TD.com Recipes and Recipe Book Thread - 5th Version | Page 6 | TigerDroppings.com

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LSU Patrick
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re: TD.com Recipes and Recipe Book Thread - 5th Version


quote:

Morrison's Chicken And Dumplings


Where is the chicken?






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Stadium Rat
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Metairie
Member since Jul 2004
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re: TD.com Recipes and Recipe Book Thread - 5th Version


The recipe assumes you have additional chicken stock and cooked chicken. I guess they figured that you simmered some chicken to make the stock and cook the chicken.

quote:

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.




This post was edited on 5/18 at 2:25 pm


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Trout Bandit
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Baton Rouge, LA
Member since Dec 2012
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Smoked Chicken w/ Chili Verde Enchiladas

6 leg quarters seasoned with Adobo seasoning.
Smoke until done then pull the meat
off the bone

1.5 lbs tomatillos-quartered
One yellow onion
1/2 head of garlic peeled
2 poblanos
3 jalapeños
Chop up veggies
Toss in Olive Oil and Adobo seasoning
Lay on a foil lined sheet pan and roast@400 degrees for 30-40 minutes stirring once.

When done, put all veggies in a sauce pan with a cup of chicken stock and purée with a stick blender
Reduce for 20-30 minutes
Should make about 2 cups
Season to Taste

Combine chicken meat, 1 cup Mexican style sour cream and a small can of diced green chiles
Salt and Pepper to taste.

Ladle a 1/2 cup of sauce on bottom of a 9x13 glass baking dish. Just enough to cover the bottom.

Portion about 1/4 cup of chicken mixture in fajita sized flour or corn tortillas and roll. Place in baking dish and cover with remaining sauce. Cover the enchiladas with 1.5 cups of shredded cheddar cheese. Should make around 10.

Bake 30 minutes @ 350 covered with foil. Uncover and bake for 15 more minutes.

Eat em up!!






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OTIS2
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NoLA
Member since Jul 2008
27942 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Sounds very good. Will try.


This post was edited on 6/15 at 8:22 pm


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Gris Gris
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Member since Feb 2008
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Creole Tomato Jam by Tory McPhail
Makes 1 pint

Ingredients

1 garlic bulb, peeled and sliced
1 sweet onion, julienned
½ tsp. vegetable oil
3 large Creole tomatoes, peeled, cored, and rough-chopped
2½ tsp. kosher salt
½ tsp. black pepper
½ tsp. cayenne pepper
1 cup dark brown sugar
2 tsp. Crystal hot sauce
2 tsp. Worcestershire sauce
Juice of 1 lemon

Preparation

Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2 weeks.






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Gugich22
New Orleans Saints Fan
Who Dat Nation
Member since Jan 2006
25316 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


So...what are the top recipes assembled in the cookbook so far? I have made several (like the pastalaya) and all have been very good.





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hoopsgalore
Wisconsin Fan
Chicago, IL/Madison, WI
Member since Nov 2013
1526 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


I want thank all of you for the contributions to this Recipe Book. I'm a northerner and while my dishes may not turn out the way I/you expect, I'm really excited to make use of this.





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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
19459 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Gumbo Z'herbes or Green Gumbo

LINK

1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
1 bunch lettuce
1 head cabbage
2 medium onions, chopped
4 cloves garlic, chopped
water, as needed
1 pound smoked sausage
1 pound smoked ham
1 pound brisket stew meat
1 pound boneless brisket
1 pound hot chaurice sausage
5 tablespoons flour
1 teaspoon thyme leaves
1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon filé powder

lean all vegetables, removing bad leaves and rinsing away all the grit.

In a large pot, place all greens, onions, and garlic. Cover with water and boil for 30 minutes.

While the greens are boiling, cut all the meats and sausages into bite-sized pieces and set aside.

Strain the vegetables after boiling, reserving the liquid.

In a 12-quart stockpot place smoked sausage, ham, and brisket meats, adding 2 cups of the reserved liquid. Steam for 15 minutes.

While steaming the meats, place the chaurice in a skillet and steam until the fat is rendered. Set the chaurice aside, reserving the grease.

Purée all vegetables in a food processor or meat grinder.

Heat the skillet of chaurice grease; than add the flour, stirring constantly, for about 5 minutes, or until a light-colored roux is achieved. (The roux does not have to be brown.) Pour the roux over the steamed meats, stirring well. Add the vegetables and two quarts of the reserved liquid.

Simmer for about 20 minutes. Add the chaurice, thyme, salt, and cayenne pepper. Stir well.

