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Happy Gumbo Day (Real Cajun Giveaway)

Sunday, October 12th, 2014 is National Gumbo Day.   Since I love gumbo, I want to celebrate big with you by offering a great Cajun themed giveaway!   Details included at the end of this blog.

A few weeks ago I met some of my 37 Cooks friends in Washington, Louisiana at the Steamboat Warehouse for dinner.   It was a delightful evening with good friends and great food!    I had bell peppers that were stuffed with blue crab and shrimp with a creamy crawfish sauce from the appetizer menu.  Oh my gosh,  it was good!  All the food that was served looked delicious and got thumbs up from everyone.  Since this post is about Gumbo,  I’m happy to add that my friend Sandra absolutely loved their Chicken & Sausage Gumbo. She shared with me:  “The gumbo I had at Steamboat in Washington, LA was the best I’ve had in my life! It’s still hard for me to believe it because it was a chicken and sausage gumbo.   I prefer seafood gumbo and I don’t like sausage! After we left the Washington/Ville Platte area and went to New Orleans I had a cup or bowl of gumbo nearly everywhere we ate, many of the famous restaurants. Didn’t matter, Steamboat had the best!”   The Steamboat Warehouse  in Washington, Louisiana is about 30 minutes North of Lafayette off I-49N.  It is definitely worth the trip!

The next day, my husband and I had lunch at Jolie’s Louisiana Bistro  in Lafayette where we had a Seafood & Sausage Gumbo that was amazing.  The blend of flavors and seafood were very similar to the gumbo my husband’s family makes.  My husband’s Dad grew up in Kaplan,  a small town south of Lafayette.  Jolie’s is a beautiful restaurant, with beautiful art work, great service and great food.

Now, the one thing that really surprised me was the fact that my friend’s gumbo at Steamboat Warehouse was served with a sweet potato and our gumbo at Jolie’s was served with a creamy potato salad.  My husband’s family never served their gumbo with a potato and I had never seen it done before this trip.   Of course, I had to google it.   From Folklife in Louisiana  “If you put a scoop of potato salad in your gumbo before serving, you likely have some German influence.”  Our waiter at Jolie’s said we should put the potato salad in gumbo for an exciting and different experience.   Donald Link even mentions the tradition in his Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana  and he shares a recipe from his family.   Did I mention a copy of Real Cajun is part of my giveaway?

During the trip, we also visited my friend and fellow 37 Cooks’ store in Ville Platte, Louisiana which is just up the road from Washington, Louisiana.  I have previously blogged about Teet’s Food Store.  Their smoke meats are the very best.   Saveur Magazine just did an article on Gumbo and the flavors of Southern Louisiana and guess who received a shout out on their page titled “Louisiana Purchase”!   You got it, Teet’s Food Store!   They gave them a shout out for their Smoked Turkey Necks, but friends I’m telling you,  their smoked turkey necks/wings, tasso, smoked andouille sausage… are absolutely delicious and some of the best ingredients you could possibly put in your own gumbo.  If you can’t get to Ville Platte, no worries, Teet’s ships their delicious products out.  You can find your meats, spices, rice and roux online at Teet’s.

One last thing I will say about gumbo!  There are a lot of different recipes out there. My family enjoys Shrimp and Okra Gumbo, Cowgirl Chef’s Turkey Gumbo and their MeMaw’s Chicken Gumbo.   Every family has their own, so I encourage you to cook up a big pot of gumbo to your liking.

Mire Family Shrimp and Okra Gumbo

Mire Family Shrimp and Okra Gumbo

Mire Family Shrimp and Okra Gumbo

1/2 cup shortening + 2 tablespoons (I use Crisco)
1/2 cup flour
1/2 cup finely chopped white onion
2 celery stalks, finely chopped
1 small green bell pepper, finely chopped
3 cloves of garlic, crushed
2 cups okra, sliced horizontally into rounds
1 carton low-sodium chicken broth
1 can tomatoes with diced green chiles (I use Ro’tel)
2 bay leaves
1/2  teaspoons of Cajun Seasoning (I use Slap Ya Mama Hot in the red cylinder)
1/2 teaspoon of Old Bay Seasoning
2 cups of water
Salt & Pepper to taste
1 pound large shrimp, peeled, deveined and tails removed

In a large stock pot, heat oil on medium heat. Add flour and start stirring! Use a wooden spoon because rubber utensils will melt. After 1 minute, reduce heat to low and continue to stir. It’s going to take about 20-25 minutes to get it to a nice dark brown. If your pan begins to smoke, remove the pot from the heat and let it cool down a bit before continuing. You don’t want to burn your roux!! When done, remove from heat and set aside.

