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Found 434 results

  1. i just had some for the first time and i can say that it's the best stuff i've had this side of the atlantic. rustic flavors, plenty of fat, and NO HEAT. i hate the heat i get from the additives in most dried salame. looking forward to trying some of the other products in moderation as they can be costly (no implication that i believe it to be overpriced) http://store.framani.com/index.html
  2. HI, Are there any mail order sources for Chourico or Linguica other than Gaspars? Tim
  3. Blue Cheese Creamed Spinach with Pancetta Serves 4 as Side. This is a popular side at our place. It serves four moderately, 2 generously. 4 slices of pancetta 1/2 medium yellow onion, chopped 1 T pine nuts 3 oz cream cheese 2 oz blue cheese or similar 1/2 tsp salt 6 oz baby spinach, washed and patted dry In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts, salt and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted. Serve immediately, topped with reserved pancetta slices. Keywords: Easy, Vegetables, Side ( RG870 )
  4. My charcuterier, Central Market, sells ends of their products. These are the tips of a ham hock, shoulder, sausage, etc. and I find them to be a great value. Prosciutto and bresaola ends are priced at $9.99/lb (considering that they sell San Daniele at $19.99 and bresaola at $29.99). Prosciutto ends are great to cook with: slice into small pieces and fry with scrambled eggs or use it to flavor a stock. I usually buy them with that intention but always end up eating too much of it straight. All other meat ends are $3.99/lb. This is usually turkey, ham, pastrami, and occasionally sausage. $3.99 is just a great deal for any kind of fully cooked meat. They sell boneless skinless chicken breast for more than that. And I actually prefer the taste of ends. On hams and turkeys, for example, you get much more delicious skin; on pastrami, more black pepper rub. I suspect that the employees snag the choicest ends as I never see anything like secola blue label prosciutto. Bresaola was the most expensive end I've ever seen.
  5. Emily_R

    Really Good Chicken Sausage?

    Hi all -- Just wondering if anyone a) thinks it is possible to make a really good chicken (or turkey, I suppose) sausage and b) if so, if you have a recipe you'd share. I typically have shied away from poultry sausage, figuring it just couldn't be as good as luscious fatty pork... But then I figured, I'd actually wind up eating sausage more often if there was a tasty version that wasn't made with luscious fatty pork... Thanks in advance! Emily
  6. ingridsf

    Bacon ice cream on ICA

    Cora, who lost big on taste to challenger Neal Fraser in the taste category, created an…unusual dish during Pork Battle last night. The dish also included sautéed blueberries, a sweet little pork cutlet, and a streusel topping composed of flour and lard, among other things. Only ICA Judge Harry Smith loved the bacon ice cream; even Steingarten demurred, and visibly calmed down when Burke soothed him with crispy pork skin, a more conventional fat-delivery system. The third Judge, 80s celebrity author turned wine writer Jay McInerney, said the bacon ice cream freaked him out. Well, scaffolding masquerading as shoulder pads freaked me out, Jay. We all have our fears. Am I the only one who saw it? Because I would have thought the words, “bacon + ice cream,” would spark lardophiles and dreamyfrozendessertophiles into a spirited debate. edited because I messed up on the challenger's name.
  7. scott123

    Crisp Oven Bacon Quest

    I have been combing through this forum's handful of long bacon threads looking for any leads on producing really crisp oven bacon. Besides baking on a rack (which I despise washing), has anyone found a way to do this? My goal is bacon that shatters to the firm touch but is still relatively uncolored (tan/red not brown). I've gotten it a few times in the past but haven't been able to reproduce it lately. When I have been successful, it's been with low temperatures (<250 f.) for a long time (2+ hours) but these days that formula is giving me bacon that's dark brown and chewy (can't even cut it with fork!). Any ideas?
  8. Pasta con Broccoli Rabe, Pancetta e Pignolia Serves 6 as Main Dish. This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04: Ingredients 2 bunches Broccoli Rabe 1/2 head of garlic, peeled and chopped 1/4 c. olive oil, plus more as needed 1 tsp. crushed red chile 1/4 c. pine nuts 1/4 lb. pancetta Aged Asiago cheese 1. Make or procure some flat, wide-ish pasta, whatever you like. 2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn. 3. Crisp pancetta and set aside to cool, then crumble. 4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems. 5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown. 6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time. 7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly. 8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired. Yum! Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables ( RG864 )
  9. fifi

