Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Friday, September 19, 2014

Hot Pan Noodles & Dumplings

-Grubbing in Chicago  (land)
Suburban Strip Mall Finds

"Nice call, this is the type of spot that makes all that seeking of the good ones worth it." is what I said to Grubseeker when I reported back on this gem he led me too. The couple behind this mom and spot operation are a wonderful tandem as he works the front of the house and she cooks up a storm right there in the open air kitchen. If you take a seat at one of a few stools at the bar you can see the entire show.

Fabulous Find out in Joliet

When it comes to strip mall dining with the option of both beer and video gaming, it doesn't get any better. Trust me. I've been in and out of countless spots. Folks that have had the good fortune of dining at Katy's in Westmont would be comfortable here as it's somewhat similar although they have a much smaller menu. Handmade noodles and dumplings still being the focus. The gaming station is 21 and up as are the bar but kids are welcome at the tables. I took a seat at the bar and placed an order for some pan fried pork dumplings and an order of dan dan noodles. She made a mental note and went to work.

View at the bar

Pork Dumplings

Order up after about 15 minutes of watching these beauties up above being made. I've long been a big fan of pot stickers and these were made to my exact specifications when it comes to describing good ones. Well browned with a thin wrapping and almost crispy exterior with exploding bursts of flavors inside. Then there's the noodles.

Dan Dan Noodles

I wont pretend to know a whole lot about the dish. I've had it at places recommended on LTH ala Katy's. I thought this was as good if not better but I haven't had the dan dan from Katy's in a while. Was it an authentic bowl? I dont know what constitutes that but the handmade noodles were on point as were the perfectly cut pieces of meat inside. The broth was extra oily in a good way and full of spice. There weren't many bites where some of the grease didn't drip off a noodle and end up on my chin but that was ok as this was a hearty bowl of soup. Good enough to have people in Chinatown getting on a bus to go eat and play games? I don't know but if I was ever in the area passing thru or in extended stay down there I'd be running here upon my release. Keep it in mind for trips down I-55. 

Damn Damn Good Noodles

Hot Pan Noodles & Dumplings
2302 Essington Rd
Joliet, IL 60435
(815) 254-6088

Hot Pan Noodles & Dumplings on Urbanspoon

Monday, April 14, 2014

Kabul House

-Grubbing in Chicago  (land)  
Where's the Afghan Food at?

Believe it or not there are quite a few LTHforum 'Great Neighborhood Restaurants' I have never been to. For those unfamiliar a GNR as they're called is one of the many awards popular Chicagoland restaurants are presented with. It's not the most prestigious but it's certainly something restaurants take great joy in being rewarded with. If for anything because they speak for the people. Well those that post on the site anyway. Either way there's countless amazing places that are listed on this informative list. Despite the fact I'm a pretty regular contributor over there I don't get too into the GNR process but I do think it's a great tool not just for tourists but locals as well. It's not limited to specific areas so you'll find plenty of places outside the norm. One of them being Kabul House. I recently got to try the cityscapes only Afghan restaurant for the first time.

Complimentary Soup

The menu items here have a history going back a long time. It's homestyle cooking for those who grew upeating Afghanistan food or have parents who did. I knew what to expect because I've read about the place many of times but I didn't know it was so nice inside, white tablecloth dining in Skokie to be exact. We started with complimentary soups while we waited. Both a split pea with a tomato base and then a veggie with a nice blend of Middle Eastern spicing in it were a nice welcome on a cold winter day. The veggie was better from what I remember. Next up was an order of their Mantoo Beef Dumplings which I had on my radar long before I looked at the menu. I love dumplings and these seemed to have similar ingredients to Tibetan Momo with a little Middle Eastern twist so I was excited to see what was up. Unfortunately they fell a little short.  The stewed tomato sauce paired with the beef dumplings gave it a strange resemblance to Chef Boyardee Ravioli.

Beef Mantoo Appetizer

Next item out was the Qorma Sabzee which was described as "Chunks of lamb stew on a bed of sautéed spinach that is flavored with garlic and onions served with a side of white rice". This was also very comforting but again somewhat lacing in spice. Maybe this is prototypical of Afghan cooking but it tasted normal which isn't necessarily a bad thing. It was all eaten but could of been spiced a little more potently.

