Mouthwatering midday recipes, with wine pairings by Marlene Rossman
CHICKEN AND SAUSAGE GUMBO
Jonathan Moosmiller, CEC, from Cooking with America’s Championship Team (2009, LTD Publishing LLC) Yield: 4 servings 1 c. canola oil 2 andouille sausages, sliced 1/4” thick 5 boneless, skinless chicken thighs, cut into 1/2” pieces 1 c. all-purpose flour 1 small onion, diced 1 green bell pepper, diced 4 stalks celery, diced 5 fresh okra pods, tops trimmed and discarded, pods thinly sliced 3 qts. chicken stock 1 t. Cajun spice mix 1/8 t. cayenne, or to taste Kosher salt and freshly cracked black pepper, to taste 2 c. chicken stock 1 c. long-grain rice Salt, to taste 4 scallions, thinly sliced Hot sauce, for serving Method (1) Place 6-qt. cast-iron pot over medium heat; allow to heat for 10 minutes. Add 1/2 c. canola oil. (2) As soon as oil begins to smoke, add andouille. Cook, stirring occasionally, until sausage is evenly browned. Using slotted spoon, remove browned sausage; reserve. (3) Add chicken to pot; brown. Remove with slotted spoon; reserve. (4) Add remaining 1/2 c. oil and flour to pot. Stir with wooden spoon until flour and oil are combined completely to form roux. Continue to cook roux, stirring constantly, until it becomes color of dark chocolate, about 20 minutes. (5) Once desired color is achieved, add onion, bell pepper, celery and okra to pot. Reduce heat to low; continue to cook for another 10 minutes. (6) Add 1 qt. chicken stock; stir until smooth; add remaining chicken stock along with reserved sausage and chicken. Stir in Cajun spice and cayenne. (7) Raise heat to medium; bring to simmer, stirring frequently. Simmer for 20 minutes. Season with salt and fresh cracked pepper. (8) In 1-qt. saucepan, bring 2 c. chicken stock to simmer. Stir in rice and salt. Reduce heat to low, cover; simmer until rice is cooked and all liquid is absorbed. (9) Place scoop or mold of hot rice into each warmed serving bowl. Add desired amount of gumbo; garnish with scallions. Serve immediately with your favorite hot sauce on the side. Wine pairing: The spicy, fruity Candor Zinfandel 2007 (California), with brambly berry flavors, will cool the heat of the Cajun spice and bring out the richness of the chicken and sausage.
Dole Foodservice, www.dole.com Yield: 6 servings 1/2 c. mayonnaise 1/2 c. Dole Frozen Cranberries, partially thawed and coarsely chopped (reserve 2 T. for garnish) 1 T. vodka or cranberry-flavored vodka 1 1/2 lbs. roast turkey breast, thinly sliced 12 slices whole grain bread, lightly toasted 1 1/2-2 c. Dole Frozen Apple Slices, thawed and well-drained 8-12 oz. brie cheese, thinly sliced 1/2 c. almonds, sliced and toasted Method (1) Combine mayonnaise, cranberries
OPEN FACED TURKEY AND BRIE WITH CRANBERRY-VODKA MAYONNAISE AND WARM APPLES
and vodka in small bowl. (2) Spread mayonnaise mixture on one side of each piece of toast. Top each equally with turkey and apple slices. Top each with brie cheese and place on large baking sheet. (3) Broil, about 2” from heat, for 3-4 minutes, just until cheese starts to melt. (4) Cut each toast in half, diagonally. (5) Place 4 toast triangles on each plate to serve. Top with almonds and reserved cranberries. Wine pairing: The sweet and earthy Summerland Pinot Noir 2007 (California), with plum and strawberry flavors, will complement the tart cranberries and showcase the brie’s richness.
March/April 2010 | 27
AMERICAN CULINARY FEDERATION