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BC’s Jumbo Gumbo
Servings: 10

1 3-4 lb. whole chicken
1 gallon water
4 sprigs fresh thyme
1 bay leaf
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 large onion, large dice
1 celery stalk, large dice
1 carrot, large dice

1 cup reserved bacon fat
½ lb. andouille sausage, medium dice
2 cups onion, large dice
1 cup celery, large dice
1 cup green pepper, large dice
1 cup red pepper, large dice
1 poblano chili, large dice
4 tablespoons fresh garlic, chopped
2 cups all-purpose flour
1 teaspoon celery seed
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon curry powder

1 teaspoon red pepper flakes
2 teaspoons dried rosemary, pulsed in spice mill
1 teaspoon fennel seed, pulsed in spice mill
1 teaspoon ground allspice
¼ teaspoon ground cloves
2 bay leaves
2 cups canned diced tomato
2 tablespoons pickapeppa sauce
2 tablespoons Worcestershire sauce
2 drops habanero, Tabasco, or other hot sauce to taste
3 cups fresh or frozen sliced okra
2 lbs. peeled medium raw shrimp
2 tablespoons gumbo file powder
½ cup dry sherry

Wash chicken in cold water, place in stockpot with herbs, seasonings, onion, celery and carrot, and cover with 1 gallon water. Bring to boil and simmer until chicken is tender, approximately 45 minutes. Remove chicken from broth. Strain broth and reserve. Allow chicken to cool, pick meat off of bones and cut in large dice.

Heat bacon fat in heavy-duty soup pot. Add sausage and vegetables, sautéing lightly. Add flour to form roux and cook over medium heat, stirring constantly until roux is golden-sand-colored, and vegetables are tender. Add seasonings. Add 3 quarts reserved chicken broth slowly to roux vegetable mix and bring to a boil. Add tomatoes and okra and simmer for 20-30 minutes. Add raw shrimp and reserved diced chicken, simmering until shrimp are cooked, about 5 – 8 minutes. Combine gumbo file and sherry and stir well, then add this mixture to gumbo. Give the gumbo a taste to see if additional seasonings (extra salt, hot sauce, etc.) are desired.

Serve with steamed white rice, green onion slivers and your favorite corn bread.


Old-Fashioned Vermont Caramel Apple Buckle
Servings: 6

8 apples
1 tablespoon butter
2 tablespoons turbinado sugar
¼ teaspoon ground cinnamon
1 pinch sea salt
2 tablespoons Calvados
2 tablespoons heavy cream
1/4 cup golden raisins
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 egg
4 tablespoons melted butter

Preheat oven to 325 degrees F.

Peel and core the apples, and slice into wedges.

Melt butter in a skillet. Add the apples. If needed, divide into two batches to avoid crowding the skillet. Allow apples to brown. Sprinkle with turbinado sugar, allowing the sugar to caramelize. Add the Calvados, cinnamon and salt, carefully tilting the skillet slightly to the flame—keeping a safe distance. After the brandy has flamed off, add cream, allowing to reduce and glaze the apples.

Remove mixture from the heat. Add the golden raisins. Place mixture in a baking dish, approximately 9” x 9”.
You want to fill the dish about 1 1/2” deep.

Combine sugar, flour and baking powder. Whisk egg and add to flour mixture, using two forks. Whisk in butter a little at a time using the two forks until mixture resembles wet sand and has pea-sized lumps. Reserve some of the butter to drizzle over the top when assembled.

Place topping over apple mixture until it is covered—do not pack topping tightly.

Drizzle small amount of melted butter over topping. Bake until golden brown, approximately 15 minutes.


Spiced Tomato Relish
Yield: 1 quart

2 ½ lbs. Roma tomatoes, peeled, seeded and small dice
1 ¾ cups red onion, minced
1 green pepper, seeded and small dice
1 jalapeno, seeded and small dice
1 tablespoon garlic, minced
2 tablespoons ginger, minced
2/3 cup red wine vinegar
1 ½ cups brown sugar
2/3 cup light corn syrup
½ cup tomato paste
4 teaspoons salt
¾ teaspoon ground white pepper
¾ teaspoon ground cinnamon
½ teaspoon mace
1 pinch ground clove

Combine all ingredients in a large non-reactive pot. Bring to a boil, reduce to a simmer and cook until candied and thick. Cool.


Baked Macaroni and White Cheddar Casserole
Servings: 6

3 quarts cooked macaroni, approx. 1 ½ lbs. dry
1 ½ cups heavy cream
1 teaspoon granulated garlic
1 ½ teaspoons celery seed
½ teaspoon white pepper
½ teaspoon grated nutmeg
1 teaspoon kosher salt
1 tablespoon Dijon mustard
3 cups aged white cheddar, shredded
1 cup Ritz cracker crumbs
¼ cup butter, melted
Preheat oven to 350 degrees F.

Lightly brush a shallow casserole dish with some of the melted butter.

In a large mixing bowl, combine macaroni, cream, seasonings and 2 cups of the shredded cheese. Add salt and pepper to taste.

Place mixture in casserole dish and top with remaining cheese and cracker crumbs, and drizzle with butter.

Bake until bubbly, approximately 30 - 45 minutes.