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Started By
Message
1
Posted on 7/26/16 at 3:21 pm to Stadium Rat
Cajunate’s Red Beans
I don’t usually measure these things so bear with me and if you feel like adding more or less you can.
1 Pound dried red beans
11/2 - 2 pounds good smoked sausage sliced ¼ inch (I like a lot of meat in my beans)
1 med. to lg onion diced
½ med/lg. bell pepper diced
3-4 ribs of celery sliced
3 toes REAL minced garlic
2-3 bay leaves
1/8 tsp. thyme
1/8 tsp ground savory
½ tsp black pepper
3 tbsp. chicken base
2/3 stick of butter
Soak one pound of Red beans for at least two or three hours if not overnight.
Slice sausage first and while chopping seasoning brown the sausage. I do this because it gets rid of the water in sausage as well as renders off excess fat. When done but not overcooked remove and set aside. Depending on how much fat renders I remove leaving only enough to deglaze the bottom of the pot and cook down the seasoning. Add the onions, celery and bell pepper and cook down till almost softened then add the garlic, chicken base, thyme, savory, bay leaves and black pepper. Keep stirring to keep it from sticking and burning. When seasonings are soft add about 2 cups of water and bring to a light boil and stir to mix the base well. Add the drained beans and mix thoroughly. Then add enough water or chicken stock to cover the beans by about ¾ to an inch over. Bring to light boil and reduce to low and cover. Dried beans can take different times to cook depending on how old they are. Check often to make sure they aren’t sticking to the bottom of the pot and burning. Stir, cover and continue cooking until they begin to soften which should be about halfway through the cook. Then add the cooked sausage to the pot and stir well. I like to add the sausage halfway through the cook to keep some of the flavor in them and yet still season the beans enough. Keeps it from falling apart too. Continue cooking until the beans are tender. Here’s where it depends on how you like your beans. Whole yet tender or creamy with some texture. I like creamy with a thick gravy. For creamy take a whisk and stir the beans to break up really softened beans. If they are done to your liking add about 2/3 stick of butter and whisk emulsifying it into the beans.
You might notice I didn’t add salt. The chicken base has salt as well as the sausage and may well be enough like that. You can adjust the taste toward the end of the cook adding extra salt and pepper.
That’s it! They’re ready to serve over fresh hot rice.
Enjoy!
Easier than Drop Biscuits!
Butter Dip Biscuits
Ingredients:
1 stick (1/2 cup) uns alted butter (see notes below)
2 1/2 cups allpurpose
flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)
Directions:
Preheat oven to 450F degrees.
Spray an 8inch
square baking dish with nonstick cooking spray.
In a microwavesafe
bowl (or you can use the baking dish that you'll be baking these in), melt stick of
butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Dough will be sticky.
Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.
Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 2025
minutes, rotating once during baking.
If you notice that some of the butter that is coming up to the top is getting brown, just take a paper
towel and dab around the edges a bit.
Oven times do vary since different ovens have different hot spots, but basically biscuits should be
golden brown on top and spring back to the touch.
Cook’s Note : I really recommend only using buttermilk with these but if all you have on hand is
regular milk then you can use that (just not skim milk, that stuff is far too watery). Keep in mind
though that when you use regular milk, you'll have to cut back on the amount you use because regular
milk is much thinner than buttermilk. You may need to use about 1 1/4 cups 1
1/2 cups (start with
less, you can always add more in).
The buttermilk adds such great flavor to these biscuits so if you can get your hands on some,
definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is
added to the dough.
www.thecountrycook.net
Copyright 20122014
Posted on 7/29/16 at 8:46 am to Cajunate
I don't know if jambalaya has been added, but this is my old grandfathers recipe
½ - ONION, WHITE OR YELLOW, DICED
2-STRANDS OFF A CELERY STALK, DICED
1-BELL PEPPER, DEVEINED AND DESEEDED, DICED
2-CLOVES GARLIC, PEELED, SMASHED AND CHOPPED FINE
2-ROMA TOMATOES, PEELED AND DICED
1-BUNCH OF GREEN ONION, CHOPPED (GREEN TOPS ONLY)
½ - BUNCH OF PARSLEY LEAVES CHOPPED TO PULVERIZATION, NO STEMS
1-TEASPOON BUTTER
4-TABLESPOONS OF OLIVE OIL, EXTRA VIRGIN
2-LINKS CAJUN SMOKED SAUSAGE, CUT IN DISC
1-CHUNK OF TASSO, DICED WITH 4 STRIPS OF BACON CHOPPED IN SQUARES (APPROX 1”X1”)
CHOICE OF MEATS (LEFT OVER BEEF OR PORK ROAST, 6 QUAIL, 10 SKINNED BLACKBIRDS OR DOVE
BREAST, DUCK, GOOSE, GUINEA FOWL, 2-GAME HENS, 1-CHOPPED UP CHICKEN WITH SKIN ON)
CHOICE OF SEAFOOD IF THAT IS THE MAIN MEAT (2-LBS SHRIMP, RAW, LEFT OVER CRAWFISH FROM A BOIL OR RAW TAILS->AS MUCH AS YOU CAN STAND, LOBSTER CLAW MEAT BUT NO CRAB MEAT. FISH WILL NOT STAND UP TO THE MAKING OF THE JAMBALAYA.)
