Chrifsmas At My Place

It's almost Chrifsmas so let's get ready to GUMBOOOOOOOOOO! This is how we roll at our house.

(LOGISTICS NOTE: Gather all your ingredients first! Prep everything next. Then start by making the cornbread. Once you have the cornbread in the oven, start the gumbo. When the gumbo is down to the final stage of cooking go ahead and get your rice going. All of these items can be reheated in the microwave. They will also do well if packaged and frozen for later.)

Chicken & Sausage Gumbo

• 1 whole large chicken (cut into 8 pieces)
• 1 1/2 pounds andouille sausage (or linguisa sausage)
• 2 large onions, chopped
• 5 tablespoons canola oil
• 6 tablespoons flour
• 1 medium or large red bell pepper, chopped
• 1 cup celery, large dice
• 3 garlic cloves, minced
• 2 1/2 quarts chicken stock (water is OK, but you will not lose some depth of flavor)
• 1/2 teaspoons thyme, ground
• 3 bay leaf
• 1/8 teaspoons cloves, ground
• 1/8 teaspoons allspice
• 1/4 teaspoons cayenne pepper
• 1/2 teaspoons sweet basil, dried
• 1 tablespoon creole spice (i.e. Tony Chacheres Brand)
• 1/2 cup green onion, chopped

• Fry chicken in oil until brown. Remove and add sausage. Fry sausage 4-5 minutes and remove. To the oil that is left in the pan, make a dark roux by adding the flour and cook, stirring constantly, for 15-20 minutes. To the roux, add the onions, bell peppers, celery and the garlic and cook until the vegetables are limp.

• Add the chicken stock, thyme, bay leaves, ground cloves, allspice, cayenne, basil, and Creole spice. Slowly simmer at least 40 minutes, then add the chicken and sausage. Cook until the chicken is tender (about 45 minutes). Remove from heat. Add the green onions. Serve in a bowl with steamed white rice (or dirty rice! Because it rocks with dirty rice.)

NOTE: Add more cayenne pepper to your gumbo for more heat. This recipe is equivalent to the heat of a very mild green chile.

Next up: Dirty Rice. Gumbo is traditionally served with steamed white rice. But I say to hell with tradition. I love dirty rice! So let’s get to work and make that dirty rice.

Cajun Dirty Rice

• SEASONING
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons canola oil, (or chicken fat, for you intrepid few)
• 1/2 pound chopped chicken gizzards
• 1/4 pound ground pork
• 2 bay leaf
• 1/2 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup red bell pepper, small dice
• 2 teaspoons garlic, minced
• 2 tablespoons butter, unsalted
• 2 cups chicken broth
• 1/3 pound chicken livers, chopped fine
• 3/4 cups rice

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• Seasoning: Combine cayenne, salt, pepper, mustard, cumin, thyme, and oregano. Set aside.

• In a large skillet over high heat, add oil (or chicken fat if desired), gizzards, ground pork and cook until meat is browned, stirring occasionally (approximately 6 minutes).

• Add the seasoning, then the onions, celery, bell pepper, along with the garlic. Stir, scraping the bottom well. Add the butter and stir to melt. Reduce the heat to medium and cook 8 minutes, stirring constantly (or the mixture will stick).

• Add the chicken broth, increasing the heat back to high. Cook 8 minutes, continuing to stir.

• Stir in the chicken livers and cook 2 minutes.

• Add the rice and stir thoroughly. Cover and cook until the rice is tender (20 minutes). Remove from heat. Allow to stand covered for additional 5 minutes. Fluff with fork and serve!

Last up, but not least, is the cornbread to sop up that last of that gravy from the gumbo. But its cornbread with an attitude. Traditional cornbread with corn, jalapenos and cheddar cheese for New Mexicans, or those who wished they lived there.

Jalapeno Cheddar Cornbread

• 1-8 oz. can corn, cream-style
• 1 cup yellow cornmeal
• 1 tablespoon all-purpose flour
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup oil
• 3 ounces sharp Cheddar cheese, grated
• 3 medium jalapeno peppers, minced
• 1 tablespoon butter (if baking in loaf size)

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Adjust oven rack to center position; heat oven to 400 degrees.

