M
mattD
Guest
Okay Steve,
I first start out making a rue with 1 for 1 oil (fat) and flour. I used olive oil and regular flour about 1/4 cup each. Heat the oil to medium and add the flour, now cook and stir constantly for 15-20 minutes until the rue looks and feels like creamy peanut butter set aside.
Now the eyeball recipe:
1/2 pkg. Bacon
1/2 lbs. Smoked Turkey or whatever
1 big whole onion diced
3 stalks cellery diced
1/2 a bell pepper diced
1 pkg. carrots ( small kind )
4 diced potatos
2 cans chicken broth
2 cans crem corn
2 cans whole kerrnel corn ( w/o the water )
1 Pint half and half
Cook the bacon half way to render out the excess oil add the turkey or whatever and cook till bacon is done not crispy. Now add all the vegetables except the potatoes and cook till soft. Combine the 2 cans chicken broth and potatoes and bay leaf, oregano, salt, pepper and garlic and cook for 15 min.
Add the cream corn and whole kerrnel corn, and cook another 15-20 min. Add the half and half and cook for 10 more minutes. At this point I add about 1-2 teaspoons of sugar NOT TO ADD SWEETNESS but to neutralize the acid and heigthen the flavor.
I will cook for another 10 min. to combine all the flavors and adjust seasoning. Once 10 min. is up and the whole pot is boiling I will add the rue to thicken. Add a spoonful at a time and thicken to your liking.
I don't like to use a slurry ( starch and water ) to thicken, it may cause it to taste like the Pilsbury Dough boy taking a Bath in your recipe.
Except for the additional meat or whatever this can also be used for the basis for a calm or seafood chowder. The only diffrence is the seafood would have to be added toward the end, just before the rue, and replace the chicken broth with clam juice or fish broth.
Anyway try the recipe out and let me know what happens. ALOHA, mattD p.s. I have a hard time saying snow cause I've never had an opportunity to say it. I can say sun, sunlight, sunburn, hot, hotter, hottest thought.
I first start out making a rue with 1 for 1 oil (fat) and flour. I used olive oil and regular flour about 1/4 cup each. Heat the oil to medium and add the flour, now cook and stir constantly for 15-20 minutes until the rue looks and feels like creamy peanut butter set aside.
Now the eyeball recipe:
1/2 pkg. Bacon
1/2 lbs. Smoked Turkey or whatever
1 big whole onion diced
3 stalks cellery diced
1/2 a bell pepper diced
1 pkg. carrots ( small kind )
4 diced potatos
2 cans chicken broth
2 cans crem corn
2 cans whole kerrnel corn ( w/o the water )
1 Pint half and half
Cook the bacon half way to render out the excess oil add the turkey or whatever and cook till bacon is done not crispy. Now add all the vegetables except the potatoes and cook till soft. Combine the 2 cans chicken broth and potatoes and bay leaf, oregano, salt, pepper and garlic and cook for 15 min.
Add the cream corn and whole kerrnel corn, and cook another 15-20 min. Add the half and half and cook for 10 more minutes. At this point I add about 1-2 teaspoons of sugar NOT TO ADD SWEETNESS but to neutralize the acid and heigthen the flavor.
I will cook for another 10 min. to combine all the flavors and adjust seasoning. Once 10 min. is up and the whole pot is boiling I will add the rue to thicken. Add a spoonful at a time and thicken to your liking.
I don't like to use a slurry ( starch and water ) to thicken, it may cause it to taste like the Pilsbury Dough boy taking a Bath in your recipe.
Except for the additional meat or whatever this can also be used for the basis for a calm or seafood chowder. The only diffrence is the seafood would have to be added toward the end, just before the rue, and replace the chicken broth with clam juice or fish broth.
Anyway try the recipe out and let me know what happens. ALOHA, mattD p.s. I have a hard time saying snow cause I've never had an opportunity to say it. I can say sun, sunlight, sunburn, hot, hotter, hottest thought.