BROTHS (CHICKEN, TURKEY, OR OTHER POULTRY BROTHS. LEFT OVER BEEF BROTH, PORK BROTH. SEAFOOD BROTHS FROM BOILED SHELLFISH SHELLS IN UNSEASONED WATER. DON’T USE BOIL SEASONING OR BROTH FROM A BOIL.)
1 ½ CUPS WHITE RICE-LONG OR MEDIUM GRAIN- USING 2 CUPS OF BROTH
LOUISIANA HOT SAUCE TO TASTE
SALT AND BLACK PEPPER TO TASTE
½ TEASPOON RED PEPPER (CAYENNE)
CAJUN SEASONING (LIKE TONY’S) TO TASTE(ABOUT 1- TABLESPOON
Putting it together
-COOK RICE IN BROTH OF CHOICE UNTIL ALL LIQUID IS GONE AND RICE IS TENDER, NOT AL DENTE
-BROWN MEAT OF CHOICE LIKE BLACKENING WITH A DRY POT, PREFERABLY A CAST IRON DUTCH OVEN
REMOVE MEATS AND LET REST
-SAUTÉ IN THE BLACKENING POT THE VEGETABLES, SAUSAGE, BACON, AND TASSO IN OLIVE OIL USING
-MEDIUM HEAT, EXCLUDING THE GARLIC AND TOMATOES
-WHEN THE VEGETABLES ARE TRANSLUCENT AND SOFTENED, AND THE MEATS BROWNED, ADD THE
-BUTTER AND GARLIC. SAUTÉ BEING CAREFUL NOT TO BURN THE GARLIC
-SHRED THE MEAT TO BE USED. DON’T ADD SEAFOOD YET IF THAT IS THE MAIN MEAT. LEAVE
-BLACKBIRD, DOVE, AND QUAIL BREAST WHOLE.
-ADD THE TOMATOES AND TOMATO LIQUID TO THE POT.
-ADD ABOUT ½ CUP OF BROTH
-ADD SEAFOOD AND SEASONINGS IF USING SEAFOOD.
-ADD MEATS IF NOT USING SEAFOOD WITH SEASONING EXCLUDING THE HOT SAUCE.
CONSTANTLY STIR UNTIL IT ALL COMES TO A BOIL. ADJUST WETNESS WITH ADDITIONAL BROTH.
-COOK MUCH LIKE YOU WOULD A FRIED RICE RECIPE.
-ADD COOKED RICE AND RE-MOISTEN AS NEEDED, BUT NOT WET.
-CONSTANTLY STIR AND FRY UNTIL RICE IS SLIGHTLY FRIED AND HAS ABSORBED ALL THE LIQUID USED.
-ADJUST SEASONING, ADDING HOT SAUCE AT THIS TIME AND STIR WELL
-WHEN DONE, STIR IN GREEN ONIONS AND PARSLEY WITH FIRE TURNED OFF. PLACE THE POT LID ON AND LET STEEP FOR 5 MINUTES TO BRING OUT THE OILS IN THE GREEN ONIONS AND PARSLEY.
Side dishes that go well with it
BOILED OR STEWED OKRA, CUCUMBER DISC AND ONION RINGS SOAKED IN VINEGAR, TOMATOES AND OKRA, SWEET PEAS, SIDE SALAD WITH OIL & VINEGAR DRESSING.
TOASTED FRENCH BREAD SLICES ALWAYS ADD TO THE MEAL.
DRINK WITH A REGULAR STRONG BEER LIKE MICHELOB OR AN ALE. NO LIGHT BEER
SERVE IN GUMBO BOWLS WITH SPOONS AND WITH CHOPPED GREEN PEPPERS IF DESIRED.
