From Garry Howard's web site
#2

Tidewater Coleslaw 


      Recipe By : Thrill of the Grill by Chris Schlesinger 

      1 1/2 Cups mayonnaise
      1/2 Cup white vinegar
      1/3 Cup sugar
      1 Tablespoon celery seed
      salt and pepper -- to taste
      1 Head green cabbage -- finely shredded
      2 carrots -- finely grated 

      In a small bowl, blend the mayonnaise, vinegar, sugar,
      celery seed, and salt and pepper to taste, and mix well. 

      In a large bowl, combine the cabbage and carrots. Pour
      the dressing over the mixture and blend well.
      Refrigerate until serving time. 
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Garry's Smoked Sausage File
      Gumbo 


      Recipe By : Garry Howard

      2 Pounds Smoked Link Sausage -- Your Favorite
      Kind
      1 Cup Onions -- Finely Chopped
      1 Cup Green Bell Peppers -- Finely Chopped
      1 Cup Celery -- Finely Chopped
      1/2 Cup All-Purpose Flour
      1/2 Cup Vegetable Oil
      1 Teaspoon Garlic -- Minced
      7 Cups Chicken Stock
      2 Tablespoons File Powder 

      Seasoning Mix: 

      1 Teaspoon Salt
      1 Teaspoon Hungarian Paprika
      1 Teaspoon White Pepper
      1 Teaspoon Garlic Powder
      1 Teaspoon Onion Powder
      1 Teaspoon Cayenne Pepper
      1/2 Teaspoon Dry Mustard
      1/2 Teaspoon Black Pepper
      1/2 Teaspoon Ground Cumin 

      This recipe is adapted from several different gumbo
      recipes. Gumbo is a kind of stew served over rice. It is
      thickened with either okra or file (fee-lay) powder
      (ground leaves of the sassafras tree). In the past, okra
      gumbo was made in the summer and file gumbo was
      made in the winter. Okra was used to thicken the gumbo
      in the summer because that was the only time fresh okra
      was available. Of course, these days you can get just
      about anything anytime of the year. File powder was
      used in the winter when fresh okra was unavailable. If
      you can't abide the slimy texture of okra then you should
      probably omit the file. It doesn't really add any flavor
      but thickens the gumbo with a slimy consistency very
      similar to okra. Smoke the sausage in the smoker for
      about 2 hours. I like to use cherry wood when smoking
      sausage. When cooled, slice into 1/4 to 1/2" thick slices
      and set aside. 

      Put the chicken stock in a large pot and put on the stove
      to come to a boil while you are making the roux.
      Combine the chopped vegetables in a bowl. 

      Make the roux. In a heavy pan, preferably cast iron, add
      the vegetable and heat over high flame. Add the flour
      and whisk constantly until the roux is a dark
      reddish-brown, almost black. Be careful not to let the
      roux burn. The best way is to lower the heat and whisk
      until the roux is the right shade. This may take 20
      minutes or so. If the roux burns you should throw it out
      and start over. 

      When the roux is the right color dump in the chopped
      vegetables and stir. Add the seasoning mix. Cook,
      stirring frequently for about ten minutes. Spoon the roux
      mixture into the boiling stock. Add the sausage and
      minced garlic. Simmer over low heat for 45 minutes. 

      Turn off the heat and add the file powder. Serve over
      plain cooked rice with some French bread. You can
      sprinkle additional file powder over the serving if
      desired. 

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Garry's Smokin' Hot Buffalo
      Wings 


      Recipe By : Garry Howard 

      8 Pounds fresh chicken wings
      salt
      cayenne pepper
      3/4 Cup butter
      1 1/2 Cups Frank's Original Hot Sauce 

      I made this for the Boston area Chileheads Hotluck on
      October 27, 1996 and it turned out pretty good, if I do
      say so myself. 

      Sprinkle the chicken wings liberally with salt and
      cayenne. Put into the smoker at 200 degrees for three
      hours smoking with a combination of hickory and cherry
      wood. If you want the skin crispy, grill them for a few
      minutes to crisp them up. 

      Remove wings from smoker and cut apart the
      "drumstick" and wing sections discarding the wing tips.
      Combine the butter and hot sauce in a sauce pan and heat
      until steaming. 

      Pour the sauce over the wings and enjoy! 


