The poster advertising the eventAs you can see on the poster, I decided to introduce our students to shrimp étouffée (sticking with the Cajun theme established last time)...
Katherine peeling the shrimp and squeezing out the head fat
Jerry, a resident, helping dice the veggies
Many of the ingredients:
celery, scallions, onions, bell peppers (under the onions ;>), a creole spice mixture, and baked roux
Melting the butter, a base component of the sauce
The shrimp head fat, an important flavoring
Activating the roux
The finished product, before being poured over rice I also decided to bake a dessert this time, and cobbler was the first sweet southern specialty that jumped to mind. I originally wanted to make a peach, blueberry, or blackberry cobbler, but none of those are in season here, so none of them were available (except for perhaps canned / frozen versions, but I really wanted to make something completely fresh). That meant I needed to improvise. Katherine suggested mangoes, which are always plentiful here, and I thought that was a brilliant idea. Mango Cobbler it was!
Sliced mangoes, sugar, lemon juice, and butter
The crust dough, ready to be rolled
The crust is fitted atop the fruit, so we're set to bake
Digging in with vanilla ice cream on hand
The chow triangle rings!It was a great night, with a great turnout (over 30 residents), and we're looking forward to the next one!
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1 comment:
WOW! I am impressed! I am sure the evening was a total success and enjoyed by everyone =) (They are probably already waiting for Game Night 4)
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