Pheasant Andouille Gumbo

About the music: This recipe takes a long time to make, and we mean a long time. But you’re only really intensively cooking for about two hours. Here at Sandwich Funk we like to keep an open mind, and sometimes that means pairing recipes with something other than what is expected. Sure, we could have thrown together some Tab Benoit or some NOLA zydeco but we didn’t, so sue us. We decided to pair this meal with Orchard Lounge’s – Time and Edit Wait for No Man. This mix is two straight hours of soulful edits of classic jams you will probably recognize, and some you will not. But one thing is guaranteed, you will be dancing.

 

Serves: A Shitload of People
Prep Time: All Afternoon

Ingredients:
3 1/2 lbs. pheasant breast (de-boned)
1 1/4 cups all-purpose flour (in all)
2 cups chopped yellow onions
2 cups chopped green peppers
1 1/2 cups chopped celery
15 cups (3 quarts plus 3 cups in all) chicken stock
vegetable oil for frying
1 tsp. minced garlic
3 bay leaves
1/2 lb. andouille sausage cut into pieces (may substitute with kalbasa sausage)
1 1/2 cups cooked rice
Seasoning mix

Seasoning Mix:
1 1/2 Tbsp. salt
2 tsp. paprika
1 1/2 tsp. white pepper
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
3/4 tsp. dry mustard
3/4 tsp. black pepper
1/2 tsp. ground cumin

In a small bowl, combine the seasoning mix ingredients thoroughly; sprinkle 1 Tbsp. of the mix on both sides of the hen pieces, patting it in with your hands. In a plastic bag, add 1 Tbsp. of spice mix with 1 cup of flour and mix well. Dredge the pieces in the flour, reserving the excess flour.

Combine 1/2 cup each of the onions, bell peppers and celery in a small bowl and set aside.

Place 8 cups of the stock in a 5 1/2 quart saucepan or large Dutch oven and bring to a simmer (do not boil!). Meanwhile, heat 1/2 inch oil in a large skillet to 350 degrees. Fry the hen cutlets in the hot oil until browned on each side, about 2-4 minutes per side. Do not overcrowd (if the drippings start getting dark brown, reduce heat). Drain on paper towels. When cool enough to handle, cut into bite-sized pieces.

Pour the hot oil from the skillet, leaving 1/4 cup oil (and as much sediment as possible) in the pan. Whisk any sediment sticking to the bottom of the pan with a metal whisk. Turn heat to high and heat until oil begins to smoke. Meanwhile, measure out the reserved flour and enough additional flour to make 1/4 cup. Using a long-handled metal whisk or wooden spoon, gradually stir the flour into the hot oil. Cook, whisking constantly or stirring briskly until the roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch or splash your skin. Remove from heat and immediately stir in the reserved 1/2 cup each of the onions, bell peppers, and celery until well mixed. Continue stirring about 1 minute.

Add the roux by spoonfuls to the simmering stock, stirring between each addition until roux is dissolved. Stir in 1 Tbsp. of the seasoning mix. Turn heat to high and boil the stock mixture for about 35 minutes. Add 2 cups of the stock, return to a boil, and boil about 30 minutes. Add the remaining 5 cups stock, return to a boil, and boil 5 minutes more. (Optional step: remove from heat, stain liquid, discard solids, and return liquid to saucepan.) Turn to high heat. Add the pheasant pieces, the remaining onions, bell peppers and celery. Add the garlic and bay leaves and mix well. Stir in the andouille and reduce heat to very low; simmer about 4 hours, stirring occasionally so gumbo won’t scorch. Skim off oil from the surface as mixture cooks. Serve immediately.

To serve for a main course, mount 1/4 cup rice in the middle of each serving bowl. Spoon about 1 cup of gumbo over the rice, and pair with side salad of your choice.

- If you really want to make this a party, go over to fancyfunk for the entire story. They take this recipe to the next level by incorporating all the details to make this feast into a true event.

Fried Goat Cheese Balls with Chipotle Aioli

About the music: this dish is 100% savory with a kick of spice. We chose some soulful jams with a little flare to them to match this dish. Plus, it’s probably going to be your appetizer so the music is a good jumping off point for the rest of your evening. The first artist, Michael Kiwanaka, was unknown to us a week ago, but his folk influence jazzed out jams have really won us over in recent listenings. As for the rest of the music, it’s hard to improve on the classics so we layed out a pretty star studded tracklist.

Serves: 8
Prep Time: 30 minutes

Ingredients:
1 log of goat cheese
2 handfuls of bread crumbs
1 handful of crushed walnuts
1/4 cup vegetable oil
2 eggs whipped
Black pepper to taste
Red pepper flakes to taste
Dried basil to taste

Chipotle Aioli:
1 cup mayonnaise
2 tbsp chopped chives
2 minced garlic cloves
2 1/2 tsp fresh lime juice
2 tsp chili powder
1 tsp chipotle adobo sauce
(you can sub adobo for chipotle chili powder)

For the Aioli, combine and whisk all ingredients in a medium sized bowl until everything is blended together nicely. Check the heat level as you may want to add more hots, or lime if you were a little heavy-handed at the beginning. Once the spice level is right chill the aioli until the fried goat cheese is ready to serve.

Now for the cheese balls, take the goat cheese and combine it with the red pepper flakes, dried basil, and ground black pepper. Take out two plates and one bowl from your respective cabinets. Whisk the eggs together in the bowl and place the bread crumbs and walnuts on one of the plates, leaving the last one open so you can place the readied cheese balls on it. Form the cheese mixture into balls about half the size of a golf ball and then dip them into the eggs followed by the bread crumbs/walnuts until they are fully coated. Fill a small skillet with about a 1/4 of an inch of oil and start to heat it up. You are going to want to get the oil pretty hot, but not too hot…you know, that just right temperature where if the oil were porridge, Goldilocks would be chowing face on it. Carefully lower the cheese balls into the oil and wait until they have browned fully, flipping them as necessary. Remove them from the oil and place them upon a paper towel until you are ready to serve them, which should be right about know because they are delicious and I don’t know how you could hold off on eating them. Plate them up right and serve with a healthy dollop of aioli.

Buttered Cinnamon Rum Cider

About the music: It’s getting chilly up here in Boulder these days, so we decided to expand our horizons and start including some delicious drinks. We chose to unplug our electronic beats and pair this concoction with a light dose melodic grooves. Enjoy.

 

 

Serves 6-9
Prep Time: 20 minutes

Ingredients:
1L dark rum
2L apple cider
6 cloves
1/2 tsp. Cinnamon
1/2 tsp. all spice
pinch of nutmeg
pinch of indian masala spice
Butter to taste

 

 

Heat the cider in a large pot until near boiling. Add all of the spices and still regularly until you can smell cloves and cinnamon from the farthest reaches of your homestead. Pour a proper serving a rum into your glass or mug and then ladle in that delicious spiced cider. Your drink is going to absolutely reek of rum until you take out the butter and shave off a nice pad to add into your elixer. The butter cuts through the smell of the rum and your left with an incredibly delicious drink to enjoy on a cold night.