TD.com Recipes and Recipe Book Thread - 5th Version - Page 4 - TigerDroppings.com

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Jibbajabba
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Post a link in the pics thread and I will add it

Don't worry about this time because I have already added it. It looks delicious by the way!!!







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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO

1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese

Preheat oven to 425° F.

Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.

In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.

In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.

Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.

Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.

Yield: 4 servings









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BRgetthenet
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Hey, I'm just gonna get out of that Cassamento's thread.

Thanks in advance for the bisque. Are there other kinds than a creme base?

I've never made it before. I've always been put off by the 'time' everyone says it takes. Time be damned. I'm making it Saturday.







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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Crawfish Bisque(cream version)

1 lb cooked crawfish tails
4 T butter
2 T flour
1 garlic clove, chopped
½ cup chopped onion
2 C whipping cream
2-3 C crawfish, seafood or chicken stock to suit your texture desire
1 t paprika
½ t cayenne
½ t salt
1 t chopped parsley
1 t sugar, if desired


Puree crawfish and set aside.

Melt butter; add flour; stir and cook for about 5 minutes, but do not brown. Add the onion and garlic and cook on medium heat until the onions are tender. Add the pureed crawfish tails, stirring and cooking for about 5 minutes. Slowly add the cream and stock, stirring constantly. Add the paprika, cayenne, salt and parsley. Cook slowly for about 20 minutes on a slow flame.

Makes about 7 cups. Doubles easily.

Best made the day before and reheated gently.

Notes: I reduced the amount of stock. I didn't think it needed that much liquid especially when doubled. It's a matter of personal taste in the texture you want. I used a food processor for the tails and pulsed so they had some texture to them. I used white pepper and less cayenne. I like the mix. No sugar.




This post was edited on 4/8 at 6:26 pm


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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO

1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese

Preheat oven to 425° F.

Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.

In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.

In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.

Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.

Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.

Yield: 4 servings












This post was edited on 4/8 at 6:25 pm


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OTIS2
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Lasagna...a good recipe.
Basically a modification of an Emeril recipe. It's a good one.

Meat Sauce

1 lb ground beef
1 lb mild Italian sausage
2 cups onion, chopped
1 cup celery, chopped
1/2 cup carrot, chopped
1 cup zucchini , chopped
2 cups spinach
2 T garlic, minced
2 cans (28 oz) Cento chopped tomatoes
12 oz Cento Tomato paste( maybe it's 8 oz)
1/2 tube anchovy paste
3 cups of beef stock
1/2 cup parmigiana cheese
2 bay leaves
1 t or more of crushed red pepper
1/2 T or more of basil, thyme, and oregano
Salt and pepper to taste


Brown the meats, add the veggies and seasonings, add the tomato products and remaining ingredients...cook an hour to 4 hours and re season to taste.

Cheese mix
1 egg, beaten
2 cups ricotta
8 oz parm o cheese
8 oz mozzarella
8 oz Romano
1/4 cup milk
1T Italian parsley, minced
1T garlic
Salt and pepper
8 more oz of parm o
Dry pasta


Heat the oven to 350. Mix the egg, beaten, with the milk, and cheeses, along with the garlic and parsley. I added a bit of nutmeg, too. Salt and pepper the cheese mix.

Put 2.5 cups of the meat sauce in the pan. Layer a sprinkle of parm o. Top with a layer of dry noodles. Add the cheese mix on top. Repeat at least two more times. Top with the remaining cheese mix.
Bake 45 minutes to an hour...until bubbly. Best lasagna I've had and better if you can let it sit a few hours to overnight.







This post was edited on 11/10 at 6:02 pm


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Stadium Rat
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re: TD.com Recipes and Recipe Book Thread - 5th Version


My Granddady's Sauce for Chicken

This recipe was given to my grandfather by a guy named Max Schlacher (sp). Between that name, and the vinegar and mustard, you know this is of German origin. I seems likely to be related to Jack Miller-type sauces. My grandfather used to cook this in a brick wishing well pit in his back yard. The chicken was out of this world.

This method works best when the pit is covered and the coals are at least 18 inches below the grill, otherwise, you're going to have to counter flare-ups.

