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re: Outdoor Board Cookbook
Posted on 1/13/11 at 9:42 am to GCHunter
Posted on 1/13/11 at 9:42 am to GCHunter
Here is a fish recipe.
Redfish CourtBoullion
INGREDIENTS:
• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1/2 cup chopped celery
• 3 (16 ounce) cans stewed tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 4 pounds red fish fillets. Typically one fillet is about a pound. So I do four because that’s what fits in my black iron pot. Just eyeball it and you should be fine
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a black iron pot over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. I like to use bacon grease for my roux.
2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. I like to cook mine juices down for about 30 minutes. When most of the juices are cooked out remove liquids from pot. Then gently lay fish fillets in the bottom of the black iron so they sit in a single layer. Pour juices back on top of fish.
3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve over rice or angel hair pasta.
Redfish CourtBoullion
INGREDIENTS:
• 1/2 cup olive oil
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1/2 cup chopped celery
• 3 (16 ounce) cans stewed tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 4 pounds red fish fillets. Typically one fillet is about a pound. So I do four because that’s what fits in my black iron pot. Just eyeball it and you should be fine
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a black iron pot over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. I like to use bacon grease for my roux.
2. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. I like to cook mine juices down for about 30 minutes. When most of the juices are cooked out remove liquids from pot. Then gently lay fish fillets in the bottom of the black iron so they sit in a single layer. Pour juices back on top of fish.
3. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve over rice or angel hair pasta.
Posted on 1/13/11 at 9:52 am to GCHunter
Here´s my favorite duck recipe
Cajun Pot Roasted Mushroom Teals
Ingredients needed:
(recipe for 4-6 people)
4 –6 whole teals (1 per person - plucked and dressed with skin left on)
2 cans brown gravy with mushrooms
2 large onions
2 cloves garlic
salt
black pepper
cooking oil
4 cups white rice
1) peel garlic. Cut into 1/8 inch pieces.
2) Make small incision in each side of teal breast.
3) Insert 1 piece of garlic in each incision.
4) Thoroughly brown whole teals in cast iron pot.
5) Remove from pot.
6) Peel and chop onions.
7) Brown thoroughly in cast iron pot.
8) Add previously browned teals to cast iron pot
9) Add 2 cans brown gravy with mushrooms.
10) Add water to cover teals. Salt and pepper to taste
11) Cook on low-med heat until tender ( approx 1 ½ -2 hours)
12) Serve over cooked rice.
Cajun Pot Roasted Mushroom Teals
Ingredients needed:
(recipe for 4-6 people)
4 –6 whole teals (1 per person - plucked and dressed with skin left on)
2 cans brown gravy with mushrooms
2 large onions
2 cloves garlic
salt
black pepper
cooking oil
4 cups white rice
1) peel garlic. Cut into 1/8 inch pieces.
2) Make small incision in each side of teal breast.
3) Insert 1 piece of garlic in each incision.
4) Thoroughly brown whole teals in cast iron pot.
5) Remove from pot.
6) Peel and chop onions.
7) Brown thoroughly in cast iron pot.
8) Add previously browned teals to cast iron pot
9) Add 2 cans brown gravy with mushrooms.
10) Add water to cover teals. Salt and pepper to taste
11) Cook on low-med heat until tender ( approx 1 ½ -2 hours)
12) Serve over cooked rice.
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