Post your favorite recipe you've learned from the F&D board | TigerDroppings.com

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Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
21977 posts

Post your favorite recipe you've learned from the F&D board



If you can find the original thread, post a link to that thread too.

I found other recipes on here that I've enjoyed but some I can't find the original thread for. The most recent is back on New Year's Day I tried TreeDawg's Black-Eyed Pea Casserole and it was delicious.








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Politiceaux
LSU Fan
Member since Feb 2009
15534 posts

re: Post your favorite recipe you've learned from the F&D board


TreeDawg was a great contributor.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
28085 posts

re: Post your favorite recipe you've learned from the F&D board


He's still around. Just not as much. He has a good pot roast on there somewhere.

And I think Gee has the Opelousas chicken. That's a good one.






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Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
21977 posts

re: Post your favorite recipe you've learned from the F&D board


quote:

TreeDawg was a great contributor.









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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
4142 posts

re: Post your favorite recipe you've learned from the F&D board


This has got to be number one.





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Arkla Missy
Arkansas Fan
Ark-La-Miss
Member since Jan 2013
7305 posts

re: Post your favorite recipe you've learned from the F&D board


I've been bookmarking, reading & compiling many recipes in the short time I've been here, but am looking forward to trying many, especially some from Gris Gris, Darla, Meridian Dog, Caplewood, and Kantz. I'm sure there are many more. This is so much better than a cookbook or cooking class because of the informative feedback & numerous opinions on everything from technique to ingredients. I think to pick a favorite recipe, I'd have to break them down into categories.


This post was edited on 2/12 at 10:29 pm


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Politiceaux
LSU Fan
Member since Feb 2009
15534 posts

re: Post your favorite recipe you've learned from the F&D board


quote:


He just very, very rarely posts anymore. He does have a great pot roast recipe that I've used many times.






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Kantz
LSU Fan
Over Yander
Member since Feb 2013
151 posts

re: Post your favorite recipe you've learned from the F&D board


quote:

Kantz


Thanks

The best way to learn is just to start cooking! Definitely looking forward to seeing and hearing what you come up with.






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Carson123987
LSU Fan
Middle Court at the Rec
Member since Jul 2011
37587 posts

re: Post your favorite recipe you've learned from the F&D board


shite looked so good





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Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
21977 posts

re: Post your favorite recipe you've learned from the F&D board


quote:

This has got to be number one.


Yeah, I knew that one would get posted so that's another reason I tried to post something else. This jambalaya recipe is killer.






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Fight4LSU
LSU Fan
Metairie, La.
Member since Jul 2005
6121 posts
 Online 

re: Post your favorite recipe you've learned from the F&D board


Definitely Poches jambalaya along with the calculator. Put an end to boxed zatarans jambalaya in my house.





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kennypowers816
LSU Fan
Houston
Member since Jan 2010
1864 posts
 Online 

re: Post your favorite recipe you've learned from the F&D board


quote:

Definitely Poches jambalaya along with the calculator. Put an end to boxed zatarans jambalaya in my house.


/thread

Same exact thing for me. When we were making our grocery list this past Sunday, she suggested jambalaya for dinner one night this week and suggested we could just do the box. I shook my head and said absolutely not. to pochejp






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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8703 posts

re: Post your favorite recipe you've learned from the F&D board


Posted by Tavolatim

Duck A L’Orange


Didee’s Duck

Serves 4 to 6. This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes)

1 (4 1/2- to 4 3/4-lb.) duckling
3 cups hot water
1 tsp. pickling spice
1 tbl. parsley
3 tsps. salt
1 tsp. ground black pepper
1 tsp. red pepper
1 tsp. poultry seasoning
1 1/2 cups apricot nectar
2 tsps. soy sauce
1 tsp. anise
1 tsp. onion powder
1 tsp. garlic powder
1 tbl. honey
1 tsp. grated orange peel
1 tbl. arrowroot
1/2 cup water
1 oz. orange curaçao or Grand Marnier

1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

3. Prick duck in breast and back with tines of a fork.

4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.






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unclebuck504
Southern Fan
N.O./B.R./ATL
Member since Feb 2010
753 posts

re: Post your favorite recipe you've learned from the F&D board


Top 2 most revered recipe threads on this board gotta be Poche's jambalaya and TreeDawg's sauce picquante. Stadium Rat's Jambalaya Calculator is awesome in its own right.





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Y.A. Tittle
Winthrop Fan
Member since Sep 2003
49238 posts
 Online 

re: Post your favorite recipe you've learned from the F&D board


quote:

Posted by Tavolatim

Duck A L’Orange


Didee’s Duck

Serves 4 to 6. This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes)

1 (4 1/2- to 4 3/4-lb.) duckling
3 cups hot water
1 tsp. pickling spice
1 tbl. parsley
3 tsps. salt
1 tsp. ground black pepper
1 tsp. red pepper
1 tsp. poultry seasoning
1 1/2 cups apricot nectar
2 tsps. soy sauce
1 tsp. anise
1 tsp. onion powder
1 tsp. garlic powder
1 tbl. honey
1 tsp. grated orange peel
1 tbl. arrowroot
1/2 cup water
1 oz. orange curaçao or Grand Marnier

1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

3. Prick duck in breast and back with tines of a fork.

4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.





This is Badass!!!

quote:

Tavolatim


Dude was the king of recipe posting. What the hell happened to him?






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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8703 posts

re: Post your favorite recipe you've learned from the F&D board


Tavolatim pops in every once in a while.. Dude knows how to cook.





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Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
21977 posts

re: Post your favorite recipe you've learned from the F&D board


I was actually going to ask about Tavolatim. Good to know he still pops in every so often. He has been one hell of a contributor to this board.





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hoppinnissan
LSU Fan
Louisiana
Member since Sep 2011
874 posts

re: Post your favorite recipe you've learned from the F&D board


Treedawg's alligator sauce piquante is awesome! It is in the TD cookbook.





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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
4142 posts

re: Post your favorite recipe you've learned from the F&D board


Crash Hot Potatoes


Thanks for posting that one, Gris Gris.



This post was edited on 2/14 at 8:40 am


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Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
21977 posts

re: Post your favorite recipe you've learned from the F&D board


quote:

Crash Hot Potatoes


Thanks for posting that one, Gris Gris.


What is this?






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