Sunday, August 28, 2011

Chicken and Andouille Gumbo

Mise en place:


Render the bacon:


Brown the chicken. The secret here is to not touch it for at least five minutes:


See? It didn't stick at all:


Brown the sausage. The recipe I was working from has you leave them whole and slice them after browning, but it seemed to me that slicing them first would create less mess.


Roux:


Darker....


That's about right.


Add celery, onion, green pepper:


Garlic goes in after the other vegetables are pretty well done:


Stir in chicken stock and water, season with spice mix:


Add the chicken and simmer an hour or more:


Chicken comes out, okra goes in. Yes, I know okra is poisonous in most foods but it's appropriate in gumbo.


Shred the chicken and add it back to the pot:


Add bacon, parsley, and green onions, and plate with rice:

Saturday, August 27, 2011

Steak au poivre

Mise en place:














Mushrooms sautéing:


Mushrooms complete:


Roasted red potatoes with onions. These will be tossed with a little black truffle oil to finish:


Steaks in the pan:


Turned:


Steaks done, pan being deglazed with cognac:


Finishing the pan sauce with cream and green peppercorns:


Plated: