We have extended our special half price WEEKEND SPECIAL on our September and November weekend cooking schools until midnight September 5. Chicken Little was for real with this offer. The website was only offering the half price after you clicked "register now" on the shopping cart which was confusing. And--when I got questions from some of you about how to get the special, I emailed back to call me and I would personally register. Well--come to find out, yesterday morning when the Comcast worker installed an updated modum--he lost my phone number and voice mail. After about one hour today with Comcast specialists, I got my phone reinstated to 505-243-2622.
We are also placing our week long class on a 25% off special as well.
Love to have you come and if you do have a problem registering, we can help you if you call us at 505-243-2622, we will personally register you.
Fall is such a beautiful time here with all of the gorgeous golden foliage, brilliant blue skies which are frequently loaded with balloons and tons of chile aroma permeating the air.
Over Labor Day, I made my Mother's Favorite Gumbo, which we have enjoyed every fall for many years. With so many beautiful red, ripe tomatoes abounding along with a plentiful supply of okra, I made it with three meats and shrimp and it so-o-o good with File and Hot Sauce over fluffy rice. Following is her favorite recipe.
My Mother, who was born in Corpus Christi, Texas, where her Father had a huge contract with the city to modernize it (add modern plumbing and electrical wiring to the major buildings) became fond of many southern and Mexican dishes. This is one of them. Gumbo can be made so many different ways—depending on the meats you have on hand—and is always served with hot chile (either a liquid pepper sauce served on the side or with chiles added to the stew as it is made) and file (made with Sassafras leaves and thyme.)
The original recipe called for a 5 cent soup bone, 10 cents worth of beef, etc. We modernized it!
Yield: 4 servings
¼ cup vegetable oil or bacon drippings
¾ pound chuck roast, cubed*
¼ cup flour
½ teaspoon salt
Freshly ground black pepper
1 pound small okra (or a 12 ounce package of frozen) chopped in ½ inch slices
3 large red, ripe tomatoes or 1 14.5 ounce can chopped tomato
2 medium onions, chopped
2 cloves garlic, minced
2 cups beef stock or bouillon
2 cups cooked rice
Hot pepper sauce
- Heat oil in a 5 quart heavy, well seasoned Dutch oven or stock pot. Place beef cubes in a bowl, then add the flour, salt and pepper and mix well. Fry the beef in the fat until each piece is somewhat browned. Remove the browned pieces as they develop and add the chopped okra.
- Fry, adding more oil or fat as needed until okra has become fork tender and lightly browned. Add the tomatoes, onion and garlic. Add the stock and cook about an hour or more or until the beef is quite tender. Taste and adjust seasoning. Serve over fluffy rice with hot pepper sauce or minced habernero or other favorite hot chile and File.
*Note: I quite often use two or three meats/seafood, such as chicken, beef or pork and shrimp or crab.