Cajun Chef Ryan

Gumbo Number Nine

Ryan Boudreaux — Mon, 09 Jan 2012 20:14:43 +0000

Do you remember back in the 1990′s there was a little ditty by Lou Bega named “Mambo Number Five”! It was a number 1 hit in 1999 across many charts, including number 3 for the U.S. Billboard Hot 100. If you have never heard the song, you should take a quick listen, then come back for more reading here. Then the parody of the popular song (video below) is actually quite a laugh, as it pokes fun at the same tones, cadence, and styling, but with a set of lyrics that will make you want to go out and order some Chinese!

Some time later, the parody song “Combo Number Five” became an email and Internet rage, and was mistakenly attributed to Weird Al Yankovic, but this song is actually by a group called “AZN Pride”.

So what do these two songs have to do with Gumbo?

I have made so many batches of gumbo, it is impossible to count! And every batch that I make at home is just a little bit different every time, always depends on what we have on hand, sure I could just make a gumbo from a recipe and keep it consistent every time, but where is fun in always having to read a recipe every time I want to cook something? So, I figure…out of the hundreds of times I have made gumbo, there must be several variations that I have thrown together! So, here is Gumbo Number Nine!

Making a batch of gumbo reminds me of this quote as Thoreau said; "Time is but a stream that I go a fishing in".

How did I come up with nine variations of gumbo?

Probably better to ask, how do you have just nine versions of gumbo? For everyone who makes gumbo from scratch, very few of them will admit to making it exactly the same way twice. I can come close to my basic gumbo recipe, but every time I make gumbo, it is a little different.

When I know that my dad is going to sample some of my gumbo, I keep out the roux, and only thicken it with the okra and filè (pronounced fee-lay), when I make a batch of gumbo when I want to add some strong background flavor I will thicken it with a very dark roux. If shrimp are really good and in season, and I find a good batch of gumbo crabs, then it becomes a seafood gumbo. When I don’t have any good seafood, I make a chicken and sausage gumbo. When I want to impress, I make a duck and andouille gumbo. You see, just here I have already listed five different gumbos! And heck, the recipe I made yesterday is a chicken and smoked sausage gumbo, thickened with a dark roux, okra which we froze from the summer garden, and filè.

If you don’t know what filè is, then you need to check out this post on Filè Spice Powder or Gumbo filè which I originally posted on May 15th, 2008.

Gumbo Number Nine – This is the gumbo in process, having just added in the seasonings, sausage, okra, and roux. Cooking it down some before adding in the filè and chicken.

The Recipe!

This recipe will yield about 3 gallons of some tasty gumbo. Like I said, it is going to be hard for you to even duplicate this one. I most likely will never make a gumbo like this one again. I just happened to have all the stocks on hand that made this one special!

This batch of gumbo took me two days to prepare, Day 1: Cook the chicken in the stocks. Day 2: Put it all together.

Ingredients
3	lb.	1 Whole, chicken cut into pieces, raw, bone-in
1	Quart	Shrimp stock
1	Quart	Smoked turkey stock
2	Quarts	Chicken stock
1	Quart	Ham stock
1	Large	Onion, diced
2	Large	Green bell peppers, diced
5	Ribs	Celery, diced
2	Lbs.	Smoked sausage, sliced
3	Lbs	Okra, sliced
2	Tbsp	Italian seasoning
3	Each	Bay leaves
1	Bulb	Garlic, minced (12 cloves)
1	Quart	Tomatoes, diced
1	Can	Tomato paste (6 oz)
1	Tbsp	Worcestershire sauce
½	Lb.	Dark roux
1	Tsp	Crystal Hot Sauce
2	Tbsp	Filè powder (slurry) (blended with ½-cup cool water)
To taste		Salt