In another large stock pot, heat 1 tablespoon oil on medium heat. Add onions, celery and green bell pepper. Saute until onions are translucent. Add garlic and saute an additional minute. Place sautéed vegetables in a bowl, set aside.

In same pot, heat the other tablespoon of oil on medium heat. Add okra and saute for five minutes. Turn heat on low and add 1 cup of broth. Simmer for 15 minutes until okra is soft. Turn off heat and smash okra down, break it up.

Place okra and vegetables into stock pot with roux.  Turn heat on medium heat and slowly add chicken broth. Add the can of tomatoes with green chiles, bay leaves, Cajun seasoning and Old Bay. Slowly add water until you have desired consistency. I like mine on the thick side.

Simmer for at least 1 hours to allow all the flavors to develop. Add additional water if needed. Taste and adjust seasonings. This is when I add salt and pepper, if needed.  If you like it hot, you may want to add additional Cajun Seasoning or Old Bay.

Add Shrimp 45 minutes prior to serving.

Serve over rice or the German way with a side of potato salad!

Real Cajun

Real Cajun

Now let me tell you about my Real Cajun Giveaway! The prize package you can win will include:

1.  A copy of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
2.  8 ounces Kary’s Roux
3.  Slap Ya Mama Gumbo Mix
4.  Slap Ya Mama Hot Cajun Seasoning
5.  Camellia’s Red Kidney Beans

I really love the Real Cajun Cookbook.  It’s all about Southern Louisiana and Cajun Country.  Donald Link shares some great stories about his family, his life growing up in Southern Louisiana and of course,  some amazing recipes

HEAD ON OVER TO MY FACEBOOK PAGE TO ENTER.  CLICK ON THE GIVEAWAY TAB AND FOLLOW THE RAFFLECOPTER DIRECTIONS.  THE CONTEST BEGINS 10/12/2014 AND ENDS 10/31/2014. GOODLUCK!

FACEBOOK MOBILE FRIENDLY SHARE LINK:  http://tinyurl.com/k6f243w

Note:   I have put this prize package together on my own.  No sponsors involved.

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PLENTY PORTOBELLOS

sciabica-linda-mire-portabella-melts

Portobello Tuna Melts

Portobello mushrooms are one of my favorite things. My daughter talked me into making them for the first time after she had a great grilled Portobello sandwich at a friend’s house. I had always been hesitant because I wasn’t sure how to deal with the gills, but after watching an episode of Cook Yourself Thin on Lifetime, I learned that it really wasn’t that difficult to gently scrape the gills out with a spoon.    The Portobello Tuna Melts that they made looked like something that we would enjoy, so I made my version using lemon flavored olive oil and a spicy jalapeno jack cheese.  You can find my adaptions @ 37 Cooks – Portobello Tuna Melts.

Stuffed Portobello Diane

Stuffed Portobello Diane

 

Another favorite Portobello dish I made for 37 Cooks was a vegetarian version of Emeril’s Steak Diane.  My Stuffed Portobello Diane were delicious and I didn’t even miss the meat! That’s a huge thing coming from someone who absolutely loves a good rare steak.   You can find my adaptions of Emeril’s delicious Steak Diane @ 37 Cooks – Stuffed Portobello Diane.

That brings me to today’s recipe.  I recently received Ottolenghi’s Plenty in my cookbook group and of course the first dish that I marked to make was his Stuffed Portobello with Melting Taleggio.   The recipe does not call for cleaning the gills, but I prefer to eat them without the gills.   While cleaning them, my Portobellos began to break apart.  That’s when the thought popped in my head to make a casserole instead of trying to stuff them.  It really worked well.   My husband enjoyed them and suggested that we have the casserole as a main dish next time.

