Commercial coal-bearing sediments are located at or near the earth’s surface in many parts of eastern Oklahoma. Coal, first mined in Oklahoma in 1873, resulted in miners from many European nations immigrating to Oklahoma. They brought their culture and cuisine with them.
These German, Italian and eastern European immigrants adapted their culture and cuisine to the lifestyle of eastern Oklahoma, its people and its food sources. They learned how to brew Choc (short for Choctaw) beer from the Indians, and adapted their native cuisine to fruits, vegetables, etc. grown in Oklahoma.
The largest Italian population west of the Mississippi once resided in western Arkansas, eastern Oklahoma, and many wonderful restaurants such as Venetian Inn, Mary Meister’s, Pete’s Place, Isle of Capri and Roseanna’s still serve authentic Arkansas/Oklahoma-influenced Italian fare. Here is an Italian pasta sauce recipe with an eastern Oklahoma/western Arkansas flare.
v 28 oz whole tomatoes
v 12 oz tomato paste
v 1 med onion, chopped
v 1 to 2 cloves garlic, minced
v ¼ tsp black pepper
v ½ tsp thyme
v 1 tbsp parsley
v 1 tbsp oregano
v 1 ½ c Arkansas red wine (yes, grown from native grapes)
v 2 tsp salt
v 1 tsp sugar
v 1 tbsp olive oil
v ½ c chopped green pepper
v ½ c mushrooms
Use a 6-quart stew pot to sauté onion and green pepper in olive oil. When onion is soft and clear, add remaining ingredients, except the mushrooms. Stir well. Simmer over medium-low heat for at least an hour (longer is preferable). Add mushrooms 15 minutes before turning off heat. Buon appetito, pardner!
Eric'sWeb
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, July 13, 2009
Sunday, July 05, 2009
Devilicious Cheese Balls - a weekend recipe
I love cheese balls and found this recipe on the back of an Underwood Deviled Ham wrapper. I haven’t tried it yet but the recipe sounds yummy, and Marilyn promises she’ll whip up one for Father’s Day. I can hardly wait!
2 cans (4.25 oz. each) deviled ham.
1 (8 oz.) cream cheese, softened
1 package (.04 oz.) dry ranch style dressing
½ cup diced tomato
2 cups (8 oz.) shredded Cheddar cheese
½ roasted, unsalted sunflower seeds
Directions:
In a medium bowl, combine all ingredients except sunflower seeds. Refrigerate until firm enough to handle. Form into a ball and roll in sunflower seeds. Refrigerate until ready to serve. Makes one large cheese ball.
Eric'sWeb
2 cans (4.25 oz. each) deviled ham.
1 (8 oz.) cream cheese, softened
1 package (.04 oz.) dry ranch style dressing
½ cup diced tomato
2 cups (8 oz.) shredded Cheddar cheese
½ roasted, unsalted sunflower seeds
Directions:
In a medium bowl, combine all ingredients except sunflower seeds. Refrigerate until firm enough to handle. Form into a ball and roll in sunflower seeds. Refrigerate until ready to serve. Makes one large cheese ball.
Eric'sWeb
Tuesday, February 12, 2008
Bertrand's Chicken Gumbo
My Aunt Dot Pourteau recently published her second cookbook titled All the Foods We’ve Loved Before and I was happy to see recipes from my uncles, aunts, cousins, grandmother, and yes, even my own mother. Dot is a wonderful person as well as a wonderful cook. She was married to my Uncle Bertrand for many years before his untimely passing. Bertrand grew up in Oil City, Louisiana. He was of French extraction and his parents owned a cafe in the fabled oil town of Oil City.
To say that the Pourteau’s could cook is like saying the sky is blue. Here is a recipe from Aunt Dot’s wonderful cookbook. This is a very rare recipe that I don’t believe you will find anywhere else. It was perfected by a family of French descent that catered to the ravenous appetites of the oil patch. Try it if you get a chance and I’ll give you my Oklahoma guaranty that you won’t be disappointed.
