Archive for September, 2015

Squash and Potato Soup

This is an awesome quick soup to make. I like to save the smaller ends of yellow squash when frying the large disc sizes. I like to grab some hash browns to act as a noodle in this little soup. Chop up a sweet onion. Finely chop some herbs such as basil and cilantro. Butter. Got some left over meat in the fridge? Works great to add a little pulled chicken, pulled pork, or pulled beef to create an awesome stock. Whole Wheat Crackers really work on this one….

Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!

Party Sausage Rolls

SausageRolls

INGREDIENTS
YIELD 24 sausage rolls

6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumbs or 1 cup dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1⁄2 cup milk
salt and pepper
1 egg
2 tablespoons milk

DIRECTIONS

Pre-heat your oven to 425 F /220c.

Lay all the sheets of pastry out on your counter top.
In Australia, this pastry comes interleaved with plastic, which you still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 395F/200c and cook for a further 20 minutes.

Remove to a tray to cool a little before serving them with ketchup or your favorite BBQ sauce.