Gumbo
Basic Sausage Gumbo
- 1 Green Pepper
- 1 Large Jalepeno
- 1 White Onion
- 2 Sprigs of Celery
- 1 Quart of Chicken Stock
- 1 Teaspoon of Thyme
- 5 Bay Leaves
- 1 Tablespoon of Salt
- 1/2 Tablespoon of Pepper (30 turns)
- 1 Teaspoon Cayenne
- White Rice
- 3 links of Sausage (Anduoni or Smoked)
- 1/2 cup of All Purpose Flour
- 1/2 cup of Oil (Sunflower or Grapeseed)
- Dice Green Pepper, Jalepeno, White Onion, and Celery and Combine
- Dice Garlic (do not combine)
- Dice Sausage into small coins
- Heat Oil until it smokes and gradually wisk in the flour
- Whisk carefully over medium heat for 20 to 30 minutes or until dark brown
Salsa
Salsa - semibacony
Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me. So here goes. I generally use roma tomatoes, because they are just good for salsa in general. Roma tomatoes - I probably use around 5 lbs or so I think. White onions - I used 2 for this batch Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic. Jalapeños - a good handful or so. Serranos - a good handful or so. Yellow chile peppers - same as above. Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good. One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those. Cilantro...of course - I used about two full bunches. And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good. And a decent amount of salt. I blend everything, including the limes, then repeatedly dump from the blender to the large container. After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste. Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.
Pizza
New York Style Pizza Recipe
28oz can San Marzano DOP tomatoes ¼ tsp ground pepper ½ tsp salt 1 tsp oregano 1 Tbsp extra virgin olive oil 2 crushed garlic cloves Put everything in mason jar and shake up. Best flavor after 24 hours in fridge. New York Style Pizza Dough. (Makes 2 pies) Recipe assumes you have a stand mixer with dough hook 426g King Arthur bread flour 12g honey 14g salt ¾ tsp yeast 1 ½ Tbsp extra virgin olive oil 200g room temp filtered water Mix on low speed for 4 minutes. Let rest for 5 minutes. Mix on medium-high for 2 minutes. Separate into two dough balls. Coat with thin layer of olive oil and place in freezer bags. Let sit at room temp for 20 minutes. Place in fridge for 24 hours. Take out of fridge 2.5 hours before making pizzas. Prepare pizzas and bake on pizza stone at ovens highest temp. Bada Bing, bada boom. Enjoy!
Chili
Reddit 1
1+lb Ground Beef 1+lb stewing meat (chuck) 1 can chipotle chilis in adobo 1 can pinto beans 1 can kidney beans 1 large yellow onion 2 bell peppers 1 or 2 jalapenos or serranos 1T Worchester 1/2T Paprika Red Pepper flakes Hot sauce 1 can crushed tomatoes 1/2T Balsamic. 2tBrown sugar. 1 can diced tomatoes Bulb of garlic 1.5TCumin 1T Chili Powder (Make your own it's better) 1 can of beer 3 Cups chicken stock (beef is ok as well) Salt and Pepper to taste
Cube stewing meat into 1-1 1/2 inch cubes and sear on all sides in a hot pan and set meat aside. Brown half of the hamburger and set aside. Sautee onion, and half of the pepper until softened and add garlic (continue for a minute or two). Add your paprika, chili flakes, cumin, and chili power and stir for a minute to bring out the flavor. Add your 2 cans of tomatoes and a teaspoon of Adobo sauce (you can add a chipotle chili as well, but they are HOT). Deglaze the pan with a beer of your choice. Add your chicken stock and the seared beef cubes back to the pot and simmer for 2-3 hours until beef cubes are tender. I usually throw in a few squirts of condiments to taste which might be weird, but adds flavor. I put in a big squirt of ketchup, a tablespoon or so of BBQ sauce, some worchester sauce, sambal chili paste, splash of balsamic vinegar, 1T brown sugar (or white sugar and molasses) and maybe a teaspoon or so of yellow mustard. During this time dice your remaining peppers (some garlic can't hurt as well), coat them in garlic, and roast (I broil) them on high heat until they're soft. It should almost be paste like when completed. In the last half an hour once your cubes get tender add your two cans of beans, your roasted peppers, and the remaining hamburger. If it's not as spicy as you'd like, add hot sauce to taste. Don't forget the salt and pepper!
Notes: Seperating the hamburger gives you browned burger flavor, while also giving you the nicer mouthfeel of the hamburger cooked in the sauce without browning. The roasted peppers make hotter peppers sweeter and bring out nice carmelized flavors. The chipotle adds heat and smokiness. The amount of cumin may be a little high, but I love the taste of cumin in chili so maybe start at 1T. I add chili powder and cumin in the beggining and end. Some of the flavors dissipate as it cooks.
Note 2: I've never written the recipe so I hope I'm not forgetting anything. Let me know if something doesn't make sense.
