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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Smoked rib gumbo
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Monday 18th October 2010 18:49:22 UTC (over 6 years ago)
light chocolate roux (recipe follows)

1 rack of ribs (smoked for 2 - 3 hours at 190F,
rested then carved into individual ribs)

1 large onion (or 2 medium onions), chopped finely
2 garlic cloves, pulverized
water to bring the roux to desired consistency (about 3 quarts)
1 cup white wine
1 1/2 Tbl Worcestershire sauce
2 Tbl Crystal Hot, Lousiana Red Devil Hot or Tabasco sauce
2 Tsp salt (or to taste)

light chocolate roux:
Heat up a 12 inch, iron skillet over a medium flame.
Pour 1 cup of peanut oil in. Turn the flame to
medium-low. When the heat comes up slightly,
sprinkle in 1 cup flour. Stir to combine with a 
wire whip. Watch and whisk the roux constantly 
until the roux becomes light chocolate brown in 
color. This process may take 20 minutes or more.

Carefully place the onions into the roux, add a
little salt and saute until the onions are clear.
Pour the hot roux and onions into a large pot 
over a low flame.

In stages, add 1 quart of water to the skillet. 
Bring the liquid to boiling. Pour the hot water 
into the roux. Break it down with fast whisking. 
Repeat adding water to the skillet, boiling it and 
pouring it into the pot until the desired 
consistency - relatively thin - has been reached. 
(Heating the liquid is necessary to prevent the 
roux from becoming a sludge-like consistency.) 
Pour the wine into the skillet, heat and pour it 
into the pot. Add the garlic, Tabasco, 
Worchestershire and salt to the pot. Bring the 
contents of the pot up to a rolling boil, reduce 
the heat and throw the ribs in.

Simmer the gumbo, uncovered, until the ribs are 
super-tender - about 1 - 1 1/2 hours. 
Periodically, skim off any grease or scum which 
rises to the surface. Correct for salt, near the
end. 

Serve the ribs (one rib per bowl) in large, wide 
bowls over rice with the gumbo liquor poured 
over the rice.

(Note: you can forgo smoking the ribs, but the
result will not be as tasty as with smokey 
ribs.)
 
CD: 17ms