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| Louisiana Shrimp and Andouille Gumbo |
Ingredients
2 bay leaves
4 cups cooked white rice
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup minced onion
1/2 cup minced green bell pepper
2 stalks celery, minced (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 quart chicken stock or low-sodium broth
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch
dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick
rounds
2 bay leaves
4 cups cooked white rice
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup minced onion
1/2 cup minced green bell pepper
2 stalks celery, minced (about 1/2 cup)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 quart chicken stock or low-sodium broth
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch
dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick
rounds
In 4-quart heavy stock pot over moderately high heat,
heat oil. Reduce heat to moderately low and whisk in
flour. Cook, stirring frequently with wooden spoon or
heatproof silicone spatula, until mixture becomes dark
brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring
frequently, until vegetables soften, about 2 minutes.
Gradually whisk in stock. Raise heat to moderate and
bring to simmer, then reduce heat to moderately low and
simmer, uncovered, stirring frequently, until mixture has
thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer,
uncovered, until okra is tender, about 15 minutes.
Discard bay leaves and stir in salt, cayenne, and black
pepper.
Divide rice among 4 large bowls. Ladle gumbo over, and
serve with hot sauce and filé powder for sprinkling on top.
heat oil. Reduce heat to moderately low and whisk in
flour. Cook, stirring frequently with wooden spoon or
heatproof silicone spatula, until mixture becomes dark
brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring
frequently, until vegetables soften, about 2 minutes.
Gradually whisk in stock. Raise heat to moderate and
bring to simmer, then reduce heat to moderately low and
simmer, uncovered, stirring frequently, until mixture has
thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer,
uncovered, until okra is tender, about 15 minutes.
Discard bay leaves and stir in salt, cayenne, and black
pepper.
Divide rice among 4 large bowls. Ladle gumbo over, and
serve with hot sauce and filé powder for sprinkling on top.
JUNE 2009
Preparation
| Cedar Planked Salmon with Maple Glaze |
Ingredients
1 cup pure maple syrup
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
greens from 1 bunch scallions
an untreated cedar plank (about 17 by 10 1/2 inches)
if desired
a 2 1/2-pound center-cut salmon fillet with skin
2 tablespoons finely grated peeled fresh gingerroot
Arrangement
Cut salmon crosswise into 6 pieces.
On each of 6 plates arrange salmon and scallion
greens on a bed of mashed potatoes. Drizzle salmon
with warm sauce.
1 cup pure maple syrup
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
greens from 1 bunch scallions
an untreated cedar plank (about 17 by 10 1/2 inches)
if desired
a 2 1/2-pound center-cut salmon fillet with skin
2 tablespoons finely grated peeled fresh gingerroot
Arrangement
Cut salmon crosswise into 6 pieces.
On each of 6 plates arrange salmon and scallion
greens on a bed of mashed potatoes. Drizzle salmon
with warm sauce.
In a small heavy saucepan simmer maple syrup,
gingerroot, 3 tablespoons lemon juice, soy sauce, garlic,
and salt and pepper to taste until reduced to about 1 cup,
about 30 minutes, and let cool. (Maple glaze may be made
2 days ahead and chilled, covered. Bring maple glaze to
room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and
heat in middle of oven 15 minutes; or lightly oil a shallow
baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking
pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat
until heated through to use as a sauce. Stir in remaining
tablespoon lemon juice. Remove pan from heat and keep
sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush
with remaining glaze. Season salmon with salt and pepper
and roast in middle of oven until just cooked through,
about 20 minutes if using baking pan or about 35 if using
plank.
gingerroot, 3 tablespoons lemon juice, soy sauce, garlic,
and salt and pepper to taste until reduced to about 1 cup,
about 30 minutes, and let cool. (Maple glaze may be made
2 days ahead and chilled, covered. Bring maple glaze to
room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and
heat in middle of oven 15 minutes; or lightly oil a shallow
baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking
pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat
until heated through to use as a sauce. Stir in remaining
tablespoon lemon juice. Remove pan from heat and keep
sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush
with remaining glaze. Season salmon with salt and pepper
and roast in middle of oven until just cooked through,
about 20 minutes if using baking pan or about 35 if using
plank.