    Chicken & Sausage Gumbo

    Chicken & Sausage Gumbo We call this "South of I-10 Style" This is a very basic gumbo that I learned many years ago from a dear lady in LaPlace, Louisiana. She was quite an authority on gumbo and its many styles. She and her far-flung Louisiana family put a lot of energy into “discussion” of one style versus another. This dark and sultry style is a favorite for poultry and sausage of whatever type. We made up the term “South of I-10 Style” because she claims it is more prevalent the further south you go. Turkey is often the bird in question after Thanksgiving. Duck often shows up after a successful hunt. It is not a thick gumbo, due to the very dark roux losing some thickening power in the process, and the vegetables just about disappear. File is often offered at the table for addition to the diner’s liking. The recipe is a good starting point. Endless variations are possible. I have included some techniques that might help achieve that dark roux. 1 c vegetable oil (peanut or canola) 1 c flour 2 c chopped onion 1 c chopped celery 1 c chopped green bell pepper 1-1/2 tsp salt 1/2 tsp cayenne pepper (or more to taste) 6 c chicken broth (hopefully homemade but Swanson brand will do) 1 lb smoked sausage (kielbasa or andouille) cut crosswise into 1/2" slices 2 tsp Cajun seasoning (your favorite brand will do) 1 lb chicken meat cut into 1” chunks (best to use thigh meat) 3 bay leaves Chopped green onion, parsley, and file for serving (optional) White rice for serving (NOT optional) About the pot: Don’t even start this unless you have a proper pot, that means heavy. Heavy cast iron is the classic. Enameled cast iron (like Le Creuset) is better because it is easier to judge the color of the roux. Heavy aluminum like Calphalon also works. First you chop your Trinity: Chop the onion, celery and peppers into relatively uniform ¼” chop. Season with the salt and cayenne and set aside… close to the stove. (You will see why in a minute.) Now you make a roux: Combine the oil and flour in your pot and stir together until there are no lumps. It should be liquid enough that it flows well as you stir. Add more oil if necessary. Turn the heat to medium high on a wimpy range or maybe medium on a better burner and start stirring. I recommend using a wooden spatula rather than a spoon as that tool does a better job of sweeping the bottom and corners of the pot. Oh, by the way, you can’t stop stirring so you best go pee before you start this. I call this a “2 beer roux” That means that you can drink 2 beers before it is ready. I find that it takes me about 30 to 40 minutes to get there, but then I have done this a lot. Better to go slow until you gain some experience. When the roux gets to the color of a Hershey Bar, you are ready to go. WARNING: The slightly reddish Hershey Bar color is very close to burning. If black flecks appear, you have burned it and blown it. Start over. Makin’ Gumbo: Dump the seasoned Trinity into the roux all at once and stir like crazy. That is why I told you to keep this by the stove. If you are getting close to burning the roux, this drops the temperature and keeps it from burning. There will be a lot of steamin’ and sputterin’ going on but this has a lot to do with the flavor development. The high heat hitting the vegetables and cayenne makes a flavor difference. Continue to stir and cook for about five minutes until the vegetables are wilted. Add the sausage and bay leaves, continue stirring and cooking for about five minutes. Slowly add the broth (it should be cool) stirring continuously to incorporate. Reduce heat and maintain a slow simmer for two hours, uncovered, stirring occasionally. In the meantime, season the chicken meat with the Cajun seasoning. Add it to the pot and simmer for another hour, stirring occasionally. Excess oil may break out. Skim off if you wish. Check seasoning and add salt if necessary. Serving: Stir in chopped green onion and parsley and serve over white rice. File on the table for adding is optional. NOTE: You can use commercially available roux. (It is really quite good.) The trick will be to get it up to a high enough temperature to sear the trinity/cayenne mixture without burning it. I think making the roux yourself is more fun. It tests your intestinal fortitude… “How close can I get to burning before I dump in those vegetables?” You can double this recipe if your pot is big enough. I usually do because this is a bit of trouble and it freezes well. If you freeze leftovers, add the parsley and green onion only to the portions you serve. Parsley and green onion should always be added fresh. If you are using previously cooked bird, such as the leftovers from the Thanksgiving turkey, add the cooked turkey meat within the last half hour of the process. If you cook previously cooked meat in the gumbo too long it gets all broken up and stringy. It will still taste good. It is just ugly when that happens. Hopefully, you have made good stock with the bird bones. If it was smoked bird, remove most of the dark smoked skin before making the stock so the stock won't have too strong a smoke flavor. For a truly fascinating experience of gumbo cooking around the world, the Gumbo Ya Ya Cook-Off topic is not to be missed. Keywords: Main Dish, Intermediate, Chicken, Lunch, Dinner, American ( RG772 )
  10. Kent Wang reported on his visit to Austin's First Annual Texas Barbeque Festival here. The theme was Texas sausages. Oddly enough, I searched and didn't find a topic that focuses on a Texas culinary tradition. I did start a topic a couple of years ago on Hot Links but that discussion is just on one specific version of this large and varied subject. A lot of folks may not realize that Texas has benefitted from a large scale immigration from Germany, Czechoslovakia and other similar European cultures in the early and later 19th century. Texas was sparsely populated and immigration was encouraged, first by the Mexican government, then the Republic of Texas and finally the US. That need for settlers coincided with economic and political difficulties in Europe so we received their rich culinary traditions. Sausages were a big part of that. Beef was predominate earlier on but pigs, sometimes wild, were available as well. Then you had to do something with the venison that Cousin Harry shot. In recent years, football heroes, country singers and just about everyone's uncle have gotten into the act. Some of these companies have grown into sizeable businesses. Then, even more recently, sausages have taken "creative" turns. (I suspect a California Contamination Syndrome. ) But, there are some really interesting varieties popping up. Along the way, we enthusiastically adopted sausage making traditions from our Italian contingent and from our Mexican friends to the south of the border. You can find some mighty fine versions of sweet and hot Italian sausages pretty commonly. Mexican chorizo is rampant and mostly very good. It has its own personality versus Spanish chorizo. A breakfast taco with chorizo crumbles is a homegrown treat as far as I can tell but has spread pretty widely. We need a place to discuss these treasures, and maybe disappointments, so here it is. I like to make note of several aspects of the sausage: ingredients, seasoning, texture, casing, and lets not forget methods of cooking. History and origins, if known are always interesting. Read. Chew. Discuss.
  11. blackbox