Welsh (La.) Barbecue Sauce for Chicken

4 pounds sliced onions
2 quarts cooking oil
16 oz bottle Worcestershire sauce
1 cup yellow mustard
1 Tbs salt
1 cup vinegar

Put oil in a deep pan. Add sliced onions, salt and vinegar. Cook until onions become light in color. Add Worcestershire sauce and mustard. Cook slowly for 1 to 2 hours until onions are well done.

Rub chicken halves with salt and red pepper an hour before putting on the pit. Use the oil as a mopping sauce on the chicken. Separate the onion mixture from the oil for use as a table sauce. Great on white bread.



This post was edited on 4/17 at 8:18 pm


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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Asian Brussel Sprouts

2 lbs brussel sprouts, halved
4 tbsp. olive oil
Juice & zest of 2 lemons
Kosher salt
6 basil leaves, torn
1/2 chili pepper, chopped (we use jalapeno)
Cilantro or Mint
1 cup sugar
1 cup white vinegar
1/2 tsp black pepper
1.5 tsp crushed dried red pepper
1/2 head garlic

Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375 degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.

Sweet Chili Vinegar:
Mix 1 cup sugar, 1 cup white vinegar, 1/2 tsp. black pepper, 1 1/2 tsp. crushed dried red pepper, 1/2 head garlic - cook over low heat until sugar dissolves, about 5 min.








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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Roast Duckling

Written by La Provence


From Chef Erick Loos at La Provence
Serves 6

It’s really important to find big, six-pound ducks to roast and well worth placing a special order with your butcher. When I roast smaller ducks, I find the breasts have a tendency to turn tough and dry. Not good. You know the duck is perfectly cooked when you’re able to grab the drumstick with a kitchen towel and twist it with relative ease.

2 6-pound ducks
Salt
1 quart Steen’s cane syrup
1 onion, diced
2 ribs celery, diced
1 carrot, diced

For the sauce:
¼ onion, diced
¼ cup rice wine vinegar
¼ cup sugar
1 quart duck stock (directions below)
1 cup peach preserves
1 pinch salt
1 sprig thyme, chopped

The night before, generously salt the ducks and place in the refrigerator. The next day, remove and rinse with water. Add the cane syrup to 1 gallon of water and bring to a boil. Place one duck at a time inside and boil for 12 minutes. Place the ducks on a roasting rack breast side up in a roasting pan.

Preheat the oven to 350°. Roast, turning every 30 minutes until the skin turns black and the leg bones turn with ease, about 1 ½ hours. Allow the ducks to cool and then cut away the breasts and legs.

For the stock, place the remainder of the ducks in a pot with 1 gallon of water, onion, celery and carrots. Bring to a boil and reduce to a simmer. Cook for 2 hours. Remove from heat and strain through a sieve and reserve for the sauce. Save about 2 cups of the stock to re-warm the duck before serving.

In a sauce pan over medium heat, sauté the onions until soft. Stir in the sugar, vinegar, preserves and reserved quart of stock. Bring to a boil and reduce to a simmer. Cook until reduced by three-fourths; it should be glossy and slightly thick.

Preheat the oven to 350°. Pour the reserved duck stock into the pan to cover the bottom and place the breast and legs on top. Heat for 15 minutes. Remove from the oven and brush the rest of the sauce on the crisped skin. Serve with Perfect Mashed Potatoes.







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Stadium Rat
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Jazz Fest Meaty White Beans

At the very end of the Food Heritage area, closest to the Jazz Tent, is the booth that sells one of my favorite dishes at the New Orleans Jazz Fest: The meaty white beans. I've already raved about them in print, but this year I met the owners, who dish out the beans and the barbecue ribs, barbecue turkey wings, cole slaw and peach cobbler every year.

Bertrand and Renee Bailey met at Louisiana State University, and this is the 14th year they have been vendors at the New Orleans Jazz and Heritage Festival presented by Shell. They are able to tell exactly, because their daughter Blaire, now their cashier at the booth, was born the year they got in.

"I've been in food service 30 years," Bertrand said. "I started cooking as a way to put myself through college. I always had a passion for cooking."

