Another recipe that I recently adapted from our local newspaper, this Cajun Turkey, Andouille and Ham Stew was billed as being a way to use up leftover Thanksgiving turkey, although that usually isn't a problem for us. The recipe calls for Tasso, a type of Cajun ham, but I used a honey baked ham and added Cajun seasonings since I couldn't find Tasso in my local market. I'll order some the next time I make it to see if it makes a difference.
CAJUN TURKEY, ANDOUILLE AND HAM STEW
8 oz. Tasso ham in 3/4 inch pieces
12 oz. andouille sausage
1 finely chopped green bell pepper
1 finely chopped medium onion
4 finely chopped cloves of garlic
4 finely chopped stalks celery
2 oz. tomato paste
1 1/2 cup beer
2 cups chicken broth
1 tsp. thyme
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. red pepper
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
3 cups shredded turkey
4 cups rice
Brown ham and andouille in olive oil in Dutch oven over medium heat. Add bell pepper, onion and celery (the "Holy Trinity" according to folks in New Orleans) and cook down. Add garlic during this process. Add enough tomato paste to stir in and coat the contents of the skillet. Cook until tomato paste darkens. Deglaze skillet by pouring beer and broth in. Add spices and seasonings and stir. Simmer covered for half an hour. The recipe calls for serving it over rice, but I cooked the rice and added it into the stew itself. Like a lot of recipes I cooked, I portioned this out into single servings and froze them for lunches, and it reheats well. (It is also good with sour cream.)
BONUS FACT: According to Wikipedia, andouille is a mild insult in French, like calling someone an idiot.
Sunday, February 25, 2018
Monday, February 19, 2018
Saturday, February 17, 2018
I reactivate the blog from its recent dormancy to post my adaptation of one of several recipes I've found in our local newspaper in the past several months. It was more than nine years ago that I started making Daube of Beef Provencal, which has become my favorite beef stew, so when I saw a recipe for a beef stew from Marseilles, I had to give it a try. I disagreed with the preparation instructions, so I prepared it the same way I do the other stew, and I changed the ingredient list a bit.
MARSEILLES BEEF STEW WITH VEGETABLES
2 1/2 lbs. beef stew cubes
3 medium onions
1 1/2 cups red wine
6 slices of chopped up bacon
1 tsp. smoked paprika
2 to 3 cups carrots, cut into a bit bigger than bite-sized
3 to 4 stalks celery finely chopped
1 lb. white mushrooms sliced
6 cloves garlic
1 cup beef broth
1 tsp. rosemary
1 tsp. thyme
2 bay leaves
Marinate beef cubes in wine from one to twenty-four hours.
Preheat oven to 325 degrees and heat dutch oven to medium on stove. Cook bacon, adding the paprika for the last minute or so until fragrant. Add garlic, onions and celery and saute in the bacon grease, and when they are cooked down, add the beef cubes after removing from marinade and brown on all sides. Add the rest of the ingredients, including the wine used to marinate the beef, and if the liquid does not cover the meat add enough wine, broth or water to do so. Place in oven and cook for 2 to 4 hours, removing the lid for the last 30 minutes to reduce liquid if needed. I like to really cook the beef down, so I like to cook it the full four hours. It serves about 8 people and screams to be served with mashed potatoes and a green vegetable like asparagus or broccoli.
Sunday, July 30, 2017
Brush and Terry pose for the camera with the lake in the background.
Wednesday, July 5, 2017
Joey and Abby pose in front of the Seaside church.
Joey, Sarah and Jake pose at the purple wall in Seaside.
Sarah and Sherry pose on the back porch at Beachcrest.
Tuesday, July 4, 2017
Monday, July 3, 2017
The brothers Ferrelli contemplate the surf.
Sunday, July 2, 2017
Monday, June 5, 2017
Sarah and Natalie enjoy some quiet time on the screened porch.
Sunday, June 4, 2017
Old Stone Fort, a Native American archaeological site that was build during the Middle Woodland period, some 1,500 to 2,000 years ago.
Friday, May 26, 2017
impeached him on. Johnson was the last Tennessean, and the only East Tennessean, to have ever held the office of the Presidency.
Thursday, May 25, 2017
Wednesday, May 24, 2017
Tuesday, May 23, 2017
Mamma Gallina's, and their colorful truck is pictured above. They serve delicious hot Italian sandwiches and desserts, although I don't see how someone could eat one of those big sandwiches and still want dessert. Lunch runs from $9.00 to $12.00 and includes chips. You can check their Facebook page, linked above, to see where to find them.