Gumbo can be so layered and so clean. Restaurants shouldn't get to deconstruct anything until they can make a great gumbo. Also, more gorgeous Ohio weather that precedes Spring storms.
—Roux in a Le Creuset in the oven, 350º for an hour and a half until a rich brown
—Shrimp stock from ILBS gulf prawns
—Added onion, celery, the last of last season's garlic, red and jalapeno peppers and okra from the garden from the freezer, thyme, bay leaves, a little smoked pimenton, and local smoked sausage
—Cooked for about a half hour, turned off the heat, added shrimp, stirred in filé, and served over rice with Spring cilantro and ramps to garnish
Also, there's nothing like a crisp Muscadet to bring out irony notes in seafood. So we had a 2010 Muscadet Sevre et Maine by Marc Olivier & Remi Branger. It's crisp and minerally, but with more fruit than you might expect from a Muscadet (or at least more than I might expect). Crazy value.
Billy Taylor on the radio.
No comments:
Post a Comment