Procedure Steps:
1.	Rinse the raw whole chicken pieces (2 breasts, 2 wings, 2 legs, 2 thighs, 1 neck, 1 back bone, giblets). Then add them to a large (3 gallon) stock pot. Cover the chicken pieces with the stocks and bring to a simmer over medium heat. Lower the heat to a slow simmer and continue to cook the chicken for at least 90 minutes. Periodically you will want to skim any scum that rises to the top and discard. Once the chicken is fully cooked, remove it and allow to cool on the bone, and cover, then chill overnight. Allow the stock to cool, cover, and chill overnight.
2.	In the meantime and while the chicken is simmering in the stocks you can prep the sausage, onions, bell pepper, celery, and okra if it is fresh. Or you can wait until the next day.
3.	On the next day, remove the stock from the fridge and scrape off any fat that may have risen to the top. Bring the stock to a simmer over a medium heat on the stove, add the sausage, onions, celery, bell peppers, garlic, spices, tomatoes, paste and Worcestershire sauce. Stir well after each addition, and allow this to reach a slow simmer. Make the roux, and allow it to cool to the touch. Add in the half-pound of room temperature roux, and stir well to incorporate. Allow the gumbo to simmer well for at least an hour. Then add in the filè powder slurry.
4.	In the meantime, you can pull the chicken off the bone, discarding the skin. Pull the chicken into bite size pieces. Then add the chicken to the gumbo, allow it to heat through over the low to medium heat. Season to taste with salt and Crystal hot sauce.

We like to put a large dollop of potato salad on top of our gumbo!

Enjoy!

Gumbo Number Nine – Gumbo is served with a dollop of fresh made potato salad!

Gumbo also makes a good football watching food!

Geaux LSU Tigers!

Who Dat Saints!

Bon appétit!
CCR
=:~)
©2011 CCR

Happy New Year

Ryan Boudreaux — Mon, 09 Jan 2012 16:10:53 +0000

Now that we are more than a week into the New Year, it would be fitting to review how we did as a blog in 2011. WordPress has a great new feature that ties in with the stats and creates this wonderful info-graphic linked here.

The year in blogging for CCR in 2011

Some of the highlights include:

Over 220,000 views.
23 new posts
359 total posts now
Most popular post was S’mores Bars.
Top referring sites were Stumble Upon, Cook Eat Share, Foodbuzz, and Hugging The coast.
Visitors top searches included crawfish bisque, smoked leg of lamb, Cajun shrimp and grits, Mardi Gras, and King Cake.
Most visits were from the United States, Canada, and the United Kingdom.

Looking forward to another great year of blogging on CCR!

Bon appetit!

=:~))

Guide to Holiday Treats

Ryan Boudreaux — Thu, 15 Dec 2011 16:27:49 +0000

This info-graphic and recipe at the bottom is is provided by Mrs. Fields Cookies.

Chocolate Bourbon Pecan Pie

Ryan Boudreaux — Wed, 14 Dec 2011 15:41:42 +0000

Chocolate Bourbon Pecan Pie

This is one of those recipes that has been in my dessert arsenal since the catering days at Innovative Catering Company, and was developed with the assistance of Chuck Mary, who was a culinary apprentice at the time, somewhere around 1986 or 1987. The recipe has evolved over the last twenty-five-plus years, it started out as a chocolate pecan pie, then the bourbon was added somewhere in the last twelve years or so, where it has remained since.

The recipe is easy to divide or multiply, as with the latest batch we made four!

Chocolate Bourbon Pecan Pie X 4

A little history on the evolution of the recipe:

We took the original pecan pie recipe and took out half of the sugar and replaced it with chocolate chips, for one chocolate pecan pie this results in 1/2 cup brown sugar and 1/2 cup chocolate chips. When we added the liquor we replaced the 1 teaspoon vanilla extract with 1 tablespoon bourbon. Additionally, once the pies are removed from the oven and still bubbling hot, we drizzle more bourbon evenly over the pie, this adds an additional 2 ounces or 1/4 cup more of the liquor.

Chocolate Bourbon Pecan Pie

The Recipe!