    Dry Link Sausage

    Anyone doing diy link sausage- please point me in the right direction to find some interesting combos for sausage making. I've been tasked with coming up with 6 interesting sausages this week, both exciting and intimidating as I've never made sausage before! We have a kitchenaid mixer with the grinding and stuffing accessories, and I've picked up some casings as well. Thanks in advance for your ideas and suggestions! Warmly, Shai
  12. From a recent Texas Food Media DIGEST entry by Raynickben: From the article Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?
  13. thirtyoneknots

    Confit Safety

    While I'm a frequent participant in the Cocktail forum here, I would normally describe my participation in the rest of eGullet as "dedicated lurking". The issue at hand, however, is of such import that I figured it would be best to ask a direct question rather than rely on the indirect information on the subject I have uncovered. Recently I became slightly obsessed with making confit. Duck legs and lamb shanks are both in the queue, but I have already completed projects with chicken legs (in a mix of shmalz and home-rendered lard) as a way to explore the concept on a budget, and pork shoulder in lard as another cheap way to experiment and broaden my horizons with the technique. I also began getting into sausage making around the same time and have since read much about canning and so as you might expect I've had a lot of recent exposure to information and warnings about botulism. The warnings on things like confit have been relatively oblique, however. My fiancee and I are planning to make gift baskets for friends and family containing a variety of homemade food items and pork confit was to be part of this ensemble due to its low cost of production and high level of deliciousness. But while I'm cavalier about health risks to myself at times the last thing I want to do is give my friends and family botulism. The fabulous duck confit thread gives cursory info on canning of confit, implying that it can then be stored at room temperature. As I have read that pressure canning has an adverse effect on confitted meat, I assume that a stronger (ie saltier) cure is in order if one plans to do something like this. My plan is merely to allow the meat to be stored in the long term at refrigerator temperatures, but this seems like it would be an ideal environment for botulism development, particularly in recipes with garlic and/or onions. I admit that Ms. Wolfert's recommendation of 22 g of salt/lb of (bone-in?) meat is far more than I have used in either of my initial attempts (ok, I didn't measure with any sort if precision on the first go 'round). Is this the safe amount of salt to use in the cure to prevent the growth of botulism? Does a longer cure time help? Am I obsessing over nothing? There don't really seem to be any reports of people getting sick from confit, but it is hardly a kitchen staple in the English-speaking world so that doesn't rule anything out. Anyone have any good information about this? -Andy
  14. guajolote