They have a catering company in Baton Rouge, Down Home Creole Cookin', and Renee also is a teacher and librarian at Winbourne Elementary in Baton Rouge. She grew up in the capital city, and Bertrand is from Edgard in St. John Parish, where his daddy was a farmer. Both learned to cook from their mothers.

When there was an opening for a barbecue ribs vendor at Jazz Fest, they applied, and brought the meaty white beans as a side.

"They wanted pork and beans, but this is like pork and beans," Bertrand said. Only not as sweet and much meatier.

The beans are flavored with pork sausage, ham hocks, tasso, andouille and diced ham.

Ingredients
1 lb Great Northern beans, Camellia brand
3 quarts water
1 onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1/2 bunch flat-leaf parsley, chopped
2 smoked ham hocks*
2 links smoked sausage, sliced
1/2 link andouille, sliced
1/2 lb tasso, cubed
1/4 lb ham, diced
Salt, cayenne, onion powder and other seasoning to taste
Rice for serving

1. Bring beans and water to a boil in a large pot Boil on high heat for one hour

2. Add all meats and lower heat to medium. Cook 1-1/2 hours. Add vegetables and cook 30 minutes. Season to taste with salt, cayenne, onion powder and other seasonings of choice.

3. Serve over rice.

Tips* Bertrand Bailey said his pork sausage is Manda brand, and he gets his andouille, tasso and smoked ham hocks in LaPlace at Bailey's -- no relation.






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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Nate's Crawfish Cornbread Dressing


2 Cups chopped celery
1 Large onion chopped
Chicken broth or shrimp stock (about 1 quart)
1 bunch green onions chopped
6 Cups cornbread crumble (box or homemade doesn't matter)
about 5 cups of diced french bread
2 lbs peeled crawfish with the fat(if large you can dice them but not too fine)If you want more crawfish add more
1 stick melted butter

Cook celery and onion in broth until tender. Add the green onions. Pour celery and onion mixture into a large mixing bowl. Gradually add the cornbread, french bread and crawfish alternately. Season with salt(careful with the salt), black pepper and a little cayenne pepper. When all is mixed well melted butter and stock or broth to desired moistness.
Can be used as a stuffing for chicken, duck, turkey, thick double cut pork chops or bake in a casserole dish at 325 degrees for 20-30 minutes. When baked as a casserole I usually add a few pats of butter on top and let the top get a little browned. Be careful not to over bake and dry out.









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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Grandmother's Tomato Catsup (as written by her)

To 1 bucket of tomatoes (my bucket holds 8 quarts)
5 large onions
4 cloves garlic
3 tablespoons of salt
1 even teaspoon of mustard (my note-assume this is dry mustard)
1 " " cayenne pepper
1 " " black pepper
1 " " mace
1 " " allspice
1 " " cinnamon
1 " " cloves
1 tumbler of sugar (I use a glass)
1 quart of vinegar

Slice (peeled) tomatoes (I do not peel them). I put onion, slat, sugar, vinegar, and garlic all in at once and let simmer for several hours. ( I mince the onion and garlic fine.) (Do not heap black pepper spoon if it is fresh and strong.)

When tomatoes etc... have cooked a long time slowly, I run this through a sieve. I place jice in a crock; after it has cooled, I put in the refrigerator and then finish making it the next day. (Too much work for one day.)

Several days after I take out juice and make a bag and sew the spices and pepper, etc... in this bag. Then place bag in juice and let simmer until it has cooked to the right consistency.

Use only 1 quart of red vinegar. I find 1 1/2 quarts is too much.






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whodatdude
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re: TD.com Recipes and Recipe Book Thread - 5th Version


White Chocolate Bread Pudding


Need:
1 Large Loaf of Day Old French bread (cut open and leave out in the Air. Bread should be stiff.
1 Pound White Chocolate Chips for sauce & an additional 1/4 to 1/2 cup of white chocolate chips to spread throughout bread
4 Whole Eggs
6 Egg Yolks
4 Cups Heavy Whipping Cream
1 Cup Milk
1 Cup Sugar
1 Tsp Vanilla Extract
1/2 Tsp Cinnamon