½ - ONION, WHITE OR YELLOW, DICED
2-STRANDS OFF A CELERY STALK, DICED
1-BELL PEPPER, DEVEINED AND DESEEDED, DICED
2-CLOVES GARLIC, PEELED, SMASHED AND CHOPPED FINE
2-ROMA TOMATOES, PEELED AND DICED
1-BUNCH OF GREEN ONION, CHOPPED (GREEN TOPS ONLY)
½ - BUNCH OF PARSLEY LEAVES CHOPPED TO PULVERIZATION, NO STEMS
1-TEASPOON BUTTER
4-TABLESPOONS OF OLIVE OIL, EXTRA VIRGIN
2-LINKS CAJUN SMOKED SAUSAGE, CUT IN DISC
1-CHUNK OF TASSO, DICED WITH 4 STRIPS OF BACON CHOPPED IN SQUARES (APPROX 1”X1”)
CHOICE OF MEATS (LEFT OVER BEEF OR PORK ROAST, 6 QUAIL, 10 SKINNED BLACKBIRDS OR DOVE
BREAST, DUCK, GOOSE, GUINEA FOWL, 2-GAME HENS, 1-CHOPPED UP CHICKEN WITH SKIN ON)
CHOICE OF SEAFOOD IF THAT IS THE MAIN MEAT (2-LBS SHRIMP, RAW, LEFT OVER CRAWFISH FROM A BOIL OR RAW TAILS->AS MUCH AS YOU CAN STAND, LOBSTER CLAW MEAT BUT NO CRAB MEAT. FISH WILL NOT STAND UP TO THE MAKING OF THE JAMBALAYA.)
BROTHS (CHICKEN, TURKEY, OR OTHER POULTRY BROTHS. LEFT OVER BEEF BROTH, PORK BROTH. SEAFOOD BROTHS FROM BOILED SHELLFISH SHELLS IN UNSEASONED WATER. DON’T USE BOIL SEASONING OR BROTH FROM A BOIL.)
1 ½ CUPS WHITE RICE-LONG OR MEDIUM GRAIN- USING 2 CUPS OF BROTH
LOUISIANA HOT SAUCE TO TASTE
SALT AND BLACK PEPPER TO TASTE
½ TEASPOON RED PEPPER (CAYENNE)
CAJUN SEASONING (LIKE TONY’S) TO TASTE(ABOUT 1- TABLESPOON
Putting it together
-COOK RICE IN BROTH OF CHOICE UNTIL ALL LIQUID IS GONE AND RICE IS TENDER, NOT AL DENTE
-BROWN MEAT OF CHOICE LIKE BLACKENING WITH A DRY POT, PREFERABLY A CAST IRON DUTCH OVEN
REMOVE MEATS AND LET REST
-SAUTÉ IN THE BLACKENING POT THE VEGETABLES, SAUSAGE, BACON, AND TASSO IN OLIVE OIL USING
-MEDIUM HEAT, EXCLUDING THE GARLIC AND TOMATOES
-WHEN THE VEGETABLES ARE TRANSLUCENT AND SOFTENED, AND THE MEATS BROWNED, ADD THE
-BUTTER AND GARLIC. SAUTÉ BEING CAREFUL NOT TO BURN THE GARLIC
-SHRED THE MEAT TO BE USED. DON’T ADD SEAFOOD YET IF THAT IS THE MAIN MEAT. LEAVE
-BLACKBIRD, DOVE, AND QUAIL BREAST WHOLE.
-ADD THE TOMATOES AND TOMATO LIQUID TO THE POT.
-ADD ABOUT ½ CUP OF BROTH
-ADD SEAFOOD AND SEASONINGS IF USING SEAFOOD.
-ADD MEATS IF NOT USING SEAFOOD WITH SEASONING EXCLUDING THE HOT SAUCE.
CONSTANTLY STIR UNTIL IT ALL COMES TO A BOIL. ADJUST WETNESS WITH ADDITIONAL BROTH.
-COOK MUCH LIKE YOU WOULD A FRIED RICE RECIPE.
-ADD COOKED RICE AND RE-MOISTEN AS NEEDED, BUT NOT WET.
-CONSTANTLY STIR AND FRY UNTIL RICE IS SLIGHTLY FRIED AND HAS ABSORBED ALL THE LIQUID USED.
-ADJUST SEASONING, ADDING HOT SAUCE AT THIS TIME AND STIR WELL
-WHEN DONE, STIR IN GREEN ONIONS AND PARSLEY WITH FIRE TURNED OFF. PLACE THE POT LID ON AND LET STEEP FOR 5 MINUTES TO BRING OUT THE OILS IN THE GREEN ONIONS AND PARSLEY.
Side dishes that go well with it
BOILED OR STEWED OKRA, CUCUMBER DISC AND ONION RINGS SOAKED IN VINEGAR, TOMATOES AND OKRA, SWEET PEAS, SIDE SALAD WITH OIL & VINEGAR DRESSING.
