Sunday: Dinner with Small Group
Monday: Gumbo with White Rice
·
Chad made
some amazing gumbo with some of our leftover turkey, duck, and sausage. It was amazing! I’m pretty lucky to have a guy who enjoys
cooking (when he has time!). Gumbo is an
adaptable recipe because you can use a bit of whatever meats you have on
hand. Here’s Chad’s version:
Chad’s Conglomerate Gumbo
Total Time:3 hours
Prep: 15 min
Cook: 2 hr 45 min
Yield: 8 to 10 servings
Total Time:3 hours
Prep: 15 min
Cook: 2 hr 45 min
Yield: 8 to 10 servings
Ingredients
4 duck breasts, spoonbills a good option
4 duck breasts, spoonbills a good option
1 pound smoked sausage,
cut into 1/4-inch slices
1 cup smoked
turkey/chicken
Salt and pepper
Tony Chacheres
3 bay leaves
1/2 cup peanut oil
1 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
4 cups broth/stock
2 cups water (fill broth bag after emptying)
1 bag frozen sliced okra
4 green onions, sliced, white and green parts
Directions
1/2 cup peanut oil
1 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
4 cups broth/stock
2 cups water (fill broth bag after emptying)
1 bag frozen sliced okra
4 green onions, sliced, white and green parts
Directions
Prep by chopping onion,
bell pepper, celery, and garlic (trinity) and set aside in a bowl. Cut sausage into ¼ slices and set aside with duck
breasts and shredded turkey/chicken.
Add small amount of oil to hot dutch oven type pot and sear the duck and sausage together for about 6-8 minutes. Remove meat, set aside in a bowl, and proceed to roux. To make roux, add the ½ cup oil to pot and let get hot over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, whisking constantly, until rich brown, about 20-30 minutes. Be patient, whisk constantly, and do not let burn. If you don’t have time for this step, buy a jar of ready-made roux.
Add the remaining 3 tablespoons butter, along with the trinity mixture and cook for 10 minutes, stirring with wooden spoon until mixture well coated and onions start to wilt. Add Worcestershire sauce, salt and pepper, Tony Chach to taste. Add 4 cups broth, 2 cups water, and bay leaves while whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat to low, cover, and simmer for one hour. Add okra. Cover and simmer for 45 minutes or until ready to serve. Serve over steamed rice, top with green onions, and taste before adding hot sauce to preference.
Add small amount of oil to hot dutch oven type pot and sear the duck and sausage together for about 6-8 minutes. Remove meat, set aside in a bowl, and proceed to roux. To make roux, add the ½ cup oil to pot and let get hot over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, whisking constantly, until rich brown, about 20-30 minutes. Be patient, whisk constantly, and do not let burn. If you don’t have time for this step, buy a jar of ready-made roux.
Add the remaining 3 tablespoons butter, along with the trinity mixture and cook for 10 minutes, stirring with wooden spoon until mixture well coated and onions start to wilt. Add Worcestershire sauce, salt and pepper, Tony Chach to taste. Add 4 cups broth, 2 cups water, and bay leaves while whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat to low, cover, and simmer for one hour. Add okra. Cover and simmer for 45 minutes or until ready to serve. Serve over steamed rice, top with green onions, and taste before adding hot sauce to preference.
Tuesday: Pepperoni Rolls, Caesar Salad, & Fruit
·
I had a Christmas party, so before I left I
made crescent pepperoni rolls for Chad and the kids. Just cut a mozzarella stick in half, put
inside a crescent triangle, add 4 pepperoni slices, and roll up. Bake according to the crescent roll
directions. Easy and kid-friendly!
Wednesday: Balsamic Flank Steak with Roasted Broccoli and Boiled
Potatoes
Balsamic Flank Steak
·
Flank steak is an inexpensive cut of meat, but
it needs to be seasoned and cooked well so that it’s tender and tasty enough to
eat. This recipe came from Pinterest,
and we really enjoyed it! For some
reason the recipe isn’t showing up on the original site anymore, so I have it
below from memory. Chad actually grilled
ours outside (instead of cooking it inside as the recipe suggests). I actually only had ¼ cup of regular balsamic
vinegar, so the other ¼ cup was blackberry balsamic vinegar. I wasn’t totally sure how it would turn out, but
it was delicious! I marinated mine for
about 7 hours. The original recipe said to marinate it overnight.
½
cup balsamic vinegar
3 tablespoons Worcestershire
2
teaspoons garlic powder
1 teaspoon black pepper
¼
cup chopped parsley
*Stir all ingredients together and pour over a 1 - 1.5 pound flank steak. Marinate and grill.
As
sides, I roasted broccoli and boiled some small honey gold potatoes in a little
water and butter. I seasoned the
potatoes with kosher salt and dried rosemary as they were cooking. My mom used to make potatoes like this for my
daddy. J The boys LOVED them!
Thursday: Dinner at Mom’s
Friday: Dinner Out
Saturday: Spinach Salad with Flank Steak, Feta, & Pears
Chad and the boys had a bowling and pizza night with the guys from church, so I made a salad for myself with the flank steak leftover from earlier in the week. Payton wasn't feeling well, so she had Cheerios and applesauce.
.JPG)
No comments:
Post a Comment