Slice/Tear French Bread into 1/2 inch thick “croutons.” In large mixing bowl, combine Eggs and Egg Yolks and whisk together. In a large saucepan (or double boiler), combine whipping cream, milk, vanilla, cinnamon, sugar and bring to a low-medium simmer. Slowly stir in 1 pound of white chocolate chips. Stir into mixture until chocolate is completely melted and dissolved. Remove pot from heat and stir in egg mixture. Make sure to whisk it quickly into the mixture to prevent the eggs from scrambling.
In a 9” x 13” baking dish, place bread slices in several layers and add remaining 1/4 to 1/2 cup white chocolate chips evenly throughout the bread (amount varies by taste). Pour 1/2 of the cream mixture over the entire dish, allowing it time (about a minute) to soak. Using your fingertips, gently press the mixture into the bread, spreading it well throughout. Add remaining mixture and repeat. Once finished, cover with foil, refrigerate, and allow to soak overnight (about 6-8 hours).

Preheat oven to 300 degrees. Bake covered for 1 hour, remove foil, then bake an additional 45 minutes until golden brown.


Rum Sauce:

Need:
1/2 Cup Butter
1 Cup sugar
1 tsp vanilla
1 egg
1-2 Tbsp “Golden” Rum

Cream butter and sugar (mix thoroughly in bowl with a whisk). Add vanilla & egg. Then add rum. Stir over low-medium heat for 5-10 minutes until cooked throughout. Serve warm


Enjoy!






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windshieldman
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Pear relish recipe


12 large pears
4 large bell peppers, do a variety of different colors
3 large banana peppers
1 large onion
6 large dill pickles
CHOP UP ALL ABOVE, you can cut them up cubed or different sizes, doesn't have to be perfect

2 cups sugar
5 tablespoons of flour
3 table spoons of dry mustard seeds
2 tablespoons of salt
1 tablespoon of crushed red pepper
1 tablespoon of turmeric
1 and a half tablespoons of celery seed

Add all dry ingredients with 1 cup vinegar and heat to medium til it thickens. Once thickens, approx 10-15 minutes and make sure to stir every few minutes add all the pears, peppers, etc with 2 cups of vinegar and boil for about 20 minutes. Won't seem like enough liquid but juices from pears and stuff will cook out. Stir very good and make sure to keep the bottom stirred so it won't burn. Place in jars and let sit till they seal. Put in fridge for a couple days before eating.



This post was edited on 7/24 at 8:32 pm


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OTIS2
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Member since Jul 2008
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re: TD.com Recipes and Recipe Book Thread - 5th Version


I did this for a dinner party Saturday night. Turned out very well. It's a recipe from Tim Creehan of Cuvee Bistro outside of Destin. It's easy and worth a try. He calls it a soup...I say it's a bisque.

Tomato and Shrimp Soup
Ingredients – Serves 12

2 yellow onions
4 tomatoes
1/3 pound chopped bacon
¼ cup chopped garlic
3 cups canned Italian plum tomatoes (use Cento tomato products)
3 cups tomato sauce or puree
½ cup tomato paste
2 canned chipotle peppers in adobo(I used 3 peppers and some of the sauce)
1½ quarts chicken stock
¼ cup sugar
2 cups heavy cream
salt to taste
pepper to taste
1 pound steamed (70-90 count) shrimp(I subbed in a few U15 count shrimp per serving)
¼ cup chopped parsley or chive stems(I subbed in some fresh thyme and basil, too)

Method:

1.Sprinkle a smoker with soaked hickory chips and preheat. Cut the onions in half and place them and the whole tomatoes on the smoker rack. Smoke over low heat for 30 minutes. Allow to cool and chop.
2.Saute the bacon in a heavy soup pot. Add the onions, tomatoes and garlic. Cook for 15 minutes, stirring occasionally. Add the next 6 ingredients; mix well. Simmer for 20 minutes.
3.Process the mixture in batches in a blender or food processor until smooth. (I used a big arse stick blender.) Combine the mixture in the soup pot; stir in the cream. Season with salt and pepper and heat to serving temperature. Ladle the soup into soup bowls and top with the steamed shrimp and chopped parsley or chive stems.