TOASTED FRENCH BREAD SLICES ALWAYS ADD TO THE MEAL.
DRINK WITH A REGULAR STRONG BEER LIKE MICHELOB OR AN ALE. NO LIGHT BEER
SERVE IN GUMBO BOWLS WITH SPOONS AND WITH CHOPPED GREEN PEPPERS IF DESIRED.
This post was edited on 7/29/16 at 8:47 am
Posted on 9/3/16 at 12:51 pm to Gary Busey
Badger Sauce Piquant
In honor of our opponent today, the Wisconsin Badgers, I offer a classic Louisiana preparation of their mascot. GEAUX TIGERS
5 lbs Badger meat trim/cube
1 c Olive oil
3 c Flour
5 c Onion -- chopped
2 c Green onion -- chopped
1 c Bell pepper -- chopped
1/2 c Celery -- chopped
2 c Tomatoes -- fresh/chopped
8 c Water -- cold
2 T Garlic -- finely chopped
2 T Worcestershire sauce
1 lemon -- Juice of
Salt to taste
Tabasco sauce to taste
2 c White wine -- dry
6 c Tomato sauce
First you make a dark roux with olive oil and flour. When roux is dark , add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add badger, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice.
Recipe By: BigDropper
Serving Size: 20 or about 4 Cajuns
Preparation Time: 2hr
In honor of our opponent today, the Wisconsin Badgers, I offer a classic Louisiana preparation of their mascot. GEAUX TIGERS
5 lbs Badger meat trim/cube
1 c Olive oil
3 c Flour
5 c Onion -- chopped
2 c Green onion -- chopped
1 c Bell pepper -- chopped
1/2 c Celery -- chopped
2 c Tomatoes -- fresh/chopped
8 c Water -- cold
2 T Garlic -- finely chopped
2 T Worcestershire sauce
1 lemon -- Juice of
Salt to taste
Tabasco sauce to taste
2 c White wine -- dry
6 c Tomato sauce
First you make a dark roux with olive oil and flour. When roux is dark , add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooking for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add badger, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice.
Recipe By: BigDropper
Serving Size: 20 or about 4 Cajuns
Preparation Time: 2hr
This post was edited on 9/3/16 at 12:58 pm
Posted on 9/21/16 at 11:31 pm to Stadium Rat
No-Knead Dinner Rolls
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
Posted on 9/22/16 at 9:31 pm to Stadium Rat
Lamb Shanks Braised With Rosemary
I did this last night...didn't measure much. Worked extremely well and could go with polenta, mashed potatoes, or grits. The volumes are large, but it will divide easily.
Ingredients:
24 lamb shanks
1/2 cup EVOO, or more. Mine was rosemary infused
4 yellow onions, fine diced
3 lbs carrots, 1/4 inch sliced
1 head of celery, fine diced
20 cloves of garlic, crushed
10 bay leaves
1 t red pepper flakes
@ 1/2 cup fresh rosemary, minced
@1/3 cup fresh thyme, tied in a bundle
24 oz good tomato paste
4 cups rich beef stock
4 cups rich chicken stock
@1.25 L of good cabernet
24 oz of crushed Cento tomatoes
1/2 cup minced Italian parsley
salt and pepper
Method
Salt and pepper the shanks well, and heavily brown in EVOO over med heat. Remove.
Add the onions, celery and carrots...sauté 10 or so minutes, adding the garlic in the last 2 minutes.
Then stir in the tomato paste, and brown for another 5 minutes, stirring a bit.
Add the crushed tomatoes, stocks, wine and herbs, except for the parsley.
Simmer for 2+ hours, stirring every so often, until the shanks are fork tender. I left the lid off , mostly, to reduce the volume and thicken the dish.Add the parsley. Adjust salt and pepper to taste.
You can cook a day in advance, cooling the shanks separately. When ready for service, the sauce can be heated and reduced more, if you wish, then combined with the shanks and served. This one is good.
I did this last night...didn't measure much. Worked extremely well and could go with polenta, mashed potatoes, or grits. The volumes are large, but it will divide easily.
Ingredients:
24 lamb shanks
1/2 cup EVOO, or more. Mine was rosemary infused
4 yellow onions, fine diced
3 lbs carrots, 1/4 inch sliced
1 head of celery, fine diced
20 cloves of garlic, crushed
10 bay leaves
1 t red pepper flakes
@ 1/2 cup fresh rosemary, minced
@1/3 cup fresh thyme, tied in a bundle
24 oz good tomato paste
4 cups rich beef stock
4 cups rich chicken stock
@1.25 L of good cabernet
24 oz of crushed Cento tomatoes
1/2 cup minced Italian parsley
salt and pepper
Method
Salt and pepper the shanks well, and heavily brown in EVOO over med heat. Remove.
