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ERhine

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Posts posted by ERhine

  1. 12 minutes ago, Bill Lumbergh said:

    Love me some Canon, but not where I was talking about.  It's too far from my office to consistently make it up there.

    Is Murray still up there, or did I hear he's moved on?  One of my first trips to that Canon, I ordered a bourbon he approved of, and he spent the next hour bringing me tastes of things and asking if I liked them.  When I left, he gave me a tab for $10, and a napkin with the names of everything I'd liked on it.  Probably the biggest tip I've ever left a bartender.  Guy is greatness. 

    I've only been once. Ended up with the best Old Fashioned I've ever had. That place is amazing.

  2. Some random recipes posted on the old thread:

    Kyrie link:

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    Bacon Oyster Gumbo

    Ingredients:

    2 quarts shucked Louisiana oysters, in liquor
    4 quarts unsalted chicken broth
    1 pound thick-cut smoked bacon, chopped
    2 large onions, chopped
    1¼ cups all-purpose flour
    3 celery stalks, chopped
    2 bell peppers, chopped
    6 garlic cloves, minced
    Creole seasoning 

    green onions, for garnish

    Method of Preparation:

    Drain oysters through a fine mesh strainer, straining liquor into a stock pot; cover raw oysters and chill until needed. Place oyster liquor over medium heat; bring to a low boil and simmer until liquid has reduced by half, while skimming away all foam that gathers on the surface.

    Add chicken broth, bring to a low boil, remove from heat, and keep warm until needed.

    Brown bacon in a large skillet over medium-high heat; remove bacon and reserve. Measure ½ cup bacon grease in skillet, adding cooking oil if needed. Add onions to hot grease; sauté until lightly browned, about 10 minutes. Sprinkle evenly with flour; stir well to break up any lumps. Reduce heat to medium and cook until dark brown, while stirring often to prevent burning, about 10 to 20 minutes.

    Add celery, bell pepper, garlic, and reserved bacon; sauté 5 minutes. Slowly add 1 cup warm broth while stirring vigorously; repeat 3 times until roux has dissolved. Add remaining broth and stir until mixture is well blended. Bring to a low boil over medium heat; reduce heat to low and simmer 1 hour, stirring often along bottom to prevent roux from settling. Skim away fat and foam that accumulate on the surface.

    Taste gumbo; adjust flavor with Creole seasoning. Add reserved oysters; stir well. Return to a low boil for 2 minutes while stirring; remove from heat and let stand 10 minutes. Serve gumbo hot, with rice and French bread. Garnish with green onions.

    coachkiss:

    Quote

    1. Have a shrimp boil and save the shells from the shrimp. Put them in the freezer in a sandwich bag (that will be enough for the stock you are going to make).
    2. Fill a stockpot 2/3 full with water. Add:

    Shrimp shells
    Salt
    Pepper
    Bay leaves
    That base of the celery that gets wasted every time and the ribs that are mostly leaves
    Carrots
    Head of garlic with the top cut off
    2 onions cut in half
    Thyme
    Rosemary
    1 tsp of cayenne
    1 T of crushed red pepper

    3. While you are doing that, cut up your trinity
    4. Once everything is cut and your stock has been going for a while, brown your chicken IN A CAST IRON SKILLET. You can use breasts, thighs, quarters, drumsticks, wings...doesn't matter, except it has to have the skin on it. I actually use duck as my go-to. I like the extra fat it gives off in the skillet.
    5. Once it is browned, drop it in the stockpot and cook it on medium for a while and then turn it down to simmer.
    6. In the same skillet that you browned the poultry, put in equal WEIGHTS of flour and your fat. Me...I have found bacon grease to be the best when making my roux. Let the fat melt first and then whisk in your flour. 
    7. Once your flower has been whisked in and is the color of Halle Berry, put the skillet in the oven at 350 degrees. Every 10 minutes, whisk your roux. Take out your roux once it is the color of an old penny. This should be about 45 minutes. If it gets to the color of that shit on Morgan Freeman's face...you have gone to far.
    8. Put the skillet back on the stove on low heat and dump your trinity into the skillet. Quickly move it around with a wooden spoon. This will smell really bad and you will think that you screwed it up...you didn't. 
    9. Set the skillet off to the side. Pull out your poultry and take the meat off the bones. Make sure skin is out of the pot. 
    10. Put the trinity/roux mix into the pot and dump the poultry back in. It will look like little brown dots floating in a clear liquid. This will change. When it does and it looks more uniform, you are ready to drop in the sausage. You can use just about anything, but I like a pecan-smoked sausage from Brookshire's or an Andouille from Market Street. 
    11. Let that go for about 30 minutes on low, and then drop in the shrimp. For a full stockpot, I will use about 1lb.