Preparation
| Sweet and Sour Barbecued Chicken |
Ingredients
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in 1/2
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
2 garlic cloves, crushed through a garlic press
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in 1/2
In a shallow bowl, whisk together the garlic, vinegar,
lime and lemon juices, brown sugar, mustard, honey,
and salt and pepper. Whisk in the olive oil (a fun job
for kids).
Reserve two portions of the mixture for basting and
for dipping sauce, then add the chicken to the dish
and turn it to coat.
Grill the chicken for about 4 minutes per side or until
the juices run clear. During the last minutes of
cooking, baste the chicken with one portion of the
reserved sauce to glaze it.
Garnish with chopped Italian parsley, if desired.
lime and lemon juices, brown sugar, mustard, honey,
and salt and pepper. Whisk in the olive oil (a fun job
for kids).
Reserve two portions of the mixture for basting and
for dipping sauce, then add the chicken to the dish
and turn it to coat.
Grill the chicken for about 4 minutes per side or until
the juices run clear. During the last minutes of
cooking, baste the chicken with one portion of the
reserved sauce to glaze it.
Garnish with chopped Italian parsley, if desired.
Preparation
| Memphis Pork and Coleslaw Sandwich |
Ingredients
1 teaspoon canola oil
1 (12-ounce) can beer
2 cups water
Cooking spray
2 tablespoons paprika
1 tablespoon turbinado sugar
8 hickory wood chunks (about 4 pounds)
1 tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 (5-pound) bone-in pork shoulder (Boston butt)
1/3 cup white vinegar
1 tablespoon Worcestershire sauce
Slaw:
1/4 cup finely chopped onion
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons white vinegar
1 tablespoon reduced-fat mayonnaise
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
6 cups chopped green cabbage
Remaining ingredients:
13 hamburger buns
1 2/3 cups Memphis Barbecue Sauce
1 teaspoon canola oil
1 (12-ounce) can beer
2 cups water
Cooking spray
2 tablespoons paprika
1 tablespoon turbinado sugar
8 hickory wood chunks (about 4 pounds)
1 tablespoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 (5-pound) bone-in pork shoulder (Boston butt)
1/3 cup white vinegar
1 tablespoon Worcestershire sauce
Slaw:
1/4 cup finely chopped onion
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons white vinegar
1 tablespoon reduced-fat mayonnaise
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
6 cups chopped green cabbage
Remaining ingredients:
13 hamburger buns
1 2/3 cups Memphis Barbecue Sauce
To prepare pork, soak wood chunks in water about 16
hours; drain.
Combine paprika and next 6 ingredients (through dry
mustard); reserve 1 tablespoon paprika mixture. Rub half
of remaining paprika mixture onto pork. Place in a large
zip-top plastic bag; seal and refrigerate overnight.
Remove pork from refrigerator; let stand at room
temperature 30 minutes. Rub remaining half of paprika
mixture onto pork.
Combine reserved 1 tablespoon paprika mixture, 1/3 cup
vinegar, Worcestershire, oil, and beer in a small
saucepan; cook over low heat 5 minutes or until warm.
Remove grill rack; set aside. Prepare grill for indirect
grilling, heating one side to medium-low and leaving one
side with no heat. Maintain temperature at 225°. Pierce
bottom of a disposable aluminum foil pan several times
with the tip of a knife. Place pan on heated side of grill;
add half of wood chunks to pan. Place another
disposable aluminum foil pan (do not pierce pan) on
unheated side of grill. Pour 2 cups water in pan. Coat grill
rack with cooking spray; place grill rack on grill.
Place pork on grill rack over foil pan on unheated side.
Close lid; cook 4 1/2 hours or until a thermometer
registers 170°, gently brushing pork with beer mixture
every hour (avoid brushing off sugar mixture). Add
additional wood chunks halfway during cooking time.
Discard any remaining beer mixture.
Preheat oven to 250°.