This recipe gets more action during the holidays surrounding Thanksgiving and Christmas, and is a favorite on the dessert cart year round!

Ingredients for 1 pie
1	Each	Deep dish pie shell
¼	Cup	Unsalted butter, room temperature
½	Cup	Dark brown sugar
3	Large	Eggs
½	Cup	Light corn syrup or molasses
1 ½	Cups	Pecans, whole or pieces
½	Cup	Chocolate chips, semi-sweet
1	Tbsp	Bourbon (+ 2 ounces)
½	Tsp	Salt

Procedure Steps:
1.	Preheat oven to 450° F. Have pie dough at room temperature and prick with dough docker or tines of a fork. Bake in oven for 5 to 7 minutes or until lightly browned. Remove from oven and cool. Reduce oven temperature to 375° F.
2.	In the meantime, add the butter and brown sugar to the bowl of a large mixer and cream together until light and fluffy. Then beat in one egg at a time, then mix in the corn syrup or molasses, the pecan pieces, and chocolate chips, mix well. Then stir in the bourbon and salt, mix well.
3.	Place the browned pie crust and shell into a sheet pan. Pour the mixture into the prepared pie shell. Place the pie on the sheet pan and into the pre-heated oven and bake for about 40 minutes, or until the filling is set. Serve warm or allow to cool on a rack.
4.	Can be stored in refrigerator for up to a week, or frozen for several months.

Optional: Add about one-quarter cup more chocolate chips to the top of the pie mixture before baking.

Serve with whipped cream if desired!

Chocolate Bourbon Pecan Pie Sliced

Bon appétit!
CCR
=:~)
©2011 CCR

The Food 52 Cookbook, a Book Review

Ryan Boudreaux — Tue, 22 Nov 2011 11:00:32 +0000

The Food 52 Cookbook
140 winning recipes from exceptional home cooks
A review by
Ryan Boudreaux

This is one big book! The hardback is 425 pages plus an index, and includes recipes for summer, fall, winter and spring, a section about the contributors, and menus.

From the book, the Best Cooks Are Home Cooks. Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include:
Double Chocolate Espresso Cookies
Secret Ingredient Beef Stew (which is shared below)
Simple Summer Peach Cake
Wishbone Roast Chicken with Herb Butter

These recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made the Food52 web site and blog a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks.

This book is one of those great collaborations that only a blog could obtain with the community and sprit of great home cooks. And what I really like about this recipe and the reason for it’s "secret" ingredient is the anchovies. They really do add a wonderful background flavor for a stew like this one. I have been using anchovies as a similar flavoring ingredient for my tomato sauces, especially with meatballs.

I will share the recipe for Secret Ingredient Beef Stew by SmallKitchCara found on pages 257 – 259 from the cookbook.

Secret Ingredient Beef Stew by SmallKitchCara

Secret Ingredient Beef Stew by SmallKitchCara

Ingredients
5 – 5 ½	Lbs.	Beef stewing meat, cut into 2-3 inch pieces
		Salt and freshly ground black pepper
1/3	Cup	Olive oil and canola oil mixed
2	Each	Leeks, washed well, sliced thinly
1	Large	Onion, diced
8	Each	Garlic cloves, minced
2	Each	Carrots, diced
4	Ribs	Celery, diced
4	Ounces	White mushrooms, roughly chopped
½	Cup	Tomato paste
2	Each	Anchovies
1	Cup	Red wine
½	Cup	Red wine vinegar
1	Cup	Canned whole tomatoes with juice
3 – 3 ½	Cups	Beef broth
3	Each	Bay leaves
¾	Tsp	Dried Thyme
1/3	Cup	Chopped Parsley