    You have to remember the story of gumbo to make a good gumbo. These people wanted to have a community meal, so they went door to door getting stuff together for a community pot. If you try to shag this up and use fair-trade this and organic that, your gumbo will suck dick. Think poor for once in your life, Shag. Use full fat products. Use bacon grease from a neighbor if you have to or go buy lard from Fiesta. 

    I make my rice with a couple of chicken bouillon cubes thrown in the water, and I spoon the bowl of gumbo and then add the rice.

    Storm_The_Field's Courtboullon recipe:

    Quote

    Did my 2nd courtbouillon based on that recipe for Thanksgiving dinner with my wife's family. There were a handful of doubters that wanted me to stick to gumbo but I insisted that if they didn't like it, I'd never make it again. Glad to say I'll be keeping this dish in my rotation. Just about everyone went back for 2nds and even 3rds, including a pair of the pickiest eaters I've ever encountered in my BIL's girlfriend and my wife's 14 year old cousin.

    Unfortunately, the link to the recipe appears to be dead, but I'll re-post my version here if anyone wants to try:

    Ingredients:

    1.5 lb large head-on shrimp. (Peel, butterfly and devein, but save shells and heads for stock.)
    4-6 shelled blue crabs.
    2 filets of fresh fish, sliced into small chunks or strips. (I used catfish, but just about anything will do.)
    4 cups of Trinity
    2 cartons of low sodium chicken broth
    1 28 oz can crushed tomatoes
    Equal parts flour and oil for a roux
    Cajun seasoning (Tony Chachere works for me.)
    6 cloves of garlic

    Seafood stock:

    Pour chicken broth into a large pot over low medium heat. Add a couple onion chunks, a few celery stalks, the shrimp shells/heads and garlic cloves and let simmer for at least an hour or so before straining the liquid into a container.

    Courtbouillon:

    1. In a cast-iron pot or dutch oven, heat flour and oil until properly mixed and just beginning to take on a bit of color. Important, this shouldn't look like a dark brown or even medium gumbo roux.

    2. Add trinity and stir until coated and beginning to soften. Then add tomatoes, liquid stock and a little bit of seasoning and stir everything together until well mixed. Put heat on low medium and cover to simmer.

    3. Stir occasionally while simmering and check for taste and consistency. If too thin, add flour a spoonful at a time. If bland, slowly add seasoning until it tastes right. 

    4. After about 30 minutes of simmering, add crabs and re-cover for 5-10 minutes. After that, turn off burner and add fish and shrimp. Will be ready to serve about 5-7 minutes later.

    5. Ladle over bowls of cooked white rice.

    Texaus posted Prudhomme quick roux:

    Quote

     

    I’m a gumbo novice. I think we can all agree Paul Prudhomme was a gumbo master. I made some gumbo for New Years and used Prudhomme recipe for seafood gumbo to the letter(almost). It was awesome. However, his recipe calls for heating the oil to smoking hot and then adding the flour. Roux is ready to add trinity after 5 minutes. This does not jibe with this thread. Explain please. Is he just that good? Btw, I was too chicken to try it, and took me about 30 minutes to get a dark enough color.

    Correction:
    Recipe says roux is ready in 2-4 minutes. https://www.epicurious.com/recipes/m...32871f4805856d

    Anastasis contribution:

    Quote

    I do oven roux because I am lazy as fuck.

    He also provided a link:

    Quote

     

    • Like 4
  3. 2 hours ago, Bill Lumbergh said:

     

    Most of what I drink is already well covered here, but I'll submit Four Roses Single Barrel Limited Edition as my favorite bourbon I've ever had.  I've never purchased a bottle, it's expensive, but a place I frequent in Seattle stocks it and I'll usually splurge on one at the end of a long work week there. 

     

    Please be referring to Canon. 

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