Stainless steel salt and pepper shakers

By admin  

Stainless Steel Salt and Pepper shakers

Whoops We werent able to display any results 009
Whoops We werent able to display any results 009
Time Remaining:

Anyone have links to a great jumbalaya recipe?

when it's done I'll mail you a spoonfull, ooh lawdy

you could try....

Or just simply

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

*Cook's Note: This recipe has been scaled down from its original version so that it can more easily made.
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.

Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)

Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.

Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)

When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!

After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

Alternate Method:
If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.

For a richer jambalaya substitute turkey stock for the chicken stock called for above.

If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.

Plate Presentation:
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.

Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with Salt shakers and a selection of hot pepper sauces.

The retro look of the fifties is a very popular style right now, and nowhere is it more fun to recreate a retro style in the kitchen. Create your own kitchen retro colors fifty is easier than you think, are really bright and pop your kitchen. Get your inspiration from vintage magazines or Classic comedy programs. Nothing adds more charm or appeal to a modern kitchen, a retro makeover.

First, decide their color scheme. Do you gravitate toward the primary colors and bold patterns of fruit, echoing the 1940s, or Rose, Aqua, Chrome, jadeite green, yellow sun and the 1950's? Another mod style with shades of blue, orange and brown 1960s and 1970s. Paint the walls these retro colors is the best way change the appearance of a room. Carry your paint chips every time you go shopping so you know everything that will match perfect for retro colors you have chosen.

If you have the money for this, a total retro Makeover include appliances in stainless steel or those in retro colors like yellow or red. Even toasters and come in a blender retro-look stainless steel versions. Reproductions of old devices make a dramatic design statement without sacrificing performance and comfort.

Your next step is furniture and cabinets. Replace your kitchen table with a whole room boring Formica-top with chrome legs and vinyl seats. This piece goes back quickly become the center of the room. If you want to replace the floor, there are many options. Tile paintings One of the most popular for a retro look always great black and white. Regarding lighting, choose a style that complements your decor retro, but remember that cooking should be used, so be sure to provide adequate lighting for food preparation.

You can not go wrong by adding retro kitchen accessories. Looking for kitchen appliances in Vintage antique shops, but will look great displayed on the stove, but never used. Many have painted wooden handles that integrates perfectly with the color back. Frigidaire kitchen glass make a great way to replace their plastic remains of living during your stay in the retro theme. Brilliant printing or jade green bowls is another excellent example of retro kitchenware old who can still be used in your kitchen.

Vintage Clothing, such as handles, tablecloths, are still very affordable and can be found in almost any vintage store. They have a great impact on the appearance of your kitchen. Remember the curtains of time for your windows.

Do you have extra wall space in your kitchen? Use to show a collection of figurines and antique Salt and pepper shakers, clock kitchen Atomic funky, op art pieces Single, or anything else that just screams "retro" for you. You can find pieces of real time, or more new models designed to look retro.

Retro kitchens are a great choice for those seeking a return to simpler times, as his children. These ideas for decorating your kitchen can easily make the best rooms in the house.

Why not relive the 1950's with a Classic Pedal Cars we have a fantastic selection of Sad Face Cars you'll love them!

Vintage Salt and Pepper Shakers