzle with oil and season with salt and pepper.

 fisherman

Let’s Grill

Take it to the grill – Hike

  • Pre-heat the grill to 400 (Medium High). Place Mahi-Mahi on grill and cook for about 5-8 min on each side. Serve on a bed on succotash topped with salsa.

*************** 

Dwight Stephenson

Miami Dolphins

No. 57, Center

Pro Football Hall of Famer (HOF), Dwight Stephenson played for the Dolphins from 1980-87. Selected by Miami in the second round of the 1980 draft, Stephenson eventually became regarded by many as the best center of all time. With Stephenson as offensive captain, the Dolphin’s offensive line gave up the least sacks in the NFL for a record six straight seasons from 1982-87. In 1985, Stephenson was the recipient of the Walter Payton Man of the Year Award.

 Dwight Stephenson (HOF)

Lenny Judice

15th Street Fisheries

Executive Chef

 

 mahi1

The Florida Keys are well known for spectacular fishing. Islamorada is called the Sport fishing Capitol of the World, everyone knows about Hemingway’s angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren’t considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn’t forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.

 The dolphin, Coryphaena hippurus, is an excellent food fish often marketed under the Hawaiian name Mahi Mahi and sometimes the Spanish name Dorado (for its Golden color). They are one of the fastest-growing fish, thought to live no more than 5 years.

Description: bright greenish blue above, yellow on sides, with capability of flashing purple, chartreuse, and a wide range of other colors; body tapers sharply from head to tail; irregular blue or golden blotches scattered over sides; anterior profile of head on adult males is nearly vertical; head of females more sloping; the single dark dorsal fin extends from just behind the head to the tail; anal fin margin concave and extending from anus to tail.

Two Good Gumbo recipes from our New Orleans Days
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Two Good Gumbo recipes from our New Orleans Days

Two Good Gumbo recipes from our New Orleans Days

Seafood and or Chicken

What is New Orleans without a big bowl of Gumbo ?  Here are two recipes one for the seafood lovers and one for those who are not so crazy about seafood. I found these in the Cane River Cuisine cook book which we got when attending a tour of the plantations festival in Natchitoches, LA. TI was published by one of my favorite customers wife group, while I was with 20th Century Fox. We have had many a good meal either taken for directly or tweaked by us.

Natchitoches_Downtown

Mama’s Seafood Gumbo

Ingredients:

  • 3 large white onions, chopped
  • 3 cloves garlic, minced
  • 3 tbsp. Oil
  • 1 package frozen sliced okra
  • 1 can tomatoes
  • 6 tbsp. Oil
  • 6 tbsp. Flour
  • 2 pounds cleaned deveined shrimp
  • 2 quarts water
  • 1 ½ cups chopped green onion and tops (scullions)
  • 1 cup chopped parsley
  • 4 bay leaves
  • 2 tsps. Thyme
  • Salt, pepper, red pepper flakes, and onion salt to taste
  • 6 dashes of tabasco
  • 1 can lump crabmeat
  • 1 16 ounce jar oysters

 

How:

Sauté white onions and garlic in 3 Tablespoons oil. Add okra and cover until okra becomes tender. Add tomatoes. Cook for about 15 minutes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water slowly to roux. Stir constantly. Add okra, onion, garlic and tomato mixture. Add chopped green onions and parsley, bay leafs and thyme. Add black pepper, red pepper flakes, onion, salt and tabasco. Let cook on medium heat for 1 ½ to 2 hours, add crabmeat and oysters, Allow to cook 3 to 5 minutes longer, Serves 8 to 10

Cane River

Chicken and Okra Gumbo

Ingredients

  • 1 (2 pound) Fryer
  • 2 or 3 cups cut okra
  • 1 bell pepper, chopped
  • 1 can tomatoes
  • ½ cup oil
  • 2 tablespoons flour
  • 2 tablespoons oil or bacon drippings
  • Pinch of sweet basil
  • 2 cloves minced garlic
  • Salt and red pepper flakes to taste
  • Green onion tops, chopped fresh parsley or parsley flakes

How:

Cut chicken into pieces and boil in about 1 gallon water. Remove and debone. Cook okra, onions, bell pepper and tomatoes in oil slowly for about 30 minutes or until okra is not slimy. Make a roux with 2 tablespoons of flour and 2 tablespoons oil. Add roux, vegetables and chicken to hot chicken broth. Add other seasonings and cook slowly for about 2 hours. Before serving add fresh onion tops and parsley chopped fine. Serve over rice. Serves 6.

Cane River Cuisine