Merry Christmas

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And the angel said unto them, Fear not, for behold, I bring unto you good tidings of great joy, which shall be to all people. For unto you this day is born in the City of Bethlehem, a Savior, which is Christ the Lord. And this shall be a sign unto you; you shall find the babe wrapped in swaddling clothes and lying in a manger. And suddenly there was with the angel, a multitude of the heavenly host, praising God, and saying, ‘Glory to God in the highest, and on Earth peace, good will toward men’.

Luke 2:10

It’s as american as Hot Dogs. But who’s hotdogs are we talking about?

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Let’s take a tour of the US and eat some good old hot dogs on the way,  Or all the way, maybe a bird dog or two a kielbasa here and there. Dirt racetracks of the south, Cincinnati OH,  Detroit MI, New York NY,  all these and more too love hotdogs.  might even get to mexico.  Let me pack a bag an we’ll get on our way.

My wife’s version of Chicken and Sausage Gumbo

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My knowledge of true New Orleans Gumbo is Lacking so here is my wife’s “Carolina Chicken and Sausage Gumbo” This is one of the best things I ever put in my mouth, and I eat a lot. I hope to travel to New Orleans soon and “research” their version.

1 package chicken tenders, trimmed and chopped

salt, pepper, and Cajun seasoning

1/4 cup oil

1 package andouille sausage, chopped

3/4 cup flour

6 tablespoons butter

1 onion, chopped

1-2 tablespoons minced garlic

1/4 bunch parsley, chopped fine

1 bell pepper, seeded and chopped

3 stalks celery, chopped

1/4 cup Worcestershire sauce

3 bay leaves

garlic powder

onion powder

3 cans chicken broth

1 can beef broth

scallions for garnish (optional)

Season the chicken with salt, pepper, and Cajun seasoning. Cook in a cast iron Dutch oven in the oil until lightly golden. Remove with slotted spoon. Set aside. Cook sausage in the same oil. Remove and set aside. Add 3 tbsp. butter to the oil. Let it melt, then add the flour. Cook, stirring constantly, until the roux becomes a light brown. Remove the roux from the heat and let it cool for about 30 minutes. It will darken as it cools.

Reheat the roux and add the remaining 3 tbsp. butter. Add the onion, celery, bell pepper, garlic, and parsley. Season with salt and pepper and cook for 10 minutes. Add the Worcestershire sauce and bay leaves. Here I add some garlic powder, onion powder, and Cajun seasoning; however, you can use whatever seasonings you like or leave them out. Cook for another 10 minutes.

Add 3 cans of chicken broth and 1 can of beef broth. Add the chicken and the sausage. Cover and simmer for 1 hour. Check for taste, then simmer another hour. Add 1 tablespoon of file powder and serve over white rice. Garnish with chopped scallions.

The easy to cook and peel soft boiled eggs

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I decided to do more eggs and take some pictures.  It may just be me but every time I put cold eggs in boiling water some of them always crack and a lot of the time the white  spews out. It could also be because I like to punch a small hole in the large end of the egg to make them easy to peel.  They make a gadget to punch a hole in the end of an egg for this purpose but I used the handle of a wooden spoon.
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Hold the spoon in one hand and tap the big end of the egg on the point this is the desired result. You don’t want to break through the membrane in the egg.
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I used a small sauce pan that holds half a dozen egg with ease. Cover the eggs with an inch and a half of water and bring to a good rolling boil.  Here I will add that using the same depth of water, the same pot, stove eye, and heat setting every time will produce a consistent cooking rate.  That way by varying only the cooking time you can produce the desired doneness every time. As soon as the water boils start your timer cut the heat and place the pot on a trivet. 4 minutes should give you a well set white and soft yoke, at around 8 minutes the yolk will be pretty firm.  Since everyones pots, stoves, Ect. are different you will have to experiment to get the time right. as soon as the time is up run cold water in to the pan to stop the eggs cooking.  You can start peeling at the hole you punched.  You will notice that it is now a little bulge. I don’t crack the shell at all just start peeling.
IMG_1489 Till next time.

Nothing “regional” about boiling an egg

Before I signed on and started setting up this blog I made my wife and I a delicious soft boiled egg and buttered toast Breakfast. Easy right? Well not for me. Because all I new for years was hardboiled eggs and they are easy and good to eat.  But soft-boiled eggs are better in my opinion.  My first try was without any advice or assistance whatsoever.  I brought a pot of water to a rolling boil and added four eggs.  The shells of all four eggs cracked instantly.  Undaunted I continued to boil for two minutes, turned off the stove removed the eggs from the egg-drop  soup with a spoon let them cool then attempted to peel and eat them. Some of you may know the result some not. Im going to finish publishing this and see how it works then get into boiling the eggs later.