How To make Baked Vegetable Gumbo Creole From Tony Burke
1 lb Fresh okra,diag. sliced
2 pk Frozen sliced okra(10oz)
Boiling salted water 1 Rib celery,diagonally sliced
2 Bell peppers,in strips
2 pk Frozen lima beans(10oz)
8 Ears fresh corn kernels
2 pk Frozen corn,thawed(10oz)
Butter or margarine Bread crumbs 1 Small onion,chopped
4 Ripe tomatoes,sliced
2 Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste Black pepper to taste 1/2 c Shredded Monterey Jack
1. Cook fresh okra briefly in boiling salted water; drain.
2. Blanch celery in boiling salted water.
3. Add bell peppers and lima beans and cook until just tender; during last
30 seconds, add corn (do not overcook), then drain vegetables.
4. Butter a large baking dish and sprinkle with bread crumbs; add a layer
of corn-bean mixture and okra. 5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture
over bottom layer in dish. 6. Sprinkle with chiles and season with salt and pepper.
7. Dot with butter and sprinkle with bread crumbs.
8. Repeat layering until casserole is filled.
9. Top with a layer of okra that has been dipped in crumbs and lightly
sauteed in butter; sprinkle evenly with shredded cheese if desired. 10. Bake uncovered in preheated 300' over for 1 hour.
NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.
How To make Baked Vegetable Gumbo Creole From Tony Burke's Videos
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Chef Kevin Mitchell will discuss his research of Charleston’s enslaved and free African-American cooks, including their vital role in shaping the culinary heritage of Charleston and our nation. Chef Mitchell will provide small samples of a historical dish, and all participants are invited to tour the library’s garden to view the growth of Gullah Geechee vegetables. This program is sponsored by the Gullah Geechee Cultural Heritage Corridor Commission, and it's part of John’s Island Library’s Leaves and Letters Garden Series for adults.
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On this week s show, we re going back to school for no ordinary education. We begin with Chef Jeremiah Tower, whose book, Table Manners, offers a 21st century guide to being a better host and guest. Jeremiah s lessons on etiquette and techiquette come from a decades long career owning and operating restaurants from California to Hong Kong. Then, we meet some of the students of Big Class, a literacy program in New Orleans that uses food as an entry point for creative writing projects. In 2018, they will become part of the 826 National network, founded by author Dave Eggers. We also take an in depth look at the New Orleans Center for Creative Arts NOCCA and their flourishing Culinary Arts division the only chef s training program offered at the high school level in the nation. The program s inception was due, in no small part, to Chef Emeril Lagasse. We meet Emeril on NOCCA s campus for the backstory. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chair, at the school s teaching kitchen. Next, we step outside to Press Street Gardens, an urban farm and outdoor learning laboratory on the edge of NOCCA s campus. We find manager Marguerite Green at the garden s gate. For the final stop on our tour of NOCCA s culinary program, we return to where we started Press Street Station, a working restaurant open to the general public. We meet Chef James Cullen to learn how the restaurant furthers the students s hands on education, as well as what you can expect to find on their menu. And we speak with Louisiana born blogger and writer Kelly Williams Brown, author of Adulting How to Become a Grown up in 468 Easy ish Steps. Kelly discusses her transition into adulthood and offers several pieces of advice on the subject, many of which pertain to the kitchen. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Cajun Cornbread Dressing
Cajun Cornbread Dressing
5 cups cornbread
1 cup onion
1 cup peppers
1/2 cup celery
1 tsp thyme
1 tsp sage
3 bay leaves
2 TBS Cajun spice (leave a comment and I'll send you a great recipe for this)
half stick of butter
1 cup chicken stock
12 oz evaporated milk
giblets optional
Maque choux (Cajun Corn soup)
A delicious soup made with savory country sausage, country ham. corn and a delicous roux
Cajun/Creole Red Beans & Rice Smoke Sausage #soulfood #southerncookng
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