Add the onions, celery and carrots...sauté 10 or so minutes, adding the garlic in the last 2 minutes.
Then stir in the tomato paste, and brown for another 5 minutes, stirring a bit.
Add the crushed tomatoes, stocks, wine and herbs, except for the parsley.
Simmer for 2+ hours, stirring every so often, until the shanks are fork tender. I left the lid off , mostly, to reduce the volume and thicken the dish.Add the parsley. Adjust salt and pepper to taste.
You can cook a day in advance, cooling the shanks separately. When ready for service, the sauce can be heated and reduced more, if you wish, then combined with the shanks and served. This one is good.
Posted on 10/26/16 at 2:10 pm to OTIS2
Btrtigerfan
White Gravy as served by Sammy’s Grill of Baton Rouge
This is the authentic version of my favorite white gravy that Sammy’s serves on chicken fried steak, smashed potatoes and with fried chicken tenders. I reduce this recipe when I make it at home, but for integrity, I will share the restaurant’s version.
Puree:
1 Yellow Onion
10 Mushrooms
3 Garlic Cloves
Melt 1lb Butter
Add Puree and Cook in Butter 5-10 minutes
Add 3 Cups All Purpose Flour and Cook to break down Flour
In small batches, Add ½ Gallon Chicken Broth or Stock
Add 1 Teaspoon Salt
Add 1 Teaspoon Cayenne Pepper
Reduce Heat, and then Add 24oz Evaporated Milk
White Gravy as served by Sammy’s Grill of Baton Rouge
This is the authentic version of my favorite white gravy that Sammy’s serves on chicken fried steak, smashed potatoes and with fried chicken tenders. I reduce this recipe when I make it at home, but for integrity, I will share the restaurant’s version.
Puree:
1 Yellow Onion
10 Mushrooms
3 Garlic Cloves
Melt 1lb Butter
Add Puree and Cook in Butter 5-10 minutes
Add 3 Cups All Purpose Flour and Cook to break down Flour
In small batches, Add ½ Gallon Chicken Broth or Stock
Add 1 Teaspoon Salt
Add 1 Teaspoon Cayenne Pepper
Reduce Heat, and then Add 24oz Evaporated Milk
Posted on 10/31/16 at 8:20 am to Stadium Rat
LSUballs' Chow Chow Recipe:
30 green tomatoes
10 banana peppers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups Sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
30 green tomatoes
10 banana peppers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups Sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
Posted on 11/12/16 at 7:30 pm to Stadium Rat
I make good red enchiladas, but I can make good white ones too. Also this recipe is flexible enough to also be made as nachos. I made both today.
goldennugget's White Enchiladas
Corn Tortillas
1.8 Pounds Chicken Thighs
1 Pound Shredded Monterrey Jack Cheese
1 Cup of Diced Onions
4 oz Diced Green Chiles
2 Cups of Chicken Broth
Oil for Frying
1 TBSP Crisco or Shortening or Oil
2 TBSP Butter
2 TBSP Flour
1 Cup of Sour Cream
1/2 Cup Heavy Cream
1 tsp Paprika
1 tsp Salt
1/2 tsp Ground Cayenne Pepper
1/4 tsp Black Pepper
1. Cook the chicken thighs. The easiest way is to just bake them at 425 degrees for 20 minutes. You want to make sure they are tender. After they are cooked, take 2 forks and shred them in a large bowl. When done shredding put it in a colander or strainer and drain.
2. While the thighs are in the oven I shred my cheese and fry my corn tortillas. For enchiladas, fry them for no more than 20 seconds, flipping over after 10 seconds. You do not want them to get crisp. For nachos, fry them for 105-120 seconds, flipping halfway. For nachos you want them to be crisp to handle the toppings. After frying place them on paper towels to drain.
3. Take a big enough saucepan/skillet and heat 1 TBSP crisco or shortening or oil. Then add all of the onions and cook for about a minute. After the minute is up add half of the green chiles and all of the shredded chicken and get it all combined. When combined add 1/2 tsp paprika and about half a cup of chicken broth and combine. When its all combined(make sure all the ingredients are well blended together) add the half cup of heavy cream and stir. Heat it to boiling, then place it on the back burner to simmer at low heat. It should look a bit orange and creamy.
