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Post by FWS on Dec 27, 2012 15:50:07 GMT -6
Seems like a good plan. Turkey gumbo this time though, with all the leftover meat and scraps I picked off of Tuesdays carcass. With andouille sausage and a pound or two of shrimp added in just because. I usually use smoked ducks or just seafood to make gumbo, but turkey is damn good too. Break out the enameled Dutch oven and make a roux, which you start on the stove and finish in the oven, which makes a perfect roux every time. No burning, no scorching that gives an off flavor. When the roux is the right color, add in the 'Holy trinity' of diced onion, celery, and bell pepper and cook till soft, then add in the stock and simmer for a while before adding the sliced sausage, followed by the turkey, a squirt of fish sauce, and then cut, frozen okra. With the shrimp being added at the very last so as not to overcook them. Adjust the seasoning to taste and ladle over white rice.   |
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Post by mostinterestingmanintheworld on Dec 27, 2012 19:40:52 GMT -6
I like the minute and a half brown rice from Costco mixed with a can of stagg chili.
Seriously that looks good.
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Post by FWS on Dec 27, 2012 20:02:25 GMT -6
And that's just a pic off the internet. What I made, and just ate 2 bowls of looked even better, and tasted better yet.
If the wind stays down for a couple days I'll put a few crab pots out and catch another couple limits of Dungeness crabs. I made a pot of cioppino a few weeks ago, that had Dungeness crab, shrimp, mussels, Pacific halibut, and clams in it. That was just outstanding, especially with a big round loaf of sourdough bread from the Italian bakery to sop up the broth with.
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Post by mostinterestingmanintheworld on Dec 27, 2012 20:55:36 GMT -6
I made cioppino once, I love the stuff.
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Post by FWS on Dec 28, 2012 2:53:42 GMT -6
When it's done right with great ingredients it's spectacular. I usually keep whole Dungeness crabs frozen just for making cioppino throughout the year. They freeze well in the shell after steaming them.
A good side to cioppino is a stuffed crab, using the meat from one Dungy mixed with bread crumbs, scallions, green onions, butter, etc. and then filling the empty shell before baking it.
I make all kinds of seafood goodies depending on what I get hold of.
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Post by mostinterestingmanintheworld on Dec 28, 2012 7:00:17 GMT -6
John Ascuaga's casino has an oyster bar that serves great cioppino, pan roasts and stews,, gumbo, etc.etc. I eat there often
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Post by FWS on Dec 28, 2012 11:46:36 GMT -6
Been there many times since the Nugget was the site of many conferences I went to.
Always wanted to do a real culinary road trip, sampling the BBQ places in TX, eat my way around Louisiana and the rest of the Gulf Coast, up the Eastern seaboard, more variety of BBQ in the Carolinas, seafood the rest of the way, hit the best Italian places in NYC, up through New England. Go back across Canada and down the West Coast. Avoiding the dreary Midwest...................
Map out the best places to eat all along the way using the internet, bring my own cooking stuff to make use of the best ingredients from the local producers. Be a Hell of a road trip.
I've done bits and pieces of that on all of my travels.
Funny thing is that you could find pretty much all of it in San Francisco, which is a great food city. Best Chinese food in the world, even Chinese from China say that.
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