Essay on How to make gumbo

You will need to buy the following items, 1- 10oz bag of chile ancho, 1- 10oz bag of chile guaillo, 20 lbs of trisitos de puerco, 2 large cans of hominy, 2 lbs of espinazo, and 2 whole garlic cloves. To give it seasoning you must also have salt, onion, bay leaves, and oregano. In order to cook and mix all these items you must have one 1 large pot, 2 small pots, and a blender. These are all the ingredients that you will need to cook pozole. If you are not able to find all the items at your local grocery store, feel free to go to a Mexican restaurant to purchase them. They might be able to sell you some of the items.

We prepare the red sauce by putting the peppers in a blender with the remaining three garlic cloves and slowly add two and a half cups of cooled broth from the stockpot as the sauce purees. For this point, I strain the chile sauce through a sieve. I discard any parts of the chile peppers that the blender could not puree. Taking the sauce, I add it to the stockpot. Continuing to cook the pozole at a simmer for about two to three hours until the pork is tender, and the flavors of the seasoning and sauce have penetrated the hominy and pork. I take a large spoon and skim off any excess fat. Listo! (ready) Now we have a delicious brothy soup to joy. Everyone adds garnish to their likening and digs in. Pozole a dish usually made for the holidays or special occasions, which makes it even more special for me. It is even better the next day when it has, had even more, time for all the ingredients to marry together. I am so happy that my sister in law taught me her recipe for this soup so that I now make it on my

The process for reheating coconut shrimp is very similar to that of reheating the calamari strips. Preheat the over to 375 degree Fahrenheit. The biggest difference is that you need to cook them for about fifteen minutes instead of ten minutes. Be sure to flip them about halfway through the cooking process to ensure that they are cooked on both sides.

Add approximately 2 oz of our Louisiana Fish Fry Crawfish and Crab seasoning mix per pound of live crawfish. For extra spice, consider adding a 1/2 tablespoon of liquid crab boil per pound of crawfish. Add salt and halved lemons to suit your taste. Stir, cover pot, and ignite burner.

The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and

There is just something about Southern Cooking, something about the women who’ve mastered it, and something about what it represents. A Southern Feast represents time spent in careful preparation and an almost entire region of people that didn’t get the memo about cholesterol. Southern cooking brilliantly displays a community that still remains untouched by at least some of the craziness in the world around us. Things move a little slower in the South, and one of those things is the cooking. Preparing a Southern feast is a job. It is hard work, and it takes some time, but that is part of the charm. This cooking is the kind that allows for sitting around canning

Add meat and vegetables with Creole seasoning, sea salt, Worcestershire sauce, Liquid Smoke and ground chipotle. Stir to combine thoroughly.

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

Now you have to bring the soup together with all the beautiful roots and veggies you're ready to cut. At this point you're almost ready to dig in. Take out your cutting board and carefully start cutting the 3 plantains in 6 pieces, the yam in 6 pieces, the 2 corns in ½ , the taro into ½ and the west indian pumpkin in ½. After cutting all you roots add into the pot aside with meat and let simmer for 15 minutes.

Put the turtle meat in a large saucepan with 1 teaspoon of salt, ¼ teaspoon cayenne, and the water. Bring to a boil.

Roll catfish in flour. Place catfish on a well-greased broiler pan. Brush with salad dressing. Broil for 4 to 6 minutes, basting occasionally. Turn carefully and brush with salad dressing. Broil 4 minutes longer or until fish is done. Garnish with lemon wedges and parsley. Serves 6. For more fish and seafood recipes see my blog A Dash Of Salty

We will begin preparing the tamale filling. Which will consist of the cooked chicken and green salsa. First we will need to boil 10 Lbs. of chicken with enough water to cover the chicken while it is boiling. We will also add enough salt to taste, 3 cloves of garlic and half and onion. We will cook the chicken for about 1 hour and 30 minutes at medium temperature. Now we will begin preparing the green

To make the perfect taco dinner there are a few things that have to be made. There are three things that have to be made for the dinner. There are many things involved in making this big taco dinner. Including homemade salsa, homemade tortilla shells and of course the taco seasoning to make the meat. Salsa will come first because it has to sit overnight. Then the tortilla shells will come next. After the tortilla shells will come the taco meat and ingredients that are put on tacos. The perfect taco dinner can be easy for anyone to make if the directions are followed.

2. Once the bones come to a boil put on simmer. Put in spices, onions, parsley and tomatoes. Add the ThickenThin and Splenda. Simmer for two hours. Take out all the vegetables and put in a food processor until vegetables are pureed. Put in soup base and diced chicken bring to a boil and then simmer for 10 minutes before serving. Makes eight servings.

To make this dish you will need one pound of beans, 1 small onion, 3 cups of chicken broth, 2 cups of white rice, a pinch of salt and 2 tablespoons of oil to cook the Gallo pinto. To start you will ned to put the beans in water and soak them overnight if they are dried or if they are fresh you can skip that step. Next ou will need to fill a pot half the way up with water and place the beans inside the pot. Let the m boil/simmer for around 3 hoursadd some oil to a pan and cook the rice for 2 minutes and then add some chopped onions and cook for another 2 minioutes add the chicken broth. Let that mixture simmer for around 30 minutes. Then combine the 2 mixutes and serve with tortillas to eat the dish