4. In a separate skillet make a roux with 2 TBSP butter and 2 TBSP flour. If you don't know how to do a roux I can't help you. This is not a dark roux, melt the butter and whisk in the flour and stir for about a minute, just to get it all combined. After the minute is up add the rest of the chicken broth and stir for another minute or two. Add the rest of the green chiles, and then reduce the heat. When the heat is reduced add the sour cream.
5. After the sour cream is mixed in and heat is reduced, add another 1/2 tsp paprika, 1/2 tsp of ground cayenne, and 1.5 cups of the shredded cheese. It shouldn't take too long to melt. Combine it all together, and it will be thicker, and then add salt/pepper to taste. I add 1 tsp salt and 1/4 tsp black pepper. It should look somewhat white, a bit speckly:
6. For enchiladas, preheat the oven to 375. It's pretty self explanatory, use a slotted spoon to place some of the chicken/onion mixture on a fried tortilla, add shredded jack cheese, and roll, and place seam side down into a casserole dish or pan of some sort. Repeat this process for as many tortillas as you would like, then take a large spoon or ladle and spoon the white sour cream cheese sauce on top of the enchiladas. Put in the oven and bake at 375 for about 10 minutes or so.
goldennugget's White Enchiladas
Corn Tortillas
1.8 Pounds Chicken Thighs
1 Pound Shredded Monterrey Jack Cheese
1 Cup of Diced Onions
4 oz Diced Green Chiles
2 Cups of Chicken Broth
Oil for Frying
1 TBSP Crisco or Shortening or Oil
2 TBSP Butter
2 TBSP Flour
1 Cup of Sour Cream
1/2 Cup Heavy Cream
1 tsp Paprika
1 tsp Salt
1/2 tsp Ground Cayenne Pepper
1/4 tsp Black Pepper
1. Cook the chicken thighs. The easiest way is to just bake them at 425 degrees for 20 minutes. You want to make sure they are tender. After they are cooked, take 2 forks and shred them in a large bowl. When done shredding put it in a colander or strainer and drain.
2. While the thighs are in the oven I shred my cheese and fry my corn tortillas. For enchiladas, fry them for no more than 20 seconds, flipping over after 10 seconds. You do not want them to get crisp. For nachos, fry them for 105-120 seconds, flipping halfway. For nachos you want them to be crisp to handle the toppings. After frying place them on paper towels to drain.
3. Take a big enough saucepan/skillet and heat 1 TBSP crisco or shortening or oil. Then add all of the onions and cook for about a minute. After the minute is up add half of the green chiles and all of the shredded chicken and get it all combined. When combined add 1/2 tsp paprika and about half a cup of chicken broth and combine. When its all combined(make sure all the ingredients are well blended together) add the half cup of heavy cream and stir. Heat it to boiling, then place it on the back burner to simmer at low heat. It should look a bit orange and creamy.
4. In a separate skillet make a roux with 2 TBSP butter and 2 TBSP flour. If you don't know how to do a roux I can't help you. This is not a dark roux, melt the butter and whisk in the flour and stir for about a minute, just to get it all combined. After the minute is up add the rest of the chicken broth and stir for another minute or two. Add the rest of the green chiles, and then reduce the heat. When the heat is reduced add the sour cream.
5. After the sour cream is mixed in and heat is reduced, add another 1/2 tsp paprika, 1/2 tsp of ground cayenne, and 1.5 cups of the shredded cheese. It shouldn't take too long to melt. Combine it all together, and it will be thicker, and then add salt/pepper to taste. I add 1 tsp salt and 1/4 tsp black pepper. It should look somewhat white, a bit speckly:
6. For enchiladas, preheat the oven to 375. It's pretty self explanatory, use a slotted spoon to place some of the chicken/onion mixture on a fried tortilla, add shredded jack cheese, and roll, and place seam side down into a casserole dish or pan of some sort. Repeat this process for as many tortillas as you would like, then take a large spoon or ladle and spoon the white sour cream cheese sauce on top of the enchiladas. Put in the oven and bake at 375 for about 10 minutes or so.
This post was edited on 11/12/16 at 7:51 pm
Posted on 11/14/16 at 9:47 am to Stadium Rat
Cajunate's
No-Knead Dinner Rolls
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
IMPORTANT NOTE! The recipe says to bake at 400 degrees for 35 - 40 minutes but I've found this to be too hot and too long so I've been baking at 375 for about 20 minutes. Your oven may bake differently.
No-Knead Dinner Rolls
Ingredients
2 cups warm water (105 to 115 degrees)
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
4 tablespoons butter, melted, plus more for pan and brushing
2 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour (spooned and leveled), plus more for shaping dough
Directions
Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm
IMPORTANT NOTE! The recipe says to bake at 400 degrees for 35 - 40 minutes but I've found this to be too hot and too long so I've been baking at 375 for about 20 minutes. Your oven may bake differently.