This post was edited on 10/4 at 6:26 am


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Gris Gris
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Kajungee's Eggplant rice dressing

Ingredients
3/4 pound leaf ground beef
3/4 pound leaf ground pork
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
4 medium-size eggplants, peeled and chopped
1 cup water or chicken broth
Salt, freshly ground black pepper and cayenne to taste
Pinch of thyme
3 cups cooked long-grain rice
2 tablespoons chopped parsley leaves

Steps
Brown the beef and pork in a large heavy pot. Add the onions, celery, and bell pepper and cook, stirring often, until they are wilted, for about five minutes. Add the eggplant and water and simmer until the eggplant is very tender and soft. Mash with a fork. Season with salt, black pepper and cayenne. Add the thyme. Add the rice and parsley. Mix well and serve warm. Serves 8.







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ewinclub9
Member since Aug 2013
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*****


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Stadium Rat
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Metairie
Member since Jul 2004
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re: TD.com Recipes and Recipe Book Thread - 5th Version


This is similar to Popeye's gravy that goes on their mashed potatoes, but with the best ingredients. It tastes MUCH, MUCH better.

Tasso Gravy

3 Tbs vegetable oil
4 chicken gizzards
1/3 cup minced green bell peppers
1/2 cup ground beef
3/4 cup ground pork tasso
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs distilled white vinegar
2 tsp sugar
2 tsp salt
1 tsp fresh coarse ground black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes

1. Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.

2. Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.

3. Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.

Yield: 6 cups



This post was edited on 2/28 at 3:22 pm


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OTIS2
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Oyster Pie


A very tasty dish adapted from Vernon Roger's Cookbook. No, one does not have to wear a diaper and do coke while cooking it, but this could enhance the experience.

Ingredients:

4 T of flour
4 strips of bacon
1/2 lb ground pork
1/2 lb ground beef
1 cup fine diced onion
1 cup diced green onions
@ 1 cup yesterday liquid
@ 1.5 cups oysters, cut in halves or quarters
1 T minced garlic
Dash or two of Worcestershire sauce
2 or more T of butter
Salt, black and red pepper to taste (I use Tony's for salt, with the peppers added TO taste)
1/2 cup minced parsley
2 unbaked pie shells, one of which is deep


Method

Fry the bacon. Remove it and add the flour to the grease and make a nice dark roux. Add the oyster liquid, incorporate, and remove from the heat.

In a separate pot, brown the ground meats, adding first the onions, then green onions, garlic and parsley. Transfer to the roux and add the crumbled bacon and oysters. Season to taste with the salt, peppers and/or Tony's.

The texture should be pretty tight. Stir in a pinch of flour or cornstarch if it's too loose. Pour into the deep shell, cover with the second, vent with a knife or fork and brush with remaining butter, melted.

Place in a 425 degree oven for 15 minutes, then cut to 350 for an additional 25to 30 minutes until golden on top. Damn good.


Mods: You can double the oysters and cut out some or all of the ground meat. You can add a little celery and bell pepper to the sauté if you wish. It's a great dish.



This post was edited on 10/17 at 9:14 am


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EPORE
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Eggplant Casserole

Ingredients:
3 large eggplant
1 large yellow onion
1 large green bell pepper
1 large red bell pepper
1 TS minced garlic
1 lb ground beef
1 lb breakfast sausage
1 lb small salad shrimp
1/2 cup picante sauce
1 cup bread crumbs
1 block of pepper jack cheese
1/2 cup parmesan cheese
Parsley

Preheat oven to 350 degrees.
Peel and cube eggplant, blanche in boiling water for 5 minutes, set aside.
In a large pan saute onion,bell peppers, and garlic until tender, add ground beef and sausage and cook until browned. Add salt and pepper to taste. (Add a pinch of cayenne pepper if you are daring)
Add salad shrimp to meat mixture, reduce heat to low, cover and simmer for 5 minutes until shrimp is pink.
In a large mixing bowl, mix eggplant, meat mixture, bread crumbs, picante sauce and 1/2 of the pepper jack cheese.
Pour mixture into two casserole dishes and top with remaining cheese. Sprinkle with parsley.
Bake 30 minutes, until cheese is melted and bubbling.
Makes about 16-20 servings






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