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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.
5
Posted on 2/12/13 at 7:52 pm to Hat Tricks
TreeDawg was a great contributor.
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 2/13/13 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 2/14/13 at 9:37 am to Hat Tricks
The Gonzales style Jambalaya. Sorry it's bookmarked on my home PC not here.
Great recipe with pics. Was a hit with my family and dinner guests.
Great recipe with pics. Was a hit with my family and dinner guests.
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