Posted on 11/14/16 at 1:15 pm to Gris Gris
I added the rolls the first time he posted them.
Posted on 11/27/16 at 11:25 am to Stadium Rat
Helene's Hamburger Stroganoff
1/2 Cup Chopped/Minced White Onion
1 Clove Garlic
1/4 Cup Butter
1 lb Ground Beef
2 Tsp Salt
1/4 Tsp Black Pepper
1 lb Sliced Mushrooms
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
Parsley
2 Tsp Flour (To Thicken)
Rice or Noodles
Sautee onion and garlic in butter over medium heat. Add meat to brown (drain excess fat), add flour, salt, pepper, mushrooms and cook 5 Min. Add soup and simmer uncovered 10 minutes. Stir in sour cream, heat till bubbly and serve.
1/2 Cup Chopped/Minced White Onion
1 Clove Garlic
1/4 Cup Butter
1 lb Ground Beef
2 Tsp Salt
1/4 Tsp Black Pepper
1 lb Sliced Mushrooms
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
Parsley
2 Tsp Flour (To Thicken)
Rice or Noodles
Sautee onion and garlic in butter over medium heat. Add meat to brown (drain excess fat), add flour, salt, pepper, mushrooms and cook 5 Min. Add soup and simmer uncovered 10 minutes. Stir in sour cream, heat till bubbly and serve.
Posted on 11/27/16 at 11:30 am to bossflossjr
Boss' Real Oven Baked BBQ Chicken
1.5 Tbs Chili Powder
1.5 Tbs Cumin
1.5 Cup Worchester
1.5 Cup Melted Butter
2 Tbs Liquid Smoke
.25 Cup Hot Sauce
Granulated Garlic
Salt and Pepper to taste
Preheat oven to 350.
Cover chickens thoroughly by mixing in 2 bowls (not to cross contaminate). Place seasoned chicken in baking dish w atleast 1" lip. In a seperate container, mix dry ingredients. Cover chicken with dry mixture. Add enough water/stock to cover bottom of the baking dish. Cover with foil and bake 45 minutes. Remove foil and reseason with dry and wet mixtures if desired...cook uncovered another 15 minutes.
1.5 Tbs Chili Powder
1.5 Tbs Cumin
1.5 Cup Worchester
1.5 Cup Melted Butter
2 Tbs Liquid Smoke
.25 Cup Hot Sauce
Granulated Garlic
Salt and Pepper to taste
Preheat oven to 350.
Cover chickens thoroughly by mixing in 2 bowls (not to cross contaminate). Place seasoned chicken in baking dish w atleast 1" lip. In a seperate container, mix dry ingredients. Cover chicken with dry mixture. Add enough water/stock to cover bottom of the baking dish. Cover with foil and bake 45 minutes. Remove foil and reseason with dry and wet mixtures if desired...cook uncovered another 15 minutes.
Posted on 11/27/16 at 11:33 am to bossflossjr
Aunt Fran's Simple and Yummy Lemon Icebox Pie
3 eggs, seperated
1 can condensed milk
1/2 cup lemon juice
6 T sugar
Graham Cracker Crust
Combine egg yolks and condensed milk and beat well. Add lemon juice, mix well. When it thickens, pour in crust and top with meringue. Bake 400 until brown. Refrigerate.
3 eggs, seperated
1 can condensed milk
1/2 cup lemon juice
6 T sugar
Graham Cracker Crust
Combine egg yolks and condensed milk and beat well. Add lemon juice, mix well. When it thickens, pour in crust and top with meringue. Bake 400 until brown. Refrigerate.
Posted on 11/27/16 at 11:36 am to bossflossjr
The LA Representative's Apple Sigh
Vodka 1/2 Fifth
Everclear 1/2 Fifth
Apple Cider 1/2 Gallon
Apple Juice 1/2 Gallon
Sparkling Apple Cider FIfth
7 Cinnamon Sticks
Sugar 1/2 Cup
Cook 2 ciders to boil. Add apple juice, cinnamon and sugar. Turn off heat and sit 15 min. Add liquors. Put in freezer and serve once slushy.
Vodka 1/2 Fifth
Everclear 1/2 Fifth
Apple Cider 1/2 Gallon
Apple Juice 1/2 Gallon
Sparkling Apple Cider FIfth
7 Cinnamon Sticks
Sugar 1/2 Cup
Cook 2 ciders to boil. Add apple juice, cinnamon and sugar. Turn off heat and sit 15 min. Add liquors. Put in freezer and serve once slushy.
