tag:blogger.com,1999:blog-331332202024-02-21T00:44:10.907-08:00Chef K LiveChef K, formally known as Ron Kalenuik, is a world renowned chef of over 30 years. Ron has produced 18 international cookbooks which are unfortunately now out of print. Currently living in Niagara Falls Ontario, Chef K is a consultant to several restaurants, small hotels and B&B's, while he continues to cater special events. Stay tuned for updates as they happen!Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-33133220.post-16936792836018859142023-03-27T04:49:00.001-07:002023-03-27T04:49:33.204-07:00Surf & Turf Pork Tenderloin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBnUkvmsenxty8PgfICnc64wgQLS9rsfooV5NgI0Q3BEwuHlbYx_M0gu2OHxaducPAN35_JHKumscVd6yRvSHbgO7XHdOYKpqclAUfvN52P89-XKPP0hNPHANU61EPq2wrE4vV-p-XRTsCHz4TiUyxYPWHUo7glHJfKb0Jd34LyNXXVDPDGo/s1080/Surf%20Turf%20Pork%20tenderloin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="487" height="677" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBnUkvmsenxty8PgfICnc64wgQLS9rsfooV5NgI0Q3BEwuHlbYx_M0gu2OHxaducPAN35_JHKumscVd6yRvSHbgO7XHdOYKpqclAUfvN52P89-XKPP0hNPHANU61EPq2wrE4vV-p-XRTsCHz4TiUyxYPWHUo7glHJfKb0Jd34LyNXXVDPDGo/w305-h677/Surf%20Turf%20Pork%20tenderloin.jpg" width="305" /></a></div> A delicious low carbohydrate dinner for four, totally keto, totally delicious, ready in a half hour. Pork Tenderloin, with garlic shrimp, mushroom spinach sauté, asparagus and lemon butter sauce. With just 20.29 carbohydrates in the meal for 4 or 5.7 per person.<p></p><p><strong>Pork Tenderloin</strong></p><p>2 pork tenderloins, about 1 lb. each<br /></p><p>1 tablespoon paprika</p><p>2 teaspoons each: onion powder and garlic powder</p><p>1 teaspoon each: dried oregano, basil leaves, thyme leaves</p><p>1 teaspoon each: sea salt, and white pepper</p><p>1 tablespoon cooking oil</p><p>½ cup beef broth</p><p>1 tablespoon apple cider vinegar</p><p>1 tablespoon butter</p><p>Minced parsley, to serve</p><p>Preheat your oven to 400°F (200 C°).</p><p>Pat dry the pork tenderloins with paper towels.</p><p>Mix the paprika, onion powder, garlic powder, herbs, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.</p><p>Heat the oil in a large frying or cast iron pan over medium-high heat. Add the pork, sear on all sides until brown, about 2-3 minutes per side. Remove the pan off the heat.</p><p>Place the pork into a baking dish.</p><p>Return the pan to the heat and add the beef broth to deglaze the pan. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.</p><p>Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with plastic wrap and then with foil.</p><p>Bake for 20-25 minutes, or until an insert thermometer reads a temperature of 145°F (63°C). Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds.</p><p>6 Servings: 5 slices or ⅙ of the recipe, calories: 227kcal, carbohydrates: 1g</p><p><strong>Roasted Asparagus</strong></p><p>1 bunch thin asparagus spears, trimmed</p><p>3 tablespoons olive oil</p><p>1 ½ tablespoons grated Parmesan cheese</p><p>1 clove garlic, minced</p><p>1 teaspoon sea salt</p><p>½ teaspoon ground black pepper</p><p>1 tablespoon lemon juice (Optional)</p><p>Directions</p><p>Preheat your oven to 400°F (200 C°).</p><p>Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish.</p><p>Bake in the preheated oven (along with the pork) until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.</p><p>6 Servings: 123kcal Calories, 11g Fat, 5g carbohydrates, 3g Protein</p><p><strong>Sautéed Spinach & Mushrooms </strong></p><p>2 large bunches spinach, about 1 pound</p><p>3 oz Shiitake mushrooms sliced</p><p>3 oz cremini mushrooms sliced</p><p>3 tablespoons of unsalted butter</p><p>2 tablespoons extra virgin olive oil</p><p>3 cloves garlic, sliced</p><p>Salt and white pepper to season</p><p>Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat, soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.</p><p>To clean the mushrooms, take a wet paper towel and gently wipe off any dirt from the mushrooms. Refrain from rinsing the mushrooms because they absorb water easily and when cooked they will turn out too chewy. Slice as desired.</p><p>In a large skillet over medium heat, heat the butter and olive oil. Once hot, add in the shiitake mushrooms. Let them sit on medium heat and do not touch them for about 3 minutes. This will create some nice caramelization around the edges of the mushrooms. Stir and cook for 2 more minutes.</p><p>Add the garlic an continue to sauté for 1 minute longer.</p><p>Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas (or tongs) to lift the spinach and turn it over in the pan, so you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for additional minutes until all moisture has evaporated.</p><p>Salt and pepper to taste</p><p>Reserve warm while pork roasts.</p><p>Servings 6: 152 kcal Calories, 7g Fat, 11.1g carbohydrates, 4.8g Protein</p><p><strong>Garlic Shrimp</strong></p><p>4 tablespoons butter</p><p>1 lb large shrimp, 21-25* count size, peeled, deveined and tails removed if desired</p><p>salt and pepper to taste</p><p>1 teaspoon Italian seasoning</p><p>2-3 teaspoons minced garlic the juice of one lemon</p><p>1 tablespoon chopped parsley</p><p>INSTRUCTIONS</p><p>Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning.</p><p>Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.</p><p>Add the garlic and cook for one more minute.</p><p>Stir in the lemon juice and parsley, then serve.</p><p>Servings 6: 215 kcal Calories, 12g Fat, 0.9g carbohydrates, 23g Protein</p><p>*21-25 count size refers to the size of the shrimp, this refers that is will take 21 to 25 shrimp to make the pound. This the most popular count for shrimp, while others are as U10 (fewer than 10 per lb.) 16-20 or 30-35 for cooking with, smaller shrimp such 35-50 are used for popcorn shrimp and 100-150 as salad shrimp.</p><p><strong>Lemon Butter Sauce</strong></p><p>¼ cup unsalted butter, cut into pieces</p><p>1 garlic clove, grated</p><p>¼ teaspoon sea salt</p><p>2 tablespoons lemon juice</p><p>Freshly ground black pepper</p><p>Parsley, for garnish</p><p>Pinch red pepper flakes, optional</p><p>Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.</p><p>Servings 6: 393 kcal Calories, 26g Fat, 3.1g carbohydrates, 31g Protein</p><p><strong>Assembly: </strong></p><p>Place an even amount of the spinach/mushroom sauté in the center of 6 plates. Place on top an equal amount of asparagus, then top that with the pork. Place 4 shrimp on top of the pork and ladle the sauce over, serve at once.</p><p>Serves 6</p>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-12498294709042025232023-03-27T04:42:00.005-07:002023-03-27T04:42:44.983-07:00Let’s Talk Gumbo, Jambalaya and Kicked Up Gooooood Food<p> <a href="https://www.youtube.com/watch?v=2ak8wE1soMA&t=5s&ab_channel=RonKalenuikChefK" rel="nofollow">Gumbo Chef K Style</a> Watch the video here</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5EBoEsAd45yjzz37E1x3qZqb77M-Nf4k02tkwHqfCKHfxMmDwbMLNTjv2Rw6dy_WIC4FUvlQNhXbL1s_E64FLSsZCyE6uFdqlfPkRA8SwIIMVgr_xkEWIhEvB-MBYPh5Vy_ZcjyfimkvEn9B6LCW7hFaRPPEOywaJ_2HAYpB60aY5DxKG2g/s2048/IMG_1064.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5EBoEsAd45yjzz37E1x3qZqb77M-Nf4k02tkwHqfCKHfxMmDwbMLNTjv2Rw6dy_WIC4FUvlQNhXbL1s_E64FLSsZCyE6uFdqlfPkRA8SwIIMVgr_xkEWIhEvB-MBYPh5Vy_ZcjyfimkvEn9B6LCW7hFaRPPEOywaJ_2HAYpB60aY5DxKG2g/w379-h284/IMG_1064.JPG" width="379" /></a></div><br />It is -30°C here in Niagara Falls, and case you don’t know, that’s cold! What do you do when it gets so cold hot water will freeze in seconds, stay indoors and make great comfort food. My favorites are slow cooked stews and hardy soups. The flavors dance on the taste buds, wonderful aromas fill the house, and when you take time to bake the bread that you serve along side then winter is defeated and you can easily face another day.<p></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Today I made a chicken and sausage Gumbo. I love Gumbo because it is part of my favorite US city New Orleans, its jazz, its spicy, its warming all the way to the tummy. The flavor blend of a Trinity mix with the pope, herbs and spices, hot sauces, rich roux Noir, tomato and broths, it is a pleasure to make and a wonder to dine upon, “I wonder if there is more.”</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gumbo is an African word, it means Okra, so Gumbo soup means Okra is in it. However, there is also Gumbo Ya Ya, African for no is Ya Ya, therefore Gumbo Ya Ya has no Okra, so whether you like Okra or not there is a Gumbo for you.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gumbo is true fusion cookery, understanding the roots and blending of the Cajun/Creole people you find that the creation of Gumbo uses French cookery methods, the Trinity mix (Onions, peppers and celery) are foundational in Spanish/Latino cookery, the Okra has African roots, and the local natives introduced them all to the king of the bayou, crawfish. The infusion of hot sauces and spices really didn’t happen until after the 1960’s but has helped to draw Gumbo to the top of the restaurant menus not just in Louisiana but throughout the world.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gumbo soup falls into the hardy soup category, why? Because, it is a thickened soup. Gumbo has three differing thickening agents, some people prefer one, some two and some all three. Tracing the history of a family recipe you will find why they chose the way they thicken their Gumbo, each has a different origin, and each thickens in a different manner. To thicken a Gumbo there are three methods considered authentic to Louisiana:</p><ol style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; list-style-image: initial; list-style-position: inside; margin: 0px 0px 15px; outline: 0px !important; padding: 0px 0px 0px 15px; text-align: justify;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Okra</li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Gumbo Filé</li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Roux Noir</li></ol><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Okra, Gumbo not only is thickened by Okra but it’s name is for Okra, West African languages, the word for okra is ki ngombo, or, in its shortened form, gombo or gumbo. That goo or mucilage that comes from Okra when boiled causes the soup to thicken. This “slim” tends to less desirable for some, but it proves to be an excellent way to thicken your soup. The adding of Okra is dependent upon the cook, some add it once the soup begins to simmer, others will add it fifteen minutes before you serve it, I prefer the latter, but you decide.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gumbo Filé, (fee-lee) a fascinating herb of the Choctaw Native band, file powder is simply ground sassafras leaves, file is a French word meaning, threads or strings, therefore it is added only at the very end of the simmering of the soup and “just” before it is served. As it contains the same mucilage as Okra it will thicken the soup instantly. While Okra is a late summer harvest vegetable, file powder had its popularity in the winter when Okra was available.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Today the most commonly used thicker for Gumbo is a roux. Roux Noir (Black) is actually a dark reddish brown is color. Very slow cooking of equals amounts of fat and flour will result in the desired type of roux for the culinary purpose, here a roux noir, the darker the roux, the nuttier the flavor. The method is simple, the fried flour releases starch, the starch molecules open and easily absorb liquids. The fat coated molecules will help them from sticking together and absorbing too much liquid. However, the longer you cook a roux the less effective it have as a thickening agent.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Our roux noir is actually the final stage of roux cookery, there is three stages of roux cookery.</p><ol style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; list-style-image: initial; list-style-position: inside; margin: 0px 0px 15px; outline: 0px !important; padding: 0px 0px 0px 15px; text-align: justify;"><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">White roux, the fat and flour is cooked just for 2-3 minutes over medium/low heat. This roux is used where a white sauce is required (béchamel), it has no nutty flavor and is only white in color so it is just what you’ll want for any milk or cream based sauce or soup.</li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Blond roux, the most common of the roux’s required for culinary purposes. (aka yellow roux or golden roux) Blonde roux is cooked for 3-5 minutes over medium heat, caramelizing it and giving it a dark blonde color.</li><li style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Brown roux, cooked for 8-10 minutes over medium heat until the mixtures develops dark brown nutty color which has more pronounced and sharper hazelnut aroma. Used in brown soups and sauces preparation such has Española, brown gravy, demi glace, etc.</li></ol><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Here is a secret you’ll want to know, have you ever seen or worse had to eat a lumpy gravy or sauce (think Thanksgiving) everyone has at one time or another in your life. You can prevent this of course by straining the lumps out through a mesh strainer or a china cap, which you should do with every sauce before service. But, the secret to not getting a lumpy sauce in the first place is (tada) never mix a hot liquid into a hot roux. Have one or the other cooler, a boiling pot of broth can be thickened nicely with a room temperature roux, or, a piping hot roux will thicken nicely a tepid warm pot of broth. Try to always have roux and broth at different temperatures for the prefect thickened soup or sauce.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">The fat used, most fats will work well in making your roux. Butter is best and that clarified, as most of the moisture (whey) is removed it assists in stopping the flour from making a paste instead of a roux. Margarine, only when the cost of butter is an issue, but know, the flavor will be inferior, and will not yield a classic sauce (maybe a good imitation.) Never, ever use the “light” version of margarine, why, because light margarine is made by whipping water as very high speed into the margarine. Just melt a little in a pan and you will see a large amount of water in the pan, or, apply it to your morning toast if you like soggy toast. Light margarine is an enemy to cookery. Animal fat, such as lard, bacon drippings, beef or chicken drippings work well for similar flavored soups or sauces, chicken fat can be used for chicken volute, and beef drippings can be used for beef gravy. When properly used, bacon fats can enhance the flavor of a Gumbo as it will marry the sausage within the soup.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">As a side benefit, a roux thickened sauce will help in clarifying a sauce, the impurities cling to the flour, float to the top of the soup or sauce making it easy to skim it and remove the impurities, improving the texture, gloss, and flavor of the finished product.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gumbo is often served with rice, generally white, commonly used is either long grain converted or unconverted rice or popcorn rice. (Recipes follow) Converted rice is made by soaking whole, unhusked grains of rice in water, then steaming them. This causes much of the nutrition and the taste from the bran and husk to go into the grain. Then, it is dried, and husked.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Popcorn Rice, a fragrant long grain rice, which comes from Louisiana and is a Basmati hybrid, has a rich, nutty flavor and a popcorn-like aroma. The rice’s consistency is fluffy with a firm consistency. The grains stay separate and fluffy after cooking, it is excellent for service of rice as a side dish, or as a bed proteins and sauces, or finishing a soup, I consider it the “go to” rice when making a gourmet rice dessert or rice salad.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">While making Gumbo you may come across a term called “a trinity mix” this is similar to the mirepoix of French cookery, the “aromatics,” of the culinary arts. If you cook a soup, stock, broth, stew, sauce practically anything you will use a mirepoix. Two parts onions, one part carrots and one part celery, with the proportions determined by weight will be the making of a mirepoix, so a one pound mirepoix would consist of 8oz onions, and 4oz each of celery and carrot, all diced in equal manner, standardized size, allows for standardized cooking times. The trinity mix is the Cajun/Creole chef’s mirepoix, substituting the carrot for green peppers. Another term is “trinity with da pope” which is simply the addition of chopped garlic to the mix.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">About Andouille Sausage, Andouille is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French immigrants. Andouille is mostly associated with Cajun/Creole cooking, can be found in many abattoirs or specialty butcher shops, some major grocers, if you cannot find this sausage you substitute it with hot Italian sausage without Fennel.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;"></strong></p><div class="separator" style="clear: both; text-align: center;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnyBEM5iiHV1nhyuNMn-hbPCj6jhaAaPwU5LRuNa12d0kKmFuHrRQPtluhWdjf9PZxUaV7DrCSIvSHQoVs1xH23XPXzAsBz3RJ02pVkJJt0oI-r0OTXat2i45ypbK4THd9MB0ioQOox7aP2Ker5td3xEYJLq_nrsVBda1fvN3b9310lerh9A/s2048/IMG_1062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnyBEM5iiHV1nhyuNMn-hbPCj6jhaAaPwU5LRuNa12d0kKmFuHrRQPtluhWdjf9PZxUaV7DrCSIvSHQoVs1xH23XPXzAsBz3RJ02pVkJJt0oI-r0OTXat2i45ypbK4THd9MB0ioQOox7aP2Ker5td3xEYJLq_nrsVBda1fvN3b9310lerh9A/s320/IMG_1062.JPG" width="320" /></a></strong></div><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;"><br />Chicken & Sausage Gumbo</strong><p></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup clarified butter</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">8 oz . Andouille sausage (hot Italian if you can’t find Andouille)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 pounds chicken skinless chicken thigh</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ cup flour</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup unsalted butter</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 medium green bell pepper diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 medium onion diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped celery (about 3 sticks)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 teaspoons minced garlic</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 14 oz . can tomatoes (chopped)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tablespoon Creole seasoning.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ tablespoon smoked paprika</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1- tablespoon thyme fresh or dried</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 cups chicken stock</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tablespoon Worcestershire sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ teaspoon Tabasco sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup chopped parsley</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 green onions, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1- tablespoon gumbo file</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">10 cups cooked rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Instructions</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Lightly season the chicken with salt and pepper. Heat the clarified butter over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">To the Dutch oven, combine additional butter and flour until smooth.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate, a roux noir. Stir constantly during this process it will burn quickly.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When you have achieved your desired color. Remove from stove and let it cool.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Then add chicken, sausage, creole seasoning, , paprika, thyme, bay leaves and let it cook for 5 minutes. Add the tomatoes and about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add the Worcestershire and Tabasco sauces.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Stir in file powder, green onions, and chopped parsley.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Adjust thickness soup and flavor with additional broth and salt and pepper. Serve with and over rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Seafood Gumbo</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/2 cup roux Noir, ¼ cup fat with a ¼ cup flour, see above</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 large onions, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cups okra, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tablespoons oil</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 can (14.5 ounces) stewed tomatoes</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cloves garlic, minced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 quarts seafood broth</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tablespoon Worcestershire sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ teaspoon Tabasco sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">salt to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">black pepper to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">cayenne pepper to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/2 cup parsley, finely chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 to 8 green onions, finely chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 pounds shrimp</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup oysters</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup crab meat</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 crab claws</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Preparation</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add shrimp to roux and cook for a few minutes. Set aside.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a large skillet, cook okra and onions in hot oil. When the okra is just becoming tender, add tomatoes and garlic. Cook a few minutes longer, then add the broth, Worcestershire, Tabasco, salt, and pepper.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Combine shrimp and roux mixture with okra mixture; simmer for about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add parsley and green onions and simmer another 15 to 20 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serve with hot cooked rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Long Grain Unconverted Rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cups water</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/2 cups long-grain rice (not converted)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/4 teaspoons salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">PREPARATION</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a 2 1/2- to 3-quart heavy saucepan, combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on the surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Fluff rice with a fork before serving.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Long Grain Converted Rice</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups salted boiling water</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup converted rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Preparation</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Boil uncovered until the water just barely covers all the rice – about 10 minutes. Reduce to a simmer, and cook for another 15 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Popcorn Rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup of white rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups of water, or broth</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1-2 tablespoons of butter</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Boil uncovered until the water just barely covers all the rice – about 10 minutes. Reduce to a simmer, and cook for another 15 minutes. Add the butter and fluff the rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">A to What?</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Dale Holloway requested a recipe he and I used to make in my Chef K’s On Main restaurant where Dale was my sous chef, it is called Shrimp Étouffée, another classic Cajun/Creole dish. But, what fun would it be just to post a recipe, no, not me, you know I am going to give you more than that. So for Dale and y’all, let’s take a closer look at the making of a classic Étouffée.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">First, what’s up with that name. Étouffée is a French term for “smother” or suffocate from the verb Étouffée, French pronunciation : [e.tu.fe], English: / AY-too-FAY) as a side note, some spell it Étouffée, however, this would mean to smother a person, we just want the smothering of a entrée. Most commonly found in New Orleans restaurants as Crawfish or Shrimp Étouffée, it may be any dish that is smothered with a sauce when taken as its basic definition.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_W5BLk1SFKy-BylvvdmNJ2esBSRa-gsvAU8g-b35nwLmkUKh4_w_4NTRutyGyRV-e0lTWMzS7Ov6vsDkhJb077H_MeMczPavJuDdHaQUYwgZ9cGnrE-rrDmJmDs1VIiJs6maLR3e4T0CZQjEaHmQLRehi9BMijDuMWbMTvtKi37D-zkKbA0Q/s426/chefPaul.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="426" data-original-width="284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_W5BLk1SFKy-BylvvdmNJ2esBSRa-gsvAU8g-b35nwLmkUKh4_w_4NTRutyGyRV-e0lTWMzS7Ov6vsDkhJb077H_MeMczPavJuDdHaQUYwgZ9cGnrE-rrDmJmDs1VIiJs6maLR3e4T0CZQjEaHmQLRehi9BMijDuMWbMTvtKi37D-zkKbA0Q/s320/chefPaul.jpg" width="213" /></a></div><br />In July of 1996 while walking along Chartres St, in New Orleans French Quarter I came to 416, here within these doors lays a wonderful Creole restaurant called K-Paul’s, the restaurant established by the King of Cajun chefs, Paul Prudhomme, an absolutely fascinating gentleman whom I met on the street handing out samples of his Shrimp Étouffée which drew people into the restaurant for dinner. Already world famous, Chef Paul wanted everyone he met to experience his food and especially those dishes of his Cajun heritage, so he would meet and greet people on the street tantalizing them with great food. Any trip to New Orleans would not be complete without a visit to K-Paul’s even today. However, if you don’t have a trip planned for New Orleans soon but want to experience the food you can make your own, play a little of Pete Fountain and have a real jazzy time.<p></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">No-one really knows the beginnings of what made Étouffée a popular dish, but it may be safely assumed that the Cajuns in the bayous of Louisiana made use of the sauce to smother crawfish tails in once they were shelled. Many believe it was first served as a restaurant feature in Breaux Bridges, Louisiana “la capitale mondiale de l’ecrevisse” or “the crawfish capital of the world” at the Hebert Hotel operated by the two Herbert sisters. You may want to venture to the Cajun restaurant Café Des Amis in Breaux Bridges to have the smothered experience of crawfish, instead of the boiled, baked, grilled, poached or fried version of crawfish. Take a drive to Avery Island and tour the Tabasco plant operated by the founders the McIlhenny family, then swing north on Hwy 49 to Lafayette and on to Breaux bridges before heading back to New Orleans. In the early 1980’s a waiter employed at Galatoire’s, (a restaurant in New Orleans French Quarter, established in 1905 but actually dating back to 1896) brought the owner a dish of Crawfish Étouffée which became a hit at Galatoire’s and quickly at many of the other Creole French restaurants within the Quarter.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Let’s get back to the cooking, Étouffée, like Gumbo its foundation in the roux, but unlike Gumbo the roux you will need is a brown roux and not the roux Noir of Gumbo. It is thought that as far back as 1790 Étouffée was being made but without the roux, this addition became known as the Creolization of the original technique. There are slight differences in what is Cajun, and what is Creole, Étouffée is where one of those differences appears, Creoles will add tomato to their dish whereas Cajuns do not. Some will add cream to the finished dish for richness, while others frown heavily on this, like Gumbo, you decide.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">However, before going to far we need to talk a little bit about the stock or broth you should use in cooking, not only Creole cooking but anytime you are required to use a stock or broth. Many people seem to believe that bouillon cubes are the easiest way to a good stock, but just look at the ingredients of a popular brand: Salt, monosodium glutamate, hydrogenated cottonseed oil, chicken fat, hydrolyzed soy/corn protein, dehydrated mechanically separated cooked chicken, dehydrated chicken meat, dehydrated chicken broth, autolyzed yeast extract, dehydrated onions & parsley, lactose, water, color, spices & spice extract, disodium guanylate, disodium inosinate, citric acid, tartaric acid, hydrogenated soybean oil and sulphites. Really, what are you really consuming? So what to do, how about using one those store bought broth, packaged in tetra packaging, RTU (ready to use) this has to good, right? Well again look at the ingredient list of a major brand: chicken broth (water, chicken stock); salt; barley yeast extract; dextrose; natural flavor; disodium inosinate and disodium guanylate (natural flavor enhancer); potassium chloride (salt substitute); canola or soybean oil. So what to do? Make your own, a few ingredients and time is all that is required to get to a great stock.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Chicken Broth Concentrate</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Ingredients</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Chicken bones of one 4-pound chicken</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1-2 pounds of onion, celery, garlic, and carrot (Mirepoix, see Gumbo recipes)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 Tablespoons Tomato paste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6-8 cups of water</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/3 tsp each onion powder, garlic powder, rosemary, thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Instructions</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Place all ingredients in the slow cooker and give it a little stir. Add more water if necessary to cover the bones and scraps. Cook on low overnight, or 6-8 hours.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When done and slightly cool, strain out the bones and scraps, strain a second time through cheesecloth, then place the broth in a large stock pot. Simmer on stove until reduced to ¼ volume. Let cool completely and freeze in ice cube trays.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When the cubes are frozen, pop them out and store in the freezer in a plastic freezer bag. Use 2 cubes of stock with 1 cup of water to get approximately 1 cup of stock, or just add cubes to any of your favorite beans, soups, pastas, and sauces.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Do not salt the mixture; salt is used only in your finished product.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Beef Broth Concentrate</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">7 pounds beef, cut into 2 or 3-inch pieces</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 can best quality tomato paste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped carrot</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups chopped onion</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup red wine for deglazing</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tablespoon peppercorn</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 sprigs thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cold water</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Preparation</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Preheat oven to 425° F.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Spread bones in a roasting pan and roast for about 30 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Remove the bones and vegetables to a stock pot.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Deglaze the roasting pan with wine or water, and pour this into the stock pot. Add peppercorns, bay leaves and thyme. Cover the bones with cold water.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Over medium heat, slowly bring the bones up to a very gentle simmer. Don’t let the stock boil.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Adjust the temperature to maintain a gentle bubbling.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer gently for at least four hours.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">If you have the time, it can simmer for up to 12 hours. Add a little more water and lower the heat if you are getting too much evaporation.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When the stock is done, remove the bones and discard.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Strain through a very fine mesh strainer or through a colander lined with three or four layers of cheesecloth.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Chill quickly, then refrigerate. Skim off the fat from that has solidified on top, and discard.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Return to a pot and simmer over medium until reduced by 1/3<sup style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; line-height: 0; outline: 0px !important; position: relative; top: -0.5em;">rd</sup>, cool in an ice tray then freeze, use as required. 1 cube to 1 cup of water.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Seafood Broth</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 lbs, fish, shrimp, or crab bones or trimmings</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1-2 pounds of onion, celery, garlic, and carrot (Mirepoix, see Gumbo recipes)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 Tablespoons Tomato paste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6-8 cups of water</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/3 tsp each onion powder, garlic powder, rosemary, thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Instructions</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Place all ingredients in the slow cooker and give it a little stir. Add more water if necessary to cover the bones and scraps. Cook on low overnight, or 6-8 hours.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When done and slightly cool, strain out the bones and scraps, strain a second time through cheesecloth, then place the broth in a large stock pot. Simmer on stove until reduced to ¼ volume. Let cool completely and freeze in ice cube trays.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">When the cubes are frozen, pop them out and store in the freezer in a plastic freezer bag. Use 2 cubes of stock with 1 cup of water to get approximately 1 cup of stock, or just add cubes to any of your favorite beans, soups, pastas, and sauces.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Do not salt the mixture; salt is used only in your finished product.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Now let’s back to</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Seafood Étouffée</strong><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;"> </strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Ingredients:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">⅓ cup, 80 ml Butter</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">⅓ cup, 80 ml flour</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¾ cup, 180 ml Onions, diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 Green bell pepper, diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 stalks celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups, 500 ml Seafood broth</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups, 500 ml Tomatoes, peeled, seeded and diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp, 5 ml Each of salt, pepper, paprika</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ tsp, 3 ml Each of oregano leaves, thyme leaves, cayenne pepper, garlic powder, onion powder, chili powder</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp, 5 ml Worcestershire sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">5 drops Tabasco™ sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup, 60 ml Green onions, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tbsp, 30 ml Parsley, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 lb, 454 g Shrimp, peeled and deveined</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ lb, 225 g Cooked crab meat</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ lb, 120 g Cooked lobster meat</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Rice or pasta for service.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Directions:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Melt the butter in a saucepan, add the flour and cook over medium heat until a brown roux is formed. Add the onion, pepper and celery , sauté until tender. Add the broth, tomatoes, seasonings, Worcestershire and Tabasco™. Reduce the heat and simmer for 30 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add the chopped onion, parsley and seafood. Cover and simmer for 15 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cook the rice or pasta as required. If pasta, drain and toss the pasta with a small amount of sauce and transfer to a serving plate. Plate the rice or pasta, cover with Étouffée and serve at once.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serves 4</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">CHICKEN ÉTOUFFÉE</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cajun Seasoning Blend</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp cayenne pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp each of black pepper, oregano leaves, basil leaves, thyme leaves,</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ tsp each of onion powder, garlic powder</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Remaining Ingredients</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3-4 pounds of chicken breast pieces roughly diced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 tablespoons canola oil</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">8 tablespoons of unsalted butter</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¾ cup flour</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup diced onion</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ cup chopped celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ cup green bell pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cloves of minced garlic</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 cups of chicken broth</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ tsp Tabasco sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tablespoons Worcestershire Sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup chopped parsley</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">¼ cup chopped green onion</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">DIRECTIONS</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Mix the seasoning blend together.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Season diced chicken breast with half Seasoning Blend, set aside and allow to marinate for 3 or more hours refrigerated.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Heat the canola oil in a Dutch oven over medium high heat and brown diced chicken.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add butter to Dutch oven when melted, add flour, and stir to blend. Stirring constantly making a brown roux, until a light nutty color, about 10-12 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add onion, celery, bell pepper, and bay leaves to roux mixture and cook until vegetables are soft 1-2 minutes. Add garlic to mixture and cook another 2 minutes. Then add the chicken stock to pan, scrape browned bits of the pan. Add the Worcestershire sauce, Tabasco sauce and the remaining seasoning blend, then stir to combine well.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Bring to a boil, return diced chicken breast to the pan, and simmer for 20-30 minutes, until chicken is tender and sauce is thickened and flavor is combined through. Add chopped parsley and stir well to combine.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serve over cooked rice or pasta and garnish with chopped green onions.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Always on A Monday</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Mondays in New Orleans mean Red Beans & Rice day, so popular was this dish that famous Jazz artist Louis Armstrong would sign his autograph with “Red beans and ricely yours”. What is the world’s most popular food? If you said pizza, pasta or burgers you would be wrong. The facts speak for themselves and the answer is (drum roll please) RICE. There are just over 40,000 varieties of rice many of which are grown on every continent of the globe except Antarctica. In North America the average consumption is about twenty five pounds of rice per person per year this may seem like a lot of rice, but compared to a person in Burma (more likely where cultivated rice began) the average consumption balloons to better than 500 pounds per person per year. With fairly recent moves into the culinary worlds of Japan, Thailand, Vietnam, Indonesia and China rice based dishes have seen a sharp increase in popularity. Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free. More than 50% of rice that is cultivated is consumed within 8 miles of where it is grown.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Toyota means ‘bountiful rice field’, while Honda means ‘the main rice field’. Louis Armstrong signed his autograph “Red beans and Ricely yours…”</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Mirin is a sweet Japanese rice wine (saké), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes. It gives a nice glaze to grilled foods.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Most rice is consumed in the country where it is produced. Only 5 percent of the world’s total is exported. Thailand ships the most: about 5 million tons a year. The United States is second with nearly 3 million tons, and Vietnam third, with 2 million tons.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Most common varieties are:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">LONG: Long slender kernels which produce light, fluffy rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">MEDIUM: Short, wide kernels which are moist and tender when cooked.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">SHORT: Short, round kernels which are soft and cling together when boiled.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">ARBORIO: Large tan grains with white dots in the center, similar in sidz to medium grain white rice. Arborio is most often used in risotto because of its creamy, chewy texture.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">AROMATIC: Medium sized, slender grains, which often have the aroma and flavor of roasted nuts or popcorn.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">WAXY: Also known as “sweet” rice, kernels are short and plump, and produce a thick, starchy product when cooked. Waxy rice is most often used as a binder for gravy, sauces or fillings.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Wild rice is a coarse grass (and not really a true rice) considered a delicacy in many parts of the world. North American Indians are attributed with the introduction of wild rice into mainstream society. Grown in shallow waters, like marshes, man-made paddies, and stream beds in North America, the wild rice plant is 3-10 feet tall, holding the traditional rice flower at its peak. American wild rice is medium to long grained and has a nutty flavour.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cooking Rice:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">ALWAYS measure rice and water and cook according to timed instructions for perfect, non-sticky rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">COOK rice with a lid on to prevent steam from escaping.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">RICE always triples in volume, so be sure to take this into account when choosing an appropriate cooking pot.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">WHEN rice is done cooking, fluff with a fork to avoid sticky or hard rice kernels.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">IF YOU like non-sticky rice, sauté in a small amount of butter before cooking. Add liquid to sauté pan and cook per instructions.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Rice is high in complex carbohydrates, contains almost no fat, is cholesterol free, and is low in sodium, unless you add salt to the cooking water. Generally, all rice, both brown and white – are considered a good source of vitamins and minerals. A half cup of cooked white rice provides 82 calories; an equal amount of brown rice provides 89 calories.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">So lets let us see if we can get back to the recipe, Red Beans & Rice is a Creole dish. So what is the difference, Cajun, or Creole, you may ask (go ahead, ask.) Well, once again, I am going to get side tracked from the recipe, but I think you’ll find it worth it, I promise you will get the recipe today, tomorrow Jambalaya.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Looking way back to the 1600’s, French settled chose the east coast of Canada for their home, this would include Nova Scoitia and parts of New Brunswick, this was known as Acadia, thus the settlers were called Acaiadians. The French who were re Roman Catholic,flourished here until about 1713 when the British came along took over Canada, including Acadia, demanding complete allegiance to the King and his religion, the Acaidians could not and would not comply. The British struck out, burning farms, destroying villages, expelling the French, splitting families. They literally took people, filled the hulls of ships and deported the people in various places around the world. One such place was the bayous of Louisiana. Here they rebuilt, home was the acceptance that Louisiana, with its strong French background and Catholic heritage was where their future lay. The Acadians referred to themselves as, “le ‘Cadiens”, removing the letter “A”. Later came the Americans who could not pronounce “Acadien” or “‘Cadien”, so the word became a slur and, “Cajun” came into existence. Acadiana still exists today, this is an instate region, or, a group of Parishes (counties) of Louisiana that is inhabited by those with French heritage “Cajuns”.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">However, before the arrival of the French, there were already other groups who found Louisiana as home as well. The Germans had arrived, the local natives were tribes, including the Chitimacha, Houma, Tunica-Biloxi, Attakapas, and Coushatta, Creoles had arrived as had the Spanish. All these influenced the Cajuns in cookery, blending what was common and available with the food styles of these other groups while making use of French culinary techniques.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Creoles as an ethnic group are a little more difficult to characterize than Cajuns. “Creole” can mean anything from individuals born in New Orleans with French and Spanish ancestry to those who descended from African/Caribbean/French/Spanish heritage. Creole in its broadest sense means “Native to Louisiana”, yet, there are Creoles throughout other regions of the world as well., many of the islands in the Caribbean are inhabited by Creole persons, however, many of these can trace their heritage back to Louisiana.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">While the Cajun people lived in the rural countryside the Creole people inhabited the cities, New Orleans, Baton Rouge, Creoles of the French and Spanish upper-class that ruled the cities. Looking for employment many Cajun would come into the cities and find work as domestics in the great houses of the cities. Here they would teach their cuisine and culinary techniques to the Creole who either worked or lived there and a further blending of cultures was founded. The city’s provided access to ingredients that were uncommon to the Cajuns so Creole cuisine became exotic with a greater focus on ingredients and fusing the culture of the home owner thus the two cuisines could have a variety different flavor profile. Where Cajuns may have used oil, Creoles used butter, some Cajun dishes will not include tomatoes while the Creole version does, both Gumbo and Jambalaya have this peculiarity. A simple way to see the distinctions are Cajun equals country and Creole means city.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">So after having said all that, is Red Beans & Rice, Cajun or Creole, it is, in fact a Creole dish. Traditionally served on Monday, it was the considered using up the leftovers from the big Sunday dinner. The Sunday dinner’s main feature had generally been a ham, bone on, of course, so what to do with that bone. It still had plenty of meat and it was packed with flavor. Yet, time was of the essence on Monday, since it was wash day, wash day meant a lot of hard work, there were no washing machines, so it all hand to completely done by hand, and the whites still had to be white, so wash day required a lot of hand scrubbing. What was the cook of the house to do but put a large pot of beans on to simmer flavored with that ham (or other pork) and trinity mix, spices and hot sauce, returning later to a wonder stew that would be served over a steaming bowl of rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">You will find similar versions of this dish throughout any former African slave, established area, Jamaican Rice & Peas, for example, a Sunday meal for them given its African roots where the slaves had the ability to cook for themselves only Sunday (in fact, it was a law passed to make it so.) However, other peas and beans such as gungo peas (pidgeon peas), black eye peas, red beans are also used to make rice and peas, this dish is vegan delicious. Rice and peas have been adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa, it is known as Waakye.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">The busy cook can achieve the same great slow cooked result by using your home crock pot slow cooker.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Red Beans & Rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 lb kidney beans, dry</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 medium yellow onion</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 stalks celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 large green bell pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 lb large ham hocks</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 lb. hot sausage like andouille or Hot Italian</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 Tbsp vegetable oil</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 cloves garlic</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 whole bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp dried thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp dried oregano</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cubes chicken bouillon (homemade, see the A to What posting)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp Creole seasoning (follows)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 Tbsp Worcestershire sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ tsp Tabasco sauce</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 sliced green onions, garnish</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups uncooked long grain rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">INSTRUCTIONS</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">The night before cooking, place your beans in a large bowl and cover with double the amount of water. Let soak at room temperature overnight.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">To quick soak your beans, place them in a pot with double the amount of cold water. Bring the pot to a boil with a lid and let boil for 2 minutes. Remove the beans from the heat after two minutes and let sit, tightly covered, for one hour.