Makin Gumbo With The Boys

Few things are more Cajun than Gumbo. No trip down to New Orleans would be complete without a bowl of the hearty stew. There are probably more variations on how to make it than alligators in the swamps. We chose a seafood and sausage version.

Ok well snow crab legs probably isn't the norm but all is fair game. Too bad we didn't have some gator or some frog legs.

Let me introduce you to my cohorts in the evening's fun. We met over at Jon Littman's house. Quite a guy, took one for the team in Nam and got a purple heart. He keeps the scar covered with his pants. I'm certain it was a pain in the butt at the time. In his early days he rode a killer whale in a water park, now he rides a Harley.

The other guest celebrity chef for The Pilot's Palate is John Oliver. Jon is a horticultural degree packing all around great guy. Works for the cities water works. After all nothing will grow in Denton Texas unless you dump alot of water on it. So this really is his "field." in all seriousness he has a couple of great gardens. He is also my chief consultant for my vineyard...

Although not a requirement technically speaking to make a good authentic gumbo you have to at least keep a glass of wine half full!

You can substitute beer at this point too!

Oops, I need a top off!

Anyway we gathered at Jon's kitchen about 6pm. We glanced at a recipe and he showed the ingredients. Then it was time to get chopping and peeling.

First off we de-capitated and peeled the shrimp. You save the heads and peelings. We did the same thing to the body part of the crab.

We gathered up all the heads and stuff and put it in a pot to boil. Taking the good stuff to the refrigerator for temporary storage to be added at the end of the cooking.

We then hit the sausages. We used 3 different kinds slicing them into bite size circles. Get creative with the sausages looking for some Cajun kind.

We then browned them in a skillet.

While they browned we cut up okra. We used a pint container but I think proportionately we could have doubled it.

After taking the browned sausages out we browned the okra.

Next the onions celery, and garlic were sauted. Mean while we took a jar of prepared rue and meltd some down thinning it with our stock. It was a rue pre maid rue specifically made for gumbo. It had a beautiful dark brown color and full flavor of the slow scorched flour.

The shells were taken out of the stock and the marriage was about to occur. The union of this glorious food.

Several fresh bay leaves were put into the gumbo and then we let it simmer for an hour. Mean while we kicked back building a ferocious appetite while telling stories of our golden youth. Well at least tin can youth!

At last it was time to add the craw dads, shrimp, and crab! After another 10 or 15 minutes. It was at last ready to be put over a bed of rice.

Keep the pot stirred until the chickens come home to roost!

Stockholm's, Slinger Bulten Restaurant and a Guard Change!

One of my favorite restaurants in Stockholm is The Slinger Bulten. It is located in old town on the opposite side of that island. But of course to get there you need to make some sightseeing time.

If your there the changing of the guard at the palace is a highlight. It is very impressive with its cavalry of beautiful horses.

They make their way in a parade leading to the palace courtyard. This is followed by a military ceremony lasting a good half hour.

The mounted brass band was awesome. At one point they made a circle and blasted the horns and drums as the marched the horses in a circle.

Finally the new guard was in place. And I continued my adventures!

Bottom line this creates an appetite and weather you want Swedish meatballs with the tart lingonberry jam, fish in many varieties, or beef you won't be diss appointed at The Slinger Bulten.

The other night I was asking the waiter owner some questions concerning what the cured salmon was like. He was so helpful and ended up explaining the three day process and giving me a gratuitous sample with my other choice which was a pike trout which we suspected was similar to a walleye.

Impressive sample. It was good just a little salty but still good. I had the fish stew which the other pilot told me the last time he was there his table had been given a sample of. Good marketing! He started with the tomato salad. Both were wonderful, but no surprise there!

The fish was served on potatoes but note the texture. Not mashed but small curdles. Visit this one!

Amsterdam

Amsterdam is pretty cool with it's canals and quaint buildings. I'm waiting for the day I can get out into the country side and see the fields of tulips and the big old world wind mills. This is a morning approach into their big modern airport.

After a bit of a nap I'm ready to head out and see the world.

Holland has no shortage of bikes. These are lined up against this canal.

This would be a cool way to experience the ambiance!

This was a special bike!!!

The another side of Amsterdam is it's famed red light district with women and men sitting in windows advertising their wares. All very seemed very natural as children strolled these streets with Dad. At least it is well policed and not seedy as many places in the US are. I'll spare you the details of the photos!

Stockholm

Stockholm Sweden is a lovely city to say the least. Situated on the coast of Sweden it is actually built on an archepelojo of small islands. The water gives it a wonderful charm.

The old and new still navigate these former Viking waters. One of the most impressive of these ships from former days was actually an immense failure only making it a few moments into her maiden voyage. Several hundred years ago the king wanted a boat which would intimidate those nasty Danes and the other hostiles on the seas. The ship designer caved to the pressure and overbuilt the massive ship. But too many canons too high spells disaster. The ship took a little cross wind (as a pilot I'd want more rudder..}  and it tipped over into the harbor not to be seen again for some 300 years when some scientists went looking for her  and found a well preserved "Vassa". Brought back up and today she is housed in a wonderful museum. A must see if you are there.

I made my sitseeng adventure on a hop on hop off boat tour. It was an efficient and fun way to see the city.

Dinner was an interesting time. I met back up with the captain and we went to a place he had heard was good.

I include the card which you can do two things with. Take note and not go here or take note an avoid it like the plague!!!

I will just say it was excellent and I left very hungry! I chose the Reindeer steak. Sort of a bone in ribeye. I don't know but I thought this was more like an elk sized animal or perhaps I got one still playing reindeer games! It was obviously farm raised based on the lack of any gameness in its taste.

Honestly the Plate was small, the yummy little potatoes were the size of marbles. The purea of some root was barely there at all. A true bargain for about $35.

(cooking note: if your portions are small put it on a saucer not a plate and look for the smallest veggies in the world!)

The captain said oh well make it up in the morning at the free breakfast served by the hotel.

One of a couple plates the next morning! 

Welcome to Stockholm!!!