Entrées
In French cuisine, an entrée is a prelude to a larger course within a single meal. Having always thought entrée meant the main meal/dish, I'm really wondering who else thought this as well. So basically it means appetizer? lol Well not to worry, because In the United States and parts of Canada, the term entrée instead refers to the main dish or the only dish of a meal. We can of course thank Wikipedia for this important bit of wisdom.😅
Image by Gabe Raggio from Pixabay
Onions, Bell Peppers, and Celery
Onions, bell peppers and celery just starting to turn brown.
🌽My Seafood Gumbo🥖
UPDATED A LITTLE BIT: Technically, this is not the Gumbo most Louisianians would make. . .this is just what my family likes to call Gumbo.😋 Here’s my version! This recipe involves a lot of time and effort, but is well worth it. Enjoy! IN A LARGE SKILLET, DUTCH OVEN, OR MAGNALITE ROASTER Roux ingredients: ï) 1/2 cup flour ï) 1/2 cup oil ï) Salt to taste ï) 4 cups water*** (chicken broth or the liquid from boiling the seafood may be used) Extra water if needed to thin the gravy (roux). Preheat dutch oven (a large cast iron dutch oven would be perfect) on medium to medium high heat, pour in oil, stir in flour and salt, stir continuously until flour is a tiny bit "past" golden brown. Pour in water. Stir well until smooth. Turn down to medium low, let simmer while preparing other ingredients, if you haven’t already! Stir occasionally to prevent sticking. But definitely keep an eye on it, because stoves vary in temperature, and some pots and burners may have hot spots and cause it to stick if left too long! 🧐 ï) 2 small to medium yellow onions, diced ï) 4 ribs of celery, sliced (about 2 cups) ï) 1/2-1 bell pepper, diced, your choice of color ï) 2-3 garlic cloves, (I like mine sliced in slivers) ï) About a couple tablespoons of oil, or butter, or enough to sauté the above 4 ingredients well without sticking. In a separate skillet from the roux, I sauté onions, celery, bell pepper, and garlic....until edges are slightly browned, and the kitchen is filled with a wonderful aroma…🥰 Scoop out onion mixture with a spatula, or big slotted spoon and add it to the roux. Add all ingredients below, except seafood, Gumbo Filè, and rice. More directions continued below list of ingredients. ï) 1 15 oz. can of diced tomatoes (un-drained) ï) 1 15 oz. can whole kernel corn (drained) ï) 1 small pkg frozen cut okra (small box, is about 6 oz I think) OR approx. 1 1/2 cup fresh or frozen whole small okra pods-left whole, stem intact, but trimmed neatly. Canned okra (15 oz) is also available in some areas. Just add how much you like. Just giving y'all more options, in case the fresh ones are hard to find in your area. ï) 1 lb. large fresh "cooked" shelled, deveined shrimp - cut into 1/2 to 1 inch pieces... If you buy small shrimp, no need to cut into pieces… If you’re feeling generous, don’t cut the large ones in pieces.😇 OR 3 - 6 oz. cans small shrimp (drained and rinsed). Just giving y'all more options, in case the fresh ones are hard to find in your area. ï) 1/2 lb. fresh or frozen peeled crawfish tails, rinsed (opt) ï) 2 bay leaves ï) 1 T fresh thyme OR 1 t. dried thyme ï) A dash of red pepper or Cajun Seasoning (opt) Sometimes we add a whole pod of red pepper. ï) A dash or three of black pepper😋 ï) 1/2-1 t. salt (or to taste) ï) 1 & 1/2 t Gumbo Filè powder ï) 4 cups hot cooked rice (adjust according to how thick you want the gumbo, if you want to serve the gumbo "over" the rice, that's OK too)... Raise heat to bring to a slight boil after adding the ingredients, then when it’s bubbling turn it down to a slow simmer. Gently stir occasionally with spatula or big spoon, scraping the bottom of pan to make sure it isn't sticking. Let simmer on low for about an hour, then add seafood, and rice, (unless you want to serve the gumbo over the rice) fold into mixture. Turn up heat until simmering continues, Let cook for another 15-20 minutes, stirring gently to prevent sticking. Just minutes before serving, dust with Gumbo Filè, stirring in well, until the lumps disappear. . .Some people just dust it into their bowls on top of their gumbo, I like mine stirred into the pot. "Take off" heat if you have an electric stove, or "turn off" heat if you have a gas stove. Have your bowls ready to fill....I like low, wide soup bowls...If you have chosen to serve "over" rice, place rice in bowls, and ladle gumbo over rice. On the side, have a variety of crackers, cornbread, or French rolls...Beverage of choice. If you like it hot and spicy - serve hot peppers, jalapeño peppers, etc. on the side or sprinkled over dish. Chicken (boiled and deboned) can be substituted for, (or with) the seafood. ***The broth from boiling the chicken (or canned, boxed broth) can be used in place of water in the roux, and it is equally as good, if not more-so. Also "sautéed" boneless chicken breast tenderloins, cut into bite sized pieces can be substituted. Sliced link sausage can also be added. You can absolutely make this recipe using seafood, chicken and sausage! Sometimes when I just have one of them, I’ll just make it using one or the other, but I have used them together, and it's very good! It’s all your choice as to what veggies you want or don’t want…and the same with the meats and seafood. One thing I wouldn’t make it without, is the okra and the Gumbo Filè. I like having the okra, simply as a vegetable, to make it go farther, even though I know it’s (sort of) a thickener, it just doesn’t thicken as much as it should at times, using frozen, or fresh. The Gumbo Filè, is what people like to call the thickener, as well, and it does thicken it, but to me it just adds a flavor to the gumbo, that makes it taste like Gumbo! Yes, it’s subtle, but it’s necessary in my opinion. . .You can see there are no set rules for gumbo, just fix it, and enjoy it! FeminineWays recipe. More vintage Gumbo recipes below. Another simple recipe for Gumbo.
