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re: so......my wife is doing a batch of maque choux
Posted on 6/17/15 at 9:03 am to Kajungee
Posted on 6/17/15 at 9:03 am to Kajungee
I like the trinity plus a little garlic and minced parsley and green onion tops at the end. A dab of whole milk or cream to build the sauce is a plus for me. If I have fresh corn, it doesn't cook more than a minute or two after getting to temp. The tomatoes, peppers, trinity, butter and cream get a nice reduction before the corn goes in. Damn good.
0
Posted on 6/17/15 at 10:20 am to WhoDatHippie
I use emeril's recipe
and add about a tablespoon or so of crab boil to it. it is fantastic. I also like using leftover grilled sweet corn on the cob.
quote:
2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeno
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon salt
1/2 cup heavy cream
and add about a tablespoon or so of crab boil to it. it is fantastic. I also like using leftover grilled sweet corn on the cob.
This post was edited on 6/17/15 at 10:21 am
Posted on 6/17/15 at 11:47 am to John McClane
quote:
Gris, can I have your rice and gravy recipe?
Here's a thread with my post in it. You can use rump or chuck. I always get a large roast or if I use chuck, which I don't use as much, I sometimes cook two at a time.
LINK
What I haven't tried is cooking a rump and a pork roast together and I understand that makes a helluva great tasting gravy. Roast is like gumbo. People do it differently.
Also, this is the only time I use Kitchen Bouquet. I like a dark colored beef gravy and if it's a little lighter than I prefer, I add a few drops. I don't use enough flour to make enough dark colored roux for the amount of liquid I use.
I don't follow the same routine for a pork gravy. I kind of wing that one and I use onion and garlic and sometime bell pepper. Depends on my mood.
Posted on 6/17/15 at 1:01 pm to Gris Gris
Hebert's in Maurice has a round steak that's rolled and tied, with smoked sausage meat stuffed on the inside. It's a very nice looking roast. It's tender and the gravy is spectacular.
Posted on 6/17/15 at 2:13 pm to bdevill
Whatever sausage Hebert's uses in their stuffings is really tasty. I get the chickens and pork chops stuffed with it.
Posted on 6/17/15 at 2:35 pm to LSUballs
quote:
not being a dick. In all my years of having coonass relatives, in laws, buddies, etc I've never understood the calling it rice and gravy thing. There is a good piece of meat and the gravy that it makes. That should be the focal point. The rice is just something the badass meat and gravy sit atop. When one says "rice and gravy" it could be who knows what kind of meat. That's why the rest of the world puts more emphasis on the type of meat. Roast and gravy. Deer steak and gravy. Ponce and gravy. Pork chops and gravy. Smothered chicken and gravy. That makes more sense to me than saying "rice and gravy" for every piece of meat you cook down in a gravy.
Well if we're going off on rants about rice, meat, and gravy, it's always peeved me that some people refer to any sauce as a gravy.
"Whats for dinner tonight?"
"Spaghetti and red gravy."
Posted on 6/17/15 at 4:18 pm to Gris Gris
quote:
Here's a thread with my post in it.
Should I assume that's a no to my soup recipe request?
Posted on 6/17/15 at 5:42 pm to Gris Gris
Thanks Gris!
Posted on 6/18/15 at 12:31 am to WhoDatHippie
quote:
quote: Here's a thread with my post in it. Should I assume that's a no to my soup recipe request?
I'm so sorry! Somehow I missed your post. My recipe is in the TD cookbook in the stickied at the top of the page. If you can't find it or have a question, start a new thread and I won't miss it! I believe the title is corn and crab or shrimp or crawfish or andouille. It's a simple recipe, but quite tasty especially made the night before with exception of shrimp which will overcook. You can make the soup up to the point of adding the seafood the day before. I used Vidalia onions the last two times. Went really well with the fresh picked sweet corn. Use fresh corn only! It's easily adapted to your own taste. Nothing needs to be exact. I used extra corn the last few times to get more scrapings for flavor and texture in addition to making a stronger corn stock. Hope you enjoy.
Posted on 6/18/15 at 7:16 am to StringedInstruments
quote:
Spaghetti and Red Gravy
If youre using the drippings of the meat and adding liquid, that's gravy.
If you use only tomatoes, spices, herbs, butter.. that's a sauce.
This post was edited on 6/18/15 at 4:01 pm
Posted on 6/18/15 at 1:58 pm to Gris Gris
No worries! I figured you just missed it! Thank you!!
Posted on 6/18/15 at 2:02 pm to WhoDatHippie
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