Remove pork from grill. Wrap pork in several layers of
aluminum foil, and place in a baking pan. Bake at 250° for
2 hours or until a thermometer registers 195°. Remove
from oven. Let stand, still wrapped, 1 hour or until pork
easily pulls apart. Unwrap pork; trim and discard fat.
Shred pork with 2 forks.
While pork bakes, prepare slaw. Combine onion and next
5 ingredients (through 1/4 teaspoon salt) in a large bowl.
Add cabbage, and toss to coat. Cover and chill 3 hours
before serving.
hours; drain.
Combine paprika and next 6 ingredients (through dry
mustard); reserve 1 tablespoon paprika mixture. Rub half
of remaining paprika mixture onto pork. Place in a large
zip-top plastic bag; seal and refrigerate overnight.
Remove pork from refrigerator; let stand at room
temperature 30 minutes. Rub remaining half of paprika
mixture onto pork.
Combine reserved 1 tablespoon paprika mixture, 1/3 cup
vinegar, Worcestershire, oil, and beer in a small
saucepan; cook over low heat 5 minutes or until warm.
Remove grill rack; set aside. Prepare grill for indirect
grilling, heating one side to medium-low and leaving one
side with no heat. Maintain temperature at 225°. Pierce
bottom of a disposable aluminum foil pan several times
with the tip of a knife. Place pan on heated side of grill;
add half of wood chunks to pan. Place another
disposable aluminum foil pan (do not pierce pan) on
unheated side of grill. Pour 2 cups water in pan. Coat grill
rack with cooking spray; place grill rack on grill.
Place pork on grill rack over foil pan on unheated side.
Close lid; cook 4 1/2 hours or until a thermometer
registers 170°, gently brushing pork with beer mixture
every hour (avoid brushing off sugar mixture). Add
additional wood chunks halfway during cooking time.
Discard any remaining beer mixture.
Preheat oven to 250°.
Remove pork from grill. Wrap pork in several layers of
aluminum foil, and place in a baking pan. Bake at 250° for
2 hours or until a thermometer registers 195°. Remove
from oven. Let stand, still wrapped, 1 hour or until pork
easily pulls apart. Unwrap pork; trim and discard fat.
Shred pork with 2 forks.
While pork bakes, prepare slaw. Combine onion and next
5 ingredients (through 1/4 teaspoon salt) in a large bowl.
Add cabbage, and toss to coat. Cover and chill 3 hours
before serving.
Preparation
| Mini Passionfruit Cream & Berry Pavlovas |
Ingredients
1/4 cup melted butter
green food coloring
1 cup whipping cream
2 tablespoons creme de menthe
2 tablespoons creme de cacao
1 jar (7 ounces) marshmallow creme
1 cup chocolate wafer cookie crumbs
1/4 cup melted butter
green food coloring
1 cup whipping cream
2 tablespoons creme de menthe
2 tablespoons creme de cacao
1 jar (7 ounces) marshmallow creme
1 cup chocolate wafer cookie crumbs
Reserve about 1 tablespoon of cookie crumbs for
the topping and toss remaining crumbs with melted
butter.
Press crumbs in bottom of an 8-inch square baking
pan.
In a small bowl, combine marshmallow, liqueurs, and
food coloring if using. Whip until light and fluffy.
Whip the whipping cream in another bowl; fold into
the marshmallow mixture.
Spoon over cookie crumb crust; sprinkle reserved
crumbs over the top. Freeze grasshopper dessert for
about 8 hours or overnight. Cut grasshopper dessert
in squares.
the topping and toss remaining crumbs with melted
butter.
Press crumbs in bottom of an 8-inch square baking
pan.
In a small bowl, combine marshmallow, liqueurs, and
food coloring if using. Whip until light and fluffy.
Whip the whipping cream in another bowl; fold into
the marshmallow mixture.
Spoon over cookie crumb crust; sprinkle reserved
crumbs over the top. Freeze grasshopper dessert for
about 8 hours or overnight. Cut grasshopper dessert
in squares.
Preparation
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| JANUARY 2010 EDITION - Updated Weekly |
AMERICAN CUISINE |