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">While the beans are soaking , place the ham hocks in 10 cups of water, place over medium heat, bring to boil then reduce heat to a simmer.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Slice the sausage. Sauté the sausage in a large pot over medium/high heat until they are cooked through and nicely browned. Remove them from the pot with a slotted spoon (leave the fat) and refrigerate until later.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Dice the onion, celery, green bell pepper and garlic, sauté in the sausage fat and add 1 Tbsp of vegetable oil if needed. Sauté the vegetables until they are soft and transparent (about 10 minutes).</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Drain the soaking water off of the beans, rinse them, then add them to the pot of the simmering ham hocks. Add the bouillon, bay leaves, thyme and oregano. Stir it all together well and return to a boil, reduce the heat and simmer until the beans are soft (uncovered for one hour). If the mixture gets too dry, add more.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Once the beans are soft, use the back of a large spoon to smash about half of the beans against the side of the pot. This will give the beans a nice thick “creamy” texture. Return the sausage back into the pot and continue to boil the mixture until it is to your desired thickness. Add Creole seasoning to your liking along with the Worcestershire and hot sauce. The seasoning contains no salt, so you will probably need to add that separately after tasting because the ham hocks are salty.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Remove the ham hock, use a fork and pull the meat from the bones, discard the bones and return the meat to the stew.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">During the last half hour of cooking, prepare the rice. In another large pot, combine two cups of dry rice with 3.5 cups of water. Bring to a boil with a lid, then reduce the heat to low and continue to cook until all of the water has absorbed (about 30 minutes).</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serve the beans in a bowl topped with rice and garnish with fresh sliced green onions.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Jamaican Rice and Peas</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cups parboiled rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/2 cup red peas, dried or canned</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 oz coconut milk</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cloves garlic</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 small onion, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 stalk scallion (crushed)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 sprig thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/4 tsp pimento (allspice)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">pinch of black pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 whole green scotch bonnet pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/2 tsp ginger (optional)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">If you are using dried peas, soak them for a few hours (or overnight) in water to soften.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Boil peas in cold water until tender. Pour off stock from peas and measure. Add enough water and coconut milk/coconut milk powder to make 4 cups of liquid, and add to peas.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">If you are using canned peas, there is no need to cook them beforehand. Just add the four cups of liquid as described above.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">To the mixture of peas, water and coconut milk, add all the seasonings and spices. Allow to simmer for 10 to 15 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add the rice to this mixture, and stir well. Increase flame until liquid boils. Then reduce heat and cover. Simmer until rice grains are tender. Try not to stir again as this will make the rice sticky.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serve with Jerk chicken (comment if you need the recipe) Curried Goat, beef, pork, fish or whatever you desire.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Creole Seasonings</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 Tablespoons onion powder</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 Tablespoons garlic powder</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 ½ Tablespoons black pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 ½ Tablespoons white pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 Tablespoons paprika</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ – 1 Tablespoons cayenne pepper (adjust to suit taste buds)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/2 Tablespoons oregano</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 Tablespoon dried parsley</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/2 Tablespoons dried thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/2 Tablespoons dried basil</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 Tablespoon salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Instructions</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Combine all the ingredients in a bowl, transfer into an air tight container, use as required.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Mish Mash Gone Wild</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Laissez les bons temps rouler! Let the good times roll. There can be no better good times than listening to Louis Armstrong while you’re all dining on a Crawdaddy boil and enjoy heaping plates of crawfish Jambalaya.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">What do you call them, all proper like, crayfish, “naw, ifn y’all are likin dem dar mudbugs, y’all gotta call em by der rit nom” no matter what name you call them by, crawdads, freshwater lobsters, mountain lobsters, mudbugs or yabbies, are all the names given to these freshwater crustaceans. Small lobster like shellfish with a rich, buttery taste (when cooked right) are the favorite throughout Louisiana. Whether Cajun or Creole they all love them and serve them in many and varied ways. Crawfish Gumbo, Crawfish Étouffée, Crawfish Pie, Crawfish PO-boys, Creole or Cajun Jambalaya (slightly different) and Boudin of course.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Of the 330 types of crawfish and the 39 types found in the USA, only two types of crayfish/crawfish commercially caught for consumption in Louisiana, the Red Swamp Crawfish represents 70-80% while the Southern White River Crawfish makes up the remainder. Crayfish are sold like shrimp, by count per pound, the lower the count the larger the crawfish of shrimp, so if you purchase 15/20 it would equal 15 to 20 crawfish per pound.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Every Cajun or Creole chef has his/her own version of Crawfish Jambalaya of this could be a place a chef can show their creativity. So what exactly are they preparing for you, they are preparing a Mish Mash which in fact some referred to it as.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Jambalaya, the word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African. With very European roots, Spanish Paella, French Proveςale and Northern Italian influences along with West African seasoning. Where the Spanish used saffron is Paella (the national dish meaning for her) the costly spice was not available in Louisiana so to gain the color Creole cook would add tomatoes, however, Cajun cook do not use tomatoes and made their version without and it is known as Brown Jambalaya. Creoles love seafood in Jambalaya whereas Cajuns brown meats and game for theirs (thus the name) key ingredients may included shrimp, ham, tasso or andouille or Chorizo sausage.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">There are few secrets that one should or should not do to obtain a great Jambalaya, There is one rule in cooking jambalaya. After the rice has been added, jambalaya should never be stirred. Instead, it should be turned, as this prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Cajun Brown Jambalaya</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tablespoons olive oil</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1½ lbs chicken boneless</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ lb Andouille sausage, cut into 1/2-inch pieces</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped onion</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup chopped green pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 garlic cloves, minced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 cup long grain rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cups chicken stock</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp Creole seasonings (see Always On Monday post)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1⁄4 teaspoon salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1⁄4 teaspoon fresh ground pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1⁄4 teaspoon cayenne pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1⁄2 cup chopped fresh cilantro or 1⁄2 cup parsley</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 -2 sliced jalapeno pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">DIRECTIONS</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add rice; stir to coat and continue cooking one minute.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add stock, Creole seasonings, salt, pepper and cayenne; bring to boil stirring well.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Nest the chicken pieces into rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Garnish with sliced jalapeño.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Serve 4</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Creole Crawfish Jambalaya</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ lb andouille sausage, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 large onion, chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 cloves garlic, minced</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/2 cup chopped celery</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 green bell pepper, cored, seeded, and chopped</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp Creole seasonings (see Always On Monday post)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1teaspoons salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 drops Tabasco Sauce or to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">½ teaspoon red (cayenne) pepper</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/4 teaspoon ground cloves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 bay leaf</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 (15-ounce) can diced tomatoes, not drained</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 cups seafood broth</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 1/2 cups uncooked long-grain rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 pounds crawfish tails (shucked)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 teaspoons chopped fresh parsley leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Instructions:</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a large Dutch oven over medium heat, fry the sausage until it begins to turn brown. Add onion, garlic, celery, and bell pepper; sauté 8 to 10 minutes or until vegetable are soft.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Stir in Creole seasoning, salt, Tabasco Sauce, cayenne pepper, cloves, bay leaf, and tomatoes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Stir in seafood broth; bring mixture to a boil. Add rice, cover, and turn heat to low; cook 30 minutes or until the rice has absorbed almost all of the liquid and is cooked through.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Gently stir the jambalaya, then add crawfish tails and parsley, tossing lightly to distribute them evenly. Cook 6 to 7 minutes additional, remove from heat and serve immediately.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Makes 4 servings.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Jolloff Rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 cups uncooked long-grain rice (not basmati)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">5 to 6 cups stock (vegetable, chicken, or beef) or water, divided</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 to 2 Scotch bonnet peppers (yellow is my favorite!), to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1/3 cup oil (vegetable/ canola/coconut, not olive oil)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 tablespoons tomato paste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 teaspoons (Caribbean/Jamaican-style) curry powder</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 teaspoon (heaping) dried thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 dried bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 teaspoons unsalted butter (optional), divided</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Salt, to taste</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Preparation</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Rinse the rice to get rid under cold water, then parboil (recipe follows).</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and chile pepper; blend till smooth.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">In a large Dutch oven, heat oil and add sliced onion. Season with a pinch of salt sauté for 2 minutes, add the tomato paste, curry powder, dried thyme and bay leaves. Continue cooking and stirring for another 2 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add the blended mixture, stir, and cook on medium for 10 to 12 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add 2 cups of the stock to the cooked tomato sauce, 1 teaspoon of butter, and then add the parboiled rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Stir, cover with a double piece of foil/ baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavor. Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1 cup of stock. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning, when the rice is cooked and the grains are separate. Add some more stock if required, by half-cup quantities only, stirring gently, if the rice remains under cooked.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Remove from the heat and remove the cover of the pot.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Place a cheesecloth or a tea cloth over the top and rest for half an hour or more, till ready to serve.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">How to Parboil Rice</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Wash the rice in cold water (optional) and place in a pot.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add some water, about twice the amount of the rice.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Cook over medium heat for 5 minutes, when the water starts boiling, reduce the heat and simmer 5 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Pour the contents of the pot in a sieve.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Place the sieve (with the rice) in a bowl of cold water.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Rinse the rice and change the water if necessary.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Leave in the sieve to drain off all the water.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">The rice is now ready to be cooked again.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">Crawfish Boil</strong></p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 whole lemons, plus 2 more lemons, cut into wedges for serving</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">12 garlic cloves, unpeeled</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 large Vidalia onions, peeled and quartered</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp red pepper flakes</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 tsp whole allspice berries</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tsp whole cloves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">3 bay leaves</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 tbsp salt</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">5 sprigs thyme</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">1 big handful of fresh parsley, divided</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">2 and 1/2 lbs whole small red potatoes, larger potatoes cut in half</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">14 ounces andouille sausage, cut into 12 pieces</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">6 cobs of corn, shucked and broken in half</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">4 lbs crawfish*, purged/cleaned</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Tabasco or Crystal Hot sauce (for serving)</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Fill a large pot with 6 quarts of water. Cut the whole lemons in half. Squeeze the juice into the water and add the squeezed lemon halves as well. Add the garlic, onion, red pepper flakes, allspice, bay leaves and salt. Tie the thyme and half of the parsley into a bouquet using kitchen twine. Add it to the water. Stir well. Cover and bring the water to a boil over high heat. Reduce heat to low and simmer 5 minutes.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Add the potatoes. Cover and cook until they’re just tender, 9-10 minutes. Add the sausage and corn. Cook covered for 5 minutes. Gently add the frozen crawfish and cook covered until heated through, 2-3 minutes. Meanwhile, chop the remaining parsley leaves.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Use a slotted spoon to transfer the crawfish, sausage and vegetables to a large platter. Discard the herb bouquet.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">To Serve: Cover a table with newspaper (top with food safe tissue paper if desired). Pile the crawfish, sausage and vegetables right on top, or leave everything on the platter. Sprinkle with the chopped parsley. Put out the lemon wedges and hot sauce. Squeeze the garlic cloves from the skin as a condiment as well. Make sure there are a lot of napkins on hand before you dig in!</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"><strong style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; box-sizing: inherit; outline: 0px !important;">How to Purge or Clean a Crawfish/Crayfish</strong>.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Step 1: Fill the large bucket with cold water and gently stir the crawfish with the slotted spoon to release any dirt and debris. Throw away any crawdads that float. If the crawfish float they are dead and cannot be safely eaten.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Step 2: Discard all of the dirty water and refill the container with water for a second washing. Pour 1 cup of salt into the bowl and leave the crawfish to soak for 15 to 20 minutes. The process of cleaning crawfish for consumption is called “purging.”</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;">Step 3: Continue purging the crawfish, draining the dirty water and refilling the bowl with fresh water, until the crawfish have released all of their dirt and debris. When the crawfish are completely clean and ready to be cooked, the soaking water will be clean. Depending on how dirty your crawfish are, it may take three to five soaks.</p><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgb(59 130 246 / 0.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 #0000; --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: white; box-sizing: inherit; color: #464646; font-family: "Open Sans"; font-size: 15px; margin: 0px 0px 15px; outline: 0px !important; text-align: justify;"> </p>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-49078643960063983592023-03-27T04:31:00.004-07:002023-03-27T04:31:51.131-07:00Chef K’s Keto Cinnamon Ginger Breakfast Biscuits/Muffins<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnd-W_cdOSPiFXURRuEe1-NxCHi7DsCuKcQwhhN76GQqrEItrB-SMJUI8Qn6MET-rQzhcmDh1QLrSimOL3TyYTB9Hfz3ReP8eJR3tKGs2qKUNcbMBrtBbrSwLtVWB5vojr1pwRr9_qvZNHBrrF1iamCe-Jz7X3rsnKj0xWXbndO21wk_66ghQ/s746/Keto%20breakfast%20biscuit%201.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="746" data-original-width="487" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnd-W_cdOSPiFXURRuEe1-NxCHi7DsCuKcQwhhN76GQqrEItrB-SMJUI8Qn6MET-rQzhcmDh1QLrSimOL3TyYTB9Hfz3ReP8eJR3tKGs2qKUNcbMBrtBbrSwLtVWB5vojr1pwRr9_qvZNHBrrF1iamCe-Jz7X3rsnKj0xWXbndO21wk_66ghQ/w277-h425/Keto%20breakfast%20biscuit%201.jpg" width="277" /></a></div> With only 4.5 g of carbohydrates these good morning breakfast biscuits are a delicious beginning to your keto friendly day. Who says weight loss can't be delicious.<p></p><p>INGREDIENTS</p><p>1 ½ cups superfine almond flour</p><p>1 tbsp. psyllium husk</p><p>¼ tsp salt</p><p>1 tbsp. baking powder</p><p>1 tbsp. monk fruit sugar</p><p>1 tsp ground cinnamon</p><p>½ tsp ground ginger</p><p>2 large eggs</p><p>1/2 cup full fat sour cream (or yogurt)</p><p>4 tbsp unsalted butter melted</p><p>1 tsp vanilla extract</p><p>1/2 cup shredded cheddar cheese</p><p>Sprinkle topping:</p><p>1 tbsp. Monk fruit sugar</p><p>1 tsp ground cinnamon</p><p>½ tsp ground ginger</p><p>INSTRUCTIONS</p><p>Preheat oven to 425°F. Lightly grease muffin 9 cavities of a 12-cup muffin pan.</p><p>In a large bowl, whisk together almond flour, psyllium husk, salt, baking powder, monk fruit sugar, cinnamon and ginger.</p><p>In a small bowl, combine eggs, vanilla extract, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.</p><p>Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.</p><p>Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up</p><p>Blend the Sprinkle Topping by mixing the sugar and spices in a small bowl. Sprinkle half on topping of the biscuits.</p><p>Bake biscuits about 13-15 minutes or until tops are golden and toothpick inserted comes out clean. Sprinkle the remaining Sprinkle Topping on the hot biscuits as soon as they come out of the oven.</p><p>Allow biscuits to cool slightly before eating.</p><p>Yields 9 Biscuits</p>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-60445928961864724962023-03-26T04:37:00.002-07:002023-03-26T04:37:37.567-07:00PieCaken<p> <strong>PieCaken</strong></p><p><strong>Watch the video here: <a href="https://www.youtube.com/watch?v=CLBihz_sdM0&t=65s&ab_channel=RonKalenuikChefK" rel="nofollow">Piecaken Video</a></strong></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS8yOrSvv5djrcmHPCa09oE737v-nOxQcMJuDJ7MDuFCLkoMhPD1nXVNF3SzgAbH3dIX1rFrxXj3aYhxyJVZ44vO4hBC-oWvDkMVtdnU-EsQ4tPDQMWJTCDjoeEWil1XY1ttwDW1nGKRyXJpgitBojcALzlduKVSCykEvAWqyub-WOkbH8e4/s1080/PieCaken%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="487" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS8yOrSvv5djrcmHPCa09oE737v-nOxQcMJuDJ7MDuFCLkoMhPD1nXVNF3SzgAbH3dIX1rFrxXj3aYhxyJVZ44vO4hBC-oWvDkMVtdnU-EsQ4tPDQMWJTCDjoeEWil1XY1ttwDW1nGKRyXJpgitBojcALzlduKVSCykEvAWqyub-WOkbH8e4/w204-h320/PieCaken%201.jpg" width="204" /></a></div><br />An epic four-in-one layered dessert led to a pumpkin purée shortage in New York when it was created in 2015! Created by renowned pastry chef Zac Young, A pie, a cake, a pie, a cake, all bound and covered with a delicious buttercream. Soon a famous television host becomes involved and boom, worldwide fame. Chef Young was named one of the “Top Ten Pastry Chefs in America” in 2015, Now you can make a Chef K version of this famous cake or pie, or cake, or cheesecake, aw it’s just easier to call it a piecaken.<p></p><p>This version will include a Pecan pie as the base, layered with a Ginger ale sponge; an apple pie works as the third layer and finally a New York crust less cheesecake tops it all. Yet we are not done, we will arrange strawberries to crown and brush a clear glaze over. This cake will feed 10-12 so make it for that special occasion. Find all the recipes below, you will want to build the dessert in the order as listed, however for freshness and timing of your product bake them as listed as follows.</p><p><strong>Pie Crust for Pecan and Apple Pies (Make twice, do not double)</strong></p><p>Ingredients</p><p>2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spoon & leveled)</p><p>2 teaspoons granulated sugar</p><p>1 teaspoon salt</p><p>1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed</p><p>1/2 cup (120ml) ice water, plus more as needed</p><p>Instructions</p><p>Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.</p><p>Using a pastry cutter, food processor, or pastry cutter, cut the butter into the dry ingredients until all flour is coated. Mix until pea-sized bits of flour are coated with butter.</p><p>Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.</p><p>Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.</p><p>Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.</p><p>When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.</p><p>Proceed with the pie per your recipe’s instructions.</p><p><strong>Apple Pie</strong></p><p>Homemade Pie Crust (recipe above)</p><p>Ingredients</p><p>8–9 large apples, cored, peeled, and sliced into 1/4-inch slices (11–12 cups, or 1375–1500g total)*</p><p>1/2 cup (100g) granulated sugar</p><p>1/4 cup (31g) all-purpose flour (spoon & leveled)</p><p>1 Tablespoon (15ml) lemon juice</p><p>1 and 1/2 teaspoons ground cinnamon</p><p>1/4 teaspoon each: ground allspice & ground nutmeg</p><p>Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk</p><p>Instructions</p><p>The crust: Prepare pie crust recipe.</p><p>Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.</p><p>Preheat oven to 400°F (204°C).</p><p>Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.</p><p>Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Cover with the 2<sup>nd</sup> pie crust. Crimp or flute the edges to seal.</p><p>Lightly brush the top of the pie crust with the egg wash. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30–35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.</p><p>Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.</p><p><strong>Pecan Pie</strong></p><p>Ingredients</p><p>Crust</p><p>1 unbaked Pie Crust above</p><p>Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream</p><p>Filling</p><p>2 and 1/2 cups (250g) shelled pecans (pecan halves)</p><p>3 large eggs</p><p>1 cup (240ml) dark corn syrup*</p><p>1/2 cup (100g) packed light or dark brown sugar</p><p>1 and 1/2 teaspoons pure vanilla extract</p><p>1/4 cup (60g) unsalted butter, melted and slightly cooled</p><p>1/2 teaspoon salt</p><p>1/2 teaspoon ground cinnamon</p><p>Instructions</p><p>The crust: Prepare pie crust.</p><p>After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).</p><p>Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. Fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash.</p><p>The filling: roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.</p><p>Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I tent a sheet of foil on top of the pie to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.</p><p>Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.</p><p><strong>New York Cheesecake</strong></p><p>Ingredients</p><p>16 ounces cream cheese (2 packages) room temperature</p><p>3 large eggs room temperature</p><p>1 cups sour cream room temperature</p><p>4 tablespoon butter room temperature</p><p>¾ cup sugar</p><p>1 tablespoon cornstarch</p><p>1 ½ teaspoon pure vanilla extract</p><p>2 teaspoons fresh lemon juice</p><p>Instructions</p><p> </p><p>Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.</p><p>Generously coat inside of pan with butter. Line with parchment paper.</p><p>Preheat oven to 350º F. (180°C)</p><p>Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.</p><p>Add eggs one at a time until blended.</p><p>Add sour cream and mix until smooth.</p><p>Mix the sugar with cornstarch, the add, along with the vanilla and lemon juice, beat until smooth, about 2 minutes.</p><p>Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.</p><p>Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)</p><p>Bake for 2 hours, or until cake is lightly browned on top. Remove from the oven and allow to cool in the water bath (bain-marie.)</p><p>Remove from water bath (bain-marie), remove foil and refrigerate completely to completely set before unlatching and removing rim (best to leave chill overnight).</p><p>Cake must be well chilled to set properly before using.</p><p><strong>Ginger Ale Cake</strong></p><p>Ingredients</p><p>1 cup butter softened</p><p>2 cups sugar</p><p>4 eggs</p><p>3 teaspoon vanilla</p><p>2 1/2 cups flour</p><p>1 teaspoon baking soda</p><p>1/2 tsp. baking powder</p><p>1/2 tsp. salt</p><p>1 cup sour cream</p><p>1 cup Ginger Ale</p><p>Syrup</p><p>1 cup Ginger Ale</p><p>Instructions</p><p>Preheat oven to 325°F.</p><p>Prepare 2- 8" round cake pans by buttering and flouring.</p><p>Cream together butter and sugar until light and fluffy, about 2 minutes.</p><p>Add eggs one at a time, then vanilla, continuing to beat well.</p><p>In a small bowl, stir together the flour, baking soda, baking powder and salt. Set aside.</p><p>In another small bowl, whisk together ginger ale and sour cream.</p><p>Add 1/3 of the flour mixture to the butter-sugar mixture, combine well, then half of the ginger ale-sour cream mixture, then 1/3 of the flour mixture, the remaining ginger ale mixture and the final addition of flour.</p><p>Divide the batter evenly in the prepared pans.</p><p>Bake the cakes for 25-30 minutes, until set to the touch and an inserted toothpick comes out clean. (Rotate the cakes halfway through baking time because ovens can cook unevenly and this will cause issues with layering the cake layer.)</p><p>While the cakes bake reduce the 1 cup of Ginger Ale for syrup by half. Brush this syrup over the cakes as soon as they come out of the oven.</p><p>Cool the cakes in the pan for five minutes before turning out to finish cooling on a cooling rack.</p><p><strong>Lemon Cream Cheese Frosting</strong></p><p>Ingredients</p><p>1/2 cup Butter, Slightly Softened</p><p>8 oz. Cream Cheese, slightly softened</p><p>1/4 cup Fresh Lemon Juice</p><p>1 heaping tablespoon Lemon Zest</p><p>5 cups Powdered Sugar</p><p>Instructions</p><p>Juice and zest a lemon. You will need 1/4 cup of lemon juice and 1 heaping tablespoon of lemon zest. For us, that was one large lemon.</p><p>Add the cream cheese, butter, lemon juice, and lemon zest to the mixer. Both the butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.</p><p>Mix on medium speed until thoroughly combined (about 2 minutes.) Scrap the mixture down from the sides of the bowl before the next step.</p><p>Measure 5 cups of Powdered Sugar and add it to the measuring bowl. Sift the powdered sugar to get rid of lumps (if needful) and cover the mixer with a towel during the mixing process to keep the powdered sugar from flying out of the mixer.</p><p>Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.</p><p>Taste your frosting to determine if it needs more lemon zest, you should put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up and the lemon flavor to develop.</p><p><strong>Clear Glaze</strong></p><p>Ingredients</p><p>5.30 oz sugar</p><p>5.30 oz water</p><p>0.25 oz powder gelatin</p><p>1.25 oz cold water (for gelatin swelling)</p><p>Instructions</p><p>Bloom the gelatin in cold water by sprinkling it over the water and giving a quick stir.</p><p>Bring to a boil the water and the sugar to make a syrup. Let the syrup cool down to 140°F and stir in the gelatin.</p><p>Let the mixture cool before brushing on the top. If the glaze hardens, make it fluid again by microwaving slightly and brush the cake with it. The remaining glaze can be kept in the fridge for several days.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCIXa-tU3-zLtv_xSecIT5JbCCSFl_XO7RAX0NKdRM7JPRNuWDi6H2nFjkL_5u0tKtVHpqUjK1Vyu7Y4lirR13-m_BRWqZg0CcIhO_6C39luT_kS2e6Edc7fDcbASkd_QjRXWSGrbuD_e2xpnUTmuNs1q82SC6ijur7ACq5BArMRbBtO3sas/s1080/PieCaken%202.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="487" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCIXa-tU3-zLtv_xSecIT5JbCCSFl_XO7RAX0NKdRM7JPRNuWDi6H2nFjkL_5u0tKtVHpqUjK1Vyu7Y4lirR13-m_BRWqZg0CcIhO_6C39luT_kS2e6Edc7fDcbASkd_QjRXWSGrbuD_e2xpnUTmuNs1q82SC6ijur7ACq5BArMRbBtO3sas/w180-h400/PieCaken%202.jpg" width="180" /></a></div><strong>To finish:</strong><p></p><p>1-1½ quarts (Liters) of fresh berries (we are using strawberries)</p><p>For sliced berries: Thinly slice 1 quart of strawberries. Using a paring knife, slice the strawberries lengthwise to between ⅛-inch and ¼-inch thickness. Using whole berries are great as well.</p><p>Place strawberries on the cake with their points facing out. Starting from the outside perimeter of the cake, place a ring of strawberries (flat-side down) with the points facing out.</p><p>Create overlapping circles until the cake is covered. Continue layering concentric rings of strawberries around the cake, overlapping each layer slightly, until you reach the center. The strawberries begin to stand up as you create more rings, giving the cake height and dimension. Use a strawberry end piece for the center.</p><p>Paint a thin layer of the glaze (above) over the strawberries. If required, heat ¼ cup of the glaze in the microwave until soft. Using a pastry brush, paint a thin layer of preserves over the strawberries to give them a nice sheen.</p><p><strong>To serve:</strong></p><p>Be sure the cake is well chilled, use a very hot knife to cut through for ease of slicing.<br /><br /></p>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-14188765504504077302023-03-25T14:01:00.000-07:002023-03-25T14:01:05.630-07:00<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXVY8JlrqAnIlDu3IKf9BoXoliKa6aCYdtKph7sBDpk9yitD18fu82Tnz2KCrESnLCFJRziv4bMZeQHpTRWXDb5z_HbdX8ET4G58rs1xpxla1ysYi8IV7Ox6_MPmZEfkQnLgGlIP_9IZRmKQ4P_cEC4MRk3w4Vpz557a3r4Ilg7k0ckQTCtI/s1080/Poke%201.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="487" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXVY8JlrqAnIlDu3IKf9BoXoliKa6aCYdtKph7sBDpk9yitD18fu82Tnz2KCrESnLCFJRziv4bMZeQHpTRWXDb5z_HbdX8ET4G58rs1xpxla1ysYi8IV7Ox6_MPmZEfkQnLgGlIP_9IZRmKQ4P_cEC4MRk3w4Vpz557a3r4Ilg7k0ckQTCtI/w180-h400/Poke%201.jpg" width="180" /></a><a href="https://www.youtube.com/watch?v=52oTdXZukBw&ab_channel=RonKalenuikChefK" target="_blank">Chef K's Poke</a> Watch</p><p>Poke (pronounced poh-kay, rhymes with okay) literally means "to cut crosswise into pieces." It's a simple dish made of chopped seafood, generally tuna, marinated in soy sauchttps://youtu.be/52oTdXZukBwe and sesame oil, and mixed with onion. It's believed that poke was first prepared by native Polynesians centuries before Western travelers arrived on the islands. Initially, it was made with raw reef fish, seasoned with sea salt and seaweed, and combined with crushed kukui nut (the candlenut). Salting of the fish was for both flavor and more importantly, preserving the fish. Poke doesn't necessarily have to be tuna or even seafood, nor does it have to be raw or cubed. Cubed avocado is sometimes used. Classic poke is still raw ahi tuna or cured octopus, known as he’e in the Aloha State, although salmon is the most popular served Poke it is not classic poke..</p><p><strong>Pok</strong><strong>e Lettuce Wraps </strong></p><p>Poke Ingredients</p><p>1 1/2 pounds sashimi grade Ahi tuna steaks</p><p>1 sliced Maui onions</p><p>1/2 cup chopped green onion</p><p>3 tablespoons soy sauce a gluten free brand</p><p>1 teaspoon minced garlic</p><p>1 tsp minced ginger</p><p>1 teaspoon sesame oil</p><p>1 teaspoon chili garlic sauce</p><p>1 tablespoon sesame seeds</p><p>To Serve</p><p>1 head butter lettuce, rinsed and leaves separated</p><p>1 cup cooked white rice</p><p>½ cucumber, seeded and Julienned or diced</p><p>½ Red or Yellow bell pepper Julienned or diced</p><p>6 oz small shrimp (31-40 ct) peeled, de-veined and poached in court bouillon</p><p>Sesame seeds, for garnish</p><p>Instructions</p><p>Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.</p><p>Add the shallots, green onion, soy sauce, garlic, ginger, sesame oil, chili garlic sauce, and sesame seeds.</p><p>Gently toss. Serve immediately or cover and refrigerate up to 4 hours.</p><p>To Serve</p><p>Fill each lettuce cup with a tiny bit of rice and a small mound of Poke. Then top with the remaining cucumber, bell pepper, guacamole, and pickle onion. Sprinkle with sesame seeds.</p><p>Serve the lettuce wraps with dipping sauce!</p><p><strong>POKE RICE ROLL</strong></p><p>Ingredients</p><p>6 sheets sushi seaweed aka nori</p><p>1 batch prepared sushi rice (follows)</p><p>1/2 lb Poke (see above)</p><p>4 oz cream cheese sliced into strips</p><p>½ cucumber, seeded and Julienned or diced</p><p>½ Red or Yellow bell pepper Julienned or diced</p><p>Guacamole (see below)</p><p>Pickle onion (below)</p><p>Soy sauce for serving</p><p>Instructions</p><p>Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle.</p><p>Layer poke, cream cheese, cucumber, bell pepper and guacamole, pickle onion on the rice, and roll it up tightly. Slice with a very sharp knife, and enjoy right away with soy sauce.</p><p><strong>Sushi Rice</strong></p><p>Ingredients</p><p>1 cup uncooked glutinous white rice (sushi rice)</p><p>1 ½ cups water</p><p>¼ cup rice vinegar</p><p>2 teaspoons vegetable oil</p><p>2 tablespoons white sugar</p><p>½ teaspoon salt</p><p>Directions</p><p>Gather all ingredients. Rinse the rice in a strainer or colander under cold running water until the water runs clear.</p><p>Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool enough to handle.</p><p>Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, and then stir into the cooked rice. While mixture will appear very wet at first, keep stirring with a rice paddle and rice will dry as it cools.</p><p><strong>QUICK ONION PICKLE</strong></p><p>Ingredients</p><p>1 medium red onion, very thinly sliced</p><p>½ cup water</p><p>¼ cup distilled white vinegar</p><p>¼ cup apple cider vinegar</p><p>2 tablespoons Monk Fruit sugar</p><p>1 ½ teaspoons fine sea salt</p><p>¼ teaspoon red pepper flakes (optional, for heat)</p><p>Instructions</p><p>Pack the onions into a clean and sterile 1-pint Mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.</p><p>In a small saucepan, combine the water, the vinegars, monk fruit sugar, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, and then carefully pour the mixture into the jar over the onions.</p><p>Use a spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.</p><p>Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.</p><p><strong>GUACAMOLE</strong></p><p>Ingredients</p><p>3 large ripe avocados, peeled, pitted, and diced</p><p>1 large jalapeño, cored and finely-diced</p><p>half a small red onion, finely diced</p><p>juice of 1 lime (about 2 tablespoons)</p><p>1 cup diced tomatoes (I used cherry tomatoes)</p><p>2/3 cup chopped fresh cilantro, loosely packed</p><p>1/2 teaspoon kosher salt, or more to taste</p><p>1/4 teaspoon ground cumin</p><p>Instructions</p><p>Combine. Add the avocados, jalapeno, red onion, lime juice, tomatoes, and cilantro to a large bowl. Sprinkle evenly with salt and cumin.</p><p>Toss and season. Gently toss until combined. Taste and season with extra salt if needed.</p><p>Serve. Serve immediately and enjoy!</p><p><strong>DIPPING SAUCE</strong></p><p>Ingredients</p><p>¼ cup white vinegar</p><p>¼ cup fish sauce</p><p>2 tablespoons white sugar</p><p>2 tablespoons lime juice</p><p>1 clove garlic, minced</p><p>¼ teaspoon red pepper flakes</p><p>Instructions</p><p>Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaKa_2NZ0YQtkLpsVSRN92kTAG_-Yot3efekSq7koLtvvh6KLeKTrkCjt4Weg4UwpoZVspmBPJuXg20YGC_g3hLJR_JR0KkAocv1swuTks3e58bPa1XA1EqPMDu3jwF2tszqxmI_jqJe-RDgbID8KVI3fpfAlU3d6H3c-8zwGvPLZr0LykH4/s1080/poke%202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="487" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaKa_2NZ0YQtkLpsVSRN92kTAG_-Yot3efekSq7koLtvvh6KLeKTrkCjt4Weg4UwpoZVspmBPJuXg20YGC_g3hLJR_JR0KkAocv1swuTks3e58bPa1XA1EqPMDu3jwF2tszqxmI_jqJe-RDgbID8KVI3fpfAlU3d6H3c-8zwGvPLZr0LykH4/w180-h401/poke%202.jpg" width="180" /></a></div><br />Life Lesson The Fish Told Me<p></p><p>1) <strong>Just keep swimming</strong>. At times the only way out of most things is to go through them, so just keep putting one foot in front of the other in the good times and bad. <strong>Psalms 23:4 TPT Even when your path takes me through the valley of deepest darkness, fear will never conquer me, for you already have! Your authority is my strength and my peace. The comfort of your love takes away my fear. I’ll never be lonely, for you are near. </strong></p><p><strong>2) Be Flexible and Adaptable </strong>Salmon are one of the few fish that can live in both fresh and salt water. Salmon are born in fresh water, migrate to the ocean where they spend much of their adulthood, and then return to the place of their birth to spawn. Strive to cultivate the ability to thrive in different environments. <strong>Philippians 4:11-12-13 TPT I’m not telling you this because I’m in need, for I have learned to be satisfied in any circumstance. I know what it means to lack, and I know what it means to experience overwhelming abundance. For I’m trained in the secret of overcoming all things, whether in fullness or in hunger. And I find that the strength of Christ’s explosive power infuses me to conquer every difficulty.</strong></p><p><strong>3) Stay Observant and Hone Your Senses </strong>No matter how far away a salmon has ventured from their original place of birth, they are always able to find their way back for spawning season. It is believed that their acute sense of smell is what assists them in tracing their way back, in some cases thousands of miles. Fine tune your own senses and observational skills to become even more efficient and effective in life. <strong>Proverbs 3:5-6 (KJV) Trust in the Lord with all thine heart; and lean not unto thine own understanding. 6 In all thy ways acknowledge him, and he shall direct thy paths. </strong></p><p><strong>4) Fuel Up Before a Journey </strong>Some salmon travel up to 3,500 miles to spawn, and they fuel their efforts from food that they ate before embarking upon their epic journey. They actually do not eat at all during the trip as they make their way toward their destination. <strong>Isaiah 43:16-19 (KJV) Thus saith the Lord, which maketh a way in the sea, and a path in the mighty waters; 17 Which bringeth forth the chariot and horse, the army and the power; they shall lie down together, they shall not rise: they are extinct, they are quenched as tow. 18 Remember ye not the former things, neither consider the things of old. 19 Behold, I will do a new thing; now it shall spring forth; shall ye not know it? I will even make a way in the wilderness, and rivers in the desert.</strong></p><p><strong>5) Don’t Give Up </strong>Salmon are known for their ability to persevere through challenging conditions and rushing waters that are flowing against them. Fish do travel over Niagara Falls. The Horseshoe Falls have167 feet (50.9 meters) drop plus a 100 foot (35 meters) deep pool at the bottom. While fish can avoid the falls by staying upriver more, there are some that get caught up in the rapids at the top of the falls. The water in the rapids is moving at speeds of 25 mph (40 km) so once a fish gets caught up in that they are along for the ride. Once the water reaches the falls it can get as fast as 68 mph (!!0 Km) <strong>Isaiah 41:10 (GNT)</strong> Do not be afraid—I am with you! I am your God—let nothing terrify you! I will make you strong and help you; I will protect you and save you.</p>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-69917093461401955112018-06-25T16:26:00.000-07:002018-06-25T16:26:09.987-07:00It's Just A Bowl Of Soup<br />
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It Was Just A Bowl Of Onion Soup</div>
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Chef K photo</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recently, on a visit to a national brand name restaurant, we
ordered two bowls of soup, one roasted mushroom the other French Onion, along
with a flat bread Bruschetta, nothing special and certainly not difficult for
any kitchen to get correct. Yet, they have not done that one simple thing, get
it right.</div>
<div class="MsoNormal">
Both soups had sugar within, while the onion soup contained
so much it was completely inedible, think “onion syrup” it was that sweet. We
complain, they take it off the check, nothing further is ordered from the
kitchen. The other soup is half eaten along with the flat bread, a $50.00 guest
check is paid and the experience is done, correct, well, not really. Let’s look
at the result of serving something as simple as soup and not doing it well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First, remember the soup is an appetizer, it is the
beginning of the meal, hence further courses are to come, or, it is supposed to
set the menu for the evening.<span style="mso-spacerun: yes;"> </span>A bad experience
at the very beginning tells the customer they do not want to experience anything
further from the restaurant. This course was not a let down, it was a failure,
and most customers do not want to experience any further failures of the night,
they will move on to the next establishment. <span style="mso-spacerun: yes;"> </span>Should they stay, each additional course will come
under extra scrutiny with any little flaw becoming something huge in their
mind. The remaining of the dinner will become less than what it was intended to
be. No matter what the customer leaves unhappy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Surprisingly, even though the offending soup is removed from
the meal, and perhaps some free item is given in an apology, it does not remove
the experience of tasting inferiority. The customer leaves, but the experience remains,
no matter how good the remainder of the meal may have been, they will always talk
about the soup.</div>
<div class="MsoNormal">
<br /></div>
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Before we actually get to the soup, here are a few
interesting facts a bad experience (like a bowl of soup) in a restaurant can
and do cause:</div>
<div class="MsoNormal">
<br /></div>
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The brand charges $10.00 per bowl of soup, while most of
their competitors charge$3.00-$5.00, at twice the price should the consumer not
believe that it should be so very much better. Although price may not be a
factor to begin with, when the product is inferior price does factor into the complaint,
twice the price denotes twice the quality.</div>
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<br /></div>
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95% of customers share bad experiences with others.
(Zendesk)</div>
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<br /></div>
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48% of people who had negative experiences told 10+ people
about it. (Harvard Business Review)</div>
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<br /></div>
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79% of high-income households avoid restaurants for 2+ years
after a bad customer experience. (Zendesk)</div>
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<br /></div>
<div class="MsoNormal">
For every customer who complains, there are 26 customers who
don’t say anything. They simply never return.Therefore the complaint becomes a
valuable opportunity to learn and change.</div>
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<br /></div>
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A customer is 4 times more likely to defect to a competitor
if the problem is service related than price or product related – Bain &
Company.</div>
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<br /></div>
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It costs 6 – 7 times more to acquire a new customer than
retain an existing one – Bain & Company.</div>
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<br /></div>
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Online adults aged 18-34 are most likely follow a brand via
social networking (95%). (Source: MarketingSherpa) So negative reviews on sites
like TripAdvisor or Yelp can severely hurt a brand, and a bowl of soup could
keep another person from visiting the brand.</div>
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<br /></div>
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When there are consistently similar complaints within an establishment
(as our server notified us of) fewer than half (49%) of employees would recommend
their employer to a friend. (Glassdoor Data Labs)</div>
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<br /></div>
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It will take 12 positive experiences to correct one negative
one (Ruby Newell-Legner) unfortunately most customers will never return after
one negative the 12 will also never happen.</div>
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<br /></div>
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This is not what could happen over a bowl of soup, it is
exactly what takes place in the restaurant brands or privately owned all across
the nation daily.</div>
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<br /></div>
<div class="MsoNormal">
There are many reasons the “onion syrup” was served as a
soup, most likely, however it came down to an unskilled cook or chef trying hard
to correct a poor quality commercial beef broth base. Look at the ingredients
of just one national brand: maltodextrin, sodium caseinate (a milkd
derivative), natural and artificial flavors (including autlyzed yeast extract),
hydrolyzed soy protein, contains 1% or less of dipotassium phosphate, salt,
caramel color, disodium inosinate and disodium guanylate (flavor enhancers),
polysorbare 60, onion powder, yellow 6, ascorbic acid, Vitamin E acetate,
ferric orthophosphate, dicalcium phosphate, zinc sulfate, Vitamin A palmitate,
niacinamide, copper gluconate, calcium pantothenate, pyridoxine hydrochloride,
thiamine hydrochloride, Vitamin D3, riboflavin, folic acid, biotin, potassium
iodide, Vitamin B12. A simple mistake in the quanity used will result in a
salty, chemical infued broth. The cook, after tasting the broth, experienced the
salty flavor and decided to use sugar to counteract the salt. However, there is
much more than salt to contend with, how about all those chemicals. The sugar
was not the fix and just resulted in a syrup broth, as the soup sat on a steam
cooker slowly evaporating throughout the day. <span style="mso-spacerun: yes;"> </span>No chef, sous-chef, floor manager or any other
qualified person tasted the soup before the evening service, so a poor product
was served setting off a chain of events that became very negative for the
brand. </div>
<div class="MsoNormal">
Often the server gets the bulk of the dissatisfaction, rarely
will a chef come from the galley to the table to <span style="mso-spacerun: yes;"> </span>deal first hand with a food complaint,
although every restaurant should have a policy that mandates exactly that. Too
long, have servers had to deal with the rude, arrogant consumer over something
that is completely out of their control. With too many complaints, the server
will soon change establishments, costing the brand even more. Training, new <span style="mso-spacerun: yes;"> </span>server mistakes and a lack of knowledge, all incur
hard costs. <span style="mso-spacerun: yes;"> </span>So why not send the chef out
to deal with his or his staff’s failures and mistakes, know for a certainty
this policy will see a huge drop in consumer complaints. If the kitchen knows
they have to deal with the problem they create, they simply won’t continue to
make complaints. Gratuities lessen as servers deal with the complaint, checks
are reduced or completely forgiven, leaving a smaller gratuity or none at all. Although
the server is completely without fault they usually receive the repercussion of
the unhappy consumer. </div>
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<br /></div>
<div class="MsoNormal">
It’s a bowl of soup, it’s the entire business, 80% of
restaurants fail within 5 years, 50% within the first year, the lousy bowl of
soup could be a major factor for that failure.</div>
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<br /></div>
<div class="MsoNormal">
The fix is so simple, set a standard, then never back away
from it, find ways to improve daily. Create and do, checklists. Assign a “dining
chef” someone from the kitchen who speaks with every table during each service.
