- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Can we collaborate and replicate the Peche tuna dip?
Posted on 7/16/15 at 9:13 am
Posted on 7/16/15 at 9:13 am
I want to make it for a party Sunday.
TIA for the help.
TIA for the help.
3
Posted on 7/16/15 at 9:16 am to BRgetthenet
Posted on 7/16/15 at 9:18 am to LouisianaLady
Thanks. Didn't think that would be something he had out there.
Posted on 7/16/15 at 9:24 am to BRgetthenet
The little known secret about most of the stuff at Peche is that it is so simple. They just execute it so tremendously, source ingredients very well, and have a clear vision of what their food should look/smell/taste like. Ryan will pretty much share any recipe you need, just ask. The difference is just that they are working with probably better ingredients than you or I could easily get hands on (does not apply if you fish a lot).
The fried bread? Literally just bread dough fried and tossed in sea salt, butter, and honey. Spicy ground shrimp and noodle - pretty much exactly what it sounds like.
The fried bread? Literally just bread dough fried and tossed in sea salt, butter, and honey. Spicy ground shrimp and noodle - pretty much exactly what it sounds like.
Posted on 7/16/15 at 9:31 am to BRgetthenet
If you like Donald Link, a lot of his recipes that are used at Peche and Cochon are in this book:
I bought it a few weeks ago, and it is awesome. Hardcover with really nice photos.
ETA: BO is right. I gifted this book to my mom because she probably wouldn't make anything with 25+ ingredients, but the recipes are SO simple.
I bought it a few weeks ago, and it is awesome. Hardcover with really nice photos.
ETA: BO is right. I gifted this book to my mom because she probably wouldn't make anything with 25+ ingredients, but the recipes are SO simple.
This post was edited on 7/16/15 at 9:33 am
Posted on 7/16/15 at 9:44 am to BlackenedOut
Anybody ever try to make this dip?
Posted on 7/16/15 at 9:49 am to LouisianaLady
Ahhhh, that's nice. You grabbed it in New Orleans?
This is a 65th b day for my fil, and he eats at Peche twice a week. All he eats is fish.
I'm gonna try to pick that up for him.
This is a 65th b day for my fil, and he eats at Peche twice a week. All he eats is fish.
I'm gonna try to pick that up for him.
Posted on 7/16/15 at 9:51 am to BRgetthenet
Yes I have made it before and it was great. Others have posted the recipe already, I have also used Salmon instead of tuna and still really good. There is a good crunch from the fresh veggies, if you wouldn't want the crunch you can always saute and let cool before mixing.
Posted on 7/16/15 at 10:01 am to LouisianaLady
What's important is the smoked tuna. What wood to use? A light flavor would be proper, but which one? That's important. Also is it cold smoked or hot? If hot, at what temp?
I've never smoked fish before, so I am a bit unknowledgeable with it.
I've never smoked fish before, so I am a bit unknowledgeable with it.
Posted on 7/16/15 at 10:02 am to BRgetthenet
quote:
Ahhhh, that's nice. You grabbed it in New Orleans?
Books A Million in BR. I even saw it by the restrooms in Macy's recently... where they have books and greeting cards that probably no one buys. I know that is random
I followed the recipe for the dip (I don't know if the dip is in this book), but did it with salmon. Came out great. I don't think you'll be disappointed.
Posted on 7/16/15 at 10:04 am to Midget Death Squad
I was gonna set the smoker to 170-180°.
Not sure yet.
Not sure yet.
Posted on 7/16/15 at 10:05 am to Midget Death Squad
Lot of variables in there. But I am pretty certain it isnt cold smoked. Woodwise, you can probably use anything since you arent really smoking for that long, but of course, lighter wood might work better. I bet temp is somewhere between 200-225 for say 30 minutes. Of course this all depends on the size and thickness of your fish, the positioning of your smoker, the moon, tides, and everything else that can impact smoking, fishing, or smoking fish.
I also imagine the fish would benefit from a dunk in a brine.
I also imagine the fish would benefit from a dunk in a brine.
Posted on 7/16/15 at 10:15 am to LouisianaLady
quote:
I even saw it by the restrooms in Macy's recently...
Whatever you do, definitely do not take the book INTO the restroom...
You don't want the book to be flagged.
Posted on 7/16/15 at 10:39 am to BlackenedOut
quote:
I also imagine the fish would benefit from a dunk in a brine.
I believe I brined and dried it. I remember the drying taking a long time.
Posted on 7/16/15 at 11:07 am to BRgetthenet
quote:lucky bastard
he eats at Peche twice a week. All he eats is fish.
Posted on 7/16/15 at 3:52 pm to BRgetthenet
I can't recall any restaurant declining a request for a recipe in NOLA. Chef Ryan gave me the spicy ground ahrimp last year. Long list of spices.
Posted on 7/16/15 at 5:57 pm to BRgetthenet
We ate there Saturday and got that as one of our apps, unbelievably good
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News