Qorma Sabzee

The star of the show at Kabul House are their Marinated Grilled Meats. You can smell these upon entering and it can be hard not to want them once you do. Your best option is to go for the combo which gives you three meats. You get a half skewer of their most popular Murgh Kebab which is made with chunks of chicken thigh. This was probably my favorite bite of the lunch, along with some rice. The lamb and sirloin were tasty too but it's the chicken I'll be back for.

Kebab Platter

Kabul House
4949 Oakton St
Skokie, IL 60077
(847) 674-3830
Website

Kabul House on Urbanspoon

Monday, March 10, 2014

Spicy Thai Lao

-Grubbing in Chicago (land)
Laotian Food by Midway

It didn't take long for this years "Big Foodie Find" to happen. In an age where we have online access to pretty much any information we need, there aren't many "hidden gem" restaurants left. On top of this there's not many places serving something that's most totally foreign to the folks that like to get out and eat. When LTHforum.com contributor Peter Engler aka Rene G spotted a place in a strip mall in Burbank, it caught his eye with the mention of both "Lao" in it's name and also "Northeastern Thai Cuisine" listed underneath it. This was noteworthy because if they did indeed serve Laotian food then this would be one of the only a few spots in the region to do so. Indeed they do.

Wonderful Family Run Spot in Burbank, IL

As Peter posted in the LTHforum thread. Kaew and George are the husband and wife owners of Spicy Thai Lao. Kaew does the cooking. She comes from the eastern edge of Thailand, close to where it meets Laos and Cambodia. She's one heck of a chef and cooks recipes that might be unfamiliar to many in Chicago. Since it's initial post on LTH, Mike Sula at The Reader has been over there and because of many folks interest in trying Laotian focused dishes, they've recently added a menu with options she was usually just cooking for friends and family. I've been by a few times since my first visit and one thing that remains a constant are the Spicy Thai Lao Egg Rolls. These are Kaew's personal recipe and my new favorite egg roll ever.

Spicy Thai Lao Egg Rolls

Available in chicken or veggie these come extra crispy with a nice hint of curry powder. They reminded me of Jamaican beef patties because of that, no coincidence those are one of my favorite snacks. Then there's the kow-tome as it's listed on the menu. As Peter said, "This might be the best $4 you can spend in a restaurant." I guess this a soup usually eaten for breakfast in Thailand, here they serve theirs with rice. Also included in it are onion, crisp bits celery, chili oil and your choice of meat. The flavor profile was described by my guy Mr. EZ Livin as gumbo like and I totally agree. It's too bad they don't use any pork here because some sort of diced sausage in there would take it to even greater tastes.

Spicy Kow-Tome

The most interesting dish I've gotten to try thus far has been what I believe to be called Beef Pad Tamin. When we tried this, we just said bring us out something you'd make for yourself. This was a vibrant stir fry consisting of turmeric, lime, mustard seed and many other things I couldn't quite pinpoint. I guess I could point out one small problem I've had here and that's been the overall quality of the meats. They could be better, but they aren't awful. I really don't know of any Asian spots offering a "pick your meat option" that has really good quality meats so this doesn't bother me. I just prefer the meat to be more finely chopped than most places serve it. I should also point out that Spicy Thai Lao has a complete Thai menu with lots of the usual suspects. I tried the shrimp fried rice on one visit and it was the best version of that dish I've had in some time. Great find.

Beef Pad Tamin

Spicy Thai Lao
5357 State Rd
Burbank, IL 60459
(708) 424-1720
Website

Wednesday, January 22, 2014

Mexican Soup Special

Carne En Su Jugo from Los Gallos

Hello to all my loyal readers. I've been out of the city on vaca. Apologies for the delay in posts, you'll be rewarded with another one of my classic regional eats reports very soon. In the meantime, with the cold front here, I wanted to share a Mexican soup special I did over at Serious Eats. Here are ten different varieties to help keep you warm this winter. Click HERE for story.

Monday, January 6, 2014

Sing's Noodle

-Grubbing in Chicago
Where the Chinese Noodles at?

With the New Year here I thought now would be a good time to share a place I figure I'll be eating out at quite a few times in 2014. Sing's Noodle House in the Chinatown Mall opened towards the back end of 2013. As is the case at least 7 times out of 10 I was led here by LTHforum. Soon after Mr EZ Livin shared his meal on the board they were featured in the Reader as well. This is usually how the circle goes as far as food finds. While no one person is responsible for "finding" a mom and pop restaurant there's usually somewhere it took off as far as attention from press goes. In this case I think Sing's deserves all the press they can get. I've been waiting for the availability of hand pulled noodles within city limits for a while now.