Love your customer, get them to love you back.</div>
<br />Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-73728365912740258992018-04-25T17:52:00.003-07:002018-04-25T17:52:56.691-07:00Baked Potato Pizza<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Baked Potato Pizza<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Omit the meat for a
vegetarian version<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvuCTdNP0Q9v20G6FwPNhUUmzFDf_sCTxaHAjeE71Ah0ZJ9iEwhxsvAeSByHK1s8PvaFv-xNnzncmiOIquK8KAtmjpu3pdpx4bNQoQXj0ZkUy_6sB791ua2MfBMma17_NeCnKWQ/s1600/potato+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvuCTdNP0Q9v20G6FwPNhUUmzFDf_sCTxaHAjeE71Ah0ZJ9iEwhxsvAeSByHK1s8PvaFv-xNnzncmiOIquK8KAtmjpu3pdpx4bNQoQXj0ZkUy_6sB791ua2MfBMma17_NeCnKWQ/s640/potato+pizza.jpg" width="480" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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<b style="mso-bidi-font-weight: normal;">Dough:<o:p></o:p></b></div>
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<br /></div>
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1 medium potato, peeled and diced<o:p></o:p></div>
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1-1/2 cups water<o:p></o:p></div>
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2 packages (1/4 ounce each) active dry yeast</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4Qz2ybO8ZaJIMhf6Ki3Qkf-i29rNzS3pOnc8zDXb1zRw-6Nk3E5xUZnZtibMYzUgWtNAXbxxX5BBkjty-JL6oGyUSabXIazBGVsOlVbEakvDIMZB6sBbpbLU6J6RJbnI2pNtGQ/s1600/potato+pizza+dough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4Qz2ybO8ZaJIMhf6Ki3Qkf-i29rNzS3pOnc8zDXb1zRw-6Nk3E5xUZnZtibMYzUgWtNAXbxxX5BBkjty-JL6oGyUSabXIazBGVsOlVbEakvDIMZB6sBbpbLU6J6RJbnI2pNtGQ/s320/potato+pizza+dough.jpg" width="240" /></a></div>
<o:p></o:p><br />
<div class="MsoNormal">
1/2 cup warm water (110° to 115°)<o:p></o:p></div>
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1 cup warm 2% milk (110° to 115°)<o:p></o:p></div>
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2 tablespoons butter, softened<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons sugar<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons salt<o:p></o:p></div>
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6-1/2 to 7-1/2 cups all-purpose flour<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Additional all-purpose flour<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
DIRECTIONS<o:p></o:p></div>
<div class="MsoNormal">
Place potato and 1-1/2 cups water in a small saucepan. Bring
to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving
1/2 cup liquid. Mash potatoes (without added milk or butter); set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, dissolve yeast in warm water. Add the milk,
butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat
until smooth. Stir in enough remaining flour to form a stiff dough.<o:p></o:p></div>
<div class="MsoNormal">
Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover
and let rise in a warm place until doubled, about 1 hour.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For Pizza: Shape the dough into the shape of your pan, then
place the dough onto it, drizzle about a tablespoon or more, extra virgin olive
oil and rub it over the surface evenly, then set in a draft-free place for a
few minutes while you prepare the potatoes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake the pizza on the lowest rack, for 4 minutes. After 4
minutes, replace the pizza onto the middle of the oven for another 8 to 11
minutes, or until the pizza is brown. Reset the oven to broil (grill) and place
the pizza on the top rack to make the potatoes a little more brown and crispy. </div>
<div class="MsoNormal">
For Bread or Rolls: Punch dough down. Turn onto a lightly
floured surface; divide in half. Shape into loaves or rolls. Place into greased
9x5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake at 375<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°F for 35 minutes for bread or 20 minutes for
rolls.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yield: 4-14” pizzas or make two pizzas and 1 loaf of potato bread or a dozen
potato rolls.</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">The Pizza:<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 medium potatoes, baked & cooled until cold</div>
<div class="MsoNormal">
1/4 Cup Extra Virgin Olive Oil</div>
<div class="MsoNormal">
1⁄2 teaspoon garlic powder</div>
<div class="MsoNormal">
1 Teaspoon Chopped Fresh Rosemary<o:p></o:p></div>
<div class="MsoNormal">
Sea salt & cracked pepper<o:p></o:p></div>
<div class="MsoNormal">
1 cup sour cream bechemal sauce (recipe follows)<o:p></o:p></div>
<div class="MsoNormal">
1 lb lobster, chicken, beef or your favorite meat, cooked
& diced</div>
<div class="MsoNormal">
1 cup caramelized onions (recipe follows)<o:p></o:p></div>
<div class="MsoNormal">
3 Ounces Fontina Cheese, Cut Into Thin Slices<o:p></o:p></div>
<div class="MsoNormal">
1 Cup Shredded Asiago or Parmesan Cheese</div>
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½ lb diced and cooked bacon</div>
<div class="MsoNormal">
Chopped parsley</div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lightly spray 14inch pizza pan. Place dough on pan, brush
with the olive oil.<o:p></o:p></div>
<div class="MsoNormal">
Cut the cold potatoes into 1/2 inch slices. In bowl, combine
remaining olive oil, garlic powder, and Rosemary toss with the potatoes gently to
coat. </div>
<div class="MsoNormal">
Spread sour cream sauce over pizza crust. </div>
<div class="MsoNormal">
Top with the lobster, onions, and top with cheeses.</div>
<div class="MsoNormal">
Layer the potato slices over the cheese.<o:p></o:p></div>
<div class="MsoNormal">
Remove the pizza from the oven, sprinkle green onions and
cut into slices and serve hot, warm or cold.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This pizza reheats really well, just place it back on a tray
into a 400˚F (205˚C) oven.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Sour Cream Bechamel
Sauce<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients: <o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons flour <o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons butter <o:p></o:p></div>
<div class="MsoNormal">
1 cup milk </div>
<div class="MsoNormal">
1 cup sour cream<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon lemon juice </div>
<div class="MsoNormal">
Pinch freshly ground Nutmeg<o:p></o:p></div>
<div class="MsoNormal">
Salt and ground white pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preparation:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Over medium heat, melt the butter, add flour and fry until
golden brown. <o:p></o:p></div>
<div class="MsoNormal">
Gradually add cold milk, stirring constantly.<o:p></o:p></div>
<div class="MsoNormal">
Cook 5 minutes, add salt, lemon juice and pepper and
continue stirring until sauce thickens (about 15 minutes)1 cup sour cream </div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Caramelized Onions<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 large yellow onions, peeled (about 1 pound)</div>
<div class="MsoNormal">
<br /></div>
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<br />
<o:p></o:p><br />
<div class="MsoNormal">
2 tablespoons unsalted butter<o:p></o:p></div>
<div class="MsoNormal">
Kosher salt<o:p></o:p></div>
<div class="MsoNormal">
Chicken broth or water (for pan; optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Halve both onions through root end. Using the tip of your
knife, cut a V-shaped notch around root to remove it (this will ensure that all
slices separate when you cut the onion).<o:p></o:p></div>
<div class="MsoNormal">
Place 1 onion half on your cutting board so root end is
facing you, then thinly slice onion lengthwise, starting at one side and
working all the way to the other (so your knife runs through the root halfway
through, not starting or ending at the root end). Cut slices that are
¼"–⅛" thick.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Repeat same slicing procedure for remaining onion halves. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat 2 Tbsp. butter in a large skillet over medium until
melted and sizzling. </div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLwZJ_5Z4BdgGGBVrOv66nbVCsKmbEl2QZY4Jz2oVYF8QVkAv6fzFsFc3_BN6_W53oKvk_tuH932uB3LLhAju6br8i2U2sT8J2EvvxcLvw6XhG9w63nDqnGr1BjAQXwoLfHnDyg/s1600/potato+pizza+caramelized+onions.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLwZJ_5Z4BdgGGBVrOv66nbVCsKmbEl2QZY4Jz2oVYF8QVkAv6fzFsFc3_BN6_W53oKvk_tuH932uB3LLhAju6br8i2U2sT8J2EvvxcLvw6XhG9w63nDqnGr1BjAQXwoLfHnDyg/s320/potato+pizza+caramelized+onions.jpg" width="240" /></a></div>
<div class="MsoNormal">
Cook, stirring, until onions are soft and starting to turn translucent,
1–2 minutes. Season with a pinch of salt.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Reduce heat to medium-low and continue to cook onions,
stirring every few minutes to prevent them from sticking and coloring too much
in any one place, until blonde-colored, 15–20 minutes. (use for onion soup at
this stage)continue cooking until onions are golden brown, another 15–20
minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Because most of the water has cooked off at this point, there might be
some bare spots where the pot could start to burn. If this happens, stir in a
splash of broth or water. The liquid will dissolve the cooked-on bits, which
the onions will re-absorb.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For extra-dark onions, continue cooking <span style="mso-spacerun: yes;"> </span>until they start to almost blacken around the
edges and go slightly crisp, another 10–15 minutes. This requires constant
attention so they don’t burn. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let the onions cool in the saucepan, then use or transfer to
an airtight container and chill. They will keep up to 1 week<o:p></o:p></div>
<br />Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-52244894416155854892018-03-22T10:53:00.000-07:002018-03-22T10:54:08.470-07:00FLORENTINE FOR THE GREEN<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajWh8sSGvYmL53GBPfUtw9ogSu8AsxfmfcfmeJyM5Oz7SlPtwx3UlFskdVGmD1xpXf7XtmqJYWyZ4RFJ09iA7bhRDBh7hOFik0Egm4oYO2OhPmUbQcHhSA6VzehNpt_dQ1sSD5w/s1600/salmon+poached+in+butter+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajWh8sSGvYmL53GBPfUtw9ogSu8AsxfmfcfmeJyM5Oz7SlPtwx3UlFskdVGmD1xpXf7XtmqJYWyZ4RFJ09iA7bhRDBh7hOFik0Egm4oYO2OhPmUbQcHhSA6VzehNpt_dQ1sSD5w/s1600/salmon+poached+in+butter+2.jpg" /></a>A few years back, I
was asked to consult on the opening of an Italian American style restaurant in
Branson, MO. which is known as Florentina’s, so I gave it a menu that resembled
the culinary styles of the region of Italy known as Florence with American
flare. Years later, like any restaurant, the menu is changed , but the essence
of good food is still there and likely worth a visit when you’re in Branson
There was a common question in formulating the menu at Florentina’s “Where is
the spinach“, a great misunderstand lies within that question. Many assume the
term, Florentine, or , alla Florentine” <span style="mso-spacerun: yes;"> </span>refers to any Italian dish that contains spinach,
not so. Let’s take a closer look.</div>
<div class="MsoNormal">
The most common reference to “Florentine” is Eggs
Florentine, coddled eggs on a bed of spinach finished with a classic Mornay
sauce, then gratinated,<span style="mso-spacerun: yes;"> </span>yet, <span style="mso-spacerun: yes;"> </span>like Eggs Benedict they are not Italian, but
rather, a French creation, Eggs Benedict a New York creation. Spinach is said
to be the favorite vegetable of the fourteen-year-old Catherine de' Medici, became
the wife of France's Henry II in 1533. Not caring for the cooks of the French
court, she brought her own with her from her home area of Florence, who, by
their mastery of the French kitchen formulated the dishes served to the liking
of Catherine, many of which contained her favorite vegetable.<span style="mso-spacerun: yes;"> </span>Therefore, over time, any dish that contained
“properly” made spinach was titled as Florentine. <br />
<br /></div>
<div class="MsoNormal">
I use the word “properly” because most restaurants fail miserably
in the making of simple Florentine dishes, like Eggs Florentine. They simply
plop a pile of unseasonable steamed or boiled spinach on a plate, top that mess
with a couple of over poached eggs and finish it with a Hollandaise sauce,
wrong in so many areas. <span style="mso-spacerun: yes;"> </span>At the very
minimum the spinach should be gently poached in butter and lightly seasoned,
yet a very good restaurant will prepare a proper “Spinaci alla Fiorentina” to
create the classic dish or any other that may require a Florentine treatment to
complete like the Chef K’s Butter Poached Salmon picture above. To make a
classic Eggs Florentine, make the Spinaci alla Florentina, top with coddled
eggs, the cover with the Mornay sauce and finish with lightly broiling (gratinated)
in your oven or under a salamander, you may place the mixture first on a
English muffin or a toast rusk if you desire, then serve at once. So to
Florentine a dish, do it right, enjoy it well. </div>
<div class="MsoNormal">
<br />
Try Chef K’s Butter Poach Salmon alla Florentine, the recipe
follows.<br />
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Spinaci alla
Fiorentina <o:p></o:p></b></div>
<div class="MsoNormal">
6 tablespoons butter<o:p></o:p></div>
<div class="MsoNormal">
6 tablespoons all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 1⁄2 cups milk<o:p></o:p></div>
<div class="MsoNormal">
3 lbs fresh spinach<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 large garlic clove, minced<o:p></o:p></div>
<div class="MsoNormal">
4 tablespoons freshly grated parmigiano<o:p></o:p></div>
<div class="MsoNormal">
salt<o:p></o:p></div>
<div class="MsoNormal">
white pepper<o:p></o:p></div>
<div class="MsoNormal">
1 pinch grated nutmeg<o:p></o:p></div>
<div class="MsoNormal">
butter, to oil the pan<o:p></o:p></div>
<div class="MsoNormal">
<br />
DIRECTIONS<o:p></o:p></div>
<div class="MsoNormal">
<br />
Make a balsamella by melting the butter in a heavy saucepan
on low heat. When the butter reaches the frothing point add the flour. Mix well
with a spoon and let cook until the color is a light brown -- don't over cook
-- undercooking is preferable -- meanwhile heat the milk in a small pan -- when
the milk is warm add a little at a time to the flour mixture -- the origional
recipe calls for adding all the milk at once but I find I get less lumps if I
add a little at a time whisking continuously -- your goal is a nice creamy
sauce. Remove from heat an cover until needed.<o:p></o:p></div>
<div class="MsoNormal">
Make sure spinach is clean and cut out any tough stems. Chop
coarsely.<o:p></o:p></div>
<div class="MsoNormal">
Place olive oil in a pan and warm on medium heat. Add the
garlic and spinach. Toss and cook until wilted and the garlic is lightly
browned.<o:p></o:p></div>
<div class="MsoNormal">
Toss the spinach with the balsamella. Add the cheese, nutmeg
salt and pepper to taste.<o:p></o:p></div>
<div class="MsoNormal">
Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking
dish.<o:p></o:p></div>
<div class="MsoNormal">
Pour the spinach mixture into the dish and bake in a
preheated 375 F oven for about 25 minutes. The top should be a little brown and
bubbling.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Mornay Sauce</b> (Omit
the cheese for Bechamel sauce)<o:p></o:p></div>
<div class="MsoNormal">
<br />
3 tablespoons butter<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons all purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups milk<o:p></o:p></div>
<div class="MsoNormal">
pinch of ground nutmeg<o:p></o:p></div>
<div class="MsoNormal">
salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
2 ounces (1/2 cup) grated hard cheese (Gruyère, Swiss,
Cheddar, Parmesan)<o:p></o:p></div>
<div class="MsoNormal">
Heat a medium sized saucepan over medium-high heat and when
hot, add the butter. When the butter melts, add the flour and start whisking.<o:p></o:p></div>
<div class="MsoNormal">
You want to be careful not to let the butter burn or the
flour to turn brown. It's only going to take a minute to a minute and a half
for the roux to start turning a pale yellow.<o:p></o:p></div>
<div class="MsoNormal">
Slowly add the milk in a stream while constantly whisking and
whisking some more. Bring the sauce to a boil and immediately lower the heat to
a simmer and continue cooking for 3 to 4 minutes, being careful not to let the
sauce burn by whisking frequently.<o:p></o:p></div>
<div class="MsoNormal">
Remove the pan from the heat and add the nutmeg, season with
salt & pepper and stir. You now have a bechamel sauce.<o:p></o:p></div>
<div class="MsoNormal">
Still off heat, add the grated cheese and whisk until all
the cheese melts into the sauce. It should be thick and smooth.<o:p></o:p></div>
<div class="MsoNormal">
Taste and adjust seasoning with salt & pepper and you
now have Mornay sauce.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Coddled Eggs</b></div>
<div class="MsoNormal">
<br />
Poached Eggs<o:p></o:p></div>
<div class="MsoNormal">
Bring 1,5 inches of water, 1/2 tbsp of salt and 1/2 tbsp of
lemon juice to a simmer in a deep saucepan. Carefully place an egg into the
water, by cracking directly into the water or by cracking into a small bowl
first and then place the egg to the hot water.<o:p></o:p></div>
<div class="MsoNormal">
Stir the simmering water with a wooden spoon so it swirls
gently around the egg. Allow the egg to cook for 2 to 3 minutes, so the white
is set but the yolk has not cooked all the way through. Cook each egg separately.
Use a slotted spoon to scoop each egg from the water and drain on a clean paper
towel.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Chef K’s Butter Poach
Salmon alla Florentine<o:p></o:p></b></div>
<div class="MsoNormal">
<br />
A constructed dish, <span style="mso-spacerun: yes;"> </span>first Shrimp Rissotto, topped with Spinaci
alla Fiorentina, then the piece of salmon and finished with spiral fried beets.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Shrimp Risotto<o:p></o:p></b></div>
<div class="MsoNormal">
4 Cups seafood broth<o:p></o:p></div>
<div class="MsoNormal">
1 Teaspoon Saffron Threads<o:p></o:p></div>
<div class="MsoNormal">
4 tbsp unsalted butter<o:p></o:p></div>
<div class="MsoNormal">
1 cup dry white wine<o:p></o:p></div>
<div class="MsoNormal">
2 small shallots, minced<o:p></o:p></div>
<div class="MsoNormal">
2 Celery stalks – finely chopped<o:p></o:p></div>
<div class="MsoNormal">
2 Cloves of Garlic. minced<o:p></o:p></div>
<div class="MsoNormal">
2 Cups Risotto Rice<o:p></o:p></div>
<div class="MsoNormal">
20 asparagus, diced<o:p></o:p></div>
<div class="MsoNormal">
7 oz raw peeled shrimp/prawns seasoned with salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons lemon juice<o:p></o:p></div>
<div class="MsoNormal">
A handful of flat leaf parsley – chopped<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup grated Parmesan or Romano cheese<o:p></o:p></div>
<div class="MsoNormal">
sea salt and freshly ground pepper<o:p></o:p></div>
<div class="MsoNormal">
<br />
Instructions<o:p></o:p></div>
<div class="MsoNormal">
Bring stock to a simmer in a saucepan; add the saffron and
leave to infuse.<o:p></o:p></div>
<div class="MsoNormal">
Blanch the asparagus in a pan of boiling water until just
tender, refresh under cold water, then slice into lengths.<o:p></o:p></div>
<div class="MsoNormal">
In a separate pan, saute the shallots, and celery in 2
tablespoons butter together until they are cooked and soft but not browned.<o:p></o:p></div>
<div class="MsoNormal">
Add the garlic and cook for another minute.<o:p></o:p></div>
<div class="MsoNormal">
Add all the rice in one go and stir it around with the other
ingredients to toast the grains thoroughly without browning.<o:p></o:p></div>
<div class="MsoNormal">
Raise the heat to high, add the wine and reduce it until
nearly all of the liquid is absorbed into the rice.<o:p></o:p></div>
<div class="MsoNormal">
Stir in half the stock, reduce the heat, stir and simmer uncovered
15-18 until the rice is just under cooked , add the remaining stock in small
amounts allowing the rice to absorb the liquid, continue until the rice is
cooked “Al dente” and very creamy.<o:p></o:p></div>
<div class="MsoNormal">
Add the Shrimp, and cook until pink (about 3 minutes).<o:p></o:p></div>
<div class="MsoNormal">
Add in the asparagus spears, lemon juice, and chopped
parsley. Mix together, taking care not to destroy the asparagus spears or the
Shrimp.<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper to taste. <o:p></o:p></div>
<div class="MsoNormal">
Before serving, mix in the remaining butter & the
cheese.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Butter Poached Salmon<o:p></o:p></b></div>
<div class="MsoNormal">
<br />
2 tablespoons Creole seasonings</div>
<div class="MsoNormal">
1 tablespoon Worcestershire sauce</div>
<div class="MsoNormal">
1 tablespoon Soy sauce<o:p></o:p></div>
<div class="MsoNormal">
4-6 oz portion, boneless, skinless salmon (Chinook Salmon /
King Salmon, Coho Salmon / Silver Salmon, Pink or Atlantic)</div>
<div class="MsoNormal">
6 ounces unsalted butter (divided use)<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon lemon juice<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons finely diced shallots<o:p></o:p></div>
<div class="MsoNormal">
Instructions<o:p></o:p></div>
<div class="MsoNormal">
In a small mixing bowl, blend the seasonings with the
Worcestershire and soy sauces. Place the salmon in a small square baking dish, spread
half the seasoning mix over the fish, turn the fish over then spread the
remaining mix over the fish, cover and refrigerate for at least 3 hours.</div>
<div class="MsoNormal">
Heat two tablespoons of the butter in a medium sized sauce
pan over medium heat. Add chopped shallots and cook until they are translucent.
Make sure that the butter does not brown. Add lemon juice and remaining butter.
When the butter has melted, add the fish. Gently place the fish into the pan.
The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the
temperature high and allow the fish to cook for three minutes once the cooking
liquid begins to boil. Turn the heat down and allow to cook on low for an
additional minute.</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b>
<b style="mso-bidi-font-weight: normal;">Deep Fried Beets Strings<o:p></o:p></b></div>
<div class="MsoNormal">
1 large, medium beet<o:p></o:p></div>
<div class="MsoNormal">
4 cups Canola Oil For Deep Frying<o:p></o:p></div>
<div class="MsoNormal">
Sea Salt<o:p></o:p></div>
<div class="MsoNormal">
Preparation<o:p></o:p></div>
<div class="MsoNormal">
Trim the ends from the beet. Place the beet in boiling water
for 3 minutes, then cool in cold water. Blanching the beet this way makes it
easier to peel. <span style="mso-spacerun: yes;"> </span>Using a spiral cutter
turn the beets in fine long strings, place in cold water for 30 minutes.Drain,
then blot with paper towel to remove as much moisture as possible. </div>
<div class="MsoNormal">
Heat 3 inches of oil in a deep fryer to 375<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°F</span>.
Add the beet strings without over filling the pan. Turn when the beet strands
are golden brown. Brown the other side; remove and drain on paper towel.
Sprinkle with sea salt and serve at once.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31GNypKRFK8jfxWXny9aTm3wF067p3_QkcYMcBi-KPLD34iBA4-w2e9yfAVy569LVXXYSrYxYj12RjBdl5FpTLaGcBChY9HmCQENTkRlxqAM_Zwm01vm6EOlMMxBVMJfySomZNw/s1600/Samon+Poached+in+Butter+1+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="782" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi31GNypKRFK8jfxWXny9aTm3wF067p3_QkcYMcBi-KPLD34iBA4-w2e9yfAVy569LVXXYSrYxYj12RjBdl5FpTLaGcBChY9HmCQENTkRlxqAM_Zwm01vm6EOlMMxBVMJfySomZNw/s640/Samon+Poached+in+Butter+1+-+Copy.jpg" width="584" /></a></div>
</div>
<br />Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-28742615378135577562018-03-16T14:14:00.003-07:002018-03-16T14:14:58.562-07:00Chef K's Paella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YMbyH-Ww0bv2VAzkcmSxtEPkq2LPYEtu3DQp2cvKwJ-YUM8IneMavwzfyRvc8YK7Bs8yDhrOfhxj4WtdYkUB44eyKiDWMBvPAsdm3ZST8Zc39KLoHI4rPBduNqhKdC7oXvWOFw/s1600/paella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="642" data-original-width="722" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YMbyH-Ww0bv2VAzkcmSxtEPkq2LPYEtu3DQp2cvKwJ-YUM8IneMavwzfyRvc8YK7Bs8yDhrOfhxj4WtdYkUB44eyKiDWMBvPAsdm3ZST8Zc39KLoHI4rPBduNqhKdC7oXvWOFw/s640/paella.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal">
The national dish of Spain literally means "for
her" it is para ella in Valencia, a dish made by the men of the region to
give the women a break from cooking. Paella is not so much the dish, but rather
it is the pan in which the dish is cooked, its roots is in the Latin word 'patella'
meaning pan. Originally made as a luncheon dish for farm workers cooked over an
open fire and “without” seafood, now it is the name for as many as 200 differing
dishes in Valencia Spain alone. There as many recipes for Paella as there are cooks,
as common with most comfort foods, <span style="font-family: "Times New Roman","serif";">it
was made with rice (<span style="background: white; color: #404040;">arroz</span>
in Spanish) and whatever else was nearby,chicken, rabbit or even snails. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="background: white; color: #404040; font-family: "Times New Roman","serif";">The rich yellow color of Paella is derived from
the addition of saffron, which is the stigmas of very tiny crocuses which grows
freely in Spain, although it is the most costly of the spice world ($75 US per
ounce), it is very common in Spain and easily found. There are only 3 stamens
per flower so it takes a lot of flowers to make that ounce, yet it takes very
little to flavor and color your Paella or Bouillabaisse, it is also great in risotto.
Look carefully at the stigmas it should be only that, some are attached to a
long, slender “style” which is white when picked and turns yellow when dried,
trust me, it is not your style, so do not choose it, it has </span><span style="background: white; color: #555555; font-family: "Times New Roman","serif";">no
culinary value, that means no aroma, flavor or color, it simply is used to add
to the weight</span><span style="background: white; color: #555555; font-family: "Arial","sans-serif";">.</span><span style="background: white; color: #404040; font-family: "Times New Roman","serif";"> Be sure to use ISO approved saffron, you’ll
want, Saffron threads (Stigmas) that are all red (no other color). Saffron
threads must be dry and brittle to the touch. Saffron aroma is strong and
fresh, never musty, remember you’re paying a high dollar even for a very small
amount you should get a very high quality for the dollar spend. Like anything
that is priced very high there are counterfeiters out there, yellow, streaking,
uneven color of red, are indications of “styles” made to be passed off as
stigmas. Look for Sargol saffron, it</span> <span style="background: white; color: #404040; font-family: "Times New Roman","serif";">is pure, potent and aromatic and flavors a
recipe just right. </span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif";">Recipe<o:p></o:p></span></div>
<div class="MsoNormal">
1 pound extra-large shrimp (21 to 25 per pound), peeled and
deveined<o:p></o:p></div>
<div class="MsoNormal">
Salt and ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
Olive oil<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons garlic cloves, minced or pressed through a garlic
press <o:p></o:p></div>
<div class="MsoNormal">
1 pound boneless, skinless chicken thighs, each thigh
trimmed of excess fat and halved crosswise<o:p></o:p></div>
<div class="MsoNormal">
1 red bell pepper, stemmed, seeded, and cut pole to pole
into 1/2-inch-wide strips<o:p></o:p></div>
<div class="MsoNormal">
8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias (Chorizo, Spanish sausage)<o:p></o:p></div>
<div class="MsoNormal">
1 medium onion, chopped fine (about 1 cup)<o:p></o:p></div>
<div class="MsoNormal">
1 (14.5-ounce) can diced tomatoes, drained, minced, and
drained again<o:p></o:p></div>
<div class="MsoNormal">
2 cups Valencia rice<o:p></o:p></div>
<div class="MsoNormal">
3 cups chicken broth<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup dry white wine<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon saffron threads, crumbled<o:p></o:p></div>
<div class="MsoNormal">
1 dried bay leaf<o:p></o:p></div>
<div class="MsoNormal">
1 dozen mussels, scrubbed and de-bearded<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup frozen peas, thawed<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons chopped fresh parsley leaves<o:p></o:p></div>
<div class="MsoNormal">
1 lemon, cut into wedges, for serving<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Adjust an oven rack to the lower-middle position; heat the
oven to 350<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°F</span>.
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1
tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with
plastic wrap and refrigerate until needed. <o:p></o:p></div>
<div class="MsoNormal">
Season the chicken thighs with salt and pepper; set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat 2 teaspoons oil in a large Dutch oven over medium-high
heat. Add the pepper strips and cook, stirring occasionally, until the skin
begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to
a small plate and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add 1 teaspoon oil to the Dutch oven; heat the oil until very
hot. Add the chicken pieces in a single layer; cook, without moving the pieces,
until browned, about 3 minutes. Turn the pieces and brown on the second side: transfer
the chicken to a reserved plate. Reduce the heat to medium and add the chorizo
to the pot; cook, stirring frequently, until deeply browned and the fat begins
to render, 4 to 5 minutes. Transfer the chorizo to a plate with the chicken, reserve.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add 2 tablespoons oil to the fat in the Dutch; heat over
medium heat until very hot. Add the onion and cook, stirring frequently, until
softened, about 3 minutes; stir in the remaining garlic and cook until
fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins
to darken and thicken slightly, about 3 minutes. Stir in the rice and cook
until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir
in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return
the chicken and chorizo to the pot, increase the heat to medium-high, and bring
to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to
the oven; cook until the rice absorbs almost all of the liquid, about 15
minutes. Remove the pot from the oven (close the oven door to retain heat).
Uncover the pot; scatter the shrimp over the rice, insert the mussels
hinged-side down into the rice (so they stand upright), arrange the bell pepper
strips in a pinwheel pattern, and scatter the peas over the top. Cover and
return to the oven; cook until the shrimp are opaque and the mussels have
opened, 10 to 12 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When<span style="mso-spacerun: yes;"> </span>soccarat is
desired, set the Dutch oven, uncovered, over medium-high heat for about 5
minutes, rotating the pot 180 degrees after about 2 minutes for even browning.
(Soccarat, a layer of crusty browned rice that forms on the bottom of the pan,
is a traditional part of paella.)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let the paella stand, covered, about 5 minutes. Discard any
mussels that have not opened and the bay leaf, if it can be easily removed.
Sprinkle with the parsley and serve, passing the lemon wedges separately.</div>
<br /><br />
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com1tag:blogger.com,1999:blog-33133220.post-85617179354693304062018-03-14T07:47:00.000-07:002018-03-14T07:47:25.415-07:00Today IS Pi Day<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(Apple Crumble Pie)</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3kLZkGreUWCVdqsbnMOX1z5baSUJqHkuSR80j96rdtSHAIGM08WnvuP5hnM3r3IKgkHUAwz_BR9k47wCq3nD3XI3WOBmy-AMw5EmVKdrF48YXM8T7hXTaVOhXNehGeANg2O5PQ/s1600/DUTCH+APPLE+PIE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1186" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3kLZkGreUWCVdqsbnMOX1z5baSUJqHkuSR80j96rdtSHAIGM08WnvuP5hnM3r3IKgkHUAwz_BR9k47wCq3nD3XI3WOBmy-AMw5EmVKdrF48YXM8T7hXTaVOhXNehGeANg2O5PQ/s640/DUTCH+APPLE+PIE.jpg" width="474" /></a>Today is National Pie Day, what a great gift to give, finish
a dinner with, or, just along side a great cup of coffee. Pie is always right,
whether you serve a slice of warm apple with cinnamon ice cream, or a dinner
pie like the Tourtiere, or, maybe a hand pie (turnover) like a Cornish Pasty, or the famous Canadian Butter tart you simply won’t go wrong. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pies have been the “to go to” meal as far back as early
Eygty, the Greeks and Romans had hand pies to travel with, while in the12<sup>th</sup>
century the crust of meat pies was known as a “coffyn". Fruit pies began
to show up sometime in the 15<sup>th</sup> century. Apple pies are served at
nearly every county fair throughout North America, thanks to Johnny Appleseed.
Apple trees were grown and prized for their fruit by the people of ancient
Rome. It is believed that the Romans took cultivated apples with them to
England when they conquered the country. Apple growing became common in England
and many other parts of Europe.<span style="mso-spacerun: yes;"> </span>Both the
seeds of apples and the trees themselves were brought to America from England,
probably in 1629. John Endicott, one of the early governors of Massachusetts
Bay Colony, is said to have brought the first trees to America. The cultivated
varieties of apples gradually spread westward from the Atlantic Coast. John
Chapman is said to have helped spread apple growing in America. He carried
apple seeds with him wherever he went, and planted them in thinly settled parts
of the country. For this reason, he became known as "Johnny
Appleseed".</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be sure that your guest, of course, will enjoy the pie you
serve, make what they do like, I was once had Tony Orlando (super star musician)
as a guest on Chef K & the Friends television show, we made a beautiful
seven layer Lemon Meringue pie. He stirred the lemon filling, carefully spread
it on each layer, made a prefect meringue, only to find out he was allergic to
it.<span style="mso-spacerun: yes;"> </span>Find out what they like was the
moral of that story.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
TIPS FOR PREFECT<span style="mso-spacerun: yes;"> </span>PIE
CRUST</div>
<div class="MsoNormal">
Use Very Cold Butter or Fat</div>
<div class="MsoNormal">
Butter, shortening, lard, or suet—whatever fat the recipe
calls for should be well-chilled and cut into small pieces to start with for
the flakiest crust in the end.</div>
<div class="MsoNormal">
O Nuts</div>
<div class="MsoNormal">
Many recipes call for you to work the fat into the flour
until the mixture resembles peanuts, or crushed walnuts, do not overwork the
dough,<span style="mso-spacerun: yes;"> </span>this will toughen the dough,<span style="mso-spacerun: yes;"> </span>your cardboard may be better.</div>
<div class="MsoNormal">
Limit the Water</div>
<div class="MsoNormal">
Start off using the minimum amount of water or other liquid
called for in the recipe.</div>
<div class="MsoNormal">
Make a Disk</div>
<div class="MsoNormal">
Before you chill or rollout the dough, take the time to
shape it into an even disk less than 1-inch thick and with smooth edges.</div>
<div class="MsoNormal">
Chill the Dough</div>
<div class="MsoNormal">
Chill the dough before you roll it out for at least 30
minutes and up to 2 days.</div>
<div class="MsoNormal">
Roll, Turn, Roll, Turn</div>
<div class="MsoNormal">
Roll out the dough on a very well-floured work surface with
a well-floured rolling pin. Turn the dough 90 degrees, roll and turn again,
this assists in sticking and it easy to use.</div>
<div class="MsoNormal">
Chill the Lined Pie Pan</div>
<div class="MsoNormal">
Cover and chill the lined pie pan (and any rolled out top
crust) before blind-baking or filling the pie. This will help the pie keep its
shape (and size!) when baked.</div>
<div class="MsoNormal">
Complete the Baking,</div>
<div class="MsoNormal">
Nice golden honey top, but the bottom crust is still not
done, this is because people tend to believe the pie is done when it is golden
like honey, leave it a little longer, it is supposed to be brown, then the
crust is done.</div>
<div class="MsoNormal">
The Rolling Pin is a Pick Up stick.</div>
<div class="MsoNormal">
After rolling the dough, place a small amount onto the
rolling pin, roll to wrap the dough on the pin, then unroll it over the chilled
pie plate, prefect fit each time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>QUEBECOIS TOURTIERE</i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstIL3TsqN2d9-b1ZQdYMM4G3spSP0TruWyJXr2DbXZConKYC2pjlWSiSPO3WfGLRbSmCZ7e1pcfHsegkVujuGWM5Fkq5SbfJIECaqudbnt54xLNaLF7ZgUFJYPLUNsVG-ovCpJA/s1600/002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1164" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstIL3TsqN2d9-b1ZQdYMM4G3spSP0TruWyJXr2DbXZConKYC2pjlWSiSPO3WfGLRbSmCZ7e1pcfHsegkVujuGWM5Fkq5SbfJIECaqudbnt54xLNaLF7ZgUFJYPLUNsVG-ovCpJA/s400/002.jpg" width="290" /></a></div>
<div class="MsoNormal">
3 tbsp butter</div>
<div class="MsoNormal">
2 fine diced onions</div>
<div class="MsoNormal">
3 minced garlic cloves</div>
<div class="MsoNormal">
2 cups peeled, seeded and diced tomatoes</div>
<div class="MsoNormal">
¾ lb lean ground pork</div>
<div class="MsoNormal">
¾ lb fine diced beef</div>
<div class="MsoNormal">
1 cup beef stock</div>
<div class="MsoNormal">
2 bay leaves</div>
<div class="MsoNormal">
¼ tsp each of allspice, cinnamon, nutmeg</div>
<div class="MsoNormal">
1 tsp salt</div>
<div class="MsoNormal">
½ tsp pepper</div>
<div class="MsoNormal">
⅓ cup fine bread crumbs</div>
<div class="MsoNormal">
1 quantity double crust pie dough</div>
<div class="MsoNormal">
3 tbsp milk</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large skillet, heat the butter and sweat the onion and
garlic. Add the tomatoes and cook for 3 minutes covered. Add the pork and cook
thoroughly. Add beef, stock, bay leaves and seasonings. Cover and simmer for 30
minutes. Uncover and continue to simmer until most of the liquid has
evaporated. Stir in the bread crumbs. Cool mixture to room temperature.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 400◦F (200◦C).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roll out the pastry, divide in two and line a 10" (250
cm) pie shell with one part. Fill with the mixture and, cover with the
remaining pastry. Crimp edges and cut a 1" (2.5 cm) hole in top. Make a
tin foil chimney and fit into hole.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix milk with the egg and brush over pastry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 10 minutes, then reduce the heat to 350◦F (180◦C)
and continue to bake for 25 minutes. Rest the pie for 20 minutes before
cutting, or cool and chill and serve</div>
<div class="MsoNormal">
SERVES 8</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>CORNISH STYLE PASTIES</b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnrFcSNz0C8IJD2uPoGrCb9sr73j4406qL3OV98z97l13l3j1Z3iwaZpdo4TWR2QLRgQ_klalX00YKiOA5wndq1jcz4elMUBCjlHme_5gVmLN5xvw7NdIpn-bUSHIeCnH5aEM_Q/s1600/Cornish+Pasties.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1197" data-original-width="1335" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnrFcSNz0C8IJD2uPoGrCb9sr73j4406qL3OV98z97l13l3j1Z3iwaZpdo4TWR2QLRgQ_klalX00YKiOA5wndq1jcz4elMUBCjlHme_5gVmLN5xvw7NdIpn-bUSHIeCnH5aEM_Q/s320/Cornish+Pasties.jpg" width="320" /></a></div>
<div class="MsoNormal">
1 pound beef sirloin tip steak, diced</div>
<div class="MsoNormal">
3 medium potatoes, peeled and diced (3 cups)</div>
<div class="MsoNormal">
3 green onions with tops, thinly sliced</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
Dash nutmeg</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PASTRY:</div>
<div class="MsoNormal">
4 cups all-purpose flour</div>
<div class="MsoNormal">
2 teaspoons salt</div>
<div class="MsoNormal">
Pinch baking powder</div>
<div class="MsoNormal">
1 cup shortening</div>
<div class="MsoNormal">
2 tablespoons butter</div>
<div class="MsoNormal">
2/3 cup cold water</div>
<div class="MsoNormal">
1 egg, lightly beaten</div>
<div class="MsoNormal">
1 tablespoon heavy whipping cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions</div>
<div class="MsoNormal">
In a large bowl, combine the beef, potatoes, onions and
seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and
baking powder. Cut in shortening and butter. Gradually add water, tossing with
a fork until dough forms a ball.</div>
<div class="MsoNormal">
Turn onto a lightly floured surface. Divide dough into 12
pieces; roll each into 6” circles. Moisten edges with water. Place about 1/2
cup filling on half of each circle. Fold other half over the filling; press
edges together with a fork to seal.</div>
<div class="MsoNormal">
Cut several slits in each pastry. Place on a baking sheet.
Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes.
Reduce heat to 350° and bake 40-45 minutes longer or until golden brown. Yield:
12 servings.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>LEMON MERINGUE </b></i><i><b> PIE</b></i></div>
<div class="MsoNormal">
<b><i><br /></i></b></div>
<div class="MsoNormal">
<b><i><br /></i></b><i><b></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pJRZxvNPpsu0Zawy7FqV-_UdvmWrIRquKcq0nawrqNnUgIb1zvgfhCBaVV27UYJO9mbPg1SC8Qv9_Zo0Wk0lhzRsgLKE4B82BmzN8c0aDPZBELBeYD1YGb5PTCs5U6-GREYrnQ/s1600/LEMON+PIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="802" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pJRZxvNPpsu0Zawy7FqV-_UdvmWrIRquKcq0nawrqNnUgIb1zvgfhCBaVV27UYJO9mbPg1SC8Qv9_Zo0Wk0lhzRsgLKE4B82BmzN8c0aDPZBELBeYD1YGb5PTCs5U6-GREYrnQ/s640/LEMON+PIE.jpg" width="640" /></a></b></i></div>
<br />
<br />
<br />
<div class="MsoNormal">
<b><i><br /></i></b></div>
<div class="MsoNormal">
1 cup + 2 Tbsp cake and pastry flour</div>
<div class="MsoNormal">
1 Tbsp sugar</div>
<div class="MsoNormal">
½ tsp salt</div>
<div class="MsoNormal">
½ cup cold unsalted butter, cut into pieces</div>
<div class="MsoNormal">
3 Tbsp cold water</div>
<div class="MsoNormal">
1 ½ tsp lemon juice or white vinegar</div>
<div class="MsoNormal">
1 egg white, lightly whisked</div>
<div class="MsoNormal">
Lemon Curd Filling</div>
<div class="MsoNormal">
1 cup sugar</div>
<div class="MsoNormal">
¼ cup cornstarch</div>
<div class="MsoNormal">
1 cup water</div>
<div class="MsoNormal">
6 large egg yolks</div>
<div class="MsoNormal">
½ cup fresh lemon juice</div>
<div class="MsoNormal">
2 Tbsp unsalted butter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meringue</div>
<div class="MsoNormal">
4 large egg whites, at room temperature</div>
<div class="MsoNormal">
½ tsp cream of tartar</div>
<div class="MsoNormal">
⅓ cup sugar</div>
<div class="MsoNormal">
3 Tbsp icing sugar, sifted</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DIRECTIONS</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dough</div>
<div class="MsoNormal">
1. Sift the flour, sugar and salt to combine in a bowl or
using a stand mixer fitted with the paddle attachment. Cut in the butter by
hand with a pastry cutter or on low speed until just small pieces of butter are
visible and the mixture as a whole just begins to take on a pale yellow colour
(indicating that the butter has been worked in sufficiently).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Stir the water and lemon juice together and add this to
the dough all at once, mixing until the dough just comes together. Shape the
dough into a disc, wrap and chill for at least 2 hours before rolling.
Alternatively, the dough can be frozen for up to 3 months and thawed in the
fridge before rolling.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Roll out the dough on a lightly floured work surface
until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie
plate with flour. Press the dough into the pie plate and trim away any excess
dough, pinch the edges to create a fluted pattern and chill for 30 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. Preheat the oven to 400 F. Line the chilled pie shell
with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake
the pie shell for 20 minutes, then carefully remove the foil and weights and
bake the crust for 8 to 10 minutes more, until the center of the pie shell is
dry-looking and just starts to brown a little. Immediately after removing the
pie shell from the oven, brush the hot crust with a little of the whisked egg
white. This will create a barrier to keep the crust crispy once filled. Reduce
the oven temperature to 325 F.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lemon Curd Filling</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. For the filling, whisk the sugar and cornstarch together
in a medium saucepot, then whisk in the cold water. Have the other ingredients
measured and nearby. Bring the sugar mixture up to a full simmer over
medium-high heat, whisking as it cooks, until the mixture is thick and glossy.</div>
<div class="MsoNormal">
2. Pour about a cup of this thickened filling into the egg
yolks while whisking, then return this to the pot and whisk just one minute
more. Whisk in the lemon juice and cook until the filling just returns to a
simmer. Remove the pot from the heat and whisk in the butter then immediately
pour the hot filling into the cooled pie shell (the filling will seem very
fluid, but it will set up once chilled). Cover the surface of the filling with
plastic wrap to keep it hot. Immediately prepare the meringue topping.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Whip the egg whites with the cream of tartar on medium
speed until foamy, then increase the speed to high and gradually pour in the
granulated sugar and icing sugar and continue whipping just until the whites
hold a medium peak when the beaters are lifted.</div>
<div class="MsoNormal">
Meringue</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Remove the plastic wrap from the hot lemon filling, then
dollop half of the meringue directly onto the filling (the filling will still
be very soft, so work gently). Be sure to spread the meringue so that it
completely covers the lemon filling and connects with the outside crust, then
use a bamboo skewer or paring knife to swirl the meringue just a touch (this
will secure it to the lemon curd). Dollop the remaining meringue onto the pie
and use the back of your spatula to lift up the meringue and creates spikes.
