"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Saturday, September 1, 2012

Recipes: Lazy Gumbo and Lazier Cornbread

Stir up the cornbread batter according to package directions, place in a pie plate; microwave for 5 minutes. It won't brown, but it'll be ready to be cut and buttered, and mostly we like white cornbread down here anyway. Yellow is eaten by Yankees out east.

The "lazy" gumbo begins with a can of product from Glory. They have a whole line of Southern-style food, like canned collards, or canned potatoes and green beans, or fried apples, or plain okra and tomatoes. I like the okra and tomatoes with corn; a Midwestern touch for gumbo.

Start with a tablespoon of butter and a tablespoon of flour in a saucepan. Heat the pan and whisk the butter and flour around and cook until they're unified and the color of a penny and the flour no longer tastes raw. Then pour the can of vegetables into the saucepan, add a can of water and some tomato, whether sauce or chopped. Cut up and throw in any meat, ham or bacon available. Simmer until it looks good. Add shrimp. If shrimp are raw, cook in the gumbo for five minutes; if cooked, heat them through. And don't forget the hot sauce! Better lazy gumbo than none.

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