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Ingredients 1 cup butter 1 cup flour, in tbsp (16 tbsp=1 cup) olive oil salt pepper 3 lbs chicken thighs, not skinned 3 cups chopped onions 2 green bell peppers, diced 3 tbsp chopped garlic 4 cups chopped okra 2 quarts chicken broth 2 bottles of Gordon Biersch Blonde Bock 1 tbsp fresh thyme, chopped 1 tbsp fresh sage, chopped 3 tbsp cilantro 1 tsp cayenne pepper Recommended seafood: 4 lbs total Lobster, clams, crayfish tails, shrimp, scallops, white-fleshed fish (such as sea bass) Perform the following in a minimum 12-quart pot. Roux: Brown flour with the butter until it is as brown as milk chocolate. Use a cast iron skillet if possible and stir constantly. Set aside. Season the chicken with salt and pepper. Brown chicken thighs over high heat in olive oil, and set aside. Saut onions and garlic over medium-high heat in olive oil until translucent; add okra and bell peppers. Saut for 5 minutes, stirring constantly. Add chicken and roux to the onion-okra mixture. Add chicken stock and Gordon Biersch Blonde Bock. Add the cayenne pepper, salt, pepper, sage, thyme and cilantro. Let simmer for a minimum of 1 hour, although 3-4 is optimal. Add seafood 20 minutes before serving and let the gumbo simmer for 20 minutes.
olive oil for searing 2 large onions cut in large chucks 3 carrots (cut into 3-inch pieces) 10 garlic cloves peeled and smashed with a cleaver) 1 bouquet garnier consisting of one bunch each of thyme, rosemary and sage 1/2 cup flour 1/2 cup flour 2 tbsp sugar 6 oz tomato paste 3 lbs Beef Ribs 6 bottles of Gordon Biersch WinterBock Heat a cast iron skillet or a heavy-duty saut pan to high heat. Add enough oil to coat the bottom. Sear each side of each rib for about a minute until golden brown. Pack the ribs tightly in a stockpot. Cover with Gordon Biersch WinterBock. Add the onions, carrots, garlic, and bouquet garnier. Bring to a boil, reduce heat and let simmer for 1 hour. Remove from heat and allow the pot to cool down to room temp for 1 hour. Remove ribs. Strain the liquid from the stockpot and set aside to make the sauce. Sauce: Melt the butter in a nonstick or cast iron skillet. Add the flour and stir constantly over medium high heat until the mixture is dark brown. This is called a roux. While constantly stirring gradually add 3 cups of the stock. Stir in the tomato paste. Pour over the ribs and serve. Serve with egg noodles and roasted root vegetables for a hearty winter dinner.