Portobello Casserole

Portobello Casserole

Portobello Casserole
Adapted from Stuffed Portobello with Melting Taleggio
Page 56, Plenty by Ottolenghi

4 large Portobello mushrooms, gills and stems removed
1 small white onion, chopped fine
2 celery stalks, chopped fine
1/2 cup roasted red peppers from jar, chopped fine
2 garlic cloves, crushed
1 heaping tablespoon of tarragon
1 teaspoon black pepper
1/2 cup grated parmesan cheese
4 ounces Taleggio, broken up into small pieces
olive oil

1) Roughly chop Portobello mushrooms. You want fairly large chunks.
2) Place on a cookie sheet lined with parchment paper.
3) Drizzle lightly with olive oil and roast in 350 degree oven for 7 minutes.
4) Heat 2 tablespoons olive oil in large skillet.
5) Add onion and celery. Saute until the onions are translucent.
6) Add garlic and saute for another minute.
7) Turn off heat.
8) Add roasted red peppers, tarragon, black pepper, parmesan cheese and mushrooms.
9) Mix well.
10) Pour into casserole dish.
11) Scatter the pieces of Taleggio cheese over mushroom mixture.
12) Bake in 350 degree oven for 10-15 minutes, until  cheese is melted and bubbling.

This casserole is something I will definitely make over and over.   Ottolenghi is quickly becoming one of my favorite Chefs and Cookbook authors.   His vegetarian dishes are unique and flavorful.  I have eight recipes marked that I want to cook from Plenty. I’m really going to have to get moving on it because his cookbook, Plenty More, is being released on October 14th!

I would love to hear what your favorite Portobello Mushroom dish is.   Leave me a comment and share a link to your recipe, if you can.  Thanks!

Deviled Egg Macaroni Pasta Salad & Some Giveaways

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BE SURE AND SCROLL ALL THE WAY TO THE END FOR INFORMATION ON SOME GREAT GIVEAWAYS!!

37 Cooks, the cooking group that I am in,  did a challenge for Davidson’s Safest Choice Eggs.  I love them because they are pasteurized, which eliminates the risk of salmonella.  This is something that is important for the elderly, woman who are pregnant or those with depressed immune systems or serious illnesses.

Since this is Labor Day Weekend, I wanted to share the recipe on my blog because it’s great for barbecues, family reunions, tailgating and all the other wonderful events that are taking place this time of year.   My family loves it and it’s been pretty popular on my friend’s Pinterest page, having been pinned over 1700 times and viewed 8,559 on 37 Cooks.

Wishing you and your family a safe and fun holiday weekend!  Happy Labor Day!

Deviled Egg Macaroni Pasta Salad
adapted from Better Homes & Garden Magazine August 2013

8 ounces elbow macaroni
1 dozen Davidson’s Safest Choice Eggs, hard-boiled and peeled
1 cup deli honey ham, finely chopped into small cubes
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
3/4 cup sweet pickles, finely chopped (I used Wickles, that have a little spice to them)
1/2 cup of mayonnaise
1/3 cup yellow mustard
1/2 teaspoon ground white pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon paprika
2 Tablespoons fresh dill, finely chopped
1/4 cup sweet pickle juice (I used the Wickles juice)
4 green onions, finely chopped (for garnish)
2 Tablespoons deli honey ham, finely chopped (for garnish)
Paprika (for garnish)

Directions:
1. Cook macaroni per package directions. Place in a colander and rinse with cold water. Leave in colander and set aside.

2. For the garnish, cut four 1” circles out of 1 or 2 of the hard-boiled eggs. Pop the cooked yolks out and place in a bowl. Set the whites aside.

3. Cut the remaining eggs in half, remove yolks and place in bowl with your other yolks.

4. Finely chop the whites and place them in a large bowl.

5. Add macaroni, ham, onion, celery and pickles in the large bowl with the whites, set aside.

6. For the dressing, mash yolks up and add mayonnaise, mustard, white pepper, Old Bay Seasoning, paprika and dill. Combine well.

7. Spoon a small amount of the dressed yolks into each of the four circles and set aside for garnish.

8. Add sweet pickle juice to yolk dressing, combine well.

9. Add dressing to macaroni, combining well, again.

10. Garnish with ham, green onions, paprika and deviled egg rounds.

This recipe was originally published at 37 Cooks on October 9th, 2013.

My friend Donna at Cookistry’s Kitchen Gadget and Food Reviews has put together a round-up of giveaways taking place on blogs by friends .  There are 26 giveaways that you can enter today!   Click here “giveaways” to find out how you can enter.  Good luck and let me know what you win!

Note:  Davidson Eggs was a challenge sponsor for 37 Cooks and not Seasons to Seasonings.  All other products with links in this blog are my favorites.  I have not been contacted or asked to use their product or include them in my blog.

 

Retirement and Road Trips (Lobster Pie)

My husband was very fortunate to go to work for a company at age 18  and stay with that company for 37 years. The job was very physically challenging and included about five months of extreme heat and humidity.  We were very happy when the right opportunity came around for him to retire.