Gumbo. Prepare your chicken as for stewing, and fry it in a quarter of a pound of butter, after flouring well. Wait till it is fried perfectly brown, then add a quart of boiling water, cover it, and let it boil for half an hour, and then add twenty-five fresh oysters, and a spoonful of gumbo (powdered sassafras leaves), or dry and ground okra. Add both red and black pepper. (Vintage recipe, origin unknown.) ***CHICKEN 'n DRESSING
Some might consider this a Side Dish...to be served alongside your choice of Turkey, Glazed Ham, Beef Roast, Leg of Lamb, etc. for Thanksgiving, Christmas, New Year's or Easter. Or any other occasion. In the South, we love this dish year-round, but Southern people eat "rich" foods more than usual...Sunday Dinner for example...This is 12:00 noon! 1 whole chicken (fryer or broiler) Cut chicken up in serving pieces, or have your Butcher do this for you. Boil chicken in 2 quarts of water. Save broth, set aside chicken. In a VERY large mixing bowl I put about the equivalent of two large skillets of cornbread. Start adding these ingredients to the CRUMBLED cornbread: 2 cups celery chopped fine or blended. 1 cup of onion same as above. We use Vidalia onions, when available. 1 large or desired amount of green or red bell pepper, same as above. If you have family members who don't care for bell pepper or onion, you might as well make 2 separate pans of dressing. 1/2 cup parsley (opt.) Blend with above ingredients. I always blend these 1st 4 ingredients together in the blender with a cup or 2 of water or broth added...Pour in bowl with cornbread. Throw these ingredients in the bowl now: 2 tsp. Poultry seasoning (optional) 1 tsp. Black pepper more or less 2 tsp. Salt more or less Dash of red pepper (opt) 1 tsp. Celery seed (opt) 6 raw eggs, they are going to be baked, so don't get squeamish on me... Enough broth to get the mixture moist...I would say about 6-8 cups...For a lighter broth, use half (3-4 cups) water, half (3-4 cups) broth. Stir well, pour into greased or buttered large (11x15) oblong baking dish or if you prefer as I do, 2 big iron skillets... Press chicken pieces with bone in - fat off into dressing...Some women debone the chicken and mix in the bowl with other ingredients, I like it golden brown "on top" of the dressing...Sprinkle lightly with desired seasonings such as paprika, curry, black pepper. Bake at 375∞ until golden brown around edges, and on top... NOTE: This is a very forgivable dish, if you should see that it is too dry while baking...You can put it back in the bowl and add more broth...Or pour more broth on top. If it is too moist, just simply bake longer...If you should run out of broth, add a chicken flavored bouillon cube (or 2 if you prefer it richer) to every couple cups of hot water. 
***CHICKEN SALAD SUPREME
2 1/2 c. diced cold chicken 1 c. celery chopped fine 1 c. sliced white grapes 1/2 c. sliced brown almonds 2 T. minced parsley 1 t. salt 1/2 c. mayonnaise 1/2 c. whipping cream Combine and serve in lettuce cups; garnish with either stuffed olives or chopped ripe olives. Mildred Kershaw |
Salmon & Tuna Patties
I tweaked a recipe I found for Maryland Crabcakes a few years ago, and started making these…my family loves them! 1 can salmon (I use Double “Q” Pink Wild Caught Alaskan Salmon) 1 sm. can tuna (I use Van Camp’s Chunk White Albacore) 4 T. thinly sliced green onions 1/2 t. fresh thyme (pinch the leaves off) 1 t. yellow mustard 2 eggs 2 T. mayonnaise 1/2 c. (+ 1 cup reserved for dredging) bread crumbs 1 T. cornmeal 1 T. flour pinch of salt olive oil and vegetable oil mixed, for frying I save the heels of bread in a plastic bag in the freezer, and when I make recipes calling for bread crumbs I toss a couple into the blender. Mix everything well in a medium size bowl. Heat oils. Make patties to desired size, dredge in bread crumbs, place carefully in hot oil, fry until bottoms are golden brown before turning so they won’t fall apart. Turn, fry until golden brown. Take out, place on paper towels for draining. Makes about a dozen patties. Only four are pictured, and you’re lucky I got a pic of them, before they were eaten! Serve hot with your choice of condiments on buns, or however you like. ***Corn & Crawfish Chowder Quickie
Make a blonde roux with equal parts butter and flour. Dice 1 onion and sautee it in the roux until tender. Add 2 (15oz.) cans of creamed corn 1 can of cream of potato soup 1 pint of half/half 1 lb. of frozen crawfish tails Bring to a gentle boil and turn down the heat and simmer while you prepare: 1/2 lb. of grated white cheese of choice 1/2 cup of chopped green onion chopped parsley Add the cheese, parsley and green onion and cook until cheese is melted. Turn off the heat and eat. Serve with some fresh French bread. 
