EDIBLES
A gumbo to warm up any tailgate party
For many fans who love to see their favorite sports in person, tailgating is as much fun as the event itself. And no tailgate is complete without ample amounts of food. Those who want to add a touch of Louisiana homecooking to their tailgates can try the following recipe for “Chicken, Crawfish and Sausage Gumbo” from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press).
Chicken, Crawfish and Sausage Gumbo
Serves 4 to 6
2 pounds bone-in, skin-on chicken thighs
4 teaspoons kosher salt, divided
2 teaspoons cracked black pepper
1 stick unsalted butter
8 ounces andouille sausage, finely diced
4 ounces Tasso ham, finely diced
2 cups diced yellow onions
1 cup finely diced celery
2 tablespoons chopped garlic
3 dried bay leaves
1 tablespoon gumbo filé powder
3/4 teaspoon cayenne pepper
1 teaspoon chopped fresh oregano
1 teaspoon fresh thyme leaves
3/4 cup all-purpose flour
1 quart clam juice
11/2 quarts chicken stock
1 cup sliced okra
1 cup finely diced green bell pepper
1 cup finely diced red bell pepper
1 pound crawfish tail meat (substitute 16/20 shrimp if you cannot find crawfish tails)
1. Preheat the oven to 350 F.
2. Season the chicken with 2 teaspoons of the kosher salt and the cracked pepper. Bake in a roasting pan for about 45 minutes, or until the chicken reaches 165 F.
3. Remove the chicken and allow it to cool slightly. Pull the meat from the bones and separate it from the skin. Set aside the meat and discard the rest.
4. In a low and wide 6-quart (or larger) stockpot over medium-high heat, add the butter and sauté the sausage and ham with the onions, celery and garlic. Cook for about 4 minutes.
5. Add the bay leaves, gumbo filé, cayenne, oregano, thyme, and the rest of the salt. Cook until the mixture begins to pick up some color.
6. Add the flour and stir in to form a roux. Continue to cook until the mixture turns a fairly dark brown.
7. Add the clam juice and stock and whisk out the lumps. Add the okra and bell peppers, bring to a boil and then reduce to a simmer (the mixture should begin to thicken). Simmer for about 20 minutes.
8. When the texture becomes stew-like, add the pulled chicken and crawfish (include any liquid from thawed crawfish). Bring to a boil and then remove from the heat.
9. Taste and season with more salt, pepper or cayenne, as desired. Remove the bay leaves. Serve with cooked long grain rice.
(Family Features) If frying chicken at home seems too daunting of a task, rest assured – these homemade Fried Chicken Tenders take the guesswork out of a comforting favorite. With buttery flavor and less mess, going out for fried chicken will be a thing of the past. To find more ways to bring your favorite flavors home, visit Culinary.net.
Fried Chicken Tenders
Recipe courtesy of “Cookin’ Savvy”
Servings: 4
- Oil of choice, for frying
- 1/2 stick butter
- 2 eggs
- 2 cups milk
- 3 pounds chicken breast, cut into strips
- 2 cups flour
- 1/4 cup barbecue seasoning of choice
- 1/4 cup mesquite seasoning
- salt, to taste
- pepper, to taste
- dipping sauce of choice (optional)
- Fill Dutch oven or large frying pan halfway with oil and butter; heat over medium heat.
- In large bowl, mix eggs and milk then place chicken strips in mixture.
- In separate bowl, mix flour, barbecue seasoning and mesquite seasoning. Add salt and pepper, to taste.
- Remove 4-6 chicken strips from milk mixture and cover completely in flour mixture.
- Drop pinch of flour in hot oil; if it crackles, it’s hot enough. Once hot, fry battered chicken 4 minutes then, using tongs or fork, turn over and fry 4 minutes. When done, chicken will be golden and almost float. Remove from frying pan and repeat with remaining chicken.
- Serve with dipping sauce of choice, if desired.
SOURCE:
Culinary.net
(Family Features) Take Taco Tuesday up a notch with these easy Taco Cups that save room on your plate for dips, salsa and sides. Whether you like them mild or spicy, lightly topped or fully loaded, they’re a perfect solution for weeknight family dinners or weekend get-togethers. Find more Cookin’ Savvy creations at Culinary.net.
Taco Cups
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 1/2 pounds ground beef
1-2 tablespoons taco seasoning
1 package (8 count) flour tortillas
shredded cheese
lettuce
cilantro
sour cream
salsa
guacamole (optional)
black olives (optional)
Heat oven to 350 F.
Brown ground beef with taco seasoning.
Cut tortillas in half then in half again, making four pieces. Place two pieces in each hole of muffin tin. Place browned ground beef in each hole then top with shredded cheese. Bake 15 minutes, or until tortillas reach desired crispiness.
Using knife, shred lettuce and cilantro. Top each cup with sour cream, salsa, lettuce and cilantro, as desired. Add guacamole and olives, if desired.
SOURCE:
Culinary.net
(Culinary.net) A sweet and savory treat, these Chocolate Covered Pumpkin Pretzels will disappear scary fast at your next Halloween party. With just three ingredients, they’re easy to make and share with guests of all ages.
Visit Culinary.net to find more quick, simple treats.
Watch video to see how to make this recipe!
Chocolate Covered Pumpkin Pretzels
Prep time: 10 minutes
Cook time: 5 minutes
Yield: about 36 pretzels
- 3/4 cup orange candy melts
- 1 bag (16 ounces) mini pretzel twists
- 1/4 cup mini green coated chocolate candies
- Line baking sheet with parchment paper and set aside.
- In medium microwave-safe bowl, melt candy melts 30 seconds then stir. Working in 15-second intervals, continue microwaving until melted and smooth, stirring between intervals. With fork or dipping utensil, dip 36 mini pretzel twists, one at a time, into melted orange chocolate and gently tap side of bowl to remove excess.
- Lay each covered pretzel on parchment paper. Using remaining pretzel twists, break apart enough to equal 1/4 cup.
- Place one mini green chocolate candy (to form leaf) and one broken pretzel piece (to form stem) on top of each dipped pretzel. Repeat with remaining pretzels and chocolate candies.
- Let set until solid. Pretzels can harden on counter about 30 minutes, or placed in refrigerator or freezer 5-10 minutes.
SOURCE:
Culinary.net
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