Bake the pie for about 20 minutes at 325 F, until the meringue is nicely
browned. Cool the meringue completely to room</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>TIM'S KEY LIE PIE</i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS</div>
<div class="MsoNormal">
For crust:</div>
<div class="MsoNormal">
7 (5-by 2 1/2-inch) graham crackers, broken into small
pieces</div>
<div class="MsoNormal">
3/4 cup sliced or slivered almonds</div>
<div class="MsoNormal">
1/4 cup sugar</div>
<div class="MsoNormal">
1/2 stick unsalted butter, melted</div>
<div class="MsoNormal">
For filling:</div>
<div class="MsoNormal">
2 (14-ounce) cans sweetened condensed milk</div>
<div class="MsoNormal">
Grated zest of 2 Key limes</div>
<div class="MsoNormal">
1 cup fresh Key lime juice (from about 2 pounds fresh Key
limes)</div>
<div class="MsoNormal">
4 large egg yolks</div>
<div class="MsoNormal">
Accompaniment: sweetened whipped cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PREPARATION</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make crust:</div>
<div class="MsoNormal">
Preheat oven to 350°F with rack in middle. Butter a 9-inch
pie plate.</div>
<div class="MsoNormal">
Pulse together graham crackers, almonds, and sugar in a food
processor until finely ground. Transfer to a bowl and stir in butter. Press
crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned,
8 to 10 minutes. Cool completely. (Leave oven on.)</div>
<div class="MsoNormal">
Make filling and bake pie:</div>
<div class="MsoNormal">
Gently whisk together filling ingredients in a medium bowl
until smooth and pour into crust. Bake until just set in center, 15 to 20
minutes.</div>
<div class="MsoNormal">
Cool completely (filling will set as it cools). Chill pie,
loosely covered, at least 8 hours.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>GRASSHOPPER PIE</i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CRUST:</div>
<div class="MsoNormal">
2 cups<span style="mso-tab-count: 1;"> </span>500 ml<span style="mso-tab-count: 1;"> </span>chocolate wafer crumbs</div>
<div class="MsoNormal">
cup<span style="mso-tab-count: 1;"> </span>80 ml<span style="mso-tab-count: 1;"> </span>butter</div>
<div class="MsoNormal">
¾ cup<span style="mso-tab-count: 1;"> </span>180 ml<span style="mso-tab-count: 1;"> </span>filberts<span style="mso-spacerun: yes;">
</span>ground</div>
<div class="MsoNormal">
Combine the ingredients.<span style="mso-spacerun: yes;">
</span>Press into the bottom and sides of a 10" buttered pie pan.<span style="mso-spacerun: yes;"> </span>Bake in a preheated 350F (180C) oven for 7
minutes.<span style="mso-spacerun: yes;"> </span>Cool, then chill.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
FILLING:</div>
<div class="MsoNormal">
2 tbsp<span style="mso-tab-count: 1;"> </span>cold water</div>
<div class="MsoNormal">
1 tbsp<span style="mso-tab-count: 1;"> </span>unflavored
gelatin</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>eggs,
separated</div>
<div class="MsoNormal">
½ cup<span style="mso-tab-count: 1;"> </span>milk</div>
<div class="MsoNormal">
1-½ <span style="mso-tab-count: 1;"> </span>marshmallows<span style="mso-spacerun: yes;"> </span>miniatures</div>
<div class="MsoNormal">
2 tsp<span style="mso-tab-count: 1;"> </span>mint extract</div>
<div class="MsoNormal">
1 cup<span style="mso-tab-count: 1;"> </span>whipping
cream</div>
<div class="MsoNormal">
1 tsp<span style="mso-tab-count: 1;"> </span>green food
coloring</div>
<div class="MsoNormal">
1 cup<span style="mso-tab-count: 1;"> </span>chocolate
curls</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the cold water soften the gelatin, transfer to a double
boiler.<span style="mso-spacerun: yes;"> </span>Add the egg yolks and milk and
cook to thick. Melt the marshmallows in a second double boiler, fold into the
egg mixture and remove from the heat.<span style="mso-spacerun: yes;">
</span>Stir in the extract.<span style="mso-spacerun: yes;"> </span>Cool. Whip
the cream with the food coloring.<span style="mso-spacerun: yes;"> </span>Fold
into the cooled mixture.<span style="mso-spacerun: yes;"> </span>Whip the egg
whites and fold into the mixture.<span style="mso-spacerun: yes;"> </span>Pour
into the shell.<span style="mso-spacerun: yes;"> </span>Chill for 4 6 hours.
Garnish with chocolate curls before serving.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>APPLE CRUMBLE PIE</i></b> </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
2 unbaked 9” pie shells<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Filling</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7 large green apples<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup caster sugar<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon cinnamon (ground)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crumble Mix</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup plain flour<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup (packed) dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup rolled oats<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup coconut<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon cinnamon (ground)<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons nutmeg (ground)<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup butter (melted)<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
APPLE MIX<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Peel and core apples, then cut into rough 1-2cm cubes. Place
apples in large saucepan and cover with water. Simmer (but don't boil) covered
with lid on med-high until apples are just tender but not too soft (usually 5mins
once water is simmering). Drain apples well and place in large bowl<o:p></o:p></div>
<div class="MsoNormal">
Combine caster sugar and cinnamon (ensures even spread),
then toss through the apples. If you like the apples to be less sweet and more tart,
you can omit the sugar in this step, though there may be excess juice as a
result.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CRUMBLE MIX<o:p></o:p></div>
<div class="MsoNormal">
Combine flour, brown sugar, rolled oats, coconut, cinnamon
and nutmeg in a large bowl until evenly mixed through.<o:p></o:p></div>
<div class="MsoNormal">
Melt butter (do not burn or boil it) and add vanilla essence
to butter, stir through.<o:p></o:p></div>
<div class="MsoNormal">
Add butter mix to dry ingredients and mix well using a fork.
Ensure all ingredients are moist and mixture has a crumbly texture.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
BAKING<o:p></o:p></div>
<div class="MsoNormal">
Place the apple mix evenly in the pie shells. Spread crumble
mix over top of apple. Bake at 190°C 375°F for 30-45 minutes, or until
crumble topping is slightly browned.<o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Serve with vanilla ice cream, cream, or custard</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b><i>BUTTERTARTS</i></b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIRv8_38GFevAwClM8c5sgBmU2SsBoxKXtyYll91AhLc61lXOmGBqScEokUEVqpZo3fX5DxpzaNUMRzgCEMj-QE4XvGfWhk4Yq_GBKvyUV3nhsOEEHnecltYFI8JyxjhKTuqHLQ/s1600/246.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="179" data-original-width="295" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIRv8_38GFevAwClM8c5sgBmU2SsBoxKXtyYll91AhLc61lXOmGBqScEokUEVqpZo3fX5DxpzaNUMRzgCEMj-QE4XvGfWhk4Yq_GBKvyUV3nhsOEEHnecltYFI8JyxjhKTuqHLQ/s400/246.jpg" width="400" /></a></div>
<div class="MsoNormal">
3/4 cup (175 mL) packed brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup (50 mL) corn syrup<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
¼ cup (60 mL) butter, softened<o:p></o:p></div>
<div class="MsoNormal">
1 tsp (5 mL) vanilla<o:p></o:p></div>
<div class="MsoNormal">
1 tsp (5 mL) vinegar<o:p></o:p></div>
<div class="MsoNormal">
1 pinch salt<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup (60 mL) currants or raisins<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 180<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span>C (350<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span>F).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roll out chilled dough onto floured surface. Cut out discs
of pastry about the size of a store-bought sour cream or yogurt container top.
Press into muffin or tart tin wells carefully so as not to tear pastry. If
possible, weigh shells down with dried beans or some other type of weight so
the empty shells will keep their shape. Bake shells for 10 to 15 minutes until
they're starting to brown but not totally brown. Remove from oven and remove
weights.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, make the filling. Melt butter with brown sugar.
Do not allow to boil. Whisk egg and set aside. Add salt, golden syrup, vinegar
and vanilla to warm butter mixture. Whisk gently until smooth. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Whisk in egg.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When tart shells are baked (and still warm), fill about
two-thirds with filling mix. Bake for 12 minutes or until filling is mostly
cooked yet not set. Remove from the oven and allow to rest for 10 minutes. Run
metal spatula around tarts to loosen; carefully slide spatula under tarts and
transfer to rack to let cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tart Shells<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.375 l (5 ½ cups) all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 ml (1/2 tsp) salt<o:p></o:p></div>
<div class="MsoNormal">
250 g (1/2 lb) butter, unsalted, cold and cubed<o:p></o:p></div>
<div class="MsoNormal">
125 ml (1/2 cup) cold water<o:p></o:p></div>
<div class="MsoNormal">
In a large bowl, place flour and salt. Add cubed butter and
rub into flour with fingers. The mixture should look like oatmeal, with
butter-like slivers or pebbles. Make a well in flour. Add cold water. (Keep it
cold in the refrigerator until ready to use.) Roll into balls, then, wrap ball
in plastic wrap, flatten into a disc and chill overnight in refrigerator.</div>
<br />Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-32969111072900036132018-03-11T09:51:00.000-07:002018-03-11T09:51:11.917-07:00BACK TO THE BASIC’S IN TIMES OF STRESS<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItEj3GtyLCb9ZNoKThG-vQi-hvsSoPMwr_x9yXYdgS6YaradaSpXqC8qakWr-RT8rORIy_-e4W0mPv-hDvGludfSnBy3KSRTfn3Rh7c6xfpIxcgYR7RNq5MjPHJkMg2W9dVsqGw/s1600/Back+to+the+basics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1023" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItEj3GtyLCb9ZNoKThG-vQi-hvsSoPMwr_x9yXYdgS6YaradaSpXqC8qakWr-RT8rORIy_-e4W0mPv-hDvGludfSnBy3KSRTfn3Rh7c6xfpIxcgYR7RNq5MjPHJkMg2W9dVsqGw/s640/Back+to+the+basics.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We will look over the next few articles how to refresh our
winning attitude in our restaurant operation.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There has been a pestilence placed upon doing business in
Ontario, it is called an interfering Liberal government, lead by professional
disrupters, Kathleen Wynn and Justin Trudeau. High wages (and higher yet to
come), heavy tax burdens as they give every special interest group “free” <span style="mso-spacerun: yes;"> </span>whatever they demand, a new regulations that neither
has reason or sensibility but designed as appeasement to more special interest
groups, higher and then even higher utility costs, fuel surcharges, carbon
taxes and list is an ever growing snake of destruction. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The politician; once the friend of the common person has
become an adversary to those who just desire to live, provide for their family,
and enjoy that which their hard worked has gained. Yet even the family has come
under the politician gaze and is a target for their troublesome meddling as
well. </div>
<div class="MsoNormal">
In Ontario there was a loss in part-time jobs (59,300) in
January 2018, could the fact the Wynn increased the minimum wage to 14.00 per
hour have any bearing on this increase in job losses? The small business cannot
endure such harsh increases. More small businesses are shutting down, fast food
is acquiring ordering kiosks to eliminate employee’s, full service restaurants
have placed unreasonable tip out demands on their servers so they supplement
the wages of BOH staff, effectively eliminating the servers wage increase. Gas
has increased by 0.30<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">₵</span> per liter (or <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">$</span>1.13 per US gallon) as fuel companies’
deal with the wage and carbon charges. All these, of course, are past down to
the average consumer, who did not get a substantial increase to assist in
covering these additional and onerous cost of living expenses. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some wonder why restaurants have placed a 25-30% increase on
menu items, they believe that it just an opportunity to rip off the consumer and
the consumer is left with but one choice, boycott the restaurant and find
another place to spend their money with, yet the problem is universal as every restaurant
contents with the new stresses. We need to remember that these increases were
not handed one piece at a time, but were sudden, heavy and were across all
industries. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So how did that menu price get increased by such a
substantial increase? If we break it down, (in a rather simplified manner) the
farmer incurs a labor cost and a transportation increase to get their product to
the manufacturer or processor who incurs a labor cost and a transportation
increase to get the product to the distributor who incurs a labor cost and a transportation
increase to get the product to restaurant who now must pay substantially more
now for that same product. The restaurant operator (or any business) must
recoup these heavy increases or face the loss of the business. The only way is
to increase the menu price; there is no other way. These costs were not small
enough to just tighten the belt or bite the bullet, they are not small enough
just to absorb, this time the bullet was aimed at the heart of business in
Ontario by the government, business had little choice but to pass these costs
on to the consumer and bullet hit them squarely in the wallet.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So how does the restaurant withstand a governmental
onslaught or any other for that matter? <span style="mso-spacerun: yes;"> </span>We must go back to the basics of a good
operator: <span style="mso-spacerun: yes;"> </span>When the sales income equals
the cost for labor, overhead, and food, the breakeven point has been reached. Our
formula is, the breakeven point sales = labor + overhead + food costs. However
we are not in business to breakeven, we are in business for profit, profit is
not a dirty word as some suggested, it is however the “paycheck” of the
business owner/operator so our formula is: profit = sales – (labor + overhead +
food costs).</div>
<div class="MsoNormal">
The basics begin with using financial statements, measure progress
and results, financial statement are the road map of where we begin (are at)
and to the future, following it can prevent your getting too lost at a place
where there is no returning from. The financial statement proves the ability of
the manager, the efficiency of employees, where weaknesses exist and what the
urgency to attend to them is. <span style="mso-spacerun: yes;"> </span>In hard
uncertain times your financial statement pinpoints what are problems you face
so that you can make the right corrective decision.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
However, in order for the truth to be shown on the financial
statement the truth must be entered into it. Opening and closing inventories,
every transaction entered, from the smallest cash transaction to every invoiced
item. Look at every line item and then look again, a good operator will not
wait until the month end P&L, they will know daily what their Prime Costs
are. <span style="mso-spacerun: yes;"> </span>Be sure all sales are accounted
for, are cash sales handled exactly the same as charged sales, skimming is s scourge
to a good operator, unrecorded sales make the financial statement worthless, as
all consequential controls are lost in restaurant skim. Keep in mind too, an
operator who cheats will (knowingly or not) employ staff that will also cheat,
skim, and steal. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Speaking of the employee, do you keep them in the dark, or,
do you train them to understand their business? Yes, their business, you are a team;
no restaurant can be successful without a great operating team. <span style="mso-spacerun: yes;"> </span>Those in BOH or FOH, to the very managers and
owners, must become a single minded team, with the idea of providing the very
best to their customer for fair recompense. <span style="mso-spacerun: yes;"> </span>When the staff learn the cost of doing business,
they begin work toward achieving profitable goals. When they think opposite
they will work crosswise to the owner/operator.<span style="mso-spacerun: yes;">
</span>Make it simple for them to understand, give them 100 pennies (if you can
still get them here in Canada) 100 pennies= 1$, now have them break that dollar
down as if they are in business.</div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">$</span>1.00, minus 33% for food = 0.33<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">₵, </span>0.67<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">₵, minus 32% of the $1.00 for
labor=0.32₵, minus .10₵ for rent, 0.10₵ utilities, 0.02₵ insurance, 0.03
advertising/marketing, 0.02₵ taxes, 0.01₵ breakage & loss, when the
employee sees seven little pennies left in their hand they begin to understand
the operator and the problems they face to just keep that employee
employed.<span style="mso-spacerun: yes;"> </span>The good employee sees and
knows the challenges faced by their employer and will work to be as valuable as
any other “asset” in the business.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">As a team, employees will give thoughtful acceptance of the
operation, like exact portioning, reducing waste, controlling utilities, and
the multiplicity of great and small steps a restaurant must make to control
costs and having a shot at making a profit, therefore giving the operator a
paycheck in addition to the employees own. Staff have a wealth of knowledge, they
will often see solutions to problems management may not have considered, they are
certainly in tune with the desires of the consumer so may provide a clearer perceptive
on vital changes that are required.<span style="mso-spacerun: yes;"> </span>You
have a team make use of them. <o:p></o:p></span></div>
<br />Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-9374888611560463742018-02-24T08:09:00.001-08:002018-02-24T08:09:13.418-08:00For National Banana Bread Day<div class="MsoNormal">
THE ROAD TO HANA</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For National Banana Bread Day.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQwjXcytRu5faSZ07225YlF4ufLxLcmIS2XcMZR476o4ZacvVZbu4x9JeKvfl5UDb5sT3XE2q6mk82jhg0jr606RD9rvqrKMHHW8GvC-Ei-GB7vnB36yBh5EZLRKxmKccMuiZWQ/s1600/Banana+Cranberry+Buns+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1506" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQwjXcytRu5faSZ07225YlF4ufLxLcmIS2XcMZR476o4ZacvVZbu4x9JeKvfl5UDb5sT3XE2q6mk82jhg0jr606RD9rvqrKMHHW8GvC-Ei-GB7vnB36yBh5EZLRKxmKccMuiZWQ/s320/Banana+Cranberry+Buns+1.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I recently had an inquiry of “have you ever been to <span style="background: white;"> Hawaii?” My response was just one
island, Maui. My very gracious brother-in-law (Glen Richards) has hosted
us a couple of times in his condo at Kihei so we have seen much of this island,
my biggest regret however, I had to go home. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white;">Maui is a very fascinating island,
with beaches, fishing, diving, whale watching and so very much more a week
spent here is just way too short. You most likely will fly into Kahului the
main city, the commercial and industrial center of the island. Under a banyan
tree a city block in size is Lahaina's Front Street, which has been ranked one
of the "Top Ten Greatest Streets". Lahaina is an old whaling town that
has become the tourist center of Maui. Great shops, wonderful restaurants, like
Cheeseburger in Paradise where you’ll find a really great hamburger. Sitting
right on the ocean so the views are just incredible. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="background: white;">There is morning sunrise parties from
the top of Haleakala, the volcano on Maui, although there has no volcanic
activity in hundreds of years, scientists still monitor Haleakala for potential
eruption activity. So much to do, so little time.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One of things, the must do things, people will tell you to
do, is, set a day aside and take the road to Hana. The “highway” from Kahului to Hana is just
51.1 miles, so why on earth would anyone need an entire day to drive what
should be less than hour down a “highway”? The actual drive will take 2 hours
and 6 minutes, so “they” say, but who are “they”? Most likely those who have
never driven the road to Hana. So why do want to take the journey? The journey takes
you through Maui’s rain forest, past waterfalls, across 50 or more one lane
bridges, and along tall ocean side cliffs. You’ll experience breathtaking views
and dazzling sites along every one of the road’s 600 turns. The stop and go
allowing others to pass you, waiting for others to clear the one lane bridge,
waiting for those who stop in the middle of the road for photography instead of
pulling over (most of the way you simply cannot pull over). The drive is very stressful and the driver
must pay very close attention to driving and not the spectacular scenes around
you. The Hana Highway has earned itself an interesting nickname over the years.
It is sometimes referred to as the “divorce highway”. Why? Because it has the probability
to cause great anxiety for couples who decide to brave driving it themselves.
It is a “white knuckle” drive for the driver, while the rider will be given to
uttering death threats as they pass by 1200 foot drops. But your driving
through a rain forest, the Earth's oldest living ecosystems. </div>
<div class="MsoNormal">
Plumeria, Bird of Paradise, ‘Awapuhi Ginger, Heliconia, Hibiscus,
and Protea are some of the flowers you will see along your way. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Another
interesting sight are the vendors of banana bread you find along the road to
Hana. Usually made with the local apple bananas that are plentifully in Maui’s because
of the tropical weather and generous rainfall, you’ll find some made with
fruit, such as mango and pineapple, chocolate chips, coconut or macadamia nuts.
Who makes the best, stop at as many as you can find and you decide. Then of
course when you get home and that longing for the island returns go ahead and
bake a Chef K loaf, or try my Banana Nut Cranberry Cinnamon Rolls, just close your eyes, bite into a slice or a roll and wish upon a shooting starfish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Banana, Well Sort of, Bread, or Cake, or, Well Something</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here are some useful tips to make a really great banana
bread and or banana cake, Use overly ripe, black bananas (I freeze mine, frozen
are great) for moist bread and plenty of banana flavor. Don’t have black
bananas, blacken your own, bake unpeeled bananas on a baking sheet in a 250°F
oven until soft and black, 15-20 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Choose oil for the
bread, but butter for cake. Oil emulsifies and coats the flour, preventing it
from absorbing too much water, which results in dry banana bread.</div>
<div class="MsoNormal">
If using nuts, walnuts are the nut of choice for banana bread,
as their slightly bitter taste complements the sweetness of the bread.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Liquefy the bananas, (very important for cake) here the
flavor will burst through, add the moistness, and of course is part of the
liquid needed to form the batter. Besides just mashed bananas often result in
small slimy pieces within the loaf or cake.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bananas should be very ripe. Don't use fermented bananas or
those with split peels, which could contain harmful bacteria.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Test banana bread with a toothpick for doneness in three
places: left, center and right side.</div>
<div class="MsoNormal">
Wrap banana bread in plastic wrap while slightly warm to
keep it from drying out overnight. This is how those peddling the bread on the
road to Hana keep their’s nice and moist.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Most recipes call for 3 bananas, I find four works much
better both for flavor and moistness.</div>
<div class="MsoNormal">
Layering nuts, raisins or even chocolate chips (when using)
instead mixing them into the batter ensures even distribution throughout the
loaf or cake.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If like a more caramel flavor to your banana bread substitute
the white sugar for dark brown sugar.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 cups flour</div>
<div class="MsoNormal">
3 tsp baking powder</div>
<div class="MsoNormal">
1 tsp salt</div>
<div class="MsoNormal">
3 ripe bananas</div>
<div class="MsoNormal">
1/2 cup butter, room temperature</div>
<div class="MsoNormal">
2 cups granulated sugar</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
1 tsp vanilla</div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
1 cup raisins or Walnuts (optional) </div>
<div class="MsoNormal">
Crumb Filling and topping</div>
<div class="MsoNormal">
1 cup cold butter, cubed</div>
<div class="MsoNormal">
2 cups light brown sugar</div>
<div class="MsoNormal">
2 cups flour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Glaze</div>
<div class="MsoNormal">
1 cup powdered sugar</div>
<div class="MsoNormal">
1-2 Tbsp milk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350°</div>
<div class="MsoNormal">
Spray a 9×13 baking dish with cooking spray, set aside</div>
<div class="MsoNormal">
In a medium bowl, whisk together flour, baking powder and
salt. set aside.</div>
<div class="MsoNormal">
In a large bowl, mash bananas until they become liquid.</div>
<div class="MsoNormal">
Mix in butter until combined and then stir in sugar, eggs
and vanilla until mixed well.</div>
<div class="MsoNormal">
Stir in milk and flour until combined.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Crumb Filling/Topping</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prepare crumb filling/topping by combining all the
ingredients together cutting them together with a fork or pastry cutter until a
coarse crumb forms.</div>
<div class="MsoNormal">
Pour 1/2 of the batter into the prepared pan. Sprinkle with
raisins or nuts if using. Top with 1/3 of the crumb mixture. Cover the filling
with the remaining batter and top with remaining crumb mixture.</div>
<div class="MsoNormal">
Bake for 50-55 minutes until the center is set and a
toothpick comes out clean.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cool for 10 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Glaze</div>
<div class="MsoNormal">
Mix the powdered sugar and milk together and drizzle on top.</div>
<div class="MsoNormal">
Can be served warm or at room temperature.</div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Banana Cranberry Nut
Cinnamon Rolls<o:p></o:p></b></div>
<div class="MsoNormal">
½ cup milk<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon sugar<o:p></o:p></div>
<div class="MsoNormal">
2 packets of yeast<o:p></o:p></div>
<div class="MsoNormal">
1 cup sugar<o:p></o:p></div>
<div class="MsoNormal">
½ cup milk<o:p></o:p></div>
<div class="MsoNormal">
½ cup butter<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
1 cup banana puree<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs<o:p></o:p></div>
<div class="MsoNormal">
6.5 cups flour<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Filling<o:p></o:p></div>
<div class="MsoNormal">
½ cup butter, softened<o:p></o:p></div>
<div class="MsoNormal">
2 cups brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1 cup pecans<o:p></o:p></div>
<div class="MsoNormal">
2 banana’s, thinly sliced</div>
<div class="MsoNormal">
½ cup sun-dried cranberries<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Caramel frosting:<o:p></o:p></div>
<div class="MsoNormal">
½ cup butter<o:p></o:p></div>
<div class="MsoNormal">
2 cups brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 cup cream<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon kosher salt<o:p></o:p></div>
<div class="MsoNormal">
1 cup powdered sugar</div>
<div class="MsoNormal">
1 cup chopped pecans</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions<o:p></o:p></div>
<div class="MsoNormal">
In a small saucepan
over low heat, heat the 1⁄2 cup of milk and the 2 tablespoons of sugar until
the sugar has disintegrated. Transfer to a small bowl. When the milk cools to
110°, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to
get foamy.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small saucepan
over medium heat, combine the 1 cup sugar, salt and 1⁄2 cup milk, butter and
salt. Cook, stirring until everything is melted and well combined, about 5
minutes. Remove from the heat and transfer to the bowl of a standing mixer
fitted with the dough hook.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With the mixer on low
speed, add in the banana and mix until well incorporated. Add the eggs and mix
well. Then add in the yeast mixture.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With the mixer running on low speed, add the flour, 1 cup at
a time. After you have added all the flour, increase the speed to medium and
keep mixing until you have a smooth dough, about 3 to 4 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grease a large mixing bowl and transfer the dough to the
bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere
warm. Let the dough rise for at least 1 hour, and up to 3 hours.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On a lightly floured surface, roll the dough out into a
large rectangle, about 1⁄4 inch thick. Rub the butter over the surface of the
dough.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sprinkle with the 2 cups of brown sugar, the cinnamon and
the pecan pieces. Spread the bananas evenly over the dough, sprinkle with the
cranberries.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees . Carefully Roll the dough
into a huge round log. Slice into desired size. Put them on a sheet pan and let
them rise while the oven heats up about 15-20 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small saucepan, combine the butter, brown sugar, cream
and salt. Cook over medium heat until melted. Stir together and cook until
simmering for about 3 minutes.<o:p></o:p></div>
<div class="MsoNormal">
Pull the pan off the heat and whisk in the powdered sugar.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the sauce over a greased 13-in. x 9-in. baking pan,
sprinkle with the pecans. P{lace the rolls evenly over the nuts, allow to
continue to rise an additional 10 minutes.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake the rolls at 350 degrees for about 40 minutes or until
barely golden on top and baked through.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-74692529756646645852018-02-21T14:17:00.000-08:002018-02-21T14:17:53.362-08:00Chicken Stuffed With Garlic Mushrooms and Beet Tops<div class="MsoNormal">
Catch The Beet Chicken</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is a wonderful dish, boneless chicken breast stuffed
with garlic mushrooms and beet tops, served with julienne'd beets and creamy mushroom sauce.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfFfKg7laRiCRbALCODYAvvxg_MGBrEwky6CPoq6UExfOWmENVP9s9WQ4-NTOofMQGeayWPMM7KJPDOnzjVgJefVKK0Iu3K-7BhP4a4c4yR1WkBIi7s5Vr-Eb4-1SU4WsufSlmA/s1600/Chicekn+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="778" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfFfKg7laRiCRbALCODYAvvxg_MGBrEwky6CPoq6UExfOWmENVP9s9WQ4-NTOofMQGeayWPMM7KJPDOnzjVgJefVKK0Iu3K-7BhP4a4c4yR1WkBIi7s5Vr-Eb4-1SU4WsufSlmA/s400/Chicekn+3.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For Chicken,</div>
<div class="MsoNormal">
INGREDIENTS </div>
<div class="MsoNormal">
2 medium beets with tops</div>
<div class="MsoNormal">
1 ½ cups sliced mushrooms</div>
<div class="MsoNormal">
6 tablespoons butter</div>
<div class="MsoNormal">
3 cloves garlic, fine diced</div>
<div class="MsoNormal">
1⁄2 cup dry white wine</div>
<div class="MsoNormal">
Salt & Pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
½ cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon multi-purpose seasoning</div>
<div class="MsoNormal">
4 chicken breasts<o:p></o:p></div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
¼ cup milk</div>
<div class="MsoNormal">
1 cup vegetable oil</div>
<div class="MsoNormal">
1 tablespoon olive oil</div>
<div class="MsoNormal">
1 teaspoon fresh thyme leaves<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DIRECTIONS</div>
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<div class="MsoNormal">
Preheat the oven to 400°F.</div>
<div class="MsoNormal">
Remove the tops from the beets. Place the beets in boiling
salted water, simmer for 7 minutes, remove from the heat and run under cold
water. While the beet’s boil and cool, remove the stems and veins from the beet
tops, coarsely chop them and rinse under cold water.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOQ5thr5JdihhVowPVhutONjO_-VHuWEKE1yiBlDxmTUim0G4hqORxgf4HutIih2LyHLd6ppqpd3pY9KT-kWS1dVZQCaCxW55ki3JKHyoIRHZVvvS1P3zbNj2vcIVkzWkFmqSPw/s1600/Chicekn+11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="951" data-original-width="728" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOQ5thr5JdihhVowPVhutONjO_-VHuWEKE1yiBlDxmTUim0G4hqORxgf4HutIih2LyHLd6ppqpd3pY9KT-kWS1dVZQCaCxW55ki3JKHyoIRHZVvvS1P3zbNj2vcIVkzWkFmqSPw/s320/Chicekn+11.jpg" width="244" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the butter in a skillet, add the beet tops, mushrooms
and garlic, sauté for two minutes, add the wine and simmer until the liquid has
evaporated. Taste and season with salt and pepper, allow to cool.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxsTTS6H1EIJKJdBekfIKXb5Vl45AWYSAGdjGkFZ3-L8frDn6tNDIglEQN4MP1yyubUlVl5Ldn-sYqxKa9Un2U_rfHbIUrxiJX_E7RLNTELeTofE2fVrFsOaT0kVMvCF4ZFaxGw/s1600/Chicekn7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxsTTS6H1EIJKJdBekfIKXb5Vl45AWYSAGdjGkFZ3-L8frDn6tNDIglEQN4MP1yyubUlVl5Ldn-sYqxKa9Un2U_rfHbIUrxiJX_E7RLNTELeTofE2fVrFsOaT0kVMvCF4ZFaxGw/s320/Chicekn7.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the chicken
between two pieces of plastic wrap. Pound chicken breasts thin.<o:p></o:p></div>
<div class="MsoNormal">
Place equal amounts of the mushroom beet mixture on each
breast within 1/2 inches of edge.<o:p></o:p></div>
<div class="MsoNormal">
Fold edges of chicken over filling and secure with toothpicks.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix flour and seasoning together. Mix the egg with the milk,
Dip the chicken breasts into the flour and coat chicken, dip into the egg
mixture then again in the flour mixture.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
Heat the oil in a skillet and cook chicken until browned on
all sides, or, brown quickly in a deep fryer.<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qv1PYjen3Gx_wTjrLsR6dqoskUipT0ee2ccYyCCrWWWMuhVIzEGJoBTMZbXN-ilQycyJ1NTdRtMT1pxIoluRRYH0RTwsKd_v5nmOjVN3mF7U-lOz5vqEWszo2a2q7Yc63P31nA/s1600/Chicekn+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="923" data-original-width="724" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qv1PYjen3Gx_wTjrLsR6dqoskUipT0ee2ccYyCCrWWWMuhVIzEGJoBTMZbXN-ilQycyJ1NTdRtMT1pxIoluRRYH0RTwsKd_v5nmOjVN3mF7U-lOz5vqEWszo2a2q7Yc63P31nA/s320/Chicekn+5.jpg" width="251" /></a>Bake the chicken for 22-25 minutes, until thoroughly cooked
and reaches 170°F on an inserted thermometer. Remove from the oven and cool for
10 minutes before slicing.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the chicken bakes, slice the blanched beets in julienne batons, toss with the olive oil and season with salt and pepper and the thyme
leaves.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Place on a baking sheet and bake in the oven with the chicken for
15 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mushroom Sauce</div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon butter<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons oil<o:p></o:p></div>
<div class="MsoNormal">
5 cups approximately mushrooms, halved/sliced<o:p></o:p></div>
<div class="MsoNormal">
2 sprigs fresh thyme<o:p></o:p></div>
<div class="MsoNormal">
2 garlic cloves, crushed<o:p></o:p></div>
<div class="MsoNormal">
1 cup 250ml cream<o:p></o:p></div>
<div class="MsoNormal">
1 cup milk mixed with 3 teaspoons corn flour/corn starch<o:p></o:p></div>
<div class="MsoNormal">
1-2 tablespoon lemon juice to taste<o:p></o:p></div>
<div class="MsoNormal">
Salt & pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons chopped parsley</div>
<o:p></o:p><br />
<div class="MsoNormal">
Instructions<o:p></o:p></div>
<div class="MsoNormal">
Heat the butter and olive oil together.<o:p></o:p></div>
<div class="MsoNormal">
Add the mushrooms to the pan with the thyme and season with
salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
Allow the mushrooms to fry until golden brown, then add the
garlic and fry until fragrant. <o:p></o:p></div>
<div class="MsoNormal">
Pour in the cream and milk and allow to simmer gently for
5-10 minutes until the sauce has thickened and cooked through.<o:p></o:p></div>
<div class="MsoNormal">
Season with lemon, salt and pepper and add the parsley.<o:p></o:p></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkScZv_Dwn5QNb-uOdYQHz2MVfegFL71cUKUwGzZ9JG5kQNcPN0_o1Ai-SDZKtnxs1kMrJTsCG01n_jwblSThAE3Jnunci8UmTVCal6gsOk7g5D5un3nbxvmahq3O0V0P4Plv4lA/s1600/Chicekn+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkScZv_Dwn5QNb-uOdYQHz2MVfegFL71cUKUwGzZ9JG5kQNcPN0_o1Ai-SDZKtnxs1kMrJTsCG01n_jwblSThAE3Jnunci8UmTVCal6gsOk7g5D5un3nbxvmahq3O0V0P4Plv4lA/s640/Chicekn+1.jpg" width="480" /></a></div>
<div class="MsoNormal">
Place the beets, slice the rested chicken and place on the
beets. Smother with the sauce and serve the chicken with vegetables along with
rice or potatoes.</div>
<div class="MsoNormal">
<br /></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-86955065003533390322017-12-28T13:03:00.000-08:002017-12-28T13:03:18.019-08:00Labor saving Tips To Help The Up and Coming Huge Minimum Wage Hike<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrVqlf1SwtRB0iXwmdLO9QSA5Dzd18iJhKuh4pCvSxxMSuJWl_ywcdshwsDucxJhJyXuII2xr0WmD23ghqQ1ncnG9mHk3LsdCGMFMe_jZICZLs2J75NPd3VchRIoGbYTSDv9AMA/s1600/book.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrVqlf1SwtRB0iXwmdLO9QSA5Dzd18iJhKuh4pCvSxxMSuJWl_ywcdshwsDucxJhJyXuII2xr0WmD23ghqQ1ncnG9mHk3LsdCGMFMe_jZICZLs2J75NPd3VchRIoGbYTSDv9AMA/s400/book.jpg" width="400" /></a></div>
<br />
As Ontario, BC and many states make a mandatory switch to
higher than forecast, wages, most to the 15.00 minimum, we must look closely at
ways to maintain both service and staff without driving the cost on to the
consumer where possible. So lets look at
some of the steps we should be doing and perhaps a few that may be new.
Refreshing policies are always a good idea and should be a standard part of our
operations. Many restaurants have few
controlled areas, mortgage, lease, utilities may not be in your control, but
food cost and labor and the ones an operator absolutely must be hands on with.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->A)<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><!--[endif]-->Schedule</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The schedule is the daily map to success. Every employee has
one, they “must” maintain it as posted. An establishment that has just 20
employees who sign in or out 15 minutes different than the posted schedule will
cost the establishment an additional 5 hours per day, or 75.00 per day, if left
uncontrolled this would equate to a labor charge of 27,375 per year, the equivalent
to a full time line cooks wage.
Management must be sure employees are signing in and out as per
schedule, and regrettably cutting staff when sales volumes are down. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Most point of sale (POS) systems now allows you to monitor
this information, they keep your records, so you may follow hourly, weekly,
monthly and yearly trends and records. Did you overstaff that last holiday,
check the POS and adjust for the next. A
good manager will know exactly what the labor for the day will be against sales
at every hour throughout the day. Balance your needs with the staffs needs through
considerate scheduling: Create flexible schedules that allow for personal or
family commitments that may be seen as a part of wage payment. Try to avoid
split shifts or irregular scheduling that may prevent employees from having a
healthy work and personal life. Long or double shifts, short shifting, or
called in shifts can have a negative effect on morale and therefore a negative
effect on service. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Have a good mix of full and part time employees. A well
trained part time employee may also be a happy employee, they work the hours
they want and should a full time position become available, they are the first
to acquire the position, a little additional training will be required. </div>
<div class="MsoNormal">
Management must understand what labor cost is made up of
before they can understand how to control it. Every customer makes up the labor
component, whether adult or child each one adds to the labor, at times that 6 year old make take more time
than the adult with him or her. Labor cost is usually expressed as a percentage
of the total net sales. The basic
formula for calculating labor cost is:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
TOTAL LABOUR $ / TOTAL NET SALES = LABOUR COST %</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Covers per Labor Hour (total covers/total labor hours) Covers
per Labor Hour are calculated by dividing total covers by total labor hours.
(Regular time and overtime) All labor is calculated and all sales are included.
So restaurant with 10 servers working 6
hours each would give 60 hours, while the BOH has a combined full and part time
labor of 40 hours, while sales of the day were 6500 created by 700 covers of
various amounts so the equations would be:</div>
<div class="MsoNormal">
FOH 11.66 covers per hour</div>
<div class="MsoNormal">
BOH 17.6 covers per hour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is within the benchmark of productivity depending on
the operations a good operator may consider various benchmarks as achievable
targets.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
QSR 8.5-10 cover per labor hour</div>
<div class="MsoNormal">
Fine Dining .9-1.4 covers per labor hour</div>
<div class="MsoNormal">
Family Dining 3.8-5.8 covers per labor hour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You may want the reverse knowledge as well when calculating
your labor benchmark, or, Labor Cost per Cover (total labor $/total covers) So
this formula would take the total labor dollars spent so using the minimum wage
of 15 dollars we would have 60 x 15 = 900 then divide by covers dollar amount
or 6500 resulting in a labor parentage of .138 labor hours per guest cover. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Good base operational restaurant should be capable of providing
quality service to its guests while operating at a total payroll cost of
approximately 30%. This figure includes:
<o:p></o:p></div>
<div class="MsoNormal">
1. All
hourly payroll <o:p></o:p></div>
<div class="MsoNormal">
2. Management
salaries <o:p></o:p></div>
<div class="MsoNormal">
3. Employer
contributions <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The percentage you achieve is dependent on your sales
volume. The hourly portion of your total payroll should be approximately 18% of
the weekly net sales. This does not include management or employer contributions.
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Front of house hourly average should be 6-9% with kitchen
labor averaging 10-12%. The ideal is 7% in front and 11% for back with 8%
management.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Costing your Schedule<o:p></o:p></div>
<div class="MsoNormal">
STEP #1<o:p></o:p></div>
<div class="MsoNormal">
Forecast sales:<o:p></o:p></div>
<div class="MsoNormal">
• For each
day of the upcoming week/weeks – check reservations<o:p></o:p></div>
<div class="MsoNormal">
• Consider
the previous week, same week last month and same week last year<o:p></o:p></div>
<div class="MsoNormal">
• Look at
special events and holidays<o:p></o:p></div>
<div class="MsoNormal">
• Consider
day parts (11-5/ 5-9/after 9)<o:p></o:p></div>
<div class="MsoNormal">
STEP #2<o:p></o:p></div>
<div class="MsoNormal">
Establish labor budget:<o:p></o:p></div>
<div class="MsoNormal">
• If
forecasted sales for the week are $50,000.00 and labor is 18%, then $9000 is
available for wages.<o:p></o:p></div>
<div class="MsoNormal">
STEP #3<o:p></o:p></div>
<div class="MsoNormal">
Divide the labor budget ($9000) by volume distribution </div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-layout-alt: fixed;">
<tbody>
<tr>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">DAY<o:p></o:p></span></b></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">PROJECTED
SALES<o:p></o:p></span></b></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">%
OF VOLUME<o:p></o:p></span></b></div>
</td>
<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">DAILY
LABOUR BUDGET<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Monday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 5857<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">11.71%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1054<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Tuesday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 6007<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">12%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1081<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Wednesday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 6607<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">13.2%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1189<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Thursday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 7207<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">14.41%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1297<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Friday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 9757<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">19.51%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1756<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Saturday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 8888<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">17.77%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1599<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">Sunday<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$ 5707<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">11.4%<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<span style="font-family: "comic sans ms";">$
1027<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 77.4pt;" valign="top" width="103"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<br /></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 135.0pt;" valign="top" width="180"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">$50030<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 103.5pt;" valign="top" width="138"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">100%<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 157.5pt;" valign="top" width="210"><div class="MsoBodyTextIndent" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 0cm; margin-right: -36.0pt; margin-top: 0cm; text-align: justify;">
<b><span style="font-family: "comic sans ms";">$
9003.00<o:p></o:p></span></b></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
STEP #4<o:p></o:p></div>
<div class="MsoNormal">
Establish average wages by department.</div>
<div class="MsoNormal">
Wage Structuring<o:p></o:p></div>
<div class="MsoNormal">
Establishing wages is an integral part of labor cost
control. Wage structure is influenced by
many factors and may consequently vary from restaurant to restaurant. When determining pay levels, the following
factors should be considered:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Local
Labor Market. The degree of job
competition and the availability of job opportunities in the relevant
marketplace.<o:p></o:p></div>
<div class="MsoNormal">
2. Competition
amongst employers/restaurants in the local market. Your ability to pay is constrained by your
ability to compete.<o:p></o:p></div>
<div class="MsoNormal">
3. Laws and
Regulations. Minimum wage rates,
overtime, statutory holidays.<o:p></o:p></div>
<div class="MsoNormal">
4. Individual
restaurant factors. The restaurant sales
volume and your business strategies.</div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->B)<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Train, Train and Then Cross Train</span></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="text-indent: -18pt;"><br /></span></div>
<div class="MsoNormal">
Think about the cost of employee turnover, the cost to hire
and train a new employee can easily reach over 1,500.00 each. So a manager must
consider carefully before making a staff change, it may be required, but ROI is
found in the employee that your investment is already within. </div>
<div class="MsoNormal">
Have a step by step training method, your employees handbook
is your plan to excellent service, there should be no variance from it. Each
section (from greeting the guest to presentation of the guest check and the
collection of the funds should be covered) is signed off by both the manager
and the employee once he/she has mastered the area, then that signed page
becomes part of the employment record. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Create and have visible daily and weekly checklists, there
the employee finds and knows the expectation of the day and week and requires
reduced supervision to ensure the duties have been completed. Checklists remove
guess work, show direction, give procedures, and make everyone accountable thus
reducing the time required to perform the tasks. All too often a shift ends
without side work being complete, the employee must remain and complete the
work driving up the labor cost while the checklist could have prevented this.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Train and cross train
your staff, a server should know exactly what the busser must do and the busser
should know exactly what the food runner is required to do. Never assume each
knows the others position, train them and they will know. A trained employee
must develop an understanding of how the restaurant functions as a whole, BOH
and FOH although separate in function are both interdependent to the success of
the entire operation, so why shouldn’t employees of both know what each must
endure somewhat. I once created a daily position I called “the dining chef”
this person was required to go and ask each table how their meal was and do it
in a manner that required more than just an “okay” response, okay isn’t an
answer, and if that was the response then we believe the guest did not have a
happy experience. Servers would spend a couple days working in the kitchen to
formulate an understanding of what the BOH staff dealt with daily. Crossed
train employees can quickly move into a secondary position whenever required. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Train employees to know what is happening in the restaurant
on a daily base’s, do they know the features of the day, have tasted the soup
of the day, do they know how many reservation are coming in, have hostess’
confirmed those reservations. Have they
checked the “86” notification board?</div>
<div class="MsoNormal">
Training requires the use of regular “required” staff
meetings, those who miss these meetings drive costs up, so make them requires
attendance. Keep them positive, but deal with the shortcomings that have come
to light. Hold pre-shift meetings, as each shift change’s, and the staff hits
the floor the pre-shift meeting is a great way to relay news regarding the
restaurant (ending local gossip), menu changes, 86 items or shortages and other
important items, eliminating errors and providing for an effective efficient service.
