LCI Demonstration Recipes

from the Red Stick Farmer's Market

• January 23, 2010 - Green Gumbo 

  1/2             cup  oil

  2               pounds  smoked sausage -- diced

  2               cups  onion -- diced small

  1                cup  celery -- diced small

  1/2             cup  bell pepper, green -- diced small

  3               tablespoons  garlic -- minced

  2               cups  okra -- sliced 1/2" thick

  2               cups  turnips -- chopped

  5               quarts  water

  5               tablespoons  chicken base

  4               cups  fresh spinach -- rough chopped

  4               cups  mustard greens -- rough chopped

  4               cups  lettuce, romaine -- shredded

  4               cups  cabbage -- shredded

  4               tablespoons  crystal hot sauce

  1               teaspoon  thyme

  1/2             teaspoon  cayenne

  1 1/2           tablespoons  black pepper

  1               cup  roux, dark

  2               tablespoons  file

Heat oil and saute sausage until brown.

Add onions, bells peppers, celery and cook until soft

Add garlic, cook for 2-3 minutes

Add okra and turnips.

Add water

Add chicken base, and stir well.

Bring to a simmer, add mustard greens, lettuce, spinach, and cabbage.

When simmer add crystal hot sauce, thyme, cayenne, black pepper

Simmer for 10 minutes then add roux.

Simmer until turnips are tender, then add file.

Adjust seasonings to taste.

Yield:

  "1 1/2 gallons"

NOTES : Prepare this prior to beginning the gumbo and add in step nine.

Roux-

1 1/2 cups oil

2 cups flour

1. Heat the oil and stir in flour, cook slowly on low heat until dark brown. Approximately 45 minutes.

2. Let cool prior to adding to gumbo.

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• June 19, 2010 

Tomato Jam

2 lbs tomatoes

1 Vidalia onion

2 teaspoons ginger, fresh, grated

1 garlic clove

1 teaspoon extra virgin olive oil

1/4 teaspoon kosher salt

1 Tablespoon + 1 teaspoon wildflower honey

1 Tablespoon + 1 teaspoon tomato paste

1/2 teaspoon ground cinnamon

1/2 teasoon lemon zest, grated

1 1/2 teaspoon lemon juice

In a heated medium saucepan, combine tomatoes, onions, ginger, garlic, oil and salt.

Cook over moderate heat, stirring frequently, until the liquid has evaporated and the tomatoes have thickened (about 15 minutes).

Stir in the honey, tomato paste and cinnamon, and cook until the mixture has the consistency of a thick jam (about 10 minutes).  Stir in the zest, lemon juice and salt, to taste.

Set aside to cool.  Cover and refrigerate until ready to serve.  (Makes 2 Pints) 

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Spinach Stuffed Tomatoes

6 Creole tomatoes

1/3 cup butter

1/4 cup chopped onions

1 clove minced garlic

1 Tablespoon fresh, minced parsley

1/2 cup wholegrain bread crumbs

2 Tablespoons wheat germ

1/3 cup Parmesan cheese

1 1/2 cups wilted, chopped spinach

Preheat oven to 350 degrees.

Cut off tomato tops and reserve for your compost.

Scoop out the centers, reserve, leaving the fleshy shells intact.

Melt butter in a small saucepan.

Add onions, garlic and saute until onions are translucent.

Add parsley.  Reserved tomato centers acan be added at this time and reduced down, if so desired.  Add spinach.

In a small bowl, combine bread crumbs, wheat germ and cheese.

Place tomato shells in an oven proof casserole dish, small enough to hold them upright.  Spoon spinach mixture into the shells and top witht he bread crumb mixture. 

Bake for 30 minutes or until tender. (Serves 6)

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• July 17, 2010 

Watermelon Salsa

2 cups diced seedless red watermelon

2 cups diced seedless yellow watermelon

2 cups diced cantaloupe

1 cup diced red onion

1 seeded and diced jalepeno pepper

1 Tablespoon balsamic vinegar

Salt - to taste

In a large bowl, combine all ingredients.  Mix well and refrigerate for at least 2 hours.  Serve with chips for a side at a picnic.

Serves 4 - 6 servings

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Minted Watermelon Cooler  

2 pounds seedless watermelon

2 cups water

2 medium limes, juiced

2 Tablespoons sugar

4 sprigs fresh mint

Salt - to taste

Crushed Ice - as needed

Place sugar, water and lime juice into a sauce pot and heat until sugar is dissolved. 

Muddle fresh mint in a pitcher or container. 

Place 1 pound of watermelon and 1 cup of sugared lime water into a blender.  Blend on high until smooth.  Pour puree over muddled mint.  Repeat with the remaining watermelon and sugard lime water.

Add a pinch of salt and stir to incorporate.

Allow to sit for approximately 1 hour before serving.  Serve over crushed ice, garnished with a lime wheel or a sprig of fresh mint. 

Yields 4-6 servings

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