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Salt & pepper shrimp
Spicy Shrimp Udon Soup
Beef Tenderloin Sauntered in Black bean sauce with rice
Chinese broccoli in oyster sauce
Hong Kong style egg custard with mango fruit
Hot tea
Made gumbo tonight. I've never been an enthusiastic roux maker -- nearly a half hour of constant stirring? I don't think so!
So I keep trying alternatives. A friend from Lake Charles, LA, sent me roux in a glass jar, but I always thought that had too much of a burnt flour flavor. This time I used a mix from Tony Chachere -- just add water and cook until thick. It made a nice, dark roux and was really easy.
I used a reduced sodium chicken broth, but it was still too salty. Need to solve that.
Best feature, though, was the chicken thighs. DH smoked them this morning, skinless but not boned. We let them simmer for a couple hours in the gumbo, then removed and took the meat from the bones. The smoked flavor adds SO much to the overall flavor!
For those who haven't ever tried a gumbo, and might want to, Emeril's version with chicken & sausage on Food Network is the basic recipe I use, though I tweak it a fair amount.
We love jambalaya, too, and since no roux is involved it's easier. But sometimes gumbo is just what hits the spot!
At the moment I am cooking 2 meals. I am making an Italian ground meat dish with butter,onion,garlic,thyme,salt/black pepper,smoked paprika and fresh diced tomatoes put in a casserole dish in layers with egg noodles and bread crumbs and butter baked in the oven tonight. And an orange and yellow lentil soup (daal)with spices such as onion,garlic,ginger,green chilies,turmeric,coriander,curry and tomato paste at the moment served with chapatis,lime pickles,tomato and onion slices and lassi. For dessert 1/2 a pink grapefruit
Marinated chicken breasts slow roasted to perfection.
Add to that main dish homemade au gratin potatoes, and a side salad.
If I can pick up some vanilla bean ice cream, we will have a berry pie for dessert.
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