Before reality set in, we made two big road trips, which  had to include a stop in Kansas, where our daughter attended College.   One of the trips was to Mt. Rushmore and Yellowstone Park.  The other was to Wells, Maine where my husband’s ex-boss allowed us to use their family vacation home.

What does retirement and road trips mean to you?   Does it mean a leisurely trip where you can stop as many times as you want and have no real agenda or time clock?  To me it does, but for my husband, it’s a whole different story.   He wants the quickest route from point A to point B.   I want back road and country towns.  He wants freeways and fast lanes.   In an attempt to find a compromise, we agreed upon freeways with me having the option to stop when and where I wanted. Here is how that went…

ME:   Oh look, there is Vineyard coming up at the next exit.  Let’s stop!

…………………………..complete silence…………………………………………

MY HUSBAND:  Did you say something?

……………10 miles down the road and way pass the Vineyard………….

ME:  There was a Vineyard about 10 miles back and you just ignored me!

MY HUSBAND:   I’m sorry, I didn’t hear you.  Do you want me to turn around?

ME:  Only if you want to.

………………………………..20 miles down the road……………………………………..

MY HUSBAND:  Well we could try, but I think I saw a sign saying they are closed on Thursday’s.

ME:  What? I didn’t see a sign saying that!

MY HUSBAND:    Really?   Well, there will be another one and I promise we will stop.  (I swear, he had his fingers crossed when he said that one).

This is a scenario that repeats itself throughout the trip and on many trips.   It’s like he becomes a crazed man when he hits the freeway, gets in the fast lane and puts on the cruise control.   When we get to our destination, he is great about taking in all the sights and is quite fun.   It’s just a whole different story driving from point A to point B.

Photo of vineyard in the fast lane!

Photo of vineyard in the fast lane!

I’m still trying to get him to relax and slow down on road trips.  However, I think it’s just built into his DNA!  So for the time being, I will just be thankful for retirement and road trips, the final destination.

The Maine Diner has been featured on Diners, Drive-Ins and Dives.  We visited the diner several times during our stay in Wells, Maine.    The Seafood Chowder, Lobster Roll and Lobster Pie were delicious.  I recently did my take on the Maine Diner’s Lobster Pie for 37 Cooks.    Check out the recipe at 37 Cooks/Linda/Lobster Pie!

37 Cooks-Lobster Pie-Vacation Destination-Linda Mire

I will be doing more stories on Retirement and Road Trips in the future!  Hope you will come back to read all about them which will include stories about Moon Pies and Black Bears.

 

 

 

 

37 Cooks – Teet’s Challenge

We have all gone through major changes in our lives.  Some can be good and some not so good.  My life took a huge turn about ten years ago when I had to stop working because of health issues.   With some help from my therapist, doctors, friends and family, I finally realized life was not ending, a new season was beginning.  A big part of my life now is cooking groups.  I’m in a cookbook group called Cook My Book and I’m in a challenge cooking group called 37 Cooks.   If you look to the right there is a link to the 37 Cooks’ Facebook page.

During the month of November, we have been participating in the Teet’s Food Store challenge.  Teet’s specializes in smoked meats and they were gracious enough to send samples to our Cooks.  I received smoked garlic pork sausage and tasso.   Both products are delicious and something I will definitely use in the future.

Teet’s has been around since 1955.  They are located in Ville Platte, Louisiana which is just up the road from Kaplan, Louisiana where my husband’s family is from.   My husband is really excited that we have found a great market to get some of his Cajun favorites like boudin and andouille sausage.   I have my eye on some other products like boneless pork loin stuffed with garlic, onions, bell pepper, and ground smoked pork sausage.  It’s not listed on the online store.  I found it on their Facebook page and all I have to do is call Luke Deville @ Teet’s to request it and it have it mailed to my home.  He made a special batch of Green Onion Jalapeno Pork Sausage for my friend Mary and he has now added that to the online store. Luke tries his best to accommodate all request.  

A big thanks to Luke Deville at Teet’s Food.  Your products are great and I have enjoyed using them!

These are some of the things that I cooked with my samples from Teet’s:

You can find my recipes at:  37 Cooks:  Linda 

Tasso Egg Salad Tartine

Smoked Garlic Pork Sausage-Squash Saute

Thai Salad with Brooke’s Sweet Chili Garlic Sauce

 

 

 

Crazy Cajun Duck-Tasso Fried Rice