Rib-eye from Sullivan's

Amazing Rib-eye from Sullivans Steakhouse:

Perfect Roux

Previously I posted a gumbo recipe, in which I discuss making a perfect roux. Following are examples of how the roux should look like. This particular roux was baked for 40mins at 400 degrees. First image is what the roux looks like as soon as it is taken out of the oven. Notice the copper color is similar to a penny

Once you wisk the roux, it will look like this:

Tip of the day: How to season cast iron

With the last two recipes using a cast iron dutch oven, I want to give a tip on seasoning. The below link will give all the details. But want to mention what to do afterwards. I found that a month or two after seasoning, rust can reform on the inside of the pot. This is mostly do to moisture that seeps between the pot and lid. To avoid this, lay two layered of paper towel on top of the pot then seal with the lid. The paper towel will absorb moisture and prevent rusting. 

http://www.wikihow.com/Season-Cast-Iron-Cookware

EASY GUMBO

I always found making the roux is the most complicated part of the gumbo. You have to constantly stir. You have to make sure to get the right color. Any mistakes would require you to  throw away the roux and start over again. But found this recipe that 'bakes' the roux. Just throw it in the over, and prep your ingredients for when its down.

Notes:

• As always, a 5-qt caste iron dutch oven is best option when cooking.
• Note that the 30 minutes baking of the roux is an estimate. It really depend on your oven. If after 30 minutes, your roux is not the color of a penny, leave it in longer. Check back every 15 minutes until your roux is similar to a copper penny.
• below mention 2 pound shrimp, but if the price for shrimp are high, 1 pound will do just fine.
• Being a Cajun dish, andouille sausage is key. Do not try this recipe with any other type of sausage
• While the roux is baking, do not sit around and relax. Start prepping your ingredients. As soon as the baking process is over, you will have no time for chopping or seasoning. 

Gumbo

American Test Kitchen: August/September 2010
WHY THIS RECIPE WORKS:
We created a relatively hands-off roux for our Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, we started by making our own shrimp stock, but the process was tedious and time-consuming. Instead, we switched to store-bought chicken broth fortified with fish sauce.
Tasters preferred dark-meat chicken thighs to breasts because the thighs had more flavor. When it came to tomatoes and okra, tasters either loved ’em or loathed ’em in our Gumbo. We included both on the “more is more" theory.
Serves 6 to 8
This recipe is engineered for efficiency: Get the roux in the oven and then prep the remaining ingredients. A heavy, cast-iron Dutch oven yields the fastest oven roux. If a lightweight pot is all you’ve got, increase the oven time by 10 minutes. The chicken broth must be at room temperature to prevent lumps from forming. Fish sauce lends an essential savory quality. It’s sold in most grocery stores in the section with the Asian seasonings; if you can’t find it, see the box at bottom right for substitution information. Since the salt content of fish sauce varies among brands, taste the finished gumbo before seasoning with salt.
INGREDIENTS

• 3/4cup plus 1 tablespoon all-purpose flour
• 1/2cup vegetable oil
• Salt and pepper
• 1onion, chopped fine
• 1green bell pepper, seeded and chopped
• 1celery rib, chopped fine
• 5garlic cloves, minced
• 1teaspoon minced fresh thyme
• 1/4teaspoon cayenne pepper
• 1(14.5-ounce) can diced tomatoes, drained
• 3 3/4cups low-sodium chicken broth, room temperature (see note)
• 1/4cup fish sauce (see note)
• 4bone in chicken thighs (about 2 pounds), skin and excess fat removed
• 4 andouille sausage, halved lengthwise and sliced thin
• 2cups frozen okra, thawed (optional)
• 2pounds extra-large (21-25) shrimp, peeled and deveined

INSTRUCTIONS

• 1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 400 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 30 minutes. (Roux can be refrigerated in -airtight -container for 1 week. To use, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
• 2. COOK AROMATICS Transfer Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken and bring to boil.
• 3. SIMMER GUMBO Reduce heat to medium-low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite-size pieces and return to pot; discard bones.
• 4. FINISH GUMBO Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve. (Gumbo can be refrigerated in airtight container for 1 day.)

MAKE AHEAD: Gumbo can be made through step 3 and refrigerated in an airtight container for 3 days. To serve, bring gumbo to simmer, covered, in Dutch oven. Remove lid and proceed with recipe as directed.

Basic White Rice

2 cups long-grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water
1 teaspoon table salt

1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear. Place colander over bowl and set aside.

2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and placer kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.

Red Beans & Rice

INGREDIENTS
Table salt
1 pound small red beans (about 2 cups), rinsed and picked over
4 slices bacon (about 4 ounces), chopped fine
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
1 celery rib, chopped fine (about 1/2 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon fresh thyme leaves
1 teaspoon sweet paprika
2 bay leaves
1/2 teaspoon cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
4 andouille sausages, halved lengthwise and cut into 1/4-inch slices (see note)
1 teaspoon red wine vinegar, plus extra for seasoning
Basic White Rice (recipe follows)
3 scallions, white and green parts, sliced thin
Tabasco Sauce (optional)

NOTES before starting:

• If possible, use 5 qt. (or larger) caste iron dutch oven.
• Hot sauce? no! Use Tabasco!

DIRECTIONS
1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Heat bacon in a large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.

3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.