Training will help prevent slow service and will teach staff the proper method
to handle guests when there is a backlog in service.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Hold regular employee reviews, every employee wants to know
exactly how they are doing and a honest employer will let them know. Here the is a great one on one opportunity to
discuss the strengths the employee brings to the team and how they can improve
on areas that they may be weaker in. You
have the opportunity to reinforce the vision of the company and how the
employee can assist in accomplishing that vision.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The following guidelines will assist in running an effective
meeting.<o:p></o:p></div>
<div class="MsoNormal">
Preparation – <o:p></o:p></div>
<div class="MsoNormal">
• Define
objectives<o:p></o:p></div>
<div class="MsoNormal">
• Draft an
agenda – remember to include positives with criticism<o:p></o:p></div>
<div class="MsoNormal">
• Select a
time and location that will be without disruption or distraction<o:p></o:p></div>
<div class="MsoNormal">
• Communicate
the meeting time and location in advance<o:p></o:p></div>
<div class="MsoNormal">
Presentation – <o:p></o:p></div>
<div class="MsoNormal">
• State the
objectives of your meeting<o:p></o:p></div>
<div class="MsoNormal">
• Establish
eye contact with attendees<o:p></o:p></div>
<div class="MsoNormal">
• Maintain
order and direction<o:p></o:p></div>
<div class="MsoNormal">
• Solicit
questions<o:p></o:p></div>
<div class="MsoNormal">
• Summarize
key points</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->C)<span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span><!--[endif]-->Know the Procedures then Perfect Them</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A good operation knows and follows “The 5 P’s” Proper Preparation
Prevents Poor Performance. Both FOH and BOH have procedures that are required
to ensure a smooth service BOH refers to this as mise-en-place (everything in
its place) it means is to have all your ingredients prepared and ready to go
before you start cooking. Having to stop and prepare a key ingredient in
service slows or stops that service, so the mise-en-place is absolutely
required. So it holds true in every area of service, are servers side station
properly stocked, how about the bar, every area has to ready so have procedures
to be sure that they are prepared, again checklists may assist here as well.</div>
<div class="MsoNormal">
Your checklists should cover all areas of the unit:</div>
<div class="MsoNormal">
Exterior, Reception
Area, Bar Area, Dining
Area, Back of House (Kitchen), Public
Washrooms,</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Customer Service, Staff
Washrooms, Authorized Suppliers, Administration<br />
<br /></div>
<div class="MsoNormal">
A professional never considers just “winging it” they know
that is a sure fire way to get into the “weeds” real quickly, and there may be
no getting out. The 5 P’s are the way the kill the weeds and have a great
service.<br />
<br /></div>
<div class="MsoNormal">
Planning and Organization<o:p></o:p></div>
<div class="MsoNormal">
These are essential components to a smooth-running
operation. Planning saves time and money
by identifying the goals you want to pursue in advance. Organizing is the way to implement goals into
the operation.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
1. Prepare a
list of the items you need to accomplish, including how to do them. Be specific with the goals and the
anticipated results (ie. money, hours, customers).<o:p></o:p></div>
<div class="MsoNormal">
2. Prioritize
your goals and concentrate on the top three goals on your list. Do not try to accomplish all the goals at the
same time.<o:p></o:p></div>
<div class="MsoNormal">
3. Determine
the resources you will need to accomplish your goal (ie. time, money,
equipment, materials and/ or people).<o:p></o:p></div>
<div class="MsoNormal">
4. Delegate
and establish accountabilities for the goals that you have planned.<o:p></o:p></div>
<div class="MsoNormal">
5. Set
deadlines or due dates.</div>
<br />
<div class="MsoNormal">
<br /></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-47477870665697957562016-03-05T07:57:00.003-08:002016-03-05T07:57:43.477-08:00Free Chef K CookbookHave you got your free cookbook yet, no? Download it now here; <a href="http://chefk.com/page8.php" target="_blank">http://chefk.com/page8.php</a><br />
you are very welcome, leave me a few lines in the comments, thanks.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8pCfzgH8RmHzHHS6DLSMhEbcJzjX27Y8xtyzZVlN9qKJ_AyLj0H2_O2afx5eHkS7IEDQa1ylMfcFde_XaBBgJv_6vWOqDQFGKCqCIwH4YNtDkNLX6wd9V4TpizxtOezGxddHbQ/s1600/TOMATOE+BOOK+4.jpg" imageanchor="1"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8pCfzgH8RmHzHHS6DLSMhEbcJzjX27Y8xtyzZVlN9qKJ_AyLj0H2_O2afx5eHkS7IEDQa1ylMfcFde_XaBBgJv_6vWOqDQFGKCqCIwH4YNtDkNLX6wd9V4TpizxtOezGxddHbQ/s640/TOMATOE+BOOK+4.jpg" width="640" /></a>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-30935138845937791012015-11-02T19:37:00.001-08:002015-11-02T19:37:11.625-08:00A Farewell To A Great ChefAt times, certain people knowingly or not will leave an unforgettable mark upon your life. Perhaps in their conduct, their writings or simply in a word spoken at the right time. They are great because of their accomplishments in overcoming diverse trials; some are great because of the honor that they created upon their name, while others are so because of the change they have made in the lives of many for the better. <br />
Such a man was Chef Paul Prudhomme, from a sharecropper family of thirteen children chef Paul gleaned his love for the great fresh food upon the strings of his mothers apron. Later he traveled the highways and byways of American refining his craft in style and in knowledge returning to Louisiana to head some of the great Creole kitchens of the world. Never limiting himself, he considered the earth his table, he believed that only what was of quality was worthy of his culinary styling. The complexity of cuisine was found in itself and therefore required just a little coaxing to make that ingredient shine. He perhaps was the father of the farm to table movement now most popular in the restaurants of today.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRj2BBqZ6BUwOogYu_SKj1RxCRgvdrYB5IjdL3G2gUG1-Qc9osRzgjHi0tQgDid4ANTrJxiflCP2Tg2r0d0yXHXYur-y7EMCm5gt11FEfCyRPY0pot68a-hZxxKRBw3O1DmqBRg/s1600/chefPaul.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRj2BBqZ6BUwOogYu_SKj1RxCRgvdrYB5IjdL3G2gUG1-Qc9osRzgjHi0tQgDid4ANTrJxiflCP2Tg2r0d0yXHXYur-y7EMCm5gt11FEfCyRPY0pot68a-hZxxKRBw3O1DmqBRg/s400/chefPaul.jpg" width="266" /></a></div>
<br />
As a Cajun cook, Paul knew that value of combining cultures, it matter little whether the cuisine was native American, French, Latin, West Indian, Asian, Eastern European or any other culture, food of that culture meant flavor combinations that could lead to the “wow” factor upon the palate. His “fresh is best” convictions lead him to such exceptional awards as: “Restaurateur of the Year”, “Culinarian of the Year”, Diplomates Award, Louisiana Public Broadcasting Legend Award, “Fine Dining Legend Award” along with many, many others. He was an actual legend in his own time.<br />
<br />
As a culinary author Chef Paul created cookbooks that reflected his strong belief that good food is found within the hands of whom ever is cooking it. They simply had to follow the basics and give the rightful homage to the ingredient. Internationally recognized for being responsible for instructing the world in Cajun/Creole cuisines his writing were never limited to that approach in cuisine but rather that blending of cultures that made his culinary writings well worth reading.<br />
<br />
As most great chefs are, Chef Paul was a teacher, proved by his writings, his television programs and his hands on approach to his food served in his French Quarter restaurant K-Pauls. This is where I first met the great chef, not behind the stoves, cutting boards or bain maries within the kitchen, but rather on the street in front of restaurant handing out samples of his breathtaking food. That day it was his Chicken Jambalaya served over fusilli pasta that tickled the taste buds, coaxing patrons to return that evening and dine in his award winning restaurant, if you didn’t return you still left New Orleans knowing you had sampled greatness in food.<br />
<br />
Later on Chef Paul’s writings would inspire many of the dishes I would serve in my own restaurants, thus passing on to others the inspiration Chef Paul became to me. Many of my students and apprentice chefs have had the benefit of his knowledge which was passed on from me to them. As an educator passing on wisdom played a great value in his cooking style,thus many of my cookbooks and writing have taken on Chef Paul’s philosophy. <br />
<br />
Chef Paul was a visionary, a pioneer, a culinary legend, his life and memory will be honored with every mouthful of delicious Louisiana cuisine. Blackened Redfish, Turducken, Cajun gumbos, jambalayas and dirty rice would be Chef Paul’s choice of how we remember him best. At 75 we will miss this great and talented man. R..I.P. Chef Paul<br />
<br />
My version of a Chef Paul’s recipe, I hope you remember his greatness when prepare this dish.<br />
<br />
FETTUCCINE CHICKEN JAMBALAYA<br />
<br />
Ingredients<br />
1½ lbs 670 g Diced boneless chicken<br />
2 tbsp 30 ml Safflower oil<br />
2 tbsp 30 ml Butter<br />
½ lb 225 g Andouille sausage (or any hot raw sausage)<br />
½ cup 125 ml Diced onions<br />
2 2 Minced garlic cloves<br />
3 tbsp 45 ml Chopped parsley<br />
½ cup 375 ml Diced green bell pepper<br />
2 2 Diced celery stalks<br />
2 cups 500 ml Peeled, seeded, chopped tomatoes<br />
1 tsp 3 ml Each of white pepper, black pepper, oregano leaves, basil, thyme leaves, garlic powder, onion powder, chilli powder.<br />
2 tsp 10 ml Worcestershire sauce<br />
3 drops 3 drops Tabasco sauce<br />
1 lb. 454 g Fettuccini noodles<br />
<br />
Directions<br />
<br />
In a Dutch oven or large kettle, sauté the chicken in the oil and butter, add the sausage and vegetables and continue to sauté until vegetables are tender.<br />
<br />
Stir in the remaining ingredients (except pasta). Reduce heat. Cover and simmer on low heat for 40-45 minutes. <br />
<br />
Cook the fettuccini to al dente in 8 cups (2 l) boiling salted water. Drain. Toss the pasta first with a small amount of the sauce then place on a serving platter. Pour chicken on the noodles and serve. SERVES 6Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-86280733821031818872015-08-08T10:20:00.000-07:002015-08-08T10:20:26.710-07:00Passion Re-Kindled Cooks Re-Energized <div class="MsoNormal">
Over the forty plus years of culinary guidance I have trained
literally hundreds of cooks, chef de parties, sous chefs and chef de cuisines. Having
hired most them, I always ask this one question during the interview: “Why do
you want to become a cook and then chef?” The answer is often the same, “I have
a passion for cooking.” </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvbuHq_0c_OV_MzqtikQVDnBH2w4OG88MeEpeVpcUMJgiDaA77mT9_rQPkfdj0_XNqt73XckeTBLjO2qU_eZRAR7GEWHCkfeT3VeH_pcXu1cUqV6W0vtgz3LIGocIGN4u0UcrQg/s1600/kananaskis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvbuHq_0c_OV_MzqtikQVDnBH2w4OG88MeEpeVpcUMJgiDaA77mT9_rQPkfdj0_XNqt73XckeTBLjO2qU_eZRAR7GEWHCkfeT3VeH_pcXu1cUqV6W0vtgz3LIGocIGN4u0UcrQg/s640/kananaskis.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-size: x-small;">Kananaskis Lodge, AB</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soon however the reality of the job settles in and the
stresses become high, the performance weakens and the passion soon fades. Little
did they understand the work place and the career they are choosing? Hours are
long often 10 or more a day with a minimum of 60 per week. Wages are low, most
cooks in Canada make 12.00 per hour or less (before taxes) yet the cost of
living is high, average rent in Canada 1200.00 per month (before utilities) so
the cook (and most others in the hospitality business) must work 100 hours just
to pay rent. They must study for provincial gold seals and then onto
inter-provincial red seals to achieve journeyman status, 2 years of school at
the college level and then 1800 hours of on the job training, to make that
12.00. They must meet health department codes and be approved by local, county
or state, provincial governments. They must meet liquor control board service codes
and be licensed by the board, meet and exceed corporation’s standards with whom
they are employed. And, more than anything keep the client happy and excited to
consume the food they cook.</div>
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<br /></div>
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They face hot kitchens (I once worked in one that 129°F I
was taken to hospital with heat induced pneumonia). Stress from what is cooking, stress of cooking
in timely fashion (consumers now think everything must come a QSR paces), stress
from servers (who are stressed by clients) stress from chefs, stress from
managers not mention personal stresses that we all must deal with daily. Stress
from just breathing, the average cook will gain 3-5 pounds a year from simply
breathing in the oils used to cook. </div>
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<br /></div>
<div class="MsoNormal">
Stress to maintain and create menus with food
items that people actually know and want to eat. Stress of presenting that food
in a fashion that is pleasing to the sight as consumers eat with their eyes
first, (if it doesn’t look good it is not going to taste good.) Stress from
having often to work twice as hard because many co-worker do not show for their
shift, simply quit without notice. The
stresses are so great that according to The 21st Century Psychology: A Reference Handbook , “included in the top
ten suicidal occupations are businesspeople, cooks, writers, mine workers and
police officers (oh oh, I have done the first four.) College professors and
minister are the lowest risk,” (I have done those two too.) It may be true that
those who are more creative and concerned with their offering may be those who
are at the highest risks. Passion is sure to get a good re-thinking given the
circumstances any cook or chef must work daily beneath. So what is a cook to do, or anyone for that
matter to keep the passion flowing so that the ultimate career goal is accomplished?
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Shake up your routine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As difficult as this may seem to a cook, for they must
follow routine to insure excellence in service, the mise-en-place must be
exactly the same daily. Shaking up the routine may be exactly what the doctor would
order. Routine and boredom often go hand and hand. Many cooks lose their
passion because of the factory line step up in the kitchen. They do exactly the
same thing day in and day out without any change or challenge. They are not
required to use the skills they thought they had and were the reason they
became cooks in the first place and so the desire fades and the boredom from
routine takes place, the once excited cooks becomes the complacent employee,
doing just enough to get by. Adding a
little variety to your day might be just what they need. Try creating something
new for the daily staff meal, eat at ethnic restaurants for variety in culinary
and cultural experience, write a daily journal with the pros and cons of the
day (be sure both are therein). Most
importantly mentor a junior and allow yourself to be mentored by a senior. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Give yourself incentives<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Don’t wait for the manager, chef or servers to validate you,
follow the five P’s and you will know you have validation in self. (The five P’s:
Proper, Presentation, Prevents, Poor, Performance.) Be your own cheer leader,
when you do excellence, you know it, be extremely happy with yourself in doing
so. . When you have a difficult catering job ahead of you, find a way to reward
yourself after you complete that affair, believe the client when they say “a
job well done.” That is your validation,
think on that to really brighten your day and keep that accolade to yourself
but be sure to give it to your team. Celebrating those entire small successes
can (every plate that returns to the kitchen scraped clean) help you recognize
what’s going right.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Build new skill sets<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The death nail for any cook is to think they know it all, learning
a new cuisine is a great way to fire up your creativity and to get inspired
again. It also makes you a more creative and therefore more valuable chef.
Whether you read a new cookbook, browse cooking blogs, take service and
culinary classes, or simply ask more questions of your mentor, find a way to
keep growing and increasing your knowledge base. Then teach it to others.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Variety of Spice outside of work<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Your job is what you do not who you are. Find the things
that define you then do them with your whole heart. If you follow politics then
support your local MP, MPP, MLA etc. Get involved with getting them
elected. Teach others what they need to
know to have a life that is better than yours. Wisdom is the application of
knowledge, seeing that knowledge grow within another has great rewards. Try a new exercise routine, sign up for a cooking
class (one where you have no skill in) or some other type of class, start a new
hobby. But more than anything else spend
time with your family. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Surround yourself with encouraging people<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Join culinary groups where you can voice your concerns,
failures and challenges, chefs associations, world cooks association, other
social clubs like Lions Clubs then get involved. Go to church, one that has
your belief system and where you learn something every time you meet. Meet your best friend for just you two time.
Plan and keep a date. Volunteer with a nonprofit. Fill your life with positive
influences. Read a lot; try reading a successful person biography twice a
month. Always try to be part of
something bigger than you are.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Hug a veteran or those who presently serve, someone who gave
so much for you, deserves so much from
us. Find what a vet's need, then go and
do it for them. Cook them a meal, cook them a bunch meals. You cannot repay
what they have given.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Get a reality check<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sometimes, just on occasion, take a reality check of your
life and what it can be. Then make plans that are attainable and work toward them.
Talking honestly with your co-workers, friends and mentors about their jobs can
give you a much-needed reality check on your work. Others experiences may be
the guiding light to shape your future, or they be the lesson needed to avoid a
looming failure, whichever they may be, learn and glean from what others have
already endured, why repeat a mistake someone else has, why not repeat a
success someone else has created. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
An award winning recipe is not often a secret recipe but
rather one that is done exactly right and served in perfection. One which made over and over again until it
is perfect. Every year there many state
fair award winning pies, isn’t an apple pie just an apple pie, not when it is
done flawlessly. So make your mistakes but learn from each one and then
improve. Be real, with others, co-workers, chefs, managers and most importantly
yourself. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be grateful, look around you, no matter what you see there
is always someone worse off, on a recent trip I had a meal with a family of 6
in what could be consider a hole in a wall (literally) yet a happier more
grateful group of people I have rarely met. Living on less than 5.00 per day
for the six of them, they insisted on providing me with lunch. Lesson learned,
thank you Lord for the real beautiful people may I ever be like they. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Practice kindness.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Kindness is defined as usefulness employed. It is doing
something for someone without the expectation of a return. It is seen mostly in
compassion, what is compassion? It is to experience what another undergoes and
to have the power to change it. Everyone sees the beggar not everyone is compassionate
upon him however, why not you? </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let me give you a personal story related to kindness and
showing compassion, based on Proverbs 19:17 (NIV) Whoever is kind to the poor
lends to the Lord, and he will reward them for what they have done.</div>
<div class="MsoNormal">
A few years ago I decided to learn about the working of a
seed, not by science, but by an expert in seeds, a farmer. My very good friend
Murray is a farmer outside of Calgary Alberta so I invited him and his wife for
a stay with Dianna and I at Kananaskis Lodge so we could talk and I could learn
of the power of the seed. He was delighted to go but we would have to stop in
High River to obtain some parts to repair a tractor of his. No problem, when we
arrived at the tractor outlet there was a food truck and we decided to have some
hamburgers and fries. As I purchased our
food a couple of men came along begging the food truck owner for some food. He
chased them away, but compassion within me spoke and I bought them their meals.
A whole ten dollars, but how happy they were to get something to eat, we
continued on our journey. Inside myself God spoke and said “see what I will do
with that ten dollars.”</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We arrived at the
lodge and were given a two bedroom suite as that was all there was left. We
went down to the dining room for dinner and here we were greeted by a maître d’
whom I had trained. He was very happy to see us and treated us to a flambé
dessert of Cherries Jubilee after our steaks. After dinner we returned to suite
to continue our education on seeds, shortly there came a knock on the door and
a very large basket of fresh fruit and chocolates had arrived, again courtesy
of the maître d’ . We had a great time learning and eating chocolate. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As we departed the next day I went to the check out to pay
our bill, expecting a bill around 800.00 for the suite and dinner the evening
before. Instead I was handed a bill for 60.00 just for the taxes due. The
manager of the hotel and the maître d’ paid for the rest. Was I happy, you
betcha. Then that small voice spoke up and said, see what I did with that ten
dollars you spend for those two men. Compassion, show it, live it and let </div>
<div class="MsoNormal">
God shed
His upon you.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Learn to forgive,</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The best way to get your passion back is to practice
forgiveness. First to self, then to others, some hurt that is small within if left to
fester can become huge, be quick to forgive and your be quick to receive the benefits
of forgiveness. Forgiveness is your
freedom plan, harbouring hurt does nothing to the one that hurt you, it only
causes harm within yourself, their gone and living their life, your lack of forgiveness
stops you from living yours. You will find
mean spirited people everywhere, forget them, forgive their words and move
forward. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Words are powerful, be sure
yours are always infused with forgiveness. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally read a Proverb a day, they will encourage your
spirit, lift your soul and bring you to wise decisions, just look at this from
Chapter Two:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Proverbs 2 New
International Version (NIV)<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My son, if you accept my words and store up my commands
within you, 2 turning your ear to wisdom and applying your heart to understanding—3
indeed, if you call out for insight and cry aloud for understanding, 4 and if
you look for it as for silver and search for it as for hidden treasure, 5 then
you will understand the fear of the Lord and find the knowledge of God. 6 For
the Lord gives wisdom; from his mouth come knowledge and understanding. 7 He
holds success in store for the upright, he is a shield to those whose walk is
blameless, 8 for he guards the course of the just and protects the way of his faithful
ones. 9 Then you will understand what is right and just and fair—every good
path. 10 For wisdom will enter your heart, and knowledge will be pleasant to
your soul. 11 Discretion will protect you, and understanding will guard you<o:p></o:p></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-44103422711016595052015-02-03T12:35:00.000-08:002015-02-03T12:35:17.612-08:00Otavalo, Ecuador Part 2<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMbCAkuiX3E9H3jKfY0Y26JJfn_56F5eFe1UWYNThHZwNThvHb3dwQdIZCxCCJI0_ACZgxtuQDtNkfhJc3H3hMIqg77Qs3_anV4s8oA8_Kt8rc1RLSyuP0zRRZ83kyMPx4uqwGQ/s1600/queenston-restaurant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMbCAkuiX3E9H3jKfY0Y26JJfn_56F5eFe1UWYNThHZwNThvHb3dwQdIZCxCCJI0_ACZgxtuQDtNkfhJc3H3hMIqg77Qs3_anV4s8oA8_Kt8rc1RLSyuP0zRRZ83kyMPx4uqwGQ/s1600/queenston-restaurant.jpg" height="175" width="400" /></a></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
Every place has "that place" you know the one that
has everything which makes it extraordinary, memorable. <span style="mso-spacerun: yes;"> </span>Niagara Falls has a few, my favorite (perhaps)
is<span style="mso-spacerun: yes;"> </span>the restaurant below the Brock
monument. Queenston Hieghts Restaurant, which<span style="mso-spacerun: yes;">
</span>has spectacular views of the Niagara basin, Niagara on the Lake, scenes
of the river as it flows into Lake Ontario. <span style="mso-spacerun: yes;"> </span>The food is at par with most Niagara restaurants,
but it is totally the surroundings. <span style="mso-spacerun: yes;"> </span>A
historic War of 1812 heritage site, it is located close to where Sir Issac
Brock was mortally wounded during the battle of Queenston Heights, a decisive
battle of victory over the Americans. I love history and here Canadian history
was made.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_SB_O_ldJX3IUJQkH6JgwQCsLlyQRxcIlF7RqfXkdL8RnwEMCxdAgoTN_CpxBfx7SZtfB2s59vpGr_E5sf9vnU0gklnexx8BY4omEjlu8P7PQhsg3Zu50meYRAqRQZnJi1nu0w/s1600/IMG_1182.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_SB_O_ldJX3IUJQkH6JgwQCsLlyQRxcIlF7RqfXkdL8RnwEMCxdAgoTN_CpxBfx7SZtfB2s59vpGr_E5sf9vnU0gklnexx8BY4omEjlu8P7PQhsg3Zu50meYRAqRQZnJi1nu0w/s1600/IMG_1182.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
So too, my trip to Otavalo, Ecuador brought me to such
places of interest. Spectacular views, <span style="mso-spacerun: yes;"> </span>incredible settings, food that was good, and
rich in history. One such place is nestled beneath the Imbabura volcano is La
Laguna de San Pablo, also known by the <em><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">indígenas</span></em> people as
Imbakucha. It is largest of the 28 stunning lakes of Imbabura province. A quick
taxi ride of just 4 km from Otavalo the lake is a quiet, peaceful place, to
watch 12 species of waterfowl, go horseback riding, mountain biking, search for
amphibians or fish for trucha (trout). </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6VcNqbWBb3yv0RQtT2Rw18Rrkb2yvEXogN2wVZ-S0wyNrJVxworumLe85AA-U6crgIspRUCTYj0ve9wNIYa3pqXd5bHt9ICpJU45XCYvLOGAXHJGlqUQSGLtY5CUS8I8hSdczA/s1600/IMG_1213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6VcNqbWBb3yv0RQtT2Rw18Rrkb2yvEXogN2wVZ-S0wyNrJVxworumLe85AA-U6crgIspRUCTYj0ve9wNIYa3pqXd5bHt9ICpJU45XCYvLOGAXHJGlqUQSGLtY5CUS8I8hSdczA/s1600/IMG_1213.JPG" height="320" width="264" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwKuahzWyFvfUxwKNGzppXuZHnPwJ6l1Dh8LCY4lnDuOQnazGw8fUYYnj_-Gn585v8OVW4dATHrcMpvgdAVZO29iaLMUfjBN5HGYzw74bzPfwDC5Lx1j14PuZjp2mEz-uCvFAJA/s1600/IMG_1236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwKuahzWyFvfUxwKNGzppXuZHnPwJ6l1Dh8LCY4lnDuOQnazGw8fUYYnj_-Gn585v8OVW4dATHrcMpvgdAVZO29iaLMUfjBN5HGYzw74bzPfwDC5Lx1j14PuZjp2mEz-uCvFAJA/s1600/IMG_1236.JPG" height="320" width="240" /></a>On these rainy, chilly days in January the water sports are
not likely what you may want to do, but should you visit in better weather you
may enjoy a variety of swimming, boating, fishing or just relaxing and passing
the day away. If you are so inclined, you can hike around the 15 km circumference
of the lake. <span style="mso-spacerun: yes;"> </span>From the lake flows the Peguche
river and a waterfall<span style="mso-spacerun: yes;"> </span>of 18m (54ft) which
bears the same name as the river, set in a nice nature park.</div>
<div class="MsoNormal">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwHpj3WVJVhITwiiz3mW_fEGaweutaGfuoXKcvojy90sHJtSd8OIqyH4TPyymSGPvGEyv76-SagkSgjlxmtt-O9peq_Pg5NaFZ-Epww5WzCBEx8_QyXoKvTmZyML_txQH0qUfJA/s1600/IMG_1190.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwHpj3WVJVhITwiiz3mW_fEGaweutaGfuoXKcvojy90sHJtSd8OIqyH4TPyymSGPvGEyv76-SagkSgjlxmtt-O9peq_Pg5NaFZ-Epww5WzCBEx8_QyXoKvTmZyML_txQH0qUfJA/s1600/IMG_1190.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABcI1uIZ2jpvc_0HLG_PrGzUbMfagS1Y6qPuHgixMLdslVgOeO8ARVT4UotSSuCa-jRLWYYiy76ZUHWG9RtD7Q9rmvhtMQqZPfaX09hiT9fYpMeSSJ_fvhcV77uO4nE27z5uB9g/s1600/IMG_1187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABcI1uIZ2jpvc_0HLG_PrGzUbMfagS1Y6qPuHgixMLdslVgOeO8ARVT4UotSSuCa-jRLWYYiy76ZUHWG9RtD7Q9rmvhtMQqZPfaX09hiT9fYpMeSSJ_fvhcV77uO4nE27z5uB9g/s1600/IMG_1187.JPG" height="240" width="320" /></a>On the shore of La Laguna de San Pablo is a small resort
called Puerto Lago, set as a lighthouse on the coast. This resort has what some
consider the finest restaurant of the Otavalo area. A pleasant park setting,
special cabin style suites for those who choose to stay on the lake. <span style="mso-spacerun: yes;"> </span>The restaurant is <span style="mso-spacerun: yes;"> </span>The most exciting thing was a Aji sauce (my
recipe featured in part 1). I had a stuffed trout, which were supposedly caught
from the lake, although it seemed doubtful as it fish was not fresh and had a
texture that stated it had been previously frozen. <span style="mso-spacerun: yes;"> </span>The fish was stuffed with chopped seafood and
breadcrumbs which lacked seasoning, but more disappointing was that the cook
deep fried the chopped seafood making the tiny pieces into bits of rubber. <span style="mso-spacerun: yes;"> </span>A cream caper sauce, which again lacked flavor
coated the fish. <span style="mso-spacerun: yes;"> </span>I found the small
Otavalo restaurants, like Chievce 523 (at 1/3rd the cost) to be a far more flavorsome.
