Today's menu starts with

[Skidmore]

Sausage & Chicken Gumbo over White Rice, side of cole slaw, French bread, and a fine wine. Dessert: Peach praline cobbler.

[spindrifter]

1. Peach praline cobbler sounds great!

[Skidmore]

2. I need to get that recipe up here.

Basically, it is a graham cracker and pecan and brown sugar crust (butter based) with sliced peaches seasoned with nutmeg arranged on top and a Bisquick mixture poured over the top. It really is good, especially with vanilla bean ice cream topping it.

[Skidmore]

3. Guys, it's okay to add corn to gumbo, right?

I added corn and chopped tomatoes and okra because we have a bunch from the garden I need to use. I wish I could add shellfish but my son-in-law is deathly allergic to shellfish, and I love the guy.

[mike_c]

4. yes-- but THE secret to a good gumbo...

...is a dark, dark roux. Don't be usin' no file powder instead! Keep cooking that roux until it's nearly as dark as coffee-- but don't let it burn. And use okra, of course. Smoked sausage and poulty. Beyond that, gumbo can be as variable as you want it!

[Skidmore]

6. I did the roux dark, really dark. I like making roux and I've got that

skill down pat. There's something really satisfying about making a good roux. And I never ever buy file powder. I don't even know what it's made from, just that some people use it in gumbos. I just wasn't certain about adding the corn because I've never had a gumbo with corn in it. My gumbo has onions, green peppers, celery stalks, fresh garlic, fresh parsley, fresh thyme, and fresh oregano, sausage, chicken, and I added my blend of creole seasoning I make up from paprika, garlic powder, onion powder, dried thyme, basil, oregano, cayenne, celery seed, black pepper, and white pepper. It's simmering now.

[spindrifter]

5. Yes! The recipe!

[Skidmore]

7. Here goes.

Praline Peach Cobbler
Prep: 10 min. Bake 50 min in 350 F oven

Ingredients;

1 cup graham cracker crumbs
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/2 cup butter or margarine, melted
2 29-oz cans of sliced peaches drained or an equivalent quantity of sliced fresh peaches
2 teaspoons prepared cinnamon-sugar
1 cup Bisquick
1 cup granulated sugar
1 cup milk

1. heat oven to 350, spray retangular pan 13x9x2, with cooking spray
2. mix graham cracker crumbs, pecans, brown sugar, and butter and press evenly in bottom of the pan. Arrange peaches on crust and sprinkle with cinnamon-sugar (I add a little nutmeg too). Mix Bisquick, granulated sugar, and milk and pour mixture over the peaches.
3. Bake 45-50 minuts until golden. Serve warm. 8-12 servings.

This refrigerates and keeps nicely. We like it with a scoop of ice cream or a little heavy cream poured over it. One of these winter days I'm going to make a rum or brandy sauce or a hard sauce and try it with that.

Enjoy. We sure do.

[spindrifter]

8. Thanks!

[NMDemDist2]

9. OOOOO that's a Keeper! and I live within a mile of a HUGE!!11! pecan

orchard

:bounce:

that's gonna be a Xmas dish when my SMom comes

:yourock:

[Skidmore]

10. Wow! a whole orchard of pecans!!! I'm so jealous.

Pecans are my favorite nut. I adore them but they are so expensive up in this area. What do they cost down there right off the tree? And do they ship? They should be a separate food group--like chocolate and mushrooms. Some foods just stand on their own.

[NMDemDist2]

11. you gave me the perfect excuse to drop by the gift shop there

it's not "season" yet so I haven't checked it out. but I will and I'll post the info next week sometime

PM if you don't hear from me by Thursday OK? it's still a bit hectic around here.....

[Skidmore]

12. Oh, thanks. I'd appreciate the info. No rush.

I love to have pecans around or the Christmas holiday season. Last year they were running about $12/lb here.