Wednesday, October 16, 2013

Easy Stove Top Gumbo Roux (video)

Here is a simple roux made with 1 cup of canola oil and 1 cup of all-purpose flour. I put together this video before the name change (from a blog to a website domain). The new name is From the time that I produced the video I did some research on Canola oil and after learning all about it, I refuse to ever use it again. Instead, I use peanut oil or butter.

I attained the chocolate-color in less than 20 minutes. The trick is to keep stirring and watch your heat.

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Sunday, October 13, 2013

Turtle Soup


  • 1/2 cup oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 cup celery, chopped
    Turtle Soup
  • 1/2 cup bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can tomato sauce
  • 1 can Rotel tomatoes
  • 4 bay leaves
  • 1 tsp. allspice
  • 1 quart water
  • 2 lbs. turtle meat
  • Salt and pepper to taste
    Make a golden brown roux with oil and flour. Add meat, onions, celery, bell pepper and garlic. Cook for approximately 15 minutes then add Rotel tomatoes, tomato sauce, allspice, water, bay leaves, salt and pepper. Cook until meat is tender.

    Just before serving add green onions and parsley. Serve over cooked long grain rice.
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    Wednesday, October 09, 2013

    Cajun-Style Crockpot Tenderloin Pork Roast (video)


    • 5 lb. pork tenderloin roast
    • 1 pct. Lipton's Onion Soup Mix
    • 1 tsp. salt
    • 1/4 tsp. ground black pepper
    • 1/4 tsp. ground red pepper
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • salt and pepper to taste


    1. Add the salt, ground black and red peppers and the powdered garlic and onion together in a bowl
    2. Next, combine the wet ingredients (sliced onion and garlic) to the dry seasoning and mix well
    3. With a sharp knife create 2 pockets the length of the roast for the stuffing
    4. After stuffing sprinkle the top of the roast with ground black and red pepper and salt
    5. With a knife cut 1/4 inch groves into the fat (crisscross pattern) for self-basting
    6. Place the roast into the slow cooker and sprinkle the top with 1 packet of onion soup mix
    7. Add 1/4 cup of water
    8. Cover and cook on high for 3 hours before removing the roast for slicing
    9. Return the sliced roast to the crockpot, add the mushrooms and cook an additional hour before serving. 
    10. Serve over cooked long grain rice or buttermilk mashed potatoes 
    Makes 10 - 12 servings.

    Enjoy! Ahheee!!
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    Tuesday, October 08, 2013

    Angel Food or Manwiches?

    A breakfast debate has just begun, 
    about who is undoubtedly smarter:
    hungry angels or hungry humans?
    So, let's get the controversy started.

    While angels are elusive and nebulous,
    I find the prospect most incredulous, 
    because angels have no feeding time,
    and absolutely no good place to dine,

    So, in my rather mundane evaluation, 
    while giving at least some consideration,
    to the billions of elusive beings aloft,
    I conclude that humans are better off.

    Pass the biscuits please.


    Author: J.R. Gaspard
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    Monday, August 26, 2013

    Southwestern Salad with Roasted Corn and Avocado


    Avocado Dressing:
    • 1 lime
    • 1 cup mayonnaise
    • 1 Tbsp white vinegar
    • 1 cup chopped cilantro
    • 3 cloves garlic
    • 1 chopped Anaheim pepper (mild Hatch green chili)
    • 1/2 cup chopped red bell pepper
    • 1 Tbsp sea salt
    • 1 Tbsp cumin
    • 1 medium avocado

    Combine above ingredients in a food processor and puree.  Set aside in the refrigerator for several hours or over-night to let flavors meld together.

    Corn Medley:
    • 4 ears of sweet corn, shucked and cleaned
    • 1 medium red onion, chopped
    • 1 chopped Anaheim pepper (mild Hatch green chili)
    • 1/2 cup chopped red bell pepper
    • 1/2 cup chopped yellow bell pepper
    • 2 Tbsp butter
    • 2 Tbsp olive oil
    • 1 Tbsp sea salt

    Grill corn over high heat until kernels brown evenly on all sides.  Remove from heat and let cool to room temperature.  Cut the kernels off of the cob.  Add butter and oil to large sauce pan and bring to medium high heat.  Add the red onion and cook for about 5 minutes until translucent.  Add peppers and cook another 5 minutes.  Add salt, then corn.  Cook 10 minutes more, then remove corn medley from heat and let cool to room temperature.

    • 3 hearts of romaine lettuce torn into bite-size pieces
    • 1 cup crispy tortilla strips
    • 1/2 cup shredded cheddar cheese
    • 1 cup cherry tomatoes sliced in half long-wise
    • 1 tsp salt
    • 1 tsp pepper
    • 1 avocado, sliced

    Toss tomatoes with salt and pepper, then set aside.  Toss romaine with avocado dressing until thoroughly coated (don't over-do it!).  Add cheese, tomatoes, tortilla strips, several large spoonfuls of corn medley, and sliced avocado.

    This salad tastes great with anything grilled.  Enjoy!
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