Simmer for 40 minutes. Add filé powder, stir well, and remove from heat.






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LSU Patrick
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"My gosh, he's a freshman!"
Member since Jan 2009
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Damn. That's a lot of meat!





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LSU Patrick
LSU Fan
"My gosh, he's a freshman!"
Member since Jan 2009
13810 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


quote:

The recipe assumes you have additional chicken stock and cooked chicken.


Got it. I was just looking at the ingredients list before. Thanks.






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Gris Gris
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Member since Feb 2008
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re: TD.com Recipes and Recipe Book Thread - 5th Version


Kajungee's Pork Tenderloin Medallions with Fig glaze

1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine


In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.








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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27942 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Otis 2's World Famous Mushrooms Stuffed With Herbed Goat Cheese


This is a damn good warm starter or pick up food.

Filing:

4 oz softened goat cheese
2 oz softened cream cheese
1T evoo
2 cloves galic, minced
1T each minced fresh basil and tarragon
2 t each minced fresh oregano and thyme
A little salt, black and red pepper, just a pinch of the latter

Topping

A slice of sandwich bread, torn and toasted
1 T fresh Italian parsley, minced
2 garlic cloves , minced
2 T evoo

Mushrooms

24 large mushrooms, stems removed
1/4 cup evoo
1 T seasoned rice vinegar
Salt and fresh pepper

For the filling: process all ingredients in the food processor until smooth. Salt and pepper to taste. Transfer to a zip lock bag and throw in the fridge.

For the bread crumbs: pulse the bread into coarse crumbs in the food processor.Mix all other ingredients in a mixing bowl, then add the bread crumbs and coat. Set aside.

For the mushrooms: Heat oven to 425. Line a baking pan with foil. Toss the caps in the evoo , salt , pepper and rice vinegar. Place on the pan, gills up, and roast 10 minutes. Turn over and roast again for 10 minutes more.

Remove and turn gills up when cool enough to handle. Snip a corner off the plastic bag and pipe the mixture into each 'shroom. Arrange breadcrumbs on a plate. Press each cap, stuffing side down,I not the crumbs to coat well. Pop back in the oven foe 5 minutes plus until heated through. Eat them and curse the fact you didn't make more.



This post was edited on 7/30 at 1:36 pm


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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
4421 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


quote:

1-1/2 cups fig preserves/one fig per medallion

That's about a gallon of fig preserves.






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LSU Patrick
LSU Fan
"My gosh, he's a freshman!"
Member since Jan 2009
13810 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


That's what I FIGured. :budumpbump:



This post was edited on 8/12 at 2:54 pm


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Gris Gris
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Member since Feb 2008
26640 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


CRAWFISH BEIGNETS WITH SAUCE

Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup

Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying

For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.

Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.

Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.







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TBoy@LSU
LSU Fan
Member since Sep 2012
409 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


From another of my posts figure I'd post it here.

Kicked up queso = Velveeta, Jimmy Dean Hot Sausage browned, 1 onion chopped, Can Rotel tomatos and one can green chiles. Oh yeah and one jalapeno chopped up. Serve the queso as a dip or over a small bowl of Fritos.

You can cook down the onions and jalapenos while you brown the sausage. Drain off excess greas. Add everything but the cheese and let it warm. Cut the cheese ( :) ) into chunks and add. Let the cheese melt slowly and voila. You can make a day ahead and warm up at the tailgate.






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Chicageaux14
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Member since Aug 2014
108 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Broccoli Slaw:

This recipe will make a very large portion but is a crowd favorite side dish.

3 Lbs Broccoli Florets, minced in a food processor,
3/4 cup mayo,
3/4 cup honey,
1 cup shredded cheddar cheese,
1 cup honey roasted peanuts.

Mix all ingredients in large bowl and serve cold.






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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


quote:

quote:
1-1/2 cups fig preserves/one fig per medallion


That's about a gallon of fig preserves.



How do you compute that? One fig per medallion of one pork tenderloin doesn't equal a gallon of fig preserves.






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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Rar's Crystal Beurre Blanc Sauce.

Another variation

Crystal Hot Sauce Beurre Blanc

5 oz. Crystal Hot Sauce
Pinch Garlic
Pinch Shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Saute garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.



This post was edited on 9/14 at 11:58 pm


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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26640 posts

re: TD.com Recipes and Recipe Book Thread - 5th Version


Martini's Sauce.

Another variation

Crystal Hot Sauce Beurre Blanc

5 oz. Crystal Hot Sauce
Pinch Garlic
Pinch Shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Saute garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.






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