***BEEF STEW
ï) 1 lb stew meat or chuck roast cut into 1 inch cubes ï) 2 T flour ï) 2 t vegetable oil ï) 2 lg yellow onions, thinly sliced ï) 2 c sliced mushrooms ï) 2 cloves garlic, minced ï) 2 t tomato paste ï) 2 cups beef broth ï) 3 c sliced carrots ï) 3 medium russet potatoes, cut into 1/2 inch cubes ï) 1 c green beans 1 inch pieces ï) 1 T cornstarch ï) 1 T cold water ï) handful chopped parsley...Actually 1/4 c parsley. Coat beef with flour, sautÈ in oil heated to med high heat. Brown till golden, about 5 minutes. Place on paper towels on plate. Add onions, and mushrooms to oil, and sautÈ for about 5 minutes. Add garlic, sautÈ one more minute. Pour off oil. Add beef back to pot with onions, mushrooms, and garlic. Stir in tomato paste, then broth...Don't you just love it when you add water or broth and it sizzles and bubbles....BUT be careful of pouring too fast-it can splash out and cause burns...Ouch! Salt, add enough water to cover, bring to boil and reduce heat to low, stir occasionally to prevent sticking, let simmer for about 1 & 1/4 hours...Skim off any foam during this time...Add carrots, potatoes, and green beans. Cover, but open vent partially to let off some of the steam. Cook for about 15 minutes or until vegetables are at desired tenderness. Mix cornstarch and cold water in a small bowl, then stir into stew. Increase heat, and let boil for about a minute or two. Sprinkle with parsley and serve...Serve with Rice (opt), Hot Buttered Rolls, or a variety of crackers, and beverage of choice. 
**EASY GROUND BEEF CHILI
ï) 1 pound ground beef ï) 1 large onion, chopped ï) 1 large clove garlic, minced ï) 1 can diced tomatoes, (15 ounces) ï) 2 cans red beans, undrained, (15 ounces) dash (or two) of red pepper ï) 1/4 to 1/2 tsp ground cumin ï) 1/4 to 1/2 tsp chili powder ï) 1/2 teaspoon salt ï) 1/8 teaspoon pepper In a Dutch oven or stock pot or large iron skillet brown ground beef with onions; add garlic the last few minutes. Drain off fat. Add remaining ingredients; bring to a simmer, you may have to add a little water to desired consistency, Cover and simmer over low heat for 1 1/2 hours. Serve with hot cornbread, or crackers. Serves 6. NOTE: Depending on how many you have to feed, you can add an extra can of beans & tomatoes...To make it go farther. 
Image by PeachesandCreme from Pixabay
***AUNT PEARL'S ZUCCHINI BASIL DISH
1 lb. Ground Chuck Olive oil-enough to sautÈ the vegetables 1 large zucchini-sliced thin 1 can of whole or diced tomatoes (Or fresh 2 tomatoes, diced up) 1 medium sized onion, chopped 2 stalks celery, sliced thin 1 bell pepper 1/4'd and sliced thin Fresh sweet basil-enough to suit your taste... Dried sweet basil - if fresh is not available Mozzarella cheese-grated Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. SautÈ to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice, with brown and serve rolls, and other desired side dishes. 
🍕Quick & Easy Pizza 🍕
2 boxes Jiffy biscuit mix 2 T. olive oil Assortment of toppings 1 1/2 c. sauce Your choice of cheese(s) Preheat oven to 450 degrees. Oil pan. Mix dough according to directions; place dough in prepared 8 X 12 baking pan, pat down evenly, spread sauce on dough; sprinkle cheese(s) and then place toppings on top. I chose a marinara sauce, mini pepperoni's, Fiesta blend shredded cheese, and sliced black olives. ***HOMEMADE PIZZA TOPPINGS
I add browned ground beef with taco seasoning added, sliced black olives, extra Mexican cheese, green onions, crushed tortilla chips, (from the bags that I save with just crumbs, and freeze) and jalapenos, for a Mexican pizza. Serve with salad and cornbread. Use real leftover bacon or bacon bits, chopped bell pepper, onion, extra mozzarella cheese, canned drained mushrooms, browned beef or sausage, and whatever I have suitable from leftovers like shredded beef or pork from a leftover roast, for a supreme type pizza... Another one I make is a shrimp pizza from leftover boiled shrimp (sometimes I use canned shrimp) ...I cut them up in small pieces, and add extra cheese on top so they won't dry out and get tough. I use tomato sauce or paste, pizza sauce, spaghetti sauce or marinara sauce...whatever I have on hand. More pizza recipes coming soon. |
Work in progress...More to come!