• 8 •
February 2013
February 2013
• 9 •
The Chef’s Corner
Memorials, Honorariums & Gifts
IN MEMORY OF
SARA TURNER
James & Betty Fiser
Library Fund
Helen Boyd
Foundation Fund
Robin Bullow, Katy Shearer &
Anne McKee
Foundation Fund
“
Pete” & Charlotte Peterson
Foundation Fund
JANE MAJORS
Janice Lackey
Library Fund
HAROLD WILSON
Glynn Garrett
Foundation Fund
KATHERINE DALTON
Bobbi Stigall
Foundation Fund
VICTOR HUDDLESTON
Bettye Segerson
Foundation Fund
Catherine Prewett
Ham-Ateur Club
Nita Heffernan
Ham-Ateur Club
ANN GATES
Kirby Pines Estates
&
Residents Association
Library Fund
ROBERT (BOB) BREWER
“
Pete” & Charlotte Peterson
Foundation Fund
Lou Bethay
General Fund
Mary L. Fowler
General Fund
BETTY PICKEL
“
Pete” & Charlotte Peterson
Foundation Fund
Lou Bethay
General Fund
HARRYWALDRUP
Earl Priest
Foundation Fund
BARRY SMITH
(
Lenora Smith’s Son)
Anna Brewer
General Fund
HELEN FEARNOW
Kirby Pines Estates
&
Residents Association
Library Fund
IN HONOR OF
CHARLES PARROTT
Joan Dodson
Hobby Shop Fund
SALLYYORK
Marsha Greiner
Hobby Shop Fund
JOHN JOHNSON
Jean Dando
Hobby Shop Fund
GIFTS
THE HOBBY SHOP FUND
Charles & Karen Neeley
Naomi Glazier
Bobbi Stigall
Hello Friends,
The celebration of Mardi Gras came to the United States around 1699, before New Orleans was even an
established city. Pierre LeMoyne d’ Sieur d’Iberville is credited with bringing the celebration here from France,
where it had been celebrated since the Middle Ages. I’berville established a camp on the west bank of the Mississippi
River, on March 3, 1699, just 60 miles south of modern day New Orleans. This was the traditional date of the annual
Mardi Gras celebration in France, in honor of the day I’berville named the camp site Point du Mardi Gras.As with
all celebrations food and drink plays a huge role in the festivities. Mardi Gras has introduced us to the king cake,
jambalaya, gumbo, dirty rice, and other Louisiana-inspired favorites.
A quintessential Mardi Gras dish, is gumbo, technically a stew, it has its roots in Creole/Cajun cuisine. It is
a pot that blends ingredients from a variety of cultures; gumbo is the perfect metaphor for who we are as a country.
Spicy and flavorful, gumbo style are as varied as the places it is prepared. Here’s a recipe that puts a gourmet spin on
traditional gumbo that is sure to be the King at your Fat Tuesday celebration.
Duck & Shrimp Gumbo
Ingredients:
• 1 (5 1/2-
to 6-lb) Long Island duck
(
also called Peking), excess fat discarded
and duck cut into 6 pieces
• 1
tablespoon vegetable oil
• 1/2
cup all-purpose flour
• 2
medium onions, finely chopped
• 2
celery ribs, finely chopped
• 1
large red bell pepper, finely chopped
• 1
large green bell pepper, finely chopped
• 4
Turkish or 2 California bay leaves
• 2
teaspoons salt
• 6
cups reduced-sodium chicken broth
• 4
cups water
• 1
lb medium shrimp peeled and deveined
• 1
cup thinly sliced scallions
• 1/4
teaspoon cayenne
*
Accompaniment: white rice
Preparation:
1.
Pat duck dry, then prick skin of duck all over with tip of a sharp knife.
2.
Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down,
turning over once, 8 to 10 minutes per batch.
3.
Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.
4.
Reduce heat to moderately low, add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or
spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell
peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-
tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then
reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.
5.
Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large
pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil,
then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked
through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.
6.
Chefs note: Gumbo, without shrimp, scallions, and cayenne, can be made 3 days ahead and cooled completely,
uncovered, then chilled, covered. Bring to a boil, then reduce to a simmer and add shrimp, scallions, and cayenne
and simmer until shrimp are just cooked through, about 2 minutes.
Employee of the Month
Charles West
Employee of the Month of February
Charles West was named Employee of the Month because
he shows dedication by following through with all tasks. He was a
tremendous help to many departments during the holidays, working late
whenever it was needed. He often takes initiative to make sure the job
gets done.
Charles is part of the Environmental Services Department and is
always courteous with the residents. He says about his employment at
Kirby Pines, “I love doing what I do, so just keep me working”.
