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Started By
Message
re: TD.com Recipes and Recipe Book Thread - 5th Version
Posted on 10/22/13 at 7:58 pm to Winkface
Posted on 10/22/13 at 7:58 pm to Winkface
Oyster Stew ...A Good Method
2 dozen shucked oysters and their liquid
2 shallots, minced
4 T celery, minced
1/2 T garlic...minced
4 T butter
2 T flour
Quart of half n half
2 medium red or gold potatoes , fine diced
Salt, black and red pepper taste
2 T minced fresh parsley
Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
Melt the butter on med low heat, add the onion and celery, sauté until the onions are translucent . Add the garlic, go a minute, and then whisk in the flour.
Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes, whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, adjust seasonings if needed. Garnish with a bit of parsley.
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
2 dozen shucked oysters and their liquid
2 shallots, minced
4 T celery, minced
1/2 T garlic...minced
4 T butter
2 T flour
Quart of half n half
2 medium red or gold potatoes , fine diced
Salt, black and red pepper taste
2 T minced fresh parsley
Shuck your damn oysters...fresh is best. Place in a container with reserved liquid.
Melt the butter on med low heat, add the onion and celery, sauté until the onions are translucent . Add the garlic, go a minute, and then whisk in the flour.
Do not brown the roux. Immediately add the oyster liquid, strained in a wire strainer. Whisk. Add the potatoes, whisk. Add the cream...wait for it...whisk. Simmer 10 minutes, whisking as your heart desires. Season to taste with fresh black pepper, red pepper, and a good sea salt. Cut the heat, add the oysters, adjust seasonings if needed. Garnish with a bit of parsley.
Mods...you can add a shot or two of Worcestershire sauce and/ or a bit of chicken base if you wish.
1
Posted on 10/29/13 at 8:27 pm to OTIS2
ESET virus gives me a STRONG warning IT SEES IT AS A VIRUS or POTENTIAL virus
Posted on 10/30/13 at 4:43 pm to rbdallas
I didn't get anything when I viewed or tried to download. No warnings. Worked fine.
Posted on 10/31/13 at 3:28 pm to Gris Gris
Any tips on using the "Cajun Jambalaya" recipe to feed ~30 people?
Posted on 11/20/13 at 10:54 am to PlateLunchAssassin
Kajungee's Deviled Oysters
Deviled oysters
3 dzn lg or 2 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
1-tablespoon salt
1-teaspoon red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter
Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.
Deviled oysters
3 dzn lg or 2 dzn medium oysters put through meat grinder or food processor
oyster juice
1-cup celery chopped very fine
1-cup onions chopped very fine
1-cup bellpepper chopped very fine
½ cup parsley chopped very fine
1 tablespoon shortening
2 eggs well beaten
2 cups cracker crumbs
2 tablespoon Worcestershire sauce
2 tablespoons catsup
1-tablespoon salt
1-teaspoon red pepper
2 tablespoons lemon juice
1 clove garlic minced
½ stick of butter
Put oysters though meat grinder saving juice. Sauté Chopped onions, celery, bellpepper and parsley in shortening until soft. In a bowl mix the oysters, sautés vegetables and beaten eggs. Soak the crackers in oyster juice, and then squeeze out extra juice. Measure 2 cups and add to oyster mixture. Then cook in a saucepan over low heat for 20 minutes.
Add remaining ingredients and seasoning to taste. If oyster seem too moist add additional cracker crumbs. Spoon mixture into oyster shells or ramekins. Cover with cracker crumbs, dot with butter and brown in a hot oven. Garnish with fresh parsley.
Posted on 11/20/13 at 12:00 pm to Gris Gris
White Cheddar Cheese Soup
Makes: 6 Cups
Saute in 1/4 Cup Unsalted Butter; Add:
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 t. garlic, minced
Stir in; Add:
1/4 cup all-purpose flour
2 t. dry mustard
1 1/2 t. kosher salt
1 t. ground white pepper
Whisk in:
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups heavy cream
Stir in:
4 cups white Cheddar cheese, grated (about 12 oz.)