    Halibut & Bacon

    Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )
  15. I *love* bacon and in the last year and a half, I've come to truly cherish good bacon. Now I love my bacon to have a 50/50 ratio of fat to meat and I cook it so it has crispy edges but is still semi-flaccid. I'd like to know where everyone else goes when they want the best bacon pigs can proffer. I'm not talking about the national brands that are really thin like Oscar Meyer. But as far as national brands go (it suppose it could be regional), Fletcher's is pretty damn good and it used to be my favorite. Another plus is that's available at most grocery stores. Now I've tried the primo deli bacon from A & J's on Queen Anne and I found it to have too much meat and not enough fat, resulting in tough and chewy bacon, more like a slice of ham instead of bacon. I've also had the deli bacon from Central Market in Shoreline and although beautiful was as dissapointing as A & J's. At the moment my favorite bacon is from the Fred Meyer deli. I've bought some from the Lake City Way store and the Ballard store and their bacon (in my humble opinion) is the standard by which all should be compared to. But it seems odd that such good bacon should come from such a lowend store. I'm not saying that FM is a dump, I love the Ballad FM, but I would imagine that specialty shops and high-end grocercies should in principle have better bacon. Where does everyone else go?
  16. dave43

    Dry Cured Salumi

    I have recently become obsessed with Charcuterie. It started with a plate at Craftsman in Minneapolis made in house by the chef. I found a little spot in Duluth, Minnesota named Northern Waters Smokehaus making salumi that recently entered their wares in Batali's Salumi contest in Seattle and won top prize. Their salumi is incredible but I would like to branch out to the big boys like Fra'Mani and Salumi. I found a little spot in my hometown in Minneapolis that sells Salumi's selection at $25 a pound. This seems expensive but I have no idea what they charge in Seattle. Is this in line? I am a liitle cash strapped but am looking for suggestions. Anyone know of good Salumi that has reasonable shipping charges and prices?
  17. rlibkind

    Lamb Bacon

    I couldn't find a topic dedicated to lamb bacon in a quick search, so here goes . . . I ordered two lamb breasts from one of my Reading Terminal Market butchers in Philadelphia, and for less than $16 got two breasts with the bones removed (reserved for scotch broth or grilled riblets for nibbling - there's still a little meat left). I followed the simple recipe from Mark Bittman's blog (contributed by Danny Meyer, from a recipe from his colleague Brian Mayer; you can find it here). It's two cups salt, one cup sugar, coat the meat, wrap and let it sit in the fridge for 2-4 days until firm. (Mine took four.) Then roast at 250F until you hit internal temp of 140F. I failed to correct for my inaccurate oven, so I overcooked a bit and didn't pull the breasts until they hit 180F. But they were still delicious. Here are the before and after cooking photos:
  18. Erich vG

    Salumi Questions...

