What's For Dinner?

JoanieNTX · 01-21-2010, 01:15 PM

Well, we've just about talked it all out except this one important thing....for those fans staying at home to watch the game...what's on the menu??? I want to do something different, but my hubby loves my gumbo and always wants me to make that! We may, or may not have another couple watching with us, as I now live in Texas and Saints fans are harder to come by over here.

I HAVE converted a few neighbors, though. Anyway, I need to impress with my "Southern" cooking, but don't want it to take all day, darnit! Any ideas???

strato · 01-21-2010, 01:20 PM

Chikin Sauce Picante is what were having..
but you can shrimp or crab...

21Hilliard · 01-21-2010, 01:40 PM

Joanie, cook your gumbo on Saturday, and let it sit in the fridge all night. Then, you only have to worry about warming it up on game day. Besides which, gumbo is always better the next day anyway!

Papa Voodoo · 01-21-2010, 01:42 PM

A really good one is shrimp romoulade on avocado halves.

Also from Tom Fitzmorris (news@nomenu.ccsend.com):

Stewed Chicken
With Brown Gravy
This is one of New Orleans' favorite lunch specials--one which, unfortunately, is slipping away from us. The old Delmonico used to make the definitive version. Now Mandina's is probably best. It's always served with brown gravy over the chicken and rice. The vegetable of choice is peas, preferably with mushrooms in a roux. Stewed chicken is made sort of like chicken gumbo, but with bigger pieces of chicken and less broth.

1/2 cup oil
1/2 cup flour
1/2 onion, chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1/8 tsp. thyme leaves
2 whole free-range chickens, about 3 pounds each, cut up
1/4 cup red wine
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Tabasco
1. Make a medium-dark roux with the flour and oil over medium-high heat. After the roux has reached the right color, remove from the heat and add the onions, celery, bell pepper, and thyme. Continue to stir for a minute or so until the vegetables get soft and the roux cools.

2. In a large saucepan or Dutch oven, sear the pieces of chicken until browned all over. Remove the chicken. Add the wine and bring it to a boil, scraping the bottom of the pan to dissolved the browned bits in the wine.

3. Add three cups of water or chicken stock to the pot and bring to a simmer. Add the roux, which will be lumpy at first but can be dissolved with a wire whisk. Return the chicken to the pot.

4. Cover and simmer on very low heat for about a half-hour. Remove the breasts and wings, and continue to cook 20 or 30 more minutes, or until the meat on chicken legs begins to fall away from the bones. Remove the chicken from the pot and keep warm. Add the salt, pepper and Tabasco to the gravy pot and cook until the sauce thickens. You can strain it or not, according to your taste.

Serve the chicken with rice, with the gravy spooned over both.

Serves four.

JoanieNTX · 01-21-2010, 01:42 PM

21Hilliard, that's a good idea! It's definitely bettah the next day!

Budsdrinker · 01-21-2010, 01:43 PM

Originally Posted by 21Hilliard

Joanie, cook your gumbo on Saturday, and let it sit in the fridge all night. Then, you only have to worry about warming it up on game day. Besides which, gumbo is always better the next day anyway!

You got that right! Gumbo is just like a fine wine or young lady, they get better with age!

JoanieNTX · 01-21-2010, 01:44 PM

Originally Posted by Papa Voodoo

A really good one is shrimp romoulade on avocado halves.

Also from Tom Fitzmorris (news@nomenu.ccsend.com):

Stewed Chicken
With Brown Gravy
This is one of New Orleans' favorite lunch specials--one which, unfortunately, is slipping away from us. The old Delmonico used to make the definitive version. Now Mandina's is probably best. It's always served with brown gravy over the chicken and rice. The vegetable of choice is peas, preferably with mushrooms in a roux. Stewed chicken is made sort of like chicken gumbo, but with bigger pieces of chicken and less broth.

1/2 cup oil
1/2 cup flour
1/2 onion, chopped
1 rib celery, chopped
1/2 bell pepper, chopped
1/8 tsp. thyme leaves
2 whole free-range chickens, about 3 pounds each, cut up
1/4 cup red wine
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Tabasco
1. Make a medium-dark roux with the flour and oil over medium-high heat. After the roux has reached the right color, remove from the heat and add the onions, celery, bell pepper, and thyme. Continue to stir for a minute or so until the vegetables get soft and the roux cools.

2. In a large saucepan or Dutch oven, sear the pieces of chicken until browned all over. Remove the chicken. Add the wine and bring it to a boil, scraping the bottom of the pan to dissolved the browned bits in the wine.

3. Add three cups of water or chicken stock to the pot and bring to a simmer. Add the roux, which will be lumpy at first but can be dissolved with a wire whisk. Return the chicken to the pot.

4. Cover and simmer on very low heat for about a half-hour. Remove the breasts and wings, and continue to cook 20 or 30 more minutes, or until the meat on chicken legs begins to fall away from the bones. Remove the chicken from the pot and keep warm. Add the salt, pepper and Tabasco to the gravy pot and cook until the sauce thickens. You can strain it or not, according to your taste.

Serve the chicken with rice, with the gravy spooned over both.

Serves four.

Yummmm, that sounds good, too! Might even be something the hubster would like besides my usual gumbo! Thanks for the recipe!

01-21-2010, 01:15 PM	#1
JoanieNTX 500th Post Join Date: Jan 2010 Location: Conroe, TX Posts: 825	What's For Dinner? Well, we've just about talked it all out except this one important thing....for those fans staying at home to watch the game...what's on the menu??? I want to do something different, but my hubby loves my gumbo and always wants me to make that! We may, or may not have another couple watching with us, as I now live in Texas and Saints fans are harder to come by over here. I HAVE converted a few neighbors, though. Anyway, I need to impress with my "Southern" cooking, but don't want it to take all day, darnit! Any ideas???
	*Life is too short to be miserable....make changes while you can!*

01-21-2010, 01:20 PM	#2
strato Banned Join Date: Mar 2009 Location: "Little Ole Town in Tejas" Posts: 7,586	Re: What's For Dinner? Chikin Sauce Picante is what were having.. but you can shrimp or crab...