Posted on 11/27/16 at 11:40 am to bossflossjr
After The Boil Chicken Salad
1 Chicken (Hen)
1 Stalk Celery
4 Green Onions
1 Tbsp Lemon Juice
6 oz Hellmans Mayo
1/2 Packet of Dry Ranch Salad Dressing Mix
Boil 1 Hen in pantyhose in crawfish boil (after all the bugs have boiled). Pantyhose keeps the meat from falling apart. Debone & Deskin chicken. Dice the veggies. Run all the ingredients thru a food processor. Very similiar taste to Calvin's in Bocage.
1 Chicken (Hen)
1 Stalk Celery
4 Green Onions
1 Tbsp Lemon Juice
6 oz Hellmans Mayo
1/2 Packet of Dry Ranch Salad Dressing Mix
Boil 1 Hen in pantyhose in crawfish boil (after all the bugs have boiled). Pantyhose keeps the meat from falling apart. Debone & Deskin chicken. Dice the veggies. Run all the ingredients thru a food processor. Very similiar taste to Calvin's in Bocage.
Posted on 11/27/16 at 11:46 am to bossflossjr
Boss's Ceviche'
Seafood Mix:
2 Filets Sea Bass
2 Lbs Shrimp
4-5 Squeezed Limes
2 pinches Kosher Salt
1 Tbs Cholula Hot Sauce
Vegetables:
3 Tbs Capers
2 Tbs Sliced Green Olives
1/2 Red Onion
1 Red Bell Pepper
1/2 Bunch Cilantro
3 Vine Ripe Tomato
2 Jalapeno
1 Tsp Dry Mexican Oregano
2 Tsp Salt
Garnish:
Avocado
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic containter with lid and add lime juice from the 4-5 limes. SHake and refrigerate for 12 hours.
To keep veggies crisp, mix less than an hour before serving. In a seperate container, mix all the veggie items above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.
After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.
Seafood Mix:
2 Filets Sea Bass
2 Lbs Shrimp
4-5 Squeezed Limes
2 pinches Kosher Salt
1 Tbs Cholula Hot Sauce
Vegetables:
3 Tbs Capers
2 Tbs Sliced Green Olives
1/2 Red Onion
1 Red Bell Pepper
1/2 Bunch Cilantro
3 Vine Ripe Tomato
2 Jalapeno
1 Tsp Dry Mexican Oregano
2 Tsp Salt
Garnish:
Avocado
Lime Wedges
Tortilla Chips
Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic containter with lid and add lime juice from the 4-5 limes. SHake and refrigerate for 12 hours.
To keep veggies crisp, mix less than an hour before serving. In a seperate container, mix all the veggie items above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.
After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.
Posted on 11/27/16 at 11:57 am to bossflossjr
Easy E's After The Boil Soup
Potatoes, Corn, Mushrooms, and Peeled Tails from the Crawfish Boil
1 Tbsp Salt
1 lb diced Potatoes
3 Tbs Softened Butter
4-5 Ears of Corn cut off the cob
3/4 cup finely chopped onion
1/8 Tsp Ground Red Pepper
3 Cups 2% reduced fat milk
1/2 cup Half and Half
2 Thyme Sprigs
3 Tbs diced Chives
1/2 Tsp chopped fresh Thyme
1/2 Tsp Fresh Ground Black Pepper
1-2 Lbs Crawfish Tails
Optional: run half of the corn thru a food processor.
Melt butter and saute onions. Add salt and pepper, stir in potatoes, corn, milk, half and half, thyme sprigs and bring to a simmer. Reduce heat and simmer 20 minutes - stirring occasionally. Discard thyme sprigs. Stir in all remaining ingredients. Thicken with corn starch if desired.
Potatoes, Corn, Mushrooms, and Peeled Tails from the Crawfish Boil
1 Tbsp Salt
1 lb diced Potatoes
3 Tbs Softened Butter
4-5 Ears of Corn cut off the cob
3/4 cup finely chopped onion
1/8 Tsp Ground Red Pepper
3 Cups 2% reduced fat milk
1/2 cup Half and Half
2 Thyme Sprigs
3 Tbs diced Chives
1/2 Tsp chopped fresh Thyme
1/2 Tsp Fresh Ground Black Pepper
1-2 Lbs Crawfish Tails
Optional: run half of the corn thru a food processor.
Melt butter and saute onions. Add salt and pepper, stir in potatoes, corn, milk, half and half, thyme sprigs and bring to a simmer. Reduce heat and simmer 20 minutes - stirring occasionally. Discard thyme sprigs. Stir in all remaining ingredients. Thicken with corn starch if desired.
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