    Hey Y'all- I've been very successful at making tesa (flat pancetta) and various fermented, moulded salamis for our restaurant, but have a couple of questions regarding whole-muscle cuts, (think culatello, lomo, speck, etc.) 1. For the coppa and lomo I have curing/hanging presently, I have used a 5% salt to raw weight ratio. If the initial cure is done in plastic bags, will this be about right? I know that prosciutti require 6%, but I figured that since they are allowed to "drip" and contain the bone, then 5% should be about right for boneless, "wet-cured" cuts. 2. The FDA requires 200 ppm nitrite in dry cured meat products. Cure #1 is 6.25% nitrite by weight, so the calculation for nitrite addition is easy, but the #2 cure I am using, (from Butcher & Packer), is 5.67% nitrite and 3.63% nitrate. Should I calculate for a nitrite value to equal 200 ppm, or should I just assume that over the hanging time the nitrate will be degraded into the appropriate level of nitrite? 3. Culatello is called the "heart of the prosciutto". Am I to assume that this is a single-muscle cut containing only the pork top round, or is it "harvested" including other muscles? 4. Which muscles/muscle groups are used to produce real Südtirol-style Speck? 5. Where the hell does one find hog bladders!!?? Thanks in advance for your input, you'll see a lot more of me around here.... Erich
  19. It's probably the combination of the frigid weather, the bag of new-crop lentilles de Puy in my cupboard and the bottle of Madiran (Château d'Aydie '95, which should be hitting its stride about now) in my drink-soon queue, but I've suddenly developed a major hankering for one of my favourite winter combo, duck confit with warm lentil salad. The problem is the duck. Back in the good old days, Boucherie de Paris, the little butcher's shop on Gatineau across from the former HEC building, sold the best confit de carnard I've ever tasted anywhere. After a quarter hour in a hot oven, it would emerge all golden and crispy-skinned and falling-off-the-bone tender. The meat had a texture somewhere between unctuous and silky and a mild yet deep, dark flavour with salt and fat in perfect balance. Had he done nothing else, then-butcher André Philippot would have earned my eternal gratitude for this triumph of gastronomy. (In fact, he did much more. I first learned of the shop when Bee McGuire proclaimed it the winner of the Gazoo's toulouseathon, its search for the Montreal's best toulouse sausage. André's terrines were also works of art.) Alas, the Philippots sold their shop a decade or so ago and retired who knows where. And while the new owner does some things as good or better, confit isn't one of them. (Neither are the toulouses; I suspect the main problem is his decision to cut back on salt and fat in deference to les goûts modernes, as he once put it.) It's not that his confit is bad, it's that it's not great. So, finally getting around to my question, who in your opinion now makes the best duck confit in the city? Although I'm mainly interested in retail outlets, please feel free to mention any restos that do a bang-up job. Thanks!
  20. nolnacs

    Need some ideas for lomo

    I'd like to try my hand at making lomo. Does anyone here have suggestions for seasoning percentages or quantities? From what I have seen online, garlic and smoked paprika are common seasonings, but is there anything else I should be considering?
  21. scott123

    Confit Geography

    I've been thinking about confit lately and how the duck begins surrounded by fat, but, over time, it releases it own juices so that the top of the pot is always cooking in fat, but the very bottom layer, to an extent, stews in it's own juices. Has anyone noticed the bottom layer, the layer below the water line, tasting any different from the top? Anyone notice a difference in texture?
  22. Stanley Feder

    Sausages

    In September 2005 I started a business called "Simply Sausage, Inc.™". I'm making fresh sausages in Landover, MD, (USDA-approved facility). I love sausages but want to eat only the best. One essential in making great sausages is the use of the highest quality ingredients. In fact, I'm somewhat fanatical about that. For example, I use only pork shoulders for my pork sausages; and in some cases I use only shoulders from certified 100% purebred Berkshire hogs. (Berkshire pork is incredibly flavorful, but I digress). I use gray sea salt from Brittany and the most flavorful Hungarian paprika available. I'm willing to offer advice to amateur sausage-makers. I'm interested in learning to what extent eGullet members think of sausages as providing good eating and the ways in which they like to eat them (what meals? how prepared?). I would appreciate hearing your views.
  23. Chris Hennes

    Spiced Orange Salami

    I had dinner last night at a restaurant whose charcuterie plate had, among other selections, something they just called "spiced orange": it was a relatively homogeneous pork salume with little visible fat, and a really interesting herbal note to it. Is anyone aware of a precedent for this type of salami, and does anyone have a recipe for something that might fit this description?
  24. Jinmyo

    Sausages

    I adore sausages. The ancient alchemy of rescuing and transforming meat that would otherwise be unappetizing into delicious luvly sausages is surely one of humanity's greatest achievements. Luvly, luvly sau... Um. Do you like sausages? If so, what is your favourite? What is the best way to prepare them?
  25. Mayhaw Man

