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Message
Cooking dinner for my gf parents...
Posted on 5/17/13 at 2:51 am
Posted on 5/17/13 at 2:51 am
It's "meet the parents" trip in June. She's from midtown manhattan. She wants me to cook a classic Louisiana dinner for them since she always speaks higly of my cooking. I'm thinking jamabalaya w/ white beans, red beans and rice, seafood stuffed eggplant, blackened something...? My concern would be ingredients like andouille, tasso, and such. Any ideas, advice, recomendations greatly appreciated.
This post was edited on 5/18/13 at 2:28 pm
Posted on 5/17/13 at 3:42 am to Boondock544
Man that sounds like a sitcom. My coonass son. Good luck
Posted on 5/17/13 at 3:55 am to Boondock544
How orthodox are the parents? If daddy is wearing a yarmulke when they get off the plane I'd skip the sausage and any shellfish you may have been considering.
This post was edited on 5/17/13 at 3:57 am
Posted on 5/17/13 at 5:55 am to Boondock544
I was expecting to be an usher for a couple that chose not to get married in the end. She was a Jewish American Princess (known by the derogative term JAP) and he was a Muslim from the extremely southern region of Lebanon and was the last living member of his high school class. I told them I would sit guests by Uzis or AKs. For your blackened dish try some seared tuna steaks, for stuffed try crab and shrimp merliton, pick one of your two bean choices and go with that one I would probably go with is the white beans. Maybe a cajun up in Yankee land can hook you up with a Jewish deli for meats.
Posted on 5/17/13 at 6:34 am to Boondock544
I would make sure they will eat your ingredients..... And after thats cleared, consider fedex'n up some necessities.
Jacobs Andouille, Tasso, etc will keep without dry ice if needed. U can pack red beans, etc if u want.
I highly suggest you take your own seasonings - especially if ur blackening anything.
If you are shipping dry ice'd goods....Have any gumbo in the freezer u can heat and serve as an appetizer? Send some alligator tailmeat - do blackened alligator and a chicken/alligator sauce picant with a side of remoulade.
A nice blackened fish with a side of smoked chicken/andouille jambalaya would be a good taster for them.
Jacobs Andouille, Tasso, etc will keep without dry ice if needed. U can pack red beans, etc if u want.
I highly suggest you take your own seasonings - especially if ur blackening anything.
If you are shipping dry ice'd goods....Have any gumbo in the freezer u can heat and serve as an appetizer? Send some alligator tailmeat - do blackened alligator and a chicken/alligator sauce picant with a side of remoulade.
A nice blackened fish with a side of smoked chicken/andouille jambalaya would be a good taster for them.
Posted on 5/17/13 at 6:49 am to Boondock544
That's stuffed seafood eggplant sounds great. If their palates like strong flavors, I'd blackened some chicken or fish with it.
I learned one thing throughout the years, not everyone likes beans... regardless of how good it may be.
I learned one thing throughout the years, not everyone likes beans... regardless of how good it may be.
Posted on 5/17/13 at 7:29 am to Boondock544
sounds good to me, except it may be a bit of overkill with rice, serving jambalaya and red beans and rice. not to me, but maybe to people who don't eat down here on the reg
Posted on 5/17/13 at 8:20 am to Boondock544
Good advice in here so far. My .02 is tone the spice WAAAAAY down, I mean just about bland. My experience with cooking for yankees is that everything is too spicy. I wouldn't even think about blackening anything unless they're really into spicy ethnic like Thai or Indian food. Good luck.
Posted on 5/17/13 at 9:17 am to Boondock544
While that list all sounds good. You may want to consider limiting the amount of local cuisine you serve your guests. Too much of any cuisine can get boring. Depending on their length of stay, I wouldn't have it more then 2x for the whole trip. Just my two cents.
Posted on 5/17/13 at 10:04 am to Boondock544
quote:
Midtown Jewish parents meet south Louisiana cajun catholic
Posted on 5/18/13 at 12:00 pm to Boondock544
You've got a challenge ahead of you not only because you're cooking in an alien environment, but it's your first meeting with your gf's parents. Yikes.
I may get flamed for saying this, but if it were me and in that situation, I'd make the best crawfish Étouffée I've ever made, making sure it's to my liking, then freeze it for the trip. Face it, you're going to have to bring local ingredients with you anyway, why not just make the dish ahead of time especially because of the unknowns, and end up having a great meal out of it. You've still cooked the dish, so no worries there. I know it may not be as good as fresh, but man, cooking in someone else's kitchen AND meeting your gf's parents for the first time? That's a tall order. Here's hoping you hit a home run.
I may get flamed for saying this, but if it were me and in that situation, I'd make the best crawfish Étouffée I've ever made, making sure it's to my liking, then freeze it for the trip. Face it, you're going to have to bring local ingredients with you anyway, why not just make the dish ahead of time especially because of the unknowns, and end up having a great meal out of it. You've still cooked the dish, so no worries there. I know it may not be as good as fresh, but man, cooking in someone else's kitchen AND meeting your gf's parents for the first time? That's a tall order. Here's hoping you hit a home run.
Posted on 5/18/13 at 2:23 pm to Boondock544
Go VERY light on the pepper. You have no idea how little cayenne can upset a New Yorker.
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