A New Favorite in Chinatown Mall

On my most recent trip I turned the corner and was greeted by a familiar face from inside. The Hungry Hound aka Steve Dolinsky was there enjoying a meal setting up a filming date. Like I was saying about the dominoes in Chicago's food scene. But anyway, back to the noodles at hand. You might spy another familiar face other than the Hungry Puppy's when visiting Sing's. The star of the show is an old Chintown favorite from Hing Kee Restaurant. His name is Liu Chang Ming and he stands behind the glass and puts on quite a viewing as he slams, flattens and pulls noodles made to order. The guy is a pro and quite serious about his craft. I should also mention he's as friendly as anyone I've come across in Chinatown and always remembers me as do the cute waitresses. The place is spotless inside for those that worry about stuff like that.

A picture of Steve Dolinsky taking a picture

The menu at Sing's is pretty standard compared to many of the other eating options in Chinatown. The star of the show is noodles. You can get them in soup form, hand pulled and shaved. You can also get them stir fried should you want a little color on them. There's also a small appetizer section and a potsticker selection. I've long been a fan of dumplings and theirs are pretty on point. Handmade so they're not too thick, I prefer a light wrapping, I really like the pork and chive ones fried. They're a nice way to start.

House Potstickers 

With winter here soup sure does sound appealing huh? Sing's has a pretty good one. I cant figure out if the noodles used in the soup are the homemade ones, I forget to ask, either way, it's a comforting bowl. They use the same broth for all bowls and let you choose what you want as your meat. It's not the most potent bowl you'll ever slurp as the broth is pretty subtle but also soothing. An order of it with some fried bird is as good a bowl of chicken noodle soup as I've had lately.

Noodle Soup from Sing's

I've tended to lean towards the noodle plates on my visits. A good dish to try for your first visit is their shaved noodle dish. I like to go for it stir fried. Not only is the wholesome taste of fresh made noodles abundant but the process in which these are made is pretty fun to watch. The master stands there with a blade and cuts off pieces that fall into the pan for frying. A nice way to try them is with the clams. One note I want to emphasize is while they do deliver and accept take-out orders, the fresh noodles are best eaten as soon as they're made. Otherwise they tend to get clumped together.

Pan-Fried Shaved Noodles with Clams

The hand pulled stir fried noodles are my current eat of choice around town right now. I've always loved a good Asian noodle dish and take the trek to places like Katy's in Westmont when the urge for one hits. Its nice to have a much closer option in Sing's these days. Aside from the fantastic chewy noodles produced I like the fact they use nice chunks of celery to add some crunch and if you order them with chicken you get spicy fried hunks of it opposed to the lifeless little shaven bits of breast common at so many other spots. It's quite possible that if you didn't know what place you were reading about you might just guess Panda Express from the picture. This isn't the most exotic dish you'll find in Chinatown but it is one of the most comforting. I'm happy to have them on board. Good people, good food, good times. I'm a fan.

Spicy Chicken Stir Fried Noodles

Sing's Noodles
2172 S Archer Ave
Chicago, IL 60616
(312) 225-2882
Website

Monday, December 9, 2013

Enso Sushi & Bar

-Grubbing in Chicago
Where the Japanese Noodles at?

I returned to Enso last night and thought now was as good a time as ever to post about them. I haven't really seen much about this place online. The only reason I know about it is because my friend stopped in to have a drink one day and started chatting it up with the friendly regular bartender. The topic of ramen came up and the server made a bold claim saying she liked theirs better than Santouka. Seeing as how this place is just a couple blocks from her house we've walked over a couple times since this claim was made.

A sushi/ramen bar in Bucktown

Obviously I was very skeptical about the bartenders words of their Tonkotsu ramen being better than what is still the best bowl of it I've ever had. I guess I should note now that my only experience with real deal ramen is in Chicagoland and at one spot in Toronto. So I'm by no means an expert. That said, I've been to Santouka countless times. However I didn't go into trying Enso's with total suspicion as I had been told they make their own noodles in house. Not even Santouka does that. So the results? While not as good as Santouka in my book, this was a really nice bowl that one doesn't have to schlep to the suburbs for. Added points for the fact they're open until at least 11p seven days a week. Note: They close for a few hours between lunch/dinner and are open until 1a on weekends.