Procedure
1.	Season the beef with salt and pepper on both sides. Heat the oil in a 5- to 6-quart Dutch oven over high heat and brown the meat in batches, adding more oil as needed. Remove the meat to a plate.
2.	Lower the heat and add the leeks, onion, garlic, carrots, celery, and mushrooms. Cook until softened, 5 to 10 minutes. Stir in the tomato paste and the anchovies and cook for 1 to 2 minutes to melt and distribute the anchovies.
3.	Add the beef and its juices back to the pot. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and raise the heat to bring to a boil. Pour in the broth to cover (you may need a bit more than 3 cups) Add 1 ½ teaspoons salt, the bay leaves, and the thyme and bring to a boil. Simmer, partially covered, until the meat is tender, 2 to 3 hours. Cool to room temperature. Refrigerate for several hours.
4.	When cool, skim off most of the fat from the top. Reheat over low heat, letting the stew simmer for 30 to 45 minutes before serving.
5.	Mix in half the parsley and garnish with the rest.

Tips and Techniques
Make this a day ahead-its flavor will improve and you can enjoy the stew without thinking of all the dishes you have to wash.

About the Cook
Cara Eisenpress is the co-author of the blog Big Girls, Small Kitchen and the book In the Small Kitchen.

Bon appétit!
CCR
=:~)
©2011 CCR

Simply Truffles, a book review

Ryan Boudreaux — Mon, 21 Nov 2011 15:16:00 +0000

Simply Truffles:
Recipes and stories that capture the essence of the black diamond
A review by Ryan Boudreaux

The book by celebrated journalist, author and teacher Patricia Wells who also runs a cooking school in Paris and Provence, and when she is not teaching, she can be found searching for the prized black truffle. Drawing upon twenty-five years of hands-on research in Provence, which is considered the modern world’s capital of the black truffle, Wells offers sixty well-tested recipes that capture the truffle’s exceptional and complex flavor. For any truffle connoisseurs, this book is for you!

Patricia is not new to writing cookbooks, this is her twelfth venture into the printed page, and this edition does not disappoint. The book is a solid hardback edition with 207 pages including spectacular photos, and a forward by Joel Robuchon, along with the recipes utilizing the prized ingredient including chapters covering appetizers, salads, soups, eggs and cheese, pasta, rice, and grains, fish, shellfish, poultry, vegetables, and bread. Published by William Morrow, the book lists for $27.99 USA, or is available from Amazon.com as well.

This is a great slide show which highlights several of the recipes from the cookbook.

From the Pasta, Rice, and Grains chapter on pages 114 – 177 I will share the recipe for Goat Cheese Cannelloni with Morels and Truffles, which Wells says is a popular creation in her home and is an updated version of one which she sampled years ago at the Hotel Lancaster in Paris. She uses what is known as her all purpose truffle sauce with morel mushrooms, and is a good dish for entertaining. The pasta and the sauce can be prepared several hours in advance and warmed up for just 20 minutes before serving, making for a perfect party or entertaining treat.

Goat Cheese Cannelloni with Morels and Truffles

Goat Cheese Cannelloni with Morels and Truffles

Equipment
Dampened cheesecloth; a 10-quart pasta pot fitted with a colander, four 6-inch porcelain gratin dishes, a baking sheet.

Ingredients
6	Ounces	Fresh goat’s milk cheese
2	Large	Ultra-fresh eggs, organic or free range, room temperature, lightly beaten
2	Lemons	Zested, preferably organic
		Fine sea salt
1½	Ounces	Dried morel mushrooms
1	12″ sq.	Fresh pasta sheet (2 ½ ounces)
3	Tbsp	Coarse sea salt
½	Cup	Freshly grated Parmigiano-Reggiano cheese
½	Cup	Truffle, Morel, and Cream sauce (page 192)
1	Fresh	Black truffle (1 ounce, cleaned)

