Cooking With Indulgence

[The Albatross]

Duck and Andouille Sausage Gumbo and Emeril's "Essence Recipe" (worth the effort... delicious)
Recipe courtesy Emeril Lagasse, 2006
Prep Time: 25 min
Cook Time: 2 hr 15 min
Serves: 12 servings

Ingredients

• 1 (4 to 5-pound) duck
• 4 teaspoons salt
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups small dice onion
• 3/4 cup small dice celery
• 3/4 cup small dice green, red and/or yellow bell peppers
• 2 tablespoons minced garlic
• 1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
• 6 cups dark chicken stock, or chicken stock or water
• 1 teaspoon dried thyme
• 2 bay leaves
• 5 teaspoons Essence, recipe follows
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
• Steamed white rice, for serving
• 1 cup chopped green onions
• 1/2 cup chopped parsley leaves

Directions
Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally.

Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux.

Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary.

To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white or brown rice. Garnish with the green onions and chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

 

[sea]

You guys are so fancy. Here is something not fancy at all:

Take butter. Melt in frying pan. Peel apples and cut into slices. Put apples into pan. Fry on low/medium. You have to just use a spoon and flip em once in a while to see if they're done. They'll turn brown and kind of soft, but they shouldn't be like falling apart by the time you're done. I totally just eat a few to see if they're done. Put cinnamon on it like 1 or 2 pinches. Hoard it in icing sugar (cause it really doesn't taste well so just do like 3 or 4 big pinches of it).

In a bowl put a couple tablespoons of strawberry jam (without any fruit in it or whatever), and stick it in the microwave for like 30 seconds. If you can stir it into a basic kinda sauce, and it's not like scorched then it's good to go. Add a little bit of cream and hoard more icing sugar into it and cover it in sprinkles.

And then when the apples are done dump them on a plate and nom on them with strawberryjamsaucesprinklesthingy. I usually just eat the apples with a fork/spoon and dip it. Drenching them in it makes it kinda disgusting.

.... :cautious: Don't you judge me. :p

 

[Marie E.]

Don't worry I ain't judging you :)​

 

[amethist]

Now that is indulgent sea, you go for it. :D

 

[KP the nut]

good spinach

Now there are 2 words which just don't belong together:roflmao:

 

[The Albatross]

Cuban Black Bean Crockpot Soup Recipe

• 1 lb dried black beans (soaked overnight)
• 1 1/2 quarts water
• 1 carrot , chopped
• 1 stalk celery , chopped
• 1 large red onion , chopped
• 6 garlic cloves , crushed
• 2 green bell peppers , chopped
• 2 jalapeno peppers , chopped
• 1/4 cup lentils
• 1 (28 ounce) can peeled and diced tomatoes
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1/2 cup uncooked white rice or 1/2 cup brown rice
• sour cream
• lime wedge
• cilantro
Directions:
Soak beans overnight in water to cover. If you don't soak the beans overnight:, In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse.

In a crock pot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3-7 hours on high, depending on how hot your cooker gets. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours. Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour). Puree half the soup with a blender or food processor, then pour back into the pot before serving.

Serve with lime wedges, sour cream, and cilantro.

 

[The Albatross]

Gluten Free Flour Blend for Baking (and substitution for regular flour for gluten free recipes)

Makes 4 3/4 cups

2 1/2 cups of rice flour
1 1/2 cups of potato or corn starch
3/4 cup tapioca flour

(best to sift when you're going to use it)

 

[The Albatross]

Rum Balls

Makes 20 large balls

3 cups of crushed vanilla wafers
3/4 cup confectioners' sugar
1 1/2 cups finely chopped pecans
1/4 cup of unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 tablespoons of light corn syrup
1/2 cup spiced rum

Directions:

In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners sugar, cocoa and nuts. Drizzle in the vanilla, corn syrup and rum. Scoop and shape into 1 inch balls or larger. Roll rum balls in additional confectioners sugar, or additonal cocoa sprinkles. Store in an airtight containiner in the refridgerator for several days to develop the flavor.

Note: If you coat the rum balls with confectioners sugar... you may need to recoat them again before serving. The better the cocoa the better they will be... no cheaping out.

 

[The Albatross]

Baked Swiss Chicken & Herbed Stuffing

Ingredients

• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 1 (10.75 ounce) can condensed cream of chicken or celery soup, undiluted
• 1/2 cup white wine or chicken broth
• 6 slices Swiss cheese
• 2 cups Pepperidge Farms Herb Seasoned Stuffing
• 1 stick butter (melted)

Directions

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese slices, top with stuffing and drizzle with melted butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.

 

[Froggie]

Thanks (((((Alba))))) for the recipe

 

[The Albatross]

Slow Cooker Cranberry Roast*

*This calls for beef and I'm doing beef today, but may also try it with pork. For a twist, I rubbed the beef with Jerk seasoning then pan seared it first. But I'm doing this one for the first time today.

Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 6

Ingredients:
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Directions:

1. Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.

2. Cover, and cook 8 hours on Low.

3. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast

 

[amethist]

CREAM OF MUSHROOM SOUP​

INGREDIENTS

1lb Field or flat mushrooms.
2 Medium onions
1 pint of chicken or vegetable stock
2 oz Butter
2oz Flour
1 1/2 pints full cream milk.
Salt and pepper to taste.

METHOD

Wash the mushrooms and break into bits and put in a large pan.
Peel and roughly chop the onion, put this into the pan.
Pour in stock, bring to the boil, then simmer for approx 30 mins until all is tender.

In another pan melt the butter then add the flour. Cook gently for 2 to 3 mins, then take of the heat.
Stir in the milk slowly blending into the butter and flour mix.
Bring to the boil stirring all the time until it thickens.

Using a blender or food processor, blend the mushroom and onion mix until smooth.
Stir this into the milk sauce, return to the heat and simmer gently for 30 mins.
Season to your own taste and serve hot.

Serves 6

​