For the Toast Points —
Brush with Butter; Bake:
6 slices white bread, crusts removed, cut into triangles *I used French bread slices.
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points
A little crumbled bacon or chopped pan sauteed sausage/andouille also makes a good garnish.
This post was edited on 11/20/13 at 12:03 pm
Posted on 11/24/13 at 4:53 pm to Gris Gris
Hey, g g, and anyone else, is the cookbook as awkward to navigate as it seems or am I just intellectually/technologically challenged?
I look forward to an instructive answer after the wise arse comments.
I look forward to an instructive answer after the wise arse comments.
Posted on 11/28/13 at 9:57 pm to VOR
quote:
just intellectually/technologically challenged
Posted on 1/12/14 at 10:48 pm to Winkface
Duck a L'Orange, Louisiana Style (with pics) (Posted on 1/12/14 at 7:29 pm)00
The recipe:
3 nice ducks
6 T olive oil
6 T flour
2 cups onion, diced
1/2 cup each, bell pepper and celery, diced
4 pods of garlic, shaved
1/2 cup Worcestershire sauce
1 Louisiana orange, quartered
1.5 cups of Triple Sec
1 cup of chicken stock
3 slices of damn good bacon
1/2 cup pepper jelly
Method
Season the ducks well with black pepper, salt, and red pepper. I use Tony's for salt. Heat a Dutch oven over med
High and add the olive oil...brown dem ducks...brown 'em real good and deep like.
Remove the ducks. Add the flour and make a quick brown roux. Then add 1/2 of the onions, celery, and bell pepper. Brown 'em...brown em real good an' deep like. Add the remaining vegetables and the garlic. Sauté a few more minutes. Add the Worcestershire sauce, the Triple Sec and stock. Stir.
Place a quarter of orange in each duck. Squeeze the remaining quarter into the pot and discard . Place the ducks back in, place the bacon strips on the breasts, and mound the pepper jelly on each duck.
Place in a 325 degree oven for 2.5 to 3 hours. Serve over rice. Damn good.
The recipe:
3 nice ducks
6 T olive oil
6 T flour
2 cups onion, diced
1/2 cup each, bell pepper and celery, diced
4 pods of garlic, shaved
1/2 cup Worcestershire sauce
1 Louisiana orange, quartered
1.5 cups of Triple Sec
1 cup of chicken stock
3 slices of damn good bacon
1/2 cup pepper jelly
Method
Season the ducks well with black pepper, salt, and red pepper. I use Tony's for salt. Heat a Dutch oven over med
High and add the olive oil...brown dem ducks...brown 'em real good and deep like.
Remove the ducks. Add the flour and make a quick brown roux. Then add 1/2 of the onions, celery, and bell pepper. Brown 'em...brown em real good an' deep like. Add the remaining vegetables and the garlic. Sauté a few more minutes. Add the Worcestershire sauce, the Triple Sec and stock. Stir.
Place a quarter of orange in each duck. Squeeze the remaining quarter into the pot and discard . Place the ducks back in, place the bacon strips on the breasts, and mound the pepper jelly on each duck.
Place in a 325 degree oven for 2.5 to 3 hours. Serve over rice. Damn good.
This post was edited on 1/13/14 at 10:53 am
Posted on 2/2/14 at 4:18 pm to OTIS2
Morrison's Chicken And Dumplings
Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:
Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock
1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.
2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.
Servings: 40
Tips
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out
To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.
Source: Myriam Guidroz Times Picayune
Mr. Jim Litchford of the Lake Forest Morrison's was kind enough to give me their recipe. Here it is:
Ingredients
3 ¼ lbs all-purpose flour
½ lb oleo
3 eggs
3-4 drops yellow food color (optional)
12 oz chicken stock
1. Sift the flour. Add the oleo and mix at low speed. Add the eggs, then the chicken stock (which should be very cold — Morrison's adds ice cubes to the stock and then strains them out) in which you have mixed the food coloring. Roll out and cut into diamond shapes, then stack the dumplings with flour between the layers. Refrigerate uncovered so the dumplings can dehydrate overnight.
