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Food & Wine Ground >> Good Eats Recipes You've Tried?

3/22/10 4:08 PM
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Member Since: 6/21/06
Posts: 1995
made the leek/potato soup a few months back and got pretty good reviews.


Yesterday, I made a slightly modified version of his gumbo. I replaced the shrimp cleaning and stock-making with peeled and deveined shrimp (wild-caught frozen) and off-the-shelf seafood stock. I also skipped making the roux in the oven and just did it on the stovetop.

I pulled the roux at brown and not brick, but it still tasted like any gumbo I've ever had. Pretty damn tasty. I've got some smoked tabasco peppers that I might put in the pot next time in addition to the cayenne to give a little more firepower. The andouille I used was pretty spicy, though.
3/23/10 4:12 PM
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Member Since: 6/24/03
Posts: 5830
machinemg - I'm doing his ham crust/glaze for Christmas dinner.

Will report my findings.

I went overboard and purchased a whole ham (both ends still intact), measuring around 24 pounds. I'll probably cut it in half with a hacksaw and cook the shank end, freezing the rest for use at a later time.

Oh yeah, this actually worked out really well.

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