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Wild Mushroom and Chicken Gumbo
Yep, Great Bowls of Fire again. This gumbo with non-traditional ingredients — mushrooms? and where’s the okra? — is one of Lisa’s favorites to make. The best part about many of these meals is that the flavors intensify over time and they can be even better as lunch the next day.
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Green Posole Stew
From perennial favorite Great Bowls of Fire comes this delicious stew of pork, hominy, and tomatillos. The book includes two or three other recipes for posole, but the inclusion of tomatillos in this one gives it a uniquely tart taste throughout.
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Chicken, Crab, and Andouille Jambalaya
We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!
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Brazilian Feijoada
From our most frequently used cookbook, Great Bowls of Fire, comes this Brazilian black bean and meat stew. The chipotle peppers and chorizo really complemented each other, although next time I’d use a spicier chorizo if I could find it. Great Bowls of Fire is a fantastic cookbook — a lot of the recipes only […]