4 Dec 11
Obviously it’s a soup of some sort. Technically it’s Gumbo sans roux. Technically, I just slapped it together from stuff I had at home and stuff I found at Brooklyn Natural off the Morgan stop of the L train (which is on my walk home). 4x pork andoullie links sliced diagonally1x chopped yellow pepper2x cubed red potato1-1/2 cu. saffron rice1x chopped vidalia4x sliced medium carrots3x minced garlic clovesa heaping handful of sweet corn kernels1 qt. ea. chicken and beef broth (I used the organic premade stuff, low-sodium on both because I’ll salt it myself)2 cu. water2 tbsp duck butterA splash of cider vinegar for deglazing1 tbsp. epazote/wormseed/jesuit’s tea (imagine if eucalyptus wasn’t poisonous, that’s this stuff)2 tsp. dried thymepungent exquisite delicate paprika to taste (NO, those are not my words, it’s a type of paprika I really like to use … cautiously)cayenne to taste (wait, add more ya scaredy cat)crushed redpepper seeds to tastesea salt to tasteroasted and broken peppercorns to tasteduh. bay leaves  S’easy. Boil up the stocks while you sear the cut up andouille in cast iron. Dump the andouille in de pot and keep the grease to sauté the garlics and onions. Add some duck butter to yr skillet. High heat and char ‘em quick, pull that mix before it’s translucent and throw ‘em in the stock. Fry up the yellow pepper chunks for a second, dump those guys into the pot. Deglaze yr skillet with the cider vinegar and slop that mess into the pot. Stir in all yr herbaceous seasonings and simmer for like, I dunno, an hour or something.  Stir the crap out of it. Dump in the rice and potatoes and carrots and water and give it another 30 minutes, stir it constantly. Shut down the kitchen and let it cool overnight. This is the most important part: LET IT SIT OVERNIGHT. Throw it in the fridge in the morning. Heat it up again the next evening and nom the the tar out of it with toasted sourdough or french bread and the driest most minerally dirty white wine you can find. If you taste it while it’s cooking vs. after a day sitting it’s the difference between grapes and wine. This stuff seriously takes 24 hours or more to mature.

Obviously it’s a soup of some sort. Technically it’s Gumbo sans roux. Technically, I just slapped it together from stuff I had at home and stuff I found at Brooklyn Natural off the Morgan stop of the L train (which is on my walk home).

4x pork andoullie links sliced diagonally
1x chopped yellow pepper
2x cubed red potato
1-1/2 cu. saffron rice
1x chopped vidalia
4x sliced medium carrots
3x minced garlic cloves
a heaping handful of sweet corn kernels
1 qt. ea. chicken and beef broth (I used the organic premade stuff, low-sodium on both because I’ll salt it myself)
2 cu. water
2 tbsp duck butter
A splash of cider vinegar for deglazing
1 tbsp. epazote/wormseed/jesuit’s tea (imagine if eucalyptus wasn’t poisonous, that’s this stuff)
2 tsp. dried thyme
pungent exquisite delicate paprika to taste (NO, those are not my words, it’s a type of paprika I really like to use … cautiously)
cayenne to taste (wait, add more ya scaredy cat)
crushed redpepper seeds to taste
sea salt to taste
roasted and broken peppercorns to taste
duh. bay leaves 

S’easy.

Boil up the stocks while you sear the cut up andouille in cast iron. Dump the andouille in de pot and keep the grease to sauté the garlics and onions. Add some duck butter to yr skillet. High heat and char ‘em quick, pull that mix before it’s translucent and throw ‘em in the stock. Fry up the yellow pepper chunks for a second, dump those guys into the pot. Deglaze yr skillet with the cider vinegar and slop that mess into the pot. Stir in all yr herbaceous seasonings and simmer for like, I dunno, an hour or something.  Stir the crap out of it. Dump in the rice and potatoes and carrots and water and give it another 30 minutes, stir it constantly. Shut down the kitchen and let it cool overnight. This is the most important part: LET IT SIT OVERNIGHT. Throw it in the fridge in the morning. Heat it up again the next evening and nom the the tar out of it with toasted sourdough or french bread and the driest most minerally dirty white wine you can find.

If you taste it while it’s cooking vs. after a day sitting it’s the difference between grapes and wine. This stuff seriously takes 24 hours or more to mature.

time dilation