Text 36673, 133 rader
Skriven 2013-05-05 18:06:44 av Sean Dennis
     Kommentar till en text av Dave Drum
Ärende: cooking echo rules
==========================
-=> DAVE DRUM wrote to DALE SHIPP <=-

 DD> I think that comes under the header of "no harm, no foul". I am
 DD> considerable relieved that someone is took over the mundane form
 DD> filling and grunt work so that the echo doesn't fall off the radar. I
 DD> see that Sean Dennis has picked up the reins in Home Cooking. I think
 DD> Dan Ceppa was the last moderator in there. And he's been missing far
 DD> longer than Clean Dave.

I need to re-list HOME_COOKING and my other echoes with the elist bot, 
but I've been hearing rumors that the elist bot isn't working anymore 
(then again, I have been out of the loop lately).

I'll put out the offer to autopost the echo's rules with my other echo 
rules posting that I have here that runs on the 1st and 15th of the 
month.

I'm so busy these days that I'm trying to do some time management so I 
can spend a little more time BBSing.  I've got some good changes coming 
up here that will help smooth out the BBS and help me automate some 
things that I have to keep a watch on manually right now.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Queen Ida's Chicken & Sausage Gumbo
 Categories: Ceideburg, Sausage, Cajun, Stews, Chicken
      Yield: 5 Servings
 
     48 oz Chicken broth
  6 1/2 c  Water (see note)
  3 1/2    Chicken *
           Stalks of 1 bunch parsley,
           -chopped
    1/4 md Yellow onion
      1 tb Salt, or to taste
      1 tb Cayenne
  1 1/2 ts Black pepper
           Oil
      1 c  To 1 1/4 cups roux, at room
           -temperature
  1 1/2 lb Smoked sausages or smoked
           -links **
      1 c  Chopped parley leaves
    3/4 c  Chopped green onions
    1/2 c  Chopped celery
           About 1 1/2 teaspoons file
           -powder
           Cooked rice (about 8 cups)
 
  * cut into serving pieces, with neck and upper back separated **
  (spicy or mild), cut into 1/2-inch slices
  
  The amount of roux needed to thicken this gumbo will vary with the
  type of chicken used, since some of the liquid will evaporate during
  the long cooking needed with a stewing hen or a large roaster. If
  using small frier pieces that cook quickly, use 1 1/4 cup roux; if
  using a larger or tougher chicken, use just 1 cup. For the richest
  flavor, start the stock cooking first, and let it simmer while you
  measure and cut up the other ingredients.
  
  Bring chicken broth and the water to a boil in a large stockpot. Add
  the neck and back (and wingtips, heart, gizzard and feet, if
  desired), the parsley stalks and the yellow onion. Return to a boil;
  skim, reduce heat, and simmer while preparing other ingredients.
  
  Mix together the salt, cayenne and black pepper, and season the
  remaining chicken pieces on both sides with the mixture (reserving
  any extra seasoning).
  
  Film a large skillet with oil and, over high heat, lightly saute the
  chicken pieces on both sides just until they begin to color. (Or, you
  can broil chicken briefly, about 5 minutes per side, turning once.)
  Do not totally brown the chicken; cook it only long enough to tighten
  the meat and seal in the juices. Reserve chicken pieces. (Add any
  juice from the bottom of the broiling pan to the stock.)
  
  Return stock to a boil, remove from heat and, stirring strongly,
  blend in a large spoonful of the room-temperature roux. Return pot to
  low heat so the liquid bubbles gently but does not boil, and
  gradually stir in the remaining roux, a little at a time, until the
  liquid thickens slightly. This process will take 5 to 10 minutes.
  
  Add sausages and parley to the stock and simmer, uncovered, for 20 to
       30    minutes.
  
  Drop the chicken pieces carefully into the stock, add any reserved
  seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
  minutes.  Adjust heat to maintain a steady simmer; DO NOT BOIL.
  
  Add green onions and celery and continue to simmer until chicken is
  cooked through but not yet falling off the bone (about 15 minutes
  longer for a fryer, 1 hour longer if using a tough stewing hen). As
  chicken simmers, tilt the pot and, using a large metal spoon, skim
  excess fat from the surface of the broth.  Taste carefully and
  correct seasonings if needed. Remove any chicken parts you don't want
  to serve (such as feet, neck, upper back).  [Do NOT remove if you're
  gonna serve it to ME... S.C.] If liquid has gotten too thick (it
  should not be as thick as a stew), stir in a little more broth or
  water and simmer briefly to blend flavors. Serve gumbo hot over a
  mound of rice.
  
  NOTE:  if there is no time to simmer the neck and back, replace water
  with a light (uncondensed) chicken broth.
  
  Serves 5 or 6.
  
  GUMBO FILE:
  
  Sprinkle about 1/4 teaspoon file power into each person's empty gumbo
  bowl, then spoon in the gumbo and rice and stir together.
  
  CHICKEN OKRA GUMBO:
  
  Wash 1 pound okra, trim off the heads and tough tails, and cut into
  1/4-inch slices.  Make gumbo as above, but decrease roux to 2/3 cup.
  Once the roux has been stirred into the liquid, add all the okra at
  once. (Gumbo liquid will suddenly become much thicker.) Proceed as
  above, cooking the gumbo for at least 45 minutes after adding the
  okra, or until okra is very tender.  Although gumbos combining both
  okra and file powder are rare, file powder may be sprinkled into the
  gumbo bowls if desired.
  
  Posted by Stephen Ceideberg; August 27 1992.
 
MMMMM
 
Later,
Sean

... Old bakers never die, you just can't get a rise out of them!

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