    Chicken and Sausage Gumbo

    Chicken and Sausage Gumbo It all started when I went to the meat market this morning and bought 3 lbs of chicken thighs. These are not Tyson's Plastic, but real chicken cut by real butchers. They are very good. I got 2 lbs of Richard's Pork Sausage and made a couple of stops to fill my vegetable needs. Sausage from Richard's is great --looks like cased ham! This stuff is just awesome. If you can get it I highly reccomend it. They make (imho) the best commercial pork products in the US. For a photo play-by-play, click Here. And, here's the definitive EG thread on Gumbo. Gumbo cooked 'round the world. 3 lb chicken thighs 2 lb pork sausage sliced, into about 1/4" coins Dusting: 2 c flour 1 T salt 1 tsp paprika 1 T cayenne powder 1 tsp cracked black pepper Peanut oil Roux: 1/3 c all purpose flour 1/3 c peanut oil Trinity 2 green peppers (one green and one red or yellow), diced 4 ribs celery, diced 2 medium onions, diced 8 cloves of garlic, minced 1 T dried basil 1 T dried oregano 2 tsp cayenne 2 tsp black fine crushed black pepper 1 T salt 6 c chicken, turkey or pork stock Partially skin the thighs (I like to leave a little fat, adds to the flavor when browning). Dust with spiced flour. Brown the dusted thighs in peanut oil. I like peanut oil as it can take a pretty good beating, adds a nice nutty taste, and you can get it very hot without burning. Turn once and hardly move while they were browning. Remove thighs and place on paper towels. Brown the sausage coins. I like to get it a little toasty. It adds both flavor and texture to the dish. Time to make the roux. You may wish to review my photo essay (linked above) to see the process as it colors. The pan has been drained, but not scraped after the browning of the sausage and chicken. It is placed over very high heat (wide open on a normal burner, Flour and oil added; this mixture is stirred constantly. Scrape up the remainder of the meat as you go. Scrape hard and get it all loose or it will all burn and you will have to start over. First you will have the light roux. Sort of the color of a skinned almond. Medium Roux. Very light brown. At this point I have been stirring about 5 minutes. It is getting very hot. WARNING-This method of making Roux was popularized during Paul Prudhomme's stay as Head Chef at Commander's Palace in New Orleans. The kitchen staff came to call this type of roux "cajun napalm". If you splash and get it on you it will stick to you and burn you badly (if you try to wipe it off while it is hot the burn will just spread) so BE EXTREMELY CAREFUL. Dark Roux. Darker brown; approaching Hershey's chocolate syrup. Now we've gotten there. At this point (maybe 10 minutes in) the oil is just starting to smoke a little bit and I am ready to stop the process. Onion, celery, bell pepper and in. This stops the browning process with the flour and the oil. Stand back as you dump-it can be a pretty lively thing. You are, after all, pouring hot water into oil. At this point I have just mixed the veg and the roux evenly. The bottom was carefully scraped, as were the sides. Then I add the garlic and I turn the heat to medium low and slowly simmer with the top on, stirring and scraping occasionally. By adding now these spices will incorporate nicely with the veg mix and basically melt into the mix. Getting the veg to the right point will take about 15 minutes. Now is the time to add the garlic. Taste at this point and adjust spicing. (some like it hot, some not. I find that with this type of gumbo I do not prefer it so spicy. The veg, sausage, and especially the chicken all stand out on their own and don't need to be bammed to heavily with spice-but as always it is a matter of personal choice) Add 6-8 cups of stock, the chicken, and the sausage. It is all stirred well and brought to a boil while uncovered. Once it hits a boil, let boil for 5 min or so on low boil, cut the heat back down to medium low and simmer for one and a half hours with the lid on. Skim fat occasionally if you wish. There will not be much grease if you did the first two steps right and bought quality sausage. About ten minutes before finish of simmer time, add 1/2 cup coarsely chopped parsely and 6 or 8 chopped green onions (tops and bottoms). Ready to plate. Yessir Buddy! That's the stuff I was looking for (I wouldn't have showed it if I had screwed it up). It is a very nice color, thick but not too, and has a nice spicy tang to it while not being overpowering. You should be able to taste the veg, chicken, and sausage nicely and the three really are working together the way that they are supposed to. A nice spicy tang while not overpowering. Fit for Royalty. A bargain at any price. Keywords: Soup, Main Dish, Intermediate ( RG1186 )
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