Procedure
1.	Place the cheese on a large plate. Cover it with the eggs and lemon zest. Mash with a fork until the mixture has a thick, smooth consistency. Taste for seasoning. (The filling can be prepared up to 4 hours in advance, covered, and refrigerated.)
2.	Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof 1-quart measuring cup or bowl. Pour 2 cups of the hottest possible tap water over the mushrooms. Set aside for 20 minutes to plump them up.
3.	Meanwhile, arrange a rack in the center of the oven. Preheat the oven to 350°F. (180° C)
4.	With a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom.
5.	Place the dampened cheesecloth in a colander set over a large bowl. Carefully spoon the morel soaking liquid into the colander, leaving behind any grit at the bottom of the measuring cup. (The liquid can be used to prepare the Truffle, Morel, and Cream Sauce.)
6.	Prepare a large bowl of ice water. Arrange 3 large kitchen towels on the counter, for draining the pasta.
7.	Cut the sheet of pasta into sixteen 3-inch squares.
8.	Fill the pasta pot with 8 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt. Drop in as many squares of pasta as will comfortably float in the water. Cook for about 30 seconds, removing the squares with a slotted spoon while still very al dente. Transfer them to the ice water. Once all the squares are cooked, swish them around in the ice water, then transfer them with a slotted spoon to the kitchen towels, arranging them in a single layer.
9.	Place the grating dishes side by side on a baking dish.
10.	Lift a square of pasta off the towel and turn it over. (This helps ensure that the pasta does not stick to the towel as the cannelloni are prepared. With a small spoon, spread about 2 teaspoons of the filling evenly along the bottom third of the square. Do not fill all the way to the edges, or the filling may leak. Carefully roll the pasta – jelly-roll fashion – into a cylinder and place it in a gratin dish, seam side down. Prepare the remaining cannelloni, arranging 4 rolled cannelloni side by side in each gratin dish. Sprinkle with the cheese.
11.	Cover each gratin dish securely with foil, to prevent the pasta from drying out as it cooks. Place the baking sheet in the oven and cook until the cannelloni are bubbling, about 20 minutes.
12.	While the pasta cooks, prepare the truffle. With a vegetable peeler, peel the truffle. Mince the truffle peelings for another se. Cur the truffle into thick slices, then into matchsticks.
13.	Remove from the oven, then remove the foil, and garnish each serving with the morels and several tablespoons of the sauce. Garnish with truffle matchsticks. Serve.

Note: To infuse the eggs with truffle aroma and flavor, store a whole fresh truffle and the eggs (in their shells) in an airtight container in the refrigerator for at least 2 days and up to 1 week.

Truffle, Morel, and Cream Sauce

Equipment: A fine-mesh sieve.

Ingredients
1	Cup	Morel soaking liquid
½	Cup	Truffle juice
1	Cup	Heavy Cream

Procedure
1.	In a large saucepan, reduce the mushroom liquid, uncovered, over high heat by half, about 10 minutes.
2.	Add the truffle juice and cream to the saucepan. Reduce, uncovered, over high heat by half, about 15 minutes.
3.	Pour through the sieve into a bowl. (Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.) Reheat at serving time.

Variation: Replace the morel mushroom liquid with cepe mushroom liquid.

Bon appétit!
CCR
=:~)
©2011 CCR

Pumpkin Pie Smoothie

Ryan Boudreaux — Thu, 27 Oct 2011 20:07:09 +0000

Pumpkin Pie Smoothie

It is that time of year when fall sets in, the pumpkins are ripe, the winter squash is getting picked, collards and mustard greens are starting to take shape.

And you would think that with cooling temperatures we would need some warming libations to take the chill off!

Not today!!!

This pumpkin pie smoothie is a great way to enjoy a healthy treat! And in my new Tervis tumbler, this helps to ensure that my smoothie stays cool and that my furniture will not get all marked up with sweating glass stains either.

The Foodbuzz Tastemaker Tervis Tumbler was provided to me as part of the Foodbuzz Tastemaker Program, I received this Tervis Tumbler as part of that program.

Pumpkin Pie Smoothie

This fall inspired smoothie tastes like a slice of pumpkin pie in a glass, and each 8-ounces of a serving offers plenty of beta-carotene, one of the popular antioxidants known to help fight cancer.