La Laguna de San Pablo is truly a special place, but maybe pack a picnic to
dine upon. Considered international gourmet,
but I found I no better than 2 year culinary student fare. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SyHUZbxN9aKun_d-kcQOO_2TSUNd-D0E8jmTl9v2H0unLQ3ehKwUja-KR8eoe9J-KyE3nVKLd79aCpafg_L60v9Y62yF66CNvhJBYgIGxym51l2qtJm6sByEWx1nx4vdcN9UPg/s1600/IMG_1199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SyHUZbxN9aKun_d-kcQOO_2TSUNd-D0E8jmTl9v2H0unLQ3ehKwUja-KR8eoe9J-KyE3nVKLd79aCpafg_L60v9Y62yF66CNvhJBYgIGxym51l2qtJm6sByEWx1nx4vdcN9UPg/s1600/IMG_1199.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Unquestionably my favorite meal<span style="mso-spacerun: yes;"> </span>in the Otavalo area (Cotacahi) was not in a restaurant
at all, but in the home of fabulously nice family who shared a pot of homemade
chicken and pasta soup. Served with a side of beans, a corn on the cob and a
slice of quesco fresco. <span style="mso-spacerun: yes;"> </span>The soup was
made with great care and served with a joy and pride. The humble setting could not
compare with the gourmet setting of Puetro Lago because of the happiness of this
family and the wonderful hospitality they showed to us. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhtSISNf4DZzI0I2wu-1XSSpI__ukkCqv4GgnwwAeaQLiWlXjp0yanNSTrOhN60wqXBm2ABwRNv-IRfs10D3lup-oZc31bP9TJh8nAuLQzYKAznPXI09LNWNmotoNnHNjCbDqqg/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhtSISNf4DZzI0I2wu-1XSSpI__ukkCqv4GgnwwAeaQLiWlXjp0yanNSTrOhN60wqXBm2ABwRNv-IRfs10D3lup-oZc31bP9TJh8nAuLQzYKAznPXI09LNWNmotoNnHNjCbDqqg/s1600/IMG_1241.JPG" height="480" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cotacahi is a must go to town, again a few miles from Otavalo,
but a world of difference. Otavalo's markets are like none other but the
leather shops of Cotacahi <span style="mso-spacerun: yes;"> </span>are incredible
as well, Artisan shops line the main street and you can buy any type of leather
item, from shoes, boots and jackets to coin purses, bags, and suitcases, so be
sure to make it one of your stops while in the area. <span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1Rd8UW_MPfJuCnq8H9UAlmowN9zV4-e0PWd3c5RC_XehMjyJ9Pf5M-8nwaH7N9NB6ENWReEi0vNHGit2p7OD436FieQlf2grxKw5lN9YiImJle2Dz9eojig75GwpeiBOmzAQHA/s1600/IMG_1170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1Rd8UW_MPfJuCnq8H9UAlmowN9zV4-e0PWd3c5RC_XehMjyJ9Pf5M-8nwaH7N9NB6ENWReEi0vNHGit2p7OD436FieQlf2grxKw5lN9YiImJle2Dz9eojig75GwpeiBOmzAQHA/s1600/IMG_1170.JPG" height="240" width="320" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Stuffed Trout</b></div>
<div class="MsoNormal">
6 ea Trout, boneless</div>
<div class="MsoNormal">
6 oz Crab Meat, cooked </div>
<div class="MsoNormal">
6 oz Cooked Shrimp, chopped</div>
<div class="MsoNormal">
6 Tblsp Butter </div>
<div class="MsoNormal">
3 Tblsp Onion, finely
chopped</div>
<div class="MsoNormal">
3 Tblsp Parsley,
chopped</div>
<div class="MsoNormal">
3 Tblsp Celery,
chopped</div>
<div class="MsoNormal">
1 1/2 cup Bread
Crumbs, fine</div>
<div class="MsoNormal">
1 Tbsp Chef K seafood seasonings</div>
<div class="MsoNormal">
2 Eggs, beaten</div>
<div class="MsoNormal">
Salt <span style="mso-spacerun: yes;"> </span>& pepper to
taste</div>
<div class="MsoNormal">
Butter </div>
<div class="MsoNormal">
If the trout are head on, remove the heads. Remove any
fibres from the crab and flake. Prepare shrimp. Melt butter and saute onion,
parsley and celery until softened. Remove from heat. Add crumbs, seasonings, crab
meat, shrimp and eggs. Mix well. Season with salt and pepper Fill pocket inside
of trout with stuffing. Brush surface of fish with butter. Bake in 375 degree
oven until just done, about 15 minutes. Baste with butter once while baking.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with <b style="mso-bidi-font-weight: normal;">Tarragon Cream Sauce.</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/2 cups white wine</div>
<div class="MsoNormal">
1 small yellow onion, chopped</div>
<div class="MsoNormal">
1/4 teaspoon pepper</div>
<div class="MsoNormal">
2 sprigs fresh tarragon, plus</div>
<div class="MsoNormal">
1/2 tablespoon chopped fresh tarragon leaves</div>
<div class="MsoNormal">
1 cup heavy cream</div>
<div class="MsoNormal">
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
In large saucepan, over medium high heat, bring wine, onion,
pepper, and whole tarragon sprigs to a boil.</div>
<div class="MsoNormal">
Reduce heat and simmer, uncovered, until mixture is reduced
by at least 1/2, about 25 minutes, depending on the size of your pan.</div>
<div class="MsoNormal">
Remove and discard the tarragon sprigs.</div>
<div class="MsoNormal">
Add cream, reduce heat, simmer gently until slightly
thickened, about 15 minutes.</div>
<div class="MsoNormal">
Remove from heat and stir in salt and chopped tarragon.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ecuadorian Chicken Pasta
Soup</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 pounds chicken drumsticks with skin</div>
<div class="MsoNormal">
1 whole red onion, finely chopped</div>
<div class="MsoNormal">
3 garlic cloves, finely chopped</div>
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1 whole red bell pepper, finely chopped</div>
<div class="MsoNormal">
1 tablespoon parsley, finely chopped</div>
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1 tablespoon extra for garnish cilantro, finely chopped</div>
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2 tablespoons achiote oil</div>
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1 1/2 teaspoons ground cumin</div>
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1 1/2 teaspoons dried oregano</div>
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8 cups homemade chicken broth</div>
<div class="MsoNormal">
2 whole scallions, trimmed</div>
<div class="MsoNormal">
3 potatoes peeled and cut into 1 inch pieces</div>
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1 cup small soup pasta cooked</div>
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1 cup carrots, chopped</div>
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1 cup frozen peas, thawed</div>
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<br /></div>
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of water. Set aside. In a Dutch oven pot or medium deep pot, heat the achiote
oil.</div>
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bell pepper, parsley, and cilantro. Saute for 2 minutes.</div>
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flavorings. Saute for 5 minutes.</div>
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Add in 1/2 tsp of cumin and 1/2 tsp of oregano. Stir and
cook for 20 minutes.</div>
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Add in carrots, cover pot, and cook until fork tender, about
10 minutes.</div>
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Add in the pasta, peas, cover pot, and cook for another 5
minutes.</div>
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Season soup with salt and pepper and serve soup when chicken
meat is falling off the bone, all vegetables are tender, and when it's thick.</div>
<div class="MsoNormal">
Serve along with sliced avocados, a wedge of lime, and Aji hot
sauce.</div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-35488031809413201962015-02-02T09:50:00.002-08:002015-02-08T07:51:14.567-08:00Foods of Otavalo, Ecuador Part 1<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVgN2kkvOxuZ_jrO5q_UWy41TcxvpvsCXsGlQDALnPAPS_QLI-V8-l6VmhPNuRrYvAVeEUrchXPCoRizGIq5NcP_-j4M6ouPye8XqHackduAMfChqSxIikrQ85IlQgJeoP_1yVw/s1600/otavalo_map_mc.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVgN2kkvOxuZ_jrO5q_UWy41TcxvpvsCXsGlQDALnPAPS_QLI-V8-l6VmhPNuRrYvAVeEUrchXPCoRizGIq5NcP_-j4M6ouPye8XqHackduAMfChqSxIikrQ85IlQgJeoP_1yVw/s1600/otavalo_map_mc.gif" height="320" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfzyrd8LK3wo9WU7RZOG6_2rbb0YxZ9Jj2ZcDqznJ13Xyx4chmMSXXFWHRaL1m3OmNtV4-Jt-BJHYC9YJy8Ehw2uNqoRwIU9GeRcN1-5Wy00J-FOtY0jTiKyIBl8IgDxHRHyA2w/s1600/IMG_1157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfzyrd8LK3wo9WU7RZOG6_2rbb0YxZ9Jj2ZcDqznJ13Xyx4chmMSXXFWHRaL1m3OmNtV4-Jt-BJHYC9YJy8Ehw2uNqoRwIU9GeRcN1-5Wy00J-FOtY0jTiKyIBl8IgDxHRHyA2w/s1600/IMG_1157.JPG" height="240" width="320" /></a>As many Canadians rush to the sunny, warm Caribbean or
Hawaiian beaches in the chill of the dark Canadian winter, I get an invitation
to visit Otavalo, Ecuador, not exactly a tourist hot spot in any sense of the
word, yet better than 30 cm of snow to shovel. However dollar for dollar there
is no comparison, if you do not need the beach, this truly is the place for
anyone to visit for a breathtaking winter or summer break, in fact so nice are
the people and the area that many Canadians and Anericans make this area of
Ecuador home year round. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here the beautiful people are those of the area, friendly,
warm, hardworking, ever a smile on every face.<span style="mso-spacerun: yes;">
</span>A mix mostly of Latin Americans and Ecuadorian natives <span style="mso-spacerun: yes;"> </span>(<i><span style="font-family: "Calibri","sans-serif"; font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">indígenas</span></i><i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">)</span></i> , harmony is
the sense any outsider will see. <span style="mso-spacerun: yes;"> </span>Stop in
the town square and soon the Otavaleños <span style="mso-spacerun: yes;"> </span>will be greeting you with a cheerful "buenos
días or buenas tardes " depending on the time of day. Don't be surprised
if the old or young just slide up <span style="mso-spacerun: yes;"> </span>to you
as you sit on a bench and just want to talk with you, just conversation, that's
what they are up to, unlike many other third world countries where an outsider
is a target for the beggars, in fact here you will be hard pressed to even see
a beggar and when you do you will be moved to help them .</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r2ilvWCFpijaAeJ1ung3GG8qHIEZOJlaY3q8OYMpEiOaLIZluSZz9Kf8IdzKWm2PrrXxgHubS7Q5P1Pe_ndxg8P0FtxsB0cNkWKEBcBN7i1lSWebgbh4R8Prf-sxdPioOZAXPA/s1600/IMG_1242.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r2ilvWCFpijaAeJ1ung3GG8qHIEZOJlaY3q8OYMpEiOaLIZluSZz9Kf8IdzKWm2PrrXxgHubS7Q5P1Pe_ndxg8P0FtxsB0cNkWKEBcBN7i1lSWebgbh4R8Prf-sxdPioOZAXPA/s1600/IMG_1242.JPG" height="320" width="284" /></a><span style="mso-spacerun: yes;"> </span>You'll enjoy watching
the indigenas dressed primarily in traditional garments. Men wear dark felt
hats, short cotton white pants, blue ponchos and long ponytails. Women braid
their hair and wear frilly, colorful embroidered white blouses, long black
skirts, fachalinas (beautifully woven head scrafs) and bright layered beaded necklaces. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The street team with happy people, food everywhere,
restaurants, street vendors, or people just selling pots of chicken and
potatoes from their doorways. Mangoes, red giant globe grapes and beautiful
cherries (in the dead of winter) all sold by wheel barrow pushing vendors. <span style="mso-spacerun: yes;"> </span>Get them while you can, as the next fruit
becomes ready they<span style="mso-spacerun: yes;"> </span>too will be placed in
this simple form of transportation and retail. </div>
<div class="MsoNormal">
<br /></div>
<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxt3jI4OlzhLmeu5kNbV07waoVNYQan71_qGEaLLR9ArUYJ6spZ-e6QgRocU5tRgvsN6pikEFismtSfU5u3dMgfz7yFtshhGO0kgl2FJJFfUE4sZuLNxZgfY23iQpV4JH19U84Q/s1600/IMG_1160.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxt3jI4OlzhLmeu5kNbV07waoVNYQan71_qGEaLLR9ArUYJ6spZ-e6QgRocU5tRgvsN6pikEFismtSfU5u3dMgfz7yFtshhGO0kgl2FJJFfUE4sZuLNxZgfY23iQpV4JH19U84Q/s1600/IMG_1160.JPG" height="320" width="269" /></a>Not ready to enjoy street food, well Otavalo has one of the
greatest markets in the world. Daily fresh meats, vegetables, fruit and mercantile
are sold in three or four markets spread around the city, however, on Saturday
the entire center of town become one great market.<span style="mso-spacerun: yes;"> </span>Street after street, ally way and lane way all
teaming with thousands of people buying and selling Alpaca Llama wool,
blankets, leather goods, electronics, more foodstuffs, spices,</div>
a bargain hunter
could get lost for days within the market. If the kiosks of peddler's is not sufficient
for the shopper the streets, of course, are lined with retail shops offering
even more goods at incredibly low prices, at least by North American standards.<br />
<br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYa03rQDETTiLMp8YYXg7VOzD4DpFT1tVwdzRPHZuH8BngDZku89cm1z0gpsMLjm6ERq1RqKx6KAuMuTe8jwanbn_PjqPSm0QXhtACYEF4FpOt-0A8MUCtvnQR9hdLygr1RzqdQ/s1600/IMG_1256.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYa03rQDETTiLMp8YYXg7VOzD4DpFT1tVwdzRPHZuH8BngDZku89cm1z0gpsMLjm6ERq1RqKx6KAuMuTe8jwanbn_PjqPSm0QXhtACYEF4FpOt-0A8MUCtvnQR9hdLygr1RzqdQ/s1600/IMG_1256.JPG" height="320" width="271" /></a>Otavalo as with other Andes cities’s cuisine have a higher
consumptions of potatoes, corn, beans, grains, nuts, fermented food, hot soups
and coladas ( hot cereals made of grains flour). <span style="mso-spacerun: yes;"> </span>As protein goes, "pollo" chicken is
the mainstay, pork "credo" will follow and beef " carne de resa"
distant third (very high cost for the average person). <span style="mso-spacerun: yes;"> </span>The chicken is offered stewed, shallow fried,
but by far more <span style="mso-spacerun: yes;"> </span>Nearly every meal
consists of the feature accompanied by potatoes, rice and a side salad. The "patatas"
<span style="mso-spacerun: yes;"> </span>served boiled or semi fried. <span style="mso-spacerun: yes;"> </span>Arroz con pollo or Chaulafan is the Ecuadorian
version of fried rice which shouldn't surprise anyone that it is fantastically scrumptious
sold in great round pans street side much like Spanish Pella especially on the
Saturday market day. Many of the dishes will be offered with three condiments
Aji cirollo, Salsa Rosada,<span style="mso-spacerun: yes;"> </span>and Salsa
Amarillo (Yellow Pepper Sauce) all delectable and will leave you wanting more. <span style="mso-spacerun: yes;"> </span>Cuy (wild guinea pig) is the national dish in
Ecuador, small and stringy you will need to eat a few if your hungry, most commonly
served like chicken, rotisserie or fried if you can in fact find a restaurant
that serves it, many advertise such but few actually do.<br />
common is baked or slowed, turned on a rotisserie, " asador
de pollos". </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZN-nlK5z2m27H4OSi5dA6UNB4qSxXSnwZmD8gDGgTQtLMGEGuPzy-KgRf7SGP-yiE8B245QJDN31QkuICZE72Z4qIkRFEvaRD24w_qP-h8a7bAT-st5qBuAIAuebeLuV-AMGlg/s1600/IMG_1158.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZN-nlK5z2m27H4OSi5dA6UNB4qSxXSnwZmD8gDGgTQtLMGEGuPzy-KgRf7SGP-yiE8B245QJDN31QkuICZE72Z4qIkRFEvaRD24w_qP-h8a7bAT-st5qBuAIAuebeLuV-AMGlg/s1600/IMG_1158.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Otavaleños pride themselves in the cleanliness of streets,
homes and restaurants. You constantly see street sweepers cleaning the
sidewalks and roadways, by street sweepers I mean people with brooms not great sweeping
machines. <span style="mso-spacerun: yes;"> </span>The homes (even in the
poorest) are spotless, so much so<span style="mso-spacerun: yes;"> </span>that
the dirt floors look spotless. Restaurants are immaculate, every area exhibits
the highest standards of hygiene and cleanliness. <span style="mso-spacerun: yes;"> </span>I certainly would have taken pride in each
kitchen that I visited. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One of my favorite spots for coffee was a small chocolate
restaurant called "Choccobanano" here we experienced the owners
(Hugo) excellent individually brewed café negro fuerte, served by </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHFVSdesSjC5UPcwDnjtedt6Gk0nlJ_RHsWSKrvmN5FJ_4RvPmSfmTzQWYsucNoQrmgYMoI9zz4LVgYElk5KIaRMX92P0upwqtTb39WcAnQtbdIcJmu-vU20WOB7w9Nwwpkwgng/s1600/IMG_1218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHFVSdesSjC5UPcwDnjtedt6Gk0nlJ_RHsWSKrvmN5FJ_4RvPmSfmTzQWYsucNoQrmgYMoI9zz4LVgYElk5KIaRMX92P0upwqtTb39WcAnQtbdIcJmu-vU20WOB7w9Nwwpkwgng/s1600/IMG_1218.JPG" height="240" width="320" /></a></div>
Esther along
with excellent food created by his cook Mayra. Here we talked local food and
chocolate, I taught them about the Canadian butter tart, "pastelería
mantequilla tarta" while they shared a family secret banana bread recipe,
" pan de plátano" see below for the recipes.<br />
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">PASTELERÍA MANTEQUILLA TARTA</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Butter Tarts</b></div>
<div class="MsoNormal">
2 cups all-purpose flour</div>
<div class="MsoNormal">
1 teaspoon white sugar</div>
<div class="MsoNormal">
1/4 teaspoon salt</div>
<div class="MsoNormal">
1 teaspoon baking powder</div>
<div class="MsoNormal">
1 cup lard<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
1/3 cup cold water</div>
<div class="MsoNormal">
1 egg yolk</div>
<div class="MsoNormal">
1 teaspoon vanilla extract</div>
<div class="MsoNormal">
1 teaspoon distilled white vinegar</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
In a medium bowl, mix together flour, sugar, baking powder,
and salt. Cut in lard until mixture resembles coarse meal.</div>
<div class="MsoNormal">
In a separate bowl, whisk together water, egg yolk, vanilla
extract, and vinegar. Stir into flour mixture and knead dough briefly, just
until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to
work with when chilled. Can be stored in refrigerator for up to 1 week.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>1/2 cup raisins</div>
<div class="MsoNormal">
1/4 cup soft butter</div>
<div class="MsoNormal">
1/4 cup packed brown sugar</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtg8j_BwApuoi4p6J-mCOeMB-nxanF9hopfd5ov90sNPdv6kYXlvvJT2g8aR6R2swKQ55qryw3UhTDWin44T_jUO017e5xrDGqlWBUm3lFQvS1uWI5Wz7tADYdXt55MhCxbuGTQ/s1600/buttertart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtg8j_BwApuoi4p6J-mCOeMB-nxanF9hopfd5ov90sNPdv6kYXlvvJT2g8aR6R2swKQ55qryw3UhTDWin44T_jUO017e5xrDGqlWBUm3lFQvS1uWI5Wz7tADYdXt55MhCxbuGTQ/s1600/buttertart.jpg" /></a></div>
<div class="MsoNormal">
1 pinch salt</div>
<div class="MsoNormal">
1/2 cup corn syrup</div>
<div class="MsoNormal">
1 egg, lightly beaten</div>
<div class="MsoNormal">
1/2 teaspoon vanilla</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Prepare muffin pans by rolling out pie dough and cutting
4-inch (approx) circles; fit dough circles into muffin cups; set aside in
fridge until ready to fill.</div>
<div class="MsoNormal">
In a small bowl, place raisins and cover with hot tap water;
let stand on the counter for 30 minutes.</div>
<div class="MsoNormal">
In a large bowl, using a wooden spoon, mix together the soft
butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved
and butter is creamed.</div>
<div class="MsoNormal">
Add egg and vanilla and mix well.</div>
<div class="MsoNormal">
Drain raisins.</div>
<div class="MsoNormal">
Retrieve tart shells and divide raisins equally into all
shells; then divide butter mixture into all tarts.</div>
<div class="MsoNormal">
Bake at 400F for 15-20 minutes; filling will be lightly
browned but still bubbling.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHv14H-UimCSeU-F8NsiDLV86vPS0Vxa56sQsjRdZiMGRPxjnNMBCygdkjrwUW4W7pVUX-pCyGxcLvDDjWpltrpCTlNX_UsjPRQTCD_EZmtzGoOY4HA2FIwWunXeD2jFx0jw7Lg/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHv14H-UimCSeU-F8NsiDLV86vPS0Vxa56sQsjRdZiMGRPxjnNMBCygdkjrwUW4W7pVUX-pCyGxcLvDDjWpltrpCTlNX_UsjPRQTCD_EZmtzGoOY4HA2FIwWunXeD2jFx0jw7Lg/s1600/IMG_1246.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">MAYRA'S PAN DE BANANA</b></div>
<div class="MsoNormal">
Spanish version as given to me. (Versión española como dado
a mí .)</div>
<div class="MsoNormal">
Ingredientes</div>
<div class="MsoNormal">
2 tazas de harina preparar </div>
<div class="MsoNormal">
1 taza de harina integral</div>
<div class="MsoNormal">
1 taza de azύcar morena</div>
<div class="MsoNormal">
1 taza de nueces picaditas (optativo)</div>
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2 cucharadas de harina de garbanzo diluidas en agua</div>
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2 o 4 bananas maduras y aplastadas como en pure</div>
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3 cucharaditas de polvo de hornear</div>
<div class="MsoNormal">
1/3 taza de aceite</div>
<div class="MsoNormal">
2 taza de auga caliente</div>
<div class="MsoNormal">
Preparación</div>
<div class="MsoNormal">
<span style="color: #212121; font-family: "inherit","serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Precaliente el horno a 165</span><span style="color: #212121; font-family: "Cambria Math","serif"; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: "Cambria Math"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">⁰</span><span style="color: #212121; font-family: "Times New Roman","serif"; font-size: 10.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">C.</span></div>
<div class="MsoNormal">
Mezcle todos los ingredientes secos. Agregue las nueces, la
haṅna de garbanzo en agua y el hiviendo. Finalmente incorpore la banana y el
polvo de homear. Puede batir la harina de garbanzo con agua gasificada nieve y
agregar la banana. Untar un molde y cocinar que esté cocido, hornear durante 1
hora para 1⅓ horas.</div>
<div class="MsoNormal">
English Version</div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
2 cups flour, all purpose</div>
<div class="MsoNormal">
1 cup whole wheat flour</div>
<div class="MsoNormal">
3 teaspoons baking powder</div>
<div class="MsoNormal">
1 cup brown sugar</div>
<div class="MsoNormal">
1 cup chopped walnuts (optional )</div>
<div class="MsoNormal">
2 tablespoons chickpea flour diluted in water</div>
<div class="MsoNormal">
2 cup hot water</div>
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2 or 4 ripe bananas and crushed and mashed</div>
<div class="MsoNormal">
1/3 cup oil</div>
<div class="MsoNormal">
Preparation</div>
<div class="MsoNormal">
Preheat the oven to 325⁰F.</div>
<div class="MsoNormal">
Mix the first four <span style="mso-spacerun: yes;"> </span>dry ingredients. Add nuts. Blend the chickpea <span style="mso-spacerun: yes;"> </span>flour with the water and reserve. Incorporate
the banana and the dry ingredients. Fold in the chickpea flour soaked in the
water, fold in the oil. Grease a loaf pan and spoon the batter into the pan and
bake for 1 hour to 1⅓ hours or until an inserted toothpick comes out clean.</div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">AJI CRIOLLO HOT SAUCE</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Tamarillo or Tree Tomato
Aji hot sauce</div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>4-5 tamarillos (tree
tomatoes, fresh or frozen)</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>2 ajies or hot
peppers (Serranos are the best substitute)*</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>2 tbsp, finely
chopped white onion</div>
<div class="MsoNormal">
1 tbsp finely chopped cilantro</div>
<div class="MsoNormal">
1 tbsp lime or lemon juice</div>
<div class="MsoNormal">
¼ cup water</div>
<div class="MsoNormal">
Salt to taste</div>
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<span style="mso-spacerun: yes;"> </span>Optional – Add 2 tbsp
cooked and peeled or pickled chochos or lupini beans. Lupini Beans have a sweet
flavor and firm texture. This is a very versatile bean and high in proteins.
Eat Lupini Beans by themselves, cooked, chilled and lightly salted, as a snack.
Use them in cold or hot salads. (<b style="mso-bidi-font-weight: normal;">Place
lupini beans pic here)</b></div>
<div class="MsoNormal">
If using fresh tree tomatoes peel them, <span style="mso-spacerun: yes;"> </span>boil them for about 5 minutes to make it
easier to peel them.</div>
<div class="MsoNormal">
If using frozen tree tomatoes, defrost them over night in
the fridge, then cut them in half and scoop out all the insides.</div>
<div class="MsoNormal">
Blend the tree tomatoes with the hot peppers (seeded and
deveined if you want it very mild, you can always save a few seeds and add them
in if it’s too mild).</div>
<div class="MsoNormal">
Transfer the blended mix of tree tomatoes and hot peppers to
a small saucepan, add the water (you can add more if you want a more liquid
sauce) and cook on medium heat for about 5-8 minutes. You can also omit the
cooking part, the sauce will be fresher, but will need to be consumed faster.</div>
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Add the onion, lime juice, cilantro, chochos (if adding),
and salt to taste.</div>
<div class="MsoNormal">
Serve warm or cold.</div>
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*Aji amarillo, also called amarillo chili and ají escabeche</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Biche de pescado or fish soup</b></div>
<div class="MsoNormal">
Biche de pescado, or viche de pescado, is a traditional
Ecuadorian soup made with fish, peanuts, yuca, sweet plantains, corn, and other
vegetables and spices.</div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Fish and peanut broth</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>½ - ¾ lb fish heads
and bones, or use a small whole fish</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>8 cups + 2-4 cups
water, adjust based on how thick you want the soup</div>
<div class="MsoNormal">
1 cup milk</div>
<div class="MsoNormal">
1 cup peanuts, lightly toasted</div>
<div class="MsoNormal">
2 tbsp sunflower oil</div>
<div class="MsoNormal">
1 cup chopped red onion</div>
<div class="MsoNormal">
1 tsp ground cumin</div>
<div class="MsoNormal">
4 garlic cloves, crushed</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Fish soup</div>
<div class="MsoNormal">
2 lbs white fish fillets (halibut, monkfish, ling cod, sea
bass, etc), cut in medium sized pieces</div>
<div class="MsoNormal">
2 tbs butter or oil</div>
<div class="MsoNormal">
2 cups chopped red onion, about 1 whole onion</div>
<div class="MsoNormal">
6 garlic cloves, crushed</div>
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1 bell pepper, diced, about 1 cup</div>
<div class="MsoNormal">
1 tbsp dried oregano</div>
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½ tbsp ground cumin</div>
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1 tsp achiote or annatto powder*</div>
<div class="MsoNormal">
2 tbsp plain peanut butter, unsweetened</div>
<div class="MsoNormal">
1 ½ lb yuca or cassava, peeled and quartered, fresh or
frozen</div>
<div class="MsoNormal">
2 very ripe plantains (the ones that are starting to get
black), sliced in about 10 rounds per plantains</div>
<div class="MsoNormal">
2 corn ears, cut into 6-8 small rounds per ear of corn</div>
<div class="MsoNormal">
2-3 finely chopped cilantro or parsley</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
To serve:</div>
<div class="MsoNormal">
Lime slices and Aji hot sauce</div>
<div class="MsoNormal">
Instructions</div>
<div class="MsoNormal">
Fish and peanut broth</div>
<div class="MsoNormal">
Bring 8 cups of lightly salted water to boil, add the fish
heads, bones and other pieces, boil for about 30 minutes or until the pieces
begin to come apart, strain the broth.</div>
<div class="MsoNormal">
Heat the 2 tbsp of oil over medium heat to prepare a quick
refrito, add the onions, garlic, cumin and salt, cook until the onions are
soft, about 5 minutes.</div>
<div class="MsoNormal">
Blend the lightly toasted peanuts with the refrito, the
milk, and 2 cups of the fish broth, blend until smooth.</div>
<div class="MsoNormal">
Strain the peanut, milk, refrito and broth mixture and mix
with the remaining fish broth plus 2-4 cups of cold water.</div>
<div class="MsoNormal">
Fish soup</div>
<div class="MsoNormal">
Heat the 2 tbsp of oil over medium heat; add the chopped
onions, garlic, pepper, achiote powder, cumin, oregano, salt, and cook over low
heat until the onions are translucent, about 10 minutes.</div>
<div class="MsoNormal">
Add the fish, peanut broth and bring to a gentle boil.</div>
<div class="MsoNormal">
Add the corn, the yuca and the 2tbs of peanut butter. Simmer
for about 35-40 minutes or until the yuca is cooked.</div>
<div class="MsoNormal">
Add the plantain slices and the fish chunks, cook on low
heat until the fish is cooked, about 8-10 minutes.</div>
<div class="MsoNormal">
Sprinkle with the chopped cilantro and serve warm with lime
slices.</div>
<div class="MsoNormal">
* Achiote is popular Latin American spice. It goes by the
name of annatto in English. Achiote or annatto is mainly used to give a golden
orange color to the food. Achiote is a must have for things like refrito or
sofrito, as well as for many soups, stews, and rice dishes</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">ECUADORIAN STYLE RICE</b></div>
<div class="MsoNormal">
2 cups of uncooked white rice use medium grain rice (sorted
and rinsed if needed)</div>
<div class="MsoNormal">
2 tbsp oil (olive oil, sunflower, canola) or butter</div>
<div class="MsoNormal">
2 tbsp minced or finely chopped white onions</div>
<div class="MsoNormal">
2 ¼ cups water</div>
<div class="MsoNormal">
Salt to taste (add the salt when you add the water and the
water should taste like a lightly salted broth, for a lightly salted rice I add
about 1/4 teaspoon of salt)</div>
<div class="MsoNormal">
Optional – 1 garlic clove, minced</div>
<div class="MsoNormal">
For arroz amarillo: ½ teaspoon of ground achiote or annatto</div>
<div class="MsoNormal">
Preparation:</div>
<div class="MsoNormal">
Heat the oil or butter on medium temperature in medium sized
saucepan.</div>
<div class="MsoNormal">
Add the minced onions and garlic (and achiote if making
arroz amarillo or yellow rice), cook until the onions are translucent or soft,
about 2 minutes.</div>
<div class="MsoNormal">
Add the rice and stir it in so that it is well coated with
the oil, add the water and bring it to a boil.</div>
<div class="MsoNormal">
Let the water, reduce until it barely covers the rice, cover
with a lid, reduce the temperature to low, and cook for about 20-25 min.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">POLLO ASADO</b></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeJMhF6t5Bdyxeq-iE7kbehWN5QoKq3uUWIPuByIEXHl2SfS3O6DVNvITDDbg9kiRhsjQWSEzktp1jkerQD-spMOlrtsbXXhY_69brDybKTNNpUPQZQxfQKhsNU7YOvbyxaPgUA/s1600/IMG_1249.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeJMhF6t5Bdyxeq-iE7kbehWN5QoKq3uUWIPuByIEXHl2SfS3O6DVNvITDDbg9kiRhsjQWSEzktp1jkerQD-spMOlrtsbXXhY_69brDybKTNNpUPQZQxfQKhsNU7YOvbyxaPgUA/s1600/IMG_1249.JPG" height="240" width="320" /></a>1/2 cup extra-virgin olive oil</div>
<div class="MsoNormal">
1 1/2 teaspoons ground cumin</div>
<div class="MsoNormal">
1 1/2 teaspoons kosher salt</div>
<div class="MsoNormal">
1/2 teaspoon dried oregano</div>
<div class="MsoNormal">
2 tablespoons minced garlic</div>
<div class="MsoNormal">
3 tablespoons lime juice</div>
<div class="MsoNormal">
3 tablespoons orange juice</div>
<div class="MsoNormal">
1 (6 pound) whole chicken</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Heat the olive oil in a small saucepan over medium-high heat
until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic
together into a paste in a heat-proof bowl; whisk the hot oil into the paste.
Allow the mixture to cool slightly. Add the lime juice and orange juice; stir.
Place the chicken in a large sealable bag; pour the marinade over the chicken
and shake to assure an even coating. Refrigerate at least 4 hours, up to
overnight.</div>
<div class="MsoNormal">
Preheat an oven to 375 degrees F (190 degrees C). Arrange
the marinated chicken in a roasting pan.</div>
<div class="MsoNormal">
Bake the chicken in the preheated oven until no longer pink
at the bone and the juices run clear, about 1 hour. An instant-read thermometer
inserted into the thickest part of the thigh, near the bone should read 180
degrees F (82 degrees C).</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">AGUADO DE GALLINA</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Ecuadorian Chicken Rice Soup</b></div>
<div class="MsoNormal">
Yield: For ~8 people</div>
<div class="MsoNormal">
Ecuadorian chicken rice soup or aguado de gallina is a thick
soup made with chicken, rice, potatoes, onions, peppers, other vegetables,
herbs and spices.</div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
3 lbs chicken, assorted pieces</div>
<div class="MsoNormal">
¾ cup rice, uncooked</div>
<div class="MsoNormal">
2 tbsp sunflower oil or butter</div>
<div class="MsoNormal">
1 cup chopped red onion, about ½ onion</div>
<div class="MsoNormal">
1 cup chopped bell pepper, about 1 pepper</div>
<div class="MsoNormal">
2 roma tomatoes, peeled, seeded and chopped</div>
<div class="MsoNormal">
6 garlic cloves, crushed</div>
<div class="MsoNormal">
2 tbsp chopped parsley</div>
<div class="MsoNormal">
1 tsp dried oregano or 1 tbs fresh chopped oregano</div>
<div class="MsoNormal">
1 tsp ground cumin</div>
<div class="MsoNormal">
1 tsp ground achiote</div>
<div class="MsoNormal">
8 cups chicken broth or water</div>
<div class="MsoNormal">
2 potatoes, peeled and diced, about 3 ½ cups</div>
<div class="MsoNormal">
1 cup chopped carrots</div>
<div class="MsoNormal">
1 cup peas, fresh or frozen</div>
<div class="MsoNormal">
2 tbsp finely chopped cilantro</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
Serve with:</div>
<div class="MsoNormal">
Chopped chives or green onions</div>
<div class="MsoNormal">
Avocado slices</div>
<div class="MsoNormal">
Aji criollo hot sauce</div>
<div class="MsoNormal">
Instructions</div>
<div class="MsoNormal">
Soak the rice in water for 30 minutes</div>
<div class="MsoNormal">
Heat the oil or butter in a large saucepan to make a refrito
with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and
salt, cook for 10 minutes stirring frequently.</div>
<div class="MsoNormal">
Add the chicken broth or water and bring to a boil.</div>
<div class="MsoNormal">
Add the chicken pieces and cook for 30 minutes.</div>
<div class="MsoNormal">
Add the soaked rice and the chopped potatoes, cook for 45
minutes, stirring occasionally.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Add the carrots and
cook for 5 minutes</div>
<div class="MsoNormal">
Add the peas and cook for 5-7 minutes or until the both the
peas and carrots are tender.</div>
<div class="MsoNormal">
Add the chopped cilantro and serve with avocado slices and
hot sauce or aji. </div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span></b>
<br />
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">CHARRASCOS</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
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</div>
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<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
1.5-2 lbs of flank steak, thin cut across the grain in 4, </div>
<div class="MsoNormal">
2 large garlic cloves</div>
<div class="MsoNormal">
1 tbsp olive oil</div>
<div class="MsoNormal">
Juice of 1 lemon</div>
<div class="MsoNormal">
1/2 tbsp salt</div>
<div class="MsoNormal">
1/2 tsp of ground black pepper</div>
<div class="MsoNormal">
Encurtido</div>
<div class="MsoNormal">
Ecuadorian rice</div>
<div class="MsoNormal">
Salchipapas, (French fries) ** </div>
<div class="MsoNormal">
Fried Eggs</div>
<div class="MsoNormal">
Fried plantains (Patacones) * </div>
<div class="MsoNormal">
Salsa Rosada***</div>
<div class="MsoNormal">
Salsa Amarillo (Yellow Pepper Sauce)****</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preparation:</div>
<div class="MsoNormal">
In a food processor, combine the garlic, olive oil, lemon
juice, salt and pepper and mix.<span style="mso-spacerun: yes;"> </span>Pour the
marinade over the meat and massage the cuts of meat, making sure every piece is
coated with the marinade.<span style="mso-spacerun: yes;"> </span>Let the meat
marinade in the fridge at least for an hour.<span style="mso-spacerun: yes;">
</span>If you leave it overnight, even better!</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
Heat your grill or grill pan and grill the meat to the
cooking temperature of your preference (rare, medium rare, etc.)<span style="mso-spacerun: yes;"> </span>Grill 3 minutes per side for medium over hot
charcoal.<span style="mso-spacerun: yes;"> </span>Let the steaks rest for 10
minutes in a warm place to ensure all the juices redistribute throughout the
meat.</div>
<div class="MsoNormal">
For the encurtido, slice a small red onion in thin
slices.<span style="mso-spacerun: yes;"> </span>In a bowl, place the onion
slices and pour about 1 tsp of olive oil, the juice of one lemon and season it
with salt and pepper.<span style="mso-spacerun: yes;"> </span>Let the onion
marinade for 5-10 minutes until you start seeing the juices turn red.<span style="mso-spacerun: yes;"> </span>Pour it over the lettuce and tomato salad.</div>
<div class="MsoNormal">
Serve with white rice, plantains, a fried egg, fries,
lettuce and tomato salad, sliced avocado and encurtido and the accompanying
salsas. </div>
<div class="MsoNormal">
* Patacones</div>
<div class="MsoNormal">
Double-fried plantains are prepared by peeling the fruit and
then cutting it into ½ inch rounds. Place these side by side in a large frying
pan to which oil has been added. Fry until golden brown on each side and then
remove to a wooden cutting board. On the cutting board, use a large, heavy
mallet to smash each round into a flower-shape. Return to the frying pan,
adding more oil if needed. Add a couple of tablespoons of margarine for extra
flavor. Continue frying, turning until each side is golden brown. Serve hot,
with salt. </div>
<div class="MsoNormal">
** Salchipapas (French Fries Ecuadorian style sometime
cooked with hot dogs)</div>
<div class="MsoNormal">
1-2 <span style="mso-tab-count: 1;"> </span>medium
potatoes</div>
<div class="MsoNormal">
2 <span style="mso-tab-count: 1;"> </span>cups of
cooking oil</div>
<div class="MsoNormal">
<span style="mso-tab-count: 1;"> </span>Salt</div>
<div class="MsoNormal">
Cooking Instructions</div>
<div class="MsoNormal">
Step 1 <span style="mso-tab-count: 1;"> </span>Cut the
potatoes into ½ inch-thick strips, as for French fries. </div>
<div class="MsoNormal">
Step 2 <span style="mso-tab-count: 1;"> </span>Heat the oil
in a medium saucepan. Add the potatoes and fry until golden brown (about 5
minutes). Remove to a paper-towel lined plate allow to cool, then fry a second
time until nicely golden.<span style="mso-spacerun: yes;"> </span>many
restaurants in Otavalo will only cook the potatoes once leaving them rather
limp and not crisp.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*** <b style="mso-bidi-font-weight: normal;">Salsa Rosada</b></div>
<div class="MsoNormal">
1 cup store-bought or homemade mayonnaise</div>
<div class="MsoNormal">
6 tbsp ketchup, adjust to taste</div>
<div class="MsoNormal">
1 tbsp lemon juice</div>
<div class="MsoNormal">
Instructions,<span style="mso-spacerun: yes;"> </span>Combine
the ingredients in a small bowl and mix well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">****Salsa Amarillo
(Yellow Pepper Sauce)</b></div>
<div class="MsoNormal">
Ají amarillo paste (follows)<span style="mso-spacerun: yes;"> </span>¼ cup</div>
<div class="MsoNormal">
Mayonnaise<span style="mso-spacerun: yes;"> </span>½
cup</div>
<div class="MsoNormal">
Whole-milk yogurt or sour cream<span style="mso-spacerun: yes;"> </span>½ cup</div>
<div class="MsoNormal">
Lime juice<span style="mso-spacerun: yes;">
</span>½ each</div>
<div class="MsoNormal">
Salt<span style="mso-spacerun: yes;">
</span>To taste</div>
<div class="MsoNormal">
Procedure</div>
<div class="MsoNormal">
Whisk together ingredients.</div>
<div class="MsoNormal">
Taste; adjust salt as desired.</div>
<div class="MsoNormal">
Store covered in refrigerator for up to 3 days.</div>
<div class="MsoNormal">
Aji Amarillo Paste</div>
<div class="MsoNormal">
2 pounds of fresh Aji Panca yellow peppers (similar to
yellow banana peppers)</div>
<div class="MsoNormal">
1/4 cup oil</div>
<div class="MsoNormal">
Preparation:</div>
<div class="MsoNormal">
Remove both ends off of the pepper & slice lengthwise.
Use a teaspoon to scrape away the seeds and veins.</div>
<div class="MsoNormal">
Cover the peppers with water and place the pot on the stove.
Bring it to a boil and simmer for about 30 minutes. Drain. Cool slightly, then
peel the skin from the pepper.</div>
<div class="MsoNormal">
In a large saute pan, heat the oil and then add the peeled
peppers. Saute until the peppers begin to brown slightly. Transfer peppers to a
blender, or my preferred method, use a hand blender to blend peppers into a
sauce.</div>
<div class="MsoNormal">
Store in the refrigerator or freeze small portions for later
use.</div>
<div class="MsoNormal">
Yield: Makes 3 1/2 cups</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2RKUveosPCOBOPtzLf1jCtWZ2ecoNkDmzNHc5pFBo2-Q8uqyer1kIL0cPwewPdWVyg__3s1MX3QSfsPXD4oKL4Y6q7p4V0tYvTkxz8d4aH5sMSKgKo9X_ZZiB0Jllyl0Kaw7Rg/s1600/IMG_1250.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2RKUveosPCOBOPtzLf1jCtWZ2ecoNkDmzNHc5pFBo2-Q8uqyer1kIL0cPwewPdWVyg__3s1MX3QSfsPXD4oKL4Y6q7p4V0tYvTkxz8d4aH5sMSKgKo9X_ZZiB0Jllyl0Kaw7Rg/s1600/IMG_1250.JPG" height="320" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">ECUADORIAN EMPANADAS DE VIENTO - CHEESE EMPANADAS</b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
12 ounces all-purpose flour</div>
<div class="MsoNormal">
1 teaspoon baking powder</div>
<div class="MsoNormal">
1 ounce lard or 1 ounce shortening</div>
<div class="MsoNormal">
1/2 teaspoon salt</div>
<div class="MsoNormal">
3/4 cup warm water</div>
<div class="MsoNormal">
1/2 teaspoon lemon juice</div>
<div class="MsoNormal">
1/2 lb<span class="item-name"> Queso Fresco</span> <span style="mso-spacerun: yes;"> </span>(white cheese,) shredded*</div>
<div class="MsoNormal">
Orange zest of 1 orange</div>
<div class="MsoNormal">
2 teaspoons sugar</div>
<div class="MsoNormal">
2 cups oil, for frying</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Mix flour and baking powder well. Cut in shortening.</div>
<div class="MsoNormal">
Mix water, salt and lemon juice. Stir well.</div>
<div class="MsoNormal">
Blend water into the flour mixture, a bit at a time until
you get a soft dough. Knead it well.</div>
<div class="MsoNormal">
Roll out dough until it is pretty thin. Cut circles with a
cup or cutter, of the size you desire.</div>
<div class="MsoNormal">
Start heating your oil.</div>
<div class="MsoNormal">
Mix the cheese with the orange zest, this creates your
filling.</div>
<div class="MsoNormal">
Put 1 tbsp filling (depending on size of circles you have
cut) into the middle of each circle. Fold over and turn the edges to seal well.</div>
<div class="MsoNormal">
Fry them in a skillet, with a lot of oil. Spoon hot oil over
them as they fry, so that both sides get golden and you don't have to turn
them. They puff up as you spoon the oil over them.</div>
<div class="MsoNormal">
Remove to a plate lined with paper towels to drain. Sprinkle
with sugar and serve immediately, as the dough and the cheese hardens when they
get cold.</div>
<div class="MsoNormal">
* <span class="item-name">Queso Fresco</span>, as the name
states, this is a fresh cheese, similar to fresh mozzarella, fresh whole milk
is acidified and left to curdle, and then strained in cheesecloth and pressed.
The cheese can be eaten immediately or aged for a few days.<span style="mso-spacerun: yes;"> </span>Sold in the Otvalato food markets, or,
purchase yours at any Latin food market.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
Queso Fresco</div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
One gallon of whole milk (not ultra pasteurized)</div>
<div class="MsoNormal">
1/2 cup of lime juice (about four limes) or 1/4 cup of white
vinegar</div>
<div class="MsoNormal">
Salt to taste</div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
Coddle the milk in a non-aluminum pot on medium-low heat for
about 10 minutes, a coddle is to heat just below the boiling point, but don’t
let it boil!. If you’re using a thermometer, the temperature should be 185
degrees.</div>
<div class="MsoNormal">
Add the lime juice. The curds will separate from the whey
and the mixture will look granular, simmer for a couple of minutes.</div>
<div class="MsoNormal">
Pour the pot’s contents into a cheesecloth-lined colander
and let it drain for a couple of minutes. (If you want to save the whey so you
can use it to later.)</div>
<div class="MsoNormal">
Sprinkle the curds with salt (you can go saltier than you
normally would, as a lot of the salt will drain from the cheese as it dries).
You may add fresh chopped herbs, spices or chopped chiles at this stage.</div>
<div class="MsoNormal">
Gather the curds in the center, tie the cheesecloth’s ends
and hang the cloth so it can drain for 6 hours, overnight would be far better.</div>
<div class="MsoNormal">
Untie the cheesecloth, you should have a nice semi soft ball
of cheese now.<span style="mso-spacerun: yes;"> </span>You may wrap it in
plastic and keep it or place it in a tupperware bowl, cover with the reserve whey
liquid and refrigerate. This cheese will keep as long as the recommended expiry
date of the milk from which it was made.</div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">CHULETAS</b></div>
<div class="MsoNormal">
8 thin cut bone in pork chops</div>
<div class="MsoNormal">
2 limes, juice of</div>
<div class="MsoNormal">
1 tablespoon soy sauce</div>
<div class="MsoNormal">
4 garlic cloves, finely chopped (or mashed in a mortar and
pestle)</div>
<div class="MsoNormal">
2 tablespoons Adobo seasoning*</div>
<div class="MsoNormal">
2 tablespoons dried oregano</div>
<div class="MsoNormal">
1 teaspoon fresh ground black pepper</div>
<div class="MsoNormal">
2 teaspoons sugar</div>
<div class="MsoNormal">
1/2 cup white vinegar</div>
<div class="MsoNormal">
6 cups water</div>
<div class="MsoNormal">
Canola oil (for frying, about 1 cup)</div>
<div class="MsoNormal">
Encurtido</div>
<div class="MsoNormal">
Ecuadorian rice</div>
<div class="MsoNormal">
French fries </div>
<div class="MsoNormal">
Fried plantains (Patacones)</div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
In large bowl or pot, add pork chops, vinegar and water. Let
soak for 10 minutes. Rinse well, pat dry, and place in ziploc bag or larger
bowl/pot to season.</div>
<div class="MsoNormal">
Add lime juice, soy sauce, garlic, Adobo, oregano, black
pepper. Mix well, making sure pork chops absorb seasoning. Let marinate at
least 30 minutes, preferably overnight. The longer they marinade the better
they will taste. Note: If marinating 1 hour or less you can leave on the
counter. If marinating over 1 hour, refrigerate, but then, bring to room
temperature before cooking.</div>
<div class="MsoNormal">
In large frying pan on medium heat, add canola oil and 1
teaspoons sugar (other teaspoons is for next batch). When oil is hot and sugar
turns a dark brown color (careful not to burn) add 4 pork chops. Cover and cook
for 4 minutes. Flip pork chops, cover and cook for 2 minutes. Remove cover and
cook for 1 minute. Remove pork chops and drain on plate lined with paper
towels, add 1 more teaspoons sugar to oil, heat and repeat process with
remaining pork chops.</div>
<div class="MsoNormal">
Serve with Encurtido, Ecuadorian rice, Salchipapas, Fried
plantains (Patacones), Salsa Rosada, Salsa Amarillo (Yellow Pepper Sauce)see <b style="mso-bidi-font-weight: normal;">CHARRASCOS </b>above.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*Adobo Seasoning</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf-eTSGTZDgK9jLGx7DrfupD7JbjY0vuMcxdFRO-AZEMSyTryOg7GeK_rCrMCeznBCmE9hBmejX_BvHM5y2OWafZGGxXdyx2rkJEKQblDoFqnT9CMCMtEmD7uGQdMQKveYr5OJA/s1600/IMG_1216.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf-eTSGTZDgK9jLGx7DrfupD7JbjY0vuMcxdFRO-AZEMSyTryOg7GeK_rCrMCeznBCmE9hBmejX_BvHM5y2OWafZGGxXdyx2rkJEKQblDoFqnT9CMCMtEmD7uGQdMQKveYr5OJA/s1600/IMG_1216.JPG" height="312" width="320" /></a>Ingredients:</div>
<div class="MsoNormal">
2 tablespoons salt</div>
<div class="MsoNormal">
1 tablespoon paprika</div>
<div class="MsoNormal">
2 teaspoons ground black pepper</div>
<div class="MsoNormal">
1 1/2 teaspoons onion powder<span style="mso-tab-count: 1;"> </span></div>
<div class="MsoNormal">
1 1/2 teaspoons dried oregano</div>
<div class="MsoNormal">
1 1/2 teaspoons ground cumin</div>
<div class="MsoNormal">
1 teaspoon garlic powder</div>
<div class="MsoNormal">
1 teaspoon chili powder</div>
<div class="MsoNormal">
Directions: In a bowl, stir together the salt, paprika,
black pepper, onion powder, oregano, cumin, garlic powder, and chili powder.
Store in a sealed jar in a cool, dry place.</div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com2tag:blogger.com,1999:blog-33133220.post-32112726920832905562015-01-10T17:21:00.003-08:002015-01-10T17:21:58.978-08:00The Cabbage Soup Diet<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PKvGf59SUwELpxQFCmtjrjmr8abVrqljkKfeOmyGIqV7ULt0VDW2p9_8LuGZJhyphenhyphen24kpkzlNAjzQnmEpzp4ltyO9Qpt8o_18byoWMRD5o6GNutRVhMDVzQFYidjd37rleuPfBug/s1600/IMG_1152.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PKvGf59SUwELpxQFCmtjrjmr8abVrqljkKfeOmyGIqV7ULt0VDW2p9_8LuGZJhyphenhyphen24kpkzlNAjzQnmEpzp4ltyO9Qpt8o_18byoWMRD5o6GNutRVhMDVzQFYidjd37rleuPfBug/s1600/IMG_1152.JPG" height="400" width="300" /></a>What is The Cabbage Soup Diet?</div>
<div class="MsoNormal">
Nutrition Facts</div>
<div class="MsoNormal">
Serving Size 1 cup</div>
<div class="MsoNormal">
Calories from Fat 29</div>
<div class="MsoNormal">
Total Calories 71</div>
<div class="MsoNormal">
% Daily Values*</div>
<div class="MsoNormal">
Total Fat 3.26g 5%</div>
<div class="MsoNormal">
Saturated Fat 0.62g 3%</div>
<div class="MsoNormal">
Polyunsaturated Fat
0.975g </div>
<div class="MsoNormal">
Monounsaturated Fat
1.414g </div>
<div class="MsoNormal">
Cholesterol 0mg 0%</div>
<div class="MsoNormal">
Sodium 316mg 13%</div>
<div class="MsoNormal">
Potassium 399mg
</div>
<div class="MsoNormal">
Total Carbohydrate 7.69g 3%</div>
<div class="MsoNormal">
Dietary Fiber 1.7g 7%</div>
<div class="MsoNormal">
Sugars 4.04g </div>
<div class="MsoNormal">
Protein 3.92g </div>
<div class="MsoNormal">
Vitamin A 0% </div>
<div class="MsoNormal">
Vitamin C 24%</div>
<div class="MsoNormal">
Calcium 4% </div>
<div class="MsoNormal">
Iron
3%</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The cabbage soup diet is a short-term diet, followed for 7
days. While following the diet, you strictly limit your intake a vegetable
& cabbage soup, consume only calorie-free beverages, and dine upon low calorie foods.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rapid Weight Loss: This diet is often used to lose weight
and lose it fast, the cabbage soup diet is for you. Individual results vary,
but most people tend to lose about 10 pounds (4.5 kg) over the course of 1
week, which is at least triple the weight than could be achieved from most
other diets in the same period of time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is a consumption diet, meaning you can eat as much as you
want of certain foods, there’s no measuring, weighing, or reading food labels.
