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Started By
Message
Ideas???? I'm in a Cook-Off.....
Posted on 3/6/12 at 11:49 am
Posted on 3/6/12 at 11:49 am
I'm in a company cook off next month. Last year I came in 2nd and won $300. This year I'm aiming at 1st and $500. Last year I did BBQ shrimp. Can't do the same this year...Need ideas!!
It can be anything! I'm in South Louisiana and can cook just about anything considered a Cajun dish...
It can be anything! I'm in South Louisiana and can cook just about anything considered a Cajun dish...
9
Posted on 3/6/12 at 11:52 am to LSUtigahhz
Do you want to cook something with seafood? For some reason the first thing that came to mind was blackened tuna.
Posted on 3/6/12 at 12:00 pm to TorNation
Yeah, I would like to stick with seafood. Tuna would be good. But, i would have to cook enough for about 50 people to taste...might get a lil' expensive.
Was thinking I can stock up on some frog and do some fried, or BBQ frog legs. We will have some people from our Texas branch there. I kinda want to go for a strong taste that they'll remember like the BBQ shrimp I did last year.
Was thinking I can stock up on some frog and do some fried, or BBQ frog legs. We will have some people from our Texas branch there. I kinda want to go for a strong taste that they'll remember like the BBQ shrimp I did last year.
Posted on 3/6/12 at 12:03 pm to LSUtigahhz
BBQ frog legs sounds good.
Posted on 3/6/12 at 12:09 pm to LSUtigahhz
I occasionally buy what is called "alligator ribs" but they are actually the legs, I put them on the pit and they are great. I get them from a fish market in Lake Charles.
Posted on 3/6/12 at 12:10 pm to TigerWise
Sautee' some shrimp in unsalted butter, fresh chopped garlic, fresh chopped basil, kosher salt, fresh cracked black pepper for 5-6 minutes...add white wine (one you would drink...I use Chablis) and let simmer for a few minutes.
Serve over pasta (angel hair or linguine) with some garlic bread...That should do it
You can add your own seasons to taste to give it your personal touch.
Serve over pasta (angel hair or linguine) with some garlic bread...That should do it
You can add your own seasons to taste to give it your personal touch.
Posted on 3/6/12 at 12:50 pm to LSUtigahhz
With 50 people tasting, I'm assuming that they won't all be getting around to it while the dish is in its prime. My advice would be to take into consideration that pasta could get gummy or other things could dry out or possibly overcook. Be daring and bold, but choose something that you think will be foolproof if it sits for more than a few minutes before it's sampled.
Bring home a win!
Bring home a win!
Posted on 3/6/12 at 12:54 pm to LSUtigahhz
Crawfish cardinale on toasted butter French bread toasties might be good. It holds well in a chafer.
Posted on 3/6/12 at 1:19 pm to LSUtigahhz
smoked pork loin with a green peppercorn demi-glace.
chop up the pork and serve it in small bowls atop a sweet potato puree and finish it with the sauce.
@winning
chop up the pork and serve it in small bowls atop a sweet potato puree and finish it with the sauce.
@winning
Posted on 3/6/12 at 1:27 pm to LSUtigahhz
Fried grit cake with a crawfish cream sauce.
Posted on 3/6/12 at 1:29 pm to nikinik
Grit cakes with creamy sauces are some good.
Even shrimp and grits might work or crawfish and grits since they hold up in the heat, better.
Even shrimp and grits might work or crawfish and grits since they hold up in the heat, better.
Posted on 3/6/12 at 1:51 pm to Degas
quote:
With 50 people tasting, I'm assuming that they won't all be getting around to it while the dish is in its prime
The tuna idea works. If he buys the whole loin, he can sear 5 servings at a time by searing one steak at a time and keep the rest chilled.
Posted on 3/6/12 at 2:13 pm to Athanatos
boil whole chickens in crawfish boil for about 5 to 10 minutes - just enough to get the flavor in, but not cook completely.
The smoke or grill to finish them off. Flavor will be fantastic.
I used this recipe several times and have won some awards with it.
The smoke or grill to finish them off. Flavor will be fantastic.
I used this recipe several times and have won some awards with it.
Posted on 3/6/12 at 2:19 pm to LSUtigahhz
Fried frog legs with a buffalo sauce
Posted on 3/6/12 at 2:34 pm to LSUtigahhz
Maybe crawfish imperial over a little fried Andouille grit cake?
Posted on 3/6/12 at 2:47 pm to LSUtigahhz
You could serve the shrimp and andouille mini muffin cakes with whatever you make.
shrimp and andouille mini muffin cakes photo in thread
On page 2, there is a picture. The finished recipe is in the recipe book or the stickied thread.
shrimp and andouille mini muffin cakes photo in thread
On page 2, there is a picture. The finished recipe is in the recipe book or the stickied thread.
Posted on 3/6/12 at 4:27 pm to Gris Gris
Love this idea and presentation
Might do it with redfish though...being I have a few pounds of fillets that I can use already.
What you think about redfish?
Might do it with redfish though...being I have a few pounds of fillets that I can use already.
What you think about redfish?
Posted on 3/6/12 at 4:39 pm to LSUtigahhz
quote:
What you think about redfish?
I haven't done it with redfish or even crabmeat yet. I know they'd work with crawfish because the texture is the same. The muffins are small, so the recipe makes a lot.
I serve them with Cousin's creole tomato dressing, but a remoulaude, white or red, would work well with these, whether you use fish or shrimp. Someone else posted a few days ago that he made some sort of smoked tomato sauce to serve with them and it went over well.
Posted on 3/8/12 at 4:46 pm to LSUtigahhz
Braise meat of some sort. Oxtails or lamb neck or something wierd sounding braised for a couple hours in red wine and vegetable broth with a side of roasted cauliflower or roasted butternut squash. It's really easy and will keep for a long time as long as it is kept warm.
Posted on 3/8/12 at 4:48 pm to LSUtigahhz
quote:
...Need ideas!!
Whatever you do, stuff it with jalapenos and cream cheese, and wrap it in bacon. Deep fry it, then wrap it in MORE bacon.
This post was edited on 3/8/12 at 4:50 pm
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