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1
Posted on 2/11/13 at 4:42 pm to emboslice
i had to take a shite just by looking at that.....
that being said, i would distroy that pizza
that being said, i would distroy that pizza
Posted on 2/11/13 at 6:02 pm to Kantz
quote:
was lucky enough to have my girlfriend peel them for me
Does she have a single sister or mom? Hook me up
Posted on 2/11/13 at 6:12 pm to dallastiger55
quote:
distroy
Posted on 2/11/13 at 7:00 pm to tracytiger
I would put my entire face into that 
Posted on 2/11/13 at 7:15 pm to Kantz
Not sure what to say.
Looks really nice.
Posted on 2/11/13 at 8:32 pm to yeauxkneauxit
It's no Sweep the Swamp from Johnny's.
Posted on 2/11/13 at 8:55 pm to Kantz
quote:
Kantz
both dishes look amazing!
not trying to rain on your parade, but I don't think that recipe is Gris Gris'. I think it was from another poster and she reported it in another thread one time, because I also followed that recipe before.
nice job almost killing your boss!
Posted on 2/11/13 at 10:02 pm to WorldsGreatest
Thanks again everyone. Hope yall try them out and enjoy them as much as I did.
Haha neither, but if I meet another crawfish peelin vixen I'll send her your way.
No problem! Just wanted to give credit where it may have been due.
And my boss pulled through....this time
quote:
Does she have a single sister or mom? Hook me up
Haha neither, but if I meet another crawfish peelin vixen I'll send her your way.
quote:
not trying to rain on your parade, but I don't think that recipe is Gris Gris'.
No problem! Just wanted to give credit where it may have been due.
And my boss pulled through....this time
Posted on 2/11/13 at 10:08 pm to Kantz
You are off to a damn good start posting on the F&B board
the bread pudding and pizza look crazy tasty!
the bread pudding and pizza look crazy tasty!
Posted on 2/12/13 at 8:10 pm to iluvdatiger
I'm back with more! I have another pizza and some mac and cheese this time.
White Bean Puree and Smoked Boudin Pizza
Got some trinity working in some oil and added in a ham bone
Added salt, white pepper, chicken broth and water with the beans
Brought to a boil, and cooked for a couple hours. Nothing special, just good ol' regular white beans.
Pureed the white beans in a food processor
Sliced some smoked boudin I picked up at Ronnie's. Left it in the fridge over night so it'd tighten up.
Putting it together, started with the puree, then the boudin, some mozz, red onions, and parsley and finished with a little lemon juice
Baked at 550 (better decision) for about 8 minutes. Came out great!
White Bean Puree and Smoked Boudin Pizza
Got some trinity working in some oil and added in a ham bone
Added salt, white pepper, chicken broth and water with the beans
Brought to a boil, and cooked for a couple hours. Nothing special, just good ol' regular white beans.
Pureed the white beans in a food processor
Sliced some smoked boudin I picked up at Ronnie's. Left it in the fridge over night so it'd tighten up.
Putting it together, started with the puree, then the boudin, some mozz, red onions, and parsley and finished with a little lemon juice
Baked at 550 (better decision) for about 8 minutes. Came out great!
Posted on 2/12/13 at 8:27 pm to Kantz
And now for the Mac and Cheese with Cracklins
Started with a roux
Added some hot milk
Mixed some white cheddar and Monterrey jack, salt, pepper, and nutmeg
Boiled pasta. I was careful to under cook it, knowing it'd finish cooking in the oven.
Chopped up some Cracklins from Ronnies
Mixed together the pasta and cheese sauce and chopped up cracklins
Topped with panko, Parmesan, and the shavings from the chopped cracklins
Baked at 350 for 40 minutes. My oven runs cold so it took a little longer. Fresh out the oven.
And the piece de resistance...some homemade sweet potato habenero sauce. Got the idea from Cochon. It was easy. Boiled the potatoes and sauteed some veggies..
Blended those together with water, ONE hab (trust me I made the mistake of adding four like the recipe I found suggested..lets just say I remade it) some vinegar and some lemon juice, and voila!
Finally!
Started with a roux
Added some hot milk
Mixed some white cheddar and Monterrey jack, salt, pepper, and nutmeg
Boiled pasta. I was careful to under cook it, knowing it'd finish cooking in the oven.
Chopped up some Cracklins from Ronnies
Mixed together the pasta and cheese sauce and chopped up cracklins
Topped with panko, Parmesan, and the shavings from the chopped cracklins
Baked at 350 for 40 minutes. My oven runs cold so it took a little longer. Fresh out the oven.
And the piece de resistance...some homemade sweet potato habenero sauce. Got the idea from Cochon. It was easy. Boiled the potatoes and sauteed some veggies..