You eat the soup anytime and enjoy the strictly controlled fruit and vegetables
on the remaining days. After the week you go back to your normal eating habits,
which may be your downfall, you must continue on a sensible diet combined with
an exercise program to continue losing weight. Consider the Cabbage Soup diet
as a Kick Start diet. After your week on
the Cabbage Soup diet a balance food combining diet would work extremely well. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplKsmjPEXEKbLQNpF-xyevXjJLzCgaQ9L3-daROnvnksm8wbkZ5cG8X2QiEfXZMwv0YKcSJnbY9D3baiGu5QKMKP9ZE8pgRDyc7VMZo-i2WAz_dFtJKXMvLCGc895HuaUrjPMbQ/s1600/IMG_1149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplKsmjPEXEKbLQNpF-xyevXjJLzCgaQ9L3-daROnvnksm8wbkZ5cG8X2QiEfXZMwv0YKcSJnbY9D3baiGu5QKMKP9ZE8pgRDyc7VMZo-i2WAz_dFtJKXMvLCGc895HuaUrjPMbQ/s1600/IMG_1149.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
Veggies: This diet regime requires a lot of planning and
frequent shopping trips to the supply of vegetables and fruit. For many people
it will involve cooking and eating separately from other family members not
following this eating regime. The high amounts of colorful vegetables like bell
peppers and tomatoes provide your body with plenty of healthy antioxidants and
fiber during the diet. However, if you take multi-vitamin supplements continue
to do so as the diet like most will not provide all which your body may
require.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Many find the diet boring: the tedium of eating cabbage soup
everyday makes them enjoy their meal less than they did before. This is the
reason I have come up with the Chef Ks version of the diet. Seven days of eating
the same main meal are tedious, my plan offers the cabbage soup, but it is
presented with international flavorings. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This a Low-Calorie diet: Cabbage soup is very low in
calories, about 71 per cup. Because cabbage soup will be the foundation of your
diet, your caloric intake will range from 800-1,200 calories per day. The
caloric shortage is large enough that it accelerates weight loss, bringing on a
rapid drop in pounds.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My doctor says, and of course my culinary training tells us that
fiber helps curb appetite and keep you feeling fuller and satisfied after
meals. The Cabbage Soup diet is packed
with high-fiber vegetables, bell peppers, onions, and tomatoes, bringing to an
end to high calorie cravings. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One study shows while another does not, that dining out
frequently was strongly correlated with weight gain. Consuming high fat and
high calorie foods will cause weight gain, a simple fact of life (a chef or
cook can gain as much as five pounds a year just by breathing in the cooking
oils from the kitchen fryers) therefore dining out upon such meals will result in weight gain, sensible dining
will not. Because the meals in the cabbage soup diet plan can’t be found in
restaurants, it requires one to cook at home, our plan will just provide variety and
simplicity in home preparation of the meal plan, which is a good thing.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be organized and get geared up before the diet starts, make
sure your kitchen is stocked with the ingredients you’ll need -not as you go. Try
to remove any diet killing food stuffs from your home, stay away from dining
out, you will be on a strict and very limited diet, why tempt yourself? Don’t be
a cheater, after all, you only hurt the one you love, that is you. It’s important to strictly follow the diet for
the full 7-day period. A single high-calorie cheat can spoil results.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA-ZSnAOLRNxqH9TfyUwrxSWWRdnJ6ZRDbN-RcxR4P1tpLuSzyaJicH-xFvchuSTWbAOqdQcI521EYcp9d3jDnw320ecRnzyZEcqQltxdWzvgRYgjpF80A9L_teV5LZcU5CTKFw/s1600/IMG_1150.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA-ZSnAOLRNxqH9TfyUwrxSWWRdnJ6ZRDbN-RcxR4P1tpLuSzyaJicH-xFvchuSTWbAOqdQcI521EYcp9d3jDnw320ecRnzyZEcqQltxdWzvgRYgjpF80A9L_teV5LZcU5CTKFw/s1600/IMG_1150.JPG" height="400" width="300" /></a></div>
<div class="MsoNormal">
7-Day Limit: Because the diet is so intense, it’s not advisable
to follow the diet for more than 7-days at a time. Any longer than that and you
could be setting yourself up for nutrient deficiencies. Your consumption of leafy greens and non
starchy vegetables like green beans,
broccoli, cauliflower, peppers, cucumbers, carrots, mushrooms, and celery aids
in weight loss and weight management since fiber fills you up quickly and
staves off hunger. Eating a diet rich in fiber can also help lower cholesterol
and reduce the risk of heart disease and stroke so from this point of view the
cabbage Soup diet will assist.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Starchy vegetables like sweet and white potatoes, winter
squash, peas, and corn are high-quality carbohydrates that are rich in
vitamins, minerals, and fiber, however starchy vegetables are higher in
calories than nonstarchy vegetables so
it’s important to moderate your portions, especially if you’re trying to lose
weight, the Cabbage Soup diet allows just one baked potato during the seven
days. There is no fat usage at all, good, bad, trans or olive, all are
forbidden during the seven days, except just a minute amount for that lonely
baked potato.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drink a lot of water, tea, or low calorie unsweetened beverage,
stay away from sodas of any kind (yes even diet). Diet sodas trigger insulin,
which sends your body into fat storage mode which leads to weight gain. They increase hunger which is often only
satisfied with high calorie, high fat food stuffs, leaving you stuffed and with
a ruined diet. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Do not consider that the soup plan will be a cost saving
measure, in the dead of winter vegetables ounce for ounce, can be more costly than
most proteins and you need to eat a lot of vegetables on this diet.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Typically the 7-day Cabbage Soup plan is:</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHnxBHWbkhkTFsPn51RW7qKx9zf5sY-eFV9Nk-fWQcHzQPbQRQ2vgUe7Vq8OkrfpAUNxJ0JZ9ohRsKmeHxMigDxrwzQRgAfc18PdJBYYkGl_M5KytGHoN72TO_dZ-DrXudjX0HQ/s1600/IMG_1153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHnxBHWbkhkTFsPn51RW7qKx9zf5sY-eFV9Nk-fWQcHzQPbQRQ2vgUe7Vq8OkrfpAUNxJ0JZ9ohRsKmeHxMigDxrwzQRgAfc18PdJBYYkGl_M5KytGHoN72TO_dZ-DrXudjX0HQ/s1600/IMG_1153.JPG" height="400" width="300" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Day 1: Cabbage soup and any fruit (except for bananas).
Consume plenty of calorie-free fluids like tea and coffee (unsweetened).</div>
<div class="MsoNormal">
Day 2: Cabbage soup, and more and more non-starchy
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grill the protein and season with any one of Chef K seasoning blends.</div>
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Day 7: Cabbage soup, up to 2 cups of rice, (long grain,
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(except bananas) and vegetables.</div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com1tag:blogger.com,1999:blog-33133220.post-54950099903976359072014-12-03T16:27:00.000-08:002014-12-03T16:27:07.265-08:00Norwegian Dawn Repositioning Cruise To New Orleans From Boston<!--[if gte mso 9]><xml>
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It matters, your rest that is. Everyone needs a break from
the day to day, even the day to day is pretty good. The benefits of rest cannot
be enumerated, they are just what you need. Go ahead admitted it, "I need
a break" see don't you feel better just saying it? Now, do it. </div>
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<br /></div>
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Recently Dianna took our break, I would like to say annual
break, but not so, the last one was four years ago. After those four very
trying, hard, difficult years we needed it. For us, our break is to enjoy a
cruise. <span style="mso-spacerun: yes;"> </span>So we contacted our travel agent
(Diana-Lynn at Expedia Cruise Ship Centers) who booked us upon the Norwegian
Dawn for a repositioning cruise to New Orleans From Boston.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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NCL's first Dawn Class ship, Norwegian Dawn, features 12
different restaurants, nine bars and lounges, a spa, casino, Broadway-style
theater, three pools, a fitness center and much more! </div>
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There is a wide range of accommodations available on board
Norwegian Dawn, from interiors, ocean views and balconies to mini-suites,
suites and a pair of humongous Garden Villas that's over 5,000-square-feet in
size! All guests staying in one of Norwegian Dawn's full suites benefit from
butler and concierge service.</div>
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<br /></div>
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One of the highlights of a Norwegian Dawn cruise is NCL's
Freestyle Cruising concept, giving all guests on board this ship the
flexibility and freedom that they desire. While on a Norwegian Dawn cruise
you'll be able to eat where you want, when you want, and with whomever you
want. You'll also be able to dress however you want and, at the end of your
cruise, you'll be able to get off of the ship whenever you want.</div>
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<br /></div>
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There are a number of specialty restaurants on board
Norwegian Dawn, offering the ship's guests an enhanced dining experience. Most
of these venues have a per person cover charge, ($15-$30) but are well worth
it. Among the specialty restaurants are Le Bistro (a French restaurant), Bamboo
(a Chinese restaurant with a sushi bar and a Teppanyaki restaurant) La Cucina
(a Itilain restaurant) Moderno Churrascaria (a Brazilian steakhouse) and
Cagney's Steakhouse.</div>
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<br /></div>
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Leaving from Boston (we flew in just in time to catch the
ship, and should have stayed a while to see this great city but we will return)
the ship would sail for fours before reaching its first port of San Jaun,
Puerto Rico. There would be five additional ports before coming to the final
port of New Orleans, this other port's included Willemstad Curaçao (Netherland
Antilles), Oranjestad <span style="mso-spacerun: yes;"> </span>Aruba, Ocho Ricos
Jamacia, George Town Grand Cayman, Cozumel Mexico. Each of these have their own
Caribbean experience that is very different from the other or can be exactly
the same should you desire that. All have the over hyped over priced jewelry
stores that the ship also hypes, go to only those that recommend so they get a
kick back from the store.<span style="mso-spacerun: yes;"> </span>But if you're
not shopping for some over priced trinket there is plenty to do on each island
or if you prefer to do nothing at all these may be some of the best places in
the world to accomplish that as well.</div>
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You will experience some wonderful sunrises and sunsets from
the ship's deck before you venture on to experience what the remainder of the
day has in store. However, this is a food blog so we really should get down to
the food and the enjoyment or lack thereof of it. I do however want to begin
with the end of the journey and will deal with the beginning and onward within
the next writing. </div>
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Mr. B's Bistro, New Orleans' Finest Creole Restaurant</div>
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Wow, is a very simple word, yet it is the perfect word to
describe Mr. B's. They make the claim of being New Orleans finest Creole
restaurant, wow, what a boast. Yet they truly live up to the boast. From a
super friendly greeting at the door, reservation or not, to the impeccable
service to a cuisine that leaves you wanting more and more and saying at each
course, yes you guessed it, WOW.</div>
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After a fourteen day cruise, something beyond the food of
the ship was greatly desired.<span style="mso-spacerun: yes;"> </span>Not that
it was bad, it was in fact pretty good given the fact that they had to daily
feed a small town. But come on, this is New Orleans, and this is the one US
city that has given the world not one, but two inspiring cuisines, Creole and
Cajun foods, and yes, they inseparable and yet individual. Those who say they
are just spicy food know little of the foods and the rich history behind them.
So stepping off the ship I had a plan and an appetite to enjoy the city. Mr.
B's was to be the first stop of many in the Brennan family restaurants.<span style="mso-spacerun: yes;"> </span></div>
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Located in the heart of the French Quarter at the
intersection of Royal Street and Iberville and only two blocks from Owen
Brennan's original restaurant, Brennans, (just reopening after renovations) the
place to go for a Creole breakfast for more than 60 years.<span style="mso-spacerun: yes;"> </span>The Mr. B's managing owner is one of the
famous restaurant family members Cindy Brennan.</div>
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Ms. Brennan along with her Executive Chef Michelle
McRaney<span style="mso-spacerun: yes;"> </span>have created a Creole menu which
pleases every taste, using the finest local seasonal ingredients. From Gumbo Ya
Ya to Creole Catfish you will experience the excitement of the finest in Creole
cuisine.<span style="mso-spacerun: yes;"> </span>After experiencing other
Brennan family restaurants, this one is the star, because they carry the
proudly the family name,<span style="mso-spacerun: yes;"> </span>the myth that
makes a Brennans restaurant is still found in the care and concern placed
within the dish served to the customer.<span style="mso-spacerun: yes;">
</span>Mr B's lives up to the legend, not so with other Brennan named
restaurants which we tried while in New Orleans.</div>
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Our meals began with a classic Seafood Gumbo, slow cooked
dark roux noir, a medley of flavors perfectly blended in a seafood broth
seasoned</div>
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just right, Gulf shrimp and crab makes you say (yep) with every
spoonful. Served with a French style baguette, crisp and warm.<br />
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Next we ordered a signature dish of the restaurant, the
Barbequed Shrimp. You can order this dish in nearly every Creole restaurant in
the French Quarter, but you will not get a better dish than the one served at
Mr. B's.</div>
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Barbequed shrimp is a bit of a mystery, said to be a
creation of Pascal's Manale Restaurant on Napoleon Avenue in New Orleans<span style="mso-spacerun: yes;"> </span>sometime back in the mid 1950's. Barbequed
shrimp really has nothing to do with barbequing as most know it, no sweet
ketchup spiced sauces, not grilled or hard wood smoked.<span style="mso-spacerun: yes;"> </span>The story goes that a regular customer to
Pascals had just returned from a trip to Chicago, where he enjoy an entree of
shrimp, a lot of pepper and loads of butter simmered into a rich sauce. Chef
Jake Radosta promised a dish exactly like the Chicago one, when served to the
customer he declared it was not like the one he ate in the north, it was by far
better. Once placed on the menu people came from near and far to have it and
soon, like many New Orleans creations, every other restaurant was attempting to
duplicate the delightful dish. I have no idea if Mr. B's has the original
recipe, but unquestionably<span style="mso-spacerun: yes;"> </span>they have
perfected it. If you purchase their cookbook you can create the exact dish at
home as well. But why cook when they will it for you. You will enjoy a large
plump gulf head on prawns, slowly simmered in a sauce of butter, pepper,
Worcestershire sauce, lemon and Creole seasonings. Again served with the warm,
crispy French bread. Wow.</div>
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Enjoy your meal with a fine wine which the restaurant has a
great selection of and of course do dessert. You leave fed up with this
restaurant saying "wow, I just dined at New Orleans finest Creole restaurant".</div>
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Chef K's BBQ'd Shrimp Louisanna Style</div>
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16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with
heads and not peeled</div>
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1/2 cup Worcestershire sauce</div>
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2 tablespoons fresh lemon juice </div>
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1 tablespoon Chef Ks hot sauce</div>
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2 teaspoons ground black pepper</div>
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2 teaspoons cracked black pepper</div>
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2 teaspoons Chef Ks Creole seasoning</div>
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1 teaspoon minced garlic</div>
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1 1/2 cups (3 sticks) cold unsalted butter, cubed</div>
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French bread as accompaniment </div>
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In a large cast iron skillet, combine shrimp,
Worcestershire, hot sauce, lemon juice, black peppers, Creole seasoning, and
garlic and cook over moderately high heat until shrimp turn pink, about 1
minute on each side. Reduce heat to moderate and stir in butter, a few cubes at
a time, stirring constantly and adding more only when butter is melted. Remove
skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with
French bread for dipping.</div>
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Shrimp & Crab Gumbo</div>
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3 tablespoons lard, shortening or rendered bacon fat</div>
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3 tablespoon flour</div>
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1 each onion, yellow, diced</div>
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2 stalks celery, diced</div>
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1/2 each green bell pepper, chopped</div>
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2 cups tomatoes, peeled and diced</div>
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2 cups seafood broth</div>
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1 tbsp Chef K's Creole seasoning</div>
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1 sprig thyme</div>
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Salt and pepper</div>
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10 oz. Okra, sliced into small pieces</div>
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1 pound shrimp 21-25 count, peeled, de-veined</div>
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1/2 pound crab meat</div>
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2 tablespoons Worcestershire sauce </div>
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2 pinches cayenne pepper</div>
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1 dash Tabasco</div>
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Preparation:</div>
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In a heavy skillet, add the butter and melt, add the flour
and over low heat, cook into a very dark roux (black, roux noir),add and<span style="mso-spacerun: yes;"> </span>sauté the onion, celery and green pepper in
the roux for a couple of minutes. Then add the tomatoes, broth, Chef K
seasoning, herbs, salt and pepper. Simmer for about 20 minutes.Add the Okra and
Shrimp and cook for about 5 more minutes, until shrimp are done. Adjust heat
with cayenne and hot sauce. Serve over cooked white rice.</div>
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Notes on gumbo thickening agents,</div>
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There are three primary ways to thicken a great gumbo, all
have very faithful followings and will produce an excellent gumbo. </div>
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Okra, actually the word gumbo is an African word for okra, many
African stews are thickened with this small vegetable. Mucilage is found in
okra pods. Made of sugar residues called exopolysacharrides and proteins called
glycoproteins, mucilage's viscosity increases when heat is applied. This is
good for thickening dishes. Also known as Lady Finger, okra is cultivated in
warm temperate regions and valued for its fibrous pods. <span style="mso-spacerun: yes;"> </span>Okra can be fried, served raw, marinated in
salads or cooked on its own, and goes well with tomatoes, onions, corn,
peppers, and eggplant. </div>
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Filé powder, also called gumbo filé, is an herb made from
the dried and ground leaves of the sassafras tree.<span style="mso-spacerun: yes;"> </span>Filé can provide thickening when okra is not
in season. Added to the soup just prior to serving. First used by the Choctaw
Indians from Louisiana bayou region. Today the powder is used to both thicken
and flavor gumbo. <span style="mso-spacerun: yes;"> </span>Most would remember
Hank Williams song Jambalaya on the Bayou, my favorite version of CCR <a href="https://www.youtube.com/watch?v=jrUmGakCRdE">https://www.youtube.com/watch?v=jrUmGakCRdE</a></div>
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Roux (roo) this is the basis of most great soups and sauces
that require thickening. Simply white enriched flour cooked in fat to differing
stages. <span style="mso-spacerun: yes;"> </span>The fat can vary from butter, to
oils, to shortening or bacon fat, each will have a different stage that will
cause it to burn when heat is applied, butter have the lowest point, oil next,
then shortening, lard and finally animal fats.</div>
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The making of the roux requires one to heat the fat over
medium heat, then sprinkle in the flour, cooking it in various stages (colors)
depending upon the final desired result. <span style="mso-spacerun: yes;"> </span></div>
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Once the roux has achieved the desired stage then and, only
then can other ingredients be added, if adding liquid be sure that the liquid
is at a much cooler temperature than the hot roux to prevent clumping of the
flour. <span style="mso-spacerun: yes;"> </span>Use a whisk (whip) to add the
liquid slowly to the hot roux. This will vary if you are adding other
ingredients before the liquid as in the Trinty mix for gumbo. </div>
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White roux: <span style="mso-spacerun: yes;"> </span>cook the
flour and fat for 4 minutes until the flour has lost its raw texture and taste but
no coloring has changed. Use for chowders, cream sauces, Southern white gravy.</div>
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Blond roux: Blond, or golden roux, has cooked, approximately
20 minutes to a light, golden-brown shade with an aroma resembling popcorn or
toasted bread. This is the most commonly-used roux, desired for the richness
and a slight nuttiness it provides along with its excellent thickening power.
Blond roux is a good, general-purpose roux to keep on hand for thickening
stock-based sauces, soups, stews, chili and wine based sauces. </div>
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Brown Roux</div>
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Brown Roux <span style="mso-spacerun: yes;"> </span>or Walnut
roux has cooked, about 35 minutes until it reaches to a walnut brown color. Its
aroma is more pronounced and sharper than the nutty smell of blond roux. Cooked
to this stage, flour begins to loose its thickening power, requiring more roux
to thicken a given amount of liquid.</div>
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Dark Brown Roux</div>
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Roux Noir is yet even darker than the preceding brown roux,
dark brown roux has cooked, approximately 45 minutes until it is the color of
melted chocolate. Its aroma is mellower than the strong, roasted flavor of
brown roux, and will actually smell a little like chocolate. This stage has the
least thickening power of all four; its main purpose is as a flavoring agent
with thickening secondary.</div>
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Of course, there is the Cafe du Monde in<span style="mso-spacerun: yes;"> </span>the French Quarter as a must visit for beignets
<span style="mso-spacerun: yes;"> </span>and chicory infused coffee. <span style="mso-spacerun: yes;"> </span></div>
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You also must have a Praline from New Orleans
or you simply have not experienced the real<span style="mso-spacerun: yes;">
</span>N'awlins. <br />
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N'awlins Pralines</div>
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1 1/4 cup white sugar</div>
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3/4 cup brown sugar, packed</div>
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2 cups pecan halves</div>
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3/4 cup light cream</div>
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2 Tbsp salted butter</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon vanilla </div>
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Preheat oven to 300 F. Place pecan halves on a baking sheet
in a single layer and toast for 10 minutes, turning once. Let cool.</div>
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Line two baking sheets with parchment paper and
set aside. Mix together white and brown sugar and baking soda in a 3-quart
saucepan. Stir in light cream and place over medium to medium-high heat. Cook,
whisking occasionally, until mixture reaches 240°F (soft ball stage) on a candy
thermometer (about 25 minutes). Slight foaming and occasional bubbling in the
mixture (it looks like it’s gasping) are normal at this stage.</div>
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Once the temperature reaches 235 F, add the butter and stir
until the butter is fully melted and the mixture is well combined (about 1
minute).</div>
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Remove the mixture from the heat and stir in the vanilla and
pecans until well coated. Using a wooden spoon, beat the mixture vigorously for
about 5 minutes. Quickly drop by spoonfuls onto prepared baking sheets. Let
cool completely. Work quickly so the mixture does not set on you.</div>
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Store in an airtight container for up to 3-5 days.</div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-83462379742672932692014-10-10T06:04:00.003-07:002014-10-10T06:04:44.275-07:00Meeting Dining ExpectationsExpectation, this is what every restaurant customer walks through the door with, more than the company they intend to keep, more than the dollars they willing to part with, more than what lay in wait for the remainder of the evening, they have had expectations. The expectation varies with each individual for they are seeking satisfaction of their very needful expectation.
Depending on the style of the restaurant the expectation will be subject to change in most areas except one, receiving the finest meal for the dollar (large or small) that is exchanged in accomplishing expectation.<br />
<br />
Disappointing the expectation is the loss of the customer? Perhaps not, but more importantly, it is the dissolution of the faith the customer has placed within those who have promised to meet those expectations.
When a menu offers an item prepared in a certain manner does it come that way or have the promises made upon the menu met with a disappointing lack of concern for the expectation of all concerned. There becomes an unwritten partnership in service within a restaurant where each one involved in that partnership has duties and expectations.<br />
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First the customer, the most important partner, for without the customer there can no longer be a need for the business. The customer is the one who comes with the highest of expectation and will quickly dissolve the relationship when those expectations go unfulfilled. A promise of a creamy risotto, which turns into nothing more than gruel, a sherry laced lobster bisque which becomes a cold cayenne infused liquid or jumbo sea scallops that are really nothing more than bay scallops all lead to the ruin of the expectations and a dissolution of the partnership. The customer knows one thing for a certainty, there is another restaurant just around the corner or right next door and they are quickly willing to change the partner they presently have.<br />
<br />
Keep in mind that beyond the expectation of a wonderful meal all the expectations that follow do so based on implied promises found within or upon the pages of the menu. Right there in the menu item description. When one fails that, they fail self and that is where faith is lost. Not fulfilling the written promise is tantamount to breaking a written covenant with your partner. What the menu promises create's the expectation of the customer, "the most delicious house baked cheesecake you ever had" does not mean it comes out the freezer sent directly in by the food service purveyor, it means the restaurant staff made it. When you go cheap on your customer, you quickly have no customers. The menu reads "we use only the finest, freshest, local ingredients" yet the pantry and refrigeration are filled with pre-made heat and serve or instant product. A lie on the menu is still a lie and a slap in the face of your partner the customer. An unhappy customer must viewed as nothing more than a failure to meet expectations, not only theirs but our own as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_gXWvCN3eATARbGrQ6DDdSXV6Wgfnv7zXGeHDm_eVHLcdZb7j8HHO4g6732eP12KJ1I7W2LPgwVcfgZ6MzqILM1AEKp1JBgQ92YGWeMYDhPgrM2MPsOhA5CvnerBb77ZJCNLqA/s1600/003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_gXWvCN3eATARbGrQ6DDdSXV6Wgfnv7zXGeHDm_eVHLcdZb7j8HHO4g6732eP12KJ1I7W2LPgwVcfgZ6MzqILM1AEKp1JBgQ92YGWeMYDhPgrM2MPsOhA5CvnerBb77ZJCNLqA/s1600/003.jpg" height="320" width="306" /></a></div>
<br />
Every chef comes to the position with the expectation of his/her ability being well received. These expectations define the present and the future of the chef. Compromising personal and instructed standards only lessens the opportunity to meet the expectations and makes cheap the skills of the chef.<br />
<br />
A chef who has a passion for his/her cuisine and has maintained that passion knows every dish is the reflection of that passion. A chef is as only as good as the dish he/she is serving at any given moment. Being sure of your ability provides a confidence in the customer but being true to your word meets the expectation of the customer. A no compromising attitude only goes to fulfilling all the partners expectations. Many kitchens are under the management of those willing to part with what their skills have taught them in an effort to save a few pennies per plate, before long less customers are coming and the slide to the destruction of the restaurant has begun, simply because of compromise and failure to meet expectations.<br />
<br />
Culinary education, high standards and skills are only as good as the effort made to make use of them. If you possess them, then there must be an expectation to use them, not to meet that expectation is fail self and all others.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir6yGNkOaqULJ0WOpGxyOmEGr6DEFfrS3Cw2l2ZttVzB1JTLNfEBfzG_aCLOIVHXiq8SGawrpVxNVcUmNGLcir-aILp8Q2nzts9YJY7ZeZfczeoWMGPLZwnTCfwHZ4a7BytyB1g/s1600/rissotto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir6yGNkOaqULJ0WOpGxyOmEGr6DEFfrS3Cw2l2ZttVzB1JTLNfEBfzG_aCLOIVHXiq8SGawrpVxNVcUmNGLcir-aILp8Q2nzts9YJY7ZeZfczeoWMGPLZwnTCfwHZ4a7BytyB1g/s1600/rissotto.jpg" height="300" width="400" /></a></div>
Touting those skills on social media and internet only goes to accomplish the reason they exist, that is to feed the expectation of a new or existing client. Here more than ever the maintaining those standards and meeting the expectations carry their weight in gold. This of course means the photography of menu items placed online, be sure that the same dishes served in the restaurant match the pictures, you set the expectation with the photo, did you meet it? Those who use this media (more all the time) do not hesitate to express both the fulfilling and failure through the social media sites, where word of mouth may affect up to a few hundred people now social media affect thousands. What is stated on line must be truthful and complete.<br />
<br />
Front of the house staff to have expectations, when the expectation of their customer is left unfulfilled, the good ones, take it as a personal slight and feel somewhat that they have failed. They have when the failure is completely within their control, being inattentive, sluggish, or distracted fails the expectation of the consumer. However the majority of a server problem is kitchen related, the customer tends to forget the server is the transportation department simply delivering what the kitchen has been ordered to prepare by the customer, who expects exactly what they desired. It is the server who hears the disappointing moaning and groaning of the consumer not a kitchen who cares little for that consumer.<br />
<br />
Managers and chefs who cannot fulfill on the menu promise crash the expectations of the customer in turn the customer crashes the expectation of the manager and chef by not returning. If the menu promises an item be sure you have it, and it is exactly what is stated. An 86 item makes no friends, every host or hostess should notify the customer of 86 items the moment the menu is presented thus eliminating any disappointed expectation. Every effort should be made to prevent this from happening, but they do, so handle with a little concern for the expectation of the customer.<br />
<br />
Lobster Bisque<br />
5 lbs lobster<br />
10 cups water<br />
4 tbsp butter<br />
1 finely diced medium onion<br />
1 minced garlic clove<br />
1 finely diced celery<br />
4 tbsp flour<br />
1 cup peeled, seeded, diced tomatoes<br />
3 oz tomato paste<br />
1/3 cup sherry<br />
½ tsp salt<br />
¼ tsp pepper<br />
1 cup whipping cream<br />
<br />
Place the lobster in a large kettle. Cover with the water. Bring to a boil and boil for 30 minutes. Remove the crayfish and allow to cool. Remove the tail meat from the crayfish, reserve the meat, return the shells to water.
Simmer the lobster shells until the water has reduced to 4 cups (1 L). Strain the broth, reserving it. Discard the shells.<br />
<br />
In a large saucepan, heat the butter. Sauté the onion, garlic and celery until tender.<br />
<br />
Sprinkle with flour and cook for 2 minutes over low heat.<br />
<br />
Pour the crayfish broth over the vegetables. Add the tomatoes, tomato paste, crayfish tails, sherry, salt and pepper. Simmer for 15 minutes.<br />
<br />
Transfer the soup to a blender and puree. Return to the pot and continue to simmer for 5 minutes.
Whip in the cream and simmer for an additional 10 minutes.<br />
<br />
Serve very hot.<br />
<br />
SERVES 4<br />
<br />
SIMPLE FRIED SEA SCALLOPS<br />
<br />
1 lb. Fresh sea scallops<br />
2 Tbps. Butter<br />
2 sprigs fresh thyme<br />
Kosher salt<br />
Freshly cracked black pepper<br />
1/4 – 1/2 cup of dry white wine<br />
<br />
Heat butter and thyme in a non-stick pan<br />
Toss in the scallops and cook for a few minutes<br />
Flip them over.<br />
Deglaze the pan with a little white wine<br />
Turn the heat off to let them finish cooking for a minute or two.<br />
Place on risotto (follows).<br />
Serves 4<br />
<br />
SIMPLE SHRIMP RISOTTO<br />
<br />
1½ cups arborio rice<br />
1 qt seafood or fish stock<br />
½ cup white wine<br />
1 medium shallot or ½ small onion, chopped (about ½ cup)<br />
3 Tbsp unsalted butter<br />
1 Tbsp vegetable oil<br />
2 cups peeled and de-viened 30/40 count shrimp<br />
¼ cup grated Parmesan cheese<br />
1 Tbsp chopped Italian parsley<br />
Kosher salt, to taste<br />
<br />
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
<br />
<br />
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.<br />
<br />
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.<br />
<br />
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.<br />
<br />
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.<br />
<br />
Stir in the shrimp during the last five minutes of cooking the rice.<br />
<br />
Stir in the remaining 2 Tbsp butter, the Parmesan cheese and the parsley, and season to taste with Kosher salt.<br />
<br />
Serve at once, holding the rice even for a short time will turn it glutinous at the cost of the creamy sauce like texture, which is truly what you want.<br />
<br />
NEW YORK STYLE CHEESECAKE<br />
<br />
CRUST<br />
<br />
3-½ cups graham cracker crumbs<br />
1 tbsp cinnamon<br />
¼ cup melted butter<br />
<br />
FILLING<br />
<br />
1.5 lbs cream cheese<br />
2 cups granulated sugar<br />
1-½ cups heavy cream<br />
2 tbsp lemon juice<br />
1 tbsp vanilla<br />
4 eggs, room temperature<br />
1-½ cups sour cream<br />
<br />
CRUST<br />
<br />
Combine crust ingredients. Press into the bottom and sides of a buttered 10" springform pan. Chill. Preheat the oven to 325F (160C).<br />
<br />
FILLING<br />
<br />
Beat the cream cheese and sugar until smooth. Add the cream, lemon juice and vanilla, beat until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream.
Pour mixture into prepared shell. Place the springform pan in a larger pan containing an inch of water. Bake in the oven until the center is set, about 90 minutes. Turn off the oven and prop door open slightly.
After about 30 minutes transfer to a rack to cool, chill overnight.<br />
<br />
Serve with fresh fruit or fruit sauce.Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-61116150385700197132014-03-02T09:18:00.004-08:002014-03-02T09:18:28.915-08:00Algerian Baklava <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PBB9Khil6sCXTkvpyjNrZsWmMQH1wi2K3dI_s5BU5FrplioDjZT5aEiqxa2uWpDf5VPukiHUVJ80u9bnPbgbbxprhDposeanoNOUnnSnc3XYoiD_BGtXMton1pOAtaxC2mZRzA/s1600/001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PBB9Khil6sCXTkvpyjNrZsWmMQH1wi2K3dI_s5BU5FrplioDjZT5aEiqxa2uWpDf5VPukiHUVJ80u9bnPbgbbxprhDposeanoNOUnnSnc3XYoiD_BGtXMton1pOAtaxC2mZRzA/s1600/001.jpg" height="640" width="604" /></a></div>
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For The Dough<o:p></o:p></div>
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<br /></div>
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4 cups flour<o:p></o:p></div>
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1 teaspoon salt<o:p></o:p></div>
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1 1/3 cups tepid water<o:p></o:p></div>
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1/4 cup olive oil<o:p></o:p></div>
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<br /></div>
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Directions<o:p></o:p></div>
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Sift flour and salt into a mixing bowl and add the water
with oil.<o:p></o:p></div>
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<br /></div>
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Stir until forms soft dough, then knead in the bowl about 10
minutes.<o:p></o:p></div>
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<br /></div>
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Dough will feel sticky at first, but kneading, it should
develop into a dough that becomes smooth and satiny.<o:p></o:p></div>
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<br /></div>
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When well mixed and smooth, wrap pastry in plastic wrap and
leave it to rest at room temperature about one hour.<o:p></o:p></div>
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<br /></div>
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If not all the dough is being used right away, wrap the
unused portion and keep chilled in the fridge up to a week.<o:p></o:p></div>
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<br /></div>
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Always bring to room temp before using.<o:p></o:p></div>
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Divide the pastry into 12 equal portions, shaping them into
smooth balls.<o:p></o:p></div>
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<br /></div>
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Cover with a cloth, except the one you're working with.<o:p></o:p></div>
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<br /></div>
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Take a ball of dough, and shape it into a square.<o:p></o:p></div>
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<br /></div>
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Place it on a lightly floured surface, and roll into a 6
inch square using rolling pin, (or pass through a pasta roller until thin.)<o:p></o:p></div>
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Dust again with flour.</div>
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FILLING:</div>
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<br /></div>
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18 ounces chopped nuts, use almonds, walnuts, pecans,
peanuts (your choice)<o:p></o:p></div>
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128 g granulated sugar<o:p></o:p></div>
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1/4 teaspoon ground cinnamon<o:p></o:p></div>
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1 teaspoon vanilla sugar<o:p></o:p></div>
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2 teaspoons melted ghee<o:p></o:p></div>
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155 ml orange flower water (mazhar)<o:p></o:p></div>
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<br /></div>
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For the Syrup<o:p></o:p></div>
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<br /></div>
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310-620 ml honey<o:p></o:p></div>
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155-310 ml orange flower water<o:p></o:p></div>
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310 ml extra of melted ghee, to brush the pastry with and
enough whole nuts to decorate each piece of baklava.</div>
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<br /></div>
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In a saucepan, melt the ghee on a medium heat. Brush a tray with
ghee using the pastry brush.<o:p></o:p></div>
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Lay a first strip of phyllo pastry vertically in the center of
the tray. Brush the pastry with the melted ghee.<o:p></o:p></div>
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Repeat the dough rolling process. Cover the tray with
phyllo, remembering to brush with ghee after each strip. You should be able to
do this with 5 strips. <o:p></o:p></div>
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<br /></div>
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Turn the tray round so that you're placing the phyllo strips
horizontally over vertical strips. This crisscross is very important.<o:p></o:p></div>
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<br /></div>
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Continue rolling the pastry and layering the tray. Brushing
with the ghee after each strip, continue doing this until you have done 5
layers.<o:p></o:p></div>
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<br /></div>
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To prepare the nut filling. With a food processor and chop
up the nuts. <o:p></o:p></div>
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<br /></div>
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Place the nuts in a mixing bowl and add the sugar, cinnamon,
vanilla powder and mazhar - enough mazhar to make the filling to just form a
smooth ball.<o:p></o:p></div>
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<br /></div>
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Place filling in the tray over the pastry, gently smoothing
it out - but don't press it.<o:p></o:p></div>
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<br /></div>
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Repeat the dough rolling, layer, until you have 6 layers, brushing
with the ghee.<o:p></o:p></div>
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<br /></div>
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When you've finished the 5th layer you can choose to do the
top layer. Roll out one large sheet by hand.</div>
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<br /></div>
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If you want to try
rolling out a sheet, remember to cover the dough, rolling pin, surface, your
hands etcetera in loads of corn flour.
Then roll out the tray size, plus 2cm extra.<o:p></o:p></div>
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<br /></div>
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Now you need to cut the baklava and decorate.<o:p></o:p></div>
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<br /></div>
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Take your knife and cut vertical straight lines all the way
to the bottom. (Approx. 2cm apart) then spin the tray round and cut more lines,
diagonally to form diamond shapes. You can also make squares or triangles, but
traditional Algerian baklava are diamonds, you may want to push a whole nut
into each shape.<o:p></o:p></div>
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<br /></div>
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Brush well with the ghee and place in a pre-heated oven at
180 c for 1 hour - 1 hour 10 minutes.<o:p></o:p></div>
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<br /></div>
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The baklava should be golden and now needs it syrup: Warm
the honey and mazhar in the saucepan then pour slowly over the baklava.<o:p></o:p></div>
<br />
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<br /></div>
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Allow to sit for 10 minutes, then cut out pieces and place
in paper cases - preferably the metallic ones as they hold the syrup better.<o:p></o:p></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-58613328613867972812014-02-02T06:09:00.000-08:002014-02-02T06:09:02.966-08:00WARNING: DO NOT PUSH, PULL INSTEAD, CULINARY JOURNEY CONTINUES<div class="MsoNormal">
<b>WARNING: DO NOT PUSH,
PULL INSTEAD PART 1 </b></div>
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<b> <o:p></o:p></b></div>
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We have seen some of the really great things of St.Louis,
gooey butter cake, The Arch, The Hill yet we have yet to discuss two other very
important areas to St. Louis lifestyle, and fortunately they good absolutely
hand in hand. They are course barbecue and beer. So lets take a look at these.</div>
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<b>BARBECUE ST. LOUIS
STYLE</b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t27K1vKx_whdIzPRs639eKN1M41pr5d2ZHKj4AyNvpl93yjkkt1l1Bn9VSaAWKxEf6N6PXldZiKCx2VssTy4_5XY95_jduE3XAFgqsq5OtkaS5wIk6uMwYpNkXtBx0ps7F_i8A/s1600/cute-pig-in-boots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t27K1vKx_whdIzPRs639eKN1M41pr5d2ZHKj4AyNvpl93yjkkt1l1Bn9VSaAWKxEf6N6PXldZiKCx2VssTy4_5XY95_jduE3XAFgqsq5OtkaS5wIk6uMwYpNkXtBx0ps7F_i8A/s1600/cute-pig-in-boots.jpg" height="240" width="320" /></a></b></div>
<b><o:p></o:p></b><br />
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<b><br /></b></div>
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Barbecue, BBQ, bar-b-q no matter how you say it the one
thing you must say it is so good. Many believe grilling is barbecue, simply it
is not, grillings is in essence fast cooking over high heat, barbecue is the
completely the opposite, slow slow cooking with a very low heat source.
Barbecue is given as a slang for any outdoor gathering, although these parties
generally are more grilling events than a barbecuing event as none is usually
served except maybe in the South and yes St. Louis is considered the south,
even though it is above the Mason Dixon line.. </div>
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<br /></div>
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Barbecue didn't actually begin in the south in fact, no one
can really say where it began, perhaps with neanderthal man slowly roasting his
meal of the day over the fire he just discovered as a use for flavoring that
dinner. That course is the purpose of barbecue to use smoke from hard or fruit
woods to place an essence within the meat. Marinated or not, rubbed with secret
spice blends or commercially prepared ones the smoke is the most important ingredient
in great barbecue (next to the item being smoked of course). The making of beef jerky is barbecuing, smoked
salmon,barbecuing, spit roasting, barbecuing, Hawaiian luau is a barbecue, pit
cooking, barbecuing so there are many types of barbecuing it is the perfecting
of it that makes it great.</div>
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<br /></div>
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Most barbecues that we know today has a wonderful history
and the history is usually traceable to the new American's that settled in an
area. It may have been introduced to the Americas from the Caribbean or from
Europeans from Germany and France, certainly native Americans had some kind of
barbecuing already here upon the arrival of the Mayflower. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ4u32xqATT037Zc9Tlcd0Retaf5p8QnUf52ioW1bwLkHstxRmlRv2mdDl7QHmGAubf79LUL8Dm8cxLjGr4bZconhGkwa4697Xb8u4OGmfnP2px1G_r9N09smtwGB7dOxO72hCw/s1600/porkcuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ4u32xqATT037Zc9Tlcd0Retaf5p8QnUf52ioW1bwLkHstxRmlRv2mdDl7QHmGAubf79LUL8Dm8cxLjGr4bZconhGkwa4697Xb8u4OGmfnP2px1G_r9N09smtwGB7dOxO72hCw/s1600/porkcuts.jpg" height="196" width="400" /></a></div>
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<br /></div>
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Barbecue has adapted to the taste of the area as the people
moved in and out. North Carolina serves a different style than South Carolina,
St. Louis differs from Kansas City even though they just a few miles from one
another. Louisiana will swear theirs is better than that found in Texas and vice
versa. Spices from African influences,
chilies from Latin America, tomatoes (once discovered they were not poisonous) mustard,
molasses and pure cane sugar and even good ole Kentucky bourbon all found their
way into the creation of barbecue. The Germans introduced slow smoking pickled
meats served along with a spicy coleslaw and German potato salad. The French
and or the Germans brought mustard. Civil war cooks were able to barbecue to
feed the war weary. Beef, chicken, pig
sausages vegetables all are barbecue and barbecue can be you too, or at least
within you.</div>
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<br /></div>
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The discussion of barbecue is best had as we arrive in the
state or area so that is what we will do as we continue on our culinary
journey. So we can look forward to much BBQ the foremost regions would be: Alabama,
Arkansas, Georgia, Kentucky,
Mississippi, North Carolina, South Carolina, Tennessee and Texas, so clearly
our cruise is going to be delicious.</div>
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<br /></div>
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If you love barbecue sauce, then certainly St. Louis is the
city to visit, it has the unofficial label of the city where the most BBQ sauce
is consumed. The sauce here is generally a tomato based sauce, somewhat sweet, tangy containing spices and vinegar,
but without the addition of liquid smoke (invented in Kansas City by a local
pharmacist. Perhaps we should write on the history of some these stables we now
use without a second thought, Worcestershire, Soy, Tabasco, A1 Sauce, HP Sauce
etc. ) St. Louis ribs are of course named for the city, these larger ribs are
spare ribs with the sternum bone, cartilage and rib tips removed. The rib tips
are favorites of restaurants and pubs as
appetizers and buffet offerings also slow smoked and slathered with BBQ sauce. </div>
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<br /></div>
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Another unique and delicious BBQ item that seems local to
St. Louis (but with some searching can be found in Atlanta and Memphis on Beale
St. ) is a dish called Crispy Snoots, the meat of a pigs snoot and cheeks,
boiled, braised, fried or smoked then given a huge dose of sauce and served as
a sandwich. Try them at Smoki Os on N. Broadway, here you can get both the tips
and snoots on one plate, a BBQ treat for sure. Like all great BBQ houses many
have house made sausages which are smoked and grilled, chicken cooked to perfection,
brisket and of course the pulled pork. </div>
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<br /></div>
<div class="MsoNormal">
Let's get back to the ribs and try to explain the differences
which seemly are confusing as to what one should get into the smoker. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First side ribs or spare ribs, are ribs, cut from the side
or under belly of the hog with longer, wider bones and are fatty as they are
found in the same area that bacon is cut from. They tend to be tougher than
back ribs so require a longer cooking time to get them to be tender. </div>
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<br /></div>
<div class="MsoNormal">
St. Louis ribs are also side ribs, but have been cut down to
five inches in length and have had the sternum bone, cartilage and rib tips
removed.</div>
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<br /></div>
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Back ribs, cut from the loin section of the hog where the
muscle gets less stress and therefore the meat is more tender. The area provides cuts such as the tenderloin,
loin, center cut loin chops etc. Generally they are cut 3 to 6 inches long, are
very tender and the "tail" or "tips" have been removed.
