Chile Top
Can you give me your top 3 all time favorite recipes?
This year I am going to try one hundred new recipes. I’ve tried a bit from different cultures of the globe (mexico, korea, chile, and this week is Greek week! yummm) but I was wondering what other people are cooking in their homes…Please include recipes!
I make turkey gumbo every year after Thanksgiving using the turkey carcass to make stock.
* 1 cup plus 2 tablespoons vegetable oil
* 1 1/4 cup flour
* 1 1/2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped bell peppers
* salt
* cayenne
* 1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
* 3 bay leaves
* 6 cups turkey stock
* leftover turkey meat, about 3 to 4 cups
* 2 tablespoons chopped parsley
* 1/2 cup chopped green onions
* 1 tablespoon file powder
* 2 cups cooked long grain white rice
Directions
In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the turkey. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat . Stir in the parsley and green onions. Remove the bay leaves and serve in deep bowls with rice.
I love London broil (as does my entire family)
1 1/2 lb. flank steak
1/4 c. olive oil
2 T. lemon juice
2 cloves of garlic minced
2 T. chopped parsley
salt and pepper
marinate the flank steak in the above for 45 minutes. Grill or broil 4 or 5 minutes per side (it should be medium rare–longer cooking will make it tough). Drizzle it with a sauce made of:
1/4 cup melted butter
1/4 t. salt
2 T. lemon juice
1 T. finely minced parsley
Since you’re making Greek this week, we also love Souvlaki
Marinade
2 lbs. cubed meat lamb, beef, chicken or pork
½ cup olive oil
2 lemons – about 4 tablespoons juice
¼ cup wine ( red is best, but white is o.k)
2 tsps dried oregano
1 tsps dried thyme
3 -4 garlic cloves, crushed
1 small onion, chopped
Salt and pepper
Vegetables for the kebabs
Onions – cut into quarters
Peppers – chopped into chunks
Cherry tomatoes – used whole or larger tomatoes cut into wedges
1. Whisk the olive oil, lemon juice and wine together then add the herbs crushed garlic and chopped onion and put the mixture into a deep dish. Putting some marinade aside to coat the cooked kebabs if desired. Add the meat cubes to the marinade and mix together well, ensuring the meat is well and evenly covered.
2. The meat needs marinating for at least two hours, but it is best if left overnight
3. Either metal or wooden skewers can be used, but the wooden ones need soaking for at least half an hour before they are used. This prevents them from burning.
4. Remove the meat from the marinade, the remaining marinade may be kept for basting during cooking but it must then be thrown away.
5. Make up the kebabs with an alternate piece of meat and vegetable. Making them all up the same makes them look more attractive on the serving dish.
6. The kebabs may be baked in the oven, grilled or the best of all barbecued.
7. Cook thoroughly and evenly turning them over regularly throughout the cooking time.
8. Brush with the reserved marinade that hasn’t been in contact with the raw meat.
With souvlaki, we always have tzatziki and pita bread.
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef’s knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature.
Voodoo Chile – Jimi Hendrix by Top of the Pops Vol. 14
