"Southwestern gumbo": Sage-garlic sausage, chicken thighs, onion, red
bell pepper, jalapeño, celery, and cactus. I only used one jalapeño,
but it was surprisingly spicy.

Stuffed broccoli leaves: broccoli leaves stuffed with a mixture of
fresh corn, shallots, cumin, and coriander. I was going for something
akin to stuffed grape leaves but with a Southwestern flavor; it worked
out pretty well.

We drank beer with the meal.


Bob

On Wed, 22 Jun 2011 04:22:07 -0700, Bob Terwilliger
> wrote:

> "Southwestern gumbo": Sage-garlic sausage, chicken thighs, onion, red
> bell pepper, jalapeño, celery, and cactus. I only used one jalapeño,
> but it was surprisingly spicy.
>
> Stuffed broccoli leaves: broccoli leaves stuffed with a mixture of
> fresh corn, shallots, cumin, and coriander. I was going for something
> akin to stuffed grape leaves but with a Southwestern flavor; it worked
> out pretty well.
>
> We drank beer with the meal.
>
That sounds delicious! We had oven fried panko coated chicken thighs
(boneless, skinless and pounded flat), served with sliced tomatoes and
a salad of arugula and microgreens. We drank a Malbec (from Trader
Joe's) with it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 6/22/2011 6:22 AM, Bob Terwilliger wrote:
> "Southwestern gumbo": Sage-garlic sausage, chicken thighs, onion, red
> bell pepper, jalapeño, celery, and cactus. I only used one jalapeño,
> but it was surprisingly spicy.
>
> Stuffed broccoli leaves: broccoli leaves stuffed with a mixture of
> fresh corn, shallots, cumin, and coriander. I was going for something
> akin to stuffed grape leaves but with a Southwestern flavor; it worked
> out pretty well.
>
> We drank beer with the meal.
>
>
> Bob

That sounds good, I have never tried cactus in gumbo before. One
stuffing that I like, is poblanos that have been charred, peeled and
chopped, mixed with a little cream cheese and a sprinkle of salt. It
melts, which you might not want stuffed in broccoli leaves.

Becca

On Wed, 22 Jun 2011 06:54:59 -0500, Andy wrote:

> Bob Terwilliger > wrote:
>
>> "Southwestern gumbo": Sage-garlic sausage, chicken thighs, onion, red
>> bell pepper, jalapeño, celery, and cactus. I only used one jalapeño,
>> but it was surprisingly spicy.
>>
>> Stuffed broccoli leaves: broccoli leaves stuffed with a mixture of
>> fresh corn, shallots, cumin, and coriander. I was going for something
>> akin to stuffed grape leaves but with a Southwestern flavor; it worked
>> out pretty well.
>>
>> We drank beer with the meal.
>
> I've never seen broccoli leaves. Though they no doubt exist! Something
> never seen on the farm.
>
> Beer with breakfast? Will try! Bud Light and something!

haven't you posted about having bud light with your breakfast about eight
million times?

blake

Becca wrote:

> I have never tried cactus in gumbo before.

It works as a "substitute" for okra. Like okra, it gives off a kind of
mucilage which serves to thicken the gumbo. It's got a nice taste of its
own, too, which I compare to green beans with a splash of lemon.

We already had the garlic-sage sausage in the refrigerator; if I were
setting about to make a "Southwestern gumbo" again I'd probably use homemade
chorizo in its place.

Bob

On Wed, 22 Jun 2011 17:10:22 -0700, "Bob Terwilliger"
> wrote:

>Becca wrote:
>
>> I have never tried cactus in gumbo before.
>
>It works as a "substitute" for okra. Like okra, it gives off a kind of
>mucilage which serves to thicken the gumbo. It's got a nice taste of its
>own, too, which I compare to green beans with a splash of lemon.
>
>We already had the garlic-sage sausage in the refrigerator; if I were
>setting about to make a "Southwestern gumbo" again I'd probably use homemade
>chorizo in its place.
>
>Bob
>
I bought some fresh nopales tonight. Thanks for the great idea.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Wed, 22 Jun 2011 17:10:22 -0700, "Bob Terwilliger"
> wrote:

> I were
> setting about to make a "Southwestern gumbo" again I'd probably use homemade
> chorizo in its place.

