Alligator Soup

So I made this: Alligator Gumbo. Except that it wasn't really gumbo. It was a chowder. The kids insisted on calling it gumbo and they gobbled it up. Isaac had two bowls worth of alligator (he picked the meat out and ONLY ate that until he ran out and then he spooned up broth only bites).

It was simple actually. I carmelized one diced onion in butter, then added bite sized chopped up alligator fillets and sprinked seasoning salt on generously. I simmered that until the meat was cooked and the natural liquid was mostly gone. Then I added a handful of flour and made a quick roux. Next in was 4 cups of chicken broth, slowly poured in while stirring to keep the mixture thickening. Brought back to a bubbling boil, added sweet corn and dried and crushed sweet peppers. I could have added celery, potatoes, and carrots too but I didn't have time for those to cook. Add 1/2 cup of cream when taken off heat.

Recipe:
1 lb alligator fillets cut into bite sized chunks
1 onion, diced
1 cup of frozen sweet corn
4 cups of chicken broth
seasoning salt
4-5 dried sweet peppers
4 T of butter
handful of flour
1/2 cup of cream or sour cream

Serves 4-5 generous bowls.

This would be really good with fried cornbread bites or hushpuppies too.

I want to add this note too, I made this as a challenge to my theory that I could make any soup with a meat of choice, broth, and vegetables on hand. It worked. It worked really well. We will not ever get sick of soup if I can change them up with the kind of variety a simple template like this offers.

Meat + broth + vegetables= soup.  20 minutes from start to finish.

Let There Be Heat

This year I grew cayenne peppers. Yes I did. I love them so much. A friend loaned me her dehydrator and it has been plugged in and going full of peppers ever since. When one batch finishes, I reload and process another. Chad bought me a set of gallon glass jars and one is already filled to the top.

Tonight, I got out the mortar and pestle and crushed 4 of the peppers to seed and powder. I was surprised actually at how almost instantly they powdered. I thought I would have to grind and work it, but they just disintegrated under light pressure. Three strokes and I was done. I added some salt and had an amazing salt rub for the pork loin I was cooking for dinner.

From the farm, our bounty nourishes us. Making my own spices was not something I thought I would ever, or for that matter, could ever do. I dried poblano peppers too. I am super excited to try to make Mole sauce.

Ribs and African Peanut Sauce

I have this recipe in my Better Homes and Gardens Cook Book that I go to whenever I feel nostalgic for my early days of eating.

It took about 4 years for my taste buds to start working again after a major health change. I started to actually taste food. Cheesecake. Curry. Coke in a glass bottle. Bacon. I fell in love with food. There were some things though that I could not get used to, like meat on a bone. Meat had to be breaded and boneless like bread. Yet, Chad insisted on buying a whole pig and then cooking it.

The first time I ever had ribs was this recipe. Of course I have changed it slightly, if you have the book you can find the original one easily. I embarrassed myself the first time I ate them. It was very cave lady like. Oh, and the sauce! I made the sauce for dipping egg rolls and pork chops in too, it is so very good. I never looked back. That is when the real change happened for me in how I looked at my food. Eating became enjoyable, I had reason to think cooking might someday too.

Place a rack of pork ribs bone side up and cook at 350 degrees F for 45 minutes, flip and cover in sauce, cook for another 30-45 minutes. Serve with extra sauce for dipping.

Sauce Recipe:
1 cup of peanut butter
1 cup of hot water
2 T lemon juice
1 t of Berbere seasoning from Pensey's or another curry type seasoning. Add more if you like.
Stir on low heat until smooth.

Mmmmm. Ribs. The kids gnawed on the bones after giving me a standing ovation. Every bone was licked clean. Even Isaac wanted more and more. I ate them with the same wild abandon as I did that first meal.

Red Chicken in a French Pot

Roasted Red Chicken in a Red Pot with Red Fire Peppers and Red Onions

That's what we call this recipe that I make in my red French Braiser oven. My husband got it for me for Valentine's Day/Birthday/ILoveYouAlwaysEveryDay.  We have a few, a very few poulet rouge chickens left in our freezer (translates Chicken Red Chicken). I love red onions best for cooking, had red potatoes and red bell peppers in the fridge, and nothing is complete without red cayenne and red/pink sea salt.  I also brine the chicken. I brine all poultry, always in sugar and salt water. Actually, this is how I thaw the frozen bird.

Put the chicken in and tuck quartered onions, potatoes, red bell pepper, and some butter all around. I also put in a few slices of citrus, this time it was clementine but lemon and blood orange work well too.  I put melted butter all over the bird and then sprinkled with salt and cayenne and white pepper. Sometimes I use our Swamp Fire mix, but your favourite seasoned salt will work. I have used the North African Berber seasoning from Pensey's and that is good too.

350 degrees until it is done. Usually 75 minutes, but this one was done in 45. Check. I start to check with the meat thermometer when it starts to smell good and brown on top. Always use a good meat thermometer. Always.

I cooked the chicken upside down. Not on purpose. I could not remember which way it was supposed to go.  We carve it up, leave the onions in the pot, put the bones back in, add carrots, celery, and vinegar. Fill pot with water and put back in the oven over night= 3-4 quarts of good bone broth.

The kids fight over the drum sticks and both girls eat all the meat off to the bone. Isaac gets a mini drum from the thigh. He eats it to bone too. The breast meat is tender and juicy and very deep in chicken flavour- that's the breed of chicken though, not the cooking method. Breed and feed matter, this hertiage bird is raised outside at our farm and fed goat milk whey. It takes a fabulous breed and makes it that much better. When we raise these to sell, we post on facebook and sell out 80 chickens in 20 minutes, with a waiting list. They are that good. They average 4-5 lbs each.

I had to hide my last 10 to keep them for our family. ;)

We do chicken at our house every 3 weeks or so. Each chicken will provide 4 meals. We don't waste any of it.

 

 

1 Whole Chicken, brined
8 small red potatoes or 4 large yellow potatoes quartered
1 red onion quartered
1 stick of butter
1-2 red bell peppers chopped into 2 inch chunks
salt, pepper, cayenne to taste (or seasoned salt)
1 orange or lemon (citrus)

350 degrees until done