1 large fryer (or equivalent in breast and thighs), cut up
1 1/2 medium onion, chopped
1 large bell pepper, chopped
5 cloves garlic, chopped fine
4 cubes chicken bouillon
3/4 teaspoon poultry seasoning
3 tablespoons cornstarch
rice
file
olive or canola oil
Clean chicken and remove skin. I use a Dutch oven to cook this dish in, spray bottom of pan with Pam to avoid sticking, put in the chicken skin and cook the fat out until skin is crisp. (This fat that is rendered out of the skin helps give it a little bit mor chicken flavor). Besides, Penny, our son Steven’s dog that is making a home with us at the time, loves chicken cracklings.
Salt and pepper chicken pieces. Fry chicken pieces until they are light brown. Take out the chicken and set aside. Add onion, celery, bell pepper and garlic. Add olive oil, if needed, to saute vegetables until they are limp. Sprinkle vegetables with a small amount of salt and pepper. They will smell soooo good. Add 1/32 cup flour and make a roux. Do not let the flour get very brown, just a light tan color. Add approximately 2 1/2 quarts boiling water slowly to roux and four cubes of chicken bouillion. Taste broth, as it may need to be reseasoned at this time.
Return browned chicken to broth, cook on low heat until tender (DO NOT OVERCOOK CHICKEN!). Remove chicken from broth. When ready to serve thicken the broth with about 3 tablespoons cornstarch in about 1/3 cup cold water. Slowly stir the slurry of cornstarch into broth. Let broth come back to a slight boil, then you can tell if the broth is as thick as you wish, if so return chicken to liquid and cook, very slowly to avoid scorching, about ten minutes.
TO SERVE: Put steamed rice in individual serving bowl and sprinkle with file, as desired. DO NOT put file in gumbo while cooking. Put chicken pieces over rice and ladle gumbo over all. May serve with a side order of salad. Lettuce, tomatoes, celery, carrots, and anything else you like. Garlic bread is also good with this meal.
http://www.ericwilder.com
To say that the Pourteau’s could cook is like saying the sky is blue. Here is a recipe from Aunt Dot’s wonderful cookbook. This is a very rare recipe that I don’t believe you will find anywhere else. It was perfected by a family of French descent that catered to the ravenous appetites of the oil patch. Try it if you get a chance and I’ll give you my Oklahoma guaranty that you won’t be disappointed.
1 large fryer (or equivalent in breast and thighs), cut up
1 1/2 medium onion, chopped
1 large bell pepper, chopped
5 cloves garlic, chopped fine
4 cubes chicken bouillon
3/4 teaspoon poultry seasoning
3 tablespoons cornstarch
rice
file
olive or canola oil
Clean chicken and remove skin. I use a Dutch oven to cook this dish in, spray bottom of pan with Pam to avoid sticking, put in the chicken skin and cook the fat out until skin is crisp. (This fat that is rendered out of the skin helps give it a little bit mor chicken flavor). Besides, Penny, our son Steven’s dog that is making a home with us at the time, loves chicken cracklings.
Salt and pepper chicken pieces. Fry chicken pieces until they are light brown. Take out the chicken and set aside. Add onion, celery, bell pepper and garlic. Add olive oil, if needed, to saute vegetables until they are limp. Sprinkle vegetables with a small amount of salt and pepper. They will smell soooo good. Add 1/32 cup flour and make a roux. Do not let the flour get very brown, just a light tan color. Add approximately 2 1/2 quarts boiling water slowly to roux and four cubes of chicken bouillion. Taste broth, as it may need to be reseasoned at this time.
Return browned chicken to broth, cook on low heat until tender (DO NOT OVERCOOK CHICKEN!). Remove chicken from broth. When ready to serve thicken the broth with about 3 tablespoons cornstarch in about 1/3 cup cold water. Slowly stir the slurry of cornstarch into broth. Let broth come back to a slight boil, then you can tell if the broth is as thick as you wish, if so return chicken to liquid and cook, very slowly to avoid scorching, about ten minutes.
TO SERVE: Put steamed rice in individual serving bowl and sprinkle with file, as desired. DO NOT put file in gumbo while cooking. Put chicken pieces over rice and ladle gumbo over all. May serve with a side order of salad. Lettuce, tomatoes, celery, carrots, and anything else you like. Garlic bread is also good with this meal.
http://www.ericwilder.com
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