| FOODS OF THE USA II |
| C.) LOUISIANA SHRIMP & VEGETABLE GUMBO/CONTINUED: |
| 2.) While the vegetable mixture simmers, put the rice on to cook. Put water in a medium-size saucepan and bring to a boil over high heat. When water is boiling rapidly, stir in 1 tsp. of salt, the butter and rice; cover the pot, reduce the heat to low and simmer for 20 mins. Then remove the rice from the heat and let it stand, covered, for about 5 mins., or until the rice has absorbed all of the water in the pan. Then uncover and separate and fluff the rice with a fork. 3.) While the rice is cooking, rinse the shrimp under cold running water and remove the shells. Cut the shrimp along the back side, run under water again and remove the dark vein from the shrimp, then cut each shrimp in half lengthwise. 4.) Add okra to tomato mixture. Simmer, covered, for 15 mins. Add shrimp and simmer 3 mins. longer, then stir in gumbo file powder. Remove and discard bay leaf. Spoon the Shrimp & Vegetable Gumbo over the rice in individual bowls, and sprinkle with parsley. Serves 8 - 10. |
| D.) NEW ORLEANS SMOTHERED STEAK - Grits 'N' Grillades: |
| GRILLADES: 1 1/2 lbs. beef round steak (cut 3/4" thick); 1/4 cup all-purpose flour; 1 1/2 tsp. salt; 1/2 to 1 tsp. pepper; vegetable oil; 1 lrg. onion, minced; 1 small green pepper (cored, seeded and finely chopped); 3 or 4 cloves minced garlic; 1 16 oz. can of whole peeled tomatoes, drained; 3/4 cup of water; 1 bunch of finely chopped parsley; 1/4 tsp. Tabasco sauce: GRITS: 4 cups of water; 1 tsp. salt; 1 cup quick white hominy grits; 2 to 3 tbls. butter: |
| 1.) Cut the round steak into strips that are about 3" long and 1/4" thick. Mix flour with 1 1/2 tsps. salt, and the pepper; add the meat, a few strips at a time, and toss until well coated. Save the remaining flour mixture. Put 1/4 cup of vegetable oil in a large skillet and heat over medium-high heat until very hot. Add about half of the meat strips and fry until well browned. Remove from the skillet and repeat with remaining meat strips. Set the browned meat aside. |
| 2.) Add reserved flour mixture to the drippings in the skillet, and cook over low heat, stir- ring constantly, until flour mixture is a rich golden brown, (becareful not to burn the flour roux, that would ruin the gravy). When the flour is browned, add additional 2 tbls. oil, the on- ion, peppers and garlic. Continue cooking 4 to 5 minutes, stirring constantly, until vegetables are tender-crisp. Add the meat, tomatoes, 3/4 cup water, parsley and Tabasco sauce. Stir to combine. |
| 3.) Bring this meat mixture to a boil over high heat. Cover, reduce heat to low, and simmer 1 hr., or until meat is tender. While the meat is cooking, bring 4 cups of water and 1 tsp. salt to a boil in a medium saucepan. Slowly stir the grits into the boiling water. Reduce the heat to low and simmer the grits for 5 mins., stirring occasionally. Stir about 2 or 3 tbls. butter into the hot grits and pour onto a large serving platter. Spoon the meat mixture over the grits and serve immediately. Makes 6 servings. |
| E.) SHAKER-STYLE BEEF STEW W/PARSLEY DUMPLINGS: |
| 3 lbs. boneless chuck or round, cut into 1" cubes; 1/3 cup of all-purpose flour; 2 1/2 tsps. salt; 1/4 tsp. pepper; 1/4 cup butter or margarine; 1 bay leaf; 1 1/2 tsps. dried thyme; 1/2 cup chopped celery tops; 1 small onion, stuck with 4 whole cloves; 2 parsley sprigs; 1 lb. small yellow onions, peeled, (about 8); 5 medium carrots, peeled and cut in half cross- wise; 1 1/2 lbs. small new potatoes, scrubbed and peeled; 2 medium white turnips, peeled and quartered; 1 1/2 cups of celery, cut into 1" pieces: PARSLEY DUMPLINGS: 2 cups packaged biscuit mix; 2 tbls. chopped parsley; 1 egg; 1/2 cup milk: |
| 1.) On waxed paper, roll the beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in a 6 qrt. Dutch oven, brown beef well on all sides, turning with tongs or a slotted spoon. Do a few pieces at a time, so as not to crowd. As beef is browned, remove it and set it aside, continuing to brown the rest of the beef. After all of the beef has been browned, return it all to the Dutch oven, and add bay leaf, thyme, chopped celery, onion with cloves, and parsley sprigs. Toss to coat well with the drippings. 2.) Add 3 cups water and bring to boiling, reduce the heat, and simmer, covered, 2 hrs. Add onions, carrots, and potatoes; simmer 20 mins., add turnips and celery; simmer 10 mins. Dur- ing this 10 mins., make the dumplings. In a medium bowl, combine the biscuit mix and pars- ley; stir in egg and milk, mixing with a fork just until blended. Drop by 10 rounded tablespoon- fuls onto the gently boiling stew (ON TOP OF THE MEAT OR VEGETABLES, NOT IN THE LIQUID. IF PUT INTO THE LIQUID DIRECTLY, THE DUMPLINGS WILL BE SOGGY). Place them 2 to 3 inches apart, allowing room for expansion. 3.) Cook, uncovered, over low heat for 10 mins. Cover tightly and cook 10 mins., longer. Using a slotted spoon, remove the dumplings to a heated baking dish, and keep warm in the oven while thickening the stew. In a small bowl, combine 3 tbls. oof the reserved flour mix- ture with 1/4 cup of water, stiring until smooth. Stir gently into the stew, simmer 5 mins., or until the mixture is thickened. Replace dumplings on top of the stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings. |