Tonkotsu Ramen

The broth wasn't as rich and deep as I'd like but it wasn't weak by any means. The noodles might of been a little too tender but I'm not too picky with that. I prefer them to be a little chewy but don't mind when they're not. The best part of this bowl is the pork belly included in it. They crisp up a nice sized hunk that gets cut into four or five square pieces and it's as good of pork as I've had in any bowl I've ate. On our most recent trip there I didn't notice the Tonkotsu on the menu. The really friendly and well informed bartender wasn't working and those who were didn't seem to know the deal. My gf mentioned that on her last visit (without me) she ordered the same pork belly in spicy miso ramen on the menu that she was getting that evening. Which turned out to also be a really nice warming bowl. I liked the use of fresh sliced jalapeno in it.

Spicy Miso Ramen 

Them not having the Tonkotsu listed and me not really feeling like figuring out why resulted in me deciding to try something else. I was slightly tempted by the Pad Thai Ramen but chose to roll with the homemade Yakisoba noodles which are basically a Japanese version of Chinese chow-mein. Served with your choice of meat, I went with beef and really liked what I got. As in the ramen they included one of their perfectly cooked eggs and the beef was extra tender while the noodles had the chew the ones in the ramen were lacking. I would of liked a little bit bigger of a portion for $14 but was happy with the taste in what I got. So in the end when you cant make the trip to the Northwest Suburbs, Enso isnt a bad option. Extra points for house cocktails served at a fair price. The people around here should be happy to have them. I'll be back.

Beef Yakisoba Noodles 

Enso Sushi & Bar
1613 N Damen Ave
Chicago, IL 60647
(773) 878-8998
Website

Enso Sushi & Bar on Urbanspoon

Monday, November 18, 2013

Four More Chicago Soups and a Stew

-Grubbing in Chicago  
Where's the soup at?

Winter is coming! and there's not much I like about it. Except maybe the food that is. I'm a big fan of soups and stews but prefer to make them at my own place rather than eat them while out. But there isn't always time for shopping for all the ingredients and making the stock from scratch etc so sometimes it's nice to be able to grab some in a more convenient way. You don't get the house smelling good but you still get the warmth a good bowl can bring on a cold winter day. So we feature soups and a stew in the latest edition of the "Five More..." series.
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Cioppino at Glenn's Diner

Seafood soups and stews are always about the broth but what I love about Cioppino, the tomato based seafood stew, is the fact it also includes lots of crustaceans and big chunks of fish in the spiced up seafood broth. I will try this if its on offer and I'm feeling like something soupy and did so at Glenn's Diner a while back. It remains the best version of this dish I have tried. I hope they didn't switch anything because my plan is to go back there to scratch the itch next time it hits.

An Excellent bowl of the San Francisco Specialty
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Clam Chowder at New England Seafood Company

My favorite from when I was a kid. I would of ate clam chowder all day everyday if it was an option. One of my earliest food memories comes from a family vacation we took with my aunts, uncles and cousins back in my youth. We rented a house in Humarock, Massachusetts for a week and had a blast. There was this place called Silver Sands that my dad would get clam chowder from every day and it was fantastic. tasting NESC version brought me back to the Humarock Harbor. Loaded with clams it comes in the perfect consistency and they always give extra oyster crackers. Something I always asked for back when.

Fantastic New England Clam Chowder
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Beef Pho at Tank Noodle

There's a few handful of places to get Pho up on Argyle in the Uptown neighborhood. This Vietnamese specialty dish was one of the first that I tried when I started eating outside the norm back in my early food days. I'd read about this wonderful sounding soup made with ingredients I really liked to use and eat, specifically beef. But there was also noodles and hot pepper and cilantro, star anise and so on. Sign me up I said. My first bowl of pho was from Tank Noodle on the corner of Broadway and Argyle. I've had many more since but still go back sometimes so that says something. Also a constant turnover in tables.

Vietnamese Beef noodle Soup aka Pho
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Oxtail Stew at De-Jred Fine Jamaican Cuisine 

Is oxtail stew really a stew? I guess that's debatable but whats not is whether or not its one of the best damn dishes to warm you up on a cold 20 degree day. Or a 50 degree day in Jamaica. De-Jred Fine Jamaican Cuisine in Skokie does a really nice version that doesn't skimp on the oxtails swimming in brown gravy with butterbeans.

