Come on my FReeper FRiends.. Lets have an old fashioned FOOD FIGHT!!I must be getting better, I am really HUNGRY!!!.. :)
I'm glad your back. No "goose cooked" works for me. We want you healthy happy and here.
No.
OK, yes.
Always great to welcome a fellow Freeper back "home"!
Yeah, I missed you.
Three times, with my pea-shooter.
Dang, just can't get any good ammunition these days.
All the peas I got disinigrate before they hit the target.
I had no idea you were sick! Yes, you have been missed around here. I'm so glad you are turning the corner to wellness. You will be in my prayers!!
Oh, Carlo. I read the recipe before I read the thread. I had no idea that you have been sick. I am so sorry, and you will have my prayers from now on. You're in Houston, as I remember. Were you at MD Anderson? If so, that is a wonderful place. I wish you all the best, and I'll be lighting a candle for you on Sunday...
Stay strong and get stronger. Luv ya a bunch!
Great to hear you're doing better, Carlo! Always good to hear from my fellow old Chicagoan.
Wow. Glad to know you're OK, carlo3b. :)
Welcome back....glad to hear that you're on the road to recovery. I'll have to bake some of my special pignoli cookies in your honor!
I missed you ..... but I blame it on failing eyesight and using a small caliber weapon!
Welcome back. My prayers for a complete recovery.
Good to have you back. I will drink to your complete recovery when I can, -- got some minor pains myself.
Welcome Home!!!! :-)
Vivere per mangiare!!!
Welcome back, and congratulations with what appears to be your medical victory!
Welcome back, Carlo! Yes, you were misssed!
Great news! Your food threads are always a lot of fun, and you have definitely been missed. Keep getting well!
Welcome back!! If we're feeling a little carb friendly, it's time to party.
Seafood and Sausage Gumbo
1 cup olive oil
½ cup butter
1 ½ cup all purpose flour/sifted
1 ½ cup yellow/white onion
1 cup green/red peppers
1 cup chopped celery
1 cup sliced okra
½ - 1 lb andouille sausage
creole seasoning (Emeril’s, Zatarain’s, your choice)
2 ½ cups shrimp stock (chicken/vegetable can be replaced or mixed)
2 lbs shrimp (peeled & deveined)
2 lbs crab (crawfish optional)
1 lb scallops
2 tablespoons fine chopped green onion/scallion
2 tablespoons parsley
6 cups long grain white rice
Louisiana gumbo file powder
Recommended Beer- Abita brew company- Turbo Dog Beer
ROUX
Open 1 bottle of beer. Drink. In a large heavy pot or Dutch oven over medium heat, combine oil/butter and flour. Add a little beer. Sure, why not? Add a little more flour if gets too thin. Stir slowly and CONSTANTLY until dark brown (chocolate color) for 20-25 minutes. About 2 more beers worth.
Gumbo
Add the chopped onions, peppers, celery, okra and sausage. Season to taste with salt, pepper, GARLIC and creole season. Cook, stirring till vegetables are soft. 8-10 minutes. Stir in the stock with roux/vegetable mix until well combined. May add your favorite beer to stock for “character building.” Bring to a boil, then reduce heat and simmer uncovered for two hours, stirring occasionally. Have another beer.
Season seafood with creole season. Add seafood to pot and let cook for 15 minutes. Remove from heat and let sit for about 5 minutes. Taste for seasoning and adjust. Stir in the green onions and parsley.
Serve over rice with File powder and more beer.
Enjoy!!
BigBlueJon
Don't worry, if we were throwing food at you, we certainly wouldn't "miss you".
But seriously, congrats and God Bless on being a cancer survivor. Welcome back.
Crab Sauce Recipe
(Best served with fine vermicelli or angel hair, since the sauce tends to run a bit thinner than usual)
Olive oil to cover bottom of large saucepan
8 Cloves Garlic
Brown and stir
Add 6-10 whole fresh (cleaned) blue claw crabs (shell and all), saute about 10-12 minutes, mixing so all get a turn at the bottom.
Add:
3 28-oz cans crushed tomato
2 6-oz cans tomato paste (Contadina)
2 8-oz cans tomato sauce
Rinse cans to get all tomato into pot (fill each about halfway, swirl, then pour into pot - vary to desired consistency)
Medium-to-low heat
Add:
Heaping tblsp Kosher salt
Heaping tblsp garlic salt
Chop Basil & Parsley in a 3/4 to 1/4 ratio
Add 1/4 cup of Basil/Parsley mix
Simmer about 2-3 hours, stirring occasionally
If tangy (depends on tomato batch), add sugar (about 1/4 cup at a time).