Top a boneless fish filet of your choice with a golden crust of melted parmesan. The perfect combination of salty, creamy and chewiness for someone who has anosmia. It's pretty tasty for everyone else at your table too.
Rinse and pat dry two boneless fish filets. Sprinkle a little salt on one filet. The parmesan makes this plenty salty for most everyone else.
Bring 2 Tbsp of oil to heat in a broiler proof pan on the stovetop. Bring the pan and oil up to a high heat, place the filets into the pan and turn off the heat.
Spread the mayonaise over the top of both filets. (You can see I pile it on Gary's and just smear it on mine.) This helps the crust form and when really thick makes a silky layer between the fish and the crust.
Divide the parmesan cheese and coat each filet.
Place your pan ( as close to the top heat as you can place it) under the broiler of your stove or a toaster oven for 20 min at 450 deg. Check the crust after 20 min. and adjust the cooking time so you get your desired tiopping color.
I don't like to add salt to my filet and I also don't use as thick of a topping. Gary likes his crust a little more browned than these pictures show.
Classic gumbos are a bit more like soup than the chicken version we've used here. This is a more about producing a satisfying mouthfeel for someone with anosmia than sticking to tradition. If you're curious there's an example of a turkey gumbo we made from Thanksgiving leftovers that displays it a little truer. Gumbo is meant to be simmered low for a pretty good while but for our needs, you'll end up with mushy vegetables. One option is to divide the bell pepper, onion, and celery into two portions. Cook up your pot of gumbo according to the recipe and add the second portion of vegetables during the last ten minutes of cooking. Nice and crunchy.
Sprinkle your chicken chunks with 2 Tbsp of the cajun seasoning mix and set aside.
Cut the smoked sausage into the same size chunks as your chicken. Set with your seasoned chicken.
Cut your onion,celery and bell pepper into a medium dice. Chop the cloves of garlic into a small dice. Place everything but the green onions in a bowl and set aside.
Add the oil to a cast iron or very heavy bottomed pot. Heat to medium and stir in the flour. Stir continuously until your roux is dark brown. Caution: It is very easy to burn roux so you can substitute with a premade variety.
When your roux is the right color add your bowl of diced vegetables, cook until just barely wilted.
Scrape the vegetables and roux to the sides of the pot leaving an open area in the center. Drop you butter into the pot and when melted add your chicken chunks on top of the butter.
You are wanting to sear the seasoning into the chicken and slightly brown it so you may have to bump the heat up a little.
When the chicken is seared add the sausage, rest of the cajun seasoning, salt and red pepper to the pot. Stir everything well and let cook together for five minutes.
Add the chicken stock and worcestershire sauce, stir until well mixed, bring to a boil, then reduce the heat to a simmer. Let cook for an hour.
Serve in a bowl with a scoop of rice in the center and top with your chopped green onions. I suggest Tobasco sauce, Louisiana Hot Sauce or Sriracha sprinkled on your individual serving for additional heat.