Air Fryer Asparagus

Air Fryer Asparagus

Preheat air fryer to 400.

In a bowl, toss trimmed asparagus with olive oil, salt, pepper, italian seaonsing and parmasean cheese (if desired)

Place in single layer in air fryer and cook for 5-8 minutes until desired tenderness. 

Chcken and Andouille Sausage Gumbo

 Emeril Lagrasse's recipe.

This is very much the way I learned to make it.  I have to admit that when I make gumbo, I don't really use a recipe.  But if I did, this would be the one.

INGREDIENTS

• 1 recipe Rich Chicken Stock, with reserved chicken meat
• 1 cup vegetable oil
• 1 cup all-purpose flour 
• 3 medium onions, chopped
• 2 ribs celery, finely chopped
• 3 tablespoons minced garlic
• 1 green bell pepper, seeded and finely chopped
• 1/2 teaspoon cayenne pepper, plus more to taste
• 1 tablespoon Tony Checere's Creole seasoning or more..to taste. 
• 1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
• 1 1/2 teaspoons salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 bunch green onions, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley
• Cooked white rice, for serving
• Louisiana hot sauce, for serving
• Filé powder, for serving (optional)

Instructions

• Boil a chicken until done.  Remove chicken and debone it into chunks. Reserve broth and let it cool.

• Make your roux in the microwave until it is dark brown, the color of milk chocolate.

• Transfer to your cast iron pot.  

• Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. (Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Check water level to make sure it is at the thickness you prefer.

• Add the chicken to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

DIRE

• Make the

Air Fryer Jalapeno Poppers

 Large jalapenos

Bacon

Cream Cheese

Slice the jalapenos in half and core them..  Put a strip of cream cheese down one side. Place the other side back on top.  Roll the pepper acoss the strip of bacon until covered.  Secure with toothpick(s)

Do this for each pepper you are cooking.

Place in air fryer basket (no need to oil) and cook at 370 for 8 to 9 minutes or until bacon is done to your desired crispness. 

 Instant Pot Ribs

Ingredients:

2 cups water or Dr. Pepper (not diet)

1 tbs. Liquid Smoke 

2 lbs ribs cut to fit into pot.

Your favorite rub (I have a rub recipe that we like and is included ..search for Gina's Brisket Rub)

Instructions:

Pat ribs dry.  Cover with rub.  Let set for an hour or more.

Put the liquid ingredients in bottom of instant pot.

Arrange ribs on trivet.

Cover, seal, and pressure cook on high for 40 minutes.  Use a natural release.

Remove ribs from pot, slather with your favorite bbq sauce and finish them on the grill or under the broiler until they have that nice kinda crispy look on the outside.

These are so tender...

Microwave roux

Ingredients: 

1 cup flour

3/4 cup vegetable oil

Optional:

2 cups chopped onions

3 cloves minced garlic

1/4 of a bell pepper chopped

2 celery ribs chopped

In large 8 cup Pyrex class measuring cup, combine the flour and roux.  Cook on high in micorwave for 6 minutes.  After 6 minutes, very carefully take it out.  Add vegetables if you are using them.  Stir well.

Microwave at 30 second intervals, stirring between intervals, until the roux is the color you desire.  I usually cook mine until it is a dark pecan color.  

For gumbos, I make a very dark roux, but for bisques and other creole dishes, I usually use a lighter roux.  It is up to you.

After roux is desired color, add enought HOT water to make four cups.  

This freezes well if you want to keep some on hand for future uses.

Instant Pot Vindaloo

 Vindaloo in Instant Pot

Ingredients

1/4 cup vegetable or olive oil

1 medium onion cut into slices

4 garlic cloves, minced (I add an extra one)

2 tsps cayenne pepper or more to taste

2 teaspoons of your favorite curry poweder ( we use a very hot one and sometimes I up it to 3 to 4 teaspoons)

1 tsp smoked paprika

1 tsp salt

1/2 tsp ginger

1/4 tsp cinammon

1/4 tsp black pepper

1/2 cup chicken stock

1/4 cup rice vinegar (apple cider will do if you don't have rice)

2 lbs. cubed pork or beef  or hchiken thighs if you prefer

steamed rice for serving

Set pot to saute.  Saute onion and garlic. Add the rest of the spices until it starts to make a paste. Stir so it doesn't burn.  About 1 to 2 minutes.  Add stock and vinegar slowly and bring to simmer.  Scrape all the browned bits off bottom and simmer until your desired thickness

Add the meat.  Lock the lid into place.  Pressure cook on high for 25 minutes.  Natural release for 15 minutes, then quick release.

If you want a thicker sauce, remove the meat and select saute, let simmer until sauce is as thick as you want.

Plate meat with sauce on top and serve with the prepared rice. 

Biscuits

 Yogurt or Buttermilk Biscuits

Ingredients:

3 cups all purpose flour

1/2 tb sugar 

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter or lard cut in pieces (the colder the better)

3/4 cup Greek PLAIN yogurt or Buttermilk

1 large egg 

3 tbs cold water if you are using yogurt

Preheat oven to 400.  Lightly butter your pan or cast iron skillet.

Sift dry ingredients together.  Cut in butter with knives, pastry blender or fingers until you have a small pea like consistency.  Should resemble a coarse meal.

In large measuring cup, whisk egg and buttermilk or yogurt together.  Add the 3 tbls water if using yogurt.

Gradually add this to your dry ingredients.  Mix until the dough come together..dump on a lightly floured board or counter top and knead the dough until it holds together.  Don't over work it.

Roll out into a 1" thick circle. Use cutter or glass to cut out your biscuits.  Place on your baking sheet or inside your cast iron skillet.

Bake at 400 for for 12 to 14 minutes.

AIR FRYER instructions

Line basket with parchment paper cut to fit.  Or if you don't have parchment paper, use foil.  If you aren't using the ones that are specifically made for the air fryer, poke some holes in your paper/foil.

Put biscuits in basket, spacing about 1 inch apart.

Cook at 400 for about 9 minutes.