Jamaican Oxtail Stew
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Carne en su Jugo at El Solazo

I'm a fan of this popular family and fried restaurant on Pulaski near 56th street.  If you didn't read my Serious Eats review of their carne en su jugo, a specialty of the Jalisco region of Mexico. I suggest you do so HERE.

Mexican Carne en su Jugo
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Glenn's Diner
1820 W Montrose Ave
Chicago, IL 60613
(773) 506-1720

New England Seafood Company
3341 N Lincoln Ave
Chicago, IL 60657
(773) 871-3474

Tank Noodle Restaurant
4953 N Broadway St
Chicago, IL 60640
(773) 878-2253

De-Jred Fine Jamaican Cuisine
4901 Oakton St
Skokie, IL 60077
(847) 983-4582

El Solazo
5600 S Pulaski Rd
Chicago, IL 60629
(773) 627-5047

Monday, November 11, 2013

Especialidad de la Casa

-Eating like a Mayan King in the Windy City

Welcome to the inaugural post from the newest S'C'&C series. I try my best to give people a real locals view of the cities best eateries with an emphasis on the off the beaten path places. There's many things Chicago is good at when it comes to food. So many that most folks answers would vary when it comes to the cities #1 strength in it. I will never have an exact definitive answer for that question but will always mention the cities Mexican food when talking about why it's such a great place to eat. In this newest segment I will document some the specialties of the house at Chicago's mom and pop Mexican spots. I hope you like.
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Pozoleria Dona Esther

I went on a little excursion with some food friends recently that consisted of crossing off Mexican related spots on my "looks intriguing enough to try list" The first place up was this place due to its name. Anytime a mexican place has a speific food in its name that isnt tacos or burritos it gets a look in my book. It had been on my radar for a few months now. Since there were five of us it was as good of a time as ever to try the place since the weather has turned and of course the ever resourceful ordering power was there.

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An un-yelped gem on 59th just west of Kedzie

We we're there for the pozole and it was pretty refreshing to see they didn't have much else on the menu besides the usual suspects and menudo. Pozole is a Mexican stew common in many states. It has mentions in books that trace back to the 1500's. Of course it's developed over time into different styles that vary by each Mexican state but the maize (whole hominy kernels) is what has always remained in it. Once thought of as a sacred meal by the Aztecs who also considered maize a sacred plant. Way back when the common meat used in the special stew was human flesh. Then people started acting a little more normal and regularly consumed animals replaced we the people. At Dona Esther they offer both a verde and a rojo blend in cups ($5) and bowls ($9). I also think I remember seeing gallons available to go. We got a bowl of each.

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Verde (green) and Rojo (red) Bowls of Pozole

The Verde came with chicken while the Rojo is with pork. Bowlss come with a plate of garnish consisting of cilantro, limes, diced cabbage, sliced radish, chile de arbol peppers, Mexican oregano and a couple of other thing's I'm forgetting. Either way, add it all in. I thought the red one with nice sized chunks of pork with some sinew scattered here and there was the winner but the green bowl with shredded chicken was also good. The broths had real flavor, no bouillon or anything artificial that I could taste and the texture of each was really smooth and pleasant. I didnt really get a chance to talk to the couple running the place but the lady working the front was really accommodating and the guy preparing the bowls seemed very happy that we were enjoying ourselves. It was as good of a bowl of pozole as I've had so I know I'll be going back soon. Winter is coming.

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Excellent Pozole
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Enchiladas Lupita Restaurant

Near the end of 47th Street

We stopped thru here the same trip as the one up above for the exact same reason. Enchiladas in the name was all I needed to do so. Seeing as though they're one of my favorite dishes from my favorite type of food I was all about giving Lupita and her enchiladas a try. The menu featured quite a few other things but you don't not try the namesake dish the first time around. An order of green with chicken and red with steak made for a really nice lunch. Like tacos its all about good ingredients and care with enchiladas. These had both of those in them. They're not hard to make but not always good. Basically it was as if we were at Lupita's house and she was serving her specialty. A nice place to have for those that live in the neighborhood.