2. When ready to cook, bring chicken stock to a boil. Rinse the dumplings in ice water to remove the extra flour, add a few at a time to the boiling stock and simmer until tender. The stock is then thickened with a little roux before pouring it onto the dumplings and chicken.
Servings: 40
Tips
Cutting this down to 10 servings is relatively easy: You could use
3 cups of flour (plus some for rolling out),
1/4 cup of oleo
1 egg
2 to 3 ounces chicken stock, or enough to make the dough pliable and easy to roll out
To cut it down even more, you may have to omit the egg entirely. I mention this as Chef Goffredo Fraccaro of La Riviera says that eggs tend to make pasta tough for certain dishes, and his pasta is fit for the gods! The relatively small amount of eggs (3 for 3 1/4 pounds of flour) may be why these dumplings are so tender.
Source: Myriam Guidroz Times Picayune
Posted on 2/19/14 at 10:45 am to Stadium Rat
Chocolate Blackout Cake
Test Kitchen Discoveries
* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch- processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* If you wish to use a non-Dutch–processed cocoa to replace alkalized/Dutch processed cocoa, just add a pinch of baking soda for every 3 tablespoons of non-alkalized cocoa. This will help to balance the acidity.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.
Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate , chopped
2 tsp vanilla extract
Cake
8 Tbs unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Source: Cook’s Country
Test Kitchen Discoveries
* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch- processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* If you wish to use a non-Dutch–processed cocoa to replace alkalized/Dutch processed cocoa, just add a pinch of baking soda for every 3 tablespoons of non-alkalized cocoa. This will help to balance the acidity.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.
Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate , chopped
2 tsp vanilla extract
Cake
8 Tbs unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Source: Cook’s Country
Posted on 2/22/14 at 5:14 pm to Winkface
Is there anyway I could get access to the other versions? This looks awesome!
Posted on 2/26/14 at 8:00 pm to RebelOP
ellloooooo?
Posted on 3/13/14 at 6:29 pm to RebelOP
Still waiting.
Posted on 3/21/14 at 5:52 pm to RebelOP
You don't need the others, all the recipes carry over into each new version.
Posted on 3/22/14 at 8:04 pm to Stadium Rat
Gaetti's Grillades
3-5 pork chops, marinated with mustard, Tony's, Tabasco, Worchestershire Sauce.
2-3 links of green onion sausage (take sausage out of casing)
1-2 links of green onion sausage (with casing).
1-2 lbs of smoked Tasso.
2 cans of Miller Light (could use any Pilsner type beer you want)
Brown sausage, tasso, pork chops.
Take out meat then cook veggies, deglaze pan with chicken stock. Let cook four a couple of minutes till veggies are soft.
After this, add meat cook all together for a couple of minutes (add additional chicken stock if necessary).
Add two cans of Miller light, place in 350/400 degree oven until Pork becomes tender.
Take off top of pan, cook for another 10 or so minutes.
Serve over Rice or Grits
3-5 pork chops, marinated with mustard, Tony's, Tabasco, Worchestershire Sauce.
2-3 links of green onion sausage (take sausage out of casing)
1-2 links of green onion sausage (with casing).
1-2 lbs of smoked Tasso.
2 cans of Miller Light (could use any Pilsner type beer you want)
Brown sausage, tasso, pork chops.
Take out meat then cook veggies, deglaze pan with chicken stock. Let cook four a couple of minutes till veggies are soft.
After this, add meat cook all together for a couple of minutes (add additional chicken stock if necessary).
Add two cans of Miller light, place in 350/400 degree oven until Pork becomes tender.
Take off top of pan, cook for another 10 or so minutes.