01-21-2010, 01:40 PM	#3
21Hilliard 100th Post Join Date: Jan 2010 Location: Raised on the Bayou - living in DFW Posts: 136	Re: What's For Dinner? Joanie, cook your gumbo on Saturday, and let it sit in the fridge all night. Then, you only have to worry about warming it up on game day. Besides which, gumbo is always better the next day anyway!

01-21-2010, 01:42 PM	#4
Papa Voodoo 1000 Posts + Join Date: Jun 2007 Posts: 1,634	Re: What's For Dinner? A really good one is shrimp romoulade on avocado halves. Also from Tom Fitzmorris (news@nomenu.ccsend.com): Stewed Chicken With Brown Gravy This is one of New Orleans' favorite lunch specials--one which, unfortunately, is slipping away from us. The old Delmonico used to make the definitive version. Now Mandina's is probably best. It's always served with brown gravy over the chicken and rice. The vegetable of choice is peas, preferably with mushrooms in a roux. Stewed chicken is made sort of like chicken gumbo, but with bigger pieces of chicken and less broth. 1/2 cup oil 1/2 cup flour 1/2 onion, chopped 1 rib celery, chopped 1/2 bell pepper, chopped 1/8 tsp. thyme leaves 2 whole free-range chickens, about 3 pounds each, cut up 1/4 cup red wine 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. Tabasco 1. Make a medium-dark roux with the flour and oil over medium-high heat. After the roux has reached the right color, remove from the heat and add the onions, celery, bell pepper, and thyme. Continue to stir for a minute or so until the vegetables get soft and the roux cools. 2. In a large saucepan or Dutch oven, sear the pieces of chicken until browned all over. Remove the chicken. Add the wine and bring it to a boil, scraping the bottom of the pan to dissolved the browned bits in the wine. 3. Add three cups of water or chicken stock to the pot and bring to a simmer. Add the roux, which will be lumpy at first but can be dissolved with a wire whisk. Return the chicken to the pot. 4. Cover and simmer on very low heat for about a half-hour. Remove the breasts and wings, and continue to cook 20 or 30 more minutes, or until the meat on chicken legs begins to fall away from the bones. Remove the chicken from the pot and keep warm. Add the salt, pepper and Tabasco to the gravy pot and cook until the sauce thickens. You can strain it or not, according to your taste. Serve the chicken with rice, with the gravy spooned over both. Serves four.

01-21-2010, 01:42 PM	#5
JoanieNTX 500th Post Join Date: Jan 2010 Location: Conroe, TX Posts: 825	Re: What's For Dinner? 21Hilliard, that's a good idea! It's definitely bettah the next day!

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01-21-2010, 01:43 PM	#6
Budsdrinker A Cajun Transforming TX Join Date: Jul 2007 Location: The Woodlands, Texas Posts: 2,787	Re: What's For Dinner? Originally Posted by 21Hilliard Joanie, cook your gumbo on Saturday, and let it sit in the fridge all night. Then, you only have to worry about warming it up on game day. Besides which, gumbo is always better the next day anyway! You got that right! Gumbo is just like a fine wine or young lady, they get better with age!

01-21-2010, 01:44 PM	#7
JoanieNTX 500th Post Join Date: Jan 2010 Location: Conroe, TX Posts: 825	Re: What's For Dinner? Originally Posted by Papa Voodoo A really good one is shrimp romoulade on avocado halves. Also from Tom Fitzmorris (news@nomenu.ccsend.com): Stewed Chicken With Brown Gravy This is one of New Orleans' favorite lunch specials--one which, unfortunately, is slipping away from us. The old Delmonico used to make the definitive version. Now Mandina's is probably best. It's always served with brown gravy over the chicken and rice. The vegetable of choice is peas, preferably with mushrooms in a roux. Stewed chicken is made sort of like chicken gumbo, but with bigger pieces of chicken and less broth. 1/2 cup oil 1/2 cup flour 1/2 onion, chopped 1 rib celery, chopped 1/2 bell pepper, chopped 1/8 tsp. thyme leaves 2 whole free-range chickens, about 3 pounds each, cut up 1/4 cup red wine 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. Tabasco 1. Make a medium-dark roux with the flour and oil over medium-high heat. After the roux has reached the right color, remove from the heat and add the onions, celery, bell pepper, and thyme. Continue to stir for a minute or so until the vegetables get soft and the roux cools. 2. In a large saucepan or Dutch oven, sear the pieces of chicken until browned all over. Remove the chicken. Add the wine and bring it to a boil, scraping the bottom of the pan to dissolved the browned bits in the wine. 3. Add three cups of water or chicken stock to the pot and bring to a simmer. Add the roux, which will be lumpy at first but can be dissolved with a wire whisk. Return the chicken to the pot. 4. Cover and simmer on very low heat for about a half-hour. Remove the breasts and wings, and continue to cook 20 or 30 more minutes, or until the meat on chicken legs begins to fall away from the bones. Remove the chicken from the pot and keep warm. Add the salt, pepper and Tabasco to the gravy pot and cook until the sauce thickens. You can strain it or not, according to your taste. Serve the chicken with rice, with the gravy spooned over both. Serves four. Yummmm, that sounds good, too! Might even be something the hubster would like besides my usual gumbo! Thanks for the recipe!