Would that be Mexican or Spanish style chorizo?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> I were setting about to make a "Southwestern gumbo" again I'd probably
>> use homemade
>> chorizo in its place.
>
> Would that be Mexican or Spanish style chorizo?

Mexican. Arri posted what was supposed to be Rick Bayless's recipe for
chorizo some time ago, and I made a batch earlier this year. I've still got
about half a pound of it in the freezer.

Bob

On Wed, 22 Jun 2011 21:51:22 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> I were setting about to make a "Southwestern gumbo" again I'd probably
> >> use homemade
> >> chorizo in its place.
> >
> > Would that be Mexican or Spanish style chorizo?
>
> Mexican. Arri posted what was supposed to be Rick Bayless's recipe for
> chorizo some time ago, and I made a batch earlier this year. I've still got
> about half a pound of it in the freezer.
>
How did you like the chorizo? Have you used it in other recipes, like
my favorite... chorizo con huevos?

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> >> I were setting about to make a "Southwestern gumbo" again I'd probably
>> >> use homemade chorizo in its place.
>> >
>> > Would that be Mexican or Spanish style chorizo?
>>
>> Mexican. Arri posted what was supposed to be Rick Bayless's recipe for
>> chorizo some time ago, and I made a batch earlier this year. I've still
>> got
>> about half a pound of it in the freezer.
>>
> How did you like the chorizo? Have you used it in other recipes, like
> my favorite... chorizo con huevos?

I liked it well enough, though it's missing the richness which would be
there if I'd made it with more fat. I've used the chorizo in several
applications, including with eggs. I initially made it in February to cook
in so-called "Queso Fundido Burgers," and posted about it in a thread
entitled, "Chorizo!" The recipe I used appears in that thread as well.

Bob

On Wed, 22 Jun 2011 23:06:41 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> >> I were setting about to make a "Southwestern gumbo" again I'd probably
> >> >> use homemade chorizo in its place.
> >> >
> >> > Would that be Mexican or Spanish style chorizo?
> >>
> >> Mexican. Arri posted what was supposed to be Rick Bayless's recipe for
> >> chorizo some time ago, and I made a batch earlier this year. I've still
> >> got
> >> about half a pound of it in the freezer.
> >>
> > How did you like the chorizo? Have you used it in other recipes, like
> > my favorite... chorizo con huevos?
>
> I liked it well enough, though it's missing the richness which would be
> there if I'd made it with more fat. I've used the chorizo in several
> applications, including with eggs. I initially made it in February to cook
> in so-called "Queso Fundido Burgers," and posted about it in a thread
> entitled, "Chorizo!" The recipe I used appears in that thread as well.
>
Oh, okay, thanks for the observation, but I'm not searching any thread
for a recipe... especially with this new google interface, which I
just saw yesterday and didn't like.

In any case, I've seen lots of (Mexican) chorizo recipes that I like
and some that I've even made.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jun 23, 1:06*am, "Bob Terwilliger" >
wrote:
> sf wrote:
> >> >> I were setting about to make a "Southwestern gumbo" again I'd probably
> >> >> use homemade chorizo in its place.
>
> >> > Would that be Mexican or Spanish style chorizo?
>
> >> Mexican. Arri posted what was supposed to be Rick Bayless's recipe for
> >> chorizo some time ago, and I made a batch earlier this year. I've still
> >> got
> >> about half a pound of it in the freezer.
>
> > How did you like the chorizo? *Have you used it in other recipes, like
> > my favorite... chorizo con huevos?
>
> I liked it well enough, though it's missing the richness which would be
> there if I'd made it with more fat. I've used the chorizo in several
> applications, including with eggs. I initially made it in February to cook
> in so-called "Queso Fundido Burgers," and posted about it in a thread
> entitled, "Chorizo!" The recipe I used appears in that thread as well.

I had to read that twice......Mexican slang for "asshole" is
"fundillo".

"Bob Terwilliger" > wrote in message
eb.com...
> Becca wrote:
>
>> I have never tried cactus in gumbo before.
>
> It works as a "substitute" for okra. Like okra, it gives off a kind of
> mucilage which serves to thicken the gumbo. It's got a nice taste of its
> own, too, which I compare to green beans with a splash of lemon.

I don't know about different kinds of cactus, but when I lived in Malta, we
used to get 'prickly pears' which came from the cactus tree/bush. The
vendor would slice the skin and turn the fruit out of its spiky case
directly into our bowl. They were lovely cold.
--
--

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