Thursday, February 23, 2012

Laissez le bon temps rouler!!!!

Happy Mardi Gras -a little late but it's still fun to celebrate!!!!!

This year I made my all time fav gumbo ze herbes and a king cake!



The gumbo is absolutely quick to prepare! 
Pour 1 Tbsp olive oil into a skillet, and add
1/2 pound chopped skinless, boneless chicken breasts
1/4 pound thinly slice andouille sausage
1 Tbsp minced garlic

Heat oil in a medium skillet over medium high heat. Cook chicken until no longer pink and juices run clear. Stir in sausage, cook until evenly browned, add the minced garlic, and do a quick saute. Drain chicken and sausage, and set aside.

In a dutch oven combine
1/4 cup olive oil
1 cup all-purpose flour

Whisk thoroughly to create a roux. Gradually stir in 6 cups of chicken broth and 6 ounces Abita Turbodog beer into the roux mixture.

Bring to a boil, and mix in 3 stalks sliced celery, 1 diced bell pepper, 2 diced roma tomatoes, 1/2 sweet onion (diced) , and 2 Tbsp Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.

Mix chicken, sausage, and 1/2 pound peeled & deveined shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.   Serve in bowls topped w/ a scoopful of cooked rice.

Time for dessert!!! King Cake!!!! 

Anyone who's ever celebrated Mardi Gras knows that King Cake is a MUST have for a truly authentic Mardi Gras party. 

Dough

1/2 cup milk warmed to 110°
2 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 °
1/4 cup white sugar
1 eggs
3/4 teaspoon salt
2-3/4 cups all-purpose flour

In a medium sauce pan warm milk until it reaches 110°, remove from heat and stir in the 2 Tbsp of butter. Allow mixture to cool to room temperature. In a large mixing bowl*, dissolve yeast in the warm water with 1 tablespoon of the white sugar, and the cooled milk.  Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the remaining sugar. Whisk in the eggs. Stir in the salt. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.   *If you are fortunate enough to have a kitchen aid mixer use the mixing bowl, and allow the mixer to both mix and knead the dough.  You'll know it's kneaded once the dough has wrapped around the hook.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and roll into a rectangular shape.

Filling:
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/3 cup chopped toasted pecans
1/4 cup all-purpose flour
1/4 cup melted butter
2 Tbsp four roses bourbon

Mix together until crumbly. Spread over the dough





Roll up tightly like a jelly roll, beginning at the wide side. Bring the ends of the roll together to form an oval shaped ring. Place the ring onto a parchment lined cookie sheet.


With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.  (The picture above is before it has risen).

Set oven to 375° Bake in preheated oven for 30 minutes. Once cake has cooked, flip cake over and push the plastic baby into the bottom of the cake. Frost while warm.

Vanilla Butter Bourbon Glaze (OMG YUM!)

1 3/4 cups confectioners' sugar
3 Tbsp Four Roses Bourbon
1 Tbsp milk 
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 Tbsp butter, melted

Mix together and pour on top of king cake.  Sprinkle w/ gold, green and purple sanding sugar


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