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Started By
Message
softshell turtle, its whats for dinner...
Posted on 9/3/13 at 4:34 pm
Posted on 9/3/13 at 4:34 pm
Been catching at least two a day. Any good recipes??
Posted on 9/3/13 at 4:36 pm to rsbd
Look for the thread refrickingtard
Posted on 9/3/13 at 4:38 pm to rsbd
Same thing as everything else.
Black pot, onions, water, roux, seasoning, and patience.
Black pot, onions, water, roux, seasoning, and patience.
Posted on 9/3/13 at 4:38 pm to Bama and Beer
Damn that's harsh. OT. Go there
Posted on 9/3/13 at 4:39 pm to DownshiftAndFloorIt
Thats how I do it just looking for something new..
.
.
Posted on 9/3/13 at 4:40 pm to rsbd
Well that's the extent of how I've ever cooked it
Posted on 9/3/13 at 4:43 pm to DownshiftAndFloorIt
quote:
Black pot, onions, water, roux, seasoning, and patience.
Or turtle soup. And not sure how that is started. Most likely very similar.
Posted on 9/3/13 at 4:44 pm to rsbd
Crispy deep fried on a sammich..
Posted on 9/3/13 at 4:50 pm to Bama and Beer
You drinking already today? Lighten up man.
Posted on 9/3/13 at 4:50 pm to Yewkindewit
quote:
Crispy deep fried on a sammich
really? that's a new one to me
Posted on 9/3/13 at 4:51 pm to Yewkindewit
Seems to me that would be like chewing on the top of a work boot.
Posted on 9/3/13 at 4:52 pm to deaconjones35
I'm terribly sorry. Ducks in the air and turtles threads.
Posted on 9/3/13 at 7:53 pm to USMCTiger03
USMCTIGER
You are needed in the cooking drinking thread
You are needed in the cooking drinking thread
Posted on 9/3/13 at 8:06 pm to Choirboy
Just finished cleaning, so no turtle tonight. Got two gallon bags of meat off those two big bastards. Will have to be a weekend cooking project..
Posted on 9/3/13 at 8:13 pm to rsbd
Got two gallon bags of meat off those two big bastards. Will have to be a weekend cooking project..
Eat Mo Cooter!!!
Eat Mo Cooter!!!
Posted on 9/3/13 at 8:44 pm to Choirboy
quote:I looked and didn't see anything interesting.
USMCTIGER
You are needed in the cooking drinking thread
Posted on 9/3/13 at 9:46 pm to rsbd
Turtle soup man!!!!
Ingredients
1 1/2 pound turtle meat
2 3/4 teaspoon salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1 stick butter
1/2 cup flour
1 1/2 cup chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell peppers
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomatoes
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onions
4 hard boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard boiled eggs
Directions
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
Takes about 2 hours to do.
Ingredients
1 1/2 pound turtle meat
2 3/4 teaspoon salt, in all
3/4 teaspoon cayenne, in all
6 cups water
1 stick butter
1/2 cup flour
1 1/2 cup chopped onions
2 tablespoons minced shallots
1/4 cup chopped bell peppers
1/4 cup chopped celery
3 bay leaves
1/2 teaspoon dried leaf thyme
2 tablespoons minced garlic
1 cup chopped tomatoes
1/2 cup Worcestershire sauce
3 tablespoons fresh lemon juice
1/2 cup dry sherry
1/4 cup chopped parsley
1/2 cup chopped green onions
4 hard boiled eggs, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped hard boiled eggs
Directions
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.
Takes about 2 hours to do.
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