Blended those together with water, ONE hab (trust me I made the mistake of adding four like the recipe I found suggested..lets just say I remade it) some vinegar and some lemon juice, and voila!
Finally!
Posted on 2/12/13 at 8:42 pm to Kantz
I love that Cochon sauce!
That mac and cheese looks yummy. Great pics.
That mac and cheese looks yummy. Great pics.
Posted on 2/12/13 at 9:23 pm to Kantz
I found a forum post that had a stab at the Cochon sauce in it. Can you post what you did and results? If mango/habanero works, then sweet potato should work too!
Posted on 2/12/13 at 10:09 pm to Aubie Spr96
Yep sure thing!
I cut up one sweet potato and put it into a pot with cold water and cooked them until they were fork tender.
Next I cut a half of a medium sized onion and two cloves of garlic, seasoned them with salt and pepper, and sauteed until they were soft.
When both were done I placed about 2 cups of the potatoes and all the veggies into a blender along with about one cup of water, two tablespoons of white vinegar, and 3 tablespoons of lemon juice. The recipe called for lime, but I didn't have any. It worked fine.
The last thing is the most important..like I mentioned, my first batch I used all 4 suggested habs..it was VERY good, but VERY hot. I love hot peppers and it was too much for me. The next batch we tried I did just one and it was pleeeeeeeenty hot. We bought three and just used the one. I would suggest starting with one and adding more from there and see where youre at on spiciness.
Puree and s&p to taste. Mine didnt need any bc it was on the veggies.
It turned out great. Sweet, spicy, tangy. Perfect compliment to the rich mac.
I cut up one sweet potato and put it into a pot with cold water and cooked them until they were fork tender.
Next I cut a half of a medium sized onion and two cloves of garlic, seasoned them with salt and pepper, and sauteed until they were soft.
When both were done I placed about 2 cups of the potatoes and all the veggies into a blender along with about one cup of water, two tablespoons of white vinegar, and 3 tablespoons of lemon juice. The recipe called for lime, but I didn't have any. It worked fine.
The last thing is the most important..like I mentioned, my first batch I used all 4 suggested habs..it was VERY good, but VERY hot. I love hot peppers and it was too much for me. The next batch we tried I did just one and it was pleeeeeeeenty hot. We bought three and just used the one. I would suggest starting with one and adding more from there and see where youre at on spiciness.
Puree and s&p to taste. Mine didnt need any bc it was on the veggies.
It turned out great. Sweet, spicy, tangy. Perfect compliment to the rich mac.
Posted on 2/12/13 at 10:13 pm to fillmoregandt
quote:
Book-frickin-marked
Ditto
Posted on 2/12/13 at 10:15 pm to Kantz
holy mother of god. I'm glad I don't know you, or I'd be getting fat all over again.
Posted on 2/13/13 at 1:03 am to Kantz
Kantz......I tried your breadpudding/king cake recipe Tuesday morning and I screwed it up....it looked good, smelled good but tasted like egg / no flavor and was way too moist.
I dried the bread for 20 minutes and had to cook for almost 3 hours before it got somewhat firm.
They were out of king cakes Monday evening so I opted for a box of crispy creme donuts.....that may have been the downfall..
eta.....I screwed up the purple sugar....
I dried the bread for 20 minutes and had to cook for almost 3 hours before it got somewhat firm.
They were out of king cakes Monday evening so I opted for a box of crispy creme donuts.....that may have been the downfall..
eta.....I screwed up the purple sugar....
This post was edited on 2/13/13 at 1:05 am
Posted on 2/13/13 at 11:12 am to nelatf
Hm, yeah might have been the doughnuts. I'd say try adding more cream if it was too eggy and let it soak longer, but if it was too moist to begin with, I don't think that'd work either.
A huge part of the flavor came from the king cake itself and its icing..did you use glazed doughnuts or regular?
Wish it had turned out better for you. If you get the chance to try it again maybe just use a regular bread pudding recipe and substitute the king cake for the bread.
Sorry I don't have more/better advice for you!
A huge part of the flavor came from the king cake itself and its icing..did you use glazed doughnuts or regular?
Wish it had turned out better for you. If you get the chance to try it again maybe just use a regular bread pudding recipe and substitute the king cake for the bread.
Sorry I don't have more/better advice for you!
Posted on 2/13/13 at 6:05 pm to Kantz
quote:
Yep sure thing!
Made this today. I ended up with two habaneros. I did go Jamaican on this one though and added cinnamon, nutmeg, allspice, ginger, and a little clove to it. Very good indeed. Taking it to my buddy's BBQ restaurant tomorrow to try it on some real BBQ.
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