Serve over Rice or Grits
Posted on 4/14/14 at 7:01 pm to gaetti15
Thai Lettuce Wraps
Off the cuff measurements, cheap, easy, quick and very good.
Filling ingredients:
Ground meat of choice (I'll be using 2 lbs of turkey and beef mixed)
8 oz of fresh mushrooms, any kind, diced
2 or 3 shallots, minced
2 or 3 garlic cloves, minced
1 red bell pepper, diced
A few T foreshadowing ginger, minced
2 jalapeño peppers, minced
@2 T each peanut sauce and hoisin sauce
2 T each of rice wine vinegar and fish sauce
A few shots of Rooster sauce
Salt and pepper to taste
Method
Brown the meat, drain most excess oil. Add the mushrooms, shallot, garlic, vinegar and fish sauce. Medium high heat for a minute or so. Add the jalapeño pepper, ginger, hoisin and peanut sauces. Stir in...simmer a minute or so. Add the red bell pepper. Taste and adjust seasonings as needed. Remove from heat.
To serve, use bib lettuce leaves, garnish with fresh cilantro, julienned cucumber, a squeeze of lime and more Rooster sauce if you can take the heat. Damn good.
Off the cuff measurements, cheap, easy, quick and very good.
Filling ingredients:
Ground meat of choice (I'll be using 2 lbs of turkey and beef mixed)
8 oz of fresh mushrooms, any kind, diced
2 or 3 shallots, minced
2 or 3 garlic cloves, minced
1 red bell pepper, diced
A few T foreshadowing ginger, minced
2 jalapeño peppers, minced
@2 T each peanut sauce and hoisin sauce
2 T each of rice wine vinegar and fish sauce
A few shots of Rooster sauce
Salt and pepper to taste
Method
Brown the meat, drain most excess oil. Add the mushrooms, shallot, garlic, vinegar and fish sauce. Medium high heat for a minute or so. Add the jalapeño pepper, ginger, hoisin and peanut sauces. Stir in...simmer a minute or so. Add the red bell pepper. Taste and adjust seasonings as needed. Remove from heat.
To serve, use bib lettuce leaves, garnish with fresh cilantro, julienned cucumber, a squeeze of lime and more Rooster sauce if you can take the heat. Damn good.
This post was edited on 8/6/14 at 4:49 pm
Posted on 4/28/14 at 5:39 pm to rbdallas
I get a malicious website warning from
Malwarebytes Anti-Malware
www.malwarebytes.org
)
Malwarebytes Anti-Malware
www.malwarebytes.org
)
Posted on 5/8/14 at 2:08 pm to GolfingTiger
Nikinik's Blue Cheese & Cilantro Slaw
Ingredients:
2 packages of shredded cole slaw
1 bunch of cilantro chopped
6-10 tablespoons of mayo
6 tablespoons of apple cider vinegar
2 packets of Splenda (or you can use real sugar)
3 tablespoons of honey
Salt to taste
Cracked black pepper to taste
1 cup of crumbled blue cheese
Directions:
1. Combine all ingredients in a large mixing bowl except the cheese. Make sure that all the mayo and the vinegar combine evenly. I use my hands. The amount of mayo is according to taste and consistency desired.
2. Fold in the blue cheese.
3. Salt and pepper to taste.
This is MUCH better if you make it a day ahead to give the flavors time to marry.
Ingredients:
2 packages of shredded cole slaw
1 bunch of cilantro chopped
6-10 tablespoons of mayo
6 tablespoons of apple cider vinegar
2 packets of Splenda (or you can use real sugar)
3 tablespoons of honey
Salt to taste
Cracked black pepper to taste
1 cup of crumbled blue cheese
Directions:
1. Combine all ingredients in a large mixing bowl except the cheese. Make sure that all the mayo and the vinegar combine evenly. I use my hands. The amount of mayo is according to taste and consistency desired.
2. Fold in the blue cheese.
3. Salt and pepper to taste.
This is MUCH better if you make it a day ahead to give the flavors time to marry.
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