• In a large mixing bowl, combine cornmeal, all-purpose flour, baking soda and salt Make sure dry ingredients are combined then make a well in the middle.

• In a medium mixing bowl, combine cream-style corn, eggs, buttermilk, oil, 1/2-cup grated cheese, and jalapeno peppers. Pour wet ingredients into dry ingredients then stir until just combined.

• Portion cornbread mixture into a 24 hole mini-muffin pan and sprinkle with remaining cheese. Bake until golden, about 20 minutes.

• Alternatively you can bake as a single loaf. Place loaf pan with butter in oven until pan is and butter is melted. Remove loaf pan from oven and pour cornbread mix into loaf pan. Bake approximately 45 minutes.

• Cool in pan for 5 minutes then remove to wire cooling rack.

You are now ready for your day of festivities. Have at it you wild and crazy people! After you sober up from your lost night and your head returns to a steady-state send me a note and thank me for making the best meal you’ve had in a while.

Not Better Than Sex

Family and friends joined in merriment, simple food jam-packed with flavor and a nice tall glass of a Belgium Abbey-style Ale are what make Thanksgiving dinners my favorite holdiay. This Chipotle paste is a base for many dishes. Use it in sauces, stews and soups for a an extra kick of flavor. The Chutney is one example of how to use it and its a great accompaniment for wild game, pork and poultry. Use it tomorrow on your turkey. Your friends and family will thank you.

Chipotle Paste
1-7 oz can, Chipotle chiles in adobo sauce
4-cloves garlic
1-Tablespoon, Mexican Oregano
2-Tablespoons, Olive Oil (canola if your prefer)

Place all ingredients in a food processor and puree. Store in a well sealed container in the refrigerator. It should last for several months.

Chipotle Chile Chutney
2 tablespoons, chipotle paste (from above recipe)
2 Roma tomatoes, peeled and chopped
1 cup, apple cider vinegar
1 cup, brown sugar, firmly packed
1/2 teaspoon, cumin 1/2 teaspoon, allspice
1/2 teaspoon, cinnamon
12 ounces, cranberries, dehydrated (Craisins)
1 medium, onion, thinly sliced
2 medium, orange, zested and juiced
salt and pepper, to taste

Cook chutney by combining all ingredients in a medium heavy bottom pot. Bring to a boil, turn down heat and simmer uncovered until thick and jam-like, approximately 30-40 minutes. Correct seasonings. Make certain there's a balance between tartness and sweetness.

Objects In The Blogoshpere May Be Older Than They Appear

My friend Emily Hauser is bitching about me not posting. I, too, am a lazy sort with a long and deep streak of procrastinator to boot. But I will post briefly.

We are getting ready for the winter and the holiday season. Firewood is stacked, weather stripping secured, snow blower and shovels all at the ready, and we are hunkering down in case winter actually gets here before Spring arrives. It does happen here in northern New England. Tomorrow we are going to the home of new friends we've met through our daughters' school. Fresh killed, locally grown heritage breed turkey, pumpkin pie, mashed potatoes, Dijon mustard, arugula, savory roasted root vegetables, cranberry-chipotle chutney, and plenty of strong ale and sweet homemade wine. Ah, the good life.

I will post the chutney recipe later. (I know its late, but you still have time to pick up the ingredients for the BESTEST EVAH condiment for your holiday enjoyment.) I developed the recipe about 8-9 years ago and have made it every year since. It is a real winner and your guest will be amazed by your clever and awesome culinary skills. Go ahead and tell them the idea just came to you one day. Go ahead, take credit. You know you will.

Food Blogging

In addition to beer blogging am going to do more food blogging. I will discuss ingredients, offer up some of my favorite recipes and just generally write about food here in my part of the country. We live in an area with a relatively short growing season but blessed by having many small farms within a 50 mile radius. We have many options for buying produce from local, regional and national produce purveryors with a fascinating variety offered by these outlets. I may well write about some of the more interesting local farmers and the sustenance they provide to the local community.

I am going to begin by offering up some choices for the coming holiday seasons of Thanksgiving and Christmas.

Please continue to check in and ask any quesitons you may have.