Throwing caution to the wind I decided to not cook the usual traditional New Years Day fare. I decided to cook a big pot of turkey andouille gumbo and a root beer glazed ham. That is until my wife and I went to the supermarket and she insisted on cooking cabbage and blackeye peas. So we had a lot of food but it was all good and nobody complains when they get to take some home and we have some in the freezer ready to thaw and be enjoyed and loved on one of those cold or rainy and chilly days or nights.
In the past the ham always came out delicious but the outer bark with the brown sugar tended to come out a good bit darker and harder. Following directions exactly the same as always it came out much better this time for some reason I can't figure out. I did increase the glaze quantity by 50% to have more than usual.
Delicious!!!
Now when I said I made a big pot of Turkey Andouille gumbo I really meant a big pot. I reached up to the top shelf of the back room and grabbed my 24Qt. stainless steel stock pot which stands twelve inches tall and thirteen inches accross. I didn't cook the whole pot's worth but you can see in the picture how much I did cook.
This one(gumbo)in my opinion was quite possibly one of the best I've made yet. Now I did have some of the best andouille you can buy from Wayne Jacobs Smokehouse in Laplace which I picked up Monday morning. I do love going to Laplace to get those great smoked andouille and tasso from Wayne Jacobs and Bailey's but lately eveytime I go a spend over a c-note there. I've got to have a good supply in the freezer on hand. Lol...
Oh and there were other foods to go along with the already mentioned stuff. Potato salad, baked brie with peach preserves and homemade rolls to name a few as well as rum cake and mincemeat pie and an assortment of other sweets like pralines, cookies and fruit cake for dessert. Cocktails, wine and champagne flowed nicely too.
And then as a little lagniappe everyone left with a nice bag of fresh picked oranges from the two trees in the yard.
It was a nice New Years Day and I hope and wish everyone a great year with nothing but goodness and health.
In the past the ham always came out delicious but the outer bark with the brown sugar tended to come out a good bit darker and harder. Following directions exactly the same as always it came out much better this time for some reason I can't figure out. I did increase the glaze quantity by 50% to have more than usual.
Delicious!!!
Now when I said I made a big pot of Turkey Andouille gumbo I really meant a big pot. I reached up to the top shelf of the back room and grabbed my 24Qt. stainless steel stock pot which stands twelve inches tall and thirteen inches accross. I didn't cook the whole pot's worth but you can see in the picture how much I did cook.
This one(gumbo)in my opinion was quite possibly one of the best I've made yet. Now I did have some of the best andouille you can buy from Wayne Jacobs Smokehouse in Laplace which I picked up Monday morning. I do love going to Laplace to get those great smoked andouille and tasso from Wayne Jacobs and Bailey's but lately eveytime I go a spend over a c-note there. I've got to have a good supply in the freezer on hand. Lol...
Oh and there were other foods to go along with the already mentioned stuff. Potato salad, baked brie with peach preserves and homemade rolls to name a few as well as rum cake and mincemeat pie and an assortment of other sweets like pralines, cookies and fruit cake for dessert. Cocktails, wine and champagne flowed nicely too.
And then as a little lagniappe everyone left with a nice bag of fresh picked oranges from the two trees in the yard.
It was a nice New Years Day and I hope and wish everyone a great year with nothing but goodness and health.