Reddit 2
4 slices bacon, frozen then diced
2 onions, chopped
12 cloves garlic, minced
4 lbs lean ground beef
salt and pepper
2 tsp fish sauce
1 12-oz bottle ale
4 cups water
2 canned chipotles, minced + 2 tsp adobo
4 Tb ancho chile powder
1 Tb New Mexico red chile powder
1 Tb guajillo or pasilla negro powder
1 Tb cocoa powder
2 tsp whole cumin, dry pan toasted, then ground
2 tsp whole Mexican oregano
1.5 tsp finely ground espresso beans
1/2 tsp ground star anise
1 28-ounce can fire-roasted diced tomatoes
3 Tb sherry vinegar
1 Tb molasses
3 Tb beef base, e.g. Better than Bouillon
1 lb pinto beans, soaked overnight with 1/2 tsp salt,
rinsed, cooked separately
2 Tb masa harina mixed with 3 Tb water to make a paste
Saute bacon in a skillet until rendered. Pour off most of the bacon fat into a large pot, leaving behind 1-2 Tb. Add onions and garlic to skillet and saute until onions are partially caramelized, about 15 minutes. Heat bacon fat in large pot and sear ground beef, seasoning with salt and pepper. Once beef is browned, drain off most of the fat. Add fish sauce and cook until it evaporates. Add onion mixture to pot. Add all the rest of the ingredients except the masa. Bring to a boil and simmer for an hour. Add masa paste and simmer 10 minutes to thicken. Adjust seasonings to taste.
Reddit 3
I opted for simplicity on mine, so not a lot of ingredients or spices, but it tastes damn good and I'm proud of it:
1 Yellow Onion, diced 2 lbs Ground Beef (lean) or turkey 1 regular can (14.5oz) Black Beans 1 regular can Brooks Hot & Spicy Chili Beans 1 regular can Red Kidney Beans 1 regular can Petite Diced Tomatoes 2 regular cans Italian-style Diced Tomatoes 1 small can (8oz) Tomato Sauce 1 cup water 1 tablespoon Kosher Salt 2 tablespoons white sugar 1 teaspoon fresh ground pepper 2 tablespoons chili powder 1 tablespoon cumin ½ bag frozen corn 1 large bag of Fritos Corn Chips 1 squeeze bottle (8 oz.) or tub sour cream 1 bag (8 oz.) shredded mexican cheese blend
Brown beef or turkey in a large stock pot or dutch oven on medium heat. In the meantime, dice the onion and prep and spices. When meat is browned, add onions and cook with meat until translucent. Add kosher salt, sugar, pepper, chili powder, and cumin to meat and onions and stir until thoroughly mixed. Add beans, diced tomatoes, tomato sauce, water, and corn. Mix thoroughly. Reduce heat to low and simmer for one hour. To serve: Ladle into bowls, cover with cheese, arrange corn chips around the rim of the bowl, and squirt or dollop sour cream in the center.
Reddit 4
You'll need the following:
1 lb of beef stew meat 1 lb of ground sirloin *3 slices of bacon 1 onion 3 cloves garlic 4-5 jalapenos *2-3 serranos (or habaneros, or eliminate these altogether; this is where the real heat comes from.) 1 can diced (or stewed) tomatoes 1 can tomato sauce 2 cans black beans 1 can beef stock/broth 1 cup strong coffee 1 bottle dark beer 3.5 tbsp chili powder (I use half regular chili powder and half chipotle chili powder.) ½ cup of brown sugar 1 tbsp cocoa 1 tbsp cayenne pepper 1 tbsp cumin 1 tsp corriander 1 tsp oregano 1 tsp salt
(*optional)
Also: A crock-pot to cook it in.
Start by making sure you have everything you're going to need clean and easily accessible. Once you get started you don't want to have to be stopping every few minutes. Now, I start off with the bacon. I cut it up into tiny pieces with my kitchen scissors and let it cook low and slow. While that's going I chop up my onion. I have a handy dandy little chopper thing ($4.00 at the flea market, and worth it's weight in gold) that makes this easy and keeps me from getting the onion cries. Toss the onion in a separate, larger pan and start it cooking (low) too. Add the three cloves of garlic. Once the onions are clear, add the meat and turn the heat up a little. You just want to brown the meat. Meanwhile, check on your bacon, it's probably done. Let it rest on a paper towel while you chop up the peppers. Once the meat has browned properly, you're ready to move on...
Part III: Bringing it all together.
Now that everything is ready to go, you just have to toss it in the crock-pot and let it work it's magic! This is my favorite part though, I love adding things one at a time and watching it all come together.
Personally, I start with the meat and bacon, then add the black beans, coffee, beer, tomatoes, and peppers. Give it a good hefty stir, then start adding your spices. I always save the beef broth for last because sometimes I don't have room for the whole can, and I like to make sure I get all the important stuff in first! :)
Now for the hard part; the waiting! You can cook it one of two ways: 4 - 6 hours on high, or 8 - 10 hours on low. I've tried it both ways, and I've even done it 4 hours on high, then another 4 hours on low. It's one of those things that isn't an exact science so don't worry too much. The longer you leave it the thicker and better it will get.
And that's it. Let it cook up real good, making sure you stir it often especially if you cook it on high, and then ENJOY.