Rouses Everyday - January & February

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44 MYROUSESEVERYDAY JANUARY | FEBRUARY 2015
the Southern Food & Beverage issue
pot roast chicken
WHAT YOU WILL NEED
2 tablespoons Rouses Extra Virgin Olive Oil
1 leek, cut into 1-inch pieces
1 large onion, cut into 8 wedges
4 carrots, cut into 1-inch pieces
1 celery stick, cut into 1-inch pieces
2 heads of garlic, sliced in half
8 new potatoes, skin on, halved
12 ounces chicken stock
Rouses salt and black pepper, to taste
Sprig of thyme
1 bay leaf
1 chicken, approximately 3½ pounds,
neck and giblets removed
2 tablespoons of butter
HOW TO PREP
Preheat the oven to 425 degrees.
In a medium stockpot heat oil over medium heat and wilt leeks,
onion, carrots and celery until soft and just browned, about 5
minutes. Add garlic and potatoes and cook for an additional 2
minutes. Pour in chicken stock, season with salt and pepper, and
add thyme and bay leaf. Turn heat to low and allow to simmer.
Rinse and pat dry chicken. Rub with butter and season with salt
and pepper.
Transfer stock and vegetables to a large casserole dish. Place
whole chicken, breast side up, on top of the vegetables, cover,
and cook for 15 minutes.
Remove lid from chicken, decrease oven temperature to 375
degrees, and continue cooking until the breast is golden brown
and a meat thermometer inserted in chicken thigh reaches 165
degrees (about 50 minutes).
Transfer chicken and vegetables to a serving platter. Cook
remaining liquid over high heat for 5 minutes to thicken. Pour
over chicken before serving. (Serves 4)
succotash
This winter version of a summer favorite uses two Southern staples,
lima beans and corn, and our own Andouille sausage.
WHAT YOU WILL NEED
2 cups cooked baby lima beans
2 tablespoons butter
¼ cup minced onion
2 cups sweet corn
6 ounces Rouses Andouille sausage, sliced into 1-inch circles
2 cups chopped seeded fresh tomatoes
2 teaspoons fresh lime juice
2 tablespoons chopped fresh parsley
HOW TO PREP
Drain canned lima beans or defrost frozen. In a large, heavy skillet, melt butter
over medium heat. Add onion and sauté until soft, about 5 minutes. Add lima
beans, corn and Andouille, and sauté until vegetables are cooked and sausage is
hot, about 6 to 8 minutes. Stir in tomatoes and continue cooking for 3 minutes.
Add lime juice and parsley and season with salt and pepper. Serve hot.
fried okra
We like okra stewed, smothered, pickled and as a thickener for
gumbo, but our favorite way to eat it is fried.
WHAT YOU WILL NEED
1 pound frozen cut okra, defrosted
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
½ teaspoon Rouses Creole seasonings
Rouses vegetable oil for frying
Rouse salt and black pepper, to taste
HOW TO PREP
In a large bowl, toss okra in buttermilk until completely coated. Cover bowl and
place in refrigerator to cool for 45 minutes.
In another bowl, mix cornmeal, flour and seasonings.
Heat oil in a cast iron skillet over high heat. Using a large slotted spoon, drain a
spoonful of okra from the buttermilk, dredge in cornmeal mixture, and shake off
any excess. Fry okra in small batches so you don’t crowd the pan, about 4 minutes
or until golden brown. Drain on paper towels and season with salt and pepper.
SoutherN Sides