This is a small 3 inch piece of meat and bone at the back end of the rib
"rack" which contains small bones and or cartilage. </div>
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<br /></div>
<div class="MsoNormal">
Baby back, Canadian back ribs or Danish back ribs are exactly
the same as back ribs, but given another name for marketing purposes. Danish
back ribs are so named as they are imports of back ribs from Denmark, which
supplies 10% of all Europe's pork production. Back ribs are not as popular in Europe as North
America so the Danish found a welcoming market in North America. Canadian ribs,
again are simply back ribs imported from Canada, because both Danish and
Canadian are imported, frozen products they may be less expensive than fresh,
but the quality should be good, keep in mind however "fresh is best".</div>
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<br /></div>
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Boneless Back Ribs, some butchers are marketing a product called
boneless back ribs, this is a deceptive marketing practice as the meat is simply
loin meat taken from the trimming of the back rib. Do not buy and stop shopping
at a market which lies to their customers.</div>
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<br /></div>
<div class="MsoNormal">
Ribletes or Button Ribs, generally speaking a riblet are
ribs which have been trimmed to 2 inches long they are not rib tips. They are a
flat strip of meat with round bones, 1/4" thick, 6" long, 1 1/2"
wide, cut from the sides of the hog's spine the rearmost rib.</div>
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<br /></div>
<div class="MsoNormal">
Cooking your ribs: No matter what "style" of ribs
you may want to explore there are certain hard and fast rules you cannot omit
if you want a superior product. You will need:</div>
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<br /></div>
<div class="MsoNormal">
A good slab of ribs, baby back ribs should have 13 ribs,
some butchers and inferior restaurants will serve 8 count "cheater"
racks, racks are any count less than the full slab. It is advisable to check
and be sure you are getting what you are paying for, you can expect to see 1/4,
1/3, 1/2 and full racks on menus and the menu price should reflect the size, but for home buy full
slabs. We St. Louis style ribs count 4-6 ribs per person when serving other
main dishes (like BBQ chicken) and sides, 8 ribs if they are the star of the
show.</div>
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<br /></div>
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You will need a good rib rub, a blend of herbs, spices, salt
and sugar, I give you one that follows so look out below.</div>
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Fuel for the smoker, hardwood charcoal is best, (you can use
your gas/charcoal grill to convert to a smoker) and soaked wood chunks for
flavoring the ribs.</div>
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<br /></div>
<div class="MsoNormal">
Two thermometers, a really good meat thermometer, it becomes
you assurance when the ribs are perfectly done, no guess work with it, also a
oven thermometer to place inside the smoker to be sure you are maintaining the
ideal temperature there as well.</div>
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<br /></div>
<div class="MsoNormal">
Barbecue sauce, of course, I will list a couple of mine, but
why not create your own.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prepare your smoker so that you will be able to add the
charcoal and flavoring wood, you need to maintain a heat of 225F (1007C) for 6
hours. Use a charcoal chimney to light your smoker and never ever use liquid
charcoal starter, it will give a horrible oily taste to your smoked food items.</div>
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<br /></div>
<div class="MsoNormal">
Now you want the prepare the ribs, place them bone side up, the membrane will allow the flavors from smoke
and seasoning to flavor the ribs, but if left on will be like a piece of rubber
on your meat as it cooks slowly in the smoker so it is important to remove it. The membrane if on all ribs and need to be
removed on St. Louis ribs, remove the thick piece of flap meat (you can smoke
them as an additional treat.) Slide a small knife under the first bone and the
membrane, gently lift the membrane now you should be able to pull the membrane
right down the ribs removing it in one sheet if possible.</div>
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<br /></div>
<div class="MsoNormal">
Now you need to make your rib rub and do exactly that, rub
the spice into the ribs, both sides.</div>
<div class="MsoNormal">
3 tablespoons kosher salt<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Al2US0ADQWcxzxqqwGItWrnlIk1iNqqQIuLywu-qbG4C_majb4C_g9rSlVEr-54T6PJ_a27E1NjdPtwV1CKrZ6b2HfiJJraT-5AHeHf9cSynw7fXUr4KruGbdRlJZK8iZg0siA/s1600/4043bck_19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Al2US0ADQWcxzxqqwGItWrnlIk1iNqqQIuLywu-qbG4C_majb4C_g9rSlVEr-54T6PJ_a27E1NjdPtwV1CKrZ6b2HfiJJraT-5AHeHf9cSynw7fXUr4KruGbdRlJZK8iZg0siA/s1600/4043bck_19.jpg" height="400" width="268" /></a>4 tablespoons packed dark brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons chili powder<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons smoked paprika<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 teaspoons freshly ground black pepper</div>
<o:p></o:p><br />
<div class="MsoNormal">
1 teaspoon ground cumin<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon garlic powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ground mustard</div>
<div class="MsoNormal">
1/2 teaspoon each of onion powder, basil leaves, thyme
leaves, oregano leaves, cayenne pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend it well together, I like to grind it fine in a coffee
mill.</div>
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<br /></div>
<div class="MsoNormal">
Place the rubbed ribs in the center of the smoker so that
the air flows evenly around them, cook for two hours, remove and wrap in foil.
Return to the smoker and continue to
cook for an additional 3 hours. Remove the wrap. Add more wood to the smoker
and continue to cook for an additional 1 hour or until your meat thermometer
reads at 190F. Be sure the thermometer is in the thickest part of the meat and
not touching a bone. </div>
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<br /></div>
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Here is a chart for smoking most proteins:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Product Internal
Temperature Cooking
Temperature</div>
<div class="MsoNormal">
Pork 185-190
F 175-200
F </div>
<div class="MsoNormal">
Brisket 180-185
F 175-200
F</div>
<div class="MsoNormal">
Ribs 190-195
F 200-225
F</div>
<div class="MsoNormal">
Chicken 175-180
F 250-275
F</div>
<div class="MsoNormal">
Turkey 165-175
F 250-275
F</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is important to learn the difference when your product is
"done" and when it is "ready" some guidelines suggest a
product is done when it reaches a temperature well below that of the serving or
ready temperature. Government charts tell you the ribs are done at 145F but
they will be tough and not edible, they are ready at the stated cooking
temperature. Ribs should never be fall
off the bone tender (this means someone boiled or steamed the ribs) if you cooked your ribs to the ready
temperature the meat will come cleanly off the bone with a single bite, they
will be moist and flavorful sometimes so good no sauce is required.</div>
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<br /></div>
<div class="MsoNormal">
Speaking of sauce, you sauce your ribs only for the last 20
minutes of cooking, Most sauces contain a large amount of sugar, with a short
cooking time it will caramelize on your food however over long cooking time the sugar burns leaving a very
unpleasant taste. So sauce only for the last 20 minutes of cooking and 1 final
time just before serving.</div>
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<br /></div>
<div class="MsoNormal">
ST. LOUIS BBQ SAUCE</div>
<div class="MsoNormal">
2 cups ketchup<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup water<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup apple cider vinegar<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons yellow mustard<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon each onion powder, garlic powder, mild chili powder<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon each of basil, thyme, oregano, cayenne pepper,
paprika<o:p></o:p></div>
<div class="MsoNormal">
Preparation:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine all ingredients in a saucepan over a low heat.
Stirring occasionally and simmer for 20 minutes. The sauce should be thin, but
not watery. Allow to cool. Store in an airtight container and refrigerate. </div>
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<br /></div>
<div class="MsoNormal">
7 UP BBQ SAUCE</div>
<div class="MsoNormal">
This sweeter than most St. Louis BBQ Sauce but it is so
good.</div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">2 cups 500 ml chili sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">3 cups 750 ml catsup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">1 cup 250 ml brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">2 cups 500 ml 7 UP® soft drink beverage (do not use diet)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">2 tsp 10 ml black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">1 tsp 5 ml each of white pepper,
garlic granules, onion powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">½ tsp 3 ml cayenne pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">1 tsp 5 ml each of dried basil
leaves, thyme leaves, oregano leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">2 tbsp 30 ml mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 144.0pt; tab-stops: 72.0pt 144.0pt; text-indent: -144.0pt;">
<span lang="EN-GB">3 tbsp 45 ml honey<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span lang="EN-GB">In a food processor, combine all the
ingredients thoroughly. Pour into a mixing bowl and reserve. <o:p></o:p></span></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>WARNING: DO NOT PUSH, PULL INSTEAD PART 2<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
We really need to examine
just a few more in the St. Louis BBQ what we haven't examined yet is what is
becoming more popular than the ribs themselves. Ribs are becoming a costly meal,
especially when dining out, the answer to the ribs is going kind of boneless
(less messy) that is pulled pork. Why?
To answer that we have to go way back in barbecue history.</div>
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<br /></div>
<div class="MsoNormal">
The name barbecue is hidden
in mystery (we will examine it further in a later writing) but what is not
hidden is the use of the hog in barbecue cookery. Prior to the Civil War people
of the south consumed an average of 5 pounds of pork per every 1 pound of beef,
it was an inexpensive protein to consume, easy to raise and when you could not
raise them you certainly find wild ones that could be hunted. However the meat
is tough, so ways to tenderize to meat became important, long, slow cooking was
the choice for those who wanted to consume the fresh meat, curing it was the way
to go for storing the meat as refrigeration was a non option.</div>
<div class="MsoNormal">
The term "pulled
pork" is most likely a term that originally meant party time, the Cajun,
"cochon de lait, is a party in which a whole hog is slowly cooked, then
when ready is placed on a serving table where the party goers could pick away
at the delicious cooked meat throughout the day or night. The gathering itself became known as a "Pork Pickin or a Pork
Pull" and quickly became standard for church groups, rallies, or any event
that the common man would attend. Along with the BBQ'd hog, "tater salad"
corn on the cob, coleslaw, and "hush puppies" rounded out the cuisine
of the Pork Pickin. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The hush puppy is simply a
cornbread fritter that has become the a standard side dish served with any
barbecue. The name is said to have come from men and women who daily gathered
for an evening meal at which the pork
was served along with the fried cornbread. Bits of the fritters were supposedly
tossed to the dogs that came with their owners to hush they're barking. Another
story is that Civil War soldiers would toss the fried bits to Confederate dogs
again in quite the barking, these dogs quickly were labeled "hushpuppies."
So important are hushpuppies to southern cookery that a barbecue id considered
incomplete without them. The battered
varies from cook to cook, of course, and before it is fried it can be cooked on
a flat top or in a cast iron pan in pancake fashion giving it names like hoecakes,
Johnny cakes, Journey cakes, or corn pone, in fact Americans first President,
George Washington's favorite breakfast is said to be hoecakes dripping with
butter and honey.</div>
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<br /></div>
<div class="MsoNormal">
Back to the making of
pulled pork, the same rules apply as we stated in cooking ribs, most important
is the need of a meat thermometer so that their exact temperature is reached. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Purchase a 10 or 11 pound Boston Butt and removed any thick
layers of fat, but try to keep the trim to 1/4 inch thick, as this keeps the
pork moist while cooking. Rinse it off well and dry it as much as possible. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Use a mixture of:</div>
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<div class="MsoNormal">
1 cup water <o:p></o:p></div>
<div class="MsoNormal">
1/4 cup white vinegar <o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon liquid smoke<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons paprika <o:p></o:p></div>
<div class="MsoNormal">
1 1/2 tablespoons dry mustard<o:p></o:p></div>
<br />
<div class="MsoNormal">
1 tablespoon onion powder <o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon garlic powder <o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon ground basil <o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon red pepper <o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons black pepper <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preparation:<o:p></o:p></div>
<div class="MsoNormal">
Combine all ingredients. </div>
<div class="MsoNormal">
With a meat injector, inject the mixture slowly into several
areas of the roast, or just marinate at least 8 hours. </div>
<div class="MsoNormal">
Rub it down with a
very thin coating of Dijon Mustard. </div>
<div class="MsoNormal">
Now, rub it down with a fairly heavy coating the same rub
listed for the ribs.Place in the center of a preheated smoker with a fresh addition
of your favorite wood piece. And when the temperature stabilizes at 200 to 220<span style="font-family: 'Cambria Math', serif;">℉</span>, place the roast, fat side up, smok<span style="font-family: Cambria Math, serif;">e until the thermometer reads 180F</span>, this may 10-14 hours but do not remove it until the reads correctly then it’s
ready to come out of the smoker, “Pull”
the pork while the meat is hot. Add your own favorite BBQ sauce.<span style="font-family: 'Cambria Math', serif; font-size: 11pt; line-height: 115%;">℉</span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">, it’s ready to </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">come out of the smoker, </span><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"> “Pull”
the pork while the meat is hot. Add your own favorite BBQ sauce.</span>.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsTTXJ5kOESyetbx0sRkgQvABvV85cz9Nzmt86OVsKHlUTHXGlMqrZ2n3VSTeX2lqLnsczS_4CKH9uHMmL3FdtIr2I-Wxozsz_qYrCMveOoULG9ne8d51BWLvanYsTMpN8YOQcQ/s1600/pull+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsTTXJ5kOESyetbx0sRkgQvABvV85cz9Nzmt86OVsKHlUTHXGlMqrZ2n3VSTeX2lqLnsczS_4CKH9uHMmL3FdtIr2I-Wxozsz_qYrCMveOoULG9ne8d51BWLvanYsTMpN8YOQcQ/s1600/pull+pork.jpg" height="400" width="378" /></a></div>
<br />
<div class="MsoNormal">
Serve as a hot entree, as a sandwich topped with coleslaw in
a fresh toasted hamburger bun or in any fashion you may enjoy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
HUSHPUPPIES</div>
<div class="MsoNormal">
2 eggs, beaten<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup white sugar<o:p></o:p></div>
<div class="MsoNormal">
1 large onion, diced<o:p></o:p></div>
<div class="MsoNormal">
1 cup self-rising flour<o:p></o:p></div>
<div class="MsoNormal">
1 cup self-rising cornmeal</div>
<div class="MsoNormal">
1/2 cup frozen peas or corn kernels<o:p></o:p></div>
<div class="MsoNormal">
1 quart oil for frying<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DIRECTIONS:<o:p></o:p></div>
<div class="MsoNormal">
In a medium bowl, mix together eggs, sugar, and onion. Blend
in flour and cornmeal. Fold in the peas
or corn.<o:p></o:p></div>
<div class="MsoNormal">
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop
batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in
small batches to maintain oil temperature. Drain briefly on paper towels. Serve
hot.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
COLESLAW</div>
<div class="MsoNormal">
4 cups shredded cabbage<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons grated white onions<o:p></o:p></div>
<div class="MsoNormal">
1 cup carrot ( shredded or grated)<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons distilled white vinegar<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup mayonnaise<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons sugar </div>
<div class="MsoNormal">
1/2 teaspoon fine white pepper<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon poppy seeds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Prepare the vegetables by slicing, shredding or grating very
thin.<o:p></o:p></div>
<div class="MsoNormal">
Toss the vegetable ingredients to mix well.<o:p></o:p></div>
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Prepare the dressing by whisking together the vinegar,
mayonnaise, sugar, pepper , salt and poppy seeds.<o:p></o:p></div>
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Fold the dressing into the tossed vegetables and
refrigerate, covered, for at least 2 hours.<o:p></o:p></div>
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May be made ahead. Toss occasionally to keep the dressing
distributed over the vegetables.</div>
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<br /></div>
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POTATO SALAD<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_mvhNDljWH0229Rsr5qCdLC68UUPULlM9b9QyR8MQ7kmVqoWzz_kDpwGWdswz2GaAS9jtjUd_14qtFcXLPtxFm9RL5eOL5xr3JdR2wG_6-6h8tb61ApS9Wh9wqxPRPaaWM0v-Q/s1600/divine+cuisine+7.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_mvhNDljWH0229Rsr5qCdLC68UUPULlM9b9QyR8MQ7kmVqoWzz_kDpwGWdswz2GaAS9jtjUd_14qtFcXLPtxFm9RL5eOL5xr3JdR2wG_6-6h8tb61ApS9Wh9wqxPRPaaWM0v-Q/s1600/divine+cuisine+7.bmp" height="197" width="320" /></a>8 8 large potatoes <o:p></o:p></div>
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1 1 head of garlic<o:p></o:p></div>
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¼ lb 115 g bacon<o:p></o:p></div>
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1 tbsp 15 ml safflower oil<o:p></o:p></div>
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2 tbsp 30 ml vinegar<o:p></o:p></div>
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3 3 chopped green onions<o:p></o:p></div>
<br />
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5 5 diced radishes <o:p></o:p></div>
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2 2 diced celery stalks <o:p></o:p></div>
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1 cup 250 ml Mayonnaise (follows)<o:p></o:p></div>
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1 tbsp 15 ml mustard<o:p></o:p></div>
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3 3 chopped hard cooked eggs <o:p></o:p></div>
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1 tsp 5 ml salt<o:p></o:p></div>
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½ tsp 3 ml white pepper<o:p></o:p></div>
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<br /></div>
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Preheat the oven to 450F (220C).<o:p></o:p></div>
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Wash, prick with a fork and foil wrap the potatoes. Bake the
potatoes and garlic until tender, (time depends upon the size of the potatoes).
Cool to room temperature. Pare the potatoes and dice coarsely. Peel the garlic
and mash. <o:p></o:p></div>
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Dice the bacon and fry until crisp. Drain the excess fat and
reserve the meat.<o:p></o:p></div>
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Place the potatoes in a large mixing bowl. Sprinkle with the
oil and vinegar. Stir in the onions, radishes and celery.<o:p></o:p></div>
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In a small mixing bowl, blend the Mayonnaise, mashed garlic,
mustard, eggs, salt and pepper. Fold into the potatoes, along with the bacon.
Serve as required.<o:p></o:p></div>
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SERVES 6 <o:p></o:p></div>
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<br /></div>
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MAYONNAISE<o:p></o:p></div>
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½ tsp 3 ml prepared Dijon mustard<o:p></o:p></div>
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½ tsp 3 ml granulated sugar<o:p></o:p></div>
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1/8 tsp pinch cayenne pepper<o:p></o:p></div>
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1 1 egg yolk<o:p></o:p></div>
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1 tbsp 15 ml lemon juice<o:p></o:p></div>
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2/3 cup 170 ml olive oil<o:p></o:p></div>
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<br /></div>
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Blend the mustard, sugar and pepper together.<o:p></o:p></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-CA; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Beat in the egg yolk thoroughly, add the lemon
juice blending completely. Beat in the oil a few drops at a time until the
sauce is very thick.</span>Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0tag:blogger.com,1999:blog-33133220.post-23428240657096723342014-01-22T17:23:00.002-08:002014-01-22T17:23:51.330-08:00CULINARY CURISE CONTINUES OVER HILL, OVER DALE, TOASTED RAVIOLI WE GO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJh0qsWurhyphenhyphenm5EYRm3Wo1_CtnTNxxZQ4nCd3CM8CThFYq0Z_Lfv1NHPSkOUT6wCpNUwKJHRUi2B8nnM6faaLYNX7Tr-twEMYtm62uDn8x6p0v3QY-HtSsiDpyu3H8cTQDrjNcYeg/s1600/smile9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJh0qsWurhyphenhyphenm5EYRm3Wo1_CtnTNxxZQ4nCd3CM8CThFYq0Z_Lfv1NHPSkOUT6wCpNUwKJHRUi2B8nnM6faaLYNX7Tr-twEMYtm62uDn8x6p0v3QY-HtSsiDpyu3H8cTQDrjNcYeg/s1600/smile9.jpg" height="400" width="367" /></a></div>
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<span style="font-size: xx-small;">ART BY COJANA SMITH</span></div>
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Staying in St. Louis is always complicated as there are so
many great hotels, my favorite however is the </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikV9mrekp0wz7iT6UPBtvrwiD5gq_NJADoRtW7sF3GoOXpeXDvNLyOucZqZYcKsS3yaVlMRi6_kPGI2sRshJCC9lUO5xV_3tgA-DnHbj5R0XcINW5xNxO5fOYgZ7kJR0uQy1OgMQ/s1600/mayfair+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikV9mrekp0wz7iT6UPBtvrwiD5gq_NJADoRtW7sF3GoOXpeXDvNLyOucZqZYcKsS3yaVlMRi6_kPGI2sRshJCC9lUO5xV_3tgA-DnHbj5R0XcINW5xNxO5fOYgZ7kJR0uQy1OgMQ/s1600/mayfair+2.jpg" height="200" width="200" /></a>Mayfair, I love old historic
places especially hotels. Their histories and culinary offerings set the
standards for which all others strive to achieve. I began my career at such hotels (Jasper Park
Lodge, Jasper, Alberta and The Marlborough Hotel in Winnipeg.) Historic hotels have great personalities
whereas most modern hotels are cookie cutter styling the old hotels spoke of
elegance, class and the highest quality. The Mayfair is one such hotel, the
choice of actors, actresses, Presidents what is exactly what the owner Charles Hess
wanted as his clientele, only the finest for his customer no matter their
standing, if they stayed at the Mayfair then the experience stayed with them
due to service that <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiSlkqcI0V4fqzukbQyh6mLoYWcpKYLF4OZ8kSKzIZ3ZDQ9wK_z6YAEhZbtTa1Y8-gKJVqMWdIsTKANSKTAFPFjyMnT06AEPsiNNbTVCVLqGKP7zp0Y1z6oLaMlg9U2-0DkHycg/s1600/Mayfair+1950++St+Louis+Postcard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiSlkqcI0V4fqzukbQyh6mLoYWcpKYLF4OZ8kSKzIZ3ZDQ9wK_z6YAEhZbtTa1Y8-gKJVqMWdIsTKANSKTAFPFjyMnT06AEPsiNNbTVCVLqGKP7zp0Y1z6oLaMlg9U2-0DkHycg/s1600/Mayfair+1950++St+Louis+Postcard.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohjOlHLFgSJBRJxMIbG5Z3zOEJ_nYurUzR96P7mXRJ3H4OH-h08oGtqYMThnFSlzJRezo_olYGqJwGcTaOwgXkZkOh0JPt5r_nG46M1O9so6AHHuDpvTCVsKLSSGxh36OyBsmeA/s1600/mayfair+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohjOlHLFgSJBRJxMIbG5Z3zOEJ_nYurUzR96P7mXRJ3H4OH-h08oGtqYMThnFSlzJRezo_olYGqJwGcTaOwgXkZkOh0JPt5r_nG46M1O9so6AHHuDpvTCVsKLSSGxh36OyBsmeA/s1600/mayfair+1.jpg" height="200" width="200" /></a>exceeded even the wildest expectation. These historic hotels became so in cuisine as
well, may create dishes that are held by
chefs as the standard today, some one hundred years later are still the
standard. The Mayfair's contribution is a dressing known simply as Mayfair dressing,
a versatile condiment that is excellent on salads, with fried foods, fish,
chicken and seafood. <br />
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Every major community has special areas settled by those
coming from other countries in search of a better life for their children and
their children. Many cities today are so multinational that a visitor can
experience the world just by visiting the neighborhoods. St. Louis, of course,
is no different the foreign influences are rooted deep within Oriental ,
German, Polish, Mexican, Irish all are part of the makeup of this great city. There is one community, however that has truly
made an international name for itself, that being the Italian community.</div>
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"The Hill" a delicious area of
dining and entertaining and a must visit when in St. Louis in fact you haven't
experienced the city without visiting the hill.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz_Mn36RTsAjOx8qGU30wJuup4XcWnB5_m2pWPvq0Wgcx5Z9WgASTcz8TYVKcL4DHQsq1NFfCnC-LgHEei5149Nri6zTKKvnOOHJ-bCEIs5Ybsod-5VgfAhBXGXMUmP4WWLJgIg/s1600/thehillcornersigns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPz_Mn36RTsAjOx8qGU30wJuup4XcWnB5_m2pWPvq0Wgcx5Z9WgASTcz8TYVKcL4DHQsq1NFfCnC-LgHEei5149Nri6zTKKvnOOHJ-bCEIs5Ybsod-5VgfAhBXGXMUmP4WWLJgIg/s1600/thehillcornersigns.jpg" height="425" width="640" /></a></div>
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The Hill has some of the finest Italian restaurants not only
in St. Louis but in America. The neighborhood can be located just off the Interstate
44 along Shaw Ave. Bordered by Lilly
Ave. and MacKind Ave. contains immaculate
prewar homes, various shops, bakeries, tattorias and of course the restaurants.
The Italian food here is that kind that warms the heart and the stomach, for
the family or the romantic The Hill has something for everyone. Famous waiters Yogi
Berra and Joe Garagiola are from the hill, they lived on the same street across
from each other, sure they were famous baseball players but they were waiters
before the baseball careers. Joe's brother Mickey was actually the first to experience
what would become one of St. Louis' gifts to the world, that being the toasted ravioli.
Mickey was seated at the bar in <span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Oldani's</span>
(now Mama's On The Hill) when chef Fritz accidentally dropped the little pillows
of pasta into hot oil instead of hot water, Mickey ate them instead of tossing
them out and declared them a hit, soon thereafter every restaurant on the Hill
served toasted ravioli and now are found on menus throughout the world.
Depending on the region the ravioli are filled with what is local to the area,seafood
in the northeast,chicken in the southwest, beef and cheese on the prairies. The
ravioli are lightly breaded then deep fried, served with marinara sauce and
garnished with fresh Parmesan cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9j_5OTgio9NqLAXJ5ea_j0XdH874NqnTJWAfbcwSk-f2D8SRDyp4F3fjSRZAWipZO6v2Errc0lqIwZfAOph0erTVKc6TdU7WksQXlN8N7jzjLFN4o91o1jVDX4JNoos15nFakQ/s1600/dr+pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9j_5OTgio9NqLAXJ5ea_j0XdH874NqnTJWAfbcwSk-f2D8SRDyp4F3fjSRZAWipZO6v2Errc0lqIwZfAOph0erTVKc6TdU7WksQXlN8N7jzjLFN4o91o1jVDX4JNoos15nFakQ/s1600/dr+pepper.jpg" height="393" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlixSIqIqMofM4JAwcLzGHghTxssjEquyihPwkAPWPKqhPknFE4jXM24q6Tvkn1iL_Gkzbh-JR54vTV5TlhyxvTzSiMtNCHKvmNBHEzwxAPVghDbtXr0WjE6DgEe3SlaPthruGA/s1600/cotton+candy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlixSIqIqMofM4JAwcLzGHghTxssjEquyihPwkAPWPKqhPknFE4jXM24q6Tvkn1iL_Gkzbh-JR54vTV5TlhyxvTzSiMtNCHKvmNBHEzwxAPVghDbtXr0WjE6DgEe3SlaPthruGA/s1600/cotton+candy.jpg" height="320" width="212" /></a><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 115%;"></span></div>
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Did you know the hot dog on
a bun, hamburger in a bun, cotton candy, peanut butter, Dr. Pepper and canned
chili are all foods that were created in St. Louis.<br />
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Next St. Louis Barbecue.</span><span style="font-family: Arial, sans-serif; font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">TOASTED RAVIOLI WITH TOMATO CREAM SAUCE</span></b></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></b></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1 quantity Tomato Pasta Dough (follows)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ABXuiqP46ydgG3R-WOaNCojpblZ0wLsfd3j0ydCL22rCJlI2_F48MTzcDQOUulXJEl5KFbkcSllF68wh-GqnEGpHc_GtmOPLbuNNXwmfHrsM8UyzMMYusjXk7gvtgcW-nxCpNA/s1600/toasted+ravioli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ABXuiqP46ydgG3R-WOaNCojpblZ0wLsfd3j0ydCL22rCJlI2_F48MTzcDQOUulXJEl5KFbkcSllF68wh-GqnEGpHc_GtmOPLbuNNXwmfHrsM8UyzMMYusjXk7gvtgcW-nxCpNA/s1600/toasted+ravioli.jpg" height="300" width="400" /></a><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1 tbsp 15 ml olive
oil<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">¾ lb 345 g shredded beef
chuck<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 oz 60 g minced
prosciutto <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">3 3 eggs<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">½ tsp 3 ml each of basil and
oregano<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">½ cup 125 ml freshly grated Romano
cheese <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1/2 cup 125 ml milk<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1 cup 250 ml flour<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 cups 500 ml fine
bread crumbs seasoned<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">4 cups 1L vegetable
oil<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">For Sauce<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 tbsp 30 ml butter<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 tbsp 30 ml flour,
all purpose<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1 cup 250 ml half & half
cream <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 cups 500 ml fresh
marinara sauce<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Process the pasta as
directed. Roll out into thin sheets. Cover with a moist cloth until required. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Heat the oil in a skillet
and brown the beef. Drain oil and allow the beef to cool in a large mixing
bowl. Blend into the cooled beef the prosciutto, 1 egg, seasonings and cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Place tablespoon amounts of
filling evenly over a sheet of dough, moisten the dough surrounding the filling
with a little water. Place a second sheet of dough over the first. Cut between
the filling with a scalloped edge pastry cutter. Freeze for 1 hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Mix the milk with the
remaining 2 eggs.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Dip the ravioli into the
flour, then the egg mixture and into the bread crumbs. Place back in the
freezer for another hour or until required.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Heat the vegetable oil to
350F, fry the ravioli in small batches, Serve with hot with the sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">For the sauce:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">In a sauce pan, heat the
butter, add the flour and cook for 2 minutes over low heat. Add the cream and
simmer into a very thick sauce. Whip in the Marinara, simmer for 20 minutes.. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">SERVES 6<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">TOMATO PASTA DOUGH<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 2 eggs <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">¼ cup 60 ml tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">1 tbsp 15 ml olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">2 cups 500 ml semolina
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">ice water, only if required<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Blend the eggs, tomato paste
and oil together. Place in a mixing bowl. Slowly add the flour. Knead into a
smooth ball (add ice water if required), Knead the dough for 15 minutes and
allow to rest for an additional 15 minutes. Roll out the dough. Lightly dust
with flour, fold in three, and roll out again. Repeat 6 to 8 times. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Now pass the dough through
the pasta machine setting the rollers gradually down until you reach the
desired thickness. The result should be a smooth sheet of dough ready to
process as you require. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Pass through a pasta
machine, or cut by hand to desired size. If processed by hand, simply roll the
dough and cut into thin strips for noodles (fettucini) or into wider strips for
lasagna, cannelloni, ravioli, etc. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">Process as any of our
recipes direct.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt; line-height: 115%;">NOTE: Use only enough flour to prevent sticking
while rolling.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>MAYFAIR DRESSING</b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAI_GQiHhH_bse2RdVwM0ylJHV_6FAchB3gIKOcYH4OJiZgVfNcpixXHMSTXpV5TD9lgD8iM0vZ5PrgH8kv0p3Tr8P-gy9eUTYKJPBjdDFTrrcoMS5DhTlDwFGdlLhpQNXJDbRaQ/s1600/002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAI_GQiHhH_bse2RdVwM0ylJHV_6FAchB3gIKOcYH4OJiZgVfNcpixXHMSTXpV5TD9lgD8iM0vZ5PrgH8kv0p3Tr8P-gy9eUTYKJPBjdDFTrrcoMS5DhTlDwFGdlLhpQNXJDbRaQ/s1600/002.jpg" height="400" width="315" /></a></div>
<div class="MsoNormal">
1/2 chopped large onion, <o:p></o:p></div>
<div class="MsoNormal">
1 stalk celery, <o:p></o:p></div>
<div class="MsoNormal">
1 clove, peeled garlic, <o:p></o:p></div>
<div class="MsoNormal">
2 -[2oz] cans flat anchovies,<o:p></o:p></div>
<br />
<div class="MsoNormal">
4 whole fresh, cold egg yolks,</div>
<div class="MsoNormal">
1 cup corn oil <o:p></o:p></div>
<div class="MsoNormal">
1 cup extra virgin olive oil</div>
<div class="MsoNormal">
1/4 cup sparkling wine or champagne, <o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons prepared mustard, <o:p></o:p></div>
<div class="MsoNormal">
1 tsp cracked black pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a food processor, add the onion, celery and garlic and
puree. Add the anchovies and egg yolks, then with the machine running, add the
oils very slowly to emulsify. Finally,
add the wine, mustard and pepper, blend for 1 minute or until very smooth.
Taste and adjust seasoning with salt. Reserve and store refrigerated for up 7
days. Yields 3 cups.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>CK’s Dr, Pepper & Jack BBQ Sauce</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup Dr. Pepper soda<o:p></o:p></div>
<div class="MsoNormal">
1 pound fresh peaches <o:p></o:p></div>
<div class="MsoNormal">
3/4 cup chopped sweet onion such as Vidalia <o:p></o:p></div>
<div class="MsoNormal">
1 1/2 tablespoons minced fresh jalapeño with seeds<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Y4cjJg3dbUZC7cHt5FYKHowIC4Z3YQsTAgup7A3KRlvksNR3-gmq0z6TlphWT-U1bdhj23QE_6VidBgiHw9JGmYhiNyYKEfo6d9xPAK52FgSCeqv4ZxoS7sKC_svFzaBnppEzA/s1600/004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Y4cjJg3dbUZC7cHt5FYKHowIC4Z3YQsTAgup7A3KRlvksNR3-gmq0z6TlphWT-U1bdhj23QE_6VidBgiHw9JGmYhiNyYKEfo6d9xPAK52FgSCeqv4ZxoS7sKC_svFzaBnppEzA/s1600/004.jpg" height="400" width="336" /></a></div>
<br />
<div class="MsoNormal">
1 tablespoon canola oil <o:p></o:p></div>
<div class="MsoNormal">
1/4cup cider vinegar <o:p></o:p></div>
<div class="MsoNormal">
1/4 cup Jack Daniels Sour Mash bourbon <o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons Dijon mustard <o:p></o:p></div>
<div class="MsoNormal">
3/4 teaspoon light brown sugar <o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp Chef K Seasonings <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the soda in a small sauce pan and reduce to 1/3rd cup.<o:p></o:p></div>
<div class="MsoNormal">
Coarsely chop the peaches.<o:p></o:p></div>
<div class="MsoNormal">
Cook onion, jalapeño, and a pinch of kosher salt in oil in a
heavy medium saucepan over medium heat, stirring occasionally, until softened,
8 to 10 minutes. Add reduce Dr.Pepper, the peaches and remaining ingredients
and simmer, uncovered, stirring occasionally, until peaches are very tender,
about 30 minutes. <o:p></o:p></div>
<div class="MsoNormal">
Purée in a blender (use caution when blending hot liquids).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is the bun, but read up on the Perfect Hamburger at <a href="http://chefk.blogspot.ca/2013/09/the-prefect-hamburger.html">http://chefk.blogspot.ca/2013/09/the-prefect-hamburger.html</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dough Enhancer<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup wheat gluten<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup diastatic malt powder<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons lecithin granules<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ascorbic acid crystals<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons powdered pectin<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons unflavored gelatin<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup nonfat dry milk<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon powdered ginger<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix together and store in an airtight container in the
refrigerator. For 100% whole grain breads, use 3 <o:p></o:p></div>
<div class="MsoNormal">
Tablespoons per loaf. Add to your recipe along with the
flour.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Burger Buns <o:p></o:p></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMTb9KeG-7rwSHY89doUSumsqkQL353_MrEJZ7vmVH_Ad7lKNEp_H4VpoLx3oNVn2H7F7ab6NowJ_8T5MfBEChPwlSEx_Dal1ZVOBD6Sd4PwDswwoqJNfF10eSrWFo4NE19SfQw/s1600/hamburger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMTb9KeG-7rwSHY89doUSumsqkQL353_MrEJZ7vmVH_Ad7lKNEp_H4VpoLx3oNVn2H7F7ab6NowJ_8T5MfBEChPwlSEx_Dal1ZVOBD6Sd4PwDswwoqJNfF10eSrWFo4NE19SfQw/s1600/hamburger.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
Makes 8 /4-inch to 5-inch burger buns<o:p></o:p></div>
<div class="MsoNormal">
1 cup warm water<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons warm milk<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons active dry yeast</div>
<o:p></o:p><br />
<div class="MsoNormal">
2 1/2 tablespoons sugar<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs<o:p></o:p></div>
<div class="MsoNormal">
3 cups bread flour<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons dough enhancer (above)<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 teaspoons salt<o:p></o:p></div>
<div class="MsoNormal">
2 1/2 tablespoons unsalted butter, softened<o:p></o:p></div>
<div class="MsoNormal">
Black and white sesame seeds and/or poppy seeds (optional)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
DIRECTIONS:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. In a glass measuring cup, combine one cup warm water, the
milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile,
beat one egg.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. In a large bowl, whisk flours and dough enhancer with
salt. Add butter and rub into flour between your fingers, making crumbs. Using
a dough scraper, stir in yeast mixture and beaten egg until a dough forms.
Scrape dough onto clean, well-floured counter and knead, scooping dough up,
slapping it on the counter and turning it, until smooth and elastic, 8 to 10
minutes. (You may also use a stand mixer for this, eliminating the need for a
bench scraper. You want the dough to remain slightly tacky, as the more flour
you add, the tougher they will be when baked.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Shape dough into a ball and return it to the bowl. Cover
bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to
2 hours.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. Line a baking sheet with parchment paper. Using a dough
scraper, divide dough into 8 equal parts. Gently roll each into a ball and
arrange two to three inches apart on baking sheet. Cover loosely with a piece
of plastic wrap lightly coated with nonstick spray and let buns rise in a warm
place for 1 to 2 hours.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. Set a large shallow pan of water on the oven floor.
Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1
tablespoon water and brush some on top of buns. Sprinkle with sesame seeds ( I
used both sesame and poppy seeds), if using. Bake, turning sheet halfway
through baking, until tops are golden brown, about 15 minutes. Transfer to a
rack to cool completely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>REALLY GOOD CHILI</b></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-yDZrq-8w8s7LZ_QklSEJv2w8-W0gV0AGHi6Kv09TrmOBe0p8BPg5Zx_vtKwcdoN6a35Nft4YxzClpmQZ7qeM5FOUJaGpzZkxYC2xz_eCgo75o0w8aj0k663lzSAFAX0UdS8jg/s1600/003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-yDZrq-8w8s7LZ_QklSEJv2w8-W0gV0AGHi6Kv09TrmOBe0p8BPg5Zx_vtKwcdoN6a35Nft4YxzClpmQZ7qeM5FOUJaGpzZkxYC2xz_eCgo75o0w8aj0k663lzSAFAX0UdS8jg/s1600/003.jpg" height="400" width="290" /></a><b><br /></b></div>
<div class="MsoNormal">
900 g (2 lbs) lean ground beef<o:p></o:p></div>
<div class="MsoNormal">
45 ml (3 tbsp) safflower oil<o:p></o:p></div>
<div class="MsoNormal">
2 jalapeños, seeded, diced<o:p></o:p></div>
<div class="MsoNormal">
1 Spanish onion, diced<o:p></o:p></div>
<div class="MsoNormal">
500 ml (2 cups) tomatoes, peeled, seeded, diced</div>
<o:p></o:p><br />
<div class="MsoNormal">
250 ml (1 cup) beef broth<o:p></o:p></div>
<div class="MsoNormal">
500 ml (2 cups) V-8 juice<o:p></o:p></div>
<div class="MsoNormal">
15 ml(1 tbsp)cumin<o:p></o:p></div>
<div class="MsoNormal">
15 ml (1 tbsp) chili powder<o:p></o:p></div>
<div class="MsoNormal">
5 ml (1 tsp) salt<o:p></o:p></div>
<div class="MsoNormal">
375 ml (1 1/2 cups) cheddar cheese, grated<o:p></o:p></div>
<div class="MsoNormal">
Tortilla chips<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a Dutch oven or a large kettle, fry the beef in the
oil. Add the pepper and onion. Sauté until tender.<o:p></o:p></div>
<div class="MsoNormal">
Add the tomatoes, broth, juice and seasonings. Bring to a boil. Reduce heat and simmer for 35 minutes.<o:p></o:p></div>
<div class="MsoNormal">
Pour chili into bowls, garnish with tortillas and cheese and
serve.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
Chef K Ron Kalenuikhttp://www.blogger.com/profile/10875445298880100985noreply@blogger.com0