In our just-released winter magazine, we published the results of a survey about how our subscribers coped with the trials of 2020. This included questions on how you spent your newfound time at home thanks to the coronavirus lockdowns. Many of you cooked and baked to cope and to spend time with your family and friends.
We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we plan to continue sharing them here on the blog each Friday. What better way to start the new year than with food and fellowship?
Send your food and drink recipes to firstname.lastname@example.org — and let us know what you think of any that you try out!
1/2 lb. bacon, chopped
Approx. 1/2 cup flour
5 cups onions, chopped
2 bell peppers, chopped
2 large stalks celery, chopped
2 quarts broth (any kind)
2 lbs. chopped okra
1 28-oz. can chopped tomatoes
2-3 cloves garlic, minced
5-6 bay leaves
5 shakes Tabasco (may add more later)
5 Tbsp. Worcestershire sauce
2-3 Tbsp. salt
1 Tbsp. pepper
1 medium handful fresh parsley, chopped
1/2 Tbsp. soy sauce
1/2 Tbsp. thyme
1/2 Tbsp. rosemary
1/2 Tbsp. sugar
1/2 Tbsp. paprika
1/4 Tbsp. tarragon
1/4 Tbsp. savory
3.5 lb. shelled raw shrimp
1.5 lb. crawfish tails (if available)
1-2 lbs. crab meat
Rice for serving
File for serving
In a heavy cast-iron skillet or dutch oven: fry chopped bacon until brown and crispy. Remove from grease and set aside for later use.
Add flour (approximately equal to amount of grease) to hot grease and make your roux. Stir, stir, stir. When roux is a rich brown color (about 15 minutes), add the “Holy Trinity” of onions, bell peppers, and celery. Stir a few minutes until vegetables soften, and remove from heat.
Add mixture to broth and all remaining ingredients except bacon and crab meat. Simmer all afternoon, stirring regularly to prevent burning.
Fifteen minutes before serving, add bacon and crab meat.
Serve over rice, sprinkle with file (also called file gumbo), and enjoy!
– Steve Younker
1/4 tsp. kosher salt
1 tsp. cracked black pepper
1 8- to 9-oz. buffalo filet or USDA Choice beef tenderloin
1 tsp. canola oil
1 Tbsp. butter
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 1/4 oz. (ri) 1 Kentucky Straight Rye Whiskey
1/4 cup heavy cream
1. Mix the salt and cracked pepper together and spread on a large plate. Press the filet down in the seasonings to coat both sides well.
2. In a hot skillet, brown the steak on all sides in canola oil. Place the pan and steak in a 350-degree oven and finish cooking until desired temperature is reached (130 degrees, medium rare, is recommended). Remove steak from pan and allow to rest while finishing the sauce.
3. In the same pan, add the butter and finely chopped shallot and garlic. Saute until lightly brown, then add the whiskey, which will flame briefly when added to the pan. Be careful to not pour any whiskey directly onto the stove flame. If using an electric range, add the whiskey, then light it with a match and stand back.
4. After the whiskey has burned out, add the cream and reduce to a slightly thick consistency that will coat the steak. Pour the sauce directly over the cooked filet, allowing the sauce to run down all sides.
– Larry Nix
1/3 cup sugar
3 Tbsp. all-purpose flour
½ tsp. salt
¼ tsp. ground nutmeg
2 large eggs
1 large egg white
14-oz. can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 frozen 9-inch deep-dish pie shell
3 cups fresh blueberries
¼ cup sugar
½ tsp. ground cinnamon
Heat oven to 325 degrees.
To make the filling, in a small bowl, stir together the sugar, flour, salt, and nutmeg. Set aside.
In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice, and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture.
Pour the filling into the pie shell. Bake for about 50 minutes or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm — about 20 minutes.
Meanwhile, to make the topping, in a small saucepan over low heat, stir 1 cup of the blueberries until they start to become juice — about 2 minutes. Add the sugar and stir until dissolved.
Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened — about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm — about 15 minutes.
Spread the blueberry mixture over the top of the pie.
Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate.
– Peter Taussig