Recipe of the Month

Here we'll show you what you can do with some of the fresh foods found at the market.

Shrimp Gumbo
February 2007

Perfect for Mardi Gras celebrations -- or just make any meal a celebration! Also note that ALL ingredients for this dish can be purchased in the market, from shrimp to hot sauce.

INGREDIENTS
1/2 cup (1 stick) butter
1/2 cup all purpose flour
1 large onion, chopped
1/2 green bell pepper, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1/2 cup chopped parsley, plus extra for garnish
4 cups chicken broth (or vegetarian boullion in 4 cups water)
2 cups sliced okra
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Tabasco sauce, to taste (or cayenne pepper, to taste)
2 lbs. raw large shrimp, peeled and deveined
salt, to taste
4 cups hot cooked rice

Melt the butter in a large pot over medium heat. Slowly stir in the flour. Cook, stirring constantly, until the roux is dark brown, being careful not to let it burn, about 15 minutes.

Add the onion, bell pepper, celery, garlic and parsley to the roux. Cook, stirring constantly, until the vegetables are tender, about 5 minutes. Slowly stir in the broth, then add the okra, pepper, Worcestershire and a few dashes of Tabasco sauce or cayenne. Cover; simmer on low 30 minutes.

Add the shrimp; simmer 3 to 5 minutes or until the shrimp turn pink and opaque. Season to taste with salt and additional pepper and spice. Serve over rice; garnish with additional chopped fresh parsley.

Makes 8 servings.

Winter Harvest Soup
January 2007

January and February are the peak harvest months for carrots, Turnips, turnip greens, and collards! See the recipe below for a great way to include them all in one dish!

INGREDIENTS:
1 gallon plus 1 qt. chicken broth
1/2 lb. chopped collard greens
1/2 lb. chopped turnip greens
1 large onion, chopped
6 cloves of garlic, minced
1 Tbsp. crushed red pepper flakes
1/2 lb. bacon slices
2 C diced potato
1 C diced red onion
1 C diced turnips
1 C diced carrots
1 C diced celery
1/2 tsp salt + 1/2 tsp pepper

PREPARATION:

1. Bring first 7 ingredients to a boil, then simmer, uncovered, for 1 hour, stirring occasionally.
2. Cook bacon in skillet until crisp. Remove bacon and reserve drippings.
3. Crumble bacon and return to skillet with the potatoes, red onion, turnips, carrots, and celery. Cook this over medium heat for 10 minutes, stirring often.
4. Add the potato mixture to the greens and cook over low heat for 45 minutes, stirring occasionally.
5. Serve with cornbread.

Makes 6 quarts.

Slow Roasted Vidalia Onion Soup
December 2006

The vidalia onion is a A Vidalia onion is a sweet onion of certain varieties, grown in a production area defined by law in Georgia. The Vidalia onion was named Georgia's official state vegetable in 1990.

This recipes comes was originally published by The Vidalia Onion Committee, Vidalia, GA, and comes from Michael Tuohy, chef/Owner of Woodfire Grill, Atlanta, GA.

You can find this delcious recipe online at www.vidaliaonion.org.

Makes 12 servings.

Deep Fried Chitterlings
November 2006

The Market is one the biggest sellers of chitterlings in the country. Here's a recipe.

INGREDIENTS:
2 pounds chitterlings
1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying

PREPARATION:

1. Clean and Prepare chitterlings. Wash chitterlings 3 or 4 times. (For further instructions on safely preparing chitterlings, click here.)
2. Place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired. Simmer for 2 hours or until chitterlings are tender.
3. Beat egg with 1 tablespoon water.
4. Cut boiled chitterlings into pieces about the size of oysters.
5. Dip each piece into egg mixture then roll in crumbs.
6. Fry in oil at about 370° F until golden brown.

Serves 6.