- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Post your favorite recipe you've learned from the F&D board
Posted on 2/12/13 at 7:51 pm
Posted on 2/12/13 at 7:51 pm
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.
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.
Posted on 2/12/13 at 7:52 pm to Hat Tricks
TreeDawg was a great contributor.
Posted on 2/12/13 at 7:55 pm to Politiceaux
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.
And I think Gee has the Opelousas chicken. That's a good one.
Posted on 2/12/13 at 7:56 pm to Politiceaux
quote:
TreeDawg was a great contributor.
Posted on 2/12/13 at 9:15 pm to Hat Tricks
Posted on 2/12/13 at 10:27 pm to Hat Tricks
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 2/12/13 at 10:29 pm
Posted on 2/12/13 at 10:39 pm to Hat Tricks
quote:He just very, very rarely posts anymore. He does have a great pot roast recipe that I've used many times.
Posted on 2/12/13 at 10:54 pm to Arkla Missy
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.
Posted on 2/13/13 at 5:13 am to Stadium Rat
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.
Posted on 2/13/13 at 8:22 am to Hat Tricks
Definitely Poches jambalaya along with the calculator. Put an end to boxed zatarans jambalaya in my house.
Posted on 2/13/13 at 10:06 am to Fight4LSU
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
Posted on 2/13/13 at 11:46 am to Hat Tricks
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.
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.
Posted on 2/13/13 at 1:04 pm to Hat Tricks
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.
Posted on 2/13/13 at 1:07 pm to bdevill
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?
Posted on 2/13/13 at 3:05 pm to Y.A. Tittle
Tavolatim pops in every once in a while.. Dude knows how to cook.
Posted on 2/14/13 at 7:52 am to bdevill
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.
Posted on 2/14/13 at 8:26 am to Hat Tricks
Treedawg's alligator sauce piquante is awesome! It is in the TD cookbook.
Posted on 2/14/13 at 8:39 am to hoppinnissan
Crash Hot Potatoes
Thanks for posting that one, Gris Gris.
Thanks for posting that one, Gris Gris.
This post was edited on 2/14/13 at 8:40 am
Posted on 2/14/13 at 8:51 am to Stadium Rat
quote:
Crash Hot Potatoes
Thanks for posting that one, Gris Gris.
What is this?
Popular
Back to top
Follow TigerDroppings for LSU Football News