I have been making this dish consistently for the last 2 years or so, and yet I still can’t seem to get the perfect recipe down. Don’t get me wrong, I can make a mean Gumbo, but my problem lies in the creativity that makes mine unique.  I have tried different meats and seafood. I have also tried different vegetables. This recipe is so far my most interesting interpretation of classic gumbo. I would love to have your thoughts and ideas on this matter.

Gumbo with Andouille and Tomatillos

Ingredients

1/2 c vegetable oil

1/2 c flour

6 c good quality chicken stock

1 1/2 c diced onions separated

1/2 c green bell pepper

1/2 c celery

1 c pablano pepper separated

1 Serrano chile ribs remove and minced

3 andouille sausage links sliced

1/2 pound boneless skinless chicken thighs sliced

4 tomatillos chopped

2 cloves garlic pressed

1 T old bay

1 T filet powder

salt and pepper to taste

Process

-Start by putting 1/2 c pablano peppers, 1/2 c onions, and 2 tomatillos into a food processor and blend till smooth. Add a little bit of water to make it come together.

Meanwhile brown your sausage in a dutch oven. Once browned, remove and add the chicken and also brown. Remove chicken from dutch oven. Add the oil and flour to the dutch oven on a low heat. To make a roux worthy of gumbo it will take patience. Start whisking the oil/flour mixture until in turns a brick red. This will take about 30 mins. Do not try to speed up the process by turning the heat up, as you will burn the flour and have to start over. When the roux in ready add your onions, peppers, and celery. Continue whisking till the vegetables turn translucent. Start adding the chicken stock slowly while whisking constantly. Add the rest of the stock and then also add your meat back into the pot.

When the gumbo has come to a simmer spoon the tomatillos mixture in. This would be a good time to add the old bay and Filet powder. As the gumbo comes back to a simmer, taste to see that the seasoning is correct. Adjust with salt and pepper as needed along with more old bay and filet powder if desired.

Serve with white rice and a bit of hot sauce and your in business!

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So I was in the mood for something delicious and we had salmon in the freezer. I got a little creative and made this delicious and relatively easy salmon dish. The maple syrup mixed with the mustard was really the ticket. Here is the recipe. Like I said, its really pretty simple.

Mustard Crusted Salmon

Ingredients

2 salmon filets(4 oz each)

2 T stone ground mustard

1 T maple syrup

about 1 cup of panko bread crumbs (Asian bread crumbs that you can usually find at the local market)

3 T vegetable oil

salt to taste

Preparation

In a small bowl combined mustard and maple syrup. Spread mixture over the flesh side of the filet. Put bread crumbs on plate and dip the mustard side of the fish into the crumbs. Once adhered to the salmon, you can set the fish back on the skin-side on a clean plate. If bread crumbs did not adhere well, take some of the left over crumbs and press to the salmon. Season the breaded side with salt.

In a large pan, heat the oil till it is sizzling hot. Add the salmon skin-side down and let fry for 3 minutes. Turn salmon over, breaded side down, continue frying for 3 minutes. While the skin-side is up, you can use a spoon and spoon the hot oil on the skin. This helps to keep the skin nice and crispy. Once salmon is done, take out of pan and move to plate.

You could also bake this in a 375 degree oven for 20 minutes. If you do use the oven, add 1 T melted butter to the bread crumbs before adhering to the fish.

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Whole wheat oatmeal pancakes

Ingredients:

• 3/4 cup rolled oats
• 3/4 cups plus 2 tablespoons well-shaken buttermilk, divided
• 3/4 cups plain yogurt, divided
• 1/2 cup whole-wheat flour
• 1/4 cup Unbleached flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 tablespoon packed brown sugar
• 1 teaspoon Vanilla

Soak oats in 1/2 cup buttermilk and yogurt for 10 minutes.

While that is soaking, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.

Mix egg, butter, brown sugar, remaining 1/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and spray with cooking spray. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip and cook other side, about 1 minute more. (Lightly spray griddle between batches.)

Adapted From:

Whole Wheat Oatmeal Pancakes

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If you could imagine your favorite dinner at the snap of a finger, what would it be? Would it involve a nice cut of beef, maybe a filet of halibut? I have thought about that many times, especially when I am really hungry and it looks like there is nothing in the frig. You think about all the possibilities, yet when it comes down to it, you can’t make a decision. Well, I have news for you! Breakfast for dinner is always the best decision. Think about it… you almost always have an egg or two on hand and on top of that there are usually some sort of vegetables sitting in the crisper. I know that it is by far the easiest and most useful way to make a dinner out of almost nothing. Why don’t you make yourself a slice of toast to go with that over easy egg and sauteed onions. Use that bread to sop up that delicious easy yolk and you’re in business. Better yet, make those eggs scrambled and throw a couple tortillas on a nice open flame and voila! It’s a breakfast burrito that can’t be much better than going to the local diner and paying three times as much to tame that palate. It really is the ultimate dinner choice.

I have spent nearly half a decade learning the art of cooking. It has been a process that has hardly been considered work because of my love  for food. I get home from my day job and sometimes all I want to do is cook a great meal. I hope that you will join in this quest for continued learning in this art. I will be willing to share my thoughts and ideas with anyone that is willing to read this. The table is set, the wine has been poured, now if you wouldn’t mind taking a seat, the food will be out shortly. I hope you enjoy.

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Written and Performed by Jason Alm

Recorded and Produced by Nate Gass, October-December 2008

Notes: Some of you may recognize this song from Jason’s earlier YouTube post.

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Thanks

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Thanks

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