Dinner this PM
First the link:
http://weblogs.amny.com/entertainment/urbanite/blog/2009/02/mardi_gras_food_fit_for_a_cele.html#more
It's Gumbo.
It's very good, very labor intensive and great for giving you that moment where no one will bother you and you can think about That Thing You Don't Want To Think About as you stir the roux for 30-45 minutes. (A roux is like a 2-year-old, you can't leave it unsupervised or everything is ruined)
If you look at the recipe you will note that the text instructions include ingredients not on the list at the top. I just winged it based on the final amount I was guessing I'd end up with.
If you've looked at the recipe, you'll notice there is a call for 2 cans of beer. I know what you are thinking...Josie doesn't drink. You can imagine how awkward it was for me to decide what to put in there, since my experience is both limited and past the statute of limitations. I didn't want leftovers, it would just hang around. I was looking for something that would be around 24 oz or so in one bottle, but not cheap, knowing the roux upped my investment on this project. At the liquor store next to the Wegman's this caught my eye:
http://www.arrogantbastard.com (tell 'em you're 21 first)
Arrogant Bastard Ale. Perfect.
I knew Ale is much stronger than beer, but how bad could that quality be in a recipe that calls for 1/4 cup of Tabasco sauce. And after reading the bottle, I was suitably impressed. I took a taste before I added it to my precious roux and it was wonderful. And so was the gumbo.
http://weblogs.amny.com/entertainment/urbanite/blog/2009/02/mardi_gras_food_fit_for_a_cele.html#more
It's Gumbo.
It's very good, very labor intensive and great for giving you that moment where no one will bother you and you can think about That Thing You Don't Want To Think About as you stir the roux for 30-45 minutes. (A roux is like a 2-year-old, you can't leave it unsupervised or everything is ruined)
If you look at the recipe you will note that the text instructions include ingredients not on the list at the top. I just winged it based on the final amount I was guessing I'd end up with.
If you've looked at the recipe, you'll notice there is a call for 2 cans of beer. I know what you are thinking...Josie doesn't drink. You can imagine how awkward it was for me to decide what to put in there, since my experience is both limited and past the statute of limitations. I didn't want leftovers, it would just hang around. I was looking for something that would be around 24 oz or so in one bottle, but not cheap, knowing the roux upped my investment on this project. At the liquor store next to the Wegman's this caught my eye:
http://www.arrogantbastard.com (tell 'em you're 21 first)
Arrogant Bastard Ale. Perfect.
I knew Ale is much stronger than beer, but how bad could that quality be in a recipe that calls for 1/4 cup of Tabasco sauce. And after reading the bottle, I was suitably impressed. I took a taste before I added it to my precious roux and it was wonderful. And so was the gumbo.