ROASTED CORN PASTA SALAD

1 Tablespoon butter
1 Tablespoon cooking oil
½ cup diced red onion
1 ½ cups frozen corn
4 ½ cups uncooked fusilli
1 cups mayo
1 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree
Salt to taste

1) Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.
2) Cook fusilli as directed and cool under running water.
3) Combine cilantro, chipotle and may on food processor and puree.
4) Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.

Notes:
-Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores. Before using place the contents of the can in a food processor and puree well.

-This recipe is a downsized version of the restaurant version so some amount may require slight adjustments.

74th St. Gumbo

8 cups flour
2 cups canola oil
1-1/2 cups olive oil
3 tablespoons each: oregano, thyme, chili powder, chill flakes, file (powdered sassafrass leaves), black pepper, salt
1 tablespoon cayenne pepper
3 bay leaves
1/2 cup garlic, chopped fine
1 gallon warm chicken stock, preferably homemade
2 cups tomato juice
2 cups clam juice
3 yellow onions, chopped
4 stalks celery, chopped
3 green peppers, chopped
3 red peppers, chopped
9 Anaheim chiles, chopped
5 large tomatoes, chopped
8 bratwurst, roasted at 400 degrees for 30 minutes, cooled and cut into chunks
2 whole chickens, roasted at 400 degrees for approximately 80 minutes, then cooled and shredded
3 cups bay shrimp

Combine flour and oils and heat in a large stockpot over low heat for approximately 4 hours, stirring regularly to ensure the mixture doesn’t slick or bum. Once it’s reached a dark caramel color, add the spices and garlic. Stir.

Remove from the heat and slowly add the warmed stock. Stir until smooth, thoroughly mixing the roux and the liquid. It should be the consistency of a thick pudding.

Add the tomato and clam juices. Add the chopped vegetables and roasted bratwurst. Add more stock or water if the mixture seems too thick.

Cook over low heat until vegetables are soft and translucent, about 5 hours. Cool overnight in the refrigerator.

To serve, reheat and add shredded chicken and bay shrimp. Taste and adjust for seasonings- Serve over steamed rice or Dirty Rice (recipe follows)

Yield: 24 servings

Dirty Rice

1/4 cup canola oil
4 caps white rice
8 cups cold water

2 tablespoons each, chili powder, cumin, black pepper, chili flakes, salt

Heat oil over medium heat in a large pot. Add rice and fry until golden, stirring frequently. When rice is browned, add the spices and continue cooking for 5 minutes. Add cold water, bring to a boil and cover. Reduce the heat to low and cook until rice is tender, approximately 20-25 minutes.

Yield: 12 servings