(current featured sauce on the pork chop entrée, shown to the left)
1 Can apricot Preserves
1 Cup white Wine
2 Cups Horseradish
Salt to taste
Reduce and blend by Cooking in a small pan
Grandma Beach’s Gumbo:
Please note this recipe follows a traditional means of cooking—it’s to taste, meaning that not all ingredients or spices are measured exactly.
1 gallon of seafood or chicken stock
½ cup each diced green onion, celery, yellow onion, and green pepper
½ cup chopped fresh parsley
1 tablespoon minced garlic
1 # of all-purpose flour (for the roux)
1# of butter or olive oil (for the roux)
Salt to taste
Cayenne and black pepper to taste
Dark roux (made from the butter/olive oil and AP flour)
Hot sauce, white wine, lemon juice, Worcester sauce to taste
Cut okra (frozen is ok)
Medium size can tomato fillets & 1 small can of tomato paste
Sliced Andouille sausage
Diced raw or cooked chicken
Small peeled and deveined shrimp
Diced fish (catfish preferred)
File gumbo (ground sassafras root)
Stages: It’s suggested to make the roux even a day before the stock and veggie/meat portion
Making the roux—it is best done by weight. Equal parts butter or olive oil to flour. This recipe calls for 1 pound of each, but that amount can be scaled down—just keep in mind it must remain equal parts.
Heat the oil/butter to a very high temperature, and while stirring add the flour, lower the heat and continue stirring constantly until the roux is the color of chocolate. It will also take on a nutty smell. (If it has any burnt flecks, it was either cooked at too high a temperature, or wasn’t stirred enough—you must throw it out and start over.) Once the roux is finished, you can save any unused portion in the freezer for the next batch of gumbo.
In a stockpot add the stock and all seasonings and vegetables, except the okra and file (sassafras). Stirring often, bring the stock to a simmer. Slowly add the roux till the gumbo reaches your desired consistency. Lower the heat, add the meat and seafood. When meat and seafood are cooked through, add the okra and a small amount of file. Adjust seasonings to taste.
Serving suggestion: over rice.
Chef’s tip: Cool the entire pot in ice water in the sink, and slowly warm it the next day so the flavors marry.
1# of 16/20 Tail-on peeled and deveined shrimp
2 Tablespoons clarified butter, or EVOO
1 cup dry white wine
Garlic Butter (recipe follows)
16 pieces or so of warm crusty bread
Heat sauté pan until very hot, then add clarified butter or oil. Add shrimp and sauté in pan until ½ way done, deglaze pan with white wine, reduce 30 seconds, whisk in ¾ of the COLD garlic butter in the pan alternately on and off the heat until emulsified. The sauce should be creamy, do not heat too long, or the sauce will break down.
Serve with the crusty bread for dipping
1lb softened unsalted butter
1 ½ -2 Tablespoons of minced garlic
1 small finely diced roasted red pepper
1 Tablespoon kosher or seas salt
½ Tablespoon ground black pepper
1/8 teaspoon ground white pepper
½ Tablespoon red crushed chili flakes
1 Tablespoon dry parsley flakes
½ Tablespoon dry basil
½ teaspoon dry oregano
½ teaspoon dry thyme
½ cup grated Pecorino Romano Cheese
Mix together, mold into desired shape
Use extra butter for bread, in sautés, and it can also be frozen
Tuna Chunks with Mango Vinaigrette, and Spicy Mayo
1 ½-2 lbs Tuna (sushi grade) cut into small square chunks
Mango Soy Vinaigrette (recipe follows)
¼ cup Ken’s golden Italian dressing
Pickled ginger, wasabi, and seaweed salad (purchased an Asian foods store)
Spicy Mayo (recipe follows)
Mango Soy Vinaigrette
1/3 c. soy sauce
2 Tablespoons fresh minced ginger
Canola or vegetable oil
1/3 c mango juice
One drop toasted sesame oil
In a blender add all ingredients except oil, blend well. With blender running, slowly add in oil. Check for taste, adjust seasonings if needed. Refrigerate until use
½ c Hellman’s Mayo
Rooster Siiracha Chili and Garlic Sauce to taste
Crushed Thai Chili Peppers
Mix well…should be an orange-pink color
Take 1/3 C of mango vinaigrette, mix with golden Italian dressing in gallon zip lock bag; close and shake well. Add tuna for a minimum of 20 minutes, or as long as overnight. Drain tuna and discard marinade. Preheat seasoned cast iron skillet or heavy gauged non-stick pan until smoking hot. Carefully spray hot pan with cooking spray (lift from heat if gas). Add tuna and cook to desired doneness…suggestion is medium rare. Tip: Use metal Spatula and flip only once.
Serve with reserved mango vinaigrette, spicy mayo, wasabi, pickled ginger and seaweed salad.