Rojo Enchiladas
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El Pollo Real

A Mexican Grilled Chicken Gem on 31st Street in Little Village

I hope all readers here have been following the southside eats column I've been doing over at Serious Eats. One of the first places featured in it was whats now one of my favorite little shacks in the city. They're putting out real deal charcoal grilled chicken in the form of the regional Mexican specialty of Sinaloa, it's namesake state.The people are great and their chicken is even better. Click the link below to read more.

Click HERE for Serious Eats Article

Charcoal Grilled Chicken at El Pollo Real
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Taqueria Juanita's

Located at 59th and South Richmond

I stopped thru here this past summer when riding by I saw the "La Casa Del Pambazo" on their awning. If you've never had a pambazo it's a sandwich very similar to the torta. The only difference being the bread is dipped in a red guajillo sauce with the common filling usually being chorizo con papas. There's usually a place at Maxwell Street Market that makes some pretty good ones and these weren't bad either but I'm really just not big on tortas. I like them but only enjoy a couple a year.

Chorizo and Potato Pambazo
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Los Pinoleros

Mexican Restaurant in Stickney, IL

Last stop on this trip is in the village of Stickney. Riding by while on a mission for something else non food related I noticed this corner restaurant called Los Pinoleros that advertised food from the Mexican state of Durango on the awning. I said what the heck and went inside to give it a try. In northern Mexico where Durango is located, tacos aren't the norm as far as quick snacks go. You're much more likely to find small burritos filled with guisados and gorditas. At Los Pinoleros they mention right on the menu that their especialidad de la casa are gorditas de chile pasado. So I had to order one of those and it ended up being much better than I thought so I ordered another. The gordita pocket was made to order and while I'm usually a fan of meat in my treats, I really loved the combo of it with the melted cheese and dried hot peppers inside. Its a shame most Americans associate gorditas with those monstrosities served at Glen Bell's joints.

Gordita de Chile Pasado (Dried Hot Peppers and Cheese)
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Pozoleria Dona Esther
3211 W. 59th St
Chicago, IL 60629
(312) 287-6757

Enchiladas Lupita Restaurant
4151 W 47th St
Chicago, IL 60632
(773) 869-9030

El Pollo Real
3823 W 31st St
Chicago, IL 60623
(773) 847-3907

Taqueria Juanita's
Located on 59th Street off Richmond
(773) 776-7551

Los Pinoleros
6603 W Pershing Rd
Stickney, IL 60402
(708) 639-7172

Friday, November 8, 2013

Neckbone Gumbo

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Winter is coming! Mardi Gras too! So I thought I would share an original recipe here today that makes fotr great food for either or. I did a clear out the freezer gumbo one weekend that will become my standard recipe for batches of brown. I decided to use the oven method for the roux which worked out great. I basically followed as so according to this link HERE and was very, very pleased. When it comes to gumbo, it's all about the roux.

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A Dark Roux (Preferred by Cajuns) done in the oven

You're still going to need the time to make this roux although you wont have to hover over it constantly while doing so. It just needs a mix every 20 minutes. You could also choose to take it out of the oven before it's spent an entire two hours for a lighter colored roux. Though this dark Cajun version adds a super nutty, rich deep complex flavor into the mix. The roux keeps in the fridge for a couple months so dont make the same mistake I did and make enough for only one pots worth.

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Cajun Flour Dusted Pork Neck Bones

I had a 2 pound package of neckbones, 3 Andouille links from P & E Mullins Local in New Buffalo and a pound of shrimp in the freezer so I cleared those out and shopped for the Holy Trinity (Bell Pepper, Onion, Celery) and some okra. As far as spices and seasonings go I used Tony Chachere's seasoning with some fresh white pepper, dried thyme and a couple bay leafs. Pass the hot sauce bottle around when served.

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Roux cooking with the diced bell peppers, celery, onions and garlic

After browning the neckbones I tossed them in a pot with some chicken stock and let them simmer until fall off the bone. When ready I took all the meat off and saved it along with the stock which I skimmed the next morning. The neckbone stock along with another can of chicken stock would go into the pot with the seasonings and the sauteed Andouille to simmer with the Trinity and roux for 45 minutes. Add the neckbone meat and then the shrimp and okra go in last. It's ready to serve after the shrimp cook thru. My new gold standard as far as made at home goes. I like to add hard boiled egg into my bowl. As always it's even better on day's two and three .Stay warm y'all

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Cajun Gumbo made with Pork Neckbones, Shrimp, Andouille and Okra
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