Pumpkin Pie Smoothie

Ingredients
1 ½	Cups	Pumpkin puree
1 ½	Cups	Skim milk
3	Tbsp	Honey
1	Tbsp	Pumpkin pie spice
¼	Cup	Pumpkin pie spice flavored creamer

Procedure Steps:
1.	Place all ingredients into the bowl of a blender, and blend until smooth, about 2 minutes.
2.	Pour into three individual glasses.
3.	Sprinkle a dash or so of the pumpkin pie spice on top of each glass.
4.	Add a straw to each glass and serve!

Pumpkin Pie Smoothie

All gone! Happy Halloween!

Pumpkin Pie Smoothie all gone!
Happy Halloween!

I have several subversive plots!

Ryan Boudreaux — Mon, 24 Oct 2011 21:05:50 +0000

Several of them are in the front yard, one on the side yard, and eight in the back yard. What are these subversive plots!

Here are several of them in full summer glory…

Subversive Garden Plots

And now…how to grow a revolution in your own yard!

Gardens….of course!

Check out the inspirational video and find out how you can help change the world of fresh food today!

About the video!

Roger Doiron is founding director of Kitchen Gardeners International, a network of people taking a hands-on approach to re-localizing the global food supply. Doiron is an advocate for new policies, technologies, investments, and fresh thinking about the role of gardens. His successful petition to replant a kitchen garden at the White House attracted broad international recognition. He is also a writer, photographer, and public speaker.

Brought to you by…

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)

Awe Shucks!

Ryan Boudreaux — Mon, 24 Oct 2011 14:38:40 +0000

This looks like a great home method for shucking your corn silk free! In small quantities of course, worth a look for sure.

No silks attached!

My only fear is with a large a quantity of corn such as a few dozen ears it would take you some time to get them all shucked at 4 minutes per ear. That is only 15 ears of corn per hour of microwave time! I can hand shuck 15 ears of corn in less than ten minutes.

Emeril’s Mulligatawny Soup ~ Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook

Ryan Boudreaux — Fri, 30 Sep 2011 13:54:09 +0000

Emeril’s One-Pot Sizzling Skillet ~ Mulligatawny Soup

This is our ninth recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.

Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Emeril’s Mulligatawny Soup as found on page 186 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.

Check out our other eight recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!

Cajun Shrimp Stew

Red Bean and Rice Soup

Chicken and Andouille Jambalaya

Linguine with Artichoke, Shrimp, and Mascarpone

Slow-Cooked Pulled Pork

Chicken Cacciatore

Seared Scallops

"BLT" Risotto

Emeril’s recipe for Emeril’s Mulligatawny Soup is included in the Big Pots chapter along with 24 other recipes that can be prepared from a large pot. This soup is perfect for any time of year, but extra special on a cool day, especially now with fall temperatures arriving this weekend here in the northeast.

About the recipe

Clarified butter (ghee), boneless, skinless chicken thighs, garam masalla, onion, carrot, celery, garlic, ginger, Granny Smith apple, Yukon Gold potatoes, sweet potatoes, and chicken stock make up most of the ingredients in this warming soup.

Along with some other exotic ingredients such as unsweetened coconut milk, and ground cashews, this soup is a winner!

From the top view…

Emeril’s One-Pot Sizzling Skillet ~ Mulligatawny Soup

Another view…

Emeril’s One-Pot Sizzling Skillet ~ Mulligatawny Soup

We have enjoyed being a part of Emeril’s One-Pot Blogging Party and want to thank Emeril, and the culinary team at Emeril’s Homebase, and all the folks at William Morrow and Harper Collins, especially Kimberly Chocolaad, and Tavia Kowalchuk for their support and guidance.

Thank you!

Remember… be sure to visit:

Emeril’s Official Website Emerils.com

Emeril’s Facebook Page facebook.com/Emeril

Follow Emeril on Twitter http://twitter.com/#!/emeril